Ingredients: tagliatelle, 250 grams minced beef, 1 garlic clove, salt, pepper, flour, paprika, 1 onion, 250 grams mushrooms, 1 dash white wine, 1 tin tomato puree, 2 teaspoons mustard, 100 ml beef stock, 50 ml cream , parsley,
Boil the tagliatelle in boiling water with a little salt. Mix with 250 grams minced beef with 1 small finely minced garlic clove, salt and pepper. Make balls of it and roll them in a mixture of flour and paprika. Bake the balls brown in hot oil. Scoop them out the pan and keep them separate. Bake in the remaining oil 1 chopped onion until the onion has softened. Add 250 grams quarted mushrooms. Bake the mushrooms until soft. Pour a little white wine in and let the alcohol evaporate. Stirin 1 tin tomato puree, 2 teaspoons mustard and 100 ml beef stock. Bring to the boil while stirring. Put the meatballs back into the pan. Let the sauce simmer for 5 more minutes on low heat. Bring to taste with salt and pepper and add 50 ml cream and parsley and warm a bit more. Serve the meatballs with the tagliatelle. Enjoy!
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: small mushrooms, Philadelphia Light with Garlic and Herbs, grated cheese,
Preheat the oven to 200 degrees. Grease 2 ovenproof dishes. Make the mushrooms (as many as fit in the dish) clean and remove the stalk. Fill the caps with Philadelphia Light with garlic & herbs. Place the mushroom caps in the ovenproof dishes and sprinkle with grated cheese. Place the ovenproof dishes about 15 minutes in the preheated oven. Enjoy!
Ingredients: 300 grams minced beef, 1 onion, 1 carrot, 1 leek, 3 stalks celery, 250 grams mushrooms, 100 ml red wine, 1 tin tomato puree, 1 tomato, 200 ml stock, pasta, salt, grated cheese,
Bake in hot oil to 300 grams minced beef until brown. Add 1 chopped onion and 1 grated carrot and stir briefly. Add 1 chopped leek, 3 sliced stalks celery and 250 grams sliced mushrooms. Stir fry until the mushrooms have softened. Pour 100 ml red wine and let the alcohol evaporate. Add 1 diced tomato, 200 ml stock and 1 tin tomato puree. Bring it briefly to the boil and let it simmer for about 2 hours on low heat. Cook the pasta in boiling water with salt. Sprinkle on your plate some grated cheese over pasta bolognese. 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!
Ingredients: 1 onion, 1 garlic clove, thyme, 300 grams minced pork, 1 green pepper, 250 grams mushrooms, 5 roma tomatoes, 1 tin tomato puree, salt, pepper, 100 ml stock, 50 grams butter, 50 grams flour, 500 ml stock, 75 grams mature cheese, lasagne sheets,
Preheat the oven to 180 degrees. Bake in hot oil 1 finely chopped onion with 1 finely chopped garlic clove and thyme to taste until the onion has softened. Add 300 grams minced pork and stir fry until the minced pork is brown. Add 1 chopped green pepper and 250 grams sliced mushrooms. Stir fry until the mushrooms are tender. Add 5 diced roma tomatoes, 1 tin tomato puree and 100 ml stock again. Bring to taste with salt and pepper. Allow to come to the boil and then let it simmer for about 10 minutes.
Meanwhile make the cheese sauce. Melt butter 50 grams. When the butter has melted, add 50 grams flour. Bake this briefly. Add, while stirring, gradually about 500 ml stock. Remove the sauce from the heat and stir in 75 grams mature cheese.
Put in an ovenproof dish a layer of the meat-vegetables-mixture, a layer of cheese sauce and a layer of lasagne sheets. Then a layer of meat-vegetable mixture and lasagne sheets. Finish with a layer of meat-vegetables mixture and a layer of cheese sauce . Sprinkle a little grated cheese over it. Place the ovenproof dish about 30 minutes in the preheated oven. Enjoy!
Ingredients: 6 slices bacon, 1 bottle dark beer, 2 steak, salt, pepper, 150 grams mixed mushrooms, 175 grams button mushrooms, 100 ml beef stock,
Steak wrapped in beer-bacon:
Lay 6 slices ontbijtspek in a bowl and pour 1 this brown beer bottle. I choose this time for a bottle Maredsous beer). Cover the dish and leave to marinate for at least an hour in the refrigerator. Preheat the oven to 180 degrees. Put each on steak to 3 slices bacon and bind it down with kitchen twine. (set the beer aside, you need this for the mushroom sauce). Season the steak with salt and pepper. Cook the steak at both sides to brown in hot butter. Place the steak in an ovenprppf dish and put the ovenproof dish about 8 minutes in the preheated oven.
Mushroom Sauce:
Bake in hot oil 150 grams sliced mixed mushrooms and 175 grams button mushrooms until the mushrooms are tender. Add 100 ml beef stock and the beer (left from the steak). Bring to the boil so it thickens slightly. Place the steak on a plate. Shovel the mushroom sauce over it. Serve with the Suisse potato pancakes and a salad. Enjoy!
