Flammekeuch
Flammekeuch is a pizza-like affair with a thin bread crust topped with crème fraiche, fromage blanc, smoked bacon and thinly sliced onion. From the LCBO magazine.
Pear, Roquefort and Rosemary French Galettes – Tartelettes
These wonderful little tartelettes are made from a combination of ripe, sweet pears with tangy, sharp Roquefort blue cheese and aromatic rosemary.They make an excellent and very elegant starter; they are also wonderful if served as a light luncheon dish, with salads and chutney or pickles. The galettes can be assembled several hours in advance – or even the night before – then chilled until you are ready to bake and serve them. I have stipulated shortcrust pastry – but puff pastry can also be used.
Chicory With Lemon Flemish Style
Make and share this Chicory With Lemon Flemish Style recipe from Food.com.
Frieten (Belgian French Fries)
In English, frieten are usually called “French fries” even though the Belgians state, that they originate from Belgium and there is nothing French about them.
Rice With Mushrooms
on peggy’s request and as a thank you for the wonderful kabuli. it comes from the cookbook by the farmers union. very popular in belgium especially because of its easy but yummy recipes. it’s a great succes when I serve my brothers this…judge for yourself!! (it is great just by itself (for my vegetarian friends) or really good with some chicken fillets.)
