surprising recipes

english version


December 2015

minced chicken balls with celeriac celery and Belgian endives


This is an ideal recipe to recover from and between all the heavy meals these days.  I have the inspiration from a Belgian cook (Pascale Naessens) who is always cooking these kind of healthy surprising recipes.

Ingredients (2 persons)

  • 300 grams of minced chicken
  • 6 mushrooms
  • a handful of parsley
  • 2 cloves garlic
  • 1 celeriac celery
  • Two stumps belgian endives
  • olive oil, salt, pepper, turmeric, curry


  • chop the mushrooms, parsley, garlic, celeriac celery and belgian endives fine.
  • Mix the minced chicken with mushrooms, parsley and garlic in a bowl.
  • Add a little bit of olive oil, salt and pepper.
  • Roll chicken balls of the mixture.
  • Put them in a refrigerator for an hour to get really stiff.
  • Preheat an oven on 170°C.  Before putting the balls in it, put some turmeric and a drip of olive oil on the chicken balls.
  • Bake them for 20 minutes.
  • Heat olive oil in a pan, and start baking the celeriac celery in it.
  • After 10 minutes, add the belgian endives.
  • Bake them for 5 more minutes and then bring it to taste with pepper, salt, some turmeric and a bit of curry.

I was very surprised to see a combination of celeriac celery and belgian endives, but it was really wonderful, worth trying!


fried chickpeas


As a Belgian, you have to fry your food from time to time to make sure you feel alive.  this time I chose fried chickpeas as an ‘healthy’ alternative to supermarket chips.

Drain and rinse canned chickpeas.  Make sure they are dry, as the remaining moisture might ‘explode’ in the oil.

Fry the chickpeas for 2-3 minutes in the oil and then transfer them to paper towels.  You can season them with paprika, salt, pepper, … while they are still hot.

pumpkin roll


On my search to a new and surprising recipe with pumpkin I found this roll cake.  This was especially interesting for me, as this kind of cakes is in fact a speciality of my mother.


  • 3 large eggs
  • 60 grams of pumpkin, finely chopped
  • 60 grams of pecans, finely chopped
  • 60 gram flour
  • 120 gram brown sugar
  • a teaspoon of lemon juice
  • a pinch of salt
  • a teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • half a teaspoon of ginger
  • 50 gram butter
  • 200 gram cream cheese
  • 120 gram confectioners’ sugar
  • some butter-vanilla extract
  • some lemon zest


  • Preheat the oven on 180°C.
  • grease a griddle with butter
  • Beat the eggs and add the brown sugar, pumpkin, flour, lemon juice, salt, baking soda, cinnamon and ginger while constantly mixing everything.
  • Spread the dough over the griddle
  • Sprinkle the dough with the pecans.
  • Bake for 15 minutes in the oven.
  • Afterwards, let it cool down for 5 minutes.
  • Sprinkle a kitchen towel with some confectioners sugar.
  • Carefully remove the cake from the griddle and spread it on the towel.
  • Fold the sides of the towel over the cake and roll it up in the towel.
  • Let it cool down for 45 minutes in the refrigerator.
  • Melt the butter and mix it with the cheese, confectionars sugar, the vanilla extract and some lemon zest.
  • Carefully unroll the cake again, and spread the mixture over it.
  • roll it up again and put it in the refrigerator until serving.



belgian endives with meatballs

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This is one of my favorite dishes in autumn: belgian endives (chicory) with meatballs.

Ingredients (4 servings):

  • 8 belgian endives
  • 800 gr minced beef
  • breadcrumbs of 3 slices of white bread
  • 1 egg
  • 2 onions
  • 6 dl of beef broth
  • flour
  • butter
  • nutmeg
  • salt
  • pepper


  • Mix the minced meat with the breadcrumbs, the egg, pepper, salt and some nutmeg.
  • Roll meatballs out of it, cover them and put them in the refrigerator for app. 1 hour.
  • Before baking the meatballs roll them into the flower.
  • Melt the butter in a pan, and bake the meatballs shortly on each side.  Put them aside.
  • Remove the base of the chicory, and make a crosswise incision.
  • Melt the butter and bake the chicory shortly on all sides.
  • Add nutmeg, salt, pepper and the broth.
  • When the broth is cooking add the meatballs and let it simmer for app. 25 minutes.
  • Meanwhile cut the onions fine and bake them in the pan of the meatballs.
  • Add them to the chicory.
  • I cooked separately potatoes and added them for the last 5 minutes to the chicory and the meatballs to absorb the flavors.

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