145

Belgian

recipes

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Carbonnade (Beef and Onions Stewed in Beer)

Posted by AB_Fan  

From The Best Recipes in the World by Mark Bittman. "A simple beef stew that is good over buttered noodles or with plain boiled potatoes. Also works well with chunks of lamb shoulder or veal shoulder." MORE»

Recipe #305639

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Belgium Frites(French Fries)

Posted by Sharon123  

A typical dish from Belgium, usually served in paper cones along with mussels. Adapted from About.com. MORE»

Recipe #305486

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Belgian Meatloaf

(4 reviews) Posted by Sydney Mike  

I believe this recipe comes from Everybody Eats Well in Belgium — It makes for an interesting loaf! MORE»

Recipe #304670

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Belgian Carrots

(9 reviews) Posted by Sydney Mike  

Here's an interesting carrot recipe — If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well! MORE»

Recipe #304615

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Omelet With Belgian Endives and Shrimps

Posted by Maïté G.  

Belgian endives and shrimps are a great combo. MORE»

Recipe #304386

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Tarte Au Flan

Posted by Maïté G.  

Very common pie in Belgium. MORE»

Recipe #304379

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Leeks With Bacon

Posted by Maïté G.  

Leeks are very common in Belgium. This makes a nice change. MORE»

Recipe #304375

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Dame Blanche

(2 reviews) Posted by Maïté G.  

Super-easy dessert recipe. Served in every Belgian restaurant! MORE»

Recipe #304340

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Tarte Au Sucre Brun

(1 reviews) Posted by Maïté G.  

Brown sugar pie. A classic in the Walloon region in Belgium. Delicious, but very sweet. MORE»

Recipe #304335

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Speculoosbavarois

Posted by Maïté G.  

Delicious dessert using Belgiums most famous cookies. MORE»

Recipe #303909

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Belgium Butter Crumbed Asparagus Eggs for Two

Posted by Olga Drozd  

It is something of a timing feat for one cook to have the asparagus hot and crisp, the crumbs golden, and the Eggs Mollet all done at the proper time, so a shift from mollet to hard cooked eggs is perfectly in order if you wish. MORE»

Recipe #303139

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Petits Pois à La Française - French Style Peas

Posted by French Tart  

A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe... MORE»

Recipe #297872

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Belgian Style Carrot Coins

Posted by dicentra  

From TOH. MORE»

Recipe #297306

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Van Gelder Dutch Baby

Posted by RupaMagic  

A warm souffle-style soft thick pan-cake, made from simple ingredients you probably have in your cupboard already. Perfect for a quick and easy meal or snack when you don't feel like shopping. I make these for company or just because. They... MORE»

Recipe #295172

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Raisin Breakfast Bread (Cramique)

(1 reviews) Posted by Chef Kate  

A lovely lean sort of brioche from Belgium, this particular version comes from Wittaner, arguably the best pastry shop in Brussels, and is featured in Nick Malgieri's "A Baker's Tour." This bread should be cut into relatively thin... MORE»

Recipe #293266

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Authentic Belgian Fries ( French Fries )

Posted by Dominique Depreux  

The real deal , that takes a bit of effort , but is worth the trouble! You'll never have them any other way again. Also called "pommes frites" , "frieten" , "patat" MORE»

Recipe #288751

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Paupiettes De Porc - French Stuffed Pork Fillet Parcels

(1 reviews) Posted by French Tart  

A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but... MORE»

Recipe #288321

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Quatre Épices - French Four Spice Mix from the Auberge

(1 reviews) Posted by French Tart  

The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice... MORE»

Recipe #283280

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Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Posted by French Tart  

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in... MORE»

Recipe #282605

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Gigot a La Cuillère - French Slow Cooked Spoon Lamb

(2 reviews) Posted by French Tart  

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence... MORE»

Recipe #281177

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