Bilder & de Clercq's New Recipes Week 47
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:
Magimix 5200
All Magimix food processors are manufactured in France and equipped with a powerful, ultra quiet induction motor. Serrated Sabatier stainless steel blades are also made in France and stay sharper for longer.
Magimix food processors are designed to combine good looks with ease of use.
There are just 3 buttons to access all functions. The motor automatically adjusts it's power for each task. A recipe book full of ideas is supplied with each machine. A blade safe storage box provides compact storage for main blades, whisks & discs.
As well as the main bowl, Magimix has created a midi bowl and the mini bowl. Placed inside the main bowl, the midi and mini bowls function entirely independently, meaning that you can carry out tasks in succession. All bowls are made of an unbreakable material called Lexan. The main bowl is ideal for preparing larger quantities. The midi bowl is an easy to clean bowl for grating and slicing. The mini bowl is designed to handle smaller quantities and comes with it's own stainless steel blade.
Fitted with the metal blade, the Blender Mix converts your food processor into a blender. By changing the flow of the ingredients, this simple tool adds yet another function to your Magimix.
Magimix innovation now allows you to dice. The first of it's kind on the market, the optional dicing kit can be used to make cubes out of just about anything from onions to potatoes to carrots and much more. Leave the Magimix off and use it as a kit for French Fries!
Chefs Opinion
The Magimix 5200 is indispensable in our kitchen. We have been using ours for years and it has become a bit of a workhorse. It's multifunctional abilities and reliability ensure that no kitchen is complete without one.
For more information visit Magimix.
De Volkskruidentuin - The Spice Garden
Situated on the Kinkerstraat, around the corner from Amsterdam's newest hotspot The Foodhallen, you'll find spice heaven.
As you walk in to De Volkskruidentuin, the heady aroma of exotic spices and rose water make you feel as if you've stept into a middle eastern souk. Spices, whole and ground, orange blossoms, rice and exotic ingredients jostle for space. The owner, originally from Afghanistan, has brought a part of his world to Amsterdam.
If, like us, you're a fan of Ottolenghi, but have difficulty finding some of the ingredients used in his recipes, then you'll probably find them here. Think date syrup, pomegranate molasses, sumac, za'atar, dried pulses and nuts. So spice up your life and pay this shop a visit!
Catering
From small private boardroom lunches and dinners at your offices to large buffets for up to 300 people at a location of your choice. We even create special homemade lunch boxes to enjoy with your colleagues. We only use the freshest ingredients and work according to the seasons. Each menu is tailor-made to the event requirements.
For more information, please contact Bernadette or Mischa.
Cooking Workshops
Team building in a relaxed and enjoyable atmosphere. You are the chefs and cook the dishes with our support and guidance. The menus are usually French, Italian or Asian inspired, but we can tailor menus to your wishes. After each team has created their course, forming the menu for the occasion, you sit down away from the hustle and bustle of the kitchen to enjoy the fruits of your labour.
For more information, please contact Bernadette or Mischa.
Business Meetings
We can host meetings with full discretion and privacy at 180 Graden or at another one of our locations we use, depending on the size of the group. Lunch and/or dinner can be included, together with all necessary equipment such as a projector and screen.
For more information, please contact Bernadette or Mischa.
Halibut with Seaweed Salad
Serves 4
Ingredients
4 halibut fillets, about 150-175 g each
1 shallot
200 ml white wine, plus a little extra for the fish
60 g butter, at room temperature
small bunch basil
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 bag dried mixed seaweed (about 50 g in weight)
30 g pickled ginger, finely chopped
mixed cresses, to garnish
olive oil, for greasing
salt
pepper
Method
Preheat the oven to 180° C. Finely chop the shallot and add it to a small pot with 200 ml white wine. Bring to the boil and cook until the liquid as reduced down to 1 tablespoon. Allow the shallot and wine to cool down. Soften the butter in a bowl. Finely slice the basil into thin strips (chiffonade), add it to the butter along with the shallot and white wine mixture, salt and pepper.
Mix the ingredients well. Spoon the butter on to a piece of cling wrap, shape into a cylinder and refrigerate until the butter has firmed up.
Place the seaweed in a bowl and add enough hot water from a recently boiled kettle so that the seaweed is completely covered. Stand for 15 minutes until the seaweed has softened. Drain off and set aside. Make the dressing for the seaweed salad; finely chop the pickled ginger. Add to a small bowl with the soy sauce and sesame oil. Set aside.
Grease a roasting tray with a few drops of olive oil. Lightly season the brill fillets with salt and pepper. Place in the tray, pour 50 ml white wine around the fish, cover with aluminium foil and place in the oven for about 8-10 minutes or until the fish is just cooked.
Dress the seaweed salad with the dressing and divide between 4 plates. Set the fish on top of the salad and sprinkle over the cresses.
Thinly slice the butter. Lay a slice on each piece of fish and serve straight away.
Tip: If there is any butter over, this can be stored in the freezer for use again.
To give the dish extra crunch, you can top the fish with rice vermicelli noodles which have been deep-fried until they have puffed up and become crispy.
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
Fromagerie Kef
Fromagerie Kef is one of our favourite cheese shops in Amsterdam. As you walk in, you are immediately hit with an intoxicating aroma of delicious cheeses.
The shop, which has been in existence for 62 years, stocks an array of local and international cheeses from small producers. The fridges and cheese cellar are always brimming with these edible gems. The cheese is often ripened in the shop, ensuring that when you purchase it, it will be at it's best for eating and enjoying.
We love that when you purchase your cheese, they are loving wrapped, including the name of the cheese. When you get home, it's like unwrapping little presents of joy. The shop also stocks bread from bakery Niemeijer, chutneys, wines and charcuterie to complete your cheese board.
The staff are always on hand to give you advice if you need it.
On Sunday's you can order small cheese platters to enjoy in the store with a glass of wine.
Fromagerie Kef is our preferred supplier for our caterings and dinners.
For more information please visit Fromagerie Kef.
Homemade Pasta with Shellfish
This is so indulgent and special that we've decided to give a large recipe as it should be enjoyed with special people.
Serves 8
Ingredients
Pasta
500g pasta flour, typo ‘00’
5 eggs
40ml olive oil
pinch of salt
Shellfish
2 x 450g lobsters, cooked for 7 minutes
500g vongole or clams
8 scallops or other shellfish available
8 razor clams
1 tablespoon fresh flat leaf parsley, finely chopped
6 fresh basil leaves, finely shredded
Sellfish sauce
45ml olive oil
30g butter
1 onion, finely diced
1 stick celery, trimmed and finely chopped
1 small carrot, peeled and finely chopped
1 clove garlic, crushed
30g flour
1 tablespoon tomato puree
the pounded shells form the lobster
60ml brandy
300ml chicken or fish stock (or a shellfish stock if you have)
salt and pepper
a little cream, to finish
Method
Put the flour, along with the salt in a food processor. Add the olive oil and eggs and pulse until it resembles breadcrumbs. Remove from the machine and knead to a dough. Allow to rest under an up-turned bowl for about 30 minutes. Roll through a pasta machine, until lovely and thin and cut into tagliatelle. Leave to air-dry on a lightly floured surface.
Prepare the lobster by removing the meat from the tail and claws and finely slice, ready to top the final dish. Set away in the fridge to keep cool. Save the shells for the sauce.
To make the sauce, heat the olive oil and butter in a saucepan. Add the onion, celery, carrot and garlic and cook over a low heat for about 10 minutes until soft. Stir in the tomato puree and allow to fry for a couple minutes. Then add the flour and pounded lobster shells and cook for a further 5 minutes, stirring constantly.
Flambé with the brandy. Once the flame has subsided, add the stock and allow to reduce to a coating consistency. Pass through a fine sieve and season to taste. Reheat the sauce gently, adding a little cream.
Grill the razor clams for a couple of minutes. Toss with olive oil. Steam the clams open in white wine for about 3 minutes. The juices can be strained into the shellfish sauce for added flavour.
Season the scallops with salt and pepper and pan-fry in a hot non-stick pan with a little olive oil for 1½ minutes per side until beautifully coloured and still slightly rare in the middle.
Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle. Once the it rises to the surface, cook for 1 more minute then drain and mix with the shellfish sauce.
Serve the pasta in bowls, topped with some lobster meat, a couple of clams, a razor clam and a seared scallop. Sprinkle with the parsley and basil 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
Marie-Stella-Maris Archives
In 2010 the United Nations declared access to clean drinking water and sanitation to be a basic human right (Resolution 64/292).
Resolution 64/292 inspired the creation of MARIE-STELLA-MARIS in 2011. MARIE-STELLA-MARIS strongly believes in the idea of taking care of one another and spreading creativity, personality and style to realize our social objectives.
Through sharing our personal interests and by offering a broad range of water and care products they aim to change the life of others. For each product purchased, MARIE-STELLA-MARIS donates a fixed amount towards clean drinking water projects worldwide.
The MARIE-STELLA-MARIS Archives store in Amsterdam is a must visit.
For more information please visit MARIE-STELLA-MARIS