Spanish cooking workshop
As many of your may know, we focus on as many different culinary aspects as possible. And that includes cooking workshops.
We have a set list of tried and tested cooking workshops including World Tapas, Indian and Italian.
We recently hosted a Spanish cooking workshop and recreated an array of authentic Spanish dishes.
If you are interested in following a cooking workshop with a group, please contact us. Cooking workshops start from a minimum of 8 participants.
"Homemade" marinated olives
To make a great quick to go with wine or drinks, take some good quality olives and mix them together with extra virgin olive oil, a split chilli pepper, a sprig each of fresh thyme and rosemary, a smashed garlic clove, lemon and orange rind a bay leaf.
Leave to marinade in the fridge overnight and serve in a bowl.
These keep well in the fridge for a couple of weeks, but make sure that the olives and flavourings are all covered in olive oil.
Homemade Pita Bread
Pita Bread
Makes 14 small or 10 large pita breads
Ingredients
500 g wheat flour, plus extra for dusting
25 g fresh yeast or 7 g instant dried yeast
15 g castor sugar
10 g salt
300 ml cold water
45 ml olive oil
Method
Place all the dry ingredients in the bowl of a mixer fitted with a dough hook. Mix all the ingredients and add the water and olive oil.
Knead for about 10 minutes on a low speed until the dough is elastic.
Place the dough on a wooden board, cover with a damp tea towel and allow to rise for about an hour or until doubled in size.
Dust the work surface with flour and cut the dough into 14 pieces of about 60 grams (for small pitas) or 10 pieces of about 80 grams (for large pitas).
Roll each portion of dough into a ball. Spread the dough balls over the work surface leaving enough space between them as they will expand. Cover once again with a damp tea towel and leave for about 20-20 minutes until they have doubled in size. In the meantime, preheat the oven to 240 C.
Roll the dough balls out with a rolling pin into circles with a 12 cm diameter for small pita breads and to 16 cm diameter for large ones. All the breads should be the same thickness so that they rise evenly in the oven.
Line 2 large baking trays with grease proof paper. Place on the dough circles and allow to rise for a further 10-15 minutes.
Bake the pita in the preheated oven for 8-10 minutes until well risen and ballooned. This usually means they are cooked through. To give them a good brown colour, you cam leave them in the oven for a further 1-2 minutes.
Remove the pita breads from the oven and place in a deep dish covered with a clean tea towel. This will ensure that the pita's get softer before serving.
Marshmallow with raspberries
Ingredients
2 egg whites
12 leaves gelatine
pinch of salt
500 g castor sugar
350 ml water
1 tablespoon flavourings rose water
1 punnet fresh raspberries
Method
Put the sugar and water in a pan and boil until they reach 127 C. Begin to beat the egg whites in an electric mixer when the sugar is at 121C. Soften the gelatine leaves is water and then dissolve the gelatine in the hot syrup.
Pour the syrup slowly on to the whisked egg whites and add the rosewater. Let it whisk until cold and working quickly, pour half the marshmallow mixture into a tin or container dusted with a mixture of equal quantities of cornstarch and icing sugar. Lay the raspberries on top and cover with the remaining marshmallow mixture. Let it cool completely and then cut into cubes. Dust with the cornstarch/sugar mixture and serve. Store, refrigerated, in an airtight container.
Guus Meeuwis en Dick Middelweerd - The Book Launch
What do you get when you put a famous Dutch singer and a 2 Michelin star chef together? Answer is a cooking book full of delicious recipes to recreate at home.
The two launched their second cook book together at Amsterdam Flavours with a lunch they prepared for the press. There was hustle and excitement in the kitchen as they plated up and served their multi-course lunch of dishes from the book.
The book is categorised into important events or holidays during the year ranging from simple to more technical recipes.
Bilder & de Clercq's New Recipes week 35 - 2017
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Bilder & de Clercq's New Recipes week 33 - 2017
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Bilder & de Clercq's New Recipes week 16 - 2017
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Cooking Workshops
COOKING WORKSHOPS
Monday 20 February 2017 – Desserts and Pastry Workshop
‘A meal is like a book. It needs a good ending to make it memorable.’ And so this lesson will be…. From crostata, meringue, mousse and ice cream. Pure sugary heaven!
Time: 18:30 – 23:00
Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam
Price: €69 per person incl. 2 glasses of wine, cup of soup, recipes and lesson materials
Monday 6 March 2017 – World Tapas
Inspired by the small bites in Spain, we’ve gathered our best bites from the around the world to share.
Time: 18:30 – 23:00
Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam
Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials
Monday 20 March 2017 – Italian
Join us for a taste of Italy. We will be cooking some of our favourite Italian dishes. And don’t forget we’ll pair the food with our favourite Italian wines too.
Time: 18:30 – 23:00
Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam
Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials
Monday 24 April 2017 – Fish and Shellfish
Perfectly cooked fish every time! Round and flat fish, filleting, cooking methods. Shellfish and even squid. Delicious recipes to expand your repertoire.
Time: 18:30 – 23:00
Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam
Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials
The cooking workshops are suitable for all levels of cooking skills. We will all sit down and enjoy the food cooked during the workshop. Lessons are given in both English and Dutch.
To reserve a spot, please call or mail:
Bernadette: 06 17 35 4009 bernadette@amsterdamflavours.com
Mischa: 06 14 19 3431 mischa@amsterdamflavours.com
Bilder & de Clercq's New Recipes week 2 - 2017
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
