Babas au Rhum
Makes about 16
Ingredients
100g raisins
1¼ cups rum
100g butter, softened to room temperature
25g fresh yeast or 10g dried yeast
250g flour, sifted
25g sugar
generous pinch of salt
4 eggs
50g melted butter, for greasing
Syrup
1 liter water
500g sugar
Method
Soak the raisins in the rum.
Mix the yeast with 2 tablespoons warm water. Put the flour in a large bowl and make a well in the centre. Add the sugar and salt, 2 eggs and the yeast mixture. Mix with a wooden spoon until the dough is elastic, then add the other egg. Work this in and then add the final egg and work it in. Finally add the softened butter and the drained raisins.
Brush 16 dariole moulds with the melted butter. Divide the dough into 16 small pieces and put a piece into each mould. Leave in a warm place until the dough has risen to fill the moulds. Preheat the oven to 200°C and then bake them for 15-20 minutes. Turn the babas out immediately onto a rack and allow to cool completely.
Prepare the syrup by boiling together the water and sugar. Add the remaining rum. Dip each baba into the boiling syrup and leave submerged until no more air bubbles are released. Drain and place on a cake rack resting over a dish. As the rum syrup collects in this dish, repeatedly spoon it over the babas to keep them very moist.
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
Pepin Condé Cabernet Sauvignon - Red Wine
Origin:
Stark-Condé Wines is a family business that produces high-quality artisan wines in Stellenbosch, South Africa. American born and raised José Condé earned his stripes working in the art and design world for 15 years. In 1997, he moved with his wife and two daughters to South Africa, where, together with his father-in-law Hans Schroder (owner of Neil Elis Wines), founded in Stark-Condé Wines in 1998. The name of the company is a combination of the surnames of co-owner and winemaker José Condé and of his wife. Pepin Condé is a trademark of Stark-Condé. The name is derived from the local wine maker's childhood pet name: (José) Pepin Condé...
The brand stands for high-quality wines made from specific vineyards outside the usual wine region of the Stark-Condé wines. These specially selected vineyards all produce top quality grapes with their own character. For this wine, mainly cabernet sauvignon and merlot grapes from a well known vineyard on the Bottelary Hills in Stellenbosch are used, supplemented with grapes from Helderberg and Jonkershoek Valley. The average height of the vineyards is 250 m and the average age of the vines is around 15 years.
Production:
This wine is classicly vinified. The destalked and crushed grapes are fermented in stainless steel tanks and pumped 3 times daily so that the juices come into contact with oxygen. After the alcoholic fermentation, the grape must is compressed and transferred back into the stainless steel tanks where it undergoes the malolactic fermentation. Part of the wine fermentation takes place in oak barrels. The assembled wine is matured for 12 months partly in French and partly in American oak barrels. Before bottling, the wine is lightly filtered.
Taste impression:
Typical classic 'Stellenbosch' Cabernet wine, intensely aromatic, plenty of ripe dark fruit, powerful, fleshy and full, with prominent tannins and a very pleasant 'spicy touch'. Serve at: 15-17 ° C. Ageing potential: a few years after the harvest at best.
Culinary advice:
Ideal accompaniment to meat dishes with a powerful, rich flavour: beef, game, lamb, grilled meat, from the braai or barbecue, roasted in the oven or the rotissoire, or in stews... Also delicious with ripe, hard farmhouse cheeses.
Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton
Every two weeks we will be giving away a bottle of the featured wine. To stand a chance of enjoying a bottle, fill out the contact form including the name of the wine and we will let you know if you have been selected.
De Foodhallen
De Foodhallen, Amsterdam's brand new and first permanent indoor market, is open. With it's bustling and vibey atmosphere, this is definitely the place to be seen.
Housed in an old tram depot in Amsterdam West, the Hallen and Foodhallen have been stunningly renovated and preserved.
We visited on a Saturday morning and had the privilege of first visiting the Local Goods Market. We tasted and we talked. We love the passion and enthusiasm these small local producers have for their products and we discovered some really fantastic new things. We'll be giving the ones really liked more attention in coming columns.
De Foodhallen itself is a melting pot of deliciousness; a culinary journey round the world. There is something on offer for everyone - hotdogs, hamburgers, Vietnamese, Turkish, Spanish and of course, home-grown Dutch.
The idea is a simple one. Choose what you want to eat from one of the many Artisan kitchens, grab a drink and a table in the middle of the hall and enjoy. We didn't get a chance to taste everything, so we will be going back to try some more and write about them in more detail.
We do hope, however, that they add a permanent market like one sees in Southern Europe selling vegetables, meats. etc. That would really be the icing on the cake.
For more information please visit Foodhallen
Greek yoghurt with Dried Figs in Port
This is the one of the easiest and most delicious desserts around. You can rustle it up in no time at all. Serve it in a large bowl in the middle of the table for everyone to help themselves.
Ingredients
large tub Greek yoghurt
dried figs
port
honey
toasted walnuts, chopped (optional)
Method
If you have 10 minutes free, take a bunch of dried figs, remove the hard stalks and and place them in a jar. Cover them in port (you don't need to use the most expensive). You can add some spices to flavour if your wish, fennel seeds, star anise or cinnamon sticks. Close the lid and leave to stand. In fact the longer you keep them, the better they become.
Place the figs with the port in a saucepan, bring to a boil and allow to reduce gently until the figs have softened and the port has become syrupy and sticky and is coating the figs. Allow to cool.*
Pour the yoghurt into a serving bowl. Drizzle with honey, top with the sticky port figs and if you wish, scatter with chopped walnuts.
* The figs are perfect to use this way in salads or served with a beautiful blue cheese.
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
Caesar Salad with Grilled Chicken
Serves 2
Ingredients
Salad
2 chicken breasts
1 ciabatta roll
3 baby gem lettuces
1 tin anchovies, use as many as you like in the salad
50-75 g Parmesan, grated
olive oil
Dressing
150 ml sunflower oil
25 ml olive oil
10 ml fresh lemon juice
2 ml salt
5 ml sugar
few drops tobasco sauce
25-50 ml red wine or rice vinegar
2 ml Dijon mustard
1-2 cloves garlic, crushed
2 egg yolks
salt freshly ground black pepper
Method
Begin with the dressing. Put all ingredients, except oils in a blender and mix. Slowly add the oils until emulsified. If too thick, thin with a little water.
Preheat the oven to 180° C. Cut the ciabatta into 3 cm cubes and place in a roasting tray. Drizzle with 2 tablespoons olive oil and sprinkle with a little sea salt. Mix the ingredients together and bake in the oven for 8-10 minutes until golden brown and crunchy.
Slice the chicken breasts lengthways in half. Drizzle with olive oil and season with salt and pepper.
Slice off the bottom end of the baby gem and discard. Separate the leaves, rinse them gently under cold running water and dry off in a clean tea towel or in a salad spinner.
Place a grill pan over a high heat. Grill the chicken breasts for 3-4 minutes on each side until they are golden and cooked through.
Using a large bowl, mix together the salad leaves, dressing, anchovies, croutons and ¾ of the Parmesan. Season with salt and pepper.
Divide the salad between 2 plates. Lay 2 chicken breast halves on each salad and finish by scattering with the remaining Parmesan.
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
Mendo Bookshop
MENDO is a candy store for book aficionados. Browse the latest and greatest on fashion, photography, architecture, interior, traveling, food and graphic design.
Led by its founders, Roy Rietstap, Joeri Worm and Joost Albronda, MENDO has become the home-base for inspirational and creative books on fashion, photography, architecture, interior and graphic design. Since its inception in 2002 MENDO evolved into the book candy store of Amsterdam. Both the physical and online stores are frequented by book lovers around the globe. MENDO derives its existence to three strong pillars, being a well-balanced selection of creative books, a personal approach and a stunning environment.
The interior of the store was designed by Concrete Architectural Associates. The walls are not made of bricks, but of thousands of black MENDO books. The intimacy of the scenery, combined with the stunning publications by some of the best publishers in the world, makes MENDO without a doubt one of the most unique and inspiring stores in the Netherlands.
MENDO is located in the Berenstraat, one of the 9 Streets in the heart of Amsterdam. Visit them to find unique culinary books. They also have stores at citizenM in London and New York City.
For more information please visit Mendo.
Thai Style Mussels
Serves 4
Ingredients
3 Tablespoons sunflower oil
4 kg mussels
5 cm piece fresh ginger, finely chopped
2 cloves garlic, finley chopped
1 stalk lemon grass, hard outer layer removed and finley sliced
3 Tablespoons Thai green curry paste
400 ml coconut milk
fish sauce to taste (optional)
1 small bunch basil
1 small bunch coriander
2 limes
2 red chillies, finely sliced
Method
Place the mussels in a bowl of cold water. Discard any open ones.
Heat a large pot over medium heat with 3 tablespoons sunflower oil. Add the garlic, ginger and lemon grass and fry for a about 2 minutes. Add the curry paste and fry for another 1 minute.
Drain the mussels and add them along with the coconut milk to the pot. Cover with a lid and bring to the boil. Cook the mussels for about 3 -5 minutes or until they are all open. Shake the pot gently every so often to ensure that the mussels cook evenly. Season with fish sauce, if you wish, according to your taste.
Pick the basil and coriander leaves. Squeeze the juice of 1 lime into the mussels and stir well. Scatter the basil, coriander and red chilli over the mussels and serve with the remaining lime cut into wedges.
Delicious served with crispy bread or rice to mop up the juices.
If you're looking for a dessert to follow the mussels, try the Pineapple with Minted Sugar.
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: Iphöfer Kronsberg Scheurebe - Kabinett Trocken
Pineapple with Minted Sugar
Serves 3-4
This is the simplest recipe ever. In fact, there is no recipe to it. It's more of an assembly job and relies on your own taste. It's inspired by a recipe Jamie Oliver did many years ago.
Ingredients
1 pineapple
about 50 g sugar
small bunch mint
1 lime (optional)
Method
Peel the pineapple, cut into quarters and remove the hard centre core. Slice each quarter lengthways into thin slices. Place on a serving platter.
Place the sugar and mint in a small food processor and blend until the mint has broken up and the sugar has turned green. This can also be done in a pestle and mortar.
Scatter the minted sugar over the pineapple and serve. If you wish, you can add a squeeze of lime juice over the pineapple.
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
The Mighty Spice Cookbook
Spice up your life with The Mighty Spice Cookbook.
In this book, John Gregory-Smith has travelled through Asia and North Africa to bring us delicious and easy-to-prepare recipes.
John Gregory-Smith loves spices so much that a few years ago decided to establish his own business, The Mighty Spice Company. His aim is to show everyone how easy it is to cook with spices and above all, how delicious they are.
The use of spices requires a delicate touch, as they can so often over-power a dish or shift it's balance. The recipes in this book contain no more than 5 different spices each.
The book is divided into chapters covering soups & salads, meat, fish, through to desserts. Heat and spice levels are also indicated. The recipes are clear and concise and we like the addition of side dishes from the book to combine with each recipe. At the back of the book there is also a detailed overview of all spices.
Publisher: Veltman Uitgevers
Author: John Gregory-Smith
Price: 19,99 euro
Guest Chef Competition Bilder & De Clercq
Over the past few weeks Bilder & de Clercq has been running a Guest Chef competition. Via social media, advertisements in Het Parool newspaper and via their website, they were calling on the citizens of Amsterdam to send in their best recipes.
We, together with Rogier, one of the founders of Bilder & de Clercq, were appointed as judges for the competition.
After being inundated with entries, we set to work creating a shortlist of our top recipes. We did so with certain criteria in mind:
- would we as Bilder & de Clercq customers buy the dish
- does the dish have a minimal number of ingredients
- would it come in on budget in line with all our Bilder & de Clercq dishes
- do we think it could be a delicious dish
After bringing the list down to 5 potential dishes, we selected 3 who would battle it out to be champion.
Fidan Tekinerdogan: Via her blog Fidalicious, Fidan creates exciting healthy vegan dishes. We chose her dish as it had a interesting way of utilising an ingredient which is very much in fashion at the moment and one that we have also used in a few of the recipes we have created for B&DC.
Kevin Corcoran: Kevin has recently entered the food world by being one of the creators of Nieuw Mosterd (available at Bilder & de Clercq stores). Together with his friends they are making mustard sexy again, with brilliant flavours and hip packaging. Kevin brought us an Asian-inspired dish which was easy, satisfying and full of flavour.
Doree den Hollander: Doree is passionate about all things food and that certainly comes across when talking to her. Through her blog Cato Cheftt, she cooks, creates recipes as writes food stories. Her dish used ingredients that we know work and that are also popular with B&DC customers. Doree is looking to make a career out of food and we're sure that it will happen soon.
This past Sunday, the finalists arrived, ingredients in hand, at the store on the Ceintuurbaan to battle it out and recreate their dishes for us. We say battle, but in fact it was a relaxed and really fun evening. What was interesting to see was how all 3 finalists differed in their approach to cooking. Fidan brought glamour and charm to the kitchen - we're still impressed how she created her dish in such high heels!
Doree was focused and meticulous, taking care that all her mise-en-place (preparation) was done before she started cooking. Kevin was relaxed and chilled, with all his prep done in the blink of an eye and being ever the gentleman, allowing the ladies to cook first.
Once all the dishes were completed, we sat down to do our tasting. We were so impressed with the standard of cooking and the flavours, knowing then that we had made the right selection. For that reason, it was decided that all 3 dishes will feature in the stores along with a photo of their creator.
However, as with every competition, we had to pick one overall winner. And that was Doree. We found that all the elements to her dish were cooked well and the flavours and seasoning were spot on.
You may have realised that we haven't mentioned what the contestants cooked. That's because we want that to be a surprise. All will be revealed in the coming weeks when we recreate their dishes for the recipes cards and posters. Stay tuned......