Vegetarian Hamburger with Pickled Carrot Slaw
There is nothing more delicious than a good burger! What appears to be something so simple depends on the quality of it's ingredients and it's preparation. Even if you’re craving a burger, maybe opt for a vegetarian version. There are some really good vegetarian and vegan versions available. Go and choose your favourite and use it in this recipe
Serves 2
Ingredients
2 hamburger buns
2 vegetarian hamburgers of your choice
4 tablespoons mayonnaise
1 tablespoon miso
1 large carrot, about 300g
75g rocket
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon sugar
salt and pepper
Method
Peel the carrot and coarsely grate. Place in a bowl with 2 tablespoons white wine vinegar, 1 teaspoon sugar, salt and pepper. Set aside to pickle.
Place the mayonnaise in a bowl and whisk through the miso. Set aside.
Cut the hamburger buns open. Heat a frying pan with 1 tablespoon olive oil and toast the buns on the cut side until golden. Remove from the pan.
Add 2 tablespoons olive oil and fry the hamburgers until golden, about 2-3 minutes on each side.
Spoon the carrot slaw on to the bottom half each bun. Lay a hamburger on each followed by a spoonful of miso mayonnaise. Top with the rocket and serve.
Nederlands
voor 2 personen
Ingrediënten
2 hamburger broodjes
2 vegetarisch hamburgers, naar keus
4 eetlepels mayonaise
1 eetlepel miso
1 peen van ongeveer 300gr
75gr rucola
2 eetlepels olijfolie
2 eetlepels witte wijnazijn
1 theelepel suiker
zout en peper
Bereiding
Schil de peen en rasp grof. Doe het in een kom met 2 eetlepels witte wijnazijn, 1 theelepel suiker, zout en peper. Zet opzij om te pekelen.
Doe de mayonaise in een kom en klop de miso er doorheen. Zet opzij.
Snijd de broodjes open. Verwarm een koekenpan op medium vuur met 1 eetlepel olijfolie en rooster de broodjes op de gesneden kant goudbruin. Haal ze uit de pan.
Voeg 2 eetlepels olijfolie toe aan de pan en bak de hamburgers goudbruin, ongeveer 2-3 minuten aan elke kant.
Lepel de wortelsalade op de onderste helft van elk broodje. Leg een hamburger op elk broodje, gevolgd door een lepel miso mayonaise. Maak af met de rucola en serveer.
Steak Sandwich
Everybody loves a good steak sandwich. Make sure you use the best quality meat that you can afford and cook it medium rare for the best results.
English
Serves 2
Ingredients
300g entrecote
2 ciabbata rolls
75g rocket
2 tomatoes
2 tablespoons Dijon mustard
4 tablespoons olive oil
salt and pepper
Method
Slice each tomato in four. Heat a grill pan. Drizzle the tomatoes and entrecotes with 2 tablespoons olive oil and season with salt and pepper.
Briefly grill the tomatoes on each side until lightly coloured. Set aside.
Grill the steak for about 1-2 minutes on each side until medium rare. Set the steak aside to rest.
Slice the ciabbata rolls open and lay, cut side down, on the grill until they are lightly toasted.
Spread 1 tablespoon Dijon mustard on each roll. Dress the rocket with 2 tablespoons olive oil and place on the rolls. Lay the tomatoes on top.
Thinly slice the entrecote into strips and lay over the tomatoes. Top with the remaining half of the ciabatta roll.
Nederlands
voor 2 personen
Ingrediënten
1 entrecote van 300 gr
2 ciabbata broodjes
75g rucola
2 tomaten
2 eetlepels Dijon mosterd
4 eetlepels olijfolie
zout en peper
Bereiding
Snijd beide tomaten in vier schijven. Verwarm een grillpan. Besprenkel de tomaten en entrecotes met 2 eetlepels olijfolie en breng op smaak met zout en peper.
Grill de tomaten kort aan beide kanten totdat ze licht gekleurd zijn. Zet ze op zij.
Grill de steak voor ongeveer 1-2 minuten aan elke kant voor medium rare. Zet de steak opzij om te laten rusten.
Snijd de ciabbata broodjes open en leg ze met de gesneden kant op de grill totdat ze licht geroosterd zijn.
Smeer elk broodje met 1 eetlepel Dijon mosterd in. Meng rucola aan met 2 eetlepels olijfolie en plaats de rucola op de broodjes. Leg de tomaten er bovenop.
Snijd de entrecote in reepjes en leg ze op de rucola. Plaats de andere helft van het broodje er bovenop.
Spaghetti with Tuna, Lemon and Rocket
A dish that you can literally throw together with ingredients you most probably already have in your store cupboard.
English
Serves 2
Ingredients
200g spaghetti
1 tin tuna in olive oil
1 lemon
1 red chilli pepper
1 clove garlic
3 spring onions
75g rocket
3 tablespoons olive oil
salt and pepper
Method
Bring a pot of salted water to the boil. Add the spaghetti and cook for about 8 minutes.
Drain the oil from the tuna and place the tuna in a bowl. Grate the zest from the lemon and add to the tuna with lemon juice to taste and ½ the garlic clove which has been finely chopped.
Finely slice the spring onions and finely chop the chilli pepper. Add to the tuna and season with salt and pepper and the olive oil. Stir to combine.
Before draining the pasta, save a cup of the pasta cooking water.
Stir the pasta together with the tuna mixture. Add the reserved pasta cooking water, a tablespoon at a time, until the pasta becomes ‘creamy’. Carefully stir half the rocket through the spaghetti.
Divide the pasta between 2 plates. Top with the remaining rocket and drizzle with some extra olive oil.
Nederlands
voor 2 personen
Ingrediënten
200g spaghetti
1 blik tonijn in olijfolie
1 citroen
1 rood pepertje
1 teentje knoflook
3 lente uien
75g rucola
3 eetlepels olijfolie
zout en peper
Bereiding
Breng een pan water met zout aan de kook. Voeg de spaghetti toe en kook in ongeveer 8 minuten.
Giet de olie van de tonijn af en doe de tonijn in een kom. Rasp de schil van de citroen en voeg samen met wat citroensap en een ½ fijngesneden knoflookteentje aan de tonijn toe.
Snijd de lente uien fijn, doe deze ook bij de tonijn met het fijngesneden pepertje, wat zout en olijfolie. Meng alles door elkaar.
Voordat je de pasta afgiet, bewaar een kopje van het kookwater.
Meng de pasta in een kom met de tonijn en meng het goed door elkaar. Voeg steeds een eetlepel van het kookwater toe totdat de pasta ‘romig’ wordt. Meng de helft van de rucola er voorzichtig doorheen.
Verdeel over 2 borden. Maak af met resterende rucola en wat olijfolie.
Rocket and Blue Cheese Soup
And easy, fresh and vibrant soup is given a zing with the addition of blue cheese.
English
Serves 2
Ingredients
1 clove garlic
1 shallot
350g rocket leaves
50g butter
1 organic vegetable stock cube
100g blue cheese
125g crème fraiche
2 floury potatoes
3 tablespoons olive oil
salt and pepper
Method
Finely chop the garlic clove and shallot. Peel the potatoes and cut into cubes. Dissolve the vegetable stock cube in 1,2 liters hot water. Crumble the blue cheese.
Heat a pan over medium heat with 3 tablespoons olive oil and the butter and sweat the shallot for 3 minutes. Add the garlic clove and fry for a further 1 minute.
Add the stock and potatoes and bring to the boil. Cook for 15 minutes until soft.
Add the rocket and three-quarters of the blue cheese and bring to the boil. Blend the soup with a stick blender or blender until smooth and season with salt and pepper.
Reheat the soup and spoon into a bowls. Dollop on some crème fraiche and sprinkle over the remaining blue cheese.
Delicious served with sourdough bread
Nederlands
voor 2 personen
Ingrediënten
1 teentje knoflook
1 sjalotje
350g rucola
50g boter
1 biologisch groentenbouillonblokje
100g blauwe kaas
125g creme fraiche
2 kruimige aardappels
3 eetlepels olijfolie
zout en peper
Bereiding
Snijd het sjalotje en knoflook fijn en los het groentenbouillonblokje op in 750 ml warm water. Schil de aardappels en snijd in stukjes. Kruimel de blauwe kaas.
Verwarm een pan op medium vuur met 3 eetlepels olijfolie en de boter en bak het sjalotje 3 minuten. Voeg de knoflook toe en bak nog een 1 minuut.
Voeg daarna de bouillon en aardappels toe en breng aan de kook. Kook 15 minuten totdat de aardappels zacht zijn.
Voeg de rucola en drie-kwart van de blauwe kaas toe en breng aan de kook. Pureer de soep glad met een staafmixer of in een blender en breng op smaak met zout en peper.
Warm de soep voorzichtig op en verdeel over kommen. Schep een lepeltje creme fraiche op de soep en kruimel de resterende blauwe kaas er overheen.
Heerlijk geserveerd met zuurdesembrood
Cod with Tahini
A great dinner combining cod which is readily available fish and tahini, which most of us have in our store cupboards.
Serves 2
Ingredients
1 onion
4 tomatoes
1 cod fillets of 150g each
1 red chilli
1 lemon
1/2 teaspoon fennel seeds
1/2 teaspoon ground cumin
60ml tahini
75g rocket
4 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 220°C. Finely slice the onion and cut the tomatoes into chunky pieces. Finely chop the red chilli (add as much as you want). Place the onion and tomatoes on to a roasting tray with 2 tablespoons olive oil and roast in the oven for 15 minutes.
Grate the zest from the lemon. Season the cod fillets with salt, the chopped red chilli, lemon zest, fennel seeds and ground cumin.
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the fish for 2-3 minutes on each side, turning the fish gently when you do so. Place the cod in a roasting dish and spoon the roasted onion and tomato around.
Mix the tahini with 100 ml water, lemon juice to taste and salt. Pour over the fish and roast in the oven for 5-7 minutes.
Divide the fish and vegetables between 2 plates. Serve with the rocket salad dressed with a little olive oil, lemon juice and salt.
Sumac Veal Schnitzel with Cauliflower Salad
Serves 2
Ingredients
600 g cauliflower
2 Tablespoons tahini
1 lemon
2 veal schnitzels of 150 g each
2 Tablespoons sumac
50 g rocket
40 g almonds
40 g raisins
50 g panko breadcrumbs
olive oil
salt and pepper
Method
Preheat the oven to 200° C. Cut the cauliflower into florets and place them together with the almonds in a roasting dish with 2-3 tablespoons olive oil, salt and pepper. Roast in the oven for 25 minutes, stirring now and again.
In a small bowl, mix together 2 tablespoons tahini, 2 tablespoons olive oil, lemon juice to taste and 6 tablespoons lukewarm water. Season with salt and pepper. This is the dressing.
Rub the schnitzels in with a drizzle of olive oil, salt and pepper. Mix the panko and sumac together in a bowl. Run the schnitzels through the panko mixture, pressing the crumbs well on to the meat. Heat a frying pan with 3 tablespoons olive oil and fry the schnitzels until golden on each side. Remove the cauliflower from the oven.
Add the raisins and rocket to the cauliflower. Divide the schnitzels and salad between 2 plates, drizzling the tahini dressing over the salad and serve straight away.
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
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
Club Sandwich - Amsterdam Flavours Style
All too often, we are served sandwiches consisting of limp bread and flavourless, uninspiring fillings. So, we've taken it upon ourselves to change all that and show you with just a little care and attention, that a sandwich and be exciting and leave you wanting more.
Serves 3
Ingredients
9 slices white spelt bread
2 free range or organic chicken breasts
100 g smokey bacon rashers
2 avocados
1 small red onion
50 g rocket
mayonnaise, for spreading
salt and pepper
olive oil
Method
Heat a grill pan over high heat and grill the bread on both sides. Halve the avocados, remove the stone and scoop out the flesh into a bowl. Mash roughly using a fork and season with a squeeze of lemon juice, salt and pepper. Set aside.
Finely slice the onion and halve the chicken breasts horizontally, seasoning with salt and pepper.
Heat a frying pan over medium heat with a drizzle of olive oil and fry the bacon until crispy. Remove on to a plate. Fry the chicken in the same pan with the bacon fat for about 3 minutes on each side.
Lay out the slices of grilled bread. Spread the mashed avocado on the first layer and top with the crispy bacon. On the second slice of bread, spread generously with mayonnaise. Top with a handful of rocket leaves and some red onion. Slice the chicken breasts and lay them on top.
Place the chicken layer on top of the avocado layer, topping the sandwich off with the remaining grilled bread and securing it with a skewer.
Serve on wooden board or plates and dig in!
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
Pumpkin Salad
This recipe is inspired by one of our favourite chefs of the moment, Yotam Ottolenghi.
Serves 4
Ingredients
2 medium butternut, halved, seeds removed and each half cut into thirds (peel the skin off if you like, but we tend not to)
3 red onions, cut into wedges
50 ml olive oil, plus extra to drizzle over the salad
4 Tablespoons white tahini (available from health food shops)
lemon juice, to taste
1 garlic cloves, crushed
50 g pine nuts
2 Tablespoons za'atar (a Middle Eastern spice mix of dried thyme, sumac and sesame seeds)
small bunch flat leaf parsley, finely chopped
50 g rocket leaves
50 g baby spinach
Method
Preheat the oven to 220C.
Place the butternut and onion on an oven tray, add 40 ml olive oil, salt, pepper and the za'atar. Spread out evenly and roast for about 30-40 minutes until the vegetables have coloured and are cooked through. Keep an eye on the onions that they don't burn. Set aside to cool.
Make the dressing by mixing the tahini with lemon juice to taste, 2-3 tablespoons water, garlic and salt. Whisk until the sauce is the consistency of cream.
Heat a frying pan with the remaining 10 ml olive oil over medium heat and fry the pine nuts until golden. Transfer to a bowl to cool.
To serve, place the roasted pumpkin and onions on a serving dish. Drizzle over the tahini dressing and sprinkle with the toasted pine nuts and chopped parsley. Top with the rocket and spinach leaves, drizzle with olive oil and serve.
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
Pizza Bianca
Ingredients
1 1/2 mugs self raising flour
about 1/2 mug luke warm water
8 tablespoons olive oil
1 clove garlic
3 sprigs rosemary
75 g grated Parmesan
75 g grated Provolone
2 medium roseval potato
50 g rocket
6 anchovy fillets
salt and pepper
Method
Preheat the oven to 220 °C. Place the flour, water, a pinch of salt and 2 tablespoons olive oil in a food processor and plus to a smooth dough. This can also be done by hand if you don't have a machine. Leave to rest for 10 minutes. Roll the dough out on a work surface, sprinkling with a little extra flour to prevent the dough from sticking. Drizzle 1 tablespoon olive oil in a frying pan. Roll the dough over a rolling pin and lay it carefully into the pan. Place the pan over medium heat and cook until the dough is cooked through, turning once during the cooking.
Strip the leaves from the rosemary stalks. Rinse the roseval potato and slice as thinly as possible. Peel and finely chop the garlic clove and place in a bowl with 2 tablespoons olive oil, about a third of the rosemary and a pinch of salt. Brush the pizza base with half the garlic oil.
If the frying pan you're using doesn't fit in the oven, transfer the pizza base to an oven tray. Spinkle over the Parmesan, Provolone and remaining rosemary, leaving a 1 cm border.
Divide the finely sliced potato evenly over the pizza and drizzle with the remaining garlic oil. Season with a touch of salt. Place in the oven for about 10 minutes, until the pizza id golden brown and the potatoes are cooked through.
Remove the pan from the oven and sprinkle over the anchovies.
Dress the rocket with olive oil. Top the pizza with the salad, drizzle all with a little extra olive oil and serve.
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