Recipes Archives - Pagina 19 van 32

Roasted Pumpkin and Harissa Hummus

Ingredients
1 butternut squash, peeled and cut into cubes
5 garlic cloves, unpeeled
4 tbsp olive oil
salt and pepper
5-6 tbsp tahini paste
1-2 tbsp harissa (we buy ours fresh from the Noordermarkt)
2 x 400g can chickpeas, drained and rinsed
olive oil and smoked paprika, to finish
crisp breads, crackers and fresh vegetables, to serve

Method
Preheat oven to 200C. Place the butternut and garlic cloves on an oven tray. Season well with salt and pepper and drizzle with the olive oil. Toss the ingredients well together and roast for about 45 minutes or until the butternut is really tender. Leave to cool.

Place the butternut into a Magimix (food processor) with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste. Add a little extra olive oil if needed.

Scrape the hummus into a bowl. Drizzle with extra olive oil and sprinkle with smoked paprika. Serve with crostini, crisp breads, crackers and an assortiment of crudités (raw vegetables).

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

by Bernadette Evers

Filled Focaccia

We're all thinking of ways to enjoy summer eating, whether that be in our outdoors. Here is a great recipe/idea for summer eating. You can practice your bread making skills and use your favourite vegetables or whatever is season.

Make a batch of focaccia.

Use an array of your favourite vegetables. We like a combination of peppers, courgettes, aubergine and red onion. Cut each into bite-sized pieces. Toss in olive oil and season with salt and pepper. Grill in a grill pan until the vegetables have bar marks and are tender and cooked through. You can also finish them off in the oven to get them more tender.

Once they and the bread have cooled down, slice the bread in half. Spread with pesto (either homemade or shop bought). Top with the grilled vegetables and then tear some buffalo mozzarella over. Sprinkle with some salt and pepper. Dot a few fresh basil leaves over and a handful of rocket leaves. Close the bread to form a giant sandwich. Cut into pieces and serve.

by Bernadette Evers

Ice Tea

Quench your thirst on warm summer days with this easy and delicious ice tea recipe.

Ingredients
4 organic Rooibos tea bags
1,2 liters boiling water
about 3 Tbsp castor sugar
slices of lemon or orange, mint leaves and ice cubes, to serve

Also delicious mixed with a little mango, pineapple or orange juice.

Method
Allow the tea to infuse in the water for about 5-10 minutes. Remove the tea bags and stir in the sugar until dissolved. The amount of sugar you add is up to you. You can either add more or less or leave it out completely.

Allow the tea to cool and refrigerate until chilled.

To serve, fill long glasses with ice, lemon slices and mint leaves. Pour over the chilled tea and enjoy.

by Bernadette Evers

Tempura Green Beans

If you're looking for an easy and delicious snack to serve with drinks, look no further. There isn't really and hard and fast recipe, so here's what you need to do:

Get some Japanese tempura flour from your local Asian grocer or supermarket. Whisk it up with cold sparkling water until it's the consistency of cream. Dip trimmed green beans into the batter and deep fry them in hot sunflower or vegetable oil.

In the meantime make a simple jalapeño ponzu dipping sauce. Take some soy sauce and season it to your liking with fresh or pickled chopped jalapeño, some yuzu juice (from a Japanese citrus fruit) or some lime juice if you can't find yuzu juice and some sesame oil.

Drain the tempura green beans on kitchen paper and serve the hot and crunchy with the dipping sauce on the side.

by Bernadette Evers

Bircher Muesli

If you want to enjoy this muesli for a delicious and healthy breakfast, you have to start it the night before.

Ingredients
250 g organic oats
30 g red quiona, toasted in a frying pan with a little sunflower oil
50 g dried apricots, chopped
50 g dates, pitted and chopped
500 ml -1 liter milk
250 g natural yoghurt
1-2 teaspoons ground cinnamon
1 tablespoon demarara sugar
1 large apple, grated

Method
Place the oats, quiona, chopped apricots, dates, cinnamon and sugar in a bowl. Add the milk and yoghurt and stir to combine.

Grate in the apple and mix it through immediately to prevent the apple from discolouring. Cover with cling wrap and place in the fridge overnight.

Before serving, give the muesli a good stir and add some extra milk to slacken it slightly. Serve in bowls with fresh berries, bananas, seeds or whatever else you like or have in the store cupboard.

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

by Bernadette Evers

Making the most of Artichokes

Artichokes are a thing of beauty. When everyone else is thinking of asparagus, we're thinking of artichokes. They both namely in season at the same time.

Classically served boiled or steamed with melted butter or a vinaigrette, this most luxurious of vegetables always evokes a sense of celebration.

We particularly like the baby violet artichokes. We trim the stalks and remove the hard outer leaves, cleaning it up to be left with the beautiful heart. Keep them in a bowl of lemon water to stop them discolouring. Then halve them, remove the choke (the hairy middle bit) and you're ready to go.

We take a clove or 2 of garlic, still in the skin. Place in a pan with a good glug of white wine and boil to reduce by half. Then add a good amount of olive oil, thyme, bay leaves, salt, pepper and top up with some water. Add the artichokes, cover with a piece of greaseproof paper and simmer gently until tender, around 15 minutes but this depends on the size of your artichokes. Allow them to cool in the liquid. Delicious served as a vegetable accompaniment or on crostini.

by Mischa de Winter

Mussel and Fennel Soup

A beautiful combination, this is somewhere between a soup and a 'stew' of mussels.
They say mussels should only be eaten in months with an 'r' in the name, but that's untrue. Mussels are available year round.

Serves 2

Ingredients
2 kg pack mussels
2 fennel bulbs
2 cloves garlic
1 bunch flat leaf parsley
1 large onion
1 tin chopped tomatoes
1 sourdough roll
olive oil
splash of white wine
salt and pepper

Method

Thinly slice the fennel. Finely chop the garlic, parsley stalks and onion. Open the pack of mussels and place in a bowl of cold water. After a few minutes, check to see if there are any open mussels. If so, discard them.

Slice the sourdough roll and fry in a frying pan with 2 tablespoons olive oil until a light golden brown.

Heat 3 tablespoons olive oil in a large pot and add all the chopped vegetables and sweat for 5-7 minutes. Add a splash of white wine and the tinned tomatoes and bring to the boil. Add the mussels to the pot and place on the lid. Cook for 5 minutes until the mussels have opened, shaking the pan after about 2 minutes.

Add salt, pepper and 2 tablespoons olive oil to the soup. Divide between 2 bowls. Scatter with finely chopped parsley and serve with the fried bread.

Klik hier voor het recept in Nederlands.

by Mischa de Winter

Lemon Cordial

Ingredients
1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups lemon juice
zest from one lemon
cold or sparkling water
lemon slices, optional
mint leaves for garnish

Method
Measure the sugar and water into a saucepan. Stir with a wooden spoon to dissolve the sugar, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly.

Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a jar or bottle. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.

When you’re ready to make into lemonade, put some ice cubes in the bottom of a glass. Pour ¼ cup of the lemon syrup over the ice cubes. Add ¾ cup cold water or sparkling water and stir. Float a thin slice of lemon and, if you like, a fresh mint leaf on top of each glass. The recipe makes enough syrup for 14 glasses of lemonade.

To make pink lemonade: add 1/2 cup grenadine syrup to the jar of lemonade syrup and stir. Strawberry lemonade: add 2 tablespoons of puree of fresh strawberries into each glass. Limeade: Replace lemon with lime juice and lime zest.

by Bernadette Evers

Sauerkraut with Sausages and Confit Duck

Serves 4

Ingredients
4 bratwurst or any of your favourite sausages
2 packs sauerkraut (zuurkool), about 800 gr
250 g lardons
2 onions
2 apples
olive oil
50 g butter
1 bottle beer
2 bay leaves
6 juniper berries
salt
pepper
boiled potatoes, to serve
4 confit duck legs, to serve
mustard, to serve

Method
Finely slice the onions. Peel the apples, discard the core and cut into 1 cm cubes. Place the sauerkraut in a sieve and rinse under cold running water. Dry the sauerkraut well. Heat a wok with 2 tablespoons olive oil and stir fry the sauerkraut until lightly caramelised. Remove from the heat and set aside.

Heat a large heavy pot over medium heat. Add 2 tablespoons olive oil and 50 g butter with the onion and lardons. Fry for 5 minutes. Add the stir fried sauerkraut, apple, the bottle of beer, juniper and bay leaves and cook gently over a low heat, covered with a lid, for about 40 minutes.

Heat a frying pan over medium heat. Add 2 tablespoons olive oil to the pan and fry the sausages for about 12 minutes until golden brown and cooked through.

Season the sauerkraut with salt and pepper. Serve with the sausages and confit duck, boiled potatoes and a little mustard, if you wish.

by Bernadette Evers

Crostini

Crostini are one of the easiest canapés or small bites to make and are the perfect carrier for any topping.

This is how you make them:
If you have time to plan ahead, buy a French baguette the day before you need it. Day old bread is easier to slice thinly. So, once you've sliced it thinly, lay the slices on an oven tray and brush generously on both sides with olive oil. We generally use an extra virgin, but don't use an expensive one.

Preheat the oven to 180° C. Once the oven has reached temperature, bake the crostini for about 10-12 minutes or until golden brown. Depending on your oven, you may have to turn the crostini over during the baking so that they're an even colour. Once baked, remove from the oven and allow them to cool. When cool, store them in an airtight container; they'll keep for weeks. Be sure to make a large batch each time as they are a great stand-by to have when time is short or you have unexpected guests.

Now the world is your oyster when it comes to toppings. Use whatever you like and let your creative juices flow. Assemble them at the last minute so that you don't run the risk of them going soggy. Think wild mushrooms cooked down with a little garlic and cream, topped with Taleggio cheese and flashed under the grill; Parmaham, rocket, homemade chutney and a curl of foie gras or fresh pea and mint puree topped with pecorino and pea cress. Now all you need is a glass if bubbly and the party can get started!

by Bernadette Evers