Today the culinary taste goes to Belgium, little did I know that there is a part of Belgium that speaks German too. We expected somebody to turn up who speaks Flemish or French, but they speak German.
Our woofers wanted to cook at a Chicory Gratian, but we couldn’t find chicory in our lovely new Pack n Save in Kaitaia. So they decided on :
Potato Gratian
- 1-2 Potatoes per person
- 284g can Reduced crème
- about 1 cup Milk
- Nutmeg, slat, pepper for seasoning
Peel and slice potatoes in about 1/2cm pieces, keeping the potatoes in a howl shape place in a dish till it is full. Mix reduced crème and milk to it is more liquid but not totally runny, then add nutmeg salt and pepper to taste. Poor over potatoes and back in the oven for about an hour at 200°C.
Stuffed Mushrooms
- 10 Mushrooms
- 1T butter
- 1 onion
- 2 slices of leg ham
- 1/4 Cheese
Cut the stalks out of the mushrooms and hollow out a little bit. Cut onion, ham and the mushroom stalks and the bits you scooped out into small squares. Melt butter in a pan then add the onion. When it is slightly brown add in the ham and mushrooms. When cooked put filling into the mushrooms and back in the oven for about 15 mins or until cheese is browned and mushrooms cooked.
Mushrooms Sauce
- 1 Steak per person
- 1Tbs Oil
- 1 small onion
- 1Tbs Flour
- 1c Stock
- 100g Sliced Mushrooms
Cook your steaks the way you like them, then let rest on a plate, cover to keep warm. Put oil into the pan where you just cooked your steaks, add onion, let them brown. Add flour and mix well. Poor stock over in while mixing, then add sliced mushrooms and and let thicken.
Serve your meal with a nice fresh salad.
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