Tag Archives: raisins

Meatballs with Sauce de Liege

Posted on by
Reply

Meatballs with Sauce de Liege
Ingredients: 4 meatballs, 2 onions, 2 tablespoons vinegar, 380 ml meat fond (1 jar) 3 tablespoons apple spread, 30 grams raisins, 2 tablespoons potato starch, some water,

Number of persons: 4

Preheat oven to 180 degrees. Place 4 meatballs (already made) in a baking dish, place the baking dish approximately 30 minutes in the preheated oven. Fry 2 chopped onions until soft. Add 2 tablespoons vinegar and cook on low heat for about 15 minutes. Add 380 ml meat fond, 3 tablespoons apple spread and 30 grams raisins. Bring to the boil. Leave on low heat for 10 minutes to thicken slightly. Mix 2 tablespoons potato starch with a little water. Add this to the sauce so to bind. Stir well. Serve the meatballs with the sauce Liege. Enjoy!

Curly Kale with Meatballs and Sauce Liege

Posted on by
Reply

Curly Kale with Meatballs and Sauce Liege
Ingredients: 3 meatballs, 1 large onion, 500 ml stock, 2 tablespoons apple spread, 75 grams raisins, 2 jars curly kale, 800 grams waxy potatoes, knob of butter, salt,

Number of persons: 3

Bake 3 meatballs around brown in hot butter. Remove the meatballs from the pan and keep aside. Fry in butter 1 large chopped onion until golden. Meanwhile heat the curly kale. Cook the potatoes in cold water with a little salt. Add 500 ml stock, 2 tablespoons apple spread and 75 grams raisins to the onion. Allow the sauce to boil. Lower the heat and place the meatballs back in the sauce. Let the sauce thicken in about 15 minutes on low heat. Drain the potatoes when they are done. Add the kale and a knob of butter and mash it into a stew. Serve the kale with the meatballs and sauce Liege. Enjoy!

Meatballs the Liège Way

Posted on by
Reply

Meatballs the Liège Way
Ingredients: 500 grams minced beef, 1 egg, 2 tablespoons parsley, 4 tablespoons breadcrumbs, onion powder, salt, pepper, butter, 2 onions, 2 tablespoons vinegar, 400 ml fond, 3 tablespoons apple spread, 2 tablespoons raisins,

Number of meatballs: 5

Preheat the oven to 90 degrees. Mix 500 grams minced beef with 1 egg, 2 tablespoons finely chopped parsley, 4 tablespoons breadcrumbs. Season with onion powder, salt and pepper. Make 5 meatballs of it. Place the meatballs in a baking dish. Place the baking dish about 1 1 / 2 hours in the preheated oven.

Bake on low heat 2 sliced onions in hot butter until it is brown. This takes definitely about half an hour. Add 2 tablespoons vinegar. Stir the vinegar through it. Add 400 ml fond, 3 tablespoons apple sauce and 2 tablespoons raisins. Allow the sauce to thicken over medium heat. Sprinkle some parsley to it when the sauce has the desired thickness. Serve the meatballs with the sauce Liège, Flemish fries and a salad. Enjoy!

Boboti with Carrots

Posted on by
Reply

Boboti with Carrots
Ingredients: rice, 1 onion, 1 teaspoon curry powder, 250 grams minced beef, 1 small can of carrots, 1 teaspoon turmeric, 1 tablespoon vinegar, 6 tablespoons sugar, 2 tablespoons tomato ketchup, 75 grams almonds, 100 grams raisins, 200 ml broth,

Number of persons: 4

Cook the rice according pack instructions. Leave it to cool. Fry in hot oil 1 chopped onion with 1 teaspoon curry powder until onion is soft. Add 250 grams minced beef and fry it loose. Then add 1 small can of carrots, 1 teaspoon turmeric, 1 tablespoon vinegar, 6 tablespoons sugar, 2 tablespoons tomato ketchup, 75 grams raisins and 100 grams of almonds and stir fry 2 minutes. Then add 200 ml stock and let it simmer for about 5 minutes. Finally, add the cooled rice, stir and warm all well. Enjoy!

Chicken Breast with Mushroom-Raisins Sauce

Posted on by
Reply

Chicken Breast with Mushroom-Raisins Sauce
Ingredients: 3 chicken breasts, salt, pepper, 1 onion, 250 grams mushrooms, 2 gherkins, 10 pickled onions, 1 handful of raisins, 1 tablespoon tomato ketchup, 125 ml crème fraiche, nutmeg, cumin powder,

Number of persons: 3

Preheat the oven to 170 degrees. Season with salt and pepper 3 chicken breasts and cook the chicken around brown in hot butter. Put the chicken in an ovenproof dish and place the ovenproof dish approximately 20 minutes in the oven until the chicken is done. Bake in the remaining fat 1 chopped onion until it is soft. Add 250 grams sliced mushrooms and cook until the mushrooms are soft. Lower the heat and add 2 finely chopped gherkins, 10 in halves cut pickled onions, 1 handful of raisins, 1 tablespoon tomato ketchup, 125 ml crème fraiche, nutmeg and cumin powder. Let the crème fraiche slowly melt. Let the sauce still stand for about 5 minutes on low heat. Serve the chicken breasts with the mushroom-raisin sauce, potatoes and a salad. Enjoy!

Spicy Apple Cake

Posted on by
Reply

Spicy Apple Cake
Ingredients: 75 grams raisins, 250 grams butter, 170 grams brown sugar, 70 grams sugar, 3 eggs, 250 grams flour, 1 sachet vanilla sugar, 1 teaspoon cinnamon, 1 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, 1 teaspoon baking powder, pinch of salt, 2 apples,

Preheat the oven to 160 degrees (fan). Put 75 grams or raisins in warm water about 10 minutes. Mix 250 grams soft butter with 170 grams brown sugar, 70 grams sugar and 3 eggs to a smooth batter. Add 250 grams flour, 1 sachet vanilla sugar, 1 teaspoon cinnamon, 1 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, 1 teaspoon baking powder and a pinch of salt and mix to a good batter. Peel 2 apples and get rid of the core. Cut the apples into cubes and fold it along with the vaulted raisins into the mixture. Put the batter into a greased and floured cake tin. Place the cake tin approximately 80 minutes in the preheated oven. Let the cake cool about 10 minutes in the form. Enjoy!

Fusilli with Spinach and Raisins

Posted on by
Reply

Pasta met Spinazie en Rozijnen
Ingredients: fusilli, 2 red onions, 4 tablespoons balsamic vinegar, raisins 25 grams, 300 grams spinach, salt, pepper,

Number of persons: 2

Cook the fusilli in boiling water until al dente. Fry 2 chopped red onions gently in about 10 minutes to soft. Add 4 tablespoons balsamic vinegar and 25 grams of raisins and stir briefly. Add gradually 300 grams spinach and let it shrink. Season to taste with salt and pepper. Drain the fusilli and stir through the spinach and serve. Enjoy!