Clafoutis

I have never made a clafoutis before and to be absolutely honest, I have never tried one (that I am aware of) or even considered making one before.

But as I was leafing through the Pick n Pay Fresh Living magazine from my mom visiting from South Africa – I saw this recipe (July 2018 issue) and decided that it looked super easy and delicious, so it went into my *make* pile of papers.

It is normally made with fresh cherries – but you can also use a stone fruit … fresh or canned – like I did! I also added Raspberries and their tart freshness really complimented the sweetness of the peaches and the baked custard.

CLAFOUTIS

4 Tablespoons cake flour
160g sugar
4 eggs
160ml cream
250ml hot milk
1 can (400g) peach halves (drained)
200g fresh raspberries

  • Combine flour and sugar in a bowl
  • Whisk together eggs and cream
  • Gradually add the milk to the mixture
  • Slowly whisk in the flour until smooth
  • Pour into a greased ovenproof dish
  • Bake at 170C for 40-45 minutes

My Grans Rusk Recipe

Everyone has amazing memories of their childhood, right? And I have my fair share of food related ones!! Particularly those of my granny … from her amazing venison pie to her chocolate coconut biscuits… and of course her rusks!

For those who are not accustomed to the concept of “rusks” – it is essentially a type of biscotti – a dried cake/biscuit that you dunk into your tea/coffee (and can rarely stop at one!)

Sadly, my Gran, who turned 91 this week has spent the last 10 or so years suffering from dementia – but this recipe is a shout out to her!

RUSKS

1.250ml Cake Flour
15ml Cream of tartar
12,5ml Salt
500ml Sugar
250g Butter
250ml Buttermilk
10ml Bicarbonate of soda
1 egg

  • Sift flour, cream of tartar and salt
  • Add sugar
  • Rub butter into mixture until crumbly
  • Take 25ml Buttermilk and mix with Bicarb and add to dry ingredients
  • Beat rest of the Buttermilk with egg
  • Mix together to make a dough
  • Divide dough and roll into pieces
  • Bake at 200C for 30min
  • Slice and dry in a low heat oven (90C) for 2-3hr until hard

Brussels Catering Company : Maurice

HIM celebrated his 40th birthday this year… amazing, isn’t it, how he gets older each year¬†while I remain the same age? ūüôā

A more serious note – I wanted him to celebrate. As the most selfless and generous¬†person that¬†I know, I knew that he wouldn’t even think about wanting a birthday party. He hates having a fuss made of him and is definitely not someone who likes to be the centre of attention. Which was all the more reason for me to put together a surprise party for him!

But how was I going to organize something for 20+ people AND keep it a secret?? I tried a few restaurants, but I had to keep in mind that there would be a toddler (2 years old and a bit of an adventurer) plus an infant (<1 year) in the mix. Meaning that venues needed to be child-friendly and/or private function space. Eventually, I gave up on the idea of a late Sunday afternoon party at any establishment and decided to host it in our own apartment. This meant that everyone could be more relaxed, kick their shoes off and let their hair down.

But now I had to think about catering. How was I going to be able to cook for all these people without HIM suspecting? Plus I would be travelling for 3 days in Spain the week before. Not to mention having a little one around my legs on the days leading up to the party… ?!? Did I mention that I wanted this to be a surprise??

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Maurice came to the rescue! Sanne who started Breakfast Delivery in Brussels expanded her weekend breakfast offerings by also offering lunchtime catering (which a fair amount of businesses have jumped on board) and with this, she has also started¬†catering events… hence the new company name & logo.

We started off emailing ideas around, then she came over to the apartment¬†to do a site visit with her partner. They kindly also organized the ice, ’40’ Balloons and flowers¬†plus managed the¬†delivery/set up on the day. All I had to do was provide the plates, cutlery, glassware & drinks. This was the most stressfree event that I have ever hosted and trust me, I have hosted many many (many ….) parties.

Lets just say that HIM was truly surprised when he walked in … and in a good way! The food was delicious – and there was MORE than enough… in fact, everyone went home with a container for the next day!

maurice cake

For Apero => there was shrimp springrolls with mango dip, Bruchetta with brie, sundried tomatoes, rucola, nuts and honey.

Maurice salads 2

For the lunch buffet portion => there was salmon tartare with fresh herbs, chicken meatballs with zucchini, Pork cheek stew, Potato salad, Greek Couscous salad, Grilled zucchini & aubergine  lentil salad with spinach & feta, plus a Tomato and green bean salad

Maurice salads

Dessert buffet was the real show stopper => a 4 layer cake with cream and berries; lavender & lemon mini cakes; individual¬†panna cotta’s with raspberries and individual chocolate mousse pots¬†with blueberries. PLUS gorgeous cheese platters with grapes & bread.

maurice desserts

I highly recommend using them for your next catered event!

maurice cheese

Maurice

website: http://www.mauricebrussels.be

Facebook & Instagram

Blueberry Mug Muffin

Instant gratification… check
Sweet tooth craving satisfied… check
Limited sharing ability… check (although mommy’s little helper did eat half of the blueberry props and ingredients)

The Big Sweet Tooth posted this recipe recently & I saw it pop up on¬†Facebook. It was just too yummy looking to ignore …. so I clicked the link, bookmarked it and tested it out last week when the weather was miserable and I needed a quick afternoon sweet pick-me-up.

Monkey (aka Mommy’s Little Helper) got in on the action… eating the berries while I quickly whipped up the muffin/cake.¬† I convinced myself that it was healthy because of the berries and the name *muffin*… but I am not entirely sure that this is accurate.

And it seriously is the quickest sweet fix I have ever made! Within 5minutes of breaking the egg (step 1) РI was already dipping my spoon into the cooked end product. It was delicious!

I had to adapt the recipe as I didn’t have any milk in the house – so I used a spoon of greek yoghurt. It still turned out (and tasted) ok….

Blueberry Mug Muffin

1 egg
2 Tablespoons sunflower/canola oil
1 Tablespoon greek yoghurt (or milk)
1 teaspoon vanilla extract
2 Tablespoons sugar
4 Tablespoons flour
1/4 teaspoon baking powder
3 Tablespoons blueberries

  • Whisk wet ingredients in a mug
  • Add the dry ingredients and fold until moist
  • Fold in the blueberries
  • Microwave for 1min 45sec (1000 W)
  • Allow to cool slightly

 

Dinner in the Sky Brussels: The Restaurant Edition

My “Bucket list” items have included getting a tattoo, seeing the Big 5 on Safari, jumping out of an airplane (Skydiving) and a few others that I have been blessed enough to be¬†able to tick off. The remaining items to complete before I “kick the bucket” include a cruise, seeing the Northern Lights (preferably while on a snow sled pulled by a team of huskies) and going up in a Hot Air Balloon.

So when The Hotel invited me to be their guest for lunch with Dinner in the Sky¬†– I realized that I would partly be fulfilling the dream of seeing the world from the sky (like my dream of hot air ballooning) by being suspended 150 feet at Parc Cinquantenaire –¬†but better still – I would be¬†enjoying a 5 course meal along with premium wines while sitting there!

Disco ball & signage between the “tables”

Chef Lionel Rigolet** of Comme Chez Soi was joined by Chef Pierre Balthazar from The Restaurant (which is situated in The Hotel in Brussels) and between them, they served up a delicious menu for 22 guests! I had the pleasure of eating at The Restaurant with Alison from Cheeseweb in 2013 Рan experience that I will never forget (and one that we both happily paid for :)). And currently Chef Pierre Balthazar launches a new weekly menu at The Restaurant each Thursday utilizing local, fresh & seasonal ingredients and served with style!

Chef Pierre Balthazar and Chef Lionel Rigolet

But lets start from the beginning …. Parking was easy to find at Autoworld at Parc Cinquantenaire and just a few steps away from the Welcome Lounge & registration area. Once I had signed in (electronic registration) at 11h30, I was given an identification fabric wrist band & escorted into the tented lounge to enjoy a glass of Laurent Perrier champagne.

Soon it was time to “board” – we were called up pair by pair to be safely harnessed into our comfortable “racing car” type seats. A 5 point type harness was secured¬†with¬†a very¬†high level of detail & checking by the team to ensure maximum safety (and¬†had me envisaging my own daughters car seat). I can honestly say that I felt 110% safe.

12h30 and we were in the sky… the initial reaction as you are being airlifted is fear, but this is quickly replaced with awe & wonder as you gaze upon your surroundings! And no sooner¬†had we arrived at the top, when¬†the first of the appetizers was served. In the infamous words of Chef Pierre Balthazar => “2 fingers, 1 bite”, we all quickly munched on a Beetroot meringue topped with wasabi & smoked eel. If this was the way we were to begin, I knew that we were about to embark on¬†a taste explosion! YUM!

 

The next appetizer was Nobashi shrimp &¬†king crab along with guacamole, basil oil and yuzu. The Japanese word Nobashi means stretched… and you can see that this is a pretty long shrimp ūüôā

The final appetizer plated included delicious slices of beef marinated in soya, saké, cumin & ginger and served with grilled aubergine caviar. Pure heaven Рexcuse the pun, especially since we were in the clouds! But you barely required a knife to cut the meat as it was so tender.

At this point, everyone was feeling far more confident in their seats – swiveling around to get a better view or photo opportunity and enjoying the djs choice of music.

Time for the starter = Lobster mousse with shellfish & Chardonnay coulis. Did I mention “heaven”?? I could have licked the plate!

 

This was followed up with the main course of Farmers poultry served with passion fruit, sweet potato and a corn tempura. At this point, I was so in love with the food, that I wished that the day would never end! The chicken was soft and succulent and the addition of extra jus (which was poured on by one of the chefs) just made me smack my lips in pleasure (again and again).

Our plates were cleared & our crane lowered us down to the ground… there I was thinking “oh no, I hope that this isn’t over already”.. but it was only a quick stop to collect the tray of pre-prepared¬†desserts. Strawberries and Lime… different textures and flavours and the perfect ending to the perfect meal. The crispy little pops of lime were a welcome tart crunch to the otherwise creamy & sweet strawberry panna cotta type dessert. And the mini meringues… yes please!

The meal was over – the food and wine consumed – laughter and new friendships made… and 14h00 was on the clocks. Time to sing a song together, wave our napkins and finally descend to the ground for coffee and biscuits in their premium lounge.

Cost of tickets are 285‚ā¨ for Dinner in the Sky and include 5 courses by a starred chef along with accompanying wines. At first, I was shocked by the price (which I didn’t pay) and couldn’t believe it was actually worth¬†that type of money¬†– BUT I can say that after living it, it is worth it. Obviously not an everyday experience but definitely one that you would put onto your own Bucket List as special and noteworthy!

Two additional points to add => Firstly, there are obviously no bathroom facilities while you are in the air for 1hr30min, so you should ensure that you make use of the high-end portable toilets on the ground near the lounge. And when I say high-end… I do mean that inside the “box”, you could be forgiven for forgetting that this was a port-a-potty! And secondly, as a woman, don’t take a big handbag… as there is no place to secure it, or leave it (i.e. no lockers) so you need to either leave it in your car or take a small enough bag that can fit on the table in front of you.

An enormous THANK YOU to The Hotel & The Restaurant for this wonderful experience. Although this was an experience that I did not pay for, all opinions are truly honest & my own.

Why I loved 2016

My initial thought is “But I didn’t love 2016?!?” because there was so much sadness, stress and general unease over the course of the year. HIM’s brother passing away in December, the stress of purchasing property, having it renovated and then moving (while the renovations are still not completed), being sick for a good portion of the year and learning to adapt to a life with a little monkey around.

But in reality Рlife is good and I am SO blessed. We bought an apartment, had it renovated (the positive side is that it is almost done and it is what we liked/wanted) and moved in with the help of my mother who flew over from SA to help us. We got to watch Monkey embrace her first year (you can read about it on my mommy blog here) and I realized how much my life had changed and the new friends that we have been lucky enough to make. We travelled to Portugal & South Africa to introduce Monkey to her extended family. We were lucky enough to attend 2 beautiful weddings of people we love and cherish. We celebrated 3 years of marriage and I am so grateful to God for giving me the worlds most amazing husband (& father to our daughter).

And through it all – I still managed to publish 53 blog posts here on my food blog, start a Mommy blog called Monkey and Me Web where I published 31 tongue-in-cheek mommy-type blog posts.

A recap of 2016 showed me that these are my (and your) favourite food blog:

Top 5 recipe posts of 2016:

crunchies-1

  1. Crunchies (Oat Flapjacks)
  2. Rhubarb Cake with Dr Oetker
  3. oven baked Zucchini Fries
  4. Pumpkin Fritters
  5. Banana Upside down cinnamon cake

My Top 5 Finds in 2016:

coco 3

Your top 5 most read posts (since my blog started):

carrot cake 4

  1. Flapjacks or Crumpets?
  2. Paul Hollywoods Traditional Scones
  3. My Granny’s chocolate-coconut Biscuit Recipe
  4. Pineapple fluff dessert
  5. Sugar Free Carrot & Apple Cake

And finally, my wish for 2017 is that you all embrace each & every day; tell those who you care about that you love them and find forgiveness in your heart (and soul) to avoid any ill feelings. May you endure the rain to appreciate the rainbow and more than anything – share good food!

xxx

Eat! Brussels Drink! Bordeaux 2016 edition

That is right folks… today is the first day of Eat Brussels! Drink Bordeaux! 2016 edition – which is currently in its 5th year!

eat-brussels-2016

Once again it is being held in Parc Royal (which was a huge hit with me last year… read 2015 review here) – this year however, the concept has changed (sad face :() but I have been assured that it will still be VERY tasty!

Previously – you bought a package with X number of tokens and each restaurant stand would have a selection of starters, main courses and desserts with their own price (set # of tokens) – sometimes you could get a hamburger for 10tokens (10‚ā¨) and sometimes you paid 12 tokens (12‚ā¨)¬†for a fancy-schmancy starter. While this year, the concept is simple – several dozen great Brussels chefs will take turns to offer you a signature dish from their restaurant each day (which is¬†at the set price of 9tokens (9‚ā¨)).

Therefore – if you buy a Solo Pass – you get 2x signature dishes along with your Wine Pass.

eat brussels 4

Which brings me to my favourite part (and the part I had to miss last year because I was pregnant)… the Wine Pass for a mere 18‚ā¨ – you get an engraved wine glass, wine glass pouch (which is super handy as it hangs around your neck while you stand and eat), a tasting book for 11 wines (hallelujah!); 1 session at wine school & a Duvel beertasting! I know many people who purchased one of these and came back over the course of 2 or 3 days last year… so a REAL bargain indeed!

I know that I will be heading there on Saturday… will you?

eat 12

for more details – check out the website here (and don’t forget to pre-purchase your passes, although they can be bought on the day)

Lemon Icebox Pie (SRC)

Yippee yeah, yippee yeah… it’s SRC (Secret Recipe Club) monthly reveal time again!

newsrcbanner

For those who haven’t been up to speed on what SRC is – it is a Secret-Santa blog swap, whereby each blogger receives another bloggers website to check out & make a recipe from – then the entire group reveals their post on the same day at the same time… TA DA!

This month, I got A Spoonful of Thyme – how brilliant is that name??? I love the playfulness of Thyme versus Time ūüôā especially when we talk about a cooking blog! Kate follows in her Grandma’s (and mothers) footsteps by embracing the kitchen and cooking for others with her whole heart. And I love how Kate says as a child she was given the “important job” of sitting on the porch swing to watch her Grandma’s pies cool down – something she took very seriously. I have to be honest… I couldn’t be trusted around my Grandma’s baking… I used to steal her fresh-out-of-the-oven biscuits and go & sit (ahum *hide*)¬†in the backyard tree to eat them… hee hee… So KUDU’s to Kate!

Did I mention that she has been part of a *gourmet group* for 33years?? *RESPECT*

I had so much fun reading her blog and scouring her recipe index – wondering if I should make her coconut cream bars (because I also have a lifelong love¬†affair with coconut), sprinkle pudding cookies (because I have never even considered using pudding in a cookie!!), this beef & beer pie (because¬†the picture alone had me drooling)¬†and cheesy stuffed pull apart bread (aka crack bread) – because who doesn’t love bubbly melted cheese, bacon & bread, eh?

lemon icebox pie 2

But I finally decided on making her Lemon Icebox Pie… because this warm summer weather in Brussels¬†has me¬†screaming for fresh, tangy types of desserts… and also because I am a sucker for any lemon based desserts as well ūüôā

lemon icebox pie 1

Lemon Icebox Pie

130g crushed biscuits (Marie or digestive)
9 Tablespoons butter, melted
1 cup cream
1 tin (340g) sweetened condensed milk
2 large lemons, juiced (& zest of 1)

  • Line in a loaf pan with greased parchment paper
  • Combine¬†biscuits and melted butter in a bowl and press into pan to make a base and place in fridge
  • Beat the cream until you have stiff peaks
  • Add condensed milk, lemon juice & lemon zest & mix well
  • The mixture will be thick (as the lemon juice reacts with mixture)
  • Pour over the crust
  • sprinkle more lemon zest over the top
  • Cover & refrigerate until set (at least 2hours)
  • Cut into squares and serve

lemon icebox pie 3

C O C O Donuts in Brussels

I had already been stalking checking out their Instagram and Facebook feeds for a while, drooling over their donuts and begging HIM to visit to fulfill my donut craving…

So finally… while Michelle of Very Hungry Explorer was visiting us in Brussels for a day… we finally made our way to Petit Sablon and settled down outside the shop on some outdoor furniture to devour their sugary goods and sip on their homemade lemonade.

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C O C O Donuts was started by 2 ladies, Chloé & Candice who thought up the idea while in Sydney, Australia. They make the most of organic & local ingredients and bake their donuts Tuesday to Sunday in their workshop.

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Salted caramel, chocolate and berry donuts for us

Offering conventional flavours like lemon, sugar & cinnamon, salted caramel, berries¬†or chocolate to more adventurous flavours like maple syrup & bacon, pistachio & white chocolate, oreo¬†or peanut butter & jam… there is something for everyone!

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We enjoyed them so much that we bought a box of 4 for HIM to take to work to share with his co-workers… (Image below:¬†top left in clockwise: pistachio & white chocolate, lemon, speculoos & crunchy chocolate)

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So yes – you can pop into the shop, sit down & enjoy the sugar rush right there and then, or you can purchase to take away (either in store or order in advance via their website, email or telephone). Cost for 1 donut is 3,50‚ā¨, or you can buy a box of 6 for 20‚ā¨ or a box of 9 for 30‚ā¨. They even offer a delivery service (for a fee)

Wondering about the name? C(hlo√©) O C(andice) O with the “O”‘s being Donuts… pretty clever, eh?

Visit them….

C O C O Donuts

address: rue de Sainte-Anne 36, 1000, Brussels, BELGIUM

telephone: +32 498 57 43 16

email: cocodonutsbrussels@gmail.com

website: http://www.cocodonutsbrussels.com

Opening hours: Wednesday-Sunday: 12h00-19h00 (or until they are sold out!)

Why I loved 2015

How is it February 2016 already??? Where did 2015 go… and how have we already rushed through a month and a half of 2016??

I loved 2015…¬†so many¬†good memories, so here is a quick recap:¬†I continued to post as regularly as I could, but due to pregnancy and new babies… there were times that I didn’t manage it, however, I did manage to schedule a few posts – one of which happened to go live the day that I was in labour and I remember a friend of mine being shocked that I had published a post while in hospital ūüôā Hee hee.. What the blog does¬†show, is¬†that I managed to write & publish 77 new blog posts (bringing my total to 522 since I started in Feb 2012).¬† And here are a few of my (and your) favourites:

My top 5 favourite Restaurant Reviews in 2015:

Takumi Donburi Rice bowl

Takumi Donburi Rice bowl

My Top 5 favourite Recipes in 2015:

IMG_1344

 

YOUR top 5 posts (most read):

  1. SA style Flapjacks/Crumpets
  2. How do you spell Hummus/Humus/Houmus?
  3. Scones (Paul Hollywood’s recipe)
  4. Broccoli & Courgette soup
  5. Pineapple fluff dessert

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And finally, on a personal note:

  • In Feb 2015, HIM and I found out that we were going to be growing our family from 2 to 3
  • March & July => Hosted 2 more events with Brussels Food Friends¬†(which was¬†nominated & in the running for a¬†Visit Brussels Award)
  • May was busy with a¬†trip back to Cape Town, a silent retreat weekend in Wepion, Namur & a¬†girly shopping day at Maasmechelen village
  • Throughout the year, we were happy to welcome friends who were¬†visiting from afar: HIM’s friends Rita & Ricardo as well as Paulo & Angela¬†from Portugal, Jon from South Africa – plus meeting up in London¬†with one of my Besties, Kirsty and her new born baby boy (all the way from SA)
  • October saw our Little Miss enter into this world … after a brief &¬†somewhat easy¬†(thank goodness) & natural labour – as a beautiful, bouncy¬†and healthy baby
  • November was when we celebrated¬†our 2nd year¬†of marriage (forever to be known as the amazing HIM)
  • And finally, December was when¬†both my parents visited us in Brussels… where we got to celebrate Little Miss’s baptism with friends & family

all in all – a fully and happy 2015… How was yours???

Wishing you all an amazing, happy & healthy 2016….