I’m a fan of what we call beuling, with apple compote (sauce). Similar to the Scottish black pudding, the Flemish version is the size of a banana, and is mostly cut into 2cm pieces then fried in a pan until crispy (while the center remains moist).
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My week in pictures 26 Feb 2012 #weekinpix
(https://halans.com/orig-content/uploads/2012/03/Image1.jpg)Antwerp, Brugge, Maastricht, Doel…
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Vol-au-vent - Koninginnehapje
I love a vol-au-vent any day of the week. Although its name comes from the puff pastry it’s served in, a vol-au-vent in Belgium usually means the creamy …