How To make Belgian Spice Crisps
6 tb Butter
2 tb Sugar
1/4 c Dark corn syrup
1 ts Lemon rind; grated
1 tb Lemon juice
1 ts Rum
1/4 ts Ginger
1/4 ts Nutmeg
1/4 ts Ground cloves
1/4 ts Cinnamon
2 c Flour
Cream the butter and sugar together until light and fluffy. Add the corn syrup, lemon rind and juice, rum, and spices and beat well. Gradually stir in the flour until the dough forms a ball. (The dough can be prepared in a food processor, using the same procedure.) If the flour has been packed closely in the measuring cup, you may find that the dough tends not to cohere into a ball. The addition of a teaspoon of two of water will correct the proportions. Divide the dough in two and pat each piece into a rectangular shape. Wrap and chill for 1 or 2 hours in the refrigerator or place in the freezer for 15 minutes. Preheat oven to 350. Measure out a large piece of aluminum foil that will fit a cookie sheet. Turn its shiny side down, place one of the rectangles of dough on it, and rap it a few times with a rolling pin to soften the chilled dough a little. Cover with a piece of wax paper the same length as the foil and fasten the two sheets together with several straight pins. Roll the dough between the foil and the wax paper as thin as you can. The thinner the better and crisper. Do not attempt to work too fast, but press down heavily on the rolling pin. The rolled-out dough should almost reach the edges of the wax paper. Lift the dough with with foil and wax paper onto the cookie sheet, foil side down. Remove the straight pins and carefully pull off the wax paper. Cut the dough into any shape you desire
squares, rectangles, diamonds, triangles:
but leave in place after cutting. Make certain you cut through the dough; this will prevent excess breakage later. Place in the oven for about 10 minutes, or until the cookies are lightly browned. The ultrathin dough at the edges of the pan will brown faster than the rest. Repeat with the other half of the dough. Store in an airtight container. These crisps are not only extremely good, but very fragile as well. Avoid excessive handling. (Note: The second portion of dough can be frozen for future use.{ {23 calories per cookie} -----
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pork cheeks with Belgian Rodenbach beer and perfect Belgian chips - fried in beef dripping
Pork cheeks with Belgian Rodenbach beer is a delicious heart warming dish. Pork cheeks are underrated which is a shame as they are super delicious. The rich Rodenbach beer gravy is packed with umami flavours and a perfect sweet/salty balance. Served with perfect Belgian chips/fries/frietjes and Brussels sprouts
Enjoy
Igor
facebook.com/cannotstopcookingandbaking
Pork cheeks with Belgian Rodenbach beer
recipe for 4 people
- 8 pork cheek muscles
- 4 x 330ml Rodenbach beer. A Belgian red sour beer or a similar dark beer
- 2 large onions
- beef stock cube
- thyme, rosemary, oregano, bayleaves
- 4 cloves garlic
- 1 tbp mustard
- 1 tbsp dark soy sauce
- Worchester sauce
- 1 tbsp molasses or black treacle
- 2 tbsp maple syrup
- Chinese five spice
- butter
- oil
- salt & pepper
- 2 large flowery (starchy) potatoes
- beef dripping
- brussels sprouts
- 1 tbsp honey
Method
- Season the pork cheek muscles with pepper and salt and sear in a hot casserole with a large knob of butter and a dash of vegetable oil
- Take the pork out of the casserole and fry the chopped onion dark brown in the same fat.
- Add the thyme, oregano, rosemary, garlic and a pinch of Chinese five spice
- Add the mustard, the treacle or molasses and the maple syrup
- Add the pork cheeks and cover with the beer
- Simmer for 90mins or until soft and tender
- Braise the Brussels sprout casserole with a large knob off butter on a very low heat with a lid on until tender and caramelized.
- Add a tbsp of honey and toss the sprouts until coated.
- Take out the pork cheeks and strain the sauce
- Add a tbsp of dark soy sauce, a few dashes of Worchester sauce and reduce the sauce until thick and has a syrupy consistency
- Check the sauce for seasoning. Careful not to add more salt but maybe some more black pepper.
- Serve with beef dripping double fried chips
Belgian Spice / Speculoos Cookies ????
#avianmariner #cookies #baking
Whether Belgian, Speculoos or from the Netherlands as, Speculaas - these are spectacular cookies!
Traditionally made as a winter, (Christmas-time) treat - they are also served at Weddings and Fairs.
The Flavour? Think of Windmill Cookies! (Even a bit like a ginger snap)
The Iconic Fish & Chips: Fried To Perfection | Food Secrets Ep. 19
You fancy Fish & Chips? You're not alone. The iconic duo is one of England's favourites. But to perfect the dish, you need to know the secrets of how to make Fish & Chips. Fear not. We go you covered.
#fishandchips #britishfood #tasteofengland #foodsecrets
Report: Dina Osinski
Camera: Brian Masters
Edit: Frederik Willmann
Supervising Editor: Ruben Kalus
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Fudgy And Chewy CHOCOLATE CRINKLES
How to make the classic chocolate crinkles.
This recipe yields 12 big crinkles or 24 small crinkles.
Here's what you'll need:
3/4 cup unsweetened cocoa powder (60g) (I use Hershey's pure cocoa powder and it measures 20g per 1/4 cup)
1/2 cup brown sugar (95g)
1/2 cup white sugar (95g)
1/4 cup oil (50g)
2 large eggs
1 teaspoon vanilla
1 cup all purpose flour (120g)
1 teaspoon baking powder (5g)
1/2 teaspoon salt (3g)
1/2 cup icing sugar (60 grams)
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Food for the soul:
Psalm 30:5 For His anger lasts only a moment, but His favor lasts a lifetime; weeping may stay for the night, but rejoicing comes in the morning.
TO GOD BE THE GLORY!
#ChocolateCrinkles
How to Make Fresh Cut Fries
This step-by-step tutorial will allow you to make the perfect hand cut french fries using fresh potatoes. Specifically it will help those owners and operators of restaurants that are looking to provide their customers consistent and quality fresh cut french fries.