- The Net's Online Gourmet Magazine 

     This can be served as a starter, with meat or as a lunch dish with hot garlic bread 
or French bread. Serve with a cold sauce.

     Divide the broccoli into small portions. Peel the carrots and slice in half lengthwise. In a medium-sized saucepan, bring the water and salt to a boil, add the broccoli, reduce heat and cook the broccoli for about 3 minutes. Remove the broccoli and drain in a colander. . In the same water in which you cooked the broccoli, cook the carrots for about 8 minutes. Remove the carrots and drain them in a colander.

     Beat the eggs and milk, add the cheese, grated onion, salt and pepper and mix well.

Butter an oven-proof casserole dish (about 1-¼ quart / 1-¼ liter size) and place half of the broccoli pieces in the bottom of the dish. Beat the egg mixture and pour one-third over the broccoli. Place the carrots in an even layer over the broccoli; beat the egg mixture and pour a little more over the carrots. Place the rest of the broccoli over the carrots, beat the egg mixture again and pour the rest over the vegetables. Lightly press down on the vegetables. Cover the dish with baking paper and bake in the middle of the oven at 350° F (180° C) for 60 minutes.

When serving, slice the terrine and serve with a sauce.

Dressing:

1-¾ cup (3-½ dl) crème fraiche or light sour cream

2 Tbsp chopped chives

2 Tbsp chopped watercress

2 Tbsp chopped parsley

¼ tsp salt

Freshly ground pepper

(Serves 6)

1 lb (16 oz / 500 b) broccoli

1 quart (1 liter) water

1 tsp sea salt or coarse salt

1 lb (16 oz / 500 g) carrots

6 eggs

¾ cup (6 fl oz / 1-½ dl / 190 ml) milk

6-½ oz (200 g) grated mild cheese

2 tsp grated onion

1 tsp sea salt or coarse salt

Freshly ground pepper

Dressing:

1-¾ cup (3-½ dl) crème fraiche or light sour cream

2 Tbsp chopped chives

2 Tbsp chopped watercress

2 Tbsp chopped parsley

¼ tsp salt

Freshly ground pepper

     Place all the vegetables in layers in an oven-proof casserole dish. Season with salt and

Pepper and sprinkle with fresh parsley. Pour the vegetable stock over the vegetables and

Drizzle with olive oil.

     Place vegetables in an oven at 350 ° F (175° C) for 50 minutes or until vegetables are done.

     Serve with meat or fish.

(Serves 4)

2 lbs peeled, cooked potatoes, sliced

10 oz (300 g) Zucchini , sliced

1 small onion, finely chopped

1 lb tomatoes, sliced

Salt and pepper to taste

1 bunch fresh parsley

4-5 Tbsp olive oil

2 Cups (16 oz / 500 ml / 4 dl) vegetable stock*

     Pull back the leaves of the corn and remove the silky strings. Brush the corn with garlic oil and put the leaves back over the corn. Wrap A little of the cotton string around the corn leaves to hold them firmly over the corn. Barbecue the cobs for 15-20 minutes turning 2 or 3 times.

     Remove the string and serve the cobs with the leaves on.

(Serves 4-6)

6 fresh cobs of corn

2 Tbsp garlic oil (place 1-2 crushed cloves of garlic

in the oil for 12-24 hours)

Cotton string

     Heat oil in a medium-sized saucepan, add onions and garlic and Cook over low heat, stirring until onions are soft but not brown. Add the tomatoes to the onion mixture and simmer covered for About 10 minutes or until tomatoes are soft. Add the potatoes, Tomato puree, water, okra and beans; simmer covered for about 15 minutes.

     Add the cauliflower and simmer until all the vegetables are cooked. Stir in the parsley, sugar, salt and pepper to taste. 

(Serves 6)

This is a tasty dish which goes with just about any type of

Barbecued meat or fish. It can be made a day ahead and

Reheated (can be reheated in the microwave). Do not freeze.

¼ cup (2 fl oz / 60 ml) olive oil

1 medium chopped onion

1 clove crushed garlic

5 medium chopped tomatoes

3 medium potatoes, peeled and quartered

¾ cup (6 fl oz / 1-¼ dl / 180 ml) tomato puree

1 cup (8 fl oz / 2 dl / 250 ml) water

8 oz (250 g) okra (washed and stems removed)*

10 oz (30 g) green beans

½ medium chopped cauliflower

2 Tbsp chopped fresh parsley (flat-leafed if possible)

½ tsp sugar

Salt and pepper to taste

     Wash and scrub potatoes. In a large saucepan bring the water to a Boil. Add the potatoes and cook covered over low heat - about 15 Minutes. Set the potatoes aside but keep warm.

     Wash and divide the cauliflower into small portions. In another saucepan bring salted water to a boil and cook the cauliflower for about 10 minutes over medium heat.

     Chop the onion. In the saucepan in which you cooked the potatoes, add a Little oil and sauté the onions in the oil. Add the Curry powder and stir. Add the potatoes and cauliflower; season with salt and pepper. Pour the Dressing over the potatoes and add the grated coconut (optional). Stir Gently and serve.

     Good with pork chops, chicken or fish.

(Serves 4)

1 lbs new potatoes
1 small head of cauliflower
1 medium-sized onion
1 tbsp vegetable oil
1 tbsp curry powder
Salt and pepper to taste
¼ cup (1/2 dl) grated coconut (optional)

Dressing
1 cup (2 dl / 8 fl oz ) mild yogurt
1 large clove crushed garlic
1-2 tbsp freshly ground coriander

     Wash and scrub the potatoes and cut the larger ones in half. In A large saucepan bring the water to a boil, add salt and potatoes And cook the Potatoes covered over low heat for about 10 minutes Or until the potatoes are done. Put the asparagus in a bowl and Pour the hot water over the asparagus and leave them for 1-2 Minutes. Pour the water off the asparagus and rinse the asparagus Under cold water. Leave the potatoes in the saucepan to dry out.

     Marinade Mix all ingredients in a large bowl. Pour 2 tbsp of the marinade over The cheese and leave in the refrigerator for about 20 minutes. Add the Warm potatoes to the rest of the marinade and leave them in the refrigerator For about 20 minutes.

     Layer the potatoes, peas and asparagus in a large serving dish. Top with The feta cheese (can be crumbled, if you wish), potatoes and minced onion. Serve with grilled or barbecued meats.

     Peel the celery root and cut into small cubes. Peel and cut potatoes Into large cubes. Wash and cut the leek into small pieces and wash The leek again to be sure they are clean. Place the water in a large saucepan, bring to a boil and add the potatoes, leek and celery root. Cover and cook the vegetables until tender - About 10-15 minutes. Pour off the water and let the vegetables dry a little in the saucepan on The burner, shaking them a little so they do not burn. Add the butter and mash the potatoes, leek and celery root. Add the milk, salt and pepper. Add the freshly chopped parsley. Heat through before serving.

     Good with chicken or ham.

2 lbs potatoes (mealy or dry)
½ of a large, round celery root (about 8 oz / 250 g)
2 large leek (about 6-1/2 oz / 200 g)
1 quart (1 liter / 2 cups) water
1-2 tbsp freshly chopped parsley
1 oz (30 g) butter
1 cup (1/4 liter / 2 dl) milk
1-1/2 tsp coarse sea salt
Freshly ground pepper

    Scrub the new potatoes and cut the larger ones in half. Place the potatoes in boiling water and cook them for about 12 minutes or until they are tender. Pour off the water and leave the potatoes in the saucepan to dry a little. Keep the potatoes warm.

     In a small saucepan combine the butter, white wine, rosemary, salt and pepper and boil the mixture for about 2 minutes. Pour the hot mixture and the olives over the potatoes and gently mix. Before serving, drain the feta cheese and add to the potatoes together with a little freshly chopped parsley. Season with salt and pepper. You can crumble the feta cheese before adding it to the salad, if you prefer.

     Good with grilled or barbecued meats and a green salad.

     If you have any potatoes in white wine left, use them in a salad with a little tuna, tomatoes, iceberg lettuce and chopped eggs. Mix a little olive oil and white wine vinegar and pour over the potato salad.

    This is a particularly tasty dish if served on a warm summer day accompanied by a cold glass of white wine and a good French or Italian bread.  Good, ripe mangoes are essential to this dish.

     In the same saucepan add the rice and enough water to cook the rice (see instructions on package of rice). Stir the rice and let the rice dry out a little. Set aside to cool.

     Cut the mango into thin strips. Slice down on either side of the mango pit (this gives you two halves for each mango) then peel and slice the mango into thin strips. Combine the rice, mangoes, shallots and French dressing.

Dressing

(Serves 6)

4 - 6 chicken breast fillets
1 Cup (250 ml / 2 dl / 250 ml) chicken stock
3/4 cup (1-1/2 dl / 6 oz / 180 g) rice
2 mangoes
3 green shallots, finely chopped
2 Tbsp French dressing

     Accompaniment: Small wedges of fresh lime, 1/2 cup 1 dl) light sour cream or plain yogurt, good French bread.

     Mix the sherry, fresh lime juice, garlic, onion and paprika. Add the thawed shrimp and place in the refrigerator for about 1 hour. Meantime, cook the rice.

     Shred the lettuce and mix with the warm rice and parsley. Place in a large serving dish.

     Drain the shrimp, reserving the marinade. In a large skillet, place a little olive oil and quickly cook the shrimpfor 1-2 minutes. Remove the shrimp and set aside.

     Remove the stem and seeds and slice the green bell (capiscum) peppers in thin rings. Peel and chop the onion and cook in the skillet, adding a little olive oil if necessary. Add the marinade from the shrimp and cook the vegetables 2-3 minutes. Add the shrimp and season with salt and pepper. Add the shrimp and vegetables over the rice mixture, season with freshly ground pepper, decorate with the lime wedges and serve with the light sour cream on the side.

     Cut away the lower part of the broccoli stems. You can peel the stem and cut it into julienne or chop it coarsely. Slice the rest of the broccoli in long, thin slices. Peel and slice the onion in thin rings. Drain the kidney beans and mix the beans with the broccoli and onions in a large bow.

Dressing 

     Mix all the ingredients for the dressing and pour over the broccoli mixture. Add the mixed salad and mix through. Slice the eggs into quarters and place on the top of the salad.

     * You can increase the recipe for the salad if you like a bit more dressing on your salad.

(Serves 4)

8 oz (250 g) broccoli
1 medium-sized onion
1 tin (14 oz / 410 g) kidney beans
5 oz (ca. 3 cups / 150 g) mixed salad
4 hard-boiled eggs

Accompaniment: Toasted bread or fresh Italian bread

Dressing *
2 Tbsp good olive oil
1 Tbsp water
1 Tbsp red wine vinegar
1-1/2 tsp Dijon mustard
2 Tbsp freshly chopped tarragon
A little sugar, salt and pepper

      Slice or cut the sausage into small pieces and sauté in 1/2 tablespoon oil in a large frying pan. Peel the onions and slice julienne; remove seeds from bell peppers and slice julienne. Add the onions and and peppers to the sausage and sauté until tender. Add the green beans, season with Tabasco sauce. Cook until the beans are tender. Add 1-2 tablespoons water if necessary.

     In a separate, small frying pan, add the other half tablespoon of vegetable oil, add the curry and sautè for a couple of minutes. Add the eggs to the curry and saute for 1 or two minutes. Season with salt and add to the vegetables. Stir through and serve with toast or French bread.

     Peel and cut potatoes into smaller pieces. Bring the water to a boil in a large saucepan, add the potatoes, cover and cook them over medium heat for about 20 minutes. Reserve 1-1/2 cups (12 fl oz / 375 ml) and drain the rest of the water from the potatoes. Leave the potatoes on the warm burner for a few minutes to dry out the potatoes. Mash the potatoes and add the olive tapenada, potato water, salt and pepper.

     Note: You can substitute the olive tapenada with any of your favorite ones such as basil tapenada.

     Serve with pork chops, chicken or beef.

  (Serves 4)

1 quart (1 liter) water
1 kg (2 lbs) mealy potatoes
5 oz (150 g) cream tapenada with olives
Salt and pepper to taste

     Cook the onion in the hot lard until it is soft but not brown. Add the carrots and season with salt and pepper and nutmeg. Add the water. Cook covered over low heat for about 5 minutes. Add the potatoes and enough beef bouillon to reach halfway up the vegetable mixture (the quantity depends on the size of the saucepan). Cook covered over low heat until the vegetables are tender. Check the cooking liquid; if there is too much, cook the vegetables uncovered to let the liquid evaporate, or if there is not enough to prevent scorching, add a little more bouillon.
The finished vegetable dish should not be soupy. At serving time, stir the vegetables and sprinkle with the parsley. 

     Serve with roast or fowl.

     Note: The Belgians may not recognize this recipe, but it is a favorite in many homes during the cooler weather. It is one of the many excellent combinations found in Flemish cookery.

     (from our eBook, Smakelijk)

  (from our eBook, Smakelijk)

1 large onion, thinly sliced or chopped
2 Tbsp lard or bacon fat
5 medium carrots, sliced
Salt and freshly ground pepper to taste
1/8 tsp ground nutmeg
1/3 cup (2-1/2 fl oz / 80 ml) water
5 medium potatoes, cut into 1-inch (3 cm) cubes
Beef bouillon, water (or 1 beef bouillon cube dissolved in water)
1/3 cup (ca. 1 oz - 30 g) freshly chopped parsley or 1 Tbsp dried

     Peel, wash and slice the potatoes and carrots. Slice the leek and wash several times to remove dirt which catches in the layers. Wash and trim zucchini. Thinly slice all the vegetables. Butter a large casserole dish and arrange the vegetables in layers. Start with half of the potatoes, then place the leek, carrots and zucchini with the remaining potatoes as the last layer. Sprinkle the all but 3 oz (100 g) of the grated cheese  over the vegetables. 

     Mix the cream with egg yolks, salt, pepper, some ground nutmeg and a few drops of Worcestershire sauce. Pour this mixture over the vegetables. Place in a hot oven -  200 degrees F (400 degrees C) for 50 minutes. Sprinkle the remaining cheese over the vegetables, increase the oven temperature to 250 degrees F (500 degrees C) and bake for a further 10-15 minutes until the cheese is melted and a light golden brown.

     Serve with roast pork, lamb or chops. (from our eBook, Smakelijk)

     Peel the potatoes and cut into quarters or smaller pieces. In a large pot bring the water to a boil, add the potatoes and cook them over medium heat, covered, for about 20 minutes. Reserve 3 cups (6 dl or 3/4 liter) of the potato water and drain the rest of the water from the potatoes. Leave the potatoes on the warm burner for a few minutes to evaporate any excess water. Mash the potatoes and add the crushed garlic. Add the butter and gradually add the potato water, salt, pepper and 10 oz (300 g) of the cheese. 

     Grease an oven-proof casserole dish (1-1/2 quart / 1-1/2 liter size - or 12 small ramekins) and place the mashed potatoes  in the dish, cover with the rest of the cheese and bake in the middle of the oven at 400 to 425 degrees F (200 to 225  degrees C) for about 25 minutes or until potatoes are very hot and cheese is lightly melted and browned on top. 

     Note: The potatoes can be prepared the day before and  baked when needed.

     Wash the potatoes. Cook them in their skins for 20 minutes and drain. Pour cold water over the potatoes and leave for about 1 minute. Drain again. Now peel the potatoes and cut into slices. Sprinkle with a little salt. Butter an oven-proof casserole. Add half of the sliced potatoes. Spread the bacon and onion over the potatoes and cover with the rest of the potatoes. 

     Stir one of the small containers of sour cream with the flour. Into the second container of sour cream add the beaten egg. Spread the sour cream mixtures over the potatoes. Sprinkle with bread crumbs and grated Gouda cheese - about 1 cup (4 oz / 120 g). Dot with butter and bake at 450 degrees F (225 degrees C) for 40 minutes. 

     Serve with barbecued or grilled meats and a salad. (From our eBook, Smakelijk)