Warm Chickpea Salad

This salad, served warm, utilises a store cupboard staple, chickpeas, with a selection of later winter ingredients including beetroot and cabbage.

Serves 2

120 g bulghar wheat
600 g savoy cabbage
1 tin chickpeas
2 precooked beetroot
1 clove garlic
100 g feta
5 g ras al hanout
4 tablespoons olive oil
4 tablespoons walnut oil
1 tablespoon red wine vinegar

Bring a pot of water to the boil. Cut the savoy cabbage into 1-1.5 cm strips. Cut the beetroot into wedges. Add the bulghar wheat to the pot of boiling water and simmer gently for about 15 minutes.

Drain the bulghar through sieve. In a bowl, mix together the walnut oil, red wine vinegar, salt and pepper. Finely chop the garlic clove and add to the dressing. Drain the chickpeas through a sieve and rinse under cold water. Place the beetroot in a pan with 2 tablespoons olive oil and warm them gently through.

Heat a frying pan over medium heat with 2 tablespoons olive oil. Add the savoy cabbage and fry gently for about 4-6 minutes until tender. Add a splash of water to the pan to help the cabbage steam. Add the chickpeas and ras al hanout to the pan. Ensure that the ingredients are heated through. Season with salt and pepper.

Mix the bulghar through the chickpea mixture. Add the dressing and extra salt and pepper if necessary. Divide the salad between 2 plates. Lay the beetroot on top and sprinkle with the crumbled feta.

Vegetarian Lunch

With more people choosing to eat consciously an opting more for vegetarian, it's always a good idea to a few recipes handy.

Here are two of our favourites for lunch.

Beetroot Hummus and feta sandwich:

Ingredients for the beetroot hummus
500 g cooked beetroot, roughly chopped
1 clove garlic, chopped
1 tin chickpeas, drained
pinch of ground cumin
pinch of cayenne pepper
1-2 tablespoons tahini
2 tablespoons olive oil
lemon juice, to taste
salt and pepper

Place the beetroot, garlic, chickpeas, cumin, cayenne and tahini in a food processor and blend all the ingredients are broken down. Add the olive oil (enough to make a smooth hummus), lemon juice to taste and season with salt and pepper.

To assemble the sandwiches, use a good bread of your choice. We like a sourdough spelt variety. Spread each slice liberally with the beetroot hummus. Top with some rocket leaves and generous scattering of a good feta.

Sweet Potato and Courgette Salad with Pear

1 head garlic
1 kg sweet potatoes
2 comice pears
1 red chilli
2 sprigs rosemary, finely chopped
2 tablespoons olive oil
2 tablespoons sesame oil
3 courgettes
100 g hazelnuts
100 g baby spinach leaves

Preheat an oven to 200 C. Separate the garlic cloves from the head of garlic, leaving the skins on. Peel the sweet potatoes and cut into wedges. Finely chop the chilli, leaving in the seeds if you like it spicy and finely chop the rosemary.

Place the garlic cloves, sweet potato chilli and rosemary in a roasting pan and toss with the olive oil and 1 tablespoon of the sesame oil. Season with salt and pepper. Roast in the oven for about 20 minutes.

In the meantime, halve the pears, remove the core and cut each half into 6 slices. Cut the courgettes into quarters and then each quarter in half, so that you end you up with 8 pieces. Roughly chop the hazelnuts.

Add the pears, courgettes, hazelnuts, toss again and return to the oven for about another 20 minutes. Remove from the oven, add the remaining tablespoon of sesame oil, check the seasoning if it requires any more salt and pepper and mix through the baby spinach leaves.

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


Sumac Veal Schnitzel with Cauliflower Salad

Serves 2

600 g cauliflower
2 Tablespoons tahini
1 lemon
2 veal schnitzels of 150 g each
2 Tablespoons sumac
50 g rocket
40 g  almonds
40 g raisins
50 g panko breadcrumbs
olive oil
salt and pepper

Preheat the oven to 200° C. Cut the cauliflower into florets and place them together with the almonds in a roasting dish with 2-3 tablespoons olive oil, salt and pepper. Roast in the oven for 25 minutes, stirring now and again.

In a small bowl, mix together 2 tablespoons tahini, 2 tablespoons olive oil, lemon juice to taste and 6 tablespoons lukewarm water. Season with salt and pepper. This is the dressing.

Rub the schnitzels in with a drizzle of olive oil, salt and pepper. Mix the panko and sumac together in a bowl. Run the schnitzels through the panko mixture, pressing the crumbs well on to the meat. Heat a frying pan with 3 tablespoons olive oil and fry the schnitzels until golden on each side. Remove the cauliflower from the oven.

Add the raisins and rocket to the cauliflower. Divide the schnitzels and salad between 2 plates, drizzling the tahini dressing over the salad and serve straight away.

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

Curry-Roasted Pumpkin and Feta Salad with Pesto

Serves 4 

2 kg butternut squash
100 g feta
60 ml pesto (homemade or bought)
1 bag rocket
1 tablespoon mild curry powder
Olive oil

Preheat the oven to 210° C. Peel the pumpkin with a vegetable peeler and cut lengthways in half. Remove the seeds and chop into 3 cm cubes.

Transfer the pumpkin to a roasting dish, sprinkle with olive oil, curry powder, salt and pepper. Roast for 15-20 minutes in the oven or until the pumpkin is soft but still holding its shape. Allow to cool off slightly.

Crumble the feta and dress the rocket with olive oil, salt and pepper.

Lay the roasted pumpkin on a serving platter. Scatter over the crumbled feta and drizzle with the pesto. Top with the rocket and serve.

Also delicious as a side dish served with roast chicken.

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

Vegalicious (Vegetarian)

We are all guilty of going to the supermarket or market, seeing an array of vegetables and never quite knowing what we should do with all the produce on offer. This vegetarian cookbook is just the answer.

The recipes are straight forward with easily obtainable ingredients. The photos are enticing, urging you to have a go and cook the recipes for yourself.

We decided to have a go at one of the recipes and chose the Rigatoni with Chilli and Walnuts. Quick and easy to make, it was on the table in 15 minutes. It was delicious and surprising how much flavour can come from such simple ingredients. A few points from our side about the recipe - we halved the number of walnuts, increased the garlic and served it with a green salad, which we felt was a much needed addition. Our changes are reflected in the recipe below.

Rigatoni with Chilli and Walnuts

Serves 4

150 g walnuts
1 tablespoon olive oil
1 red chilli, deseeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon thyme leaves
2 generous tablespoons mascarpone
2 generous tablespoons finely grated Parmesan
350 g rigatoni (or any other short, tube-shaped pasta)
salt and pepper

Roast the walnuts in a dry frying pan until golden brown and smelling nice and toasty. Place them on a chopping board once they've cooled down, roughly chop (so that there are large and small pieces).

Place the olive oil in a cold pan with the garlic and chilli and heat for 1-2 minutes over a low heat (the garlic shouldn't colour). Add the thyme leaves. Remove from the heat and stir through the mascarpone, Parmesan, salt, pepper and all but 2 tablespoons of the walnuts.

Cook the pasta in plenty of salted boiling water according to the package instructions. Drain off, reserving a few tablespoons of the cooking liquid. Return the pasta to the pan with the reserved cooking liquid and the walnut sauce and mix together well. Sprinkle with the remaining chopped walnuts and serve with a green salad.

Publisher: Terra

Author: Alice Hart

Price: 15,00 euro

Aubergine Salad with Yoghurt Dressing and Pickled Courgette

This combination takes the humble aubergine and courgette to a new level. At first glance, it may seem like a lot of ingredients but don't let that put you off. A lot of them are store cupboard staples. If you don't happen happen to have them at hand, they are easily available from your local market or supermarket. If you don't want to make the pickle, just use some flash fried thinly sliced courgette or finely shaved raw courgette dressed with some lemon juice and olive oil. This dish is delicious served as a salad or as an accompaniment to grilled lamb cutlets or fish.

Serves 4

3 aubergines
olive oil
salt and pepper
4 spring onions
1 red chilli
1 small bunch flat leaf parsley
1 small bunch basil
1 small bunch mint

Yoghurt dressing
200 g Greek yoghurt
1 lemon
2 tablespoons olive oil
1 tablespoon water (or a little more if required)
salt and pepper

Pickled Courgette
1 large courgette
1 tablespoon salt
70 g demarara sugar
1/2 teaspoon dried chilli flakes
1/2 teaspoon turmeric powder
2 small shallots
250 ml cider vinegar
1/2 teaspoon mustard seeds
1/4 teaspoon fennel seeds

Begin with the courgette pickle. Slice the courgette and shallots as thinly as possible. If you have a mandolin, you can slice the courgette on that, but mind your fingers. Place the courgette and shallot in a bowl with the salt and leave to stand for 15 minutes. Toast the mustard and fennel seeds in a dry pan to release their aromas. Transfer to a bowl and add the remaining ingredients, stirring until the sugar dissolves. Pour off any liquid from the courgette and shallots and place them in the pickling liquid. At least an hour in the pickle would be great before serving. These don't really keep for long and are best eaten on the day they are made.

Now on to the dressing; place the Greek yoghurt in a bowl and grate the zest of the lemon over. Add 3 tablespoons lemon juice (or to taste), 2 tablespoons olive oil, salt, pepper and 1 tablespoon water. Whisk to a smooth dressing. It should have the consistency of thick pouring cream. If it's a little on the thick side, add a little extra water. Set aside.

Slice the aubergine lengthways into 1 cm thick slices. Heat a griddle pan over medium-high heat. Brush the aubergine slices with olive oil and season with salt and pepper. Grill about 4-5 minutes on each side until tender and well marked from the grill. You'll probably have to do this in batches. Transfer the aubergine to a large plate.

Finely slice the spring onions diagonally, finely chop the chilli and pick the herbs off the stalks.

To finish the dish, place the aubergine on a serving platter and spoon over the yoghurt dressing. Scatter over the spring onions, chilli and herbs. Drain the courgettes and shallots from the pickling liquid and lay on top. Serve straight away.

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



The Perfect Cheese Omelette

A prefect omelette is easy to achieve and makes for a perfect lunch or light meal. Here's our way to do it.

Serves 2

6 free range or organic eggs
salt and pepper
about 50 g goats or truffle cheese, grated
bread, to serve
salad, to serve


Crack the eggs into a bowl and whisk to combine. Season with salt and pepper. Heat a good non-stick frying pan over medium heat with a knob of butter.

Once the butter begins to foam, pour in the beaten eggs. As the egg begins to set on the base, pull it from the outer part to the center with a spatula. That way you ensure that the omelette will be light, blonde in colour and still be soft (or baveuse) in the centre. Now is the time to add the grated cheese, leaving some back to sprinkle over at the end. Reduce the heat at this point if you feel it's cooking too fast.

With the spatula, fold over a small section of the omelette, tilting the pan as you do, so that the omelette folds over itself, becoming neat and folded in the corner of the pan. Grab your serving plate in one hand and the frying pan in the other and carefully, but with confidence, turn the omelette on to the plate. Sprinkle with the remaining cheese and serve with salad of your choice dressed with a little olive oil and some delicious bread.

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


Plenty More - Yotam Ottolenghi

As most of you know by now, we are HUGE Ottolenghi fans. We love his creative use of simple ingredients, especially vegetables and is combinations of Middle Eastern spices.

Plenty More has been out for a while now. It's the sequel to Ottolenghi's immensely popular Plenty. The book has been categorised into cooking methods, again with the most tantalising and beautifully photographed recipes.

The best way to review a book, in our opinion, is to cook out of it. And that's just what we did! We made the Fig Salad for lunch and it was just delicious. Here is the recipe:

Yotam Ottolenghi's Fig Salad

2 small red onions (200g in total)
3 Tablespoons olive oil
50g hazelnuts, skin on
60g radicchio leaves, roughly torn
40g basil
6 large ripe figs (300g in total)
1 Tablespoon balsamic vinegar
1/4 teaspoon cinnamon
salt and black pepper

Preheat the oven to 220 C.

Peel and halve the onions, lengthways and cut each half into 3cm-wide wedges. Mix together with 1/2 tablespoon of olive oil, a pinch of salt and some black pepper and spread out on a baking tray. Roast in the oven for 20-25 minutes, stirring once or twice during cooking, until the onions are soft and golden and turning crispy in parts. Remove and set aside to cool before pulling the onions apart with your hands into bite-sized chunks.

Reduce the oven temperature to 160 C. Scatter the hazelnuts on a small roasting tray and toast for 20 minutes. Remove from the oven and, when cool enough to handle, roughly crush with the flat side of a large knife.

Assemble the salad on four individual plates. Mix the three leaves together and place a few on the bottom of each plate. Cut the figs lengthways into four or six pieces. Place a dew fig pieces and some roasted onion on the leaves. Top with more leaves and continue with the remaining fig and onion. You want to build up the salad into a small pyramid.

In a small cup, whisk together the remaining olive oil, vinegar and cinnamon with a pinch of salt and some black pepper. Drizzle this over the salad, finish with the hazelnuts and serve.

Chefs Notes
We loved the salad, fresh, sweet and full of flavour. We think it can do with a little mor roasted onion, but that's a personal preference.

Publisher: Fontaine Uitgevers

Author: Yotam Ottolenghi

Price: 29,95 euro


Duck Salad with Preserved Lemon Aioli

Serves 4

4 duck breasts
salt and pepper
2 oranges, peeled and segmented
small bunch of radishes, finely sliced
75 g lamb's lettuce
1 container pea shoots
1 container beetroot cress

Preserved Lemon Aioli
75-100 g preserved lemon (or to taste)
1 large clove garlic
2 egg yolks
1 teaspoon lemon juice
250 ml sunflower oil

2 tablespoons orange juice
2 teaspoons soy sauce
2-4 teaspoons honey (or to taste)

Preheat the oven to 180 C. Begin with the aioli. Finely chop the preserved lemon and garlic. Place in a magimix (food processor) with the egg yolks, lemon juice and salt, to taste. Blend until the mixture is smooth. With the motor running, slowly pour the sunflower oil in until the ingredients have emulsified and formed a mayonnaise. Check the seasoning and set aside.

Place all the dressing ingredients in a bowl and whisk to combine.

Score the fat of the duck diagonally with a small sharp knife, making sure you don't cut into the meat. Season with salt and pepper. Heat a non-stick frying pan over a medium-low heat and fry the duck, fat side down in a dry pan to render as much of the fat of as you can.

As the fat accumulates, carefully pour it off into a bowl. After about 5 minutes when the fat has cooked away and has turned golden brown, increase the heat of the pan to high, flip the duck over and fry on the meat side for 1 minute. Transfer to a roasting dish. Place in the oven for about 8 minutes. You want the duck to still be pink. Remove from the oven and rest for about 5 minutes.

Place a spoonful of the aioli on the base of each plate, spreading it out a little. Arrange the orange segments, radishes and lamb's lettuce on top. Slice the duck breasts and arrange them on top. Drizzle with the orange dressing, top with the pea shoots and beetroot cress and serve.

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

Halibut with Seaweed Salad

Serves 4 

4 halibut fillets, about 150-175 g each
1 shallot
200 ml white wine, plus a little extra for the fish
60 g butter, at room temperature
small bunch basil
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 bag dried mixed seaweed (about 50 g in weight)
30 g pickled ginger, finely chopped
mixed cresses, to garnish
olive oil, for greasing

Preheat the oven to 180° C. Finely chop the shallot and add it to a small pot with 200 ml white wine. Bring to the boil and cook until the liquid as reduced down to 1 tablespoon. Allow the shallot and wine to cool down. Soften the butter in a bowl. Finely slice the basil into thin strips (chiffonade), add it to the butter along with the shallot and white wine mixture, salt and pepper.

Mix the ingredients well. Spoon the butter on to a piece of cling wrap, shape into a cylinder and refrigerate until the butter has firmed up.

Place the seaweed in a bowl and add enough hot water from a recently boiled kettle so that the seaweed is completely covered. Stand for 15 minutes until the seaweed has softened. Drain off and set aside. Make the dressing for the seaweed salad; finely chop the pickled ginger. Add to a small bowl with the soy sauce and sesame oil. Set aside.

Grease a roasting tray with a few drops of olive oil. Lightly season the brill fillets with salt and pepper. Place in the tray, pour 50 ml white wine around the fish, cover with aluminium foil and place in the oven for about 8-10 minutes or until the fish is just cooked.

Dress the seaweed salad with the dressing and divide between 4 plates. Set the fish on top of the salad and sprinkle over the cresses.

Thinly slice the butter. Lay a slice on each piece of fish and serve straight away.

Tip: If there is any butter over, this can be stored in the freezer for use again.
To give the dish extra crunch, you can top the fish with rice vermicelli noodles which have been deep-fried until they have      puffed up and become crispy.

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