Anyone know any belgian recipes?!
Anyone know any belgian recipes?
i want to know what they eat other than chocolate=)
Answers:
This is a very good site with lots of categories of Belgian food, hope you like it
http://www.recipezaar.com/recipes/belgia...
www.belgian recipes.com
http://www.google.com/base/search?q=&hl=...
try this google,it will give yo tons of sites with belgian recipes
http://www.recipezaar.com/recipes/belgia...
http://fooddownunder.com/cgi-bin/search....
http://www.visitbelgium.com/recipes.htm...
http://www.recipes4us.co.uk/cooking%20by...
http://recipes.wuzzle.org/index.php/32...
huge list:
http://www.recipehound.com/recipes/belgi...
here a recipe:
1 lb bread dough
2 tablespoons olive oil
6 ounces smoked bacon, diced
2 medium onions, thinly sliced
1 cup sour cream
salt & freshly ground black pepper
4 ounces grated gruyere
Garnish
1/2 cup chopped chives or green spring onion tops
Bacon Pizza
< 30 mins Pizza
Belgian Pizza
Brunch Pizza
Let bread dough rise once then flatten and roll out into a 16 x 14-inch (40 x 35-cm) rectangle. Place on an oiled heavy baking sheet.
Preheat oven to 475F (240C). Heat oil in skillet on medium-high. Add bacon and onions and sauté until onions soften, about 3 minutes. Drain fat and reserve.
Mix together sour cream and salt and pepper. Spread over dough. Top with onion bacon mixture. Dot with gruyere.
Bake in centre of oven for 15 minutes or until bread is golden. Sprinkle with chives.
Here is also some sites with more recipes:
http://www.recipezaar.com/recipes/belgia...
http://www.recipes4us.co.uk/cooking%20by...
http://recipes.wuzzle.org/index.php/32...
i have many so i wont give you anything with chocolate.
my fav is the first with the second coming in close behind
Sauteed Shrimp and Arborio Risotto Stella Artois
4 servings 30 min
3 cups arborio risotto rice
2 small shallots, peeled
1 red bell pepper, finely sliced
6 green asparagus, jumbo sized
4 1/2 cups vegetable stock
2 tablespoons olive oil
1 cup dry wine
1 ounce stella artois beer
1 cup olive oil
1/2 cup parmesan cheese
salt
pepper
Slice the shallots thinly then saute in a little of the olive oil slowly. Add the white wine and then add the rice while stirring with a spatula. Let the wine evaporate.
Add a pinch of salt and the vegetable stock and cook over a slow fire for 18 minutes or so. Stir frequently.
Cut the asparagus fine. [Save the tips to a nice size. You are going to garnish the recipe with cooked tips] Add it and the red pepper to the risotto. Cook for several minutes. Asparagus should be tender but not soft. Then add the cheese and the Stella Artois.
Salt and pepper to taste.
Cook the shrimp in a nonstick pan in olive oil. Saute on both sides. When cooked place on a small wooden skewer.
Serve the shrimp beside the Risotto.
Garnish with Asparagus tips.
Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes)
This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.
4 servings
500 g potatoes, peeled and diced into small chunks
300 g carrots, peeled and sliced
100 g bacon, cut into bits
50 g butter
100 ml heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
Heat a small skillet over high heat.
Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
Remove from heat and set aside.
Bring a large pot of salted water to a boil.
Add potatoes and carrots.
Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
Drain the vegetables and place them in a salad bowl.
Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
Add cream and nutmeg.
Season with salt and pepper.
Toss well and serve.
hey i hear they make kick A $ $ waffles try those first
Belgian French Fries
The secret recipe! (Don’t tell anyone about it)
What do we need? Some fine potatoes (Bintje is the best, but in the US Yukon Gold or Russet will do fine), a sharp knife, a deep fryer, frying oil (any oil that can take the heat will do but will determine the taste of the fries), some kitchen paper and a bowl or an oven plate.
Start by peeling the potatoes. Cut them in slices 1 cm (3/8") thick and finally cut them into fries of 1 cm square. Dry the fries well in paper or a towel before putting them into the oil.
Note: some people like to put them in cold water for a few minutes: this washes out much of the starch and tends to make them less sticky after the first frying and crispier after the second.
Heat the oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). Put in a handful of fries: not more at once because the oil will cool down too much. Fry for a few minutes (4-8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. Put the fries into a large bowl with kitchen paper (or even better on an oven plate) and let them cool down and 'sweat' for at least 1/2 hour.
Finally heat to 190°C (375°F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be!
Serve with a little salt (no vinegar please) and some mayonnaise.
A list of no-no's
Do not slice them too thin (see below). 1 cm square is the perfect dimension. Try to cut them rectangular: pointed ends tend to burn. You'll need more potatoes of course.
Do not put in too many fries at once: the oil will cool down and your fries will be too wacky and greasy.
Do not fry them the first time until they become brown.
Never put a lid on your frying pan: this makes your fries wacky.
Never use frozen fries! Go to a McDonalds if you like them...
Notes
Some (Belgian) people pointed out that the temperatures mentioned where too high and even forbidden for health reasons. This is true for professional frying equipment, not for home frying equipment.
In a lot of countries they make fries with unpeeled potatoes (USA, Ireland - see picture on the right). There's nothing wrong with that, it's probably healthier that way (the skin does contain a lot of vitamins), but in Belgium it's never done that way. If you like, just do it: it's a matter of taste.
In other countries (France, McDonalds :-)) they tend to cut the fries way too thin. This is not good: the thicker the fries, the less fat they absorb and the tastier they are.
Ingredients for a great recipe
Peel some potatoes
Cut with a fry-cutter or by hand (1cm square by few inches long)
Rinse in water
Dry well in a towel
First fry
Let the fries cool down
Shock fry till golden brown
http://www.belgianfries.com/index.cfm?mo...
***********************
How to cook Real Belgian Fries
Start by peeling some large potatoes. Cut them into slices of 1cm (3/8") and after that cut them into fries of 1 cm2. Wipe the fries dry before you put them in the hot oil. You can use a kitchen towel or a piece of soft paper.
Note: some people like to put them in cold water for a few minutes. This way much of the starch is washed out, which tends to make the fries less sticky after the first frying and crispier after the second.
Heat the oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). Put in a handful of fries: not more at once because the oil will cool down too much. Fry during a few minutes (4-8 depending on the thickness and the kind of potato), stir regularly to prevent sticking. Put the fries into a large bowl with a piece of well-absorbing paper and let them 'sweat' for at least half an hour.
Finally heat the oil to 190°C (375°F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, just like they should be!
http://users.skynet.be/burp/english/righ...
BELGIAN BEEF STEW
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
3 lb Lean stewing beef
- cut into 1 1/2-in cubes
Flour for dredging
5 tb Vegetable oil
2 lg Onions
- peeled and thinly sliced
2 Garlic cloves
- peeled and minced
Salt
Freshly ground black pepper
12 oz Beer
2 lb Sauerkraut
- rinsed and squeezed dry
2 tb Marjoram
2 tb Dark brown sugar
1 t Celery seed
1 Bay leaf
3/4 c Pitted green olives, sliced
1 c Cream (optional)
1/2 c Minced flat-leaf parsley
- for garnish
PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil
in a Dutch oven. Add only enough meat to cover the bottom of the pan
without crowding and brown on all sides, scraping and turning the cubes so
that they don't burn. Remove the meat with a slotted spoon to a bowl, and
continue until all the meat is browned, adding fresh oil as needed. If the
oil has burned or more oil is needed, add the remaining 2 tablespoons of
oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes
more, stirring frequently until they are light brown and soft. Stir in the
garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown
sugar, celery seed, bay leaf and olives and stir to mix well. Cover and
transfer the casserole to the oven for 1 1/2 hours. Stir occasionally.
After the meat is tender, remove the bay leaf, skim off any excess fat and
stir in the cream, if desired. Add the parsley.