green tomato chutney

A perfect way to preserve fresh green tomatoes. Serve with cheese or cold cuts.

Ingredients
1,5 kg green tomatoes, roughly chopped
600g light brown sugar
1 thumb-sized piece of fresh ginger, finely chopped
7 cloves garlic, peeled and finely chopped
1 teaspoon cayenne pepper
700ml malt or cider vinegar
salt, to taste

Method
Place all the ingredients into a large, heavy based can over medium heat and stir until the sugar dissolves. Bring to the boil and cook for about 50 minutes until the chutney has thickened.

Pour the hot chutney into sterilised jars and seal.

 


Kale Smoothie

If you're needing a boost for your immune system or just looking to keep healthy, the combination of theses fruits and vegetables will help you on your way.

Serves 2

Ingredients
100 g shredded kale
3 carrots, peeled and chopped
1 piece fresh ginger (about 5 cm), peeled and chopped
1 apple, peeled and cored
juice of 1 orange
apple juice, to thin the smoothie down

Method
Place all the ingredients in a (Magimix) blender and blend until smooth. Add enough apple juice to thin it down to the consistency you desire.

Pour into tall glasses and serve immediately.

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


Thai Style Mussels

Serves 4

Ingredients
3 Tablespoons sunflower oil
4 kg mussels
5 cm piece fresh ginger, finely chopped
2 cloves garlic, finley chopped
1 stalk lemon grass, hard outer layer removed and finley sliced
3 Tablespoons Thai green curry paste
400 ml coconut milk
fish sauce to taste (optional)
1 small bunch basil
1 small bunch coriander
2 limes
2 red chillies, finely sliced

Method
Place the mussels in a bowl of cold water. Discard any open ones.

Heat a large pot over medium heat with 3 tablespoons sunflower oil. Add the garlic,  ginger and lemon grass and fry for a about 2 minutes. Add the curry paste and fry for another 1 minute.

Drain the mussels and add them along with the coconut milk to the pot. Cover with a lid and bring to the boil. Cook the mussels for about 3 -5 minutes or until they are all open. Shake the pot gently every so often to ensure that the mussels cook evenly. Season with fish sauce, if you wish, according to your taste.

Pick the basil and coriander leaves. Squeeze the juice of 1 lime into the mussels and stir well. Scatter the basil, coriander and red chilli over the mussels and serve with the remaining lime cut into wedges.

Delicious served with crispy bread or rice to mop up the juices.

If you're looking for a dessert to follow the mussels, try the Pineapple with Minted Sugar.

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

Wine advice: Iphöfer Kronsberg Scheurebe - Kabinett Trocken


Pepper mango

Pepper Mango covers all seasons. Whether it's a boiling hot day (or any other day for that matter) and you're looking for some relief and indulgence with a scoop of their superb homemade ice cream or whether it's cooler and you spoil yourself with delicious coffee from Amsterdam coffee brand Bocca.

And if that wasn't enough, you have to try the chocolate truffles and pralines made with single estate cocoa and available in a variety of flavours such as yuzu, fragola and caramel. If this isn't enough to tempt you in to visiting......... You'll find them on the Rozengracht in the centre of Amsterdam.

For more information please visit Peppermango