Roasted Chicken with Heritage Carrots and Fennel
Serves 4
Ingredients
1,8 kg whole free range or organic chicken
1 lemon
1 small bunch thyme
5 cloves garlic
olive oil
50 g butter
salt and pepper
2 bunches heritage carrots (12-16 carrots)
2 fennel bulbs
Method
Preheat the oven to 180 C - 200 C. Cut the lemon into quarters. Fill the cavity with the lemon segments, thyme and garlic cloves. Rub the butter all over the chicken and drizzle with some olive oil.
Season the chicken generously with salt and pepper making sure you don't forget to season in the cavity as well. Place in a roasting dish, breast side down and roast for 45 minutes.
In the meantime, peel the carrots and slice diagonally. Trim the hard outer layer away from the fennel and roughly slice. After the 45 minutes, take the chicken from the oven, turn over and baste with the juices in the pan. Add the carrots and fennel around the chicken, mixing them well with the juices. Add a little salt and pepper. Return to the oven for a further 45 minutes or until the chicken is cooked through and golden brown.
Remove from the oven and rest for 5-10 minutes before carving and serving with the roasted carrots and fennel.
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
Toms
'One for One'
In 2008, American traveler Blake Mycoskie befriended children in a village in Argentina and found they had no shoes to protect their feet. Wanting to help, he created TOMS, a company that would match every pair of shoes purchased with a pair of new shoes given to a child in need. One for One.
The company has since expanded into eyeware and coffee. With every pair purchased, Toms will help give sight to a person in need. With every pack of coffee purchased, TOMS will give one week of clean water to a person in need.
The company recently opened a store in Amsterdam. We're all about giving back and helping those in need. Go in an show your support. Not only will you be treating yourself, but you'll be helping someone in the process, One for One.
For more information please visit TOMS.
Green smoothie
Ingredients
3 apples
1 small cucumber
1/2 pineapple
small bunch parsley
1/2 cup natural yoghurt
Method
Peel the apples, remove the core and seeds and chop up. Peel the pineapple, remove the core and chop roughly.
Peel the cucumber and cut into chunks. Place all the ingredients in a blender and blend until smooth.
Pour into tall glasses and serve garnished with fresh strawberries.
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
Opening Le Creuset
On Tuesday 16th September, we catered the official opening of our partner, Le Creuset's, first branded store in Holland. Press and food bloggers were invited to attend, along with guest of honor, Alain Caron, who also unveiled a new range of pots that will be available from November.
In honour of Le Creuset's French heritage, we decided to serve food with a French flavour. To start, we served Gougeres and toasts with wild mushrooms and Reblochon cheese. For mains we made Boeuf Bourguignon in small Le Creuset pots and to finish, a classic tarte au citron.
You can find the store on the Heiligeweg in Amsterdam.
For more information, please visit Le Creuset.
Easy 'Fondue' (baked cheese)
Ingredients
2 Saint Felicien or other favourite cheese, in an oven-proof container
2 cloves garlic
2 sprigs rosemary
1 small Turkish bread
2 figs
2 Belgian endive
olive oil
Method
Preheat the oven to 200° C. Remove the plastic from the cheeses and place them back in their containers. Make a few incisions in to the cheeses. Slice one garlic clove into thin slivers and finely chop the other. Pick the rosemary leaves off the stalks. Insert the garlic slivers and some of the rosemary leaves into the incisions made in the cheeses.
Drizzle the bread with 2 tablespoons olive oil, the remaining rosemary and finely chopped garlic clove. Place the cheese in the oven for about 15-20 minutes.
Place the bread in the oven for the last 5 minutes of the cooking time. Slice the figs into wedges and loosen the leaves from the endive.
Slice the bread into ‘fingers’. Serve the melted cheese in their heatproof dishes on a wooden board with the figs, endive and bread.
* Saint Felicien is available at Bilder & de Clercq stores in Amsterdam.
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 fish bible (visbijbel) by Bart van Olphen
The Fish Bible by Bart van Olphen is a fantastic guide to fish and seafood. The book details the different varieties of fish, the seasons and their preparations.
We particularly like the step-by-step guide to the recipes. We tested one of the recipes out by inviting one of our friends to cook. We decided on the fried sole to see if it worked as explained in the book. The method and guide were easy to follow and worked as said in the book. The dish was clean, simple and delicious, as we had hoped.
Bart is one of Holland's foremost experts on fish. Besides advising, hosting cooking workshops and catering, he also has a product range under the name Fishes. We are fans of his Instagram cooking videos under the name @bartsfishtales.
Publisher: Carrera Culinair
Author: Bart van Olphen
Price: 29,95 euro
Lemon cakes
Ingredients
butter for greasing the tin
5 eggs
300 g castor sugar
140 ml cream
finely grated zest of 3 lemons
25 ml dark rum
pinch of salt
80 g unsalted butter, melted
240 g flour
1/2 teaspoon baking powder
For the glaze
50 g apricot jam, warmed
finely grated zest of 1 lemon and 3 tablespoons juice
150 g icing sugar
Method
Preheat the oven to 180° C. Lightly grease the loaf tin (26 x 9cm) with butter and line with greaseproof paper. In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter. Sift the flour and baking powder together, then whisk into the egg mixture until smooth.
Spoon the mixture into the loaf tin and gently level the surface. Bake for 50 minutes to 1 hour, turning the tin around halfway through cooking. Test the cake by inserting a small knife or skewer into the middle. If it comes out clean, then the cake is cooked. Turn out onto a wire rack and leave to cool for 10 minutes.
Lightly brush the cake all over with the warm apricot jam. Leave for 5 minutes. Mix the lemon zest and juice with the icing sugar in a small pan and heat until lukewarm and smooth. Brush the lemon glaze evenly over the top and sides of the cake. Leave for a few minutes to set.
Place the cake on a baking tray in the oven, turn off the heat and leave for 3 - 5 minutes to dry the glaze - it will become translucent. Allow to cool before slicing.
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
Curious to taste these delicious lemon cakes? Like & share the Amsterdam Flavours facebookpage and maybe you will be the lucky winner of two lemon cakes. THE WINNERS ARE: Jan Kleijn, Jaqueline Kalma en Marianne Bitter. Congrats and enjoy! You can send your home adres to: info@amsterdamflavours.com
Caulils
Caulils delicatessen & catering is the place in Amsterdam for the conscience connoisseur.
They stand for pure, refined and responsible ingredients.
All their products have been selected with passion and care, with a sincere love for food. They sell fantastic raw-milk cheeses, various meats, unique wines and many other desirable ingredients.
They also offer a catering service ranging from breakfast and high tea to dinners and parties.
For more information please visit Caulils.
Fattoush
Ingredients
2 pita pocket breads, cut into strips about 2 cm wide, then toasted and crumbled
2 heads Romaine lettuce, chopped
4 spring onions, thinly sliced
4 tomatoes, diced (let them drain a minute or two if extra juicy)
1/2 cucumber, diced (same size as tomatoes)
small bunch coarsely chopped fresh mint leaves
small bunch coarsely chopped flat-leaf parsley (leaves only, no stems)
Dressing
2-4 cloves garlic, chopped (depending on how garlic you like it)
1 teapoon salt
lemon juice, to taste
1 teaspoon Sumac, plus more for sprinkling at the end if desired)
125 ml extra virgin olive oil
Method
Preheat the oven to 200°C. While the oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife. Put the garlic paste in a small bowl, then the add lemon juice and 1 teaspoon Sumac. Whisk in the olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)
Cut the pita into strips about 2 cm wide and arrange on baking sheet. Bake until the pita strips are crisp but only just starting to brown, less than 10 minutes. Watch carefully as they can go from crisp to overly brown rather quickly.
Remove the outer leaves from the Romaine, trim the stem end and then wash and dry with paper towels. Cut the Romaine into quarters lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash it.) Put chopped lettuce into salad bowl large enough toss all ingredients.
Chop tomatoes, spring onions, cucumbers, mint, and parsley and add to the lettuce. Add about half of the dressing and toss, then add the crumbled pita chips and toss again with more dressing. (You may not want to use all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavours blend and so the pita chips absorb some of the dressing. To serve, arrange the salad on a platter and sprinkle with a bit more Sumac.
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
Private dining in the Jordaan
Imagine an intimate dinner in a traditional Amsterdam canal house in one of the city's most beautiful areas, the Jordaan.
From the moment you enter, you will be welcomed with a drink and small bites. Then, once you have taken your seat at the long dining table, relax and enjoy a delicious dinner and fine wines.
If you would like to host an evening for up to for 14 - 16 people in a relaxed and homely environment, contact us below. We have a set menus from which to choose with accompanying wines, however, we are more than happy to tailor the food and wine to your wishes.
Contact us for more details.