Burrata

F40F3F3C-9578-4CFC-AB96-1E419B701B33@atelierdespâtes | Brussels

Today I discovered a new italian restaurant. Three nephews have opened this cosy restaurant to honour the kitchen of their italian grandmother. I love this story. And no doubt, I love their food! Delicious!

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Ratatouille with lamb chops

96394BB7-F000-494E-9580-D03403520CB7Such an easy one-pan recipe, you only need a roasting pan and an oven. Delicious on an autumn evening like this.

Preheat the oven at a temperature of 180ºC.

Cut 1 red pepper, 1 red onion, 1 courgette and 1 eggplant into large pieces and add olive oil and salt & pepper. Put the mixture in a roasting pan and add some fresh thyme. Goes into the preheated oven for 20 mins.

Remove out of oven, add some tomato-passata and stir. Lamb chops on top. A bit of olive oil and let sidder another 10 mins in the oven. Just before serving, sprinkle with some balsamic vinegar. Delicious!

Short-fried candied cod fish, butter sauce with capers and pea cream with parsley

1CC28872-316F-4E4B-8F91-5A9980A16E1DThis is one of the recipes we prepared during our workshop at the Eat!DrinkBordeaux Food Festival in Brussels. A 4-days-during food event that you don’t wanna miss as foodlover!

The recipe is created by Bruno Antoine, a famous bistronomy chef in Brussels. Serves 4 as starter.

Candied cod fish

Cut 250gr cod fish into similar pieces. Mix 130gr salt with 70gr sugar. Cover the fish with the salt-sugar mixture and let it rest.

Butter sauce with capers

Cut 2 tomatoes into similar pieces. Finely chop 2 shallots and a hand full of chervil & chives. Put the tomatoes and the herbs into a bowl, add the juice of 1 lemon, 10cl olive oil and a hand full of mini-capers. Salt & pepper and stirr the whole mixture with a fork. Put aside in the fridge.

Pea cream with parsley

Poach during 4-5 mins 250gr of peas in 500ml vegetable stock. Let them cool down in ice cold water. Poach during 30 seconds a hand full of parsley in the same stock. Let them also cool down in ice cold water. Once cold, everything goes into a blender, add a bit of vegetable stock and blend untill smooth. Add salt, pepper and nutmeg and blend for another 10 seconds. Pass through a sieve (24h).

Easy to prepare everything the day before your guests are coming over. Just before you take a seat at the table, you can dress the dish and your starter is ready in 5 mins.

 

 

 

Zucchini meatballs with spaghettini and courgettini

B034D5C8-D3DA-4B83-BC4D-53B064E8DCB2Yesterday was one of those Friday evenings where you don’t wanna go out and you just wanna treat yourself well by preparing a quick and tasty Friday evening meal. These zucchini meatballs with spaghettini and courgettini are a perfect solution.

 

Ingredients (serves 2 as a main course)

250gr spaghetti

Freshly grated parmesan – to serve

Freshle grated black pepper – to serve

For the meatballs

Olive oil

250gr pork/veal mince

1 onion – finely chopped – and 2 cloves garlic – crushed

1 zucchini (1/2 finely chopped – the other 1/2 peeled into ribbons to add to the spaghetti)

1 tablespoon dried tarragon

Large handful parsley – chopped

 

Instructions (prep15 mins, cook 25 mins)

Bring a pan of salted water to the boil and cook the spaghetti following the instructions on the package (Soubry 6 mins « al dente »).

After boiling the spaghetti, do the same for the zucchini peeled into ribbons: cook for 2-3 mins in salted water.

Put the spaghetti and the zucchini ribbons aside.

Heat the olive oil in a frying pan, add the onion, the garlic and the tarragon and soften for 5 mins. Take of the heat and transfer into a bowl. Add the minced meat, the parsley and the finely chopped zucchini. Mix and shape into 10 meatballs. Fry the meatballs for 10-15 mins until cooked through.

Serve the spaghetti and the zucchini ribbons with on top the meatballs. Some freshly grated black pepper and parmesan to finish your dish. Ready, set, go, enjoy your meal!

 

 

Bruschetta in egyptian style

58F53548-B0E2-49BB-A620-0CC1E69E9FF9I’m back 🤩 Told you we were going on holiday to Egypt. The plan was to shoot food dishes every day so that I could keep my food blog running.

But oh no… when I arrived I knew straight away this wouldn’t happen. No WiFi… didn’t know that countries without WiFi still exist? On top of that, the 4* hotel was a nightmare. The food and drinks were terrible. Only local alcoholic drinks. I can’t describe the food, it was just awful. I had chicken and rice every noon and evening. It was the only « dish » I could more or less eat. Never ever go to the Marina Lodge hotel in Marsa Alam.

One evening we had enough of it and we took a shuttle bus to Port Ghalib. A very nice and cosy little place. We had a drink, a good (!!!) drink @Wunder-Bar Deli. This bar opened his doors a couple of weeks ago. They serve different kind of pretty cocktails – we had a Mojito and a G&T. Perfectly mixed, cheers. We also ordered some bruschetta, prepared in an egyptian style. Some sort of pizza bottom with tomatoes, cut in cubes. Fresh basil and olive oil on top. The « habibies » were ready to attack some good food!

« Habibi » means my darling (if you say it to a woman),    « Habiti » means the same but it is used when you say it to a man. Not sure if correctly spelled tough… 👍

Seafood-rice with a tarragon touch

ADD87FD2-794B-419F-B00C-83B28CD2048AWe all know the famous « pasta with seafood ».

I wanted to try out something similar but different… Seafood yes, but only mussels and grey shrimps (much more tasty than the pink shrimps). And instead of pasta we’ll go for white rice.

Cook the rice following the package instructions.

Heat 2 spoons of olive oil in a frying pan. Add one red onion cut in slices. After 3-4 minutes add some mushrooms cut in slices. Followed by mussels (these are leftovers from yesterday’s famous belgian mussels dinner) and grey shrimps. Let cook for 5 minutes.

Finally add the cooked white rice and again 2 spoons of olive oil. Stir for a couple of more minutes and serve on your plate. Don’t forget to decorate with fresh tarragon. Enjoy your meal!

Mezze

D5E969E3-F5C4-4C3E-B362-DC87166B02D1Mezze is served in a lot of different countries, often as a snack to accompany alcoholic drinks or as an appetizer before a multi-course meal. These are different small dishes.

In this restaurant where the owners have greek roots, they served it as follow: meatballs, feta with herbs and olive oil, grape vine leaves stuffed with minced lamb, shrimps, tzatziki, tarama, cucumber, tomatoes and red onion. More than enough, don’t need a main course after this lovely dish. Very tasty, very colourful. Hmm!

Mozzarella lunch

On a nice hot summer day, we absolutely need a refreshing lunch. Today I’m in the mood for mozzarella. The classic tomato-mozarella comes up immediately. Some fresh basil hmmm. I love basil, fresh from my little appartment garden 😜 As topping I used balsamico vinegar and classic olive oil. Finishing with some black pepper and ready it is. Enjoy your meal ! Summer vibes x

When you feel lucky

We live in a speedy world: always being busy, running from one place to another, working all day, never taking some time for ourselves. We need to do the foodshopping, we need to bring the kids to their sportclub, we need to go to that birthday party, we need… we need… we always need to do one thousand things a time!

And that’s why it’s so important to take time to have a seat and relax. Talk to each other, ask your partner how he’s doing, how he spent his week at work, chat about future holiday trips or a one-day visit to a place you’ve never been…

Enjoy this moment with a good glass of wine. We opened a bottle of Châteauneuf du Pâpe (2016). Gorgeous taste! We also had some healthy snacks: grilled peppers and zucchini. This is such a beautiful moment when you realise you are so lucky ❤️