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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What sundays are for

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De Beauvoir Deli bread and Pierre Marcolini Praliné spread make for the perfect Sunday morning breakfast.

De Beauvoir Deli is a great little deli tucked away in De Beauvoir (Hackney) brimming with home made cakes and pasties, toasties and salads, artisan cheese and cold cuts. 

Pierre Marcolini (now sold in Selfridges) is one of Belgium's haute chocolaterie and they make some amazing salted caramel and praliné spread. The 'downside' is that you have to eat the whole pot within two weeks of opening it. 

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Foodsterbox December

Foodsterbox decembre

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I was really looking forward to my Foodsterbox of December - The Christmas Edition. And I can tell you, I wasn't disappointed. It was full of Christmas essentials and goodness. I was even able to use some of the products for our Christmas Dinner. The Christmas sugar from Terre Exotiquewas perfect to glaze the turkey or add some Christmas flavour to the warm apple juice. The Blini preparation from Marlette was super easy to cook - and when I say 'super easy' I mean I could do it with my eyes shut. They were perfect to serve the salmon and the foie gras on. I coated the foie gras blinis with the onion and salted caramel from Aix&terra, which was so good I had to stop myself from eating the stuff directly from the pot. xxx Finally, the MaisonDandoyspeculoos were perfect with our US original cheesecake and was a great way to finish the day.

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My First Christmas Dinner

My First Christmas Dinner

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This Christmas has been a bit different than usual. First of all, I spent it far away from my family - well there is an ocean between me and Brussels after all. Secondly, I spent it in a city that completely embrace Christmas and the festive spirit - Loondon. Thirdly, it is the first year I celebrated Christmas with my boyfriend and the new addition to the family - Lemon. Finally, and this is the big one, I did all the cooking myself. It has been a tradition in our family for as long as I can remember, that my dad would spend the day in the kitchen cooking the bigest meal of the year. Thankfully, I picked up - and remembered - a few tricks over the years. The meal itself was a traditional glase turkey covered with bacon ans stuffed with apple and pork stuffing, with over cooked potatoes, carrots and greens. We had blinis (c/o of Foodsterbox), foie gras and 'oignions confis au beurre salé' (c/o Foodsterbox). The dessert was the bf's all time favourite classic US cheese cake.

I really hope you all had a wonderful Christmas, forget the presents, the festivities, the trees and even the food. As long as you are healthy and with people you love that is all that really counts. Merry Christmas and let boxing day begin.

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