belgian

Belgian Frites are soft on the inside, impossibly crispy on the outside, and so crunchy you can hear each bite from across the room. There’s a secret to making fries this delicious!

Fries (Frites) with Andalouse Sauce (Belgium)

potatoes

sunflower oil

Sea salt

Paper to make serving cones

mayonnaise

tomato paste

tbsp green bell pepper

tbsp red bell pepper

onion powder

garlic powder

lemon juice

salt

tbsp onions (finely chopped)

Peel potatoes and cut into fry shapes (about ½ inch thick and 4 inches long).

Fill a bowl with water and add the raw potatoes. Let sit for a few minutes until the water becomes cloudy, empty the bowl, refill with fresh water, and put the raw potato fries back in. Continue until the water remains clear.

In a large pot, heat oil to 325 degrees. Add the potatoes (about ¼ at a time) and fry for about 4-5 minutes.

Remove from the oil and let drain on paper towel. Ensure that oil comes back to 325 degrees before adding your next round of fries.

Allow the potatoes to cool completely-- for at least a half an hour. When the potatoes are completely cooled, reheat the oil to 375 degrees.

Sprinkle salt on the potatoes. Put them in the oil again, this time frying to your liking (about 3-6 minutes).

Remove, drain, salt again, and serve immediately with andalouse sauce.

For the Fries:

Mix all and let sit for one hour or overnight.

For the Andalouse Sauce:

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

Belgian Carrots

carrots, sliced crosswise into 1/4-inch pieces

heavy cream

unsalted butter

sugar

parsley

nutmeg, grated

black pepper

In a medium saucepan, cover carrots with 1 inch of water &amp; bring to a simmer for 10-12 minutes, until carrots are tender.

Drain water from pan &amp; toss carrots with remaining ingredients.

Over low heat, stir carrots until sauce is heated through &amp; serve.

Like another reviewer, I left out the sugar, because I like the natural sweetness of carrots.  I don't think I could have waited a day to eat these--they were delicious!  I think the sauce would be good with other vegetables as well.  Thanks for posting!

Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...

Moules frites

mussels, (see try below)

spring onions

shallot

carrot

garlic

red chilli

thyme

flat-leaf parsley

olive oil

dry white wine (ideally Muscadet)

Pernod

tbsp crème fraîche

flour

cayenne pepper

mustard powder

tsp white wine vinegar

Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any ‘beards’. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea – the vast majority should be tightly closed. Avoid any that smell ‘fishy’, look dry or are mostly open.)

Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).

Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.

With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.

Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.

Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.

TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.

This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with saut&eacute;ed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.

Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes)

potatoes,

g bacon,

butter

pepper

nutmeg

Add the bacon and saut&eacute; for 5 minutes until the bacon bits are well colored.

Bring a large pot of salted water to a boil.

Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).

Drain the vegetables and place them in a salad bowl.

Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.

Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.

Flank Steak with Potatoes & Green Beans

oz Flank steak

Shallot

Green beans (fresh)

Dab Butter (unsalted)

lb Baby potatoes

Wash the baby potatoes. Add them to a pot of salted boiling water. Cook for 10 min, or until fork-tender. Remove the potatoes with a slotted spoon. Keep the pot over heat.

Wash & trim the green beans. Add the green beans to the same pot of water. Cook for 2-3 min.

Melt a dab of butter in a pan over medium heat. Add the shallots. Cook, stirring for 2 min.

Add another dab of butter & the steak to the pan. Cook the steak for 3 min on each side, basting it with the shallot butter.

When the steak is cooked to your liking, remove it from the pan. Add a splash of water to the pan to deglaze it & stir. 

Serve the steak alongside the green beans & potatoes. Season with salt & pepper. Pour the shallot-butter sauce over all! Enjoy!

https://static.jow.fr/recipes/R8pRkM0bHE390g_high.mp4

These waffles are naturally sweetened and speckled with red ripe strawberries. Crispy on the outside and soft &amp; fluffy on the inside!

Strawberry Waffles (Vegan & Gluten-Free)

plant milk

Tbsp. ground flaxseed

Tbsp. maple syrup

vanilla extract

almond extract

gluten-free all-purpose flour*

almond flour** (super-fine)

Tbsp. baking powder

ground cinnamon (or more to taste)

strawberries (about 1 cup finely diced)

In a large mixing bowl, add all wet ingredients. Whisk and set aside.

In a separate medium bowl, add all dry ingredients. Stir well.

Add dry ingredients to wet. Whisk until just combined.

Finely dice strawberries, stems removed. (I dice mine extra-fine to seamlessly combine with the batter.) Fold strawberries into the mixture.

Turn on and preheat waffle iron to desired setting. (I set mine to medium/medium-high.)

When iron is fully heated, scoop out batter and place in the middle of waffle iron. (I use a 1/2-cup measuring cup.)

Close lid and let cook 5-7 minutes or until steam has completely stopped. Be sure not to open during cooking!

When fully cooked, carefully remove waffle and continue process with the remaining batter.

These were a fabulous treat!  Usually on Sunday mornings we have your regular recipe waffles, but today I switched it up a bit to take advantage of some fresh strawberries that I bought.  Thanks for sharing this recipe!

These came out great!! Kids enjoyed them too.

Perfectly spiced biscuits filled with tart jam and iced with raspberry icing.

Belgian Biscuits

butter, softened

brown sugar (100 grams)

cinnamon

ginger

tsp mixed spice

½ tsp ground cloves

tsp baking powder

raspberry jam

icing sugar

raspberry jelly crystals

water

Pre heat the oven to 180° fan bake

Biscuits: Cream the butter and brown sugar with...

Biscuits: Cream the butter and brown sugar with hand beaters or in the bowl of a mixer. Add egg and mix well. 

Sift in the spices, flour and baking powder...

Sift in the spices, flour and baking powder and stir to form the dough. Wrap and chill in the fridge for at least 20 minutes 

On a floured bench roll the dough out...

On a floured bench roll the dough out to 3mm thick. Cut into circles with a round cookie cutter - any size you like. (You can also roll the dough into a log using cling wrap and freeze. This make it is easy to cut in to thin slices.)

Bake for 12-15 minutes until golden brown and...

Bake for 12-15 minutes until golden brown and cool on a wire rack. 

Icing: In a bowl dissolve the jelly crystals...

Icing: In a bowl dissolve the jelly crystals in the boiling water, sift in the icing sugar and mix well.

Assemble by putting a teaspoon of jam in...

Assemble by putting a teaspoon of jam in between 2 biscuits, then add a dollop of icing on the tops.

Yummy

Love these super tasty and the icing is so much easier thisway

Really good recipe

Best recipe for belgian biscuits I have found.
I did use Baking power rather than soda  as had none in cupboard and turned out really good.

Best biscuits!

These are my go to Belgium biscuit recipe and is our family all round favorite. I bake them alittle longer as taste much nicer well done. So easy to make too!

Delicious warmly spiced bisciuits sandwiched with raspberry jam and iced

Belgium Biscuits

Raspberry or Strawberry Jelly Crystals

Cup Raspberry

Cup Icing Sugar

Butter, melted

Vanilla

Water

Butter, cubed, room temperature

Cup White Sugar, 165 grams

Cup Brown Sugar, packed, 50 grams

Tablespoon Golden Syrup

Egg Yolk

Cups Flour, 450 grams

Cinnamon*

Mixed Spice

Cocoa Powder

Baking Soda

Salt

Preheat the oven to 180°C Fan Forced or...

Preheat the oven to 180°C Fan Forced or Multi Bake, and prepare two oven trays with baking paper, and place the oven racks in the upper and lower middle of the oven.

In a stand mixer, using a paddle attachment,...

In a stand mixer, using a paddle attachment, add the room temperature butter, white sugar, brown sugar and golden syrup and mix on medium for 4 minutes or until it is light and fluffy

Scrape down the sides and the paddle with...

Scrape down the sides and the paddle with a rubber spatula, then add the egg and egg yolk and mix for a further 2 minutes then scrape the sides again.

In a medium bowl sift in the flour,...

In a medium bowl sift in the flour, cinnamon (*or cassia or Ceylon cinnamon if using, see notes), mixed spice, cocoa and baking soda and stir well to combine

Add the dry sifted ingredients into the butter...

Add the dry sifted ingredients into the butter mixture along with a pinch of salt. Gently combine the flour into the butter until it forms a dough.

Remove the dough from the bowl and knead...

Remove the dough from the bowl and knead it into a soft ball.

On a well floured surface using a floured...

On a well floured surface using a floured rolling pin, roll the dough to approx 3-4mm high and cut out shapes using a 4-5cm crinkle or round cookie cutter (* see notes). Dipping the cutter lightly in flour can assist if it's sticking.

Carefully transfer the shapes to the baking trays...

Carefully transfer the shapes to the baking trays leaving 2cm between each biscuit - using a metal spatula that has the end dipped in flour helps this process.

Then roll the dough back into a soft...

Then roll the dough back into a soft smooth ball and roll out again on a clean floured surface, cut and repeat until no dough remains.

Bake in the preheated oven for 12 minutes...

Bake in the preheated oven for 12 minutes or until the edges start to brown

Remove from the oven and let them cool...

Remove from the oven and let them cool for 15 minutes, then transfer the biscuits to wire racks to cool completely before icing, 1-2 hours.

When ready to assemble make the icing in...

When ready to assemble make the icing in a medium bowl. Sift in the icing sugar, then add the melted butter and vanilla.

Stir then add water a teaspoon at a...

Stir then add water a teaspoon at a time until you have a smooth spreadable consistency.

Work on a few biscuits at at time,...

Work on a few biscuits at at time, for example, take 6 biscuits, turn over 3 of them. Spread a teaspoon or two of jam on the 3 turned over biscuits, and spread icing on the top of the other 3 biscuits, trying to centre the icing to leave an edge. Then place the iced biscuit on top of the jam covered one.

Then sprinkle over some jelly crystals and set...

Then sprinkle over some jelly crystals and set them aside, the icing will firm up slightly upon standing.

Repeat with small batches of the remaining biscuits

Store in an airtight container, layered with baking...

Store in an airtight container, layered with baking paper. These biscuits keep well, they will soften over the coming days with the jam and icing but that is part of their charm and it creates a delicious biscuit.

The unfilled biscuits keep for several days in...

The unfilled biscuits keep for several days in an airtight container or freeze for up to 3 months

Top 8 belgian recipes from across the web

The most viewed belgian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fries (Frites) with Andalouse Sauce...

Belgian Carrots

Moules frites

Belgian Stoemp Aux Carottes (Carrot...

Flank Steak with Potatoes & Green B...

Strawberry Waffles (Vegan & Gluten-...

Belgian Biscuits

Belgium Biscuits

Top 8 belgian recipes from across the web

The most viewed belgian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fries (Frites) with Andalouse Sauce...

Belgian Carrots

Moules frites

Belgian Stoemp Aux Carottes (Carrot...

Flank Steak with Potatoes & Green B...

Strawberry Waffles (Vegan & Gluten-...

Belgian Biscuits

Belgium Biscuits

The most viewed belgian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine