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.


Vegetable Boxes from Lindenhoff

Our friends at Lindenhoff have two fantastic boxes available at restaurant prices, both filled with seasonal products. The first called ‘Hollandse Glorie’ or Dutch Pride is filled with onions, potatoes, leeks, Belgian endive, carrots and garlic and retails now for €11,25. The other box is the ‘knollen bundel’ or root vegetable box filled with Jerusalem artichoke, parsnip, celeriac and salsify. It retails for €12,25. You can order the boxes through us and pick them up from our venue at the Westergas. The first person to order a box via us will get another box free as a gift. Email us at bernadette@amsterdamflavours.com to order. Please order before 18.00 so that the delivery can be ordered for the following day.


Chicken Soup

Chicken Soup, otherwise known as Jewish penicillin, is one of those dishes which is surrounded by mysticism. Jewish mothers would prepare a large pot of this golden liquid to give to their children when they were not well. It has been scientifically proven that chicken soup contains many of the same properties as penicillin, so it is in essence, the perfect medicine. This is actually a 'poor man's soup'. Once a week on the Sabbath or for special holidays, the chicken and vegetables would be used to make a flavourful soup. The soup would then be strained and served as a clear broth to start the meal. The reserved chicken and vegetables would then be served as the main course.

Serves 6-8 

Ingredients
1 chicken, about 1 kg in weight
2 leeks
3-4 sticks celery
1 carrot
4 small turnips
1 bunch flat leaf parsley
2-3 organic chicken stock cubes, according to taste
water, to cover
salt and pepper

Method
Wash the leeks and celery and finely slice. Peel the carrot and turnips and cut into small dice. Finely chop the flat leaf parsley.

Place the chicken and vegetables in a pressure cooker or large pot. Add water to cover, the stock cubes, salt and pepper. If using a pressure cooker, place on the lid, bring to the boil and cook for 30 minutes. If using a conventional pot, bring to the boil and simmer gently for about 2 hours, skimming off any scum which forms on the top.

Remove the chicken and pick the meat off the bones. Return the meat to the soup and check the seasoning. Serve in large bowls and you'll be feeling better in no time.

To bulk the soup up, you can always add some broken spaghetti or other pasta of your choice. Traditionally the soup is served with matzah balls.

Make a large pot, as the soups freezes beautifully and it's always good to have some at hand.

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

 


Warm Chickpea Salad

This salad, served warm, utilises a store cupboard staple, chickpeas, with a selection of later winter ingredients including beetroot and cabbage.

Serves 2

Ingredients
120 g bulghar wheat
600 g savoy cabbage
1 tin chickpeas
2 precooked beetroot
1 clove garlic
100 g feta
5 g ras al hanout
4 tablespoons olive oil
4 tablespoons walnut oil
1 tablespoon red wine vinegar
salt
pepper

Method
Bring a pot of water to the boil. Cut the savoy cabbage into 1-1.5 cm strips. Cut the beetroot into wedges. Add the bulghar wheat to the pot of boiling water and simmer gently for about 15 minutes.

Drain the bulghar through sieve. In a bowl, mix together the walnut oil, red wine vinegar, salt and pepper. Finely chop the garlic clove and add to the dressing. Drain the chickpeas through a sieve and rinse under cold water. Place the beetroot in a pan with 2 tablespoons olive oil and warm them gently through.

Heat a frying pan over medium heat with 2 tablespoons olive oil. Add the savoy cabbage and fry gently for about 4-6 minutes until tender. Add a splash of water to the pan to help the cabbage steam. Add the chickpeas and ras al hanout to the pan. Ensure that the ingredients are heated through. Season with salt and pepper.

Mix the bulghar through the chickpea mixture. Add the dressing and extra salt and pepper if necessary. Divide the salad between 2 plates. Lay the beetroot on top and sprinkle with the crumbled feta.


Vegetarian Lunch

With more people choosing to eat consciously an opting more for vegetarian, it's always a good idea to a few recipes handy.

Here are two of our favourites for lunch.

Beetroot Hummus and feta sandwich:

Ingredients for the beetroot hummus
500 g cooked beetroot, roughly chopped
1 clove garlic, chopped
1 tin chickpeas, drained
pinch of ground cumin
pinch of cayenne pepper
1-2 tablespoons tahini
2 tablespoons olive oil
lemon juice, to taste
salt and pepper

Method
Place the beetroot, garlic, chickpeas, cumin, cayenne and tahini in a food processor and blend all the ingredients are broken down. Add the olive oil (enough to make a smooth hummus), lemon juice to taste and season with salt and pepper.

To assemble the sandwiches, use a good bread of your choice. We like a sourdough spelt variety. Spread each slice liberally with the beetroot hummus. Top with some rocket leaves and generous scattering of a good feta.

Sweet Potato and Courgette Salad with Pear

Ingredients
1 head garlic
1 kg sweet potatoes
2 comice pears
1 red chilli
2 sprigs rosemary, finely chopped
2 tablespoons olive oil
2 tablespoons sesame oil
3 courgettes
100 g hazelnuts
100 g baby spinach leaves

Method
Preheat an oven to 200 C. Separate the garlic cloves from the head of garlic, leaving the skins on. Peel the sweet potatoes and cut into wedges. Finely chop the chilli, leaving in the seeds if you like it spicy and finely chop the rosemary.

Place the garlic cloves, sweet potato chilli and rosemary in a roasting pan and toss with the olive oil and 1 tablespoon of the sesame oil. Season with salt and pepper. Roast in the oven for about 20 minutes.

In the meantime, halve the pears, remove the core and cut each half into 6 slices. Cut the courgettes into quarters and then each quarter in half, so that you end you up with 8 pieces. Roughly chop the hazelnuts.

Add the pears, courgettes, hazelnuts, toss again and return to the oven for about another 20 minutes. Remove from the oven, add the remaining tablespoon of sesame oil, check the seasoning if it requires any more salt and pepper and mix through the baby spinach leaves.

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

 


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