ELLE Eten Magazine No. 6 - 2013
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features our roasted heritage carrots with goats cheese and pomegranate.
ELLE Eten Magazine No. 5 - 2013
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features our spicy chicken wings with blue cheese dip and celery slaw.
ELLE Eten Magazine No. 4 - 2013
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features our tabbouleh filled baked aubergine.
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
Bilder & De Clercq
Amsterdam has of late undergone a lot of changes. There are so many exciting new places opening up and Bilder & De Clercq is one of them.
Bilder & De Clercq is a supermarket for the 21st century. The formula is quite simple. Gone are the days of having to think what’s for dinner and then compiling a list of ingredients.
Once in the store, you browse the 14 recipe tables and choose the dish you fancy. Take a recipe card with the ingredients shown and you’re good to go. All ingredients have been portioned according to the recipe. This means an end to buying more than you need for a recipe. It’s better on your wallet and less waste means it’s better for the environment too. Most recipes are designed for two people, but there are also some for those dining alone.
The store sells other products too such as organic wines, cookies, jams, hand-made bread and kitchenware. There is also a cafe where you can sit down and enjoy excellent single estate coffee and cakes.
Every week, a couple of the recipes are replaced with new ones, so that there’s always something for everyone.
There are 2 stores and you'll find them on the corner of the Bilderdijk and De Clercqstraat and on the Ceintuurbaan.
It may interest you to know the we are the chefs behind Bilder & De Clercq. We develop all their recipes and cook for and style the photographs.
For more information please visit Bilder & De Clercq.
Focaccia
Ingredients
1 kg bread flour
120 g polenta
20 g salt
35 g fresh yeast or 17 g dried yeast
about 600 ml lukewarm water
Method
Place the flour, polenta and salt in the bowl of a stand mixer. Place the yeast in a bowl or measuring jug, add the warm water and mix to dissolve the yeast.
Carefully pour the yeasted water into the flour mixture and turn the machine on to a low speed until a dough has formed. If the mixture is too dry, add some more warm water until you have a soft dough. It's important that the dough is not too dry otherwise your bread will be heavy and won't rise well.
Remove the dough from the mixer bowl and knead for a few minutes on a lightly floured surface. Shape into a ball, cover with a damp tea towel and let the bread rise for about an hour until doubled in size. This is called the first proving.
Preheat the oven to 200° C. Knead the dough to and flatten out onto an oven tray greased with olive oil. Press the dough with your fingers forming little holes. Drizzle generously with olive oil. The little holes will fill with oil, which will add a beautiful flavour and texture to the bread. Top the brad with whatever flavourings you like: coarse sea salt, fresh herbs such as rosemary or thyme, caramelized onions, oven-dried tomatoes. The choice is yours.
Allow the bread to rise again for a further 20-30 minutes. This is called the second proving. Place the bread into the oven for about 30-35 minutes.
The bread is done when it releases itself easily from the tray, the bread sounds 'hollow' when tapped and that it has a beautiful golden color. Allow the bread to cool on a wire rack. Serve in slices while still warm.
If you don't have a mixer, this can all be done by hand. Bare in mind, you'll have to knead the dough for a good 10 minutes, but at least you won't have to go to the gym! The dough should them be smooth and silky and not stick to your hands.
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
ELLE Eten Magazine No. 3 - 2013
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features our smoked trout salad.
ELLE Eten Magazine No. 2 - 2013
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This first edition features our grilled mushroom and feta salad.
