Quesbo Little Chefs · Around the world · Destination 10
A little comfort.
Taste Belgium.
Golden cheese croquettes, creamy chicken waterzooi and waffles topped with fruit. Three delicious ways to fill the kitchen with warmth and make someone feel welcome.
Welcome to the next stop in Quesbo’s Cooking Adventures Around the World. Find a grown-up cooking companion and make a little room at the table. Today we will coat cold croquettes, discover a gently simmered chicken dish and add bright fruit to patterned waffles.
These family recipes inspired by Belgian cooking introduce three different kitchen skills. Our cheese croquettes use an oven method, and our Brussels-style-inspired waffles use baking powder. Choose one recipe for today or explore all three over several cooking sessions, allowing plenty of time for the croquette filling to cool and chill.
Choose your first taste
A little taste of Belgium
Belgium is in Europe, and its capital is Brussels. Dutch, French and German are its official languages. Its regions and communities bring different food traditions to the table, so three recipes can only begin our exploration.
Kaaskroketten are cheese croquettes, commonly deep-fried; our family adaptation bakes them. Waterzooi is associated with Ghent, and our creamy version uses chicken. Belgium has several waffle traditions. Brussels waffles are often light and rectangular; Liège waffles are denser with pearl sugar. Our fruit-topped waffles take inspiration from Brussels-style waffles, with baking powder in the batter for this family recipe.
Quesbo’s imaginary passport adventure
Rain tapped against the window on an afternoon in Brussels. Noor set out the plates while Quesbo helped coat the cold croquettes in crumbs. Their grown-up took charge of the oven, hob and waffle iron. Later, when a waffle had cooled enough to touch, Quesbo arranged fruit in its little squares and carried it to the table. The rain was still falling outside, but everyone had a place and something good to share. His passport gained a new golden word: WARMTH.
First taste 01 / 03
Oven-Baked Cheese Croquettes
Kaaskroketten-inspired bites with a crisp coating and soft cheese centre
A chilled cheese filling gets a breadcrumb coat before these little croquettes go into the oven. Inspired by kaaskroketten, this family version uses baking in place of deep-frying. Give the filling its full cooling and chilling time so little hands can help shape and coat it while it is firm and cold.
Allergens: Contains milk, egg, wheat and mustard. Check the cheese, mustard and breadcrumb labels for any additional allergens.
Your ingredients
For the cheese filling
- 50 g butter
- 70 g plain flour
- 250 ml milk
- 160 g grated Gruyère, Emmental or mature cheddar
- 1 tsp Dijon mustard
- 1 egg yolk
- A pinch of nutmeg
For the coating
- 40 g plain flour
- 2 eggs, beaten
- 120 g fine breadcrumbs
- 2 tsp vegetable oil
Get ready together
EquipmentSaucepan and whisk, Small shallow tray lined with suitable baking paper, Three shallow coating bowls, Baking tray and paper suitable for 220°C, Pastry brush, Sharp knife and board for an adult, Food thermometer, Scales and measuring spoons.
Little hands can- Measure the flour and breadcrumbs for the cold coating bowls
- Count twelve bars after the adult cuts them
- Help coat cold croquettes under supervision, then wash hands
- Set the table while the adult bakes
- Grate the cheese if needed and make the hot filling
- Manage prompt chilling and cut the firm mixture
- Supervise raw egg handling and clean the coating area
- Handle the oven, turn the croquettes and check their centre temperature
- Check the melted cheese has cooled enough for children
Let’s make it
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Make a very thick sauce
An adult melts the butter in a saucepan, stirs in the 70 g flour and cooks for 1 minute. Gradually whisk in the milk, adding a little at a time so the mixture stays smooth. Cook while stirring until extremely thick and able to hold its shape; allow about 10 minutes for this sauce stage overall. The adult handles the hot pan and whisk throughout.
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Add the cheese and chill
Take the pan off the heat and stir in the grated cheese, mustard, egg yolk and nutmeg. Spread the mixture about 2 cm thick in the small lined tray. Let the strongest steam subside, then refrigerate promptly, within 1–2 hours of preparation. Chill for at least 2 hours until cold and firm. Do not taste the filling before the croquettes have been fully baked, as the yolk has been added off the heat. Plan to make and bake these on the same day.
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Cut twelve little bars
An adult cuts the cold, firm filling into twelve similar bars. If it is still too soft to handle neatly, put the tray in the freezer for about 15 minutes to firm it further before cutting. Set out the 40 g flour, beaten eggs and breadcrumbs in three separate shallow bowls.
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Coat and chill again
Coat each bar in flour, then beaten egg, then breadcrumbs, covering the ends as well as the sides. Children can help with the cold coating station under supervision. Place the coated croquettes on a tray and refrigerate for another 20 minutes. Do not taste the uncooked filling or coating, and wash hands and utensils after handling the raw egg.
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Bake until crisp and cooked through
An adult heats the oven to 220°C, or 200°C fan, and lines a baking tray with paper suitable for that temperature. Space out the chilled croquettes and brush them lightly with the measured 2 teaspoons of oil. Bake for about 15–18 minutes, turning carefully once. Continue as needed until golden outside and fully cooked in the centre: an adult checks the centre reaches 75°C for at least 30 seconds. A golden coating alone does not show that the filling is ready.
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Rest before the first bite
Let the croquettes rest for at least 5 minutes. The cheese centre can stay much hotter than the crumbs, so an adult checks a cut-open croquette has cooled to a comfortable eating temperature before serving to children.
Main meal 02 / 03
Creamy Chicken Waterzooi
A gentle Belgian-inspired stew with chicken, potatoes and vegetables
Chicken and vegetables gently simmer together in a creamy, comforting pot. This family interpretation of waterzooi offers plenty to notice as the ingredients soften and the broth comes together. A grown-up manages the raw chicken and hot pan, while little chefs help measure and get the table ready.
Allergens: Contains milk and celery. Check the stock label for other allergens. The fish variation contains fish; optional bread may contain wheat and other allergens.
Your ingredients
For the stew
- 500 g boneless chicken thighs, cut into large pieces
- 1 leek, sliced and washed well
- 2 carrots, sliced
- 2 celery sticks, sliced
- 500 g baby potatoes, halved
- 1 tbsp butter
- 750 ml reduced-salt chicken stock
- 150 ml single cream
- 1 tbsp cornflour
- 2 tbsp cold water, for mixing the cornflour
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
Optional, to serve
- Bread, if you like
Get ready together
EquipmentLarge saucepan with a lid, Wooden spoon, Knife and separate boards for an adult, Measuring jug and spoons, Small bowl for the cornflour mixture, Food thermometer, Ladle and serving bowls.
Little hands can- Wash vegetables before the adult slices them
- Measure the cornflour and cold water into a small bowl
- Mix the cold cornflour slurry
- Set the table and smell a little parsley before it goes into the stew
- Prepare raw chicken and manage separate boards and handwashing
- Slice the vegetables and chop the parsley
- Handle the hot pan, stock, cream and ladle
- Check the chicken temperature and potato tenderness
- Cool and portion the stew suitably for children
Let’s make it
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Prepare the vegetables and chicken
Wash the leek carefully between its layers and prepare the vegetables. An adult cuts the chicken on a separate board, then washes hands, utensils and surfaces thoroughly. Keep raw chicken and its juices away from the prepared vegetables and ready-to-eat food. Have the measured stock ready before you begin cooking.
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Soften the colourful vegetables
An adult melts the butter in the large saucepan. Add the leek, carrots and celery and cook gently for about 6 minutes, stirring, until beginning to soften without browning. Children can name the colours from a safe distance or set out the serving bowls.
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Simmer the chicken and potatoes
Add the chicken, halved potatoes and stock. Bring to a gentle simmer, cover and cook for about 25 minutes. Keep the mixture gently bubbling and stir occasionally. The time depends on the size of the chicken pieces and potatoes, so continue if needed until the potatoes are tender and the chicken is fully cooked.
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Add a little creaminess
Mix the cornflour with the 2 tablespoons of cold water until smooth. Stir this into the simmering stew, then add the single cream. Cook gently for about 3 minutes, stirring, until lightly thickened and hot throughout. Avoid a fierce boil, which can make the cream split.
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Check, then brighten the flavour
An adult checks the thickest chicken pieces reach 75°C for at least 30 seconds and the potatoes are tender all the way through. Stir in the measured lemon juice and chopped parsley. Let a spoonful cool before tasting; the stock may already provide enough seasoning.
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Serve a warm bowl
An adult ladles the stew into bowls and lets it cool to a comfortable eating temperature for each child. Serve with bread if you like. Choose suitable bite sizes for the children at your table.
Sweet finish 03 / 03
Fruit-Topped Belgian Waffles
Brussels-style inspired waffles with fruit and yoghurt
A patterned waffle iron turns batter into golden waffles, ready for a colourful fruit topping. Our Brussels-style-inspired family version uses baking powder. A grown-up operates the iron and handles the hot waffles; little chefs can arrange fruit once each waffle is cool enough to touch. The number of waffles depends on the size of your iron.
Allergens: Contains milk, egg and wheat. Check the chocolate, yoghurt and other ingredient labels for additional allergens, including soya or nuts where relevant.
Your ingredients
For the waffle batter
- 250 g plain flour
- 2 tsp baking powder
- 2 tbsp caster sugar
- A pinch of salt
- 2 large eggs
- 400 ml milk
- 75 g butter, melted and cooled slightly
- 1 tsp vanilla extract
- A little extra butter or oil for greasing, only if your waffle iron's instructions require it
For the toppings
- 250 g mixed berries or sliced fruit
- 200 g yoghurt
- 40 g grated chocolate, or a little icing sugar
Get ready together
EquipmentWaffle iron, Two mixing bowls, Whisk, Ladle or measuring cup, Cooling rack, Scales, measuring jug and spoons, Knife and grater for an adult, if needed.
Little hands can- Measure and whisk the dry ingredients
- Mix the batter under supervision
- Wash fruit and plan a topping pattern
- Add toppings once the adult has checked the waffle temperature
- Melt the butter and check it has cooled before mixing
- Operate the waffle iron and handle the hot waffles
- Cut fruit and grate chocolate where needed
- Check the waffle centres are cooked and ready for children to eat
Let’s make it
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Prepare the iron and fruit
An adult preheats the waffle iron according to its instructions, melts the measured butter and leaves it to cool slightly. Wash the fruit and let an adult cut it into suitable pieces. Set out the yoghurt and chocolate or icing sugar for serving. Keep hands away from the hot plates.
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Mix the dry ingredients
Put the flour, baking powder, caster sugar and pinch of salt into one bowl. Whisk briefly to distribute the baking powder evenly. Children can help measure and mix before any hot equipment is involved.
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Mix the wet ingredients
In the second bowl, whisk the eggs, milk, melted butter and vanilla together. The butter should be warm rather than hot before it goes near the eggs or young hands. Wash hands and utensils after handling raw egg.
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Bring the batter together
Pour the wet mixture into the dry ingredients. Whisk gently just until the large lumps have disappeared; do not keep beating until perfectly smooth. Do not taste the raw batter, as it contains uncooked flour and egg.
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Cook in batches
An adult lightly greases the iron only if its instructions require it, then adds the amount of batter recommended for that iron. Close it and cook according to the manufacturer's guidance until the waffle is golden and crisp outside, with a fully cooked centre and no wet batter. Repeat with the remaining mixture. Allow around 15 minutes overall or longer for a smaller iron or more batches; the exact waffle count and shape depend on your equipment.
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Let the steam escape
An adult transfers each cooked waffle to a rack in a single layer. Avoid stacking while hot, as trapped steam softens the surface. Let the waffles cool enough to handle and eat comfortably before children add their toppings.
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Fill the little pockets
Share the measured yoghurt and fruit over the waffles. Finish with the grated chocolate, divided between the servings, or a little icing sugar instead. Children can make colourful patterns in the pockets of their own safely cooled waffle.
Your tasty passport · Destination 10
You’ve tasted Belgium.
What will you try next?
Open your cooking notebook and make a new passport page. Write BELGIUM at the top, draw a dish you tried and add the date and your cooking companion’s name.
- Give it a taste score. Rate each dish you tried from 1 to 5. Everyone is allowed a different favourite.
- Choose your next step. Would you cook it again? Write “Yes”, “Maybe” or “Not yet”.
- Remember three discoveries. Our cheese croquettes are an oven adaptation of kaaskroketten; waterzooi is associated with Ghent; Belgium has several waffle traditions, and our family batter uses baking powder.
- Earn your WARMTH stamp. Think of a way to make someone feel welcome at your table. Draw a place setting or write down the kind thing you did.
Food detective: which recipe needs chilling, which gently simmers, and which cooks on a patterned surface? Answers: cheese croquettes, chicken waterzooi and waffles.
A word for your journey: say Hallo in Dutch or Bonjour in French to greet someone. At the table, Smakelijk! in Dutch and Bon appétit! in French are friendly ways to say “Enjoy your meal!”
Your next destination clue: Cycle north to a country where tiny pancakes are dusted with sugar and mashed potatoes become a complete family meal.
Food and discovery notes for grown-ups
Recipes adapted from Quesbo’s Belgium cooking pages, with clearer preparation, supervision and storage guidance. These are family interpretations of the dishes: the croquettes use an oven method and the waffle batter uses baking powder. Food imagery is AI-generated for illustration, rather than photographs from a kitchen test.
- Belgium’s official website: capital, regions and languages
- Visit Gent: waterzooi
- Visit Brussels: waffle traditions
- VRT Dagelijkse Kost: traditional fried cheese croquettes
- Ghent University: Dutch greetings and expressions
- Food Standards Agency: cooking food thoroughly
- Food Standards Agency: chilling and storing food
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