Meatballs de Liège

Posted on 17 May, 2009 by Anja van Heiningen

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!

Rice with Carrots and Raisins

Posted on 24 March, 2009 by Anja van Heiningen

Rice with Carrots and Raisins
Ingredients: rice, 2 pork scallops, 1 onion, 1 carrot, 1 tablespoon cumin, 1/2 tablespoon cinnamon, 1 tin tomato puree, 100 grams raisins, 300 ml water,

Number of persons: 3

Boil the rice according pack instructions. Bake in hot oil 2 sliced pork scallops to golden brown. Put the sliced pork scallops from the pan. Bake in the remaining fat 1 chopped onion and 1 small diced carrot briefly. Bring to taste with 1 tablespoon cumin and 1/2 tablespoon cinnamon. Add 1 tin tomato puree, 100 grams raisins and 300 ml water. Let it simmer for about 25 minutes. Add the last 5 minutes the pork scallops. Serve with rice. Enjoy!

Curly Kale with Meatballs in Sauce Liegioise

Posted on 22 November, 2008 by Anja van Heiningen

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

Posted on 20 September, 2008 by Anja van Heiningen

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!

Greek Mushrooms with Rice

Posted on 12 September, 2008 by Anja van Heiningen

Greek Mushrooms with Rice
Ingredients: rice, 1 onion, 1 garlic clove, 150 ml white wine, 1 bay leaf, 1 sprig thyme, 1 teaspoon ground coriander , 1 dash lemon juice, 1 can diced tomatoes, 1 tin tomato puree, 1 teaspoon sugar, salt, pepper, 50 grams raisins,

Boil the rice according pack instructions. Bake on medium heat 1 chopped onion with 1 finely chopped garlic clove. Let this simmer for about 5 minutes. Add 150 ml white wine, 1 bay leaf, 1 sprig thyme and 1 teaspoon ground coriander. Let it cook for about 5 minutes to reduce. Then add 400 grams sliced mushrooms and a dash of lemon juice. Stir fry about 5 minutes. Add 1 can diced tomatoes, 1 tin tomato puree and 1 teaspoon sugar. Season with salt and pepper. Let it simmer for 10 minutes on low heat. Finally, add 50 grams of raisins. Serve the Greek mushrooms with rice. Bon appetit!

Stirfried Red Cabbage

Posted on 21 March, 2008 by Anja van Heiningen

Stirfried Red Cabbage
Ingredients: 1 onion, 1 garlic clove, 1 red cabbage, zest of 1 orange, 2 tablespoons soy sauce, 3 tablespoons ginger syrup, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1 teaspoon chili jam, salt, pepper, 50 grams raisins,

Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 1 sliced red cabbage. Stir fry until it shrunks. Add the zest of 1 orange, 2 tablespoons soy sauce, 3 tablespoons ginger syrup, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1 teaspoon chili jam, salt and pepper. Lower the heat and leave to simmer for about 15 minutes. At last, add 50 grams washed raisins. Heat briefly. Serve with potatoes. Enjoy!

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Rice with Carrots and Raisins

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