First, I'd like to share our Michelin chef's ketchup recipe with you.
During one of my visits to my favorite restaurant in Luxembourg, between the first and second lockdowns, I had an exceptional dining experience. My companion and I were thrilled with the meal, and I complimented the waitress on the outstanding cuisine. I even asked if she could provide me with the recipe for their delicious ketchup.
To my surprise, the waitress returned with a note from the chef, listing the ingredients. I suppose the chef was impressed by how thoroughly we enjoyed our meal, leaving barely any leftovers and clean dishes. We had polished off every last bite, leaving the serving dishes spotless!
The second recipe I'd like to share is from the calendar of our favorite Wittamer café and patisserie in Brussels. Their calendar is always a treat, filled with stunning photos of sweet treats. The December edition, which happens to be my birth month, is particularly lovely. Unlike many winter-themed photos that can be dark and gloomy, the Underwood Yule log featured in the calendar is truly a marvel. You can also find the original recipe, known as "Bûche « Sous-Bois »" in French, on the Relais Desserts website.
Perhaps we can show our appreciation for the medical professionals who have worked tirelessly this year by cooking them a meal. We could also prepare dishes for those who have lost loved ones, are struggling with illness, or feel isolated.
Fortunately, we've been able to stay positive by enjoying good food, laughter, and plenty of walks in the beautiful countryside.
Let's move forward and prioritize our health. Stay healthy!
Ingredients:
30 gr. thinly diced onion
50 gr. brown sugar
1 tbsp. tomato concentrate/puree
600 gr. chopped tomatoes
100 ml. vegetable broth
50 ml. pineapple juice
1 tsp. curry powder
1 tsp. Espelette pepper
1 tsp. cider vinegar
Recipe offered by Hostellerie Stafelter (Luxembourg)
Credit: www.relais-desserts.net