Sabayon with Raspberries
Sabayon, in French or Zabaglione in Italian is a well known dessert of eggs yolks, sugar and usually an alcohol of some sort, whisked over a bain-marie until the eggs become light and fluffy. A delicious classic and a technique everyone should try and master.
English
Serves 2
Ingredients
3 eggs
1 punnet raspberries
45g sugar
6 tablespoons Marsala, sweet white wine, Grand Marnier of orange juice
Method
Place a small pot with some water on to boil. Turn the gas to its lowest setting; the water should not be allowed to boil anymore. Crack and separate the eggs, placing the egg yolks in a bowl with the sugar and orange juice or alcohol of your choice. Whisk it well until frothy.
Set the bowl over the pot hot water (making sure the bowl is not in contact with the water) and whisk until the mixture is frothy and thick enough that it doesn’t fall back on itself, at least 5 minutes. Do not overheat the sabayon or it will turn into scrambled eggs! When the sabayon is ready, remove the bowl from the pan and whisk for a few more minutes until it cools down a bit.
Divide the raspberries between 2 bowls or glasses.
Spoon the warm sabayon over the raspberries. If you have a blowtorch, you can lightly caramelize the sabayon for an extra finish. Serve at once.
Nederlands
voor 2 personen
Ingrediënten
3 eieren
1 bakje frambozen
45g suiker
6 eetlepels Marsala, zoete witte wijn, Grand Marnier of sinaasappelsap
Bereiding
Zet een pannetje met een laag water op het vuur en breng aan de kook. Zet het vuur laag, water mag nu niet meer koken. Splits de eieren en doe de dooiers in een kom met de suiker en sinaasappelsap en /of alcohol. Klop goed met een garde.
Zet de kom boven op de pan met warm water en klop het mengsel schuimig tot het dik genoeg is zodat het niet meer inzakt, minstens 5 minuten. Laat de sabayon niet te warm worden, dan wordt het roerei!
Verdeel de frambozen over 2 kommen.
Lepel de warme sabayon over de frambozen. Mocht uw een gasbrander hebben, dan kan de sabayon van boven licht gegratineerd worden. Serveer meteen.
White Chocolate Yoghurt with Berries
Thinking of giving your kids a 'healthy' treat? Don't be fooled by the picture. This is super-easy to make and your children can help too. This recipe is like a good pair of jeans; you can dress it up or down as you like.
English
Serves 3-4
Ingredients
500ml natural farmhouse yoghurt
150g white chocolate
1 punnet blueberries
1 punnet black berries
1 punnet raspberries
1/2 tablespoon sugar
Method
Heat a pan of water over medium heat. Place the chocolate in a bowl and place the bowl over the pan of simmering water (the water must not boil). Let the chocolate melt gently.
Once the chocolate has melted, allow it to cool slightly. Add ½ cup yoghurt and mix well together. Add the remaining yoghurt and stir through.
Place the blue berries, blackberries and raspberries in a bowl and mix through ½ tablespoon sugar.
Divide the yoghurt between 3-4 glasses (or bowls).
Spoon the berries on top. Sprinkle over a little caster sugar and serve.
Nederlands
Voor 3-4 personen
Ingrediënten
500ml boerennaturel yoghurt
150g witte chocolade
1 bakje zwarte bessen
1 bakje bramen
1 bakje frambozen
1/2 eetlepel suiker
Bereiding
Verwarm een pannetje water op medium vuur. Doe de chocolade in een kommetje en zet dit op het pannetje met kokend water (water mag nu niet meer koken), laat zachtjes smelten.
Als de chocolade gesmolten is, laat deze licht afkoelen. Voeg dan ½ kopje yoghurt toe en meng het goed door elkaar. Voeg daarna de rest van de yoghurt toe.
Doe de zwarte bessen, bramen en frambozen in een kommetje en meng er ½ eetlepel suiker doorheen
Verdeel de yoghurt over 3-4 glazen (kommetjes.)
Lepel het bessenmengsel erop. Bestrooi eventueel met wat fijne suiker.
Marshmallow with raspberries
Ingredients
2 egg whites
12 leaves gelatine
pinch of salt
500 g castor sugar
350 ml water
1 tablespoon flavourings rose water
1 punnet fresh raspberries
Method
Put the sugar and water in a pan and boil until they reach 127 C. Begin to beat the egg whites in an electric mixer when the sugar is at 121C. Soften the gelatine leaves is water and then dissolve the gelatine in the hot syrup.
Pour the syrup slowly on to the whisked egg whites and add the rosewater. Let it whisk until cold and working quickly, pour half the marshmallow mixture into a tin or container dusted with a mixture of equal quantities of cornstarch and icing sugar. Lay the raspberries on top and cover with the remaining marshmallow mixture. Let it cool completely and then cut into cubes. Dust with the cornstarch/sugar mixture and serve. Store, refrigerated, in an airtight container.
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.
Noordermarkt August 2014
Portabella Organic Mushrooms
Portabella is a market company specializing in mushrooms. Fresh, wild and organically grown mushrooms are available at the market stall throughout the year. Wild mushrooms and truffles are subject to seasonality and availability. The cultivated mushrooms are grown here in the Netherlands and can be enjoyed year round. Visit their stall and experience an array of mushrooms you never knew existed.
For more information please visit Portabella Paddestoelen
Scottish Kitchen
You want to have your own English tea but don't want the hassle of baking yourself?
You're looking for the most delicious scones and shortbread?
Then you need to visit the Scottish Kitchen at the Noordemarkt! You'll also find lemon curd, clotted cream, chutneys and many more cakes. All lovingly made by Stelle Robertson. Stelle trained in Scotland, where she learnt the basics of patisserie. She has also trained with some of the best here in Amsterdam and this is evident in the quality and assortiment on offer.
For more information please visit schotsekeuken
Raspberry Maxx
Carlo Peters and Henny van Bergeijk started their raspberry farm, Raspberry Maxx, in 2004. What started with a farm growing raspberries in the usual way, quickly turned into a completely organically certified company with delicious raspberries. But it does not stop there.
Raspberry Maxx has been creating dreams for a decade. Dreams of a world where people see nature as a source an inspiration and as a means to bring beautiful things to reality. The Raspberry Maxx events annually attract a host of visitors. As the demand for the raspberry Raspberry Maxx raspberries has grown, it was decided to sell directly to consumers through markets and online. That means a shorter farm-to-table chain with even fresher raspberries. An extension to the range with different raspberry products includes jams, muesli's and dried raspberries at events such as markets, open days and raspberry competitions.
You can find Raspberry Maxx at the Noordermarkt on Saturdays.
For more information please visit raspberry maxx
Wolverei goats cheese
Wolverlei is an ecological goat farm in Twente in the eastern part of Holland. In the meadows around the farm a hundred Swiss Saanen dairy goats graze. The fertile soil makes for perfect grazing.
In the modern dairy under extremely hygienic conditions, the goats milk is transformed, using a traditional French recipe, into the famous Wolverlei goats cheese.
The hundred Wolverlei goats are milked twice a day. The milk is automatically transported to the cooling tank via a closed system. The dairy is in a sterile area that meets with the strictest European rules. A sterile environment prevents contamination. The recipe for the soft cheeses originally comes from France. As an homage, many of them carry a French name.
They have a wide assortment of goats cheese, from fresh to aged, flavoured with herbs and spices to the delicious baby crotte de chèvre, which we particularly love. You can find Wolverlei goats cheese every Saturday at the Noordermarkt in Amsterdam.
For more information please visit Wolverlei goats cheese