A taste of Belgium

Invite a few friends over who don't mind being guinea pigs and try out new recipes... kind of... A mix of tried and true and new is always safest and having a contingency plan, a must (for me, at least, as one of my friend was teasing me about last night).

Main Course: Stuffed faluche

I found this recipe/idea online. When I was researching recipes for the faluche a few weeks ago, I came across a video from my hometown's TV where this preparation was explained and it sounded soooooo good, I just needed an excuse.

This recipe can be prepared as an appetizer or a main course, just change the size of the bread.

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Ingredients:

• Individual faluches (see previous post) - a bit thicker than normal to be used as dish.
• Butter
• Smoked salmon
• Salmon (fresh or canned) - I used fresh
• Extra-small shrimp or salad shrimp
• Mixed greens
• Tomatoes or asparagus
• Head of lettuce
• Mayonnaise
• Salt, pepper, herbs
• Vinaigrette

Preparation:

1. Poach the salmon (5-7 minutes in boiling water). Then take it apart with your fingers. Delicately mix it with mayonnaise, salt, pepper and your favorite herbs. Do not crush the salmon.
2. Take your faluches and cut from the top to make some kind of trough. Remove the bread inside and either set aside for different use (making bread crumbs, pudding...) or discard.
3. Butter your bread trough and line with smoked salmon.
4. In a separate bowl, mix your greens with your vinaigrette. I used store-bought raspberry vinaigrette but you can make your own. Try and use perfumed vinegars and different oils.
   
5. Put some of the greens on top of the salmon.
6. On the bed of greens, put some of your salmon salad.
7. Decorate the whole thing with pieces of rolled smoked salmon, tomatoes or asparagus, and shrimps.
8. Place on a plate covered with leaves of lettuce. Place more of the tomatoes or asparagus around your faluche for decoration.

The food itself is fresh and very summery. The size of the faluche dictates how hungry you have to be. All in all, I am really happy with the way it came out and this is definitely going on the must-have list. And when you think about it, many variations are possible, both sweet and savory.

Dessert: Flan a la Bresilienne

This was will be quick: FAILED!!!
This was a new recipe for me, so I didn't know what to expect.
Two issues:

1. The recipe I used was for a pie and I tried to make little individual tartlets. As you can see, it resulted in too thick walls. They were however delicious.
2. The biggest issue was with the cream. The consistency after cooking was what I was looking for: something you can cut into that will not run. HOWEVER, when making it, it wouldn't mix properly. The egg whites were not cooperating. I went ahead and made them anyway, not knowing what it was supposed to be like. One word: disappointing.

So, I'll keep looking and trying... but not today ;-)

Contingency Plan: Strawberry mousse

Fortunately, when I try a new dessert for guests, I like to have a contingency plan. And this one was so easy!!!

This picture was taken in 2012.

Ingredients:

• Strawberries (and/or other berries, I had raspberries too), sliced.
  
• 2 tbsp of sugar
• 1/2 cup of powdered sugar
• 1 1/4 cup of heavy whipping cream

Preparation:

1. Set aside some of the berries for decoration. Sprinkle with the 2 tbsp of sugar.
2. In a blender, mix the remaining berries and the powdered sugar.
3. Whip the cream to stiff peaks.
4. Fold the blended berries into the whipping cream delicately.
5. In a serving dish (wine glasses look good!), put a few of the berries on the bottom, add the mousse, and more berries for decoration.
6. Put in the fridge for a few hours.
   

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