French toast brûlée

There is nothing ‘usual’ about this French toast, so I like to serve it to my overnight guests or when I host a beautiful brunch. I soak buttery brioche bread in egg and Mexican vanilla paste mixture and after a few minutes of baking — brûlée a thin layer of caster sugar on top making…

Belgian fries🍟

Perfect fries starts with the perfect potatoes– the kind that remains soft on the inside and crispy on the outside. A flawless frying technique plays a big roll as well. Belgians swear in pre-baking fries for 7 minutes or until they sing and finishing them off just before serving with an additional 2-3 minutes…

Consommé 🐣

One of the signs of great chef is the ability to make good consommé, which is beautifully clear, rich soup.’ Heston Blumenthal

Sacher Torte

The story of the Sacher Torte takes place in Vienna in the early eighteen hundreds. Prince Metternich was preparing for an exceptionally important visit and ordered a fitting dessert. The main chef was taken ill and his apprentice, the young and skillful Franc Sacher took the opportunity to prove himself to the Monarch and decided…

Thai Curry

For years we’ve been going to this little Thai restaurant in Leuven (Belgium) and we were obsessing over their chicken Thai curry.  Prepared to perfection, full of fresh ingredients and with gorgeous velvety texture…

Flemish Beef Stew

Looking for a warm and cozy stew? Don’t look any more! Beef braised in old brown beer, served with fluffy potatoes and pickled mustard seeds and water cress. These last two I learned on my recent trip to Antwerp and it is a REVELATION! Tap the link in my bio for more.
Perfect for an easy weekend dinner. Bonus: your house will smell amazing!

Madeleines

Buttery shell shaped delicacy became world wide famous, since Marcel Proust’s novel ‘In Remembrance of Things Past’. In the novel narrator dips ‘petites madeleines’ in a tea cup and as soon as the warm liquid with crumbs in it touches his palette, he is transported in time to his childhood. In the literature this became…