Bilder & de Clercq's New Recipes Week 43
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:
Lamb Burgers
Serves 2
Ingredients
2 lamb burgers
1 small tub Greek yoghurt
small bunch mint
1/4 red cabbage, finely shredded
1/2 small red onion, finely sliced
1 lemon
2 pita breads
2 Tablespoons olive oil
salt and pepper
tortilla chips, to serve
Method
Mix the shredded red cabbage and onion together with the juice from the lemon. Season with salt and pepper and allow to stand and marinate.
Finely chop the mint and mix through the yoghurt along with 1 tablespoon olive oil.
Heat a frying pan or grill over medium heat. Add 1 tablespoon olive oil and fry the burgers for about 4 minutes on each side until golden brown.
Toast the pita breads in a toaster and slice in half.
Fill the pita breads with the red cabbage and burgers. Spoon some of the minted yoghurt in and serve with tortilla chips.
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
Walnut Cake with Spiced Caramel Sauce
Ingredients
Cake
220 g butter, at room temperature
240 g caster sugar
4 eggs
160 g fine semolina
2 teaspoons baking powder
300 g walnuts
Caramel
300g caster sugar
300 ml cream
1 star anise
½ cinnamon stick
25g butter
Method
Preheat the oven to 180C. Place the walnuts on a baking tray and toast them lightly in the oven, about 8-10 minutes. Remove from the oven and cool. Reduce the oven temperature to 160C. Grease a 24 cm round springform tin or small fluted tins, of your choice.
Place the butter and sugar in a bowl of a mixer and beat until light and fluffy. Beat the eggs in, one at a time, until well combined.
Place the walnuts in a food processor and blend until finely ground.
Stir the baking powder through the semolina and fold through the egg and butter mixture, followed by the ground walnuts.
Spoon the batter into the greased cake tins and bake in the oven for about 35 minutes (large cake) or about 20 minutes (for the small cakes). Remove from the oven, cool in the tin for about 5 minutes before turing out onto a wire rack to cool completely before covering with the caramel.
For the spiced caramel sauce, heat the sugar in a pan until it turns golden-brown. Pour the cream in carefully and bring to the boil, stirring well. Add the star anise, cinnamon and butter. Cook for 2-3 minutes until thickened and smooth.
Strain through a fine sieve, cool completely and pour over the cake before serving.
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
Cape Seed Bread
This is a typical South African bread recipe. It's healthy and delicious.
Makes 1 loaf
Ingredients
1 cup bran
4 cups wholewheat flour
15ml sunflower oil
15 ml honey or brown sugar
15ml salt
100ml each sesame seeds, sunflower seeds and poppy seeds
3 cups lukewarm water
30g fresh yeast
Method
Mix the bran, flour, honey or sugar, salt and seeds together in a bowl.
Dissolve 1 teaspoon sugar in 250ml lukewarm water, add to the fresh yeast and leave in a warn place until frothy. Make a well in the center of the dry mixture and pour in the yeast mixture.
Now, using a wooden spoon, add as much of the remaining water as the flour will absorb. (The consistency should be that of a fruit cake).
Spoon into a well-greased 750g loaf pan. Cover and set aside to prove for about one hour until the mixture has risen to fill the pan.
Bake at 200º C for approximately 60 minutes until the bread is cooked through.
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 42
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:
We Love Beef
We Love Beef shows how versatile beef is and how we should be using all of it from nose to tail.
In this book, two of Hollands most well known chefs, Alain Caron, known to most as a judge on the Dutch Masterchef and Richard van Oostenbrugge, excutive chef at restaurant Bord'eau at Amsterdam's De L'Europe Hotel have travelled to England to discover beef of superb quality and what can be done with it.
Each chapter in the book covers different sections of beef, for example the forequarter, hindquarter and offal. Why it's so useful is that special attention needs to be paid to the specific cuts when it comes to the cooking methods applied.
A brilliant addition to the book is the beef A-Z, with detailed information on the different cuts, their uses and cooking methods to achieve the best results.
Each chef has filled the book with personal recipes in each chapter. There is a wonderful range of home-style and restaurant-style recipes.
A great book which will introduce readers and cooks to new ways with beef.
Publisher: Carrera Culinair
Authors: Alain Caron & Richard van Oostenbrugge
Price: 25,00 euro
Bilder & de Clercq's new recipes week 41
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:
ELLE Eten Magazine No. 4 - 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 wonderful autumnal pumpkin and sweetcorn soup.
Duck Confit
Ingredients
4 duck legs
100 g coarse sea salt
freshly ground black pepper
1 head garlic, separated into cloves
8 sprigs fresh thyme
2 bay leaves, crumbled
700g duck or goose fat
Method
Rub the duck legs with the coarse sea salt, freshly ground black pepper, one crushed garlic clove, four sprigs of thyme and the bay leaves. Pack tightly into a ceramic dish, skin side down, then drizzle over the brandy, cover the dish with cling film and leave to marinate in the fridge for 24 hours.
Preheat the oven to 150C. Scrape the marinade off the duck pieces.
Heat the duck or goose fat in a heavy ovenproof casserole dish, then add the duck, the remaining garlic cloves and the remaining thyme. Make sure that the duck is completely submerged in the melted fat.
Transfer the dish to the oven and bake for 3½-4 hours, or until the meat is very tender when pierced with a skewer and the fat in the skin is completely rendered.
Remove from the oven and allow to cool uncovered. Strain half of the fat and bring to the boil in another pan, then pour into a clean ceramic dish large enough to hold the duck without it touching the sides. Leave to set in the fridge.
Once the duck is cool, place into the prepared ceramic dish and strain over the remainder of the melted fat and place into the fridge for 1-2 hours to set. (This can be stored in the fridge for up to one month.)
To serve, preheat the oven to 200C. Scrape off the fat from the duck legs, then place into a roasting tray. Roast in the oven for 40 minutes, or until the skin is crisp and golden-brown. Serve immediately.
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 40
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:
