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:

tel: 0617354009

Ophalen 23 t/m 25 april tussen 15.00 en 18.00


Voor het weekend te bestellen


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



Italiaanse of franse kazen (2 pers) € 16,50 

Druiven, appel/perenstroop


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:

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

240 g can ready-made croissant dough
50g unsalted butter, softened
2 tsp cinnamon
6 tbsp soft dark brown sugar

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 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!

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

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

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

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

Magimix Patissier

The kitchen all-rounder

All Magimix food processors are manufactured in France and equipped with a powerful, ultra quiet induction motor. Serrated Sabatier stainless steel blades are also made in France and stay sharper for longer.

Just 3 buttons to access all functions. The motor automatically adjusts it's power for each task. A recipe book full of ideas is supplied with each machine. A blade safe storage box provides compact storage for main blades, whisks & discs.

When used with the stainless steel bowl, the dough/pastry blade is perfect for kneading bread or pastry dough in less than 1 minute.

Fitted with the master blade, the Blender Mix converts your food processor into a blender. By changing the flow of the ingredients, this simple tool adds yet another function to your Magimix.

The multipurpose metal master blade is ideal for doing a host of things. From mincing meat, crushing ice, pureeing soups and much more. Made from Sabatier steel, the master blade will help you achieve professional results everytime.

You can also convert your Patissier into a Citrus Press. Just pop the included attachment on the main bowl and you are ready to juice oranges, limes, lemons and any other citrus fruit.

The whisk attachment is perfect for getting fluffy egg whites (up to 12 eggs) for mousse, meringue and macarons. It can also whip cream effortlessly for that professional result.

Magimix innovation now allows you to dice. The first of it's kind on the market, the dicing kit can be used to make cubes out of just about anything from onions to potatoes to carrots and much more. Leave the Magimix off and use it as a kit for French Fries!

Convert your Patissier into a juicer with the Juice Extractor kit. Juice any vegetable for healthy drinks without additives. It is also great for berries and cooked vegetables. The removeable ring allows for easy cleaning.

The Patissier comes with 2 slicing and 2 grating discs. Ideal for slicing and grating any fruit or vegetable with ease.

Chefs Opinion
The Magimix Patissier is a new addition to our kitchen. We have used it to make cakes and pastries with fantastic results and we look forward to creating new and delicious dishes with it in the near future.

For more information, visit Magimix.

Babas au Rhum

Makes about 16

100g raisins
1¼ cups rum
100g butter, softened to room temperature
25g fresh yeast or 10g dried yeast
250g flour, sifted
25g sugar
generous pinch of salt
4 eggs
50g melted butter, for greasing

1 liter water
500g sugar

Soak the raisins in the rum.

Mix the yeast with 2 tablespoons warm water. Put the flour in a large bowl and make a well in the centre. Add the sugar and salt, 2 eggs and the yeast mixture. Mix with a wooden spoon until the dough is elastic, then add the other egg. Work this in and then add the final egg and work it in. Finally add the softened butter and the drained raisins.

Brush 16 dariole moulds with the melted butter. Divide the dough into 16 small pieces and put a piece into each mould. Leave in a warm place until the dough has risen to fill the moulds. Preheat the oven to 200°C and then bake them for 15-20 minutes. Turn the babas out immediately onto a rack and allow to cool completely.

Prepare the syrup by boiling together the water and sugar. Add the remaining rum. Dip each baba into the boiling syrup and leave submerged until no more air bubbles are released. Drain and place on a cake rack resting over a dish. As the rum syrup collects in this dish, repeatedly spoon it over the babas to keep them very moist.

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