Ingredients: 750 grams beef, salt, pepper, flour, 400 ml fond, 1 bottle dark beer, 4 tablespoons balsamic vinegar, thyme, 3 bay leaves,

Cut into cubes 750 grams beef into cubes . Season with pepper and salt. Bake the diced beef around brown in hot butter. Add 1 tablespoon flour and shovel. Add 400 ml fond of meat, 1 bottle dark beer and 4 tablespoons balsamic vinegar. Bring to the boil. Add thyme (to taste) and 3 bay leaves. Lower the heat and let it gently braise for about 2 hour. Serve with Flemish fries and a salad. Enjoy!

Ingredients: 1 kilo potatoes, 450 grams curly kale, 500 grams minced beef, 2 onions, 1 egg yolk, 2 tablespoons parsley, 4 tablespoons breadcrumbs, salt, pepper, butter, 2 tablespoons vinegar, 200 ml fond, 3 tablespoons syrup, 2 tablespoons raisins, 2 tablespoons cornflour,

Meatballs:
Preheat the oven at 90 degrees. Mix 500 grams minced beef with 1 finely chopped onion, 1 egg yolk, 2 tablespoons finely chopped parsley, 4 tablespoons breadcrumbs, salt and pepper. Make 3 or 4 meatballs. Place the meatballs in a ovenproof dish. Place the ovenproof dish in the preheated oven for about 1 1/2 hours. Put the oven the last 8 minutes at 140 degrees so the meatballs are brown.

Sauce Liegioise
For the Liegioise sauce you bake 1 finely chopped onion in hot butter. When the onion has softened, add 2 tablespoons vinegar. Bake all a few minutes while stirring. Add 200 ml fond, 3 tablespoons syrup (preferably Liège syrup) and 2 tablespoons raisins. Let it simmer for about a minute or 10. Bind the sauce with 2 tablespoons cornflour (with a little water).

Curly Kale:
Boil 1 kilo potatoes in water with salt until cooked. Heat 450 grams curly kale with a knob of butter in a separate pot. If the potatoes are cooked mash all together. When it remains dry add a dash of milk. Enjoy!

Ingredients: 1 pork tenderloin, salt, pepper, 100 ml white wine, 200 ml cream, sage, 1 cube of beef stock,

Cut the pork tenderloin in half and pierce the tail piece down so the tenderloin is equally thick. Season with salt and pepper. Cook the pork tenderloin around brown in hot butter. Once the pork tenderloin is brown around, you can lower the heat and leave the pork tenderloin 15 minutes with the lid on the pan. Remove the pork tenderloin from the pan and cover it with aluminum foil. Pour in the remaining fat 100 ml white wine and let the alcohol evaporate. Add 200 ml cream and sage to taste. Crumble 1 cube of beef stock over it. Bring it to the boil while stirring and let it gently for 3 minutes to cook. Serve the pork tenderloin with the sauce. Enjoy!

Ingredients: 1 pork roulade, 1 onion, 250 grams mushrooms, 100 ml beef stock, 250 ml cream, parsley, cheese, ham,

Preheat the oven at 180 degrees. Bake 1 pork roulade around brown in hot butter. Lower the heat and add a little water. Let the pork roulade be cooked in 30 minutes. Bake 1 chopped onion in butter until the onion is soft. Add 250 grams sliced mushrooms and fry the mushrooms until they are soft. Add 100 ml beef stock, 250 ml cream and parsley. Let it gently simmer for about 5 minutes. Cut the pork roulade into slices. Lay a slice pork roulade in a baking dish, place slice cheese and a 1/2 slice ham, put on another slice pork roulade. Do this until you haven’t any slices pork roulade left. Pour the mushroom sauce over the pork roulade. Place the baking dish approximately 20 minutes in the preheated oven. Serve with a salad and baked potatoes. Enjoy!

Ingredients: 7 cream crackers, 300 grams minced beef, 1 egg, 2 teaspoons mustard, handful parsley, salt, pepper, 2 ciabattina’s, lettuce, 1 tomato, 1 onion,

Crumble 7 cream crackers. Mix 300 grams minced beef with the cream cracker crumbs, 1 egg, 2 teaspoons mustard, handful finely chopped parsley, salt and pepper. Make 4 burgers of it. Place the burgers on a plate, cover with foil and place it in the refrigerator.

Prepare 2 ciabattina’s following pack instructions. Cook the burgers to brown. Cutting both ciabattina’s open and siege each half with lettuce, sliced tomato and onion rings. Put on each ciabattin half a hamburger. Serve with the sauce you like and serve with a extra salad. enjoy!

Ingredients: 800 grams beef, salt, 1 onion, 1 carrot, 2 garlic cloves, parsley, thyme, bay leaves, 300 ml red wine, 50 ml red wine vinegar, 150 grams diced bacon,

Cut 800 grams beef in cubes. Season with salt. Do this in a bowl. Cut 1 onion into pieces and put it with the meat. Cut 1 carrot into slices and put it with the meat along with 2 garlic cloves. Bundle parsley, thyme and 2 bay leaves and add with the meat. Pour about 300 ml of red wine and 50 ml red wine vinegar to the meat. Close the bowl and let it marinate at least 10 hours in a cool place. Remove the bundle of herbs from the marinade. Let the meat and vegetables drain. Set the marinade aside. Bake in hot butter 150 grams dice bacon crunchy. Add the meat and vegetables and bake this. Pour the marinade into the pan and bring all to the boil. Lower the heat and let it gently simmer for about 3 hours. Serve with Flemish fries and a salad. Enjoy!

Ingredients: 500 grams of pork fillet (1 piece), salt, pepper, dried Italian herbs, sliced ham, mozzarella, sundried tomatoes, grated cheese,

Preheat the oven to 180 degrees (fan). Sprinkle the pork fillet with salt and pepper and rub it with dried Italian herbs. Cut the pork fillet on 6 places. Put in these slices ham, mozzarella and chopped sundried tomatoes. Place the pork fillet in a ovenproof dish and sprinkle with some grated cheese. Place the ovenproof dish about 40 minutes in the preheated oven. Serve with an Italian salad and fried potatoes. Enjoy!