Sir Hummus

In Amsterdam's ever more popular Pijp district, Sir Hummus opened their doors at the beginning of January 2015.

Founded by Guy, Dori & Lior, their quest has been to search for the perfect hummus.

Guy and Lior moved to Holland to study. During this time, Guy developed a passion for making hummus. After much experimenting, he found the perfect balance.

We walked in, drenched from one of the wettest days this year in Amsterdam. After warming up over a glass of mint tea, we ordered bowls of smooth, creamy hummus with delicious soft pita breads and Lior's vibrant red special salad. They only serve hummus 3 ways, au natural, with slow-cooked beef or with magic eggs!

The hummus is made with the greatest love and care. Dried chickpeas are soaked overnight, then cooked up and blended with Israeli tahini, lemon and cumin. We suspect that one of the secrets to this hummus's perfection is the addition of the cooking liquid while blending and balancing all the ingredients.

They also have a secret sauce, sharp and spicy. We suggest you use it with caution.

We'll definitely be back. This is pure, honest and real food - just the way we like it.

For more information, please visit Sir Hummus.


Rio de Janeiro 2016

With the weather warming up, we're dreaming back to our time in Rio de Janeiro last year. We travelled there during the Olympic Games to cook in a 'Dutch' hostel for 2 weeks during the games.

We were based in the old neighbourhood of Santa Theresa, with it's old stately houses, graffiti and street art. A truly bohemian part of the city, bubbling with creativity.

Although there was a lot of hard work involved, we had time to explore the city and take in the sights, sounds and flavours, while enjoying the warm winter sunshine.

We quenched our thirst with iced coconut water on the Copacabana, enjoyed the famous acai berries and revelled in the seafood and incredible beef.

The city is beautiful, it's people friendly and proud. Without doubt a place to return to and explore in more depth.


Bilder & de Clercq's New Recipes week 19 - 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:

Salade nicoiseBucatini Japanese cabbage


De Eetbare Stad

'De Eetbare Stad' or Edible City is a book packed with gems what can be foraged in and around Amsterdam.

Filled with interesting and unusual ingredients, this book, divided into the seasons, supplies background information on the ingredients and includes a recipe with each. The perfect hand guide to the secret treasures hiding around the city of Amsterdam.

On a side note, the photos in this book have been taken by photographer Hay Hermans, who also produces beautiful food and ingredient photos which we stock in our store.


Summer Drinks

With the weather heating up, we're getting more interested in light and refreshing drinks.

What we like is to start with a cordial or syrup. This is an intense flavoured base from which to begin building your drinks. Think different seasonal fruits that bring colour and flavour; rhubarb, lemons and plums for example.

Once you have a cordial base, this should keep well in the refrigerator for a few weeks. Now get creative. Mix the cordial with water (still or sparkling), ice cubes and then an array of fruit  and herbs to garnish. Think of a garnish the complements the main ingredient. Let your imagination run wild.


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:

Rocket SoupPancakes with PineappleSmoked Haddock Risotto

 

 


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:

knolselderij s6 4927 1StickySoyGemberKip_eindvenkel s6 5088


Fresh Herbs and Spices and the Noordemarkt

Saturday's are one of our favourite days of the week. After a slow start, there is nothing better than to wonder the small streets of the Jordaan and head over to the bustling Noordemarkt.

We've spoken before about the array of ingredients on offer. But, with the cold wintery weather, we are going to get some fresh herbs to make a big batch of soul-warming chicken soup and the best harissa you will ever taste!

There are beautiful bundels of soup herbs that you can buy to add to your pan of steaming goodness. They also make the most amazing table decorations if you're hosting a dinner. Another thing we're also going to be getting, which you don't see too often and will be the prefect addition to our soup is lovage (maggi in Dutch). It comes in herb and root form and is similar in flavour to celery. We'll put some of the leaves and the peeled root into the soup, but the root is also perfect grated into salads.

So if you're going to do groceries today, maybe add a few of these items to your list. Wishing you all a delicious weekend. Happy eating!

 


Bilder & de Clercq's 2016 Christmas Menu

Here is the easy and totally delicious Christmas menu we designed for Bilder & de Clercq. If you want a stress-free Christmas, order all your ingredients online now at bilderdeclercq.nl. Treat your family and friends to an unforgettable dinner.

cauliflower-souppoussinpandoro-french-toast


Flower Sprouts

Flower sprouts are one of those creations when you fuse two ingredients to create something new. By crossing Brussels sprouts with kale, these new frilly purple sprouts have been created.

The best way to prepare them is by steaming for 3 minutes and seasoning with olive oil, salt and pepper. Why not think about using them as a vegetable for Christmas dinner. Be quick, they have a very short season which runs until the end of December.