Bilder & de Clercq's New Recipes Week 24 - 2016
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
Cooking Workshop at Groot Kruivestein
Yesterday, we were fortunate enough to be the first people to make use of the beautiful new kitchen and dining space at Groot Kruivenstein, in Langbroek near Utrecht.
This location is perfect for dining and meetings, set over beautiful lush grounds away from the hustle and bustle of the city. The interior and furnishings have been tastefully planned and thought out, with a unique eye for detail. Jan Steengracht and his wife Maud have created something really special.
Jan, by trade, is a designer working with metal. Pieces of his work complement the spaces, from door handles in the kitchen to lighting. Maud has used her interior design skills to created a homely ambience with beautiful fabrics and pieces of furniture.
We were hosting a cooking workshop and lunch for a group of ladies who had come to celebrate a special birthday. We enjoyed an afternoon cooking delicious food with seasonal ingredients. Dishes included bruschetta with buratta and grilled courgette, bruschetta topped with veal sweetbreads fried in buerre noisette with capers, lemon and parsley. Main was a pan-fried sea bream anchovy dressing and roasted asparagus. Dessert was a rhubarb and strawberry Eton mess and caramelised lemon tart.
Weekend Lunch
Before you go to the market this weekend and restock your fridge with fresh produce, use up the vegetables you have left in the fridge for lunch. Here are 2 easy ways:
Roasted Vegetables
Heat the oven to 200 C. Roughly chop and aubergine, red pepper, courgette and a couple of red onions. Toss them in a roasting dish with some fresh thyme and a couple of whole, unpeeled garlic cloves, olive oil, salt and pepper. Roast for about 20-30 minutes until the vegetables are tender and tinged with a golden hue. Serve warm or at room temperature.
Aubergine Spread
Take 2 aubergines, and chop them into 1 cm cubes. Heat a griddle pan over medium-high heat. Toss the aubergine cubes in olive oil and grill until tender and coloured. Season with salt and pepper. Place half in a food processor with a couple of tablespoons good mayonnaise, 2 tablespoons olive oil and a squeeze of lemon juice. Pulse to a chunky puree. Transfer to a bowl and fold the remaining aubergine pieces through. Season with salt and pepper and serve.
For the Love of Cooking
If there's one thing we'd like to bring across to you on this website, it's for our love of food and cooking.
Whether you are an amateur or have been cooking for years, you can always learn something new. And that's something we try and do every day.
We hope that you will join us in our culinary journey. We aim to showcase not only the best that Amsterdam has to offer but also The Netherlands as a whole.
As they say in Dutch; 'eet smakelijk'.