Crostini
Crostini are one of the easiest canapés or small bites to make and are the perfect carrier for any topping.
This is how you make them:
If you have time to plan ahead, buy a French baguette the day before you need it. Day old bread is easier to slice thinly. So, once you've sliced it thinly, lay the slices on an oven tray and brush generously on both sides with olive oil. We generally use an extra virgin, but don't use an expensive one.
Preheat the oven to 180° C. Once the oven has reached temperature, bake the crostini for about 10-12 minutes or until golden brown. Depending on your oven, you may have to turn the crostini over during the baking so that they're an even colour. Once baked, remove from the oven and allow them to cool. When cool, store them in an airtight container; they'll keep for weeks. Be sure to make a large batch each time as they are a great stand-by to have when time is short or you have unexpected guests.
Now the world is your oyster when it comes to toppings. Use whatever you like and let your creative juices flow. Assemble them at the last minute so that you don't run the risk of them going soggy. Think wild mushrooms cooked down with a little garlic and cream, topped with Taleggio cheese and flashed under the grill; Parmaham, rocket, homemade chutney and a curl of foie gras or fresh pea and mint puree topped with pecorino and pea cress. Now all you need is a glass if bubbly and the party can get started!
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
Bagels with Pastrami and Sauerkraut
Bagels are continually gaining popularity in Holland. They should be dense and chewy, as bagels are first boiled and then baked. Combined with a pastrami (which is beef that has been brined, spiced, smoked and steamed) and a few other delicious things, you're on to an absolute winner.
Serves 2
Ingredients
2 bagels
100 g sliced pastrami
3 pickled gherkins
about 50 g of sauerkraut
3-4 tablespoons mayonnaise mixed together with piccalilli (according to your taste)
Method
Slice the bagels in half. Spread the tops and bottoms with the piccalilli mayonnaise.
Lay the sauerkraut on the bottom half of the bagel. Top with the sliced pastrami.
Slice the gherkins lengthways and place on top of the pastrami. Replace the caps of the bagels 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
Chilled Oysters with Caviar
This is perfect to serve as a canapé or serve 3 to 4 as a starter.
Ingredients
1 cucumber, cut into thin julienne
2 slices of smoked salmon, cut into thin julienne
2 shallots, finely chopped
12 sprigs of dill, finely chopped
375ml crème fraiche
salt and pepper
lemon juice, to taste
24 Gironde oysters
1 pot Avruga caviar
Method
Gently mix the julienne of cucumber and smoked salmon with the shallots and dill. Season the crème fraiche with salt and pepper, add just enough of the crème fraiche to bind the cucumber mixture. Add a little lemon juice to taste.
Open the oysters and clean the deep half shells. Place the shells on four oyster plates and fill with the cucumber and salmon mixture.
Place the oysters back in their shells and add a teaspoon of caviar to each. Serve immediately.
For an alternate presentation, or if you don’t have any oyster plates, serve the oysters on a bed of very fine julienne of carrots, leeks and beetroot.
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
La Oliva Pintxos Y Vinos
La Oliva has all the 'ingredients' for a wonderful Spanish night out.
Pintxos and other delicious North Spanish dishes combine to create a unique culinary experience in the heart of the Jordaan, where great hospitality and beautiful Spanish wines make for a memorable evening.
Northern Spanish cuisine is highlighted by Pintxos and other delicious first and main courses.
La Oliva opens its doors every day with great lunch dishes inspired by Spanish:
- Home made tortilla’s
- Salads
- Farm house bread with Pata Negra and much more…
Pintxos are served from 17:00.
But what is Pintxos?
It is a generously topped sandwich, tart, pie or crostini. In short; high-end cuisine in the form of a small bite. What started out as little bites, combined with a drink at the bar, has grown into one of the most exciting culinary concepts of all times. In the south of France and Northern Spain, Pintxos has already over taken the well known tapas in popularity.
Pintxos are best enjoyed in a laid-back, friendly atmosphere.
La Oliva is open daily!
Sunday - Wednesday from 12:00-22:00
Thursday to Saturday from 12:00-23:00
Lunch is served daily from 12:00-16:00
Pintxos are served from 17:00
A la carte service starts at 18:00
For more information please visit La Oliva
Brandt & Levie sausages
Jiri, Geert and Samuel are the young master sausage makers that make up Brandt & Levie.
The three friends, with a passion for good food, travelled to Italy to learn how to make sausages. They brought their expertise back and are now sharing their knowledge and their delicious sausages with others here in Holland.
They create incredible fresh and dried sausages, available in many good stores and restaurants across Amsterdam.
Their dried sausages and ham make the perfect charcuterie platters to serve with drinks or at the beginning of a meal.
We have to warn you though - their sausages, both fresh and dried and coppa are dangerously delicious and should be supplied with an addiction warning. They are that good! But I'm sure many of you know that already.
For more information please visit Brandt & Levie
Brandt & Levie sausages are also available at Bilder & De Clercq