Launch of the Restyled ELLE Eten Magazine
Last week, together with Bilder & de Clercq, we catered the launch of the restyled ELLE Eten Magazine.
ELLE Eten is one of Holland's premier food magazines and in each edition, one of Bilder & de Clercq recipes is featured.
The event was held at the beautiful new Siematic Flagship Store, which is filled with the most magnificent kitchens and appliances.
The new magazine has been beautifully refreshed, with a new look and feel.
Read the evening's report on the ELLE Eten website.
Chilled Oysters with Caviar
This is perfect to serve as a canapé or serve 3 to 4 as a starter.
Ingredients
1 cucumber, cut into thin julienne
2 slices of smoked salmon, cut into thin julienne
2 shallots, finely chopped
12 sprigs of dill, finely chopped
375ml crème fraiche
salt and pepper
lemon juice, to taste
24 Gironde oysters
1 pot Avruga caviar
Method
Gently mix the julienne of cucumber and smoked salmon with the shallots and dill. Season the crème fraiche with salt and pepper, add just enough of the crème fraiche to bind the cucumber mixture. Add a little lemon juice to taste.
Open the oysters and clean the deep half shells. Place the shells on four oyster plates and fill with the cucumber and salmon mixture.
Place the oysters back in their shells and add a teaspoon of caviar to each. Serve immediately.
For an alternate presentation, or if you don’t have any oyster plates, serve the oysters on a bed of very fine julienne of carrots, leeks and beetroot.
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
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