Boeuf Bourguignon

Boeuf Bourguignon

Ingredients: 1 kg beef black pudding, cut into pieces 3 carrots, 3 onions, 3 parsnips, 1 celery stick A bouquet garni (1 bay leaf, 1 sprig of thyme, 1 sprig of rosemary, a few sprigs of parsley) Black pepper balls 6 garlic cloves Full-bodied red wine (preferably...
Blanquette de veau

Blanquette de veau

The “Blanquette de veau” is a very popular stew in French cuisine. The name “blanquete” is given to it because of the white color of its sauce. It’s super easy to cook, so let’s go for it! Ingredients: 600 g white veal, suckling pig...
Orange-Flavored Pork Secret

Orange-Flavored Pork Secret

Ingredients: A piece of approximately 1.5 kg 1 litre of orange juice Two tbsp sugar Five tbsp of water Salt, pepper and oil Preparation: Preheat the oven to 200º. In a very hot frying pan with oil, seal the secret on both sides. Place the piece in a deep baking dish...
Flamenco-style carbonada

Flamenco-style carbonada

Flemish-style carbonada, the culinary heritage of Flanders, is a great classic of Belgian cuisine. Here’s how to prepare it with proportions for 4 servings: 1kg of beef (boneless). If possible, cheeks, shoulders or garrete. If you want to use firmer meat, such...
Chicken Satay

Chicken Satay

Hello everyone! Here is my recipe for chicken satay for 4 people at the rate of 2 skewers per person. 1 chicken breast makes 4 skewers (4 pieces per skewer, 8 pieces per person approx.) Cut the breasts into large pieces, smear the chicken with Petjil and let it rest...