Sticky Toffee Pudding
Ingredients
75 g butter, plus extra for greasing
175 g soft brown sugar
1 tablespoon golden syrup
2 eggs
2 tablespoons black treacle
200g flour
2 teaspoons baking powder
200g pitted dates
300 ml water
1 tablespoon bicarbonate of soda
1 teaspoon vanilla extract
Caramel Sauce
300 g sugar
300 ml cream
50 g butter
generous pinch of salt
Method
Preheat an oven to 180 C. Grease a 30 cm x 20 20 cm square cake tin with butter and line with baking paper.
Cream the butter and sugar together in a mixer until pale and fluffy. Add the golden syrup, treacle, vanilla extract and eggs, a little at a time, and blend until smooth. Mix the flour and baking powder together. Add the flour and blend, at a low speed, until well combined.
Meanwhile, place the dates in a pan with the water and bring to a boil. Blend the dates and water in a Magimix (food processor) to a smooth purée. Stir in the bicarbonate of soda and vanilla.
Pour the date mixture into the batter and stir until well combined. Pour the mixture into the tin and bake for 20-25 minutes, or until the top is springy and golden-brown.
To make the caramel sauce, place the sugar in a pan and het gently until it dissolves and is caramelised to a mahogany colour. Carefully add the cream, stand back as it will spit and splatter. Keep on the heat, stirring now and again until the caramel dissolves. Turn off the heat, stir through the butter and salt.
To serve, cut the pudding into 12 generous squares and place serving plates. Pour over the caramel sauce and serve. Delicious with a scoop of vanilla ice cream.
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
Duck Salad with Preserved Lemon Aioli
Serves 4
Ingredients
4 duck breasts
salt and pepper
2 oranges, peeled and segmented
small bunch of radishes, finely sliced
75 g lamb's lettuce
1 container pea shoots
1 container beetroot cress
Preserved Lemon Aioli
75-100 g preserved lemon (or to taste)
1 large clove garlic
2 egg yolks
1 teaspoon lemon juice
salt
250 ml sunflower oil
Dressing
2 tablespoons orange juice
2 teaspoons soy sauce
2-4 teaspoons honey (or to taste)
Method
Preheat the oven to 180 C. Begin with the aioli. Finely chop the preserved lemon and garlic. Place in a magimix (food processor) with the egg yolks, lemon juice and salt, to taste. Blend until the mixture is smooth. With the motor running, slowly pour the sunflower oil in until the ingredients have emulsified and formed a mayonnaise. Check the seasoning and set aside.
Place all the dressing ingredients in a bowl and whisk to combine.
Score the fat of the duck diagonally with a small sharp knife, making sure you don't cut into the meat. Season with salt and pepper. Heat a non-stick frying pan over a medium-low heat and fry the duck, fat side down in a dry pan to render as much of the fat of as you can.
As the fat accumulates, carefully pour it off into a bowl. After about 5 minutes when the fat has cooked away and has turned golden brown, increase the heat of the pan to high, flip the duck over and fry on the meat side for 1 minute. Transfer to a roasting dish. Place in the oven for about 8 minutes. You want the duck to still be pink. Remove from the oven and rest for about 5 minutes.
Place a spoonful of the aioli on the base of each plate, spreading it out a little. Arrange the orange segments, radishes and lamb's lettuce on top. Slice the duck breasts and arrange them on top. Drizzle with the orange dressing, top with the pea shoots and beetroot cress 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
Bilder & de Clercq's New Recipes Week 48
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:
Roasted heritage beetroot
Get your beet on! As a side for dinner tonight, try roasting some heritage beetroot. Line an oven tray with a long piece of foil. Lay on the beet, add some whole, unpeeled garlic cloves, thyme, bay, olive oil, salt and pepper. Wrap up loosely with the foil and bake in the oven at 200C for about an hour or until the beets are tender. Peel and serve with a protein of your choice or turn into a salad with a vinaigrette, some herbs and goats cheese.
Bilder & de Clercq's New Recipes Week 47
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:
Magimix 5200
All Magimix food processors are manufactured in France and equipped with a powerful, ultra quiet induction motor. Serrated Sabatier stainless steel blades are also made in France and stay sharper for longer.
Magimix food processors are designed to combine good looks with ease of use.
There are just 3 buttons to access all functions. The motor automatically adjusts it's power for each task. A recipe book full of ideas is supplied with each machine. A blade safe storage box provides compact storage for main blades, whisks & discs.
As well as the main bowl, Magimix has created a midi bowl and the mini bowl. Placed inside the main bowl, the midi and mini bowls function entirely independently, meaning that you can carry out tasks in succession. All bowls are made of an unbreakable material called Lexan. The main bowl is ideal for preparing larger quantities. The midi bowl is an easy to clean bowl for grating and slicing. The mini bowl is designed to handle smaller quantities and comes with it's own stainless steel blade.
Fitted with the metal blade, the Blender Mix converts your food processor into a blender. By changing the flow of the ingredients, this simple tool adds yet another function to your Magimix.
Magimix innovation now allows you to dice. The first of it's kind on the market, the optional dicing kit can be used to make cubes out of just about anything from onions to potatoes to carrots and much more. Leave the Magimix off and use it as a kit for French Fries!
Chefs Opinion
The Magimix 5200 is indispensable in our kitchen. We have been using ours for years and it has become a bit of a workhorse. It's multifunctional abilities and reliability ensure that no kitchen is complete without one.
For more information visit Magimix.
De Volkskruidentuin - The Spice Garden
Situated on the Kinkerstraat, around the corner from Amsterdam's newest hotspot The Foodhallen, you'll find spice heaven.
As you walk in to De Volkskruidentuin, the heady aroma of exotic spices and rose water make you feel as if you've stept into a middle eastern souk. Spices, whole and ground, orange blossoms, rice and exotic ingredients jostle for space. The owner, originally from Afghanistan, has brought a part of his world to Amsterdam.
If, like us, you're a fan of Ottolenghi, but have difficulty finding some of the ingredients used in his recipes, then you'll probably find them here. Think date syrup, pomegranate molasses, sumac, za'atar, dried pulses and nuts. So spice up your life and pay this shop a visit!
Catering
From small private boardroom lunches and dinners at your offices to large buffets for up to 300 people at a location of your choice. We even create special homemade lunch boxes to enjoy with your colleagues. We only use the freshest ingredients and work according to the seasons. Each menu is tailor-made to the event requirements.
For more information, please contact Bernadette or Mischa.
Cooking Workshops
Team building in a relaxed and enjoyable atmosphere. You are the chefs and cook the dishes with our support and guidance. The menus are usually French, Italian or Asian inspired, but we can tailor menus to your wishes. After each team has created their course, forming the menu for the occasion, you sit down away from the hustle and bustle of the kitchen to enjoy the fruits of your labour.
For more information, please contact Bernadette or Mischa.
Business Meetings
We can host meetings with full discretion and privacy at 180 Graden or at another one of our locations we use, depending on the size of the group. Lunch and/or dinner can be included, together with all necessary equipment such as a projector and screen.
For more information, please contact Bernadette or Mischa.