Pea/ mint puree

Fresh peas are in season now!

Pea/ mint puree


250 gram fresh or frozen peas

some fresh mint

1-2 small garlic gloves, grated

Zest of a 1/2 a lemon

salt and pepper


Put all the ingredients in a magimix to make puree. Season withe the zest of lemon and salt and pepper.

Bulgur Salad with Roasted Carrot and Tenderstem Broccoli

Enjoy a relaxed Sunday and end it with a healthy and exciting salad, sipping a glass of wine and watching the sun slowly dip into the horizon.


serves 2

200g bulgur wheat
2 carrots
300g tenderstem broccoli
1 bunch mint
75g pecan nuts
1 lime
5 tablespoons pomegranate syrup
4 tablespoons olive oil
salt and pepper

Preheat an oven to 200°C. Bring a pan of salted water to the boil. Peel the carrot and finely slice diagonally. Cut the hard stalk ends off the broccoli.

Place the carrot and broccoli, 3 tablespoons olive oil, salt and pepper in a roasting dish and roast in the oven for about 15 minutes.

Place the bulgur in the pan of boiling water and simmer until cooked, about 10-12 minutes. Drain off the water from the bulgur.

Heat a frying pan over medium heat with 1 tablespoon olive oil and roast the pecan nuts until golden. Pick the mint leaves and finely slice into thin strips.

Roughly chop the pecan nuts. Mix the roasted vegetables with half the mint and lime juice to taste. Season with salt and pepper. Spoon the salad on to a plate, sprinkle over the remaining mint and pecan nuts and drizzle the pomegranate syrup over.


voor 2 personen

200gr bulgur
2 wortelen
300gr bimi
1 bosje munt
75 gr pecannoten
1 limoen
5 eetlepels granaatappelsiroop
4 eetlepels o lijfolie
zouten peper

Warm de oven voor op 200 C. Breng een pannetje water met zout aan de kook. Schil de wortel en snijd in dunne schuine plakjes. Snijd de harde uiteinden van de bimi af.

Doe de wortel samen met de bimi, 3 eetlepels olijfolie, zout en peper in een ovenschaaltje, rooster in de oven voor 15 minuten.

Doe de bulgur in het pannetje met kokend water en kook gaar in ongeveer 10-12 minuten. Giet water af van de bulgur af.

Verwarm een koekenpan op medium vuur met 1 eetlepel olijfolie, rooster hierin de pecannoten goudbruin. Pluk de blaadjes van de munt en hak fijn in dunne reepjes.

Hak de pecannoten grof. Meng de geroosterde groenten door de bulgur met de helft van de munt en sap van limoen naar smaak, zout en peper. Schep de salade op het bord, bestrooi met de resterende munt en pecannoten, drizzel er granaatappelsiroop overheen.

Haloumi, Courgette and Mint Salad

A light, yet sustaining salad full of zingy flavours.


Serves 2

2 courgettes
1 small bunch mint
100g spinach
300g halloumi
sprinkle of chilli flakes
1 lemon
2 tablespoons balsamic syrup
6 tablespoons olive oil
salt and pepper

Coarsely grate the courgette. Pick the mint leaves off the stalks and cut into thin strips.

Mix the grated courgette, mint, spinach, salt and pepper carefully in a bowl. Slice the halloumi.

Heat a non-stick frying pan over medium-high heat. Brush the halloumi with 1 tablespoon olive oil and sprinkle with the chilli flakes. Place the halloumi and half a lemon (cut side down) in the pan with 1 tablespoon olive oil and fry the halloumi for 1 -2 minutes on each side and until the lemon flesh has caramelized.

Check the seasoning of the courgette salad and stir in 4 tablespoons olive oil. Transfer to a serving plate and top with the halloumi. Drizzle with 2 tablespoon olive oil, the balsamic syrup and a squeeze of caramelized lemon juice.


voor 2 personen

2 courgette
1 klein bosje munt
100g spinazieblaadjes
300g haloumi
mespuntje chilivlokken
1 citroen
2 eetlepels bakje balsamico stroop
6 eetlepels olijfolie
zout en peper

Rasp de courgette grof. Pluk de muntblaadjes en snijd ze in dunne reepjes.

Meng de geraspte courgette, munt, spinazie, zout, peper voorzichtig om in een kom. Snijd de haloumi in plakjes.

Verwarm een anti-aanbakpan op matig hoog vuur. Bestrijk de haloumi met 1 eetlepel olijfolie en bestrooi met chilivlokken. Leg de haloumi en halve citroen (op de snijkant) in de pan met 1 eetlepel olijfolie en bak de haloumi 1 tot 2 minuten aan elke kant, of tot het goudbruin is en het vruchtvlees van de citroen is gekarameliseerd.

Meng de courgettesalade met zout en peper, 4 eetlepels olijfolie en plaats de courgettesalade op het bord en leg de haloumi erop. Besprenkel met 1 eetlepel olijfolie, de balsamicostroop en knijp een paar citroendruppels er overheen.


Lamb Cutlets with New Potatoes, Mint and Pea Puree

These classis flavours epitomise spring on a plate - lamb, peas, new potatoes and mint


Servs 2

6-8 lamb cutlets
1 clove garlic
2 sprigs rosemary
12 new potatoes
1 small bunch mint
300g frozen peas
20g butter
4 tablespoons olive oil
good splash of white wine
salt and pepper

Strip the rosemary leaves off the stalks and finely chop together with the garlic. Sprinkle over the lamb cutlets with 2 tablespoons olive oil, salt and pepper. Leave to marinate for a few minutes.

Place the potatoes and the mint (keep some back to finish the dish) in a small pot with cold water and salt and bring to the boil. Cook for about 10 minutes until tender, drain off. Return the potatoes to the pan with 1 tablespoon olive oil and season with salt and pepper. Keep warm.

In another pot, bring water to the boil and blanche the peas (the brief cooking of vegetables to retain their colour and crispness) for 3 minutes. Drain through a sieve. Return to the pan; add the cube of butter and salt and pepper to taste. Blend with a stick blender to a puree or alternatively in a food processor.

Heat a frying pan on medium-high heat. Fry the lamb cutlets for 2 minutes on each side. Deglaze the pan with a splash of white wine to create a sauce. Serve the lamb cutlets with the new potatoes (sprinkled with the reserved mint leaves) and the pea puree. Spoon the lamb juices over the meat.


voor 2 personen

6-8 lamskoteletjes
1 teentje knoflook
2 takjes rozemarijn
12 nieuwe aardappeltjes
1 klein bosje munt
300g diepvries doperwten
20g boter
4 eetlepels olijfolie
zout en peper

Haal de blaadjes van de takjes rozemarijn en hak ze fijn samen met de knoflook. Bestrooi de lamskoteletjes met de gehakte kruiden, knoflook en 2 eetlepels olijfoiie, zout en peper. Laat enkele minuten marineren.

Doe de aardappeltjes samen met de munt (bewaar een paar blaadjes voor het afmaken van het gerecht) in een pannetje met koud water en zout, breng aan de kook. Kook ze in ongeveer 10 minuten gaar, giet ze af. Schep de aardappeltjes terug in de pan met 1 eetlepel olijfolie, zout en peper naar smaak. Houd ze warm.

Breng een ander pannetje met water aan de kook, blancheer hier de erwtjes in voor 3 minuten. Giet ze af in een zeef. Doe terug in de pan, voeg het cupje boter toe en breng op smaak met zout en peper. Pureer grof met een staafmixer.

Verhit een koekenpan op medium hoog vuur. Bak de lamskoteletjes voor 2 minuten aan elke kant. Blus af met een scheutje witte wijn. Serveer de lamskoteletjes met de nieuwe aardappeltjes (bestrooi met de resterende munt) en erwtenpuree. Lepel de jus van de lamskoteletjes over het vlees heen.

Lamb Chop with Hummus and Feta

Spring is here and lamb is now at it's best. It lends itself well to many different cooking methods and flavours, the most well known being mint, garlic and rosemary. Here we've taken a  mediterranean influence to our dish, with flavours the really compliment one another.

Serves 4

4 lamb chops
2 aubergines
2 red onions
2 tins chickpeas
1 lemon
100 g piece feta
1 bunch mint
2 tablespoons olive oil
6 tablespoons sunflower oil

Slice the aubergines and finely slice the red onions. Place the red onion in a bowl with lemon juice to taste, 2 tablespoon olive oil, salt and pepper.
Drain the liquid from the chickpeas and place them in a jug or tall container. Crumble in half the feta, add 2-4 tablespoons water and blend with a stick blender. Heat a frying pan with 3 tablespoons sunflower oil and fry the aubergine slices until golden. Season with salt and pepper.
Heat a grill pan with 3 tablespoons sunflower oil. Season the lamb chops with salt and pepper and grill for about 3 minutes on each side.
Pick the mint leaves and finely shred. Mix through the red onion relish. Divide the hummus between 4 plates and lay a lamb chop on top. Serve with the red onion relish and aubergines.

Rhubarb Lemonade

For 8 glasses

For the Rhubarb Syrup

1,2 kg rhubarb, peeled and diced
480 g castor sugar
450 ml water

For the Rhubarb Lemonade

sparkling water
lemon slices
mint leaves


To prepare the rhubarb lemonade first combine the rhubarb, sugar, and water in a large saucepan.

Cook over a medium heat, stirring frequently for 20-25 minutes until the rhubarb is soft and the syrup has slightly thickened.

Strain the syrup through a fine sieve lined with muslin or cheesecloth, sat over a bowl.

Press the rhubarb against the side of the sieve with the back of a spoon to extract as much syrup as possible.

Pour the rhubarb syrup into a jar, seal well, and chill until ready to serve.

To Serve

Pour 50 ml of rhubarb syrup into serving glasses.

Top up with chilled sparkling water, stir briefly, and garnish the rhubarb lemonade with lemon slices and mint leaves before serving.

Lamb Cutlets with Lentils, Coriander & Mint dressing and Masala Yoghurt

A modern dish inspired by the flavours of India. Lightly spiced and complemented by coriander and mint, two of the best pairings with lamb.

Serves 4

2 lamb racks
olive oil
200 g beluga or puy lentils
2 shallots
3 sprigs thyme
1 bunch coriander
1 bunch mint
250 ml natural yoghurt
1-2 tablespoons garam masala
coriander cress, to garnish

Begin by making the coriander and mint dressing. Place the herbs in a blender. Add enough olive oil and blend to a dressing. Season with salt and pepper and set aside.

Finely chop the shallots. Heat a pan over medium heat with 2 tablespoons olive oil and sweat the shallots for 5 minutes. Add the lentils and thyme and fry for a further minute. Add water to cover, bring to the boil and simmer gently for 15-20 minutes until the lentils are cooked but still have a bite. Drain off the water, season with salt and pepper and about 2-3 tablespoons olive oil. Set aside.

Season the lamb cutlets with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the lamb, fat side down until the fat has rendered down as much as possible and is golden brown. Turn over on to the meat side and fry for a further 1-2 minutes. Transfer to an oven tray and roast in a 200  oven for 15-17 minutes. Remove the lamb from the oven and allow to rest for at least 10 minutes lightly covered with a piece of aluminium foil.

Mix the natural yoghurt with garam masala to taste. Season with salt and pepper and 1 tablespoon olive oil.

Slice the lamb racks into cutlets. Divide the lentils between 4 plates. Lay 3-4 cutlets on each plate. Spoon over the coriander & mint dressing, masala yoghurt and top with the coriander cress.


Ice Tea

Quench your thirst on warm summer days with this easy and delicious ice tea recipe.


4 organic Rooibos tea bags
1,2 liters boiling water
about 3 Tbsp castor sugar
slices of lemon or orange, mint leaves and ice cubes, to serve

Also delicious mixed with a little mango, pineapple or orange juice.

Allow the tea to infuse in the water for about 5-10 minutes. Remove the tea bags and stir in the sugar until dissolved. The amount of sugar you add is up to you. You can either add more or less or leave it out completely.

Allow the tea to cool and refrigerate until chilled.

To serve, fill long glasses with ice, lemon slices and mint leaves. Pour over the chilled tea and enjoy.


Lemon Cordial

1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups lemon juice
zest from one lemon
cold or sparkling water
lemon slices, optional
mint leaves for garnish

Measure the sugar and water into a saucepan. Stir with a wooden spoon to dissolve the sugar, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly.

Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a jar or bottle. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.

When you’re ready to make into lemonade, put some ice cubes in the bottom of a glass. Pour ¼ cup of the lemon syrup over the ice cubes. Add ¾ cup cold water or sparkling water and stir. Float a thin slice of lemon and, if you like, a fresh mint leaf on top of each glass. The recipe makes enough syrup for 14 glasses of lemonade.

To make pink lemonade: add 1/2 cup grenadine syrup to the jar of lemonade syrup and stir. Strawberry lemonade: add 2 tablespoons of puree of fresh strawberries into each glass. Limeade: Replace lemon with lime juice and lime zest.

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

Pea and Mint Soup

Make the most of seasonal fresh peas in this bright and vibrant soup. If you can't find fresh peas. frozen work just as well.

Serves 4

1 large onion, chopped
olive oil
850ml vegetable or chicken stock
400 g fresh or frozen podded peas
4 tablespoons chopped fresh mint
salt and pepper
50 g fresh ricotta, thinned with a little milk, to garnish
pea shoots, to garnish

Heat a pan with 2 tablespoons olive oil an fry the onion for about 5 minutes. Pour in the stock and add half the mint and bring to the boil. Add the peas and bring to the boil again.

Stir in the remaining mint and season with salt and pepper. Blend the soup in a liquidiser until smooth as you like. Taste and check the seasoning, adjusting with salt and pepper if necessary. Return to the pan and reheat.

Serve the soup in bowls, garnished with the ricotta and pea shoots.

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