April 16, 2014

Food we love - the box came today

Food we love box "La Douce France" edition ... it is HERE 


It contained comte cheese from the Jura region, Fish soup and it's rouille (garlic herb butter) to go with it, a dried sausage with figs from Auvergne region, artisanal blueberry lemonade from the oldest lemonade maker of France and crackers.


I attacked first the sausage, so lovely and dry ...yum, cheese so creamy and although the crackers are pretty much smashed to pieces, i will enjoy them this weekend for breakfast with some home made jam, how french mais oui. The soup will be a great "don't feel like cooking tonight' dinner one of these busy weeks. It also has recipe cards using the products. I like the cocktail recipe using the lemonade topping it up with prosecco, good idea.

I found using the website to order very easy, i asked via the info email for clarification about paying online via Belgium to Holland and they answered promptly and were very helpful and kind to accommodate me by holding the delivery and send me the box upon my return from my trip. 
You can also gift this box to a friend, i am definitely picking a few boxes and sending them to my european region located friends ( sorry no shipment to USA yet), not sure if i will join their monthly subscription and getting a monthly box, still considering it. LOVE getting snail mail packages. My neighbour was kind enough to receive it, i do wish they would deliver after 6pm.





April 10, 2014

kitchen store, bakery and fishmonger - perfect antidote against boredom

it happened ... after 7 days of sleep and TV, I am ready to crawl out of bed and get back to the world - boredom is the 1st sign as is being stir crazy - so i went looking for something exciting. A fully stocked kitchen store, a sweet bakery and a fresh fishmonger obliged. 
Saint Idesbald is a little spot at the Belgian coast between De Panne and Koksijde where one of the best bakeries of the coast opens shop: Stephan Destrooper, one of the final candidates for Star Baker in Flanders. His family cookie legacy (Jules Destrooper - his gran dad) is world renowned but his strength is definitely sweet delightful classics as : boule de berlin, merveilleux, millefeuille, gateau aux riz and miserable, also try his marshmallow cakes - to die for.



Across the street Panache is a kitchen store that speaks to my inner need for order, everything neatly lined and stacked up and a mekka of Le Creuset in every colour and size - swoon.



Mare Nostrum's bi line is "Fish for Foodies", yeah that would be me. was planning to get some claims and prawns to make a nice seafood pasta but than he brought out fresh made vongele pasta ... saves me some work. Love their fish and tuna spreads. 


April 9, 2014

Restaurant Ten Bogaerde in Koksijde, Belgium : natural and seasonal cuisine


One of my favourite places is the beach and in particular i am very fond of the North Sea beaches with long wide sandy beaches to walk on for hours. I come here to chillax, get a bit of fresh air, get some distance from the bustle of the city and shut out everything so i can recharge my batteries. I am a super extravert, no mistake, but sometimes I need to flee to the beach in order to have "me" time. i spend almost all my time taking care of others, sometimes it has to be about me. 


"Ten Bogaerde" is a sanctuary,  the chef's natural cuisine with focus on seasonal fresh produce soothes we just fine. The modern monochrome interior stands juxtaposed against the ancient old abbey exterior surrounded by fields yet it instills a comfort, an ease that you don't find in many 1 Michelin star restaurants. The service is efficient, friendly, and ready to tailor your experience to perfection. the FOOD is enchantingly simple yet transcending from the divine to us mere mortals happy to consume such delights.


Mom and I choose the lunch menu of 3 dishes and opted for wine by the glass ( who still agrees to white or red wine?). LOVE the whole grey shrimp they serve as one of the amuses...

duck breast with red beet sorbet and a herb salad

green asparagus and potato mash with salmon and a sorrel sauce

cheese cake with tropical fruit


March 30, 2014

Moet's Pink Dinner in Brussels - utterly pink indeed


Art gallery, Michelin star food, Moet Rose champagne, great friends and everything PINK - yes Sandra was there...


scallop broth with kaffir leaves, green sansho and whelks - created by Lionel Rigolet

Lamb fillets with basil, crumble and gratin

blood orange sorbet, zagaglione with Moet Rose Imperial and white chocolate


March 16, 2014

easy peazy tomato soup



need: 4 large tomatoes, hand full of fresh basil, 1 cup of cut of veg like leeks, onion, celery ( i buy a grocery store cut up fresh veg mix), vegetable stock, cream, tablespoon of Ricard
go: through it all in a pot and simmer, blend, season with salt and pepper, add cream and serve