Smissenbroek

Smissenbroek Smissenbroek, is een ecologisch ervaringspark voor particulieren, bedrijven en scholen.

Onze missie is van onze bezoekers door het proeven, leren, plukken en bewonderen dichter bij de natuur te brengen.

10/09/2026

🥒 The easiest crispy zucchini fritters — straight from the garden!

Crunchy on the outside, tender inside, and baked, not fried. This is one of my favourite ways to deal with the inevitable zucchini abundance. 🌿

You’ll need:
🥒 2 large zucchini
🥚 1–2 eggs
🌿 LOTS of fresh herbs — I’m using chives + parsley
🥖 Panko or breadcrumbs
🫒 Olive oil
🧂 Salt + pepper
🥛 Thick Greek-style yoghurt

How to make them:

Finely chop your herbs and divide them between two bowls.
Mix half the herbs with plenty of panko or breadcrumbs.
Beat the egg in a separate bowl.
Slice the zucchini into rounds. Dip each slice first in egg, then coat generously in the herby breadcrumbs.
Arrange on an oiled baking sheet and drizzle with a little more olive oil.
Bake at 180°C until beautifully golden and crispy, flipping once if needed.
Meanwhile, mix the remaining herbs into thick yoghurt with salt, pepper and a drizzle of olive oil.
Serve the crispy zucchini straight from the oven with LOTS of cold herby yoghurt. 🌿

08/09/2026

Ladies of Smissenbroek

05/09/2026

🍅 The pasta sauce that basically makes itself.

When tomatoes are this good, you really don’t need to do much to them. Throw them in the oven and forget about them. The result? The creamiest roasted tomato pasta with almost zero effort.

You’ll need:
🍅 2 kg sun-ripened tomatoes — cherry, heirloom, whatever you have, as long as they’re local & delicious
🧄 1 whole head of garlic (optional… but you’d be missing out)
🧀 ½ fresh goat cheese, ricotta or mascarpone
🌿 A big handful of fresh basil
🫒 Olive oil
🧂 Salt
🧀 Parmesan
🍝 500 g pasta

How to make it:

Put the tomatoes and whole garlic cloves in an ovenproof dish. Drizzle generously with olive oil, season with salt and roast at 180°C for at least 45 minutes — ideally an hour or more. You want the tomatoes collapsed, juicy and slightly caramelised.

Cook your pasta and SAVE SOME PASTA WATER!

Blend the roasted tomatoes and garlic with the goat cheese. Add a splash of pasta water until beautifully creamy.

Toss with the pasta, loads of fresh basil and Parmesan. Taste. Salt. Eat.

That’s it. 🍅

Save this for the moment when your garden produces more tomatoes than you know what to do with.

EasyRecipes

03/09/2026

Just packed our summer honey 🍯 summer honey is often more liquid than spring honey, and the main reason is the type of nectar the bees are collecting. Our shop is open during all our events 🐝

29/08/2026

FIG LEAF FETA 🌿🔥
If you have a fig tree, you need to try this.

Take a block of feta and drizzle generously with olive oil + honey + a little sumac (optional).

Wrap it snugly in a few beautiful fig leaves and bake at 180°C for 30 minutes.

Unwrap while hot, slather that warm, creamy, salty-sweet feta over toasted bread and enjoy. 🤌

The fig leaves gently perfume the feta as it bakes — such a simple way to use more than just the fruit.

Save this for fig season. 🌿

22/08/2026

The eggplant recipe you’ll make on repeat 🍆✨

Silky, caramelised, salty, tangy and loaded with fresh herbs. And it couldn’t be easier.

MISO EGGPLANT

🍆 2 eggplants, halved lengthwise
🫒 Olive oil
🥄 3 tbsp white miso for 3 tbsp white wine vinegar
🌿 Loads of fresh mint + coriander
🍋 Lemon or lime

METHOD
Roast eggplant halves flesh-side up at 180°C for 30 to 45 min.
Whisk miso + white wine vinegar over low heat.
Brush the miso generously over the eggplant and roast for 15 min more, until deeply caramelised.

Finish with lemon or lime juice + a ridiculous amount of fresh herbs and salt to taste

Eat warm or cold. Both are dangerously good. 🤌

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Keiberg 50
Oosterzele
9860

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