Pheasant with mirabelles for 2 persons

Because many people don't know what mirabelles are, a little explanation: Mirabelle are yellow plums that you can find during the holidays in a jar or canned in syrup water. They have a less pronounced flavor than regular plums but they have a good taste.

Ingredients
1 jar or tin with mirabelle
2 pheasants fillet (a total of 400 or 500 gr)
3 potatoes
1 red onion (red onion give more color to the dish but it can also be made with an ordinary onion)
butter
seasoning salt

Preparation
Peel the potatoes and cut them into small pieces of about 1 to 2 cm. Let them cook in hot water.
Put a large pan on the stove and put a big lump of butter in. Melt the butter.
Meanwhile, cut the red onion into fine pieces. When the butter has melted, add the pieces of red onion and let them simmer on a low heat until they are shiny and soft.
Take about 14 mirabelles from the jar and place it in the pan. If there are kernels present in the Mirabelle, you can remove them while we eat.
Cut the pheasant fillet into small pieces and fry them in the pan on a low heat.
When the potatoes are almost tender you can put the pieces in the pan to fry.
Herb the dish to a personal taste.
Turn the pheasant pieces and the potatoes on a regular base until everything gets quite a scab.

So this was a simple wild dish, once again.

Tasty!

Pheasant with a Hoegaarden beer sauce with red onions and cauliflower for 2 people, recipe

Autumn is the ideal time to eat wild. Pheasant can be bought in the butcher or the better supermarket. The texture of the meat is very similar to that of chicken but the taste of pheasant is unique.

Ingredients

400g pheasant fillet

butter

Hoegaarden blond

potatoes

1 cauliflower

honey

salt and pepper

red onion

1 tablespoon flour

extra seasoning to taste

  

Preparation

Peel the potatoes and bring it in a pot of water to boil.

Take your cauliflower and remove all green leaves, remove the white heart and let the cauliflower cook in a pot of water.

Cut the red onion into small pieces.

Put some butter in a large saucepan.

Fry the finely chopped onions in the pan with melted butter until they are soft and shiny.

Put the pan on low heat.

Take the meat of the pheasant and cut into small cubes of about 2 to 4 cm.

Let the meat of the pheasant simmer in the pan on a low heat condition.

Open a bottle of Hoegaarden blond and pour the half (12 cl) over the meat in the pan.

Let the meat simmer in this blonde beer.

Add salt and pepper and any other spices.

Add a spoon of honey to the sauce and stir while it melts.

Get a small bowl and take about 7 tablespoons hot sauce from the pan to do this bowl. Add the flour in the bowl while, stirring.

After the flower is completely dissolved in the bowl you can make a pit in the sauce of beer and unions and lay the meat on the edges of the pan and add the dissolved flower tot the sauce while stirring. Keep stirring and distribute the meat back over the pan. Keep stirring until you have a nice smooth sauce. If the sauce is not thick enough you can add some more dissolved flour.

Pour the cauliflower and potatoes.

Add the cauliflower to the pan, preferably in small pieces.

Let everything simmer.

Take a large spoon to fill your plate with delicious pheasant in beer sauce with onions and cauliflower.

Enjoy your meal!

Belgium waffles grandmas recipe

The smell of Belgium waffles, hmm... !!

Everyone wants to know how to make Belgium waffles. And who knows the best how to make Belgium waffles?

One of our Belgium grandmothers of course.

With grandmother's style everything taste better. Because grandmothers know the secret of baking and cooking. Almost every grandmother from Belgium use this recipe to make their homemade waffles.

Ingredients
1 kg plain flour
1 liter of milk
500 g butter
10 eggs
200 g sugar
2 packets of vanilla sugar
10 g salt
1/2 liter of water

Preparation
Beat the eggs up.

Melt the butter gently in a large pot.

Add the sugar and the eggs.

Add the sifted flour and vanilla sugar while stirring. Make a good stirring so that you obtain a good batter.

Let the dough cool off for one day in the fridge and bake the waffles after the dough has rest a day.

Grease the waffle iron with oil.

Apply 2 x 1 tablespoons in the iron and let the waffles bake until they see golden.

Tip
This recipe is for about 30 wafers
It takes about an hour to bake grandmas waffles from Belgium with one waffle iron.

Pumpkin soup with shrimp recipe

Pumpkin soup is a delicious soup for in the autumn period. Pumpkins are mellow around October and November and can than be picked from the garden. Here is a recipe for a delicious pumpkin soup.

Ingredients
1 pumpkin
bowl of peeled shrimp
chive
handful of chervil
1 bouillon cube
milk or cream

Preparation
Cut the pumpkin in two halves with a large knife. Remove the seeds. Then remove the flesh of the pumpkin with a scoop.
Put all the pumpkin in a large pot.
Put water in the pot until all the pumpkin is just under the water.
Add 1 bouillon cube, chives, chervil and a handful of a shrimp to the pot.
Let all this boil, and then let it simmer until the pumpkin is tender.
Mix into a fine soup.
If you want you can finish it by adding a little bit of milk or cream and add some extra shrimp.

So this soup is ready.

Let's taste!

Tomanto soup with diced smoked salmon, recipe for a Starter (appetizer)

A delicious tomato soup with aromas of smoked salmon in the form of blocks decorated with some cream or milk. A perfect recipe for a small hunger.

Ingredients to serve 4 persons
- 6 large tomatoes
- 2 tablespoons tomato concentrate (tomato paste)
- 1.5 liters of water
- 2 tablespoons cream or milk
- a half cube of vegetable bouillon
- 2 handfuls of smoked salmon

Preparation
- Take a pot to put all the ingredients in
- Cut the tomatoes into small pieces
- Add your vegetable bouillon and the tomato concentrate, ad a little bit of salt to it
- Pour water over the tomatoes and the vegetable bouillon
- let everything cook for 20 minutes, stirring occasionally
- mix and strain the soup till there are no scribbles are left
- spice the soup with pepper and salt
- then add the cream or milk to it
- make that the soup is cooking
- cut the smoked salmon into small strips or cubes

How to serve
Just before serving, add the diced smoked salmon. Make that the soup is boiling so that the outside of the smoked salmon is a point. Make sure that the inside is soft so you got the taste of the smoked salmon left in the blocks.

One of the best Salmon Recipes ever made! Enjoy your meal!