… which really means that we can’t find anything and eat out/ have take away almost every day. All horrible IF there wasn’t so much physical work involved getting everything assembled, cleaned, moved etc …

But soon, it will be all back to normal and we’ll get the chance to try out our brand new, sparkly kitchen. Hope you haven’t given up on us.

In the meantime, the clear out! For whoever is interested, and lives in Brussels (Belgium) and up for it we give away tons of food and wine magazines: Olive, Delicious, Elle a table, Cuisine et Vin, Decanter, Elle Eten etc. Ranging from 2006 to present. First come, first served. Oh and the magazines have to go by Thursday this week (5/11).

A bientot,

Andreea.

Right. You might have noticed September came. And went. I am pretty sure the same will be valid for October too.

We are moving into our new apartment at the end of the month so everything is as chaotic as could be. Although in all fairness we should not complain. Really! We even managed a short trip to Greece. So all good. All good.

How are you keeping up?

Just because we are busy with builders, plumbers and electricians doesn’t mean we don’t follow what is going on the food world, drooling over new recipes and even occasional trying some out.

It’s just that we don’t have so much time to cook, prep, take photos, and then eat. We usually just cook and eat. Which, I assume, everyone outside the food blogging world is pretty much doing every day.

Here are some new discoveries we made:

The Cookie Shop – I absolutely love the sound of the apple cake. And the blondie? Oh my.

The Cooking Photographer – the puff pastry plum tart? Delicious.

Bucatar Maniac – gotta read Romanian for that one, but some great photos.

Au fil de mes reves d’amour – great recipes, bringing Italy and France together.

J’S Kitchen- a lot of soft, fluffy, tasty bread. Although, in all fairness, we have not made bread in ages! I miss that …

Local Lemons – recipe after recipe of yum!

… now, any other food blogs we should look into?

Andreea xxx

In the meantime … the chocolate bananas made it onto Channel 4.

Eventually, our future kitchen…

A while ago Sid was asking if this is becoming a ‘one post a month’ kind of blog. I wish! It seems it is slowly becoming a ‘no post per month’ blog.

Why is that? Not because I suddenly lost my appetite. Nor is it because of a sudden loss of interest in (food) photography. It is more a case of real life becoming busier and well … more real … than ever before. Which means we get to eat to live, rather than live to eat. We get to eat out a lot more often than before. And the rest is taken up with: Contractors. Designers. Plumbers. Electricians. You name it.

Yes, we bought an apartment! Together! It’s gorgeous. But it’s also completely empty – imagine a lot of walls and nothing in between, above, on the ground. Multiply that by a lot of sq.m. and you have our very own Brussels apartment.

In between I am sure we’ll get to post here and there. And then there is some more news on the way. And maybe a review or the other. In the meantime though, please don’t give up on Glorious Food and Wine! Thanks

Andreea & Mark, the part-time builders.

This post is like zillions of months late. I meant to write about this restaurant just after we went for the first time. No such luck. In the meantime we have eaten there several time and it would be selfish to keep this discovery just for ourselves.  So, here it is, almost a year later, our humble take on Brasserie Le Macon and its food.

The story so far
There is something slightly out of place when it comes to Brasserie Le Macon. Uccle is not exactly your hip and trendy commune. Restaurants in this commune tend to go for the classic, the traditional look. Where grandparents, parents and children have been going for generations and will continue to do so for generations to come. Places where neither the décor nor the food have changed since the 1960s. Which, in itself, if you are a traditionalist, is a great comfort.

First impressions
Then, every so often, a new restaurant opens in Uccle. Like Brasserie Le Macon. A modern combination of black, lime green and aluminum. Huge lampshades hanging low over the slick black tables. A padded lime green wall in the back. Modern art on the walls.

You have no idea how refreshing it was to see Brasserie Le Macon open in Uccle! 

The food
The menu perfectly reflects the brasserie style. Classics such as steak frites,  or croquettes are on offer together with a delicious sounding section ‘la cuisine de Mamy’  – my grandmothers dishes. Which only lists pure Belgian dishes such as vol au vent, waterzooi, stoemp etc.

All come at very decent  prices  with starters between 10euro-15euro, mains from  9euro-20euro and desserts from 5euro-7euro. I opted for the boulette a la Liegeoise with frites, Mark went for the more adventurous sounding rognons de veau jus Duvel (veal kidney in Duvel sauce).

Only minutes after our waiter took our order, the table next to us got their starters – which made me regret we didn’t order any: a gorgeous looking mozzarella-tomato salad and plump, crunchy coquettes. Next time.

Two Belgian beers later, and our food arrived. Frites in a cone (hmm… I wonder where have we seen that presentation before?), meat in little pots on the side. Delicious! Simple, but with all the flavors in the right place. Perfectly crunchy frites. Belgian comfort food at its best.

We paid 35euros for 2 beers and 2 mains.

Service with a smile
Going in, the restaurant was packed.  With so many tables booked we were not sure if reservations would have been a safer option. A very helpful maitre d’ however took care of us and found us a little table, for two. In no time we were seated, coats taken off and menus in hand. Efficient, yet very pleasant. Even a French joke was thrown in, which of course we didn’t get …

The verdict
Go again? We already did. When family came over for New Year, we went there for a comforting, rich dinner on a cold January night. And again just the two of us, for am id week dinner. And I can’t wait to go again.

Seriously, give it a try! And let us know what you think. 

Brasserie Le Macon: Rue Vanderkindere 354, 1180 Brussels, Tel: 02/346 46 52

This is what I had for breakfast. On Sunday.

• coffee with milk
• freshly squeezed orange juice
• a pain au chocolat
• a croissant aux noix de pecan (pecan nuts)

I bet you thought we went missing again! Not far off – but still here. Just about.

I somehow believe, not actually make that ‘I am sure’ blogging will be on the difficult side this year. We have so many personal projects (maybe too many?) which will take up our time that we will find it hard to take time off to breathe. On the professional side, well, it’s as busy as it can get. But in between, one got to eat, no?

I am still amazed we find the time to cook at all. However, cooking is one of the time luxuries we are not ready to give up just yet. True, most of the time we aim for food that takes less than half an hour to cook. And we have indulged in one-pot dishes, eating half, freezing half. Which automatically saves us another day/ evening for the aforementioned projects.

More about that one day soon.

For now, enough with the moaning. Back to what this blog is all about: food. Polenta chips/fries.

Living in Belgium we are not exactly fries-adventurous. We already have the best fries available at practically every corner. Moreover, Mark perfected the fries at home art as well.

Here and there we come across other types of ‘fries’ which intrigue us. In Brazil, we tires the manioc fries and fell in love with. And recently, in a local restaurant we tried polenta fries. Yes, polenta. Crunchy, yet soft in the middle. The slight saltiness and consistency of your traditional fries, but the crumble and flavor of polenta. Something we had to give a try at home.

Not as straightforward as the potato fries, these polenta fries took some time to get right. In the end though we achieved what you see. Perfect, golden, crunchy polenta fires.

The how-to. I will leave it up to you to cook the polenta according to the package instructions. I usually boil some water, then measure 1 cup polenta to 2 cups of water and mix till I get the consistency of a runny dough (does this make sense?). If necessary, add some more boiling water. For polenta fries you will ideally have a fairly runny polenta mix – but not too.

Once cooked, pour the mixture into a square baking tin. Make sure the polenta is evened out, and leave it to cool. Then cover with cling film and leave in the fridge overnight. The next day the polenta will be set and quite hard, so easy to cut into fries / strips. Heat your oil or fryer, and then add the polenta fries one by one till they reach a golden color. You’ll realize when get all crispy on the outside that they are ready. Then serve – and enjoy fries/chips otherwise.

So, what do you think?

More polenta recipes: Creamy Polenta and Mushrooms or Grilled Chicken with Polenta.

Right. Where do I start?

I think I had carrot cake for the first time about 4 years ago. Somehow I remember I really liked it. Belgium not being big on carrot cakes (or is it?), I didn’t eat carrot cake since. 

All very confusing then why I suddenly woke up craving carrot cake. And not only craving it, but deciding I need to bake one. There is nothing to tie me to a carrot cake. Nothing. Zilch. I like carrots, yes, but as a savory dish. Sure, I like cakes, but I am more a pie person. And to top it all up, I am not really going through a sweet phase either.

Anyway, long story short – it was carrot cake time in our kitchen. Not having any reference points to what they should look like, taste like (?) or anything else I went for it.  For all intend and purpose this probably is about as suicidal as it can get in a kitchen. I am sure many of you carrot cake bakers there must of be going ‘ouch! There comes the flop.’

Not one to disappoint, yes, the flop was only 30min away. But let’s start with the beginning. Ingredients on hand, see below, I started my carrot cake magic mixing. I have to say the orange of grated carrots is a lovely colour. Seriously – I could definitely go for a KitchenAid in that shade of orange. Stunning.

Some more mixing.  

And it was baking time. Two things I need to mention here: when the recipe asks for a 18cm large tin, use one. And when the recipe asks for bicarbonate of soda, you guessed it, use it. Me being me, and new to all this carrot’ing, didn’t. So out came the carrot cake. 

Here is where it got funny. Mark comes in, goes, oh you’ve been baking. What is it? Me, very proud: my first carrot cake. Mark: that’s not a carrot cake. Me: yes, it is. Mark: no, it isn’t. Me: yes it is. (See the pattern?). Mark, opting for compromise: it might have carrots in it, but this is not a carrot cake. Me: yes, it is, look (pointing to the recipe). Mark: no, it isn’t, look (pointing to the photo).

This went on for another 15min or so, time in which the carrot cake cooled down. We both had a slice. We both had opinions after. All I can you tell you is this: I will be baking this carrot cake over and over again, till I get it right. And if you have a carrot cake recipe which is fool proof you’d like to share, please do. So I can bake that one too.

Trust me, carrot cakes and me are not done yet.

Carrot Cake with(out) Cream Cheese Frosting (serves 10)

4tbsp vegetable oil, plus extra for greasing
3 medium organic eggs
300gr carrots, grated
125gr demerara sugar
50gr walnuts, chopped
175gr plain flour
75gr plain wholemeal flour
1tbsp ground cinnamon
50ml milk
2tbsp bicarbonate of soda

Preheat the oven to 180C/gas 4. Grease a deep, 18cm round cake tin and set aside. Beat the eggs in a large bowl., then add the carrots, vegetable oil, sugar and walnuts. Mix well. Sift the flours and cinnamon into a separate bowl and mix. Gently stir the flour mixture into the egg mixture, until half combined. Heat the milk in a pan until warm, then remove from the heat and add to the mixture until just combined. Do not over-mix.

Pour the mixture into the cake tin and bake for about 30-35 minutes until a skewer inserted into the centre comes out clean. If it’s not ready, bake for a further 5 minutes, then test again. Leave to cool in the tin.

(Recipe from Delicious Magazine, pg. 106, June 2008)

I am also submitting this post to ‘Food in Colours: Orange’, hosted by My Diverse Kitchen. The Food In Colours series was started by Tongue Ticklers.