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: 250 grams diced bacon, 350 grams soup vegetables, 200 ml beef stock, 1 jar marrowfat peas,

Bake in a hot wok 250 grams diced bacon crunchy. Scoop the diced bacon from the pan and set aside. Stir fry in the remaining fat 350 grams soup vegetables for about 5 minutes. Add 200 ml beef stock and bring to the boil. Add a jar marrowfat peas and the bacon again. Lower the heat and leave gently simmering for 10 minutes. Serve with baked potatoes for example. Enjoy!

Ingredients: 1 cauliflower, salt, 50 grams butter, 50 grams flour, 500 ml milk, 1 tablespoon mustard, 100 grams grated mature cheese,

Preheat the oven to 180 degrees. Boil 1 cauliflower cut in florets in water with a little salt until al dente. Meanwhile make the mustard-cheesesauce. Melt 50 grams butter. Add 50 grams flour and fry briefly. While stirring add gradually 500 ml milk. Take the sauce from the heat and stir in 1 tablespoon mustard and 100 grams grated mature cheese. Drain the cauliflower florets and place the cauliflower florets in an ovenproof dish. Pour the mustard-cheesesauce over the cauliflower. Sprinkle grated cheese over it. Place the ovenproof dish about 20 minutes in the preheated oven. Enjoy!

Ingredients: 300 grams curly kale, 1 onion, 150 grams bacon, salt, pepper, tabasco, 100 ml crème fraîche, grated mature cheese,

Preheat the oven to 180 degrees. Boil the curly kale for about 10 minutes in water with some salt. Drain the curly kale and set aside. Stir fry 1 chopped onion until softt. Add 150 grams bacon stripes and stir fry about 2 minutes. Add the curly kale. Bring to taste with some drops of tabasco, salt and pepper. Stir in 100 ml creme fraîche and let the crème fraiche melt. Shovel the curly kale in an ovenproof dish. Sprinkle grated mature cheese over it. Place the ovenproof dish about 15 minutes in the preheated oven. Serve the curly kale gratin with fried potatoes. Enjoy!

Ingredients: 1 kilo potatoes, salt, pepper, knob of butter, milk, 1 smoked sausage, 100 grams diced bacon, 300 grams curly kale, grated mature cheese,

Mashed potatoes: Peel 1 kilo potatoes. Boil the potatoes in water with some salt. Mash the potatoes and add a knob of butter, a dash of milk, salt and pepper. Mash so you get a smooth mass.

Preheat the oven to 180 degrees. Stir fry 1 sliced smoked sausage with 100 grams diced bacon about 3 minutes in hot butter. Add gradualy 300 grams curly kale. Stir fry about a minute or 5. Shovel the curly kale mixture in a greased ovenproof dish. Then make a layer of mashed potatoes and sprinkle with grated mature cheese. Place the ovenproof dish about 20 minutes in the preheated oven. Enjoy!

Ingredients: 1 kilo potatoes, 500 grams sauerkraut, 1 garlic clove, 1 egg, 1 cube vegetable stock, water, salt, pepper, nutmeg,

Boil the potatoes in water with some salt until cooked. Boil the sauerkraut on medium heat with half the moistyre from the bag, 5 tablespoons water and 1 finely chopped garlic clove cooked in 25 minutes. Meanwhile add 1 cube vegetable stock in a tiny bit of hot water. Drain the potatoes and mash the potatoes. Add the sauerkraut with the moisture, the stock and 1 egg. Mash all well. Bring to taste with salt, pepper and nutmeg. Serve a sausage with it. Enjoy!

Ingredients: 450 grams curly kale, 1 kilo potatoes, salt, pepper, butter,

Heat the frozen curly kale in some melted butter on moderate heat. Boil 1 kilo peeled potatoes in water with some salt in 20 minutes or until done. Drain the potatoes and mash it with a knob of butter fine. Add the kale and mash this well by the potatoes. Bring to taste with salt and pepper. I served it with a cordon blue and an old-fashioned gravy. Enjoy!