Quooker Fusion
A true revolution ...
The new kitchen must-have. Quooker: the tap that immediately dispenses boiling water. Tap on the worktop, tank underneath. A 100% Dutch invention taking over the world.
You can choose between a separate boiling water tap with accompanying mixer tap, or the new Quooker Fusion: a single tap for hot, cold and boiling water. Ultra-safe, super-efficient and available in eight tap designs and three finishes.
And if you thought that the Quooker was wasteful, think again: the patented high-vacuum insulation ensures that the Quooker's standby usage is just 4 euro cents a day. For even more efficiency, choose a COMBI tank, a single, amazingly economical way to produce both hot and boiling water.
No kitchen is complete without its Quooker!
For more information please visit Quooker
The Kaaskamer
De Kaaskamer is a paradise for any cheese lover or visitor to Amsterdam. In this small and unique store situated in the 9 straatjes (9 streets), they are always searching for the best cheeses, from here in Holland and from the rest of Europe. Cheeses are selected based on flavour, craftsmanship and tradition.
The shop not only offers 300-400 different cheeses, but also home made salad dressings, salamis from around Europe and an array of different olives.
Cheeses are also available via their webshop, so you can order in the comfort of your own home. However, there is nothing like tasting the cheese for yourself. Visit their shop where they will be happy to vacuum pack cheese for you take take home and enjoy.
For more information please visit De Kaaskamer.
ELLE Eten Magazine No. 4 - 2014
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 a wonderful autumnal pumpkin and sweetcorn soup.
"Groente bijbel" - Vegetable Bible
Covering more than 65 types of vegetables with 850 recipes and an endless list of variations thereon with matching serving suggestions, Groente Bijbel has become the standard on vegetable cookbooks.
Mari Maris decided to hang up her chef's jacket after twenty years of cooking and started growing her own vegetables. Groente Bijbel is the culmination of that. It is not a vegetarian cookbook, but rather a book consisting of recipes without the use of fish and meat, including Mari's own experiences as a chef and vegetable grower.
Every vegetable is given its own chapter, describing in detail how they are best prepared and used including some interesting facts and their seasonality.
Publisher: Carrera Culinair
Author: Mari Maris
Price: 29,90 euro
Zuider Market
This past Saturday was the most gorgeous Fall morning. Crystal clear skies and a distinct chill in the air. We had a busy day ahead preparing for a catering but we couldn't resist taking a little detour on our way to work and popping by the Zuider Market.
Held every Saturday on the Jacob Obrechtstraat behind the Concertgebouw (Concert Hall) in Amsterdam South, this small market is bustling with locals and visitors alike. Besides offering a fantastic array of vegetables, meats, and ready prepared items like crepes and pies, there is a wonderful vibe around the area.
This certainly should be on your list to visit. It's the ideal place to buy local, seasonal produce and a great meeting place to catch up with friends over a cup of coffee and a bite to eat.
For more information please visit Zuidermarkt
Duck Confit
Ingredients
4 duck legs
100 g coarse sea salt
freshly ground black pepper
1 head garlic, separated into cloves
8 sprigs fresh thyme
2 bay leaves, crumbled
700g duck or goose fat
Method
Rub the duck legs with the coarse sea salt, freshly ground black pepper, one crushed garlic clove, four sprigs of thyme and the bay leaves. Pack tightly into a ceramic dish, skin side down, then drizzle over the brandy, cover the dish with cling film and leave to marinate in the fridge for 24 hours.
Preheat the oven to 150C. Scrape the marinade off the duck pieces.
Heat the duck or goose fat in a heavy ovenproof casserole dish, then add the duck, the remaining garlic cloves and the remaining thyme. Make sure that the duck is completely submerged in the melted fat.
Transfer the dish to the oven and bake for 3½-4 hours, or until the meat is very tender when pierced with a skewer and the fat in the skin is completely rendered.
Remove from the oven and allow to cool uncovered. Strain half of the fat and bring to the boil in another pan, then pour into a clean ceramic dish large enough to hold the duck without it touching the sides. Leave to set in the fridge.
Once the duck is cool, place into the prepared ceramic dish and strain over the remainder of the melted fat and place into the fridge for 1-2 hours to set. (This can be stored in the fridge for up to one month.)
To serve, preheat the oven to 200C. Scrape off the fat from the duck legs, then place into a roasting tray. Roast in the oven for 40 minutes, or until the skin is crisp and golden-brown. Serve immediately.
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
Corette - Chardonnay 2013 - White wine
ORIGIN:
Corette Chardonnay comes largely from high altitude (400 meters) of vineyards situated at the foot of the Cévennes and from the region of Limoux. The different soil types in this region provide typical accents. The clay and limestone in the vicinity of the Cévennes give the wine a freshness that is very popular. The rich stony clay on the plains of Béziers ensures rich, round wines. And the clay and limestone soils of Carcassonne gives the wine properly fruity notes. The relatively cool climate makes for elegant fresh wines.
PREPARATION:
According to a Burgundian family recipe 35% of the Chardonnay grapes are fermented and raised in oak barrels. Fermentation takes about three weeks. Then follows the nine-month long education on wood. The remaining wine is fermented at 18-20 ° C in stainless steel tanks for the pure fruit flavors. For bottling both types of wine (wood and stainless steel) merged.
TASTE IMPRESSION:
The wine has a beautiful golden yellow color and gives off aromas of both fresh fruit (pear and green apple) and nuts. The taste is elegant and mouth-filling. The aromatic finale contains subtle flavors of apricot, vanilla and oak.
CULINARY ADVICE:
Excellent wine for the aperitif. At the table blends well with shellfish, seafood, poultry, pasta and ripe, creamy witschimmelkazen.
Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton
Villa Wolf - Pinot Noir - Red wine
The wine:
Villa Wolf Pinot Noir is warm and medium-bodied, with a firm acid structure. Its dark cherry fruit is juicy, ripe, and forward, with a spicy mid-palate. Six months of barrique aging gives the wine a smoky depth and a nice touch of earthy tannins. This is a very grown-up Pinot Noir for the price, and it’s another excellent wine for everyday dining.
Culinary advice:
Perfect with various poultry like grouse, chicken and duck. Also good with veal with a variety of wild mushrooms. And off course a wonderful Boeuf Bourguignon.
The estate:
Founded in 1756, in the Pfalz region of Germany, the J.L. Wolf estate (now called Villa Wolf) was a successful and highly regarded winery for more than two centuries. It entered an especially glamorous era with the construction of its Italianate estate house and villa in 1843.
Since 2011, the estate has been managed by a talented and dedicated young couple who met while working at Dr. Loosen. Patrick Moellendorf and Sumi Gebauer have brought renewed energy and focus to the viticulture and winemaking at Villa Wolf.
The goal at Villa Wolf is to produce wines that express the pure, authentic terroir of the Pfalz. Made in the classic style of the Pfalz, Villa Wolf Rieslings are drier and more full-bodied than Mosel Rieslings, with fully ripe fruit flavors and a characteristic stoniness in the aroma.
The Pfalz region also has a long tradition with other grape varieties, allowing Ernst and his team to expand their winemaking palette to include Pinot Blanc, Pinot Gris, Pinot Noir, Gewürztraminer and Dornfelder. To preserve the naturally high quality of the vineyards, we employ sustainable viticultural practices and emphasize gentle handling of the fruit through traditional, minimalist winemaking.
Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton