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    Belgian recipes

    Maïté G.
    Sun Jul 24, 2005 9:33 am
    Forum Host
    Hello,

    I'm Belgian, so I just wanted to tell you that if you need a Belgian recipe, just ask me and I'll try to help you.

    I will try to post some Belgium recipes during my vacation, but if anyone has a request, I could put up that one first.

    Ma´tÚ
    Pets'R'us
    Sun Jul 24, 2005 10:17 am
    Food.com Groupie
    Great to have you aboard..!!!
    This is not a very busy forum but its great to know you can advice on Belgian recipes!!
    icon_biggrin.gif
    Annelies
    Dienia B.
    Sun Aug 21, 2005 12:40 am
    Food.com Groupie
    i have a friend that went to brussels and he had reddish brown sauce over a meat dish does this ring a bell i hope he said it was all over brussels i understand im being vague but ive always been curious of what this might be it would have been at a non expensive place too he is very frugal lol
    Maïté G.
    Mon Aug 22, 2005 2:33 pm
    Forum Host
    dienia bennett wrote:
    i have a friend that went to brussels and he had reddish brown sauce over a meat dish does this ring a bell i hope he said it was all over brussels i understand im being vague but ive always been curious of what this might be it would have been at a non expensive place too he is very frugal lol


    The only thing I can think of af this time is my Stoofvlees recipe #132457. It's kind of a beef stew with a dark brown sauce. The recipe I posted is my way of making it, but some people add tomato paste to it, so I guess then it's a reddish sauce. If it's not that I would need some more info on the dish (what kind of meat, name...?)

    Just let me know if you need more info I'll look it up for you.

    Ma´tÚ
    Dienia B.
    Sun Aug 28, 2005 10:57 pm
    Food.com Groupie
    thanks thats it dee yes ketchup was added in i think
    rob_bertski
    Sun Sep 11, 2005 11:17 am
    Semi-Experienced "Sous Chef" Poster
    I know there is a million ways to prepare it, but I would be interested in how you prepare waterzoii (sp?).

    Thanks in advance!

    ______________________
    Edit - Whhoops, found this:
    http://www.recipezaar.com/132573
    That is very different from many recipes I have seen. Shortly after my wife and I got married, we went to Belgium so I could meet all her relatives. In Ghent, one of her uncles took us to a restaurant where we had this dish. It had a thin and delicately flavoured sauce whereas yours looks to be thicker and more robust. Still, your recipe looks very interesting.
    Maïté G.
    Sun Sep 11, 2005 2:15 pm
    Forum Host
    Hi,

    Indeed my recipe for Waterzooi isn't really a traditional one, but it is made quicker than the REAL thing. I'm planning to post a traditional way of making it in the first few weeks. But there are so many Belgian recipes I would like to post...

    BTW where is your wife (or her family) from?

    Ma´tÚ
    rob_bertski
    Tue Sep 13, 2005 1:54 pm
    Semi-Experienced "Sous Chef" Poster
    They are all over Belgium. My father-in-law came over to Canada 50 years ago. His siblings reside in Brussels, Ghent, and Neder-Zwaalm. My wife's cousins are spread throughout the Flemish areas as well as in Brussels. Half of them speak Flemish and the other half speak French (one sibling of dad-in-law married a French lady).

    I was sad that I was unable to try any mussel dishes when I was there (all the mussel restaurants in Brussels seem to be largely closed in the summer). I'd love to hear how Belgians prepare mussels! I also look forward to seeing your more traditional waterzooi recipe!

    Cheers!
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