Enjoying the classics of Belgian cuisine

Ingredients

• 1 kg diced beef
• 2 large onions, finely chopped
• 2 cloves of garlic, finely chopped
• 500 ml dark beer (such as brown or double)
• 2 tbsp brown sugar
• 2 tbsp vinegar
• 2 bay leaves
• Salt and pepper to taste
• Butter or oil for frying

Instructions

1. Heat the butter or oil in a large saucepan and fry the onions and garlic until soft.
2. Add the beef and fry until brown on all sides.
3. Add the beer, sugar, vinegar, bay leaves, salt and pepper. Bring to the boil and then simmer on low heat for 2-3 hours, until the meat is nice and tender.
4. Serve with freshly baked chips and enjoy the delicious flavours!

Ingredients

• Chicken fillet or fish fillet (such as cod or salmon)
• Carrots, sliced
• Leeks, cut into rings
• Celery, finely chopped
• Onion, finely chopped
• Bouillon (chicken or fish)
• Cream
• Eggs
• Butter
• Salt and pepper to taste

Instructions

1. Fry the onion in butter until soft.
2. Add the sliced vegetables and fry briefly.
3. Add the stock and bring to the boil.
4. Add the chicken or fish and simmer until cooked.
5. Beat the eggs and cream together and add this mixture to the pan to bind the sauce.
6. Season with salt and pepper and serve hot.

Ingredients

• Fresh mussels (about 1 kg per person)
• White wine (about 1 bottle)
• Onion, finely chopped
• Celery, finely chopped
• Herbs to taste (such as parsley, thyme, bay leaf)
• Fries (homemade or ready-made)
• Mayonnaise (optional)

Instructions

1. Rinse the mussels thoroughly under cold water and remove any broken ones.
2. Fry the onion and celery in a large pan.
3. Add the mussels, along with the white wine and herbs.
4. Cover and simmer until the mussels open (this usually only takes a few minutes).
5. Serve the mussels with the chips and some mayonnaise on the side, if desired.

Ingredients

• 4-6 stalks of chicory (Brussels lettuce)
• 6-8 slices of ham
• 50 g butter
• 2 tablespoons of sugar
• 2 tablespoons of flour
• 500 ml milk
• 200 g grated cheese (such as Gruyère or Emmentaler)
• Salt, pepper and nutmeg to taste

Instructions

1. Fry the chicory until lightly browned.
2. Wrap each stalk of chicory in a slice of ham and place in a baking dish.
3. Make the cheese sauce with milk, flour, butter and grated cheese.
4. Pour cheese sauce over the chicory, sprinkle with remaining cheese. Bake 20-25 minutes until golden brown.

Ingredients

• 1 rabbit, cut into pieces
• 150 g dried plums, pitted
• 100 g smoked bacon cubes
• 2 onions, finely chopped
• 2 cloves of garlic, finely chopped
• 500 ml brown beer
• 2 tablespoons of flour
• Butter
• Salt and pepper to taste

Instructions

1. Heat butter, fry bacon crisp and remove from pan.
2. Brown the rabbit on all sides in the same pan.
3. Add onions and garlic, fry until soft.
4. Sprinkle flour over the rabbit and onions, stir through.
5. Add beer, plums and bacon. Simmer for 1.5-2 hours on low heat until rabbit is cooked and sauce has thickened.
6. Serve: Season with salt and pepper.