Ingredients out and ready for our handcut steak tartare!
On Sundays we love preparing brunch at home. One of our favorites is steak tartare! It may seem a bit daunting, but it’s not too hard to prepare. You need to flash freeze your steak, then chop it up finely. I recommend doing half very fine and the other half a bit more roughly chopped to have an interesting texture. Once you’re finished, add plenty of salt and put back in the refrigerator – the salt kills any bacteria. Then play around with whatever flavors you prefer! I like my tartare a bit sour and spicy, so lot of mustard, capers, red onion, and tabasco!
Ready to eat!
Pumpkin Miso Broth with Soba
After a long vacation I am always excited to get back in the kitchen! After so much meat and seafood I was ready for a few days of vegetarian dishes and headed to My New Roots in search of a delicious fall dish. The Pumpkin Miso Broth with Soba caught my eye and didn’t disappoint. So delicious! In her recipe she recommends dried seaweed, but in Belgium it’s so easy to find different types of fresh seaweed – including my favorite, samphire – so nice and juicy!
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