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Belgian Dessert Waffles
Waterzooi de Poulet
Pom Koek (Belgian Coffee Cake)

 

waffleBelgian Dessert Waffles

Yields: 5 servings

2 x egg
2 cup flour
1/2 cup vegetable oil
1 3/4 cup milk
1 tbl brown sugar
1 1/2 tbl baking powder
1/4 tsp salt
Topping
2 1/2 oz raspberries
2 1/2 oz blueberries
5 oz maple syrup
5 oz whipped cream

* Pre- heat waffle iron.
* Beat eggs until fluffy. Mix in remaining ingredients until smooth.
* Spray waffle iron with pan coating. Pour 1 to 1-1/3 cups of batter onto iron. Bake for about 5 minutes.
* Top with fresh berries and maple syrup and whipped cream. During the winter - cook the fruit with 1 cup of sugar. Pour directly onto waffles.

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waterzooiWaterzooi de Poulet

Yields: 4 servings

* 2 tablespoons butter
* 2 carrots, peeled and diced
* 2 leeks, chopped, rinsed and dried
* 2 all-purpose potatoes, peeled and diced
* Salt and white pepper
* 6 cups chicken stock or broth
* 1 fresh bay leaf or 2 leaves dried
* 4 sprigs fresh parsley, plus a handful chopped for garnish
* 4 sprigs fresh thyme
* 4 boneless, skinless chicken breasts, 8 ounces
* 1 cup heavy cream
* 1 large egg yolk
* Crusty baguette, warmed, for passing

In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

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pomkoekPom Koek (Belgian Coffee Cake)

Mix together dry ingredients:
3 cups flour
1/2 cup sugar
1 t soda
1 t cinnamon
1/4 t cloves
1 t salt

Mix together:
1 cup honey
1 cup hot coffee
1 egg
1/3 cup Mazola oil

Mix with dry ingredients, using a spoon. Bake in 9x4x2" pan Butter pan and put a piece of waxed paper in bottom so the cake will come out easily. Bake at 350F for 30 minutes. You cannot see when it is done; use a tooth pick to see if center is done. Serve with butter, sliced thinly.

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