The Kitchen Friday Recipe!
After the madness of Queens Day, we thought you might enjoy a quiet night in with friends this weekend. Here’s an Italian treat for four people.
500 gr of veal in 4 slices
100 gr Italian raw ham
100 gr Taleggio cheese
8 leaves of sage
4 table spoons of olive oil
30 ml white wine
50 gr flour Salt
Preheat the oven to 220°
Spread the slices of meat with the flour, add some salt (though not to much because the ham and the Taleggio are already giving some salt).
Put on each slice of meat one slice of ham, a small piece of cheese, a leaf of sage and roll.
On the top of the roll put a small piece of ham and a leaf of sage and put the “saltimbocca” in a warm pan with the oil.
Roast the meat for a few minutes on each side, just enough time to seal the meat.
Then transfer the meat with the sauce that you have got in an oven tray, add the wine and cook for 15 minutes.
Serve it warm with a few drops of good quality of olive oil and enjoy.
The Kitchen’s Friday Recipe!
Blueberry pancakes…the perfect breakfast to prepare for a day out in the April showers.
This recipe produces between 12-15 pancakes. You will need:
200 gram selfraising flour
1 tsp baking powder
A pinch of salt
1 egg, beaten
Knob of melted butter
100 gram blueberries
Begin by mixing flour, baking powder and salt in a big bowl.
Then mix egg and milk in a separate bowl.
Follow this by mixing the egg and milk mix through the flour mix and add the butter.
The gently stir in the blueberries.
Heat a little butter or oil, over medium heat, in a non stick frying pan.
Drop enough batter in the pan to form a 7 cm pancake.
Bake pancake in about 3 minutes golden on one side and then flip.
Cook for another 2-3 minutes, remove from pan and cover to keep warm.
Serve with maple syrup and enjoy!
Meet Andrew Nicholls, our professional cocktail shaker.
He is hosting cocktail sessions at the kitchen on fridays, sharing with you his passion for the best drinks and stories about his creations.
Want to learn to make a few more cocktails? Why not join one of Andrew’s sessions, visit thekitchen.nl to book your place.
The Kitchen’s Friday Recipe!
This week, to acknowledge the arrival of Asparagus season in the Netherlands, we have the perfect recipe for Asparagus Carpaccio.
This simple recipe is for 2 persons. You will need:
- 4 Asparagus
- Boiling water with a spoon of butter added
- ¼ Avocado
- Pinch lemon juice
- Salt and pepper
- Table spoon olive oil
- Sesame seeds
Boil the asparagus in the water until just cooked. This will take about 7 minutes.
Take them out and leave to cool slightly
Blend the avocado with the lemon juice, salt and pepper and olive oil until very smooth.
Cut the asparagus lengthwise in thin slices. Arrange on a plate. Dot with small amounts of the cream and finish with sesame seeds.
Healthy. Simple. Delicious. A perfect way to usher in asparagus season in the Netherlands.
The Kitchen is here to put a spring in your step this Easter weekend with our Friday Recipe!
Celebrate the joys of spring with a fillet of lamb with a rosemary crust. You will need:
Fresh black pepper
Panko ( Japanese breadcrumbs)
Rosemary, finely chopped
Brown the lamb fillet over a high heat. Season lightly with pepper and salt.
Mix breadcrumbs with garlic and rosemary and season with pepper and salt. Of course you can also blend part of the breadcrumbs, garlic and rosemary in a food processor and then mix with the rest of the breadcrumbs. Add just enough melted butter to the breadcrumb mix for it to stick together a little. Cover the lamb fillets with a layer of the crust, but don’t press it!
Cook the fillets for an additional 8 minutes in an oven of 180 degrees, until the meat is ‘a point’ and the crust golden colored.
All that’s left is to sink your teeth into the tender and succulent lamb.
Enjoy your Easter weekend!
The Friday Recipe!
With Easter round the corner, we’ve got chocolate on the brain.
This weeks recipe is Chocolate and Grand Marnier Cake!
170 grams dark chocolate 70%
25 ml Grand Marnier
100 grams sugar
115 grams butter
Preheat oven to 150 degrees. Grease a cake pan of 18 cm or 4 small form well with butter. Beat the eggs with half the sugar very lightly, until the volume has increased 4 times
Heat the other half of the sugar with 100 ml of water until sugar is dissolved. Do not boil. Add the chopped chocolate, butter and Grand Marnier until everything is melted.
If the mass is lukewarm, add the eggs and mix until a homogeneous smooth batter is created. Fill the cake pan and place it in a roasting pan filled with water. (Au bain-marie) Bake about 30 minutes.
The cake can then either be enjoyed warm or cold…
Together with Hidde de Brabander, The Kitchen has made a giant easter egg for the charity Orange Babies.
This 80cm high, unique creation took 12 hours and over 8kg of pure chocolate to make. You can bid here (sweetlinks.nl/orangebabies_paasei/) to win the egg until the 6th April - all the proceeds of the auction will go to Orange Babies.
Spring has arrived in Amsterdam, and with the concept of new beginnings in mind, we at The Kitchen have decided to start a new Tumblr blog presenting our Friday recipes.
Each Friday we will unveil a new recipe showcasing easy to make food from across the globe.
This weeks Friday recipe…the perfect Pimms!
Pimms, the quintessential British summer time drink. It’s thirst quenching, refreshing and the ideal companion on a bright spring day like today.
In order to make the perfect Pimms, you will need:
1 - Jug/Pitcher & glasses
1 - Bottle of Pimms (maybe two if you manage to get outdoors early enough)
1 - Bottle of Lemonade (or Ginger Ale if the fancy takes you)
3 - Cups of Strawberries
1 or 2 - Apples
1 or 2 - Oranges
1 - Lemon
1 - Cucumber
And several sprigs of Mint
Chop the apples, oranges and lemon into quarters, the strawberries and cucumber into cubes and throw it all in the jug.
Pour two cups of Pimms into the jug. Two cups is just a recommendation, add or reduce the amount in accordance with personal taste. I’d advise it’s usually best to at least cover the fruit though.
Then add four cups of your lemonade, or your ginger ale alternative. There’s no mathematical method to producing Pimms, so at the very least just dilute your Pimms.
Gather your Mint sprigs and gently rub the leaves between your palms. This will release the smell and flavour without crushing up the mint and leaving remnants in your glass.
Once added to the jug, and following a robust stir, the only thing left to do is pour, drink and enjoy…