@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!
This 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.
Such a busy workday. Exhausted and hungry. Don’t wanna spent too much time in the kitchen and do wanna eat something healthy. As a real pasta fan the choice is quickly made… spaghetti bolognaise!
Easy recipe, you don’t need a lot of different ingredients and ready in about half an hour. What else do you want?
Ingredients for the bolognaise sauce
(serves 4 as a main course)
1 shallot – finely chopped and 1 garlic clove – crushed
250gr beef mince
4 fresh tomatoes
4 tablespoons of Elvea tomato paste
(prep 5 mins, cook 25 mins)
Heat the olive oil in a frying pan, add the shallot and the garlic and soften 5 mins
Add the minced meat and fry for 5 mins
Add the tomatoes and the tomato paste, stirr and add 250ml of water
Let cook for 15 more mins
I’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… 👍
Mezze 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!
You can find this classic dish in all kind of restaurants but the best way to eat it, is when you prepare it yourself.
To serve 2 persons you need 2 tomatoes, 200gr grey shrimps, 1 boiled egg (hard: 10 mins of boiling) and a hand full of chives. The really healthy version is to eat it without any sauce. I do use mayonnaise to mix it all together. Serve it on top of some lettuce on a slice of bread… Our dinner on Tuesday evening. When you’re exhausted and you do wanna eat something healthy without spending hours in the kitchen 🤪
If you need some inspiration for summer lunches, you can choose one of these lovely bowls. Tomatoes and spring onion or tomatoes with chives? Or a carrot-celery salad? Lettuce with red onion? Maybe you prefere greek pasta with feta and olives?
So many combinations, let your creativity play… and don’t worry, no calories in this healthy food. Please tell me which one is your favourite summer salad? All recipes are welcome!
« Tomates-Crevettes » or a salad with tomatoes and gray shrimps. A boiled egg, a piece of lemon. Mayonnaise and flat parsley.
A real belgian dish on the day Belgium meets France in the semifinal of the Worldcup 2018. Come on Belgium, make us proud and write some history please!
I like the combination of warm (sausages) and cold (Ebly salad) food in this dish.
The BBQ ausages are fried in olive oil in a frying pan. Some black pepper, salt and red chili flakes.
Beside that, a fresh summer salad with Ebly (which you let cool down after boiling), tomatoes, cucumber, red onion and olive oil with garlic.
Enjoy your meal!
Again another great salad. Green asparagus with ham. And a lot of tomatoes and cucumber. Some green and black olives. And boiled potatoes with shallot, chives and mayonnaise. A dish full of taste and full of flavours. I love this sunny summer time! Fingers crossed for Saturday… wedding day is coming and I do hope it’ll be a day full of sunshine and joy xxx