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Crepes Suzette

Today, February the 17th is International pancake day. While we love the traditional pancakes with a little cinnamon-sugar and lemon and American pancakes, we felt that we wanted to make it a little more indulgent. So here is an absolute classis which everyone should have in their repertoire.

Serves 4-6

Ingredients
100g flour
1 egg + 1 egg yolk
about 300 ml milk
pinch of salt
1 tablespoon oil
butter for frying

Suzette Sauce
75 g butter
150g sugar
2 lemons
2 oranges
3 tablespoons Grand Marnier or orange liqueur, or to taste

Method
Mix the egg and egg yolk with the flour, oil and a pinch of salt and add part of the milk. Whisk until you have a thick mixture and add as much of the remaining milk as needed. (This can also be done in the food processor.) The batter should be the consistency of cream.

Allow the batter to rest for ± 30 minutes. Cook the crepes in a crepe pan or frying pan and allow to cool on a wire rack.

Grate the zest of the 1 lemon and 1 orange and squeeze the juice from all. Place the sugar in a pan and caramelise over a medium heat until an amber colour. Carefully add the citrus juices and cook over a low heat until the sugar dissolves. Mix in the butter, grated zests and Grand Marnier or orange liqueur. If you dare, flambé the liqueur before adding, but please be very careful!

To serve, fold the crepes into quarters and reheat briefly in the sauce. Serve with scoops of vanilla ice cream.

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

Valentine's Shortbread Hearts

We've already given you a recipe for shortbread, but here's a twist turn turn them into Valentine's heart cookies.

Ingredients
250 g flour
75 g castor sugar
150 g unsalted butter
pinch of salt

Method
Preheat the oven to 170° C.

Place the flour, sugar, butter and a pinch of salt in the bowl of a food processor. Blend until the mixture resembles breadcrumbs and starts binding together.

Remove the dough from the food processor and knead lightly until the mixture comes together. Roll the pastry out thinly cut into hearts with a pastry cutter. Place onto a baking tray lined with baking paper and prick with a fork to prevent them rising too much.

Bake for about 15-20 minutes until pale golden. Remove from the oven and sprinkle with castor sugar. Allow to cool completely. Decorate with pink icing) or any color of your choice. You can either make your own or use store bought.

Shortbread keeps well for a couple weeks if stored in an airtight container. But if you're as greedy as we are, it will probably only last a couple of days!

If you don't have a food processor, shortbread and also be made by hand.

by Mischa de Winter

The Perfect Cheese Omelette

A prefect omelette is easy to achieve and makes for a perfect lunch or light meal. Here's our way to do it.

Serves 2

Ingredients
6 free range or organic eggs
salt and pepper
about 50 g goats or truffle cheese, grated
butter
bread, to serve
salad, to serve

Method

Crack the eggs into a bowl and whisk to combine. Season with salt and pepper. Heat a good non-stick frying pan over medium heat with a knob of butter.

Once the butter begins to foam, pour in the beaten eggs. As the egg begins to set on the base, pull it from the outer part to the center with a spatula. That way you ensure that the omelette will be light, blonde in colour and still be soft (or baveuse) in the centre. Now is the time to add the grated cheese, leaving some back to sprinkle over at the end. Reduce the heat at this point if you feel it's cooking too fast.

With the spatula, fold over a small section of the omelette, tilting the pan as you do, so that the omelette folds over itself, becoming neat and folded in the corner of the pan. Grab your serving plate in one hand and the frying pan in the other and carefully, but with confidence, turn the omelette on to the plate. Sprinkle with the remaining cheese and serve with salad of your choice dressed with a little olive oil and some delicious bread.

by Mischa de Winter

Sticky Toffee Pudding

Ingredients
75 g butter, plus extra for greasing
175 g soft brown sugar
1 tablespoon golden syrup
2 eggs
2 tablespoons black treacle
200g flour
2 teaspoons baking powder
200g pitted dates
300 ml water
1 tablespoon bicarbonate of soda
1 teaspoon vanilla extract

Caramel Sauce
300 g sugar
300 ml cream
50 g butter
generous pinch of salt

Method
Preheat an oven to 180 C. Grease a 30 cm x 20 20 cm square cake tin with butter and line with baking paper.

Cream the butter and sugar together in a mixer until pale and fluffy. Add the golden syrup, treacle, vanilla extract and eggs, a little at a time, and blend until smooth. Mix the flour and baking powder together. Add the flour and blend, at a low speed, until well combined.

Meanwhile, place the dates in a pan with the water and bring to a boil. Blend the dates and water in a Magimix (food processor) to a smooth purée. Stir in the bicarbonate of soda and vanilla.

Pour the date mixture into the batter and stir until well combined. Pour the mixture into the tin and bake for 20-25 minutes, or until the top is springy and golden-brown.

To make the caramel sauce, place the sugar in a pan and het gently until it dissolves and is caramelised to a mahogany colour. Carefully add the cream, stand back as it will spit and splatter. Keep on the heat, stirring now and again until the caramel dissolves. Turn off the heat, stir through the butter and salt.

To serve, cut the pudding into 12 generous squares and place serving plates. Pour over the caramel sauce and serve. Delicious with a scoop of vanilla ice cream.

by Bernadette Evers

Halibut with Seaweed Salad

Serves 4

Ingredients
4 halibut fillets, about 150-175 g each
1 shallot
200 ml white wine, plus a little extra for the fish
60 g butter, at room temperature
small bunch basil
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 bag dried mixed seaweed (about 50 g in weight)
30 g pickled ginger, finely chopped
mixed cresses, to garnish
olive oil, for greasing
salt
pepper

Method
Preheat the oven to 180° C. Finely chop the shallot and add it to a small pot with 200 ml white wine. Bring to the boil and cook until the liquid as reduced down to 1 tablespoon. Allow the shallot and wine to cool down. Soften the butter in a bowl. Finely slice the basil into thin strips (chiffonade), add it to the butter along with the shallot and white wine mixture, salt and pepper.

Mix the ingredients well. Spoon the butter on to a piece of cling wrap, shape into a cylinder and refrigerate until the butter has firmed up.

Place the seaweed in a bowl and add enough hot water from a recently boiled kettle so that the seaweed is completely covered. Stand for 15 minutes until the seaweed has softened. Drain off and set aside. Make the dressing for the seaweed salad; finely chop the pickled ginger. Add to a small bowl with the soy sauce and sesame oil. Set aside.

Grease a roasting tray with a few drops of olive oil. Lightly season the brill fillets with salt and pepper. Place in the tray, pour 50 ml white wine around the fish, cover with aluminium foil and place in the oven for about 8-10 minutes or until the fish is just cooked.

Dress the seaweed salad with the dressing and divide between 4 plates. Set the fish on top of the salad and sprinkle over the cresses.

Thinly slice the butter. Lay a slice on each piece of fish and serve straight away.

Tip: If there is any butter over, this can be stored in the freezer for use again.
To give the dish extra crunch, you can top the fish with rice vermicelli noodles which have been deep-fried until they have puffed up and become crispy.

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

Scallops with Garlic Butter and Spinach

For 2 as a starter

Ingredients
4 scallops
2 cloves garlic
1 small bunch flat leaf parsley
1 lemon
300 g baby spinach
30 g butter
olive oil
salt and pepper

Method
Heat a wok with 2 tablespoons olive oil and stir fry the spinach for 2 minutes until wilted. Drain as much liquid from the spinach as you can. Season with salt and pepper and keep warm.

Lightly season the scallops with salt and pepper. Heat a non-stick frying pan with 1 tablespoon olive oil. Fry the scallops for 1 minute on each side until golden brown and still slightly translucent in the middle. Transfer to a plate and cover loosely with aluminium foil.

Wipe the pan clean with kitchen paper and place on a medium heat. Finely chop the garlic and parsley.

Add the butter to the pan and as soon as it begins to foam, add the garlic and parsley. Swirl the pan to mix the ingredients.

Season with salt, pepper and ± 1 tablespoon lemon juice. Return the scallops to the pan with the butter.

Divide the spinach between 2 plates and place the scallops on top. Spoon over the garlic butter and serve with a wedge of lemon. Delicious with crusty bread to mop up the juices.

by Bernadette Evers

Fried cod with lemon and capers

Ingredients
2 cod fillets of 175 g with skin
1 shalllot
100 g butter
1 lemon
2 tablespoons capers, rinsed
1 small bunch flat leaf parsley
olive oil
salt and pepper
wilted spinach, to serve

Method
Finely slice the shallot and parsley. Thinly slice the lemon, removing any seeds.

Dry the cod fillets with kitchen paper, drizzle with 1 tablespoon olive oil and season with salt and pepper.

Heat a frying pan with 2 tablespoons olive oil over medium heat and fry the cod for about 1 minute on each side. Remove from the pan and set aside. Add the shallot to the pan and sweat gently for about 2 minutes. Add the butter. When it begins to foam and is lightly browned add the capers, lemon slices and chopped parsley.

Return the cod to the pan to heat through and finish cooking, this should only take a couple of minutes.

Serve the cod with wilted spinach and the butter sauce spooned over.

by Bernadette Evers