Belgium Loaf Food

BELGIAN MEATLOAF

Steps:

• Preheat oven to 450 degrees F, & brush a meatloaf pan with 1 teaspoon melted butter.
• Soak bread crumbs in 3/4 cup milk.
• In medium skillet, melt the 3 tablespoons of unsalted butter, then add onion & saute 2 minutes.
• Add mushrooms & saute 5 minutes.
• Add garlic & saute 1 minute.
• In a mixing bowl, add ground beef & egg, then squeeze bread crumbs dry & add to bowl.
• Add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port & cognac, & mix well.
• Place meat mixture in prepared pan, & top with rosemary, then bake 30 minutes.
• Reduce heat to 400 degrees F & bake another 15 minutes.
• Remove from oven & let rest 10 minutes before serving.

BELGIAN LOAF

Steps:

• In saucepan put first 4 ingredients and bring to a boil, cool. Then stir in 1 egg, then the dry ingredients, mix in second cup of flour. Bake at 350℉ (180℃) F for 45 minutes.

MY MOTHER'S BELGIAN MEATLOAF

Steps:

• Preheat oven to 450°F.
• Soak the break in the milk.
• Melt 2 tablespoons of the butter in a medium-sized skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the mushrooms and cook for 5 minutes, then add the garlic, and cook one minute longer.
• In a large mixing bowl, mix the veal with the egg. Use your hands to squeeze the excess moisture out of the soaked break and add the bread to the meat mixture. Add the onion mixture, parsley, sage, salt, pepper, and nutmeg. Finally, add the port and Cognac. Mix everything together until the bread is well worked in and the vegetables and herbs are evenly distributed. The best way to do this is with your hands.
• Cook a small spoonful of the mixture in a hot skillet and taste for seasoning. If you want to serve the meatloaf cold, you will want to add a little extra salt and pepper.
• Brush an ovenproof glass or enamel loaf pan with the melted butter. Shape the meat mixture into a loaf in the pan. Decorate with the sprig of thyme and dot with the remaining tablespoon butter.
• Bake 30 minutes. Reduce heat to 400°F and bake until the meat loaf is cooked through (an instant-read thermometer will register 150 to 160°F), about 15 minutes more. Remove from the oven and let rest for 5 to 10 minutes before serving.

BELGIUM LOAF

Steps:

• Put in large pan milk, sugar, fruit and butter. Melt all on stove top so that sugar dissolves. Cool.
• Add egg to mix.
• Add all other ingredients and mix.
• Bake in a greased fruit loaf tin and bake for 1-1 1/4 hrs in moderate hot oven or until skewer comes out clean. I put it at 160 degrees.
• Cool and enjoy. Great with butter.

BELGIAN BUNS

Steps:

• Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.
• Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
• Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn't unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
• Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.