Tag Archives: cornflour

Chocolate Custard

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Chocolate Custard
Ingredients: 500 ml milk, 20 grams cornflour, 15 grams cocoa powder, 60 grams sugar,

Bring 375 ml milk to the boil. Meanwhile, combine 125 ml milk with 20 grams cornflour and 15 grams cocoa powder to a paste. Add the cornflour paste to the boiling milk. Continue stirring for about 2 minutes. Add 60 grams of sugar. Stir so the sugar is dissolved. Put the chocolate pudding in a jar, let it cool down first. Stir frequently. If the chocolate custard has cooled you can put the chocolate custard in the fridge for further cooling. Enjoy!

Coffee Chocolate Custard (Dutch Hopjesvla)

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Coffee Chocolate Custard (dutch hopjesvla)
Ingredients: 500 ml whole milk, 20 grams cornflour, 15 grams cocoa powder, 1/2 tablespoon instant coffee, 35 grams sugar,

Bring 375 ml milk to the boil. Meanwhile, combine 125 ml milk with 20 grams cornflour and 15 grams cocoa powder to a paste. Add the cornflour paste to the boiling milk. Continue stirring for 2 minutes. Add 1/2 tablespoon instant coffee (more or less to taste) and 35 grams sugar. Stir until the coffee and sugar are dissolved. Put the coffee chocolate custard in a jar, let it cool down first. Stir frequently. When the coffee chocolate custard is cooled down, further cooling in the refrigerator so it is really cold. Enjoy!

Meatballs de Liège

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Meatballs de Liège
Ingredients: 300 grams minced pork, 2 onions, 1 egg yolk, 2 tablespoons parsley, 3 tablespoons breadcrumbs, salt, pepper, butter, 2 tablespoons vinegar, 200 ml fond, 3 tablespoons of Liège syrup, 2 tablespoons raisins 2 tablespoons cornflour,

Number of persons: 3

Preheat the oven to 90 degrees. Mix 300 grams minced pork with 1/2 finely chopped onion, 1 egg yolk, 2 tablespoons finely chopped parsley, 3 tablespoons breadcrumbs, salt and pepper. Make 3 meatballs of it. Place the meatballs in an ovenproof dish. Place the ovenproof dish about 1 1/2 hours in the preheated oven. Put the last 8 minutes of baking time the oven at 140 degrees so the meatballs are brown well.

For the Liege sauce bake 1 1/2 finely cut onion in hot butter. When the onion is glassy, add 2 tablespoons vinegar again. Bake briefly while stirring. Add 200 ml fond, 3 tablespoons of Liège syrup and 2 tablespoons raisins. Simmer for about a minute or 10. Bind the sauce with 2 tablespoons cornflour . Serve the meatballs with the sauce Liège, Flemish fries and a mixed salad. Enjoy!

Ballekes met Krieken (Meatball with Cherries)

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Recipe: Ballekes met Krieken (Meatball with Cherries)
‘Ballekes met Krieken’ is a Belgian dish and is actually meatballs with a cherry sauce.

Ingredients: 500 grams minced beef, 1 egg, breadcrumbs, pepper, 1 cube stock, 1 jar cherries in syrup, 1 tablespoon cornflour,

Mix 500 grams of minced beef with 1 egg, breadcrumbs and pepper. Crumble 1 cube of stock and make meatballs of with the size of a pingpong ball. Bake the meatballs around in hot brown butter. Lower the heat and leave the meatballs simmer for about 15 minutes. Add the syrup (from the cherries) to the meatballs and let it cook a bit. Bind all with the cornflour. Finally add the cherries and heat briefly. Enjoy!

Curly Kale with Meatballs in Sauce Liegioise

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Curly Kale with Meatballs in Sauce Liegioise
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!

Meatballs With Sauce Liegioise

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Meatballs With Liegioise Sauce
Ingredients: 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,

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.

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). Serve the meatballs with the sauce Liegioise, Flemish fries and a mixed salad. Enjoy!

Hoisin Chicken with Noodles

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Hoisin Chicken with Noodles
Ingredients: noodles, 1 tablespoon cornflour, 1 egg, 1 tablespoon rice vinegar, 1 tablespoon white wine, 1 chicken breast, 1 garlic clove, 1 chilli pepper, 1 green pepper, 3 spring onions, 4 tablespoons hoisin sauce, 4 tablespoons soy sauce, 4 tablespoons chicken stock,

Prepare the noodles according pack instructions. Mix 1 tablespoon cornflour with 1 egg white, 1 tablespoon rice vinegar and 1 tablespoon white wine. Marinate 1 diced chicken breast in the marinade. Leave this in the refrigerator for a night. Bake the chicken breast golden brown in hot oil. Scoop the chicken breast from the pan and bake in the remaining fat 1 finely chopped garlic clove, 1 finely chopped chilli pepper, 1 chopped green pepper and 3 chopped spring onions. Stir fry about 3 minutes. Meanwhile prepare the sauce. Mix 4 tablespoons hoisin sauce, 4 tablespoons soy sauce and 4 tablespoons chicken stock. Pour the sauce to the vegetables and add the fried chicken breast back in the pan. Heat a few minutes. Serve with noodles and possibly with a salad. Enjoy!