Bilder & de Clercq's New Recipes Week 21 - 2016
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Bircher Muesli
If you want to enjoy this muesli for a delicious and healthy breakfast, you have to start it the night before.
Ingredients
250 g organic oats
30 g red quiona, toasted in a frying pan with a little sunflower oil
50 g dried apricots, chopped
50 g dates, pitted and chopped
500 ml -1 liter milk
250 g natural yoghurt
1-2 teaspoons ground cinnamon
1 tablespoon demarara sugar
1 large apple, grated
Method
Place the oats, quiona, chopped apricots, dates, cinnamon and sugar in a bowl. Add the milk and yoghurt and stir to combine.
Grate in the apple and mix it through immediately to prevent the apple from discolouring. Cover with cling wrap and place in the fridge overnight.
Before serving, give the muesli a good stir and add some extra milk to slacken it slightly. Serve in bowls with fresh berries, bananas, seeds or whatever else you like or have in the store cupboard.
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
Making the most of Artichokes
Artichokes are a thing of beauty. When everyone else is thinking of asparagus, we're thinking of artichokes. They both namely in season at the same time.
Classically served boiled or steamed with melted butter or a vinaigrette, this most luxurious of vegetables always evokes a sense of celebration.
We particularly like the baby violet artichokes. We trim the stalks and remove the hard outer leaves, cleaning it up to be left with the beautiful heart. Keep them in a bowl of lemon water to stop them discolouring. Then halve them, remove the choke (the hairy middle bit) and you're ready to go.
We take a clove or 2 of garlic, still in the skin. Place in a pan with a good glug of white wine and boil to reduce by half. Then add a good amount of olive oil, thyme, bay leaves, salt, pepper and top up with some water. Add the artichokes, cover with a piece of greaseproof paper and simmer gently until tender, around 15 minutes but this depends on the size of your artichokes. Allow them to cool in the liquid. Delicious served as a vegetable accompaniment or on crostini.
Bilder & de Clercq's New Recipes week 20 - 2016
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Bilder & de Clercq's New Recipes Week 19 - 2016
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Bilder & de Clercq's New Recipes Week 18 - 2016
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Mussel and Fennel Soup
A beautiful combination, this is somewhere between a soup and a 'stew' of mussels.
They say mussels should only be eaten in months with an 'r' in the name, but that's untrue. Mussels are available year round.
Serves 2
Ingredients
2 kg pack mussels
2 fennel bulbs
2 cloves garlic
1 bunch flat leaf parsley
1 large onion
1 tin chopped tomatoes
1 sourdough roll
olive oil
splash of white wine
salt and pepper
Method
Thinly slice the fennel. Finely chop the garlic, parsley stalks and onion. Open the pack of mussels and place in a bowl of cold water. After a few minutes, check to see if there are any open mussels. If so, discard them.
Slice the sourdough roll and fry in a frying pan with 2 tablespoons olive oil until a light golden brown.
Heat 3 tablespoons olive oil in a large pot and add all the chopped vegetables and sweat for 5-7 minutes. Add a splash of white wine and the tinned tomatoes and bring to the boil. Add the mussels to the pot and place on the lid. Cook for 5 minutes until the mussels have opened, shaking the pan after about 2 minutes.
Add salt, pepper and 2 tablespoons olive oil to the soup. Divide between 2 bowls. Scatter with finely chopped parsley and serve with the fried 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
Klik hier voor het recept in Nederlands.