surprising recipes

english version



flemish asparagus


A delicious light lunch, easy to make. I make these often in the asparagus season and it is typical flemish.

Ingredients (for 2 persons):

  • 500gr asparagus
  • 2 eggs
  • parsley
  • 100 gr butter


  • Boil the eggs.
  • Peel the asparagus and remove the lower part which might be harder.
  • chop the parsley.
  • Cook the asparagus 7-10 minutes.
  • Meanwhile peal the eggs, divide the yolk and the white, and mash them.
  • Melt the butter.
  • Serve as on the picture and spread the butter around the asparagus.

strawberry arugula summer salad

strawberry arugula summer salad

Though the hot summer days still have to come (at least, let up hope) this starter or easy lunch might compensate and bring the sun in the house.


  • strawberries
  • cherry tomatoes
  • walnuts
  • avocado
  • arugula salad
  • 30 ml honey vinegar
  • 1 tablespoon olive oil
  • pepper, salt


  • Heat the vinegar and the olive oil in a pan on medium heat to reduce during 8-10 minutes. Add some pepper and salt.
  • Toast the walnuts in a pan and make sure they don´t burn.
  • halve the strawberries and the cherry tomatoes.
  • Peel the avocado and cut into small pieces.
  • Combine everything and drizzle with the vinegar-oil mixture.

mini zucchini pizzas


I saw this easy and tasty recipe recently on pinterest. I decided to make it on New Year’s eve, and meanwhile it has already become some kind of standard for our festivities. Moreover, it is healthy and like with a real pizza, you can play with the recipes as you want. Below you will find the ingredients for the version on the pictures, but be creative!


  • 1 zucchini
  • pizza sauce
  • mini mozzarella
  • black olives
  • cherry tomatoes
  • grated parmesan
  • grated Emmental


  • Cut the zucchini in slices of app. half a centimeter thick.
  • Also slice the olives, mini mozzarellas and the cherry tomatoes.
  • Preheat the oven on 180°C and/or turn on the grill.
  • grill or bake the zucchini briefly on both sides.
  • place the zucchinis on a baking sheet.
  • Now first add some pizza sauce and then sprinkle some of the grated parmesan.
  • Organise the olives, mozzarellas and cherry tomatoes on your pizza.
  • Finish with the Emmental cheese.
  • Now place the pizza for app. 5 minutes in the oven, until the cheese is melted, and serve hot!



curry mini-waffles


I am currently in waffle mode. And a recipe for curry waffles of course gets my special attention.


  • 350 ml of milk
  • 20 grams sugar
  • 250 grams flour
  • a pinch of salt
  • 3 eggs, split into yolks and whites
  • 85g melted butter
  • 1 teaspoon curry
  • 1 teaspoon dill


  • Mix the milk, the sugar, the flour, a pinch of salt and the three egg yolks.
  • Put the mixture for app. 1 hour in the refrigerator.
  • Add the curry, the dill and the beaten egg whites to the mixture.
  • Bake the waffles for 3-5 minutes.

poultry liver with potato pancakes


Last week I was in Bratislava, Slovakia, where we ate delicious artisanal goose liver (starter) and goose (main course).  The goose liver came with potato pancakes (zemiakové lokše). It was the inspiration for this starter.

Ingredients (4 portions):

  • 250 gr potatoes
  • 100 gr flour
  • salt
  • 200 gr poultry liver (I took turkey liver this time)
  • 1 medium strong red pepper
  • olive oil
  • some fresh parsley and cilantro


  • Cook the unpeeled potatoes, drain them and peel them.
  • Rasp the potatoes, and mix them with the flour to a consistent dough. It may not stick to your fingers anymore, if needed, add more flour.
  • Roll a sausage of the dough, and cut pieces of approximately 1cm of it.
  • Make pancakes of about 10cm large of the dough (should be 8-10 pancakes).
  • Fry the pancakes in a non-sticking pan on both sides without adding any grease.
  • Cut the liver into thin slices.
  • Chop the red pepper finely and remove the kernels.
  • Heat olive oil in a pan, and bake the pepper and the liver slices on both sides on medium heat.
  • The liver moisture will mix with the olive oil and the peppers to a delicious sauce for the potato pancakes.
  • garnish with some parsley and cilantro.


breaded asparagus


the asparagus season is running again 🙂 In Germany, people tend to roll every dish in breadcrumbs.  So I made this German style asparagus variant.  You can serve it as a starter as well as a main dish, or even eat it cold as a snack.


  • 500 g fresh asparagus
  • 250 grams of young cheese in slices
  • 250 grams of cooked ham
  • 2 eggs
  • 100g flour
  • 100 grams of bread crumbs
  • lettuce
  • cherry tomatoes


  • peel the asparagus and remove the bottom part.
  • Cook the asparagus for 8 minutes in boiling water with a knob of butter until tender.
  • Drain the asparagus and let them cool down slightly.
  • Wrap two or three of them first in a slice of cheese, then in a slice of ham.  Use toothpicks to fasten the rolls.
  • Spread the flower, the beaten eggs and the bread crumbs over three different plates.
  • Roll the asparagus first in the flower, then in the beaten eggs and finally in the bread crumbs.
  • Then fry them in a pan until golden brown and crispy.
  • Serve with salad and some cherry tomatoes.

salad of goat cheese with saffron syrup


Last christmas, I found saffron syrup in a pop-up store in Antwerp. an interesting ingredient, which I couldn’t resist to buy. This is the salad that was included on the recipe card.


  • 2 slices of goat cheese
  • a handful of mixed salad
  • some freshly cracked walnuts or pecans
  • chopped dried figs
  • diced fresh mango
  • walnut oil
  • 2 teaspoons saffron syrup


  • spread the mixed salad on the dish.
  • Sprinkle the salad with a little walnut oil.
  • Place the slices of goat cheese on it.
  • add the mango, figs and nuts to the salad.
  • Drizzle the saffron syrup over the goat cheese.
  • sprinkle with some walnut oil and enjoy.

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.

cucumber boat with shrimps

IMG_0759A few weeks ago I had to take care of the appetizers.  I tried some new things, for example this cucumber – shrimp combination.

Ingredients (16 pieces):

– 2 cucumbers

– 200 gram fresh North Sea shrimps

– 1 tomato

– 3 tablespoons sunflower oil

– 1 tablespoon lemon juice

– Parsley, chives, salt, pepper


– Boil the tomato in water for one minute, peel and remove the pits, then cut it into fine pieces.

– Cut the cucumbers into 4 pieces and cut the pieces then lengthwise in two equal parts.

– Scoop the cucumbers inside out. Optionally you can slice a small piece from the bottom, to make them more stable.

– Chop the herbs finely and mix them with the shrimps and the tomato.

– Make a dressing with lemon juice and sunflower oil. Add salt and pepper to taste.

– Mix the dressing under the shrimp salad.

– Fill the cucumber cups.

Create a free website or blog at

Up ↑

%d bloggers like this: