Cauliflower and Fennel Salad with Preserved Lemon Dressing
This is a fantastic spring salad which is filling enough to be a complete meal. It's also completely vegan.
English
Serves 2
Ingredients
2 fennel bulbs
1 small cauliflower
60g smoked almonds
1/4 preserved lemon
2 cloves garlic
2 teaspoons agave syrup of coconut sugar
1 container mustard cress
1 bunch watercress
5 tablespoons olive oil
salt and epper
Method
Preheat an oven to 220°C. Cut the cauliflower into large florets and the fennel, lengthways into 6 wedges. Finely slice the garlic.
Place the cut vegetables on a roasting tray and drizzle over 3 tablespoons olive oil. Season with salt and pepper and place in the oven for 20-25 minutes (keep an eye on the vegetables that they don’t get too dark).
Remove the flesh from the preserved lemon and finely chop the skin. Place the garlic, agave or coconut sugar and 2 tablespoons olive oil in a container. Add a splash of water and blend to a dressing with a stick blender.
Coarsely chop the almonds and remove the tough stalks from the watercress.
Remove the vegetables from the oven and gently transfer to a serving platter. Scatter the watercress over the vegetables and spoon over the dressing. Snip the mustard cress and sprinkle over the warm salad together with the smoked almonds.
Nederlands
2 personen
Ingrediënten
2 venkel
1 klein bloemkooltje
60g gerookte amandelen
1/4 stuk ingemaakte citroen
2 teentjes knoflook
2 theelepels agave of kokossuiker
1 bakje tuinkers
1 bos waterkers
5 eetlepels olijfolie
zout en peper
Bereiding
Warm de oven voor op 220 C. Snijd de bloemkool in grove stukken en de venkel over de lengte in 6 parten. Snijd knoflookteentjes in plakjes.
Leg de gesneden groenten op een ovenplaat en sprenkel er 3 eetlepels olijfolie overheen. Bestrooi met zout en peper. Zet plaat in de oven voor 20-25 minuten (houd goed in de gaten of het niet te donker wordt).
Verwijder het vruchtvlees van de ingemaakte citroen en snijd ¼ van de citroen fijn. Doe de knoflook, citroen, agave of kokossuiker, 2 eetlepels olijfolie in een bakje. Verdun met wat water en maak er een dressing van met een staafmixer of in de blender.
Hak de amandelen grof. Haal de steeltjes van de waterkers.
Haal de groenten uit de oven en schep ze voorzichtig op een schaal. Verdeel wat waterkers over de groenten en lepel de dressing er overheen. Knip de tuinkers los en strooi deze samen met de amandelen over de warme salade en serveer.
Lemon Cupcakes with Buttercream Icing
This recipe for lemon cupcakes is one that we have adapted from Martha Stewart. It produces light, tender cupcakes with a fragrant lemony flavour. Makes about 24 cupcakes.
Ingredients
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
220g unsalted butter, at room temperature
2 cups caster sugar
4 large eggs
finely grated zest of 2 lemons and 2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup natural yoghurt
1/2 cup milk
Buttercream Icing
150g butter, softened
300g icing sugar
1-2 tablespoons milk
¼ teaspoon vanilla extract
Chopped chocolate or other decorations to garnish. Our favourite is to use different flavours from Tony's Chocolonely.
Method
Preheat an oven to 160C. Line a muffin or cupcake tin with paper cases. Mix together the flour, baking powder and salt.
Using an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Beat in the lemon zest and vanilla. Add the flour mixture in batches, alternating with the yoghurt, milk and lemon juice. Beat until just combined.
Divide the batter evenly among the cupcake cases, filling them about 3/4 full. Bake for about 25 minutes, rotating the tins halfway until the cakes are golden brown and a skewer inserted into the centre comes out clean.
Transfer to wire racks and cool completely before icing. The cupcakes can be stored in an airtight container of frozen.
For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.
Spread the icing over the cupcakes using a knife or small palette knife. Top with the chopped chocolate or other decorations of your choice.
Quick Chilli Wraps
Serves 2
Ingredients
100g red pesto
1 red chilli
350g beef mince
1 teaspoon ground cumin
1 beef or chicken stock cube
2 red peppers
1 tin kidney beans
1 small bunch coriander
4 tortillas
1 avocado
1 red onion
2 tablespoons olive oil
salt and pepper
1 small tub sour cream
Method
Finely chop the red chilli. Cut the peppers into 1 cm cubes. Drain the liquid from the beans.
Heat a frying pan with 2 tablespoons olive oil and fry the beef for a few minutes with the cumin until lightly browned. Add the pesto to the pan.
Crumble the stock cube into the minced beef and add the cubed peppers. Half fill the empty tin from the beans with water and add to the pan. Cover the pan with a lid and simmer gently for 10 minutes.
Remove the lid from the pan and add the kidney beans, simmer for a further 5 minutes until the liquid has reduced. Remove the pan from the heat. Finely chop the coriander and add to the chilli.
Peel the avocado and cut into slices. Halve the onion and slice into thin rings. Warm the tortillas in a frying pan for 1 minute on either side.
Serve the tortillas filled with the chilli, avocado, onion and a dollop of sour cream.
Easy Rhubarb Crumble
Rhubarb is in season right now and this is probably the easiest rhubarb crumble using ingredients probably everyone has in their store cupboard at home.
Serves 2
Ingredients
3 stalks rhubarb
10g butter, for greasing the ramekins
50g castor sugar (or extra to taste)
crumble topping
50g crunchy muesli
Method
Preheat the oven to 180 °C.
Cut the rhubarb into small pieces.
Transfer the rhubarb to a small pan and add 3 tablespoons sugar (or extra to taste) and cook until the rhubarb is tender, about 4 minutes.
Spoon the rhubarb into ramekins or ovenproof dishes and sprinkle generously with the muesli.
Place in the oven for 10 minutes until the crumble is heated through and lightly toasted.
Serve warm or cold with cream or ice cream.
Chicken Soup
Chicken Soup, otherwise known as Jewish penicillin, is one of those dishes which is surrounded by mysticism. Jewish mothers would prepare a large pot of this golden liquid to give to their children when they were not well. It has been scientifically proven that chicken soup contains many of the same properties as penicillin, so it is in essence, the perfect medicine. This is actually a 'poor man's soup'. Once a week on the Sabbath or for special holidays, the chicken and vegetables would be used to make a flavourful soup. The soup would then be strained and served as a clear broth to start the meal. The reserved chicken and vegetables would then be served as the main course.
Serves 6-8
Ingredients
1 chicken, about 1 kg in weight
2 leeks
3-4 sticks celery
1 carrot
4 small turnips
1 bunch flat leaf parsley
2-3 organic chicken stock cubes, according to taste
water, to cover
salt and pepper
Method
Wash the leeks and celery and finely slice. Peel the carrot and turnips and cut into small dice. Finely chop the flat leaf parsley.
Place the chicken and vegetables in a pressure cooker or large pot. Add water to cover, the stock cubes, salt and pepper. If using a pressure cooker, place on the lid, bring to the boil and cook for 30 minutes. If using a conventional pot, bring to the boil and simmer gently for about 2 hours, skimming off any scum which forms on the top.
Remove the chicken and pick the meat off the bones. Return the meat to the soup and check the seasoning. Serve in large bowls and you'll be feeling better in no time.
To bulk the soup up, you can always add some broken spaghetti or other pasta of your choice. Traditionally the soup is served with matzah balls.
Make a large pot, as the soups freezes beautifully and it's always good to have some at hand.
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
Cassoulet
Serves 4
Ingredients
olive oil
3 tins white beans
100 g bacon
2 leeks
1 carrot
2 onions
2 cloves garlic
2 sticks celery
2 sprigs rosemary
2 bay leaves
8 good quality French style sausages (we recommend from Brandt & Levie)
50 g panko breadcrumbs
1 small bunch flat leaf parsley
salt and pepper
Method
Preheat the oven to 220 °C. Roughly chop the bacon. Finely chop the leeks, carrot, onions, garlic and celery.
Heat a pan with 4 tablespoons olive oil and sweat the chopped ingredients, about 7 minutes. Add the beans, along with some of their liquid (± 5 tablespoons), the rosemary, bay leaves, salt and a generous grind of pepper. Cook for 10 minutes.
Fry the sausages in a frying pan for 10 minutes until golden brown.
Slice each of the sausages into 3 pieces and add to the bean mixture. Check the seasoning.
Finely chop the parsley and mix with the breadcrumbs.
Spoon the bean mixture into a roasting dish. Sprinkle with the breadcrumbs and drizzle with olive oil. Place the tray in the preheated oven or under a hot grill until golden brown, about 10 minutes. Serve with good bread and a full-bodied (Southern French) red wine.
If you wish to add confit duck, click here for the recipe.
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
Basque Chicken
This warming recipe is a great stew to bring summery flavours to the cold days.
Serves 2
Ingredients
5 chicken thighs
1 red pepper
1 yellow pepper
1 onion
1 clove garlic
1 tin peeled tomatoes
1 chicken stock cube
1 small bunch flat leaf parsley
150 g wild rice
pinch cayenne pepper
3 tablespoons olive oil
salt and pepper
100 ml white wine
Method
1
Season the chicken thighs with salt, pepper and the cayenne pepper. Heat a heavy-based pot over medium heat with 3 tablespoons olive oil and fry the chicken until golden on both sides. Bring a small pot with salted water to the boil for the rice.
2
Slice the peppers into strips, finely chop the garlic and thinly slice the onion. Dissolve half the stock cube in 200 ml hot water. Remove the chicken thighs from the pot and set aside. Add all the vegetables, except for the garlic, to the pot and fry for 10 minutes, adding the garlic at the end. Add the tinned tomatoes, bring to the boil and reduce by a quarter.
3
Add 100 ml white wine and reduce slightly. Return the chicken to the pan with the stock and cook gently for about 30 minutes. Add the rice to the pot of boiling water and cook gently for about 35 minutes until tender. Drain the rice through a sieve.
4
Season the stew with salt and pepper. Finely chop the parsley and stir through. Divide the rice between 2 plates. Lay the chicken thighs on top and spoon over the pepper sauce.
Indian pea soup
Ingredients
2 tablespoons sunflower oil
1 teaspoon cumin seeds
1 teaspoon finely chopped garlic clove
1 teaspoon finely chopped green chilli
1 teaspoon finely chopped ginger
1 shallot finely chopped
200 g peas
400 ml vegetable stock
1 bunch coriander (leaves only)
½ teaspoon garam masala
1 tablespoon butter
1 tablespoon black mustard seeds
3 tablespoons sunflower oil
Method
Heat the sunflower oil and add the cumin seeds. When they start popping, add the finely chopped garlic, green chilli, ginger and shallot and gently fry for about 2 minutes (do not let it colour).
Add the peas and fry for 2 minutes. Add the stock and cream to the peas, bring to the boil. After a couple of minutes, add the coriander, garam masala and season with salt and pepper. Remove the pan from the heat. Blend the soup in a blender until smooth.
For the "Indian Caviar"
Heat the sunflower oil and add mustard seeds. When they pop, lower the heat and cook for another 2 minutes. Remove the pan from the heat and set aside.
Sate with homemade peanut sauce
A twist on the classic chicken satay with the best homemade peanut sauce.
Ingredients
1 kg of beef bavette
chilli pepper, to taste
1 clove garlic, finely chopped
2 tablespoons soy sauce
salt and pepper
SAUCE
2 tbsp sunflower oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
3 cm piece fresh ginger, peeled and grated
chilli pepper, to taste
2 tablespoons ketjap manis
250ml coconut milk
1 tablespoon sugar
100g peanut butter
Method
1
Cut the bavette into long strips. Mix in a bowl with the chilli, garlic, soy sauce, some salt and pepper. Set aside.
2
Make the sauce. Heat a frying pan over medium heat with 2 tablespoons sunflower oil and sweat the shallots for 3 minutes. Add the garlic, ginger and chilli and cook for another 1 minute. Add the ketjap manis and reduce lightly. Add the coconut milk and sugar and bring to a boil.
3
Turn off the heat and add the peanut butter, mixing well. If the sauce is too thick, add a little water to thin the sauce.
4
Thread bavette the pieces on skewers and grill them in a grill pan for several minutes. They must remain pink inside.
5
Heat the peanut sauce. Serve spooned over with beef satay and micro herbs and crispy onions.
Sticky Soy and Ginger Chicken
Make the most of the beautiful weather. There's nothing better than enjoying this dish al fresco.
Serves 2
Ingredients
4 chicken drumsticks
2 chicken thighs
1 teaspoon Chinese 5 spice
3 cloves garlic
50g piece ginger
200g sugar snaps
1 container pea cress
2 tablespoons olive oil
75 ml Soy sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
salt
pepper
Method
1
Preheat the oven 200° C. Peel the ginger and slice thinly. Grease a roasting dish with 1 tablespoon olive oil. Add the ginger, soy sauce, balsamic vinegar, honey, garlic cloves, Chinese 5 spice and chicken to the dish. Mix all the ingredients well. Place in the oven for a total of about 40 minutes.
2
Bring a pot of salted water to the boil. Cook the sugar snaps for about 3 minutes or until al dente. Drain them off and cool under cold running water. Set aside.
3
After 20 minutes, mix the chicken around in the roasting dish adding a good splash of water and return to the oven for 20 minutes.
4
Mix together the pea cress and sugar snaps. Dress with 1 tablespoon olive oil, salt and pepper. Divide between 2 plates. Lay the chicken on the side and spoon over the soy juices from the roasting dish.