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!




078A65AD-B7A7-4190-BD09-7980296E7D35Sunday we were invited for a birthday party. A little group of 10 people. Our hostess Elka is Equatorian and she loves cooking. I’m always excited when I’m invited to her house. For sure it won’t be the classic belgian dishes we get served.

It was a lovely, sunny day. Just perfect. We even jumped in the swimming pool. The water was only 21ºC, a little bit freezing LOL.

Elka prepared us a Paella with seafood: gamba’s, prawns, mussels, calamares, clams,… Freshly prepared, hours of work. What an amazing taste! Thank you Elka 😘

A dish full of fish

0FDF9DC8-D5C3-4327-BE81-CF795C995730When you’re a fish/seafood lover, you always go and search for these dishes… wherever you go… And in Jamaica they do know how to serve fish!

The Negril restaurant @ Grand Palladium Lady Hamilton is that type of restaurant where you have a huge, various « buffet ». The one who says he can not find something to eat he likes, is someone who’s better staying home. The choice is enormous. Jamaican food, Asian food, Italian food, American food,… name it and you’ll find it over here.

I went for fish and seafood. A bit of paella, perfectly prepared with a beautiful taste of saffron. Gives the dish its yellow colour. Clams and mussels into it. And I took some extra mussels in tomatosauce. Nice and smooth taste. Couldn’t resist the smoked salmon. Prepared with a refreshing lemon taste. And finally some fresh crab. Pure nature: crab, red onion and parsley. I really enjoyed it!



Shrimps and shrimps… and again shrimps… I just ❤️ them


When you can’t get enough of shrimps! I could eat them in the morning, at noon and in the evening. I absolutely adore them. If you buy them in the supermarket, definately go for the grey shrimps (« grijze Noordzee garnalen ») @Delhaize. The best ones!

Invited in my brother’s place and trying to guess what he’s preparing us. He boiled some eggs and is peeling shrimps. I also see lettuce, carrots and tomatoes on the table. For sure, the rules for our healthy eatprogram will be respected tonight. Yes, me happy!

The final result, « tomates crevettes » or skinless tomatoes filled with a mixture of grey shrimps, boiled eggs, parsley and mayonnaise. A real belgian dish!