Category — Snacks

500 gram flour
100 gram raisins
25 gram preserved ginger, chopped
1 apple, peeled, cleaned and chopped
1 tbsp sugar
rind from 1 lemon
1/2 tsp cinnamon
1 tsp yeast
150 gram beer
icing sugar

Mix all the ingredients together and stir in 350 gram water. Allow the batter to rise for one hour.

Use two tablespoons or an ice-scoop spoon to make balls out of the batter and fry 7 minutes at 160 degrees C°. Turn them halfway if necessary. Serve with icing sugar.

  

1/2 lb – 250 g lean ground pork
1/2 lb – 250 g lean ground beef
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground pepper
16 oz – 500 g frozen bread dough; thawed

In a mixing bowl, stir together the pork, beef, salt, onion powder and pepper; divide into 12 portions. Form each portion into a sausage shaped, 3-inch long piece. Divide the bread dough into 12 equal portions. Flatten each portion into a 4 x 3-inch rectangle. Place a portion of meat lengthwise on each piece of dough. Fold in the sides of the dough; roll up. Moisten and pinch the seams closed. Arrange the dough-wrapped meat, seam side down, in a greased 13 x 9 x 2-inch baking pan. Cover and let the dough rise in a warm place for 30 to 45 minutes until the doubled.

Bake at 350 degrees for about 35 minutes, or until the bread is golden brown and the meat is done inside. Serve warm.

To reheat baked, chilled worstenbroodjes, cover loosely with foil and bake at 350 degrees for 10 to 15 minutes, or until heated through. Or place on a microwave-safe plate and heat on medium power for 1 1/4 to 1 3/4 minutes for 1 piece.

Makes 4 servings.
Source: my collection

  

1 kg – 2,2 lb mussels
1.5 dl – 5 fl. oz. dry white wine
2 shallots, chopped
2 sprigs parsley
1 celery heart
1 onion
60 g – 1 oz. butter
1 tb Flour
2 dl – 6,6 fl. oz. milk
3 eggs
Juice of one lemon
Salt, pepper
Flour
Breadcrumbs
Oil

Scrape and clean the mussels thoroughly, then put them in a wide, deep pan with the wine, shallots and parsley. Cook over medium heat until the mussels have opened.

Drain the mussels when they have cooled down a little, but reserve the liquid. Shell them and chop them finely.

Chop the onion and celery finely and cook them gently in 30 g (1 oz.) butter until translucent. Strain the mussel liquid, add 2 tb of it to the vegetables, and simmer until all the liquid has evaporated.

In another pan, make a roux with 30 g (1 oz.) of butter and 1 tb of flour, add 1 dl (3,3 fl. oz.) of the mussel liquid and 2 dl (6,6 fl. oz.) warm milk, and cook, stirring with a wooden spoon, until the sauce is smooth and thick. Add the chopped mussels, onion and celery to the sauce and beat in gradually 3 egg yolks and the lemon juice. Check the seasoning, bring gently to the boil, then turn off the heat and let the mixture cool a little.

Pour the mixture onto a cold slab or a very large plate, allow to go thoroughly cold, then cut the paste into egg-sized pieces. Beat the egg whites until very stiff. Roll each egg-sized bit of paste in your hands and shape into oval patties. Roll these in flour, dip them into the egg whites, roll in breadcrumbs, and fry in oil until golden and crisp.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

  

4 slices Affligem (you can use another Belgian cheese or a young Gouda instead)
4 slices cooked ham
4 slices warm, toasted bread
2 ripe pears, peeled and halved

Put on each of the warm toasts 1 slice of ham, half a pear and 1 slice of cheese on top. Put in a warm oven and serve when the cheese starts to melt.

Remarks: 4 servings.

Source: my collection