Lamb Burgers
Serves 2
Ingredients
2 lamb burgers
1 small tub Greek yoghurt
small bunch mint
1/4 red cabbage, finely shredded
1/2 small red onion, finely sliced
1 lemon
2 pita breads
2 Tablespoons olive oil
salt and pepper
tortilla chips, to serve
Method
Mix the shredded red cabbage and onion together with the juice from the lemon. Season with salt and pepper and allow to stand and marinate.
Finely chop the mint and mix through the yoghurt along with 1 tablespoon olive oil.
Heat a frying pan or grill over medium heat. Add 1 tablespoon olive oil and fry the burgers for about 4 minutes on each side until golden brown.
Toast the pita breads in a toaster and slice in half.
Fill the pita breads with the red cabbage and burgers. Spoon some of the minted yoghurt in and serve with tortilla chips.
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
Caesar Salad with Grilled Chicken
Serves 2
Ingredients
Salad
2 chicken breasts
1 ciabatta roll
3 baby gem lettuces
1 tin anchovies, use as many as you like in the salad
50-75 g Parmesan, grated
olive oil
Dressing
150 ml sunflower oil
25 ml olive oil
10 ml fresh lemon juice
2 ml salt
5 ml sugar
few drops tobasco sauce
25-50 ml red wine or rice vinegar
2 ml Dijon mustard
1-2 cloves garlic, crushed
2 egg yolks
salt freshly ground black pepper
Method
Begin with the dressing. Put all ingredients, except oils in a blender and mix. Slowly add the oils until emulsified. If too thick, thin with a little water.
Preheat the oven to 180° C. Cut the ciabatta into 3 cm cubes and place in a roasting tray. Drizzle with 2 tablespoons olive oil and sprinkle with a little sea salt. Mix the ingredients together and bake in the oven for 8-10 minutes until golden brown and crunchy.
Slice the chicken breasts lengthways in half. Drizzle with olive oil and season with salt and pepper.
Slice off the bottom end of the baby gem and discard. Separate the leaves, rinse them gently under cold running water and dry off in a clean tea towel or in a salad spinner.
Place a grill pan over a high heat. Grill the chicken breasts for 3-4 minutes on each side until they are golden and cooked through.
Using a large bowl, mix together the salad leaves, dressing, anchovies, croutons and ¾ of the Parmesan. Season with salt and pepper.
Divide the salad between 2 plates. Lay 2 chicken breast halves on each salad and finish by scattering with the remaining 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
Hotel IX
Hotel IX is the only hotel in Amsterdam's 'negen straatjes' (9 streets). This boutique hotel comprises 5 luxury suites, each exuding a warm, homely and stylish elegance.
The hotel's special location is emphasized in the design of the suites, with each taking inspiration from one of the 9 streets. Furnishings are sourced from the trendy shops in the neighbourhood. The suites are each named after one of the 9 streets with a large black and white photo of that street adorning a feature wall.
The unique and historic surroundings ensure that Hotel IX is a special place. Not only are guests pampered, but they get to enjoy the full experience of the 9 streets with its hip restaurants, trendy shops and authentic Amsterdam spots.
Fore more info please visit Hotel IX
Mendo Bookshop
MENDO is a candy store for book aficionados. Browse the latest and greatest on fashion, photography, architecture, interior, traveling, food and graphic design.
Led by its founders, Roy Rietstap, Joeri Worm and Joost Albronda, MENDO has become the home-base for inspirational and creative books on fashion, photography, architecture, interior and graphic design. Since its inception in 2002 MENDO evolved into the book candy store of Amsterdam. Both the physical and online stores are frequented by book lovers around the globe. MENDO derives its existence to three strong pillars, being a well-balanced selection of creative books, a personal approach and a stunning environment.
The interior of the store was designed by Concrete Architectural Associates. The walls are not made of bricks, but of thousands of black MENDO books. The intimacy of the scenery, combined with the stunning publications by some of the best publishers in the world, makes MENDO without a doubt one of the most unique and inspiring stores in the Netherlands.
MENDO is located in the Berenstraat, one of the 9 Streets in the heart of Amsterdam. Visit them to find unique culinary books. They also have stores at citizenM in London and New York City.
For more information please visit Mendo.
Walnut Cake with Spiced Caramel Sauce
Ingredients
Cake
220 g butter, at room temperature
240 g caster sugar
4 eggs
160 g fine semolina
2 teaspoons baking powder
300 g walnuts
Caramel
300g caster sugar
300 ml cream
1 star anise
½ cinnamon stick
25g butter
Method
Preheat the oven to 180C. Place the walnuts on a baking tray and toast them lightly in the oven, about 8-10 minutes. Remove from the oven and cool. Reduce the oven temperature to 160C. Grease a 24 cm round springform tin or small fluted tins, of your choice.
Place the butter and sugar in a bowl of a mixer and beat until light and fluffy. Beat the eggs in, one at a time, until well combined.
Place the walnuts in a food processor and blend until finely ground.
Stir the baking powder through the semolina and fold through the egg and butter mixture, followed by the ground walnuts.
Spoon the batter into the greased cake tins and bake in the oven for about 35 minutes (large cake) or about 20 minutes (for the small cakes). Remove from the oven, cool in the tin for about 5 minutes before turing out onto a wire rack to cool completely before covering with the caramel.
For the spiced caramel sauce, heat the sugar in a pan until it turns golden-brown. Pour the cream in carefully and bring to the boil, stirring well. Add the star anise, cinnamon and butter. Cook for 2-3 minutes until thickened and smooth.
Strain through a fine sieve, cool completely and pour over the cake before serving.
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
Thai Style Mussels
Serves 4
Ingredients
3 Tablespoons sunflower oil
4 kg mussels
5 cm piece fresh ginger, finely chopped
2 cloves garlic, finley chopped
1 stalk lemon grass, hard outer layer removed and finley sliced
3 Tablespoons Thai green curry paste
400 ml coconut milk
fish sauce to taste (optional)
1 small bunch basil
1 small bunch coriander
2 limes
2 red chillies, finely sliced
Method
Place the mussels in a bowl of cold water. Discard any open ones.
Heat a large pot over medium heat with 3 tablespoons sunflower oil. Add the garlic, ginger and lemon grass and fry for a about 2 minutes. Add the curry paste and fry for another 1 minute.
Drain the mussels and add them along with the coconut milk to the pot. Cover with a lid and bring to the boil. Cook the mussels for about 3 -5 minutes or until they are all open. Shake the pot gently every so often to ensure that the mussels cook evenly. Season with fish sauce, if you wish, according to your taste.
Pick the basil and coriander leaves. Squeeze the juice of 1 lime into the mussels and stir well. Scatter the basil, coriander and red chilli over the mussels and serve with the remaining lime cut into wedges.
Delicious served with crispy bread or rice to mop up the juices.
If you're looking for a dessert to follow the mussels, try the Pineapple with Minted Sugar.
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
Wine advice: Iphöfer Kronsberg Scheurebe - Kabinett Trocken
Iphöfer Kronsberg Scheurebe - Kabinett Trocken - white wine
Chefs Notes:
We drank this wine with Thai Style Mussels. The combination of spiciness and coconut milk brought a lovely acidity and the chilli heat brought out the light sparkle and liveliness in the wine.
Origin:
Hans Wirsching winery is one of the best in Franken and certainly one of the better in Germany. There are two major key points to the area: Silvaner grape (almost 40% of plantations) and the bocksbeutel, the classic bottle of Franconia, in the characteristic shape of a buck's scrotum. The bottle is transparent for the modern, fruity wines but green, blue, brown or even black for the classic Franken wines. Besides Silvaner grapes, Riesling, Müller-Thurgau (Riesling x madeleine royale), Scheurebe, Pinot Bianco, Pinot Noir and Dornfelder are also grown. The spitzlachen of Wirsching are located near the towns of Iphofen: Julius-Echter-Berg, Hannover and Kalb. The soil of the vineyard consists of many different of layers: Keuper gypsum, limestone, ancient sediments (from the time when large parts of Europe where below sea level), variegated sandstone, muschelkalk stone, Jura limestone and Keuper sandstone, slate, weathered stone the form of rock containing clay ... and all laced with minerals. The combination of these different soil types and microclimates provides a fascinating variety of wine styles and flavours , from elegant fruitiness to powerful minerality. The steep vineyard Iphöfer Hannover is famous for both the dark-coloured, very mineral rich Keuper soil and microclimate that allows for a very long growing season. This gives this Scheurebe wine a very personal, incomparable character, full of minerality, exotic fruit and elegance.
Taste impression:
Beautifully clear and sparkling golden-yellow. An explosive nose with aromas of grapefruit, mango, passion fruit, cassis, mint and lemon balm. Mouth-filling, big, sweet, lively and mild flavour. To serve: 10-12 ° C.
Culinary advice:
Classicly served with appetizers, especially with game terrines. Surprisingly good combined with savoury 'dim sum' and other Oriental appetizers. Beautiful with fish!
Culinary tips:
Mussels
Fish en papillote served with stir-fried oriental vegetables.
Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton
Pineapple with Minted Sugar
Serves 3-4
This is the simplest recipe ever. In fact, there is no recipe to it. It's more of an assembly job and relies on your own taste. It's inspired by a recipe Jamie Oliver did many years ago.
Ingredients
1 pineapple
about 50 g sugar
small bunch mint
1 lime (optional)
Method
Peel the pineapple, cut into quarters and remove the hard centre core. Slice each quarter lengthways into thin slices. Place on a serving platter.
Place the sugar and mint in a small food processor and blend until the mint has broken up and the sugar has turned green. This can also be done in a pestle and mortar.
Scatter the minted sugar over the pineapple and serve. If you wish, you can add a squeeze of lime juice over the pineapple.
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
Cape Seed Bread
This is a typical South African bread recipe. It's healthy and delicious.
Makes 1 loaf
Ingredients
1 cup bran
4 cups wholewheat flour
15ml sunflower oil
15 ml honey or brown sugar
15ml salt
100ml each sesame seeds, sunflower seeds and poppy seeds
3 cups lukewarm water
30g fresh yeast
Method
Mix the bran, flour, honey or sugar, salt and seeds together in a bowl.
Dissolve 1 teaspoon sugar in 250ml lukewarm water, add to the fresh yeast and leave in a warn place until frothy. Make a well in the center of the dry mixture and pour in the yeast mixture.
Now, using a wooden spoon, add as much of the remaining water as the flour will absorb. (The consistency should be that of a fruit cake).
Spoon into a well-greased 750g loaf pan. Cover and set aside to prove for about one hour until the mixture has risen to fill the pan.
Bake at 200º C for approximately 60 minutes until the bread is cooked through.
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's New Recipes week 42
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
