When it comes to food, Belgium is a country that knows how to do things right. From crispy fries and rich chocolate to hearty stews and sweet pastries, Belgian cuisine has something for everyone. But beyond the iconic waffles and fries, there’s a whole world of flavors and dishes waiting to be discovered. In this article, we’ll take you on a culinary journey through Belgium, exploring 20 delicious recipes that showcase the country’s rich gastronomic heritage.
From classic comfort foods like carbonnade flamande and waterzooi to sweet treats like speculoos cookies and chocolate mousse, these recipes are sure to tantalize your taste buds. And if you’re feeling adventurous, why not try making some of the more exotic dishes on our list, like Flemish beef stew or Belgian seafood croquettes?
Whether you’re a seasoned cook or just starting out in the kitchen, there’s something for everyone in this collection of Belgian recipes. So grab your apron and let’s get cooking!
Classic Belgian Waffles
Bring a taste of Belgium into your kitchen with this traditional waffle recipe, perfect for breakfast or brunch. Light, crispy, and utterly delicious, these waffles are sure to become a family favorite.
Ingredients:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 2 large eggs
– 1 cup whole milk
– 4 tablespoons unsalted butter, melted
– Flavorings of your choice (e.g. vanilla extract, cinnamon)
Instructions:
1. Preheat the waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk eggs and milk until smooth.
4. Add melted butter and flavorings (if using) to the egg mixture and stir well.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Cook waffles according to iron’s instructions, about 3-5 minutes or until golden brown.
Cooking Time: Approximately 10-12 waffles
Authentic Belgian Carbonnade Flamande
Carbonnade Flamande, a hearty and flavorful beef stew from Belgium, is a staple of Belgian cuisine. This rich and savory dish is perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound beef cubes (such as chuck or round)
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 cup beer (any pale ale or lager works well)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add beef and cook until browned, about 5 minutes. Remove from pot.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add beer, broth, tomato paste, cinnamon, allspice, salt, and pepper. Stir to combine.
4. Return beef to the pot. Bring mixture to a boil, then reduce heat to low and simmer for 2 hours or until beef is tender.
5. Stir in butter. Serve hot with crusty bread or over mashed potatoes.
Cooking Time: 2 hours
Crispy Belgian Fries with Homemade Mayo
Elevate your snack game with this classic Belgian-inspired recipe that combines the perfect balance of crispy fries and creamy homemade mayonnaise.
Ingredients:
– 2 pounds potatoes, peeled
– Vegetable oil for frying
– 1/2 cup water
– 2 tablespoons white vinegar
– 1/4 teaspoon salt
– Homemade mayo ingredients (see below)
Homemade Mayo Ingredients:
– 2 egg yolks
– 1 tablespoon lemon juice
– 1/4 teaspoon Dijon mustard
– 1/2 cup neutral-tasting oil, such as canola or grapeseed
Instructions:
1. Cut potatoes into long, thin strips (about 1/2 inch thick).
2. Soak potato strips in cold water for at least 30 minutes to remove excess starch.
3. Heat vegetable oil in a deep frying pan to 350°F.
4. Drain potato strips and fry in batches until golden brown, about 5-7 minutes per batch.
5. Remove fries from oil with slotted spoon and place on paper towels to drain excess oil.
6. For homemade mayo, whisk together egg yolks, lemon juice, and Dijon mustard until smooth.
7. Slowly pour oil into the egg yolk mixture while whisking continuously.
Cooking Time: 15-20 minutes for fries
Belgian Endive Gratin
This creamy gratin elevates the humble Belgian endive to a new level of flavor and texture. Perfect as a side dish or light lunch, it’s sure to become a family favorite.
Ingredients:
– 4-6 Belgian endives
– 1/2 cup grated Gruyère cheese
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Trim the ends of the endives and cut them in half lengthwise.
3. In a large skillet, melt the butter over medium heat. Add the endive halves and cook until tender and slightly caramelized, about 5 minutes per side.
4. In a separate bowl, whisk together the heavy cream and Gruyère cheese until smooth.
5. Arrange the cooked endives in a baking dish and pour the cream mixture evenly over them.
6. Season with salt and pepper to taste.
7. Bake for 15-20 minutes or until the top is golden brown and bubbly.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 30-35 minutes
Traditional Belgian Waterzooi
Waterzooi is a classic Belgian dish that originated in the region of Flanders. This hearty soup is made with chicken, vegetables, and a rich sauce, perfect for a comforting meal on a chilly day.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 cup mixed vegetables (carrots, peas, and corn)
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add chicken and cook until browned on all sides.
3. Add potatoes, mixed vegetables, and flour. Cook for 5 minutes, stirring constantly.
4. Gradually add chicken broth, whisking to prevent lumps.
5. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Belgian Speculoos Cookies
These traditional Belgian cookies are flavored with warm spices like cinnamon, ginger, and nutmeg, giving them a distinctive aroma and taste. Perfect for dunking in hot chocolate or enjoying on their own, these crunchy treats are a delicious addition to any cookie plate.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1 egg
– 1 tablespoon brown sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg.
4. Gradually mix in the dry ingredients until a dough forms.
5. Roll out the dough to 1/8 inch thickness. Cut into desired shapes using a cookie cutter.
6. Place on prepared baking sheet and bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Liege-Style Belgian Waffles
Experience the rich flavors of Belgium with this traditional recipe for Liege-Style Belgian Waffles, characterized by their dense, yeast-risen batter and caramelized sugar crust.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/2 cup warm milk (around 105°F)
– 2 large eggs
– 4 tablespoons unsalted butter, melted
Instructions:
1. In a large mixing bowl, combine flour, sugar, and yeast.
2. Gradually add the warm milk, whisking until smooth.
3. Beat in eggs and melted butter.
4. Cover the mixture with plastic wrap and let it rise in a warm place for 2 hours or until doubled in size.
5. Preheat your waffle iron according to manufacturer’s instructions.
6. Ladle about 1/4 cup of batter onto the center of the waffle iron, spreading it evenly to the edges.
7. Cook for 3-5 minutes or until the waffles are golden brown and crispy.
Cooking Time: 10-12 minutes
Belgian Chocolate Mousse
Elevate your dessert game with this rich and creamy Belgian Chocolate Mousse, featuring high-quality dark chocolate and a touch of whipped cream.
Ingredients:
– 8 oz (225g) good-quality dark chocolate chips (at least 70% cocoa)
– 1 cup (240ml) heavy whipping cream
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
2. In a separate bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.
3. Add the granulated sugar and vanilla extract to the whipped cream, whisking until combined.
4. Fold the melted chocolate into the whipped cream mixture until fully incorporated.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None required!
Flemish Beef Stew
This hearty Flemish beef stew is a traditional Belgian dish that’s perfect for a cold winter’s night. With tender chunks of beef, flavorful vegetables, and a rich broth, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound beef chuck or brisket, cut into 2-inch pieces
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 1 large onion, chopped
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 5 minutes. Remove from pot.
2. Add more oil if necessary, then sauté carrots, celery, and onion until tender, about 10 minutes.
3. Add garlic, broth, wine (if using), tomato paste, and thyme. Stir to combine.
4. Return the beef to the pot, cover, and simmer for 1 1/2 hours or until the meat is tender.
5. Season with salt and pepper to taste. Serve hot over mashed potatoes or egg noodles.
Cooking Time: 1 hour 30 minutes
Belgian Sugar Waffles
Warm up your morning with a classic Belgian treat – crispy on the outside, fluffy on the inside, and drizzled with sweet sugar syrup. This recipe yields 4-6 waffles, perfect for breakfast or brunch.
Ingredients:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 2 large eggs
– 1 cup whole milk
– 2 tablespoons unsalted butter, melted
– Confectioner’s sugar, for dusting (optional)
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
3. In a large bowl, whisk together eggs, milk, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
5. Pour approximately 1/4 cup of batter onto the center of the waffle iron.
6. Cook for 3-5 minutes or until the waffles are golden brown.
7. Repeat with remaining batter, dusting with confectioner’s sugar if desired.
Cooking Time: 15-20 minutes
Belgian Rabbit in Prune Sauce
This traditional Belgian dish is a delightful combination of tender rabbit meat and sweet prune sauce, perfect for a special occasion or a cozy dinner at home. This recipe yields a rich and flavorful meal that’s sure to impress.
Ingredients:
– 1 rabbit leg (about 1 pound), boned and cut into 2-inch pieces
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 1 cup prunes, pitted and chopped
– 1 cup chicken broth
– 1 tablespoon red wine vinegar
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together flour, paprika, salt, and pepper.
3. Dip rabbit pieces into the flour mixture, shaking off excess.
4. Melt butter in a large skillet over medium-high heat. Brown rabbit pieces, about 5 minutes per side.
5. Transfer rabbit to a baking dish and bake for 20-25 minutes or until cooked through.
6. Meanwhile, combine prunes, chicken broth, and red wine vinegar in a saucepan. Bring to a simmer over medium heat.
7. Serve rabbit with prune sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: Approximately 45-50 minutes
Belgian Stoemp with Sausage
Enjoy the hearty and comforting combination of Belgian stoemp, a creamy mashed potato and kale dish, paired with juicy sausage. This traditional Belgian recipe is perfect for a cozy dinner or brunch.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cups curly kale, stems removed and chopped
– 1 large onion, chopped
– 2 tablespoons butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 pound sausage (such as Belgian sausage or knockwurst), sliced
– 1 cup chicken broth
Instructions:
1. Boil the potatoes until tender, about 15-20 minutes. Drain and mash with butter, salt, and pepper.
2. In a large skillet, sauté the chopped onion and kale in butter until the onion is translucent and the kale is wilted.
3. Add the sliced sausage to the skillet and cook until browned, about 5-7 minutes.
4. Stir the chicken broth into the skillet with the sausage and onions.
5. Combine the mashed potatoes with the sausage and kale mixture. Serve hot.
Cooking Time: About 30-40 minutes
Belgian Apple Tart
This classic Belgian dessert combines the sweetness of caramelized apples with a crumbly pastry crust and a hint of cinnamon, making it a perfect treat for any occasion.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2-3 Granny Smith apples, peeled and sliced
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter
– 1 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a large skillet, melt butter over medium heat. Add sliced apples and cook until caramelized, stirring occasionally (about 10-12 minutes).
4. Sprinkle granulated sugar and cinnamon evenly over the apple mixture.
5. Arrange the cooked apple mixture on one half of the pastry, leaving a 1/2 inch border around the edges.
6. Fold the other half of the pastry over the apples to form a triangle or a square shape. Press edges to seal.
7. Brush with egg wash (beaten egg mixed with 1 tablespoon water) and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Belgian Witloof Salad
This classic Belgian salad is a delightful combination of sweet and savory flavors, featuring endive and chicory as the main attraction. Perfect for a light lunch or dinner, this refreshing salad is sure to please.
Ingredients:
– 2 heads of witloof (Belgian endive)
– 1/4 cup of crumbled goat cheese
– 1/4 cup of chopped fresh parsley
– 1/4 cup of chopped fresh chives
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of honey
– Salt and pepper to taste
Instructions:
1. Cut the witloof into wedges.
2. In a small bowl, whisk together the apple cider vinegar and honey until well combined.
3. Arrange the witloof wedges on a plate or platter.
4. Top each wedge with crumbled goat cheese, chopped parsley, and chives.
5. Drizzle the vinegar-honey mixture over the salad.
6. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Belgian Meatballs in Cherry Beer Sauce
Savor the rich flavors of Belgium with these tender meatballs smothered in a tangy cherry beer sauce, perfect for snacking or serving as an appetizer.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1 cup cherry beer (such as Kriek or Cherry Lambic)
– 1 onion, finely chopped
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix well with hands until just combined.
3. Form into small meatballs (about 1 1/2 inches or 4 cm in diameter). Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. In a large saucepan, combine cherry beer and chopped onion. Bring to a simmer over medium heat.
6. Add garlic and meatballs to the saucepan. Simmer for an additional 5-7 minutes, stirring occasionally.
Cooking Time: 30-40 minutes
Belgian Seafood Croquettes
These crispy Belgian-style croquettes are filled with a flavorful mixture of seafood, perfect for a quick and easy appetizer or snack. Serve them warm with your favorite dipping sauce.
Ingredients:
– 1 cup mixed seafood (shrimp, cod, and scallops)
– 1/2 cup all-purpose flour
– 1/4 cup butter, melted
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a medium bowl, combine seafood mixture, flour, melted butter, egg, lemon juice, salt, and pepper. Mix well.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the seafood mixture into the oil, about the size of a golf ball.
5. Fry croquettes for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain on paper towels and serve warm.
Cooking Time: Approximately 10-12 minutes
Belgian Leek and Potato Soup
This creamy and comforting soup is a classic Belgian dish that’s perfect for a chilly evening. Made with caramelized leeks, tender potatoes, and a hint of nutmeg, it’s sure to become a family favorite.
Ingredients:
– 4 large leeks, white and light green parts only
– 2 tablespoons butter
– 1 onion, chopped
– 3-4 medium-sized potatoes, peeled and diced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon ground nutmeg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Butter the leeks and roast them in a baking dish for 30-40 minutes, or until tender and caramelized.
3. In a large pot, sauté the chopped onion and roasted leeks in butter until softened.
4. Add the diced potatoes, chicken broth, nutmeg, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
6. Stir in the heavy cream or half-and-half.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Belgian Pears in Syrup
Savor the sweet and tangy flavors of Belgian pears, poached to perfection in a rich and flavorful syrup. This traditional dessert is perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 4-6 ripe pears (such as Bartlett or Anjou)
– 1 cup granulated sugar
– 1 cup water
– 1/2 cup honey
– 1/4 cup orange juice
– 1/4 teaspoon ground cinnamon
Instructions:
1. Peel, core, and halve the pears.
2. In a large saucepan, combine sugar, water, honey, orange juice, and cinnamon. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add the pear halves to the syrup and poach for 15-20 minutes or until they are tender and easily pierced with a fork.
4. Remove pears from the syrup and let cool slightly before serving.
Cooking Time: 25-30 minutes
Belgian Chicory and Ham Rolls
Experience the rich flavors of Belgium with these savory rolls filled with cured ham and earthy chicory. Perfect as a snack or appetizer, they’re sure to please.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup diced cooked ham
– 1/4 cup chopped Belgian chicory (such as endive or witloof)
– 1 tablespoon butter, melted
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Mix ham and chicory in a small bowl. Spoon the mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
4. Fold the other half of the pastry over the filling, pressing edges to seal. Brush with melted butter.
5. Place rolls on prepared baking sheet, leaving about 1 inch of space between each roll.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Belgian Dark Chocolate Truffles
Belgian Dark Chocolate Truffles Recipe
Rich, velvety truffles infused with the deep flavor of Belgian dark chocolate and a hint of creamy milk.
Ingredients:
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 1 cup (200g) Belgian dark chocolate chips (at least 70% cocoa)
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium saucepan, combine the heavy cream, butter, and vanilla extract. Heat over low heat, stirring occasionally, until the butter has melted and the mixture is smooth.
2. Remove from heat and let cool slightly.
3. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
4. Fold the cooled cream mixture into the melted chocolate until well combined.
5. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
6. Use a melon baller or spoon to scoop out small portions of the truffle mixture. Roll each portion between your hands to shape into balls.
7. Dust with confectioners’ sugar and serve.
Cooking Time: 10 minutes
Prep Time: 20 minutes
Total Time: 30 minutes
Summary
Discover the flavors of Belgium with these 20 mouth-watering recipes! From classic waffles and carbonnade flamande to crispy fries, homemade mayo, and decadent chocolate mousse, there’s something for every taste bud. Indulge in traditional dishes like waterzooi, sugar waffles, and rabbit in prune sauce, or try innovative twists on old favorites with speculoos cookies, liege-style waffles, and chicory and ham rolls. Whether you’re a foodie, a Belgian enthusiast, or just looking for new recipe ideas, this collection of 20 delicious Belgian recipes is sure to delight.
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