Wedding Cupcakes for Bernadette's son
A few weeks ago, on a gorgeous Indian summer's day, Bernadette's son walked down the isle with his beautiful bride.
We were asked if we would make cupcakes to serve to guests after the ceremony. As their colour scheme included lime green, we decided on using with that as our base.
After working on flavours and designs with them, we finally decided to start with green cupcake cases. These were filled with a light and airy lemon sponge, filled with homemade raspberry jam and topped with vanilla meringue buttercream, a raspberry and fresh mint.
This was also the perfect opportunity to put our new Magimix Patissier to good use. This machine is ideal for making cake batters, pastry, bread dough and meringues.
With it's powerful and quiet motor, it was a breeze preparing the sponge. We were loved the results and can't wait see what else this mixer can do.
During the ceremony, Mischa finished off the cupcakes and presented them on a special stand in the church gardens. The cupcakes went down a treat, rounding off what was a special and glorious day.
If you would like to order cupcakes from the Amsterdam Flavours Chefs for a special occasion, please contact us here.
Sea Bream with Anchovy-Tarragon Dressing and Beetroot
Serves 4
Ingredients
750g cooked beetroot (try and get an organic brand if you can)
salt and black pepper
olive oil, for dressing
4 Sea Bream fillets (Dorade), about 150g each, skin on
2 packs mixed cresses (shiso purple, pea tendrils)
Anchovy Dressing
6 anchovy fillets, drained
1-2 cloves garlic, peeled and crushed
1-2 Tablespoon white wine vinegar
150 ml olive oil
1 Tablespoon chopped tarragon
Method
Cut the beetroot into cubes. It can be gently heated up in a pan with 2 tablespoons olive oil, salt and pepper.
For the anchovy dressing, put the anchovies, garlic and white wine vinegar into a food processor and whiz to a rough puree. With the motor running, slowly trickle in the olive oil until amalgamated. Transfer the dressing to a bowl and stir in the chopped tarragon.
Remove the pin bones from the sea bream fillets. Heat a frying pan till hot and add a little olive oil. Season the fish fillets with salt and pepper and place them in the hot pan, skin side down. Cook for 3-4 minutes until the skin is crisp. Turn over in the pan, turn the gas off and allow to cook through in the residual heat, about 2 minutes. Alternatively, transfer to a greased baking sheet and finish off in a 180° C oven for a couple of minutes or until the fish is opaque.
To serve, spoon the beetroot around the plates. Place a fish fillet on top and scatter the mixed cresses around. Spoon over the anchovy dressing and serve.
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: Centanni - Il Borgo
Pumpkin Salad
This recipe is inspired by one of our favourite chefs of the moment, Yotam Ottolenghi.
Serves 4
Ingredients
2 medium butternut, halved, seeds removed and each half cut into thirds (peel the skin off if you like, but we tend not to)
3 red onions, cut into wedges
50 ml olive oil, plus extra to drizzle over the salad
4 Tablespoons white tahini (available from health food shops)
lemon juice, to taste
1 garlic cloves, crushed
50 g pine nuts
2 Tablespoons za'atar (a Middle Eastern spice mix of dried thyme, sumac and sesame seeds)
small bunch flat leaf parsley, finely chopped
50 g rocket leaves
50 g baby spinach
Method
Preheat the oven to 220C.
Place the butternut and onion on an oven tray, add 40 ml olive oil, salt, pepper and the za'atar. Spread out evenly and roast for about 30-40 minutes until the vegetables have coloured and are cooked through. Keep an eye on the onions that they don't burn. Set aside to cool.
Make the dressing by mixing the tahini with lemon juice to taste, 2-3 tablespoons water, garlic and salt. Whisk until the sauce is the consistency of cream.
Heat a frying pan with the remaining 10 ml olive oil over medium heat and fry the pine nuts until golden. Transfer to a bowl to cool.
To serve, place the roasted pumpkin and onions on a serving dish. Drizzle over the tahini dressing and sprinkle with the toasted pine nuts and chopped parsley. Top with the rocket and spinach leaves, drizzle with olive oil and serve.
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 Kaaskamer
De Kaaskamer is a paradise for any cheese lover or visitor to Amsterdam. In this small and unique store situated in the 9 straatjes (9 streets), they are always searching for the best cheeses, from here in Holland and from the rest of Europe. Cheeses are selected based on flavour, craftsmanship and tradition.
The shop not only offers 300-400 different cheeses, but also home made salad dressings, salamis from around Europe and an array of different olives.
Cheeses are also available via their webshop, so you can order in the comfort of your own home. However, there is nothing like tasting the cheese for yourself. Visit their shop where they will be happy to vacuum pack cheese for you take take home and enjoy.
For more information please visit De Kaaskamer.
"Groente bijbel" - Vegetable Bible
Covering more than 65 types of vegetables with 850 recipes and an endless list of variations thereon with matching serving suggestions, Groente Bijbel has become the standard on vegetable cookbooks.
Mari Maris decided to hang up her chef's jacket after twenty years of cooking and started growing her own vegetables. Groente Bijbel is the culmination of that. It is not a vegetarian cookbook, but rather a book consisting of recipes without the use of fish and meat, including Mari's own experiences as a chef and vegetable grower.
Every vegetable is given its own chapter, describing in detail how they are best prepared and used including some interesting facts and their seasonality.
Publisher: Carrera Culinair
Author: Mari Maris
Price: 29,90 euro
Zuider Market
This past Saturday was the most gorgeous Fall morning. Crystal clear skies and a distinct chill in the air. We had a busy day ahead preparing for a catering but we couldn't resist taking a little detour on our way to work and popping by the Zuider Market.
Held every Saturday on the Jacob Obrechtstraat behind the Concertgebouw (Concert Hall) in Amsterdam South, this small market is bustling with locals and visitors alike. Besides offering a fantastic array of vegetables, meats, and ready prepared items like crepes and pies, there is a wonderful vibe around the area.
This certainly should be on your list to visit. It's the ideal place to buy local, seasonal produce and a great meeting place to catch up with friends over a cup of coffee and a bite to eat.
For more information please visit Zuidermarkt
Pear and Saffron Chutney
Autumn is the prefect time to use pears, which are fully in season. Other than poaching or roasting them, why not turn them into a chutney. This also makes a great gift to give to others.
This recipe has been adapted from renowned British chef, Jason Atherton.
Makes about 1 kg
Ingredients
160 g onions, diced (about 2 onions, depending on their size)
200 g apples, peeled, cored and diced (about 2 apples)
200 g sultanas or golden raisins
1 Tablespoon orange zest
1 cinnamon stick
1 teaspoon ground nutmeg
½ teaspoon cayenne pepper
40 g finely chopped fresh ginger
200 ml white wine vinegar
1 kg pears, peeled, cored and diced
350 g caster sugar
¼ teaspoon saffron threads, infused in 1 Tablespoon warm water
Method
Place all the ingredients except for the pears, sugar and saffron in a large pot. Bring to the boil, stirring often and cook until the liquid has reduced by two-thirds. Add the sugar and the saffron and cook for further 5 minutes.
Add the pears and cook gently, uncovered for about 1-2 hours or until the chutney is thick and syrupy. The chutney is ready when you can draw a line across the bottom of the pot with a wooden spoon.
Spoon the chutney into sterilized jars and seal while still hot. Store in a cool place.
We also make the pear chutney ourselves. Please contact us if you like to order. Subject to availability.
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
Pompon, dahlia's in season
Pompon is our favourite Amsterdam flower shop. They are our preferred supplier for floral decorations used at our dinners, parties and weddings.
For more information, visit PomPon.
Egg en cocotte
Serves 2
Ingredients
50 g samphire
knob of butter
125 ml crème fraiche
50 g grated Parmesan
2 free range organic eggs
2 thick slices white or whole meal 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. Drain off the water and leave in the colander.
Grease 2 ramekins or oven-proof cups with butter and divide the samphire 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.
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
Baked apples
Ingredients
4 apples
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon mixed spice
50 g demarara sugar
30 g dried apricots and 30 g dried cranberries
50 g butter
250ml creme fraiche
splash of marsala
icing sugar, to taste
Method
Preheat the oven to 180 °C. Mix the sugar with the spices. Mix half the sugar-spice mix with 80 ml water and 80 ml Marsala in a roasting tray. Remove the cores from the apples using an apple corer.
Chop the apricots into small cubes and mix with the dried cranberries. Mix together with the remaining sugar and spice mix in a small bowl.
Fill the apples with the apricot-cranberry mixture. Place a cube of butter on each, lay them in the roasting tray and bake them for 30-40 minutes, basting with the juices now and again.
Whisk the creme fraiche with a splash of Marsala and icing sugar to sweeten until slightly thickened. Serve the apples warm with the Marsala creme fraiche.
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