Belgium Special: 48 Coastal, Brasserie & Pâtisserie Recipes

Your ingredients

For the mussel pot

• 2 kg fresh live mussels from a reputable fishmonger
• 30 g butter
• 1 medium onion, finely sliced
• 2 celery stalks, finely sliced
• 2 garlic cloves, finely chopped
• 200 ml dry white wine, OR 200 ml prepared low-salt vegetable stock for the alcohol-free version
• 1 bay leaf
• 2 tbsp chopped flat-leaf parsley
• A small pinch of black pepper

Your ingredients

For the filling

• 250 g peeled, cooked North Sea grey shrimp, chilled and within use-by date
• 60 g butter
• 80 g plain flour
• 250 ml milk
• 150 ml prepared, strained fish stock
• 6 g powdered gelatine
• 30 ml cold water, for the gelatine
• 1 egg yolk
• 1 tsp lemon juice
• A small pinch each of ground nutmeg and white pepper

For the coating and frying

• 60 g plain flour
• 3 eggs, beaten
• 200 g fine, dry breadcrumbs
• Neutral frying oil, enough to reach the deep-fat fryer’s marked fill level
• 1 lemon, cut into wedges for serving

Your ingredients

For the filling

• 500 g boneless, skinless chicken thighs
• 200 g minced veal
• 1 tbsp cold water, for the meatballs
• 800 ml prepared low-salt chicken stock, plus up to 100 ml extra prepared stock if needed after poaching
• 250 g button mushrooms, quartered
• 60 g butter, divided into 20 g and 40 g
• 50 g plain flour
• 100 ml double cream
• 1 tbsp lemon juice
• A pinch of ground nutmeg
• A small pinch each of salt and black pepper

To finish

• 4 large ready-baked puff-pastry vol-au-vent cases with lids
• 1 tbsp chopped flat-leaf parsley

Your ingredients

For the filling

• 50 g butter
• 70 g plain flour
• 300 ml milk
• 150 g Parmesan, finely grated
• 1 egg yolk
• A small pinch of ground nutmeg
• A small pinch of white pepper

For coating and frying

• 60 g plain flour
• 3 eggs, beaten
• 200 g fine, dry breadcrumbs
• Neutral frying oil, enough to reach the deep-fat fryer’s marked fill level

Your ingredients

For the fish and sauce

• 8 small boneless, skinless sole fillets, about 600–700 g in total, pin bones removed by the fishmonger
• 40 g plain flour
• 60 g butter, divided into two 15 g portions and one 30 g portion
• 2 tbsp neutral oil, divided
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp finely chopped flat-leaf parsley
• A small pinch each of salt and black pepper
• 1 extra lemon, cut into wedges for serving

Your ingredients

For the steak

• 4 beef fillet steaks, about 150–180 g each and 2.5–3 cm thick
• 1 tbsp neutral oil
• 20 g butter, divided into two 10 g portions
• A small pinch each of salt and black pepper

For the sauce

• 1 small shallot, finely chopped
• 2 tsp green peppercorns in brine, drained, rinsed and lightly crushed
• 30 ml cognac, measured into a small cup, OR 30 ml extra prepared beef stock for an alcohol-free version
• 200 ml prepared low-salt beef stock
• 150 ml double cream
• 1 tsp Dijon mustard

Your ingredients

For the chicken

• 4 boneless, skinless chicken breasts, about 150–180 g each
• 1 tbsp neutral oil
• 20 g butter, divided into two 10 g portions
• ¼ tsp fine salt
• A small pinch of black pepper

For the tarragon cream sauce

• 1 large shallot, finely chopped
• 1 garlic clove, finely chopped
• 200 ml prepared low-salt chicken stock
• 150 ml double cream
• 1 tsp Dijon mustard
• 10 g fresh tarragon sprigs, leaves picked; reserve a few small leaves for finishing and roughly chop the rest
• 1 tsp lemon juice

Your ingredients

For the meat and cheese mixture

• 250 g plain minced pork
• 250 g plain minced beef
• 80 g Emmental, cut into small cubes about 5 mm across
• 20 g fine dry breadcrumbs
• 30 ml milk
• ¼ tsp fine salt
• ¼ tsp ground white pepper
• A small pinch of ground nutmeg

For the coating and cooking

• 40 g plain flour
• 2 eggs, beaten
• 100 g fine dry breadcrumbs
• 2 tbsp neutral oil, divided between two frying batches

Your ingredients

For the béchamel

• 25 g butter
• 25 g plain flour
• 300 ml milk
• A small pinch each of ground nutmeg and black pepper

For the sandwiches

• 8 slices white sandwich bread, about 1.5 cm thick
• 15 g softened butter
• 2 tsp Dijon mustard
• 160 g sliced cooked ham
• 160 g Gruyère, grated: 100 g for the filling and 60 g for the top

Your ingredients

For the sauce and sandwiches

• 40 g butter, divided into 20 g for sauce, 10 g for bread and 10 g for eggs
• 20 g plain flour
• 250 ml milk
• A small pinch of ground nutmeg
• 8 slices white sandwich bread, about 1.5 cm thick
• 2 tsp Dijon mustard
• 120 g sliced cooked ham
• 140 g Gruyère, grated: 100 g for the filling and 40 g for the top

For the eggs

• 4 large eggs
• 1 tsp neutral oil
• A small pinch of black pepper

Your ingredients

For the mushroom topping

• 500 g fresh edible mushroom mix purchased from a reputable food shop, such as chanterelles, oyster mushrooms and shiitake
• 40 g butter, divided into 15 g, 15 g and 10 g portions
• 1 tbsp olive oil, divided between two frying batches
• 1 small shallot, finely chopped
• 1 garlic clove, finely chopped
• 3 tbsp chopped flat-leaf parsley
• 2 tsp lemon juice
• ¼ tsp fine salt
• A small pinch of black pepper

For the toast

• 4 thick slices rustic sourdough, about 60 g each

Your ingredients

For the soup

• 1 kg onions, peeled weight, halved and thinly sliced
• 40 g butter
• 1 tbsp olive oil
• Up to 60 ml water, only if needed while browning the onions
• 2 garlic cloves, finely sliced
• 15 g plain flour
• 1.2 litres prepared low-salt beef stock, divided into 200 ml and 1 litre
• 2 fresh thyme sprigs
• 1 bay leaf
• ¼ tsp black pepper

For the gratin

• 8 diagonal slices baguette, about 1 cm thick and 160 g in total
• 120 g Gruyère, finely grated

Your ingredients

For the filled escalopes

• 4 large, thin veal escalopes, about 150 g each
• 4 thin slices cooked ham, about 100 g altogether
• 80 g Emmental, cut into 4 thin slices
• A small pinch of black pepper

For the coating and pan

• 40 g plain flour
• 2 medium eggs, beaten
• 100 g fine dried breadcrumbs
• 2 tbsp neutral oil
• 20 g butter, divided in half
• 1 lemon, cut into 4 wedges, to serve

Your ingredients

For the meatloaf

• 400 g unseasoned minced pork
• 400 g unseasoned minced beef
• 1 medium onion, about 125 g, finely chopped
• 10 g butter, for the onion
• 60 g fine dried breadcrumbs
• 60 ml milk
• 1 medium egg
• 10 g flat-leaf parsley, finely chopped
• 1 tsp Dijon mustard
• ⅛ tsp ground nutmeg
• ½ tsp fine salt
• ⅛ tsp black pepper

For shaping and baking

• 1 tsp neutral oil
• 10 g butter, cut into small pieces

Your ingredients

For the meatballs

• 300 g unseasoned minced pork
• 300 g unseasoned minced beef
• 30 g fine dried breadcrumbs
• 30 ml milk
• 1 medium egg
• 10 g flat-leaf parsley, finely chopped, plus 1 tsp chopped parsley to finish
• ⅛ tsp ground nutmeg
• ¼ tsp fine salt
• A small pinch of black pepper
• 1 tbsp neutral oil, for browning

For the tomato sauce

• 1 tbsp olive oil
• 1 medium onion, about 150 g, finely chopped
• 1 medium carrot, about 100 g, peeled and finely grated
• 1 garlic clove, finely chopped
• 20 g tomato purée
• 700 g tomato passata
• 150 ml water, plus up to 50 ml if needed
• 1 dried bay leaf
• ½ tsp dried thyme
• ¼ tsp fine salt

Your ingredients

Prawns and sauce

• 600 g raw king prawns, peeled and deveined, tails removed; chilled or fully thawed
• 1 tbsp olive oil
• 20 g butter
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 small red pepper, about 150 g, deseeded and finely diced
• 1 tsp sweet paprika
• 1 tbsp tomato purée
• 200 g passata
• 100 ml prepared reduced-salt vegetable stock
• 150 ml double cream
• 1 tsp lemon juice, plus a little more to taste
• 1 tbsp finely chopped chives
• Black pepper, to taste
• Chilli flakes or cayenne pepper, optional, for individual adult portions

Your ingredients

For the trout

• 4 boneless, skin-on trout fillets, 150–175 g each, scaled and pin-boned by the fishmonger
• 1 tbsp olive oil
• 40 g butter, softened
• 1 tsp finely grated unwaxed lemon zest
• 1 tbsp chopped flat-leaf parsley, plus 1 tbsp to finish
• 1 tbsp lemon juice
• 1 lemon, cut into wedges for serving
• A small pinch each of salt and black pepper

Your ingredients

Scallops and mushroom sauce

• 400 g raw scallop meat, without shell or roe, chilled or fully thawed
• 150 g button mushrooms, finely chopped
• 1 shallot, finely chopped
• 35 g butter
• 25 g plain flour
• 250 ml whole milk
• 100 ml double cream
• 1 tsp lemon juice
• A small pinch of ground nutmeg
• A little black pepper

Golden topping

• 40 g Gruyère, finely grated
• 25 g fine dried breadcrumbs
• 10 g butter, melted
• 1 tbsp chopped flat-leaf parsley, to finish

Your ingredients

For eight crêpes

• 150 g plain flour
• 2 medium eggs
• 350 ml milk
• 15 g unsalted butter, melted and cooled slightly
• A small pinch of salt
• 1 tsp neutral oil, for lightly greasing the pan

For the bolognaise filling

• 1 tbsp olive oil
• 1 onion, about 100 g, finely chopped
• 1 carrot, about 80 g, finely diced
• 1 garlic clove, finely chopped
• 350 g beef mince
• 1 tbsp tomato purée, about 15 g
• 400 g tomato passata
• ½ tsp dried oregano
• A little black pepper
• Up to 50 ml water, only if needed

For the topping

• 30 g unsalted butter, plus 5 g for greasing the dish
• 30 g plain flour
• 400 ml milk
• 70 g grated Gruyère or Emmental

Your ingredients

For the fish and leeks

• 600 g skinless, boneless cod fillet, chilled; thaw fully first if frozen
• 300 g trimmed leeks, thoroughly washed and thinly sliced
• 1 tbsp olive oil
• 30 ml water

For the sauce and topping

• 30 g unsalted butter, plus 5 g for the dish
• 30 g plain flour
• 400 ml milk
• 100 ml single cream
• ¼ tsp finely grated nutmeg, optional
• A little black pepper
• 60 g grated Emmental or mild Cheddar
• 25 g fine dried breadcrumbs

Your ingredients

For the gratin

• 800 g floury potatoes such as Maris Piper, peeled weight
• 10 g unsalted butter, for the dish
• 300 ml double cream
• 250 ml whole milk
• 2 garlic cloves, finely crushed
• ¼ tsp finely grated nutmeg
• ½ tsp fine salt
• A little black pepper

Your ingredients

Chocolate pastry cream

• 300 ml whole milk
• 3 large egg yolks
• 50 g caster sugar
• 25 g cornflour
• 70 g dark chocolate, approximately 55–65% cocoa, finely chopped
• 1 tsp vanilla extract

Choux pastry

• 125 ml water
• 50 g unsalted butter, diced
• 75 g plain flour
• 2–3 medium eggs, beaten separately; add only as much as the dough needs
• A small pinch of fine salt

Chocolate glaze

• 80 g dark chocolate, finely chopped
• 60 ml double cream

Your ingredients

Yeasted dough

• 250 g strong white bread flour, plus up to 20 g for light dusting
• 5 g instant yeast
• 35 g caster sugar
• 5 g fine salt
• 125 ml cold whole milk
• 25 ml cold water
• 25 g unsalted butter, softened

Butter layers and finish

• 125 g unsalted butter, cold but pliable
• 1 egg beaten with 1 tsp water, for brushing
• 10 g icing sugar, for dusting

Vanilla pastry cream

• 300 ml whole milk
• 3 large egg yolks
• 60 g caster sugar
• 25 g cornflour
• 1 tsp vanilla extract
• 20 g unsalted butter

Your ingredients

Sweet shortcrust base

• 200 g plain flour, plus 10 g for rolling
• 100 g cold unsalted butter, diced
• 40 g caster sugar
• 1 medium egg, beaten
• A pinch of fine salt

Fromage-blanc filling

• 500 g full-fat fromage blanc, with any visibly separated whey poured away
• 100 ml double cream
• 3 large eggs
• 100 g caster sugar
• 30 g cornflour
• 1 tsp vanilla extract
• Finely grated zest of 1 unwaxed lemon
• 10 g icing sugar, to finish

Your ingredients

Yeast batter

• 250 g plain flour
• 5 g instant yeast
• ¼ tsp fine salt
• 200 ml whole milk
• 200 ml water
• 2 large eggs, separated
• 75 g unsalted butter, melted and cooled until just warm
• 1 tsp vanilla extract

For cooking and serving

• Up to 2 tsp sunflower oil, only if the waffle iron requires greasing
• 20 g icing sugar, for dusting the eight waffles

Your ingredients

Enriched yeast dough

• 250 g plain flour
• 5 g instant yeast
• 15 g caster sugar
• 3 g fine salt
• 100 ml whole milk
• 1 large egg, beaten
• 1 tsp vanilla extract
• 100 g unsalted butter, softened and cubed

Pearl sugar and cooking

• 125 g coarse Belgian pearl sugar for Liège waffles, approximately 6–9 mm pearls
• Up to 1 tsp sunflower oil, only if the waffle iron requires greasing

Your ingredients

Sweet pastry

• 200 g plain flour, plus up to 10 g for rolling
• 100 g cold unsalted butter, diced
• 60 g icing sugar
• 1 medium egg, beaten
• A small pinch of fine salt

Vanilla pastry cream

• 350 ml whole milk
• 3 large egg yolks
• 60 g caster sugar
• 30 g cornflour
• 1 tsp vanilla extract
• 15 g unsalted butter

Strawberry finish

• 500 g fresh strawberries
• 40 g smooth seedless strawberry jam
• 2 tsp water

Your ingredients

Vanilla pastry cream

• 300 ml whole milk
• 3 large egg yolks
• 55 g caster sugar
• 25 g cornflour
• 1 tsp vanilla extract
• 15 g unsalted butter

Puff-pastry horns

• 320 g ready-made all-butter puff pastry, chilled; thaw overnight in the fridge if frozen
• Up to 10 g plain flour for rolling
• 5 g softened butter for greasing moulds
• 1 tbsp water for brushing
• 20 g granulated sugar

Your ingredients

Soft yeast dough

• 200 g plain flour, plus up to 10 g for rolling
• 4 g instant yeast
• 20 g caster sugar
• 3 g fine salt
• 75 ml whole milk
• 1 medium egg, beaten
• 30 g unsalted butter, softened
• 5 g butter for the tin

Brown-sugar filling

• 150 g Belgian brown cassonade or soft dark brown sugar
• 100 ml double cream
• 1 large egg
• 25 g unsalted butter, cut into small pieces

Your ingredients

Yeast crust

• 200 g plain flour, plus up to 10 g for rolling
• 4 g instant yeast
• 15 g caster sugar
• 3 g fine salt
• 75 ml whole milk
• 1 medium egg, beaten
• 30 g unsalted butter, softened
• 5 g butter for the tin

Rice-custard filling

• 750 ml whole milk
• 110 g short-grain pudding rice
• 90 g caster sugar
• 1 tsp vanilla extract
• 2 large eggs, beaten

Your ingredients

Apple tart

• 320 g all-butter puff pastry, thawed in the fridge if frozen
• Up to 10 g plain flour, for rolling
• 200 g thick, unsweetened apple compote, chilled
• 4 medium dessert apples, about 650 g before peeling; Golden Delicious or a similar firm baking apple
• 1 tbsp lemon juice
• 25 g unsalted butter, melted
• 25 g caster sugar

Optional light glaze

• 30 g smooth apple jelly
• 1 tsp water

Your ingredients

Spiced biscuit dough

• 250 g plain flour, plus up to 10 g for rolling
• 175 g Belgian brown cassonade or soft dark brown sugar
• 100 g unsalted butter, softened
• 25 g beaten egg, weighed from one egg; refrigerate the unused portion promptly for another cooked use
• 3 g baking powder
• 1½ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
• 1 g fine salt
• 1–3 tsp cold water, only if needed

Your ingredients

Vanilla custard

• 250 ml whole milk
• 2 large egg yolks
• 50 g caster sugar
• 25 g cornflour
• 1 tsp vanilla extract
• 10 g unsalted butter

Pastry and finish

• 500 g all-butter puff pastry in a block, thawed in the fridge if frozen
• Up to 10 g plain flour, for rolling
• 1 egg, beaten, for brushing; use only what is needed
• 1 tbsp icing sugar, optional, for the cooled pastry rims

Your ingredients

For the sponge

• 4 large eggs
• 120 g caster sugar
• 120 g plain flour
• 30 g unsalted butter, melted and cooled to lukewarm
• A little extra butter and flour for the 20 cm tin

For the coffee mousseline

• 300 ml whole milk
• 3 large egg yolks
• 75 g caster sugar
• 30 g cornflour
• 6 g instant decaffeinated coffee, or regular instant coffee for adults
• 200 g unsalted butter, softened to about 20–22°C

For the syrup and finish

• 80 ml water
• 30 g caster sugar
• 2 g instant decaffeinated coffee, or regular instant coffee for adults
• 50 g flaked almonds

Your ingredients

For two thin almond sponge sheets

• 120 g ground almonds
• 110 g icing sugar
• 3 large eggs
• 30 g plain flour
• 90 g egg whites, about 3 large whites
• 25 g caster sugar
• 25 g unsalted butter, melted and cooled to lukewarm
• A little extra butter for the baking paper

For the coffee buttercream

• 200 ml whole milk
• 2 large egg yolks
• 60 g caster sugar
• 20 g cornflour
• 4 g instant decaffeinated coffee, or regular instant coffee for adults
• 180 g unsalted butter, softened to about 20–22°C

For the coffee syrup

• 60 ml water
• 20 g caster sugar
• 2 g instant decaffeinated coffee, or regular instant coffee for adults

For the chocolate top

• 100 g dark chocolate, about 55–65% cocoa, finely chopped
• 70 ml double cream
• 10 g unsalted butter

Your ingredients

Pastry and almond filling

• 600 g ready-made all-butter puff pastry, in two sheets or blocks large enough to make two 26 cm circles, about 3 mm thick
• 10 g plain flour, for rolling if needed
• 100 g unsalted butter, softened
• 100 g caster sugar
• 100 g finely ground almonds
• 1 large egg
• 10 g cornflour
• 1 tsp vanilla extract

To seal and finish

• 1 tbsp water, for sealing the pastry
• 1 egg yolk
• 1 tsp water, for the egg wash

Your ingredients

Croissants and light syrup

• 4 plain all-butter croissants, about 75–85 g each, one day old and stored according to their label
• 60 ml water
• 30 g caster sugar
• ½ tsp vanilla extract

Almond cream

• 60 g unsalted butter, softened
• 60 g caster sugar
• 75 g finely ground almonds
• 1 large egg
• 10 g plain flour

To finish

• 30 g flaked almonds
• 10 g icing sugar

Your ingredients

For the pastry case

• 400 g ready-made shortcrust pastry
• 10 g plain flour, for rolling
• 5 g soft butter, for greasing

For the vanilla filling

• 750 ml whole milk
• 250 ml double cream
• 4 large eggs
• 150 g caster sugar
• 80 g cornflour
• 2 tsp vanilla bean paste

Your ingredients

For the custard

• 600 ml double cream
• 6 large egg yolks
• 60 g caster sugar
• 2 tsp vanilla bean paste

For the crackly lid

• 30 g caster sugar, about 5 g for each ramekin

Your ingredients

For the caramel

• 120 g caster sugar
• 40 ml water

For the custard

• 600 ml whole milk
• 4 large eggs
• 70 g caster sugar
• 2 tsp vanilla bean paste

Your ingredients

For the coupes

• 600 ml ready-bought vanilla ice cream
• 150 ml whipping cream, chilled
• 1 tsp icing sugar

For the warm chocolate sauce

• 100 g dark chocolate, about 55–65% cocoa
• 120 ml single cream

Your ingredients

Whipped chocolate cream

• 150 g dark chocolate, 60–65% cocoa, finely chopped
• 400 ml pasteurised whipping cream, approximately 35% fat
• 1 tsp vanilla extract

To finish

• 10 g dark chocolate, finely grated or shaved

Your ingredients

Vanilla crème anglaise

• 500 ml whole milk
• 4 large egg yolks
• 60 g caster sugar
• 1 tsp vanilla extract

Poached meringues

• 4 large egg whites, from the separated eggs
• 80 g caster sugar
• 750 ml whole milk, for poaching

Caramel drizzle

• 60 g caster sugar
• 60 ml water, divided into two 30 ml portions

Your ingredients

For the choux buns

• 125 ml water
• 50 g unsalted butter, diced
• 1 tsp caster sugar
• A small pinch of fine salt
• 75 g plain flour, sifted
• 2 medium eggs, beaten together; about 100 g without shells, added gradually as needed

For filling and sauce

• 500 ml vanilla ice cream, kept frozen
• 100 g dark chocolate, about 55–60% cocoa, finely chopped
• 100 ml single cream
• 30 ml milk

Your ingredients

For the pears

• 4 small, firm but ripe pears, about 600 g total
• 750 ml water, plus a little extra only if needed to cover the pears
• 150 g caster sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Chocolate sauce and serving

• 100 g dark chocolate, about 60–70% cocoa, finely chopped
• 100 ml double cream
• 2 tbsp of the pear-poaching liquid
• 4 scoops bought vanilla ice cream, about 240 g total

Your ingredients

For the peaches

• 4 ripe but firm peaches, about 600–700 g total
• 600 ml water
• 200 g caster sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Raspberry sauce and serving

• 250 g fresh raspberries, gently washed and drained
• 20 g icing sugar
• 1 tsp lemon juice
• 4 scoops bought vanilla ice cream, about 240 g total

Your ingredients

For the marshmallow

• 16 g powdered food gelatine, approximately 200 Bloom strength
• 80 ml cold water, for the gelatine
• About 180–200 g fresh strawberries, washed and hulled, to make exactly 100 g smooth sieved purée
• 200 g caster sugar
• 220 g clear liquid glucose syrup, not glucose powder
• 1 tsp neutral oil, for the tin and spatula

For the coating

• 30 g icing sugar
• 30 g cornflour

Your ingredients

For the vanilla marshmallow

• 16 g powdered food gelatine, approximately 200 Bloom strength
• 160 ml cold water, divided into two 80 ml portions
• 225 g caster sugar
• 235 g clear liquid glucose syrup, not glucose powder
• 1 tsp vanilla extract
• Small pinch of fine salt
• 1 tsp neutral oil, for the tin and spatula

For dusting and coating

• 20 g icing sugar
• 20 g cornflour
• 400 g plain dark chocolate suitable for tempering, about 55–65% cocoa, finely chopped