Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

My husband’s bacon, mushroom & red onion quiche with a side salad!




One evening, I was too tired to make dinner! My husband had the afternoon off & offered to make us dinner! It was this lovely combined dinner! So delicious too! A Speedy tasty quiche with a seasonal side salad! :) Yum!

But wait, there’s more!


Refreshing vanilla strawberry buttermilk smoothies!

Do you want one?

Do you want one?

This afternoon, I made these refreshing delicious vanilla strawberry buttermilk smoothies because I had buttermilk & strawberries to use up in my fridge!

I made them for my cleaning lady & myself. They were just right! Easy to make, so refreshing & ooh so delicious too!  We both agreed on that! :)

Read the rest of this entry »


A warm Puy lentil, parsnip & watercress salad!

MMM! :)

MMM! :)

This evening, I made this tasty warm Puy lentil, roasted parsnip & watercress salad. A seasonal warm salad! I topped it with shaved sheep’s Pecorino. I drizzled this tasty salad with a fitted garlic-lavender honey-mustard dressing! All of the flavours went magically together,..;You taste the sweet of the parsnip, the salty of the cheese on top, the peppery side of the fresh watercress & the dressing topped it with tasty deliciousness,…:) Oooh yeah! I know that you will love this warm tasty salad too! ;)

Let’s digg in! :) Read the rest of this entry »


Spiced rhubarb compote! Vegan + Gluten-Free!

Spiced rhuabrb compote!

Spiced rhubarb compote!

Today, I made this lovely & very yummy spiced rhubarb compote. I had a lot of fresh rhubarb stalks from my parents’ garden & had to use it up! So, I made this tasty spiced rhubarb compote & used home-made vanilla extract, fresh orange juice, some coconut sugar to sweeten & speculaas spices for an added kick!

Yum yum yumm,… Read the rest of this entry »


A famous belgian beer called Duvel & a recipe using it! Witloof & Duvel soup!

Duvel is a great & famous Belgian beer! And it is vegan too!

Duvel is from the Belgian brewery Moortgat. Moortgat brewery was founded in 1871 by Jan-Leonard Moortgat. He was already descended from a family of brewers. In the 1950’s The 3rd generation of Moortgat’s took over the control of the brewery.

Ever since 1871, the 1st generation of the brewery Moortgat, brewed their first beers. They did this with a whole lot of exquisite craftsmanship and technique, a lot of patience & a whole lot of love. Duvel is a 100% pure and natural beer without additives & preservatives. And you taste that difference. This Duvel beer has a higher alcohol percentage then other beers, 8.5 %, gives this beer a huge dense head, has delicate pearls & gives a silky mouthfeeling. That is why Duvel is something special. Duvel is brewed with Pilsner malt and white sugar, and hopped with Saaz Hops and Styrian Goldings, the yeast still stems from the original culture of Scottish yeast bought by Albert Moortgat during a business tour of the U.K. just after World War 1!!!!                                                                  
Duvel Beer!

Duvel Beer! It is my husband’s favourite beer! :)

Duvel is a strong golden pale ale. Duvel means Devil because this is the dialect for the dutch word: Duivel, meaning devil. Duvel, is the company’s best known product which is exported to more than 40 countries!!! Ooh yes! Their headquarters are in  Breendonk, Flanders, Belgium.

Duvel Moortgat was an original investor in the Brewery Ommegang craft brewery founded in Cooperstown, NY, in the late 1990s. More recently, the Belgian company took over complete control of the brewery and founded a stateside sales organization Duvel USA to handle both Ommegang and Duvel Moortgat brands and others.

                                                                  Duvel factory
Industry Alcoholic beverage
Founded 1871
Headquarters BreendonkBelgium
Products Beer
Production output 270,000 hl (2001)
Witlof & Duvel soup
I made this divine silky smooth witlof & Duvel soup, that is vegan & ooh so tasty too. This soup is a Belgian speciality. In soup, we usually use Blonde aka white beer, what beer you choose is up to you! I chose Duvel because it has that typical citrus & orange flavour in it. I served this with my twist: Sophie’s twist! Because you can taste a hint of citrus & orange in your beer, I added finely grated orange zest on top of my soup & also added raw freshly shredded witlof leaves! Enjoy!
TIP: Just before serving your soup, you need to shred finely your raw witlof leaves, otherwise they will lose their white & yellow colour!!!! ;)
A tasty & silky smooth witlof & Duvel beer soup, topped with fresh raw witlof shreds & grated orange zest!

A tasty & silky smooth witlof & Duvel beer soup, topped with fresh raw witlof shreds & grated orange zest!

Belgian endives aka witlof

Belgian endives aka witlof

MMM,… Read the rest of this entry »


Organic pork chops in a grain mustard & orange sauce, with green beans & maple syrup coated sweet potato rounds

A tasty & sublime dinner! That grain mustard &orange sauce goes so well on top of the cooked green beans!

A tasty & sublime dinner! That grain mustard & orange sauce goes so well on top of the cooked green beans & with the round sweet potato maple syrup coated circles!

This dinner, I made yesterday evening. I had some new organic coarse whole grain mustard in the house. I had to use it, didn’t I? It looks so special too, don’t you think?

Coarse whole grain mustard, organic too!

Coarse whole grain mustard, organic too!

I also bought organic boneless pork chops & wanted to make a sauce with it. So, I made this! Read the rest of this entry »


Beans bar in Mechelen: One of my 2 favourite special coffee bars!!!

Today, I visited one of my 2 favourite Coffee bars in Mechelen. This is one of them. It’s name is Beans bar: coffee, bagels & more,…!!!

Beans coffee bar!Cosy, yummy & friendly staff!

Beans coffee bar!
Cosy interior & yummy foods & drinks!

This lovely, cosy & not too large coffee bar is located in the historic center of our town, Mechelen. It has 2 floors where you can relax, sit in chairs, in high stools at a bar, in lovely fauteuils & indulge in tasty & deliciously foods & drinks, hot or cold! You can eat these tasty pastries, bagels & wraps all day long, from when they open until they close at 6 PM. Everything that you can drink or savour here, you can take-away too!  This comes in handy, for when you are in a rush!

yummy foods to buy & savour at reasonable prices too!

Tasty cookies, marshmallows, pralines & chocolate drops to buy & savour at reasonable prices too!

Location? Ijzerenleen, 37, 2800 Mechelen, Belgium. 015/63.91.57.


In wintertime, the coffee bar is closed on Mondays. Open From Tuesday till Saturday from 8 AM til 6 PM.

Closed on Sundays & Festive days.

Lovely coffee related gifts: all beautifully wrapped up!

Lovely coffee related gifts: all beautifully wrapped up!

Read on,… Read the rest of this entry »


Vegan rosemary roasted Jerusalem artichokes with red onion wedges & garlic!

MMM! Vegan rosemary, red onion & garlic oven roasted Jerusalem artichokes!

MMM! Vegan rosemary, red onion & garlic oven roasted Jerusalem artichokes!

This evening, I made this tasty oven roasted side dish: all vegan! I roasted well-scrubbed & thinly sliced Jerusalem artichokes, aka sunchokes & added red onion wedges & 5 unpeeled garlic cloves. I seasoned with black pepper, Maldon sea salt & dried rosemary salt. I poured a fruity evoo over it all & mingled it well with my hands! I served this with a potato mash with the same rosemary salt in it & fried herby vegan sausages! Yummy yummy! ;) Read the rest of this entry »


A Happy & Fun Christmas from Sophie’s Foodie Files!

I wish all of my readers a Happy & fun Christmas filled with joy, fun & really good food! My husband & I love celebrating Christmas together. We also do that with our families!

My lovely decorated Christmas Tree!

My lovely decorated Christmas Tree!

My new ecological wooden carved out Christmas Stall!

My new ecological wooden carved out Christmas Stall!

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Sophies Foodie Files


Sophie’s festive speculaas, reposted!

Sophie's festive speculaas cookies!

Sophie’s festive speculaas cookies!

Speculaas (Dutch pronunciation: [spekyˈlaːs], Flemish speculoos, French spéculoos) is a type of short crust biscuit (cookie), traditionally baked for consumption on St Nicholas’ Eve in the Netherlands (December 5) and Belgium (December 6).
In recent years it has become available all year round. Speculaas are thin, very crunchy, slightly browned and, most definitely, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking, the back is flat.
Speculaas dough does not rise much.
Canadian moose & Canadian maple leaf speculaas cookies

Canadian moose & Canadian maple leaf speculaas cookies

Read the rest of this entry »


A Spicy Chai Latte with honey & cinnamon & a review!

We have 3 lovely coffee bars here in Mechelen. Recently, I drank a lovely soy milk based chai latte with honey & cinnamon in one of my favourite special coffee bars , here in Mechelen. I had to recreate it at home, of course!

MMM! My new Christams mug from Villeroy & Boch!

The lovely topping of hot foamed soy milk, drizzled honey & dashes of cinnamon!

Yum yum yummm,… Read the rest of this entry »


My husband’s succulent drunken chicken dish & a reason to celebrate!

Yesterday, I had yoga class & afterwards, my husband made for me & for us this wonderful, festive & succulent drunken chicken dish! It is great for entertaining too. Very easy to make, all in one Creuset pot with fitting lid. I hope you enjoy it  as much as we did! Check out the flavours & tasty ingredients too!

MMM! A delightful drunken organic chicken dish with apples, fennel, onion & garlic cloves drunken in apple cider & dry white wine!

MMM,… Read the rest of this entry »


Vegan Rhubarb spelt speculaas crumble served in hot Devon custard! Yeah!

A divine & tasty rich vegan crumble but served in hot Devon custard!!! But you can make your own vegan custard here, if you want to!

A tasty spelt & speculaas crumble topping, nutty & crunchy!
I used rhubarb from my father’s garden!


Read the rest of this entry »


Oven baked salmon with asparagus & oven baked potato wedges

A divine & tasty dinner

Lovely cooked & buttered white asparagus! Yummy!

This is one of the main asparagus dinners I make when white asparagus are in season. White peeled asparagus are cooked, drained, browned & heated through in vegan butter. Then, scattered chives are thrown all over the dish. This is a delectable & festive meal, mostly made in the oven. I buy my potato wedges, precooked, in my supermarket. Easy does it here! Enjoy this tasty dinner with a lovely white Sauvignon wine.

Read the rest of this entry »


Mom’s brown baked rice & vegetables dish

This dish is a dish , I learned from my mom. It is a quick & easy to make dish. You can use whatever vegetable you have in your fridge or pantry.

This is also tasty & healthy. I served it with baked chicken pieces. It is also great with a good veggie or bean burger, Home-made , of course! Try my spiced bean burger with this tasty meal! Yummy too! ;)

This is a vegetarian meal if you leave out the meat, vegan too! ;)

A tasty dinner: Healthy too!

A tasty mix of great veggies

Read the rest of this entry »


Sophie’s Christmas menu!

I hope you all had a lovely Christmas!

On Christmas day, I had my family & in – laws round for dinner, to celebrate Christmas.We were with 8 people. I went for a typical Sophie’s festive menu : alternative & mostly healthy but apart too. I hope you like my menu.

The meat is best stuffed the day before to give more flavour to the meat. The beet appetizers & the smoked salmon appetizers are also best made the day before for more flavour! The cranberry sauce  & the deserts are best made the day before too! So, you don’t have to do a lot on the festive day itself so you can spend quality time with your guests!!!! That’s important too! :)
Read the rest of this entry »


Sophie’s festive stuffed pumpkin!

Festive stuffed pumpkin ,yummy!

I made this festive stuffed pumpkin yesterday. My in – laws came to visit us. What should I make for dinner? I needed to improvise but I had enough things in my fridge, freezer & in my pantry. So, I came up with this:

Don’t you want to take a big bite??? Read the rest of this entry »


Cheesy smoked kale stoemp with fried tofu veggie burgers

Cheezy smoked kale stoemp!

chopped kale

I love kale. It is a very underestimated veggie over here in Belgium. Kale or borecole is a form of cabbage , green or purple, where the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. In Dutch we also call this: Boerekool or krul kool. Kale is very good for your health. I also love cheese so I had to combine a tasty cheese into this lovely dish.Normally, I serve this with smoked bacon, a pork chop or with chipolata sausages but today, I served it with organic bought tofu veggie burgers.

Read the rest of this entry »


Sophie’s gingered braised red cabbage with apples and cinnamon

Red onion, red cabbage, cinnamon & ginger! Yummy! :)

This is a twist on the normal braised red cabbage. This is a very flavourful & festive red cabbage dish. This isn’t too sweet but just sweet enough with the apple chunks and you taste a warm ginger flavour with a hint of cinnamon.

This is great served with boiled potatoes & some chicken sausages. Read the rest of this entry »


Sophie’s hand made Kefir white organic bread

A big, tasty kefir organic white bread!

A yummy interior!

Recently, I started to make my own bread. This is the first bread I made. It is a lovely white bread with a chewy crust. It smells of kefir. It has organic white flour, 450 ml of kefir, 1 heaped teaspoon of grinded sea salt & dried yeast.
You know that kefir is good for you. So why not use it in the bread?
Print me!
Recipe: For 1 large bread
750 gr of organic white flour
450 ml of kefir with only 1,5 % fat
7 gr of dried yeast
1 heaped teaspoon of Maldon sea salt
grinned in your pestle & mortar
1. Take a large bowl & sieve the flour. Add the dried yeast & mix well into the flour.
2. Now, add the grinned salt & mix it well through the flour & yeast mix.
3. Make a well in the middle of the flour mix & pour the kefir, all of it into it.
4. With your hands, bring the kefir gradually into the flour mix. Mix well & knead until you have a softer dough. If the mix is too wet, add one tablespoon of flour at the time. If the mix is too dry, add 1 tablespoon of water, at the time.
5. Form a long shape. Place it into the large bowl & hang a warmed wrenched kitchen towel over the top. Place in a warm place, away from draught, for about 1 + 1/2 hours until the dough is doubled in size. This will be your 1st rise.
6. After that, flour your hands with the flour & take the dough out of the bowl & place on a Silpat, that you have floured. Push the dough back with your hands & quickly knead it. Make a larger shape of it. Place it onto a silpat bread sheet & flour the top a bit. Place the warmed towel on it. Place it again in a warmed place for the second rise. Let it rise for about 45 minutes till 1 hour until doubled in size.
7. When the 2de rise is nearly over, preheat the oven to 220°C ( 428 F ) if you use a normal oven. I bake with a fan oven so I put the temperature on 195°C. ( 383 F ) for 10 minutes.
8. After the 2nd rise, with a large knife, make large incisions crosswise into your bread. Do not slice all the way through your bread!
9. Place the Silpat baking sheet on an oven rack into the bottom of your oven & bake for about 35 to 40 minutes until your bread has been cooked through & brown on the outside. If you don’t have that, place onto a baking sheet on the wire rack.
10. Take your bread out of the oven with oven gloves & place on a wire rack to cool down completely. The bottom of your bread must sound hollow when tapped with your fingers.
** After the 1st rise:
** After the 2nd rise:
** Just before the bread goes into the preheated oven:
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Sophie's Hand Made Kefor White Organic Bread on Foodista

Purple carrot stoemp with onion & smoked bacon

Special purple carrots!

You know by now that I like stoemp.
Stoemp is a typical Belgian & Dutch dish.
This is a mix from boiled potatoes, then mashed & mixed with root vegetables like carrots or parsnips, braised leeks, all sort of cooked cabbages, with cooked Brussels sprouts, with spinach, endives, etc.
Usually, we mix it with pieces of bacon or with sausages. We nearly always add a fried onion with it. You can also add cream, butter, milk, herbs & spices.
Stoemp is a typical word of the patois of Brussels. You can eat stoemp is a lot of Brussels ‘ Brasseries.
Stoemp is a basic dish. It is comfort food. We eat it especially in wintertime.
I just found these lovely purple carrots in my food health shop. I thought that they looked funny & apart! When you peel them the purple colour goes off & you get messy hands! It is better that you use kitchen gloves!!
These purple carrots are a bit sweeter than the normal ones. They contain about 40% more beta carotene. You have to cook them 5 minutes less than the normal ones. They taste sweeter then the normal ones. You find an interesting link: here!
Printable recipe here!
Recipe: For 3 persons
500 gr of peeled purple carrots, cut into rings, washed
750 gr of peeled normal potatoes, cut into 4, washed
1 large white onion, peeled & cut into long wedges
200 gr of smoked bacon, in pieces
Grinds of black pepper
Maldon sea salt
liquid baking margarine
1. Boil the potatoes until tender. Drain well. Keep warm.
2. In the meantime, boil the carrots & add 4 dried leaves of laurel to the cooking water. This will take about 10 to 15 minutes. Boil until al dente. Drain. take out the 4 laurel leaves. Keep warm.
3. When the potatoes are done, take a non stick pan, place it on the same heat & pour in some baking margarine. When hot, add the long strips of onion & fry until golden. add some grinds of black pepper. When done, add to the potatoes & stir well. Mash. Add a bit of Maldon sea salt, not too much because you are going to add the smoked bacon later. Add a bit of black pepper to your taste. Keep warm. I also added a bit of baking margarine to the mash.
4. Now, take a large non stick pan & pour baking margarine in it. Heat up on high. When the margarine is really hot, add the smoked bacon pieces. Fry until ready & golden. Turn the heat off. Now, take a large plate & place 2 kitchen papers on it. Take the pan & pour the bacon with the fat on it. Then, take 2 new kitchen papers & drain the fat on top of the bacon. Now, you will be left with dry bacon pieces. It is easy that way & simple to do! Add the bacon to the stoemp. Stir well.
5. Now, add the drained purple carrot pieces to the mash. Mash again. Stir untill well combined. Taste again! It has to taste fab!
6. Take your 3 plates & plate up! Enjoy!
You might like:
1. Green cabbage stoemp with sausages
2. Belgian Brussels sprouts stoemp with sausages
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Purple Carrot Stoemp With Onion & Smoked Bacon on Foodista

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
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.
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.
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Belgian Brussels sprout stoemp with sausages

Yummy! :)

I made this stoemp last evening. I love it! I very the stoemp every time. So, I came up with this.
Printable Recipe
Recipe: For 2 persons, with a bit of seconds
700 gr floury potatoes, weighted when unpeeled/peeled & cut up in 2
450 gr of cleaned Brussels sprouts
1 white onion, peeled & finely sliced
3 fat cloves of garlic, peeled & finely sliced
2 organic chipolata sausages
Black pepper
Maldon sea salt, grinned
a splash of liquid margarine
1. Take a large cooking pot & fill with hot water. Bring to the boil. When boiling, add the potatoes. Cook until tender, that is about 20 minutes. Drain. Keep warm.
2. At the same time, take a large enough cooking pot for the Brussels sprouts. Fill with hot water. Bring to the boil. Add the Brussels sprouts. Cook until al dente.
Drain. Put a lid on the colander when you drain them to keep warm.
3. In the same pot, add some liquid baking margarine & let it sizzle on high heat.
4. Add the cut up onion & the cut up garlic. Fry until golden brown. This will take about 5 minutes. Stir often. Turn the heat off. Take off the heat & add the drained sprouts. Mix the ingredients. Now, add the Brussels sprouts mix to the cooked potatoes. Mash. Season according to taste! I use black pepper & grinned Maldon sea salt. I also add a splash of liquid baking margarine. It has to taste good! Sometimes, I add grated nutmeg but not now!
5. At the same time, when the potatoes are cooking, take a large non stick pan & heat up on high heat. When hot, pour in some liquid baking margarine & let it melt. When sizzling, add the 2 chipolata sausages. Fry until cooked trough. This takes about 10 minutes. 5 minutes on high heat & 5 minutes on a lower heat. Turn the heat off.
6. Take your 2 plates & plate up. This is yummy with some good mustard, like Dijon mustard.
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You might like:
1. Green cabbage stoemp with sausages
2. Purple carrot stoemp with onion & smoked bacon
3. Caramelized onions & Brussels sprouts soup
4. Brussels sprouts with garlic, onion & soy cream
5. Smoked cheezy kale stoemp served with a tofu burger

Belgian endives with ham & cheese

Typical Belgian comfort food! :)

A lovely warm cheesy sauce

This is a typical Belgian dish! The endives are pre – cooked & enfolded in ham slices.Then they are placed into an oven dish & submerged in a lovely cheese sauce. Grated cheese is put on top. In the last stage, the dish will be put under the grill.

Usually, it is served with mash.

I am sending this over @ my friend’s Brittany’s blog: Real Sustenance for Seasonal Sunday’s Just click onto the link & you will find out all about it! You can take part too!
Recipe: For 2 very hungry persons, with seconds
6 large pieces of Belgian endives
6 slices of defatted cooked ham
65 gr grated Gruyère cheese
*For the mash:
floury potatoes for 2 persons, with seconds, peeled & cut up into 2 & put into cold water
Liquid margarine or butter
a splash of milk
black pepper
Maldon sea salt
fresh nutmeg, grated
*For the cheese sauce:
45 gr flour
45 gr butter or baking margarine / I use baking margarine, in the liquid form
450 ml of semi – skimmed milk
100 gr of grated Gruyère cheese
Maldon sea salt
Black pepper
Fresh nutmeg, grated
1. Take a large cooking pot & fill with hot water. Put the lid on & bring to the boil on high heat. Wash the endive. Drain.
2. When the water is boiling, add the endive. Cook until cooked trough. In my case, that was 25 minutes. Turn the heat off. Drain the endive thoroughly. Shake off the excess of water.
3. Take a chopping board & put 3 slices of ham on it. Take a piece of cooked endive & roll it up. The endive is now enfolded in the ham. Do the same with all the remaining slices.
4. Take a large oven dish & place the 6 pieces nicely together, side per side.
5. Preheat the oven to 180°C.
6.Take a medium-sized cooking pot & heat up on medium high. When hot, add the butter or baking margarine & let it melt. When melted, add the same amount of flour. Whisk thoroughly & vigorously. Now, let the mix of flour & butter get a bit browned for a few minutes, to take away that floury flavor.
7. Add gradually the milk to the mix & whisk, whisk, whisk! Adjust the heat if necessary.
8. Add the 100 gr of grated cheese to the thicker sauce. Whisk. Turn the heat off. Season to taste with the sea salt, black pepper & the grated nutmeg. It has to taste real good!
9. Now, pour the Béchamel cheese sauce over the enfolded endive. Pour everything in & smooth the surface. The ham slices have to be covered by the sauce.
10. Scatter the rest of the grated cheese, the 65 gr on top, evenly divided.
11. Place into the preheated oven on 180 °C for 20 minutes. Then for an extra 5 minutes, place the dish under the grill.
12. While the dish is in the oven, take the large cooking pot you have used before & fill with hot water. Bring to the boil. When boiling, add the cut up potatoes. Boil until tender. In my case that was 20 minutes. Drain. Turn the heat off. Mash. Season to taste. I used Maldon sea salt & grinned black pepper, a splash of milk, a bit of liquid margarine & a bit of freshly grated nutmeg. Keep warm.
13. Put a piece of baked endive on a plate & serve with the mash. Spoon the sauce on top!
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Belgian Endives With Ham  & Cheese on Foodista

Blueberry muesli

A tasty blueberry breakfast!

I had a packet of blueberries & wanted to have them as breakfast. So, I made this.

Recipe: For 1 person with a lot of hunger
125 gr of blueberries
1 tablespoon of broken flax-seed
5 tablespoons of whole rolled oats
yoghurt or kéfir to eat with it
1. Place your yoghurt or kéfir in your bowl.
2. Add the rolled oats in the middle.
3. Top the oats with the broken flax-seed.
4. Sprinkle the blueberries around the oats.
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You might like:
1. Blueberry pancakes
2. Making your own muesli
3. Blueberry, blackberry, raspberry & stem ginger crumble served with hot Devon custard
4. Sophie’s healthy spelt breakfast muffins filled with blueberries 
5. Sophie’s speedy mixed berry cake
Blueberry muesli on Foodista

Mustard & garlic marinated lamb cutlets with spinach & potatoes

I love cooking with lamb. I also like mustard with mustard seeds in it & garlic of course!

Recipe: For 2 persons
3 fat cloves of garlic, peeled & finely chopped
4 tablespoons of grain mustard
2 tablespoons of freshly squeezed lemon juice
4 tablespoons of olive oil
Maldon sea salt
Black pepper
potatoes for 2 persons, as much as you like, peeled & cut into 4
300 gr fresh spinach
8 lamb cutlets with a bit of fat & boned in, pad dry with kitchen paper
1. Take a large zip log bag & place the olive oil, mustard, garlic, 2 pinches of sea salt & 3 grinds of black pepper, lemon juice & the lamb cutlets together in the bag. Massage the meat. Put the bag in another bowl, in case of leakage.
2. Marinate it in the fridge for at least 1 hour. I always marinate it for 2 hours. Regularly massage the meat with your hands.
3. When the 2 hours are finished, take the meat out of the fridge.
4. Take a cooking pot & fill with hot water. Put the lid on. Heat up on high. When boiling, add the cut up potatoes & boil until tender. turn the heat off. Keep warm.
5. At the same time, take a large cooking pot for the spinach. Heat up on medium. Add a bit of hot water, to create a bit of steam. Put the lid on. When hot, add the spinach & put the lid back on. The spinach has to be cooked until well wilted. This takes about 10 minutes. Add some Maldon sea salt & black pepper according to taste. Drain the leftover water. Keep warm.
6. At the same time, take your griddle pan & heat up on high. Take the meat out of the marinade. Keep the marinade.
7. When the pan is hot, place the cutlets on the hot griddle pan. Grill them for about 5 minutes on 1 side & brush them with the marinade before turning them over. Also grill them for 5 minutes. The cutlets have to be rosé in the inside.
8. Take your 2 plates & divide it among those 2 plates.
This is lovely with a glas of red wine: Jacob’s Creek Grenache shiraz 2006.
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Green cabbage stoemp with sausages

A tasty Belgian stoemp dish

Stoemp is a typical Belgian & Dutch dish.

This is a mix from boiled potatoes, then mashed & mixed with root vegetables or with braised leeks, or with carrots, or with all sort of cabbages, or with spinach, or with brussels sprouts,… Usually we mix it with slices of bacon or we serve it with sausages. We nearly always add a chopped up & sweated onion with it. You also can use cream, herbs or spices.
Stoemp is a typical word of the patois of Brussels. You can eat stoemp in a lot of brassieres of Brussels.
Stoemp is a basic dish. We make them a lot, especially in winter time.
It is comfort food.
Recipe: For 2 persons, with seconds
800 gr. potatoes, peeled & cut into 4 & washed
500 gr. green cabbage, washed, thick nerves, removed. Cut the leaves into small cuts.
1 white onion, peeled & finely diced
Black Pepper
Sea salt
Fresh nutmeg
2 chipolata sausages or 2 normal sausages
1.Take a large cooking pot & fill with water. Turn the heat on high. When the water is boiling, put the potatoes in. Boil until tender. This is about 12 minutes.
2. Take a non stick pan & heat up on high. When hot, pour a swirl of baking margarine in the pan. I use liquid soy margarine from Alpro. When the margarine has melted, place the 2 chipolata sausages in the pan. Bake on 2 sides until ready. When it has baked for 5 minutes on both sides, turn the heat on medium.
3. When the sausages are baking, take another large cooking pot & fill it with boiling water from the kettle. When boiling, add the cut up green cabbage & cook until ready. This will take about 5 to 8 minutes. Drain & keep warm.
4. On the same heat, where the cabbage has cooked, take a little pan & heat up on high. Put a bit of baking margarine in it. When hot, add the chopped up onion. Bake until golden.Turn the heat off. Add the onion to the cabbage. I add Black Pepper, some grind down Maldon sea salt to taste.
5. When the potatoes are ready, drain, & add them to the cabbage – onion mixture. Mash everything together with a masher. Season with some freshly grated nutmeg according to taste. I taste & add some extra black Pepper & some sea salt. It has to taste really good. Put the lid back on.
6. When the sausages are ready, turn the heat off.
7. Take your 2 serving plates & put it on the plates.
My husband always eats it with some good mustard.
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Green Cabbage Stoemp With Sausages on Foodista

Baked apple slices with coffee


tasty baked apple slices with coffee! Yum!

Now & then, I eat baked apple slices on my slice of bread in the morning. I adore it.

This recipe is simple & delicious!
It originates from my husbands grandmother.
1 apple or 2 apples, cored, peeled & sliced in to wedges/1 or 2 apples per person
a little bit of brown sugar ( cannonade )
fresh coffee ( a good splash or two to four)
soy baking margarine
1. Heat a pan on a high heat.
2. When the pan is hot, put some butter or baking margarine in it.
3. When the butter is melted, place the apple slices in 1 layer in the pan.
4. When they are a little bit soft, after a few minutes, put the sugar on top of the apple slices.
5. Now, pour directly the fresh coffee over the apple slices. It will sizzle & smell lovely!
6. Turn the slices over & bake until ready.
7. Take your slice of bread & smear with butter & lay them on it.
Yummi…Yummi… with the same coffee in your coffee mug.
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Baked Apple Slices With Coffee on Foodista


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