MIJN MESSEN-MES COUTEAUX-MEINE MESSER-MY KNIVES.

Bargoin. L'Enclume.
Victorinox. Fibrox.
Solingen. Paul Bocuse.
Porsche. Pur 301 Steel.
Sabatier. Gold.
Global. Yoshikin. Molybdenum Knife.
Opinel. France. Lame Acier.

TAGLIATELLI MET COURGETTES EN SLUIMERERWTEN.

2 PERS: 160 gr. tagliatelli
               1 kleine ajuin, petit oignon, kleine Zwiebel, small onion
               1 teentje look, gousse d'ail, Knoblauchzege, clove of
                  garlic
               1 courgette, Zucchini
               250 gr. sluimererwten, mangetout, Zuckerschoten,
                           slumberpeas

 

ASPERGES DE MALINES à LA FLAMANDE!

One of the best recipes of the " Grande cuisine Belge ", the "Asperges de Malines à la flamande" is cheap, easy and tastes realy delicious.
It is a typical spring (Easter) dish.
Ingredients p/person: 250gr. white belgian asparagus ( as a starter)
                                   500gr. (as a main dish)
                                   2 hard boiled eggs
                                   2 tablespoons of chopped parsley
                                   2 tablespoons of melted butter
                                   salt, ground black pepper and ground nutmeg
Peel the asparagus from the head to the bottom with a "couteau économe" don't press on the head.
Steam or boil them for 14 minutes.
Meanwhile boil the eggs and melt the butter.
Chop the washed parsley.
Peel the eggs and crush them together with the melted butter, chopped parsley, salt pepper and nutmeg.
Mix well with a fork and ad 1 tablespoon of cooking water.
Serve the warm asparagus on a hot plate with the egg mixture on top.
Congratz, you just made the one and only real "Asperges à la flamande".
Bon appétit!
KEEP IT SIMPLE!

This is a sample prepared by my spouse Andrée a magnificent cook!