Chewy pecan cookies

Chewy pecan cookies

Ingredients

  • 140 g melted butter
  • 180 g dark brown sugar
  • 30 g granulated sugar
  • 1 large egg + 1 extra egg yolk
  • 1 tsp vanilla extract
  • 190 g all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 150 g pecans (lightly toasted, roughly chopped)
  • Optional: 100 g dark chocolate chunks

 Preparing

  1. In a bowl, mix the melted butter with both sugars (do not whip).
  2. Add the egg, extra yolk, and vanilla extract; stir until smooth.
  3. In a separate bowl, combine flour, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet mixture and mix briefly (do not overmix).
  5. Fold in the pecans (and chocolate, if using).
  6. Chill the dough for 30–60 minutes (important!).
  7. Scoop into large balls (about golf ball size).
  8. Bake at 180°C / 350°F for 9–11 minutes
    → edges golden, centers still soft
  9. Let cool on the baking sheet (they will continue to set).

Sprinkle a few flakes of sea salt on top right after baking, it really enhances the pecan flavor.

 

Chewey pecan cookies

Ingrediënten

  • 150 g zachte boter
  • 150 g bruine basterdsuiker
  • 50 g kristalsuiker
  • 1 ei
  • 1 tl vanille-extract
  • 200 g bloem
  • ½ tl bakpoeder
  • snuf zout
  • 150 g pecannoten (grof gehakt)
  • optioneel: 100 g pure chocolade (stukjes)

👩‍🍳 Bereiding

  1. Oven voorverwarmen op 180°C (boven-/onderwarmte).
  2. Klop de boter met beide suikers romig.
  3. Voeg het ei en vanille toe en meng goed.
  4. Meng in een andere kom bloem, bakpoeder en zout.
  5. Voeg dit toe aan het botermengsel en roer tot een deeg.
  6. Spatel de pecannoten (en eventueel chocolade) erdoor.
  7. Maak bolletjes van het deeg en leg ze op een bakplaat met bakpapier.
  8. Druk ze licht plat.
  9. Bak 10–12 minuten tot ze goudbruin zijn.
  10. Laat afkoelen op een rooster (ze worden nog steviger).

by Bernadette Evers

Blood orange curd

Each January we are looking forward to receive the first of the year blood oranges from Sicily Blood orange curd, then we start making blood orange curd/ marmelade etc. 

Ingredients:

250 ml blood orange juice

250 gr sugar

350 butter

250 egg yolk

 

Preparation:

- Put the juice in the pan together with half of the sugar, let the sugar melt

- Add 175 gr of butter to the pan, heat gently

- Put the egg yolks with the other half of the sugar in a bowl and beat lightly

- Add butter/juice mixture little by little, keep beating. Then add mixture to pan.

- Heat pan and continue to stir gently, never let it boil.  Let mixture reach 85 c , not more because you will get scrambled eggs.

- Add the remaining butter gradually to the curd

 

Bloedsinaasappelcurd

Ingredienten:

250 ml bloedsinaasappel sap

250 gr suiker

350 boter

250 eigeel

 

Bereiding:

  • Doe het sap in de pan samen met de helft van de suiker, laat suiker smelten
  • Voeg 175 gr van de boter toe aan de pan, verwarm voorzichtig
  • Doe de eidooiers met de andere helft van de suiker in een kom en klop luchtig.
  • Voeg beetje bij beetje het boter/ juice mengsel toe, blijf kloppen. Voeg mengsel dan toe aan de pan.
  • Verwarm pan en blijf zachtjes roeren, laat het nooit koken. Laat mengsel 85 c worden , niet meer want dan krijg je scrambled eggs.
  • Voeg dan de andere helft van de boter beetje bij beetje toe.

by Bernadette Evers

Cooking Workshops

COOKING WORKSHOPS

Monday 20 February 2017 – Desserts and Pastry Workshop

‘A meal is like a book. It needs a good ending to make it memorable.’ And so this lesson will be…. From crostata, meringue, mousse and ice cream. Pure sugary heaven!

Time:
18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, cup of soup, recipes and lesson materials

 

Monday 6 March 2017 – World Tapas

Inspired by the small bites in Spain, we’ve gathered our best bites from the around the world to share.

Time:
18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials

 

Monday 20 March 2017 – Italian

Join us for a taste of Italy. We will be cooking some of our favourite Italian dishes. And don’t forget we’ll pair the food with our favourite Italian wines too.

Time:
18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials

 

Monday 24 April 2017 – Fish and Shellfish

Perfectly cooked fish every time! Round and flat fish, filleting, cooking methods. Shellfish and even squid. Delicious recipes to expand your repertoire.

Time: 
18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials

 

The cooking workshops are suitable for all levels of cooking skills. We will all sit down and enjoy the food cooked during the workshop. Lessons are given in both English and Dutch.

To reserve a spot, please call or mail:

Bernadette:     06 17 35 4009           bernadette@amsterdamflavours.com

Mischa:           06 14 19 3431             mischa@amsterdamflavours.com

by Bernadette Evers