I know I have not been that regular in blogging last month, but I think ( atleast that is the plan) I will try to compenste for that and try to do more post here.
I do have so many dishes I want to share here with you all, just the writting and editing the pics which puts me off doing a new post.
I must say nothing exciting has happend in my side of the world.
Just the daily routne and going to FIl's place almost twice a day.
Every time I say Ok now this or that is finished I don't have to be so busy with the things I have to do there.
Last month he broke his foot and he beeing stuck at home and the leg in the cast I have been going there twice a day and doing every thing there. And now last week the cast his removed and he is mobile :-) I was like phewwwww now life is back to normal I don't have to rush that side, something new pops up that I still have to go there twice a day.
Hopefully that will be over in two weeks fingers crossed.
Here we love meat balls , though we mostly stick to theregular meat balls in tomato sauce but these days I have been trying new ways especially as I have the cook book Gehakteballen from the flemsih TV Chef callesd Jeroe meus .
This recipe use a particular Belgium Beer called Geuze but I am sure you will get them in most of the speciality shop, when I was in Houston visting my sis I saw in the supermarkets there in the Iternational Beer section.
For the meat balls.
2 tbsp Tarragon leaves finley chopped
1 kg of Mixed Mince meat ( We get mixe minch and that included Beef,Veal,pork) But i am sur eyou can do this with pure beef mince too.
Pepper and salt for taste
For the Geuze-Tarragon sauce
2 onons finley chopped
2 tbsp of flour
1 bottle (25Oml geuze beer)
500 ml brown beef stock home made or buy the good quality you get form the stores
3 tbsp tarragon vinegar
100 to 150 ml cream
Few sprigs of tarragon chopped
pepper and salt for taste.
2 tbsp of butter or oil
Add the ingridients for the meat balls in a bowl and mix everything well. Make medium size balls .
Preheat the ovento 180°c and layer the alls in a baking pan and bake them in the oven for 15 minutes or till they are fully baked inside.
In the mean time make the sauce.
Add the oil in a sauce pan, when the butter is melted add the onions. Fryfro few minutes , add the flour and fry for 2 more minutes add the beer , beef stock and the vinegar and mix everything well so there is no lump.
Let this mixture cook for a while till the sauce gets atleast 1/4 less.
Add then the cream and thetarragon leaves and the baked balls. Add salt and pepper for taste and serve with potato mash like I did or you can serve with rice.