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!
Ingredients: 600 grams beef, salt, pepper, 600 grams onions, 4 garlic cloves, 2 teaspoons chilli jam, 1 teaspoon coriander powder, 1 tablespoon curry powder, 1 tablespoon brown sugar, 1 tablespoon flour, 2 tablespoons vinegar, 6 tablespoons sweet soy sauce, 400 ml broth, 1 bay leaf,
Number of persons: 3
Preheat the oven to 160 degrees. Cut 600 grams beef in large dices. Sprinkle with salt and pepper. Fry the meat in batches brown in hot butter. Scoop it from the pan. Bake in the remaining fat 600 grams chopped onions, 4 minced garlic cloves and 2 teaspoons chilli jam. Bake until the onions have softened. Season the onions with 1 teaspoon coriander powder and 1 tablespoon curry powder. Put the meat back into the pan. Add 1 tablespoon brown sugar and 1 tablespoon flour, stir well. Then add 2 tablespoons vinegar, 6 tablespoons sweet soy sauce and 400 ml broth to. Bring all to boil briefly. Add a bay leaf to the pan, put the lid on and put the pan about 2 hours in the preheated oven. The pan may have uncovered 10 minutes on the fire to thicken the sauce. Serve the Indian stew with rice. Enjoy!
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!
Ingredients: 2 chicken breasts, salt, pepper, mustard, breadcrumbs, 2 shallots, 100 ml white wine, 50 ml vinegar, 150 ml chicken stock,
Number of persons: 2
Preheat the oven to 180 degrees with the top grill on. Season 2 chicken breasts with salt and pepper. Bake the chicken breasts around brown in hot butter. Remove the chicken breasts from the pan. Spread the chicken with mustard. Put the chicken breasts in a oven dish sprinkle breadcrumbs over it. Place the oven dish about 30 minutes in the preheated oven. Bake in the remaining butter 2 finely chopped shallots until it is tender. Add 100 ml white wine and let the alcohol evaporate. Then add 50 ml vinegar and 150 ml chicken stock. Bring to the boil briefly. Leave it to simmer for about 10 minutes. Serve the chicken breasts with the shallot sauce. We ate a salad and potatoes with it. Enjoy!
Ingredients: 2 chicken breast, 2 onions, 1 garlic clove, 100 ml water, 2 tablespoons vinegar, 4 tablespoons tomato ketchup, 4 tablespoons sweet soy sauce, 4 tablespoons peanut butter, 125 grams bean sprouts, 1 tablespoon sugar,
Number of persons: 2
Bake 2 diced chicken breast brown in hot butter. Add 2 chopped onion and 1 finely chopped garlic clove and stir fry until the onions has softened. Add 100 ml water, 2 tablespoons vinegar, 4 tablespoons tomato ketchup, 4 tablespoons sweet soy sauce and 4 tablespoons peanut butter. Stir well and leave it on medium heat and let it simmer for about 10 minutes. Add at last 125 grams bean sprouts and 1 tablespoon sugar and simmer another 5 minutes. Serve with noodles and vegetables, for example. Enjoy!
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!
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!
