Chicory with ham and cheese

Chicory with ham and cheese

Chicory with ham and cheese13

I met the chicory after we moved to Belgium. I asked an acquaintance what the big bud that I always saw at the vegetable counter was. She smiled and said: that’s the chicory. She told me what I had to pay attention to when preparing the vegetable. She also suggested to experiment with it, the family will love it. It’s really important to be thorough as this vegetable is bitter. However, it is very easy to learn how to get rid of the bitter parts so it can be flavored, prepared and used as a great side dish with meat.

Ingredients

4 chicory
4 slices of ham
4 slices of cheese
2 dl vegetable milk (I used coconut milk)
2 cloves of garlic
salt to taste
pepper to taste

Preparation

I mixed the ingredients and turned on the oven to 200 °C. It only took a couple of minutes to prepare this side dish, by the time the oven heated up the chicory was already in the oven.

Chicory with ham and cheese1

I removed the outer leaves from the chicory and then came the most important thing that makes the chicory edible. The stems are bitter. This must be carefully cut out with a sharp knife, not even the smallest piece should be left in, as it will remain bitter and inedible.

Chicory with ham and cheese2

Chicory with ham and cheese3

Chicory with ham and cheese4

Any baking dish can be used, it can be baked as a single dish, or separately to serve to each person. I chose the latter.

Chicory with ham and cheese5

I wrapped the chicory first with a slice of ham, then a slice of cheese.

Chicory with ham and cheese6
Chicory with ham and cheese7

Chicory with ham and cheese8

Chicory with ham and cheese9

I poured coconut milk over the chicory, put a garlic clove in between and seasoned with salt and pepper.

Chicory with ham and cheese10

In the meantime, I heated the oven, put the chicory in it for 20 minutes, and toasted the cheese at the end. Careful, do not burn it!

Chicory with ham and cheese11

Chicory with ham and cheese12

Enjoy!

Gluten-free meatballs

Gluten-free meatballs

Gluten-free meatballs7

This is a basic recipe that you can eat on its own with a side dish, but you can use it as a filling for many other main dishes. I mix it up and it’s ready to cook. I cook what I can in a wok, because it needs only 1-2 tablespoons of coconut oil in the bottom, not much fat. I named it gluten-free because of the breadcrumbs that go into it are gluten-free.

Ingredients

300 grams of minced chicken breast
salt to taste
pepper to taste
2 crushed garlic
1 egg
3 tablespoons gluten-free breadcrumbs
1 teaspoon of paprika cream

Preparation

I mixed all the ingredients thoroughly.

Gluten-free meatballs1

Gluten-free meatballs2

With wet hands, I shaped them into even balls and then flattened them with my palm, because it needs less fat to cook them like this. You should only cook them on a medium heat, because on high heat the outside can burn but the inside can still stay raw. I turned them several times, and I cooked them for about 5-5 minutes on each side.

Gluten-free meatballs3

Gluten-free meatballs4

I put them on a napkin to absorb the excess fat from the meatballs.

Gluten-free meatballs5

You can serve them hot with any kind of side dish or salad, but they are also delicious cold, in sandwiches. A great addition to cold dishes.

Gluten-free meatballs6

Enjoy!