Category — the foodie

Yeah, I tried making cup cakes! (Yen, stop laughing!)

Well, it turned out fine. Really, it cannot go wrong at all cause the package that was given to me by a friend practically contained the DOUGH in it.

I just had to turn on the oven. Distribute the dough evenly across the 15 cup cake molds and place the tray into the oven. 20 mins and tralala – ready to eat!

Phew, thank goodness it was a success.

Finally, I managed to convince Mr Fudge (after throwing a few tantrums and pouts) to check out this new place.

Food was one thing but concept and ambiance was superb though you may have to be really lucky to get a table (or loads of patience). It’s situated in one of the hip areas of Brussels (Flagey). The gyoza was good. Mr Fudge has a rice burger and I had a ramen which didn’t impressed me too much. Still I’ll go again to try something else.

More pouting to do meantime…

Ooops, I didn’t manage to take any picture of the food (busy eating!) but you can check it out here.

Yay, I made gyoza! (Becoming domesticated?)

I used this recipe. Thanks to Rachael!

Mr Fudge helped out too. Our wrapping skills were not bad at all. Though one can easily identify the different styles.

Yummy finger food for the little drink on my terrace!

This is one of the national favourite of the Senegalese people. I’ve came across this dish on the menu of one of my favourite restaurant in Brussels but they have ceased to serve it anymore! Therefore, I have no choice but to make it on my own. It turned out ok, though I had to add in more ‘ummphh’ for the second round of serving. I am always too conservative about salt!

Here’s my recipe with the ‘uhmmphh’:

Serves 4

• One chicken or I used 4 large chicken drum+thigh pieces
• 8 onions, sliced
• 2 carrots, roughly chopped (optional vegetable)
• 10 tbsp lemon juice
• 8 tbsp Peanut oil
• 4 cloves of garlic, finely chopped
• 4 tbsp dijon mustard
• 1 cube of chicken stock
• 2 tbsp of soya sauce
• 2 small chillis
• Salt, pepper, nutmeg

1. Marinate the chicken with all ingredients overnight except optional vegetable (seal well!)
2. Preheat oven to 180°C and grill chicken for 15mins to brown it only
3. Remove the onions from the marinade and saute them in a large pan until translucent but not brown
4. Add the remainder of the marinade to the pan and cook until you have a thin sauce
5. Add the browned chicken back into your pan, cover and let simmer over low heat until the chicken is done

Serve over white rice and with cooked plantain if you can find them.

Bon appétit!