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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Creamy Potato Salad

When you start making potato salads you know summer is very close. A great side dish for the BBQ season - think meats such as Salmon, chicken, sausages... or simply a great stand-alone salad.

This recipe is quick and easy and allows for various variations by adding (or even taking out if you insist) ingredients such as the cucumber or spring onion. You could add tomatoes, green beans, corn...

You will need the following ingredients (enough for four):

- 500g of baby (nor new) potatoes
- Two tablespoons of crème fraîche
- One tablespoon of mayonnaise
- One full red onion, finely chopped
- A quarter of a cucumber (or any other greens)
- Four spring onions
- One tablespoon lemon juice
- Two tablespoons of finely chopped fresh chives
- Salt and pepper to desired taste

1. Boil the new potatoes in a pan of lightly salted and boiling water. Leave potatoes to boil for approximately 15 minutes. You will know they are ready when the potatoes slide of the fork once pricked.

2. While you potatoes are cooking finely chop all the remaining ingredients - cucumber, onion, spring onion, chives - and mix together.

3. Gently mix in the crème fraîche and the mayonnaise,

4. When potatoes are ready, drain them and allow to cool. Then carefully stir in the potatoes to the mix. Season to taste and enjoy.

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A Summer Salad

This is one super easy recipe that will take you less than 10 minutes to prepare and there are practically no cooking skills needed. It is also a nice fresh and healthy option that I have made on numerous occasion and that has been concocted by none other than Jamie Oliver.

The salad's core components are ripe figs, creamy mozzarella and salty parma ham. The season for figs are coming up very soon (May to August) thus this will make for the perfect summer salad.

YOU WILL NEED (TO MAKE ENOUGH FOR TWO):

- 8 ripe figs (preferably Italian or Greek figs)
- 8 slices of parma ham
- One large piece of buffalo mozzarella 
- Fresh Basil
- 6 tablespoons of olive oil
- 3 tablespoons of lemon juice
- 1 tablespoon of honey
- Sea salt
- Black pepper 

1. Start by criss-crossing the figs half way (see above). Then, push the base of the fig to expose the inside of the fruit and place on the plate. This really does allow your dressing to make its way right to the centre of the figs.

2. Add the fours slices of parma ham around each fig and throw in the ripped slices of buffalo mozzarella (see above). Add the basil.

3. Now on to the dressing (you are nearly finished - I told you this was a quick one). Mix together the six tablespoons of olive oil, three tablespoons of lemon juice, one tablespoon of honey, some sea salt and freshly ground black pepper.

4. Drizzle the dressing all over the figs, parma ham and mozzarella. If you feel up for it you can even add some balsamic oil to the mix. 

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Scrambled Eggs

Scrambled eggs are the perfect way to start the day. Although easy to cook, they can be tricky to perfect - neither too dry nor too undercooked.

Eggs should never be too complicated but are definitely best served up with a little something extra on the side - bacon, avocado, salmon, mushrooms...

Today's recipe will include prosciutto ham, chives and parmesan and of course the creamy scrambled eggs.

If you are unsure of how to make the perfect scrambled eggs I highly recommend this video from Gordon Ramsay; quick and straight forward.

You will need (to make enough for two):

- Six free range eggs 
- Butter (one spoon) and crème fraiche (one spoon)
- Four slices of prosciutto ham
- chives (if you want)
- Parmesan cheese 
- Salt and pepper
- Sourdough bread

1. Melt the butter in the pan
2. In the meantime mix together the eggs but not too much. Avoid putting in the salt in the mixture as this will just break down the eggs and make them 'wattery'
3. Once the butter is melted and starts to bubble, add the eggs to the pan
4. The secret to the perfect scrambled eggs it to take them off the heat and put them back on the heat - three or four times while continuing to stir. Take them off the heat just before you think they are ready and look like they still need some cooking time. They will continue to cook whilst you stir and serve
5. Once off the heat add a spoon of cream to make them extra creamy and cooling them down at the same time. Now is the perfect time to add the salt and pepper
6. And voilà, serve the eggs onto the plates, add the prosciutto and sprinkle with parmesan, add the chives if you wish 
7. Serve with a couple of slices of Sourdough bread - the best kind of bread for eggs

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