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Flemish Carbonada

Flemish Carbonada

Wash the meat, cut it into cubes and fry it in a pan for 5-10 minutes, until it changes color and leaves the juice.

Separately cut the onions into rounds and heat them in a little oil (or butter). Add flour and mix well. Then pour the beer over the onion and continue mixing.

Mix the tomato paste, spices and season with salt.

Then add over the onion, the diced beef and the meat juice. If you find the sauce too thick, you can add more water.

Bake for about 1 hour, until the meat penetrates and the sauce decreases.

Serve hot, with mashed potatoes and for extra flavor, with toast spread with mustard!

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An oil painting that has been decorating a wall of a rural town hall in the Brussels-Capital Region of Belgium for decades, considered a copy of a Flemish masterpiece, has finally been identified as an original Jordaens.

Jordaens was a student of the famous Flemish painter Rubens. The work in the town hall is the oldest known version of the "Holy Family" painted at the beginning of the 17th century by this student of Rubens, informs AFP.

The "incredible discovery" was announced on Tuesday by officials of the Royal Institute for Artistic Heritage (IRPA). They managed to authenticate the work with the help of international specialists in Jacob Jordaens and Antoon Van Dyck.

On this painting in shades of red, blue and ocher, yellowed by time, appears the baby Jesus, surrounded by Joseph, Mary and her mother, St. Anne. The composition will be reused by Jordaens - with variations - in three other paintings, currently housed by the Metropolitan Museums of New York, the Hermitage of Saint Petersburg and Other Pinakothek in Munich, IRPA said in a statement.


  • Cut the meat into pieces of about 3 4 cm. Cut the onion or scales, as you prefer.
    In a pan, sauté the onion until it softens and becomes transparent.
    Separately, put the butter in a thick-bottomed pot and when it has heated, add the meat and leave it until the water evaporates and frys a little. (about 2 minutes stirring almost continuously so as not to stick)
  • When the meat is slightly fried, add the beer, let it boil until it has almost evaporated, add the onion from the pan, 1 cup of water and bring to a boil. Add the beef cube.
    Grease a slice of bread with mustard and place it with the mustard down in the pot of meat, stirring so that the slice decomposes.
  • Add sugar, thyme, bay leaf, enough water to cover everything and cover with a lid.
    Cook over medium-low heat for 1 hour and a half. Stir occasionally. If necessary, add a little more water.
  • Season with salt and pepper and check if the pieces of meat are cooked enough (if you press with a fork it should break very easily) leave for another 15 minutes then add the starch dissolved in a tablespoon of water and chew for a few minutes until the sauce thickened enough.

It is usually served with french fries and mayonnaise.


We start by frying the veal escalopes in butter and set them aside. In the same butter fry the onion cut into thin strips until well browned.

We add the flour and also let it brown, constantly stirring so that it does not burn. Add the seasoned meat, vinegar, brown sugar and herbs wrapped in muslin so they don't get lost.

Finally, add the beer and broth, cover and we let it cook everything for about an hour and a half. Before serving, remove the herbs.

Rocky Road Fudge Recipe

This ruby ​​recipe is scattered on the wall, in the old way, with sugar, milk and chocolate. Marshmallow ministers are cooled to prevent melting, and cut pecans or walnuts are optional. It is a delicious and very special fudge, perfect for the holiday.

Add dried cranberries or chopped chopped cherries to fudge for a more festive look. See tips and options for more ideas.

Rocky Road Fudge

  • 2 cups granulated sugar
  • 3/4 cup evaporated milk
  • 2 ounces baked chocolate, unsweetened
  • 1 tablespoon light corn syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 cup miniature marshmallows
  • 1/2 cup chopped walnuts or pecans, optional

Place a 9x5x3-inch dough tray with foil, extending the foil over the side edges of the tray. Spread butter butter marshmallows over the bottom of the pan then put in the freezer while making fudge.

Fill the inside of a 2-liter saucepan a little, add sugar, milk, chocolate and corn syrup. Cook over medium heat until the mixture starts to boil. Continue to boil carefully, stirring frequently, until the mixture reaches the soft ball stage (see below) or records approximately 234 ° to 238 °.

Remove the pan from the heat, add butter and vanilla without stirring. Let it cool for about 30 minutes, then beat with a wooden spoon until the fudge begins to thicken. Add chopped walnuts and beat for a few minutes, until it begins to lose its luster, but it is still purgable.

Pour over the marshmallows to score in squares when set, but still warm. When the fudge is firm, remove from the pan using foil to lift. Cut into squares and store well covered. It makes about 1 1/2 pounds.

How to test for a stage with light balloons

The best and most reliable way to test is with a candy thermometer, but if you don't have one, use this method.

In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put your fingers in the water and push the candies together to form a ball. Gently pick the ball formed up - if the candies separate and will not form a ball, it is not done - from the water. The ball should bend slightly. Repeat the test, using fresh cold water each time, until the candy test is done.

Tips and variations

  • Add chopped raisins or blueberries or chopped dried cherries.
  • Instead of pecans or walnuts, add chopped peanuts to the fudge.

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Want to know how to prepare one Flemish carbonate?

With my sloppy Frenchman, I asked the waiter, "What were those pieces of meat that people are asking for?" He replied that it was Flemish carbonate, flamenco stew, the recipe dish of this entry, Beef stew with Belgian beer. The waiter didn't need to say more. Even having stepped in for breakfast a huge waffle that was so well placed was in the window of a waffle mill next to the Manneken pis, that day I tried it Flemish carbonate. Very very rich.


Wash the meat and, as much as possible, peel it. Cut it into cubes that you fry in melted butter for 5 minutes, until it changes color and leaves its juice.

Meanwhile, peel the onion and carrot, wash them and chop them finely. Add them over the meat, and when the onion has become glassy, ​​pour the vinegar, 1 tablespoon of water, beer and spices to taste, sugar and a little salt. Bring to a simmer until the meat is tender.

Mix the flour and breadcrumbs with a little water and add them to the food. Stir constantly, and after the sauce has dropped, add the hot peppers, cleaned of stalks and seeds and cut into strips.

French, France - 72 recipes

French recipes traditional French Parisian cuisine, but also regional.

French cuisine the most characteristic is the Parisian one. The food is prepared with butter, and the stifling technique is highly regarded. Meat and sauces are sometimes prepared with wine - the indispensable drink. The first meal is breakfast. Lettuce, cheese and assorted fruits complete the two main meals.