Gin Tonic

We all know the new hype: GIN TONIC! 

Yesterday evening I went to this cosy bar called Barvenu which is to be found in Tongeren. Since I like Gin Tonic very much I decided to order one.

The bartender was really friendly and asked me if I preferred some sort of gins, tonics, herbs, … And from that moment I knew this had to be a new topic on my blog, because actually I never asked myself what sort Gin Tonic I like the most.

Tastes can vary greatly: from aromatic and spicy to dry and strong. My favorite gins are Hendricks and Bulldog.

There’s a whole new generation of tonics but probably most of you can only name Schweppes!  The new generation consists of Fever Tree, Thomas Henry, 1724, Q tonic and Fentimans. My favorite is Fever Tree.

Each tonic has its own unique composition and taste: bitter or sweet, sparkling or not.

I had a sweet Gin Tonic in Barvenu yesterday consisting of Hendricks and Schweppes. The Schweppes I had yesterday I never tried out before: It’s called Tonica Hibiscus. 

My Gin was filled with Strawberries, hibiscus flower, Tonica Hibiscus, Hendricks and some juniper berries. It was really delicious.


Oriental Roast Beef

There’s something about making and serving starters when having dinner: curiosity! It makes your guests wonder what’s coming next and that’s why I believe that a good meal starts with a good starter.

A few weeks ago my mom made this really tasteful starter called ‘marinated roast beef’, more specific oriental roast beef. A delicious, light and healthy starter.

Ingredients  rb2

  • filet pur
  • coriander
  • spring onion
  • sesame seeds
  • ginger
  • lime
  • soy sauce
  • lettuce
  • olive oil
  • soy sprouts
  • dried onion
  • wakamé (for the lovers)

Before we start this recipe I have to say that I didn’t put the specfic amount of needed ingredients in my list. That’s because it depends on your personal taste: amount of meat, size of bowl, prefered vegetables,… You’ll just have to decide for yourself which amount is needed based on experimenting!

To get started we need our filet pur. Before putting it into the marinade you’ll need to bake it on each side for about a minute to get this crunchy crust. Of course, use some salt and pepper while baking and make sure your pan is hot enough before baking. Your butter has to be gold-brown!

Once you’ve baked your filet pur you put it into an oven bowl. Make sure it’s deep enough so that your meat will absorb all the flavors of your marinade. Also, don’t use a bowl which is too big, because the bigger your bowl, the more ingredients you’ll need under your meat to fill it up.

Make sure you don’t throw away your meat fat and scraps because you’ll need those to pour over your meat. It’s full of flavor and you can mix it together with some water to have more sauce.

Note: your meat needs to cool down first before putting it into the marinade. On top of that your meat doesn’t need to be marinated ‘till the top. Later on you’ll have to switch sides while it’s resting in your cooler.

After this you’ll begin putting your vegetables and other ingredients on and around your meat. This could be anything you like, but we used coriander, spring onion, sesame seeds, ginger, lime and soy sauce. You don’t need to cut the vegetables too small, because it’s just a marinade. Use more or less vegetables depending on the amount of meat that you used.

About the lime: you’ll need lime juice, but you’ll have to zest your lime too. The combination of that gives the fruit its full flavors.

Now cover your meat with foil but don’t foil your bowl itself. Make sure it’s on your meat and marinade so that there is no air inbetween. Your meat has to rest 24 hours and after 12 hours you have to switch sides to complete the marinating process.


Make a bed of lettuce and cut cucumber, ginger, wakamé, coriander, soy sprouds, olive oil and any other herbs you like. Cut your filet pur into little slices and put them on top of it.

Note: i’m not really a fan of wakamé. It’s really salty, while your soy sauce is already very dominant in salt. You’ll have to decide yourself whether you like it or not!

Sift the sauce and vegetables that you used as a marinade so that your sauce is the only thing left. The flavor of your vegetables will be in your soy sauce and you can use this to pour it all over your dish.

Last but not least: add some dried onions, or any crunchy addition you like to give it some little extra.