Bilder & de Clercq's New Recipes Week 47

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:

Oven risotto van bloemkool viscurry pakketjes crepes suzette


Magimix 5200

All Magimix food processors are manufactured in France and equipped with a powerful, ultra quiet induction motor. Serrated Sabatier stainless steel blades are also made in France and stay sharper for longer.

Magimix food processors are designed to combine good looks with ease of use.

There are just 3 buttons to access all functions. The motor automatically adjusts it's power for each task. A recipe book full of ideas is supplied with each machine. A blade safe storage box provides compact storage for main blades, whisks & discs.

As well as the main bowl, Magimix has created a midi bowl and the mini bowl. Placed inside the main bowl, the midi and mini bowls function entirely independently, meaning that you can carry out tasks in succession. All bowls are made of an unbreakable material called Lexan. The main bowl is ideal for preparing larger quantities. The midi bowl is an easy to clean bowl for grating and slicing. The mini bowl is designed to handle smaller quantities and comes with it's own stainless steel blade.

Fitted with the metal blade, the Blender Mix converts your food processor into a blender. By changing the flow of the ingredients, this simple tool adds yet another function to your Magimix.

Magimix innovation now allows you to dice. The first of it's kind on the market, the optional dicing kit can be used to make cubes out of just about anything from onions to potatoes to carrots and much more. Leave the Magimix off and use it as a kit for French Fries!

Chefs Opinion
The Magimix 5200 is indispensable in our kitchen. We have been using ours for years and it has become a bit of a workhorse. It's multifunctional abilities and reliability ensure that no kitchen is complete without one.

For more information visit Magimix.


Magimix Patissier

The kitchen all-rounder

All Magimix food processors are manufactured in France and equipped with a powerful, ultra quiet induction motor. Serrated Sabatier stainless steel blades are also made in France and stay sharper for longer.

Just 3 buttons to access all functions. The motor automatically adjusts it's power for each task. A recipe book full of ideas is supplied with each machine. A blade safe storage box provides compact storage for main blades, whisks & discs.

When used with the stainless steel bowl, the dough/pastry blade is perfect for kneading bread or pastry dough in less than 1 minute.

Fitted with the master blade, the Blender Mix converts your food processor into a blender. By changing the flow of the ingredients, this simple tool adds yet another function to your Magimix.

The multipurpose metal master blade is ideal for doing a host of things. From mincing meat, crushing ice, pureeing soups and much more. Made from Sabatier steel, the master blade will help you achieve professional results everytime.

You can also convert your Patissier into a Citrus Press. Just pop the included attachment on the main bowl and you are ready to juice oranges, limes, lemons and any other citrus fruit.

The whisk attachment is perfect for getting fluffy egg whites (up to 12 eggs) for mousse, meringue and macarons. It can also whip cream effortlessly for that professional result.

Magimix innovation now allows you to dice. The first of it's kind on the market, the dicing kit can be used to make cubes out of just about anything from onions to potatoes to carrots and much more. Leave the Magimix off and use it as a kit for French Fries!

Convert your Patissier into a juicer with the Juice Extractor kit. Juice any vegetable for healthy drinks without additives. It is also great for berries and cooked vegetables. The removeable ring allows for easy cleaning.

The Patissier comes with 2 slicing and 2 grating discs. Ideal for slicing and grating any fruit or vegetable with ease.

Chefs Opinion
The Magimix Patissier is a new addition to our kitchen. We have used it to make cakes and pastries with fantastic results and we look forward to creating new and delicious dishes with it in the near future.

For more information, visit Magimix.


Michelin Stars 2015

Yesterday, Monday 17th November 2014, the new list of Michelin stars were announced and Amsterdam has gained 3 new starred restaurants.

Two Stars: **

Librije's Zusje at The Waldorf Astoria Hotel

One Star: *

Sazanka at The Okura Hotel

Restaurant Sinne

This just goes to show that Amsterdam is turning into Holland's food capital.


De Volkskruidentuin - The Spice Garden

Situated on the Kinkerstraat, around the corner from Amsterdam's newest hotspot The Foodhallen, you'll find spice heaven.

As you walk in to De Volkskruidentuin, the heady aroma of exotic spices and rose water make you feel as if you've stept into a middle eastern souk. Spices, whole and ground, orange blossoms, rice and exotic ingredients jostle for space. The owner, originally from Afghanistan, has brought a part of his world to Amsterdam.

If, like us, you're a fan of Ottolenghi, but have difficulty finding some of the ingredients used in his recipes, then you'll probably find them here. Think date syrup, pomegranate molasses, sumac, za'atar, dried pulses and nuts. So spice up your life and pay this shop a visit!

 


Barbera d’Asti - La Vigna Vecchia - Red Wine

Origin:
The Cossetti family have been active in this wine region since 1891. Respecting tradition, but utilising new technology in considered doses, they have been producing distinctive wines here for many generations. In this part of Piemonte the soil is a mixture of clay and lime, perfect for sweet wines, white or ... red.

Preparation:
The grapes are harvested in the historic vineyard of this domain near Castelnuovo Belbo. The vines are more than 40 years old and provide a modest yield with a high fruit quality. Fermentation takes place in temperature controlled vats. By keeping the temperature low, the the characteristic properties of the Barbera grape are maintained. Maturation takes a minimum of 1 year and takes place in large oak casks with a capacity of 5000 liters. A part of the wine matures in barriques (barrels of 225 liters) that are used for one year. The wood influence remains controlled and gives the wine just that little extra complexity. After maturing the wines are assembled. In this way the beautiful characteristics in the wine come to the fore where the fruit plays a predominant role supported by the wood flavours. Large drums are used to aerate the wines very lightly and the wood has hardly any role to play.

Taste impression:
Red colour with purple impressions, a long intense aroma of red and black cherries with a gentle spiciness. The rich full flavour remains elegant with the characteristic Barbera freshness. Serve at 18 ° C.

Culinary advice:
Goes well with traditional appetizers, various white and red meat and medium-ripened semi-hard cheeses.

Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton


Weekend Lunch

Before you go to the market this weekend and restock your fridge with fresh produce, use up the vegetables you have left in the fridge for lunch. Here are 2 easy ways:

Roasted Vegetables
Heat the oven to 200 C. Roughly chop and aubergine, red pepper, courgette and a couple of red onions. Toss them in a roasting dish with some fresh thyme and a couple of whole, unpeeled garlic cloves, olive oil, salt and pepper. Roast for about 20-30 minutes until the vegetables are tender and tinged with a golden hue. Serve warm or at room temperature.

Aubergine Spread
Take 2 aubergines, and chop them into 1 cm cubes. Heat a griddle pan over medium-high heat. Toss the aubergine cubes in olive oil and grill until tender and coloured. Season with salt and pepper. Place half in a food processor with a couple of tablespoons good mayonnaise, 2 tablespoons olive oil and a squeeze of lemon juice. Pulse to a chunky puree. Transfer to a bowl and fold the remaining aubergine pieces through. Season with salt and pepper and serve.

 


Bilder & de Clercq's New Recipes Week 46

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:

Smoked sausage with stir fried kaleConfit duck leg with lentilsSprout and lemon risotto


Urban Cacao

Urban Cocoa was founded in Amsterdam on 1st November 2013 where they produce chocolate in the center of Amsterdam. Under the inspired leadership of chocolatier, patissier and glacier Hans Mekking, they produce a varied assortment of patisserie in an open workshop of over 400m2 .

Besides chocolate, they also create macarons and contemporary pastry work. You are always welcome to go and taste. Their workshop has room for you to enjoy a coffee and ice cream in the summer. Always fresh and transparent,  their products are made of natural ingredients with an eye for quality and a sound source.

We love the brownies and blondies - do go and try them for yourselves!

Rozengracht 200, Amsterdam
For more information please visit urbancacao


Catering

From small private boardroom lunches and dinners at your offices to large buffets for up to 300 people at a location of your choice. We even create special homemade lunch boxes to enjoy with your colleagues. We only use the freshest ingredients and work according to the seasons. Each menu is tailor-made to the event requirements.

For more information, please contact Bernadette or Mischa.