Author: livinginleuvenbelgiumeurope

I am originally from India living in Belgium for the last 20 years. Over the years my family and friends have requested me to share my recipes many times. Most of my foods are cooked from a memory of an event or a taste remembered or a food appreciated and measurements are approximate (or from internet search) In this Blog I would like to share my experience of living in Europe and Foods from around the world. There are many versions of the same recipe with a different name in different cultures. I try to keep most of the recipes simple and healthy so that Working Women, Young Mothers with small children, Single people and Students living away from home can eat balanced meal in their busy week without much effort. Some of the recipes are Sugar free or gluten free or Eggless keeping in mind friends and relatives with different habits and needs. I also share some positive thought on my blog so that we can bridge the gap between traditional and modern thinking. Thank you, my whole family, cousins, friends and followers and readers of my blog, for your support. Peace and Happiness is my Motto. NJ

People and Planet

Health is not a size, it’s a state

Health is not a size, it’s a state. A state of harmony, in the mind and body and between people and planet.

– Rujuta Diwekar

Health – A State of Hamony

Keeping your body healthy is an expression of gratitude to the whole cosmos- the trees, the clouds, everything.

– Thich Nhat Hanh

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Bacon and Leek Quiche

A easy Flaky, Buttery Quiche recipe with Creamy Savoury filling of leeks Bacon and cheese a great addition to any lunchtime, Dinner or a Picnic.

Slice – Leeks to form Circles

Saute  – 1 tbsp. Olive Oil  – Brown 250 g Diced Bacon – Add Leeks – Saute 5 Mnts.

Preheat – Oven 180 Deg Celcius.

Beat – 5 Eggs – 1 cup Cream – 1 handful Parsley – Handful grated Cheese – Salt and Pepper to taste

Spread  – Line Baking Tin – Circular Puff Pastry – Spread  Sauteed Bacon – Veg mix – Pour -Egg Mixture.

Decorate – Pickled Sweet Pepper Slices –  Sprinkle Grated Cheese to Taste

Bake – 30 Minutes – Preheated Oven.   Check and Bake 5 Extra mnts. if needed

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Dal Makhani – Lentils in Cream Sauce

Dal Makhani a Popular Lentil recipes from North India Punjabi cuisine made with Whole Black Lentils Or Urad dal and Kidney Beans or Rajma.

  • Soak – 1 cup  Urad dal, 1/2 Cup Red Kidney Beans – 3 -4 cups water – Overnight – Pressure Cook / or Instant Pot – 20 mnts – till soft and done
  • Saute – Heat -2 tbstp Ghee / Butter – 1 chopped Onion – 1 tsp Ginger – Garlic paste – Add – 1 tsp Chilli – Pinch Turmeric – Pinch Garam Masala – Salt to taste – Low flame – Add 2 tbsp Tomato paste
  • Mix – Cooked lentils with Sauce – Bring to Boil – Add – Half Cup Cream – Simmer on low flame – 5 mnts.
  • Garnish – Coriander Leaves. Serve – With Rice or Naan

Packed with the goodness of whole lentils and Spices, this Creamy Dal is super easy to make, flavorful Protein-rich, loved by all.

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Naariyal Ke Laddoo — Sweet Coconut Balls

Mix Condensed Milk 250 gms – Desiccated coconut powder 250 gms – 1/4th cup extra coconut powder to roll out laddoos

Recipe for Coconut Ladoo, a ball shaped indian sweet or fudge prepared from fresh or desiccated coconut with milk and sugar for a moist and sweet dessert. Cardamom Powder can be used for Flavouring.

Naariyal ke Laddoo with condensed milk is a very quick way to prepare these traditional laddoos. 329 more words

Naariyal Ke Laddoo — Dees Platter

Savoury Stuffed Pumpkin

Recipe for Stuffed Pumpkin with Beef, tomatoes and warming spices is a comforting and splendidly colorful dish loaded with earthy and delicious flavors.

Recipe for Stuffed Pumpkin Shared by Tatiana
  • Cut off the top of the pumpkin — clean out seeds – Oil inside of Pumpkin
  • Preheat oven to 175°C
  • Saute 1 onions in oil until tender – Add 1/2 kg meat and brown – Add Salt – Tomato and spices to taste – Simmer 10 mnts.
  • Spoon mixture into pumpkin – Replace Pumpkin Top – Bake 1 Hr. till tender.

Grilled Caramelized Pineapple

Peel the pineapple and slice it in 8 slices (remove the middle part). If wooden grill sticks are being used, place them into cold water before sticking them into each pineapple slice.

Pour the honey and juice from a half lime onto a flat plate. Add the ground cinnamon and mix it all together. Place the pineapple slices onto the plate and make sure the honey mixture gets around all pineapple slices.

Grill the pineapple slices on the grill and turn around as soon as the sides starts to get grill marks. Let the pineapple cool down a bit.

This is a simple summer dessert, and delish! We normally have it after a bbq when the grill has been used for the entrée as well. The cinnamon is perfect to the sweet and caramelized pineapple. Serve it with a creamy vanilla ice cream and you have a perfect summer dessert for the whole family. […]

Grilled caramelized pineapple with cinnamon and vanilla ice cream — Scandinavian Simple Eating