6 Reviews of Belgian Endive Wrapped in Ham with Cheese / Lof met Ham en Kaas

From: spinster

On Oct 13, 2005

This recipe is an absolute Belgian classic, I think every Belgian mother knows how to make it. As a kid I wasn't really fond of it (because of the bitter taste of the chicory) but now I find it a perfect and quick winter dish. Some remarks: I always make it with bechamel-cheese sauce; I always use cooked rather than smoked ham (the latter would be too salty to my taste); you can substitute the ham with smoked salmon if you feel luxurious; and you can also replace the chicory with leeks which makes an equally delicious dish!

From: HeatherFeather

On Jan 21, 2003

Wonderful! If you are a fan of Belgian Endive aka Chicory, then you are in for a real treat with this recipe. It may be an acquired taste for some, but fans of this bitter veggie will love this tasty dish. I found this very easy to prepare and loved the taste. Notes: I added a dot of butter and a grating of nutemgs in the hollows where the core had been, before wrapping each endive piece in the ham. I also used grated Gouda cheese rather than Cheddar, as that was what I had available to me. Delicious, unique dish!

From: taylortwo

On Feb 6, 2003

this is an excellent recipe. i loved how the ham and cheese offset the bitterness of the endive. even though after cooking the endive remains bitter it isn't overpowering...at least not for me but then again i do love bitter vegetables. i used black forest ham, cheddar cheese, and a little heavy cream. i didn't have any nutmeg but next time i will add it because it can only make this even better. thank you for the recipe.

From: FlemishMinx

On Apr 30, 2004

Just noticed your recipe, and it made me smile . . . should actually read "Kaas"-- the Dutch word for cheese. Perhaps the title was just one letter too long ? Groetjes !

From: BecR

On May 22, 2009

Wonderful--this was our first taste of Belgian endive, and we loved it! Subbed gruyere for the cheddar and added a touch of cream, really lovely--thanks Pets'R'us!

From: Cat Hale

On Jun 26, 2005

My mother used to make this dish a lot. We never used nutmeg though. My brother used to top with a mixture of breadcrumbs and grated cheese and some slivers of butter. A very tasty dish, too bad my husband hates chicory and it's awfully hard to find here it seems.