The {Page-Turner-Cookbook} featuring
Belgium Is My Kitchen
Belgium Appetizers & Soups
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Artichoke pâté
Asparagus and tomato salad with feta
Other Appetizers & Soups influenced by Germany Ham and cheese toast Chicken liver mousse
Belgium Main Dishes
Asparagus and tomato salad with feta
Other Appetizers & Soups influenced by Germany Ham and cheese toast Chicken liver mousse
Asparagus and tomato salad with feta
Braised onions
Endives meuniere
Mussels mariniere
Shrimp salad with belgian endive
Split pea soup
Other Main Dishes influenced by Germany Chicken liver mousse Ham and cheese toast
Belgium Side Dishes
Braised onions
Endives meuniere
Mussels mariniere
Shrimp salad with belgian endive
Split pea soup
Other Main Dishes influenced by Germany Chicken liver mousse Ham and cheese toast
Asparagus and tomato salad with feta
Asparagus sauce
Barley supper salad
Celery root and fennel slaw with green apple and manchego
Leeks au gratin
Other Side Dishes influenced by Germany
Brussels Sprout and radicchio Slaw
Leeks au gratin
Potato cake
Braised red cabbage
Creamy cauliflower purée
Broccoli cauliflower gratin
Warm brussels sprout salad
Broccoli stems cabbage slaw
Belgium Desserts
Chocolate banana cake
Chocolate orange torte with raspberry coulis
Chocolate sauce
Liége belgian waffles - gaufres de liége
Rhubarb-strawberry custard tart
Other Desserts influenced by Germany
Strawberry linzertorte
Chocolate almond cake
Poppy seed chocolate torte
Banana cake
Rhubarb tart with orange-ginger glaze
Peach-raspberry beggars purses
Apple cake
Prune soufflés
liquid MeasuresChocolate orange torte with raspberry coulis
Chocolate sauce
Liége belgian waffles - gaufres de liége
Rhubarb-strawberry custard tart
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Cuisine is influenced by the cooking of
France 
Germany Just as the country is divided linguistically, it’s also divided food-wise. Flemish cuisine has a strong Dutch influence, while Wallonian cooking is very similar to French foods with lots of rich sauces. Most dishes are based around meat or fish, with seafood playing an important role in Belgian cuisine
Belgian cuisine is mostly made up of different regional dishes with influences from the neighboring cuisines: French, German, and Dutch (Netherlands). There’s even this saying that Belgian food is “served in the quantity of German cuisine (which is a lot!) but with the quality of French food”.
It’s not just about the Belgian fries, waffles, and chocolates: though they are undoubtedly delicious, there’s more to the country’s national cuisine than these famous snacks like:
• 1. Mussels • 2. Fries • 3. Meatballs • 4. Flemish Stew • 5. Grey Shrimp Croquettes • 6. Waffles • 7. Eel in the green • 8. Rabbit with prunes • 9. Sausage and mash • 10. Steak tartare and martino sandwich • 11. Ham and endive in the oven • 12. Vol-au-vent • 13. Speculaas • 14. Jenever • 15. Asparagus Flemish-style
Appetizer Artichoke pâté 
Serves: 12
Preparation time: 1 hour
Cooking time:1 hour
5 ounces pork fatback 8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.
Appetizer Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Appetizer Ham and cheese toast
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
2 tablespoons butter 2 tablespoons flour
1 cup milk to taste salt, pepper
1 tablespoon dry white wine
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon minced garlic
1 egg yolk
2 cups grated Swiss cheese
6 slices crisp unbuttered toasts, ends trimmed
6 thin slices cooked ham
Preheat broiler to high.
In a heavy saucepan, melt the butter and add flour, stirring with a whisk. Add milk. Whisk until sauce thickens. Season with salt with salt, pepper, wine, cayenne, nutmeg and garlic. Add egg yolk and bring to the boil, stirring. Remove from heat.
Stir in cheese until melted.
Arrange slices of toast in one layer in a baking pan. Top each slice with ham. Spread cheese mixture evenly over ham.
Broil until bubbly and browned on top. Serve hot
In a heavy saucepan, melt the butter and add flour, stirring with a whisk. Add milk. Whisk until sauce thickens. Season with salt with salt, pepper, wine, cayenne, nutmeg and garlic. Add egg yolk and bring to the boil, stirring. Remove from heat.
Stir in cheese until melted.
Arrange slices of toast in one layer in a baking pan. Top each slice with ham. Spread cheese mixture evenly over ham.
Broil until bubbly and browned on top. Serve hot
Appetizer Chicken liver mousse
Serves: 10
Preparation time: 30 minutes
Cooking time:15 minutes
12 ounces chicken livers 2 ounces butter
1 cup chopped onion
1 clove minced garlic
1 cup milk
1 ounce dry sherry wine
1/8 teaspoon curry powder
1/2 teaspoon thyme
2 bay leaves
3/4 cup strong aspic
1/4 teaspoon hot pepper sauce
1 teaspoon salt
1/2 cup heavy cream .
Remove connective tissue from the liver. Melt butter in a sauté pan, add onions and garlic and sauté until soft and translucent.
Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
Pour into a large bowl and fold in the whipped cream.
Immediately pour into molds and chill.
Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers
Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
Pour into a large bowl and fold in the whipped cream.
Immediately pour into molds and chill.
Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers
Main Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Main Braised onions
Serves: 6
Preparation time: 15 minutes
Cooking time:1 hour 15 minutes
2 pounds onions, thickly sliced2 tablespoons ketchup
2 tablespoons water
1 tablespoon liquid honey
1 tablespoon butter
1 teaspoon dry mustard
salt and pepper to taste
In a saucepan of salted boiling water, cook onions for 10 minutes. Drain and transfer to 6-cup casserole.
Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions.
Bake in 350 degree oven for 1 hour or until onions are tender and glazed
Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions.
Bake in 350 degree oven for 1 hour or until onions are tender and glazed
Main Endives meuniere
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
8 Belgian endives 3 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
Sea salt and freshly ground white pepper to taste
2 tablespoons butter
Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Main Mussels mariniere
the national dish of Belgium! Mussels or moules are usually cooked or steamed and served with frites-Fench fries.
Serves: 6
2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
5 pounds fresh mussels 2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
Clean and wash mussels under cold running water and debeard.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Main Shrimp salad with belgian endive
Serves: 4
Preparation time: 20 minutes
1 1/2 pounds of shrimp, cleaned and cooked 4 large Belgian Endives, prepared
1 large cucumber, sliced
1 carrot, peeled and sliced
Cucumber Sauce:
Mix in a bowl,
1 cup yogurt or sour cream
1 tablespoon horseradish
1 small cucumber, pared and grated
juice of lemon or lime to taste
2 tablespoons dill, chopped
salt and pepper to taste
Trim endives and separate leaves.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Main Split pea soup
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
6 Tbsp butter or olive oil, divided2 cups chopped leeks, white and green parts
2 cups (½-inch) diced carrots
1½ cups chopped yellow onion
1 Tbsp minced garlic
1 lb dried green split peas
8 cups chicken or vegetable stock
1 smoked ham hock
2 tsp kosher salt
1 tsp freshly ground black pepper
8 fresh thyme sprigs, tied with kitchen twine
2 large bay leaves
12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
Minced fresh parsley, for garnish
Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Main Chicken liver mousse
Serves: 10
Preparation time: 30 minutes
Cooking time:15 minutes
12 ounces chicken livers 2 ounces butter
1 cup chopped onion
1 clove minced garlic
1 cup milk
1 ounce dry sherry wine
1/8 teaspoon curry powder
1/2 teaspoon thyme
2 bay leaves
3/4 cup strong aspic
1/4 teaspoon hot pepper sauce
1 teaspoon salt
1/2 cup heavy cream .
Remove connective tissue from the liver. Melt butter in a sauté pan, add onions and garlic and sauté until soft and translucent.
Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
Pour into a large bowl and fold in the whipped cream.
Immediately pour into molds and chill.
Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers
Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
Pour into a large bowl and fold in the whipped cream.
Immediately pour into molds and chill.
Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers
Main Ham and cheese toast
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
2 tablespoons butter 2 tablespoons flour
1 cup milk to taste salt, pepper
1 tablespoon dry white wine
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon minced garlic
1 egg yolk
2 cups grated Swiss cheese
6 slices crisp unbuttered toasts, ends trimmed
6 thin slices cooked ham
Preheat broiler to high.
In a heavy saucepan, melt the butter and add flour, stirring with a whisk. Add milk. Whisk until sauce thickens. Season with salt with salt, pepper, wine, cayenne, nutmeg and garlic. Add egg yolk and bring to the boil, stirring. Remove from heat.
Stir in cheese until melted.
Arrange slices of toast in one layer in a baking pan. Top each slice with ham. Spread cheese mixture evenly over ham.
Broil until bubbly and browned on top. Serve hot
In a heavy saucepan, melt the butter and add flour, stirring with a whisk. Add milk. Whisk until sauce thickens. Season with salt with salt, pepper, wine, cayenne, nutmeg and garlic. Add egg yolk and bring to the boil, stirring. Remove from heat.
Stir in cheese until melted.
Arrange slices of toast in one layer in a baking pan. Top each slice with ham. Spread cheese mixture evenly over ham.
Broil until bubbly and browned on top. Serve hot
Side Dish count Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Side Dish count Asparagus sauce
Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
12 asparagus spears 2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.
Side Dish count Barley supper salad
Serves: 6
Preparation time: 15 minutes
Cooking time:1 hour
3 cups vegetable stock 1 cup pearl barley
1 bay leaf
2 carrots, chopped
2 stalks celery, chopped
4 green onions
1/2 green pepper
1-19 ounce can red kidney beans
Dressing:
1/4 cup vegetable stock
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon dried thyme
1/3 cup olive oil
1/4 cup chopped fresh parsley
Combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 minutes.
Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender.
Discard bay leaf; transfer to large bowl. Fluff with fork. Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture.
Dressing:
Whisk together stock, vinegar, mustard, basil and thyme; whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.
Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender.
Discard bay leaf; transfer to large bowl. Fluff with fork. Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture.
Dressing:
Whisk together stock, vinegar, mustard, basil and thyme; whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.
Side Dish count Celery root and fennel slaw with green apple and manchego
Serves: 4
Preparation time:20 minutes
Cooking time:5 minutes
1/3 cup raw pumpkin seeds (pepitas)1/2 cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced fennel
1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
3 ounces Manchego cheese, shaved, divided
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.
Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.
Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.
Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Side Dish count Leeks au gratin
Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
16 small leeks, white and light green parts only washed well 1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.
Side Dish Brussels Sprout and radicchio Slaw
After combining the slaw with the dressing, be sure to let it stand for 15 minutes to slightly wilt the brussels sprouts.
Serves: 6
1 1/2 tsp. plus 1/4 cup olive oil
1/4 tsp. kosher salt, plus more, to taste
1 tsp. sugar
Pinch of cayenne pepper
2 lb. brussels sprouts, trimmed and fibrous stems removed
1 small head radicchio, quartered and cored
2 Tbs. cider vinegar
1 Tbs. fresh lemon juice
2 Tbs. whole-grain mustard
2 Tbs. maple syrup
1/4 cup olive oil
Freshly ground black pepper, to taste
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
1/2 cup pecan halves1 1/2 tsp. plus 1/4 cup olive oil
1/4 tsp. kosher salt, plus more, to taste
1 tsp. sugar
Pinch of cayenne pepper
2 lb. brussels sprouts, trimmed and fibrous stems removed
1 small head radicchio, quartered and cored
2 Tbs. cider vinegar
1 Tbs. fresh lemon juice
2 Tbs. whole-grain mustard
2 Tbs. maple syrup
1/4 cup olive oil
Freshly ground black pepper, to taste
Preheat an oven to 350°F.
In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.
Bring large pot of water to boil. Add 2 teaspoons salt. Add brussels sprouts. Cook until crisp-tender about 5 minutes. Drain; rinse with cold water.
Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.
In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.
Bring large pot of water to boil. Add 2 teaspoons salt. Add brussels sprouts. Cook until crisp-tender about 5 minutes. Drain; rinse with cold water.
Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.
Side Dish Leeks au gratin
Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
16 small leeks, white and light green parts only washed well 1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.
Side Dish Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds potatoes 5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt
Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Side Dish Braised red cabbage
Serves: 8
Preparation time: 15 minutes
Cooking time:1 hour
1 tablespoon oil 1 medium onion, sliced
2 1/2 pounds head red cabbage
1 1/2 cups red wine vinegar
2 cups water
to taste, salt and pepper
Quarter, core and shred cabbage. Rinse under cold water. Heat oil in a dutch oven.
Add onions and sauté for 2 to 3 minutes. Stir in cabbage. Add vinegar, water, salt and pepper. Bring to a bubble; lower heat to simmering. Cover.
Cook 15 minutes for crisp tender cabbage, or 1 hour for well done. Add water if necessary.
I cook the cabbage for over an hour. Use with pork and ham, roast goose, or as is.
Note: Sliced apples can be added to cabbage while cooking.
Add onions and sauté for 2 to 3 minutes. Stir in cabbage. Add vinegar, water, salt and pepper. Bring to a bubble; lower heat to simmering. Cover.
Cook 15 minutes for crisp tender cabbage, or 1 hour for well done. Add water if necessary.
I cook the cabbage for over an hour. Use with pork and ham, roast goose, or as is.
Note: Sliced apples can be added to cabbage while cooking.
Side Dish Creamy cauliflower purée
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
1 medium head cauliflower, cut up into florets4 cloves crushed garlic
1/3 cup 1% buttermilk or low fat sour cream
salt and pepper to taste
1 tbsp butter
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.
Side Dish Broccoli cauliflower gratin
Serves: 4
Preparation time:25 minutes
Cooking time:45 minutes
1 (3-pound) head cauliflower, cut into large florets1 to 1 1/2 pounds broccoli, cut into medium florets
Kosher salt
8 tablespoons plus 2 tablespoons unsalted butter
1/2 cup bleached all-purpose flour
4 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere or Comte cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well.
Add the broccoli to the boiling water. Cook until just tender, about 5 minutes. Drain the broccoli in a colander. Rinse under cold running water to cool. Drain well.
Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1/2 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and broccoli on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned. Serve hot.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well.
Add the broccoli to the boiling water. Cook until just tender, about 5 minutes. Drain the broccoli in a colander. Rinse under cold running water to cool. Drain well.
Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1/2 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and broccoli on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned. Serve hot.
Side Dish Warm brussels sprout salad
This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
To shred brussels sprouts, halve them, then slice crosswise, or use the slicer blade in a food processor.
Serves: 4
3/4 pound brussels sprouts, trimmed and shredded
coarse salt and ground pepper
3 tablespoons fresh lemon juice
1/4 cup grated pecorino cheese (1/2 ounce)
Serves: 4
Preparation time: 15 minutes
Cooking time:8 minutes
2 tablespoons extra-virgin olive oil3/4 pound brussels sprouts, trimmed and shredded
coarse salt and ground pepper
3 tablespoons fresh lemon juice
1/4 cup grated pecorino cheese (1/2 ounce)
In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.
Side Dish Broccoli stems cabbage slaw
Serves: 6
Preparation time: 25 minutes
1/4 cup raisins 3 or 4 broccoli stems
1/2 small green cabbage
1 small carrot, peeled
1 Granny Smith green apple
COLESLAW DRESSING
Mix well and refrigerate until ready to use.
Soak raisins into a cup of hot water to soften. Peel the broccoli stems, discarding the tough ends.
Shred with a salad shredder or food processor. Remove and discard tough outer leaves from cabbage.
Shred cabbage fine. Shred carrot with the finest blade. Drain raisins well and add to broccoli, carrot and cabbage shred, mixing well.
Peel and core apple and grate or shred. Add to cabbage-broccoli mixture.
Immediately add Coleslaw Dressing to avoid discoloration of the apple. Toss gently to mix well. Refrigerate for an hour before serving.
COLESLAW DRESSING
Mix well and refrigerate until ready to use.
Shred with a salad shredder or food processor. Remove and discard tough outer leaves from cabbage.
Shred cabbage fine. Shred carrot with the finest blade. Drain raisins well and add to broccoli, carrot and cabbage shred, mixing well.
Peel and core apple and grate or shred. Add to cabbage-broccoli mixture.
Immediately add Coleslaw Dressing to avoid discoloration of the apple. Toss gently to mix well. Refrigerate for an hour before serving.
COLESLAW DRESSING
Mix well and refrigerate until ready to use.
Dessert Chocolate banana cake
Serves: 10
Preparation time: 30 minutes
Cooking time:60 minutes
2 cups sugar 1 cup shortening
2 eggs, beaten
3 bananas, mashed
1/2 cup cocoa
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 cup boiling water
Frosting:
1 cup sugar
1/2 cup cocoa
1/2 cup butter
1/4 cup milk
1/4 teaspoon salt
1 teaspoon vanilla
Preheat oven to 300 degrees. In an electric mixer, cream sugar and shortening. Add eggs and bananas.
Mix well. Sift cocoa, flour, soda and salt. Add alternately with buttermilk while whisking.
Mix in boiling water. Bake in a 13 by 9-inch ungreased pan 50 to 60 minutes.
Cool and cover with frosting.
Frosting:
Combine all ingredients in a saucepan. Cook over low heat, stirring constantly until sauce comes to a boil.
Remove from heat. Add vanilla, and frost cake while icing is hot.
Mix well. Sift cocoa, flour, soda and salt. Add alternately with buttermilk while whisking.
Mix in boiling water. Bake in a 13 by 9-inch ungreased pan 50 to 60 minutes.
Cool and cover with frosting.
Frosting:
Combine all ingredients in a saucepan. Cook over low heat, stirring constantly until sauce comes to a boil.
Remove from heat. Add vanilla, and frost cake while icing is hot.
Dessert Chocolate orange torte with raspberry coulis
Serves: 14
Preparation time: 25 minutes
Cooking time:50 minutes
1 1/2 cups unsalted butter 12 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
3/4 cup orange juice
2 tablespoons orange liqueur
1 teaspoon vanilla
6 eggs
sifted unsweetened cocoa powder
Raspberry coulis:
1 package frozen unsweetened raspberries, thawed
1 tablespoon sugar
1 tablespoon orange liqueur
Preheat oven to 350 degrees.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.
Dessert Chocolate sauce
Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.
Serves: 8
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
Serves: 8
Preparation time: 10 minutes
Cooking time:10 minutes
1 cup (250 ml) water1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Let the Chocolate Sauce stand for a few hours before serving.
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Let the Chocolate Sauce stand for a few hours before serving.
Dessert Liége belgian waffles - gaufres de liége
7 grams instant yeast = 1/4 ounce instant yeast = 2 1/4 teaspoons instant yeast = 21 grams fresh yeast
Pearl sugar (or sugar grains) makes all the charm of Liège waffles, because it brings crispness and gives an exceptional flavor to this waffle.
Serves: 8
180 g warm milk
30 g fresh baker's yeast or 1 tablespoon instant yeast
2 eggs
1/4 teaspoon of fine salt
30g brown sugar
200 g softened sweet butter
250 g of pearled sugar
Pearl sugar (or sugar grains) makes all the charm of Liège waffles, because it brings crispness and gives an exceptional flavor to this waffle.
Serves: 8
Preparation time: 2 hours 30 minutes
Cooking time:5 minutes
375 g of flour180 g warm milk
30 g fresh baker's yeast or 1 tablespoon instant yeast
2 eggs
1/4 teaspoon of fine salt
30g brown sugar
200 g softened sweet butter
250 g of pearled sugar
In the bowl of the robot,mix the milk and the yeast.
Add the flour, eggs, sugar brown sugar, a pinch of salt and knead to obtain an elastic paste.
Add the butter and knead gently to incorporate the butter and have a homogeneous mixture.
Cover the dough with film wrap and let the dough rise for 2 hours in a warm place.
When the dough has at least doubled in volume, deflate and incoporate the pearled sugar.
Using a pastry brush, grease the hot waffle plates.
Spoon a large spoonful of dough into the waffle maker.
Close the waffle iron and cook +/- 3 minutes until golden brown.
Add the flour, eggs, sugar brown sugar, a pinch of salt and knead to obtain an elastic paste.
Add the butter and knead gently to incorporate the butter and have a homogeneous mixture.
Cover the dough with film wrap and let the dough rise for 2 hours in a warm place.
When the dough has at least doubled in volume, deflate and incoporate the pearled sugar.
Using a pastry brush, grease the hot waffle plates.
Spoon a large spoonful of dough into the waffle maker.
Close the waffle iron and cook +/- 3 minutes until golden brown.
Dessert Rhubarb-strawberry custard tart
For this recipe, you need a 9-inch round tart pan with a removable bottom
Serves: 8
12 tablespoons unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 large egg at room temperature
1/2 teaspoon vanilla
1 3/4 cups unbleached flour
pinch of salt
Filling:
2 cups fresh strawberries, hulled and sliced
1/2 pound rhubarb, cut into 1/4-inch pieces, about 2 cups
2/3 cup heavy cream
1/3 cup firmly packed light brown sugar
2 large eggs
Glaze:
1/2 cup apricot preserves
Serves: 8
Preparation time: 40 minutes
Cooking time:35 minutes
Tart Dough: 12 tablespoons unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 large egg at room temperature
1/2 teaspoon vanilla
1 3/4 cups unbleached flour
pinch of salt
Filling:
2 cups fresh strawberries, hulled and sliced
1/2 pound rhubarb, cut into 1/4-inch pieces, about 2 cups
2/3 cup heavy cream
1/3 cup firmly packed light brown sugar
2 large eggs
Glaze:
1/2 cup apricot preserves
For dough:
Using a heavy- duty mixer fitted with a paddle attachment, beat butter on medium speed until creamy. Add sugar and beat until pale. Beat in egg and vanilla.
Turn speed to low, add flour salt and mix until just blended.
Flatten dough to a 1/2-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
Preheat oven to 400 degrees.
Unwrap dough and place on a lightly floured surface. Roll into 1/8-inch-thick round.
Fit dough into a 9-inch round tart pan with a removable bottom. Ease dough into bottom and up sides of pan, then run rolling pin over top to cut off excess.
Press dough to sides of pan. Freeze tart shell for 20 minutes.
To assemble and bake tart, strew strawberries and rhubarb in tart shell. Whisk cream, sugar and eggs together.
Pour over fruit, leaving a 1/8-inch margin at the top so it wont overflow in oven.
Bake until firm and well browned, until a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool completely.
Transfer to a serving platter.
For glaze:
In a small saucepan, mix preserves with 2 tablespoons water. Heat over low heat. Push through a sieve with back of a spoon.
Brush tart with glaze and let set, 1 hour. (Adapted from Williams-Sonoma Taste)
Using a heavy- duty mixer fitted with a paddle attachment, beat butter on medium speed until creamy. Add sugar and beat until pale. Beat in egg and vanilla.
Turn speed to low, add flour salt and mix until just blended.
Flatten dough to a 1/2-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
Preheat oven to 400 degrees.
Unwrap dough and place on a lightly floured surface. Roll into 1/8-inch-thick round.
Fit dough into a 9-inch round tart pan with a removable bottom. Ease dough into bottom and up sides of pan, then run rolling pin over top to cut off excess.
Press dough to sides of pan. Freeze tart shell for 20 minutes.
To assemble and bake tart, strew strawberries and rhubarb in tart shell. Whisk cream, sugar and eggs together.
Pour over fruit, leaving a 1/8-inch margin at the top so it wont overflow in oven.
Bake until firm and well browned, until a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool completely.
Transfer to a serving platter.
For glaze:
In a small saucepan, mix preserves with 2 tablespoons water. Heat over low heat. Push through a sieve with back of a spoon.
Brush tart with glaze and let set, 1 hour. (Adapted from Williams-Sonoma Taste)
Dessert Strawberry linzertorte
Serves: 8
Preparation time: 40 minutes
Cooking time:1 hour
For filling:1 orange
1 lemon
1 vanilla bean, split lengthwise
3 1-pint baskets strawberries, hulled, washed, halved
1 3/4 cups sugar
1 tablespoon chopped fresh ginger
1/8 teaspoon ground black pepper
For pastry:
2/3 cup+2 teaspoons sugar
1/2 cup hazelnuts, toasted
1/2 cup whole almonds, toasted
2 1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup unsalted butter, cut into pieces
1/4 cup whipping cream
3 large egg yolks
1 egg, beaten with
1 teaspoon cream
For a 9-inch tart pan with removable bottom.
Filling:
Remove peel and pith from oranges and lemon. Cut into 1/2-inch pieces, discarding seeds. Place in a large pot or Dutch oven. Scrape in seeds from vanilla bean; add bean. Add strawberries, sugar, chopped fresh ginger and pepper. Bring to a boil while stirring. Cook over medium heat until thick and reduced to 2 cups.
Transfer filling to a bowl. Cover and refrigerate. (can be made 3 days ahead).
Dough:
Preheat oven at 350 degrees. Process 2/3 cup sugar, hazelnuts and almonds in processor until ground. Add flour, cinnamon, ginger, salt and nutmeg, and blend. Add butter and process until mixture resembles coarse meal.
Beat 1/4 cup cream and egg yolks in a small bowl. Add to dough and process to form moist clumps. Turn out dough to work surface. Knead until smooth. Divide in 3 equal parts.
Flatten into disks. Wrap in plastic. Chill. (can be made a day ahead.)
Roll out one disk to 11-inch round. Transfer dough to tart pan. Press dough into place. Trim edges. Chill crust until firm.
Meanwhile, roll out another dough disk to 11-inch round. Cut 16 1/2-inch wide-strips. (Reserve remaining dough disk for another use.)
Spoon filling into crust.
Arrange 8 dough strips across filling, spacing evenly. Arrange 8 dough strips in opposite direction across filling, creating a lattice pattern.
Press dough strips at edges to seal strips to crust bottom. Trim strip ends. Brush glaze over lattice top. Sprinkle with 2 tablespoons sugar.
Bake torte until golden brown and very firm to touch, and filling begins to bubble, about 1 hour. Let cool in pan on rack for 20 minutes.
Gently push bottom of pan up, freeing torte from pan sides; let torte settle back into pan. Cool in pan on rack. (can be made 8 hours ahead.)
Filling:
Remove peel and pith from oranges and lemon. Cut into 1/2-inch pieces, discarding seeds. Place in a large pot or Dutch oven. Scrape in seeds from vanilla bean; add bean. Add strawberries, sugar, chopped fresh ginger and pepper. Bring to a boil while stirring. Cook over medium heat until thick and reduced to 2 cups.
Transfer filling to a bowl. Cover and refrigerate. (can be made 3 days ahead).
Dough:
Preheat oven at 350 degrees. Process 2/3 cup sugar, hazelnuts and almonds in processor until ground. Add flour, cinnamon, ginger, salt and nutmeg, and blend. Add butter and process until mixture resembles coarse meal.
Beat 1/4 cup cream and egg yolks in a small bowl. Add to dough and process to form moist clumps. Turn out dough to work surface. Knead until smooth. Divide in 3 equal parts.
Flatten into disks. Wrap in plastic. Chill. (can be made a day ahead.)
Roll out one disk to 11-inch round. Transfer dough to tart pan. Press dough into place. Trim edges. Chill crust until firm.
Meanwhile, roll out another dough disk to 11-inch round. Cut 16 1/2-inch wide-strips. (Reserve remaining dough disk for another use.)
Spoon filling into crust.
Arrange 8 dough strips across filling, spacing evenly. Arrange 8 dough strips in opposite direction across filling, creating a lattice pattern.
Press dough strips at edges to seal strips to crust bottom. Trim strip ends. Brush glaze over lattice top. Sprinkle with 2 tablespoons sugar.
Bake torte until golden brown and very firm to touch, and filling begins to bubble, about 1 hour. Let cool in pan on rack for 20 minutes.
Gently push bottom of pan up, freeing torte from pan sides; let torte settle back into pan. Cool in pan on rack. (can be made 8 hours ahead.)
Dessert Chocolate almond cake
Serves: 8
Preparation time: 50 minutes
Cooking time:20 minutes
for the COCOA SPONGE CAKE: 1 teaspoon unsalted butter
1 teaspoon all purpose flour
4 egg whites
1/2 cup sugar
4 egg yolks
1/2 cup all purpose flour sifted together with 1/4 cup cocoa powder
for the cocoa syrup:
1/4 cup sugar
1 1/2 teaspoons cocoa powder
for the chocolate mousse filling:
10 ounces bittersweet chocolate
2 cups heavy cream, whipped until stiff
1/2 cups sliced almonds, toasted
3 ounces chocolate for curls
the cocoa sponge cake:
Preheat oven at 350 degrees. Butter and flour an 8-inch springform pan. With an electric mixer, beat the egg whites, slowly adding the sugar, and continue to whip until stiff.
Beat in the egg yolks, then gradually fold in the flour sifted together with cocoa powder. Pour the batter into the cake mold and bake for 15 to 18 minutes Remove from heat and unmold on a pastry rack to cool.
For the cocoa syrup:
Bring 1/4 cup of water, sugar, and cocoa powder to a boil in a small pot. Remove from heat and set aside.
For the chocolate mousse filling:
Melt the chocolate in the top of a double boiler. Cool until warm to touch. Fold in the whipped cream until smooth.
To assemble:
Place the cake on a round cake circle.
Split the cake horizontally into 2 equal disks with a serrated knife. Brush the bottom disk with half of the cocoa syrup.
Spread half of the chocolate filling over the cake, then sprinkle with half of the almonds. Cover with the top disk.
Repeat the same process with the syrup, filling, spreading some filling around the sides.
Decorate the sides with almonds, and the top with chocolate curls.
Preheat oven at 350 degrees. Butter and flour an 8-inch springform pan. With an electric mixer, beat the egg whites, slowly adding the sugar, and continue to whip until stiff.
Beat in the egg yolks, then gradually fold in the flour sifted together with cocoa powder. Pour the batter into the cake mold and bake for 15 to 18 minutes Remove from heat and unmold on a pastry rack to cool.
For the cocoa syrup:
Bring 1/4 cup of water, sugar, and cocoa powder to a boil in a small pot. Remove from heat and set aside.
For the chocolate mousse filling:
Melt the chocolate in the top of a double boiler. Cool until warm to touch. Fold in the whipped cream until smooth.
To assemble:
Place the cake on a round cake circle.
Split the cake horizontally into 2 equal disks with a serrated knife. Brush the bottom disk with half of the cocoa syrup.
Spread half of the chocolate filling over the cake, then sprinkle with half of the almonds. Cover with the top disk.
Repeat the same process with the syrup, filling, spreading some filling around the sides.
Decorate the sides with almonds, and the top with chocolate curls.
Dessert Poppy seed chocolate torte
30 minutes
Serves: 10
3/4 cup sugar
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
6 large eggs, separated
1/2 cup poppy seeds, ground (about 3 1/2 ounces)
2 tablespoons flour
powdered sugar
whipped cream
Serves: 10
Preparation time: 20 minutes
Cooking time:45 minutes
4 ounces bittersweet chocolate, chopped 3/4 cup sugar
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
6 large eggs, separated
1/2 cup poppy seeds, ground (about 3 1/2 ounces)
2 tablespoons flour
powdered sugar
whipped cream
Preheat oven to 350 degrees.
Generously butter and flour 9-inch springform pan.
Melt chocolate in top of double boiler over simmering water, stirring chocolate until smooth.
Remove chocolate from over water.
Cool chocolate 10 minutes. Beat 3/4 cup sugar, butter and vanilla extract to blend.
Add egg yolks 1 at a time, beating well after each addition. Add melted chocolate; beat until just combined. Mix in poppy seeds.
Beat egg whites until stiff but not dry.
Fold half of beaten egg whites into chocolate mixture.
Fold flour into remaining beaten whites. Fold egg white mixture into chocolate mixture.
Pour batter into prepared pan. Spread to level.
Bake until tester inserted in center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely.
Remove pan sides.
Sift powdered sugar over torte. Serve with whipped cream.
Generously butter and flour 9-inch springform pan.
Melt chocolate in top of double boiler over simmering water, stirring chocolate until smooth.
Remove chocolate from over water.
Cool chocolate 10 minutes. Beat 3/4 cup sugar, butter and vanilla extract to blend.
Add egg yolks 1 at a time, beating well after each addition. Add melted chocolate; beat until just combined. Mix in poppy seeds.
Beat egg whites until stiff but not dry.
Fold half of beaten egg whites into chocolate mixture.
Fold flour into remaining beaten whites. Fold egg white mixture into chocolate mixture.
Pour batter into prepared pan. Spread to level.
Bake until tester inserted in center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely.
Remove pan sides.
Sift powdered sugar over torte. Serve with whipped cream.
Dessert Banana cake
Serves: 16
Preparation time: 20 minutes
Cooking time:50 minutes
1/2 cup shortening 1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup yogurt
2 1/4 cups flour, all purpose
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups banana, mashed
Preheat oven to 350 degrees.
Cream shortening and sugar.
Beat in the eggs vanilla and yogurt.
Crush the bananas. Sift the remaining dry ingredients. Add to batter. Mix in the bananas.
Grease and flour 2 (9-inch by 3-inch) loaf pans.
Bake for 40 to 50 minutes.
A cake tester inserted in center of cake should come out clean.
Cream shortening and sugar.
Beat in the eggs vanilla and yogurt.
Crush the bananas. Sift the remaining dry ingredients. Add to batter. Mix in the bananas.
Grease and flour 2 (9-inch by 3-inch) loaf pans.
Bake for 40 to 50 minutes.
A cake tester inserted in center of cake should come out clean.
Dessert Rhubarb tart with orange-ginger glaze
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 cup fresh orange juice1/2 teaspoon grated ginger
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound red rhubarb stalks, unpeeled and thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest
Accompaniment: vanilla ice cream
Preheat oven to 400°F with rack in middle.
Stir together orange juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.
Stir together orange juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.
Dessert Peach-raspberry beggars purses
Serves: 8
Preparation time: 40 minutes
Cooking time:25 minutes
Sauce: 1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon grated orange rind
3 large egg yolks
1/4 cup sugar
Filling:
1 pound peaches, peeled, chopped
1/2 cup raspberries
2 1/2 tablespoons sugar
8 teaspoons sugar
1 teaspoon cinnamon
2 tablespoons flour
1/2 teaspoon fresh lemon juice
1 large egg white, whisked
1 package frozen puff pastry (2 sheets)
For sauce:
Combine cream, milk, and orange in heavy saucepan. Bring to simmer. Remove from heat and let steep for 15 minutes, covered. Whisk yolks and sugar. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over low heat until mixture coats the back of a spoon, stirring constantly (do not boil).
Pour into bowl and chill until cold, whisking occasionally.
For filling:
Line a baking sheet with parchment paper and spray with non-stick spray. Roll out one pastry sheet to 14-inch square. Cut our 4 circles each measuring 5-inches in diameter. Place circles on prepared sheet and cover with plastic. Repeat with remaining pastry sheet. Place circles atop plastic on same baking sheet. Freeze 10 minutes.
Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour and lemon juice. Roll out pastry circles to 7-inch diameter rounds. Place 1/4 cup of fruit mixture in centre of each round. Gather dough atop fruit and twist and pinch firmly to enclose completely.
Place on large baking sheet. Freeze bundles for 15 minutes. Preheat oven to 400 degrees. Brush purses all over with egg white, and sprinkle each lightly with sugar cinnamon mixture.
Bake until golden, about 20 minutes. Cool at least 10 minutes. Place 2 tablespoons sauce in centre of each plate. Place one purse in centre and serve warm.
Combine cream, milk, and orange in heavy saucepan. Bring to simmer. Remove from heat and let steep for 15 minutes, covered. Whisk yolks and sugar. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over low heat until mixture coats the back of a spoon, stirring constantly (do not boil).
Pour into bowl and chill until cold, whisking occasionally.
For filling:
Line a baking sheet with parchment paper and spray with non-stick spray. Roll out one pastry sheet to 14-inch square. Cut our 4 circles each measuring 5-inches in diameter. Place circles on prepared sheet and cover with plastic. Repeat with remaining pastry sheet. Place circles atop plastic on same baking sheet. Freeze 10 minutes.
Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour and lemon juice. Roll out pastry circles to 7-inch diameter rounds. Place 1/4 cup of fruit mixture in centre of each round. Gather dough atop fruit and twist and pinch firmly to enclose completely.
Place on large baking sheet. Freeze bundles for 15 minutes. Preheat oven to 400 degrees. Brush purses all over with egg white, and sprinkle each lightly with sugar cinnamon mixture.
Bake until golden, about 20 minutes. Cool at least 10 minutes. Place 2 tablespoons sauce in centre of each plate. Place one purse in centre and serve warm.
Dessert Apple cake
Serves: 10
Preparation time: 25 minutes
Cooking time:1 hour 10 minutes
1 1/4 cups oil 2 cups sugar
2 eggs beaten
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
3 large apples, grated
1 cup nuts, chopped
Preheat oven to 350 degrees.
Grease and flour a large tube pan.
In a mixing bowl, mix first 3 ingredients well.
Add dry ingredients, then apples, nuts and vanilla.
Pour batter into prepared pan and bake for 1 hour and 15 minutes,
or until skewer inserted in center comes out clean.
Cool in pan on rack for 15 minutes.
Remove from pan and cool completely on rack.
Grease and flour a large tube pan.
In a mixing bowl, mix first 3 ingredients well.
Add dry ingredients, then apples, nuts and vanilla.
Pour batter into prepared pan and bake for 1 hour and 15 minutes,
or until skewer inserted in center comes out clean.
Cool in pan on rack for 15 minutes.
Remove from pan and cool completely on rack.
Dessert Prune soufflés
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
6-6 ounce soufflé molds 1 teaspoon sugar
1 teaspoon soft butter
1 cup pitted prunes
1 cup water
1 teaspoon Brandy (optional)
1 teaspoon grated lemon rind
1/2 cup chopped walnuts, or pecans
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
Preheat oven to 375 degrees . Butter the inside of the small soufflé molds. Coat with sugar. Do not touch the inside. In a medium pot, stew the prunes in water, Brandy (optional), and lemon rind until the moisture is evaporated by half. Purée the prunes in a food processor. Transfer to a medium mixing bowl. Mix in the chopped nuts. Set aside to cool at room temperature. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the prune mixture . Fill the mold with the soufflé mixture. Level the soufflé mixture with a spatula. Bake on a baking sheet for 12 to 15 minutes.
Note:
You may also us 1/2 prunes 1/2 dried apricots.
Also, soak prune in tea. Then Armagnac.
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the prune mixture . Fill the mold with the soufflé mixture. Level the soufflé mixture with a spatula. Bake on a baking sheet for 12 to 15 minutes.
Note:
You may also us 1/2 prunes 1/2 dried apricots.
Also, soak prune in tea. Then Armagnac.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Belgium
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
38 Recipes
4 Appetizers
8 Main dishes
13 Side dishes
13 Desserts