Mama Bakery

Mama Bakery produces organic artisan bread and pastries. A small team of dedicated bakers and patissiers work with love and passion.

We have an old colleague who manages their kitchen, so when we heard they have a stall at the Zuidermarkt every Saturday, we decided to go and see for ourselves. We didn't require much convincing because all their products are made using the best quality ingredients, such as flour from Dutch mills. All their goods are baked to perfection.

You can either go and visit them at their stall at the Zuidermarkt each Saturday, just as we did, or if you're willing to travel a little further, you can visit their bakery and store in Zwanenburg.

Strawberry and Basil Jam

1 kg fresh strawberries
800 g sugar
1 lemon
10 g basil

Rinse the strawberries in a colander under cold running water. Cut away the green calyx and slice the strawberries in half. Place them in a heavy based pan.

Add the sugar and the juice of the lemon. Bring the mixture gently to the boil, making sure the sugar dissolves before the mixture boils. Once the it starts boiling, remove the strawberries with a slotted spoon and place in a bowl. Boil the sugary mixture until it reaches about 105° C on a sugar thermometer. If you don't have a thermometer, another way to test if the jam is ready is by placing a saucer in the freezer until cold. Spoon a little of jam on the saucer and return to the freezer until the jam is cold. Run a finger through the jam - if it hold itself and wrinkles, you know that it has reached the right temperature.

In the meantime, place a few jars in a 180° C oven until heated through and sterilized, about 10 minutes. Allow them to cool slightly.

Return the strawberries with the basil to the pan and bring to the boil. Taste to see if enough basil flavor has infused through. Remove the basil and ladle the jam into the jars. Seal with the lids and turn the jars upside down to cool. This helps with the air pocket and ensures good distribution of the fruit. Allow to cool completely before using.

The jam can be kept, unopened for at least 6 months. Refrigerate once opened. These also make fantastic gifts to give away to family and 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


Cookbook Bouillon

We've known Jean Beddington, the author of 'Bouillon' for many years.

She was and is a pioneer chef. From the early days how she introduced Japanese flavours and techniques to Dutch pallets, she continued to push the boundaries in her famous restaurant, Beddington's.

Although not cooking in a restaurant kitchen these days, Jean still remains as active as ever. Her latest cookbook is called 'Bouillon'. Stocks, as they are taught in chef's school, are the fundamental building blocks in cooking. This book gives readers the know how to getting the best stock you possibly can. Taking you through the sourcing of the ingredients to the cooking techniques and timing to achieve perfection.

The book then follows with an array of tempting and delicious recipes all featuring stock as there base.

The book is currently only available in Dutch, but we hope that an English version will follow soon.

Easy Paella

Try bringing some of the sun home with this easy and delicious recipe for Paella.

Serves 2


3 tablespoons olive oil
120 ml White wine
1 onion
2 cloves garlic
150g paella rice
1 teaspoon smoked paprika
100g chorizo
250g frozen mixed seafood
1 tin chopped tomatoes
1 chicken stock cube
100g peas
1 lemon
1 small bunch  flat leaf parsley

Finely chop the onion and garlic. Remove the skin from the chorizo, if necessary and cut into small cubes. Dissolve the chicken stock cube in 500 ml hot water.

Heat a frying pan or paella pan over medium heat with 3 tablespoons olive oil. Add the onion and sweat for 5 minutes. Add the garlic and smoked paprika and fry for a further 1 minute.

Add the rice and fry for 1 minute. Add 120 ml white wine and cook until it has been absorbed into the rice. Add the tin chopped tomatoes and stock to the pan and cook over a low heat for about 15 minutes, stirring every now and again.

Add the seafood and peas, cooking for a further 5 minutes. Finely chop the parsley and cut the lemon into wedges.

Season the paella with salt and pepper. Sprinkle over the chopped parsley and arrange the lemon wedges around the pan. Serve at once.

If you have saffron in your store cupboard, add a few strands to the hot stock and allow to infuse before adding to the paella.