Easter from Amsterdam Flavours

Easter is going to be a little different this year. Instead of being together with family around the table, we’ll be together in smaller groups connecting most probably, through technology.

We still deserve to have something sweet and decedent whether it’s just 2 or 4 of us.

With that in mind, we’ll be offering slices of Easter goodness for collection this Saturday from our venue at the Westergas.

We’ll have the following on offer:

Carrot Cake - € 3,50 per slice

Red Velvet Cake - € 3,50 per slice

Chocolate M&M Easter Egg Brownies - € 3,00 per piece

Sticky toffee with Caramel - € 3,50 per piece

Lemon Polenta Cake - € 3,50 per slice (gluten free)

Meringues - € 1,00 each

Coconut macarons - € 0,50 each

Homemade buttermilk scones - € 1,50 each

Ordering is essential.

That can be done by sending a mail to bernadette@amsterdamflavours.com

Orders close on Wednesday 8 April 2020 at 10.00

Pick up is between 11.00 and 15.00 on Saturday 11 April 2020

Pick up address is Pazzanistraat 7, Westergas

Minium order value is € 15,00 per person

When collecting orders, please pay contactless and observe a safe distance between you and others.

If you would like to order whole cakes, please enquire about the price.

Life of Pie

Easter at Life of Pie

Our friends at Life of Pie have a put together some wonderful sweet treats for Easter.

You can choose between two boxes this Easter. A small box which contains small cakes and cake pops and a large box which contains a frosted cake with decorations so that you can decorate it home.

They also make other celebration cakes and cupcakes.

Please visit them to order at Life of Pie

White Asparagus with Parmesan Fondue, Poached Egg and Prosciutto

A twist on the classic white asparagus and poached egg. Instead of the classic Hollandaise, we've paired it with Italian flavours of Parmesan and Prosciutto.


Serves 2

10 white asparagus
1 clove garlic
50g grated Parmesan
125ml cream
2 eggs
6 slices prosciutto
50g baby spinach
4 tablespoons olive oil
100ml white wine
20g butter
1 teaspoon sugar
capful white wine vinegar
salt and pepper

Bring a pan of water to the boil for the eggs. Peel the asparagus with a vegetable peeler and cut a piece of the base off. Reserve the asparagus peelings.  Finely grate the garlic clove.

Heat a pan with 100 ml white wine and the grated garlic. Bring to the boil and reduce by half. Add the cream and cook to reduce slightly. Add half the Parmesan and whisk until smooth. Season with salt and pepper and set aside.

Place the asparagus in a pan with cold water; add salt to taste, 20 g butter and 1 teaspoon sugar. Lay the peelings over the asparagus so that they stay submerged. Bring to the boil and cook for 1 minute. Turn off the heat and leave the asparagus, covered with a lid, to cook through in the hot liquid, about 7-10 minutes depending on their size.

Add a capful of white wine vinegar to the pan of gently simmering water. Crack the eggs into a cup and add carefully to the simmering water. Poach for 2-3 minutes; the yolk should still remain soft. Remove from the water with a slotted spoon and drain on paper towel. Reheat the Parmesan fondue.

Remove the asparagus from the pan and drain on a tea towel. Divide the spinach between 2 plates and lay on the asparagus. Place the prosciutto slices around. Top the asparagus with a poached egg and spoon over the Parmesan fondue. Sprinkle over the remaining grated Parmesan and serve.



voor 2 personen

10 stukswitte asperges
1 teentje knoflook
50g geraspte Parmezaan
125ml  slagroom
2 eieren
6 pakjes proscuitto
50g jonge spinazie
4 eetlepels olijfolie
100ml witte wijn
20g boter
1 theelepel suiker
dopje witte wijnazijn
zout en peper

Breng een pannetje met water aan de kook voor de eieren. Schil de asperges met een dunschiller en snijd een stukje van de onderkant af. Bewaar de schilletjes. Rasp het knoflookteentje fijn.

Verwarm een pannetje met 60 ml witte wijn en de gesneden knoflook, kook voor de helft in. Voeg de slagroom toe en kook licht in. Voeg de helft van de Parmezaan toe en klop glad met eemn garde. Breng op smaak met zout en peper en zet opzij.

Doe de asperges in een pan met koud water en voeg zout naar smaak, 20 gr boter en 1 theelepel suiker toe. Leg de schilletjes er bovenop zodat de asperges onder het water blijven. Breng aan de kook, laat 1 minuut koken, zet dan het vuur uit en laat de asperges afgedekt nagaren in het hete vocht ongeveer 7-10 minuten afhankelijk van de dikte van de asperges.

Voeg een dopje witte wijnazijn toe aan de pan met zachtjes kokend water. Breek de eieren in een kopje en leg ze voorzichtig in het water. Pocheer ze voor 2-3 minuten. De dooier moet nog zacht zijn. Haal ze er uit met een schuimspaan en laat uitlekken. Warm de Parmezaan fondue op.

Haal de asperges uit de pan en laat ze goed uitlekken op een theedoek. Verdeel de spinazie over 2 borden en leg hierop de asperges. Leg de plakjes proscuitto er omheen. Leg het gepocheerde ei op de asperges en lepel de Parmezaan fondue over het ei. Strooi de resterende geraspte Parmezaan eroverheen en leg de spinazieblaadjes ernaast.

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.

Easter Lamb

1 de-boned shoulder of lamb about 1 ½ - 2 kg
salt and pepper
fresh oregano or fresh rosemary
small bunch of flat leaf parsley
4 tablespoons olive oil
2 cloves of garlic

200 ml white wine
1 bunch of tarragon
2 shallots, finely chopped
400 ml lamb or veal stock

Pre-heat the oven to 160° C.

Make a paste from the herbs using the rosemary or oregano, parsley, garlic and the olive oil by mashing up in a pestle and mortar. Rub on the inside of the shoulder. Take a length of kitchen string and tie up the meat into a tidy roll. Season with salt, pepper.

Heat a heavy casserole with some olive oil over a high heat and brown the lamb on all sides.  Place a lid on the casserole and roast for a about 60 minutes.

Remove from the oven and leave to stand for a further 20 minutes in a warm place.

Pour of the excess fat and add a little stock to the pan, bring to the boil and reserve for the sauce.

To make the sauce, ,blanch the tarragon in boiling water for 10 seconds, then plunge into cold water. Dry off, remove the leaves from the stalks and chop finely. Reserve to add to the sauce later.

Place the stalks in a pan with the white wine and shallot, bring to the boil and reduce by half. Add the lamb or veal stock and simmer gently until reduced by a quarter.  Add the cooking juices from the lamb and the tarragon, just before serving. Season, if necessary with salt and pepper.

Braised Greens
2 heads of Swiss chard or Cavalo Nero
4 tablespoons olive oil
6 anchovy fillets, chopped
50g raisins soaked in a little brandy or hot water
2 tablespoons toasted nigella seeds (black onion) or pine nuts

Wash the vegetables well in cold water and remove any though stalks.

Blanch the vegetables for a few minutes in boiling salted water and drain well.

Heat the olive oil in a pan add the chopped anchovies, toss in the vegetables and heat through; add the raisins, the seeds or nuts. Season to taste with salt and pepper 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