Eggs Cocotte Florentine with Samphire
A prefect hearty Sunday breakfast or brunch . We've given it a twist with the addition of salty samphire but feel free to use spinach if you can't find any.
English
Serves 2
Ingredients
100g samphire or 500g spinach
20g butter
125ml crème fraiche
75g grated Parmesan
4 eggs
4 thick slices white or whole wheat bread
salt and pepper
Method
Preheat the oven to 180 °C. Place the roasting tray in the oven and half fill with hot water. Bring a small pan of water to the boil and cook the samphire for 1 minute or wilt the spinach in a pan with a drizzle of olive oil and season with salt and pepper. Drain off the water and leave in the colander.
Grease 4 ramekins with butter and divide the samphire or spinach between them.
Beat the crème fraiche to loosen and season with salt and pepper. Spoon into the ramekins, grind over some pepper and sprinkle over half the cheese.
Press lightly with the back of a spoon to create a ‘crater’ and carefully break in the eggs, ensuring the yolk stays intact. Sprinkle over the remaining cheese.
Place the ramekins in the roasting tray filled with hot water and cook 8-10 minutes for soft cooked or 20 minutes for hard cooked.
Toast the white or whole wheat bread until golden brown and cut into ‘soldiers’ (strips). Serve the eggs cocotte with the toast soldiers.
Nederlands
voor 2 personen
Ingrediënten
100g zeekraal of 500g spinazie
20g boter
125ml crème fraiche
75g geraspte parmezaan kaas
4 eieren
4 dikke sneden wit- of bruinbrood
zout en peper
Bereiding
Verwarm de oven voor op 180 °C. Zet de ovenschaal in de oven en giet deze voor de helft vol met heet water. Breng een pannetje water aan de kook en kook de zeekraal voor 1 minuut of bak de spinazie in een beetje olijfolie met zout en peper tot geslonken. Giet het water af en laat de uitlekken in een zeef.
Vet 4 ramekins in met boter. Schep de zeekraal of spinazie erin.
Klop de crème fraiche los en breng op smaak met een klein beetje zout. Schep de room in de ramekins, maal er wat peper over en bestrooi met de helft van de kaas.
Druk het zachtjes aan en breek de eitjes er bovenop, zorg dat de dooier heel blijft. Bestrooi met de rest van de kaas.
Zet de ramekins in de ovenschaal met heet water en bak au bain marie tot de eieren de gewenste gaarheid hebben , 8-10 minuten voor zachtgekookt, 20 minuten voor hardgekookt.
Plaats het wit- of bruinbrood in een broodrooster, toast ze goudbruin en snijd de toastjes in soldaatjes. Serveer de oeufs cocotte met de broodsoldaatjes.
Pita with lamb meatballs
Pita with Lamb Meatballs
- Main course
- Serves 2
- Meat
- Ready in about 30 minutes
Equipment
- Chopping board
- Chefs knife
- Vegetable peeler
- Frying pan
- Bowl
Pantry
- Olive oil (6 tablespoons)
- Salt
- Pepper
Ingredients
350 gr lamb meatballs
1 teaspoon ground cumin
200 ml Greek yoghurt
4 pita breads
1 bag lamb’s lettuce
3 tomatoes
1 cucumber
2 tablespoons tahini
Method
1
Slice the tomatoes. Peel the cucumber, halve lengthways, remove the seeds and slice thinly. Set the cut vegetables aside.
2
Season the Greek yoghurt with ground cumin to taste, salt, pepper and 1 tablespoon olive oil.
3
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the lamb meatballs for about 10 minutes until golden brown.
4
Grill the tomato slices in a grill pan with 1 tablespoon olive over medium heat and season with salt and pepper. Heat the pita breads up in a toaster or preheated oven at 180° C.
5
Dress the lamb’s lettuce with 1-2 tablespoons olive oil, salt and pepper. Cut the pita breads open and spread with a layer of yoghurt. Fill the pitas with the cucumber, tomatoes, lettuce, lamb meatballs and remaining yoghurt. Spoon the tahini over the vegetables. Mix together the remaining salad and cucumber and serve on the side.
Pita met lamsgehaktballetjes
- Hoofdgerecht
- Tweepersoons
- Vlees
- Bereidingstijd: ca. 30 minuten
Benodigdheden
- Snijplank
- Koksmes
- Dunschiller
- Koekenpan
- Kom
Voorraadkast
- Olijfolie (6 eetlepels)
- Zout
- Peper
Ingrediënten
1 bakje lamsgehaktballetjes (350 gr)
1 bakje komijnpoeder (1 theelepel)
1 bakje Griekse yoghurt (180 gr)
4 pitabroodjes
1 zakje veldsla (75 gr)
3 tomaten
1 komkommer
2 eetlepels Tahini
Bereiding
1
Snijd de tomaten in plakken. Snijd de komkommer over de lengte in tweeen, haal de zaadjes eruit en snijd in dunne plakjes. Zet de gesneden groenten opzij.
2
Breng de Griekse yoghurt op smaak met komijnpoeder, zout, peper en 1 eetlepel olijfolie.
3
Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de lamsgehaktballetjes in ongeveer 10 minuten goudbruin.
4
Grill de tomatenschijfjes in de pan met 1 eetlepel olijfolie en bestrooi met zout en peper. Verwarm de pitabroodjes in een broodrooster of in een voorverwarmde oven van 180° C.
5
Maak veldsla aan met 1-2 eetlepels olijfolie, zout en peper. Snijd de pitabroodjes open en bestrijk ze met de Griekse yoghurt. Vul de pitabroodjes met de komkommer, tomaten en veldsla, de lamsgehaktballetjes en de resterende Griekse yoghurt.Lepel er wat tahini overheen. Meng restant van de sla en komkommer door elkaar en serveer het in een schaaltje erbij.
Courgette soup
Courgette Soup
- Main course
- Serves 2
- Vegetarian
- Ready in about 30 minutes
Equipment
- Chopping board
- Chef’s knife
- Pan
- Frying pan
- Vegetable peeler
- Stick blender
Pantry
- Olive oil (4 tablespoons)
- Salt
- Pepper
Ingredients
2 courgettes
1 aubergine
1 floury potato
1 pack flat leaf parsley
1 pack feta (75 gram)
1 vegetable stock cube
1 onion
1 clove garlic
Method
1
Finely chop the onion and garlic. Peel the potato and cut in cubes. Cut the courgettes into 2 cm cubes and dissolve the vegetable stock cube in 750 ml hot water.
2
Cut the aubergine into 1 cm cubes.
3
Heat a pan with 2 tablespoons olive oil and sweat the onion until soft. Add the garlic and fry for 1 minute. Add the courgette and potato and fry for 2 minutes, add the stock and simmer gently until the courgette is soft.
4
Heat a frying pan with 2 tablespoons olive oil and fry the aubergine cubes until golden brown. Season with salt and pepper. Crumble three-quarters of the feta into the soup and cook for 2 minutes. Finely chop the parsley and stir through the aubergine.
5
Puree the soup with a stick blender or blender. Season with salt and pepper. Divide between 2 bowls. Spoon the aubergine on top and crumble over the remaining feta. Serve with crispy bread.
Courgettesoep
- Hoofdgerecht
- Tweepersoons
- Vegetarisch
- Bereidingstijd: ca. 30 minuten
Benodigdheden
- Snijplank
- Koksmes
- Pan
- Koekenpan
- Dunschilleer
- Staafmixer
Voorraadkast
- Olijfolie (4 eetlepels)
- Zout
- Peper
Ingrediënten
2 courgettes
1 aubergine
1 kruimige aardappel
1 pakje bladpeterselie (15 gr)
1 pakje feta (75 gram)
1 groentenbouillonblokje
1 ui
1 -2 teentje knoflook
Bereiding
1
Snijd de ui en het knoflookteentje fijn. Schil de aardappel en snijd in blokjes. Snijd de courgette in blokjes van 2 cm. Los het bouillonblokje op in 750 ml warm water.
2
Snijd de aubergine in kleine blokjes van 1 cm.
3
Verwarm een pan met 2 eetlepels olijfolie en smoor de ui zacht. Voeg knoflook toe en bak 1 minuut. Voeg courgette en aardappel toe en bak alles 2 minuten, voeg dan bouillon toe en laat zachtjes koken tot courgette zacht is.
4
Verwarm een koekenpan met 2 eetlepels olijfolie en bak hierin de aubergineblokjes goudbruin, breng op smaak met zout en peper. Kruimel ¾ van de feta toe aan soep en laat 2 minuten koken. Snijd de peterselie fijn en mix dit door de aubergine.
5
Pureer de soep met een staafmixer of in een blender, breng op smaak met zout en peper. Verdeel over 2 kommen, schep de aubergine er bovenop en kruimel de resterende feta er overheen. Serveer met wat brood.
Ceviche of seabass
Ingredients
4 sea bass fillets, bones removed
juice of 4 clementines or 1,5 orange
2 lemons, juice and zest
100 ml water
100 g sugar
1 bunch coriander, leaved picked
1 red onion, finely sliced
75 g mizuna
1 granny smith apple, skin on and cut into julienne
1 container coriander cress
Dressing
60 ml rice wine vinegar
2 tablespoons sugar
1 red chilli, finely chopped
Method
Bring the sugar and water to the boil until the sugar has dissolved. Add the lemon juice and lemon zest and allow to cool.
Make the chilli dressing by combine the vinegar, sugar and chilli until the sugar dissolves. Add the sliced onion and green apple so that they pickle in the dressing.
Mix the clementine juice with lemon syrup. Slice the sea bass thinly and lay on a tray. Spoon over the citrus pickle and leave the fish to marinade for 5 minutes. Sprinkle the fish with salt flakes.
Mix the pickled onions, apple and dressing with the mizuna and coriander leaves.
Lay the fish on to serving plates and top with the salad. Snip the coriander cress, sprinkle over the sea bass ceviche and serve.
Fort Negen
Fort Negen, new bakery opened in april 2021. They work with organic products and all "desem" breads are handmade in the open kitchen. Our favorite is the farmhouse bread with toasted rye flour. You must try the various croissants too!
Fort Negen, nieuwe bakker geopend in april 2021 op de Jan Evertsenstraat te Amsterdam. Zij werken met bioprodukten en alle "desembroden" worden met de hand gemaakt in de openkeuken. De verschillende croissants zijn ook zeer de moeite waard.
Onze favoriet is het boerenbrood met getoast roggemeel en de verschillende croissants.
Quinoa risotto with Brussel Sprouts, Sage and Almonds
Quinoa risotto with Brussel Sprouts, Sage and Almonds
- Main course
- Serves 2
- Vegetarian
- Ready in about 40 minutes
Equipment
- Chopping board
- Chef’s knife
- 2 Pans
- Roasting dish
Pantry
- Olive oil (5 tablespoons)
- Salt
- Pepper
Ingredients
150 gr quinoa
1 vegetable stock cube
1 onion
1 clove garlic
20 gr grated Parmesan
40 gr crème fraiche
500 grBrussel sprouts
60 gr almonds
1 bag sage
1 lemon
Method
1
Preheat an oven to 220˚ C. Finely chop the onion and garlic. Clean the Brussel sprouts if necessary and cut each in half. Dissolve the stock in a small pan with 1 litre hot water and keep warm over a low heat. Grate the zest from the lemon.
2
Place the sprouts, sage leaves and almonds in a roasting dish with 3 tablespoons olive oil, salt and pepper. Roast in the oven for 15-20 minutes. Stir through the lemon zest and keep warm.
3
Heat a pan over medium heat with 2 tablespoons olive oil and sweat the onion for 6 minutes. Add the garlic and fry for a further 30 seconds.
4
Add the quinoa and fry for 1 minute until lightly toasted. Add the stock, about a ladleful at a time and mix through. Cook the quinoa for 10-15 minutes until all the stock has been absorbed and the quinoa is soft.
5
Mix the crème fraiche and grated Parmesan through the risotto. Season with salt and pepper. Divide the between 2 bowls, spoon the roasted sprouts and almonds over and serve.
Quinoa risotto met spruitjes, salie en amandelen
- Hoofdgerecht
- Tweepersoons
- Vegetarisch
- Bereidingstijd: ca. 40 minuten
Benodigdheden
- Snijplank
- Koksmes
- 2 Pannen
- Ovenschaal
Voorraadkast
- Olijfolie (5 eetlepels)
- Zout
- Peper
Ingrediënten
1 zakje quinoa (150 gr)
1 groenten bouillonblokje
1 ui
1 teentje knoflook
1 bakje geraspte Parmezaan (20 gr)
1 bakje creme fraiche (40 gr)
1 zakje schone spruitjes (500 gr)
1 bakje amandelen (60 gr)
1 zakje salie (15 gr)
1 citroen
Bereiding
1
Verwarm een oven voor op 220˚ C. Snijd de ui en knoflook fijn. Maak de spruitjes schoon indien nodig en snijd de ze in tweeen. In een pannetje, los de groenten bouillonblokje op in 750 ml warm water en houd op een laag vuurtje tegen de kook. Rasp de schil van de citroen.
2
Doe de spruitjes, salieblaadjes en amandelen in een ovenschaal met 3 eetlepels olijfolie, zout en peper. Rooster 15-20 minuten in de oven. Roer de citroenschil er doorheen en houd warm.
3
Verwarm een pan op medium vuur met 2 eetlepels olijfolie en smoor de ui zacht in 6 minuten. Voeg de knoflook toe en bak nog eens 30 seconden.
4
Voeg de quinoa toe en bak 1 minuut tot de quinoa licht geroosterd is. Voeg de bouillon toe, ongeveer een kopje per keer en roer af en toe. Kook 10 – 15 minuten tot bijna alle bouillon opgenomen is en de quinoa zacht is.
5
Meng de creme fraiche en geraspte Parmezaan door de risotto. Breng op smaak met zout en peper. Verdeel de risotto over 2 kommen. Lepel de geroosterde spruitjes en amandelen er bovenop en serveer.
Boeuf Bourguignon
After many years of searching and testing, we came to the conclusion that the legendary Julia Child had the definitive recipe. And we're not the only ones. Thomas Kellar, the brilliant Chef-Patron of the French Laundry in Napa Valley, California, also says that it's his go-to recipe for Boeuf Bourguignon. The best pan to use for a Boeuf Bourguignon is a Le Creuset cast iron as it spreads the heat quickly and evenly.
Serves 6
Ingredients and Method
180g piece of streaky bacon
Remove the rind and cut the bacon into lardons. Simmer the rind and bacon in 750ml water for 10 minutes. Drain and dry.
Preheat the oven to 220°C.
A large oven-proof pan
1 Tablespoon olive or sunflower oil
A slotted spoon
Sauté the bacon in the oil over moderate heat for 2-3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Leave the oven-proof pan on the heat until the fat is almost smoking to sauté the beef.
1,5kg lean stewing steak, cut into 5cm cubes
Dry the beef; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
1 sliced carrot
1 sliced onion
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
1 tsp salt
30g flour
¼ tsp pepper
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle in the flour and toss again to coat the beef lightly with the flour. Place the casserole in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 160°C.
750ml full-bodied young red wine or a Chianti
500-600ml brown beef stock
1 Tbl tomato paste
2 cloves mashed garlic
½ tsp thyme
1 crumbled bay leaf
the blanched bacon rind
Stir in the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmering point on top of stove. Then cover the casserole and place in the lower part of preheated oven. Regulate heat so that liquid simmers very slowly for 3-4 hours. The meat is done when a fork pierces it easily.
18-24 small onions, brown braised in stock
500g quartered fresh mushrooms, sautéed in butter
While the beef is cooking, prepare the onions and mushrooms. Leave them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer the sauce for a minute or two, skimming off additional fat as it rises. You should have about 600ml sauce thick enough to coat a spoon lightly. If too thin, boil down rapidly. If too thick, mix in a few tablespoons of stock. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
(*) Recipe may be completed in advance to this point.
Parsley sprigs
FOR IMMEDIATE SERVING
Cover the casserole and simmer for 2-3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a dish surrounded with boiled potatoes, noodles or rice, and decorated with parsley.
FOR SERVING LATER
When cold, cover and refrigerate. About 15-20 minutes before serving, bring to simmering point, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
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
Wine advice: Villa Wolf - Pinot Noir
Winter the season for oranges
Citrus Varieties
Citrus is one of the world’s most loved fruit tree.
The Navel orange gets its name from the hole at the base of the fruit that encloses a miniature, underdeveloped secondary fruit (resembling a human navel). They have a rich, juicy flavour and rough, bright orange skins that are easy to peel.
Valencia
The Valencia is named after the Spanish city of Valencia, although its true origin remains unknown. It has thinner skin than the Navel, is generally sweet and commonly cultivated for the production of juice. Tarocco Blood Orange
The Italian Tarocco blood orange has striking, red flesh that develops during the cold winter nights. It is tender and juicy, with a flavour reminiscent of strawberry.
Seville
The common bitter Seville orange is widely grown in Spain. The bitter taste makes it an excellent choice for marmalade or other spreads. Petitgrain essential oil is distilled from the leaves, while oil of neroli is extracted from the flowers. The dried flowers are used to make tea in China.
Split Pea ‘Stamppot’, Smoked Sausage, Caraway Butter & Crispy Onion
To honour our Dutch heritage, we have come up with a novel way of making a 'stamppot' but using yellow split peas instead of potatoes. It's delicious, healthy and oh so satisfying.
Serves 2
Ingredients
1 smoked sausage of your choice
250g yellow split peas
1 onion
1 carrot
1 leek
1 small bunch coriander
pinch of nutmeg
50g butter
1 teaspoon caraway seeds
30g crispy onions
2 tablespoons olive oil
salt and pepper
Method
Bring a pan of water to the boil fort he smoked sausage. Finely chop the onion, carrot and leek. Heat a pan over medium heat with 2 tablespoons olive oil and sweat the vegetables for 5 minutes.
Add the split peas and nutmeg to taste to the pan. Add enough water to cover the split peas. Bring to the boil and simmer gently for about 35 minutes or until the peas are soft. Keep checking if there is enough liquid in the pan. If it gets too dry, add extra water as necessary.
Place the smoked sausage in the pan hot water and heat over a low heat for about 20 minutes (the water shouldn’t boil).
Melt the butter in a frying pan with the caraway seeds until the butter foams. Finely chop the coriander.
Season the split pea puree with salt and pepper and stir through the coriander. Finely slice the smoked sausage. Divide the ‘stamppot’ between 2 plates and top with the smoked sausage slices. Spoon over the caraway butter and sprinkle over the crispy onions.
Nederlands
voor 2 personen
Ingrediënten
1 rookworst naar keus
250gr gele spliterwten
1 ui
1 wortel
1 prei
1 bosje verse koriander
snufje nootmuskaat
50gr boter
1 theelepel karwijzaad
30gr “crispy” uien
2 eetlepels olijfolie
zout en peper
Bereiding
Breng een pan water aan de kook voor de rookworst. Snijd de ui, wortel en prei fijn. Verwarm een pan op medium vuur met 2 eetlepels olijfolie en smoor de groenten 5 minuten.
Voeg de spliterwten en nootmuskaat naar smaak toe aan de pan. Voeg water toe aan de erwten totdat ze onderstaan. Breng aan de kook en laat zachtjes sudderen voor ongeveer 35 minuten totdat erwten zacht zijn. Kijk steeds of er genoeg vocht aanwezig is in de pan, voeg indien nodig water toe.
Doe de rookworst in de pan met warm water en verwarm op een laag vuurtje (water mag niet koken).
Smelt de boter in een koekenpan met het karwijzaad en laat de boter borrelen. Snijd de koriander fijn.
Breng de erwtenpuree op smaak met zout en peper en roer de koriander er doorheen. Snijd de rookworst, schuin, in plakjes. Verdeel het stamppotje over 2 borden en leg de plakjes rookworst er bovenop. Lepel de karwijboter over de linzen en strooi de ‘crispy’ uien er overheen.