Daalder in the Jordaan

At Daalder, situated on the Lindengracht in Amsterdam's vibrant Jordan district, you can expect fine, Michelin-quality cuisine in a down to earth environment. They serve either a 5-or 7- course menu, made with beautiful fresh ingredients, all hand picked by their head chef and co-owner from Paris, Dennis Huwaë.

His dishes are like works of art and with their many flavours and textures, his creations are a delight to the palate. They do things a little differently at Daalder. Their superb dishes are served with a smile in a joyful, unpretentious atmosphere.

The wine menu is created by Maitre Sommelier Tim Grashuis, who is also responsible for the widely acclaimed great service at Daalder.


Rio de Janeiro 2016

With the weather warming up, we're dreaming back to our time in Rio de Janeiro last year. We travelled there during the Olympic Games to cook in a 'Dutch' hostel for 2 weeks during the games.

We were based in the old neighbourhood of Santa Theresa, with it's old stately houses, graffiti and street art. A truly bohemian part of the city, bubbling with creativity.

Although there was a lot of hard work involved, we had time to explore the city and take in the sights, sounds and flavours, while enjoying the warm winter sunshine.

We quenched our thirst with iced coconut water on the Copacabana, enjoyed the famous acai berries and revelled in the seafood and incredible beef.

The city is beautiful, it's people friendly and proud. Without doubt a place to return to and explore in more depth.


De Eetbare Stad

'De Eetbare Stad' or Edible City is a book packed with gems what can be foraged in and around Amsterdam.

Filled with interesting and unusual ingredients, this book, divided into the seasons, supplies background information on the ingredients and includes a recipe with each. The perfect hand guide to the secret treasures hiding around the city of Amsterdam.

On a side note, the photos in this book have been taken by photographer Hay Hermans, who also produces beautiful food and ingredient photos which we stock in our store.


Summer Drinks

With the weather heating up, we're getting more interested in light and refreshing drinks.

What we like is to start with a cordial or syrup. This is an intense flavoured base from which to begin building your drinks. Think different seasonal fruits that bring colour and flavour; rhubarb, lemons and plums for example.

Once you have a cordial base, this should keep well in the refrigerator for a few weeks. Now get creative. Mix the cordial with water (still or sparkling), ice cubes and then an array of fruit  and herbs to garnish. Think of a garnish the complements the main ingredient. Let your imagination run wild.


Bilder & de Clercq's New Recipes week 16 - 2017

As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:

Rocket SoupPancakes with PineappleSmoked Haddock Risotto

 

 


Shakshuka

One of our favourite vegetarian dishes to come from the Middle East, Shakshuka is dish of eggs poached in a pepper and tomato stew. To spice things up a bit, we add a little harissa.

Serves 4

Ingredients
6 tablespoons olive oil
salt
pepper
1-2 tablespoons harissa
1 tin tomato puree
2 red peppers
2 yellow peppers
2 onions
3 cloves garlic
2 tins peeled tomatoes
1/2 teaspoon ground cumin
8 eggs
1 small tub Greek yoghurt

Method
1
Slice the peppers and onions into thin strips and finely chop the garlic.
2
Heat a frying pan over medium heat with 3 tablespoons olive oil. Fry the peppers for about 10 minutes, adding the garlic for the last minute. Add the harissa, the tin tomato puree and the cumin to the pan and fry for a further 10 minutes.
3
Add the tin of tomatoes, salt, pepper and 200 ml water to the pan. Bring to a boil and simmer gently for 15-20 minutes.
4
Make 8 ‘wells’ in the sauce. Gently crack the eggs into the wells. Place a lid over the pan and cook over medium heat for about 8-10 minutes until the egg whites have set and the yolks are still soft. Swirl the egg white through the sauce using a fork so that it sets quicker, if you wish. Season with salt and pepper.
5
Place the Greek yoghurt in small bowl and drizzle with 2 tablespoons olive oil.
6
Divide the sauce and eggs between 4 plates. Serve with the Greek yoghurt.

Delicious served with fresh bread or pita.

 


Okinomiyaki

Okonomiyaki is a Japanse snack of egg-rich pancakes filled with savoury ingredients such as shrimp, cabbage and spring onions. The pancakes are paired with a super-easy and delicious dipping sauce made with Japanse mayonnaise, soy sauce and hot sauce.

Serves 2

Ingredients
4 eggs
2 teaspoons container sesame oil
1-2 teaspoons chilli sauce
300g shredded cabbage
3 spring onions
150g pink shrimp
10g container sesame seeds
3 tablespoons sunflower oil (3 tablespoons)
1/2 cup Japanese or regular mayonnaise (½ cup)
soy sauce (2 teaspoons for the sauce and about 2 tablespoons for the batter)
20g flour (20 g)
salt
pepper

Method
1
Preheat an oven to 200° C. Coarsley chop the shrimp and finely slice the spring onions.
2
Mix ½ cup mayonnaise with 2 teaspoons soy sauce and chilli sauce to taste. This is the dipping sauce.
3
Whisk the eggs in a bowl with 20 g flour and add the shredded cabbage, prawns, spring onion, sesame oil and soy sauce to taste. Mix all the ingredients together well.
4
Heat a frying pan over medium heat with 2 tablespoons sunflower oil. Add spoonfuls of the batter to the pan just as you would for American pancakes. Fry for about 3 minutes on each side. Lay them on an oven tray lined with baking paper. Heat them up in a preheated oven fora bout 3 minutes.
5
Divide the pancakes between 2 plates, sprinkle over the sesame seeds and serve with the dipping sauce.


Blood Orange Marmalade

This is a recipe we have adapted from Delia Smith.

Makes about 6 x 350 ml jars

Ingredients
900 g blood oranges
1 lemon
1.8 kg granulated sugar

Method
Begin by measuring 2.25 litres water into a preserving pan, then cut the lemon and oranges in half and squeeze the juice out of them. Add the juice to the water and place the pips and any bits of pith that cling to the squeezer on a square of muslin.

Now cut the orange peel into quarters with a sharp knife, and then cut each quarter into thinnish shreds. As you cut, add the shreds to the water and any pips or spare pith you come across should go on to the muslin. The pith contains a lot of pectin so don't discard any and don't worry about any pith and skin that clings to the shreds – it all gets dissolved in the boiling.

Now tie the pips and pith up loosely in the muslin to form a little bag, and tie this on to the handle of the pan so that the bag is suspended in the water. Then bring the liquid up to simmering point and simmer gently, uncovered, for 2 hours or until the peel is completely soft (test a piece carefully by pressing it between your finger and thumb).

Meanwhile, chill a couple of saucers in the freezer.

Next, remove the bag of pips and leave it to cool on a saucer. Then pour the sugar into the pan and stir it now and then over a low heat, until all the crystals have dissolved (check this carefully, it's important). Now increase the heat to very high and squeeze the bag of pips over the pan to extract all of the sticky, jelly-like substance that contains the pectin. As you squeeze you'll see it ooze out. You can do this by placing the bag between two saucers or using your hands. Then stir or whisk it into the rest.

As soon as the mixture reaches a really fast boil, start timing. Then after 15 minutes spoon a little of the marmalade on to one of the cold saucers from the freezer and let it cool back in the fridge. You can tell – when it has cooled – if you have a 'set' by pushing the mixture with your little finger: if it has a really crinkly skin, it is set. If not, continue to boil the marmalade and give it the same test at about 10-minute intervals until it does set.

After that remove the pan from the heat (if there's a lot of scum, most of it can be dispersed by stirring in half a teaspoon of butter, and the rest can be spooned off). Leave the marmalade to settle for 20 minutes.

In the meantime, the jars should be washed, dried and heated in a moderate oven for 5 minutes. Pour the marmalade, with the aid of a funnel or a ladle, into the jars and seal while still hot.

Label when cold and store in a dry, cool, dark place.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Warm Chickpea Salad

This salad, served warm, utilises a store cupboard staple, chickpeas, with a selection of later winter ingredients including beetroot and cabbage.

Serves 2

Ingredients
120 g bulghar wheat
600 g savoy cabbage
1 tin chickpeas
2 precooked beetroot
1 clove garlic
100 g feta
5 g ras al hanout
4 tablespoons olive oil
4 tablespoons walnut oil
1 tablespoon red wine vinegar
salt
pepper

Method
Bring a pot of water to the boil. Cut the savoy cabbage into 1-1.5 cm strips. Cut the beetroot into wedges. Add the bulghar wheat to the pot of boiling water and simmer gently for about 15 minutes.

Drain the bulghar through sieve. In a bowl, mix together the walnut oil, red wine vinegar, salt and pepper. Finely chop the garlic clove and add to the dressing. Drain the chickpeas through a sieve and rinse under cold water. Place the beetroot in a pan with 2 tablespoons olive oil and warm them gently through.

Heat a frying pan over medium heat with 2 tablespoons olive oil. Add the savoy cabbage and fry gently for about 4-6 minutes until tender. Add a splash of water to the pan to help the cabbage steam. Add the chickpeas and ras al hanout to the pan. Ensure that the ingredients are heated through. Season with salt and pepper.

Mix the bulghar through the chickpea mixture. Add the dressing and extra salt and pepper if necessary. Divide the salad between 2 plates. Lay the beetroot on top and sprinkle with the crumbled feta.


Cooking Workshops

COOKING WORKSHOPS

Monday 20 February 2017 – Desserts and Pastry Workshop

A meal is like a book. It needs a good ending to make it memorable.’ And so this lesson will be…. From crostata, meringue, mousse and ice cream. Pure sugary heaven!

Time:
18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, cup of soup, recipes and lesson materials

 

Monday 6 March 2017 – World Tapas

Inspired by the small bites in Spain, we’ve gathered our best bites from the around the world to share.

Time:18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials

 

Monday 20 March 2017 – Italian

Join us for a taste of Italy. We will be cooking some of our favourite Italian dishes. And don’t forget we’ll pair the food with our favourite Italian wines too.

Time:
18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials

 

Monday 24 April 2017 – Fish and Shellfish

Perfectly cooked fish every time! Round and flat fish, filleting, cooking methods. Shellfish and even squid. Delicious recipes to expand your repertoire.

Time: 
18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials

 

The cooking workshops are suitable for all levels of cooking skills. We will all sit down and enjoy the food cooked during the workshop. Lessons are given in both English and Dutch.

To reserve a spot, please call or mail:

Bernadette:     06 17 35 4009           bernadette@amsterdamflavours.com

Mischa:           06 14 19 3431             mischa@amsterdamflavours.com