Pork Chops, Brussels Style
From Ruth Van Waerebeeks’s “Everybody Eats Well in Belgium Cookbook,” from her “Cooking With Beer” chapter. Fairly easy to make, and delicious.
Green Beans, Flemish Style
Make and share this Green Beans, Flemish Style recipe from Food.com.
Belgian Meatballs
Make and share this Belgian Meatballs recipe from Food.com.
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.
Chervil Leek Soup
I found this recipe on a Belgian website while I was looking to emulate my (Belgian) boyfriend’s father’s chervil soup. This soup came out lighter in color than his, more of a creamy green as opposed to dark green, but it is simple and delicate. I have a sneaking suspicion that he doesn’t use leeks in his, but I think the leeks add a fuller dimension that I found really satisfying. We eat soup every day of the week with dinner, so it always gets made in big batches and served all week long. Light soups like this are nice for spring. Add little soup meatballs if you like (I do). Also, I used 2 leeks instead of 3 by accident and used a little more water than called for, and it still tasted really nice. I guess the most important thing is not to cook this soup too long because the delicate flavors will deteriorate if overdone.
