3 dishes to prepare to treat yourself after pregnancy

For 9 months, you had to skip your favorite foods? Put them back on the menu, with a touch of originality.

Bye bye pregnancy, welcome gluttony! We treat ourselves to these three delicious dishes!

Read also: RECIPE: ultra-delicious shredded chicken burgers

Scampi ceviche

© Bram Debaenst and Wout Hendrickx

For 4 people

8 to 10 frozen scampi

1 clove of garlic

½ dried habanero pepper

½ tsp. to c. oregano

1 C. to c. soy sauce

juice of 2 limes

1/2 red onion

2 mini cucumbers

1 tomato

½ avocado

pepper salt

a few sprigs of coriander

1. Defrost the scampi. Remove the shell, but leave the tail attached. Remove the intestine (the thin line on the back) and cut the seafood in half down to the tail.

2. Peel the garlic. Shell the dried chili pepper. Pound the garlic with the chili pepper and oregano in the mortar until you obtain a homogeneous mixture. Add the soy sauce and lime juice then mix. Place the scampi in a salad bowl, cover with this marinade and leave to rest for at least 15 minutes. The scampi will “cook” cold thanks to the lime juice.

3. Meanwhile, cut the red onion and cucumbers into half rings then the tomato into cubes. Slice the avocado flesh into strips (for decoration) and dice (to add to the dish). Mix these with the scampi. Salt, pepper and garnish with coriander.

Beef tartare with parsnip fries

© Bram Debaenst and Wout Hendrickx

For 4 people

600 g of beef (chateaubriand or pure filet)

1 shallot

1 handful of parsley

1 C. to s. mustard

100 ml corn oil

2 tbsp. to s. capers

a few drops of Worcestershire sauce

a few drops of Tabasco

4 egg yolks + 4 egg shell halves

For the parsnip fries

1 parsnip

olive oil

pepper salt

1. Preheat the oven to 180°C. Peel the parsnip and cut it into slices then into fries. Place these on a baking tray, on a sheet of parchment paper. Then drizzle the fries with a drizzle of olive oil, salt and pepper. Bake for 20 minutes or until the fries are golden brown.

2. Cut the beef into cubes of approximately 0.5 cm. Peel and finely chop the shallot. Rinse and chop the parsley. Mix the shallot with the mustard, oil, parsley, capers and beef. Season with Worcestershire sauce, Tabasco, pepper and salt.

3. Place a serving circle on a plate, fill with beef tartare and press well before removing the circle. Place the egg yolk in half an eggshell in the center of the tartare.

4. Serve with the parsnip fries.

Chocolate mousse

© Bram Debaenst and Wout Hendrickx

For 8 people

200 ml of cream

8 g of vanilla sugar

8 eggs

the equivalent of 8 egg cups filled with sugar

200g dark chocolate

For the final touch

25 g grated dark chocolate

1 C. to s. unsweetened cocoa powder

1. Whip the cream with the vanilla sugar and set aside to cool.

2. Separate the egg whites from the egg yolks. Beat the yolks with the sugar vigorously until the mixture whitens. Whip the egg whites until stiff and set aside.

3. Melt the chocolate in a bain-marie then add once warmed, to the mixture of egg yolks and sugar. Delicately add ¼ of the beaten egg whites and mix carefully. Then add the rest of the egg whites with a spoon until you obtain a homogeneous foam.

4. Pour the chocolate mousse into a large bowl and let it set in the refrigerator for at least 1 hour.

5. When serving, cover with a good layer of cream, grated chocolate and cocoa powder.

Compilation: Birte Govarts. Adaptation: Michèle Rager. Photos: Bram Debaenst and Wout Hendrickx.

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I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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