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.
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
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.
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
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
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.
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.
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).
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
Bed & Breakfast 180 Graden
Bed & Breakfast 180 Graden is a luxury, private apartment situated right in the center of Amsterdam’s historical district, the Jordan area, on one of the most beautiful canals, the “Egelantiersgracht”.
This stylish 75 m2 apartment on the third and fourth floor looks out over the canal and the “Westertoren”. It offers the comfort of a hotel and the independence of a private apartment with it’s own living room, small terrace and luxurious kitchen with dining table.
You will find all the amenities you would expect, including dishwasher, tumble dryer, washing machine, cooker and SMEG fridge.
The fridge is stocked with lovely organic homemade food from farmers markets around the Amsterdam region. The gorgeous breakfast with homemade jams, freshly baked croissants, fruit and granola has become famous the world over.
For more information please visit 180 Graden.
Noordermarkt August 2014
Portabella Organic Mushrooms
Portabella is a market company specializing in mushrooms. Fresh, wild and organically grown mushrooms are available at the market stall throughout the year. Wild mushrooms and truffles are subject to seasonality and availability. The cultivated mushrooms are grown here in the Netherlands and can be enjoyed year round. Visit their stall and experience an array of mushrooms you never knew existed.
For more information please visit Portabella Paddestoelen
Scottish Kitchen
You want to have your own English tea but don't want the hassle of baking yourself?
You're looking for the most delicious scones and shortbread?
Then you need to visit the Scottish Kitchen at the Noordemarkt! You'll also find lemon curd, clotted cream, chutneys and many more cakes. All lovingly made by Stelle Robertson. Stelle trained in Scotland, where she learnt the basics of patisserie. She has also trained with some of the best here in Amsterdam and this is evident in the quality and assortiment on offer.
For more information please visit schotsekeuken
Raspberry Maxx
Carlo Peters and Henny van Bergeijk started their raspberry farm, Raspberry Maxx, in 2004. What started with a farm growing raspberries in the usual way, quickly turned into a completely organically certified company with delicious raspberries. But it does not stop there.
Raspberry Maxx has been creating dreams for a decade. Dreams of a world where people see nature as a source an inspiration and as a means to bring beautiful things to reality. The Raspberry Maxx events annually attract a host of visitors. As the demand for the raspberry Raspberry Maxx raspberries has grown, it was decided to sell directly to consumers through markets and online. That means a shorter farm-to-table chain with even fresher raspberries. An extension to the range with different raspberry products includes jams, muesli's and dried raspberries at events such as markets, open days and raspberry competitions.
You can find Raspberry Maxx at the Noordermarkt on Saturdays.
For more information please visit raspberry maxx
Wolverei goats cheese
Wolverlei is an ecological goat farm in Twente in the eastern part of Holland. In the meadows around the farm a hundred Swiss Saanen dairy goats graze. The fertile soil makes for perfect grazing.
In the modern dairy under extremely hygienic conditions, the goats milk is transformed, using a traditional French recipe, into the famous Wolverlei goats cheese.
The hundred Wolverlei goats are milked twice a day. The milk is automatically transported to the cooling tank via a closed system. The dairy is in a sterile area that meets with the strictest European rules. A sterile environment prevents contamination. The recipe for the soft cheeses originally comes from France. As an homage, many of them carry a French name.
They have a wide assortment of goats cheese, from fresh to aged, flavoured with herbs and spices to the delicious baby crotte de chèvre, which we particularly love. You can find Wolverlei goats cheese every Saturday at the Noordermarkt in Amsterdam.
For more information please visit Wolverlei goats cheese
Pepper mango
Pepper Mango covers all seasons. Whether it's a boiling hot day (or any other day for that matter) and you're looking for some relief and indulgence with a scoop of their superb homemade ice cream or whether it's cooler and you spoil yourself with delicious coffee from Amsterdam coffee brand Bocca.
And if that wasn't enough, you have to try the chocolate truffles and pralines made with single estate cocoa and available in a variety of flavours such as yuzu, fragola and caramel. If this isn't enough to tempt you in to visiting......... You'll find them on the Rozengracht in the centre of Amsterdam.
For more information please visit Peppermango
Pompadour
Pompadour is one of our favourite patisseries in Amsterdam. They have a tea room on the Huidenstraat, part of the famous 9 straatjes (9 streets).
Their cakes and pastries have the perfect balance of sugar. Our all time favourite is the rhubarb tart when it's in season! The chocolate truffles, made with Valhrona chocolate, are also to die for.
Treat yourself to one of their pastries with a pot of tea for a prefect afternoon treat or spoil someone special with a box of their chocolate truffles.
For more information please visit pompadour-amsterdam