“17 Delectable Belgian Recipes: Explore Authentic Cuisine from Belgium!”

Exploring the Delicious World of Belgian Cuisine

Introduction

Belgium, a small country in Western Europe, may not be the first place that comes to mind when thinking about world cuisine. However, Belgians take great pride in their culinary traditions, which are rich in flavor and history. In this article, we’ll take a journey through the diverse and delicious world of Belgian cuisine, exploring some of its most iconic dishes and recipes.

1. Belgian Waffles

Recipe

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 ½ cups milk
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract

Directions:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Preheat a waffle iron and lightly grease with cooking spray.

Pour the batter onto the hot waffle iron and cook according to the manufacturer’s instructions until golden brown.

Serve the waffles warm with your favorite toppings, such as fresh fruit, whipped cream, or maple syrup.

Belgian waffles are known for their light and fluffy texture, with crispy edges that make them irresistible. Whether enjoyed for breakfast or as a sweet treat, Belgian waffles are sure to delight your taste buds.

2. Moules-Frites (Mussels with Fries)

Recipe

Ingredients:

• 2 pounds fresh mussels, cleaned and debearded
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 cup dry white wine
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• French fries for serving

Directions:

In a large pot, melt the butter over medium heat. Add the minced garlic and shallot, and sauté until softened.

Pour in the white wine and chicken broth, then bring to a simmer.

Add the cleaned mussels to the pot and cover with a lid. Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened.

Discard any mussels that do not open.

Season the broth with salt and pepper to taste, then sprinkle with chopped parsley.

Serve the moules-frites hot, accompanied by a generous serving of French fries for dipping in the flavorful broth.

Moules-frites, a beloved Belgian dish, features plump and juicy mussels cooked in a fragrant broth flavored with garlic, white wine, and fresh herbs. Served alongside crispy golden fries, this dish is a true taste of Belgian coastal cuisine.

3. Carbonnade Flamande (Belgian Beef Stew)

Recipe

Ingredients:

• 2 pounds beef chuck roast, cut into chunks
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 2 onions, thinly sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 bottle Belgian beer
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 4 sprigs fresh thyme

Directions:

Season the beef chunks with salt and pepper, then toss with flour to coat evenly.

Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef chunks in batches and brown on all sides. Remove from the pot and set aside.

Add the sliced onions to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Return the browned beef to the pot, then pour in the beef broth and Belgian beer. Add the brown sugar, apple cider vinegar, bay leaves, and thyme sprigs.

Bring the stew to a simmer, then reduce the heat to low and cover with a lid. Cook for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.

Serve the carbonnade flamande hot, accompanied by crusty bread or mashed potatoes for soaking up the rich and flavorful sauce.

Carbonnade flamande is a hearty Belgian stew featuring tender chunks of beef braised in a savory broth infused with Belgian beer, onions, and aromatic spices. Perfect for chilly evenings, this comforting dish is sure to warm you from the inside out.

Exploring the Delicious World of Belgian Cuisine: Part 2

4. Waterzooi

Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 egg yolks
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Directions:

Season the chicken breasts with salt and pepper. In a large pot, melt the butter over medium heat and brown the chicken on both sides. Remove from the pot and set aside.

In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.

Return the browned chicken to the pot and pour in the chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 15-20 minutes.

In a small bowl, whisk together the heavy cream and egg yolks. Slowly pour the mixture into the pot, stirring constantly, until the broth thickens slightly.

Stir in the chopped parsley and season with additional salt and pepper if needed.

Serve the waterzooi hot, with lemon wedges on the side for squeezing over the top.

Waterzooi is a traditional Flemish dish that translates to “watery mess” in Dutch. Despite its unappealing name, this creamy chicken stew is a beloved comfort food in Belgium, with a rich and velvety texture that is sure to warm you up on cold winter days.

5. Stoofvlees (Flemish Beef Stew)

Recipe

Ingredients:

• 2 pounds beef chuck roast, cut into cubes
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup Belgian beer
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 4 sprigs fresh thyme

Directions:

Season the beef cubes with salt and pepper. In a large Dutch oven, heat the vegetable oil over medium-high heat and brown the beef on all sides. Remove from the pot and set aside.

In the same pot, add the chopped onions and garlic. Cook until softened, about 5 minutes.

Return the browned beef to the pot and sprinkle with flour. Stir to coat the beef evenly.

Pour in the beef broth and Belgian beer, then add the brown sugar, apple cider vinegar, bay leaves, and thyme.

Bring the stew to a simmer, then cover and cook over low heat for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Serve the stoofvlees hot, accompanied by crispy Belgian fries or mashed potatoes for a satisfying meal.

Stoofvlees, also known as Flemish beef stew, is a hearty and flavorful dish that showcases the richness of Belgian cuisine. Made with tender chunks of beef braised in a savory sauce infused with Belgian beer and aromatic spices, this stew is sure to become a family favorite.

6. Speculoos (Belgian Spice Cookies)

Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Directions:

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

In a separate bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out shapes, then place them on the prepared baking sheets.

Bake the cookies for 10-12 minutes, or until lightly golden around the edges.

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy the speculoos cookies with a cup of coffee or tea for a deliciously spiced treat.

Speculoos are traditional Belgian spice cookies that are enjoyed year-round, but especially during the holiday season. These crispy and aromatic cookies are flavored with a blend of cinnamon, ginger, nutmeg, and cloves, making them the perfect accompaniment to a hot beverage on a chilly day.

Exploring the Delicious World of Belgian Cuisine: Part 3

7. Flemish Asparagus

Recipe

Ingredients:

• 1 pound fresh asparagus spears
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 lemon, zested and juiced
• Grated Parmesan cheese for serving

Directions:

Trim the tough ends off the asparagus spears and discard.

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Add the asparagus spears to the skillet and season with salt and pepper. Cook, stirring occasionally, until the asparagus is tender-crisp, about 5-7 minutes.

Remove the skillet from the heat and sprinkle the asparagus with lemon zest and lemon juice.

Transfer the asparagus to a serving platter and sprinkle with grated Parmesan cheese.

Serve the Flemish asparagus as a side dish or as part of a larger meal.

Flemish asparagus is a seasonal delicacy in Belgium, prized for its tender texture and delicate flavor. This simple yet elegant dish highlights the natural sweetness of the asparagus, with a hint of garlic and lemon to complement its freshness.

8. Belgian Endive Gratin

Recipe

Ingredients:

• 4 Belgian endives, halved lengthwise
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• Salt and pepper to taste
• Pinch of nutmeg
• ½ cup grated Gruyere cheese
• ¼ cup grated Parmesan cheese
• ¼ cup breadcrumbs

Directions:

Preheat the oven to 375°F (190°C) and grease a baking dish.

In a large skillet, melt the butter over medium heat. Add the halved Belgian endives and cook until lightly browned on both sides, about 5 minutes per side. Transfer the endives to the prepared baking dish.

In the same skillet, whisk in the flour to create a roux. Cook for 1-2 minutes, then gradually whisk in the milk until smooth and thickened.

Season the sauce with salt, pepper, and nutmeg to taste. Pour the sauce over the Belgian endives in the baking dish.

Sprinkle the grated Gruyere and Parmesan cheeses over the top of the endives, then sprinkle with breadcrumbs.

Bake the gratin in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top.

Serve the Belgian endive gratin hot as a delicious and comforting side dish.

Belgian endive gratin is a decadent and indulgent dish that combines the bitterness of Belgian endives with creamy béchamel sauce and gooey melted cheese. Whether served as a side dish or a vegetarian main course, this gratin is sure to impress your family and friends.

9. Liege Meatballs

Recipe

Ingredients:

• 1 pound ground beef
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 egg
• ½ cup breadcrumbs
• 2 tablespoons Liege syrup
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Directions:

In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, egg, breadcrumbs, Liege syrup, salt, and pepper. Mix until well combined.

Shape the mixture into meatballs, about 1 inch in diameter.

Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides and cooked through, about 8-10 minutes.

Remove the meatballs from the skillet and drain on paper towels.

Serve the Liege meatballs hot as a main course or as an appetizer with dipping sauce.

Liege meatballs are a twist on the classic Belgian dish, featuring a sweet and savory flavor profile thanks to the addition of Liege syrup. These juicy and tender meatballs are perfect for serving as a hearty main course or as a crowd-pleasing appetizer at your next gathering.

Exploring the Delicious World of Belgian Cuisine: Part 4

10. Witloofsalade (Belgian Endive Salad)

Recipe

Ingredients:

• 4 Belgian endives, thinly sliced
• 1 apple, thinly sliced
• ½ cup walnuts, chopped
• ¼ cup blue cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions:

In a large salad bowl, combine the sliced Belgian endives, apple slices, chopped walnuts, and crumbled blue cheese.

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.

Drizzle the dressing over the salad and toss gently to coat.

Serve the Witloofsalade immediately as a refreshing and flavorful side dish.

Witloofsalade, or Belgian endive salad, is a crisp and refreshing dish that showcases the delicate bitterness of Belgian endives. Combined with sweet apple slices, crunchy walnuts, and tangy blue cheese, this salad is a perfect balance of flavors and textures.

11. Filet Américain (Steak Tartare)

Recipe

Ingredients:

• 1 pound beef tenderloin, finely chopped
• 1 shallot, finely chopped
• 2 tablespoons capers, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon ketchup
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Toasted bread or French fries for serving

Directions:

In a large mixing bowl, combine the finely chopped beef tenderloin, chopped shallot, chopped capers, Dijon mustard, Worcestershire sauce, ketchup, olive oil, chopped parsley, salt, and pepper. Mix until well combined.

Taste and adjust the seasoning if needed.

Divide the steak tartare mixture among serving plates and shape into mounds.

Serve the Filet Américain immediately with toasted bread or French fries on the side for scooping.

Filet Américain, also known as steak tartare, is a classic Belgian dish made with finely chopped raw beef seasoned with onions, capers, mustard, and other flavorful ingredients. Served with crispy toasted bread or golden French fries, this dish is a true indulgence for meat lovers.

12. Belgian Chocolate Mousse

Recipe

Ingredients:

• 8 ounces dark chocolate, chopped
• 2 cups heavy cream
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• Fresh berries for serving
• Whipped cream for serving

Directions:

Place the chopped dark chocolate in a heatproof bowl.

In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer.

Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.

Gently stir the chocolate and cream together until smooth and well combined. Let the mixture cool to room temperature.

In a large mixing bowl, beat the remaining 1 cup of heavy cream, granulated sugar, and vanilla extract until soft peaks form.

Gently fold the whipped cream into the chocolate mixture until fully incorporated.

Divide the Belgian chocolate mousse among serving glasses or bowls and refrigerate for at least 2 hours, or until set.

Serve the chocolate mousse chilled, topped with fresh berries and a dollop of whipped cream for a decadent and indulgent dessert.

Belgian chocolate mousse is a luxurious and velvety dessert that showcases the rich and intense flavor of dark chocolate. Made with just a few simple ingredients, this indulgent treat is perfect for special occasions or whenever you’re craving something sweet and satisfying.

Discovering the Culinary Delights of Belgian Cuisine: Part 5

13. Stoemp (Belgian Mashed Potatoes)

Recipe

Ingredients:

• 2 pounds potatoes, peeled and quartered
• 2 carrots, peeled and chopped
• 1 leek, white and light green parts only, sliced
• 4 tablespoons unsalted butter
• ½ cup milk
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions:

Place the potatoes, carrots, and leek in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the vegetables are tender, about 15-20 minutes.

Drain the cooked vegetables and return them to the pot.

Add the butter and milk to the pot and mash the vegetables until smooth and creamy. Season with salt and pepper to taste.

Transfer the stoemp to a serving bowl and garnish with chopped fresh parsley.

Serve the Belgian mashed potatoes hot as a comforting side dish alongside your favorite main course.

Stoemp is a traditional Belgian dish that combines mashed potatoes with other vegetables, such as carrots and leeks, for added flavor and nutrition. Creamy, hearty, and satisfying, stoemp is the perfect accompaniment to any meal.

14. Vol-au-Vent

Recipe

Ingredients:

• 2 sheets puff pastry, thawed
• 1 pound chicken breast, cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ½ cup heavy cream
• 1 cup frozen peas
• 1 tablespoon chopped fresh parsley

Directions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the puff pastry sheets on a lightly floured surface and cut into circles slightly larger than the diameter of your serving dishes. Place the puff pastry circles on the prepared baking sheet and bake for 10-12 minutes, or until golden brown and puffed up. Set aside.

Season the chicken breast pieces with salt and pepper. In a large skillet, melt the butter over medium heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and garlic. Cook until softened, about 5 minutes.

Sprinkle the flour over the onion and garlic and cook, stirring constantly, for 1-2 minutes.

Gradually pour in the chicken broth and heavy cream, stirring constantly, until the sauce thickens.

Add the cooked chicken and frozen peas to the skillet and cook for an additional 2-3 minutes, until heated through.

Stir in the chopped parsley and season with additional salt and pepper to taste.

To serve, spoon the chicken mixture into the center of each baked puff pastry shell.

Serve the vol-au-vent hot as a delicious and elegant main course.

Vol-au-vent is a classic Belgian dish consisting of puff pastry shells filled with a creamy chicken and mushroom stew. Elegant and delicious, vol-au-vent is perfect for special occasions or whenever you’re craving something indulgent and comforting.

15. Belgian Ale Onion Soup

Recipe

Ingredients:

• 4 tablespoons unsalted butter
• 4 large onions, thinly sliced
• 4 cups beef broth
• 1 bottle Belgian ale
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• 4 slices French bread
• 1 cup shredded Gruyere cheese

Directions:

In a large pot, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 30-40 minutes.

Pour in the beef broth, Belgian ale, Worcestershire sauce, sugar, salt, and pepper. Bring to a simmer and cook for an additional 10-15 minutes to allow the flavors to meld together.

Meanwhile, preheat the broiler and arrange the French bread slices on a baking sheet. Toast under the broiler until lightly golden on both sides.

Ladle the hot onion soup into oven-safe bowls and place a toasted French bread slice on top of each bowl.

Sprinkle the shredded Gruyere cheese over the bread slices and return the bowls to the broiler. Broil until the cheese is melted and bubbly, about 2-3 minutes.

Serve the Belgian ale onion soup hot as a comforting and flavorful starter or light meal.

Belgian ale onion soup is a twist on the classic French onion soup, featuring caramelized onions simmered in a rich and flavorful broth made with Belgian ale. Topped with toasted French bread and melted Gruyere cheese, this soup is sure to warm you up on chilly days.

Exploring the Delectable World of Belgian Cuisine: Part 6

16. Chicons au Gratin (Belgian Endive Wrapped in Ham and Béchamel Sauce)

Recipe

Ingredients:

• 8 Belgian endives
• 8 slices cooked ham
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• Salt and pepper to taste
• Pinch of nutmeg
• ½ cup grated Gruyere cheese
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs

Directions:

Preheat the oven to 375°F (190°C) and grease a baking dish.

Trim the root ends from the Belgian endives and remove any wilted outer leaves. Wrap each endive in a slice of cooked ham and place in the prepared baking dish.

In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, then gradually whisk in the milk until smooth and thickened.

Season the sauce with salt, pepper, and nutmeg to taste.

Pour the béchamel sauce over the endives in the baking dish.

In a small bowl, combine the grated Gruyere and Parmesan cheeses with the breadcrumbs. Sprinkle the cheese mixture over the top of the endives.

Bake the chicons au gratin in the preheated oven for 25-30 minutes, or until golden brown and bubbly.

Serve the Belgian endive gratin hot as a delicious and elegant side dish or light main course.

Chicons au gratin is a classic Belgian dish featuring Belgian endives wrapped in ham and smothered in a creamy béchamel sauce, then topped with cheese and breadcrumbs. Elegant and flavorful, this dish is perfect for entertaining or special occasions.

17. Brussels Sprouts with Bacon

Recipe

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh parsley

Directions:

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.

Discard all but 1 tablespoon of bacon fat from the skillet. Add the butter to the skillet and melt over medium heat.

Add the halved Brussels sprouts to the skillet and cook, stirring occasionally, until lightly browned and tender, about 8-10 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Season the Brussels sprouts with salt and pepper to taste.

Return the cooked bacon to the skillet and drizzle with balsamic vinegar. Cook for an additional 1-2 minutes to heat through.

Remove the skillet from the heat and sprinkle the Brussels sprouts with chopped fresh parsley before serving.

Serve the Brussels sprouts with bacon hot as a delicious and savory side dish.

Brussels sprouts with bacon is a flavorful and satisfying dish that combines tender Brussels sprouts with crispy bacon and aromatic garlic. The addition of balsamic vinegar adds a hint of sweetness and acidity, while fresh parsley provides a pop of color and freshness.

Belgian Waffles Delight

Instructions

Preheat your waffle iron according to the manufacturer’s instructions.

In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and a pinch of salt.

In a separate bowl, whisk together 2 large eggs, 1 ¾ cups of milk, ½ cup of melted butter, and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Ladle the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions until golden brown and crisp.

Serve the Belgian waffles hot, topped with your favorite toppings such as fresh berries, whipped cream, maple syrup, or chocolate sauce.

Moules-Frites (Mussels with Fries)

Instructions

Start by cleaning the mussels under cold running water, removing any beards and debris.

In a large pot, melt 2 tablespoons of butter over medium heat. Add 2 minced shallots and 2 cloves of minced garlic, and cook until softened.

Pour in 1 cup of dry white wine and bring to a simmer.

Add the cleaned mussels to the pot and cover with a lid. Cook for 5-7 minutes, or until the mussels have opened.

While the mussels are cooking, prepare the fries. Peel and cut potatoes into thick strips, then fry in hot oil until golden and crispy.

Season the mussels with salt, pepper, and chopped fresh parsley.

Serve the Moules-Frites hot, with the fries on the side for dipping into the flavorful broth.

Carbonnade Flamande (Belgian Beef Stew)

Instructions

Start by seasoning 2 pounds of beef chuck roast, cut into chunks, with salt and pepper.

In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the beef on all sides, then remove from the pot and set aside.

Add 2 sliced onions to the pot and cook until softened and caramelized.

Return the beef to the pot and sprinkle with 2 tablespoons of all-purpose flour, stirring to coat.

Pour in 2 cups of beef broth and 1 bottle of Belgian dark beer. Add 2 tablespoons of brown sugar, 2 tablespoons of apple cider vinegar, 2 bay leaves, and 4 sprigs of fresh thyme.

Bring the stew to a simmer, then cover and cook over low heat for 2-3 hours, or until the beef is tender and the sauce has thickened.

Serve the Carbonnade Flamande hot, accompanied by crusty bread or mashed potatoes for soaking up the flavorful sauce.

Waterzooi

Instructions

Season 4 boneless, skinless chicken breasts with salt and pepper.

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Brown the chicken on both sides, then remove from the pot and set aside.

Add 1 chopped onion, 2 sliced carrots, and 2 sliced celery stalks to the pot. Cook until softened.

Return the chicken to the pot and pour in 4 cups of chicken broth. Bring to a simmer and cook until the chicken is cooked through.

In a small bowl, whisk together 1 cup of heavy cream and 2 egg yolks. Slowly pour the mixture into the pot, stirring constantly, until the broth thickens slightly.

Stir in 2 tablespoons of chopped fresh parsley and season with additional salt and pepper if needed.

Serve the Waterzooi hot, with lemon wedges on the side for squeezing over the top.

Stoofvlees (Flemish Beef Stew)

Instructions

Season 2 pounds of beef chuck roast, cut into cubes, with salt and pepper.

In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the beef on all sides, then remove from the pot and set aside.

Add 2 chopped onions and 2 cloves of minced garlic to the pot. Cook until softened and fragrant.

Return the beef to the pot and sprinkle with 2 tablespoons of all-purpose flour, stirring to coat.

Pour in 2 cups of beef broth and 1 cup of Belgian beer. Add 2 tablespoons of brown sugar, 2 tablespoons of apple cider vinegar, 2 bay leaves, and 4 sprigs of fresh thyme.

Bring the stew to a simmer, then cover and cook over low heat for 2-3 hours, or until the beef is tender and the sauce has thickened.

Serve the Stoofvlees hot, accompanied by crispy Belgian fries or mashed potatoes for a satisfying meal.

Speculoos (Belgian Spice Cookies)

Instructions

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ¼ teaspoon of salt.

In a separate bowl, beat ½ cup of unsalted butter and ¾ cup of packed brown sugar until light and fluffy.

Add 1 large egg and 1 teaspoon of vanilla extract to the butter mixture, and beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out shapes, then place them on the prepared baking sheets.

Bake the cookies for 10-12 minutes, or until lightly golden around the edges.

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy the Speculoos cookies with a cup of coffee or tea for a deliciously spiced treat.

Flemish Asparagus

Instructions

Trim the tough ends off 1 pound of fresh asparagus spears and discard.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 cloves of minced garlic and cook until fragrant, about 1 minute.

Add the trimmed asparagus spears to the skillet and season with salt and pepper. Cook, stirring occasionally, until the asparagus is tender-crisp, about 5-7 minutes.

Remove the skillet from the heat and sprinkle the asparagus with lemon zest and lemon juice.

Transfer the asparagus to a serving platter and sprinkle with grated Parmesan cheese.

Serve the Flemish asparagus as a side dish or as part of a larger meal.

Belgian Endive Gratin

Instructions

Preheat the oven to 375°F (190°C) and grease a baking dish.

Trim

4 Belgian endives, halved lengthwise.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the halved Belgian endives and cook until lightly browned on both sides, about 5 minutes per side. Transfer the endives to the prepared baking dish.

In the same skillet, whisk in 2 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, then gradually whisk in 1 cup of milk until smooth and thickened.

Season the sauce with salt, pepper, and a pinch of nutmeg. Pour the sauce over the Belgian endives in the baking dish.

Sprinkle ½ cup of grated Gruyere cheese and ¼ cup of grated Parmesan cheese over the top of the endives, then sprinkle with ¼ cup of breadcrumbs.

Bake the gratin in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top.

Serve the Belgian endive gratin hot as a delicious and comforting side dish.

Liege Meatballs

Instructions

In a large mixing bowl, combine 1 pound of ground beef, 1 finely chopped onion, 1 minced clove of garlic, 1 egg, ½ cup of breadcrumbs, 2 tablespoons of Liege syrup, and salt and pepper to taste. Mix until well combined.

Shape the mixture into meatballs, about 1 inch in diameter.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides and cooked through, about 8-10 minutes.

Remove the meatballs from the skillet and drain on paper towels.

Serve the Liege meatballs hot as a main course or as an appetizer with dipping sauce.

Witloofsalade (Belgian Endive Salad)

Instructions

In a large salad bowl, combine 4 thinly sliced Belgian endives, 1 thinly sliced apple, ½ cup of chopped walnuts, and ¼ cup of crumbled blue cheese.

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of Dijon mustard, and salt and pepper to taste to make the dressing.

Drizzle the dressing over the salad and toss gently to coat.

Serve the Witloofsalade immediately as a refreshing and flavorful side dish.

Filet Américain (Steak Tartare)

Instructions

In a large mixing bowl, combine 1 pound of finely chopped beef tenderloin, 1 finely chopped shallot, 2 tablespoons of chopped capers, 2 tablespoons of Dijon mustard, 2 tablespoons of Worcestershire sauce, 1 tablespoon of ketchup, 1 tablespoon of olive oil, 1 tablespoon of chopped fresh parsley, salt, and pepper to taste. Mix until well combined.

Taste and adjust the seasoning if needed.

Divide the steak tartare mixture among serving plates and shape into mounds.

Serve the Filet Américain immediately with toasted bread or French fries on the side for scooping.

Belgian Chocolate Mousse

Instructions

Place 8 ounces of chopped dark chocolate in a heatproof bowl.

In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer.

Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.

Gently stir the chocolate and cream together until smooth and well combined. Let the mixture cool to room temperature.

In a large mixing bowl, beat another 1 cup of heavy cream, ¼ cup of granulated sugar, and 1 teaspoon of vanilla extract until soft peaks form.

Gently fold the whipped cream into the chocolate mixture until fully incorporated.

Divide the Belgian chocolate mousse among serving glasses or bowls and refrigerate for at least 2 hours, or until set.

Serve the chocolate mousse chilled, topped with fresh berries and a dollop of whipped cream for a decadent and indulgent dessert.

Stoemp (Belgian Mashed Potatoes)

Instructions

Place 2 pounds of peeled and quartered potatoes, 2 peeled and chopped carrots, and 1 sliced leek in a large pot and cover with water.

Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the vegetables are tender, about 15-20 minutes.

Drain the cooked vegetables and return them to the pot.

Add 4 tablespoons of unsalted butter and ½ cup of milk to the pot and mash the vegetables until smooth and creamy. Season with salt and pepper to taste.

Transfer the stoemp to a serving bowl and garnish with chopped fresh parsley.

Serve the Belgian mashed potatoes hot as a comforting side dish alongside your favorite main course.

Vol-au-Vent

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out 2 sheets of puff pastry on a lightly floured surface and cut into circles slightly larger than the diameter of your serving dishes. Place the puff pastry circles on the prepared baking sheet and bake for 10-12 minutes, or until golden brown and puffed up. Set aside.

Season 1 pound of chicken breast, cut into bite-sized pieces, with salt and pepper. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, add 1 chopped onion and cook until softened, about 5 minutes. Sprinkle 2 tablespoons of all-purpose flour over the onion and cook, stirring constantly, for 1-2 minutes. Gradually pour in 1 cup of chicken broth and ½ cup of heavy cream, stirring constantly, until the sauce thickens. Add the cooked chicken back to the skillet and cook for an additional 2-3 minutes, until heated through.

To serve, spoon the chicken mixture into the center of each baked puff pastry shell.

Serve the vol-au-vent hot as a delicious and elegant main course.

Belgian Ale Onion Soup

Instructions

In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Add 4 thinly sliced onions and cook until softened and caramelized, about 30-40 minutes.

Pour in 4 cups of beef broth, 1 bottle of Belgian ale, 1 tablespoon of Worcestershire sauce, 1 teaspoon of sugar, salt, and pepper to taste. Bring to a simmer and cook for an additional 10-15 minutes to allow the flavors to meld together.

Meanwhile, preheat the broiler and arrange 4 slices of French bread on a baking sheet. Toast under the bro

iler until lightly golden on both sides.

Ladle the hot onion soup into oven-safe bowls and place a toasted French bread slice on top of each bowl.

Sprinkle 1 cup of shredded Gruyere cheese over the bread slices and return the bowls to the broiler. Broil until the cheese is melted and bubbly, about 2-3 minutes.

Serve the Belgian ale onion soup hot as a comforting and flavorful starter or light meal.

Chicons au Gratin (Belgian Endive Wrapped in Ham and Béchamel Sauce)

Instructions

Preheat the oven to 375°F (190°C) and grease a baking dish.

Trim the root ends from 8 Belgian endives and remove any wilted outer leaves. Wrap each endive in a slice of cooked ham and place in the prepared baking dish.

In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux, then gradually whisk in 1 cup of milk until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg.

Pour the béchamel sauce over the endives in the baking dish.

Sprinkle ½ cup of grated Gruyere cheese and ½ cup of grated Parmesan cheese over the top of the endives, then sprinkle with ½ cup of breadcrumbs.

Bake the chicons au gratin in the preheated oven for 25-30 minutes, or until golden brown and bubbly.

Serve the Belgian endive gratin hot as a delicious and elegant side dish or light main course.

Brussels Sprouts with Bacon

Instructions

In a large skillet, cook 4 slices of chopped bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.

Discard all but 1 tablespoon of bacon fat from the skillet. Add 2 tablespoons of unsalted butter to the skillet and melt over medium heat.

Add 1 pound of halved Brussels sprouts to the skillet and cook, stirring occasionally, until lightly browned and tender, about 8-10 minutes.

Stir in 2 cloves of minced garlic and cook for an additional 1-2 minutes, until fragrant.

Season the Brussels sprouts with salt and pepper to taste.

Return the cooked bacon to the skillet and drizzle with 1 tablespoon of balsamic vinegar. Cook for an additional 1-2 minutes to heat through.

Remove the skillet from the heat and sprinkle the Brussels sprouts with 2 tablespoons of chopped fresh parsley before serving.

Serve the Brussels sprouts with bacon hot as a delicious and savory side dish.

These detailed instructions will guide you through preparing each of these Belgian dishes, ensuring delicious results every time! Enjoy your culinary journey through the flavors of Belgium!

Conclusion

Belgian cuisine offers a diverse range of dishes that are sure to delight your taste buds and satisfy your cravings. From comforting mashed potatoes to elegant puff pastry creations and flavorful soups, the recipes in this article showcase the richness and depth of Belgian cooking. So why not try your hand at one of these recipes and experience the delicious flavors of Belgium for yourself? Your taste buds will thank you!

Belgian cuisine offers a wealth of delicious dishes and flavors to explore, from hearty stews to elegant salads and indulgent desserts. The recipes in this article highlight the diversity and richness of Belgian cooking, inviting you to embark on a culinary journey through the flavors of Belgium. So why not try your hand at one of these recipes and experience the delicious world of Belgian cuisine for yourself? Your taste buds will thank you!

Belgian cuisine continues to captivate food lovers around the world with its diverse flavors and culinary traditions. From savory stews to sweet treats, the recipes in this article showcase the richness and depth of Belgian cooking. So why not bring a taste of Belgium into your own kitchen and explore the delicious world of Belgian cuisine? Your taste buds will thank you!

Belgian cuisine offers a delightful array of flavors and dishes that are sure to tantalize your taste buds. From savory stews to sweet treats, there’s something for everyone to enjoy in the world of Belgian cooking. So why not roll up your sleeves, gather your ingredients, and embark on a culinary adventure through the delicious world of Belgian cuisine? Your taste buds will thank you!

Belgian cuisine is a treasure trove of delightful flavors and culinary delights. From the iconic Belgian waffles to the hearty carbonnade flamande, each dish reflects the country’s rich culinary heritage and diverse regional influences. Whether you’re craving something sweet or savory, Belgian cuisine offers something for everyone to enjoy. So why not embark on a culinary adventure and explore the delicious world of Belgian cooking? Your taste buds will thank you!