Let’s Wrap It Baby

First time that I actually prepared a wrap myself. Have seen them a lot in shops, but never had the inspiration to create them myself. Not that difficult and you can combine so many ingredients. You make them just like you want!

Heat 1 spoon of olive oil in a frying pan, add some slices of mushrooms and a hand full of frozen peas. On top, two scrambled eggs and let fry for 5 minutes.

Let it cool down and put the « omelette » on top of the wrap. Add a bit of fresh mint and roll up the wrap. Let it overnight in aluminium foil in the fridge.

When ready to lunch, cut the wrap in slices and enjoy this flavour bomb!



Apple & cinnamon

A034C95A-4033-4559-B15D-742A527870CBTrying to find original, healthy snacks as we are in the mood #nosugar #nocalories. No more chocolate, cookies and sweets. That’s the challenge remember…

Had a look into my cook book collection – I have more or less 300 of them – and got out this « I’m a foodie » cook book. Eating like an expert. Full of healthy tips for drinks, breakfast, lunch, snacks and dinner. They also include a weekplanner.Highly recommended!

8E8AFB84-E0FD-43D2-AD89-7B0B707B0F38I went for the fried apples with cinnamon.

I am not a huge cinnamon fan, but I have to say that this combination matches perfectly.

Ready in 5 minutes. So easy!


Chicken « cordon blue » and a salad


Chicken « cordon blue » prepared on the grill without any butter or olive oil. Combined with a salad of tomatoes, cucumber and red onion. You can add some fried pine kernel. Gives it a nice taste!

For the vinaigrette: one spoon of champagne vinegar and two spoons of sunflower oil.

This is how you prepare a healthy lunch… when all of a sudden the husbie suffers from diabetes. And as from now on, we need to pay attention to what we will eat and drink. A real challenge for foodies like us!

Belgian endive soup

C93B0A70-7DC5-4936-B4CF-4CF7FDA29AAAA nice, warm cup of soup, what else do you need on a cold winter evening like this? It’s freezing outside, -2ºC. The heating is on, we’re having a cosy evening in the sofa. And nothing is easier to prepare than a belgian endive soup. Okay yes, if you don’t like belgian endive, this soup will not be your cup of tea… but if you do, you’ll love it!

You need the following ingredients

767BB866-966D-4EA4-9B21-C2666EA250A01. Fry the onion and garlic in some olive oil

2. Add the potatoes and the belgian endive

3. After 5 minutes, add the chicken stock and let cook for 20 minutes

4. Once cooked, mix the soup and add some pepper and cream

Ready to be served… Lovely taste xxx



Went out last night to disover a new place at Place St-Catherine: Comptoir Be Burger. A trendy place that attracks young and old. Or you can go for a drink, or for a meal, or combine both of them. Price/quality is top! Sam the bartender knows what he is doing and he is doing it dawn very well 😜

We went to taste a few new G&T creations.

The first one was made of Bombay Gin, Fever Tree Tonic, orange and lemon zest, slices of apple (Granny Smith), redcurrant and black peppercorns, thyme. Very soft taste, perfect match of flavours!

The second one was made of Bombay Gin, Fever Tree Tonic, slices of lemon, half a passion fruit, redcurrant and rosemary. Feels like you’re in heaven!

What a night 🍸🍸🍸

Penne with thyme in a creamy Gorgonzola sauce

94039469-1A9A-461E-9B04-1A45B5FFA4F7Ingredients (serves 2): 150gr penne, olive oil, garlic, 250gr mushrooms, 100ml vegetable stock, 175ml cream, 100gr Gorgonzola cheese and some thyme.

I never tried to combine these ingredients before but as I saw this recipe @libellelekker I wanted to give it a try. And it’s worth trying it, an excellent pastadish!

Cook the penne following the instructions on the package. In a separate pan, heat the olive oil and add the garlic. After some minutes add the mushrooms (cut in slices) and let stir for 5 minutes. Add the vegetable stock and the cream and let cook for an extra 10 minutes untill you get a sticky sauce. Mix with the cooked penne and serve. On your dish, add some Gorgonzola cheese and some thyme.


« Libelle Lekker »

EA3D4FEC-808D-4ECD-9A48-EC981BE1704FThis is the food magazine that I monthly buy. Available in Belgium & the Netherlands. Not sure about other countries.

Full of new recipes and original ideas for kitchen stuff, food shops, restaurant visits,… I just love it! It changes to cooking every time out of 1 of my 300 cook books. The more of them you have, the more difficult it is to choose a recipe… Just because I’m a cooking-fan 🌟