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"Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!"

Ingredients: dried parsley, granulated sugar...

"We always eat carrots this way, my mum came up with this recipe. We like them a lot."

Ingredients: pepper, margarine, milk...

"Posting for ZWT6 - Germany - Benelux"

Ingredients: onions, parsley...

"This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes."

Ingredients: pepper, heavy cream, nutmeg...

"Carrots sauteed in butter until lightly caramel then seasoned with lemon."

Ingredients: egg yolks, lemon juice...

"From TOH."

Ingredients: pepper, fresh parsley...

"A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England."

Ingredients: Dijon mustard, corned beef brisket...

"This stew is spicy! If you need to reduce the amount of pepper in the seasoning mix, that's okay, or you can serve each portion with a dollop of sour cream, at room temperature, as a cooling topping. Delicious! The British made lots of beef stews, and then Chef Paul Prudhomme added some extra spice!"

Ingredients: ground cumin, dried oregano leaves...

"A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name!
You will need a very large ovenproof casserole with a lid or a large, deep roasting..."

Ingredients: fresh thyme, madeira wine...

"This is a traditional recipe from Belgium, it's comfort food at it's best."

Ingredients: bouquet garni, salt & freshly ground black pepper...

"A typical Belgian (Ghent) dish, used to feed the poor, but now even served in fancy restaurants."

Ingredients: pepper, cream, egg yolks...

"From Ruth Van Waerebeek's “Everyone Eats Well in Belgium Cookbook.” Don’t be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); it’s basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that it’s Belgian Chicken Soup, and they love it.) It's not..."

Ingredients: dried thyme, egg yolks...

"From Ruth Van Waerebeek’s "Everybody Eats Well in Belgium Cookbook." A simple-to-make, delicious spaghetti dinner — and nicely different from the traditional spaghetti and meatballs. Here, the thick sauce is loaded with vegetables and ground beef (or try ground turkey for a leaner version.)
The Gruyère cheese is worth the extra..."

Ingredients: dry red wine, fresh parsley...

Ingredients: St. Amand french country ale, fresh thyme...