Each season brings its flavours and discoveries to the cottage. Here are some recipes to enjoy the different seasons of the Ardennes region in Belgium.
The goats from the nature reserve roam around the village. You can spot them on your walks!
Pick the tips of young nettles, cook them in boiling water with a vegetable stock cube and salt, then blend. Cook 5 tablespoons of tapioca in a saucepan with boiling water and salt. Add the cooked tapioca to the blended soup. Serve with a little fresh cream.
Peonies and cornflowers bloom in the garden.
Fresh mint is starting to grow. An oriental touch with fresh mint tea (with green tea and sugar). The rhubarb has come up nicely… a good tart or compote in sight.
Lily of the valley and lilac bloom in abundance… what a fragrance!
Cook 2 cups of green lentils in 1.5 litres of water for 15 minutes, then add 2 bowls of chard leaves cut into strips and salt. Cook for another 5 minutes then add a generous handful of fresh coriander.
This delicious recipe comes from a café on the corner of Place du Jeu de Balle in Brussels.
Olives Isle-sur-la-Sorgue style (Lubéron): a jar of plain olives, drizzle with olive oil, lemon juice and a few drops of Tabasco. Add 2 finely chopped garlic cloves, a chopped tomato, fresh basil or herbes de Provence. Cover and marinate in the fridge for at least 2 hours. Enjoy with a glass of rosé…
Mint-cinnamon strawberries: cut 500 g of strawberries, drizzle with the juice of an orange, add sugar, cinnamon and 6 finely chopped fresh mint leaves. Serve well chilled.
Midsummer! Poppies, sunflowers and lilies bloom in the garden and fields. Aperitif in the garden, barbecue, kayaking on the Ourthe, swimming… No shortage of activities!
They are everywhere along the paths. The ideal season for hikes through autumn colours, with a little blackberry harvest as a bonus.
Apple picking in the garden! On a fresh puff pastry base, lay apple slices. Mix 200 ml of fresh cream with 2 eggs, cinnamon and sugar. Pour over the apples. Bake for 30 minutes in a hot oven. 5 minutes before the end, spread flaked almonds on top. Serve warm… a delight!
Walnuts are falling in abundance… Delicious natural yoghurt with pears, walnuts and honey!
The wood stove is back in action.
Christmas and New Year are coming… The cottage dresses up for the holidays. Warm atmosphere guaranteed.
The snow is here, everything is white… The wood stove crackles, perfect for a cosy weekend.
Maastricht Carnival (60 km away)… Fabulous costumes! The cottage is the perfect base to enjoy the festivities.
Phew, spring is here… We start enjoying the garden again. The first crocuses appear.
Sauté 2 onions in a little oil, add the pumpkin (or butternut squash) cut into small pieces, then cover with water. Cook for 15 minutes. Add salt. Blend everything. Serve with parsley, a little fresh cream and tamari.