Starter
Be inspired by our selection of starters, from light appetisers to gourmet first courses.
Tarte al djote de Nivelles: the traditional Belgian recipe
The tarte al djote is one of the great specialties of Nivelles, Belgium. Behind its Walloon name is a rustic, generous and very fragrant savory tart, prepared with yeast dough, Nivelles dumplings, chard leaves, parsley, onion, eggs and lots of salted butter. Serve it hot, ideally with a knob of salted butter that melts on…
Tuna peaches: the Belgian retro recipe ready in 5 minutes
Tuna peaches are one of the most confusing and cult Belgian recipes: half peaches in syrup, a tuna garnish, mayonnaise, a little lemon, parsley… and five minutes of preparation. On paper, the association seems unlikely. On the plate, however, it tells the story of a whole era of family cooking, practical, sweet and savory and…
Andean pastelitos: fried pastries from the Venezuelan Andes
Andean pastelitos are small Venezuelan fried pastries typical of the Andean region of the country. Their thin, crispy dough contains a generous filling of beef, rice, hard-boiled eggs, peppers, tomato, coriander and achiote, also known as annatto or onoto. Very popular in western Venezuela, especially in the states of Mérida, Táchira and Trujillo, Andean pastelitos…
Batenjan el raheb: Lebanese grilled eggplant salad
Legend has it that it was a dish that was prepared by monks living in the Lebanese mountains,
Mofo sakay (anana): the recipe for Malagasy fritters with chili pepper
Mofo sakay are small Malagasy fritters with chili, crispy on the edges, soft in the center and flavored with turmeric. In Madagascar, they are one of those street-foods that are eaten hot, often as a snack, as an aperitif or to accompany a simple meal. The word “Mofo ” refers to bread or cake in…