Strudel di mele (apple strudel)

For ➍-➏

 for the dough:*

150 g flour 

a pinch of salt 

2-3 tbs granulated sugar 

1 egg 

2-3 tbs olive or vegetable oil (or melted butter) 

water

for the filling:

750 g (1-2) apples 

75 g granulated sugar

handful of raisins, pre-soaked in rum 

handful of pinoli (pine nuts), or slivered almonds 

1-2 tbs cinnamon 

75 g breadcrumbs 

a good nob of butter 

for baking and finishing: 

more flour 

melted butter 

powdered sugar 

If using homemade dough, prepare it by mixing the dry ingredients, then the egg and oil, then finally just enough water to form a ball. Knead briefly until the dough is soft and elastic. Wrap the dough in plastic wrap, then in a towel, and let rest for a good 30 m or more. 

While the dough* is resting, peel, core and slice the apples as thinly as you can. 

Add the sugar, cinnamon and raisins, drained and squeezed dry, and the pine nuts or almonds.  Mix things all together, moistening the mixture with a bit of the rum in which the raisins have been soaked. Set aside. 

Sauté the breadcrumbs in the melted butter over very gentle heat until they are lightly browned. Do not over-brown the crumbs. When the dough* has rested at least a good 30 m, mold it into a flat, rectangular shape and place it on a well-floured cotton dish towel. 

Roll the dough* out as thinly as you can manage into a large, rectangular shape. Older recipes tell you to stretch it further with your hands, as you might a thin-crust pizza.

Brush the dough* liberally with melted butter, leaving the edges dry.  Spread the sautéed breadcrumbs in a thin layer all over the dough, leaving the edges clear. 

Pour the filling over the breadcrumbs and spread it out even, again avoiding the edges. 

With the aid of the towel, roll up the dough into a large lozenge-shaped loaf. 

Once the strudel is fully rolled up, tuck the edges under and, very gently, transfer this loaf onto a baking pan or sheet. Brush the loaf liberally with melted butter. If you prefer a ‘shiny’ surface to your strudel, brush the surface with milk or egg wash instead. 

Bake the strudel in a hot (200°C) oven for a good 30-45 m, until golden brown all over. (I find it helps browning if you brush it once or twice with more melted butter while it bakes.) Let the strudel cool entirely. Top with powdered sugar before serving in thick slices, perhaps with a nice side of whipped cream or ice cream if you’re feeling decadent.

*If using store-bought pastry dough, just lay it out flat on the sheet it is usually attached to and lay the breadcrumbs and filling out on top, then roll it up as usual. You won't need to brush it with butter, as pastry dough already has a high fat content, [although brushing it with milk will help it brown]. Use puff pastry or phyllo dough, which makes a particularly delightful Strudel, lay out one sheet, brush it with melted butter, then repeat until you have 4 or 5 layers of dough, before laying on the breadcrumbs and apple filling.

Boulets liègeoises Lequet (Liège meatballs)

For ➓ meatballs
1 kg of minced pork & beef [avoid to mince the meat too finely].
2 eggs
15 cl milk
½ onion
300 g bread crumbs (or chapelure)
beef fat

1 liter of sauce:
100 g onions
100 g sugar
10 cl white vinegar
400 g Sirop de Liège [*never use a syrup with other ingredients than apples and/or pears]
salt & pepper
½ bay leaf
1 l water
200 g of white roux

Mix the ingredients for the balls. Roll balls with your hands. Dip the balls in beef fat at 160°C for about 15 m. [Caution: do not use the same grease for the frites].
For the sauce, mix all ingredients. Cook 45 m. When the sauce comes to a boil, lower the heat and wait 10 m. Remove the sauce from the heat, and bind with the roux. Pour the balls into the sauce. [The sauce is less liquid on the second day and often better].
Serve with real frites, fresh mayonnaise and a blond Belgian beer.

This is the way Café Lequet serves its famous boulets. Some cooks prefer to cook the balls in the oven. Try this with this sauce with some flour added.

Polpettone con carciofi e mozzarella (Italian meatloaf with artichokes & mozzarella)

For ➍-➏
6 artichokes
rice flour*
600 g of minced meat (half beef, half pork)
200 g of mozzarella
100 g of cooked ham, sliced
50 g of grated Parmigiano
4 eggs
breadcrumbs
50 g butter
nutmeg
1 clove garlic
extra virgin olive oil
salt & pepper

Clean the artichokes by removing the tough outer leaves, remove the internal beard and cut into wedges.
In a large pan, put 6 tbs of olive oil and the garlic clove. Pre-heat and add the artichokes, rolled in rice flour*, salt and stir. Add half a cup of water and cook for about 20 m, adding more hot water if necessary. When the artichoke is tender, turn off, remove the garlic and let cool. If you prefer you can coarsely chop the artichokes with the crescent moon.
In a bowl mix the minced meat with 2 eggs, grated Parmigiano, a pinch of nutmeg, salt and pepper, add the breadcrumbs if the mixture is too soft.
Spread the mixture onto the baking sheet while maintaining a thickness of about 3 cm, mix well and cover with slices of ham. Now put the artichokes and then the coarsely chopped mozzarella on top.
Use parchment paper to roll up the meatloaf. Baste with the remaining beaten egg and cover with in bread crumbs. Put it in a lightly greased baking dish and pour over a little olive oil and some butter.
Bake at 200°C for about 1 h, basting occasionally with the sauce that will be formed.
Let cool and cut into slices. Eat warm or cold.

*optional.

Fish burgers with fennel & quinoa salad

For ➍
600 g pollack (or white seasonal fish, skinned)
3 scallions
1/2 red chilli
a few sprigs of coriander
1/2 lime or lemon
1 egg
60 g breadcrumbs (or panko)
4 tbs flour
dash bland cooking oil (eg. canola or peanut oil)
salt
quinoa & fennel salad
yogurt vinaigrette

Cut the fish into bite-size pieces. Mash in the food processor.
Separate the egg and add the egg whites, along with a splash of lime or lemon juice. Grind everything fine into a chunky puree.
Spoon the ground fish in a mixing bowl.
Clean the scallions and cut them into thin rounds. Cut the red chilli in tiny pieces, chop the coriander leaves and mix everything with the fish, with a pinch of salt.
Sprinkle ground breadcrumbs (or coarser panko) in a bowl.
Rinse your hands clean and dusted with a little flour.
Knead servings of fish mixture into equal patties (150 g a piece). Roll in the breadcrumbs and press gently.
Heat a splash of oil in a frying pan over medium heat. Fry the fish burgers patiently. Give them time to yarn to the core, without burning the outside.
Pour the quinoa & fennel salad. Spoon some of the yogurt vinaigrette over the fruity green and serve the remaining sauce in a separate container.
Place the freshly fried fish burgers on top and garnish the dish with coriander. Serve immediately.

Potatoes clafoutis

For ➍
500 g potatoes
2 apples
2 slices gingerbread
breadcrumbs
butter
3 eggs
4 tbs cream
pepper & salt
nutmeg
cinnamon

Cut the potatoes and apples into slices. Cut the gingerbread into cubes. Mix potato, apple and gingerbread with salt, pepper, a pinch of nutmeg and cinnamon.
Divide the mixture into a buttered baking dish and cover it with a mixture of 3 eggs and 4 tbs of cream.
Sprinkle crumbled bread crumbs and butter flakes and cook the dish for 1 h in a 150 °C preheated oven.

Flemish baked cod

For ➍
4 cod slices, 250 g each
20 cl fish fumet*
2 shallots
100 g fresh white breadcrumbs
100 g butter
1 lemon
1 tbs herbs, chopped**
salt & black pepper, milled

Preheat oven to 180°C. Peel and chop shallots. Peel lemon and discard white rims. Slice into rounds.
Spread shallots on the bottom of a buttered oven-proof dish as a bed for the cod.
Add salt and pepper, cover cod with breadcrumbs. Put lemon slices on top.
Put in oven for 25 m at 180°C.
When ready, keep fish warm and pour cooking juicess in a saucepan.
Add butter to the juices on low heat. Mix in the herbs.
Serve with boiled potatoes and a blond Belgian beer.

*Replace ¾ of the fumet by a Belgian blond beer to have a less fishy taste.
**The so-called fines herbes: 1 stalk parsley, 3 stalks chervil, 3 stalks chive...

The culinary traditions of Flanders, the northern part of Belgium, have been influenced by several occupying foreign states, from Rome to Burgundy to Spain and Austria. This dish reveals a medieval Burgundy origin.

Halibut with chervil crust

For ➍
1 large halibut (or cod) fillet (600 g) or 4 individual portions
2 tbs chopped fresh chervil
6 walnuts, finely ground or crushed
2 tbs ground breadcrumbs
coarse sea salt & freshly ground black pepper
olive oil
1 lime (or lemon)

Preheat the oven to 180°C.
Chop the chervil with a knife or in a food processor. Crush the breadcrumbs in a mortar, or in a food processor. Same for the nuts.
Mix in a bowl, with salt and pepper. Pour some olive oil in to make a nice paste.
Cover the fish with the paste.
Bake for approximately 30 m in the oven.
Squeeze half a lemon over it. Serve with a salad or dried tomatoes and some rice.

Southern buttermilk chicken

For ➍
8 chicken legs fillets*
30 cl buttermilk**
3 + 2 tbs vegetable oil
2 garlic cloves, peeled & crushed
1 tbs crushed peppercorns
1 tbs sea salt
1 ts ground cumin
1 tbs maple syrup***

Put the meat in a container or a sealable bag. Mix buttermilk, 3 tbs of oil, garlic cloves, peppercorns, salt, cumin and maple syrup****. Add to the chicken, cover or close and put in the refrigerator for 1 night.(Out of the fridge: 2 h)
Preheat the oven to 220°C. Line a tin with foil. Shake the excess marinade of the meat and arrange in the tin or put on a rack in the tin****. Drizzle over 2 tbs of oil. (Roll chicken in flour or breadcrumbs if wanted. Be sure the coating is dry enough, let it rest a few m).
Put in the oven for 30 m.
Serve with a green salad and hot toasted bread.

*Use drumsticks instead.
**Use yogurt (or mix 1 tbs lemon juice through milk).
***Use ½ tbs of honey.
****Put a handful of tarragon sprigs on the rack. You might add them to to the chicken before putting it in the marinade.

This is a simple version of a classic US Southern dish. Add chopped pecans for a more authentic version.

Ebi furai (Japanese deep fried shrimps)

For ➍-➏
12 large shrimps, deveined
100 g panko breadcrumbs
25 g flour
1 egg, beaten
oil for deep frying
shredded cabbage *

Remove heads and shells from shrimp without removing tails.

Make a few incisions on the stomach side of shrimp and lightly press the back of shrimp to straighten.

Cut the edge of shrimp tails and remove dirt using a knife.

Dry shrimp on paper towels.

Dust shrimp in flour lightly.

Dip the shrimp in egg.

Coat the shrimp with panko.

Heat oil for deep frying in a deep pan to about 170°C.

Fry breaded shrimp until brown and drain.

Place ebi furai and shredded cabbage or your favorite vegetables on plates and top with tartar sauce (or Worcester sauce, Hoisin seafood sauce, lemon juice... ) just before eating.

*Optional.

Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu. Panko is made from bread electrically baked without crusts, and it has a crisper, airier texture than most types of breading found in Western cuisine. It is thought that ebi furai was created around 1900 in response to the growing popularity of similar dishes such as tonkatsu and minced meat cutlets in the Western food restaurants of Ginza and Tokyo.

Gebakken mosselen (Belgian baked mussels)

For ➍
200 g cooked mussels
1 beaten egg
breadcrumbs
1 tbs butter

Spread the mussels between two sheets of kitchen paper to remove excess moisture. Dip dry.

Cover the mussels with the beaten egg. Dip the mussels in the breadcrumbs.

Heat a pan, heat butter. Bake mussels quickly until golden brown.

Serve with lettuce and some sauce, like remoulade or horseradish sauce.

Serve with frites or brown bread.

*Alternatively, swirl the mussels in a bag with flour. Avoid excessive flour. Melt the butter with some finely chopped onions. Bake mussels in melted butter until golden brown.

American meatloaf

For ➍
1 kg lean ground beef*
1 large egg
1 small onion, grated
1 small clove garlic, minced
1 tbs Dijon mustard or Worcester sauce
3 tbs ketchup
3 tbs breadcrumbs
1 tbs flat-leaf parsley, finely chopped
2 ts salt
¼ ts freshly ground black pepper
2 strips raw bacon**
butter & oil

Preheat oven to 190°C.

Coat a standard loaf pan*** with oil.

In a large bowl, combine the ground meat, egg, onion, garlic, mustard, ketchup, bread crumbs, parsley, salt and black pepper. Mix well with a large spoon or clean your hands.

Pack the meat mixture into the prepared loaf pan, rounding the top to form a nicely shaped loaf. If using the bacon, lay the strips along the top of the loaf**.

Bake for 1 h (or 45 m when using a broad tin).

Remove from the oven. Cool for 15 m in the pan/tin before releasing and slicing.

Serve with with a nice drop of mushroom gravy (or a mushroom-onion gravy), with mashed potatoes and vegetables like broccoli.

In summer, serve it cold with pickles or a good green salad. Or put a thick slice on toasted bread with some ketchup.

*Or a combination of ground beef, veal and/or pork.
**Optional.
***Or cake tin.

Ground meat was met with suspicion (and rightly so, giving the hygiene of the time) until the 1880's when meat loaf recipes turned up in the US, some 20 years after the first mechanical meat grinders surfaced. The preparation was called cannelon (of beef), still shaped in a roll, like sausages but without skin. Ground meat was a cheap answer to feed the industrial masses, and would not have been of the highest quality beef. Veal was a main source, and the mixing with pork was/is still common.
Small balls of minced meat were already popular, but quite expensive, in Europe. Meat, minced by hand, was documented in the States as a leftover cooked in sauce since the beginning of the 19th century.

tip: cooking large meatballs

For ➍
750 g minced meat (pork & veal)
1 egg
1 onion, chopped

Preheat oven to 170°C.
Chop the onion finely and mix with the egg through the minced meat. Roll four balls and pass them through the breadcrumbs.
Place the balls on a baking tray and cook for about 30 m.

The less extras, the better. Just use egg, salt, pepper and some spices, and bread crumbs for a crust.
For bigger balls, add some veal minced meat for stability and strength.
Process minced meat cold. The fat forms small hard lumps, which only melt when you cook the meat.
Wet your hands slightly wet before rolling a a ball.
It is hard to keep meatballs  round, when baking in a pan. Put the balls in the fridge for a while. Then bake them in the oven. At the end fry them briefly in the pan.
Meat is cooked when the juices are clear.
A basic sauce can be made by pouring the fat out of the pan, add some brown beer and stock. Bring to a boil. Thicken the sauce at the end with lumps of cold butter.

Read more tips.
Read more meatballs recipes.