Belgium
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The French word “carbonnade” comes from “charbon” (charcoal) as this dish used to be slow-cooked on charcoal embers. It is a cousin of the “Boeuf Bourguignon” which is prepared with ...
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- Author “Brusseleir” Master Chef Albert Verdeyen
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Other recipes
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Veal Ragout
This recipe was kindly contributed by the Ambassador of Slovakia in Addis Ababa, Mr. Drahomír Štos.
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Aebleskiver (Danish Pancake Puffs)
In Denmark, Aebleskiver are traditionally eaten during the Christmas season and are often served with glogg, Scandinavian mulled wine. The name Aebleskiver literally means “apple slices” in Danish, although apples ...
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Andalusian Gazpacho
This refreshing chilled tomato soup is a Spanish staple in the summer months. The quality of the tomatoes really determines the taste – use vine ripened tomatoes if available and ...
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