BIlder & de Clercq's New Recipes Week 52
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:
Bakken met Passie
Bakken met Passie (Baking with Passion) is a specialty pastry shop and bakery, a stone's throw away from the Albert Cuyp market.
They are one of our favourite places to visit because of their focus on quality in both the ingredients they use and the pastries they bake. They offer a beautiful range of tarts, cakes and other sweet delicacies.
At this time of year, when the festive season is in full swing, they offer beautiful stollen and other Christmas goodies. Go and visit them now to stock up for the coming festive days.
Visit Bakken met Passie
Bilder & de Clercq's New Recipes week 51
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:
Hofstede De Nieuwe Donck
Last Friday, we catered a dinner at Hofstede De Nieuwe Donck. This is a beautiful estate in Langbroek, not far from Utrecht.
It can be used for hosting meetings, workshops and dinners. There is also accommodation for up to 20 people.
We had serious kitchen envy, for the large open, country kitchen. It was a pleasure to cook in and we hope to use it more in the future for cooking workshops and dinners.
We made a delicious 4 course dinner of salmon marinated in ginger and lapsang suchong tea, sole and scallop roulade, venison fillet with parsnip puree and deep fried kale and lastly, poached and caramelised pears with rum and muscavado jelly, milk puree and croissant ice cream.
A little interesting fact: the Christmas Special of Heel Holland Bakt (the Dutch version of The Great British Bake Off) was filmed in this kitchen a few weeks ago and will be broadcast on Saturday 20 December 2014 at 16:50 on NPO 1.
Free installation Quooker
Our friends at Quooker are offering a great deal! If you order a brand new Quooker Fusion in December, they will install it for free. That's a saving of €200. What a brilliant offer!
Quooker Fusion is a fantastic device, giving you cold, hot and boiling water out of one tap.
But that's not all. If you order a Quooker in December and are that weeks 10th order, you'll receive your Quooker for free.
Click on this link for more info: Free installation
Plenty More - Yotam Ottolenghi
As most of you know by now, we are HUGE Ottolenghi fans. We love his creative use of simple ingredients, especially vegetables and is combinations of Middle Eastern spices.
Plenty More has been out for a while now. It's the sequel to Ottolenghi's immensely popular Plenty. The book has been categorised into cooking methods, again with the most tantalising and beautifully photographed recipes.
The best way to review a book, in our opinion, is to cook out of it. And that's just what we did! We made the Fig Salad for lunch and it was just delicious. Here is the recipe:
Yotam Ottolenghi's Fig Salad
Ingredients
2 small red onions (200g in total)
3 Tablespoons olive oil
50g hazelnuts, skin on
60g radicchio leaves, roughly torn
40g basil
6 large ripe figs (300g in total)
1 Tablespoon balsamic vinegar
1/4 teaspoon cinnamon
salt and black pepper
Method
Preheat the oven to 220 C.
Peel and halve the onions, lengthways and cut each half into 3cm-wide wedges. Mix together with 1/2 tablespoon of olive oil, a pinch of salt and some black pepper and spread out on a baking tray. Roast in the oven for 20-25 minutes, stirring once or twice during cooking, until the onions are soft and golden and turning crispy in parts. Remove and set aside to cool before pulling the onions apart with your hands into bite-sized chunks.
Reduce the oven temperature to 160 C. Scatter the hazelnuts on a small roasting tray and toast for 20 minutes. Remove from the oven and, when cool enough to handle, roughly crush with the flat side of a large knife.
Assemble the salad on four individual plates. Mix the three leaves together and place a few on the bottom of each plate. Cut the figs lengthways into four or six pieces. Place a dew fig pieces and some roasted onion on the leaves. Top with more leaves and continue with the remaining fig and onion. You want to build up the salad into a small pyramid.
In a small cup, whisk together the remaining olive oil, vinegar and cinnamon with a pinch of salt and some black pepper. Drizzle this over the salad, finish with the hazelnuts and serve.
Chefs Notes
We loved the salad, fresh, sweet and full of flavour. We think it can do with a little mor roasted onion, but that's a personal preference.
Publisher: Fontaine Uitgevers
Author: Yotam Ottolenghi
Price: 29,95 euro
Bilder & de Clercq's New Recipes Week 50
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:
Bloempie
On a recent visit to the Zuidermarket, we discovered a new product called Bloempie.
As we approach the festive season, where parties are being hosted, you need look no further for something which is easy to serve but also looks and tates good.
Bloempie is a small sourdough bread 'pot' which can be served as a canapé or used, in it's larger form, as a starter.
The small versions are available already filled or unfilled, to which you can add your personal touch.
The filled versions are available in the following:
- Grilled pepper, ricotta, anchovy and basil
- Salt cod with garlic, tomato and celery
- Provolone cheese fondue with chives
- Porcini ragout with parsley
- Lamb with peas, cream and tarragon
You'll also find an array of dried sausages and salami's at their Zuidermarket stall.
For more information, please visit Bloempie or visit the Zuidermarket.
Leica T
Good photos are an extremely important part of our website. They should be sharp, clear, naturally-coloured and be inviting enough that you, our reader, would want to cook our recipes or visit the places we do.
When we were searching for a camera, we had only one brand in mind. Leica, is known for their superb quality, beautiful design and practicality. We were overjoyed when they joined us as a partner. All our photos for Amsterdam Flavours are taken using a Leica T camera.
It's made of a light but robust sleek aluminium body which is small enough to carry around with you and fit into any bag. Despite it's small size, it's big on functionality. It's packed with capabilities like wifi and a built in 16 GB memory. It's 16,5 megapixel ensures sharp and clear results, which are easily viewed on the large touch screen.
For us, it's the lenses that make all the difference. We believe Leica's lenses to be the best and they always help us achieve the shot we want.
As we continue to grow Amsterdam Flavours, we look forward to seeing what else we can achieve with our Leica T.
For more information, please visit Leica.
Bilder & de Clercq's New Recipes Week 49
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:
