Sapinca
Where a passion leads to
My son and myself share two passions:
travel and food. We have seen a lot of the world and have
come into contact with many different cultures and different
flavours. We scoured local markets all over the world in search
of the most beautiful products and ingredients.
Myself, I love to cook good food, and Diederick just loves to
eat it.
We were consistently asked for an uncommon (non-alcoholic)
drink to stimulate the taste buds and complement our unique
take on food…
With nowhere else to turn, we decided to create our own drink.
We’d always been inspired by the variety of roots from each
local cuisine, leading us to search for a unique combination.
Sapinca is an organic root elixer it contains 10 power roots:
Ashwganda, horsradish, liquorice, curcuma, galangal, tapioca, ginger, bacon, maca
Sweet potato endive stew
Endive stew with sweet potato (V)
1. Main course
2. Four-person
3. Vegetarian
4. Preparation time: approx. 40 minutes
Tools
- Cook's knife
- Cutting board
- Vegetable peeler
- Saucepan
- Potato masher
- Oven dish
Pantry
- Table salt
- Pepper
Ingredients
600 floury potato
800 gr sweet potato
350 gr sliced endive
1 1/2 whole vadouvan
1 50 ml yogurt
50 gr butter
50 gr fried onions
150gr matured farm cheese (possibly cumin cheese)
Preparation
1
Peel the potatoes and cut them into small pieces. Put them in a pan with cold water and salt, bring to the boil and simmer for about 15 minutes.
2
Cut the cheese into small cubes.
3
Drain the water from the potatoes and mash into a soft puree along with the yogurt, vadouvan and butter. Season to taste with salt and pepper.
4
Mix the endive through the mash along with the cubes of cheese and heat.
5
Divide the endive mash among the plates and sprinkle with fried onions.
Andijviestamppot met zoete aardappel (V)
1. Hoofdgerecht
2. Vierpersoons
3. Vegetarisch
4. Bereidingstijd: ca. 40 minuten
Benodigdheden
- Koksmes
- Snijplank
- Dunschiller
- Pan
- Aardappelstamper
- Ovenschaal
Voorraadkast
- Zout
- Peper
Ingrediënten
600 kruimige aardappel
800 gr zoete aardappel
350 gr gesneden andijvie
1 1/2 heel vadouvan
1 50 ml yoghurt
50 gr boter
50 gr gebakken uitjes
150gr belegen boerenkaas ( eventueel komijnkaas)
Bereiding
1
Schil de aardappelen en snijd ze in kleine stukjes. Doe ze in een pan met koud water en zout en breng aan de kook, laat zachtjes koken voor ongeveer 15 minuten.
2
Snijd de kaas in kleine blokjes.
3
Giet het water van de aardappelen af en stamp er een zachte puree van samen met de yoghurt, vadouvan en boter. Breng op smaak met zout en peper.
4
Meng de andijvie door de puree samen met de blokjes kaas en verwarm.
5
Verdeel de andijviestamppot over de borden en strooi er wat gebakken uitjes overheen.
Ginger
Magical medicinal plant
Apart from its culinary and ornamental powers, the use of ginger is inextricably linked to its medicinal purposes. “When ingested it is like switching on your body’s engine, allowing for circulation within your body,” Gundula explains. The ancient Chinese and Indians used ginger as a tonic root for many ailments. “Ginger is often added to tea blends, because it helps to open up the channels in the body. This allows for the swift absorption of the health benefits from the other herbs it has been paired with. Ginger will, for example, take the turmeric to the extremities of your fingers to ease the swelling caused by arthritis.”
It is the natural oils in ginger that give it its unique fragrance and flavour. The most important of these is gingerol, which is responsible for much of the root’s medicinal properties, including its powerful anti-inflammatory and antioxidant effects. Research has also suggested that ginger may be useful in treating nausea, aiding with indigestion and weight loss, effective at reducing the symptoms of osteoarthritis, lowering blood sugar levels, reducing menstrual pain and helping to fight infections. It may even protect against age-related damage to the brain.
How to use ginger
Incorporating ginger into your diet seems like a no-brainer, and can be done in many ways.
- Add it to your favourite curries and winter dishes
- Make your own homemade ginger beer
- Add it to a herbal tea infusion by cutting 1 cm slices of fresh ginger root and adding them to your tea.
- Make a delicious non-alcoholic cocktail with ginger and its super-root cousin, turmeric.
Chicken broth
Chicken broth
Ingredients:
2.5 kg chicken carcasses
2 x mace
250 gr mushrooms
3 stalks of celery and leaves
3 onions, peeled
1 leek
2 winter carrots
3 cloves of garlic, peeled
2 bay leaves
peppercorns
Preparation
Preheat the oven to 220 C
Roast the head carcasses in the oven until golden brown.
Then put them in a high pan and add 3 liters of water along with the bay leaf and peppercorns, bring gently to a boil. Skim off any foam and fat that rises to the surface.
Roughly chop the vegetables and put them in a roasting pan and roast them in the oven for about 20 min.
Add some water to the roasting pan to loosen the crust and add all this to the carcasses.
Keep skimming off foam.
Pour broth through a sieve and put broth in the refrigerator, fat will float to the top and you can easily skim off.
You can then reduce the chicken broth to taste.
For a stuffed chicken soup you can add the following ingredients: chicken breast, carrot, leek, parsnip, cabbage, quinoa, celeriac, parsley etc.
Kippenbouillon
Ingrediënten:
2,5 kg kipkarkassen
2 x foelie
250 gr paddenstoelen
3 stengels bleekselderij en blad
3 uien, gepeld
1 prei
2 winterpenen
3 tenen knoflook, gepeld
2 laurierblad
peperkorrels
Bereiding
Verwarm de oven voor op 220 C
Rooster de kopkarkassen in de oven tot ze goudbruin zijn.
Doe ze daarna in een hoge pan en voeg 3 liter water toe samen met de laurier en peperkorrels, breng zachtjes aan de kook. Schep schuim en vet dat komt bovendrijven steeds weg.
Snijd de groenten grof en doe deze in een braadslee en rooster deze voor ongeveer 20 min in de oven.
Voeg wat water toe aan braadslee, zodat aanbaksels loskomen en voeg dit alles toe aan de kopkarkassen. laat bouillon 2 uur trekken.
Blijf schuim er afscheppen.
Schenk bouillon door een zeef en zet bouillon in de koelkast, vet komt dan bovendrijven en kun je er zo afscheppen.
Je kunt daarna de kippenbouillon inkoken naar smaak.
Voor een gevulde kippensoep kun je de volgende ingrediënten toevoegen: kippenborst, wortel, prei, pastinaak, kool, quinoa, knolselderij, peterselie etc.
Herby Lentils with Spinach and Smoked Mackerel
A dish which is light and incredibly healthy, full of omega 3 and protein and fibre.
Serves 2
Ingredients
100g puy lentils
1 lemon
a small bunch each of basil, mint and flat leaf parsley
2 spring onions
2 fennel bulbs
1 ripe avocado
125g baby spinach leaves
2 smoked mackerel fillets
1 teaspoon sumac
1 teaspoon black sesame seeds
4 tablespoons olive oil
1 teaspoon Dijon mustard
salt and pepper
Method
Place the lentils in a small pan, cover with water and add a little salt. Bring to the boil and simmer gently for 15-20 minutes. Drain the lentils off and transfer to a bowl. Finely chop the herbs and spring onions.
Make the dressing: place the Dijon mustard in a bowl and add lemon juice to taste, salt and pepper. Whisk 4 tablespoons through. Mix the herbs, spring onions and lentils through the dressing and set aside.
Finely slice the fennel bulbs and break the mackerel fillets into chunks.
Peel the avocado and slice thinly. Mix the spinach and fennel through the lentils. Divide the salad between 2 plates.
Divide the mackerel pieces and avocado slices over the salad. Sprinkle over the sumac and black sesame seeds and serve.
Nederlands
voor 2 personen
Ingrediënten
100gr puy linzen
1 citroen
1 klein bosje elk basilicum, munt en bladpeterselie
2 lente uien
2 venkel
1 rijpe avocado
125 gr baby spinazieblaadjes
2 gerookte makreelfilets
1 theelepel sumac
1 theelepel zwarte sesamzaadjes
4 eetlepels olijfolie
1 theelepel Dijon mosterd
zout en peper
Bereiding
Doe de linzen in een pannetje met water en zout en breng aan de kook. Kook ze zachtjes 15-20 minuten. Giet af en doe in kom. Snijd de kruiden en lente uien fijn.
Maak de dressing in een kom: meng 1 theelepel Dijon mosterd met citroensap naar smaak, zout en peper, klop er 4 eetlepels olijfolie doorheen. Schep de kruiden, lente uien en linzen door de dressing en zet opzij.
Snijd de venkel in dunne reepjes en breek de makreelfilets in grove stukken.
Snijd de avocado in dunne plakjes en meng samen met de spinazieblaadjes en venkel door de dressing. Verdeel de salade over 2 borden.
Verdeel de stukjes makreel er overheen, bestrooi met de sumac en zwarte sesamzaadjes en serveer.
turmeric
Though having only recently entered the mainstream as the ingredient of the moment, turmeric – or Curcuma longa as it’s known by its biological name – has been used for millennia everywhere from China and India to Jamaica and West Africa. While it’s likely that just about every bite of curry you’ve tasted in your lifetime contains turmeric, there is archaeological evidence indicating its use over 4 500 years ago. It has also long been used as a sacred root for body embellishment during cultural ceremonies. The Hindu tradition of Haldi, for example, sees the bride and groom having a tincture of oil, water and turmeric applied to their bodies as a blessing before their wedding.
Other than its gastronomical and religious uses, turmeric was grown and harvested as a natural textile dye – for centuries the distinctive yellow of Buddhist robes got their colour from turmeric. In contemporary fashion circles, one of the world’s largest fashion dye houses, Tintoria di Quaregna in Italy, has made headlines for its return to plant-based formulas with turmeric featuring prominently. Hip cosmetics brands such as NARS, Kiehl’s and Urban Decay have also been inspired by turmeric’s ancient cultural use as a beauty aid (it’s said to get skin glowing) and incorporated it into everything from make-up and foundation to face masks and moisturisers.
And then there is the evidence-based healing and health properties of turmeric, long used in the practice of natural medicine – in particular Ayurveda, the Indian system of holistic healing. Curcumin, the compound responsible for turmeric’s vivid colour, is known to have potent antioxidant, anti-inflammatory and anti-bacterial properties. This is a plant that packs a lot of punch!
HOW TO USE TURMERIC
Turmeric is on-trend, versatile, mild and earthy.
- Concoct a warm tea or iced tea with thinly sliced fresh turmeric and ginger, sweeten with honey.
- Make your favourite curry paste using turmeric and coconut oil. Store in a jar in the refrigerator and use in a sauce or when you make chicken, prawn or any other curry
- Add a bit of grated turmeric and cardamom to hot chocolate for a mild earthy flavour.
- For a pick-me-up a wellness shot mix grated turmeric, ginger and freshly squeezed orange juice. Add a little cayenne pepper at the end. Fresh mango or pineapple juice works just as well.
- Mix turmeric and paprika and sprinkle over cauliflower florets. Season with salt and pepper and a drizzle of olive oil and lemon juice. Roast in the oven at 180 degrees in the oven on a tray until golden brown. You can do the same with butternut or pumpkin.
- Add to carrot, pumpkin, corn or sweet potato soup.
- Spice up breakfast by adding a teaspoon or two of freshly grated turmeric to your flapjacks recipe. Serve with ginger honey.
- Garnish your favourite cocktail with a ribbon of fresh turmeric just before serving and watch the colour change. Magic.
- Add a bit of turmeric for your Asian style broth or any mash such as potato, sweet potato, pumpkin or carrot and potato.
GROWING TURMERIC
- Turmeric is a fast grower, shooting new growth from the tubers in early summer. They can quickly grow up to two metres within a few weeks.
- Turmeric is easy to grow during the warm summer months when plants will need regular watering. Grow tubers in pots with a fertile compost mix that drains well. Tubers should be kept dry when they are dormant.
- We love turmeric because it’s such an easy grower. The leaves are very attractive but it’s the flowers that are the real show-stoppers. They’re like hidden gems between tall, lush growth.
- It’s a little known fact, but the flowers also taste good!
Food To Go 15 en 16 mei
De komende tijd kunnen soepen, hoofdgerechten, borrelplanken en andere zoetigheden bij ons besteld worden. We hebben elke week een ander aanbod. We werken met seizoensgebonden producten van o.a. Lindenhoff
Pompoen-Parmezaansoep € 5,00 per 500 ml
Geroosterde tomatensoep € 5,00 per 500 ml
Traditionele Zuid-Afrikaanse Bobotie met gele rijst en munt yoghurt € 12,50 p.p.
Graanrisotto met paddenstoelen en spinaziepesto € 12,50 p.p.
Eton mess van rosewater meringues met aardbeien € 5,00 p.p.
Bestel voor 15.00 uur een dag voor ophaal dag, stuur een email naar of bel:
bernadette@amsterdamflavours.com
tel: 0617354009
Ophalen 15 of 16 mei tussen 16.00 en 18.00
Voor het weekend te bestellen
Patisserie
Scones met clotted cream en homemade jam € 2,50 p.s.
Sticky toffee met karamel € 3,50 p.s.
Brownies €3,00 p.s.
Lemon polenta (glutenvrij) € 3,50 per p.s.
Frangipane met “homemade” frambozenjam en rabarber € 3,50 p.s.
Red Velvet en Carrot Cake € 3,50 p.s.
Croissant Broodpudding €7,50 per bakje voor 3 personen en vanillesaus (extra € 2,50)
Borrelplanken
Kaasplank
Hollandse kazen, druiven, appel/perenstroop (2 pers) € 18,50
Charcuterieplank
Coppa di parma, worstje van Brandt & Levie
Stukje pate, augurkjes en radijsjes (2 pers) € 18,50
Bestel voor 15.00 uur een dag voor ophaal dag, stuur een email naar of bel:
bernadette@amsterdamflavours.com
tel: 0617354009
Ophalen 15 of 16 mei tussen 16.00 en 18.00
Stuffed Red Pepper
A wonderful vegetarian dinner which is not only healthy but exciting with the use of spices.
English
Serves 2
Ingredients
2 red peppers
100g brown rice
1 vegetarian stock cube
1/2 teaspoon turmeric
25g pine nuts
1 onion
1/2 teaspoon each ground cumin and coriander
1 tin chickpeas
30g raisins
1 small bunch flat leaf parsley
500g spinach
6 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper
Method
Preheat the oven to 180° C. Dissolve the stock cube in 300 ml hot water in a small pot set over a low heat. Add the turmeric and rice to the pot, bring to the boil and cook gently for 20 minutes until the stock has been absorbed. Finely chop the onion and parsley.
Heat a frying pan and toast the pine nuts until golden brown. Remove from the pan and set aside. Add 2 tablespoons olive oil to the pan and fry the onion until golden brown. Add the ground cumin and coriander, the drained chickpeas, raisins and pine nuts and sweat for 1 minute.
Drain the rice and add it along with the parsley to the frying pan. Season with salt and pepper.
Slice the red peppers lengthways in half and remove the seeds. Fill the peppers with the rice pilaf and lay in a roasting tray. Mix the balsamic vinegar, honey and 200 ml water together and pour into the roasting tray. Drizzle the peppers with 2 tablespoons olive oil and roast for 35-40 minutes in the oven.
Heat a wok with 2 tablespoons olive oil and fry the spinach until wilted. Season with salt and pepper.
Divide the spinach between 2 plates. Place 2 filled pepper halves on the spinach and spoon over the juices from the roasting tray.
Nederlands
voor 2 personen
Ingrediënten
2 grote rode paprika’s
100g bruine rijst
1 groente bouillonblokje
1/2 theelepel kurkuma
25g pijnboompitten
1 ui
1/2 theelepel elk gemalen korianderzaad en gemalen komijnzaad
1 blik kikkererwten
30g rozijnen
1 klein bosje bladpeterselie
500g spinazie
6 eetlepels olijfolie
2 eetlepels balsamico
1 eetlepel honing
zout en peper
Bereiding
Verwarm de oven voor op 180°C. Los het bouillonblokje op in 300 ml warm water in een pannetje en verwarm het op een laag vuur. Voeg de kurkuma en de rijst toe, breng aan de kook, laat 20 minuten zachtjes koken totdat de bouillon opgenomen is. Snijd de ui en peterselie fijn.
Verhit een koekenpan en rooster de pijnboompitjes goudbruin. Haal ze uit de pan en zet ze opzij. Voeg 2 eetlepels olijfolie toe aan de pan en bak de ui goudbruin. Voeg de koriander en komijnpoeder, de uitgelekte kikkererwten, rozijnen en pijnboompitten toe en laat dit 1 minuut smoren.
Giet de rijst af en voeg samen met de peterselie toe aan de koekenpan en breng op smaak met zout en peper.
Snijd de paprika’s over de lengte in tweeën en haal de zaadjes eruit. Vul met de pilaf en zet ze in een ovenschaal. Roer de azijn, honing en 200 ml water door elkaar en giet het in de ovenschaal. Bestrooi met 2 eetlepels olijfolie en zet in de oven voor 35 tot 40 minuten.
Verhit een wok met 2 eetlepels olijfolie en wok de spinazie totdat deze geslonken is en breng op smaak met zout en peper.
Verdeel de spinazie over 2 borden. Plaats 2 gevulde paprika helften er bovenop en lepel de sappen die vrijgekomen zijn er overheen.
Cod en Papilotte
A healthy way of cooking fish, which steams it in it's own juices and keeps in all the delicate flavours.
English
Serves 2
Ingredients
40g butter
4 carrots
4 spring onions
1 teaspoon fennel seeds
1 small bunch flat leaf parsley
1 small bunch tarragon
200g savoy cabbage, cabbage
2 cod fillets of 150g a piece
4 roseval potatoes
3 tablespoons olive oil
80ml white wine
salt an pepper
Method
Thinly slice the carrots diagonally and the spring onions into rings. Thinly slice the potatoes; finely chop the parsley and roughly chop the tarragon.
Heat a frying pan with the butter and 2 tablespoons olive oil. Sweat the potato, carrots, spring onions, cabbage and fennel seeds for about 3-4 minutes. Add the white wine and season with salt and pepper. Allow the vegetables to cool off slightly.
Preheat the oven to 180° C. Cut 2 pieces of aluminium foil or baking paper of 30 cm and grease with olive oil. Place the vegetables in the middle of the foil and lay the cod on top. Season with salt and pepper and sprinkle over the parsley and tarragon. Fold the sides in, forming a package and pour in the juices from the vegetables. Fold the ends tightly together. Transfer the packages to an oven tray and place in the oven for about 13–15 minutes.
Carefully remove the fish and vegetables from the packages and place on serving plates.
Nederlands
voor 2 personen
Ingrediënten
40g boter
4 bospeen
4 lente uitjes
1 theelepel venkelzaad
1 klein bosje platte peterselie
1 klein bosje dragon
200g savooiekool, gesneden
2 kabeljauwfilets a 150g per stuk
4 roseval aardappel
80 ml witte wijn
3 eetlepels 0lijfolie
zout en peper
Bereiding
Snijd de bospeen fijn in schuine plakjes, de lente uitjes in ringetjes, de aardappels in dunne schijfjes, de peterselie en de dragon fijn.
Verhit de koekenpan met de boter en 2 eetlepels olijfolie. Fruit hierin de aardappel, bospeen, lente uitjes, kool en venkelzaad voor ongeveer 3 tot 4 minuten. Blus af met de witte wijn. Laat groenten iets afkoelen.
Verwarm een oven voor op 180 °C. Knip twee stukjes aluminiumfolie van 30 cm. Plaats het groentemengsel in het midden van de folie, leg de kabeljauw er bovenop, bestrooi met zout, peper, peterselie en dragon. Vouw de zijkanten van de folie omhoog, zodat er een bakje ontstaat, giet het vocht van de groenten erover heen. Vouw de pakketjes aan de bovenkant dicht.
Zet de pakketjes op een bakplaat in de oven voor ongeveer 13 tot 15 minuten.
Leg de pakketjes op borden en vouw het open.
Cod with Tahini
A great dinner combining cod which is readily available fish and tahini, which most of us have in our store cupboards.
Serves 2
Ingredients
1 onion
4 tomatoes
1 cod fillets of 150g each
1 red chilli
1 lemon
1/2 teaspoon fennel seeds
1/2 teaspoon ground cumin
60ml tahini
75g rocket
4 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 220°C. Finely slice the onion and cut the tomatoes into chunky pieces. Finely chop the red chilli (add as much as you want). Place the onion and tomatoes on to a roasting tray with 2 tablespoons olive oil and roast in the oven for 15 minutes.
Grate the zest from the lemon. Season the cod fillets with salt, the chopped red chilli, lemon zest, fennel seeds and ground cumin.
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the fish for 2-3 minutes on each side, turning the fish gently when you do so. Place the cod in a roasting dish and spoon the roasted onion and tomato around.
Mix the tahini with 100 ml water, lemon juice to taste and salt. Pour over the fish and roast in the oven for 5-7 minutes.
Divide the fish and vegetables between 2 plates. Serve with the rocket salad dressed with a little olive oil, lemon juice and salt.