Elderberry cordial

This cordial is perfect as a mixer with water, sparkling water, in cocktails or as a fruity salad dressing.

Makes about 500 ml

500g elderberries
300ml water
300g sugar
60ml lemon juice


Put the elderberries, water and sugar into a pan and bring to the boil, stirring to dissolve the sugar. Once boiling, turn down the heat and simmer for about 25 minutes until the berries have popped open and the liquid has reduced down to a syrup. Stir in the lemon juice.

Remove from the heat and strain through muslin. Pour into sterilised bottles and store in the fridge for up to 6 months.

Rio de Janeiro 2016

With the weather warming up, we're dreaming back to our time in Rio de Janeiro last year. We travelled there during the Olympic Games to cook in a 'Dutch' hostel for 2 weeks during the games.

We were based in the old neighbourhood of Santa Theresa, with it's old stately houses, graffiti and street art. A truly bohemian part of the city, bubbling with creativity.

Although there was a lot of hard work involved, we had time to explore the city and take in the sights, sounds and flavours, while enjoying the warm winter sunshine.

We quenched our thirst with iced coconut water on the Copacabana, enjoyed the famous acai berries and revelled in the seafood and incredible beef.

The city is beautiful, it's people friendly and proud. Without doubt a place to return to and explore in more depth.

Summer Drinks

With the weather heating up, we're getting more interested in light and refreshing drinks.

What we like is to start with a cordial or syrup. This is an intense flavoured base from which to begin building your drinks. Think different seasonal fruits that bring colour and flavour; rhubarb, lemons and plums for example.

Once you have a cordial base, this should keep well in the refrigerator for a few weeks. Now get creative. Mix the cordial with water (still or sparkling), ice cubes and then an array of fruit  and herbs to garnish. Think of a garnish the complements the main ingredient. Let your imagination run wild.

Ice Tea

Quench your thirst on warm summer days with this easy and delicious ice tea recipe.


4 organic Rooibos tea bags
1,2 liters boiling water
about 3 Tbsp castor sugar
slices of lemon or orange, mint leaves and ice cubes, to serve

Also delicious mixed with a little mango, pineapple or orange juice.

Allow the tea to infuse in the water for about 5-10 minutes. Remove the tea bags and stir in the sugar until dissolved. The amount of sugar you add is up to you. You can either add more or less or leave it out completely.

Allow the tea to cool and refrigerate until chilled.

To serve, fill long glasses with ice, lemon slices and mint leaves. Pour over the chilled tea and enjoy.


Tempura Green Beans

If you're looking for an easy and delicious snack to serve with drinks, look no further. There isn't really and hard and fast recipe, so here's what you need to do:

Get some Japanese tempura flour from your local Asian grocer or supermarket. Whisk it up with cold sparkling water until it's the consistency of cream. Dip trimmed green beans into the batter and deep fry them in hot sunflower or vegetable oil.

In the meantime make a simple jalapeño ponzu dipping sauce. Take some soy sauce and season it to your liking with fresh or pickled chopped jalapeño, some yuzu juice (from a Japanese citrus fruit) or some lime juice if you can't find yuzu juice and some sesame oil.

Drain the tempura green beans on kitchen paper and serve the hot and crunchy with the dipping sauce on the side.

Gin & Tonic

Gin & Tonic is one of the hippest drinks at the moment and certainly is well paired with good weather. Here's a definitive guide to making the perfect G&T.

Use a gin of your choice, as everyone has their favourite brand. Also use the finest chilled organic tonic water (our favourite is by FeverTree and using the 200ml bottles means it is always fresh).

You'll need:
Fresh green lime
A sharp knife
Chopping board
Bottle opener
Long spoon

Start by rolling the lime on a chopping board with the palm of your hand. What this does is massage the fruit to get the juices flowing. You'll be able to get a higher yield of juice from each wedge. Now you're ready to cut your lime into wedges. To do this, don't cut it in half from head to tail but through the circumference of the fruit, then, whilst resting the flat area on the board, cut the two halves into four wedges (cut across the segments). You should end up with eight perfectly formed wedges which are juicy and will add aroma and flavour. If you don't happen to use up all your lime wedges in one go, place them in a sealable container and pop them into the freezer. This way they are ready to be used next time as lime flavoured ice cubes.

Next take one of your lime wedges and between thumb and forefinger, squeeze into the bottom of the highball glass, then drop in the wedge. Take your favourite bottle of gin (if you're lucky enough to have a barman's pourer in your bottle then turn it upside down over the glass and count to five. This should give you a double measure 50ml). If you don't have a pourer then you could use the cap. This measures 15 ml - measure out 3 of these add one last splash for good luck.

Next, fill the glass to the top with ice then stir for a few seconds with the long spoon. Open your chilled bottle of tonic water just before you need it so it's lively, then pour 100ml over the ice. Let the bubbles settle then stir for a couple of seconds to mix the drink and create a consistent flavour. If needed, add more ice cubes to bring the water line to around 1 cm from the top of the glass (not more tonic) then add a second lime wedge (not squeezed) perfectly positioned on the top of your drink to add aroma and visual appeal, but little extra flavour. Now sit back, relax and sip away!

Note: You can also mix the flavours up by introducing spices like pink peppercorns, cloves, fruit such as orange or blueberries.

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


On a recent visit to the Zuidermarket, we discovered a new product called Bloempie.

As we approach the festive season, where parties are being hosted, you need look no further for something which is easy to serve but also looks and tates good.

Bloempie is a small sourdough bread 'pot' which can be served as a canapé or used, in it's larger form, as a starter.

The small versions are available already filled or unfilled, to which you can add your personal touch.

The filled versions are available in the following:
- Grilled pepper, ricotta, anchovy and basil
- Salt cod with garlic, tomato and celery
- Provolone cheese fondue with chives
- Porcini ragout with parsley
- Lamb with peas, cream and tarragon

You'll also find an array of dried sausages and salami's at their Zuidermarket stall.

For more information, please visit Bloempie or visit the Zuidermarket.


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.




From small private boardroom lunches and dinners at your offices to large buffets for up to 300 people at a location of your choice. We even create special homemade lunch boxes to enjoy with your colleagues. We only use the freshest ingredients and work according to the seasons. Each menu is tailor-made to the event requirements.

For more information, please contact Bernadette or Mischa.

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

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

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

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

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