Cooking workshops

Our cooking workshops are tailored to make you want to cook at home, inspire you and introduce you to new ingredients.

All the ingredients are easily obtainable from good supermarkets and food stores. The recipes which you cook and enjoy during the workshop will be sent to you after the event so that you can recreate them at home to impress your friends and family.

We start with a minimum of 8 people and all our cooking workshops follow RIVM guidelines regarding hygiene and social distancing.

So come with a group of family, friends or colleagues for an unforgettable evening. Book your cooking workshop now!


Caribbean Cooking Workshop

Bring some tropical sunshine into your home with these Caribbean recipes from one of our popular cooking workshops.

Exotic Avocado Salad

Ingredients
2 tbsp pumpkin seeds
1 ripe papaya
1 ripe avocado
2 bunches trimmed and washed watercress
half small pack fresh mint
juice of half lime
1 tbsp olive oil

Method
Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them go cold. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.

Put the papayas, avocados, pumpkin seeds and watercress into a large bowl. Chop about 1 tablespoon of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.

Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste.

Pour over the salad and gently mix all the ingredients together with your hands.

Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter.

 

Jerk Chicken with Rice and Peas

Ingredients
12 chicken thighs, bone in
1 lime, halved
hot sauce, to serve (optional)

For the jerk marinade
1 big bunch spring onions, roughly chopped
thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat (be careful!! Start with 1)
½ tsp dried thyme, or 1 Tbsp thyme leaves
juice of 1 lime
2 Tbsp soy sauce
2 Tbsp vegetable oil
3 Tbsp brown sugar
1 Tbsp ground allspice

For the rice & peas
200g basmati rice
400g can coconut milk
1 bunch spring onions, sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans, drained

Method
To make the jerk marinade, combine 1 big bunch roughly chopped spring onions, a roughly chopped thumb-sized piece ginger, 3 garlic cloves, ½ small onion, 3 scotch bonnet chillies, deseeded if you like, ½ tsp dried thyme or 1 tbsp thyme leaves, juice of 1 lime, 2 tbsp soy sauce, 2 tbsp vegetable oil, 3 tbsp brown sugar, 1 tbsp ground allspice in a food processor along with 1 tsp salt, and blend to a purée.

If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste. Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge. If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.

To cook in the oven, heat to 180C. Put the chicken pieces in a roasting tin with 1 halved lime and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice & peas. Rinse 200g basmati rice in plenty of cold water, then tip it into a large saucepan. Add 400g can coconut milk, 1 bunch sliced spring onions, 2 large thyme sprigs, 2 finely chopped garlic cloves and 1 tsp ground allspice.

Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add two 410g cans drained kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

 

Spicy Prawn Skewers

Ingredients
3 garlic cloves, crushed
1 red chilli, finely chopped
½ small bunch parsley, finely chopped
1 tsp sweet smoked paprika
½ tsp hot smoked paprika
4 tbsp olive oil
400g raw king prawns, in their shells if you like, or keep the tails on
1 jar Peppadew hot sweet piquanté peppers, drained
lemon wedges, to serve

Method
Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.

Heat a grill pan over high heat and grill the skewers for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.

 


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.


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


Kumar's Cooking Event

Kumar's Curries and Bumbu's recently hosted the launch of their new product range at Amsterdam Flavours. Watch the after video here.


Partners Dinner

Amsterdam Flavours would not be what or where it is today without the support of our esteemed partners. ArcLinea, Smeg, Wusthof, Le Creuset, Magimix, Baden Baden Interior, Sonos, Leica and Quooker have teamed up with us to create an all-round culinary experience. And it shows at what we have managed to a put together at our new home at the Westergasfabriek.

As a thank you for their ongoing support, we hosted a dinner in their honour last week. A small way we can show our appreciation and how much they mean to us. It was a lovely informal evening with good food, good wine and good conversation. We have decided to make this a yearly event - isn't that what family's do?

A special thank you must go out to Cichi Dining Experience for the beautiful table settings.

 


A Look Back at Opening Week and Rens Kroes' Book Launch

Wowzers!! What a week we've just had. Last Wednesday 10th June was an historic day for Amsterdam Flavours. It was our first official day open and a race against the clock to get our new place at the Westergasfabriek ready on time. The long days, moments of stress and worry have paid off and we now have a magnificent space to show for it.

We opened straight away with the book launch and pop-up restaurant for Rens Kroes. We cooked and served a menu comprising recipes from her new book Powerfood 2 - van Friesland naar New York. We met the most amazing people in the last few days and the buzz and hype around our new place was phenomenal. We still need to come down to earth!

Here's a look back in pictures of everything that's happened over the past week. And what does the future hold we hear you ask? Many more exciting things!

P.S. please all feel free to visit us at our new place at the Westergasfabriek in Amsterdam.