Easy 'Fondue' (baked cheese)
Ingredients
2 Saint Felicien or other favourite cheese, in an oven-proof container
2 cloves garlic
2 sprigs rosemary
1 small Turkish bread
2 figs
2 Belgian endive
olive oil
Method
Preheat the oven to 200° C. Remove the plastic from the cheeses and place them back in their containers. Make a few incisions in to the cheeses. Slice one garlic clove into thin slivers and finely chop the other. Pick the rosemary leaves off the stalks. Insert the garlic slivers and some of the rosemary leaves into the incisions made in the cheeses.
Drizzle the bread with 2 tablespoons olive oil, the remaining rosemary and finely chopped garlic clove. Place the cheese in the oven for about 15-20 minutes.
Place the bread in the oven for the last 5 minutes of the cooking time. Slice the figs into wedges and loosen the leaves from the endive.
Slice the bread into ‘fingers’. Serve the melted cheese in their heatproof dishes on a wooden board with the figs, endive and bread.
* Saint Felicien is available at Bilder & de Clercq stores in Amsterdam.
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
Scallops with Garlic Butter and Spinach
For 2 as a starter
Ingredients
4 scallops
2 cloves garlic
1 small bunch flat leaf parsley
1 lemon
300 g baby spinach
30 g butter
olive oil
salt and pepper
Method
Heat a wok with 2 tablespoons olive oil and stir fry the spinach for 2 minutes until wilted. Drain as much liquid from the spinach as you can. Season with salt and pepper and keep warm.
Lightly season the scallops with salt and pepper. Heat a non-stick frying pan with 1 tablespoon olive oil. Fry the scallops for 1 minute on each side until golden brown and still slightly translucent in the middle. Transfer to a plate and cover loosely with aluminium foil.
Wipe the pan clean with kitchen paper and place on a medium heat. Finely chop the garlic and parsley.
Add the butter to the pan and as soon as it begins to foam, add the garlic and parsley. Swirl the pan to mix the ingredients.
Season with salt, pepper and ± 1 tablespoon lemon juice. Return the scallops to the pan with the butter.
Divide the spinach between 2 plates and place the scallops on top. Spoon over the garlic butter and serve with a wedge of lemon. Delicious with crusty bread to mop up the juices.
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
Herring Tartare
Ingredients
2 Dutch new herrings
1 shallot
small bunch chives
125 g tub creme fraiche
1 lemon
50 g mesclun salad
1 pack mustard cress
Method
Finely chop the chives. Cut the herring into 1/2cm cubes and place all the ingredients is a bowl.
Cut the lemon in half and add a few drops to taste to the chopped herring. Add 1 tablespoon creme fraiche and season with salt and pepper.
Finely slice the shallot into thin rings. Snip the mustard cress and mix together in a bowl with the mesclun salad.
Line 2 cups or ramekins with cling wrap, divide the the herring tartare between the moulds. Add 1 tablespoon olive oil to the salad and season with salt and pepper.
Unmould the herring tartare and top each with a teaspoonful of creme fraiche.
Arrange the salad around the tartare and serve with a wedge of lemon.
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