Stuffed pepper

Ingredients: 4 persons 4 red bell peppers 8 carrots 200g rice (preferably brown rice) 400g ground beef 4 tbsp tomato paste Margarine Thymus/basil/herbs de Provence Preparation method: Wash the bell peppers, cut of the top (this will become the “lid”) and remove the seeds. Peel the carrots and chop them. You can cook the bell peppers in boiling water, but it’s better to steam them to retain the nutritional content. Same goes for the carrots. Cook the rice. Put some margarine in a deep pan and bake the ground beef in it. Then add the tomato paste. When the carrots […]

Steak with creamy mushroom sauce

Ingredients: 4 persons 400g beefsteak 500g slices mushrooms 2 tbsp mustard 3 tbsp Worcestershiresauce 150ml cream 8% pepper Margarine Preparation method: Preheat the oven at 100°C. Season the steak with pepper. Melt some margarine in a pan. Make sure the pan is very hot before you add the steak in it. Sear the steak at both sides, then poace the pan with the steak in the oven (20minutes at 100°C). Melt some margarine in another pan and bake the mushrooms. Add the mustard and worcestershiresauce and mix well. Finish by adding the cream and let it simmer until the steak […]

Shepherd’s Pie

Ingredients: 4 persons 1 peeled and shredded onion 4 peeled and chopped carrots 2 finely chopped celery stalks 400g ground beef 150ml red wine 150ml vegetable broth Can of tomato paste 800g peeled potatoes 100ml skimmed milk thymus, parsley, pepper, salt oil Preparation method: Heat the oil in a pot and fry the onions in it. Then add the celery and carrots. Braise everything until the vegetables become tender. Add some thymus, followed by the ground beef, wine, broth and tomato paste. Season with salt and pepper and leave it simmer on a low fire. In the meantime you can […]

Risotto with mushrooms, leek and veal steak

Ingredients: 4 persons 400g veal steak 240g risotto rice 1l low-fat broth 500g mushrooms 4 leeks 3 tbsp oil herbs de Provence Ppeper 50ml soya light cream Preparation method: Boil the broth on a low fire. Clean the mushrooms and cut them. Wash the leeks and slice thel. Heat 1 tbsp of oil in a pan and bake the leeks and mushrooms on a low fire. Pour 1 tbsp of oil in a pot and stir the rice through it. Heat it until the rice becomes glass-like. Now add 1 ladle of broth and keep stirring until all the liquid […]

Hutsepot – Typical flemish dish

Ingredients: 8 persons 800g beef (for carbonades) 1,5kg potatoes 4 carrots 4 turnips 1/2 Celeriac 2 celery stalks 2 leeks 250g sprouts 1/2 cabbage 2 onions 3 tbsp liquid margarine Bouquet garni (thymus, bay laurel,…) Low-fat bouillon cube pepper (and salt) Preparation method: Peel the potatoes, carrots, turnips and celeriac. Wash the celery, cabbage, sprouts and leeks. Chop everything. Peel and shred the onions. Heat the margarine in a large cooking pot and fry the onions. Add the beef and add water until everything is immersed. Put the bouqet garni and bouillon cube in the pot and season with pepper […]

Gardener’s gratin

Ingredients: 4 persons 3 carrots 1/2 cauliflower 1 broccoli 1 courgette 4 large potatoes (± 600g) 400g ham in small cubes 500ml skimmed milk 50g flour 40g light cheese in small cubes Nutmeg Pepper/ Salt Preparation method: Wash the vegetables and the potatoes and cut them into small pieces (2cm²). Cook the vegetables by either boiling them in hot water or putting them in the microwave. Another and even better option is to put them in the steamer (this way the taste is preserved best). Meanwhile you can make the sauce. Mix the flour and milk in a cooking pot. […]