Bilder & de Clercq's New Recipes Week 6 - 2015
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:
Vegalicious (Vegetarian)
We are all guilty of going to the supermarket or market, seeing an array of vegetables and never quite knowing what we should do with all the produce on offer. This vegetarian cookbook is just the answer.
The recipes are straight forward with easily obtainable ingredients. The photos are enticing, urging you to have a go and cook the recipes for yourself.
We decided to have a go at one of the recipes and chose the Rigatoni with Chilli and Walnuts. Quick and easy to make, it was on the table in 15 minutes. It was delicious and surprising how much flavour can come from such simple ingredients. A few points from our side about the recipe - we halved the number of walnuts, increased the garlic and served it with a green salad, which we felt was a much needed addition. Our changes are reflected in the recipe below.
Rigatoni with Chilli and Walnuts
Serves 4
Ingredients
150 g walnuts
1 tablespoon olive oil
1 red chilli, deseeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon thyme leaves
2 generous tablespoons mascarpone
2 generous tablespoons finely grated Parmesan
350 g rigatoni (or any other short, tube-shaped pasta)
salt and pepper
Method
Roast the walnuts in a dry frying pan until golden brown and smelling nice and toasty. Place them on a chopping board once they've cooled down, roughly chop (so that there are large and small pieces).
Place the olive oil in a cold pan with the garlic and chilli and heat for 1-2 minutes over a low heat (the garlic shouldn't colour). Add the thyme leaves. Remove from the heat and stir through the mascarpone, Parmesan, salt, pepper and all but 2 tablespoons of the walnuts.
Cook the pasta in plenty of salted boiling water according to the package instructions. Drain off, reserving a few tablespoons of the cooking liquid. Return the pasta to the pan with the reserved cooking liquid and the walnut sauce and mix together well. Sprinkle with the remaining chopped walnuts and serve with a green salad.
Publisher: Terra
Author: Alice Hart
Price: 15,00 euro
Hay
The Danish brand HAY was founded in 2002. It's ambition is to return Danish design to the greatness of the 1950's and 1960's but in a more contemporary approach.
HAY concentrates on architecture, sustainable design and high quality at affordable prices. They collaborate with highly skilled and talented international designers who use new materials and modern technology to create new products.
Their store in Amsterdam, complete with cafe, offers beautiful products for the most design conscious. We love that as good as their products may look, they are at the same time, practical for daily use.
For more information, please visit HAY Amsterdam.
Bilder & de Clercq's New Recipes Week 5 - 2015
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:
Bilder & de Clercq's New Recipes Week 4 - 2015
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:
Bilder & de Clercq's New Recipes Week 3 - 2015
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:
Dutch Homemade
For anybody like us with a sweet tooth, this store is chocolate heaven.
From the moment your walk in, your attention is grabbed by the brightly coloured macaroons, lined up neatly in rows like marching soldiers.
The beautifully sculptured chocolate bonbons, we're told, are all made using single origin chocolate, which is more difficult to work with than a more generic brand. Single origin is an important theme running through the selection of chocolates. Because the cocoa beans come from a single plantation in a specific country, each has their own characteristics, comparable to a good wine or coffee.
You'll find unusual varieties from as far away as Vietnam, Brazil and the Caribbean.
For more information, please visit Dutch Homemade.
Bilder & de Clercq's New Recipes Week 1 - 2015
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:
Dr. Blend
If you find yourself in the Jordaan and are looking for healthy juices, smoothies, salads and sandwiches, then we have just the medicine.
Dr Blend serves up the right dose of vitamins in tasty combinations. The juices and smoothies are made to order using organic fruit and vegetables and are available in interesting combinations. In fact all items on the menu are made using fresh organic produce.
The place has a great vibe with what can only be described as a homely-industrial feel.
For more information, please visit Dr. Blend.
The 'Lachende Pinda'
We paid a visit the Sunday Market at the Westergasfabriek yesterday and were struck by a stall called The 'Lachende Pinda' (the laughing peanut). Tamara is originally an artist but found a passion for cooking and produces the most delicious home made Indonesian delicacies.
She also gives table d'hôte dinners in her studio for those looking for that home-cooked, authentic Indonesian meal. A great way for locals and visitors to the city to meet.
We tasted her peanut soup and it was absolutely delicious! Not only are her products good, but we loved her enthusiastic personality and the passion she has for what she does.
For more information, visit tamaratantico.