Cooking Workshops
Team building in a relaxed and enjoyable atmosphere. You are the chefs and cook the dishes with our support and guidance. The menus are usually French, Italian or Asian inspired, but we can tailor menus to your wishes. After each team has created their course, forming the menu for the occasion, you sit down away from the hustle and bustle of the kitchen to enjoy the fruits of your labour.
For more information, please contact Bernadette or Mischa.
Business Meetings
We can host meetings with full discretion and privacy at 180 Graden or at another one of our locations we use, depending on the size of the group. Lunch and/or dinner can be included, together with all necessary equipment such as a projector and screen.
For more information, please contact Bernadette or Mischa.
Lemon, Parmesan and Pine Nut Encrusted Schnitzels
Serves 4
Ingredients
4 pork or veal escalopes
75 g bag panko breadcrumbs
1 lemon
75 g Parmesan, grated
50 g pine nuts
3 sprigs rosemary
100 g lambs lettuce
10 roseval potatoes
11 tablespoons olive oil
4 tablespoons flour
2 eggs
salt and freshly ground black pepper
balsamic vinegar, to taste
Method
Wash the potatoes and cut lengthways into quarters. Heat 5 tablespoons olive oil in a frying pan and fry the potatoes together with the leaves from 2 sprigs rosemary for 15-20 minutes. Season with salt and pepper. (This can also be done in the oven for about 30 minutes at 180 C instead of in a pan).
Grate the zest from the lemon and mix with the Parmesan and panko in a bowl. Finely chop the leaves from the remaining sprig rosemary and the chop the pine nuts and add to the panko/Parmesan mix. Combine well.
Place the flour on to a plate and beat the eggs in a small bowl.
Season the schnitzels with salt and pepper. Dust them in the flour, then dip in the beaten egg and finally press the panko mixture on firmly.
Heat 4 tablespoons oil in a frying pan and fry the schnitzels for 2-3 minutes on either side until golden brown and crispy. Cut the lemon into wedges.
Dress the lamb’s lettuce with 2 tablespoon olive oil and a few drops of balsamic vinegar. Serve the schnitzels with the salad, the fried potatoes and a wedge of lemon.
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
Halibut with Seaweed Salad
Serves 4
Ingredients
4 halibut fillets, about 150-175 g each
1 shallot
200 ml white wine, plus a little extra for the fish
60 g butter, at room temperature
small bunch basil
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 bag dried mixed seaweed (about 50 g in weight)
30 g pickled ginger, finely chopped
mixed cresses, to garnish
olive oil, for greasing
salt
pepper
Method
Preheat the oven to 180° C. Finely chop the shallot and add it to a small pot with 200 ml white wine. Bring to the boil and cook until the liquid as reduced down to 1 tablespoon. Allow the shallot and wine to cool down. Soften the butter in a bowl. Finely slice the basil into thin strips (chiffonade), add it to the butter along with the shallot and white wine mixture, salt and pepper.
Mix the ingredients well. Spoon the butter on to a piece of cling wrap, shape into a cylinder and refrigerate until the butter has firmed up.
Place the seaweed in a bowl and add enough hot water from a recently boiled kettle so that the seaweed is completely covered. Stand for 15 minutes until the seaweed has softened. Drain off and set aside. Make the dressing for the seaweed salad; finely chop the pickled ginger. Add to a small bowl with the soy sauce and sesame oil. Set aside.
Grease a roasting tray with a few drops of olive oil. Lightly season the brill fillets with salt and pepper. Place in the tray, pour 50 ml white wine around the fish, cover with aluminium foil and place in the oven for about 8-10 minutes or until the fish is just cooked.
Dress the seaweed salad with the dressing and divide between 4 plates. Set the fish on top of the salad and sprinkle over the cresses.
Thinly slice the butter. Lay a slice on each piece of fish and serve straight away.
Tip: If there is any butter over, this can be stored in the freezer for use again.
To give the dish extra crunch, you can top the fish with rice vermicelli noodles which have been deep-fried until they have puffed up and become crispy.
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 JL No76
A vibrant place where you feel at home!
At the centre of Amsterdam’s museum and fashion district, situated immediately behind PC Hooftstraat, this is where the magic begins. Hotel JL Nº76 - open since 2011 - welcomes both business and leisure travellers in a warm and friendly boutique atmosphere. Imagine a fountain of colours, copious prints and a contemporary art collection, handpicked by the owner Arjen van den Hof. This hotel and its city garden speak with their own voice. Each of the 39 fully-equipped rooms is a showcase. They are all furnished with COCO-Mat beds and contain unique wallpaper designed by renowned Dutch artist Barbara Broekman. Guests can visit the honesty bar to have a drink whenever they wish and feast on the attractive dishes at Restaurant JAN. Hotel JL Nº76 is a vibrant place where you will feel at home.
For more information please visit: Hotel JL No76
Parsnip Chips
Parsnips are in season at the moment. Instead of roasting, mashing or making soup out of them, why not turn them into chips.
It couldn't be simpler. Take a bunch of parsnips and wash off any dirt. Peel them with a vegetable peeler and top and tail them. Using the vegetable peeler, take long, thin strips, the entire length of the parsnip. You could also slice them into rounds on a mandolin if you have one, but please watch out for your fingers!
Heat a pan with sunflower oil to deep fry, or use a deep fryer set at 170 C. When the oil is hot, deep fry the parsnips. Don't over load the pan, but rather do it in batches. Also, make sure the oil is not too hot - parsnips contain a lot of natural sugars and therefore can brown very quickly. Once they're a lovely light golden colour, remove with a slotted spoon onto some kitchen paper to drain. Repeat until all the parsnips have been used up. Season with salt. They can be stored for a day or two in an airtight container.
Parsnip chips make a great textural garnish, adding some crunch, to any meat main dish from beef, chicken to game. They also make a great snack with drinks. So much better than supermarket chips and a great way to impress your friends!
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 45
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:
Hotel De Hallen
Sleep and eat in a former tram depot!
Vondel Hotels' sixth hospitality project is Hotel De Hallen, which opened in April 2014. The new hotel is situated in one of Amsterdam’s finest industrial heritage sites. The blue steel and rusty highlights of this former tram depot become an inspiration to each and every one of the guests. Imagine spacious surroundings with an abundance of plants, brought to perfection with modern and vintage furniture and design and decorated with a selection of contemporary art, handpicked by the owner Arjen van Den Hof. The modern facilities and quality of service are outstanding. Hotel De Hallen is a must see, the perfect place for a nice stay in Amsterdam and for social and corporate events. The former tram depot has been restored preserving the original elements and formed into a hotel with 55 rooms, a beautiful lobby, meeting room in boardroom set up, bar, terrace and restaurant Remise47. In this restaurant with French/International cuisine guests and locals enjoy classic and modern signature dishes, matching wines and surprising cocktails. The fashion and museum districts, Amsterdam’s breath-taking canals and the Jordaan district are all within walking distance.
Hotel De Hallen is part of a former tram depot that dates back to 1902 and is situated in Amsterdam West. Along with architect Andre van Stigt, they tried to keep elements of the former depot visible to give an industrial touch to the look and feel for the hotel. In addition to the hotel, the 2,700-square-metre De Hallen project includes a library, cinema, boutiques and covered food market.
For more information please visit: Hotel de Hallen
Guinea Fowl with Pumpkin Sauce and Roast Beetroot
Serves 4
Ingredients
4 guinea fowl breasts
olive oil,
salt and pepper
mixed cress to garnish
Beetroot
2kg mixed beetroot, washed
olive oil
garlic cloves, skin on
beriyani spices
coarse sea salt and black pepper
Pumpkin Sauce
3 tablespoons olive oil
500g guinea fowl trimmings or carcasses
1 shallot, finely chopped
300 g pumpkin or butternut squash, cut into cubes
50 ml Cabernet Sauvignon vinegar
200 ml sweet white wine
1 bouquet garni (parsley, thyme, bay leaf, celery)
1 vanilla pod, split lengthways
3 star anise
500 ml chicken or vegetable stock
40 g butter
salt and pepper
Method
Peel the beetroot and lay in a roasting tray. Season with salt and pepper, sprinkle with the beriyani spices and drizzle with the olive oil. Scatter over the garlic cloves.
Place in a 180°C oven for at least and hour, depending on the size of the beetroot, until tender. Keep warm.
Peel the beetroot and lay in a roasting tray. Season with salt and pepper, sprinkle with the beriyani spices and drizzle with the olive oil. Scatter over the garlic cloves.
Place in a 180°C oven for at least and hour, depending on the size of the beetroot, until tender. Keep warm.
Heat the olive oil in a saucepan and add the guineafowl trimmings or carcasses and brown over a medium-high heat. Pour out any excess fat. Add the shallot and pumpkin and sweat over low heat for about 5 minutes. Add the vinegar and reduce by about half. Add the sweet white wine and reduce until only one-third of the liquid remains. Add the bouquet garni, vanilla pod, star anise and stock. Simmer over low heat for about 45 minutes. Work through a sieve into a clean plan, pushing the soft pumpkin through. Whisk the butter in over a low heat and season with salt and pepper. Set aside.
Season the guinea fowl with salt and pepper. Heat a frying pan with 2 tablespoons olive oil and fry the guinea fowl breasts, skin-side down, until golden brown. Turn over on to the meat side and fry for a further 1 minute. Transfer to an oven tray.
Place the guinea fowl in the oven for 10-12 minutes until just cooked. Remove from the oven and allow t rest, loosely covered with aluminium foil for 5 minutes.
Slice the guinea fowl breasts. Place a pool of sauce on each plate. Lay the sliced guineafowl on top and the beetroot to the side. Garnish with a few mixed cress.
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
Fromagerie Kef
Fromagerie Kef is one of our favourite cheese shops in Amsterdam. As you walk in, you are immediately hit with an intoxicating aroma of delicious cheeses.
The shop, which has been in existence for 62 years, stocks an array of local and international cheeses from small producers. The fridges and cheese cellar are always brimming with these edible gems. The cheese is often ripened in the shop, ensuring that when you purchase it, it will be at it's best for eating and enjoying.
We love that when you purchase your cheese, they are loving wrapped, including the name of the cheese. When you get home, it's like unwrapping little presents of joy. The shop also stocks bread from bakery Niemeijer, chutneys, wines and charcuterie to complete your cheese board.
The staff are always on hand to give you advice if you need it.
On Sunday's you can order small cheese platters to enjoy in the store with a glass of wine.
Fromagerie Kef is our preferred supplier for our caterings and dinners.
For more information please visit Fromagerie Kef.