New year, new spot. La Figoule, located quite towards the end of Avenue Louise, not far from Bois de la Cambre, is a new restaurant that popped up about four months ago.
40 years old. That’s quite something, isn’t it?! To be precise, it’s the age of a lovely Portuguese restaurant in St Gilles, Brussels, called Coimbra.
This post is certainly not for vegetarians. Or maybe it is, because if you see this delicious piece of steak it might make you want to eat meat again.
Ist es schon wieder soweit? Laut diverser Ratgeber und Kochbücher ist ab Anfang/Mitte April Beginn der Rhabarberzeit. Das lange grün-rote Gemüse (ja, es ist keine Frucht) darf ab jetzt wieder im Kompott landen, in Kuchen und wo ihr es sonst noch gerne hättet. Der Kuchen ist mit Dinkelmehl gebacken, also ein wenig gesünder, als wenn er aus Weizenmehl wäre.
It's that time of the year again - for Rhubarb! I've missed all those cakes and compotes already and am very happy to share this litte recipe with you today. Also, this cake is made from spelt flour, so a bit healthier than it would be if it was made from wheat flour.
Weil Kochen mit Freunden mehr Spass macht. Man kann sich die Arbeit teilen, alles geht schneller und es schmeckt auch direkt besser, wenn man sein Essen in der grossen Runde isst un teilt. Dazu ein oder zwei Glässchen Wein und dem Spass steht nichts mehr im Wege.
Because cooking with friends is more fun. You can share the work, it's faster and everything tastes better with good company. Add a glas of wine or two and the fun can begin.
I think whoever invented brunch is a genius. Mixing the best parts of breakfast with the best features of lunch and combining them into one delicious meal. Getting up late on a weekend (hangovered or not), putting on some lazy clothes and starting into the day with: coffee. Oh yes, before I had my coffee you shouldn’t try to start any kind of conversation with me. Not because I’ll be mean (ok, maybe sometimes), but simply because I can’t stop thinking about that perfect drink in my hands. After coffee I am in for everything and anything. Pancakes with fried egg, maple syrup and bacon?! Oh, yes! Chicken & sweet waffles and some more sweet maple syrup on top?! Now we’re talking! Truffled eggs toast with runny egg, melted cheese and truffle oil?! Get into my belly!
Hi, I'm Kaja, I'm German and I like bread. At least that's the cliché and I am definitely meeting it. Living a year in Paris didn't change this situation, it made it even worse. A dinner without a piece of baguette or nice piece of bread?! Impossible! Dipped in the remaining sauce of the main course (which is a do in some countries and a don´t in others, but if I like a dish I want to finish it to the bitter end!) or to accompany some cheese at the end of a meal, doesn't matter, it's an essential part.
Ofen gerösteter Knoblauch macht viele Gerichte zu etwas Besonderem, es verleiht diesen einzigartigen Geschmack, der unverwechselbar ist.
BEWARE! You´re about to enter a page that reveals a recipe to some very addictive cinnamon buns.
ACHTUNG! Ihr seid dabei zu einem Rezept zu gelangen, welches höchst abhängig macht.
I was a bit sceptic when I re-moved to Brussels. I lived here four years ago, for two months and to be honest, I wasn't a big fan. It was grey, rainy and not very exciting. To be fair, though, I wasn't in town for a single weekend, escaping to Berlin, Paris or Maastricht whenever I could.
This has now changed. I'm "stuck" here for a bit longer and I don't mind this at all. I have started looking for cafés, restaurants, bars and other nice places and I was quite surprised what Brussels has to offer.
Deutsch: Comfort food für die kalten Tage, oder, wenn es mal schnell gehen muss. Ob mit Freunden, oder alleine, dieses Gericht bereitet einem immer Freude!
English: Italian comfort food for the cold days. Doesn't matter if it's a dinner for one, or you're having friends over to cook for. This dish is quick, easy and always a pleasure!
- Scuza for the bad photo quality: my good camera isn't in Brussels with me!