2 eggplant, cut into fries

500 g oyster mushrooms, cut into thick strings

Salt & pepper

Bake the eggplant in corn oil with salt for about 8 minutes

Add the oyster mushrooms and bake for about 5 minutes

Season with black pepper, bake briefly

Keep warm

80 g hemp seed (Colruyt)

200 g mafaldine (Colruyt), or other long pasta

5 cl sesame oil (or nut oil)

Roast the hemp seeds in a dry pan

Cook the pasta al dente according to the packaging

Mix the pasta with sesame oil and hemp seeds

400 g Berloumi

Cut Berloumi into four cuts of about 1 cm

Bake the Berloumi


Or you can choose to serve the eggplant / oyster mushroom mixture next to (or under) the pasta. Or you choose to mix the pasta / hemp with the eggplant / oyster mushroom.

We served a cream of parsnip with it but forgot to take a picture of it.

Berlouimi ‘late winter’

Berloumi ‘late winter’ is seasoned with dried horn of plenty, cloves, allspice pepper, black pepper and nigella. Ripe, heavy and earthy aromas that suit this part of winter. Dark but the days are already starting to lengthen and spring is in sight.