The Belgian Cookbook

By Margaret Staun

Belgium has a wonderful range of food made up of fresh produce and local specialities. The cuisine is influenced by French and Dutch cooking. Belgium has a sea border and there are many famous Belgian seafood dishes such as mussels with fries and dishes including grey shrimp.

Belgium is famous for its fries – Frites.  It is even thought that the dish originates in Belgium. These fried potatoes are often served with a wide range of sauces.

Belgium chocolate and beer are of a high quality and very famous. Belgium waffles are also an iconic dish.

Try some classic and contemporary Belgian dishes in this book – The Belgian Cookbook.

• Language: English
• Publisher: Margaret Staun
• Release date: Sep 7, 2021
• ISBN: 9798201484613

Book preview

The Belgian Cookbook

Margaret Staun

© Copyright 2021 Margaret Staun

Contents

Soups and Sauces

Vegetable Dishes

Fish Dishes

Meat Dishes

Desserts, Breads

Introduction

Belgium has a wonderful range of food made up of fresh produce and local specialities. The cuisine is influenced by French and Dutch cooking. Belgium has a sea border and there are many famous Belgian seafood dishes such as mussels with fries and dishes including grey shrimp.

Belgium is famous for its fries – Frites.  It is even thought that the dish originates in Belgium. These fried potatoes are often served with a wide range of sauces.

Belgium chocolate and beer are of a high quality and very famous. Belgium waffles are also an iconic dish.

Try some classic and contemporary Belgian dishes in this book – The Belgian Cookbook.

Soups and Sauces

Milk Soup

3 chopped leeks

1 chopped onion

2 peeled and chopped potatoes

2 chopped endive leaves

4 cups/950ml of milk

black pepper

salt

chopped parsley

butter

Cook the leeks, endive, and onion in the butter for 10 minutes on a medium heat.

Add the potatoes, milk and some salt and pepper. Cover and cook on a low heat for 30 minutes.

Serve with some parsley sprinkled on top.

Waterzooi

4 breasts of chicken cut into slices

2 leeks peeled and cut into slices

3 carrots peeled and diced

1 peeled and chopped onion

1 stick of diced celery

butter

5 cups/1.2 litres of chicken stock

1 cup of cream

1 egg yolk

1 tablespoon of flour

parsley

salt

pepper

Put some butter in a saucepan and cook the leeks, carrot, celery and onion for 10 minutes.

Add half the stock and bring the pan to a boil. add the chicken. Cover and cook on a medium heat for 20 minutes. Put the chicken on a plate.

Mix the flour, cream