When It's Raining, Eat Belgian Quiz

Answer: Shrimps

Tomatoes with North sea shrimps are one of the finest Belgian first courses. Many restaurants offer this either as first course or as main course.
To prepare this dish, remove the outer skin of the tomatoes as well as all of the pulp. Fill up with shrimps, mayonnaise and parsley. According to your appetite, you may add parings of hard-boiled egg.
Serve with French fries for a main course, or with a small toast as an appetiser.

Question by JanIQ.

Answer: Ghent

Waterzooi was traditionally made using the burbot fish that was abundant in the rivers of Lys and Scheldt around the city of Ghent. The stew was so strongly associated with Ghent that it was also called Gentse Waterzooi. Apart from fish, the stew also contains vegetables like carrots and leeks. The stew is now also prepared using chicken instead of fish.

Question by zorba_scank

Answer: Ardennes

The Ardennes roast is a pork roast, lightly smoked and seasoned. You can heat it in the oven with butter and some spices. Serve with any veggies you like: cauliflower, chicory, white beans in tomato sauce...
Slicing the roast and putting cheese and bacon between the slices, will transform the dish in an Orloff roast typically served with cheese sauce.

Black Forest is not in Belgium, but in Germany. It gave its name to a chocolate cake.

Question by JanIQ.

Answer: Mussels

Moules-frites, which literally means mussels and fries, originated in Belgium but is also popular in France and other parts of Northern Europe. Unlike the British staple of fish and chips, there is no one way of preparing the mussels. Common variations include moules natures (steamed with celery, leeks and a knob of butter), moules à l'ail (cooked with minced garlic) and moules à la crème (steamed in white wine which is thickened with cream).

Question by zorba_scank

Answer: False

Though Belgium is well-known for waffles, they are never eaten at breakfast. A typical Belgian breakfast would be bread and cheese. Waffles are most often eaten in Belgium as a dessert food. They are made of eggs, flour and leavening and are often lighter and tastier than the version eaten in other parts of the world. The name "waffle" is believed to be derived from the Frankish word "wafla" which could mean honeycomb (based on the appearance of the waffle) or cake.

Question by shuehorn

Answer: Asparagus soup

Many Belgian (feast) meals include a fine soup.

Asparagus soup may be available in cans all year long, but the best is of course asparagus soup with fresh Belgian asparagus - a vegetable only available between the end of April and the third week of June.

Champignon soup with fresh mushrooms is typical of the month November.

Neither Mulligatawny nor minestrone are typical Belgian soups.

Question by JanIQ.

Answer: Brussels sprouts

Brussels sprouts are called this because they are very popular in Belgium. They are prepared in a number of ways, boiled, broiled or sauteed. My favourite is roasting them over a hot fire and then tossing them in a sweet vinaigrette sauce. Yum!

Question by shuehorn

Answer: Potato

Stoemp consists of potato mashed with other vegetables typically carrots or cabbage. Other herbs and spices may also be included. Certain variants also include bacon. It can be served along with other dishes like sausages, grilled bacon or fried eggs.

Question by zorba_scank

Answer: Endive

Belgian endive is something you either love or hate. It is a tight bud of crisp leaves that has a slightly bitter taste when raw, but it becomes buttery and rich when cooked. In the long winter months, it is a welcome addition to salads, but it is very versatile and can be prepared in many ways.
"Endive au gratin" with ham is an easy and delicious dish, for example. It can even be included in sweet preparations, like caramelized endives and apples.

Question by shuehorn

Answer: Eel

Paling in 't groen literally translates to 'eel in the green'. The dish comprises eel cooked and served in a green sauce. The sauce is prepared using a variety of herbs which may include parsley, chervil, sage, thyme and basil. Paling in 't groen is considered a regional dish of the Flemish region.

Question by zorba_scank