  Dear friends and Turquoise lovers, I'm going to be real honest and say that, after a harsh month of September for me, having lost my dear Mum at the beginning of this Fall, with the temperatures slowly declining, and humidity taking it all, in Brussels, the kitchen activity has thankfully picked me back again and is slowly lifting me up. I recall the days spent to prepare exotic food for her in the kitchen and I am convinced that all the love we shared will remain around us and the food she did love to eat and not to cook (was my father the real good one!) will bring joy to many of you through my sharing. She was intrigued by all the beautiful things and exoticism was fascinating her, from the beautiful Caribbean seas and Hawaii Islands to the wonderful colored parrots and toucans.. This simple salad from the 80s was something that she asked me to prepare many times, after me letting her discover it. Is a fresh dip into a world of Summer, that can let us forget about our Fall realities and future hard days of Winter... I remember at that time I was using canned pineapple, not very easy to find a fresh one every day, so now we have these beautiful naturally sweet pineapples , and they will make the salad much much better! I will be more than happy to see your pics preparing and tasting it in the future, this will bring me back in time and love. With Love, Gaia EXOTIC SALAD Ingredients, serving 4 1 crisp Romaine Lettuce 3 stalks of celery, chopped 200 gr. of crab meat 450 gr. shrimps 3/4 tablespoon of Cocktail sauce 1 fresh pineapple salt and pepper Preparation Wash and chop finely the Romaine lettuce as well as the celery. Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell.Cut up 1 cup pineapple small chunks In a large bowl, toss together the lettuce, pineapple, shrimps, celery, crab meat, salt and pepper. Pour the dressing over salad and toss to coat. Mound in pineapple shells. Serve chilled Cocktail Sauce Cocktail sauce, originally known as Marie Rose sauce, is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafood The sauce, and the dish for which it is named, were invented by British cook Fanny Cradock.
Measure all ingredients into a mixing bowl and mix with a fork or wire whisk until smooth and creamy. If you like a sauce with more bite, add more Tabasco sauce. EVENTS IN BRUSSELS Brussels foodies will be spoilt for choices October with two nice food related events: MEGAVINO With a tasting glass in the hand, you’ll walk through the corridors of the biggest wine fair in the Benelux, where you get the chance to explore 412 exhibitors and to taste a thousand wines coming from more than 35 different countries. Yet the personal aspect doesn’t get lost: direct contact with the wine producer allows you to get acquainted with his passions and stories. Wine contests, workshops, wine accessories and supplies, master classes, conferences and show cookings with food pairings made Megavino into this unique wine event that you don’t want to miss. SALON DE L'ALIMENTATION From Saturday 10 till Sunday 25 October 2015, from 10 am to 6 pm, at Brussels Expo. 150.000 visitors are expected in this fair centred on gastronomy, comfort and well-being. Du samedi 10 et jusqu’au dimanche 25 octobre, le Salon de l’Alimentation prend ses quartiers à Brussels Expo. Découvrez-y les nouvelles tendances culinaires et les futures stars de la gastronomie belge ! Voir, entendre, sentir, goûter… Durant 2 semaines, vos sens seront stimulés par des dégustations, des démonstrations et des concours. Mais le Salon de l’Alimentation, c’est aussi un focus sur la mode, le bien-être et l’aménagement d’intérieur. En famille ou entre amis, rendez-vous sur 'le plus grand marché belge' ! SIMPLE RECIPE OF THE MONTH Simple is usually the most sustainable solution and Simple allow us to love the time we spend in the kitchen after a hard day of work! RICOTTA BALLS Vegetarian easy Preparation time: 20 minutes Cooking time: 5 minutes Ingredients (for 3 people): 250 g fresh ricotta 4/5 punches breadcrumbs salt pepper oregano tomato puree an onion extra virgin olive oil little flour Preparation: Slice the onion very thin and put it to brown in a pan with oil: when caramelized, add about 300 ml of tomato sauce and 200 water and cook over high heat until it is tight. Add some oregano to taste. Meanwhile, prepare the mixture by mixing the ricotta with the breadcrumbs: you'll have to make a soft but consistent (very dependent on the consistency of the ricotta). I've used homemade breadcrumbs using organic brown bread with seeds. Form the balls rolling them in between your hand's palms and lately roll them in the flour. Gently deposit them in the sauce so that they are well-covered, and simmer for another 4-5 minutes.
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AuthorJamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words. 
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