Category:Belgian recipes
In this category you will find recipes which have their roots in Belgium.
About Belgian recipes
Belgium is the nation of Gourmands rather than Gourmets which translates into big cuisine rather than fine cuisine. In reality this means that along with big portions, you get pretty good quality and a kind of unpretentiousness. The word Gourmandise originally meant gluttony, but like in France it has taken over the above meaning. It is often said Belgium serves food with the quantity of Germany and the quality of France. Typical dishes include:
Mosselen-friet/moules frites: mussels and chips.
Konijn in geuze/lapin à la gueuze: rabbit in geuze, which is a spontaneously fermented, sour beer from the area around Brussels.
Stoemp: potato mashed with other vegetables, often served with sausages.
Salade Liégeoise: a salad with green beans, pieces of bacon, onions and vinegar, associated with Liège.
Vlaamse stoofkarbonaden: a Flemish beef stew, similar to the French Beef Bourguignon, but made with beer instead of red wine.
Waterzooi: (lit. 'boiled water') a rich stew/soup of chicken (or sometimes fish), vegetables, cream and eggs, associated with Ghent.
Paling in 't groen/anguilles au vert: Eel in a green sauce of mixed herbs.
Gegratineerd witloof / Chicons au gratin: a gratin of chicory in béchamel sauce with cheese.
Slices of rustic bread and an uncovered spread, often pâté or soft cheese, served on a board and eaten with knife and fork. A typical variety is a slice of bread with quark and sliced radishes, often accompanied with a glass of geuze.
Pensen/Boudins: a type of sausage, often eaten with potatoes and apple sauce.
The Ardennes is notable for Charcuterie, or cold meat products, particularly paté, which may be made of game such as wild boar.
Waffles, sometimes eaten as a street snack.
Chocolate, particularly pralines (filled chocolates).
AOP/BOB ingredients
AOP stands for ‘Appellation d'Origine Protégée’ and BOB stands for 'Beschermde Oorsprongsbenaming' which in the UK we know as 'Protected Designation of Origin' (PDO). Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how". The following Belgian ingredients are those which are registered as AOP/BOB.
| Country | Name | Product | Type |
|---|---|---|---|
| Belgium | Beurre d'Ardenne | Butter | PDO |
| Belgium | Fromage de Herve | Cheese | PDO |
| Belgium | Vlaams - Brabantse Tafeldruif (Brabant table grapes) | Grape | PDO |
IGP and BGA ingredients
IGP stands for 'Indication Géographique Protégée' and BGA stands for ‘Beschermde Geografische Aanduiding’ which in the UK we know as 'Protected Geographical Indication' (PGI). Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs closely linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area." The following Belgian ingredients are those which are registered as IGP/BGA.
| Country | Name | Product | Type |
|---|---|---|---|
| Belgium | Brussels grondwitloof | Chicory | PGI |
| Belgium | Geraardsbergse Mattentaart | Cheese tart | PGI |
| Belgium | Jambon d'Ardenne | Ham | PGI |
| Belgium | Liers vlaaike | Cake | PGI |
| Belgium | Pâté gaumais | Pork pie | PGI |
| Belgium | Plate de Florenville | Potato | PGI |
| Belgium | Poperingse Hoppescheuten | Hop shoots | PGI |
| Belgium | Potjesvlees uit de Westhoek | Potted meat | PGI |
| Belgium | Saucisson d’Ardenne / Collier d’Ardenne / Pipe d’Ardenne | Sausage | PGI |
We also have a wealth of information on Belgian cheeses.
BELGIAN RECIPES
Pages in category ‘Belgian recipes’
The following 18 pages are in this category, out of 18 total.