Chop dried figs and bring to a boil with beer, balsamic vinegar and Sirop de Liège. Mix and sieve. Put it in the fridge. Lay the ham between two layers of of kitchen paper under a weight and put them one minute to highest level in microwave. Cut the Herve cheese into squares or triangles, sprinkle with sugar and caramelise with the bunsen burner. On a small dinner plate: place a cheese in the gazpacho and garnish with crispy ham and a triangle of almond-fig bread. If you can’t find this in the shop, you can replace it with a slice of toasted bread.

Gazpacho of Liège syrup with Herve cheese

Herve cheese (square)

Ardennes ham

Belgian Trappist beer

dried figs

Liege syrup

balsamic vinegar

sugar

almond-fig bread

A Recipe Guide For The Amateur Chef Belgian Cuisine

Gazpacho

of Liège syrup

with Herve cheese

Chop dried figs and bring to a boil with beer, balsamic vinegar and Sirop de Liège. Mix and sieve. Put it in the fridge. Lay the ham between two layers of of kitchen paper under a weight and put them one minute to highest level in microwave. Cut the Herve cheese into squares or triangles, sprinkle with sugar and caramelise with the bunsen burner. On a small dinner plate: place a cheese in the gazpacho and garnish with crispy ham and a triangle of almond-fig bread. If you can’t find this in the shop, you can replace it with a slice of toasted bread.

Herve cheese (square)

Ardennes ham

Belgian Trappist beer

dried figs

Liege syrup

balsamic vinegar

sugar

almond-fig bread

a recipe guide for the amateur chef Belgian Cuisine