When I worked at Burson-Marsteller (I was a digital strategist) one of my biggest and favourite clients was the Rezidor Hotel Group. Not only do they have gorgeous hotels around the world, stellar customer service and some of the most amazing people I have ever met. They also know a lot about great food.
A couple of years ago I spent the day with them and we cooked up a very typical belgian feest - fromage blanc and radishes 'tartines', stuffed tomatoes with grey shrimps, smoked salmon on potato waffles and duck and pear salad. The best part about these recipes is that they are all super easy, affordable and stress-free.
The four recipes are awfully simple and easy to make. Next time you have people round for lunch or dinner why not try some of these crowd pleasers out.
1. Potato waffles with smoked salmon
Check out my waffle recipe here and substitute the grated cheddar with some pieces of smoked salmon.
2. Stuffed baby tomatoes with grey shrimp
This recipe is super easy and a typical belgian appetizer. Simply, wash the tomatoes, slice the top off and remove the flesh inside then sprinkle with salt and put on skewers. In a bowl mix together the grey shrimp, mayonnaise, half a lemon juice, salt and pepper. Fill the tomatoes with the mixture and sprinkle with parsley.
3. Fromage blanc, radishes and spring onions on toast
Another super easy recipe and favourite in Belgium. Mix the 'fromage blanc' with a generous sprinkle of salt and pepper and chopped spring onions. Spread mixture on good bread or toast then add thin slices of washed radishes and/or cucumber.
4. Duck and pear salad
Season the duck breasts with sea salt. Coo breast on medium high heat until duck fat is rendered and sides are crispy then flip over and cook the other side. Cook until medium rare which will take approximately 10-12 minutes. Leave to rest before slicing. In the meantime, put the rocket in a bowl and add the pear slices (you can fry these too if you wanted to) and nuts. Dress the salad with olive oil, salt and pepper. Finally cut the duck breast and add the slices on top.