Bilder & de Clercq's new recipes week 28
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
Brandrood Cheese
Brandrood cattle are an old Dutch breed. The cattle is farmed on the Kernhem estate in Ede.
All milk produced by these magnificent animals is turned into cheese. It produces a hard cheese weighing 11 - 18kg and aged for at least 6 months under special conditions.
Brandrood are real, pure cows, characteristics that are also found in the cheese they produce. It is an original cheese with a natural rind and a pronounced soft nutty flavour with a lasting after taste.
This cheese available from Lindenhoff.
For more information please visit Brandrood kaas.
Summer apricot cake
Ingredients
250 g brown sugar
125 g unsalted butter, softened
8-12 apricots, halved and pits removed
2 eggs
1 teaspoon vanilla extract
125 g flour
1 teaspoon baking powder
85 ml cream
creme fraiche, to serve
Method
Preheat the oven to 175° C. Combine 150 g of the brown sugar with 60 g of the butter in a saucepan. Stir over a low heat until well combined and smooth. Remove from the heat and pour into a well-greased, round, 23 cm cake tin, spreading it out evenly. Place the apricot halves on top, cut-side down.
Beat the remaining 65 g butter and 100 g sugar with an electric mixer until creamy. Add the eggs, one at a time, beating well after each. Stir in the vanilla extract. Sift the flour and baking powder to combine with a pinch of salt. Fold into the butter mixture, add the cream and mix well. Spoon the batter over the apricots and bake for about 40 minutes, or until cooked when tested with a skewer. Stand in the tin for 5 minutes before turning out on to a plate.
Serve with creme fraiche. The cake will keep in an airtight container for up to 2 days.
Note: Other stone fruit such as plums or small peached and nectarines also work well.
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
Greek Souvlakia
Ingredients
For the souvlakia
1 kg boneless pork or lamb (eg. fillet or steaks)
1 tbsp coriander seeds
2 tsp dried oregano
150ml extra virgin olive oil
4 tbsp red wine vinegar
1 onion, grated
2 bay leaves, roughly torn
salt and freshly ground black pepper
For the tzatziki
½ cucumber, peeled and finely diced
1 tbsp white or red wine vinegar
salt and freshly ground black pepper
150g thick Greek-style yoghurt
1 clove garlic, crushed
1 tbsp fresh mint, finely chopped
Method
Cut the pork or lamb into 2cm/¾in cubes, trimming off any gristle or other unwanted fat.
Mix all the remaining souvlakia ingredients and then pour over the meat.
Turn so that all the pieces are coated, then cover and leave to marinate for at least two hours, but preferably for to 24 hours, regrigereated.
To make the tzatziki, spread the cucumber dice out in a colander or sieve, and sprinkle over the vinegar and a little salt.
Leave to drain for one hour, then pat dry with kitchen paper or a clean tea towel.
Mix with the rest of the tzatziki ingredients, then taste and adjust seasoning. Serve either lightly chilled or at room temperature. Back to the souvlakia. Soak wooden skewers in cold water for an hour or two, and then thread the meat on the skewers. Don't push the cubes right up against each other, but leave a minuscule gap between each pair, just enough space for the heat to curl round every cube, cooking it evenly.
Preheat either the barbecue or grill or an oiled griddle pan (place over a high heat for about 3-5 minutes), then cook the kebabs close to the heat, or on the griddle pan, turning and brushing occasionally with the leftover marinade, until they are crusty and brown.
Serve sizzling hot, with a wedge of lemon and the tzatziki.
Delicious served as part of a mezzo with hummus, baba ganoush, pita breads and fattoush.
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
mexican hamburger
Ingredients
2 beef hamburgers
2 ripe Haas avocado's
1 lime
1 tomato, finely diced
3 spring onions, finely sliced
pickled jalapeño chillies, to taste
small bunch coriander, finely chopped
75 g rocket
pita breads or hamburger buns, to serve
Method
Begin by making the guacamole. Halve the avocado's, remove the stones and scoop the flesh into a bowl. Mash coarsely with a fork and add the juice from the lime.
Add the finely diced tomato and sliced spring onions. Chop the jalapeño and add to the guacamole - you can make it as mild or as spicy as you like. Season with salt and pepper. Lastly add the chopped coriander. Place the avocado stones into the guacamole and cover with plastic wrap. This helps prevent the avocado from discolouring.
Heat a griddle pan over medium heat. Drizzle the hamburgers with a little olive oil and grill until cooked through, about 10-12 minutes. The cooking time depends on the size your hamburgers. If they happen to be quite thick, a good tip is to flatten them with the palm of your hand before you cook them.
Remove the burgers from the pan, wipe out some of the excess fat with paper towel. Slice open the pita or hamburger buns and toast lightly.
Dress the rocket with a drizzle of olive oil, salt and pepper and discard the avocado stones from the guacamole. Fill each pita or bun with a handful of rocket, top with the burgers and spoon a generous amount of guacamole on top.
This is one of our favourite recipes!
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
South African-Style Chicken Wings
Ingredients
1 kg chicken wings
1 cup tomato ketchup
1 cup fruit chutney*
2 tablespoons soy sauce
1 red chilli, finely chopped
Method
Mix the tomato ketchup, chutney, soy sauce and chilli in a bowl. Add the chicken and leave to marinate for at least 2 hours or preferably overnight.
Preheat and oven to 180° C. Place the chicken wings on an oven tray lined with baking paper and pour over any marinade in left in the bowl. Roast for about 40 minutes until the chicken is cooked through and nicely coloured. Turn the chicken over halfway through the cooking time. Allow to cool slightly and serve on a platter lined with fresh chives.
* Try finding Mrs Ball's chutney. It's an authentic South African chutney available from good supermarkets and deli's.
For the Love of Cooking
If there's one thing we'd like to bring across to you on this website, it's for our love of food and cooking.
Whether you are an amateur or have been cooking for years, you can always learn something new. And that's something we try and do every day.
We hope that you will join us in our culinary journey. We aim to showcase not only the best that Amsterdam has to offer but also The Netherlands as a whole.
As they say in Dutch; 'eet smakelijk'.
Lindenhoff marche
Living in Europe we are spoilt by the array of beautiful cheeses we can get. There is nothing better than a selection of different cheeses, good wine and fresh, crunchy bread. It's a meal in itself.
Some of the best cheeses are available from Lindenhoff in Baambrugge. They are our preferred supplier for all fresh ingredients for our caterings and dinners.
Their marche is open to the public from Wednesday to Saturday.
For more information please visit Lindenhoff.
Roasted Pepper and Tomato Soup
Ingredients
1 small onion
1 clove garlic
1 red chilli pepper
1 tin diced tomatoes
2 red peppers
1 vegetable stock cube
1 small French baguette
black olive tapenade and basil cress, to serve
Method
Roast the peppers over a flame or in a hot oven (225° C) until blackened. Place in a tightly closed plastic bag for ± 10 minutes to steam. Remove the skin from the peppers.
Dissolve the vegetable stock cube in 600 ml hot water. Finely chop the onion, garlic and chilli. Slice the peppers into strips.
Heat 2 tablespoons olive oil in a pan and sweat the onion until soft. In the meantime, cut the baguette lengthways into thin slices, drizzle with olive oil and toast in the oven at 200° C for 6-10 minutes until golden brown and crisp.
Add the finely chopped garlic and chilli to the pan and fry for 2 minutes. Add the strips of roasted pepper and the tin of tomatoes and mix well. Add the stock and bring to the boil. Simmer for 10-15 minutes.
Blend the soup with a stick blender or in a traditional blender for a smoother finish. Season with salt and pepper.
Spoon the soup into bowls and drizzle with olive oil. Top the toasted baguette with a little olive tapende and basil cress and rest it gently on each bowl. Serve at once.
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
