Zuider Market

This past Saturday was the most gorgeous Fall morning. Crystal clear skies and a distinct chill in the air. We had a busy day ahead preparing for a catering but we couldn't resist taking a little detour on our way to work and popping by the Zuider Market.

Held every Saturday on the Jacob Obrechtstraat behind the Concertgebouw (Concert Hall) in Amsterdam South, this small market is bustling with locals and visitors alike. Besides offering a fantastic array of vegetables, meats, and ready prepared items like crepes and pies, there is a wonderful vibe around the area.

This certainly should be on your list to visit. It's the ideal place to buy local, seasonal produce and a great meeting place to catch up with friends over a cup of coffee and a bite to eat.

For more information please visit Zuidermarkt


Pompadour

Pompadour is one of our favourite patisseries in Amsterdam. They have a tea room on the Huidenstraat, part of the famous 9 straatjes (9 streets).

Their cakes and pastries have the perfect balance of sugar. Our all time favourite is the rhubarb tart when it's in season! The chocolate truffles, made with Valhrona chocolate, are also to die for.

Treat yourself to one of their pastries with a pot of tea for a prefect afternoon treat or spoil someone special with a box of their chocolate truffles.

For more information please visit pompadour-amsterdam


Summer apricot cake

Ingredients
250 g brown sugar
125 g unsalted butter, softened
8-12 apricots, halved and pits removed
2 eggs
1 teaspoon vanilla extract
125 g flour
1 teaspoon baking powder
85 ml cream
creme fraiche, to serve

Method
Preheat the oven to 175° C. Combine 150 g of the brown sugar with 60 g of the butter in a saucepan. Stir over a low heat until well combined and smooth. Remove from the heat and pour into a well-greased, round, 23 cm cake tin, spreading it out evenly. Place the apricot halves on top, cut-side down.

Beat the remaining 65 g butter and 100 g sugar with an electric mixer until creamy. Add the eggs, one at a time, beating well after each. Stir in the vanilla extract. Sift the flour and baking powder to combine with a pinch of salt. Fold into the butter mixture, add the cream and mix well. Spoon the batter over the apricots and bake for about 40 minutes, or until cooked when tested with a skewer. Stand in the tin for 5 minutes before turning out on to a plate.

Serve with creme fraiche. The cake will keep in an airtight container for up to 2 days.

Note: Other stone fruit such as plums or small peached and nectarines also work well.

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


Shortbread

Ingredients
250 g flour
75 g castor sugar
150 g unsalted butter
pinch of salt

Method
Preheat the oven to 170° C.

Place the flour, sugar, butter and a pinch of salt in the bowl of a food processor. Blend until the mixture resembles breadcrumbs and starts binding together.

Remove the dough from the food processor and knead lightly until the mixture comes together. Divide the pastry into 2 equal portions and form into 2 discs on a baking tray. Crimp the edges and prick with a fork to prevent the shortbread from rising in the oven.

Bake for about 35 minutes until pale golden. Remove from the oven and sprinkle with castor sugar. Allow to cool for about 3 minutes and then cut into 8 wedges. Allow to cool completely before serving.

Shortbread keeps well for a couple weeks if stored in an airtight container. But if you're as greedy as we are, it will probably only last a couple of days!

If you don't have a food processor, shortbread and also be made by hand.

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