Our friends returned from Belgium and surprised us with a box full of goodies.
I especially like the look of the chocolate granules that are sprinkled on toast (good way to start the day if you ask me) and the smelly little block of cheese that has been aged in beer. Yum!
We're super excited to try everything.
They own one of the most exquisite chambres d'hôtes you'll ever see. If you need a place to stay in the Minervois (sorry, but our house is too small) you will fall in love with them and their B & B, Sur les Remparts. Pin It
7 comments:
Are all those foodie treats available only in Belgium? Love your idea of chocolate granules on toast. Call me wierd, but I think a grilled brie cheese sandwich with some chocolate granules would be yummy.
I'm not sure, but I've never seen any of them down here.
I'm excited to try the chocolate on toast. I love Nutella on toast, so this has to be great!
Ok, Brie and chocolate? I'm just not so sure about that combo! :)
Please try the Brie and Chocolate! You will come to see the brilliance of two great things combined in one melty sandwich. :-)
Oh do tell what that cheese is like. I suspect that if you(or I for that matter) were to become lactose intolerance. Well, that would be certain death.
I find Nutella WAY too sweet. There is a hazelnut and honey spred in a French Farmhouse cookbook that isn't really the same at Nutella, but its satisfying!
la belette rouge,
if you say so...I love the combination of sweet and savory, so how bad could it be?
I'll let you know as soon as I give it a try!
Colleen,
I would fight lactose intolerance if it ever reared its ugly head in my body! Cheese is too good to give up!
Where is the recipe for the chocolate spread? I would love to have a look at it.
Unfortunately, there isn't chocolate in the spread. Only hazelnuts and honey:
Hazelnut Spread:
1 C raw hazelnuts
½ C honey
Heat oven to 350 degrees. Bake the hazelnuts in the oven for 10 min. Once they are golden brown, take out of the oven and rub them in a tea towel. This will remove the nut skins. Try to get most of the skins off because this is what will make the nut taste bitter. Poor in a food processor and pulse until smooth and almost oily. Add the honey and pulse until incorporated. Voila! Store in an airtight container
colleen,
Thank you for that recipe. It looks fabulous!
We always have lots of local honey so I could experiment with different kinds.
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