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Subscribe to forums RSS#1 Sun 28 Jan 07 8:04pm
julietje
- Member
- Member since Sun 28 Jan 07
Hello from Belgium
Hi there!
My name is Julie, and i’m a girl from Belgium. In school we all have to make a dish. In my dish i have to work with we call in Belgium brickdeeg , i guess in english that means brickpaste. So i have to fill this up with a sort of puree. The problem is that when the dish is ready i always got the feeling that the brickpaste rules the dish. Got any tips?
Thanks allot! Hope you understand what i mean!
Love, Julie
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#2 Tue 30 Jan 07 5:03am
KissNyuszi
- Member
- From Geelong, Vic, Australia
- Member since Wed 18 May 05
Re: Hello from Belgium
I'm sorry Julie I have no idea what you're talking about! Brickpaste? 
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#3 Tue 30 Jan 07 5:34am
StaceyB
- Member Occupation Mom
- From Canada
- Member since Thu 18 Jan 07
Re: Hello from Belgium
Julie, does "brickdeeg" mean Phyllo pastry?
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#4 Tue 30 Jan 07 10:50am
reinalda
- Member Occupation Radiographer
- From The Netherlands
- Member since Mon 29 Jan 07
Re: Hello from Belgium
Hi,
I must say I have not really used 'brickdeeg' in a dish but I have heard about it.
Brickdeeg was introduced from Noth Afrika. It looks like phyllo pastry but is less brittle and breakable. You can buy it in round slices, ready made.
I think by picking a stuffing that has a good taste of its own might prefent the pastry to rule the dish. Basicly you can fill the 'brickdeeg' with a lot of variations. I found a few nice looking recepies for you on the net, that you might want to try.
http://www.receptenzoeker.be/zoek/brickdeeg/1/
And you can also use the dough to wrap spiced srawns in, seal the dough by using egg yellow and fry them in a wok.... serve with a nice Thai chilli sauce... 
Hope this will help you some more
Cheers
Reinalda
Last edited by reinalda (Tue 30 Jan 07 10:52am)
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