Posted in Recipes

My husband’s seasonal Belgian plate

Every grandmother makes a full plate like this in Belgium!
A few days ago, my husband made this dinner for me! I had to relax & enjoy his latest creation! 

So, I did. This is what he made. This sort of dishes are eaten a lot in Belgium. We ate the white asparagus like that when we were visiting my grand parents. Normally, it would all be eaten cold, also the asparagus. They are cooked , drained, cooled off & wrapped in some lovely ham & eaten with a cold mixed salad with home-made mayonnaise. But my husband made it with baked potatoes. It was a lovely gesture & I really appreciated it!

 
Printable recipe here
 
Recipe: For 2 persons, each 1 plate
Ingredients:
A bunch of 500 gr white asparagus, cleaned, the peel removed & the bottom rough ends cut off
2 fresh eggs, cooked until hard, cooled off, pealed & cut with an egg cutter in thin slices
4 slices of good cooked gluten-free ham
4 little gem lettuce, cleaned, washed & spun dry
a few sprigs of chives from the garden, cleaned & finely cut up
3 Kumato tomatoes or other tomatoes to your taste, cleaned & finely cut up
* For the mayonnaise:
1 or 2 egg yolks, on room temperature
white pepper
Maldon sea salt
fresh juice from 1 lemon or 1 to 2 tablespoons of white vinegar
sunflower oil
a bit of mustard ( normal mustard )
350 gr of new potatoes, peeled, washed, cooked until tender, well-drained, cooled off
You can preboil the potatoes a few hours before dinner.
 
 Method:
1. First make the mayonnaise. Take a medium-sized bowl & add the 1 egg yolk. With a whisk, whisk the egg yolk loose with a bit of the lemon juice & the mustard.
2. Add bit by bit, with a small spout, the sunflower oil. continue the whisk! The mayonnaise mustn’t curdle! If the mayonnaise becomes too thick, you could add a bit of the lemon juice or a bit of the vinegar. Taste . Add a bit of sea salt & some grinded white pepper if necessary. It has to taste fab!
3. An hour before dinner, you can prepare the white asparagus. Peel them with a vegetable peeler, cut off the 2 cm at the end. Cook them for about 10 to 15 minutes depending on the size of the asparagus. Drain them well & let them completely cool off. Set aside into the fridge.
4. So, now you only have to bake the potatoes. Bake them in some baking margarine on a high heat until browned on all sides. Take your plates & arrange the salad leaves beautiful on 2 plates. On top of that, add the sliced eggs. Besides that or on top of that, add the cut up tomatoes. On the front of that, place 2 asparagus tightly wrapped in ham & the baked potatoes in front of the enwrapped asparagus. After that, there are again 2 asparagus, wrapped in ham, for each one, for seconds.
Enjoy!
 
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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

68 thoughts on “My husband’s seasonal Belgian plate

  1. I love when you post what your husband makes. It is always so clean and fresh and simple but always looks so delicious. Don’t you love a man that cooks?

  2. This looks wonderful Sophie. I wish my husband would make a meal for me like this. I find it very interesting that it is normally served cold.

  3. Dear Sophie, what a beuatiful springlike picture. Everything looks so fresh and healthy.Peter is a master chief!Jdef

  4. I’ve never had white asparagus before – I’ll be on the lookout. The whole meal looks tasty.

  5. I love a good plate like that. Nick is from Pennsylvania and his family makes a plate with cut up cheese, pickles, salami, pepperoni, ring bologna, and pretzels. It is a great snack.

  6. That’s so nice of your husband to make that for you! It looks like a delicious dinner! White asparagus….yum! And homemade mayo, too! It looks so fresh!

  7. This looks like such a chill and easy to put together meal!by the way, any time you want me to fly to Brussels and cook a meal for you and your husband, all I need is just a round trip ticket 🙂

  8. My compliments to your husband – this is a beautiful plate! It is a perfect dish for a lovely summer al fresco dinner. Everything looks o wonderfully fresh and delicious!

  9. this sounds delicious!!it also reminds my – this is totally random – when I was in Belgium I would occasionally get this pizza-type thing. It was very thin and has some meat under some cheese. Is there a special name for that? Or do you just make weird pizza? lol

  10. I like the fact that you make your own mayonaise Sophie. This dish that you prepare for your husband look so special indeed!

  11. What a lovely warm weather dish. Your husband is amazing!I’ll bet the homemade mayo takes this over the top — SO much better than purchased mayo!!

  12. a labor of love 🙂 :)I haven’t tried making mayonaise… the one your husband made and drizzled it on eggs (so delicious!!!)… I must give it a try!

  13. Sophie- I just love how those tomatoes look!! And I also love that you make your own mayonnaise- homemade is soooo much better than store-bought 🙂

  14. Oh, I love cold veggies with ham. I’d even eat the potatoes cold. I like them that way with a little sour cream or yogurt. What a nice husband you have!

  15. How nice of your husband to give you some time out of the kitchen and present you with such a beautiful meal. I couldn’t borrow him could I? 🙂

  16. awwww. your husband is so sweet. I think cooking is a great way to show how much you care about your loved ones.

  17. My grandma used to make this ind of salad, with lots of olive oil. Que buen marido tienes Sophie, es bueno poder relajarse un poco de la cocina

  18. Looks like a lovely dish! Hmph, why can’t my boyfriend make me something like this occasionally! ;P

  19. If a Belgium plate looks like that I would certainly like to visit Belgium ..is delicious and well balanced 🙂 xx Rico-Recipes

  20. @ every one of you: thanks for those compliments, foodie friends of Sophie! I enjoyed making this!

  21. Sophie, while the salad looks great, I'm really interested in how your husband makes those gorgeous roasted potatoes. If possilbe, could you post the recipe? Thanks, Tom

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