Recipes Archives - Pagina 28 van 32

Weekend Canapés

The weekend is a great time to visit the market and different specialty food shops. Here are 2 simple and delicious recipes to serve with drinks. Click here to find out how to make crostini's.

Mushroom and Taleggio Crostini

Ingredients
15 g dried porcini
3 Tablespoons olive oil
1 garlic clove
500 g mixed mushrooms
salt and pepper
100 ml cream
300 g Taleggio cheese

Method
Soak the porcini in warm water for about 10 minutes.

Finley chop the garlic, slice the mushrooms. Squeeze the water out of the porcini and chop them up too.

Heat a frying pan with 3 tablespoons olive oil and fry the mushrooms and porcini over high heat. Add the garlic about half way through the cooking. Season with salt and pepper and add enough cream to bind the mushroom mixture, about 100 ml.

Slice the taleggio. Top the crostini with some mushroom mixture, a slice of Taleggio and place in a hot oven until the cheese has melted, about 3 minutes. Serve while still warm.

Veal Sweatbreads with Capers

Ingredients
500 g veal sweetbreads
seasoned flour, for dusting
olive oil, for frying
100g unsalted butter
4 tbsp capers, drained
squeeze lemon juice
3 tbsp chopped parsley

Method
Bring a pot of seasoned water, flavoured with a bay leaf, some sprigs of thyme and parsley stalks to the boil. Add the sweetbreads and poach gently for about 10 minutes. Remove from the pot, weight between 2 plates and allow to cool. Once the sweetbreads have been weighted down and cooled, peel the skin off using a small kife. Lightly dust the sweetbreads with seasoned flour.

Heat a frying pan and add enough oil to just cover the bottom of the pan. Add the sweetbreads and fry undisturbed until golden and crusty underneath. Turn and repeat with the other side.

Add the butter to the pan and cook until dark and nutty, flipping the sweetbreads in it. Add the capers, lemon juice to taste, parsley and a pinch of salt.

Spoon on to crostini 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

by Mischa de Winter

Roasted Chicken with Heritage Carrots and Fennel

Serves 4

Ingredients
1,8 kg whole free range or organic chicken
1 lemon
1 small bunch thyme
5 cloves garlic
olive oil
50 g butter
salt and pepper
2 bunches heritage carrots (12-16 carrots)
2 fennel bulbs

Method
Preheat the oven to 180 C - 200 C. Cut the lemon into quarters. Fill the cavity with the lemon segments, thyme and garlic cloves. Rub the butter all over the chicken and drizzle with some olive oil.

Season the chicken generously with salt and pepper making sure you don't forget to season in the cavity as well. Place in a roasting dish, breast side down and roast for 45 minutes.

In the meantime, peel the carrots and slice diagonally. Trim the hard outer layer away from the fennel and roughly slice. After the 45 minutes, take the chicken from the oven, turn over and baste with the juices in the pan. Add the carrots and fennel around the chicken, mixing them well with the juices. Add a little salt and pepper. Return to the oven for a further 45 minutes or until the chicken is cooked through and golden brown.

Remove from the oven and rest for 5-10 minutes before carving and serving with the roasted carrots and fennel.

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

Salmon Ceviche with Fennel Salad

Serves 2

Ingredients

For the ceviche
250g salmon fillet, skinned
2 tbsp rock salt
1 tbsp red chillies, finely diced
75ml pink grapefruit juice
1 tbsp lime zest
150ml lime juice (about 5 limes)
20g caster sugar
30 coriander leaves, finely chopped

For the salad
1 fennel bulb, finely sliced (using a mandolin if possible)
110g rocket leaves

Method
For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes.

Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.

In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.

Slice the salmon at an angle - each piece needs to be about 2-3mm thick.

Lay four slices evenly in a straight line onto each serving plate.

Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.

For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.

Place the fennel salad on top of the salmon and serve.

by Mischa de Winter

Green smoothie

Ingredients
3 apples
1 small cucumber
1/2 pineapple
small bunch parsley
1/2 cup natural yoghurt

Method
Peel the apples, remove the core and seeds and chop up. Peel the pineapple, remove the core and chop roughly.

Peel the cucumber and cut into chunks. Place all the ingredients in a blender and blend until smooth.

Pour into tall glasses and serve garnished with fresh strawberries.

by Bernadette Evers

Salted Caramel Brownies

Ingredients
butter, for greasing
350g dark chocolate, broken in small pieces
250g unsalted butter
3 eggs
250g dark brown sugar
100g plain flour
1 tsp baking powder
4 tablespoons salted caramel

Method
Heat the oven to 170°C. Lightly grease a 22cm square cake tin.

Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk the eggs and sugar together for about 2-3 minutes until smooth and fluffy.

Fold the chocolate mixture into the egg mixture.

Sieve the flour and baking powder into the mixture and stir to combine. Pour the mixture into the cake tin. Dot the top with dollops of salted caramel.

Place on the middle shelf of the oven and bake for about 35 minutes until the surface is set. It is cooked when it just starts to crack on the top. Remove from the oven. Allow to cool completely in the tin.

Slice the brownie into squares and serve with vanilla ice cream.

by Mischa de Winter

Easy 'Fondue' (baked cheese)

Ingredients
2 Saint Felicien or other favourite cheese, in an oven-proof container
2 cloves garlic
2 sprigs rosemary
1 small Turkish bread
2 figs
2 Belgian endive
olive oil

Method
Preheat the oven to 200° C. Remove the plastic from the cheeses and place them back in their containers. Make a few incisions in to the cheeses. Slice one garlic clove into thin slivers and finely chop the other. Pick the rosemary leaves off the stalks. Insert the garlic slivers and some of the rosemary leaves into the incisions made in the cheeses.

Drizzle the bread with 2 tablespoons olive oil, the remaining rosemary and finely chopped garlic clove. Place the cheese in the oven for about 15-20 minutes.

Place the bread in the oven for the last 5 minutes of the cooking time. Slice the figs into wedges and loosen the leaves from the endive.

Slice the bread into ‘fingers’. Serve the melted cheese in their heatproof dishes on a wooden board with the figs, endive and bread.

* Saint Felicien is available at Bilder & de Clercq stores in Amsterdam.

by Bernadette Evers

Pears Baked in Red Wine

Serves 8

Ingredients
1 to 1½ bottles robust Italian red wine
rind of 1 lemon and 1 orange
2 cloves
½ cinnamon stick
4 peppercorns
1 bay leaf
200 g sugar
8 pears (Conference or Williams)

Method
Preheat the oven to 180° C. Place all the ingredients except the pears in a pan with a little extra water. Bring to the boil and simmer for 15 minutes.

Wash the pears, remove the core from underneath with a pomme Parisienne- bore (or with a teaspoon), leave the stalk on.

Place the pears in the pan, stalks pointing up. Bake in the oven without a lid for 1½ hours. In the beginning the pears should be almost covered with wine, later this will evaporate, leaving a sort of caramelized skin on the top of the pears.

Take the pears out of the cooking juice carefully so as not to break the skin, and place on a serving dish. Strain off the cooking juices and reduce until the syrupy in texture with a good rich flavour. Allow to cool slightly and serve with the pears.

This dish may be eaten hot or cold. Delicious served with ice cream or mascarpone flavoured with vanilla.

by admin

Lemon cakes

Ingredients
butter for greasing the tin
5 eggs
300 g castor sugar
140 ml cream
finely grated zest of 3 lemons
25 ml dark rum
pinch of salt
80 g unsalted butter, melted
240 g flour
1/2 teaspoon baking powder

For the glaze
50 g apricot jam, warmed
finely grated zest of 1 lemon and 3 tablespoons juice
150 g icing sugar

Method
Preheat the oven to 180° C. Lightly grease the loaf tin (26 x 9cm) with butter and line with greaseproof paper. In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter. Sift the flour and baking powder together, then whisk into the egg mixture until smooth.

Spoon the mixture into the loaf tin and gently level the surface. Bake for 50 minutes to 1 hour, turning the tin around halfway through cooking. Test the cake by inserting a small knife or skewer into the middle. If it comes out clean, then the cake is cooked. Turn out onto a wire rack and leave to cool for 10 minutes.

Lightly brush the cake all over with the warm apricot jam. Leave for 5 minutes. Mix the lemon zest and juice with the icing sugar in a small pan and heat until lukewarm and smooth. Brush the lemon glaze evenly over the top and sides of the cake. Leave for a few minutes to set.

Place the cake on a baking tray in the oven, turn off the heat and leave for 3 - 5 minutes to dry the glaze - it will become translucent. Allow to cool before slicing.

Curious to taste these delicious lemon cakes? Like & share the Amsterdam Flavours facebookpage and maybe you will be the lucky winner of two lemon cakes. THE WINNERS ARE: Jan Kleijn, Jaqueline Kalma en Marianne Bitter. Congrats and enjoy! You can send your home adres to: info@amsterdamflavours.com

by Bernadette Evers

Fattoush

Ingredients
2 pita pocket breads, cut into strips about 2 cm wide, then toasted and crumbled
2 heads Romaine lettuce, chopped
4 spring onions, thinly sliced
4 tomatoes, diced (let them drain a minute or two if extra juicy)
1/2 cucumber, diced (same size as tomatoes)
small bunch coarsely chopped fresh mint leaves
small bunch coarsely chopped flat-leaf parsley (leaves only, no stems)

Dressing
2-4 cloves garlic, chopped (depending on how garlic you like it)
1 teapoon salt
lemon juice, to taste
1 teaspoon Sumac, plus more for sprinkling at the end if desired)
125 ml extra virgin olive oil

Method
Preheat the oven to 200°C. While the oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife. Put the garlic paste in a small bowl, then the add lemon juice and 1 teaspoon Sumac. Whisk in the olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)

Cut the pita into strips about 2 cm wide and arrange on baking sheet. Bake until the pita strips are crisp but only just starting to brown, less than 10 minutes. Watch carefully as they can go from crisp to overly brown rather quickly.

Remove the outer leaves from the Romaine, trim the stem end and then wash and dry with paper towels. Cut the Romaine into quarters lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash it.) Put chopped lettuce into salad bowl large enough toss all ingredients.

Chop tomatoes, spring onions, cucumbers, mint, and parsley and add to the lettuce. Add about half of the dressing and toss, then add the crumbled pita chips and toss again with more dressing. (You may not want to use all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavours blend and so the pita chips absorb some of the dressing. To serve, arrange the salad on a platter and sprinkle with a bit more Sumac.

by Bernadette Evers

Spaghetti Vongole

Serves 4

Ingredients
400 g spaghetti
1 kg vongole or clams
1 red chilli pepper
3 cloves garlic
1 bunch parsley
olive oil
120 ml white wine
salt and ground black pepper

Method
Place the vongole in a bowl of cold water to soak. Bring a pot of salted water to the boil for the pasta. Remove the seeds from the chilli and chop finely together with the garlic.

Place the pasta in the pot of boiling water and cook for about 10-12 minutes until al dente.

In the meantime, begin with the sauce. Drain the water from the vongole. Heat a pan with 4 tablespoons olive oil over medium heat. Add the chilli and garlic and fry for 1 minute, being careful not to burn the garlic. Add the vongole and white wine. Mix well, bring to a boil and cover the pan with a lid. Cook the vongole for about 3-5 minutes until they have all opened, shaking the pan every so often.

Finely chop the parsley and stir through the vongole. Season with salt and pepper. Drain the spaghetti and combine with the vongole. Divide between 4 plates and finish with a good drizzle of olive oil.

by Bernadette Evers