Vegetarian Hamburger with Pickled Carrot Slaw

There is nothing more delicious than a good burger! What appears to be something so simple depends on the quality of it's ingredients and it's preparation. Even if you’re craving a  burger, maybe opt for a vegetarian version. There are some really good vegetarian and vegan versions available. Go and choose your favourite and use it in this recipe

Serves 2

2 hamburger buns
2 vegetarian hamburgers of your choice
4 tablespoons mayonnaise
1 tablespoon miso
1 large carrot, about 300g
75g rocket
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon sugar
salt and pepper

Peel the carrot and coarsely grate. Place in a bowl with 2 tablespoons white wine vinegar, 1 teaspoon sugar, salt and pepper. Set aside to pickle.

Place the mayonnaise in a bowl and whisk through the miso. Set aside.

Cut the hamburger buns open. Heat a frying pan with 1 tablespoon olive oil and toast the buns on the cut side until golden. Remove from the pan.

Add 2 tablespoons olive oil and fry the hamburgers until golden, about 2-3 minutes on each side.

Spoon the carrot slaw on to the bottom half each bun. Lay a hamburger on each followed by a spoonful of miso mayonnaise. Top with the rocket and serve.



voor 2 personen

2 hamburger broodjes
2 vegetarisch hamburgers, naar keus
4 eetlepels mayonaise
1 eetlepel miso
1 peen van ongeveer 300gr
75gr rucola
2 eetlepels olijfolie
2 eetlepels witte wijnazijn
1 theelepel suiker
zout en peper

Schil de peen en rasp grof. Doe het in een kom met 2 eetlepels witte wijnazijn, 1 theelepel suiker, zout en peper. Zet opzij om te pekelen.

Doe de mayonaise in een kom en klop de miso er doorheen. Zet opzij.

Snijd de broodjes open. Verwarm een koekenpan op medium vuur met 1 eetlepel olijfolie en rooster de broodjes op de gesneden kant goudbruin. Haal ze uit de pan.

Voeg 2 eetlepels olijfolie toe aan de pan en bak de hamburgers goudbruin, ongeveer 2-3 minuten aan elke kant.

Lepel de wortelsalade op de onderste helft van elk broodje. Leg een hamburger op elk broodje, gevolgd door een lepel miso mayonaise. Maak af met de rucola en serveer.

Smoked Bacon and Tomato Spaghetti

Imagine a recipe for a quick dinner to get on the table during a busy week with ingredients that you most probably already have and one that's going to please the whole family? Well, here it is.....

Serves 4

400g pack spaghetti
175g smoked bacon
1 onion
2 cloves garlic
2 teaspoons smoked paprika
2 tins tomato cubes
75g grated Parmesan
75g rocket
4 tablespoons olive oil
salt and pepper

Finely chop the onion and garlic. Cut the bacon into small strips. Bring a pan of salted water to the boil.

Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the bacon for 2-3 minutes. Add the onion and fry for a further 4 minutes.

Add the garlic and smoked paprika and fry for 1 minute. Add the tomatoes, salt and pepper and simmer gently for 10 minutes until the sauce has reduced by a third.

Add the spaghetti to the pan of boiling water and cook for 8-10 minutes until al dente. Reserve a cup of the cooking water and drain the spaghetti.

Dress the rocket with a little olive oil and salt. Mix the spaghetti through the tomato sauce and if necessary, thin the sauce down with some of the reserved pasta water. Divide the spaghetti between 4 plates, sprinkle over the grated Parmesan and top with the rocket.



voor 4 personen 

400gr spaghetti
175gr gerookte ontbijtspek
1 ui
2 teentjes knoflook
2 theelepels gerookte paprikapoeder
2 blikken tomaatblokjes
75gr geraspte Parmezaan
75gr rucola
4 eetlepels olijfolie
zout en peper

Snijd de ui en knoflook fijn. Snijd het ontbijtspek in kleine reepjes. Breng een pan water met zout aan de kook.

Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak het ontbijtspek 2-3 minuten. Voeg de ui toe en bak nog eens 4 minuten.

Voeg de knoflook en gerookte paprikapoeder toe en bak 1 minuut. Voeg de tomaten, zout en peper toe en kook zachtjes 10 minuten. Kook 1/3  van de saus in.

Voeg de spaghetti toe aan de pan met kokend water en kook in 8-10 minuten beetgaar. Bewaar een kopje van het kookvocht en giet de spaghetti af.

Maak rucola aan met olijfolie naar smaak. Meng de spaghetti door de tomaten en verdun, indien nodig, met het bewaarde kookvocht. Verdeel de spaghetti over 4 borden, bestrooi met de geraspte Parmezaan en leg wat rucola bovenop.

Apricot jam

1 kg fresh apricots
800 g sugar
juice of 1 lemon

Rinse the apricots and dry them. Slice in half and remove the stones. Do not throw the stones away. Place the sugar with 250 ml water in a heavy-based pan. Heat the gently and stir until the sugar has dissolved. Bring to the boil until it reached 113° C on a sugar thermometer.

Add the apricots and lemon juice. Bring back to the boil. Skim off any scum which rises to the surface and cook, stirring often for about another 10 minutes. When the bubbles become larger and less in number and the apricots are translucent, check the consistency on a cold saucer or with a sugar thermometer (115° C).

In the meantime, place the apricot stones in a small pan with water and cook them until the skins loosen and that they can easily be removed. Drain off the water and peel off the skins.

Remove the pot from the heat and pour the jam into sterilised jars. Place the peeled stones on top of the jam and close the jars. Allow to cool and store in a cool, dark place. Once opened, be sure to keep in the refrigerator.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

White Chocolate Yoghurt with Berries

Thinking of giving your kids a 'healthy' treat? Don't be fooled by the picture. This is super-easy to make and your children can help too. This recipe is like a good pair of jeans; you can dress it up or down as you like.


Serves 3-4

500ml natural farmhouse yoghurt
150g white chocolate
1 punnet blueberries
1 punnet black berries
1 punnet raspberries
1/2 tablespoon sugar

Heat a pan of water over medium heat. Place the chocolate in a bowl and place the bowl over the pan of simmering water (the water must not boil). Let the chocolate melt gently.

Once the chocolate has melted, allow it to cool slightly. Add ½ cup yoghurt and mix well together. Add the remaining yoghurt and stir through.

Place the blue berries, blackberries and raspberries in a bowl and mix through ½ tablespoon sugar.

Divide the yoghurt between 3-4 glasses (or bowls).

Spoon the berries on top. Sprinkle over a little caster sugar and serve.



Voor 3-4 personen

500ml boerennaturel yoghurt
150g witte chocolade
1 bakje zwarte bessen
1 bakje bramen
1 bakje frambozen
1/2 eetlepel suiker

Verwarm een pannetje water op medium vuur. Doe de chocolade in een kommetje en zet dit op het pannetje met kokend water (water mag nu niet meer koken), laat zachtjes smelten.

Als de chocolade gesmolten is, laat deze licht afkoelen. Voeg dan ½ kopje yoghurt toe en meng het goed door elkaar. Voeg daarna de rest van de yoghurt toe.

Doe de zwarte bessen, bramen en frambozen in een kommetje en meng er ½ eetlepel suiker doorheen

Verdeel de yoghurt over 3-4 glazen (kommetjes.)

Lepel het bessenmengsel erop. Bestrooi eventueel met wat fijne suiker.

Sinterklaas Cupcakes

Sinterklaas is a holiday celebrated in The Netherlands on 5th December where children are given presents to celebrate the arrival of Sint Nicolaas. Candy and spiced cookies are traditionally eaten. We've taken the idea of the spiced cookies, called Pepernoten and created a cupcake with the same flavours. A great idea for young and old and something the kids can help with.

220 g unsalted butter, at room temperature
220 g caster sugar
1 teaspoon vanilla extract
4 eggs, whisked
220 g flour
8 g baking powder
pinch of salt
1 heaped teaspoon Speculaas or mixed spice

250 g unsalted butter, at room temperature
500g icing sugar
1 teaspoon vanilla extract
handful pepernoten or spiced cookies, crushed

Preheat the oven to 180 C.

Cream the butter and the sugar together in a until light and fluffy. Add 1 teaspoon vanilla extract.

Graudually add the whisked egg to the mixture. Mix the flour, baking powder, salt and spiced together and fold in to the butter mixture. Spoon the mixture into a cupcake tin lined with paper cupcacke cases until two-thirds full.

Bake for about 20 -25 minutes until risen and bouncy to touch. Allow to cool.

For the frosting, beat the butter and icing sugar together until light and fluffy. Add the vanilla extract to flavour. If the mixture is a bit tight, add a splash of milk to thin it down.

Spoon the frosting into a piping bag fitted with a star nozzle and pipe the frosting on top of the cupcakes. Sprinkle with the crushed pepernoten or spiced cookies and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Apple Pancakes

Serves 4

for the pancakes
¾ cup milk (about 200 ml)
1½ tablespoons vinegar
1 cup flour
3 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
1 egg
2 tablespoons oil

caramelized apples
2 tablespoon butter
2 apples, peeled, cored, and thinly sliced
2 tablespoons brown sugar
½ teaspoon cinnamon
⅓ cup maple syrup

Whisk together the milk and vinegar and allow to rest for 5 minutes.

While the milk is curdling (the milk will literally start to separate. Don't be alarmed, this is supposed to happen!), whisk together the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl. Whisk egg and oil into milk. Add the wet ingredients to dry ingredients and stir until combined (don't over-mix, it should still have some lumps).

Heat a non-stick frying pan over medium heat and grease with some sunflower oil. Pour large spoonfuls of the batter into the pan. Cook about 2 minutes until bubbles form and the edges start to look "dry". Use a spatula to flip the pancakes and cook another 1-2 minutes on the other side. Set the pancakes aside and repeat with remaining batter.

Using the same pan, add the butter, apples, brown sugar and cinnamon. Stir over medium heat 3-5 minutes until apples are tender. Add the maple syrup. Serve the apples over the warm pancakes.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Sausages Rolls

500 g sausage mince
1 egg
1 cup fresh breadcrumbs or panko
40 ml Worcestershire sauce
1 tablespoon tomato paste
sea salt and cracked black pepper
250g puff pastry
1 egg yolk, lightly beaten
sesame seeds to sprinkle

Preheat the oven to 200°C. Combine the mince, eggs, breadcrumbs, Worcestershire sauce, tomato paste, salt and pepper. Roll out the pastry to 3 mm thick and cut into 12cm x 24 cm pieces or cut each ready-rolled pastry sheet in half.

Divide the sausage mixture into six equal portions, roll into sausage shapes and place down the centre of each piece of pastry. Roll to enclose, placing the pastry seam underneath.Cut the sausage rolls into thirds and place on a baking tray lined with non-stick baking paper. Brush with the egg yolk and sprinkle with sesame seeds.

Bake for 20–25 minutes or until golden and cooked through.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Chocolate Chip Cookies

Everybody loves a good chocolate chip cookie. Here is our recipe - it's simple to make but always gives great results. A great way to get the kids in the kitchen.

125 g butter, softened
1 1/4 cups brown sugar
1 teaspoon vanilla extract
1 egg, beaten
1 1/2 cups plain flour, sifted
1/2 teaspoon baking powder
1 1/2 cups chocolate chips

Preheat oven to 180°C and grease a baking tray or line with baking paper.

Cream the butter and sugar. Beat in the vanilla extract and egg. Stir in the sifted flour and baking powder until just combined. Stir through chocolate chips. (At this point you can form the mixture into a log and freeze for later. Just slice into 1 cm thick rounds and bake.)

Place spoonfuls of the mixture onto baking tray, allowing room for spreading. Bake for 15 – 20 minutes or until golden. Allow to cool on a wire rack before diving in!

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Blender Amsterdam - Kids Concept Store and Cafe

Imagine a place where you can enjoy a relaxing cup of coffee with a bite to eat while your kids can play in a dedicated kids zone, order from a special kids menu and can even get spoilt by you in a store specially dedicated to them.

Blender Amsetrdam is such a place!

A light and bright contemporary store with a relaxed atmosphere. They also organise children's parties and have a hairdresser, specially for the kids, twice a week. The perfect place for the whole family.

For more information, please visit Blender Amsterdam.

Kids in the Kitchen

We think it's so important that kids are taught from an early age about food - where it comes from and how to prepare it. The earlier they learn, the better decisions they will make later on in life about what they put into their bodies.

If you are lucky enough to have a garden at home, try planting a little vegetable or herb patch. This is a good way to start teaching your kids where ingredients come from and how they grow.

In the summer months, when fruit is at it's best, buy a selection with different flavours, colours and textures. Using bamboo skewers to thread the fruit on, get your kids to make colourful, healthy fruit kebabs.

Another good way of getting your kids active in the kitchen is to have a pizza party. You can make your own dough, or buy ready-made pizza bases. Have a selection of toppings set on the table - a selection of vegetables, meats and cheeses. Give each kid a base, let them assemble their own pizzas and once you've baked them in the oven, they get to enjoy what they've made. Easy, healthy and what kid doesn't enjoy pizza!