Breda-Amsterdam
Restaurant Breda, situated in the centre of Amsterdam, offers modern international cuisine in a relaxed atmosphere. You can choose between 3 menus carefully compiled and executed by the chefs.
They have over 15 wines available to order by the glass, wine pairing with the menu and more than 60 wines on the list from all over the world.
The food is simple yet delicious with surprising combinations and attention to detail. We thoroughly enjoyed our dinner which used the best and freshest of the season's ingredients. Also the prefect choice for lunch! A restaurant we wouldn't hesitate to return to.
Bilder & de Clercq's New Recipes week 33 - 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:
Sir Hummus
In Amsterdam's ever more popular Pijp district, Sir Hummus opened their doors at the beginning of January 2015.
Founded by Guy, Dori & Lior, their quest has been to search for the perfect hummus.
Guy and Lior moved to Holland to study. During this time, Guy developed a passion for making hummus. After much experimenting, he found the perfect balance.
We walked in, drenched from one of the wettest days this year in Amsterdam. After warming up over a glass of mint tea, we ordered bowls of smooth, creamy hummus with delicious soft pita breads and Lior's vibrant red special salad. They only serve hummus 3 ways, au natural, with slow-cooked beef or with magic eggs!
The hummus is made with the greatest love and care. Dried chickpeas are soaked overnight, then cooked up and blended with Israeli tahini, lemon and cumin. We suspect that one of the secrets to this hummus's perfection is the addition of the cooking liquid while blending and balancing all the ingredients.
They also have a secret sauce, sharp and spicy. We suggest you use it with caution.
We'll definitely be back. This is pure, honest and real food - just the way we like it.
For more information, please visit Sir Hummus.
Bilder & de Clercq's New Recipes week 19 - 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:
Rhubarb Lemonade
For 8 glasses
For the Rhubarb Syrup
1,2 kg rhubarb, peeled and diced
480 g castor sugar
450 ml water
For the Rhubarb Lemonade
sparkling water
lemon slices
mint leaves
Method
To prepare the rhubarb lemonade first combine the rhubarb, sugar, and water in a large saucepan.
Cook over a medium heat, stirring frequently for 20-25 minutes until the rhubarb is soft and the syrup has slightly thickened.
Strain the syrup through a fine sieve lined with muslin or cheesecloth, sat over a bowl.
Press the rhubarb against the side of the sieve with the back of a spoon to extract as much syrup as possible.
Pour the rhubarb syrup into a jar, seal well, and chill until ready to serve.
To Serve
Pour 50 ml of rhubarb syrup into serving glasses.
Top up with chilled sparkling water, stir briefly, and garnish the rhubarb lemonade with lemon slices and mint leaves before serving.
Asparagus Vichyssoise
On a hot spring or summer day, there is nothing as refreshing as a chilled soup. The classic Vichyssoise is a chilled leek and potato soup. To this recipe, we have added one of our favourite ingredients of the season, namely green asparagus. Try this recipe out for your next lunch or dinner.
Serves 4
Ingredients
2 bunches green asparagus
40 gr butter
1 large onion
1 large leek
2 floury potatoes
1 vegetable stock cube
250ml tub cream
3 tablespoons olive oil
salt and pepper
Method
1
Cut the asparagus tips into 4 cm pieces. Finely chop the remaining asparagus. Finely slice the onion and cut the leek in lengthways in half. Wash under a tap of cold water and finely slice. Peel the potato and cut into cubes.
2
Heat a pan with the butter and olive oil. Add the onion, leek, potato and sliced asparagus (keep the asparagus tips aside). Mix well through the warm butter, cover the pan and sweat for 10 minutes over a low heat.
3
Dissolve the stock cube in 1 litre boiling water. Add the stock to the pan. Bring to boil and simmer gently for 10 minutes.
4
Add 200 ml cream and cook for 5 minutes. Season with salt and pepper. Blend with a stick blender (or regular blender). Thin with a little water if necessary. Cool off, place in a bowl and chill in the refrigerator until cold.
5
Bring a pan of salted water to the boil and add asparagus tips. Boil for 2-3 minutes. Drain off the water and cool under cold water. Drain on kitchen paper.
6
Spoon the soup into 4 bowls. Sprinkle some of the remaining cream over it and top with the asparagus tips.
This soup is also served delicious hot.
Coconut Lime Chicken with Rice
An easy and healthy dish which is light and full of zingy flavours. A satisfying weekday recipe.
Serves 2
Ingredients
150g jasmine rice
400 g chicken thighs, boned
2 baby gem lettuce
1 small tin coconut milk
2 limes
15 g mint
1 red chilli pepper
olive oil (3 tablespoons)
salt
pepper
fish sauce
Method
1
Preheat the oven to 200° C. Bring a pan of salted water to the boil. Add the rice and cook for 10 minutes. Drain the rice off through a sieve; add a small amount of water to the pan. Set the sieve over the pan, cover with a lid and allow the rice to steam over a low heat.
2
Finely chop the red chilli. Place the chicken in a bowl, drizzle over 2 tablespoons olive oil, season with salt and pepper, squeeze over the juice from the lime and add half he chopped chilli. Heat a grill pan over high heat and grill the chicken thighs on both sides. Place the chicken in a roasting dish and roast in the oven for 20 minutes.
3
Finely chop the mint. In a bowl, mix together 120 ml coconut milk, the juice of half the second lime, fish sauce to taste, the chopped mint and remaining chopped chilli. Click the leaves off the baby gem lettuce.
4
Lay the baby gem leaves in a serving bowl. Spoon the rice on top. Slice the chicken diagonally into pieces and place on top of the rice. Spoon over the coconut dressing and serve.
Home made granola
Granola is so easy to make and the best thing is you can put in ingredients you like. Here's our recipe, but feel free to play around with your own flavours.
Makes about 1kg
Ingredients
500g oats
100g hazelnuts, coarsley chopped
100g almonds, coarsley chopped
50g cashews
100g pecan nuts, coarsley chopped
25g sesame
25g sunflower seeds
25g pumpkin seeds
125g golden syrup
100g maple syrup
a good sprinkle of cinnamon
60g dried cranberries
60g raisins
60g dried apricots, roughly chopped.
60g prunes
Method
Preheat an oven to 160 C.
Mix all the ingredients together, except for the dried fruit and divide between to oven trays which have been lined with baking paper. Bake in the oven for about 30 minutes or until everything becomes evenly golden coloured. Give it a mix every 10 minutes or so.
Remove from the oven, allow to cool and mix in the dried fruit. Store in an airtight container.
Delicious served over yoghurt with fresh or stewed fruit.
Lamb Cutlets with Lentils, Coriander & Mint dressing and Masala Yoghurt
A modern dish inspired by the flavours of India. Lightly spiced and complemented by coriander and mint, two of the best pairings with lamb.
Serves 4
Ingredients
2 lamb racks
salt
pepper
olive oil
200 g beluga or puy lentils
2 shallots
3 sprigs thyme
1 bunch coriander
1 bunch mint
250 ml natural yoghurt
1-2 tablespoons garam masala
coriander cress, to garnish
Method
Begin by making the coriander and mint dressing. Place the herbs in a blender. Add enough olive oil and blend to a dressing. Season with salt and pepper and set aside.
Finely chop the shallots. Heat a pan over medium heat with 2 tablespoons olive oil and sweat the shallots for 5 minutes. Add the lentils and thyme and fry for a further minute. Add water to cover, bring to the boil and simmer gently for 15-20 minutes until the lentils are cooked but still have a bite. Drain off the water, season with salt and pepper and about 2-3 tablespoons olive oil. Set aside.
Season the lamb cutlets with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the lamb, fat side down until the fat has rendered down as much as possible and is golden brown. Turn over on to the meat side and fry for a further 1-2 minutes. Transfer to an oven tray and roast in a 200 oven for 15-17 minutes. Remove the lamb from the oven and allow to rest for at least 10 minutes lightly covered with a piece of aluminium foil.
Mix the natural yoghurt with garam masala to taste. Season with salt and pepper and 1 tablespoon olive oil.
Slice the lamb racks into cutlets. Divide the lentils between 4 plates. Lay 3-4 cutlets on each plate. Spoon over the coriander & mint dressing, masala yoghurt and top with the coriander cress.
Bilder & de Clercq's New Recipes week 2 - 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:
