Bernadette Evers, Author at Amsterdam Flavours

Di Zabbia Limoncello and Orangecello

Brandon Zabbia, one of the co-owners of Cook'inn Catering, became interested in developing a limoncello after discovering an old family recipe of the Italian lemon liquor. After experimenting with different ingredients, Di Zabbia limoncello was born; a 100% organic limoncello; tangy and refreshing with a perfect balance of flavours between sweetness and acidity.

Traditionally it served as an after dinner drink (if served cold), as it is said to be an excellent digestive and soothes the stomach. But the liquor can also be served at other moments of the day, particularly as a cocktail. In addition to that, the liquor is a wonderful ingredient in cooking and baking. The chefs of Amsterdam Flavours will use Di Zabbia products to create exciting recipes.

Di Zabbia comes in two flavours; the more traditional limoncello with the lemon as key ingredient and Orangecello; where blood orange rind is used.

Curious to taste this delicious Di Zabbia? Like & share the Amsterdam Flavours facebookpage and maybe you will be the lucky winner of two bottles of Di Zabbia. THE WINNER IS: Irene de Jager. Congrats and enjoy!

For more information about the product please visit Di Zabbia

Di Zabbia Limoncello and Orangecello are also available at Bilder & de Clercq.

by Bernadette Evers

Red onion soup

Ingredients
15 g butter
4 tablespoons olive oil
6 large red onions
1,2 litres vegetable stock
3 tablespoons balsamic vinegar
6 slices French baguette
1 tablespoon Dijon mustard
50 g grated Gruyere cheese
4 sprigs thyme
1 bay leaf
salt and pepper

Method
Halve the onions and slice thinly. Heat the olive oil and butter in a pan and add the onions. Sweat them gently until soft, about 30 minutes.

Add the balsamic vinegar, thyme and bay leaf to the pan.

Add the stock to the pan and increase the heat. When the soup boils, turn down to a simmer and cook gently for a further 10 minutes.

Preheat the grill. Spread the mustard on the slices bread and top with the grated cheese. Transfer to an oven tray.

Place the tray under the grill for 2 minutes until the cheese is melted. Season the soup with salt and pepper.

Divide the soup between 2 bowls and place the grilled cheesy bread on top.

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

by Bernadette Evers

Restaurant Het Bosch

It's a tough job eating so many delicious courses one after the other but, somebody's got to do it!

Restaurant Het Bosch is perched on the banks of ‘De Nieuwe Meer’ in Amsterdam. The gorgeous location is the perfect setting for this modern, glass-encased restaurant. The light interior overlooks the water through large windows and if you manage to tear yourself away from the view, the immaculate, modern open kitchen is also exciting to watch as the chefs orchestrate a symphony of food.

Het Bosch was opened over 30 years ago by Ferry van Houten and remains in the family to this day. Ferry’s son, Danny, is now Maitre Sommelier, and it’s quite clear that he spent much of his youth working in the restaurant. His warm welcome, knowledge of wine and service were impeccable.

The extensive wine list is an exciting read in itself. What stood out is the number of wines available by the glass. More places should take note of this, in our opinion. We also liked the exclusive Château Mouton Rothschild wine list. The restaurant has invested in a range of their wines in limited quantity. If you have the budget, why not splash out.

We were treated to a 6-course menu, which has to be said, was a gastronomic journey from beginning to end. Our highlights from the menu were the tartar of Limousin beef, which was part of a trio of starters. It was served with an inspired sorbet made from cornichon pickling vinegar. When Bernadette scrapes her plate clean, you know you’re on to a winner!

The melt-in-the-mouth cod with Israeli couscous paella, octopus and olive jus danced on the palate with an array of sweet and salty flavours and textures. The veal sirloin as main was perfectly pink and tender as can be.

Dessert was an amarena cherry chocolate brownie, almond ice cream, refreshing red fruit soup and yoghurt sorbet.

Danny matched each course to perfection with an accompanying wine. That’s not an easy task. What we witnessed was a harmonious balance between kitchen and front of house, working together to complement each other and creating a perfect experience.

This is the place to bring someone you love or the most discerning diner – it’s that good! Our only tip; make sure you wear loose clothing because you won’t be leaving anything on your plates.

For more information please visit Het Bosch.

by Bernadette Evers

Mozzarella with Anchovies

Ingredients
2 balls buffalo mozzarella
100 g rocket leaves
about 7 anchovies per person
extra virgin olive oil
salt and pepper

Method
Toss the rocket leaves lightly in a bowl with about 2 tablespoons olive oil and lightly season with salt and pepper.

Divide the rocket salad between 2 plates. Drain the liquid from the mozzarella balls and set them on top of the rocket.

Grind a little black pepper over each mozzarella and lay the anchovies on top. Finish with drizzle of olive oil and serve with some crispy bread.

by Bernadette Evers

Fried cod with lemon and capers

Ingredients
2 cod fillets of 175 g with skin
1 shalllot
100 g butter
1 lemon
2 tablespoons capers, rinsed
1 small bunch flat leaf parsley
olive oil
salt and pepper
wilted spinach, to serve

Method
Finely slice the shallot and parsley. Thinly slice the lemon, removing any seeds.

Dry the cod fillets with kitchen paper, drizzle with 1 tablespoon olive oil and season with salt and pepper.

Heat a frying pan with 2 tablespoons olive oil over medium heat and fry the cod for about 1 minute on each side. Remove from the pan and set aside. Add the shallot to the pan and sweat gently for about 2 minutes. Add the butter. When it begins to foam and is lightly browned add the capers, lemon slices and chopped parsley.

Return the cod to the pan to heat through and finish cooking, this should only take a couple of minutes.

Serve the cod with wilted spinach and the butter sauce spooned over.

by Bernadette Evers

Challah French Toast

Challah is an enriched braided bread eaten by many cultures, most significantly associated with the Jewish Sabbath.

Ingredients
4 thick slices challah, crusts removed
2 eggs
200 ml milk
small splash vanilla extract
castor sugar, to taste
knob of butter
selection of red fruits and berries
maple syrup and icing sugar, to serve

Method
In a bowl, whisk the eggs, milk, vanilla extract and sugar (about 1 tablespoon), to taste.

Heat a non-stick frying pan with a knob of butter. While the pan and butter are heating up, soak the challah slices briefly in the eggy mixture. Fry them over a medium heat until golden on both sides.

Transfer to serving plates. Drizzle the french toast with maple syrup. Spoon over a selection of berries and red fruits and finish with a light dusting of icing sugar.

by Bernadette Evers

Bakery Paul Annee

Bakery Paul Annee bakes traditional wholemeal bread in the Artisan way.

The grain used in the flour has been grown without fertilizers and chemicals.

At the mill, the grain is ground slowly between the millstones into flour. As a result, the flour retains the essential nutrients.

The bread is created from a sourdough base and expertly baked by master bakers. They also supply health food shops, hotels and caterers with their bread.

In the shop you'll also find muesli, teas, juices and organic honey.

For more information please visit bakkerijpaulannee

by Bernadette Evers

Gelato Festival

A short impression of The Amsterdam Gelato Festival on the Museum Plein 8 to 10th of August 2014

Sorts of ice creams:

Bottargadi marcedi and candied celery, dark chocolate orange variegated, ricotta orange and pistaches, hazelnut varied with hazelnut praline

For more information please visit Gelato Festival.

by Bernadette Evers

ELLE Eten Magazine No.3 - 2014

Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features our marinated strawberries with mint and 'clotted' cream.

by Bernadette Evers

White chocolate panna cotta with apricots

For about 6 servings

Ingredients
600ml cream
150ml milk
60g sugar
7g gelatine leaves
200g white chocolate
9 apricots
3 tablespoons honey
Marsala or Vin Santo (optional)

Method
Put the cream, milk and sugar into a saucepan and melt the sugar, stirring occasionally. Meanwhile, soak the gelatine leaves in cold water for a few minutes.

When the cream begins to bubble up the sides of the pan, take the pan off the heat. Stir in the white chocolate until melted. Squeeze excess water from the gelatine and add them to the mixture, stirring to dissolve. Pour into 6-8 dariole moulds or cups. Stand the moulds on a tray and refrigerate for 5-6 hours or overnight until set.

Preheat the oven to 200° C. Halve the apricots, remove the stones and lay them, flat side down, in a roasting dish. Spoon over the honey and roast in the oven for 8-10 minutes. An optional extra is to add 2 tablespoons Marsala or vin santo to the apricots before roasting.

Dip the base of the cups or moulds in hot water for 10-15 seconds to loosen the panna cotta. Turn each panna cotta out onto a plate and serve with the roasted apricots. Spoon the juices from the apricots over (thinned out if necessary with a little extra Marsala or vin santo).

by Bernadette Evers