Vegalicious (Vegetarian)
We are all guilty of going to the supermarket or market, seeing an array of vegetables and never quite knowing what we should do with all the produce on offer. This vegetarian cookbook is just the answer.
The recipes are straight forward with easily obtainable ingredients. The photos are enticing, urging you to have a go and cook the recipes for yourself.
We decided to have a go at one of the recipes and chose the Rigatoni with Chilli and Walnuts. Quick and easy to make, it was on the table in 15 minutes. It was delicious and surprising how much flavour can come from such simple ingredients. A few points from our side about the recipe - we halved the number of walnuts, increased the garlic and served it with a green salad, which we felt was a much needed addition. Our changes are reflected in the recipe below.
Rigatoni with Chilli and Walnuts
Serves 4
Ingredients
150 g walnuts
1 tablespoon olive oil
1 red chilli, deseeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon thyme leaves
2 generous tablespoons mascarpone
2 generous tablespoons finely grated Parmesan
350 g rigatoni (or any other short, tube-shaped pasta)
salt and pepper
Method
Roast the walnuts in a dry frying pan until golden brown and smelling nice and toasty. Place them on a chopping board once they've cooled down, roughly chop (so that there are large and small pieces).
Place the olive oil in a cold pan with the garlic and chilli and heat for 1-2 minutes over a low heat (the garlic shouldn't colour). Add the thyme leaves. Remove from the heat and stir through the mascarpone, Parmesan, salt, pepper and all but 2 tablespoons of the walnuts.
Cook the pasta in plenty of salted boiling water according to the package instructions. Drain off, reserving a few tablespoons of the cooking liquid. Return the pasta to the pan with the reserved cooking liquid and the walnut sauce and mix together well. Sprinkle with the remaining chopped walnuts and serve with a green salad.
Publisher: Terra
Author: Alice Hart
Price: 15,00 euro
Shakshuka
Shakshuka is an Israeli breakfast dish consisting of eggs poached in a sauce of peppers and tomato. In recent years it has become more famous and found it's way into many new restaurants and cafes around the world. Here's how to make it yourself.
Serves 2
Ingredients
olive oil
1 teaspoon harissa paste
1 onion
1 red pepper
1 yellow red pepper
2 cloves garlic
1 tin tomatoes
4 eggs
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
salt
pepper
4 tablespoons Greek yoghurt, to serve
coriander or parsley leaves to serve, optional
crispy bread or pita's, to serve
Method
Slice the onion and peppers into thin strips and finely chop the garlic.
Heat a frying pan over medium heat with 3 tablespoons olive oil. Fry the peppers and onions for about 10 minutes, adding the garlic for the last minute. Add the harissa, cumin and smoked paprika powder to the pan and fry for a further 3 minutes.
Add the tin of tomatoes, salt, pepper and 100 ml water to the pan. Bring to a boil and simmer gently for 10 minutes.
Make 4 ‘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.
Place the Greek yoghurt in small bowl and drizzle with 1 tablespoon olive oil.
Divide the sauce and eggs between 2 plates. Serve with the Greek yoghurt. Delicious served with fresh bread or pita.
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
Preserved Spicy Lemons
This is a recipe we've adapted slightly from the beautiful cookbook Honey & Co. by Sarit Packer and Itamar Srulovich.
Ingredients
5 small lemons, unwaxed
3 Tablespoons salt
1 teaspoon smoked chilli flakes
olive oil to cover
Method
Slice the lemons as thinly as you can, removing any pips. Place the lemon slices in a bowl and sprinkle with the salt and smoked chilli flakes. Allow to sit for about 30 minutes and room temperature.
Push the lemon slices into a sterilised jar so that they re tightly packed with all the liquid that has formed in the bowl. Add enough olive oil so that they are covered and seal the jar. They can be used the next day, but improve over time. Once the jar has been opened, store in the fridge and use within a month.
When you use them for cooking, take as much as you need out of the jar. Chop and use the entire lemon slice - you don't need to discard the flesh. They can be used as a relish with fish or chicken , chopped through a flavoured butter or try mixing through some mayonnaise to serve with our Roast duck salad.
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 4 - 2015
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
Kale Smoothie
If you're needing a boost for your immune system or just looking to keep healthy, the combination of theses fruits and vegetables will help you on your way.
Serves 2
Ingredients
100 g shredded kale
3 carrots, peeled and chopped
1 piece fresh ginger (about 5 cm), peeled and chopped
1 apple, peeled and cored
juice of 1 orange
apple juice, to thin the smoothie down
Method
Place all the ingredients in a (Magimix) blender and blend until smooth. Add enough apple juice to thin it down to the consistency you desire.
Pour into tall glasses and serve immediately.
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 3 - 2015
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
Club Sandwich - Amsterdam Flavours Style
All too often, we are served sandwiches consisting of limp bread and flavourless, uninspiring fillings. So, we've taken it upon ourselves to change all that and show you with just a little care and attention, that a sandwich and be exciting and leave you wanting more.
Serves 3
Ingredients
9 slices white spelt bread
2 free range or organic chicken breasts
100 g smokey bacon rashers
2 avocados
1 small red onion
50 g rocket
mayonnaise, for spreading
salt and pepper
olive oil
Method
Heat a grill pan over high heat and grill the bread on both sides. Halve the avocados, remove the stone and scoop out the flesh into a bowl. Mash roughly using a fork and season with a squeeze of lemon juice, salt and pepper. Set aside.
Finely slice the onion and halve the chicken breasts horizontally, seasoning with salt and pepper.
Heat a frying pan over medium heat with a drizzle of olive oil and fry the bacon until crispy. Remove on to a plate. Fry the chicken in the same pan with the bacon fat for about 3 minutes on each side.
Lay out the slices of grilled bread. Spread the mashed avocado on the first layer and top with the crispy bacon. On the second slice of bread, spread generously with mayonnaise. Top with a handful of rocket leaves and some red onion. Slice the chicken breasts and lay them on top.
Place the chicken layer on top of the avocado layer, topping the sandwich off with the remaining grilled bread and securing it with a skewer.
Serve on wooden board or plates and dig in!
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 1 - 2015
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
Dr. Blend
If you find yourself in the Jordaan and are looking for healthy juices, smoothies, salads and sandwiches, then we have just the medicine.
Dr Blend serves up the right dose of vitamins in tasty combinations. The juices and smoothies are made to order using organic fruit and vegetables and are available in interesting combinations. In fact all items on the menu are made using fresh organic produce.
The place has a great vibe with what can only be described as a homely-industrial feel.
For more information, please visit Dr. Blend.
The 'Lachende Pinda'
We paid a visit the Sunday Market at the Westergasfabriek yesterday and were struck by a stall called The 'Lachende Pinda' (the laughing peanut). Tamara is originally an artist but found a passion for cooking and produces the most delicious home made Indonesian delicacies.
She also gives table d'hôte dinners in her studio for those looking for that home-cooked, authentic Indonesian meal. A great way for locals and visitors to the city to meet.
We tasted her peanut soup and it was absolutely delicious! Not only are her products good, but we loved her enthusiastic personality and the passion she has for what she does.
For more information, visit tamaratantico.