Spicy Kohlrabi
Kohlrabi is an unsual vegetable which isn't well known. You've probably seen at at the green grocers but have never know what to do with it. Well, here's an easy and flavour vegetarian recipe with kohlrabi as the star.
Serves 4
Ingredients
1,3 kg kohlrabi
1 teaspoon cumin seeds
1 heaped teaspoon turmeric
3 cloves garlic
1 red chilli pepper
6-8 tomatoes
small bunch coriander
300 g basmati rice
4 Tablespoons olive oil
salt and pepper
Method
Bring a small pot of salted water to the boil for the rice. Slice the ends off the kohlrabi and peel. Cut each into 8 pieces. Finely slice the chilli into rings and finely chop the garlic. Cube the tomatoes.
Heat a frying pan over medium-high heat. Add 4 tablespoons olive oil to the pan, followed by the chilli pepper and garlic. Fry briefly and then add the kohlrabi. Fry for 1 minute. Add the cubed tomatoes.
Add the cumin seeds and turmeric, a pinch of salt and 150 ml water to the pan. Cover with a lid and cook gently for 20-30 minutes until the kohlrabi is tender (the point of a knife should pierce through easily).
Add the rice to the small pan and boil for 8-10 minutes. Drain off the water and keep the rice warm.
Finely chop the coriander and stir half through the rice. Place the rice in a serving bowl.
Divide the spicy kohlrabi between 4 plates. Scatter with the remaining coriander and serve the rice on the side.
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
LINDA. Magazine
LINDA. Magazine wrote a great article about Amsterdam Flavours. Click on the here to read it.
ELLE Eten Magazine No.5 - 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 a festive dish of venison with grilled pear.
Blender Amsterdam - Kids Concept Store and Cafe
Imagine a place where you can enjoy a relaxing cup of coffee with a bite to eat while your kids can play in a dedicated kids zone, order from a special kids menu and can even get spoilt by you in a store specially dedicated to them.
Blender Amsetrdam is such a place!
A light and bright contemporary store with a relaxed atmosphere. They also organise children's parties and have a hairdresser, specially for the kids, twice a week. The perfect place for the whole family.
For more information, please visit Blender Amsterdam.
Launch of the Restyled ELLE Eten Magazine
Last week, together with Bilder & de Clercq, we catered the launch of the restyled ELLE Eten Magazine.
ELLE Eten is one of Holland's premier food magazines and in each edition, one of Bilder & de Clercq recipes is featured.
The event was held at the beautiful new Siematic Flagship Store, which is filled with the most magnificent kitchens and appliances.
The new magazine has been beautifully refreshed, with a new look and feel.
Read the evening's report on the ELLE Eten website.
Chilled Oysters with Caviar
This is perfect to serve as a canapé or serve 3 to 4 as a starter.
Ingredients
1 cucumber, cut into thin julienne
2 slices of smoked salmon, cut into thin julienne
2 shallots, finely chopped
12 sprigs of dill, finely chopped
375ml crème fraiche
salt and pepper
lemon juice, to taste
24 Gironde oysters
1 pot Avruga caviar
Method
Gently mix the julienne of cucumber and smoked salmon with the shallots and dill. Season the crème fraiche with salt and pepper, add just enough of the crème fraiche to bind the cucumber mixture. Add a little lemon juice to taste.
Open the oysters and clean the deep half shells. Place the shells on four oyster plates and fill with the cucumber and salmon mixture.
Place the oysters back in their shells and add a teaspoon of caviar to each. Serve immediately.
For an alternate presentation, or if you don’t have any oyster plates, serve the oysters on a bed of very fine julienne of carrots, leeks and beetroot.
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
Palmer & Co. Brut Reserve - Champagne
Champagne Palmer has evolved considerably over the past half century from its roots in Avize. It is now one of the most succesful Co-operative houses, based in the centre of Reims. With over 300 hectares of vines, 180 of which are rated Grands Crus, they have an enviable array of quality Chardonnay (50%) & Pinot Noir (40%) with which to blend their beautiful wines. The Blancs de Blancs exemplifies the overall quality of this Domaine.
The Brut Reserve of Champagne Palmer is made up of about of 50% Chardonnay, 40% Pinot Noir and 10% Pinot Meunier.
The taste of the Brut Cuvée depends not only on grape varieties coming from 40 different crus; they also result from the wine making and the ages of the wines which compose the cuvée. The grape harvest provides the main note, and is embellished by the addition of Reserve Wines which give a rare fullness and maturity.
To the eye, it offers a beautiful and bright straw-yellow colour; the bubbles are abundant and persistent. On the nose, the aromas are clear and cut; they develop a rich and wide aromatic palette, aromas of white fruits (pear), apple (cooked), freshly picked fruits (apricot), with subtle notes of honey, fresh coffee, dried fruits (roasted hazelnuts, dried currants) and a discreet buttered touch evoking croissants and pastries.
On the palate, this champagne is ample, round and fleshy; it offers the same intense sensations of fruit already present on the nose evolving towards in a more ‘compoté’ note. The finish is long lasting, harmonious and structured, ending with a beautiful freshness.
Culinary advice
Delicious served with our oyster recipe.
Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton
Magimix Patissier
The kitchen all-rounder
All Magimix food processors are manufactured in France and equipped with a powerful, ultra quiet induction motor. Serrated Sabatier stainless steel blades are also made in France and stay sharper for longer.
Just 3 buttons to access all functions. The motor automatically adjusts it's power for each task. A recipe book full of ideas is supplied with each machine. A blade safe storage box provides compact storage for main blades, whisks & discs.
When used with the stainless steel bowl, the dough/pastry blade is perfect for kneading bread or pastry dough in less than 1 minute.
Fitted with the master blade, the Blender Mix converts your food processor into a blender. By changing the flow of the ingredients, this simple tool adds yet another function to your Magimix.
The multipurpose metal master blade is ideal for doing a host of things. From mincing meat, crushing ice, pureeing soups and much more. Made from Sabatier steel, the master blade will help you achieve professional results everytime.
You can also convert your Patissier into a Citrus Press. Just pop the included attachment on the main bowl and you are ready to juice oranges, limes, lemons and any other citrus fruit.
The whisk attachment is perfect for getting fluffy egg whites (up to 12 eggs) for mousse, meringue and macarons. It can also whip cream effortlessly for that professional result.
Magimix innovation now allows you to dice. The first of it's kind on the market, the dicing kit can be used to make cubes out of just about anything from onions to potatoes to carrots and much more. Leave the Magimix off and use it as a kit for French Fries!
Convert your Patissier into a juicer with the Juice Extractor kit. Juice any vegetable for healthy drinks without additives. It is also great for berries and cooked vegetables. The removeable ring allows for easy cleaning.
The Patissier comes with 2 slicing and 2 grating discs. Ideal for slicing and grating any fruit or vegetable with ease.
Chefs Opinion
The Magimix Patissier is a new addition to our kitchen. We have used it to make cakes and pastries with fantastic results and we look forward to creating new and delicious dishes with it in the near future.
For more information, visit Magimix.
Michelin Stars 2015
Yesterday, Monday 17th November 2014, the new list of Michelin stars were announced and Amsterdam has gained 3 new starred restaurants.
Two Stars: **
Librije's Zusje at The Waldorf Astoria Hotel
One Star: *
This just goes to show that Amsterdam is turning into Holland's food capital.
Weekend Lunch
Before you go to the market this weekend and restock your fridge with fresh produce, use up the vegetables you have left in the fridge for lunch. Here are 2 easy ways:
Roasted Vegetables
Heat the oven to 200 C. Roughly chop and aubergine, red pepper, courgette and a couple of red onions. Toss them in a roasting dish with some fresh thyme and a couple of whole, unpeeled garlic cloves, olive oil, salt and pepper. Roast for about 20-30 minutes until the vegetables are tender and tinged with a golden hue. Serve warm or at room temperature.
Aubergine Spread
Take 2 aubergines, and chop them into 1 cm cubes. Heat a griddle pan over medium-high heat. Toss the aubergine cubes in olive oil and grill until tender and coloured. Season with salt and pepper. Place half in a food processor with a couple of tablespoons good mayonnaise, 2 tablespoons olive oil and a squeeze of lemon juice. Pulse to a chunky puree. Transfer to a bowl and fold the remaining aubergine pieces through. Season with salt and pepper and serve.