Marshmallow with raspberries

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

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.

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

Pears Baked in Red Wine

Serves 8

1 to 1½ bottles robust Italian red wine
rind of 1 lemon and 1 orange
2 cloves
½ cinnamon stick
4 peppercorns
1 bay leaf
200 g sugar
8 pears (Conference or Williams)

Preheat the oven to 180° C. Place all the ingredients except the pears in a pan with a little extra water. Bring to the boil and simmer for 15 minutes.

Wash the pears, remove the core from underneath with a pomme Parisienne- bore (or with a teaspoon), leave the stalk on.

Place the pears in the pan, stalks pointing up. Bake in the oven without a lid for 1½ hours. In the beginning the pears should be almost covered with wine, later this will evaporate, leaving a sort of caramelized skin on the top of the pears.

Take the pears out of the cooking juice carefully so as not to break the skin, and place on a serving dish. Strain off the cooking juices and reduce until the syrupy in texture with a good rich flavour. Allow to cool slightly and serve with the pears.

This dish may be eaten hot or cold. Delicious served with ice cream or mascarpone flavoured with vanilla.

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