Beetroot Salad with Buratta

Beetroot Salad with Burrata

  1. Main course
  2. Serves 2
  3. Vegetarian
  4. Ready in about 30 minutes

 

Equipment

- Chopping board

- Chefs knife

- Roasting dish

- Frying pan

 

Pantry

- Olive oil (5 tablespoons)

- Salt

- Pepper

- Sherry or red wine vinegar (1 tablespoon)

 

Ingredients

500 gr cooked beetroot

1 slice sourdough bread

1 ball burrata

1 tsp cumin seed

15 gr dill

1 stalk rosemary

15 gr chervil

1 pack bull’s blood

 

Method

1

Preheat an oven to 180° C. Cut each beetroot into 6 wedges and place in a roasting dish with 2 tablespoons olive oil, salt and pepper. Place in the oven for 15 minutes.

2

Break the slice of sourdough bread into crumbs and finely chop the rosemary. Add both ingredients to a bowl with 1 teaspoon cumin seeds and 1 tablespoon sherry or red wine vinegar.

3

Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the breadcrumbs until golden brown. Place in a bowl and set aside.

4

Fry ¾ of the bull’s blood in 1 tablespoon olive oil for 10 seconds, season with salt and pepper. Pick the chervil leaves and finely chop the dill. Mix the beetroot together with the herbs and season with salt and pepper.

5

Divide the bulls blood between 2 plates and spoon the beetroot on top. Tear the burrata between the 2 plates, laying it on top and finish with the uncooked bulls blood leaves.

 

Bietensalade met burrata

  1. Hoofdgerecht
  2. Tweepersoons
  3. Vegetarisch
  4. Bereidingstijd: ca. 30 minuten

Benodigdheden

- Snijplank

- Koksmes

- Ovenschaal

- Koekenpan

 

Voorraadkast

- Olijfolie (5 eetlepels)

- Zout

- Peper

- Sherry of rode wijnazijn

 

Ingrediënten

500 gr gekookte biologische bieten (500 gram)

1 snee zuurdesembrood

1 bolletje burrata

1 theel komijnzaad

15 gr dille

1 takje rozemarijn

15 gram kervel (15 gram)

1 zakje bullsblood

 

Bereiding

1

Verwarm de oven voor op 180 C. Snijd de bietjes in 6 partjes en doe ze in een ovenschaaltje met 2 eetlepels olijfolie, zout en peper. Zet ze in de oven voor 15 minuten.

3

Verkruimel de snee zuurdesembrood en hak rozemarijn fijn, doe alles in een kom met 1 theelepel komijnzaad en 1 eetlepel sherryazijn.

4

Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak broodkruim goud- bruin. Doe ze in een kommetje. Bak ¾ van het bullsblood met 1 eetlepel olijfolie voor 10 seconden, breng op smaak met zout en peper. Pluk de kervelblaadjes en snijd de dille fijn. Doe de bietjes samen met de kruiden in een kom, breng op smaak met zout en peper.

5

Verdeel het bullsblood over 2 borden. Schep de bietjes er bovenop. Leg de burrata er bovenop en maak af met het  resterende bullsblood.

 

 

 

 


Jalapeno pepper pickles

We do have some leftover jalapeño peppers, so we decide to make a pepper-pickle. You can use them on pizza's or add them to tosti's or meat sandwiches

Jalapeno pepper pickles

Ingredients

  • 800 ml white wine vinegar/ rice vinegar
  • 2 tbsp honey
  • 1 tsp salt
  • 1 tsp gloves
  • 2 tsp black pepper
  • 1 tsp juniper berries
  • 2 dried bay leaves
  • 300 gram jalapeno peppers

Method

  • Combine the vinegar, 200 ml water, honey, juniper berries, cloves, peppercorns and bay-leaves in a medium saucepan and bring the liquid to a simmer over high heat.
  • Reduce the heat and simmer the bride for 8 min.
  • Add the chiles and increase the heat to high to return the brine to a boil
  • Reduce the heat and simmer another 3-4 min.
  • Turn off the heat and set the chiles aside to cool in the brine.
  • Transfer the pickle in an airtight container or glass jar.

 

Jalapeno peperpickles

Ingrediënten

  • 800 ml witte wijn
  • azijn of rice-vinegar
  • 2 eetlepel honing
  • 1 theelepel zout
  • 1 theelepel kruidnagels
  • 2 theelepels zwarte peperkorrels
  • 1 theelepel jeneverbessen
  • 2 gedroogde laurierblaadjes
  • 300 gr jalapeno pepers

Bereiding

  • Doe de witte wijn of rice vinegar samen met 200 ml water, honing, zout, kruidnagels, jeneverbessen, zwarte peperkorrels, laurierblaadjes in een pannetje en breng de vloeistof aan de kook op hoog vuur.
  • Verlaag het vuur en laat zachtjes koken voor 8 minuten
  • Voeg de pepers toe en breng vloeistof opnieuw aan de kook, verlaag het vuur en kook zachtjes 3-4 minuten
  • Haal de pan van het vuur en laat de pickle afkoelen
  • Doe de pickle in een glazen pot en bewaar deze in de koelkast

Courgette soup with fried aubergines and feta

This simple courgette soup is great for a  lunch or light evening dinner

Courgette Soup

  1. Main course
  2. Serves 2
  3. Vegetarian
  4. Ready in about 30 minutes

Equipment

- Chopping board

- Chef’s knife

- Pan

- Frying pan

- Vegetable peeler

- Stick blender

Pantry

- Olive oil (4 tablespoons)

- Salt

- Pepper

Ingredients

2 courgettes

1 aubergine

1 floury potato

1 pack flat leaf parsley

1 pack feta (75 gram)

1 vegetable stock cube

1 onion

1 clove garlic

Method

1

Finely chop the onion and garlic. Peel the potato and cut in cubes. Cut the courgettes into 2 cm cubes and dissolve the vegetable stock cube in 750 ml hot water.

2

Cut the aubergine into 1 cm cubes.

3

Heat a pan with 2 tablespoons olive oil and sweat the onion until soft. Add the garlic and fry for 1 minute. Add the courgette and potato and fry for 2 minutes, add the stock and simmer gently until the courgette is soft.

4

Heat a frying pan with 2 tablespoons olive oil and fry the aubergine cubes until golden brown. Season with salt and pepper. Crumble three-quarters of the feta into the soup and cook for 2 minutes. Finely chop the parsley and stir through the aubergine.

5

Puree the soup with a stick blender or blender. Season with salt and pepper. Divide between 2 bowls. Spoon the aubergine on top and crumble over the remaining feta. Serve with crispy bread.

 

Courgettesoep

1. Hoofdgerecht
2. Tweepersoons
3. Vegetarisch
4. Bereidingstijd: ca. 30 minuten

Benodigdheden

- Snijplank
- Koksmes
- Pan
- Koekenpan
- Dunschiller - Staafmixer

Voorraadkast

- Olijfolie (4 eetlepels) - Zout
- Peper

Ingrediënten

2 courgettes
1 aubergine
1 kruimige aardappel
1 pakje bladpeterselie (15 gram peterselie) 1 pakje feta (75 gram)
1 bio groentenbouillonblokje
1 ui
1 teentje knoflook

Bereiding

1
Snijd de ui en het knoflookteentje fijn. Schil de aardappel en snijd in blokjes. Snijd de courgette in blokjes van 2 cm. Los het bouillonblokje op in 750 ml warm water.
2
Snijd de aubergine in kleine blokjes van 1 cm.
3
Verwarm een pan met 2 eetlepels olijfolie en smoor de ui zacht. Voeg knoflook toe en bak 1 minuut. Voeg courgette en aardappel toe en bak alles 2 minuten, voeg dan bouillon toe en laat zachtjes koken tot courgette zacht is.
4
Verwarm een koekenpan met 2 eetlepels olijfolie en bak hierin de aubergineblokjes goudbruin, breng op smaak met zout en peper. Kruimel 3⁄4 van de feta toe aan soep en laat 2 minuten koken. Snijd de peterselie fijn en mix dit door de aubergine.
5

Pureer de soep met een staafmixer of in een blender, breng op smaak met zout en peper. Verdeel over 2 kommen, schep de aubergine er bovenop en kruimel de resterende feta er overheen. Serveer met wat brood.


Chana Masala

Ingredients
1 onion, sliced
5 cm piece ginger, peeled and roughly sliced
3 cloves garlic, roughly sliced
1 green chili pepper, roughly sliced
4 teaspoons creme fraiche
2 tablespoons coriander, finely chopped
2 teaspoons fenugreek seeds
1 teaspoon five-spice powder
1 bay leaf
1 cinnamon stick
1 teaspoon turmeric
2 teaspoons garam masala
2 teaspoons ground cumin
3 tablespoons oil
3-4 cans organic chickpeas
2 tablespoons passata
salt

Method

Heat 1 tablespoon olive oil in a pan and fry the onion, ginger, garlic and chili pepper for 6-7 minutes until they are soft and golden brown. Put the mixture in a blender with 2 tablespoons of the chickpeas and the passata. Add 180-200 ml of water and blend into a smooth paste.

Heat the rest of the oil in the same pan over medium heat and add the fenugreek, five spice powder, bay leaf and cinnamon stick. Cook for 30-40 seconds.

Add the chickpea paste and fry for 1 minute. Add the turmeric, garam masala and cumin, along with 1 tablespoon finely chopped coriander and salt to taste.

Stir in the rest of the chickpeas, add 100 ml of water, put the lid on the pan and let simmer for 5-6 minutes. Stir in the creme fraiche and the rest of the coriander and cook for 5 minutes until the sauce is thick and creamy.

Sprinkle with a little coriander and garam masala and serve swirled with a little extra creme fraiche.


Crop Lettuce

A summer salad tastes best when fresh lettuce used. And crop lettuce is  always fresh! Unlike other vegetables, crop lettuce cannot be frozen, dried or preserved. It is best to buy the lettuce as a full head and not to cut it too small; by tearing and cutting the leaves, nutrients are lost. Crop lettuce is available throughout the year in the Netherlands; in the summer from the open fields and the rest of the year from the greenhouse. This lettuce is traditionally grown and harvested by hand.

High in fiber, vitamins, iron and water and low in calories, crop lettuce is a healthy choice. There are different types of crop lettuce. Butter lettuce is perhaps the most well known; a variety that owes its name to it's delicious, mild flavour. Other types of crop lettuce  include oak leaf lettuce, Lollo Biondo and Lollo Rosso (red variety).

Crop lettuce is a good basis for a quick and easy lunch or meal; just pick the leaves of the crop, possibly adding a dressing and some other ingredients and you're done, If the leaves becoming a bit limp don't throw them away. Put the leaves briefly in a bowl of water with ice cubes to refresh them and bring them back to life.  The lettuce can also be used in warm dishes, for example through potato puree or to make lettuce soup.


Ravioli with ricotta, mint and peas

Ingredients
16 pea, mint and ricotta ravioli
125 g ricotta
1 lemon
200 g fresh or frozen peas
1 container pea cress or 50 g rocket
grated Parmesan, to finish

Method
Bring a pot of salted water to the boil.

Place the ricotta in a bowl. Grate the zest from half the lemon over the ricotta. Mix together along with 1 tablespoon olive oil and season with salt and pepper.

Place the ravioli and peas in the pot of boiling water and cook gently for about 2-3 minutes. Drain off the ravioli and peas and return to the pot.

Mix the ravioli and peas gently together with 1 tablespoon olive oil, salt and pepper. Divide between 2 plates. Spoon the lemon-ricotta on top. Finish with the pea cress or rocket, a drizzle of olive oil and a grating of Parmesan.

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