Lemon-mint madeleines with almond flour
Citroen-munt madeleines met amandelmeel
(ca. 24 madeleines)
Ingrediënten
- 130 g bloem
- 50 g amandelmeel
- 1 tl bakpoeder
- Snuf zout
- 4 eieren (M)
- 150 g fijne kristalsuiker
- Rasp van 2 biologische citroenen
- 2 el zeer fijngehakte verse munt of munt-getrokken boter
- 180 g beurre noisette (bruine boter) of gesmolten boter, afgekoeld
Bereiding
- Maak eerst de beurre noisette: smelt de boter en laat deze zachtjes kleuren tot hij nootachtig ruikt. Laat afkoelen.
- Klop de eieren en suiker 4–5 minuten tot een bleek en luchtig mengsel.
- Meng bloem, amandelmeel, bakpoeder en zout en spatel dit voorzichtig door het eimengsel.
- Voeg citroenrasp en munt toe.
- Spatel als laatste de afgekoelde beurre noisette erdoor.
- Dek af en laat het beslag minimaal 2 uur, liefst een nacht, rusten in de koelkast.
- Verwarm de oven voor op 210°C.
- Vet de madeleinevorm in en bestuif licht met bloem.
- Vul de vormpjes voor ongeveer ¾ met koud beslag.
- Bak 3 minuten op 210°C, verlaag daarna de temperatuur naar 180°C en bak nog 5–7 minuten tot de madeleines goudbruin zijn.
- Laat 2 minuten rusten in de vorm en stort vervolgens op een rooster.
Lemon-mint madeleines with almond flour
(makes about 24 madeleines)
Ingredients
- 130 g all-purpose flour
- 50 g almond flour
- 1 tsp baking powder
- Pinch of salt
- 4 medium eggs
- 150 g caster sugar
- Zest of 2 organic lemons
- 2 tbsp finely chopped fresh mint or mint-infused butter
- 180 g brown butter (beurre noisette) or melted butter, cooled
Method
- Prepare the brown butter by gently heating the butter until golden and nutty. Allow to cool.
- Whisk the eggs and sugar for 4–5 minutes until pale and fluffy.
- Combine the flour, almond flour, baking powder and salt. Fold gently into the egg mixture.
- Add the lemon zest and mint.
- Fold in the cooled brown butter.
- Cover and chill the batter for at least 2 hours, preferably overnight.
- Preheat the oven to 210°C.
- Grease and lightly flour the madeleine moulds.
- Fill each mould about three-quarters full with the cold batter.
- Bake for 3 minutes at 210°C, then reduce the temperature to 180°C and bake for another 5–7 minutes until golden.
- Leave in the tin for 2 minutes before turning out onto a wire rack.
Chewy pecan cookies
Chewy pecan cookies
Ingredients
- 140 g melted butter
- 180 g dark brown sugar
- 30 g granulated sugar
- 1 large egg + 1 extra egg yolk
- 1 tsp vanilla extract
- 190 g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 150 g pecans (lightly toasted, roughly chopped)
- Optional: 100 g dark chocolate chunks
Preparing
- In a bowl, mix the melted butter with both sugars (do not whip).
- Add the egg, extra yolk, and vanilla extract; stir until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix briefly (do not overmix).
- Fold in the pecans (and chocolate, if using).
- Chill the dough for 30–60 minutes (important!).
- Scoop into large balls (about golf ball size).
- Bake at 180°C / 350°F for 9–11 minutes
→ edges golden, centers still soft - Let cool on the baking sheet (they will continue to set).
Sprinkle a few flakes of sea salt on top right after baking, it really enhances the pecan flavor.
Chewey pecan cookies
Ingrediënten
- 150 g zachte boter
- 150 g bruine basterdsuiker
- 50 g kristalsuiker
- 1 ei
- 1 tl vanille-extract
- 200 g bloem
- ½ tl bakpoeder
- snuf zout
- 150 g pecannoten (grof gehakt)
- optioneel: 100 g pure chocolade (stukjes)
👩🍳 Bereiding
- Oven voorverwarmen op 180°C (boven-/onderwarmte).
- Klop de boter met beide suikers romig.
- Voeg het ei en vanille toe en meng goed.
- Meng in een andere kom bloem, bakpoeder en zout.
- Voeg dit toe aan het botermengsel en roer tot een deeg.
- Spatel de pecannoten (en eventueel chocolade) erdoor.
- Maak bolletjes van het deeg en leg ze op een bakplaat met bakpapier.
- Druk ze licht plat.
- Bak 10–12 minuten tot ze goudbruin zijn.
- Laat afkoelen op een rooster (ze worden nog steviger).
Food to go 23 t/m 25 april 2020
De komende tijd kunnen soepen, hoofdgerechten, borrelplanken en andere zoetigheden bij ons besteld worden. We hebben elke week een ander aanbod. We werken met seizoensgebonden produkten van o.a. Lindenhoff
Pompoen Parmezaansoep € 5,00 (500 ml)
Kippensoep met quinoa € 5,00 (500 ml)
Kip tikka masala met zoete aardappel, kokosrijst, poppadums en munt raita € 12,50 p.p.
Vegetarisch tikka masala met kokosrijst, poppadums en munt raita € 12,50 p.p.
Geroosterde bloemkool met kikkererwten, dragon en hardgekookte eieren € 12,50 p.p.
Salade van Puy linzen, groene asperges, feta en tahini dressing € 12,50 p.p.
Lemon Posset € 5,00 p.p
Bestel voor 15.00 uur een dag voor ophaal dag, stuur een email naar of bel:
bernadette@amsterdamflavours.com
tel: 0617354009
Ophalen 23 t/m 25 april tussen 15.00 en 18.00
Voor het weekend te bestellen
Patisserie
Scones met clotted cream en homemade jam € 2,50 p. stuk
Sticky toffee met karamel € 3,50 p. stuk
Brownies €3,00 p. stuk
Lemon polenta (glutenvrij) € 3,50 per p. stuk
Frangipane met “homemade” frambozenjam € 3,50 p. stuk
Red Velvet en Carrot Cake € 3,50 p.stuk
Croissant Broodpudding € 3,50 p.stuk
Borrelplanken
Kaasplank
Italiaanse of franse kazen (2 pers) € 16,50
Druiven, appel/perenstroop
Charcuterieplank
Coppa di parma, venkelworstje van Brand t& Levie (2 pers) € 18,50
Stukje pate, augurkjes en radijsjes
Bestel voor 15.00 uur een dag voor ophaal dag, stuur een email naar of bel:
bernadette@amsterdamflavours.com
tel: 0617354009
Ophalen 23 t/m 25 april tussen 15.00 en 18.00
Easy Cinnamon Buns
Cinnamon buns are everywhere at the moment. It takes time and patience to make your own which is definitely worth. However, we're all often short of time. If you want a quick fix but haven't go the time, try these easy cinnamon buns with ingredients available at any store.
Makes 12 buns
Ingredients
240 g can ready-made croissant dough
50g unsalted butter, softened
2 tsp cinnamon
6 tbsp soft dark brown sugar
Method
Heat oven to 170C. Line a 20cm cake tin with a square of baking paper so the corners stick up (this will help you to lift the buns out).
Unroll the croissant dough from the can and lay it out on your work surface. Cut it into three sections along the dotted lines, but don’t cut the diagonal line. Spread over half of the butter.
Mix the cinnamon and sugar together. Using one square of dough at a time, sprinkle over 2-3 tsp of the sugar and roll up the dough. When you have three rolls, cut each one in half and then each half in two. Arrange the rolls in the tin – they will rise and spread a little. Stick the end bits in among fatter pieces from the centre of the rolls so they cook evenly. Bake for 15-18 minutess or until the buns are risen and cooked through.
Meanwhile, heat the remaining sugar-cinnamon mix with the remaining butter until you have a thick caramel (don’t worry if some of the butter separates out, it will soak into the dough). If it's too grainy, add a little boiling water from the kettle to the it down and smooth it out.When the buns are cooked, brush over the caramel. Leave to cool a little, then eat warm.
Mama Bakery
Mama Bakery produces organic artisan bread and pastries. A small team of dedicated bakers and patissiers work with love and passion.
We have an old colleague who manages their kitchen, so when we heard they have a stall at the Zuidermarkt every Saturday, we decided to go and see for ourselves. We didn't require much convincing because all their products are made using the best quality ingredients, such as flour from Dutch mills. All their goods are baked to perfection.
You can either go and visit them at their stall at the Zuidermarkt each Saturday, just as we did, or if you're willing to travel a little further, you can visit their bakery and store in Zwanenburg.
Pompadour
Pompadour in Amsterdam's 9 straatjes (9 streets) is one of our favourite pastry stores.
They work with the season's best products to produce irresistible creations. The array on offer extends from tarts, to meringues and the most perfect chocolate truffles.
As chefs, the most important thing to us besides how beautiful things are is the flavours. Pompadour manages to maintain the perfect balance. The pastries are never too sweet, so that the flavour of the core ingredient is accentuated.
We suggest you either go and spoil yourself in their classic tearoom or take one of the pastries away to enjoy at home.
Visit Pompadour for more information.
All Butter Croissants
There is nothing better than warm, butter, flakey croissants straight from the oven. Making them yourself takes a little practice, but the results are SO worth it. Serve with farmhouse butter, good jam and a cup of coffee. Heaven!
Ingredients
625g strong white flour, plus extra for rolling out
12 g salt
75 g sugar
40 g fresh yeast
500g butter, chilled
1 egg, beaten
Method
The day before you want to bake the croissants, place the flour, sugar, salt and yeast in the bowl of a mixer fitted with a dough hook, or a large mixing bowl. Pour in 350-400ml cold water and mix until it comes together as a soft dough.
Turn out the dough onto a lightly floured work surface and knead for a good 8-10 minutes, or until the dough feels smooth, stretchy and elastic. Return to the bowl and set aside to rest.
Sandwich the chilled butter between two sheets of greaseproof paper and roll out to a 30x20cm rectangle, about 1cm thick. Chill in the fridge until needed.
Turn the dough out again onto a lightly floured work surface. Roll it into a rectangle 60x30cm. Peel the greaseproof paper from the butter and place the butter centrally on top of the pastry rectangle. Fold one edge of the pastry over the butter to half-cover it, then do the same with the other edge of the pastry so that the butter is covered. Fold the rectangle in half lengthways, then give it a quarter-turn and roll out again to a rectangle measuring 60x30cm.
Repeat the folding, turning and rolling process, as before, three more times (do not roll out the pastry the final time you fold and turn it). Wrap the pastry in cling film and chill in the fridge overnight.
When the pastry has rested, roll it out to a thickness of 0.5cm. Cut the pastry into two 50x20cm strips, then cut each strip into triangles about 10cm wide at the base.
With the narrow point of one of the pastry triangles facing away from you, use your fingertips to stretch the two points of the triangle nearest to you out sideways so that they bow a little. Roll the pastry over itself, curling it into a traditional crescent shape, so that the furthest point of the triangle ends up curled over the top of the croissant. Repeat the process with the remaining pastry triangles to create about 20 croissants.
Place the croissants onto baking trays lined with silicone paper or baking parchment. Brush them all over with the beaten egg, then set aside to prove for 30-45 minutes. (The croissants can be frozen at this point, if desired.)
Preheat the oven to 190C/170C Fan. Bake the croissants for 20-25 minutes, or until risen and golden-brown. Serve warm with jam and butter.
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
Banana Cake
This cake is the perfect think to make when you have some bananas from the past week which are bit over-ripe. Not only will you be using them up and not wasting anything, but your friends and family will love you for doing so.
Serves 8-10
Ingredients
125 g butter, softened
45 g brown sugar
220 gr castor sugar
3 eggs
300 g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
180 g sour cream
1 cup roughly mashed ripe banana
caramel sauce
Method
Preheat the oven to 180° C. Place the butter, caster sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy.
Gradually add the eggs and beat well. Sift the flour and baking powder over the mixture. Add the cinnamon, sour cream and banana and stir to combine.
Spoon the mixture into a greased loaf tin. Bake for about 40 - 50 minutes or until cooked when tested with a skewer. Cool on a wire rack.
Make the caramel sauce, according to the recipe given. Serve warm drizzled over the cake.
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
My Little Patisserie
Authentic French delicacies in Amsterdam? Yes it's true!
My Little Patisserie is a Parisian style bakery in the heart of De Pijp district in Amsterdam, specializing in classic French Pastries. Think of Choux buns, Eclairs and Mille-Feuilles.
All pastries are made fresh every morning by the French owner in her boutique using only the best ingredients.
You can also sit down in the shop and enjoy a coffee with your pastry.
For more information, please visit My Little Patisserie.
Bakken met Passie
Bakken met Passie (Baking with Passion) is a specialty pastry shop and bakery, a stone's throw away from the Albert Cuyp market.
They are one of our favourite places to visit because of their focus on quality in both the ingredients they use and the pastries they bake. They offer a beautiful range of tarts, cakes and other sweet delicacies.
At this time of year, when the festive season is in full swing, they offer beautiful stollen and other Christmas goodies. Go and visit them now to stock up for the coming festive days.
Visit Bakken met Passie