A few days in Belgium- to celebrate the birthday of my dear mother, to see my girls, my family, a few friends- are always intense. The trafic in that small country is horrific. This journey I tried the smaller airport of Antwerp which is cosy but you hardly see or meet other nationalities than people from Belgium and the Netherlands. And, you know, I felt like an outsider, but in a good way.
With a long shoppinglist and lots of new ideas for our daily menu (inspired by Delicious.nl) I hope we can definitely start the summer season.
Instead of fritters of vegetables cut with a spiraliser, I make a large ‘cookie’ in the oven in order to reduce fat. Chop 1 large potato, 2 carrots and 1 large beetroot in the kitchen robot. Mix the vegetables with 2 table spoons of flour, 2 raw eggs, 1 table spoon of dried thyme, 2 chopped garlic cloves and 1 chopped spicy pepper. Mix, add salt, pepper and a drizzle of olive oil. Pour in a springform covered with baking paper. Bake in the oven at 180° for approx 30 mins.
Mix 2 teaspoons of horseradish cream with 100 mg of low fat Greek yoghurt. Add pepper and salt.
Heat 2 chopped garlic cloves and 2 teaspoons of black mustard seeds in 3 table spoons of olive oil until the seeds pop. Serve the colorful cookie with green salad, the horseradish cream and the dressing.