Blood orange marmalade

Blood Orange Marmalade (makes about 4 jars)

Ingredients

  • 1 kg blood oranges (preferably organic)

  • 1 lemon (organic)

  • 1 litre water

  • 800 g granulated sugar
    (You can use 1:1 jam sugar, but this will be slightly sweeter)

Preparation

  1. Wash the oranges and lemon thoroughly.

  2. Cut the oranges in half, squeeze out the juice and reserve the seeds and membranes (they contain natural pectin).

  3. Slice the peel into thin strips (julienne).

  4. Tie the seeds and membranes in a piece of muslin or place them in a tea infuser.

Cooking

  1. Put the juice, peel, lemon juice, water and the bag of seeds/membranes into a large pan.

  2. Bring to the boil, then simmer gently

  3. Add the sugar and stir until fully dissolved.

  4. Add the peel

  5. Bring to a rolling boil and cook till you reach a temperature of 105 C

  6. Test for setting: place a small spoonful on a cold plate. If it wrinkles when pushed, it’s ready.

Jarring

  1. Pour the hot marmalade into sterilised jars.

  2. Seal immediately and turn upside down for 5 minutes.

  3. Allow to cool completely and store in a cool, dark place.

Variations

Vanilla: add a split vanilla pod during cooking

Rosemary: infuse briefly, then remove

Cointreau or Grand Marnier: add a splash at the end

Chilli: just a pinch for gentle heat

Cardamon: a few

Bloedsinaasappel-marmelade (ca. 4 potjes)

Ingrediënten

  • 1 kg bloedsinaasappels (bij voorkeur biologisch)

  • 1 citroen (biologisch)

  • 1 liter water

  • 800 g geleisuiker (1:1 kan ook, maar dit geeft iets zoetere marmelade)

Voorbereiding

  1. Was de sinaasappels en citroen grondig.

  2. Snijd de sinaasappels doormidden, pers het sap eruit en bewaar pitten en vliesjes (die bevatten pectine), snijd wat van het wit uit de schil

  3. Snijd de schillen in dunne reepjes (julienne).

  4. Doe pitten en vliesjes in een stukje kaasdoek

Koken

  1. Doe sap, schillen, citroensap, water en het zakje met pitten/vliesjes in een grote pan.

  2. Breng aan de kook en kook voor 20 minuten

  3. Voeg de suiker toe en roer tot deze is opgelost, voeg daarna de gesneden sinaasappelschil toe

  4. Breng stevig aan de kook en laat doorkoken totdat jam een temperatuur van 105 C bereikt heeft

  5. Doe een geleitest (druppel op koud schoteltje): rimpelt het bij duwen, dan is het goed.

Inpotten

  1. Giet de hete marmelade in gesteriliseerde potten.

  2. Sluit direct af en zet 5 minuten op de kop.

  3. Laat afkoelen en bewaar koel en donker.

Variaties (erg lekker)

 vanille: kook een opengesneden vanillestokje mee

 rozemarijn: kort laten meekoken en weer verwijderen

 Cointreau of Grand Marnier: scheutje na het koken

Chili: miniem snufje voor pit

Kardamon: enkele peultjes

by Bernadette Evers

Apricot jam

Ingredients
1 kg fresh apricots
800 g sugar
juice of 1 lemon

Method
Rinse the apricots and dry them. Slice in half and remove the stones. Do not throw the stones away. Place the sugar with 250 ml water in a heavy-based pan. Heat the gently and stir until the sugar has dissolved. Bring to the boil until it reached 113° C on a sugar thermometer.

Add the apricots and lemon juice. Bring back to the boil. Skim off any scum which rises to the surface and cook, stirring often for about another 10 minutes. When the bubbles become larger and less in number and the apricots are translucent, check the consistency on a cold saucer or with a sugar thermometer (115° C).

In the meantime, place the apricot stones in a small pan with water and cook them until the skins loosen and that they can easily be removed. Drain off the water and peel off the skins.

Remove the pot from the heat and pour the jam into sterilised jars. Place the peeled stones on top of the jam and close the jars. Allow to cool and store in a cool, dark place. Once opened, be sure to keep in the refrigerator.

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

by Bernadette Evers

Caulils

Caulils delicatessen & catering is the place in Amsterdam for the conscience connoisseur.

They stand for pure, refined and responsible ingredients.

All their products have been selected with passion and care, with a sincere love for food. They sell fantastic raw-milk cheeses, various meats, unique wines and many other desirable ingredients.

They also offer a catering service ranging from breakfast and high tea to dinners and parties.

For more information please visit Caulils.

 

by Bernadette Evers

Flavours of the Neighbourfood Market - August 2014

The great thing about having a free Sunday is having the time to do things you love.

A free day, coupled with good weather calls for a trip to The Sunday Market at the Westergasfabriek.

There were so many wonderful things to taste that day. These were our favourites:

Coconut Macaroons
These coconut macarons are deliciously nutty and light, naturally flavoured or with chilli and lime or chocolate. We bet these will be the next big thing!

Coffee Jam
Two of our favourite breakfast ingredients combined into one. Your morning toast will never be the same again.

Tomato Truffle Ketchup
This is the most posh ketchup we've ever tasted. No more Tommy K on the side of your plate, this sauce rouge ave truffe is the new accompaniment.

Gkazas Olive Oil
This fantastic Greek olive oil is perfect for dressing or just on it's own. A welcome addition to our store cupboard.

Pulled Pork Sandwich
Shredded pork, cooked for hours until meltingly tender served on a roll. Sublime Sunday tucker.

Wooden boards
Beautiful boards, all artisan made and 100% recycled wood. Because of the diverse woods and the natural forms every board is unique and can be used for every opportunity. Broodplankenzo have a lot of boards to offer, for private use or a great present.

The Neighbourfood market is held on the first Sunday of every month, so get down there.

For more information please visit Neighbourfood Market.

by Bernadette Evers

Noordermarkt August 2014

Portabella Organic Mushrooms

Portabella is a market company specializing in mushrooms. Fresh, wild and organically grown mushrooms are available at the market stall throughout the year. Wild mushrooms and truffles are subject to seasonality and availability. The cultivated mushrooms are grown here in the Netherlands and can be enjoyed year round. Visit their stall and experience an array of mushrooms you never knew existed.
For more information please visit Portabella Paddestoelen

Scottish Kitchen

You want to have your own English tea but don't want the hassle of baking yourself?
You're looking for the most delicious scones and shortbread?
Then you need to visit the Scottish Kitchen at the Noordemarkt! You'll also find lemon curd, clotted cream, chutneys and many more cakes. All lovingly made by Stelle Robertson. Stelle trained in Scotland, where she learnt the basics of patisserie. She has also trained with some of the best here in Amsterdam and this is evident in the quality and assortiment on offer.
For more information please visit schotsekeuken

Raspberry Maxx

Carlo Peters and Henny van Bergeijk started their raspberry farm, Raspberry Maxx, in 2004. What started with a farm growing raspberries in the usual way, quickly turned into a completely organically certified company with delicious raspberries. But it does not stop there.
Raspberry Maxx has been creating dreams for a decade. Dreams of a world where people see nature as a source an inspiration and as a means to bring beautiful things to reality. The Raspberry Maxx events annually attract a host of visitors. As the demand for the raspberry Raspberry Maxx raspberries has grown, it was decided to sell directly to consumers through markets and online. That means a shorter farm-to-table chain with even fresher raspberries. An extension to the range with different raspberry products includes jams, muesli's and dried raspberries at events such as markets, open days and raspberry competitions.
You can find Raspberry Maxx at the Noordermarkt on Saturdays.
For more information please visit raspberry maxx

Wolverei goats cheese

Wolverlei is an ecological goat farm in Twente in the eastern part of Holland. In the meadows around the farm a hundred Swiss Saanen dairy goats graze. The fertile soil makes for perfect grazing.
In the modern dairy under extremely hygienic conditions, the goats milk is transformed, using a traditional French recipe, into the famous Wolverlei goats cheese.
The hundred Wolverlei goats are milked twice a day. The milk is automatically transported to the cooling tank via a closed system. The dairy is in a sterile area that meets with the strictest European rules. A sterile environment prevents contamination. The recipe for the soft cheeses originally comes from France. As an homage, many of them carry a French name.
They have a wide assortment of goats cheese, from fresh to aged, flavoured with herbs and spices to the delicious baby crotte de chèvre, which we particularly love. You can find Wolverlei goats cheese every Saturday at the Noordermarkt in Amsterdam.
For more information please visit Wolverlei goats cheese

 

 

by Bernadette Evers