Clubfoody’s Moules Marinière
Elegant and quick & easy to make, this classic recipe is so tasty and can be served as an appetizer or a main course. VIDEO https://youtu.be/A4n7I-bBjXE
ClubFoody’s French Fries
Crispy on the outside and tender on the inside, these are better than the ones from the fast food restaurants… VIDEO https://youtu.be/Fxy259tkpFI
Belgian Cinnamon Cookies
We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn’t find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn’t have any in the house but they do make the cookies look extra special. Reduce the cooking time if you are baking these in a fan oven. The last thing you want to do is overcook them because then they’ll lose their charming softness.
Gourmet Belgian Hot Chocolate
This hot chocolate recipe is a sumptuous Belgian luxury that any chocolate lover will love. The true gourmet will serve this hot chocolate with a dollop of whipped cream and might just go straight to heaven.
Buche De Noel / Yule Log Cake
A traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-populated francophone countries as well as in the UK. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings. Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue.
