Conchiglie Pasta with Pumpkin and Mozzarella Butter

Conchiglie means 'shell' or 'seashell' and this shell shaped is wonderful to use with rich, creamy sauces or to fill and bake in your favourite sauce. This recipe which includes pumpkin and mozzarella is a new and slightly unusual way of using one of Italy's favourite cheeses.

Serves 2

Ingredients
600g butternut squash
1 ball buffalo mozzarella
1 small bunch sage
1 clove garlic
200g conchiglie pasta
1 lemon
50g grated Parmesan
3 tablespoons olive oil
20g butter
salt and pepper

Method
Preheat an oven to 200˚C. Peel the butternut squash, remove the seeds and cut into 2 cm cubes. Place in a roasting dish with 2 tablespoons olive oil, salt and pepper and roast for about 20 minutes.

Finely chop the garlic cove and pick the sage leaves. Cut the mozzarella into small cubes and ensure the butter is at room temperature. Grate the zest from the lemon. Bring a pan of salted water to the boil.

Heat a small pan over medium heat with 1 tablespoon olive oil and fry the garlic and sage leaves for 2 minutes. Allow to cool slightly. Keep a few sage leaves back to finish the dish off and place the garlic, remaining sage, butter, mozzarella, lemon zest and juice in a jug or food processor and blend. Season with salt and pepper.

Cook the pasta for about 9 minutes. Keep a cup of the pasta cooking liquid and drain off the pasta, returning it to the pan. Mix the mozzarella butter through the pasta along with the pumpkin and half the Parmesan. Season with salt and pepper and add some of the pasta cooking water if necessary.

Divide the pasta between 2 plates. Sprinkle over the remaining Parmesan and sage leaves. Serve straight away.

 

Nederlands

voor 2 personen

Ingrediënten
600gr flespompoen
1 bol buffel mozzarella
1 klein bosje salie
1 teentje knoflook
200gr conchiglie
1 citroen
50gr geraspte Parmezaan
3 eetlepels olijfolie
30 gr boter
zout en peper

Bereiding
Verwarm een oven voor op 200˚C. Schil de flespompoen, verwijder de zaadjes en snijd 1 blokjes van 2 cm. Doe ze in een ovenschaal met 2 eetlepels olijfolie, zout en peper en rooster ongeveer 25 minuten.

Snijd de knoflook fijn en pluk de salieblaadjes. Snijd de mozzarella in kleine stukjes en zorg dat de boter op kamertemperatuur is. Rasp de schil van de citroen. Breng een pan met water en zout aan de kook.

Verwarm een pannetje op medium vuur met 1 eetlepel olijfolie en bak de knoflook en salieblaadjes 2 minuten. Laat even afkoelen. Bewaar een paar salie blaadjes en doe knoflook, resterende salie, boter, mozzarella, citroenrasp en sap naar smaak in een beker of keukenmachine en blend. Breng op smaak met zout en peper. Doe in een kom en zet in de koeling.

Kook de pasta ongeveer 8 minuten in de gezouten water. Bewaar 1 kopje van de kookvocht en giet af. Doe de pasta terug in de pan. Meng de mozzarellaboter door de pasta met de pompoen en de helft van de Parmezaan. Breng op smaak met zout en peper en voeg wat van het kookvocht toe, indien nodig.

Verdeel de pasta over 2 borden. Bestrooi met de resterende Parmezaan en salieblaadjes en serveer.


Roasted Pumpkin and Goats Cheese Risotto

A steaming bowl of oozy risotto. Doesn't that just make your mouth water? To this recipe we've added roasted butternut squash and goats cheese. We're sure it'll become a firm favourite in your house.

Serves 2

Ingredients
1 butternut squash
1 organic vegetable stock cube
30g butter
1 onion
1 stick celery
2 garlic cloves
1 bay leaf
4 sprigs fresh thyme
150g risotto rice
50g grated Parmesan
75g goat’s cheese
4 tablespoons olive oil
100ml white wine
salt and pepper

Method
Preheat the oven to 200 °C. Peel the pumpkin and slice in half. Discard the seeds and cut into 2 cm cubes. Mix the pumpkin with 2 tablespoons olive oil in a roasting dish, season with salt and pepper and roast for about 20 minutes. Stir occasionally.

Dissolve the stock cube in a pan with 750 ml hot water. Keep warm over a low heat.

Finely chop the onion, celery and garlic. Heat the remaining 2 tablespoons olive oil and 1 cube butter in a pan. Add the onion and sweat until transparent (about 3 minutes). Add the celery, garlic, bay leaf and thyme leaves. Cook for a further 2 minutes.

Increase the heat slightly and add the rice. Cook, stirring continuously for 3 minutes. Add the wine and reduce until the pan is almost dry. Ladle the stock in, one spoon at a time, until it has been absorbed by the rice. Gently stir the rice every so often.

When the stock has been absorbed, add the next spoonful. Add half the pumpkin. The rice should take 15-17 minutes to cook through. Season with salt and pepper.

Turn off the heat. Add the remaining butter and most of the Parmesan. Cover the pan with a lid and allow to stand for 2 minutes.

Spoon the risotto into 2 bowls. Scatter with the remaining pumpkin and pieces of goat’s cheese.

Serve with good crusty bread or a green salad.

 

Nederlands

voor 2 personen

Ingrediënten
1 flespompoen
1 biologisch groenten bouillonblokje
30g boter
1 ui
1 stengel bleekselderij
2 teentjes knoflook
1 laurierblad
4 takjes verse tijm
150g risottorijst
50g geraspte parmezaan
75g geitenkaas
4 eetlepels olijfolie
100ml witte wijn
zout en peper

Bereiding
Verwarm de oven voor op 200°C. Schil de flespompoen en snijd deze door de helft. Verwijder de zaadjes en snijd in stukjes van 2 cm. Meng de pompoen met 2 eetlepels olijfolie in een ovenschaal, bestrooi met zout en peper en rooster in de oven voor ongeveer 20 minuten. Roer af en toe om.

Los het bouillonblokje op in een pan met 750 ml warm water, houd tegen de kook aan op het vuur.

Snijd de ui en bleekselderij fijn, hak de knoflook fijn. Verwarm de overgebleven 2 eetlepels olijfolie en de helft van de boter in een pan, voeg de ui toe. Laat deze zachtjes smoren totdat deze glazig zijn (ong. 3 minuten). Voeg de bleekselderij, knoflook, laurier, blaadjes van de tijm toe. Kook nog eens 2 minuten.

Zet het vuur wat hoger en voeg de rijst toe. Roer ongeveer 3 minuten. Voeg de wijn toe en laat inkoken totdat het bijna verdampt is. Voeg de bouillon toe met een soeplepel, een lepel per keer, tot de rijst de bouillon heeft geabsorbeerd. Roer af en toe lichtjes.

Als de bouillon geabsorbeerd is, dan is het tijd voor de volgende lepel. Voeg de helft van de pompoen toe. Dit alles kost ongeveer 15-17 minuten. Breng op smaak met zout en peper.

Zet het gas uit. Voeg de resterende boter en een groot deel van de parmezaan aan de risotto toe. Plaats de deksel erop en laat 2 minuten staan.

Schep de risotto in 2 diepe borden of kommen. Bestrooi met de resterende pompoen en stukjes geitenkaas.

Serveer met lekker brood of groene salade.


One Pan Chicken with Pumpkin and Walnuts

The beauty about one pan dishes is that there's very little washing up to do. You spend a little time preparing the ingredients, place it in a roasting pan and let the oven do the work. These are the flavours of autumn in one dish.

Serves 4

Ingredients
4 chicken thighs and 4 drumsticks
3 red onions
1kg butternut squash
1 small bunch of sage
100g walnuts
750g floury potatoes
sprinkle of nutmeg
4 tablespoons olive oil
splash of milk
50g butter
2 tablespoons sherry vinegar
salt and pepper

Method
Preheat an oven to 200˚C. Peel the red onions and butternut. Cut the onions into wedges and the pumpkin into chunks.

Place the chicken, pumpkin and onions in a roasting dish with 3 tablespoons olive oil, salt and pepper. Mix all the ingredients together and place in the oven for about 20 minutes.

Peel the potatoes and cut into pieces. Place them in a pan with cold water and salt. Bring to the boil and simmer gently for about 15 minutes until the potatoes are cooked. Drain off the water and mash the potatoes with a potato masher. Add 50 g butter and a splash of milk, stirring until smooth and creamy. Season with salt, pepper and nutmeg. Set aside.

Add the sage leaves, walnuts and 2 tablespoons sherry vinegar to the chicken and mix the ingredients together. Return to the oven for a further 25 minutes.

Reheat the mashed potato and divide between 4 plates. Lay a chicken thigh and drumstick on each plate. Spoon the onion, pumpkin and pan juices of the chicken and serve.

 

Nederlands

voor 4 personen  

Ingrediënten
4 kippendijen en 4 kipdrumsticks
3 rode uien
1kg flespompoen
1 klein bosje salie
100gr walnoten
750gr kruimige aardappelen
snufje nootmuskaat
4 eetlepels olijfolie
scheutje melk
50gr boter
2 eetlepels sherry azijn
zout en peper

Bereiding
Verwarm een oven voor op 200˚C. Schil de rode ui en flespompoen. Snijd de uien in partjes en de pompoen in grove stukken.

Doe de kip, uien en pompoen in een ovenschaal met 3 eetlepels olijfolie, zout en peper. Meng alles goed door elkaar en zet ongeveer 20 minuten in de oven.

Schil de aardappelen en snijd in stukjes. Doe ze in een pan met koud water en zout. Breng aan de kook en kook zachtjes voor ongeveer 15 minuten. Giet het water van de aardappelen af en stamp ze fijn met een aardappelstamper. Voeg 50 gr boter en een scheutje melk toe en maak er een smeuïge puree van. Breng op smaak met nootmuskaat, zout en peper en zet opzij.

Voeg de salieblaadjes, walnoten en 2 eetlepels sherryazijn toe aan de kip en meng nog eens door elkaar. Zet terug in de oven voor nog eens 20  minuten.

Verwarm de aardappelpuree. Verdeel de puree over 4 borden. Leg een kippendij en pootje op elk bord. Lepel de uien, pompoen en sappen over de kip en serveer.


Pumpkin & apple chutney

If you happen to be passing a farm store, pumpkins and apples are fully available. Make this delicious apple and pumpkin chutney to enjoy through the winter with curries, cold cuts and cheese.

Ingredients
4 tablespoons sunflower oil
2 onions, peeled and finely chopped
100g ginger, peeled and sliced into thin strips
1 red chilli, deseeded and finely chopped
15 cardamom pods, smashed open
2 cinnamon sticks
1 tablespoon black mustard seeds
2 teaspoons cumin seeds
5 cloves garlic, peeled and finely chopped
1 kg pumpkin, peeled and cut into small cubes
500g Bramley apples, peeled and cut into small cubes
1 teaspoon ground turmeric
500g light brown sugar
300ml cider vinegar

Method
Heat the oil in a large pan, then gently fry the onions until soft. Add the garlic, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds and turmeric and fry together for 5 minutes.

Add the pumpkin and apples to the pan. Cook for 10-15 minutes until the ingredients are softened.

Stir in the sugar and let it melt around the vegetables. Simmer for 5 minutes.

Pour in the vinegar, season with 2 teaspoons salt and bring to a simmer. Cook, stirring regularly for about 30 minutes or until the apple has cooked down and the pumpkin pieces are tender. There should be a little syrupiness in the pan.

Spoon into sterilised jars and seal. They chutney can be eaten straight away or left to mature in a dark place. Store for up to six months.


Roasted Pumpkin and Harissa Hummus

Ingredients
1 butternut squash, peeled and cut into cubes
5 garlic cloves, unpeeled
4 tbsp olive oil
salt and pepper
5-6 tbsp tahini paste
1-2 tbsp harissa (we buy ours fresh from the Noordermarkt)
2 x 400g can chickpeas, drained and rinsed
olive oil and smoked paprika, to finish
crisp breads, crackers and fresh vegetables, to serve

Method
Preheat oven to 200C. Place the butternut and garlic cloves on an oven tray. Season well with salt and pepper and drizzle with the olive oil. Toss the ingredients well together and roast for about 45 minutes or until the butternut is really tender. Leave to cool.

Place the butternut into a Magimix (food processor) with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste. Add a little extra olive oil if needed.

Scrape the hummus into a bowl. Drizzle with extra olive oil and sprinkle with smoked paprika. Serve with crostini, crisp breads, crackers and an assortiment of crudités (raw vegetables).

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


Bean and Pumpkin Stew

Serves 2

Ingredients
1 tin white beans
1 onion
2 cloves garlic
2 sprigs thyme
1 leek
1 butternut squash (1 kg)
10g sage
50 g grated Parmesan
3 tablespoons olive oil
salt and pepper

Method

Finely chop the onion, garlic and leek. Peel the pumpkin, remove the seeds and cut into 3 cm cubes.

Heat a pot over medium heat with 3 tablespoons olive oil. Add the onion and pumpkin and fry gently for 5-10 minutes. Add the garlic, leek, thyme and sage leaves and fry for a further 3 minutes.

Add the beans with their liquid, salt and pepper to the pot and bring to the boil. Lower the heat and simmer gently until the pumpkin is tender, about 10-15 minutes.

Season again with salt and pepper, if necessary. Divide the stew between 2 plates and sprinkle with the grated Parmesan.

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

Klik hier voor het recept in Nederlands.


Pumpkin and Chorizo Soup

This soup can easily made vegetarian by omitting the chorizo and replacing it with a little smoked paprika when adding the butternut squash.

Serves 4

Ingredients
1 – 2 butternut squash weighing 1,5 kg
250 g chorizo
2shallots
3 cloves garlic
2 tins tomato cubes
1 tin black beans
2 vegetable stock cubes

Method
Peel the butternut squash, remove the seeds and cut into cubes. Finely chop the shallots and garlic cloves. Remove the skin from the chorizo and cut into ½ cm cubes. Dissolve the stock cubes in 2 liters of boiling water.

Heat a pan with 3 tablespoons olive oil over medium heat and fry the chorizo for 2 minutes. Scoop out of the pan and drain on a piece of kitchen paper. Add the garlic to the chorizo oil and fry for 1 minute.

Sweat the shallots in the chorizo oil. Add the butternut and fry for 2 minutes. Add the tinned tomatoes and stock. Bring to the boil and simmer gently until the squash is tender.

Blend the soup with a stick blender until smooth and season with salt and pepper. Drain the beans and add to the soup to warm through. Spoon the soup into bowls, sprinkle over the chorizo and and drizzle with a little olive oil.

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

Klik hier voor het recept in Nederlands


Curry-Roasted Pumpkin and Feta Salad with Pesto

Serves 4 

Ingredients
2 kg butternut squash
100 g feta
60 ml pesto (homemade or bought)
1 bag rocket
1 tablespoon mild curry powder
Olive oil
Salt
Pepper

Method
Preheat the oven to 210° C. Peel the pumpkin with a vegetable peeler and cut lengthways in half. Remove the seeds and chop into 3 cm cubes.

Transfer the pumpkin to a roasting dish, sprinkle with olive oil, curry powder, salt and pepper. Roast for 15-20 minutes in the oven or until the pumpkin is soft but still holding its shape. Allow to cool off slightly.

Crumble the feta and dress the rocket with olive oil, salt and pepper.

Lay the roasted pumpkin on a serving platter. Scatter over the crumbled feta and drizzle with the pesto. Top with the rocket and serve.

Also delicious as a side dish served with roast chicken.

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


Guinea Fowl with Pumpkin Sauce and Roast Beetroot

Serves 4

Ingredients
4 guinea fowl breasts
olive oil,
salt and pepper
mixed cress to garnish

Beetroot
2kg mixed beetroot, washed
olive oil
garlic cloves, skin on
beriyani spices
coarse sea salt and black pepper

Pumpkin Sauce
3 tablespoons olive oil
500g guinea fowl trimmings or carcasses
1 shallot, finely chopped
300 g pumpkin or butternut squash, cut into cubes
50 ml Cabernet Sauvignon vinegar
200 ml sweet white wine
1 bouquet garni (parsley, thyme, bay leaf, celery)
1 vanilla pod, split lengthways
3 star anise
500 ml chicken or vegetable stock
40 g butter
salt and pepper

Method
Peel the beetroot and lay in a roasting tray. Season with salt and pepper, sprinkle with the beriyani spices and drizzle with the olive oil. Scatter over the garlic cloves.

Place in a 180°C oven for at least and hour, depending on the size of the beetroot, until tender. Keep warm.

Peel the beetroot and lay in a roasting tray. Season with salt and pepper, sprinkle with the beriyani spices and drizzle with the olive oil. Scatter over the garlic cloves.

Place in a 180°C oven for at least and hour, depending on the size of the beetroot, until tender. Keep warm.

Heat the olive oil in a saucepan and add the guineafowl trimmings or carcasses and brown over a medium-high heat. Pour out any excess fat. Add the shallot and pumpkin and sweat over low heat for about 5 minutes.  Add the vinegar and reduce by about half. Add the sweet white wine and reduce until only one-third of the liquid remains. Add the bouquet garni, vanilla pod, star anise and stock. Simmer over low heat for about 45 minutes. Work through a sieve into a clean plan, pushing the  soft pumpkin through. Whisk the butter in over a low heat and season with salt and pepper. Set aside.

Season the guinea fowl with salt and pepper. Heat a frying pan with 2 tablespoons olive oil and fry the guinea fowl breasts, skin-side down, until golden brown. Turn over on to the meat side and fry for a further 1 minute. Transfer to an oven tray.

Place the guinea fowl in the oven for 10-12 minutes until just cooked. Remove from the oven and allow t rest, loosely covered with aluminium foil for 5 minutes.

Slice the guinea fowl breasts. Place a pool of sauce on each plate. Lay the sliced guineafowl on top and the beetroot to the side. Garnish with a few mixed cress.

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