Bilder & de Clercq's New Recipes Week 46
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:
Urban Cacao
Urban Cocoa was founded in Amsterdam on 1st November 2013 where they produce chocolate in the center of Amsterdam. Under the inspired leadership of chocolatier, patissier and glacier Hans Mekking, they produce a varied assortment of patisserie in an open workshop of over 400m2 .
Besides chocolate, they also create macarons and contemporary pastry work. You are always welcome to go and taste. Their workshop has room for you to enjoy a coffee and ice cream in the summer. Always fresh and transparent, their products are made of natural ingredients with an eye for quality and a sound source.
We love the brownies and blondies - do go and try them for yourselves!
Rozengracht 200, Amsterdam
For more information please visit urbancacao
Lemon, Parmesan and Pine Nut Encrusted Schnitzels
Serves 4
Ingredients
4 pork or veal escalopes
75 g bag panko breadcrumbs
1 lemon
75 g Parmesan, grated
50 g pine nuts
3 sprigs rosemary
100 g lambs lettuce
10 roseval potatoes
11 tablespoons olive oil
4 tablespoons flour
2 eggs
salt and freshly ground black pepper
balsamic vinegar, to taste
Method
Wash the potatoes and cut lengthways into quarters. Heat 5 tablespoons olive oil in a frying pan and fry the potatoes together with the leaves from 2 sprigs rosemary for 15-20 minutes. Season with salt and pepper. (This can also be done in the oven for about 30 minutes at 180 C instead of in a pan).
Grate the zest from the lemon and mix with the Parmesan and panko in a bowl. Finely chop the leaves from the remaining sprig rosemary and the chop the pine nuts and add to the panko/Parmesan mix. Combine well.
Place the flour on to a plate and beat the eggs in a small bowl.
Season the schnitzels with salt and pepper. Dust them in the flour, then dip in the beaten egg and finally press the panko mixture on firmly.
Heat 4 tablespoons oil in a frying pan and fry the schnitzels for 2-3 minutes on either side until golden brown and crispy. Cut the lemon into wedges.
Dress the lamb’s lettuce with 2 tablespoon olive oil and a few drops of balsamic vinegar. Serve the schnitzels with the salad, the fried potatoes and a wedge of lemon.
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
Parsnip Chips
Parsnips are in season at the moment. Instead of roasting, mashing or making soup out of them, why not turn them into chips.
It couldn't be simpler. Take a bunch of parsnips and wash off any dirt. Peel them with a vegetable peeler and top and tail them. Using the vegetable peeler, take long, thin strips, the entire length of the parsnip. You could also slice them into rounds on a mandolin if you have one, but please watch out for your fingers!
Heat a pan with sunflower oil to deep fry, or use a deep fryer set at 170 C. When the oil is hot, deep fry the parsnips. Don't over load the pan, but rather do it in batches. Also, make sure the oil is not too hot - parsnips contain a lot of natural sugars and therefore can brown very quickly. Once they're a lovely light golden colour, remove with a slotted spoon onto some kitchen paper to drain. Repeat until all the parsnips have been used up. Season with salt. They can be stored for a day or two in an airtight container.
Parsnip chips make a great textural garnish, adding some crunch, to any meat main dish from beef, chicken to game. They also make a great snack with drinks. So much better than supermarket chips and a great way to impress your friends!
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
Bilder & de Clercq's New Recipes Week 45
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:
Guinea Fowl with Pumpkin Sauce and Roast Beetroot
Serves 4
Ingredients
4 guinea fowl breasts
olive oil,
salt and pepper
mixed cress to garnish
Beetroot
2kg mixed beetroot, washed
olive oil
garlic cloves, skin on
beriyani spices
coarse sea salt and black pepper
Pumpkin Sauce
3 tablespoons olive oil
500g guinea fowl trimmings or carcasses
1 shallot, finely chopped
300 g pumpkin or butternut squash, cut into cubes
50 ml Cabernet Sauvignon vinegar
200 ml sweet white wine
1 bouquet garni (parsley, thyme, bay leaf, celery)
1 vanilla pod, split lengthways
3 star anise
500 ml chicken or vegetable stock
40 g butter
salt and pepper
Method
Peel the beetroot and lay in a roasting tray. Season with salt and pepper, sprinkle with the beriyani spices and drizzle with the olive oil. Scatter over the garlic cloves.
Place in a 180°C oven for at least and hour, depending on the size of the beetroot, until tender. Keep warm.
Peel the beetroot and lay in a roasting tray. Season with salt and pepper, sprinkle with the beriyani spices and drizzle with the olive oil. Scatter over the garlic cloves.
Place in a 180°C oven for at least and hour, depending on the size of the beetroot, until tender. Keep warm.
Heat the olive oil in a saucepan and add the guineafowl trimmings or carcasses and brown over a medium-high heat. Pour out any excess fat. Add the shallot and pumpkin and sweat over low heat for about 5 minutes. Add the vinegar and reduce by about half. Add the sweet white wine and reduce until only one-third of the liquid remains. Add the bouquet garni, vanilla pod, star anise and stock. Simmer over low heat for about 45 minutes. Work through a sieve into a clean plan, pushing the soft pumpkin through. Whisk the butter in over a low heat and season with salt and pepper. Set aside.
Season the guinea fowl with salt and pepper. Heat a frying pan with 2 tablespoons olive oil and fry the guinea fowl breasts, skin-side down, until golden brown. Turn over on to the meat side and fry for a further 1 minute. Transfer to an oven tray.
Place the guinea fowl in the oven for 10-12 minutes until just cooked. Remove from the oven and allow t rest, loosely covered with aluminium foil for 5 minutes.
Slice the guinea fowl breasts. Place a pool of sauce on each plate. Lay the sliced guineafowl on top and the beetroot to the side. Garnish with a few mixed cress.
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
Bilder & de Clercq's New Recipes Week 44
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:
Meringues
Ingredients
200 g egg white, at room temperature
400 g caster sugar
a little lemon juice
Method
Start by weighing your egg whites. Weighing your egg whites gives you more accuracy to achieve the half egg white ratio and will ensure that your meringues are perfect every time.
Preheat the oven to fan 110° C and line 2 or 3 oven trays with baking paper. Rub the bowl of a heavy-duty mix with half a lemon. The lemon juice ensures that the bowl is fat free and the little touch of acid helps the egg whites beat up better.
With the whisk attachment fitted, start the machine on low speed. This helps to break the 'bonds' in the egg white so that it will beat up to a larger volume. Once the egg white turns foamy, increase the speed to high and beat until it turns white and starts to the thicken.
Now it's time to start adding the sugar, about a large tablespoon at a time. Keep the machine running and take care that it has beaten in well after each addition. Once all the sugar has been added, you should have a thick, glossy meringue. Spoon or pipe mounds on to the oven trays. You can leave them plain, or top them with a dusting of cocoa powder, chopped nuts or a bit of food coloring, for an interesting effect.
Place the meringues in the oven and bake. After 30 minutes, reduce the temperature to 100° C and allow to bake for a further 2 hours. After that time, turn off the oven and allow the meringues to cool oven. Serve, stacked up with whipped cream and seasonal fruit.
Meringues keep well for weeks if stored properly in an airtight container.
You can also play around with the flavours of the meringues. Try adding a touch of instant espresso powder for coffee meringues, or some rose water or orange blossom water for an exotic twist.
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
Bobotie
This traditional South African Cape Malay recipe is a must to try!
Serves 6-8
Ingredients
2 thick slices of stale white bread
250 ml water
5 Tablespoons sunflower oil
4 Tablespoons butter
2 large onions, finley chopped
800g lamb or beef mince
3 cloves garlic, finley chopped
1 Tablespoon Garam Masala
1 teaspoon turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
3 cloves
5 allspice berries
125 ml sultanas or golden raisins
2 Tablespoons fruit chutney or apricot jam
salt and freshly ground black pepper to taste
6-8 lemon or bay leaves
250ml natural yoghurt or buttermilk
2 eggs, beaten
Method
Soak the bread in the water. Heat a large heavy-based pot with 3 tablespoons sunflower oil and fry the lamb or beef mince until browned. Transfer to a bowl.
Fry the onions in 2 tablespoons sunflower oil and the butter until just transparent. Add the garlic and fry for a further minute. Add the spices and fry about 1 minute to remove their rawness and cook them out slightly. Add the meat, sultanas, chutney or jam to the pan and mix well together, ensuring that all ingredients are coated in the spices. Season with salt and pepper.
Preheat the oven to 180 C. Squeeze out the water from bread and add to meat and mixing well. Grease and ovenproof dish and add the meat mixture, spreading out into an even layer.Roll lemon leaves into spikes and insert into the mixture or if you can only get bay leaves stick them in so that they are pointing out. Cover with aluminium foil and bake for 15 minutes.
Lightly beat the eggs and yoghurt or buttermilk together, season with salt and pepper and pour over meat. Bake, uncovered, until egg mixture has set, about 20 minutes. You may need to increase the temperature to 200 C to ensure the custard colours to a golden brown. Serve with yellow rice (basmati rice with turmeric added to the water) and fruit chutney.
* We recommend Mrs Balls Chutney. A classic South African ingredient which is becoming more readily available in Holland. If you can't find it, use any another brand of chutney you like.
Wine Tip: Pepin Conde Cabernet Sauvignon
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
Reizende Sterren
Street food is becoming ever more popular and more accessible. Reizende Sterren (Rising Stars) is a book documenting the growing number of mobile kitchens and food trucks in the Netherlands.
The chapters begin by telling the story behind each of the talented and passionate entrepreneurs; their reasons for choosing to do what they have.
Each featured kitchen has supllied a recipe for their signature dish, so you cooking some delicious street food at home.
Think, slow-cooked pork belly with cauliflower cream,puffed quinoa and mustard oil from Smokey Goodness or The Thriller Burger from the Thrill Grill.
This book is ideal for those who love fast food with a twist!
Publisher: Uitgeverij Komma
Author: Monica Abdoel
Price: 29,95 euro