Bruxelles alla Turca: restaurant review and lentil soup with mint butter

Having spent three wonderful summers excavating in Turkey, I’ve come to love the Turkish cuisine. I’m not the only one – everyone that has ever participated in the Sagalassos project has fond memories of pide (a Turkish type of pizza), güveç (dishes baked in clay pots) or sütlaç (delicious burnt rice pudding). I’m still in awe of the magic Turkish cooks can perform with a simple ingredient like yoghurt, and I’ve tested quite a few Turkish recipes myself (see below).

So when a friend proposed to go out for dinner to a Turkish restaurant, I eagerly said yes. We went to the Brussels Mecca of Turkish food: the strip of Chausséee de Haecht between Rogierlaan and Botanique, where every other place serves pide or pasta (Turkish for all types of sweet pastries). Finding a parking spot was not easy (we finally discovered ‘parking Express’, shady at first sight but perfectly fine and not expensive), I definitely recommend going there by bus (stops: Robiano or Middaglijn/Méridien) or metro (Kruidtuin/Botanique). We picked out a restaurant using the well-known ‘locals’ technique: it can’t be bad if a lot of locals are eating here. This restaurant happened to be Hünkar Sofrasi (Chaussée de Haecht 89). We were not disappointed.

The waiter spoke Dutch (always a pleasant surprise in Brussels) while we put to practice our culinary Turkish (probably the only Turkish words we can still remember). The three of us ordered one plate of mixed mezze and çoban salata (shepherd’s salad) as a starter. True to Turkish tradition, we were stuffed by the end of this course. The mixed mezze consisted of various yoghurt- and vegetable-based salads, cheese börek, and calamares. Yum.

We then proceeded to the main course: copious amounts of mixed meat-cheese lahmacün (round thin Turkish pizza), mixed meat-cheese pide (boat-shaped Turkish pizza) and spinach-cheese pide. All were absolutely delicious. The waiter, probably foreseeing our imminent indigestions, gladly offered to wrap up the leftovers, providing us with food for at least another night’s dinner. The feast was concluded with Turkish tea on the house (sadly, none of us had room left for sütlaç). We paid 15 euros per person, very reasonable considering the quality and quantity of our dinner.

Our Turkish feast
Our Turkish feast

As my last two posts were also culinary reviews, I figured I owe you a recipe. In keeping with the Turkish theme, I’m offering my new favorite Turkish lentil soup from Turquoise by Greg Malouf. This hearty, perfect winter soup reminded me instantly of the thick soup served at Turkish peasant weddings, but its spicy and eloquent touch makes it just as perfect to be served at Christmas dinner. I might just consider selling my rights as firstborn for this soup (might!).

Lentil soup with mint dressing

Ingredients for about 6-8 people:

one big onion, finely chopped
two big winter carrots, finely chopped
2 tbsp of olive oil
2 garlic cloves, minced
2 tsp of ground cumin powder
2 tsp of spicy paprika powder (chili powder – not as spicy as cayenne)
2 tsp of mild paprika powder
1 small can of tomato concentrate
200 grams of red lentils (those tiny round orange ones – at the Turkish supermarket, or organic supermarket, or well-sorted supermarket)
2 liters of vegetable stock – or two liters of water with 4 stock cubes (the original recipe mentions chicken stock, which is fine too, but I like to keep it vegetarian)
5 tbsp of fine bulgur (Turkish supermarket)
2 tomatoes, seeds removed, chopped
sea salt, fresh black pepper
lemon parts, for serving

For the mint dressing (optional, but gives a very nice touch):

50 grams of butter
1 tsp of dried mint
1 tsp of paprika powder

How to:

Heat the oil in a large soup casserole on a low fire. Add the chopped onion, carrot and garlic and stir lightly. After a few minutes, add the cumin and two paprikas. Stir regularly until the vegetables start to become soft. Be careful not to let the spices burn (this happens to me sometimes in a casserole with a thin bottom) – it’s better to add the rest of the ingredients a little early if you see it’s starting to burn. Add in the tomato puree and mix well. Let it heat for one minute. Add the lentils and vegetable stock, bring to a boil. Let the soup boil softly with the lid on, stirring regularly for about 20 minutes, until the lentils are starting to fall apart, making the soup a bit ‘creamy’ or starchy. Then add the bulgur and the tomatoes. Season to taste with pepper and salt and let it simmer for another 10 minutes.

Melt the butter in a small saucepan and stir in the mint and paprika powder. Serve the soup in a hot bowl with a piece of lemon and add a few drops of the mint butter. Enjoy!

What to eat when you’re eating in Italy (2)

During my first post about Italy I promised to write about the rest of the trip, and although this message is way overdue, better late than never I guess… (good New Year’s resolution: blogging more regularly!) Hopefully this post about sunny Italy can bring some light in these wet wintry days.

We left off in Orvieto, with its mighty cathedral and remarkable underground dovecotes. From there we went on to Napels: one of the noisiest, most disorganized and wildest cities on the entire European continent. I’d been there before to visit a friend studying abroad, but my boyfriend was quite bewildered at the sight of the vespas chasing each other through the Neapolitan streets. He pointedly remarked that even the Neapolitans, who seem to like living their life ‘dangerously’, put on helmets while driving their scooters – just goes to show. Once we’d settled in at our hotel and gotten our host’s talk of “don’t wear jewelry and shiny watches in the street” we decided to be adventurous and leave with just the map, no touristic guides (yeah, this is as adventurous as it gets…). We strayed around the city for a bit, walking in and out of shirt and suits shops (tailoring is a Neapolitan specialty – if you’re ever looking for a fancy custom-made suit, go there!) and taking in the rough beauty of the city. Unfortunately, the route we’d chosen didn’t really take us past any restaurants. We ended up having a spritz cocktail on a terrace at Piazza Bellini and then continued our search for dinner. We ended up at a restaurant called Leon d’oro, where we were forbidden to sit outside on the terrace for no obvious reason but decided to give it a try, anyway. Luckily, the politeness of the waiters was reversly correlated to the quality of the food. Delicious antipasti, pasta puttanesca, pesce spada, pizza and even dessert on the house came our way, accompanied by a good bottle of whine (what else?). Oh man, everything those waiters (literally) chucked onto our table was absolutely wonderful. And the bill was quite all right as well. Great!

The next day in Naples we explored Ercolano (Herculaneum), Pompeii’s less-known but equally grand sister. We ended at the archeological museum, which has, despite its tragic lack of funding, some great must-sees like the mosaic depicting Alexander the Great at Issos, the erotic cabinet or the Pompeii frescoes. Then we decided to take on a local classic and went for pizza at Sorbillo (after another spritz at Piazza Bellini). You have to stand in line outside for a while, but the pizza is cheap and very good. We amused ourselves by trying to calculate the number of pizzas the place bakes in one day, it must be a few hundred!

An ancient street at Ercolano
Frescoes at Ercolano

We then took off to Salerno, a modest (and frankly, slightly boring) coastal town about 40 minutes by train from Naples. We stayed at a hotel opposite the train station that breathed classical Southern Italian style, with personnel that takes your luggage into your room for you, soft carpet on the floor and extremely helpful receptionists. In Salerno, we had a simple but great lunch at a place called ‘Pizza Margharita’ (how original!). You can tell a good Italian restaurant when you see old ladies all dressed up, eating pasta with their granddaughters and entire families celebrating something with plates and plates of seafood and pasta… We then took the local train to Paestum, where we visited the museum with its impressive Etruscan remains and of course the glorious site of Paestum, the best preserved colony of Magna Graecia (the Greek colonization of Southern Italy). We concluded this absolutely wonderful day with a meal at Spunzillo by the seaside (if you ever go there, better make reservations – we arrived right before all hell seemed to break loose, customer-wise). We tried Salerno’s specialties; fresh seafood: I had risotto pescatoro and cassuola di mare (sea casserole).

The impressive temples at Paestum

The next day we set out to our most Southern destination: Taranto. Hotel Arcangelo, where we stayed, was excellent with a funny overly friendly receptionist and a lovely breakfast – they even upgraded our room. The poverty in this little fisherman’s town, once a glorious Spartan colony, was also very striking – as soon as we got there we were asked for money by a random passerby on the street (who wasn’t even actively begging but just happened to notice us and give it a try). We spent our first day visiting the stunning archaeological museum – an absolute must see – and sipping spritz on a sunny seaside terrace in a fancy chocolate/ice cream bar. The next day we went to the beach, where we were laughed at for being really white by bronzed Italians and experienced the social consequences of a car accident in Italy firsthand from the bus. The food was like the town: simple but glorious. We had dinner at Trattoria da Ugo, a fisherman’s restaurant that serves whatever the sea has offered that very day. So that night, we had mussels and squid, prepared with only a little parsley and lemon juice – fantastic. Just about everything at the trattoria cost 3 euros: the antipasto, the main course, the liter of wine… we paid 28 euros (and still had the impression they’d charged us too much) and left the place completely stuffed.

Narrow streets and faded glory at Taranto

From Taranto we took the high speed train to Ravenna – all the way up at the shore side, a scenic view. The hotel, called Astoria, was not exactly the best we had all trip due to a noisy and malfunctioning air conditioning throughout quite a humid night. We explored the town a little upon arriving there and then sought out a good restaurant. We picked out La Gardela and were not disappointed. We tasted some excellent regional specialties like Squacquerone cheese, a very rich and creamy variation of mozzarella and I had risotto with bitter radicchio and sangiovese wine (oh great heavens!). Even though we were accustomed to Italian goodness by now, we enjoyed every bite of our dinner and had a bottle of local Prosecco to celebrate life in general and our very recent engagement in particular. The next day, we visited Ravenna’s great touristic sights: all the monuments from the glorious Byzantine era, like the mausoleum of Galla Placidia, the Basilica di San Vitale, the Basilica di Sant’Apollinaire Nuovo… Ravenna struck us as a quaint, cozy little town, quite like Salamanca in Spain or Leuven in Belgium, completely different from the laid-back southern style at Taranto. There were also some great shopping opportunities. In the early evening, we took the train to Faenza, where we met up with a friend who’s studied abroad in Italy, fell in love with the country and is half Italian by now, still going there for excavations and his archaeological research. We had aperitif (spritz, what else?) at Faenza and then he took us through the mountains to the quiet town of Brisighella, where he’d once been to a good restaurant. The restaurant was an absolute culmination of our Italian adventure, with an abundance of local specialties. Actually, even the word abundance is a complete understatement – the Italian family next to us had ordered two full meals for every three persons (smart, I must say so) and at one point we had fears of not being able to drive back just because we were too full… A merry evening indeed. I had the full vegetarian menu which was equally abundant but a little less heavy and showed once again how delicious cooking with vegetables can be – and the seemingly effortless Italian mastery of the vegetarian kitchen.

Stunning and well-preserved art work in Ravenna's monuments
Mosaics in Ravenna's UNESCO World Heritage

The next day, we stuck around in Ravenna a little longer, taking the time to shop, collect souvenirs for our neighbors who’d helped care for our plants and friends who’d borrowed us their touristic guidebooks and sip cappuccinoes while it started raining outside (it sort of felt like the circle was complete, after we’d started our vacation with rain and had several sunny days in the South). We then took the train for the last stop in Milan, which felt very cosmopolitan and big compared to cozy little Ravenna. We had dinner at a rather touristic pizza place after fruitlessly trying to get into a really good-looking restaurant (next time in Milan, we’ll have to make reservations…). We left early the next morning at the Milan train station and arrived in Brussels without any troubles that evening, after a train ride that took us past the breathtaking Italian lakes.

Bye bye, Italy!

 

Home sweet home

Brussels Tea

Yesterday we had this season’s first snow in Brussels: the time for cocooning has officially started. Christmas markets are popping up around the continent and restaurants start mailing their New Year’s menus. For me, this is the time for gulping down liters of tea. I drink tea all year round, but let’s be honest, it doesn’t give you the same warm fuzzy feeling in summer. When it does get hot outside, I make iced tea a fresh green tea, sweetened with a bit of honey.

Drinking a lot of tea means having a decent cupboard stock of tea to me. Some people are content with some black Lipton tea all day long, but I like to diversify a bit more – you can’t drink liters of the same stuff all day every day, now can you? Since my moving to Brussels, I’ve set out to discover the best tea stores in Brussels. So far, I have three favorites that sell a variety of delicious brands. Here’s my top three, in random order.

A selection of my tea collection

Perhaps the most known brand that has recently popped up in the world of tea is Le Palais des Thés. Founded in Paris in 1986, they now have stores ranging from the USA to Norway and, fortunately, Belgium. Apart from the stores, their tea is also served in fashionable lunch places like Exki. The Brussels store is at Oud Korenhuis/Place de Vieille Halle aux Blés number 45. Next to a wide choice of tea they also sell some accessories like paper tea bags, tins etc… Le Palais des Thés has specialists traveling around the world to find teas and buy directly from the planters. According to their website, this personal relationship with their suppliers enables them to demand compliance to a code of ethics, including no child labor, decent wages and respect for the environment. However, I couldn’t find out if they participate in any official labels or trademarks such as Fair Trade (which doesn’t necessarily mean their ethics code isn’t true, of course).

My favorites from Le Palais des Thés are:

Thé des Lords: a wonderful Earl Grey tea with bergamot and safflower aromas. Great breakfast tea.
Montagne Bleue: a black tea with lavender, blueberries and rhubarb. Has a very sweet smell and a nice balanced flavor.
Thé du Hammam: Wonderful green tea with rose petals, green dates and orange flower water. A very popular blend for a warm cup during the day, it also makes a great iced tea. In summer, Exki sells it chilled with fresh mint leaves, lemon wedges and sweetened with honey which is absolutely delicious (and totally doable at home).
Thé des Fakirs: another green tea with spices such as cardamom nad clove, which also makes a splendid iced tea. For me this one is on equal par with Thé du Hammam.

La Maison du Thé, located at Plattesteen 11 (near Anspach) is a gem among traditional Brussels shop interiors. The shop window is as exotic and quaint as the dark but charming interior. The owner blends his own teas. I hapazardly entered the shop one day and – as these things go – was so charmed by the interior that I bought some tea at random. The blend I bought was Darjeeling Earl Grey (their most popular mix apparently). I tried it for breakfast the next day and… this is possibly the best breakfast tea I’ve ever had. It’s subtle, wonderful mixture of darjeeling and earl grey and perfect for waking up gently. Since then I’ve also bought Earl Grey Fleurs d’Orangier (orange blossom), which is a touch sweeter but also delicately blended. I can warmly recommend this wonderful House of Tea!

My top three is concluded by L’Heure Bleue, a cute little shop on the Avenue des Arts (close to metro station Kunst-Wet/Arts-Loi). They sell tea, jewellery and scarves. They carry a few fancy tea brands including Løv and Theodor. I got a beautiful tin (they really are beautiful) of rooibos with cinnamon and orange zest organic Løv tea as a gift. It’s perfect evening or afternoon tea and has a very nice sweet touch. When I went there myself I discovered they have Theodor tea. A small anecdote is in place here. I didn’t know Theodor until a few months ago, when I went to a fair called Tea World in Tour and Taxis with another tea-crazed friend. There we were offered iced Theodor tea mixed with Hennessy cognac – apparently this used to be a popular type of cocktail. The barista was funny and charming, so we stuck around for a few more free tea cocktails… needless to say we were hooked on this new concept! Unfortunately, my wallet doesn’t permit me splurging on bottles of Hennessy cognac (Christmas gift, anyone?) but the Theodor tea is delicious by itself. I got a package of October Revelation, a Russian blend of black tea with bergamot and agrum. The smell is so delicate and yet full, reminding me of childhood sweets. The taste is casual yet refined. It’s become the tea I serve when I have guests over – it’s ‘normal’ enough for those who prefer regular black tea, but special enough for true tea fanatics to appreciate its aromas. L’Heure Bleue also sells other brands and blends (some of their own) which I have yet to try. Anyhow, it’s a nice little shop which also has very pretty jewellery – definitely worth a visit.

So, these are my favorite tea addresses in Brussels. One more tea deserves a special mention: the Turkish tea you can buy by the kilo in Turkish supermarkets all around Schaarbeek and Sint-Joost-ten-Node (or in any Turkish supermarket in Brussels). I have fond memories of our team’s tea breaks during excavations in Sagalassos, Turkey. Properly preparing Turkish tea right is a true art: to do it right, you need a special double tea pot. In one of the pots, you brew water with tea (no pads or bags, just the tea in the water), the other pot contains boiling water.  Small Turkish tea glasses are set up and filled up with 1/3 of tea (or more, if you like it very strong) and then topped with water. You are then asked how much sugar you want (this can go anywhere from zero to six or more cubes). This tea has a very distinct taste and, even though it’s boiling hot, is very refreshing when you’re sweating away at 35 degrees Celsius. I recommend trying it in any of the numerous Turkish tea and pastry salons at the Chaussée de Haecht.  If you have any other suggestions for tea brands or tea shops in Brussels, please share!

 

Layered spice cake (Kue lapis)

This is a pretty special cake recipe – the cake is grilled in tiny layers, instead of baked! The minute I saw this in the book ‘Warm Bread and Honey Cake’ by Gaitri Pagrach-Chandra – a really cool baking book  with very traditionally Dutch and very exotic recipes that has also been translated into Dutch (Zelfgebakken) – I wanted to try this. So here it is! It’s not difficult, but it takes dedication and patience, as you basically have to stay very close to the oven for more than 40 minutes. In my experience, this amount of batter forms very very thin layers, so you can always go for  6 layers (2 times three) if you want more ‘visible’ colored layers, although the baking times will be a little different. The cake is quite heavy (cut small slices) but very yummy and spicy. Let me know if you give it a try!

Ingredients for a 20 cm tin:

250 grams of butter, at room temperature
200  grams of fine sugar
5 eggs, separated
1 teaspoon of vanilla-extract
125 grams of flour
1/4 teaspoon of salt
1 teaspoon of ground cinnamon
1/8 teaspoon of ground clove (kruidnagel)
1/8 teaspoon of ground nutmeg
50 grams of melted butter, for greasing

Beat the butter, with a machine mixer (handheld or standing) if you have one. Add 100 grams of sugar and keep beating until the mixture is light and fluffy. Add the egg yolks in small doses and the vanilla extract and mix everything well. Sieve the flour with the salt and set apart.

In a clean, grease-free bowl, beat the egg whites until stiff. Add the remaining sugar while beating, slowly but surely. Keep beating until you have good and sturdy egg white ‘blobs’ that don’t sag. Add a tablespoon of the egg whites to the butter mixture and spoon it through. Now slowly spoon the egg whites and flour through the butter, making large round movements with a spatula. Don’t mix for too long to preserve the fluffiness. Now, separate the dough in two bowls into two equal parts. Carefully mix the spices with one of the two bowls. Heat your oven’s grill. Grease the baking tin with some of the melted butter and add 1/4 of one of the bowls to the tin. Flatten the mixture with a palette knife and make sure no extra batter is sticking to the sides, as this will burn under the grill and distort your pretty layered pattern.

Put the tin under the hot grill until the top starts to ‘bulge’ and the batter is baked. The first layer will take about 5 minutes, depending on your oven and the distance from the grill. Take the tin out of the oven, using a brush, coat with a layer of melted butter and add another layer, from the other bowl (alternating light and dark batter). Repeat this process – the grilling will now take about 3 minutes for each layer. The layers have to rise, be golden brown and baked. You will have eight layers in total. Always spread the batter evenly and clean spilled batter, as this will burn. When all layers are grilled, carefully cut away from the sides of the tin and let the cake cool on a baking grid.

Improvised avocado spread

It’s a shame not to use ripe avocado’s when they’re lying around in the kitchen, waiting to go bad. So after some rather improvised guacamole last night (it’s really not the same without fresh tomatoes and cilantro) I opened the fridge and tried to find something good to spread on my lunch rolls. That’s when I came up with this spread, made from a very ripe avocado and some fridge leftovers.

Ingredients (for about 3 rolls-both sides worth of spread):

1 very ripe avocado
2 heaped tablespoons of fresh goat cheese (the kind from the plastic pyramids is fine, it’s what I happened to have in store)
2 heaped teaspoons of basil paste/pesto (my secret fridge stash that I made from this year’s basil harvest)
salt and pepper
rolls and some extra lettuce/tomatoes

Mix and crush the ingredients for the spread together, season to taste with salt and pepper. Spread them on some delicious rolls and add some lettuce or tomato to the plate for extra vegetables. Enjoy!

Save food from the fridge

Jihyun Ryou figured out how to keep vegetables and fruit fresh without a refrigerator, using traditional oral knowledge. For example: the gas that is emitted by apples, which causes other fruit to ripen faster, prevents potatoes from sprouting. Very cool project, if you ask me. You can find more about it on http://www.savefoodfromthefridge.com/.

De wormenbak

Update in 2020: Ik schreef al acht jaar geleden over mijn wormenbak! Intussen is er in Brussel GFT-ophaling en gebruik ik hem minder. Toch heb ik over de jaren heen al veel plezier gehad aan onze wormenbak. Het is een geweldig micro ecosysteempje: jij steekt er je groente- en fruitafval in, en de wormen maken vruchtbare compost en wormenpercolaat dat je kan gebruiken om je planten mee te gieten. In het begin vond ik wormen ook best griezelig, maar na een tijdje bouwde ik er een soort affectieve/dankbare band mee op en vond ik het niet meer angstaanjagend om ze met de blote hand op te rapen als ze uit de bak waren gevallen. Ik kan het iedereen die zoekt naar een ecologische oplossing voor de appelschilletjes aanraden.

de worm, onze vriend!

Je kan heel wat informatie terugvinden bij Ivago, o.a. op deze website (scrollen tot voorlaatste item). Ik leg verder uit hoe ik mijn wormenbak gemaakt heb en wat je nodig hebt om zelf aan de slag te gaan.

Ik heb gekozen voor een gestapelde wormenbak. Dit is het makkelijkste model om zelf te maken. Het enige dat je nodig hebt zijn bakken met dezelfde afmetingen die stapelbaar zijn (te verkrijgen bij de doe-het-zelf-zaak) en waar je in de bodem vrij makkelijk gaatjes kan maken. Koop meteen genoeg bakken, ik heb er momenteel drie in gebruik en eentje op reserve. Je hebt ook één deksel nodig dat goed past op de bak (dus liefst met een soort kliksysteem). Als je deksel transparant is, kan je het afdekken met een zwart stuk plastic, want wormen houden niet van licht. Verder heb je natuurlijk ook wormen nodig: die kan je het best halen bij iemand met een mesthoop, compostvat of wormenbak. Het is echt niet nodig om ‘speciale’ wormen te bestellen via internet. De wormen verplaats je best in hun natuurlijke omgeving (=compostgrond). Ivago raadt aan om een 5-tal liter compost met wormen te nemen om mee te starten. Als je de compost van een mesthoop of compostvat haalt, zullen er ook andere woelers inzitten zoals pissebedden, duizendpoten, mieren… dat is prima, hoe meer beestjes, hoe meer vreugd! Het is wel best om je bak te starten in het voorjaar, als het niet te koud meer is. Bovendien zal het ook makkelijker zijn om dan wormen te vinden, want in de winter houden die zich liefst wat dieper in de grond schuil.

de moeder-mesthoop van mijn wormen

Je hebt één bak nodig zonder gaten in de bodem. Dit wordt de bak waarin het percolaat (de vruchtbare vloeistof die de wormen produceren) wordt opgevangen. Daarnaast maak je in de tweede bak relatief kleine gaatjes (zo’n 3-5 mm doorsnede) zodat de wormen er niet al te gemakkelijk door vallen, maar het wel kan doordruppen en verluchten. De bakken daarboven mogen gaten van zeker 1 cm doorsnede hebben. Je kan die gaten maken met een boor. Bij gebrek aan een boor heb ik de gaatjes gemaakt met een verhitte fonduepen, wees vooral voorzichtig als je voor deze optie kiest.

onderste laag van de wormenbak

In de onderste bak zet je enkele ondersteuningselementen, bv. blokjes hout, bakstenen of omgekeerde bloempotten. Daarop plaats je de tweede bak. Hierin komen je wormen. Je begint deze tweede bak met een ‘beddinglaag’ bestaande uit makkelijk verteerbaar, luchtig materiaal zoals verdorde plantenstengels, houtsnippers, gekapt stro… Daarop deponeer je de wormen, die zich liefst in hun natuurlijke verplaatste habitat bevinden. Daarboven leg je de eerste bescheiden laag groente- en fruitafval (een 5tal cm dik), eventueel losjes afgedekt door versnipperde kranten, karton en eierschalen. Nu moet je geduld oefenen (dit was voor mij het moeilijkste gedeelte) en de bak enkele weken laten staan. De wormen moeten immers wennen aan hun nieuwe omgeving, en het organisch materiaal zal eerst beginnen schimmelen alvorens het opgegeten wordt. Panikeer dus niet als de boel begint te schimmelen, dit is normaal! Na een tijdje zal je merken dat het materiaal begint te composteren, dan kan je nieuw keukenafval toevoegen. Zet je bak op een beschutte plaats, binnen of buiten (niet in de blakke zon en niet in de ijzige kou). De mijne staat in het voorjaar en de zomer buiten, ook omdat het dan makkelijker is om de fruitvliegjes buiten te houden (hoewel er wel manieren zijn om deze te verminderen, zie de brochure van Ivago).

Als je een aardige laag compost hebt die al vrij goed verwerkt is en je wormen zijn al enkele maanden aan het kweken, kan je een volgende bak bovenop deze laag plaatsen. Dit is gewoon een nieuwe bak met vrij grote gaten. Je vult deze bak opnieuw met groente- en fruitresten. De wormen zullen vanzelf door de gaten op zoek gaan naar eten. Als je na enkele dagen wilt testen of het lukt, hef dan even deze laag op. Als je in de onderste bak de wormen aan de oppervlakte ziet krioelen, zit het goed! Zo kan je in feite blijven stapelen, al is het makkelijker om af en toe wat van de zuiverste compost te oogsten en te gebruiken.

Let op! Je kan niet zomaar alles in de wormenbak gooien. Wormen houden van groente- en fruitafval (in kleine stukken), koffiedik, theezakjes, geplette eierschalen en verwelkte bloemen en planten. Ze houden niet van zuivel, gekookte etensresten, pasta, brood, rijst, mest, olie, saus enz… Let ook op met grote concentraties zure dingen: af en toe een citrusschil kan geen kwaad, maar te veel zuur ineens kan de pH in de bak verstoren. De beste manier om dit te controleren is af en toe je neus in de bak steken: als de bak neutraal naar compost ruikt, is er niks aan de hand. Als het stinkt kan het zijn dat je bak te zuur is en/of de wormen aan het sterven zijn. Voeg dan zeker geen nieuw voedsel toe, verlucht je materiaal (omscheppen) en voeg wat beddingmateriaal toe. Als je geen wormen meer kan vinden in de bak, is het waarschijnlijk te laat en zal je opnieuw moeten beginnen… Meer info over probleemsituaties (o.a. fruitvliegjes) vind je bij Ivago.

Het percolaat zal na enkele weken beginnen vormen in de onderste bak (bij mij duurde dit wel een tijdje, dus geen paniek). Deze vloeistof is zeer vruchtbaar. Je kan ze dus ‘oogsten’ en verdunnen met water (1/10 percolaat/water) en aan je planten geven als meststof. Na verloop van tijd kan je ook de onderste laag compost oogsten en gebruiken als potgrond. Disclaimer: de compost in een wormenbak wordt niet verhit zoals industrieel verwerkte potgrond, en zaadjes van bv. paprika, pompoen… die je erin gooide kunnen dus beginnen kiemen. Handig als je van gratis zaaigoed of verrassingen houdt :-)

Voila, dit is de werking van de wormenbak in a nutshell. Ik hoop dat ik je heb kunnen aanmoedigen om zelf ook met een wormenbak te beginnen. Wil je meer weten of heb je vragen, stuur me dan gerust een bericht, of contacteer een specialist in je buurt via www.ovam.be.

What to eat when you’re eating in Italy (1)

Soo, I haven’t been here for a while! My vacation in Italy would be responsible for that. We (that would be, my lovely partner-in-crime and I) toured Italy by train from north (Torino/Turin) to south (Taranto) and back up again, passing by Ravenna. What can I say… I was in culinary heaven for two weeks. So I’m eager to share my newly discovered not-so-secret addresses with you, for those who ever pass by in one of the Italian cities we visited. Some of them were gastronomically advanced, some were very simple fishermen’s restaurants and in some we got really rude treatment from the waiter. But all were great in their own way. Here we go!

Our first stop was Turin, home of the slow food movement. During the day, we encountered a fantastic supermarket-meets-restaurant/coffee bar place called Eataly (apparently it’s a chain in Italy). You can buy some great quality groceries here (pasta, coffee, fresh vegetables…), have lunch downstairs, sip some coffee upstairs… I fell in love with the place at once. We had dinner at L’Oca Fola (the crazy goose). We found this restaurant, which happened to be very near our hotel, through a slow food-guide. We went for a complete dinner menu, which was a little more than we could handle… We tasted some very typical Turin dishes like risotto and gnocchi with heavy cheese sauce, accompanied by local Barbera wine. Breadsticks, which were invented in Turin, were also omnipresent. Let’s say the menu was a bit on the heavy side and reminded us of food you’d want to eat if you were about to go do heavy work all day. We definitely shouldn’t have tried eating all the dishes that kept coming at us, and the free grappa at the end of the meal was very welcome to help digestion! The food was good, but not especially refined. If you’re in Turin for just one day, I’d recommend looking at one of the restaurants more towards the city center, but L’Oca Fola is great to try if you’re there for several days.

Eataly, the fabulous supermarket in Turin

Next, we moved on to Perugia, a cosy little city with a very medieval feel and lots of stairs and elevation (they even have a public elevator in the middle of town!). During the day we came across a restaurant/wine bar called Énonè and decided to try it for the night. It was fantastic. We tried some local cheese with honey and preserved figs as an appetizer. As a first course, we had pasta – simple ravioli in tomato sauce and spaghetti with scampi. My main course was something called ‘Grand Vegetarian’ – a simple collection of grilled vegetables such as tomatoes, zucchini, eggplant which was absolutely delicious. The dessert was something scrumptious with mascarpone and amaretto cookies with grand marnier. As we were sitting at the table chatting away after the meal, the owner brought over some bitter liquor to taste. Needless to say, I’d recommend this restaurant to anyone going to Perugia and we’d absolutely go there again! Another thing to try in Perugia is Sandri, a bar that’s been there for several decennia and looks exactly that way. The waiters wear those traditional uniforms and they have a bar filled with sweets and pastries… It’s great to just sit on their terrace, which is in Perugia’s main street, sipping from a cappuccino, nibbling on some sugary piece of pastry and watching people pass by. Or sipping a bellini cocktail and having some rice ice cream, or downing an espresso with a piece of chocolate pie… You get the point.

Scenic view at Perugia

We went on to Orvieto, where we had a nice but not especially remarkable dinner at Mammaurelia, with some very good wine. We followed the Lonely Planet guidebook to an ice cream parlor called Pasqualetti and had some delicious gelato there with a view on the impressive cathedral. We also took the underground Orvieto-tour, which went past the underground colombaria or dovecotes. These were basements of peoples’ houses carved out to accomodate doves, which were then caught and prepared as a lovely dinner!

The impressive cathedral of Orvieto, barely fitting into the picture
Dovecotes dug in people's cellars at Orvieto

We went on to see and eat at Napels, Salerno and more… will be featured in the next post!

Blackened salmon revisited

One of my first posts was blackened salmon in a mango sauce with pumpkin and sweet potato, a recipe making good use of some great fall vegetables. Today, I’m making blackened salmon again but this time it’s summer-style. The mango sauce has been restyled to a slightly spicy salsa version with fresh coriander, and as accompaniment I picked some lovely Ratte potatoes, currently available. I also added some A. Vogel Herbamare salt to my spice mixture, a natural sea salt that includes herbs and vegetables (you can find it here). My grandmother used to sell it in her natural foods shop and always had it at home, which makes for some nice memories. The balance between fresh coriander, spicy peppers, the full taste of fresh salmon and sweet mango is absolutely great and makes for a wonderful summer combination, so enjoy!

 

Ingredients (serves two):

4 salmon steaks, 150-200 grams each
spice mixture including black and white pepper, A. Vogel Herbamare salt, paprika powder, thyme, basil, rosemary, cumin, onion powder, garlic powder, ground dry chili flakes or chili powder, cayenne pepper, allspice (just pick your favorites from the list…)
a small chunk of butter
one or two great ripe mangoes, cubed
juice of one lime, to taste
a small handful of chopped coriander (varies according to taste)
one finely chopped yellow or red pepper, or ground chili flakes/a pinch of spicy chili powder
250 grams of Ratte potatoes (or another tasty firm potato)
olive oil
spice mixture including chili, basil, rosemary, salt, pepper…

How to:

Cook the potatoes in salted water until tender but still firm. Drain, cut into smaller chunks and let them cool down. Combine the mango cubes with the lime juice, coriander, and chopped chili pepper or chili powder. Let this mixture sit for at least half an hour. Prepare a spice mixture for the salmon – mine is usually based on a larger ratio of pepper, salt, paprika, thyme, cumin, etc. with smaller quantities of the spicier stuff.

When the potatoes are cold, heat up some olive oil in a large heavy skillet and add the potatoes. Sprinkle with dried herbs and spices to taste and bake until the potatoes have a golden crust. Meanwhile, heat up another heavy skillet and let a bit of butter melt at low temperature. Sweep the salmon steaks through the butter and then through the spice mix. Turn up the heat, add a little more butter, and bake the salmon to taste – a few minutes on each side if you like it juicy and rosy inside, or longer if you like it more ‘well done’. Arrange the salmon, mango salsa and potatoes on a plate, decorate with a coriander leaf and enjoy!

Poached salmon and potato salad with creamy watercress sauce

Such a terribly Belgian summer we’re having! Lots of rain and dark clouds give the impression of a gloomy fall day and make you want to sink into the sofa with a big mug of hot chocolate. Fortunately, there’s this salmon-potato salad which gives the summery feeling back, if only for a moment. The recipe is out of delicious. magazine. I tweaked it a little as usual, replacing the ingredients I didn’t have available with something else from the pantry and cheating with some fantastic ready-made vinaigrette. Go and pretend it’s summer with this wonderful warm salad, great for lunch or dinner!

Ingredients for 2-3 servings, in order of appearance:

500 grams of new tasty potatoes, cleaned but not peeled
one organic lemon, cut in half
two laurel leaves
A few parsley stems
one shallot, sliced in half (scallions in the original recipe)
6 black peppercorns, crushed with the side of a large knife
half a cube of fish/vegetable stock
300 grams of fresh salmon (count 150-200 grams per person)
3 tablespoons of Oil and Vinegar’s Marc de Champagne dressing (or your own honey-mustard dressing, or a basic vinaigrette, whatever you like to use for the potato salad…)
one shallot, finely chopped
one garlic clove, finely chopped (leave this out if you don’t like smelling of garlic)
60 grams of watercress
2 tablespoons of good mayonaise
3 tablespoons of ricotta (the original recipe calls for crème fraîche)
juice of half a lemon
a handful of fresh parsley and mint
pepper and salt

How to:

Clean the potatoes, cut them in  large chunks and boil them in salted water until done but with bite. Drain them, then let them steam for a few minutes in the pot (be careful that they don’t burn, shake every now and then). Cut the potatoes into salad size-chunks and mix with the dressing, shallot and garlic. Meanwhile, put the lemon, laurel,  parsley, peppercorns, shallot and stock in a large saucepan with one liter of water. Bring to a boil, then take off the fire, add the salmon and let it poach for 8-12 minutes (depending on how well done you like your salmon). Take it out of the liquid with a slotted spoon and let it drain.

Chop the watercress coarsely, and mix with the ricotta, mayonaise and lemon juice using a hand mixer or blender. Add lemon juice, pepper and salt to taste. Tear the salmon into chunks with your hands, then carefully mix with the warm potatoes. Top with fresh parsley and mint and serve with the watercress sauce. Enjoy!