Tag Archives: fall

Roasted Brussels Sprouts with Goji berries and Couscous

5 Nov
When I grew up, we almost always had a 3 component meal: potatoes, vegetables and meat. But according to me, that’s a tad boring. I prefer a plate with lots of different colours, tastes and textures, all combined into one… Like this dish!
Roasted Brussels Sprouts with Gojiberries and Couscous
Ingredients (for 2 people)
  • 500g Brussels sprouts, tips cut off, discolored leaves removed and sliced in half
  • 1 Tbsp olive oil
  • Salt
  • 40g dried Goji berries
  • 75g crumbled goat cheese
  • 30g walnuts
  • 150g couscous
  • 2 Tbsp honey
  • 2 Tbsp balsamic vinegar
  • Preheat the oven (and a parchment lined baking sheet) to 275°C, on grill stand
  • Meanwhile, cook the couscous according to the instructions on the package
  • In a medium sized bowl, toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.
  • Once the oven is preheated, get out the baking sheet and pour the Brussels sprouts onto the parchment
  • Put the baking sheet back in the oven and let the Brussels sprouts broil for about 5-10 minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized.
  • Meanwhile, toast the walnuts. Just heat them for a couple of minutes over medium heat in a nonstick pan without any oil or fat. Make sure not to let them burn!
  • Toss the couscous, sprouts, Goji berries, crumbled goat’s cheese and toasted walnuts onto a plate and drizzle with balsamic vinegar and honey. Season with salt to taste.

Source: adapted from Cookie and Kate


Mushroom soup

2 Nov

At first, I want to tell you how much I missed cooking these last 2 days!
On Wednesday, we had a party at the office, which was really nice. It included a wine tasting with accompanying food. Yum, wine!
And yesterday I went to Holland with my mom and sister in law. It was sooo much fun! We shopped ‘til we dropped. I bought all sorts of nice ingredients and cooking stuff, which you will see appear on ‘Julienne’ in the coming days 😉

It’s really nice to be back, so let’s start off with a heart warming fall soup…

Mushroom soup

Ingredients (for 1l soup)

  • 1/2 Tbsp margarine
  • 1 large onion, peeled and chopped
  • 1 medium potatoe, peeled and diced (1cmx1cm)
  • 500g mushrooms, brushed clean and chopped into quarters
  • 1 bouillon cube (I used vegetable)
  • 1l water (I always preheat it in the water boiler)
  • salt
  • pepper
  • some basil leaves and cream (I used soy) for garnishing


  • Preheat the margarine in a medium pot
  • Sauté the onion for 5 minutes
  • Add the diced potato and chopped mushrooms
  • Crumble the bouillon cube over the pot and last but not least: pour in the boiling water.
  • Let the soup simmer for about 10 minutes (you can check if it’s done by putting a knive in one of the potato cubes)
  • Blend the soup with an immersion blender
  • Season to taste with salt and pepper
  • Garnish each bowl with some cream and basil leaves

Lemon Garlic Brussels Sprouts with Potatoes and Cheese Croquettes

26 Okt

We had a nice Flemish meal tonight!

Fall means fall vegetables, and the Brussels sprouts were on sale in the supermarket, so Brussels sprouts it was!
When I grew up, we always had sauteed Brussels sprouts with bacon pieces. But since I’m a vegetarian now, I decided to add a little flavour another way. This recipe was amazing! Fresh thanks to the lemon and savoury thanks to the condiments and the gruyere… These babies will be on the menu a couple of more times this fall/winter.

Lemon Garlic Brussels Sprouts with Potatoes and Cheese Croquettes


Ingredients (for 2 people)

  • 450g Brussel Sprouts
  • 1 Tbsp olive oil
  • 3 cloves garlic, chopped finely
  • juice of 1/2 lemon
  • 2 Tbsp gruyere, grated
  • salt & pepper
  • 500g potatoes
  • salt
  • 4 cheese croquettes


  • Clean the Brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
  • Meanwhile, put a pot with a layer of salted water on the stove. When the water’s boiling, add the cleaned and cut potatoes to the water. Cook them for 15-20 minutes.
  • Preheat the deep frier for the cheese croquettes.
  • Heat the oil in a large skillet over medium high heat.
  • Once heated, add the halved Brussel sprouts and the finely chopped garlic to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
  • Meanwhile, prepare the cheese croquettes in the deep frier.
  • Reduce the heat under the pot of sprouts to low and add the lemon  juice, salt and pepper.
  • Sprinkle the gruyere on top and serve with the potatoes and cheese croquettes.

Source: adapted from What’s Gaby Cooking