for 3 people
1 kg bouchot mussels
A 10 liter bag of pine needles
old wooden panks + a few nails
a good bottle of white wine
to enjoy with the mussels
On weekends at the Flagey market, Ben’s flower stand is hard to miss : it stands out due to its beautiful seasonal bouquets, simply wrapped in a sheet of kraft paper. Besides the Flagey and Chatelain markets, you’ll also find his gorgeous creations at Le Prélude, Racines and many other restaurants featured on Brussels’ Kitchen.
2 pieces of Pollock of 150gr each
half a green cabbage
salt & pepper
Pollock, vegetable Borsch, vodka-lemon foam
Bring a pot of water to a boil, and cook the beetroots during 40 minutes. Add the 2 potatoes and let cook for an hour extra while slightly boiling. During that time, peal the leaves off the cabbage. Bring another pot of water to a boil. Once boiling, cook the cabbage leaves for 5 to 6 minutes, then directly plunge them into iced water to stop them from cooking. Once they are cold, remove the stems, then cut the leaves into 2 to 3cm squares. Keep in the fridge.
Pour the milk in a small pot, grate the lemon zest of half a lemon, add the vodka and salt and pepper. On a baking sheet, lay the pieces of fish with a few drops of olive oil, salt, and store in the fridge.
For 6 people 50g pepper guanciale or pancetta, cut in thinly 15g butter 15ml olive oil 2 medium onions, chopped 3 medium carrots, diced a thick slice of celery, chopped 500g ground meat, pork-veal, beef or a mix of the three (from Hoeve Cuvry) 150g chicken liver, chopped 250ml wine, white or red (I like to use Barolo or Noily Prat – thanks to Sandrine Mossiat) 4 full tbsp of tomato paste 1 tsp salt 1 tsp freshly ground black pepper a pinch of grated nutmeg 450ml meat broth, ideally homemade or 100% natural Ariake broth 225ml double cream (optional)
In Brussels, Tontons has made itself famous for making the Belgian Bolognaise – “le bolo” – great again. With al dente pasta, and the best meat from the Cuvry farm, the sauce has nothing to envy to the best Italian tagliatelle al ragù. But they’re not competing either, and this is a different story too. Valérie gives us her favorite special bolognaise recipe, the one she likes to write on the black board on weekends, or recommends to her favorite customers. With guanciale and cream inside. The best.
Belgian buckwheat crackers 425gr Belgian buckwheat flour 375g water 55g oil 10g salt Humus 250g dried chickpeas, soaked beforehand for a whole night thyme rosemary bay 1 garlic clove, pealed and sliced in half 1 carrot, peeled and cut into pieces 1 celery stem, cut into pieces 1 shallot, cut into pieces 75g tahin 150g oil 1 tsp coriander 1 tsp cumin powder a pinch of cayenne 12gr of salt 500g of vegetable purée cooking juice
Mix all the ingredients in a bowl, until they turn into a smooth and uniform cream. With a spatula, spread on a cooking sheet or a silicon mattress. Cook at 125°C for about 35 minutes, until the cracker is very crispy. Keep in an airtight sealed container.
Belgian blog for food hotspots. Restaurants, wine bars,
tea rooms, markets, organic eateries, etc in Brussels. Georgeous places for the
eyes, amazing food for the taste, and new experiences just for pleasure. Culinary
events & experiences. Charming hotels and rooms in Brussels.