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@ La fete de Kergi

Words of honor are maintained. Right. And before Comida sails for his Atlantic crossing is right that this post is published on the bar Senegalese Naph . I could not take a picture of the famous spin ginger and tropical fruit, but I captured the simple dish of the day: fried fish, rice and mixed vegetables (eggplant, fennel, carrots and sweet potatoes) in tomato sauce.

To ensure that the brave tourists recognize the place when you visit decieranno Bxl, you should say that a hallmark of the restaurant Naph are the dedications of the guests written on the walls.

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Matonge

all of a sudden I was no longer in Brussels. There was no doubt: the threshold of Chausée d'Ixelles I entered the magical world of any neighborhood of Kinshasa. A huge crowd, colors and exotic perfumes. Grilled fish for everyone, skewers of every kind and nature, grilled or fried bananas ... If you do not live, can not believe. Two days of full immersion in Black Africa, emerging as the front door every morning in a neighborhood of any capital of Europe. Europe, in fact, not Africa ... How can it be then? Just be Matonge, the district with the highest density of African Brussels, the last weekend of June each year. Here we celebrate and do it with all the sacred chrism: live music, food galore, children with faces colored party dress, and pigtails, but only the latest fashion. It is celebrated by eating, dancing and walking through Chausée d'Ixelles, Chausée de Wavre, Place de Londres, Saint-Boniface and the rue de la Paix. And you pull late on Saturday night, very late. It 'an experience not to miss if you really want to understand what it means to multiculturalism and ethnicity

Brussels is above all this. It is no small thing.

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Brussels - All roads in the world (Radio 3) Salat

interssante One listen to those who know Brussels and also for those who have never thought could be an interesting tourist destination. http://www.radio.rai.it/radio3/view.cfm?Q_EV_ID=217238 #

" caged in double-injury, and dull gray city and capital of a people, the Belgian, considered 'a bit silly "by the French, Brussels is rather common sight for years been a fun place, full of cultural events, very nice. During the episode proves, through concrete examples, the Belgian genius in various fields of culture and entertainment, you plot routes that tell of a multiethnic city and dedicated to the cult of the night until the wee hours and festivals which attract international names of the first order, the fashion that has become international, but with an approach out of star-like attitudes, the masters of Belgian comic strip, from Tintin to the Smurfs. Do not forget to pay tribute to Jacques Brel with an itinerary that covers the most beloved by the great artist. Then, for the record, it gives an account of a phenomenon, "bruxellizzazione", fortunately out of stock, which fell in the manuals of architecture as an example of what not to do. Two titles are all curious bibliographical suggestions.

Speakers: Mary Tarantino, journalist who lives in Brussels with the description of the city multitenica and a journey into the heart of the night, Antonio Mancini, historical fashion, which speaks of emerging designers, Thomas Martinelli, journalist and expert in the world of stripes, with a route that has in stages the giant murals dedicated to the cartoon characters made in Belgium " .

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Israel [Israeli Salad]

The salade fraîche que j'ai jamais plus the gout. Je suis en fou. Pendent 's été soit c'est parfait comme plat principal soit comme garniture. En plus il est très simple à faire: the difficult seule chose est d'arriver cut vegetables into the same size ... it must be accurate!

Ingredients

6 people

2 large tomatoes

2 cucumbers 2 green or red peppers or

1 large onion

4 tablespoons chopped parsley

1 lemon olive oil

salt and pepper

fresh mint

Preparation

Cut all vegetables into dice pieces must be very small and all the same size. Add the lemon juice over vegetables, add remaining ingredients. Mix and serve chilled.

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Calins gratuits [Free Hugs] vs. Truffles [Pierre Marcolini]


Malhereusement, I missed that ( http://www.youtube.com/watch?v=tbq5Bmhgywg&mode=related&search =) to Brussels Central Station, March 24, 2007. It was full of hugs for everyone free.

But there will be another great gathering " Free Hugs in Brussels Saturday, 15.09.2007 at 14:00 instead of the Mint . It seems that sometimes a second chance in life is planned!

In fact, even if the Belgian chocolate is delicious, I am convinced that a free hug is better than one tablet Gold Coast where a series of Marcolini chocolates.





Chocolatier Pierre Marcolini
Pl du Grand Sablon, 39
1000 - Brussels
tel: 02 514 12 06

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Kitchen Items third best, fourth-generation

What is the intriguing kitchen object that holds the friendly chef?

The first to guess it was - very good - BrikeBrok : yes veneer is a raw egg . We all know the other object to remove the cap of the eggs cooked boiled. With this tool, however, dropping the "ball" of metal from top to bottom of the auction, we will provide a slight fracture on gucio egg that, with a slight pressure of fingers, open without running the risk of finding egg yolk and egg white in his hand.

This whole process just to make an egg sui generis.

Once you open the egg, it will be put into a bowl and egg yolk. Place a cube of foie gras in the shell and pour egg and a bit 'of egg white. Soak the nuts in boiling water [do not be afraid, I assure you that it floats!] For about two minutes until you see the whites turn white. Season, as is traditional, with a little 'salt and a pinch of pepper.

Atlelier des Chefs
Cours de cuisine
Rue de Chartreux, 17
1000 - Brussels

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Stuz z [i] Ucchino with ricotta and mint

If the already grilled zucchini, this appetizer is ready in a minute. It 'also true that if the zucchini are topped with extra virgin olia abundant, salt, pepper and a bit' of parsley, and were left to "marinate" for a few hours, the result is definitely more tasty. The next step is to season with a little oil, salt, pepper, mint and fresh ricotta. Then, with a little 'patience and the help of just a teaspoon stuff the zucchini with the mixture of cheese and secure with a toothpick. Serve chilled.