Bilder & de Clercq's New Recipes Week 25 - 2016
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:
Tempura Green Beans
If you're looking for an easy and delicious snack to serve with drinks, look no further. There isn't really and hard and fast recipe, so here's what you need to do:
Get some Japanese tempura flour from your local Asian grocer or supermarket. Whisk it up with cold sparkling water until it's the consistency of cream. Dip trimmed green beans into the batter and deep fry them in hot sunflower or vegetable oil.
In the meantime make a simple jalapeño ponzu dipping sauce. Take some soy sauce and season it to your liking with fresh or pickled chopped jalapeño, some yuzu juice (from a Japanese citrus fruit) or some lime juice if you can't find yuzu juice and some sesame oil.
Drain the tempura green beans on kitchen paper and serve the hot and crunchy with the dipping sauce on the side.
Bilder & de Clercq's New Recipes Week 22 - 2016
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:
Bircher Muesli
If you want to enjoy this muesli for a delicious and healthy breakfast, you have to start it the night before.
Ingredients
250 g organic oats
30 g red quiona, toasted in a frying pan with a little sunflower oil
50 g dried apricots, chopped
50 g dates, pitted and chopped
500 ml -1 liter milk
250 g natural yoghurt
1-2 teaspoons ground cinnamon
1 tablespoon demarara sugar
1 large apple, grated
Method
Place the oats, quiona, chopped apricots, dates, cinnamon and sugar in a bowl. Add the milk and yoghurt and stir to combine.
Grate in the apple and mix it through immediately to prevent the apple from discolouring. Cover with cling wrap and place in the fridge overnight.
Before serving, give the muesli a good stir and add some extra milk to slacken it slightly. Serve in bowls with fresh berries, bananas, seeds or whatever else you like or have in the store cupboard.
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
Bilder & de Clercq's New Recipes week 20 - 2016
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:
Bilder & de Clercq's New Recipes Week 18 - 2016
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:
Lemon Cordial
Ingredients
1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups lemon juice
zest from one lemon
cold or sparkling water
lemon slices, optional
mint leaves for garnish
Method
Measure the sugar and water into a saucepan. Stir with a wooden spoon to dissolve the sugar, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly.
Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a jar or bottle. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.
When you’re ready to make into lemonade, put some ice cubes in the bottom of a glass. Pour ¼ cup of the lemon syrup over the ice cubes. Add ¾ cup cold water or sparkling water and stir. Float a thin slice of lemon and, if you like, a fresh mint leaf on top of each glass. The recipe makes enough syrup for 14 glasses of lemonade.
To make pink lemonade: add 1/2 cup grenadine syrup to the jar of lemonade syrup and stir. Strawberry lemonade: add 2 tablespoons of puree of fresh strawberries into each glass. Limeade: Replace lemon with lime juice and lime zest.
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
Sauerkraut with Sausages and Confit Duck
Serves 4
Ingredients
4 bratwurst or any of your favourite sausages
2 packs sauerkraut (zuurkool), about 800 gr
250 g lardons
2 onions
2 apples
olive oil
50 g butter
1 bottle beer
2 bay leaves
6 juniper berries
salt
pepper
boiled potatoes, to serve
4 confit duck legs, to serve
mustard, to serve
Method
Finely slice the onions. Peel the apples, discard the core and cut into 1 cm cubes. Place the sauerkraut in a sieve and rinse under cold running water. Dry the sauerkraut well. Heat a wok with 2 tablespoons olive oil and stir fry the sauerkraut until lightly caramelised. Remove from the heat and set aside.
Heat a large heavy pot over medium heat. Add 2 tablespoons olive oil and 50 g butter with the onion and lardons. Fry for 5 minutes. Add the stir fried sauerkraut, apple, the bottle of beer, juniper and bay leaves and cook gently over a low heat, covered with a lid, for about 40 minutes.
Heat a frying pan over medium heat. Add 2 tablespoons olive oil to the pan and fry the sausages for about 12 minutes until golden brown and cooked through.
Season the sauerkraut with salt and pepper. Serve with the sausages and confit duck, boiled potatoes and a little mustard, if you wish.
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
Crostini
Crostini are one of the easiest canapés or small bites to make and are the perfect carrier for any topping.
This is how you make them:
If you have time to plan ahead, buy a French baguette the day before you need it. Day old bread is easier to slice thinly. So, once you've sliced it thinly, lay the slices on an oven tray and brush generously on both sides with olive oil. We generally use an extra virgin, but don't use an expensive one.
Preheat the oven to 180° C. Once the oven has reached temperature, bake the crostini for about 10-12 minutes or until golden brown. Depending on your oven, you may have to turn the crostini over during the baking so that they're an even colour. Once baked, remove from the oven and allow them to cool. When cool, store them in an airtight container; they'll keep for weeks. Be sure to make a large batch each time as they are a great stand-by to have when time is short or you have unexpected guests.
Now the world is your oyster when it comes to toppings. Use whatever you like and let your creative juices flow. Assemble them at the last minute so that you don't run the risk of them going soggy. Think wild mushrooms cooked down with a little garlic and cream, topped with Taleggio cheese and flashed under the grill; Parmaham, rocket, homemade chutney and a curl of foie gras or fresh pea and mint puree topped with pecorino and pea cress. Now all you need is a glass if bubbly and the party can get started!
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
Sinterklaas Cupcakes
Sinterklaas is a holiday celebrated in The Netherlands on 5th December where children are given presents to celebrate the arrival of Sint Nicolaas. Candy and spiced cookies are traditionally eaten. We've taken the idea of the spiced cookies, called Pepernoten and created a cupcake with the same flavours. A great idea for young and old and something the kids can help with.
Ingredients
220 g unsalted butter, at room temperature
220 g caster sugar
1 teaspoon vanilla extract
4 eggs, whisked
220 g flour
8 g baking powder
pinch of salt
1 heaped teaspoon Speculaas or mixed spice
Frosting
250 g unsalted butter, at room temperature
500g icing sugar
1 teaspoon vanilla extract
handful pepernoten or spiced cookies, crushed
Method
Preheat the oven to 180 C.
Cream the butter and the sugar together in a until light and fluffy. Add 1 teaspoon vanilla extract.
Graudually add the whisked egg to the mixture. Mix the flour, baking powder, salt and spiced together and fold in to the butter mixture. Spoon the mixture into a cupcake tin lined with paper cupcacke cases until two-thirds full.
Bake for about 20 -25 minutes until risen and bouncy to touch. Allow to cool.
For the frosting, beat the butter and icing sugar together until light and fluffy. Add the vanilla extract to flavour. If the mixture is a bit tight, add a splash of milk to thin it down.
Spoon the frosting into a piping bag fitted with a star nozzle and pipe the frosting on top of the cupcakes. Sprinkle with the crushed pepernoten or spiced cookies and serve.
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