Gratin D’endives Ardennaise
This recipe is supposedly from the Le Coq au Vin, Brussels, Belgium, according to an old newspaper clipping from the 1960’s. Modified to reflect modern tastes.
Poached Pears in Kriek
Kriek is a special Belgian beer which some say is reserved for consumption by the fair sex! For this recipe the Kriek made by Lindemans is recommended. This recipe is taken from De Vlaamsche Pot by Marie Cattoor.
Mushroomed Afternoon
Where to find ingredients, if not in market: ***Lactarius deliciosus: In moss and perennial forests of pines, summer and autumn——————– ***Lycoperdon perlatum: In forests, on wood partly burrowed.—————- ***Hygrocybe punicea: In fields, above all of mountains, autumn———– ***Tricholoma portentosum: From October-December, hills, below spruce or pine trees —— ***INGREDIENTS AND QUANTITIES CAN BE CHANGED, NOT FIXED. ***To eat more, put 5 preps. To eat less, put 3 preps. HYGROCYBE PUNICEA CAN BE CHANGED FOR CLITOCYBE GEOTROPA ——————— TRICHOLOMA PORTENTOSUM CAN BE CHANGED FOR TRICHOLOMA ARGYRACEUM
Cucumber Soup (Warm)
I never would have believed it, until someone made me eat some: cucumber soup can be served warm and is really yummy! It’s easy, quick, inexpensive, low fat, and really tasty – just perfect comfort food for the colder months! This is a traditional Belgian recipe. Even my kids loved this and said it tasted like broccoli and cheese soup – but better (I agree!). It has a very mild taste and the cucumber is not overwhelming. Some black pepper really brings out the best in this recipe.
Pumpkin/Pompoen Confituur
Make and share this Pumpkin/Pompoen Confituur recipe from Food.com.
