A very belgian lunch

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.

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Foodsterbox November

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Belgium has clearly been bitten by 'the box bug', a concept that I personally love.  Foodsterbox is the first high end culinary box in Belgium. Once you have subscribed, each month you will receive a box full of wonderful products delivered to your doorstep. Each month the Foodsterbox team comes up with a culinary theme - November was all about Autumn products and the forest - and then take you on a delicious journey.

All the products are truly a discovery for your tastebuds as these are local products from around Europe, very rarely would you find any of these hanging around your local supermarket, even the high end ones. This is one the things that sets this culinary box aside from all the other food boxes out there, the uniqueness and quality of the products.

- Don't know what to do with the products? Don't panic, you actually get with your box a series of recipes especially made for and with some/all of the ingredients of your Foodsterbox. the recipes are clear, yummy and most importantly straight forward and easy to make. All the other products can be found in your local supermarket, and the star of the dish is oen of your new products.

- Oh no you ran out of your product, now what? I hear through the grapevine that come 2013, Foodsterbox will also provide a market platform for all those refills you desire. And at a reasonable price too.

- So, do you get your money's worth? You sure do, not only do you receive six high end products worth more than . You also get the recipes and a little 'leaflet' of tips and tricks to help you. Did I mention, you also get a free box :)

- What is actually in the box of the month of November? One box (40gr) of Cèpes de Bordeaux, a Jus de Pommes-coing, confiture de châtaigne à la vanille, sardines à la truffes, noisettes grillées aux épices and 8x muffins moulds. You also get three recipes - muffins aux jus de pommes-coing, crumble de sardines ax sardines à la truffes et noisettes grillées and risotto aux cèpes séchées et jambon de parme. As well as an educational 'fiche' on mushrooms and the best wine for your seasonal meat.

Looking for recipes ideas, just want to drool over pictures of food and/or you simply want to show your support to this Belgian startup, then follow them on Facebook and Instagram, and why not even try out the box of December.

Thank you to the wonderful bf and to the whole of the Foodsterbox team for this culinary discovery.

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