I saw this shoe in Hasselt, Belgium. It belongs to a Ukranian man who is 2.57m tall, weighs 200kg and has a 62 shoe size!
Friday, November 9, 2007
Shoe Size 62
I saw this shoe in Hasselt, Belgium. It belongs to a Ukranian man who is 2.57m tall, weighs 200kg and has a 62 shoe size!
Thursday, November 8, 2007
Dinosaurs Museum in Brussels
The Museum of Natural Sciences reopened on 27 October with Europe’s largest dinosaur gallery which will emphasize science and authenticity. With the famous iguanodons of Bernissart and lots of new dinosaur skeletons and casts as well as interactive exhibits and an on-site paleontology and geology laboratory for children.
Museum of Natural Sciences
Rue Vautier 29, B-1000 Brussels (close to Park Leopold)
Open
Tuesday to Friday from 9:30 to 16:45;
Saturday and Sunday from 10:00 to 18:00;
during Belgian school holidays in autumn, at Christmas, carnival and Easter: week-end schedule (closed on Mondays).
on 24 and 31 December the Museum is open until 3 p.m.
Closed on Mondays; on 25 December, on 1 January, on 1 May;
Admission prices: Adult € 7.00, Student € 6.00, 6-17 years € 4.50, 0-5 years Free
Lower prices for groups 15+ and guided visits possible
Taking photographs and making video films is allowed in the Museum, provided the pictures are for personal, non professional and non business use.
Visit Dinosaurs website
Tuesday, November 6, 2007
Saturday, November 3, 2007
Everybody Eats Well in Belgium cookbook
I am trying to find this cookbook so would be very grateful if anyone can tell me (info@livinghealthtoday.com) where it is on sale or if they have a copy for sale. I cannot find it on Amazon.co.uk or Amazon.com
Synopsis:
A collection of over 250 recipes from Belgium, where there are more 3-star restaurants per capita than any other nation. Among the recipes included are Flemish carrot soup, waterzooi of chicken, Belgian steamed mussels and little chocolate nut cakes.
It's a country that boasts more three-star restaurants per capita than any other nation--including France. It's a country where home cooks--and everyone, it seems, is a great home cook--spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its French foundation, hearty influences from Germany and Holland, herbs straight out of a Medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best--slow-cooked, honest, bourgeois, nostalgic. It's the Sunday meal and a continental dinner party, family picnics and that antidote to a winter's day.
In 250 delicious recipes, here is the best of Belgian cuisine. Veal Stew with Dumplings, Mushrooms and Carrots. Potato and Leek Stoemp. Smoked Trout Mousse with Watercress Sauce. Braised Partridge with Cabbage and Abbey Beer. Gratin of Belgian Endives. Flemish Carrot Soup. Steak-Frites. Belgian Steamed Mussels. Belgian Steamed Mussels. Cognac Scented Flemish Waffles. And desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Lace Cookies from Brugge, Almond Cake with Fresh Fruit Topping, Little Chocolate Nut Cakes.
As Belgians explain it, since one has to eat three times a day, why not make a feast of every meal? 57,000 copies in print.
"Everybody Eats Well in Belgium"
ISBN13: 9781563054112
ISBN10: 1563054116
Recipe for Carbonades Flamandes or Vlaamse Stoverij
Flemish Beef Stew Cooked in Beer (Vlaamse Stoverij or Les Carbonades Flamandes)
Serves 6 to 8
Source: "Everybody Eats Well in Belgium" cookbook
Beef stew cooked in beer has long been part of the culinary heritage of Belgium, and it is still one of the most popular stews in Flanders. Through the ages, the recipe has varied, and every mother passes on her "secret" to her children. My mother likes to add some liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor. My grandmother likes it, more "sweet" and adds a slice of pain d'epices, an old-fashioned honey spice, bread, or even a slice of country bread spread with a strong mustard. These spicy and sweet flavorings have been an integral part of the Belgian palate and cuisine since the Middle Ages.
The following version is a basic one and my favorite. Like many other stews it is best made a day or two ahead since it improves in flavor. The success of the dish depends greatly on the quality of the beer you use. Look for a rich, dark, and slightly bitter beer, such as Rodenbach or a dark Abbey beer.
Serve this stew with French fries or boiled potatoes, applesauce, and plenty of "golden ambrosia," the name the old Belgians gave to their beloved beer.
4 pounds boneless stew meat,such as chuck, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
2 bottles (12 ounces each) Belgian beer
2 or 3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1/2 tablespoons red currant jelly (or brown sugar)
1 tablespoon cider or red wine vinegar
1. Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
2. Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowd the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
3. Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onions and cook stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and the onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning the but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
4. Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meant. Add the thyme and bay leaves.
5. Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its sprigs and bay leaves. Taste and adjust the seasoning and serve.
Note: If this recipe looks like it will make too much for you, go ahead and prepare it anyway, for the stew freezes beautifully. Then you have an instant dinner awaiting your pleasure.
From:
Everybody Eats Well in Belgium Cookbook
by Ruth Van Waerebeek with Maria Robbins
Illustrations by Melissa Sweet
Workman Publishing ISBN: 1-56305-411-6 (Paperback)
ISBN: 0-7611-0106-3 (Cloth)
Reprinted with permission
Serves 6 to 8
Source: "Everybody Eats Well in Belgium" cookbook
Beef stew cooked in beer has long been part of the culinary heritage of Belgium, and it is still one of the most popular stews in Flanders. Through the ages, the recipe has varied, and every mother passes on her "secret" to her children. My mother likes to add some liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor. My grandmother likes it, more "sweet" and adds a slice of pain d'epices, an old-fashioned honey spice, bread, or even a slice of country bread spread with a strong mustard. These spicy and sweet flavorings have been an integral part of the Belgian palate and cuisine since the Middle Ages.
The following version is a basic one and my favorite. Like many other stews it is best made a day or two ahead since it improves in flavor. The success of the dish depends greatly on the quality of the beer you use. Look for a rich, dark, and slightly bitter beer, such as Rodenbach or a dark Abbey beer.
Serve this stew with French fries or boiled potatoes, applesauce, and plenty of "golden ambrosia," the name the old Belgians gave to their beloved beer.
4 pounds boneless stew meat,such as chuck, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
2 bottles (12 ounces each) Belgian beer
2 or 3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1/2 tablespoons red currant jelly (or brown sugar)
1 tablespoon cider or red wine vinegar
1. Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
2. Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowd the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
3. Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onions and cook stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and the onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning the but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
4. Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meant. Add the thyme and bay leaves.
5. Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its sprigs and bay leaves. Taste and adjust the seasoning and serve.
Note: If this recipe looks like it will make too much for you, go ahead and prepare it anyway, for the stew freezes beautifully. Then you have an instant dinner awaiting your pleasure.
From:
Everybody Eats Well in Belgium Cookbook
by Ruth Van Waerebeek with Maria Robbins
Illustrations by Melissa Sweet
Workman Publishing ISBN: 1-56305-411-6 (Paperback)
ISBN: 0-7611-0106-3 (Cloth)
Reprinted with permission
Friday, October 26, 2007
Rude Belgian Chocolates
Belgian chocolates are famous the world over but forget dainty shaped pralines, have you ever seen chocs like these?
I saw them in Hasselt.
I saw them in Hasselt.
Sunday, October 14, 2007
A Poster for Women
Ijust saw this cheeky poster aimed at women. The caption means,
"Ladies, save for your pension."
Subscribe to:
Posts (Atom)