FC: Belgium Haiti Switzerland
1: table of contents Pg. 1-3 Background on food from that area. Pg. 1-Belgium Pg. 2-Haiti Pg. 3- Switzerland Pages 6-9 Breakfast recipes from Belgium, Haiti or Switzerland Pages 12-17 Lunch Recipes from Belgium, Haiti or Switzerland Pages 20-23 Dessert Recipes
2: Belgium Food is a source of pride to the Belgiums. They stick strictly to their recipes and aren't fond of foreign influences. The French have a big influence on Belgium food. Sausages, cold meats, pates, salads, bread and butter are the major components of Belgian cooking. The Belgians are very choosy when it comes to the brand of packaged products that they use for making food. They also love desserts.
3: Switzerland Generally speaking, basic food items include a huge selection of bread (white, whole wheat etc.), dairy products such as milk, yogurt, butter and - of course - a great variety of the world famous Swiss cheese. Also, they love sweets and are famous for swiss chocolate.
4: Haitian cuisines are a mix of African cooking styles with a touch of French cooking. Haiti displays a general coastal cuisine, with fish meat, lobster, shrimp and sea-food readily available. Fruit including guava, pineapple, mango, banana, melons, breadfruit is often used in fruit salads, compotes or other delicious desserts.
6: Ingredients 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 4 large eggs, separated 2 tablespoons sugar 1/2 teaspoon vanilla extract 4 tablespoons unsalted butter, melted 2 cups milk non-stick cooking spray Directions Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately. | Classic Belgium Waffles | The Belgium Waffle is a delicious breakfast food served with fresh fruit.
8: Ingredients for approximately 80 pieces (depending on the size of a single piece): * 250 g (9 ounces) honey * 250 g (9 ounces) sugar * 3 tablespoon water * 100 g (3.5 ounces) butter cookies (for example "Petit Beurres") * 550 g (19.5 ounces) wheat * 2 tablespoon cocoa powder * 1 teaspoon cinnamon powder * 1 teaspoon ginger bread spices * 1 pinch of cloves powder * Half of a lemon * 125 g (4.5 ounces) candied orange peel * 1 or 2 teaspoon baking soda * 1 dl (3.5 fluid ounces) milk Prepare the dough the night before you bake: 1. Mix honey, sugar and water in a bowl. 2. Put bowl in a pan with water and heat up until the mixture is about 60C (140F) warm. 3. Grind cookies 4. Mix cookies, wheat, cocoa powder, cinnamon powder, ginger bread spices and candied orange peel in a bowl. 5. Rub off some paring of the lemon into the bowl. 6. Mix baking soda into milk. 7. Put milk (6.) and honey mixture (1.) into bowl with cookies (4.). 8. Mix everything well to a dough. 9. Briefly knead the dough. 10. Leave the dough over night at a cool place but do not put it into the refrigerator. | Ingredients for frosting: 1. 300 g (10.5 ounces) sugar 2. 1 dl (3.5 fluid ounces) water 3. 1 tablespoon cocoa powder Frosting: 1. Put water and sugar into a pan and boil for 3 to 4 minutes. Stir while boiling, The fluid becomes like sirup. 2. Add cocoa powder and mix well. 3. Warm up a chrome steel bowl in water. 4. Put one third of the pieces in this bowl and dribble one third of the frosting on the pieces. Turn over the pieces carefully until evenly covered with frosting. 5. Take the pieces out of the bowl and put them on a baking paper to dry off. 6. Repeat the same process with the other two thirds. Store the Magenbrot in a dry and sealed box. Do not store too long, the Magenbrot will dry off and get hard. | Preparation: 1. Heat the oven up to 200C (400F). 2. Cut the dough in four pieces of the same size. 3. Make roles of about 2 cm (1 inch) diameter. 4. Put a baking paper on a baking sheet (also known as baking tray) and place the four roles of dough on it. Make sure there is enough room between the roles. 5. Bake for 15 to 20 minutes in the middle of the oven. 6. Let the dough cool off 7. Cut the roles slightly angular in pieces of about 2 cm (1 inch). | Magenbrot
9: Magenbrot A sweet slice of bread goes perfect with coffee in the mornings in Switzerland!
12: Ingredients for 4 persons: * 1 bundle red radish, cut into slices * 2 carrots, cut into slices * 100 g (0.22 pounds) Emmentaler cheese, cut into small pieces * 100 g (0.22 pounds) Greyerzer cheese, cut into small pieces * 100 g (0.22 pounds) Tilsiter cheese, cut into small pieces * 3 cervelas (pork sausage, not cooked or grilled, just raw), cut into slices * cucumber, cut into small pieces * 4 potatoes, cooked, cut into small pieces * pepper * 1 tablespoon mustard * 1 onion, hacked * 1 piece of garlic, pressed * teaspoon salt * teaspoon spices * 1 teaspoon lemon juice * 4 tablespoons vinegar * 5 tablespoons oil * 1 or 2 eggs, cooked hard * 2 tomatoes * Chive, cut into small Preparation: 1. Put the vegetables and the cheese in a bowl and mix them well. 2. Make the sauce with all the ingredients mentioned above, from pepper to oil and stir well. 3. Pour the sauce over the salad and mix well. 4. Peal the eggs and cut them into slices. 5. Cut the tomatoes and use them together with the eggs for decoration. 6. Pour the chive over the salad. | A perfect salad for a light meal, often served with bread, ice tea, or beer. | Swiss
13: Ingredients for 6 persons: * 450 g (1 pound) puff-paste * 2 tablespoons margarine or butter * 1 shallot, hacked * 1 clove of garlic, pressed * 800 g (1.75 pounds) small mushrooms, cut into four pieces each * 1 dl (3.4 fl. ounces) white wine * 180 g (6.3 ounces) half and half sour * 1 dl (3.4 fl. ounces) cream * 1 teaspoon curry * 1 tablespoon worcestershire sauce * teaspoon paprika, a small amount of nutmeg and cayenne pepper * salt or spices Preparation: 1. Bake 6 large heart-shaped pies made out of the puff-paste for about 15 to 20 minutes 2. Heat margarine or butter in a pot 3. Add shallot and clove of garlic, stew 4. Add white wine and mushrooms, mix, cover and cook for about 5 minutes 5. Increase heat, cook in open pot until half of the fluid has gone 6. Add half and half and cream 7. Add curry, worcestershire sauce, paprika, nutmeg, pepper and salt 8. Distribute the filling into the heated pies, serve immediately Hints: You may replace part of the mushrooms with small pieces of veal. You may want to prepare the pies in advance, but they have to be heated in the oven before the filling gets added. | Pastetli
14: Pastetli | Pastetli is a meat pie with mushrooms. (Swiss)
15: Ingredients for 4 persons: 2 to 3 l (0.5 to 0.8 gal) saltwater 300 g (0.66 pounds) colored pasta 2 potatoes, pealed, cut into small cubes 1 tablespoon margarine or butter 600 g (1.3 pounds) leek, cut in small slices 1 dl (3.4 fl. ounces) vegetable soup Preparation: Boil the saltwater. Add pasta and potatoes, cook for about 15 minutes until pasta is al dente and the potatoes are soft. Heat the margarine or butter in a pot. Add the leek and stew. Pour the vegetable soup over the leek and cook for about 10 minutes. Add leek to pasta and potateos. | Teigwaren (Swiss)
17: Teigwaren is a pasta great year round!
20: * 1 Cup Bread Crumbs * 3/4 Cup Milk * 3 Tablespoons Unsalted Butter * 1 Large Onion -- finely chopped * 5 Ounces White Mushrooms -- sliced * 1 Clove Garlic -- finely chopped * 2 Pounds Ground Beef * 1 Large Egg * 3 Tablespoons Parsley -- finely chopped * 1 Teaspoon Fresh Sage -- finely chopped * 1 Teaspoon Fresh Oregano -- finely chopped * 1 Teaspoon Fresh Thyme -- finely chopped * 1 Teaspoon Salt * 1 Teaspoon Pepper * 1 Pinch Nutmeg * 1 Tablespoon Port * 1 Tablespoon Cognac * 1 Teaspoon Unsalted Butter -- melted * 1 Sprig Rosemary -- for garnis Directions Preheat oven to 450 degrees. Soak the bread in the milk. Melt butter in medium skillet. Add onion and saute for 2 minutes. add mushrooms and saute for 5 minutes. Add garlic and saute for 1 minute. In a mixing bowl, add ground beef and egg. Squeeze the bread dry and add to bowl. add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port and cognac. mix well. brush a meatloaf pan with melted butter. Place meat in pan. Decorate top with the rosemary. Bake for 30 minutes. Reduce heat to 400 degrees and bake for 15 minutes more. Remove from oven and let rest for 10 minutes. Serves 4 Time to Make 0:00 | Belgium Meatloaf
21: The Belgium Meatloaf is a generic meal for lunch or dinner.
22: Ingredients for four people:- 1 chicken (500 g) 45 cl coconut milk 1 onion 3 cloves of garlic 1 bunch of chives 4 sprigs of fresh parsley paprika curry powder salt, black pepper, cayenne pepper or red pepper (to taste) butter Garnish 2 avocados 2 bananas White rice Preparation:- Cut the chicken into pieces. Shred the onions and mix with the crushed garlic and chopped parsley, and fry gently in butter. Add the chicken pieces and brown all over. Add salt and pepper, coconut milk. Simmer gently in covered casserole for 45 minutes. Add paprika according to taste (curry powder can also be used). Serve with sliced avocado, fried banana rings and white rice. Bon appetit! | Poulet Creole | A Haitian chicken with just the right amount of spice.
23: Swiss Bockwurst ingredients * Sausage casings * 1 lb Veal * 14 lb pork fat * 14 c Onions * 1 c Milk * 1 Eggs * 34 t Ground cloves * 12 t Freshly ground white pepper * 2 t flat-leaf parsley * 12 t Salt Cooking Swiss Bockwurst 1. Soak the casings well in several changes of water. 2. Check for leaks and rinse inside of casings. 3. Allow to dry slightly. 4. Chill the veal and pork fat thoroughly. 5. Using the small grinder disc, grind the veal and pork fat separately. 6. Add the onions, milk, eggs, cloves, pepper, and salt-mix well pass through the grinder again. 7. Stuff loosely into the casings. 8. Twist off into 3-4 inch links. 9. Prick with a skewer to allow air to escape. 10. Simmeri for 30 minutes or refrigerate for up to 2 days. | Veal (baby beef) dinner served with vegetables.
26: cup sugar cup sugar 2 beaten eggs 1 tsp vanilla 13 oz can evaporated milk dash salt Directions Edit In small skillet heat and stir the cup sugar over medium heat until sugar melts and becomes golden brown. Quickly pour the sugar mixture into a 3 cup ring mold or four 6 oz custard cups, tilting to coat bottom and sides. Combine eggs, evaporated milk, cup sugar, vanilla, and salt. Pour into caramel coated mold or cups; set in baking pan on oven rack. Pour hot water around mold or cups in pan to depth of 1 inch. Bake in a 325F oven for 50 to 55 minutes (35 to 40 for custard cups) or until knife inserted halfway between center and edge comes out clean. Chill. Loosen custard from sides; if necessary place custard dish in hot water for a few seconds. Invert onto platter or serving plates. | Haitian Flan | A delecite caramel custardd
27: Ingredients for approximately 50 cookies (depending on the size of a single cookie): 150 g (5 ounces) sugar 1 pinch of salt 250 g (9 ounces) grind almonds tea spoon cinnamon 1 pinch of clove powder 2 tablespoons of cocoa powder 2 tablespoons of flour 2 fresh white of egg (about 70 g (2.5 ounces)) 100 g (3.5 ounces) bitter chocolate 2 tea spoons of kirsch Preparation: Mix sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl. Add white of egg and stir until ingredients are evenly distributed. Cut chocolate in real small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until even. Now immediately proceed with the next step. Add melted chocolate from the previous step and the kirsch, knead to a soft dough. Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 10 mm (0.4 inches) thick. Put out different shapes and put them on a baking sheet covered with baking paper. Let them rest for about 5 to 6 hours or over night in a dry place. Bake for about 4 to 6 minutes in the center of the pre-heated oven at 250 C (480 F). Let cool completely before serving. | Brunsli A traditional Christmas brownie in Switzerland.
28: Ingredients for 4 persons: * approx. 600 g (1.3 pounds) of white bread * 1 piece of garlic * 400 g (0.9 pounds) grind Greyerzer cheese * 200 g (0.44 pounds) grind Emmentaler cheese * 3 dl (10 fl. ounces) white wine * 5 cl (1.7 fl. ounces) kirsch * 2 tea spoons of maizena * grind pepper * a small amount of nutmeg Preparation: 1. Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue. 2. Split the piece of garlic in two and rub the inside of the caquelon with the them. Put the cheese and the wine in the caquelon and cook them on the cook stove. Constantly stir the mixture. Add kirsch and maizena, but keep stirring. Leave them on the stove for a while, but make sure it does not overheat. The mixture tends to spill out of the pot if it gets too hot ! Add pepper and nutmeg, then put the caquelon on the burner on the table. 3. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a small piece of bread on the fork, stir it gentle in the cheese and enjoy. Warning: the cheese is hot, don't get burned. This menu may not be suited for small children. You may vary the mixture of cheese depending on your taste. | This is probably the most famous swiss menu. Fondue is made out of molten cheese. We eat it by dipping small pieces of bread in the molten cheese. The secret lies in the right mixture of different flavors of cheese. Typically, fondue is served on cold winter days, but many restaurants serve it all your round.
29: http://www.fll.vt.edu/French/francophonie.html http://www.kwintessential.co.uk/articles/article/Belgium/Belgian-Food/1904 http://www.foodnetwork.com/recipes/emeril-lagasse/classic-belgian-waffles-recipe/index.html http://recipes.wikia.com/wiki/Haitian_Flan http://recipes.wikia.com/wiki/Haitian_Cuisine http://www.cookadvice.com/recipes/swiss_bockwurst-45701-recipe.htm http://www.about.ch/culture/food/pastetli.html http://www.about.ch/culture/food/brunsli.html | Bibliography