This is perhaps the most classical of Belgian recipes. These roulades d'endives au jambon gratinées are often eaten during the winter. An invigorating dish. You just have to cook and braise some endives, roll up them in a slice of ham and cover the whole with a Gruyere and white sauce. A few minutes in the oven and Bob's your uncle... Classical, easy and inexpensive.
The Belgian chip revealed!
- Gastronomy -
There's only one true chip: the Belgian "frite" Often copied abroad (for example the bizarre Poutine from Quebec) but never equalled, the true Belgian chip is prepared by using Bintjes, a slightly floury variety of potato. The choice of oil for the chip also dictates the final product's taste. For a "traditional" preparation, we recommend using beef fat. But lower calorie alternatives exist, such as more healthy vegetable oils.
