The Nimestore journal
Nimestore recipes
Seasonal recipes you can try on a weeknight, with the right settings: fan oven, steam, grill, induction or air fry. So your oven and hob can finally do everything they're capable of.
In brief
- Shock seasonal recipes, simple and indulgent
- The right settings for the oven, steam and induction
- Time, difficulty, number of servings: everything is clear
- Shock cooking tips tested every day
Recipe
Step by step, with the appliance settings.
RecipeFlemish beef carbonnade in the oven: grandmother's recipe, in a casserole dishMeat that falls apart at the touch of a fork, a brown sauce, sweet and tangy, smelling of beer and gingerbread: carbonnade is Belgian autumn in a casserole dish. Grandma's secret comes down to two words: sear hard, then let the oven work gently for three hours.3 h 30 · Easy · 6 servings
RecipeChicory gratin: the Belgian recipe, with no water pooling in the dishChicory gratin is the Wednesday-night dish in Belgium: tender chicory rolled in ham, a cheesy béchamel and a golden grilled crust. The only pitfall is water flooding the dish. Here's how to avoid it, and how to set your oven for a perfect gratin.1 h 20 · Easy · Serves 4
RecipeLiège-style meatballs: the real sauce lapin, with Liège syrupWell-browned meatballs, soft at the centre, simmering in a brown, sweet-and-sour sauce with onions and Liège syrup: the quintessential Walloon brasserie dish. Make them on the hob, with an oven option for browning without splatters.1 h 20 · Easy · Serves 4
RecipePumpkin or butternut squash soup: velvety, in 40 minutes on inductionOrange, sweet, velvety: squash soup is the queen of October evenings. On an induction hob, it's ready in forty minutes, and a tip in the oven gives it an incomparable roasted flavour. Here's the basic recipe, the right settings and our variations.45 min · Very easy · 6 servings
RecipeCrispy roast chicken and autumn vegetables: the fan oven, grill and probe methodGolden, crackling skin, juicy meat, vegetables confit in the juices: Sunday roast chicken is no great mystery. With fan-assisted heat, a blast of grill at the end and, if your oven has one, a temperature probe, you'll get it right every time.1 h 40 · Easy · Serves 4
RecipeSteamed salmon and autumn vegetables: in a steam oven, with assisted steam or en papilloteA pearly salmon fillet, vegetables still crisp, a little lemony sauce: a light supper, ready in thirty minutes. Whether your oven produces true steam, assisted steam or none of the above, here are the right settings, plus en papillote for everyone.40 min · Easy · Serves 4
RecipeHomemade chips: in the oven's air fry mode, on fan heat, or the real Belgian friteIn Belgium, we don't mess around with frites. Newer ovens have an air fry mode that promises crispy chips with a spoonful of oil: is it worth the real double-cooked frite? Here are the three methods side by side, with the right settings and a straight-talking comparison.45 min · Easy · Serves 4
RecipeHomemade lasagne: the make-ahead recipe, with perfect baking and gratinThe lasagne is the dish you make on Saturday for Sunday, or in double quantity to freeze half of it. A slow-simmered bolognese, a smooth béchamel, a top that turns crisp at the edges: here is the recipe, the planning and the oven settings for lasagne that holds its shape when you cut it.2 h · Medium · 6 pers.
RecipeBelgian apple Tarte Tatin: Jonagold and Boskoop apples, caramel on the tray, baked in the ovenMelting, caramelised apples, a crisp pastry, a spectacular unmoulding: the Tarte Tatin is the quintessential autumn dessert. With Belgian apples, Jonagold for sweetness and Boskoop for structure, a caramel made on the tray and a well-judged oven bake, it's within your reach.1 h 20 · Medium · 8 pers.
RecipeHomemade crusty bread: in a casserole or with steam, the crust that singsA golden crust that crackles under your fingers, a soft, airy crumb, the smell of warm bread through the whole house: making your own bread is simpler than you think. The secret to a good crust is steam at the start of baking. A cast-iron casserole creates it naturally, and many recent ovens can inject it.18 h 45 · Easy · 6 servings
RecipeHomemade cordon bleu: the cheese stays inside, the breadcrumb stays crispyShop-bought cordon bleu is convenient. Homemade cordon bleu is a different story: a tender escalope, real ham, oozing cheese and a golden crumb. The only challenge is stopping the cheese from escaping. Here's the step-by-step method, in a pan, in the oven or in air fryer mode.45 min · Easy · Serves 4
RecipeHomemade crème caramel: smooth, no holes, and caramel that doesn't burnSix ingredients, no complicated equipment, and yet crème caramel is intimidating: the caramel burns, the custard is full of little holes. Everything depends on two things: a well-adjusted hob and a gentle oven. Here is the method, step by step.4 h 45 · Easy · 6 servings
RecipeCheese soufflé: it rises, it holds, and you don't open the doorThe soufflé has a reputation for being temperamental. In fact, it follows simple rules: a thick base, firm egg whites, a well-prepared dish and an oven you absolutely must not open. Follow these steps and it will rise proudly above the dish.50 min · Medium · 4 servings
RecipeChicken curry with coconut milk: the simple recipe, in one panTender chicken, a golden, creamy coconut milk sauce, a spicy aroma that fills the kitchen: chicken curry is the evening meal that pleases the whole family. Everything is made in a single pan, in 40 minutes. Here is the step-by-step method, and the right settings for your induction hob.40 min · Easy · Serves 4
RecipeCaramelised apple pancakes: Jonagold apples, butter caramel, lump-free batterThin, golden pancakes topped with melting Belgian apples in a butter caramel: it's the autumn teatime treat that brings everyone back to the kitchen. The batter takes 5 minutes, the apples 10. Here is the step-by-step recipe, with the right settings for the induction hob.45 min · Easy · 6 servings
RecipeHomemade brown butter financiers: soft inside, crisp outsideA small golden cake, crisp at the edges and tender at the heart, with that nutty aroma that comes from the butter: the financier is the simplest pastry there is, and it uses the egg whites sitting in the fridge. Here are the recipe, how to brown the butter without burning it, and the right oven settings.27 min · Easy · 8 pers.
RecipeHalloween mummy pizzas: a recipe to make with the kidsFor Halloween, on 31 October, turn supper into a workshop: each child decorates their own little pizza as a mummy, with strips of dough and mozzarella and two big olive eyes. The homemade dough is easy, and baking takes only 12 minutes. Here is the step-by-step recipe and the right oven settings.1 h 12 · Easy · Serves 4
RecipeHomemade hachis parmentier: a creamy mash and a well-browned toppingA layer of well-simmered minced meat, a homemade butter mash and a golden crust that cracks under the spoon: hachis parmentier is the dish that wins everyone over. Here is the recipe explained simply, step by step, with the right tray and oven settings.1 h 40 · Easy · 6 servings
RecipeHomemade quiche Lorraine: a crisp pastry, never soggyA golden shortcrust that crunches, a wobbly bacon-and-egg filling, and that's it: the true quiche Lorraine is a simple dish. The only challenge is the tart base staying soft. With the right heat from the base and a blind bake, it turns crisp every time.1 h 20 · Easy · 6 servings
RecipeÎle flottante: crème anglaise, soft meringue and caramel, stress-freeA cloud of egg white floating on a vanilla crème anglaise, with a thread of caramel: the île flottante is the light dessert that ends a meal nicely. It seems intimidating because of the crème anglaise. With a properly adjusted induction hob, it's much simpler than you think.2 h 25 · Medium · 6 pers.
RecipeStuffed Christmas turkey with chestnuts: the Christmas recipe, juicy thanks to the probeThe stuffed turkey is the queen of the Christmas Eve feast. It's daunting because people fear it will be dry or undercooked in the middle. With a simple chestnut stuffing, gentle cooking and a probe inserted into the thigh, it comes out of the oven golden and juicy. Here is the method, step by step.4 h · Medium · 10 pers.
RecipeOven-roasted capon: tender meat and crisp skinCapon is the festive bird par excellence: fine flesh, marbled with fat, more tender than chicken and easier than turkey. It asks for only one thing: patience. A slow cook, a herb butter slipped under the skin, and a final blast under the grill. Here is how to do it.3 h 05 · Easy · 8 pers.
RecipeVenison fillet in grand veneur sauce, poached pears in wine and cranberriesIn Belgium, game from the Ardennes is part of festive meals. Venison fillet is the noblest and simplest cut: you sear it quickly, finish it in the oven and serve it pink. With a grand veneur sauce, pears poached in wine and a spoonful of cranberries, it's the Belgian-style Christmas plate.2 h 10 · Medium · 6 pers.
RecipeOrloff roast: veal roast with cheese and bacon, easy and festiveOrloff roast is the roast of family celebrations in Belgium: a veal roast sliced like an accordion, with a slice of cheese and a slice of bacon in each cut. At the table, each portion is already ready. Here is how to make it at home, with a creamy sauce and simple oven settings.1 h 45 · Easy · 6 servings
RecipeSalmon en croûte with spinach: a crisp pastry, never soggySalmon en croûte always makes an impression on the festive table: a beautiful golden piece sliced in front of the guests, tender salmon and a layer of spinach. The pitfall is soft pastry underneath. With well-squeezed spinach and the right heat from the base, it stays crisp. Here is the method.1 h · Medium · 6 pers.
RecipeHomemade foie gras mi-cuit: the Christmas terrine, set to the degreeMaking your own foie gras is simpler than you think, and much cheaper than a caterer's terrine. Everything hinges on one number: the core temperature. With a low-temperature oven or a steam oven, and a probe, you get a pink, melting terrine with no fat lost. And it can be prepared several days before Christmas Eve.1 h 35 · Medium · 10 pers.
RecipeBaked scallops au gratin: the festive starter, tender and goldenGratinated scallops are the starter that always makes an impression on the Christmas table. A fondue of leeks, a creamy white wine sauce, scallops just pearly and a golden crust. The pitfall? Overcooked scallops that turn rubbery. With a very hot grill and four minutes of cooking, they stay tender.50 min · Easy · Serves 4
RecipeBrown shrimp croquettes: the true Belgian recipe, crisp and creamyThe shrimp croquette is the pride of the Belgian coast and the star starter of the holidays. Outside, a golden crumb that crunches. Inside, a creamy filling packed with grey shrimp. Homemade, it has nothing to do with the supermarket version. The secret comes down to three words: prepare the day before. Here is the method, in the deep fryer or in the oven on air fry mode.1 h · Medium · 6 pers.
RecipeHomemade vol-au-vent: chicken, meatballs and mushrooms, as in BelgiumIn Belgium, the vol-au-vent is the Sunday dish, of communions and festive meals. Tender chicken, small meatballs, mushrooms and a white sauce brightened with a squeeze of lemon, all in a hot puff pastry case. With chips, it's pure happiness. The recipe takes a bit of time, but it can be entirely prepared the day before.2 h · Easy · 6 servings
RecipeHomemade potato croquettes: the accompaniment to game, made aheadServed with a civet or a venison fillet, the potato croquette is the quintessential Belgian side dish. Homemade, it's soft at the heart and golden outside, with a true potato flavour. The secret: a very dry mash, so cook the potatoes by steaming. And good news, they freeze: you can prepare them well before the festivities.1 h 35 · Medium · 6 pers.
RecipeDauphinoise gratin: melting, golden, and ready before the guests arriveThis is the side dish that pleases everyone, alongside a turkey, a capon or game. A good dauphinoise gratin means melting potatoes in a cream that thickened on its own, and a golden crust. The secret: parboil them in milk before baking. And as a bonus, it can be prepared the day before.1 h 40 · Easy · 6 servings
RecipeDuck breast with cranberries: crisp skin, pink heartQuicker than a turkey and just as festive, duck breast is the Christmas dish for small gatherings. Very crisp skin, pink flesh and a slightly tart cranberry sauce: you only need a pan, a few minutes in the oven and a little patience during the resting.40 min · Medium · 4 servings
RecipeChocolate Yule log: the sponge roll that doesn't crackThe homemade Yule log is the dessert that makes the biggest impression at the end of the Christmas Eve dinner. It looks complicated, but it rests on three simple things: a sponge that bakes for 8 minutes, a chocolate ganache and rolling while still warm. Here is the method for a soft sponge that won't crack.50 min · Medium · 8 pers.
RecipeCougnou: the Belgian Christmas morning brioche, homemadeOn Christmas morning, in Wallonia and Brussels, people dunk their cougnou in hot chocolate. This brioche shaped like a swaddled baby Jesus, with pearl sugar or raisins, is very easy to make at home. It mostly needs time for the dough to rise, and an oven set gently.2 h 55 · Medium · 12 servings
RecipeHomemade speculoos for Saint Nicholas Day: crisp, spiced, easyOn 6 December, Saint Nicholas visits Belgian homes and always leaves speculoos behind. Homemade, they fill the whole kitchen with the smell of cinnamon and brown sugar. The dough takes 15 minutes to prepare, rests overnight, and fan-assisted heat lets you bake two trays at once.34 min · Easy · 10 servings
RecipeHomemade chocolate truffles: a smooth ganache made on induction, and a lovely Christmas giftFour ingredients, one saucepan and a little patience in the fridge: chocolate truffles are the simplest Christmas treat to make yourself. The secret lies in a perfectly smooth ganache, gently heated. Here is the step-by-step method, and how to wrap them as gifts.25 min · Easy · 10 servings
RecipeHomemade pain d'épices: soft, honey-scented, and even better three days laterPain d'épices is the smell of December throughout the house. Honey, flour, spices and a slow bake in the oven: the recipe is within everyone's reach. Its little secret? It tastes even better after two or three days, wrapped in a tea towel. Perfect for making ahead of the festivities.1 h 10 · Easy · 10 servings
RecipeChestnut velouté: an elegant Christmas Eve starter, ready the day beforeSmooth, creamy, with a woodland flavour: chestnut velouté is the perfect Christmas Eve starter. It's made with ready-cooked chestnuts, in a single pan, and it tastes even better when made the day before. On the day, you just reheat it and add a pretty garnish.50 min · Very easy · 6 servings
RecipeBaked Alaska (omelette norvégienne): ice cream under golden meringue, the festive showstopper dessertIce cream, well chilled, hidden under a hot, golden meringue: baked Alaska never fails to impress at the end of a meal. Contrary to what you might think, it's a dessert that is almost entirely prepared in advance. The final step, two minutes under the grill, is done just before serving.55 min · Medium · 8 pers.Cooking tip
The little habits that make all the difference.
Cooking tipOven modes explained: fan, bottom heat, grill, steam, air fry… when to use whatA fan, two lines, a drop, a little grid: the symbols on your oven aren't there just for decoration. Each mode heats differently and suits particular dishes. Here is the complete guide, mode by mode, with a large chart so you can finally know what to choose.7 min read
Cooking tipCooking on induction: cookware, booster, flexible zones, the right settings and mistakes to avoidInduction is fast, precise and easy to clean, but it doesn't work like an old electric hob or gas. Which pans, which setting for simmering or searing, what the booster and flexible zones are for, and which mistakes to avoid: here's everything we explain in store every week.6 min read
Cooking tipA Christmas menu with just one oven: an hour-by-hour plan to serve everything hotA turkey taking up the whole oven, a gratin waiting its turn, toasts to warm and a Yule log to keep cool: on Christmas Eve, the oven becomes the weak link. With a good plan, though, one oven is enough to serve everything hot, without spending the evening in the kitchen. Here is the method, from three days before right through to dessert.7 min readCase
Need advice?
The right oven makes all the difference
Steam ovens, pyrolytic ovens, induction hobs: come and see them at our Temploux store, or ask our expert salesperson for advice.