First things first: wishing you all a happy, healthy, joyful New Year! A year filled with joy and hope, a year plenty of dreams and projects, new horizons to discover, old and new friendships to cherish…let’s raise our glass to that!
Speaking of raising glasses, at Antwerp city brewery ‘De Koninck’ they take that quite literally!
You can discover the history of this working and iconic Antwerp Brewery through an interactive and unique tour. Without spoiling to much of the fun in case you have a visit planned soon, expect to be immersed into the world of hops and malt, make a fun delivery drive through Antwerp’s city center and get some first hand juicy stories from the brewery owners…oh and there’s plenty of beers to taste too of course!
Apart from the beer the brewery site houses some great food concepts, stores, restaurants and bars that make any foodie drool: from recently Michelin-rewarded ‘The Butcher’s Son’ to Cheesemonger-shop by Van Tricht, Jitsk chocolatier and many more fun projects and concepts.
‘Tastemakers’ and the brewery teamed up and an urban beekeeper takes care of the beehives installed in a beertank on the parking lot… that’s around 160000 very ‘beezy’ workers producing some runny yummy honey!
You don’t always need a large list of ingredients to make a savoury dinner or lunch, or sometimes you’re just in a hurry and don’t want to spend hours in the kitchen or you know that feeling that after an exhausting day your stomach and soul are just craving for some comfort food? Well, this dish ticks all the above boxes, how great is that! And no worries, though the list may seem long, most of the items are already in your kitchen pantry!
This is what you need:
(will feed about 4-6 persons depending if you add some sides or not)
1 chopped onion
2 tins of tuna (natural brine)
1 small tin of anchovies, chopped
3 large eggs
2 teaspoons of paprika powder
A few drops of Worcestershire sauce
3-4 grated cloves of garlic
Salt and pepper
About 8-10 tbs of breadcrumbs
Ciabatta divided in smaller pieces or 8 small bread rolls
Some slices of mature cheese or whatever you prefer, I use cheddar
This is what you do:
Glaze the chopped onions in some olive oil and set aside. Meanwhile open your tuna tins, remove the excess liquid and transfer the tuna flakes to a large bowl. Add the eggs, the chopped anchovies, the paprika powder, the Worcestershire sauce and the onions. Flavour with the garlic, salt and pepper.
At this stage, you can either proceed of put aside in the fridge to use later in the day or in the evening when you get home from work. If you proceed, or after removal from the fridge, check the density and start adding the bread crumbs to absorb any leftover liquid. Make sure everything is mixed thoroughly and the mixture is moist however not wet.
Take your bread rolls or chopped up ciabatta and slice horizontally in half, brush them with some olive oil and grill in the oven. Take them out, start filling them up with the tuna mixture and end with a nice slice of cheese on top.
In the oven this goes, for about 15’ at a temperature of 200°C
There’s a whole lot of fish in the sea, but you’re one hot tuna!
You can serve this with a yummy green salad or just eat them as such…oh, and I know you can’t wait to take that first bite, but remember the quote and beware not to burn the palate…hot, hot, hot, let them cool off for just a few seconds!
Any leftover cranberries after the festive season? Always fun to sugar-coat them…
Make a syrup of sugar and water, turn off the heat, add the berries and let them soak at least a couple of hours or overnight. Point is to reduce the extreme sourness of the cranberries.
Then drain using a colander and make sure to keep the liquid as you can still use that when making cocktails!
Dry the berries lightly with a paper towel, they shouldn’t be completely dry, otherwise the sugar won’t stick.
Time for the fun part! Pour some sugar in a bowl, add some berries and toss them around until coated. Do not add too many berries at once, it will make the sugar clump and that’s not what you want at this point.
Leave them to dry on a rack or plate and that’s it!
I used mine decorating a chocolate mousse and added some in my morning oatmeal bowl.
No worries, I haven’t disappeared from the blogger’s great universe, just needed some mind and mainly body recovery time…when I know my mind is on food again and thinking of Christmas preparation and deco I know I’m on the mend…well at least for now, as that’s the curse of chronic pains, but hey, we’re in the up, so staying cheerful today!
A usual dinner conversation at our home always includes the options for the menu the next day…earlier this week this recipe came up. It had been ages since I made it, albeit in a slightly different version, so on general family members request, here we go!
This is what you need:
chicken breasts filets (1 normal sized per person should do)
a few slices other cheese like old Gouda or you can use Parmesan too
bacon to wrap it up
salt and pepper
This is what you do:
Preheat your oven at 200°C and oil your baking dish
butterfly the chicken breasts and spread them with seed mustard
layer with mozzarella cheese, season with pepper, and another layer with cheese of your choice
close the filets and wrap them with bacon
give them another seasoning with (a little salt) and pepper
finish in the oven for about 30-40′ depending on thickness of the filets
I serve them with grilled green asparagus and cherry tomatoes.
Some cheese will run out, that’s the yummy part, if you don’t like that, stick with the harder cheeses or use thinly sliced mozzarella.
Make some hours in advance and put in the oven when your guests arrive, easy! This dish leaves you several opportunities to mix and max and play with the stuffing:
use pesto, mozzarella and sun-dried tomatoes
drop the cheese stuffing, use lots of herbs and pesto or sun-dried tomatoes and cover the filled filets in egg and panko before putting in the oven and you’ll have a yummy tasty crunch
replace the bacon with Parma ham
add herbs like sage or basil or other flavour makers of your choice