Easter from Amsterdam Flavours
Easter is going to be a little different this year. Instead of being together with family around the table, we’ll be together in smaller groups connecting most probably, through technology.
We still deserve to have something sweet and decedent whether it’s just 2 or 4 of us.
With that in mind, we’ll be offering slices of Easter goodness for collection this Saturday from our venue at the Westergas.
We’ll have the following on offer:
Carrot Cake - € 3,50 per slice
Red Velvet Cake - € 3,50 per slice
Chocolate M&M Easter Egg Brownies - € 3,00 per piece
Sticky toffee with Caramel - € 3,50 per piece
Lemon Polenta Cake - € 3,50 per slice (gluten free)
Meringues - € 1,00 each
Coconut macarons - € 0,50 each
Homemade buttermilk scones - € 1,50 each
Ordering is essential.
That can be done by sending a mail to bernadette@amsterdamflavours.com
Orders close on Wednesday 8 April 2020 at 10.00
Pick up is between 11.00 and 15.00 on Saturday 11 April 2020
Pick up address is Pazzanistraat 7, Westergas
Minium order value is € 15,00 per person
When collecting orders, please pay contactless and observe a safe distance between you and others.
If you would like to order whole cakes, please enquire about the price.
Polaberry
Polaberry, a new store in Amsterdam combines artistic creation using berries and Belgian chocolate. These are truly edible gifts combining strawberries, fruit and flowers.
It's the prefect gift to surprise a friend of loved one, or just for the sake of giving someone a gift. Who doesn't love berries and chocolate?
Fo more information, visit Polaberry.
Pompadour
Pompadour in Amsterdam's 9 straatjes (9 streets) is one of our favourite pastry stores.
They work with the season's best products to produce irresistible creations. The array on offer extends from tarts, to meringues and the most perfect chocolate truffles.
As chefs, the most important thing to us besides how beautiful things are is the flavours. Pompadour manages to maintain the perfect balance. The pastries are never too sweet, so that the flavour of the core ingredient is accentuated.
We suggest you either go and spoil yourself in their classic tearoom or take one of the pastries away to enjoy at home.
Visit Pompadour for more information.
Meringues
Ingredients
200 g egg white, at room temperature
400 g caster sugar
a little lemon juice
Method
Start by weighing your egg whites. Weighing your egg whites gives you more accuracy to achieve the half egg white ratio and will ensure that your meringues are perfect every time.
Preheat the oven to fan 110° C and line 2 or 3 oven trays with baking paper. Rub the bowl of a heavy-duty mix with half a lemon. The lemon juice ensures that the bowl is fat free and the little touch of acid helps the egg whites beat up better.
With the whisk attachment fitted, start the machine on low speed. This helps to break the 'bonds' in the egg white so that it will beat up to a larger volume. Once the egg white turns foamy, increase the speed to high and beat until it turns white and starts to the thicken.
Now it's time to start adding the sugar, about a large tablespoon at a time. Keep the machine running and take care that it has beaten in well after each addition. Once all the sugar has been added, you should have a thick, glossy meringue. Spoon or pipe mounds on to the oven trays. You can leave them plain, or top them with a dusting of cocoa powder, chopped nuts or a bit of food coloring, for an interesting effect.
Place the meringues in the oven and bake. After 30 minutes, reduce the temperature to 100° C and allow to bake for a further 2 hours. After that time, turn off the oven and allow the meringues to cool oven. Serve, stacked up with whipped cream and seasonal fruit.
Meringues keep well for weeks if stored properly in an airtight container.
You can also play around with the flavours of the meringues. Try adding a touch of instant espresso powder for coffee meringues, or some rose water or orange blossom water for an exotic twist.
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
Lemon cakes
Ingredients
butter for greasing the tin
5 eggs
300 g castor sugar
140 ml cream
finely grated zest of 3 lemons
25 ml dark rum
pinch of salt
80 g unsalted butter, melted
240 g flour
1/2 teaspoon baking powder
For the glaze
50 g apricot jam, warmed
finely grated zest of 1 lemon and 3 tablespoons juice
150 g icing sugar
Method
Preheat the oven to 180° C. Lightly grease the loaf tin (26 x 9cm) with butter and line with greaseproof paper. In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter. Sift the flour and baking powder together, then whisk into the egg mixture until smooth.
Spoon the mixture into the loaf tin and gently level the surface. Bake for 50 minutes to 1 hour, turning the tin around halfway through cooking. Test the cake by inserting a small knife or skewer into the middle. If it comes out clean, then the cake is cooked. Turn out onto a wire rack and leave to cool for 10 minutes.
Lightly brush the cake all over with the warm apricot jam. Leave for 5 minutes. Mix the lemon zest and juice with the icing sugar in a small pan and heat until lukewarm and smooth. Brush the lemon glaze evenly over the top and sides of the cake. Leave for a few minutes to set.
Place the cake on a baking tray in the oven, turn off the heat and leave for 3 - 5 minutes to dry the glaze - it will become translucent. Allow to cool before slicing.
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
Curious to taste these delicious lemon cakes? Like & share the Amsterdam Flavours facebookpage and maybe you will be the lucky winner of two lemon cakes. THE WINNERS ARE: Jan Kleijn, Jaqueline Kalma en Marianne Bitter. Congrats and enjoy! You can send your home adres to: info@amsterdamflavours.com