Bulgur Salad with Roasted Carrot and Tenderstem Broccoli
Enjoy a relaxed Sunday and end it with a healthy and exciting salad, sipping a glass of wine and watching the sun slowly dip into the horizon.
English
serves 2
Ingredients
200g bulgur wheat
2 carrots
300g tenderstem broccoli
1 bunch mint
75g pecan nuts
1 lime
5 tablespoons pomegranate syrup
4 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 200°C. Bring a pan of salted water to the boil. Peel the carrot and finely slice diagonally. Cut the hard stalk ends off the broccoli.
Place the carrot and broccoli, 3 tablespoons olive oil, salt and pepper in a roasting dish and roast in the oven for about 15 minutes.
Place the bulgur in the pan of boiling water and simmer until cooked, about 10-12 minutes. Drain off the water from the bulgur.
Heat a frying pan over medium heat with 1 tablespoon olive oil and roast the pecan nuts until golden. Pick the mint leaves and finely slice into thin strips.
Roughly chop the pecan nuts. Mix the roasted vegetables with half the mint and lime juice to taste. Season with salt and pepper. Spoon the salad on to a plate, sprinkle over the remaining mint and pecan nuts and drizzle the pomegranate syrup over.
Nederlands
voor 2 personen
Ingrediënten
200gr bulgur
2 wortelen
300gr bimi
1 bosje munt
75 gr pecannoten
1 limoen
5 eetlepels granaatappelsiroop
4 eetlepels o lijfolie
zouten peper
Bereiding
Warm de oven voor op 200 C. Breng een pannetje water met zout aan de kook. Schil de wortel en snijd in dunne schuine plakjes. Snijd de harde uiteinden van de bimi af.
Doe de wortel samen met de bimi, 3 eetlepels olijfolie, zout en peper in een ovenschaaltje, rooster in de oven voor 15 minuten.
Doe de bulgur in het pannetje met kokend water en kook gaar in ongeveer 10-12 minuten. Giet water af van de bulgur af.
Verwarm een koekenpan op medium vuur met 1 eetlepel olijfolie, rooster hierin de pecannoten goudbruin. Pluk de blaadjes van de munt en hak fijn in dunne reepjes.
Hak de pecannoten grof. Meng de geroosterde groenten door de bulgur met de helft van de munt en sap van limoen naar smaak, zout en peper. Schep de salade op het bord, bestrooi met de resterende munt en pecannoten, drizzel er granaatappelsiroop overheen.
Chilli Duck Stir Fry
With the end of summer nearing, we're still looking to eat light dishes but now with a little spice to warm us. We've added duck to this stir fry instead of the usual beef, pork or chicken for something a little different.
Serves 2
Ingredients
1 duck breast of 350g
1 red chilli
1 small bunch basil
2 tablespoons chilli bean sauce
200g jasmine rice
2 bok choy
3 tablespoons sesame oil or olive oil
1-2 tablespoons soy sauce
salt and pepper
Method
Bring a pan of salted water to the boil and add the jasmine rice. Simmer gently until cooked, about 12 minutes. Drain the rice off through a sieve and keep the rice warm over a low heat by placing the sieve above the pan filled with a layer of water and covering with a lid. Finely chop the red chilli; cut off and discard the base of the bok choy and chop the rest into 2 cm-thick pieces.
Season the duck breast with salt and pepper. Make diagonal scores into the duck fat, being careful not to cut into the meat.
Heat a frying pan over medium heat and fry the duck breast, fat side down, until golden (until the fat is almost all rendered down). Turn the duck over and fry for a further 1 minute. Set aside on a plate and cover with aluminium foil.
Heat a wok over medium heat with 2 tablespoons olive or sesame oil. Stir fry the boy choy for 5 minutes. Thinly slice the duck breast and add to the wok together with the chilli bean sauce.
Stir the basil leaves through the bok choy. Divide the rice between 2 bowls. Spoon over the duck stir fry and serve.
voor 2 personen
Ingrediënten
1 eendenborstfilet van 350gr
1 rode chilipeper
1 klein bosje basilicum
2 eetlepels chili beansaus
200gr jasmijnrijst
2 paksoi
3 eetlepels sesamolie of olijfolie
1-2 eetlepels sojasaus
zout en peper
Bereiding
Breng een pannetje water met zout aan de kook en kook de jasmijnrijst in 12 minuten gaar. Giet het water van de rijst af door een zeef en houd warm boven een pannetje met kokend water. Snijd chilipeper fijn. Snijd onderkant van paksoi af, snijd daarna in grove stukken van 2 cm dik.
Bestrooi de eendenfilet met zout en peper. Snijd vetkant diagonaal in, pas op dat je met het snijden niet door het rode vlees gaat.
Verwarm een koekenpan op medium vuur en bak hierin de eendenfilet op vetzijde goudbruin (totdat vet bijna uitgebakken is). Draai filet daarna om en bak nog 1 minuut. Zet opzij op een bordje afgedekt met aluminiumfolie.
Verwarm de wok op medium vuur met 2 eetlepels olijfolie of sesamolie.Wok de paksoi voor 5 minuten. Snijd de eendenfilet in dunne plakjes en voeg toe aan de wok samen met chili beansaus.
Verdeel de rijs tover 2 kommen. Schep de basilicumblaadjes door de paksoi. Verdeel de stir-fry over de rijst en serveer.
green tomato chutney
A perfect way to preserve fresh green tomatoes. Serve with cheese or cold cuts.
Ingredients
1,5 kg green tomatoes, roughly chopped
600g light brown sugar
1 thumb-sized piece of fresh ginger, finely chopped
7 cloves garlic, peeled and finely chopped
1 teaspoon cayenne pepper
700ml malt or cider vinegar
salt, to taste
Method
Place all the ingredients into a large, heavy based can over medium heat and stir until the sugar dissolves. Bring to the boil and cook for about 50 minutes until the chutney has thickened.
Pour the hot chutney into sterilised jars and seal.
Lemon verbena
Lemon verbena has a bright, slightly sweet, herbaceous flavour with a distinct hint of lemon. Despite its strong lemon scent, this citrusy herb has a far less aggressive lemon flavor than lemon balm, lemon thyme, lemon mint, and lemongrass.
This lemon-scented herb has a number of culinary uses ranging from rich roasts to sweet citrusy desserts and jams. Lemon verbena can be used to make flavourful olive oil-based salad dressings, subtle lemon ice cream, and lemon verbena jelly, as well as season poultry dishes, salsa verde, and soups. It can be used in place of lemon zest or dried lemon as a more subtle addition to dishes, or infused into pantry ingredients like sugar and vinegar.
In Europe and other global destinations, tea lovers combine lemon verbena leaves with hot water to create a popular herbal tea known as Louisa in England, “te de cedron” in Mexican kitchens, and Luiza in Greek households. This kind of tea is also popular among French, Spanish, and Italian drinkers. Lemon verbena can also be used to make a flavorful iced tea or lemonade made with fresh lemon juice, lemon verbena, simple syrup, and mint leaves.
Lemon verbena tea made with fresh lemon verbena leaves and boiling water is commonly used to relieve the symptoms of colds including chills, fever, and congestion. Lemon verbena essential oil is also used topically to relieve muscle pain.
Stuffed Tomatoes
Tomatoes are incredibly versatile and are at the best towards the end of summer when they have had time to absorb the sun's rays and become beautifully ripe and flavourful.
English
serves 2
Ingredients
4 beef steak tomatoes
1 shallot
1 clove garlic
20g panko
3 sprigs thyme
1 small bunch chives
400g minced veal
1 small bunch flat leaf parsley
50g grated Parmesan
4 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 210°C. Finely chop the shallot and garlic. Heat a frying pan with 1 tablespoon olive oil and sweat the shallot for 2 minutes. Add the garlic and fry for a further 1 minute.
Slice off the top of the tomatoes (this is the lid) and set aside. Scoop out the flesh and finely chop.
Finely chop the chives and parsley. Pick the thyme leaves from the stalks. In a bowl mix the shallot, garlic, panko, thyme and half the chives and parsley with the minced veal and season with salt and pepper. Fill the tomatoes with the meat mixture.
Place the chopped tomato flesh in a roasting dish and place the tomatoes on top. Replace the lids on the already stuffed tomatoes and bake in the oven for 20 – 30 minutes.
Remove the tomatoes from the oven and sprinkle over the grated Parmesan, parsley and chives and serve.
Nederlands
voor 2 personen
Ingrediënten
4 coeur de boeuf tomaten
1 sjalotje
1 teentje knoflook
20gr panko
3 takjes tijm
1 bosje bieslook
400gr kalfsgehakt
1 bosje bladpeterselie
50gr geraspte Parmezaan
4 eetlepels olijfolie
zout en peper
Bereiding
Verwarm de oven voor op 210 C. Snijd knoflookteentje en sjalotje fijn. Verwarm een koekenpannetje met 1 eetlepel olijfolie en smoor hierin het sjalotje 2 minuten en voeg dan knoflook toe voor nog eens 1 minuut.
Snijd het kapje van de tomaten af en zet opzij. Haal het vruchtvlees uit de tomaten en hak het fijn.
Hak de bieslook en peterselie fijn. Pluk de blaadjes van de takjes tijm. Meng de sjalot, knoflook, panko, tijm, de ½ van de bieslook en peterselie door het gehakt in een kom. Breng op smaak met zout en peper.
Doe het vruchtvlees in de ovenschaal en zet de tomaten er bovenop. Zet de deksels van de tomaten op de gevulde tomaten en zet de schaal in de oven voor 20-30 minuten.
Haal de tomaten uit de oven en rasp er Parmezaan overheen. Verdeel ze over 2 borden.
Light summer salad
As a light lunch for 3 or for 4 as starter
Ingredients
500g cooked organic beetroot
1 tablespoon sherry vinegar
50g curly kale leaves
70ml creme fraiche
2 teaspoons prepared horseradish
1 fennel bulb
100g sliced smoked halibut
1 lemon
4 tablespoons extra virgin olive oil
salt and pepper
Method
Cut the beetroot into thin segments and place in a bowl. Add 1 tablespoon sherry vinegar, 2 tablespoons olive oil, salt and pepper and leave to marinate.
Shave the fennel thinly on a mandolin or with a sharp knife and place in a bowl. Add 2 tablespoons olive oil, lemon juice to taste, salt and pepper. Leave this too to marinate.
Mix the creme fraiche with the horseradish, salt and pepper and set aside.
To serve, spoon some of the horseradish creme fraiche on the base of each plate. Top with the shaved fennel, followed by the beetroot.
Drape pieces of the smoked halibut around and top with the curly kale leaves. Drizzle over the dressing left from marinating the beetroot and serve.
Apricot jam
Ingredients
1 kg fresh apricots
800 g sugar
juice of 1 lemon
Method
Rinse the apricots and dry them. Slice in half and remove the stones. Do not throw the stones away. Place the sugar with 250 ml water in a heavy-based pan. Heat the gently and stir until the sugar has dissolved. Bring to the boil until it reached 113° C on a sugar thermometer.
Add the apricots and lemon juice. Bring back to the boil. Skim off any scum which rises to the surface and cook, stirring often for about another 10 minutes. When the bubbles become larger and less in number and the apricots are translucent, check the consistency on a cold saucer or with a sugar thermometer (115° C).
In the meantime, place the apricot stones in a small pan with water and cook them until the skins loosen and that they can easily be removed. Drain off the water and peel off the skins.
Remove the pot from the heat and pour the jam into sterilised jars. Place the peeled stones on top of the jam and close the jars. Allow to cool and store in a cool, dark place. Once opened, be sure to keep in the refrigerator.
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
White Gazpacho
An unusual version of the traditional Gazpacho made using bread, garlic, almonds and grapes. It has an amazing creaminess and sweet and sour flavour. Serve as a small shot before lunch or dinner.
Serves 8 in shot glasses
Ingredients
2 cups cubed stale white bread from a baguette or sliced bread (crusts removed)
375ml cold water, divided
1/3 cup whole, blanched almonds
1 clove garlic
2 tablespoons chopped shallot
2 cups diced, peeled English cucumber (about 1 large cucumber)
3/4 cups green grapes
2 tablespoons extra-virgin olive oil
3 1/2 teaspoons sherry vinegar
1 teaspoon salt
Chives for garnish (optional)
Method
Place the bread cubes in a bowl and pour 1/2 cup water on top to soften them.
Place the almonds and garlic in a blender and purée until finely ground. Add the shallot, cucumber, grapes, oil, vinegar, salt, and softened bread to the blender along with the remaining 1 cup water. Purée until smooth. Taste and adjust salt as needed. Add more water to the soup as needed to achieve desired consistency. Serve at room temperature or chilled. Serve in bowls or glasses and garnish with sliced grapes, almonds, and chives, if desired.
Chorizo, Avocado and Roasted Pepper Bowl
A great use of summer Spanish flavours in a healthy and spicy bowl.
English
Serves 3
Ingredients
3 fresh chorizo sausages
3 red peppers
3 tablespoons sherry vinegar
2 ripe avocado’s
1 lemon
1 ciabatta roll
1 tin chickpeas
125g baby spinach leaves
7 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 200°C. Rinse the peppers and place on an oven tray. Drizzle with 2 tablespoon olive oil and roast in the oven until the skins are black, about 20 minutes. Alternatively, place the peppers over an open gas flame until blackened. Place the peppers in a bowl and cover with plastic wrap. Leave to stand until slightly cooled so the skins peel off easier.
Break the ciabatta into chunky pieces and drain the liquid from the chickpeas. Place both on an oven tray and drizzle with 3 tablespoons olive oil, salt and pepper. Roast in the oven for about 10 minutes.
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the chorizo sausages until golden brown, about 12 minutes. Peel the peppers, remove the seeds and cut into thin strips.
Add the sherry vinegar to the pan with sausages and allow to reduce slightly. Remove the sausages from the pan and cut into diagonal slices. Halve and peel the avocado’s and cut into thin slices.
In a bowl, mix together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest and the reduced vinegar from the pan. Place some baby spinach leaves into a serving bowl and spoon avocado and peppers next to the spinach. Add the chorizo and chickpea-ciabatta crumb to the bowl and spoon over the dressing.
Nederlands
voor 3 personen
Ingrediënten
3 stuks verse chorizo worstjes
3 rode paprika
3 eetlepels sherryazijn
2 rijpe avocado’s
1 citroen
1 ciabatta broodje
1 blikje kikkererwten
125g baby spinazieblaadjes
7 eetlepel olijfolie
zout en peper
Bereiding
Verwarm een oven voor op 220°C. Spoel de paprika’s af en leg ze op een bakplaat. Besprenkel met 2 eetlepels olijfolie en rooster ze in de oven totdat de schil zwart is in ongeveer 20 minuten, of leg ze op een vlam van gasfornuis totdat ze zwart worden. Doe de paprika’s in een kom, dek af met plasticfolie en laat enkele minuten staan.
Breek de ciabbata in grove stukjes en giet het water van de kikkererwten af. Leg beide ingrediënten op een bakblik en besprenkel ze met 3 eetlepels olijfolie, zout en peper. Zet het blik in de oven voor ongeveer 10 minuten.
Verwarm een koekenpan met 2 eetlepels olijfolie en bak de chorizoworstjes hierin goudbruin, ongeveer 12 minuten. Schil de paprika’s, haal de zaadjes eruit en snijd ze in dunne reepjes.
Voeg de sherryazijn toe aan de pan met de worstjes en kook licht in. Haal de worstjes uit de pan en snijd ze in schuine plakjes. Haal de schil van de avocado en snijd in dunne plakjes.
Meng in een kom 2 eetlepels olijfolie, 1 eetlepel citroensap, 1 theelepel citroenrasp en de ingekookte azijn uit de pan. Leg wat bladspinazie in de kom, lepel wat avocado en paprika naast de spinazie, leg daarnaast wat chorizoworstjes en daarnaast wat kikkererwten en ciabatta. Lepel de dressing er overheen.
Spinach and Feta Strudel
A strudel is often associated with the famous apple strudel. Here is a savoury version made with the classic Greek flavours of spinach and feta. Ideal for lunch on a warm day.
English
Serves 2
Ingredients
1 roll filo pastry
50g butter
500g spinach
250g ricotta
2 eggs
25g grated Parmesan
1 small bunch mint
75g feta
2 tablespoons olive oil
salt and pepper
Method
Preheat the oven to 180° C. Heat a frying pan over medium heat with 2 tablespoons olive oil. Add the spinach and cook until wilted. Season with salt and pepper and drain well in a colander, pressing as much of the moisture out as you can.
Finely chop the spinach and the mint, add to a bowl with the ricotta, eggs, Parmesan, salt and pepper. Mix the ingredients well and crumble ¾ of the feta through the mixture.
Melt the butter in a small pan (this can also be done in a microwave). Brush 6 sheets of filo pastry with the melted butter, laying each sheet on top of the other.
Spoon the filling in the centre of the filo pastry. Fold the ends towards the centre to form a closed package.
Lay the strudel on a baking tray and bake in the oven for 25-30 minutes.
Remove the strudel from the oven, cut on the diagonal and serve sprinkled with the remaining feta.
Nederlands
voor 2 personen
Ingrediënten
1 rol filodeeg
50g boter
500g spinazie
250g ricotta
2 eieren
25g geraspte Parmezaan
1 bosje munt
75g feta
2 eetlepels olijfolie
zout en peper
Bereiding
Verwarm de oven voor op 180° C. Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie. Voeg de spinazie toe en bak totdat het geslonken is. Breng op smaak met zout en peper. Doe de spinazie in een vergiet en druk er zoveel mogelijk water uit.
Hak de spinazie en munt fijn, doe het in een kom met de ricotta, eieren, Parmezaan, zout en peper. Meng alle ingrediënten goed door elkaar. Kruimel ¾ van de feta er doorheen.
Smelt de boter in een pannetje (dit kan ook in de magnetron gedaan worden). Bestrijk 6 filodeeg vellen met de boter en leg ze op elkaar.
Leg de vulling in het midden van de deeg. Vouw de zijkanten naar binnen, zodat het een dicht pakketje wordt.
Leg de rol op een bakplaat en bak 25-30 minuten.
Haal de strudel uit de oven, snijd schuin in stukken, kruimel het resterend stukje feta er overheen.