1 bunch carrot
250 g mushrooms
24 small potatoes, peeled
1600 g skinless chicken breasts, 8 pieces
2 liters vegetable stock
2 egg yolks
400 ml cream
1 bunch parsley
pepper & salt
100 g margarine
100 g flour
1 Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
2 Poach the chicken filets in the same vegetable stock for about 20 minutes.
3 Cook the potatoes.
4 Keep vegetables and chicken warm, while making the sauce.
5 Strain the vegetable stock.
6 Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
7 Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
8 Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.
Pom Koek (Belgian Coffee Cake)
3 cups flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup honey
1 cup hot coffee
1/3 cup corn oil
1 Pre-heat oven to 350 degrees.
2 Prepare a 9" by 4" in loaf pan by lightly greasing the sides. Cut a piece of wax paper or parchment to fit the bottow for quick removal.
3 Mix together dry ingredients (flour, sugar, baking soda, cinnamon & cloves).
4 In a separate bowl, quickly mix 1 egg. Spoon in and mix the honey, coffee, and oil.
5 Quickly fold in the dry ingredients - mixing just enough to combine without toughening the batter.
6 Fold into pan and bake for 30 minutes. Use a tooth pick to see if center is done.
7 Slice thinly and serve warm plain or with butter