Belgium

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HELLO, AND WELCOME TO MY SITE I HOPE YOU ENJOY THE RECIPES THAT I HAVE SOURCED AND RESEARCHED. BELOW YOU CAN MAKE A COMMENT AND I WILL GET BACK TO YOU OR JOIN THE MAILING LIST. By adding your email address you will automatically be added to my members list which I will use only to send you regular updates. YOU CAN ALSO FOLLOW ME ON FACEBOOK, PINTEREST HAVE FUN COOKING AND I LOOK FORWARD TO HEARING FROM YOU. CELIA

Please get in touch, always happy to hear your thoughts, successes (and I am sure not often your failures) looking forward to hearing from you soon. Celia

BAILEYS AND BELGIUM CHOCOLATE CHEESECAKE

The combined creaminess of the famous liqueur from Ireland with the creaminess of Belgian chocolate, is your mouth watering already....

Chocolate waffles

for this recipe you will need a waffle iron... Prep 5 m Cook 10 m Ready In 15 m Ingredients 1 1/2 cups all-purpose flour 3...

Port and Stilton truffles

Port and Stilton truffles This Port and Stilton truffles recipe from Paul A Young, perfectly balances the two strong flavours in a rich...

Rich Belgian Drinking Chocolate

Ingredients 2 oz chopped dark chocolate 1 oz chopped milk chocolate 1/8 t cinnamon 2 tsp brown sugar (optional – for those who need it...

BELGIAN CHOCOLATE TRUFFLES

Belgian chocolate truffles (or my version of them) The perfect chocolates for sharing and when presented in a homely decorative box, they...

Belgian Chocolate Truffle Cake

Are you getting the feeling that its chocolate week. Its not a daunting to make as it looks. BELGIAN CHOCOLATE TRUFFLE CAKE 1 Candied...

BELGIAN CHOCOLATE MOUSSE

Yummy lets start the week as we mean to go on. Ingredients 4 people 125g dark chocolate drops 25ml cream 2 egg yolks ...

Did you enjoy our quick trip to France

Before we dash off to Belgium, you will find a little bit more about France by clicking here So now we are on our way to Belgium (recipe...

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COOKING TIPS

You do not have to be stressed at Christmas if the idea of cooking for family and friends is just all to much you can buy everything you need at most supermarkets, just pop in the oven no preparation sit back and enjoy a glass of champagne (you can either ban all from your kitchen so they think your amazing, or tell them that it all comes from whichever store you choose so you could spend more time with them. NO SHAME IN THAT.

Whole herbs and spices last longer than crushed or ground versions

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Test freshness of herbs by moving some around in your hand and sniffing to see if spice gives off flavorful aroma

Generally speaking 1 cup fresh herbs = 1/3 cup dried as the dried spices have more intense flavor

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Decorating your cake

use gingerbread Christmas trees, a house and hearts (you’ll need about 15 hearts for the outside). To decorate, mix 300g fondant icing sugar with enough water to make a thick icing, transfer to a piping bag fitted with a fine nozzle. Decorate however you like, then leave to dry. Place the trees and house on top of the cake and push the hearts into the icing.

Only one tin?

If you have just 1 x 20cm cake tin, you can easily divide the cake mixture into three and bake the sponges in batches. Work in metric measurements as they are easier to scale down for this recipe, and write the new measurements out before you start, so you don’t get mixed up halfway through.

A little bit about me ..Celia Loves Wine , Fast Cars and Travel and Any Thing New.

Rock Music and Jazz, the Classics and Bocelli, In love with Commissario Montalbano - alias Luca Zingaretti (more about him later)

Needles and Threads ,

A Challenge, Dancing in the Rain, A Cool Glass of Beer, All Thing Shiny & Sparkly , Mad Hats and Mad Shoes