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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Mexican scrambled eggs

This is a recipe I stole from Nigella one day when I was starring at an almost empty fridge and starving yet too lazy to go shopping. This is a nice base for any type of Mexican scrambled eggs - it is great with diced chicken or chorizo.

YOU WILL NEED (TO MAKE ENOUGH FOR 2):

- 2 tablespoons vegetable oil
- 3 soft corn tortillas
- 1 tomato chopped or a handful of baby tomatoes
- 2 spring onion chopped
- 1 red chilli (deseeded and chopped)
- 6 large eggs (beaten
- salt and pepper

1. Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas and then snip them into strips with a pair of scissors. 
2. Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.
3. Add the chopped tomato, spring onion and chopped red chilli to the hot oily pan, turning everything about for a minute or so with a wooden spoon.
4. Beat the eggs and add some pepper.
4. Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan continuously (just like when scrambling eggs).
5. Remove the pan form the heat when the eggs are setting and continue stirring the eggs until they are done to your liking.

I served it with fresh ciabatta bread and a tomato, onion and cucumber salad.

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* All pictures were taken with the Olympus Pen E-PL7

Caramelised Apple Salad

YOU WILL NEED (TO MAKE ENOUGH FOR TWO):

- One apple
- 6 slices of parma ham
- One large piece of goat's cheese
- Fresh chives
- Wild rocket salad
- 1 tablespoon of butter
- 1 tablespoon of brown sugar
- Sea salt
- Black pepper 
- Balsamic oil

1. Cover the plates with the wild rocket and divide the slices of parma ham equally 

2. Melt the butter and mix in the brown sugar in a hot pan and add the finely cut slices of your apple. Golden both sides without letting the caramel (your butter and brown sugar mix) burn. Take of the heat and leave to cool for a couple of minutes.

3. Cut up the fresh chives and sprinkle over the salad and parma ham.

4. Cut up the goats cheese and place on the plate

5. Add the caramelised apples and drizzle some balsamic oil over the plate. Season to desired taste with salt and pepper

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Oeuf en cocotte

YOU WILL NEED THE FOLLOWING INGREDIENTS (TO MAKE ENOUGH FOR TWO):

- Two eggs
- Chorizo
- 6 large mushrooms
- One red onion
- 12 cherry tomatoes
- 4 spring onions
- One tablespoon of olive oil
- Salt and pepper
- Sordough bread and some parmasan cheese

1. Cut your tomatoes, chorizo, red onion, spring onions and mushrooms up into small pieces.

2. Add all the ingredients into the pan with a table spoon of olive oil, salt and pepper and cook for 5minutes on a low heat - or until red onion is see-through.

3. In the meantime heat oven at 180°C

4. Take off the heat and separate the vegetables into two portions into your Le Creuset oven-proof pots and push down with the back of a spoon making space for the egg.

5. Crack the eggs on top of the vegetables and pop into the over for around 10 minutes - or until egg white is cooked.

6. Serve while hot with some good Sordough bread and some french cheese

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