Bilder & de Clercq's New Recipes Week 22 - 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:
Bilder & de Clercq's New Recipes Week 21 - 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:
Juice Brothers
On a recent trip to London, we were amazed at the number of juice bars and stores around the city. It's a hype at the moment and growing at an incredible rate.
Amsterdam has not been left behind. We discovered Juice Brothers, which opened about a month and a half ago. Situated on the van Woustraat in the Pijp district, they're all about vegan, organic, raw and cold-pressed.
Cold-pressed juices are said to be better because fruits and vegetables are shredded and hydraulically pressed, with minimal generation of heat and thus minimum oxidation. Heat kills many of the vitamins, minerals and live enzymes you think you’re getting when consuming other “healthy” juices. The cold-press method allows enzymes to stay alive, resulting in juice with maximum nutrients.
Besides offering juices made up of interesting and delicious combinations, they also offer smoothies to order, breakfasts, salads and raw food.
It's fresh, clean and minimalist interior works well, allowing their juices and smoothies to take centre stage.
We're sure that there will be more of their stores popping up soon.
Pistachio-Olive Oil Cake
A delicious and unusual cake with a flavour of the middle east. The cake gets it's beautiful green colour from the pistachios and the olive oil keeps it moist. It's quite a rich cake, so a small piece will suffice. We usually serve it as part of a dessert with a parfait or some marinated pineapple. Yum!
Serves 8-10
Ingredients
50 g fine polenta
200 g ground pistachio nuts
50 g flour
1 teaspoon baking powder
125 ml olive oil
100 g unsalted butter, melted and cooled
3 eggs
200 g caster sugar
juice and grated zest of 1 lemon
juice of 1 orange
icing sugar for dusting
Method
Preheat the oven to 160 C. Mix the polenta, ground pistachios, flour and baking powder together.
Add the olive oil to the melted butter. Whisk the eggs and caster sugar until pale and fluffy, then slowly whisk in the olive oil and butter. Whisk in the pistachio mixture, then add the lemon juice and zest and orange juice.
Pour into a greased and lined 24 cm springform tin and bake for about 40 minutes. The cake should be slightly underdone in the middle, so that if you insert a skewer it will come out with a little of the mixture sticking to it. While cooling down, the cake will finish off cooking through. Leave to cool for 10 minutes before removing from the tin.
Once completely cooled, cut into slices and dust with icing 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
Food Revolution Day 2015
We are supporting Jamie Oliver this Friday 15th May in fighting for food education because we believe that children have the right to know where their food comes from and how it should be prepared. In this way they can make informed choices that lead to a healthy lifestyle. So please sign his petition, share it and spread the word.
A few years ago, Mischa partook in a similar project here in Holland encouraging children to lead a healthy and active life.
Here is an easy recipe using fresh fruit of the season to make with your kids. Let this be a basis from which to expand and get their friends and classmates involved!
Ingredients
7 raspberries
7 hulled strawberries
7 tangerines segments
7 cubes peeled mangoes
7 peeled pineapples chunks
7 peeled kiwi fruit chunks
7 green grapes
7 red grapes
2 blueberries
Method
Take 7 wooden skewers and thread the following fruit onto each – 1 raspberry, 1 hulled strawberry, 1 tangerine segment, 1 cube of peeled mango, 1 chunk of peeled pineapple, 1 chunk of peeled kiwi, 1 green and 1 red grape, and finish off with 2 blueberries. Arrange in a rainbow shape and let everyone help themselves.
DutchDeluxes
Founded in 2013, Dutchdeluxes is a design label based in the creative heart of the Dutch design city Eindhoven.
Driven by passion and fun, it brings extraordinary crafted ‘handmade in Holland’ food platters, bread boards and amazing aprons to the market. Classical elements are combined with sleek shapes in an innovative way.
The use of primary colours is fundamental for its design. Next to the range ‘Fashionable kitchen stuff & tableware’ the company is known for its collection ‘Incredible Interior Stuff’, 'Le Chique Bath furniture’ and ‘Just Good Side tables’.
We love the sleek simplicity and eye-catching design of our DutchDeluxes bread boards. Not only are they a novel wat for serving bread, but canapés work just as well for a cocktail party. Their size ensures that they look impressive and you don't constantly have to refill them, you'll always get enough canapés on.
For more information visit www.dutchdeluxes.com.
If you would like to spoil yourself with DutchDeluxe items, they're available at Baden Baden Interior in Amsterdam.
Bilder & de Clercq's New Recipes Week 20 - 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:
Het Weekend van de Rollende Keukens
This year, as in previous years, sees a new edition of Het Weekend van de Rollende Keukens - a 5 day festival of food trucks, music and fun.
Taking place at The Westergasfabriek, this festival brings together a myriad of food trucks serving an eclectic mix of different styles of food from around the world. There has been an worldwide explosion in the popularity of food trucks and street food and Holland has been no exception.
The festival has however been a victim of it's own success, drawing huge crowds and making it at times difficult to see what's happening and get some food. But, that shouldn't put you off. As long as the weather's good, there's no better way to spend a day or evening out with friends.
The festival runs from Wednesday 13th May until Sunday 17th May 2015. We hope to see you there!
Bilder & de Clercq's New Recipes Week 19 - 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:
Lemon Polenta Cake
We've decided to divulge the secret and publish the recipe of a cake that has become quite famous. It's sharp and tangy and it's gluten-free too!
Serves 10-12
Ingredients
400 g soft unsalted butter (plus extra for greasing)
400 g caster sugar
400 g ground almonds
200 g fine polenta
16 g baking powder
6 large eggs, beaten
zest of 5 lemons (save juice for the syrup)
for the syrup
juice of 5 lemons
250 g icing sugar
Method
Line the base of a 26cm springform tin with baking paper and grease the sides with butter.
Preheat the oven to 150°C
Beat the butter and sugar till pale and whipped, in a Magimix Patissier or freestanding mixer.
Mix together the almonds, polenta and baking powder and salt. With the machine running, add the eggs to the butter, a little at a time.
Add the almond and polenta mixture and blend the mixture well. Finally, beat in the lemon zest. Spoon the mixture into the prepared tin and bake in the oven for about 60-70 minutes.
It may be slightly wobbly, but if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have started to shrink away from the sides of the tin. Remove from the oven to a wire cooling rack, but leave in the tin.
Make the syrup by boiling together the lemon juice and icing sugar in a small saucepan. Once the icing sugar’s dissolved into the juice, it's done.
Prick the top of the cake gently all over with a cake tester (or toothpick), pour the warm syrup over the cake, and leave to cool before taking it out of the tin. Serve in slices with whipped cream or creme fraiche.
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