Lamb Burgers
Serves 2
Ingredients
2 lamb burgers
1 small tub Greek yoghurt
small bunch mint
1/4 red cabbage, finely shredded
1/2 small red onion, finely sliced
1 lemon
2 pita breads
2 Tablespoons olive oil
salt and pepper
tortilla chips, to serve
Method
Mix the shredded red cabbage and onion together with the juice from the lemon. Season with salt and pepper and allow to stand and marinate.
Finely chop the mint and mix through the yoghurt along with 1 tablespoon olive oil.
Heat a frying pan or grill over medium heat. Add 1 tablespoon olive oil and fry the burgers for about 4 minutes on each side until golden brown.
Toast the pita breads in a toaster and slice in half.
Fill the pita breads with the red cabbage and burgers. Spoon some of the minted yoghurt in and serve with tortilla chips.
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
Pineapple with Minted Sugar
Serves 3-4
This is the simplest recipe ever. In fact, there is no recipe to it. It's more of an assembly job and relies on your own taste. It's inspired by a recipe Jamie Oliver did many years ago.
Ingredients
1 pineapple
about 50 g sugar
small bunch mint
1 lime (optional)
Method
Peel the pineapple, cut into quarters and remove the hard centre core. Slice each quarter lengthways into thin slices. Place on a serving platter.
Place the sugar and mint in a small food processor and blend until the mint has broken up and the sugar has turned green. This can also be done in a pestle and mortar.
Scatter the minted sugar over the pineapple and serve. If you wish, you can add a squeeze of lime juice over the pineapple.
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
Wedding Cupcakes for Bernadette's son
A few weeks ago, on a gorgeous Indian summer's day, Bernadette's son walked down the isle with his beautiful bride.
We were asked if we would make cupcakes to serve to guests after the ceremony. As their colour scheme included lime green, we decided on using with that as our base.
After working on flavours and designs with them, we finally decided to start with green cupcake cases. These were filled with a light and airy lemon sponge, filled with homemade raspberry jam and topped with vanilla meringue buttercream, a raspberry and fresh mint.
This was also the perfect opportunity to put our new Magimix Patissier to good use. This machine is ideal for making cake batters, pastry, bread dough and meringues.
With it's powerful and quiet motor, it was a breeze preparing the sponge. We were loved the results and can't wait see what else this mixer can do.
During the ceremony, Mischa finished off the cupcakes and presented them on a special stand in the church gardens. The cupcakes went down a treat, rounding off what was a special and glorious day.
If you would like to order cupcakes from the Amsterdam Flavours Chefs for a special occasion, please contact us here.
Blackberries from the oven
Ingredients
150 g black berries
125 g mascarpone
2 eggs
1 vanilla pod
30 g flaked almonds
1 small bunch mint
castor sugar
butter, for greasing the dish
Method
Preheat the oven to 220° C. In a bowl, mix together the 2 egg yolks with the mascarpone, seeds from the scraped vanilla pod and about 1-2 tablespoons sugar, or to your taste.
Grease an oven dish with butter. Scatter the base of the dish with the blackberries. Sprinkle the berries with sugar to taste, depending on how sour they are. Spoon over the mascarpone-egg mixture and scatter with the flaked almonds.
Bake in the oven for about 15-20 minutes until the mascarpone is lightly coloured and set.
Finely chop the mint and sprinkle over the dish as it comes out of the oven.
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