Nectarine mostarda
Nectarine Mostarda
Italian-style sweet & spicy fruit preserve
Makes 2–3 jars
Ingredients
- 1 kg (2.2 lb) firm, ripe nectarines, stones removed
- 425 g (15 oz) granulated sugar
- 1 unwaxed lemon
- 15 g (about 2 tbsp) English mustard powder
- 25–30 ml cold water
- Small pinch of salt
Day 1
Cut the nectarines into 2–3 cm (1 inch) pieces. Leave the skin on.
Gently combine with the sugar, juice of half the lemon, 2–3 thin strips of lemon zest and a pinch of salt.
Cover and refrigerate for 12–18 hours.
Day 2
Drain the liquid from the fruit into a saucepan.
Simmer the liquid for 5–7 minutes, until slightly syrupy.
Pour the hot syrup back over the nectarines. Allow to cool, cover and refrigerate for another 12–18 hours.
Day 3
Drain the syrup again and simmer for approximately 5 minutes.
Pour it back over the fruit, cool and refrigerate for another 12 hours.
Day 4
Drain the syrup one final time and simmer until slightly thickened.
Add the nectarines and gently heat for a few minutes. Do not boil vigorously.
Remove from the heat.
Mix the mustard powder with 25–30 ml cold water until smooth. Leave for 10 minutes to develop its heat.
Allow the nectarines to cool to approximately 40–50°C (104–122°F).
Remove the lemon zest and gently stir in the mustard mixture.
To Finish
Transfer to very clean jars and refrigerate.
For the best flavour, leave the mostarda to mature for 2–3 days before serving.
Storage: Keep refrigerated and use within approximately 2–3 weeks. Always use a clean spoon.
Serve With
Perfect with Parmigiano Reggiano, Pecorino, mature cheeses, burrata, pâté, charcuterie, roast pork or roast chicken.
Tip: For a milder mostarda use 10–12 g mustard powder; for a stronger mustard kick use up to 20 g.
Nectarine Mostarda
Italiaanse zoet-pittige fruitmostarda
Voor ongeveer 2–3 potjes
Ingrediënten
- 1 kg stevige, rijpe nectarines, zonder pit
- 425 g kristalsuiker
- 1 biologische of onbespoten citroen
- 15 g Engels mosterdpoeder
- 25–30 ml koud water
- Klein snufje zout
Dag 1
Snijd de nectarines in stukken van ongeveer 2–3 cm. Laat de schil eraan.
Meng voorzichtig met de suiker, het sap van een halve citroen, 2–3 dunne reepjes citroenschil en een snufje zout.
Dek af en zet 12–18 uur in de koelkast.
Dag 2
Giet het vrijgekomen vocht van het fruit in een steelpan.
Laat het vocht 5–7 minuten zacht koken, totdat het iets stroperig begint te worden.
Giet de hete siroop terug over de nectarines. Laat afkoelen, dek af en zet opnieuw 12–18 uur in de koelkast.
Dag 3
Giet de siroop opnieuw van het fruit en laat deze ongeveer 5 minuten zacht inkoken.
Giet de siroop weer over de nectarines. Laat afkoelen en zet nogmaals ongeveer 12 uur in de koelkast.
Dag 4
Giet de siroop voor de laatste keer af en laat hem zachtjes inkoken totdat hij iets dikker en stroperig is.
Voeg de nectarines toe en verwarm alles voorzichtig enkele minuten. Laat het fruit niet hard koken.
Haal de pan van het vuur.
Meng het mosterdpoeder met 25–30 ml koud water tot een glad papje. Laat dit 10 minuten staan, zodat de typische mosterdscherpte zich kan ontwikkelen.
Laat de nectarines afkoelen tot ongeveer 40–50 °C.
Verwijder de citroenschil en meng het mosterdmengsel voorzichtig door het fruit en de siroop.
Afmaken
Doe de mostarda in zeer schone potten en bewaar deze in de koelkast.
Laat de mostarda voor de beste smaak 2–3 dagen rijpen voordat je hem serveert.
Bewaren: gekoeld bewaren en bij voorkeur binnen ongeveer 2–3 weken gebruiken. Gebruik altijd een schone lepel.
Lekker bij
Heerlijk bij Parmigiano Reggiano, pecorino, oude kaas, burrata, paté, charcuterie, geroosterd varkensvlees of kip.
Tip: Gebruik voor een mildere mostarda 10–12 g mosterdpoeder. Voor een uitgesprokener mosterdsmaak kun je dit verhogen tot ongeveer 20 g.
Plum Jam
Homemade Plum Jam
Makes approximately 4 jars
Ingredients
- 1 kg ripe plums, pitted weight
- 500–600 g 2:1 jam sugar
- Juice of 1 lemon
- 1 tsp vanilla extract or ½ vanilla pod
- Optional: ½ tsp cinnamon
Method
Cut the plums into small pieces and place them in a bowl with the sugar and the lemon juice. Leave the plums in the fridge overnight. The next day put the prunes in a pan, simmer gently for about 10 minutes, until the fruit has softened.
To check if the jam is ready, spoon a small amount onto a cold plate. Leave it for a minute, then push it gently with your finger. If it wrinkles slightly and has started to set, it’s ready.
Pour the hot jam into clean, sterilised jars, seal immediately and leave to cool.
A little twist: Plum jam is delicious with aged cheese, Brie, goat’s cheese or pâté, making it perfect for meeting lunches. For something a little different, add star anise, fresh ginger or a small sprig of rosemary while cooking.
Pruimenjam
Voor ongeveer 4 potjes:
- 1 kg rijpe pruimen, ontpit gewicht
- 500–600 g geleisuiker 2:1
- sap van 1 citroen
- 1 tl vanille-extract óf ½ vanillestokje
- optioneel: ½ tl kaneel
Snijd de pruimen in stukjes en doe ze met de suiker en citroensap in een ruime kom en laat de pruimen een nacht in de ijskast staan. Doe het pruimenmengsel de volgende dag in een pan en laat ze ongeveer 10 minuten zachtjes koken, totdat ze mooi zacht worden.
Doe een klein lepeltje jam op een koud schoteltje. Wordt de jam na een minuut mooi dik en rimpelt hij wanneer je er met je vinger doorheen gaat? Dan is hij klaar.
Schep de hete jam in schone, gesteriliseerde potjes, sluit ze direct en laat afkoelen.
Lekker voor meeting lunches: pruim combineert heel goed met oude kaas, brie, geitenkaas en paté. Je kunt ook een accent geven met steranijs, verse gember of een klein takje rozemarijn tijdens het koken.
Mushroom ‘Stamppot’ with Watercress and Mature Cheese
Europe prides itself on having created the best recipes wit potatoes. They're a humble vegetable, incredibly versatile and cheap. Mash in any form is in our opinion one of the best food there is. Here is a traditional Dutch 'Stamppot' which has been given a modern twist.
Serves 2
Ingredients
1kg floury potatoes
300gr mixed wild mushrooms
100g piece mature aged cheese
1 bunch watercress
2 cloves garlic
1 small bunch chervil
2 tablespoons olive oil
splash of milk
50g butter
salt and pepper
Method
Finely chop the garlic cloves. Peel the potatoes and place in a pan of cold water with salt. Bring to the boil and cook for 15 minutes until soft.
Clean the mushrooms and cut the cheese into cubes. Heat a frying with 2 tablespoons olive oil. Fry the mushrooms over high heat. Add the garlic and fry for a further 1 minute over a medium heat.
Drain the water from the potatoes and mash until smooth with a splash of milk and 50g butter. Keep the mash warm.
Add the cheese cubes to the potato and stir until they melt. Remove the stalks from the watercress and roughly chop the leaves. Mix through the potato, warming through gently. Season with salt and pepper.
Pick the chervil leaves. Divide the ‘stamppot’ between 2 plates and top with the wild mushrooms. Scatter over the chervil leaves and serve.
Nederlands
voor 2 personen
Ingrediënten
1kg kruimige aardappelen
300gr gemengde wilde paddenstoelen
100gr belegen boerenkaas
1 bos waterkers
2 teentjes knoflook
1 klein bosje kervel
50gr boter
2 eetlepels olijfolie
scheutje melk
zout en peper
Bereiding
Snijd knoflookteentje fijn. Schil de aardappelen en doe ze in een pannetje met koud water en zout. Breng ze aan de kook en kook in 15 minuten gaar.
Maak de paddenstoelen schoon. Snijd de kaas in kleine blokjes.
Verwarm een koekenpan met 2 eetlepels olijfolie. Bak de paddenstoelen op hoog vuur goudbruin en voeg dan knoflook toe en bak 1 minuut op middelmatig vuur mee.
Giet het water van de aardappelen af en stamp de aardappelen met wat melk en een klontje boter tot een smeuige puree, houd warm.
Voeg kaasblokjes toe en verwarm tot kaas gesmolten is. Snijd steeltjes van de waterkers af, snijd de waterkers grof en meng het door de puree, verwarm licht. Breng op smaak met zout en peper.
Pluk de kervel. Verdeel de stamppot over 2 borden en leg de padddenstoelen er bovenop. Bestrooi met de geplukte kervel en serveer.
Leek and Potato Soup
A classic French soup everyone should have in their repertoire made with simple, humble ingredients. It can be eaten cold too. It's then known as Vichysoisse.
English
Serves 2
Ingredients
40g butter
4 leeks
2 floury potatoes
1 organic vegetable stock cube
1 bay leaf
1 small bunch chives
1 mini baguette
100g grated cheddar
4 tablespoons olive oil
150 ml milk
1,5 tablespoons wholegrain mustard
salt and pepper
Method
Wash the leeks well under cold running water to remove any sand and then thinly slice them. Peel the potatoes and cut into 2 cm cubes. Dissolve the stock cube in 1 liter hot water and preheat the oven to 180° C.
Heat a pot over medium heat with the butter and 4 tablespoons olive oil. Add the sliced leek and potato to the pot and sweat for 2-3 minutes. Add the stock and bay leaf, bring to the boil and cook gently for 10-15 minutes.
Remove the bay leaf from the pot and blend the soup with a stick blender. Add the milk and season the soup with salt and pepper. Keep the soup warm over a low heat. Thinly slice the mini baguette in to diagonal slices. Spread the slices with the mustard, place on an oven tray and sprinkle with the cheddar. Place in the oven for 5 minutes.
Finely chop the chives. Spoon the soup into bowls, sprinkle with the chopped chives and serve with the cheddar toasts.
Nederlands
voor 2 personen
Ingrediënten
40g boter
4 preien
2 kruimige aardappels
1 biologisch groente bouillonblokje
1 laurierblad
1 bosje bieslook
1 pistoletje
100g geraspte cheddar
4 eetlepels olijfolie
150ml melk
1,5 eetlepels grove mosterd
zout en peper
Bereiding
Was de preien goed onder stromend koud water en snijd in dunne plakjes. Schil de aardappels en snijd in blokjes van 2 cm. Los het bouillonblokje op in 1 liter warm water en verwarm de oven voor op 180°C.
Verwarm een pan op medium-vuur met de boter en 4 eetlepels olijfolie. Voeg de gesneden prei en aardappel toe aan de pan en smoor 2 tot 3 minuten. Voeg de bouillon en laurier toe en kook zachtjes voor 10 tot 15 minuten.
Verwijder het laurierblad uit de pan en pureer de soep met een staafmixer. Voeg de melk toe en breng op smaak met zout en peper. Houd de soep warm op een laag vuurtje. Snijd het pistoletje in schuine dunne plakjes, bestrijk met de mosterd, zet ze op een bakplaat bestrooid met de cheddar. Zet in de oven voor 5 minuten.
Snijd de bieslook fijn, lepel de soep in een kom, bestrooi met de bieslook en serveer de toastjes.
Toasted Sandwich
We're all about using up what we have right now. What better way than to use up left over pieces of cheese than by grating it and making a toasted sandwich.
Grate the cheese by hand of if you have a lot lying around, grate it in a food processor.
Take whatever bread you have lying around. Spread the slices with butter and top with a generous amount of the grated cheese and a sprinkling of spring onions. You of course could use whatever you have at home, ham, tomato, rocket leaves, etc.
Close the sandwich, spread a thin layer of butter on top and place under a panini grill or a good not-stick frying pan set over a medium heat. Grill of fry until golden brown and crispy.
Our favourite way to serve the toasted sandwich is with a dollop of mayonnaise and a drizzle of spicy sririacha. Yum!
membrillo
Ingredients
2kg quince, peeled, cored and roughly chopped
1 lemon juiced and zest pared (use a vegetable peeler)
about 1½ kg sugar
knob of butter
Method
- Put the quinces and lemon zest and juice in a large heavy-based pan. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for about 1 hr until the quinces are very tender. Strain through a jelly bag or muslin-lined colander. Do not press out the juice – just leave it for at least 4 hrs, or ideally overnight, until the juice has dripped through.
- To make the jelly, put three saucers in the freezer. Measure the juice and return it to the pan (reserve the leftover fruit for the membrillo paste). For each 1 litre juice, add 750g sugar (or for each 100ml juice, add 75g sugar). Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon a little onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few mins, then test again.
- Remove from the heat and skim off any surface scum with a slotted spoon. Stir in the butter to dissolve any leftover sediment, then stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to one year.
- To make the membrillo, line a 16 x 24cm shallow oblong tin or tray with baking parchment. Tip the reserved fruit into a food processor and whizz to make a smooth-ish paste. Weigh the paste and for each 1kg paste, add 750g sugar (or for each 100g paste, add 75g sugar).
- Tip the paste and sugar into a large heavy-based pan and heat gently, stirring to dissolve the sugar. Increase the heat and cook, stirring regularly, for 30-45 mins until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan. Be careful as the mixture will spit at you and can burn. Spoon into the tin or tray and smooth the top. Leave to cool, then chill overnight until it is very firm.
- Wrap the paste in fresh baking parchment, then over-wrap in foil and store in the fridge for up to 6 weeks.
Le Salonard
Le Salonard is a culinary paradise in De Pijp. Housing a selection of wines, cheeses, pastries, charcuterie and other delicacies from around Europe, it's all one could ask for for the prefect night in.
There is also a small seated area where you can order a selection of sandwiches and salads.
In our opinion, it's the perfect recipe for the weekend. Buying a selection of their beautiful cheeses and charcuterie, pairing it with a wonderful bottle of wine and ending off with their heavenly looking brownies.
For more information, please visit Le Salonard.
Vegalicious (Vegetarian)
We are all guilty of going to the supermarket or market, seeing an array of vegetables and never quite knowing what we should do with all the produce on offer. This vegetarian cookbook is just the answer.
The recipes are straight forward with easily obtainable ingredients. The photos are enticing, urging you to have a go and cook the recipes for yourself.
We decided to have a go at one of the recipes and chose the Rigatoni with Chilli and Walnuts. Quick and easy to make, it was on the table in 15 minutes. It was delicious and surprising how much flavour can come from such simple ingredients. A few points from our side about the recipe - we halved the number of walnuts, increased the garlic and served it with a green salad, which we felt was a much needed addition. Our changes are reflected in the recipe below.
Rigatoni with Chilli and Walnuts
Serves 4
Ingredients
150 g walnuts
1 tablespoon olive oil
1 red chilli, deseeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon thyme leaves
2 generous tablespoons mascarpone
2 generous tablespoons finely grated Parmesan
350 g rigatoni (or any other short, tube-shaped pasta)
salt and pepper
Method
Roast the walnuts in a dry frying pan until golden brown and smelling nice and toasty. Place them on a chopping board once they've cooled down, roughly chop (so that there are large and small pieces).
Place the olive oil in a cold pan with the garlic and chilli and heat for 1-2 minutes over a low heat (the garlic shouldn't colour). Add the thyme leaves. Remove from the heat and stir through the mascarpone, Parmesan, salt, pepper and all but 2 tablespoons of the walnuts.
Cook the pasta in plenty of salted boiling water according to the package instructions. Drain off, reserving a few tablespoons of the cooking liquid. Return the pasta to the pan with the reserved cooking liquid and the walnut sauce and mix together well. Sprinkle with the remaining chopped walnuts and serve with a green salad.
Publisher: Terra
Author: Alice Hart
Price: 15,00 euro
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.
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
Fromagerie Kef
Fromagerie Kef is one of our favourite cheese shops in Amsterdam. As you walk in, you are immediately hit with an intoxicating aroma of delicious cheeses.
The shop, which has been in existence for 62 years, stocks an array of local and international cheeses from small producers. The fridges and cheese cellar are always brimming with these edible gems. The cheese is often ripened in the shop, ensuring that when you purchase it, it will be at it's best for eating and enjoying.
We love that when you purchase your cheese, they are loving wrapped, including the name of the cheese. When you get home, it's like unwrapping little presents of joy. The shop also stocks bread from bakery Niemeijer, chutneys, wines and charcuterie to complete your cheese board.
The staff are always on hand to give you advice if you need it.
On Sunday's you can order small cheese platters to enjoy in the store with a glass of wine.
Fromagerie Kef is our preferred supplier for our caterings and dinners.
For more information please visit Fromagerie Kef.