My green lifestyle means: everyday I make environmentally conscious choices in my kitchen by buying local, seasonal and sustainable produce as much as possible. I achieve this for 85% as there is the occasional lemon or exotic to Belgium fruit from Southern Europe in my shopping bag .
Strawberries are in season and because I kind of have a little bit of an allergic reaction when eating them ( spots on my face), it’s better when I eat them cooked: clafoutis it is! I rummaged through my pantry and found a tin with stale pistachios and Greek rose water ( I need some more Nia) – great combo! Add some flour, milk and eggs et voila … clafoutis we have. It does not need much sugar as the strawberries are quite sweet and when cooked become all jam like.
In these strange times we all had to make-do the best we can. I am truly blessed as my family and friends are safe but I also am immensely saddened for everyone who has lost a loved one. NO matter what is next, I know I can always count on my mother, Nicole. And although we can’t spend Mothersday Sunday together I dedicate this recipe to her.
White asparagus are the white gold of Belgium. In season from end April to June, I LOVE it! The most traditional way to prepare them is the Flemish style where butter, eggs and parsley are used. You can make many variations of this dish by adding boiled potatoes, grey shrimp or ham. I still prefer them the classic way : asperges á la Flamande. Let me take you through it step-by-step. I repost this from last season as this is what I am cooking today!