Rio de Janeiro 2016

With the weather warming up, we're dreaming back to our time in Rio de Janeiro last year. We travelled there during the Olympic Games to cook in a 'Dutch' hostel for 2 weeks during the games.

We were based in the old neighbourhood of Santa Theresa, with it's old stately houses, graffiti and street art. A truly bohemian part of the city, bubbling with creativity.

Although there was a lot of hard work involved, we had time to explore the city and take in the sights, sounds and flavours, while enjoying the warm winter sunshine.

We quenched our thirst with iced coconut water on the Copacabana, enjoyed the famous acai berries and revelled in the seafood and incredible beef.

The city is beautiful, it's people friendly and proud. Without doubt a place to return to and explore in more depth.

Bilder & de Clercq's New Recipes week 19 - 2017

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:

Salade nicoiseBucatini Japanese cabbage

De Eetbare Stad

'De Eetbare Stad' or Edible City is a book packed with gems what can be foraged in and around Amsterdam.

Filled with interesting and unusual ingredients, this book, divided into the seasons, supplies background information on the ingredients and includes a recipe with each. The perfect hand guide to the secret treasures hiding around the city of Amsterdam.

On a side note, the photos in this book have been taken by photographer Hay Hermans, who also produces beautiful food and ingredient photos which we stock in our store.

Rhubarb Lemonade

For 8 glasses

For the Rhubarb Syrup

1,2 kg rhubarb, peeled and diced
480 g castor sugar
450 ml water

For the Rhubarb Lemonade

sparkling water
lemon slices
mint leaves


To prepare the rhubarb lemonade first combine the rhubarb, sugar, and water in a large saucepan.

Cook over a medium heat, stirring frequently for 20-25 minutes until the rhubarb is soft and the syrup has slightly thickened.

Strain the syrup through a fine sieve lined with muslin or cheesecloth, sat over a bowl.

Press the rhubarb against the side of the sieve with the back of a spoon to extract as much syrup as possible.

Pour the rhubarb syrup into a jar, seal well, and chill until ready to serve.

To Serve

Pour 50 ml of rhubarb syrup into serving glasses.

Top up with chilled sparkling water, stir briefly, and garnish the rhubarb lemonade with lemon slices and mint leaves before serving.

Summer Drinks

With the weather heating up, we're getting more interested in light and refreshing drinks.

What we like is to start with a cordial or syrup. This is an intense flavoured base from which to begin building your drinks. Think different seasonal fruits that bring colour and flavour; rhubarb, lemons and plums for example.

Once you have a cordial base, this should keep well in the refrigerator for a few weeks. Now get creative. Mix the cordial with water (still or sparkling), ice cubes and then an array of fruit  and herbs to garnish. Think of a garnish the complements the main ingredient. Let your imagination run wild.

Asparagus Vichyssoise

On a hot spring or summer day, there is nothing as refreshing as a chilled soup. The classic Vichyssoise is a chilled leek and potato soup. To this recipe, we have added one of our favourite ingredients of the season, namely green asparagus. Try this recipe out for your next lunch or dinner.

Serves 4

2 bunches green asparagus
40 gr butter
1 large onion
1 large leek
2 floury potatoes
1 vegetable stock cube
250ml tub cream
3 tablespoons olive oil
salt and pepper

Cut the asparagus tips into 4 cm pieces. Finely chop the remaining asparagus. Finely slice the onion and cut the leek in lengthways in half. Wash under a tap of cold water and finely slice. Peel the potato and cut into cubes.
Heat a pan with the butter and olive oil. Add the onion, leek, potato and sliced asparagus (keep the asparagus tips aside). Mix well through the warm butter, cover the pan and sweat for 10 minutes over a low heat.
Dissolve the stock cube in 1 litre boiling water. Add the stock to the pan. Bring to boil and simmer gently for 10 minutes.
Add 200 ml cream and cook for 5 minutes. Season with salt and pepper. Blend with a stick blender (or regular blender). Thin with a little water if necessary. Cool off, place in a bowl and chill in the refrigerator until cold.
Bring a pan of salted water to the boil and add asparagus tips. Boil for 2-3 minutes. Drain off the water and cool under cold water. Drain on kitchen paper.
Spoon the soup into 4 bowls. Sprinkle some of the remaining cream over it and top with the asparagus tips.

This soup is also served delicious hot.