Flemish Mayonnaise

Posted by LYDIA 

You asked for it, so here it is! Geez it was A LOT of work to type it in French and the translate it -.-  SO YOU BETTER LIKE IT! ;) 

2 egg yolks

1 tbsp mustard fine

2 tablespoons vinegar or lemon

4 dl of salad oil (I din't know what a DL is)

pepper

salt

Mix two egg yolks and mustard in a bowl and add a little water

Shake them correctly, salt and pepper.

Then, very carefully pour the oil and mix quickly to incorporate all the elements. Add a dash of water if the mayonnaise is too thick.

Finish with the vinegar, lemon, pepper and salt and keep mayonnaise in the refrigerator.

Council

The preparation of mayonnaise is a delicate task. Take your time and choose a large container to have enough room to mix ingredients.

Paul Makes Hummus!

So I decided based on Mom's advice, to make real hummus..

Here is a modified recipe I found, with a few touches I added to make it my own. The blender was a crucial piece..

• 1 tablespoon minced garlic
• 1 (19 ounce) can garbanzo beans(chickpeas), half the juice in the can
• 4 tablespoons lemon juice (half a medium lemon)
• 2 tablespoons tahini(sesame seed oil)
• 1 clove garlic, chopped
• 1 teaspoon garlic salt
• black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon paprika
• 1 teaspoon of ground chili peppers 
• 
  

Add your favorite pita chips and amazing!

I will never buy $5 hummus from the store again, thanks Mom=)

De Vlaamsche Pot

Posted by Sarah.

Seven out of Nine of us were able to eat at this delicious restaurant in Belgium.

See more HERE

We all agreed that the best dish was the beef stew.

Here is the recipe from the chef's cookbook.

Beef Stew

1/2 cup Butter

3 Large Onions

2 pounds Stew Beef, cut into small pieces

salt and pepper*

chopped parsley stalks*

thyme*

bay*

2 Tbsp mustard

1/2 cup Brown Sugar

1 liter Brown Beer, like Grimbergen or Leffe

**Note, there is no amount given for the spices.  So just use a little and add more until you like the flavor.

Directions

1.  Heat the butter in a large saucepan. Chop the onions into medium large pieces en let them fry in butter until golden brown. Remove the onions from the saucepan. Fry the pieces of meat in the same pan until they are brown all over. Turn them occasionally so they will not burn. Season the meat with salt and pepper.

2. Add the onions together with the parsley, thyme, bay mustard and sugar. Stir well and add the beer. Replace the lid and leave to cook gently for 180 minutes. Stir the content of the saucepan once in awhile. The meat is ready when it is very tender an it almost melts in your mouth. If you prefer the sauce to be thicker, you can always use some flour to thicken it.

3.  Serve with fries and fresh apple sauce.

TIP: If you don't see yourself staying home for the three hours till the meat is well done, you can always place the saucepan during 240 minutes in a pre-heated oven at 160°C (in a Dutch oven)

                                                    This is really delicious!  Enjoy!!