Belgian Food Recipes

Find great Belgian Recipes @ 123easyaspie.com.

Q: Recipes for Belgian food?
A friend of mine just gave me some delicious Belgian beer…

I was wondering what are some good Belgian recipes to go with it?

A: Belgian French Fries
The secret recipe! (Don’t tell anyone about it)
What do we need? Some fine potatoes (Bintje is the best, but in the US Yukon Gold or Russet will do fine), a sharp knife, a deep fryer, frying oil (any oil that can take the heat will do but will determine the taste of the fries), some kitchen paper and a bowl or an oven plate.
Start by peeling the potatoes. Cut them in slices 1 cm (3/8″) thick and finally cut them into fries of 1 cm square. Dry the fries well in paper or a towel before putting them into the oil.
Note: some people like to put them in cold water for a few minutes: this washes out much of the starch and tends to make them less sticky after the first frying and crispier after the second.
Heat the oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). Put in a handful of fries: not more at once because the oil will cool down too much. Fry for a few minutes (4-8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. Put the fries into a large bowl with kitchen paper (or even better on an oven plate) and let them cool down and ’sweat’ for at least 1/2 hour.
Finally heat to 190°C (375°F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be!
Serve with a little salt (no vinegar please) and some mayonnaise.

A list of no-no’s
Do not slice them too thin (see below). 1 cm square is the perfect dimension. Try to cut them rectangular: pointed ends tend to burn. You’ll need more potatoes of course.
Do not put in too many fries at once: the oil will cool down and your fries will be too wacky and greasy.
Do not fry them the first time until they become brown.
Never put a lid on your frying pan: this makes your fries wacky.
Never use frozen fries! Go to a McDonalds if you like them…

Notes
Some (Belgian) people pointed out that the temperatures mentioned where too high and even forbidden for health reasons. This is true for professional frying equipment, not for home frying equipment.
In a lot of countries they make fries with unpeeled potatoes (USA, Ireland – see picture on the right). There’s nothing wrong with that, it’s probably healthier that way (the skin does contain a lot of vitamins), but in Belgium it’s never done that way. If you like, just do it: it’s a matter of taste.
In other countries (France, McDonalds ) they tend to cut the fries way too thin. This is not good: the thicker the fries, the less fat they absorb and the tastier they are.

Ingredients for a great recipe
Peel some potatoes
Cut with a fry-cutter or by hand (1cm square by few inches long)
Rinse in water
Dry well in a towel
First fry
Let the fries cool down
Shock fry till golden brown

http://www.belgianfries.com/index.cfm?Module=recept1

How to cook Real Belgian Fries
Our grandmother’s recipe…
Start by peeling some large potatoes. Cut them into slices of 1cm (3/8″) and after that cut them into fries of 1 cm2. Wipe the fries dry before you put them in the hot oil. You can use a kitchen towel or a piece of soft paper.
Note: some people like to put them in cold water for a few minutes. This way much of the starch is washed out, which tends to make the fries less sticky after the first frying and crispier after the second.
Heat the oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). Put in a handful of fries: not more at once because the oil will cool down too much. Fry during a few minutes (4-8 depending on the thickness and the kind of potato), stir regularly to prevent sticking. Put the fries into a large bowl with a piece of well-absorbing paper and let them ’sweat’ for at least half an hour.
Finally heat the oil to 190°C (375°F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, just like they should be!

http://users.skynet.be/bURP/english/rightFrameArrows.htm

Q: anyone know any belgian recipes?
i want to know what they eat other than chocolate=)

A: This is a very good site with lots of categories of Belgian food, hope you like it

http://www.recipezaar.com/recipes/belgian

Q: I am looking for belgian dessert recipes………?
I need to make a belgian food for my social studies project, and I dont know what to make. I want to make a dessert, but i dont know what to make. If you can please tell me a little about your recipe, like where in belgium it is from, or stuff like that. Thanks.

A: When I traveled in Belgium, I was enthrawled by the amount of attention and respect devoted to food. Now back in America, I realize how great it was over there. Everything about the Belgian meal was phenomenal: the labor of love, the attention to detail, the combination of taste and texture and the presentation — but mostly the quest for perfection.

There is something amazingly satisfying about Belgian food. This recipe is no exception, it is both simple and rich and it makes for a joyful dessert.

The first time that I had this recipe was when I was in Brussels, Belgium. I was in a small cafe. I ordered this dessert and it was amazing! I managed to get the owner to explain the ingredients and how to make it . . . so now i gladly pass it on.

* * * * Belgium Strawberry Mousse * * * *

Ingredients:
1 Pound Strawberries — sliced
2 Tablespoons Granulated Sugar
1 Tablespoon Kirsch Or Grand Marnier
1/2 Cup Confectioner’s Sugar
1 1/4 Cups Whipping Cream

Directions:
Place half the strawberries in bowl and sprinkle with the granulated sugar and kirsch. Let macerate for 15 minutes. Puree the remaining strawberries together with the confectioner’s sugar. Whip the cream into stiff peaks. Reserve a quarter of the whipped cream for garnish and refrigerate. Carefully fold the remaining cream into the pureed strawberries. Arrange the macerated strawberries in 4 wine glasses, reserving a few slices for garnish. Fill the glasses with strawberry cream, cover with plastic wrap and refrigerate for a few hours. Pipe the reserved whipped cream through a pastry bag fitted with a star tip and decorate with sliced strawberries.

GOOD LUCK and GOOD EATS

Q: I would like Belgian New Year’s Eve Customs and Recipes?
I am having a New Year’s Eve Party and know my Italian customs and recipes but not my Belgian customs and recipes. Thanks

A: The site on the Internet to find
http://www.dricq.com/school/index.shtm
http://www.dricq.com/school/Health/14102.shtm

http://www.dricq.com/school/Health/index.shtm

Q: where can i find a good belgian recipe?
i need the recipe by tommorrrow. also if u know a belgian recipe, please tell me.

A: http://www.belgourmet.be/en/world_recipes/belgian_recipes.php

Q: Classic Belgian waffle recipe anyone?
I’ve researched many Belgian waffle recipes. Some are too eggy. Others limp. Does anyone have a true Belgian waffle recipe (one that separates and whips the egg whites)? I’d be very grateful.

A: Belgian Waffles

“Belgian waffles are tender and flavorful waffles made with yeast. They’re great topped with butter, whipped cream and fresh fruit.”

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 1 Hr 35 Min
SERVINGS & SCALING
Original recipe yield: 8 waffles

INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

DIRECTIONS
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

http://allrecipes.com/Recipe/Belgian-Waffles/Detail.aspx

Wonderful Waffles

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
1/4 cup brown sugar
3 egg yolks
2 cups buttermilk
3 egg whites

DIRECTIONS
Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

http://allrecipes.com/Recipe/Wonderful-Waffles/Detail.aspx

World’s Best Waffles

“Waffles that are light and crispy right up to the last bite.”

INGREDIENTS
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
3 eggs, separated
2 1/2 cups milk
2 teaspoons vanilla
3 tablespoons vegetable oil
2 tablespoons white sugar

DIRECTIONS
Preheat a lightly greased waffle iron.
In a large bowl, mix flour, cornstarch, baking powder, and salt.
In a medium bowl, beat together egg yolks, milk, vanilla, and vegetable oil. Blend into the flour mixture to form a batter.
In a medium bowl, whip egg whites with sugar until soft peaks form. Fold into the batter.
Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

http://allrecipes.com/Recipe/Worlds-Best-Waffles/Detail.aspx
(*-*)

Q: Anyone have any suggestions for recipes for homebrewed Belgian Witbier.?
I just got into homebrewing and I would like to make a white ale, but I was hoping somone could give me some tips on the correct amounts of corriander, orange peel, etc… and when to add them to the boil to achieve the correct flavor profile.

A: Wits are difficult to replicate, as the flavoring additives vary greatly depending on where and when you get them. It should be unfiltered, and have a protein haze, so no irish moss or other fining material, some people use a good bit of unmalted wheat (I’ve seen up to 20% in recipes, about 5-10 is common). For a 5 gallon batch, I’d use about a quarter oz of each coriander and bitter orange peel during the boil along with the hops, and add a bit more during primary fermentation, adjusting to taste. I prefer Wyeast 3463, but whitelabs also has good Wit yeast. Good luck!

Q: What is the primary source of Belgian agriculture?
Also, please respond if you know a Belgian recipe or what they eat on a daily basis. Thanks!

A: Agriculture in Belgium is mainly divided between crop production and raising livestock. The nation’s main crops include barley, corn, potatoes, sugar beets, wheat, and assorted fruits and vegetables. Sugar beets, potatoes, and barley are the main staples. In 1999, the country produced 6.15 million metric tons of sugar beets, 2.7 million metric tons of potatoes, and 1.63 million tons of wheat. The country is self-sufficient in sugar, and exports certain vegetables and fruits. About 35 percent of Belgium’s farms are engaged in crop production. Belgium also re-exports a number of fruits. For instance, bananas are imported into Belgium from the Caribbean and then exported throughout Europe. The nation also imports raw crops, processes them, and then exports them as prepared foods.
Stock farming or livestock production dominates Belgian agriculture. It accounts for 65 percent of the nation’s farms. A variety of livestock is raised, including beef, veal, poultry, lamb, pork, and turkey. In 1997, there were 3.1 million head of cattle and 7.3 million pigs on Belgian farms. The beef industry is still recovering from a dioxin scare in 1999. Cattle were accidentally given feed that was contaminated with the cancer-causing chemical dioxin. This led to numerous recalls and various countries around the world banned the import of Belgian beef.
There is also a significant dairy industry and Belgium is self-sufficient in eggs, butter, and milk.
Generally, a Nation’s agriculture will directly reflect what they eat. Look at the products that they produce and you will get a pretty good look at their diets.

http://www.nationsencyclopedia.com/economies/Europe/Belgium-AGRICULTURE.html

Q: Does anyone have a recipe for Belgian Biscuits?
My mum used to make Belgian Biscuits, which were two shortbread-ish spiced biscuits sandwiched together with jam, iced, with a cherry on top. I can not find the recipe anywhere, nor can I come up with anything which comes close. It’s not a spiced shortbread for example. Has anyone any ideas?
Many thanks

A: Belgium biscuits

Blast from the past! There would always be a plate of belgium biscuits at the local fete. These are best with a simple white icing with some jelly crystals sprinkled over the top for decoration.

Time to make 30 min
15 min prep

1/4 lb butter
1 cup sugar
1 egg
1 teaspoon baking soda
1 tablespoon cinnamon
2 cups flour
1 teaspoon mixed spice
1 tablespoon golden syrup

1. Cream the butter and sugar, add the egg and syrup, then the dry ingredients.
2. Roll and cut in the usual way.
3. Bake on a greased tray for 15-20 minutes in a moderate oven[350 F/180 C].

Q: Belgian Cuisine – Any Lamb recipes?
I know Belgians eat lots of seafood; but i’m interested to know, if they have recipes for Lamb for example? Thanks in advance for any useful information.

A: BELGIUM Lamb aux Fines Herbs

Prep. Time: 10 mins. Serves: 4
Cooking Time: 1¼ hours

* 2 best ends of New Zealand Lamb chined
* 2 tblsp. honey – melted
* 5 tblsp fresh breadcrumbs
* 2 tblsp fresh mixed herbs or
* 1 tbsp. Dried herbs
* 1 tbsp. Grated lemon rind
* salt and pepper

1. Trim the end of the rib bones to expose the bones
2. Brush the lamb with the honey
3. Mix together the breadcrumbs, herbs, lemon rind and seasoning. Sprinke over the lamb.
4. Roast at 180C or 350F for 1¼ hours
5. Serve with vegetables in season
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Q: Do you have a perfect Belgian waffle recipe?
I am trying to find the best recipe for waffles – I want them to be crispy on the outside, fluffy inside. So far the ones I have tried give OK results, but nothing to die for. Do you have any suggestions?

A: Here you go! right from Fine Cooking Magazine. These are fantastic waffles and are easy to make to!

Light Crisp Waffles
“Fine Cooking Magazine”

A required rest in the oven not only adds to the crispiness of the waffles but, allows you to make a big batch so everyone can eat at once.

3 1/2 oz. (3/4 c.) AP flour
1 oz. (1/4 c.) cornstarch
1/2 tsp. table salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk
1/4 c. milk
6 Tbs. vegetable oil
1 large egg separated
1Tbs. granulated sugar
1/2 tsp. vanilla extract

Heat oven to 200 degrees F. and heat the waffle iron. Mix the flour cornstarch, salt, baking powder and soda in a medium bowl. Measure the buttermilk, milk, and oil in a pyrex measuring cup; mix in the egg yolk and set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the egg white onto the batter in dollops and fold in with a rubber spatula until just incorperated.
Pour the batter onto the hot waffle iron (1/2 to 2/3 cup depending on your waffle iron) and cook until the waffle is srisp and brown. (follow your manufacturers directions for timing then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with remaining batter, holding the waffles in the oven (don’t stack them). When all the waffles are cooked, serve immediately.
Serves 5, 8 inch waffles.

Q: quick! i must know the recipe for Authentic Belgian Waffle Snack made buy the Euro snack shack at north star?
quick!! i must know the recipe for the “Authentic Belgian Waffle Snack” made buy the Euro snack shack at north star!! can anyone help? (they call it Le Waf on their menu)
also, it wasn’t a normal waffle, or i would already be eating it. it was almost… glazed, i want to say. anyone know?

A: hope this helps

http://frenchfood.about.com/od/breadandpastry/r/waffles.htm

or these… http://www.recipezaar.com/recipes.php?q=Belgian+Waffles

http://www.mrbreakfast.com/superdisplay.asp?recipeid=1999

sorry that the link wont show up , just go on the websites and type in belgian waffles , and the recipies will show up … hope this helps

Q: what is a good recipe for Belgian waffles? I want them to be nice and light and crisp.?
I just got a waffle iron and want to make great waffles. does anyone have a good recipe? Or know a secret to making light crispy waffles?

also suggestions for toppings would be appreciated.

thanks!

A: The difference in pancake batter and waffle batter is the egg whites being beaten in waffles. To many restaurants try to pass off pancake and waffle batter as interchangeable.

This recipe should work well and isn’t to difficult.
Ingredients:

2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. sugar
2 cups milk (whole or 2 percent, depending on preference)
2 eggs, separated
1 Tbs. butter, melted

Preparation:

1. Pre-heat waffle-maker and oil grates lightly with salad oil.

2. Sift dry ingredients together in a bowl.

3. Separate the two eggs, then add egg yolks, milk and the melted butter to the dry ingredients and beat together thoroughly.

4. In a separate bowl, beat egg whites until stiff.

5. Stir in about 1/4 of the whites into the batter and then fold in the remaining whites using a gentle folding method.

6. Pour 1 cup of batter onto lower grates and close the lid and cook for about 1 1/2 minutes.

7. Remove waffle and top with whipped butter and warm maple syrup or your favorite topping.

Yield: 12 waffles.

It is from this website:

http://www.diynetwork.com/diy/ca_cooking/article/0,2041,DIY_13720_2276121,00.html

Q: Crispy GOOD Belgian waffle recipe?
My husband loves restaurant style Belgian waffles, I’ve tried atleast 10 different homemade recipes and he says they taste like pancakes. He wants crispy outsides, fluffy insides. I have a Belgian waffle maker, and the recipes I’m using do seperate the eggs and use yeast. Help? His birthday is tomorrow and I want to make him a special breakfast and finally beat this waffle battle.

A: this one is by far the best and I use it on a large scale in my 5 star breakfast diner in Chicago.

These waffles are super crisp on the outside and light as a feather inside and so scrumptious! Avoid removing them from the waffle iron too soon; they should be a golden brown. Enjoy!

Ingredients
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs, separated
1/2 cup oil
2 cups milk
Directions
1Sift the dry ingredients together in a large bowl.
2Separate the eggs.
3In small bowl, beat egg whites until stiff.
4Mix together the egg yolks, milk and oil and stir slightly.
5Add to dry ingredients and mix well.
6Fold in beaten egg whites.

Q: What is the best recipe for sweet belgian waffles?
I’d love a detailed recipe with instructions. Thanks!

A: HEAVENLY BELGIAN WAFFLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
1 tb Baking powder
2 tb Malted-milk powder
2 Egg yolks
1 3/4 c Milk
1/2 c Cooking oil or melted
-shortening
2 Egg whites
Ice cream
—–FRUIT PECAN SAUCE—–
4 sm Ripe bananas
Lemon juice
1 pt Strawberries — fresh or
-thawed, frozen,
-unsweetened
2/3 c Sugar, brown
1/3 c Butter or margarine
2 tb Rum or orange juice
1/2 c Broken, toasted pecans

In a large mixing bowl, stir together the flour,
baking powder and malted-milk powder.

In a medium mixing bowl, beat the egg yolks. Beat in
the milk and cooking oil or shortening. Add to the
flour mixture all at once, stirring till blended but
still slightly lumpy.

In a small mixer bowl, beat egg whites till stiff
peaks form. Gently fold into the egg-flour mixture,
leaving a few fluffs of egg white. Do not overmix.

Bake waffles in Belgian waffle-maker or regular
waffle-maker according to manufacturer’s directions.
(To keep waffles hot for serving, place in a single
layer on a wire rack on a baking sheet in a warm oven.)

Prepare Fruit-Pecan Sauce.

Serve waffles topped with ice cream and warm
Fruit-Pecan Sauce.

Fruit-Pecan Sauce: Peel bananas, cut in half
lengthwise, then cut crosswise into thirds. Brush with
lemon juice. Halve the strawberries. In a large
skillet, heat brown sugar and butter or margarine over
medium heat till the mixture melts, stirring
occasionally.

Add the bananas and strawberries; cook, uncovered,
till bananas are heated through, turning once. Stir in
rum or orange juice, then the pecans.

Note: For a quick variation, sprinkle each waffle with
1 Tbsp chopped nuts; crumbled, crisp-cooked bacon; or
chopped granola before closing iron.

. Here is delicious version, topped with
ice cream and a warm fruit and pecan sauce.
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Gaufres (Authentic Belgian Waffles)
A recipe so authentic These waffles are rich and delicious (don’t bother with syrup!),

Ingredients

* 4 eggs, separated
* 1 cup granulated sugar, plus
* 2 tablespoons granulated sugar
* 4 cups all-purpose flour, plus
* 2 tablespoons all-purpose flour
* 1 cup butter, melted,plus
* 2 tablespoons butter, melted

Directions
Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use.
Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands.
Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape.
Crumble the dough and drop the pieces into the egg whites.
Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved.
Heat up a waffle iron.
When it is hot (but not too hot), drop the batter onto the iron in the desired serving size.
usually get about 12 waffles roughly 4-5 inches in diameter from this recipe.
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