Ingredients: noodles, 2 pork scallops, salt, pepper, 1 red onion, 1 garlic clove, 1 red pepper, 1 yellow pepper, 1 teaspoon Chinese five-spice, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 6 tablespoons sweet chilli sauce,

Cook the noodles according pack instructions. Bake in hot oil 2 diced pork scallops. Season with salt and pepper. Shovel the diced scallops once it is brown from the pan. Bake in the remaining oil 1 chopped red onion with 1 finely chopped garlic clove until the onion is soft. Then add 1 red - and 1 yellow pepper cut in strips. Stir fry short and let it braise for about 5 minutes on low heat. Add 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce and 1 teaspoon Chinese five spices and add the pork scallops back in the pan. Let the it braise for about 10 minutes on low heat. Finally add 6 tablespoons sweet chilli sauce and heat a bit more. Serve with the noodles. Enjoy!

Ingredients: rice, 300 grams minced beef, salt, pepper, 1 tablespoon brown sugar, 4 tablespoons soy sauce, 1 teaspoon ginger powder, 300 grams frozen peas, 2 eggs, 1 tablespoon honey,

Boil the rice according pack instructions. Drain the rice and set aside. Bake in hot oil to 300 grams minced beef to brown. Season with salt and pepper. Add 1 tablespoon brown sugar, 4 tablespoons soy sauce and 1 teaspoon ginger powder. Stir fry about a minute. Add 300 grams frozen peas and stir fry about 4 minutes. Beat 2 eggs with 1 tablespoon honey. Stir this quickly by the minced beef mixture. Finally, add the rice. Heat for about 5 more minutes. Enjoy!

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!

Ingrediënten: 2 chicken breasts, salt, pepper, paprika, 12 slices bacon,

Preheat the oven to 180 degrees. Season 2 chicken breast with salt, pepper and paprika. Wrap each chicken breast with 6 slices bacon. Place the chicken breasts in a ovenproof dish. Place the chicken breasts about 25 minutes in the preheated oven. Serve with rosti and beans, for example. 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: 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!