Flanders is again five flavours richer

FLAME has once again five traditional regional products recognised. To the list Aarschots cakes, Hesbaye jam, Hesbaye cherries on kriekensap, Hesbaye Chardonnay wine and Has a minimum added.

Hasselt minimum © .

Of meat, something sweet to drink: the list of Flemish regional products is very wide. There are now five products from the province of Limburg and Vlaams-Brabant. ‘It’s great that producers submit an application for their traditional local product recognition. Thanks to their passion, we can make the Flemish food culture extra to bring to the attention’, says Jo Van Caenegem, project leaders, Support of local produce.

Has a minimum

The gin fire grew in the 19th century into an industry that the economic, social, cultural and political life in the city of Hasselt completely certain. The ‘Dictionnaire géographique du Limbourg’ of 1835 mentions the jenever industry as the main industry, where the majority of the distilleries located in Hasselt. Although the production now is still but a fraction of the former quantities, amounts, the name Has a minimum in 1997 in Belgium and later in 2007 on a European scale protected.

Olivier Vanderlinden takes the tradition of firing back on and this on the farm of his great-grandparents. The old cowshed has been transformed into boiler room and the stable of Felix, acts as a storage facility. In the distillery undergoes the full process from grain to drink. A own distillation of malt wine gives character to the young Hasselt minimum, supplemented with natural aromas of juniper and coriander.

Aarschots cakes

Marcel Deleu laid in the 80’s, along with Patisserie English and Bakery Studs, the basis of this Aarschots pastries. They developed a refined apple tart with puff pastry, frangipane, apple compote and pralin, a mixture of roasted almonds, sugar, protein and coconut.

Aarschots cakes © .

Currently it bakes only Pieter Vander Bruggen, the transferee of Patisserie Deleu, the cake still. He follows closely the tradition and everything is homemade. For the main ingredient, the compote, with Jonagold apples from the Hageland worked.

Hesbaye Chardonnay wine

The vineyards have a tradition in our regions. We find them for example back in the old street names, as also in the Hesbaye, and in particular in Borgloon. Although the viticulture entirely disappeared, it was there from the mid 60’s again experimented with grapevines. This led to a Hesbaye denomination of origin in 2000 and a European Protected Designation of origin (PDO) in 2007.

Ghislain Houben started out in 2002 with the planting of Chardonnay vineyards around the parental farm. The wine estate has meanwhile, several vineyards, including the Vineyard Castle of Rullingen’.

The Hesbaye origin is decisive for the taste of the wine. This is reflected by a high acidity that makes for a nice smaakspanning. The fertile soil gives a very round and full character to the wine. For the making and storing of wine is made use of wooden barrels (barriques). The barrels give the wine a wonderful aroma and provide a botertoets in the mouth. Because Belgium has no own wijndruifrassen (more), it is working with European grape varieties such as Chardonnay in the region for 25 years.

Hesbaye jam

Hesbaye jam © .

Agnes Jacobs grew up between the fruit trees from her parents ‘ home in Sint-Truiden. Together with Luc Exelmans, she started a fruit farm. They process there own fruit in the products of the brand a Healthy of our. As a company they prefer to, as much as possible their fruit to be processed and on the market. New plantings will be done in function of the processing.

Hesbaye jam, you can of all kinds of fruit: apples, pears, cherries or plums can all be.

Hesbaye cherries on kriekensap

For the Hesbaye cherries on kriekensap used the same Agnes the thick, sweet cherries bigareau noir or bigareau blanc-rose. The cherries are not pitted. So they retain their firmness and flavor. The kriekensap is made of the local gorsemkriek. The pitted cherries are opgekookt. The released juice is then mixed with a light sugar syrup and citric acid and also opgekookt. The warm juice is in the jars with cherries cast and these are to be immediately closed.

Sterilized can you use the cherries for months to keep. Ideal for different seasons, with little fresh fruit or vegetables combined with meat or poultry.

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