# data[].attributes.body
YEP 1 - Gauffres
YEP 2 -  Frites/Frenck fries
FR A1 matin - Tarte Belge
FR A1 (autres) - Fruits, etc.
FR B2 - Endives au jambon
MLKs - Chocolat/chocolate + Europe map and curiosities

# data[].attributes.headline
Historically the Belgian cuisine was influenced by diverse cultures. It is not just one of the most exquisite of the world, but one of the richest as well. The Belgians serve a generous amount of food and its cuisine is known by the use of fresh ingredients, innovative techniques and for its creativity. Despite being a small country, Belguim is famous all over the world by their beers, chocolates, cheeses and Gauffres (waffles).A Liege Waffle (don’t confuse with an American waffle) has its origin in the city of Liege in the XVIII century. The recipe was created by the Liege Pinces’ main chef from where its name comes from. The Belgian waffle is famous for its Vanilla smell and the caramel flavor obtained during the cooking process.The gouffre is famous by its pearls of sugar that melt and make up the caramel in the moment it this baked. It can be eaten cold or hot. The gouffre is so tasty that does not need toppings, but can be eaten with chocolate, ice cream, condensed milk, honey, whipped cream etc. Brussels waffles are prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast; occasionally both types of leavening are used together. They are lighter, crisper and have larger pockets compared to other European waffle varieties, and are easy to differentiate from Liège Waffles by their rectangular sides. In Belgium, most waffles are served warm by street vendors and dusted with confectioner's sugar, though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread. Variants of the Brussels waffles – with whipped and folded egg whites cooked in large rectangular forms – date from the 18th century. However, the oldest recognized reference to "Gaufres de Bruxelles" (Brussels Waffles) by name is attributed from 1842/43 to Florian Dacher, a Swiss baker in Ghent, Belgium, who had previously worked under pastry chefs in central Brussels.Philippe Cauderlier would later publish Dacher's recipe in the 1874 edition of his recipe book "La Pâtisserie et la Confiture". Maximilien Consael, another Ghent chef, had claimed to have invented the waffles in 1839, though there's no written record of him either naming or selling the waffles until his participation in the 1856 Brussels Fair. Neither man created the recipe; they simply popularized and formalized an existing recipe as the Brussels waffle.The Liège waffle is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of Eastern Belgium – and alternately known as gaufres de chasse (hunting waffles) – they are an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.Flemish waffles, or Gaufres à la Flamande, are a specialty of northern France and portions of western Belgium. The original recipe, published in 1740 by Louis-Auguste de Bourbon in Le Cuisinier Gascon, is as follows: Take "deux litrons" (1.7 liters or 7 cups) of flour and mix it in a bowl with salt and one ounce of brewer's yeast barm. Moisten it completely with warm milk. Then whisk fifteen egg whites and add that to the mixture, stirring continuously. Incorporate "un livre" (490 grams or 1.1 pounds) of fresh butter, and let the batter rise. Once the batter has risen, take your heated iron, made expressly for these waffles, and wrap some butter in a cloth and rub both sides of the iron with it. When the iron is completely heated, make your waffles, but do so gently for fear of burning them. Cooked, take them out, put them on a platter, and serve them with both sugar and orange blossom water on top Ingredients          	1.  	325 g plain flour2.  	3 large eggs 3.  	75 g butter4.  	300 ml milk5.  	50 ml water6.  	100 g caster sugar7.  	 2 tsp baking powder8.  	 1/2tsp salt a few drops of vanilla essence/ extract Method for making waffles1.  	Separate the eggs.2.  	Melt the butter in the milk by heating till luke warm.3.  	Mix the egg yolks into the butter and milk mixture and add the vanilla essence.4.  	Put the flour into a mixing bowl, add the baking powder and make a well in the centre.5.  	 Add the milk mixture and combine into the flour. Add water if the mixture is too thick.6.  	Whisk the egg whites in a separate bowl till firm peaks then whisk the caster sugar in to form a meringue mixture.7.  	Fold the meringue mixture into the batter using a large metal spoon.8.  	Cook the mixture in the hot waffle iron which will need a little oil on the first ones.9.  	Decorate with icing sugar or topping of your choice and eat hot!Tim TimIn the original french version, “les aventures de Tintin” is the title of a series of graphic novels stories created by the Belgian author Georges Prosper Remi Hergé in 1929. Tin tin is a belgian reporter that is assisted by his dog Mieu (Milou in french).The Graphic novel was famous during the XX siecle when is was traduced to more than 50 languages.Hercule PairotPairot is a famous detective of Agatha Christie's crime novels. Accordingly her description, the character is from Belgium, has black hair, green eyes, 1,62 meters tall, moustache and an oval and slightly tilted head. As a kind of Sherlock Holmes he solve fancy cases but gets annoyed when the other characters ask him if he is french due to his heavy accent. Curiosity about BelgiumBelguim has three official languages: French, Dutch and German, but only 1% of the population has German as their native language.Belgium produces more than 170 thousand tons of chocolate per yearBelgium has the gratest number of castles per square meter in the worldIn Belgium there are more than 1100 beer brands produced by roughly 160 factoriesChewing gum is regarded as vulgar in Belgium

# data[].attributes.subject
Historically the Belgian cuisine was influenced by diverse cultures. It is not just one of the most exquisite of the world, but one of the richest as well. The Belgians serve a generous amount of food and its cuisine is known by the use of fresh ingredients, innovative techniques and for its creativity. Despite being a small country, Belguim is famous all over the world by their beers, chocolates, cheeses and Gauffres (waffles).A Liege Waffle (don’t confuse with an American waffle) has its origin in the city of Liege in the XVIII century. The recipe was created by the Liege Pinces’ main chef from where its name comes from. The Belgian waffle is famous for its Vanilla smell and the caramel flavor obtained during the cooking process.The gouffre is famous by its pearls of sugar that melt and make up the caramel in the moment it this baked. It can be eaten cold or hot. The gouffre is so tasty that does not need toppings, but can be eaten with chocolate, ice cream, condensed milk, honey, whipped cream etc. Brussels waffles are prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast; occasionally both types of leavening are used together. They are lighter, crisper and have larger pockets compared to other European waffle varieties, and are easy to differentiate from Liège Waffles by their rectangular sides. In Belgium, most waffles are served warm by street vendors and dusted with confectioner's sugar, though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread. Variants of the Brussels waffles – with whipped and folded egg whites cooked in large rectangular forms – date from the 18th century. However, the oldest recognized reference to "Gaufres de Bruxelles" (Brussels Waffles) by name is attributed from 1842/43 to Florian Dacher, a Swiss baker in Ghent, Belgium, who had previously worked under pastry chefs in central Brussels.Philippe Cauderlier would later publish Dacher's recipe in the 1874 edition of his recipe book "La Pâtisserie et la Confiture". Maximilien Consael, another Ghent chef, had claimed to have invented the waffles in 1839, though there's no written record of him either naming or selling the waffles until his participation in the 1856 Brussels Fair. Neither man created the recipe; they simply popularized and formalized an existing recipe as the Brussels waffle.The Liège waffle is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of Eastern Belgium – and alternately known as gaufres de chasse (hunting waffles) – they are an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.Flemish waffles, or Gaufres à la Flamande, are a specialty of northern France and portions of western Belgium. The original recipe, published in 1740 by Louis-Auguste de Bourbon in Le Cuisinier Gascon, is as follows: Take "deux litrons" (1.7 liters or 7 cups) of flour and mix it in a bowl with salt and one ounce of brewer's yeast barm. Moisten it completely with warm milk. Then whisk fifteen egg whites and add that to the mixture, stirring continuously. Incorporate "un livre" (490 grams or 1.1 pounds) of fresh butter, and let the batter rise. Once the batter has risen, take your heated iron, made expressly for these waffles, and wrap some butter in a cloth and rub both sides of the iron with it. When the iron is completely heated, make your waffles, but do so gently for fear of burning them. Cooked, take them out, put them on a platter, and serve them with both sugar and orange blossom water on top Ingredients          	1.  	325 g plain flour2.  	3 large eggs 3.  	75 g butter4.  	300 ml milk5.  	50 ml water6.  	100 g caster sugar7.  	 2 tsp baking powder8.  	 1/2tsp salt a few drops of vanilla essence/ extract Method for making waffles1.  	Separate the eggs.2.  	Melt the butter in the milk by heating till luke warm.3.  	Mix the egg yolks into the butter and milk mixture and add the vanilla essence.4.  	Put the flour into a mixing bowl, add the baking powder and make a well in the centre.5.  	 Add the milk mixture and combine into the flour. Add water if the mixture is too thick.6.  	Whisk the egg whites in a separate bowl till firm peaks then whisk the caster sugar in to form a meringue mixture.7.  	Fold the meringue mixture into the batter using a large metal spoon.8.  	Cook the mixture in the hot waffle iron which will need a little oil on the first ones.9.  	Decorate with icing sugar or topping of your choice and eat hot!Tim TimIn the original french version, “les aventures de Tintin” is the title of a series of graphic novels stories created by the Belgian author Georges Prosper Remi Hergé in 1929. Tin tin is a belgian reporter that is assisted by his dog Mieu (Milou in french).The Graphic novel was famous during the XX siecle when is was traduced to more than 50 languages.Hercule PairotPairot is a famous detective of Agatha Christie's crime novels. Accordingly her description, the character is from Belgium, has black hair, green eyes, 1,62 meters tall, moustache and an oval and slightly tilted head. As a kind of Sherlock Holmes he solve fancy cases but gets annoyed when the other characters ask him if he is french due to his heavy accent. Curiosity about BelgiumBelguim has three official languages: French, Dutch and German, but only 1% of the population has German as their native language.Belgium produces more than 170 thousand tons of chocolate per yearBelgium has the gratest number of castles per square meter in the worldIn Belgium there are more than 1100 beer brands produced by roughly 160 factoriesChewing gum is regarded as vulgar in Belgium

# data[].attributes.headline
Au cours de l'été, de l'automne et du printemps, la Belgique produit des ananas, avocats, bananes, cassis, cerises, citrons, fraises, mûres, raisins et groseilles à maquereau. Cependant, en hiver, en raison du climat peu propice à la plantation, aucune plante n’est cultivée. Les fruits typiques de la Belgique sont: raisin, mûre et cerise. La production de ces fruits est adaptée au climat tempéré belge. Le climat principalement pluvieux et les terres basses favorisent la production de ces types agricoles.Bien qu'il y ait une production de raisin, la production de vin est beaucoup plus petite qu'en France, le pays voisin. L'un des fruits les plus traditionnels est la mûre qui est l'un des fruits les plus célèbres et consommés de Belgique.

# data[].attributes.subject
Au cours de l'été, de l'automne et du printemps, la Belgique produit des ananas, avocats, bananes, cassis, cerises, citrons, fraises, mûres, raisins et groseilles à maquereau. Cependant, en hiver, en raison du climat peu propice à la plantation, aucune plante n’est cultivée. Les fruits typiques de la Belgique sont: raisin, mûre et cerise. La production de ces fruits est adaptée au climat tempéré belge. Le climat principalement pluvieux et les terres basses favorisent la production de ces types agricoles.Bien qu'il y ait une production de raisin, la production de vin est beaucoup plus petite qu'en France, le pays voisin. L'un des fruits les plus traditionnels est la mûre qui est l'un des fruits les plus célèbres et consommés de Belgique.

# data[].attributes.body
PRÊT À: 1h45min
PORTIONS: 4-8

RENDEMENT: 1 tarte

INGRÉDIENTS Nutrition

20 g de levure fraîche

200 g onces de farine

1/4 tasse de lait

1 cuillère à soupe de sucre

1 cuillère à soupe d'huile de canola

1 oeuf

1 trait de sel

2 cuillères à soupe de beurre

125 g de riz à grain court

2 tasses de lait

100 g de sucre

1 oeuf

1 cuillère à café d'extrait de vanille

DIRECTIONS

Apportez 2 tasses de lait, le riz et 100 g de sucre à ébullition, couvrez et laissez mijoter pendant environ 30 minutes.

Mélanger la levure avec 1 cuillère à soupe de 1/4 de tasse de lait et 1 cuillère à soupe de sucre jusqu'à consistance lisse.

Tamisez la farine et le sel dans un bol, faites un puits au milieu.

Mélangez le reste du lait avec l'huile et l'œuf.

Verser le mélange de levure dans le puits et couper le beurre dans la farine.

Ajouter le mélange lait-huile-œuf et pétrir pour obtenir une pâte molle.

Laisser reposer 30 minutes.

Retirer le pouding de riz cuit du feu.

Diviser l'œuf et battre en blanc jusqu'à la formation de pics mous.

Au bain-marie, mélanger le pouding au riz jusqu'à ce qu'il refroidisse légèrement, incorporer la vanille, incorporer le blanc d'oeuf dur, l'incorporer et incorporer ensuite la moitié du jaune d'oeuf. L'autre moitié sera nécessaire pour arroser le bord de la tarte.

Préchauffer le four à 250 degrés (220 lorsque le ventilateur est assisté) et graisser une forme de tarte ou un ressort de 20-23 centimètres.

Pétrir la pâte, puis étendre en tarte ou au printemps.

Verser le pouding au riz sur la pâte, badigeonner le bord avec le reste du jaune d'oeuf.

Cuire au four pendant 25 à 30 minutes. Si la tarte commence à s'assombrir trop rapidement, couvrir de papier d'aluminium.

Retirer du four et laisser refroidir.

Servez nature, avec des cerises chaudes ou une garniture à la tarte aux cerises ou comme vous le souhaitez.

# data[].attributes.body
Autrefois abandonnée et sauvage sur le bord des routes du Nord, l'endive de Bruxelle, ou chicon comme disent les ch'timi, est aujourd'hui le légume le plus consommé des français.

Un peu d'histoire

AU BON ENDROIT AU BON MOMENT

En 1850, M.Bréziers, un jardinier belge, décide de dissimuler des pieds de chicorée dans sa cave, histoire d’économiser un peu sur ses impôts.

LA DÉCOUVERTE

Quelques semaines plus 🤬, des petites plantes blanches fuselées apparaissent sous la fine couche de terre... L’endive telle que vous la connaissez est découverte !

TOUT UN SAVOIR FAIRE

À l’abri de la lumière et dans une atmosphère chaude et humide, M.Bréziers pose les bases de la culture de ce légume inconnu et de tout ce qui permet aux producteurs d’aujourd’hui d’en conserver la blancheur, les qualités nutritives et l’authenticité jusque dans nos assiettes.

PRODUCTEUR N°1

Vous ne vous en doutiez peut-être pas, mais oui, la France est bien le 1er producteur d’endive au monde.

L’ENDIVE NOUS FAIT DU BIEN !

Les bienfaits et qualités nutritionnelles exceptionnels de l’endive participent aussi au bon fonctionnement de votre organisme (notamment au niveau digestif) et, pour les plus sportives d’entre vous, à une bonne récupération physique après l’effort.

Le saviez-vous ?

L’endive au jambon (désignée sous le terme chicon-gratin en Belgique) est un plat typique du Nord-Pas-de-Calais et de la Belgique. Il se présente sous la forme d'un gratin d'endives enroulées dans des tranches de jambon.

La dénomination " chicon " vient du terme utilisé dans le nord de la France et en Belgique pour désigner l'endive.

De nombreux noms sont donnés à cette recette :

chicon / endive au jambon

chicon / endive au gratin voire chicon-gratin

gratin d'endives au jambon et à la béchamel

endives au jambon gratinées

roulades d'endives au jambon gratinées

roulades au jambon gratinées

endive à la béchamel

roulades gratinées

etc.

Fiche de la recette

Quantité : 4 Personne(s)
Préparation : 20 min
Cuisson : 35 min
Coût de la recette : Pas cher
Niveau de difficulté : Facile

Ingrédients

-8 Chicons
-8 Tranches de jambon
-40 cl de Lait
-2 Gousses d'ail
-4 càs de Farine
-150gr de beurre
-300gr de Gruyère râpé
-1 càc sucre
-Du sel
-Du Poiivre
-De la Noix muscade

- Étapes

-ETAPE 1
-Couper la partie abimée des chicons et les passer sous l'eau.

-ETAPE 2
-Déposer les chicons dans la poêle. Ajouter du sel, du poivre, de la noix de muscade, du sucre cassonade et du beurre par-dessus.

-ETAPE 3
-Laisser cuire à feu moyen pendant 25 minutes.

-ETAPE 4
-Récupérer le jus de cuisson pour la béchamel.

-ETAPE 5
-Enrouler chaque chicon dans une tranche de jambon puis les placer dans un pat à four.

-ETAPE 6
-Réaliser la sauce béchamel avec de la farine, du beurre et du lait. Ajouter du sel, du poivre, de la noix de muscade et un peu de fromage râpé minute. Finir en ajoutant le jus de cuisson puis mélanger le tout.

-ETAPE 7
-Verser la sauce dans le plat à four et placer ensuite ce dernier dans le four sous le grill.

-ETAPE 8
-C’est prêt! Déguster.