Famous belgian dish. French fries (our ‘frites’), a tomato stuffed with shrimps and a lot (often too much) mayonnaise. Usually served with brown shrimps. The cheaper version is with pink shrimps. The husband decided to prepare his own, gastronomic dish. Rice instead of french fries (much better for my WW program), brown shrimps and tuna, a spoon of mayonnaise. Look the difference!
Nothing better than a cool family dinner. Or you spend the evening in the kitchen (and you can’t enjoy being with them) or you go for an easy concept. That’ what we did. A big choice of cheese and meats (“charcuterie”), a fresh salad and French bread (“baguette”). The image that immediately comes to mind when you think about this particular kind of bread has to be of a Frenchman leaving a boulangerie with a baguette tucked under his arm, wrapped only in a tiny scrap of paper. It’s the only kind of bread in the world made in this long shape.
On top on left side: Maroilles. The monks in Maroilles Abbey invented this ‘square’ cheese with a reddish-orange washed, smooth, shiny rind, and strong, spicy flavour. It’s made using cow’s milk from the southern department of Nord-Pas-de-Calais and the northern part of Aisne (Picardie).
On top in the middle: Emmental. A cheese with a smooth, yellow rind, almost regular wholes and a colour that varies from deep to light yellow. Also used grated for a delicious gratin, in fondue or cubes as an ingredient in a tasty salad.
Bottom on left side: Camembert. Produced using cow’s milk from Normandy cows. One of the best-known, best-loved French cheeses. It has a white rind, ivory interior and buttery flavour. Sold in traditional wood boxes to let it breathe and preserve its sensory properties.
If you want to read more about French cheeses, have a look into this excellent Food France book (Marianna Mordenti).
Quick and easy friday evening dinner. Pasta, salmon, cream sauce and fresh rosemary
Until last week I didn’t know that sweet potatoes exist. So I did a bit of research. They are also known as “yum” or “kumara”. They can have different skin colors, from brown to orange or red. They are rich in complex carbohydrates, dietary fiber, vitamins and beta-carotene. And of course… sweet-tasting! Let’s try them out, I challenged the husband: ‘please prepare me a recipe with sweet potatoes’. Here it is: mash sweet potatoes with carrots. I adore the orange color.
Roasted potatoes, a Swedish recipe. You cut the potatoes into semi-slices and you fill them with butter, salt, pepper, paprika and thyme. The husband added some mozzarella on top of it. Roast them in the oven. Served with beef and a sauce ‘red wine/veal stock’. Wondering if I wouldn’t ask him to open his own restaurant?
We discovered a whole new world of flavours. Traditional dishes with a lot of spicy touches. Meat or fish, often with white rice. I’ll let you enjoy the pictures.
Came home and found an italian masterchef in the kitchen! He was preparing fresh gnocci. Flavour all around, he made me laugh! We don’t even have a rolling pin, he used an empty bottle. He’s taking this job so serious: I’m doing my best for your blog. Gnocci filled with vegetables, chicken filled with smoked bacon. Finished with a home made cocktail sauce. He’s simply the best ❤️
The husband doesn’t eat pork. That’s what he says… This recipe takes a bit of time, especially the preparation of the pork olive (called ‘paupiettes’ in french). The pork olive is slowly cooked in a red wine sauce with veal stock. As a matter of fact, you can use veal stock in every sauce, no matter which meat you prepare. This stock has the strongest taste and gives the best touch to your sauce. Next to it you serve a mix of vegetables (carrots, turnip, leek) cut into fine strips (julienne). And last but not least some white rice. Bon appétit!