Recipes Archives - Pagina 21 van 30

Apple Pancakes

Serves 4

Ingredients
for the pancakes
¾ cup milk (about 200 ml)
1½ tablespoons vinegar
1 cup flour
3 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
1 egg
2 tablespoons oil

caramelized apples
2 tablespoon butter
2 apples, peeled, cored, and thinly sliced
2 tablespoons brown sugar
½ teaspoon cinnamon
⅓ cup maple syrup

Method
Whisk together the milk and vinegar and allow to rest for 5 minutes.

While the milk is curdling (the milk will literally start to separate. Don't be alarmed, this is supposed to happen!), whisk together the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl. Whisk egg and oil into milk. Add the wet ingredients to dry ingredients and stir until combined (don't over-mix, it should still have some lumps).

Heat a non-stick frying pan over medium heat and grease with some sunflower oil. Pour large spoonfuls of the batter into the pan. Cook about 2 minutes until bubbles form and the edges start to look "dry". Use a spatula to flip the pancakes and cook another 1-2 minutes on the other side. Set the pancakes aside and repeat with remaining batter.

Using the same pan, add the butter, apples, brown sugar and cinnamon. Stir over medium heat 3-5 minutes until apples are tender. Add the maple syrup. Serve the apples over the warm pancakes.

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

by Bernadette Evers

Easter Lamb

Ingredients
1 de-boned shoulder of lamb about 1 ½ - 2 kg
salt and pepper
fresh oregano or fresh rosemary
small bunch of flat leaf parsley
4 tablespoons olive oil
2 cloves of garlic

Sauce
200 ml white wine
1 bunch of tarragon
2 shallots, finely chopped
400 ml lamb or veal stock

Method
Pre-heat the oven to 160° C.

Make a paste from the herbs using the rosemary or oregano, parsley, garlic and the olive oil by mashing up in a pestle and mortar. Rub on the inside of the shoulder. Take a length of kitchen string and tie up the meat into a tidy roll. Season with salt, pepper.

Heat a heavy casserole with some olive oil over a high heat and brown the lamb on all sides. Place a lid on the casserole and roast for a about 60 minutes.

Remove from the oven and leave to stand for a further 20 minutes in a warm place.

Pour of the excess fat and add a little stock to the pan, bring to the boil and reserve for the sauce.

To make the sauce, ,blanch the tarragon in boiling water for 10 seconds, then plunge into cold water. Dry off, remove the leaves from the stalks and chop finely. Reserve to add to the sauce later.

Place the stalks in a pan with the white wine and shallot, bring to the boil and reduce by half. Add the lamb or veal stock and simmer gently until reduced by a quarter. Add the cooking juices from the lamb and the tarragon, just before serving. Season, if necessary with salt and pepper.

Braised Greens
2 heads of Swiss chard or Cavalo Nero
4 tablespoons olive oil
6 anchovy fillets, chopped
50g raisins soaked in a little brandy or hot water
2 tablespoons toasted nigella seeds (black onion) or pine nuts

Method
Wash the vegetables well in cold water and remove any though stalks.

Blanch the vegetables for a few minutes in boiling salted water and drain well.

Heat the olive oil in a pan add the chopped anchovies, toss in the vegetables and heat through; add the raisins, the seeds or nuts. Season to taste with salt and pepper and serve.

by Mischa de Winter

Lamb Racks with Chimichurri

Serves 6

Ingredients
50 ml soy sauce
50 ml sunflower oil
3 tablespoons sherry
4 garlic cloves, minced
2 racks lamb chops, french trimmed
4 tablespoons cumin seeds, toasted
2 tablespoons Szechuan peppercorns, toasted
2 tablespoons salt
1 tablespoon coriander seeds, toasted
1/4 teaspoon red chili flakes (optional)

Coriander Chimichurri
1 cup coriander leaves
1 garlic clove, finely chopped
1 pinch red pepper flakes
1/2 lime, juiced
2 tablespoons fresh jalapeño or green chilli, chopped
2 tablespoons rice vinegar
80 ml olive oil

Method
Begin with the coriander chimichurri. Blend all ingredients without the oil. Then drizzle in oil with the machine running. Season to taste with salt.

Mix soy sauce, oil, sherry, and garlic together. Cut lamb into 6 equal pieces and marinate for 6 to 8 hours. Grind cumin seeds, peppercorns, and coriander seeds. Mix with salt and chili and sprinkle liberally over lamb. Heat a grill pan over medium heat and grill until rose inside. Let rest about 5 minutes, then slice each piece in half. Serve with the coriander chimichurri.

by Mischa de Winter

Sausages Rolls

Ingredients
500 g sausage mince
1 egg
1 cup fresh breadcrumbs or panko
40 ml Worcestershire sauce
1 tablespoon tomato paste
sea salt and cracked black pepper
250g puff pastry
1 egg yolk, lightly beaten
sesame seeds to sprinkle

Method
Preheat the oven to 200°C. Combine the mince, eggs, breadcrumbs, Worcestershire sauce, tomato paste, salt and pepper. Roll out the pastry to 3 mm thick and cut into 12cm x 24 cm pieces or cut each ready-rolled pastry sheet in half.

Divide the sausage mixture into six equal portions, roll into sausage shapes and place down the centre of each piece of pastry. Roll to enclose, placing the pastry seam underneath.Cut the sausage rolls into thirds and place on a baking tray lined with non-stick baking paper. Brush with the egg yolk and sprinkle with sesame seeds.

Bake for 20–25 minutes or until golden and cooked through.

by Bernadette Evers

Banana Cake

This cake is the perfect think to make when you have some bananas from the past week which are bit over-ripe. Not only will you be using them up and not wasting anything, but your friends and family will love you for doing so.

Serves 8-10

Ingredients
125 g butter, softened
45 g brown sugar
220 gr castor sugar
3 eggs
300 g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
180 g sour cream
1 cup roughly mashed ripe banana
caramel sauce

Method
Preheat the oven to 180° C. Place the butter, caster sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy.

Gradually add the eggs and beat well. Sift the flour and baking powder over the mixture. Add the cinnamon, sour cream and banana and stir to combine.

Spoon the mixture into a greased loaf tin. Bake for about 40 - 50 minutes or until cooked when tested with a skewer. Cool on a wire rack.

Make the caramel sauce, according to the recipe given. Serve warm drizzled over the cake.

by Mischa de Winter

Chicken Tikka Masala

This is one of our favourite 'Indian' dishes. It's easy to make with readily available ingredients and it's always a crowd pleaser. We say Indian in inverted commas, as it's origins are not quite known. It's thought that it originated in Glasgow in the 1970's. The story goes: "On a typical dark, wet Glasgow night a bus driver coming off shift came in to the Shish Mahal restaurant and ordered a chicken curry. He sent it back to the waiter saying it was dry. At the time the owner had an ulcer and was enjoying a plate of tomato soup. So he said to the chefs why not put some tomato soup into the curry with some spices. It was sent back to the table and the bus driver absolutely loved it. He and his friends came back again and again and since then it was put on the menu."

Serves 4

Ingredients
sunflower oil
2 large onions, peeled and sliced
1 red or green chilli
5 cm piece fresh ginger, peeled
2 garlic cloves, peeled
1/2 teaspoon chilli powder
1 teaspoon turmeric
2 teaspoons garam masala
1 tablespoon brown sugar
1 small tin tomato puree
2 tins peeled tomatoes
1 kg boned and skinned chicken thighs, cut into cubes
10 curry leaves (optional)
4-6 tablespoons natural yoghurt
bunch fresh coriander, chopped
steamed rice, naan bread and poppadums, to serve

Method
Finely slice the onion. Heat 2 tablespoons sunflower oil in a pan. Add the onions and fry on a medium-low heat for a good 15-20 minutes until they become soft and caramelised. In the meantime, deseed and chop the chilli, ginger and garlic. Add to the pan with the onions and fry for a further 2 minutes.

Add the chilli powder, turmeric, garam masala and sugar to the onions and fry for 1-2 minutes. Add the the tomato puree and fry for a further 1-2 minutes. Add the tinned tomatoes and simmer for about 10 minutes. Place the sauce in a bowl or a jug and blend with a Bamix (stick blender) until smooth.

Add 1 tablespoon sunflower oil to the same pan you cooked the sauce in and fry the chicken pieces until lightly coloured, about 5 minutes. Pour in the blended sauce and curry leaves, if using, and some salt and simmer, covered, for about 20 minutes until the chicken in cooked through and tender.

Stir the yoghurt and half the coriander through the tikka masala. Garnish with the remaining coriander and serve with steamed rice, naan breads and/or poppadums.

by Bernadette Evers

Jam Doughnut Muffins

Ingredients
140 g castor sugar, plus 200 g extra for dusting
200 g plain flour
1 teaspoon bicarbonate of soda
100 ml natural yogurt
2 large eggs, beaten
1 teaspoon vanilla extract
140 g butter, melted, plus extra for greasing the tin
12 teaspoons raspberry or apricot jam

Method
Heat an oven to 180 C. Lightly grease a 12-hole muffin tin.

Place 140 g sugar, the flour and bicarbonate of soda in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug's contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to the touch. Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the sugar.

by Mischa de Winter

Tomato, Basil and Parmesan Quiche

Ingredients
Pastry
280 g plain flour, plus extra for dusting
140 g cold butter, cut into pieces
a pinch of salt

Filling
300 g cherry tomatoes
10 ml fresh thyme leaves
salt and pepper
drizzle olive oil
50 g parmesan, grated
2 eggs
250 ml cream
small bunch basil leaves, shredded, plus a few small ones left whole for scattering

Method
Heat the oven to 120 C. Cut the cherry tomatoes in half and lay on a baking sheet lined with greaseproof paper. Sprinkle with thyme leaves, salt, pepper and a drizzle of olive oil and bake for 1 hour until slightly dried and the flavour concentrated.

To make the pastry, tip the flour, a pinch of salt and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tablespoons cold water, then bring everything together with your hands until just combined. Roll into a ball and rest in the fridge for 30 minutes.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 minutes. Increase the oven temperature to 180 C.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with dried beans or rice. Blind-bake the tart for 20 minutes, remove the paper and beans, then continue to cook for 5-10 minutes until lightly browned. Remove the tart case from the oven.

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season with salt and pepper. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices with a green salad.

by Bernadette Evers

Bagels with Pastrami and Sauerkraut

Bagels are continually gaining popularity in Holland. They should be dense and chewy, as bagels are first boiled and then baked. Combined with a pastrami (which is beef that has been brined, spiced, smoked and steamed) and a few other delicious things, you're on to an absolute winner.

Serves 2

Ingredients
2 bagels
100 g sliced pastrami
3 pickled gherkins
about 50 g of sauerkraut
3-4 tablespoons mayonnaise mixed together with piccalilli (according to your taste)

Method
Slice the bagels in half. Spread the tops and bottoms with the piccalilli mayonnaise.

Lay the sauerkraut on the bottom half of the bagel. Top with the sliced pastrami.

Slice the gherkins lengthways and place on top of the pastrami. Replace the caps of the bagels and serve.

by Bernadette Evers

Prawns with Sumac and Grilled Fennel - Persiana

Persiana has taken the culinary world by storm. Sabrina Ghayour grew up in an Iranian family and was brought up on Persian food. Through hosting supper clubs, at which she served her style of Middle Eastern cuisine, her first cookbook was born.

We absolutely adore this type of food. It's about bringing people together over large plates, helping themselves and interacting with others. The recipes make use of easily available ingredients but combining them in amway to achieve authentic flavours.

We cooked her recipe for Prawns with Sumac, Coriander, Lemon and Garlic. An absolute winner of a dish. We made a couple of adjustments - you'll find our feedback under the original recipe.

Prawns with Sumac, Coriander, Lemon and Garlic

Serves 4

Ingredients
6 tablespoons olive oil
grated rind of 2 lemons and juice of 1/2
2 tablespoons sumac
5 large garlic cloves, bashed, peeled and thinly sliced
1 x 20 g packet coriander, stalks and leaves finely chopped
sea salt and freshly ground black pepper
800 g large raw peeled tiger prawns

Method
Select a wide, shallow vessel in which to make your marinade. Put in the olive oil, then add the lemon rind, sumac, garlic and coriander. Season well with a generous amount of sea salt and black pepper, add lemon juice and mix the ingredients together well.

Place the prawns in the marinade and mix well to ensure they are evenly coated, then cover the dish with clingfilm and marinate for at least 30 minutes in the refrigerator if you can. Of course you can cook the prawns immediately, but a little marinating time will allow the flavours to permeate the prawns. As the marinade contains acid (lemon juice), I would not recommend marinating the prawns for longer than a few hours, as it may partially cook them (although they will be perfectly safe to eat).

Preheat a large frying pan over medium-high heat. Once it is hot, shake off the excess marinade from each prawn and place it straight into the frying pan. Cook the prawns for 2-3 minutes on each side until they turn pink and serve immediately.

Chefs notes: we adjusted the recipe a little to suit our tastes. We used 3 instead of 5 cloves of garlic, chopping them finely. We brought the amount of sumac back to a heaped teaspoon instead of 2 tablespoons and we served our prawns with grilled fennel, so that we had a vegetables accompaniment.

Publisher: Good Cook Publishing

Author: Sabrina Ghayour

Price: 24,95 euro

by Bernadette Evers