When I am in Hasselt I really like to go to Marloo’s. It’s a trendy breakfast and lunchbar. You can go there for a quick, delicious lunch, but also for a long, cosy dinner with friends. The food they serve is simple, yet slightly more special.

As you step your foot into the restaurant, you are welcomed by the trendy, cosy interior. It’s not that big, but it’s very nicely decorated. There are higher and lower tables with chairs or seats. The plants and lights there make it so cool. You can’t make reservations so there’s a chance there’s no table left because it’s often full.

On the menu you can find whatever you want. From delicious american pancakes to homemade meatballs. The dish I most recommend is their advocado toast with salmon. It’s heavenly! On the toast, they do squeezed advocado topped with salmon, slices advocado, cherry tomatoes and seats.

The times I was there, the service was of a very high quality. The waiters always had a smile on their faces, ready to help us. Everything went fast, we didn’t have any annoying waiting times. They also like to hear if there’s anything they can do better or if it was good.

Because of the brilliant atmosphere and the delicious food, I highly recommend going to Marloo’s.

Hello everyone

Here is the recipe of my favourite dish. I really like it because it has that summer feeling. When you taste it you will feel the sun on your face. It’s also something different with fresh flavours. The mixture of guacamole, coriander and spring onions is very successful. I call it the perfect summer dish! But of course you can also eat it during winter when you are tired of all those stews.

INGREDIENTS

minced beef 600 g
tacos 8
avocados (ripe) 2
tomatoes 4
spring onions 4
garlic cloves 2
lime juice 2 el
lime (wedges to taste)
fresh coriander twig
fresh cheese 4 tbsp
cayenne pepper
olive oil
cumin powder
coriander powder
pepper
salt

PREPARATION
1 Rinse the tomatoes, cut them into four and remove the seeds. Cut the flesh into cubes. Peel and chop the garlic. Clean the spring onions and cut them into fine rings.

2 Fry the minced meat in a pan in 2 tablespoons of oil. Add the spring onions and the garlic, fry them for a while. Add the tomatoes and mix. Season with cumin and coriander powder, salt and pepper.

3 Halve the avocados and remove the stone. Remove the flesh from the skin and cut it into small cubes. Sprinkle with the lime juice. Set aside half of the avocado cubes. Crush the rest with a fork and mix in the fresh cheese. Season the guacamole with salt and cayenne pepper.

4 Fill the tacos with the meat mixture. Sprinkle with cubes of avocado and cover with some guacamole. Finish with fresh coriander. Add lime wedges to taste.

Ever wondered how the Vikings fed their armies? Who invented the pancakes and when did they first eat French fries? Well, most food are not invented, they evolve.

pancakes

For the pancake we have to go back a long way to the ancient Rome by the Romans. They used basic ingredients like flour, eggs and spices. These mixes were called ‘Alita Dolcia’. Depending on which extra ingredients they used, the pancake was sweet or savoury. So the American pancakes, as we know them now, where actually ‘invented’ in Medieval Europe. (http://www.foodtimeline.org/foodfaq2.html#pancakes)

Ice cream

The Chinese created the ice cream, possibly as early as 3000BC. In Europe, we have no proof that ice cream was already there. The introduction came after the travels of Marco Polo in the 13th century. He brought the ice cream to Italy and from there it spread to France and the rest of Europe. (https://isgeschiedenis.nl/nieuws/geschiedenis-van-ijs)

Pizza

Flat bread has been baked in many cultures. For example with the Greeks (pita) or the Turks (pide). So you can forever argue about the origin of the pizza, but the pizza with tomatoes and cheese (as we know them) is from Naples around the 17th century. That pizza was folded in half and had a soft bottom. The pizza Margarita called ‘the first modern pizza’ occurred a generation later. (https://www.uitgeverijcarrera.nl/post/Geschiedenis-van-de-pizza-N2004.html)

Croquettes

To know the origin from the croquettes, we also have to go back to our ancestors: The Romans. Food historians tell us recipes for croquette-type dishes likely descended from Ancient Roman rissoles: minced, spiced meat bound with fillers, carefully shaped and deep fried. The big difference between the rissoles and croquettes is that: the former is wrapped in pastry while the latter is rolled in breadcrumbs. The ‘real’ croquettes appear in the early 18th century. (http://www.foodtimeline.org/foodmeats.html#croquettes)

Pita

Pita bread has roots in the prehistoric flatbreads of the Middle East. According to tradition, the pita bread was invented by the Bedouins, who baked their bread during the preparation of supper. Cereal powder and water were kneaded into balls and baked in an open fire. ‘The pocket pita’ as we know was likely a later development. (https://www.abigailsbakery.com/bread-recipes/where-pitta-bread-comes-from.htm), (https://en.wikipedia.org/wiki/Pita)