From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth says this soup has a special status in Belgium where it’s commonly served at wedding receptions, anniversaries and other festive occasions. It’s a little different from the tomato soup I grew up with: creamy, yes, but with bits of fresh tomato and the flavors of Madeira or Cognac providing a kind of grown-up undertone. This is Ruth’s mother’s version; it can be made a day ahead.
Make and share this Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce) recipe from Food.com.
This recipe has been in my family for years. It is the best recipe if you are trying to get rid of all your cucumbers in your garden. Anyone that will try this recipe will become addicted!
A nice appetizer to have before a heavy meal, I love making these in the summer as a side for a none cooked meal.
A simple and homey dessert that is always satisfying as well as guilt-free. In Belgium, a baked apple is a traditional accompaniment to many pork and game dishes. But if you feel extravagant, you can transform the simple baked apples into a special dessert by serving them with Creme Anglaise (see recipe I posted). From Everybody Eats Well in Belgium.
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