Bilder & de Clercq's new recipes week 29

As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:

Green beans bonne femmeCajun SalmonSpicy chicken


Crop Lettuce

A summer salad tastes best when fresh lettuce used. And crop lettuce is  always fresh! Unlike other vegetables, crop lettuce cannot be frozen, dried or preserved. It is best to buy the lettuce as a full head and not to cut it too small; by tearing and cutting the leaves, nutrients are lost. Crop lettuce is available throughout the year in the Netherlands; in the summer from the open fields and the rest of the year from the greenhouse. This lettuce is traditionally grown and harvested by hand.

High in fiber, vitamins, iron and water and low in calories, crop lettuce is a healthy choice. There are different types of crop lettuce. Butter lettuce is perhaps the most well known; a variety that owes its name to it's delicious, mild flavour. Other types of crop lettuce  include oak leaf lettuce, Lollo Biondo and Lollo Rosso (red variety).

Crop lettuce is a good basis for a quick and easy lunch or meal; just pick the leaves of the crop, possibly adding a dressing and some other ingredients and you're done, If the leaves becoming a bit limp don't throw them away. Put the leaves briefly in a bowl of water with ice cubes to refresh them and bring them back to life.  The lettuce can also be used in warm dishes, for example through potato puree or to make lettuce soup.


Chard

Chard is a leafy green vegetable often used in Mediterranean cooking. In some, the leaf stalks are large and are often prepared separately from the leaf blade. The leaf blade can be green or reddish in colour;  the leaf stalks also vary in colour, usually white, yellow, or red. Chard has been bred to have highly nutritious leaves and is considered to be one of the most healthful vegetables available, making it a popular addition to healthy diets (like other green leafy vegetables).  Chard has been around for centuries, but because of its similarity to beets and some other vegetables such as cardoon, the common names used by cooks over the centuries can be quite confusing.

The word "Swiss" was used to distinguish chard from French spinach varieties by 19th century seed catalogue publishers. Chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.

Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavour which is more delicate than that of cooked spinach.

 


Bilder & de Clercq's new recipes week 28

As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:

Italian PepperTomato gaots cheese tartSteak green peppercorn


Brandrood Cheese

Brandrood cattle are an old Dutch breed. The cattle is farmed on the Kernhem estate in Ede.

All milk produced by these magnificent animals is turned into cheese. It produces a hard cheese weighing 11 - 18kg and aged for at least 6 months under special conditions.

Brandrood are real, pure cows, characteristics that are also found in the cheese they produce. It is an original cheese with a natural rind and a pronounced soft nutty flavour with a lasting after taste.

This cheese available from Lindenhoff.

For more information please visit Brandrood kaas.


For the Love of Cooking

If there's one thing we'd like to bring across to you on this website, it's for our love of food and cooking.

Whether you are an amateur or have been cooking for years, you can always learn something new. And that's something we try and do every day.

We hope that you will join us in our culinary journey. We aim to showcase not only the best that Amsterdam has to offer but also The Netherlands as a whole.

As they say in Dutch; 'eet smakelijk'.