Aubergine Salad with Yoghurt Dressing and Pickled Courgette

This combination takes the humble aubergine and courgette to a new level. At first glance, it may seem like a lot of ingredients but don't let that put you off. A lot of them are store cupboard staples. If you don't happen happen to have them at hand, they are easily available from your local market or supermarket. If you don't want to make the pickle, just use some flash fried thinly sliced courgette or finely shaved raw courgette dressed with some lemon juice and olive oil. This dish is delicious served as a salad or as an accompaniment to grilled lamb cutlets or fish.

Serves 4

Ingredients
3 aubergines
olive oil
salt and pepper
4 spring onions
1 red chilli
1 small bunch flat leaf parsley
1 small bunch basil
1 small bunch mint

Yoghurt dressing
200 g Greek yoghurt
1 lemon
2 tablespoons olive oil
1 tablespoon water (or a little more if required)
salt and pepper

Pickled Courgette
1 large courgette
1 tablespoon salt
70 g demarara sugar
1/2 teaspoon dried chilli flakes
1/2 teaspoon turmeric powder
2 small shallots
250 ml cider vinegar
1/2 teaspoon mustard seeds
1/4 teaspoon fennel seeds

Method
Begin with the courgette pickle. Slice the courgette and shallots as thinly as possible. If you have a mandolin, you can slice the courgette on that, but mind your fingers. Place the courgette and shallot in a bowl with the salt and leave to stand for 15 minutes. Toast the mustard and fennel seeds in a dry pan to release their aromas. Transfer to a bowl and add the remaining ingredients, stirring until the sugar dissolves. Pour off any liquid from the courgette and shallots and place them in the pickling liquid. At least an hour in the pickle would be great before serving. These don't really keep for long and are best eaten on the day they are made.

Now on to the dressing; place the Greek yoghurt in a bowl and grate the zest of the lemon over. Add 3 tablespoons lemon juice (or to taste), 2 tablespoons olive oil, salt, pepper and 1 tablespoon water. Whisk to a smooth dressing. It should have the consistency of thick pouring cream. If it's a little on the thick side, add a little extra water. Set aside.

Slice the aubergine lengthways into 1 cm thick slices. Heat a griddle pan over medium-high heat. Brush the aubergine slices with olive oil and season with salt and pepper. Grill about 4-5 minutes on each side until tender and well marked from the grill. You'll probably have to do this in batches. Transfer the aubergine to a large plate.

Finely slice the spring onions diagonally, finely chop the chilli and pick the herbs off the stalks.

To finish the dish, place the aubergine on a serving platter and spoon over the yoghurt dressing. Scatter over the spring onions, chilli and herbs. Drain the courgettes and shallots from the pickling liquid and lay on top. Serve straight away.

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

 

 


Shakshuka

Shakshuka is an Israeli breakfast dish consisting of eggs poached in a sauce of peppers and tomato. In recent years it has become more famous and found it's way into many new restaurants and cafes around the world. Here's how to make it yourself.

Serves 2

Ingredients
olive oil
1 teaspoon harissa paste
1 onion
1 red pepper
1 yellow red pepper
2 cloves garlic
1 tin tomatoes
4 eggs
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
salt
pepper
4 tablespoons Greek yoghurt, to serve
coriander or parsley leaves to serve, optional
crispy bread or pita's, to serve

Method
Slice the onion and peppers into thin strips and finely chop the garlic.

Heat a frying pan over medium heat with 3 tablespoons olive oil. Fry the peppers and onions for about 10 minutes, adding the garlic for the last minute. Add the harissa, cumin and smoked paprika powder to the pan and fry for a further 3 minutes.

Add the tin of tomatoes, salt, pepper and 100 ml water to the pan. Bring to a boil and simmer gently for 10 minutes.

Make 4 ‘wells’ in the sauce. Gently crack the eggs into the wells. Place a lid over the pan and cook over medium heat for about 8-10 minutes until the egg whites have set and the yolks are still soft. Swirl the egg white through the sauce using a fork so that it sets quicker, if you wish. Season with salt and pepper.

Place the Greek yoghurt in small bowl and drizzle with 1 tablespoon olive oil.

Divide the sauce and eggs between 2 plates. Serve with the Greek yoghurt. Delicious served with fresh bread or pita.

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


Hay

The Danish brand HAY was founded in 2002.  It's ambition is to return Danish design to the greatness of the 1950's and 1960's but in a more contemporary approach.

HAY concentrates on architecture, sustainable design and high quality at affordable prices. They collaborate with highly skilled and talented international designers who use new materials and modern technology to create new products.

Their store in Amsterdam, complete with cafe, offers beautiful products for the most design conscious. We love that as good as their products may look, they are at the same time, practical for daily use.

For more information, please visit HAY Amsterdam.


Bilder & de Clercq's New Recipes Week 5 - 2015

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:

Ravioli Soup3 Cheese, Chilli and Sage PizzaGrilled Chicken BLT


Chocolate Chip Cookies

Everybody loves a good chocolate chip cookie. Here is our recipe - it's simple to make but always gives great results. A great way to get the kids in the kitchen.

Ingredients
125 g butter, softened
1 1/4 cups brown sugar
1 teaspoon vanilla extract
1 egg, beaten
1 1/2 cups plain flour, sifted
1/2 teaspoon baking powder
1 1/2 cups chocolate chips

Method
Preheat oven to 180°C and grease a baking tray or line with baking paper.

Cream the butter and sugar. Beat in the vanilla extract and egg. Stir in the sifted flour and baking powder until just combined. Stir through chocolate chips. (At this point you can form the mixture into a log and freeze for later. Just slice into 1 cm thick rounds and bake.)

Place spoonfuls of the mixture onto baking tray, allowing room for spreading. Bake for 15 – 20 minutes or until golden. Allow to cool on a wire rack before diving in!

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


Preserved Spicy Lemons

This is a recipe we've adapted slightly from the beautiful cookbook Honey & Co. by Sarit Packer and Itamar Srulovich.

Ingredients
5 small lemons, unwaxed
3 Tablespoons salt
1 teaspoon smoked chilli flakes
olive oil to cover

Method
Slice the lemons as thinly as you can, removing any pips. Place the lemon slices in a bowl and sprinkle with the salt and smoked chilli flakes. Allow to sit for about 30 minutes and room temperature.

Push the lemon slices into a sterilised jar so that they re tightly packed with all the liquid that has formed in the bowl. Add enough olive oil so that they are covered  and seal the jar. They can be used the next day, but improve over time. Once the jar has been opened, store in the fridge and use within a month.

When you use them for cooking, take as much as you need out of the jar. Chop and use the entire lemon slice - you don't need to discard the flesh. They can be used as a relish with fish or chicken , chopped through a flavoured butter or try mixing through some mayonnaise to serve with our Roast duck salad.

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 4 - 2015

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:

Restaurant Envy's EntrecoteChestnut RavioliThai OmeletteFilled Peppers


Chicken and Aubergine Curry

Ingredients
2 onions, peeled and cut into chunks
5 cm piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
6 tablespoons sunflower oil
500 g boned and skinned chicken thighs, cut into 4 cm cubes
salt and pepper
1/2 teaspoon ground cumin
1 teaspoon paprika powder
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1 tin chopped tomatoes
200 ml coconut milk
2 aubergines, cut into cubes
small bunch fresh coriander

Method
Place the onions, ginger and garlic in a Magimix (food processor) and blend until finely chopped.

Heat a heavy based casserole over medium heat with 3 tablespoons sunflower oil and sweat the onion mixture for about 10 minutes until it turns a light golden colour.

Add the chicken and fry for a few more minutes until lightly coloured. Add salt, to taste, the ground cumin, paprika, cayenne pepper and garam masala. Fry for 1-2 minutes to cook the spices out.

Add the tinned tomatoes and coconut milk and simmer gently for about 20 minutes until the chicken has cooked through.

Heat a frying pan over high heat with the remaining 3 tablespoons sunflower oil and fry the aubergines until golden brown and tender. Season with salt and pepper. Add half the aubergine to the curry about 10 minutes into the cooking time.

To serve, scatter the remaining aubergine and coriander over the chicken curry. Serve with steamed basmati rice, cucumber and mint raita, papadums or naan bread.

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


Kale Smoothie

If you're needing a boost for your immune system or just looking to keep healthy, the combination of theses fruits and vegetables will help you on your way.

Serves 2

Ingredients
100 g shredded kale
3 carrots, peeled and chopped
1 piece fresh ginger (about 5 cm), peeled and chopped
1 apple, peeled and cored
juice of 1 orange
apple juice, to thin the smoothie down

Method
Place all the ingredients in a (Magimix) blender and blend until smooth. Add enough apple juice to thin it down to the consistency you desire.

Pour into tall glasses and 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


The Perfect Cheese Omelette

A prefect omelette is easy to achieve and makes for a perfect lunch or light meal. Here's our way to do it.

Serves 2

Ingredients
6 free range or organic eggs
salt and pepper
about 50 g goats or truffle cheese, grated
butter
bread, to serve
salad, to serve

Method

Crack the eggs into a bowl and whisk to combine. Season with salt and pepper. Heat a good non-stick frying pan over medium heat with a knob of butter.

Once the butter begins to foam, pour in the beaten eggs. As the egg begins to set on the base, pull it from the outer part to the center with a spatula. That way you ensure that the omelette will be light, blonde in colour and still be soft (or baveuse) in the centre. Now is the time to add the grated cheese, leaving some back to sprinkle over at the end. Reduce the heat at this point if you feel it's cooking too fast.

With the spatula, fold over a small section of the omelette, tilting the pan as you do, so that the omelette folds over itself, becoming neat and folded in the corner of the pan. Grab your serving plate in one hand and the frying pan in the other and carefully, but with confidence, turn the omelette on to the plate. Sprinkle with the remaining cheese and serve with salad of your choice dressed with a little olive oil and some delicious bread.

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