Bagels with Pastrami and Sauerkraut

Bagels are continually gaining popularity in Holland. They should be dense and chewy, as bagels are first boiled and then baked. Combined with a pastrami (which is beef that has been brined, spiced, smoked and steamed) and a few other delicious things, you're on to an absolute winner.

Serves 2

Ingredients
2 bagels
100 g sliced pastrami
3 pickled gherkins
about 50 g of sauerkraut
3-4 tablespoons mayonnaise mixed together with piccalilli (according to your taste)

Method
Slice the bagels in half. Spread the tops and bottoms with the piccalilli mayonnaise.

Lay the sauerkraut on the bottom half of the bagel. Top with the sliced pastrami.

Slice the gherkins lengthways and place on top of the pastrami. Replace the caps of the bagels and serve.

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


Potato Rosti with Poached Egg, Smoked Salmon and Hollandaise

This is our prefect recipe to make for that someone special in your life. We advise giving it a practice beforehand, so that you can execute all the elements perfectly.

Serves 2

Ingredients
Hollandaise Sauce
3 egg yolks
1 tablespoon cold water
1 tablespoon lemon juice
a little salt and pepper
200 - 250 g butter, chopped

Rosti
3 nicola potatoes
salt
pepper
olive oil
30 g butter

2 eggs
splash of white wine vinegar
1 pack smoked salmon
small bunch fresh chives, finely chopped

Method
Start by making the Hollandaise. Place the egg yolks in a Bain Marie pan or a small bowl. Beat well. Add the water, lemon juice and salt and beat together over hot water (au Bain Marie) until it thickens. Gradually beat in the butter, a couple small pieces at a time. Make sure to soften the butter slightly in your fingers before adding. Continue until all the butter is used and the mixture becomes thicker. If you feel the bowl is becoming too hot, remove from the heat for a short time to cool it down. It must be hot enough to cook the eggs and emulsify the butter, but not too hot so that the eggs scramble!

Season to taste with salt and pepper. Check the balance of flavour and add more lemon if desired. Keep warm over the hot water, but keep an eye on it. It might have to be stirred from time to time. If it gets too thick before serving, add a splash of cold water to thin it down.

Now for the rosti's. Peel the potatoes and coarsely grate them. Place the grated potatoes in a clean tea towel and squeeze out the liquid. Place the potato in a bowl and season with salt and pepper.

Heat a small frying pan with 2 tablespoons of olive oil and place the grated potato in the pan, pressing it down. Fry on a medium heat until golden brown. When the edges of the rosti begin to colour, add half the butter around the edges of the pan. Carefully flip the rosti over and continue frying until the other side is golden. Repeat with the remaining potato and keep both rosti's warm in the oven (100° C).

Bring a small pot of water to the boil. Add a splash of white wine vinegar and turn the heat down, so that the water gently simmers. Break the eggs into 2 cups. Use a whisk to stir the water vigorously, forming a 'whirlwind'. Carefully add the eggs to the pot so that the yolks become enveloped in the egg white. Cook the eggs for 2- 2 1/2 minutes. The yolks should still be soft.

To serve, place a rosti on each serving plate. Drape the salmon on top of each rosti. Remove the eggs with a slotted spoon and drain on a tea towel. Sprinkle each egg with a touch of salt and pepper. Lay the eggs on the salmon, spoon over the Hollandaise sauce and finish with the chopped chives.

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 

 


The Perfect Cheese Omelette

A prefect omelette is easy to achieve and makes for a perfect lunch or light meal. Here's our way to do it.

Serves 2

Ingredients
6 free range or organic eggs
salt and pepper
about 50 g goats or truffle cheese, grated
butter
bread, to serve
salad, to serve

Method

Crack the eggs into a bowl and whisk to combine. Season with salt and pepper. Heat a good non-stick frying pan over medium heat with a knob of butter.

Once the butter begins to foam, pour in the beaten eggs. As the egg begins to set on the base, pull it from the outer part to the center with a spatula. That way you ensure that the omelette will be light, blonde in colour and still be soft (or baveuse) in the centre. Now is the time to add the grated cheese, leaving some back to sprinkle over at the end. Reduce the heat at this point if you feel it's cooking too fast.

With the spatula, fold over a small section of the omelette, tilting the pan as you do, so that the omelette folds over itself, becoming neat and folded in the corner of the pan. Grab your serving plate in one hand and the frying pan in the other and carefully, but with confidence, turn the omelette on to the plate. Sprinkle with the remaining cheese and serve with salad of your choice dressed with a little olive oil and some delicious bread.

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

 


Dr. Blend

If you find yourself in the Jordaan and are looking for healthy juices, smoothies, salads and sandwiches, then we have just the medicine.

Dr Blend serves up the right dose of vitamins in tasty combinations. The juices and smoothies are made to order using organic fruit and vegetables and are available in interesting combinations. In fact all items on the menu are made using fresh organic produce.

The place has a great vibe with what can only be described as a homely-industrial feel.

For more information, please visit Dr. Blend.

 


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.

 


Catering

From small private boardroom lunches and dinners at your offices to large buffets for up to 300 people at a location of your choice. We even create special homemade lunch boxes to enjoy with your colleagues. We only use the freshest ingredients and work according to the seasons. Each menu is tailor-made to the event requirements.

For more information, please contact Bernadette or Mischa.


Bilder & de Clercq's New recipes week 30

As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:

Pulled chicken with slawGazpachoBlackberries from the oven


The College Hotel

Experience the art of food

Gastronomy enthusiasts will feel right at home in the restaurant of The College Hotel. Chef Nick Schouten and his team present a cuisine with an international touch, but which originates in the Dutch kitchen.

Chef Nick Schouten makes subtle use of new techniques, but only complementary. His love for the trade, eye for presentation and use of fair and fresh products ensure a high level of cuisine. The elongated open kitchen makes lunch and dinner at The College Hotel all the more enjoyable. You can see the kitchen crew work at all times.

The College Restaurant is also perfect for a delicious lunch. Are you having a business meeting? You and your business partners will definitely be pleasantly surprised by The College Power Lunch. This 3-course lunch gives you a small taste of our delicious dishes from the dinner menu. And for the ladies we have Lady Lunch consisting of a selection of appetizers, a tasty main course and a sweet dessert tasting. All while enjoying a glass of quality wine per person. Upon departure you will receive a ladylike giveaway gift.

For more information, visit thecollegehotel, or call +31 20 5711511.