HOME / BRUSSELS

BRUSSELS… chocolate capital!

Brussels is commonly referred to as "the Heart of Europe" and also as "the Capital of Chocolate". The famous symbol of the city is a tiny statue of a urinating boy, named Manneken Pis, dating from 1617. The statue is often dressed in various costumes associated with festivities in Brussels. To this date the boy has been dressed in about 1000 different costumes! The architectural symbol of Brussels is the Atomium monument - a model of an iron crystal magnified 150 billion times, over 100 m high, built for World's Fair in 1958. Another important symbol of the Belgian capital is the Mini-Europe park with miniature models of the most distinctive architectural structures from across the continent.

Culinary tradition of Belgium is underestimated in Europe, not known enough and regarded as undiversified. It is, however, entirely false! Belgium has been a culinary power since the Middle Ages and thanks to its location on trade routes it was abundant in exotic spices and ingredients. Belgian cuisine is the kingdom of chips. This is where this delicacy was invented, and it can be tasted in Belgian streets with an addition of various sauces.  Belgium was also the first country in Europe to make chocolate, where the first pralines were made in 1912. Despite its many culinary inventions, beer and chicory are still the most popular. Whitloof kind of chicory, grown since 1830, remains the basis of Belgian cuisine. On the other hand, Belgian beer, with its over 300 varieties, is not only a beverage, but also a frequent food ingredient.

Quiche lorraine

Ingredients (Serves 4 people):

Pastry

  • 180 g wheat flour plus extra for dusting
  • 100 g cold butter quartered
  • 50 g grated parmesan
  • 2 teaspoons of thyme leaves
  • 1 egg
  • 1 teaspoon ice cold water

Filling:

  • 3 eggs
  • 150 g smoked bacon, chopped
  • 250 ml double cream
  • 150 g cheese
  • freshly ground black pepper

Preparation:
Preheat the oven to 180 C degrees. Sift the flour, add butter, parmesan and thyme. Rub in the ingredients until you have a soft breadcrumb texture. Add egg and water and quickly combine all the ingredients. Wrap in plastic film and refrigerate the dough for 30 minutes. Roll out the dough on a light floured surface into a thin pastry and fit into a large flan dish. Place a baking parchment in the middle of the pastry and then fill it with baking beans (to load the parchment). Bake in the oven for 15 minutes. Remove the beans and the parchment and return to the oven for another 5 minutes. Put 50g cheese aside, and mix all the filling ingredients in a bowl. Pour the mixture on the pastry, sprinkle with cheese and bake for 15 minutes until set. Serve warm or cold with lettuce.

Belgian waffles

 Ingredients (16 waffles):

  • 500 g flour
  • 1,5 cup milk
  • 2 eggs
  • 1/2 cup powdered sugar
  • 1/3 stick butter, melted
  • 2 teaspoons baking powder
  • pinch of salt

 Preparation:

Separate the egg yolks from the egg whites and beat the egg whites until they form soft peaks. Sift the flour into a bowl, slowly add milk, keep stirring. The batter should be thick. Add yolks, sugar, baking powder, pinch of salt and melted, cooled butter. When mixed thoroughly, gently add the beaten egg whites. Pour the dough in the waffle iron and bake till golden brown.