Kale Smoothie
If you're needing a boost for your immune system or just looking to keep healthy, the combination of theses fruits and vegetables will help you on your way.
Serves 2
Ingredients
100 g shredded kale
3 carrots, peeled and chopped
1 piece fresh ginger (about 5 cm), peeled and chopped
1 apple, peeled and cored
juice of 1 orange
apple juice, to thin the smoothie down
Method
Place all the ingredients in a (Magimix) blender and blend until smooth. Add enough apple juice to thin it down to the consistency you desire.
Pour into tall glasses and serve immediately.
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
Bilder & de Clercq's New Recipes Week 3 - 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:
Club Sandwich - Amsterdam Flavours Style
All too often, we are served sandwiches consisting of limp bread and flavourless, uninspiring fillings. So, we've taken it upon ourselves to change all that and show you with just a little care and attention, that a sandwich and be exciting and leave you wanting more.
Serves 3
Ingredients
9 slices white spelt bread
2 free range or organic chicken breasts
100 g smokey bacon rashers
2 avocados
1 small red onion
50 g rocket
mayonnaise, for spreading
salt and pepper
olive oil
Method
Heat a grill pan over high heat and grill the bread on both sides. Halve the avocados, remove the stone and scoop out the flesh into a bowl. Mash roughly using a fork and season with a squeeze of lemon juice, salt and pepper. Set aside.
Finely slice the onion and halve the chicken breasts horizontally, seasoning with salt and pepper.
Heat a frying pan over medium heat with a drizzle of olive oil and fry the bacon until crispy. Remove on to a plate. Fry the chicken in the same pan with the bacon fat for about 3 minutes on each side.
Lay out the slices of grilled bread. Spread the mashed avocado on the first layer and top with the crispy bacon. On the second slice of bread, spread generously with mayonnaise. Top with a handful of rocket leaves and some red onion. Slice the chicken breasts and lay them on top.
Place the chicken layer on top of the avocado layer, topping the sandwich off with the remaining grilled bread and securing it with a skewer.
Serve on wooden board or plates and dig in!
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
Bilder & de Clercq's New Recipes Week 1 - 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:
Dr. Blend
If you find yourself in the Jordaan and are looking for healthy juices, smoothies, salads and sandwiches, then we have just the medicine.
Dr Blend serves up the right dose of vitamins in tasty combinations. The juices and smoothies are made to order using organic fruit and vegetables and are available in interesting combinations. In fact all items on the menu are made using fresh organic produce.
The place has a great vibe with what can only be described as a homely-industrial feel.
For more information, please visit Dr. Blend.
The 'Lachende Pinda'
We paid a visit the Sunday Market at the Westergasfabriek yesterday and were struck by a stall called The 'Lachende Pinda' (the laughing peanut). Tamara is originally an artist but found a passion for cooking and produces the most delicious home made Indonesian delicacies.
She also gives table d'hôte dinners in her studio for those looking for that home-cooked, authentic Indonesian meal. A great way for locals and visitors to the city to meet.
We tasted her peanut soup and it was absolutely delicious! Not only are her products good, but we loved her enthusiastic personality and the passion she has for what she does.
For more information, visit tamaratantico.
BIlder & de Clercq's New Recipes Week 52
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:
Balsamic Roasted Beetroot, Quinoa and Kale
Serves 4
Ingredients
750 g cooked beetroot
20 g tarragon
150 g quinoa
150 g pancetta
300 g finely sliced kale
4 cloves garlic
150 g piece pecorino
Method
Preheat the oven to 200° C. Cut each beetroot into 6 or 8 wedges. Place 150 ml balsamic vinegar, 40 g brown sugar, 2 tablespoons olive oil, salt and pepper in to a roasting tray. Add the beetroot, mixing the ingredients well, and roast in the oven for 15 minutes. Pick the tarragon leaves; add them to the beetroot once they have been roasted. Set aside.
Place the quinoa in a small pot and cover with water. Bring to the boil, lower the heat and cook gently for about 15 minutes until tender. Drain off through a sieve and set aside.
Cut the pancetta into lardons and finely chop the garlic. Heat a frying pan with 2 tablespoon olive oil on medium heat. Add the pancetta to the pan and fry for about 5 minutes until golden. Remove the pancetta from the pan and set aside. Lower the heat; add the garlic and kale and fry for about 3 minutes until the kale has wilted.
Mix the kale, pancetta and quinoa together and season with salt and pepper. Spoon the mixture onto a serving platter and top with the beetroot. Scatter with shaved pecorino and spoon over the beetroot juices.
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
Bakken met Passie
Bakken met Passie (Baking with Passion) is a specialty pastry shop and bakery, a stone's throw away from the Albert Cuyp market.
They are one of our favourite places to visit because of their focus on quality in both the ingredients they use and the pastries they bake. They offer a beautiful range of tarts, cakes and other sweet delicacies.
At this time of year, when the festive season is in full swing, they offer beautiful stollen and other Christmas goodies. Go and visit them now to stock up for the coming festive days.
Visit Bakken met Passie
Hofstede De Nieuwe Donck
Last Friday, we catered a dinner at Hofstede De Nieuwe Donck. This is a beautiful estate in Langbroek, not far from Utrecht.
It can be used for hosting meetings, workshops and dinners. There is also accommodation for up to 20 people.
We had serious kitchen envy, for the large open, country kitchen. It was a pleasure to cook in and we hope to use it more in the future for cooking workshops and dinners.
We made a delicious 4 course dinner of salmon marinated in ginger and lapsang suchong tea, sole and scallop roulade, venison fillet with parsnip puree and deep fried kale and lastly, poached and caramelised pears with rum and muscavado jelly, milk puree and croissant ice cream.
A little interesting fact: the Christmas Special of Heel Holland Bakt (the Dutch version of The Great British Bake Off) was filmed in this kitchen a few weeks ago and will be broadcast on Saturday 20 December 2014 at 16:50 on NPO 1.