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

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

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.



voor 2 personen

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

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.


Parsley Root, Apple and Watercress ‘Stamppot’ with Gasconne Steak

When the weather turns cold and wet, we start yearning for comforting and filling dishes. Here, we've taken an old Dutch classic of steak and stamppot and given it a slight twist.

serves 2

1kg floury potatoes
1kg parsley root
1 Elstar apple
1 bunch watercress
2 Gasconne dry aged steaks of 150g each
100g butter
2 tablespoons wholegrain mustard
3 tablespoons olive oil
milk (a splash to make the mash creamy)
salt and pepper

Peel the potatoes, parsley root and apple. Cut all into chunks (removing the core from the apple) and place in a pan with water and salt. Bring to the boil and simmer for 15-20 minutes until the ingredients are soft.

Drain off the water and return the vegetables to the pan. Using a potato masher, mash them as smooth as you can. Add 60g of the butter and enough milk to make it smooth and creamy. Season with salt and pepper and keep warm over a low heat.

Season the steaks with salt and pepper. Heat a frying pan over medium heat with 3 tablespoons olive oil. Fry the steak until golden on both sides, about 2-3 minutes per side. Add the remaining butter and allow to turn light brown. Spoon over the steaks.

Transfer the steps to a plate and cover loosely with aluminium foil. Allow to rest for 5 minutes. Remove the tough stalks from the watercress and roughly chop the leaves. Add to the potatoes and mix through.

Spoon the ‘stamppot’ on to a serving plates and set the steak on the side. Add any juices that have gathered from resting the steak to the butter in the pan, reheat gently and spoon over the steaks. Serve with the wholegrain mustard.

voor 2 personen

1kg kruimige aardappelen
1kg peterselie wortel
1 Elstar appel
1 bos waterkers
2 Gasconne dry aged kogelbiefstuk van 150 gr per stuk
100gr boter
2 eetlepels grove mosterd
3 eetlepels olijfolie
melk (een scheutje om de puree smeuig te maken)
zout en peper

Schil de aardappelen, peterseliewortel en appel. Snijd ide groenten in grove stukken (verwijder het klokhuis van de appel) en doe ze in een pan water met zout. Breng aan de kook en laat 15-20 mintuten zachtjes koken totdat de groenten zacht zijn.

Giet het water van de groenten af. Stamp ze fijn met een aardappelstamper. Voeg 60 gr boter toe en genoeg melk toe om het smeuig te maken. Breng op smaak met zout en peper en houd warm op een laag vuurtje.

Bestrooi de biefstuk met zout en peper. Verwarm een koekenpan op medium vuur met 3 eetlepels olijfolie. Bak de biefstuk goudbruin, 2 minuten aan elke kant. Voeg de resterende boter toe en laat licht bruin worden. Lepel de boter af en toe over de biefstuk.

Leg de biefstuks op een bord en dek licht af met een stukje aluminiumfolie en laat 5 minuten rusten. Verwijder de grove steeltjes van de waterkers en snijd de waterkers grof. Voeg toe aan de stamppot en roer er goed doorheen.

Lepel de stamppot op 2 borden en leg de biefstuk ernaast. Voeg sappen die op het bord van de biefstuks liggen, toe aan de koekenpan, warm lichtjes op en lepel over de biefstuks. Serveer met de grove mosterd.

Grilled White Asparagus with Smoked Salmon and Tarragon Sauce

It's a week until Easter and you're still probably wondering what to make? We always think of asparagus, but because of the extended cold snap this year, we'll have to be patient a little longer. Hopefully you'll be able to get your hands on some white gold, the first of the season's Dutch white asparagus just in time.

Serves 4


24 white asparagus
400g sliced smoked salmon
1 bunch tarragon
250 ml tub cream
2 shallots
200 g butter
200 ml white wine
6 tablespoons olive oil
salt and freshly ground black pepper

Peel the white asparagus and cut off a 1 cm piece from the tough stalk end. Finely chop the shallots. Place the asparagus in a pan with cold water and salt, place the asparagus peelings on top and bring to the boil. Boil for 1 minute, turn off the heat and allow the asparagus to stand in the hot water for about 2 minutes.

Heat a pan with 3 tablespoons olive oil over medium heat and sweat the shallots for 5 minutes. Add 200 ml white wine and simmer until reduced by three-quarters. Add the tub of cream and simmer until reduced by half.

Remove the asparagus from the water and discard the peelings. Dry the asparagus on a clean tea towel. Drizzle over 3 tablespoons olive oil and season with salt and pepper. Heat a grill pan over medium heat and grill the asparagus until golden brown.

Strain the sauce to remove the shallot and return to the pan over a low heat. Cut the butter into pieces and whisk into the sauce. Pick the tarragon leaves off the stalks and chop finely.

Divide the grilled asparagus between 4 plates and lay the smoked salmon on top. Stir the tarragon through the sauce and spoon over the asparagus.

Herring Tartare

2 Dutch new herrings
1 shallot
small bunch chives
125 g tub creme fraiche
1 lemon
50 g mesclun salad
1 pack mustard cress

Finely chop the chives. Cut the herring into 1/2cm cubes and place all the ingredients is a bowl.

Cut the lemon in half and add a few drops to taste to the chopped herring. Add 1 tablespoon creme fraiche and season with salt and pepper.

Finely slice the shallot into thin rings. Snip the mustard cress and mix together in a bowl with the mesclun salad.

Line 2 cups or ramekins with cling wrap, divide the the herring tartare between the moulds. Add 1 tablespoon olive oil to the salad and season with salt and pepper.

Unmould the herring tartare and top each with a teaspoonful of creme fraiche.

Arrange the salad around the tartare and serve with a wedge of lemon.

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