A very belgian lunch

When I worked at Burson-Marsteller (I was a digital strategist) one of my biggest and favourite clients was the Rezidor Hotel Group. Not only do they have gorgeous hotels around the world, stellar customer service and some of the most amazing people I have ever met. They also know a lot about great food.

A couple of years ago I spent the day with them and we cooked up a very typical belgian feest - fromage blanc and radishes 'tartines', stuffed tomatoes with grey shrimps, smoked salmon on potato waffles and duck and pear salad. The best part about these recipes is that they are all super easy, affordable and stress-free.

The four recipes are awfully simple and easy to make. Next time you have people round for lunch or dinner why not try some of these crowd pleasers out. 

1. Potato waffles with smoked salmon
Check out my waffle recipe here and substitute the grated cheddar with some pieces of smoked salmon.

2. Stuffed baby tomatoes with grey shrimp
This recipe is super easy and a typical belgian appetizer. Simply, wash the tomatoes, slice the top off and remove the flesh inside then sprinkle with salt and put on skewers. In a bowl mix together the grey shrimp, mayonnaise, half a lemon juice, salt and pepper. Fill the tomatoes with the mixture and sprinkle with parsley.

3. Fromage blanc, radishes and spring onions on toast
Another super easy recipe and favourite in Belgium. Mix the 'fromage blanc' with a generous sprinkle of salt and pepper and chopped spring onions. Spread mixture on good bread or toast then add thin slices of washed radishes and/or cucumber.

4. Duck and pear salad
Season the duck breasts with sea salt. Coo breast on medium high heat until duck fat is rendered and sides are crispy then flip over and cook the other side. Cook until medium rare which will take approximately 10-12 minutes. Leave to rest before slicing. In the meantime, put the rocket in a bowl and add the pear slices (you can fry these too if you wanted to) and nuts. Dress the salad with olive oil, salt and pepper. Finally cut the duck breast and add the slices on top.

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Croissant cake

YOU WILL NEED (TO MAKE ONE CAKE):

- 8 croissants, cut in half (length ways)
- 2 eggs
- 1/2 cup caster sugar
- 1/3 cup double thick cream
- 250g fresh (or frozen) raspberries
- 200g  white chocolate (roughly chopped)
- 2 tablespoons flaked almonds

1. Line your baking pan with baking parchment 
2. Preheat oven to 180C
3. Arrange half the croissants, cut side up, in the pan covering the base of the pan completely.
4. Combine the eggs, sugar and cream in a bowl.  Whisk until the mixture is homogeneous. 
5. Pour half of the mixture over the croissants and press down to allow for the croissants to absorb the mixture properly. Leave to rest for 10 minutes.
6. Sprinkle over half of the raspberries and three quarters of the white chocolate.
7. Top with the remaining croissants and press down to firmly compact the ingredients into the pan.
8. Pour over the remaining mixture and let stand for another 10 minutes.
9. Top with remaining raspberries and white chocolate and sprinkle with flaked almonds.
10. Place in the over and bake for 25-30 minutes or until the top is golden and crispy.
11. Stand the cake for 10 minutes in the pan and then take the cake out of the mould. 
To Serve: Dust with icing sugar and serve warm with cream or ice cream, or simply eat as such.

I found this recipe on Melissa's blog and as soon as I saw it I knew I had to try it. This cake is also great with brown chocolate and blueberries (instead of white chocolate and raspberries). You could also add marshmallows with brown chocolate and raspberries for a sweeter twist. 

This is a really easy cake to make and the ingredients are straight forward. Perfect for afternoon tea if you ask me.

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* All pictures were taken with the Olympus Pen E-PL7

Mexican scrambled eggs

This is a recipe I stole from Nigella one day when I was starring at an almost empty fridge and starving yet too lazy to go shopping. This is a nice base for any type of Mexican scrambled eggs - it is great with diced chicken or chorizo.

YOU WILL NEED (TO MAKE ENOUGH FOR 2):

- 2 tablespoons vegetable oil
- 3 soft corn tortillas
- 1 tomato chopped or a handful of baby tomatoes
- 2 spring onion chopped
- 1 red chilli (deseeded and chopped)
- 6 large eggs (beaten
- salt and pepper

1. Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas and then snip them into strips with a pair of scissors. 
2. Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.
3. Add the chopped tomato, spring onion and chopped red chilli to the hot oily pan, turning everything about for a minute or so with a wooden spoon.
4. Beat the eggs and add some pepper.
4. Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan continuously (just like when scrambling eggs).
5. Remove the pan form the heat when the eggs are setting and continue stirring the eggs until they are done to your liking.

I served it with fresh ciabatta bread and a tomato, onion and cucumber salad.

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* All pictures were taken with the Olympus Pen E-PL7

Nutella stuffed toast

Here is another twist on the classic and delicious french toast. You can follow the recipe here and simply replace the cream cheese and strawberries with loads of Nutella. 

Sprinkle with powder sugar and loads of fruit and maple syrup.

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