Ingredients: 500 grams of roast beef (1 piece), salt, pepper, 1 onion, 1 garlic clove, thyme, 150 grams mushrooms, puff pastry, raw ham, pâté, 1 egg,
Preheat the oven to 200 degrees. Season 500 grams roast beef with salt and pepper. Bake the roast beef around brown. Remove the roast beef from the pan and let it rest on a plate. Bake in the remaining fat 1 chopped onion, 1 finely chopped garlic clove and thyme until the onion has softened. Add 150 grams finely sliced mushrooms and fry until the mushrooms are tender. Turn off the heat and keep the mixture separately. Spread 1 large sheet puff pastry (fresh Danerolles) with slices of raw ham. Spread this with some pâté and scoop about half of the mushrooms and onions on it. Put the roast beef on it. Then scoop the remaining part of the mushrooms and onions on the roast beef and cover with sliced raw ham. Fold the puff pastry over roast beef. Covering pastry with 1 beaten egg. Put the Beef Wellington on a baking tray. Place the baking sheet about 30 to 35 minutes in the preheated oven. Serve with baked potatoes and a salad, for example. Enjoy!
Ingredients: puff pastry, 2 onions, thyme, 150 grams mushrooms, 3 eggs, 100 ml milk, grated cheese, 1 tablespoon mustard, salt, pepper, nutmeg, 4 tomatoes,
Preheat the oven to 200 degrees. Coat a pie tin with a puff pastry. Bake in hot oil on medium high heat 2 sliced onions with thyme until golden brown. Add 150 grams sliced mushrooms stir fry until the mushrooms have softened. Beat 3 eggs with 100 ml milk and grated cheese, 1 tablespoon mustard, salt, pepper and nutmeg. Cut 4 tomatoes into slices. Sprinkle the bottom of the puff pastry with grated cheese. Put in the onion-mushroom mixture. Put in one layer of tomato slices. Then put the other half of the onion-mushroom mixture in and cover with a layer of tomato slices. Pour the egg-mixture in and sprinkle grated cheese over in. Put the pie tin about 35 minutes in the preheated oven. Serve with a salad. Enjoy!
Wortelblini
Ingredients: 1 carrot, 1 small onion, 1 egg, 25 grams of flour, dill, grated cheese,
Preheat the oven to 175 degrees. Mix 1 grated carrot with 1 small onion, 1 egg, 25 grams flour and dill to taste. Heat oil in a frying pan and bake the blini’s brown at both sides. Place the blini’s on a baking tray. Sprinkle grated cheese over the carrot blini’s and place the baking tray about 10 minutes in the preheated oven.
Swiss Schnitzel
Ingredients: 2 pork scallops, salt, pepper, nutmeg, 1 onion, 250 grams chestnut mushrooms, 100 ml white wine, 200 ml cream,
Cut 2 pork scallops in slices and season with salt, pepper and nutmeg. Cook the pork scallops slices brown in hot oil. Shovel the pork scallop slices from the pan and stir fry in the remaining fat 1 finely chopped onion with 250 grams sliced chestnut mushrooms for about 3 minutes. Add 100 ml white wine and let the alcohol evaporate. A 200 ml cream and bring to the boil. Add the pork scallops and let it simmer on low heat for about 10 minutes.
Serve the carrot blini’s and Swiss pork scallops with baked potatoes. Enjoy!
Christmas Cupcakes can also be made on other days than Christmas!
Ingredients: 250 grams butter, 250 grams sugar, 4 eggs, 250 grams flour, 1 sachet vanilla sugar, baking powder, 2 tablespoons cocoa powder, 50 grams plain chocolate,
Preheat the oven to 160 degrees. Put in a muffin form the paper shapes (for these special days in green and red). Mix 250 grams butter with 250 grams sugar until creamy. Add gradually 4 eggs and mix until you have a pale batter. Add 250 grams flour, 1 sachet vanilla sugar and baking powder and mix it well. Fill the cupcakes with the 3/4 of the batter. Sprinkle over the cupcakes about 50 grams finely chopped plain chocolate. Add with the rest of the batter 2 tablespoons cocoa powder and mix it well. Shovel it in the chocolate cupcakes so the chocolate is well covered. Place the cupcakes for about 30 minutes in the preheated oven. Decorate the cupcakes possibly with red and green icing. Enjoy!
‘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!
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: 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!
