Mama Kelly Amsterdam

Mama Kelly finally opened its doors in Amsterdam. If you have never heard of this restaurant, it is known for its Surf & Turf (Chicken and Lobster) in The Hague. If you follow me on Instagram, you probably saw the restaurant already. They went very bold in terms of interior, as the whole restaurant is pink. I was not sure what to expect as I’ve never been to the one in The Hague, but the dishes were quite good. We had a tasting on the opening night. My favorite starters were the Lobster soup, Chestnut and Pumpkin soup, and the Burrata with avocado cream. Their famous rotisserie chicken with lime and parsley, and the lobster with butter were also nice. They also have a BBQ chicken which looked very good, unfortunately we didn’t try that one. And for dessert, the Blondie was a winner at our table. We asked for a second one to share. For now they only serve dinner, but starting from the end of November they will start serving lunch.

Mama Kelly Amsterdam

Olympisch Stadion 35
1076 DE  AMSTERDAM
020 – 225 26 84

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Print Friendly, PDF & Email

Onion Jam Stuffed Buns with Baked Camembert

I finally got a chance to post this recipe. It is another take on the flavor combination of onion soup. It is perfect for a dinner party and the holiday season coming up. Baked cheese is always a winner in our house and with our guests. You can make the onion jam a few days in advance and just keep it covered in the fridge.

Ingredients:

For the dough:
3 ½ cups of all-purpose flour
7grs of dry yeast
1 cup of milk (lukewarm)
1 tablespoon of sugar
1 teaspoon of salt
5 tablespoons of melted butter
1 egg
For the onion jam:
2 tablespoons of butter
2 tablespoon of olive oil
4 medium white onions, finely chopped
Pinch of salt
Pinch of pepper
4 tablespoons of balsamic vinegar
1/4 cup of port
2 tablespoons of sugar
3 sprigs of thyme, leaves only

Extras:

1 Camembert

Fresh thyme leaves

1 egg for the egg wash

 

Start by making the dough. Place the yeast, the lukewarm milk and the sugar in the bowl of the stand mixer. Let it sit for 5 minutes.

Place the rest of the ingredients for the dough in the bowl with the yeast. Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, start making the onion jam. Place a pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the onion, salt and pepper. Cook for 10 minutes, stirring from time to time. You want the onions to become translucent.

After the 10 minutes have passed, turn down the heat to the lowest. Then add the port, balsamic vinegar, sugar and thyme. Keep stirring and let it cook until most of the liquid has evaporated. Taste for salt and blend it until smooth. Let it cool down.

Once the hour for the dough has passed, remove the dough from the bowl. Place it in your working area and punch it to remove the air. No need to use any extra flour. Divide the dough into 32 equal pieces.

Line a large baking tray with parchment paper. Remove the cheese from its round cardboard casing and place the cheese back in the fridge. You are going to use the casing as a mold.

Place the cheese casing in the middle of your prepared baking tray.

Grab a piece of the dough, shape it into a ball and then flatten it with the palm of your hands. Add about a teaspoon of the onion jam in the middle of the dough. Then carefully close it and shape it into a ball again. Place the stuffed ball by the rim of the cheese casing. Repeat for all of the dough. I ended up only using 24 of the balls for this, just for aesthetics as it looked more even. But you can use them all.

Cover the dough with plastic wrap and let it sit in a warm place for an extra hour to rise.

About 10 minutes before your bread is done rising, Preheat your oven to 180C/350F.

Once the hour is up, brush your stuffed rolls with egg wash. Remove the cheese casing from the tray and replace it with the camembert. Bake for 30 minutes till the rolls are golden and the cheese has melted.

Carefully slice off the top part of the rind to uncover the melted cheese. Sprinkle some fresh thyme leaves. Serve straight away and enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

Print Friendly, PDF & Email

A Magical Weekend in Western Germany (Burg Eltz, Cochem, Schloss Drachenburg & Monschau)

I had read that fall was a beautiful time to visit the castles in Germany, so I was really looking forward to this season just for that. We rented a car for only two days to drive to there. The weather on Saturday was not ideal as it started raining quite hard by the time we arrived in Germany. Our first stop was Eltz Castle, about 4 hours from Amsterdam. Since the weather was dreadful, we parked the car and got in the shuttle bus (2 euros per person, per ride). In about 2 minutes, we arrived at the castle. It was really magical to see it tucked away in the forest.

After that we drove to Cochem. The ride took us about 35 minutes. This is a very pretty town along the Mosel River. We drove up a very steep and narrow road to get to the castle. Mosel is one of Germany’s wine region and this castle was surrounded by vineyards. We were planning on exploring a bit more here but the weather got worse so we decided to drive to Bonn and have dinner there, since we were going to spend the night there anyways.

The next morning we drove to the Dragon Castle (Schloss Drachenburg). The ride was around 30 minutes. On our drive, we caught a glimpse of the silhouette of the castle in the mountains.

There is parking lot close by where you can leave your car and then you have to walk up the forest for about 10 minutes to get to the castle. Tip: We got there 1 hour before the castle opened and we found a few parking spots a lot closer to the castle. Instead of parking your car at the parking lot, follow the road to the forest (it’s at the end of the parking lot). Following the path that leads to the castle, there were a few cafes and also a couple of parking spaces. So if you don’t want to walk, be there early. Otherwise you can also take a tram. On this day we were lucky with the weather as it was dry and very sunny. It costs 7 euros to go to the castle premises. This one really looked like it came out of an animated Disney movie and it has a beautiful view of the Rhine river.

Once we were done exploring there, we hopped into the car and drove to Monschau which was just 1 ½ hours away. Monschau is a town close to the Belgian border, sort of in the way back home for us. That’s why we left it for last. We were not sure if we would have time to stop there, but we are so happy we did. It is such a picturesque place with half-timbered houses and narrow streets. We only stayed there for a few hours but that was enough time to explore its medieval center. We really enjoyed this mini road trip and can’t wait to return to Germany and explore more.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Print Friendly, PDF & Email

Honey Chili (Sriracha) Potatoes

A while ago, one of Pieter’s colleague from India told him about this dish, and how he should definitely try it. I’ve been wanting to make it ever since. This weekend I finally got to it and started testing it. This is my version of it and I love it. It is an Indian-Chinese dish and it sort of reminds me of sweet and sour chicken, but the potato version of it.

Ingredients:

For the potatoes:
600grs baby potatoes with skin, chopped into cubes (as even as possible)
3 tablespoons of vegetable oil
For the sauce:
1 tablespoon of vegetable oil
2 tablespoons of finely chopped ginger
1 tablespoon of  sesame seeds
Pinch of Cayenne pepper
2 tablespoons of Sriracha
3 tablespoons of ketchup
3 tablespoons of soy sauce
2 cloves of garlic, minced
3 tablespoons of honey
3 spring onions, finely chopped
1 tablespoon of white Vinegar
1 teaspoon of corn flour
Salt to taste

Start by slicing the potatoes into small cubes. Keep the skin on. Then add the vegetable oil to a large pan over medium heat. Once the oil is hot, fry the potatoes in two batches. You don’t want to crowd them. Try not to move the potatoes too much as it will prevent them from getting golden. Place the cooked potatoes on a plate lined with paper towels.

Place the Sriracha, ketchup, soy sauce, garlic, honey, white part of the spring onions and vinegar in a bowl.

In a clean pan, add one tablespoon of vegetable oil over medium heat. Once the oil is hot, add the ginger, sesame seeds and cayenne. Cook for two minutes while stirring. Then add the sauce mix and the corn flour. Cook for another minute while stirring. Then add the fried potatoes. Mix well until the potatoes are coated in the sauce. Add salt to taste.

Sprinkle the green part of the spring onions and some extra sesame seeds. Serve straight away. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Print Friendly, PDF & Email

Dom Pérignon Vintage 2009

A couple of weeks ago, Dom Pérignon launched their Vintage 2009 limited Edition with a dinner at the Conservatorium Hotel.

Dom Pérignon has been working for years with well-known artists like Karl Lagerfeld, Andy Warhol and David Lynch. This year they enlisted the talents of designer Tokujin Yoshioka. Their Vintage 2009 Edition celebrates the sunlight that embraced the Champagne region during the harvest year. Tokujin reinterpreted the brand’s shield label into a three dimensional hologram that sparkles with iridescent color. He also created Prism, by working with his signature crystal prism to project a vibrant spectrum reminiscent of the sun that gave the wine its rich complexity.

As you guys already know, I am a fan of Chef Schilo’s cooking, and this evening was filled with delicious pairings. From Fruits de Mer, to Alaskan black cod with miso and Hida Gyu Wagyu beef bourguignon. The night ended with a chocolate, avocado and of course Dom Pérignon dessert. It was a very memorable evening!

 

 

 

 

 

 

 

 

 

 

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

 

Print Friendly, PDF & Email

Potato Gratin with Chanterelles (Tartiflette my way)

We tried Tartiflette for the first time when we were in Annecy a couple of weeks ago. It is basically a potato gratin made with Reblochon cheese (a cheese from that region) and bacon. On our last day there, we went to a supermarket (like we always try to do when we travel) and we brought home some of this cheese. So I was looking forward to make my own version of this dish. I made it vegetarian by adding chanterelles and skipping on the bacon. And I added a few other things to make it more flavorful. This is a perfect side dish when you are having a dinner party or for the holidays coming up.

For the gratin:

1 1/2 kilos of waxy potatoes (not the kind for mashing)

3 tablespoons of olive oil

3 medium white onions, finely chopped

2 cloves of garlic, minced

180ml of white wine

450grs of reblochon cheese

1 tablespoon of Dijon mustard

Pinch of salt

Pinch of nutmeg

For the Chanterelles:

1 tablespoon of butter

1 tablespoon of olive oil

250grs of chanterelles (or any other mushroom that you like)

2 cloves of garlic, minced

Salt to taste

Fresh thyme

 

Preheat the oven to 200C/400F and lightly grease your oven dish.

Peel the potatoes and slice them into thin pieces. I used my mandoline to do it quicker. You can also use a food processor if you have one.

Place the olive oil in a large pan over medium-low heat. Once the pan is hot, add the onions and cook them for about 10 minutes until they become translucent. Stir from time to time, you don’t want the onions to get dark. Then add the garlic and stir for 1 more minute.

Then add the white wine, reblochon cheese and mustard. Stir until the cheese has melted and it looks like fondue. Add a pinch of nutmeg and salt to taste.

Spread 1/3 of the sliced potatoes into the prepared baking dish. Then spread 1/3 of the cheese sauce over the potato layer. Repeat this 2 more times, finishing with the cheese sauce on top.

Bake it for 35 minutes until the top is slightly brown.

Place the butter and olive oil in a large pan over medium heat. Once the oil is hot, add the chanterelles and garlic. If your pan is not big enough, do it in two batches as you don’t want to overcrowd the mushrooms. Cook for a couple of minutes until the mushrooms are golden. Add salt to taste.

Serve the potato gratin with the sautéed chanterelles and add some fresh thyme. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Print Friendly, PDF & Email

Spaghetti Squash Pizza Crust (Gluten Free)

 

I’m so happy that spaghetti squash is finally becoming popular here and I can now buy it at supermarkets. Before I could only find it at the farmer’s market. But these are only on Saturdays, which sucked if I didn’t have time to go or plan ahead. I wanted to make a slightly lighter pizza so I used spaghetti squash as a base for the crust. It’s basically a vegetable fritter. I used egg white, Parmesan and a bit of buckwheat flour to bind it together. So it is gluten free.

This recipe makes 3 individual pizza crusts.

Ingredients:

1 medium spaghetti squash

2 egg whites

¾ teaspoon of garlic powder

1 teaspoon of salt

1 ½ teaspoon of onion powder

1 tablespoon of dried oregano

40grs grated Parmesan

2 tablespoons Buckwheat flour

Extras:

Olive oil

 

Preheat your oven to 200C/400F. Line a baking sheet with parchment paper.

Slice the squash in half. Spoon out the seeds and the stringy bits of flesh. Drizzle a bit of olive oil on each piece of squash. Place the squash with the cut side down on the prepared baking sheet. Roast it for 30 to 40 minutes, depending on the size of the squash. Keep the oven on. Remove it from the oven and using a fork, scrape off the flesh. Transfer it to a large bowl. Set it aside to cool down.

Once the squash has cooled down, add the rest of the ingredients and mix well.

Place a non-stick pan over medium heat. Once the pan is hot, brush it with a bit of olive oil. Add 1/3 of the squash. Press it down with a spoon and shape it into a circle. It is important that you don’t make the pizza crusts too big or too thin as they will be more difficult to flip and most likely to break. So keep that in mind.

Cook for about 2-3 minutes per side, until it gets slightly brown. The easiest way to flip each fritter is to flip the pan into a plate. Do it carefully so that it doesn’t break. It is also important that you don’t add too much olive oil into the pan before cooking the squash. You don’t want hot oil to drip onto you while flipping the fritter. Repeat for the rest.

Once your spaghetti squash pizza crusts are all done, top them with your favorite pizza toppings. Line an oven sheet with parchment paper and bake for about 10 minutes. For these I used tomato sauce, mozzarella and shredded Gouda. After the pizza was baked, I added some prosciutto, arugula and chili flakes. Enjoy!

Side note: If you want to use mozzarella, avoid using too much and make sure to pat dry each piece with paper towels. The moisture in the mozzarella can make the pizza very watery.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Print Friendly, PDF & Email

Fried Chicken with Jalapeño Cornmeal Biscuits & Cucumber Salsa

It’s Monday and I am already thinking about the weekend. And these are perfect for brunch. I wanted to make something similar to a chicken tostada but instead of a tortilla, use a biscuit. These biscuits have more of a bite because of the cornmeal. And I flavored them with sautéed onions and jalapeños. For some freshness, I made a cucumber salsa to go on top. Tip: Make a bit of time the time before and marinate the chicken overnight. I like to marinate the chicken in 1/2 a litter of buttermilk with a pinch of garlic powder, onion powder and salt. It’s worth it, as it make the chicken more tender and juicy.

This recipe makes about 10 servings.

Ingredients:

For the Jalapeño Cornmeal Biscuits:

2 medium jalapeños, finely chopped (use the seeds if you like it spicy)

1 large white onion, finely chopped

½ a teaspoon of garlic powder

2 tablespoons of olive oil

1 ¾ cups of self-rising flour

¾ cups of yellow cornmeal

2 teaspoons of baking powder

1 teaspoon of salt

½ teaspoon of baking soda

1 1/2 tablespoons of sugar

6 tablespoons of cold butter, cut into pieces

1 cup of cold buttermilk

For the cucumber salsa:

½ cucumber, finely chopped (without the seeds)

1 medium red onion, finely chopped

3 tablespoons of chopped coriander

1 small red chili, chopped (or more to taste)

Juice of 1 lime

1 tablespoon of white vinegar

2 tablespoons of olive oil

Salt to taste

For the chicken:

500grs of chicken breast, chopped into medium chunks

1 cup of flour

2 teaspoons of salt

2 teaspoons of onion powder

1 1/2 teaspoons of garlic powder

1 ½  teaspoons of chipotle powder

2 eggs, beaten

2 cups of panko

For the frying:

About 1 litter of vegetable oil

 

Start by making the corn biscuits. Preheat the oven to 220C/425F and line a baking tray with parchment paper.

If you like it spicy, use the seeds of one jalapeño. If you are used to more heat, use the seeds of both jalapeños.

Place the olive oil in a pan over medium-low heat. Once the oil is hot, add the onion, jalapeño and garlic powder. Cook for about 5 minutes, while stirring so that it doesn’t burn. You want the onions to become translucent. Transfer it to a place and allow it to cool down.

Once it has cooled down, start making the biscuit batter. Place all of the ingredients for the biscuits in the food processor and pulse until everything is mixed.

Place the dough on a floured working area. Sprinkle some flour on top of the dough too. With your hands, shape the dough into a rectangle. Then fold that rectangle into thirds, as if you were folding a letter. It’s very sticky so don’t worry about it, just sprinkle a bit more flour. Then flatten it again with your hands and fold it into thirds again. You want to repeat this until you have folded the dough into thirds for a total of 3 times.

Then dust the dough with some extra flour. Using a rolling pin, roll the dough until it is a bit thicker than 1 cm. Cut the dough using a circular mold cutter. Since the dough is quite soft, I like to cut each circle with the mold, jiggle it a bit so that I can lift up the mold with the dough still in side, and then carefully drop the dough into the prepared baking sheet by softly jiggling the cutter.  I used a 7 cm cutter and the dough was enough for 11 biscuits, using the scraps to make more.

Place the biscuits on the prepared baking tray and bake until golden. This will take about 12 to 15 minutes. The time will depend on the size of your biscuits, so make sure to check from time to time so that they don’t burn.

To make the cucumber salsa, just mix all of the ingredients in a bowl. Set it aside.

To make the fried chicken, chop the chicken into chunks (I cut them into the size of a small chicken wing). Try to chop them in similar size so that they fry evenly.

Prepare the coating. In one bowl; mix the flour with the salt, onion powder, garlic powder and chipotle powder. In another bowl, beat the two eggs. Place the panko in a third bowl. Line a large cutting board with parchment paper.

Coat each chicken piece in the flour mixture, then in the beaten eggs and finally in the panko. Place the chicken on the prepared cutting board.

Pour the vegetable oil in a large pan or medium saucepan over medium heat. Have a large plate ready lined with paper towels.

Once the oil is hot, lower the heat to medium-low. Fry the chicken in batches for about 4-5 minutes. I like to do it on medium-low heat because if it gets too hot, the chicken crust will burn and the inside of the chicken will still be raw.

Place the fried chicken on the plate with paper towels. Repeat until all of the chicken is fried.

To serve, just place one or two pieces of fried chicken on each biscuit and top with the cucumber salsa. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Print Friendly, PDF & Email

Annecy

About a week ago we went to Annecy (France). The closest Airport was in Geneva, so that’s where we flew to. After arriving in Geneva, we rented a car and drove to Annecy. The drive was about 30 minutes long and the scenery was beautiful. Renting a car was the right decision for us, as it kept us flexible and it allowed us to explore more of the surrounding areas. We were very lucky with the weather; the whole weekend was sunny.

Annecy is called the Venice of the Alps for a reason. The canals running through the city have crystal clear water. And with swans floating around, it looked like a fairy tale town. We arrived Friday morning at our hotel. We stayed at the Atipik Hotel Alexandra. It has a great location, right next to the old town. The staff was very friendly, the rooms were clean and the breakfast was good.

We walked a bit through the old part of the city, grabbed a sandwich with raclette and went to explore the lake. You can rent a bike (either normal or electric) and bike along the lake which takes about 2 hours. We were so tired because we got up at 3:30am to catch our flight that we decided to do it by car. Our first stop was the Chateau de Duingt. The castle is privately owned so you can’t go inside but we took out the drone and got an aerial view of it.

Then we drove to Chateau de Menthon – Saint Bernard. They say that Disney was inspired by this castle. Unfortunately for us, it was closed when we arrived.

We really enjoyed driving around the lake and getting lost in the roads around it. We ended up in Col de la Forclaz. On one side you could view the lake and on the other the mountains. It was so beautiful, especially this time of the year because of all the fall colors.

For dinner we went to L’Etage. Pieter ordered a raclette. I had some escargot and seared tuna. We didn’t do any fancy dining this time. But if you are looking for a more upscale dining experience, I would recommend Clos des Sens. I lived in Lyon for a few months while I was taking a cooking course at the Paul Bocuse Institute. During my time there, I went to Annecy with some friends to have lunch there and I loved it. This restaurant has 2 Michelin stars.

The next day there was a festival in town called Le Retour des Alpages. A tradition where they celebrate bringing the cattle back to the farms after grazing in the mountains during the summer months. They were stands everywhere with food and local products.

We got some pastries at Philippe Rigollot. The pastry chef is a MOF (best craftsman of France in English). If you are not familiar with it, it is a very prestigious award in France. It was hard to choose as they all looked so delicious.

We had some ice cream at Glacier des Alpes. We had to wait in line for it but it was worth it. And the lady working there was so nice, she gave me an extra scoop for free.

We snacked so much throughout the day that we were not hungry for dinner. At one of the festival stands, we had tartiflette for the first time. It is a local dish made with potatoes, reblochon cheese, bacon and onions. Needless to say we devoured the whole thing. We also bought a few baguettes at one of the stands and even though they were good. The best ones we had were from a bakery called Boulangerie Artisanale Marmillon, located in the old center.

On our last day, we gathered some food at the farmer’s market and drove to the lake to have a picnic for lunch. A great way to say goodbye to this wonderful region.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Print Friendly, PDF & Email

Buttermilk Squash Spiced Waffles

I had some Crown Prince squash leftover from dinner so I decided to put it to good use for breakfast. And to make it easy on myself, I made the waffles the night before. Once they were cold, I wrapped them tightly in plastic wrap and froze them. The morning you want to eat them, just preheat your oven to 180C/350F. Once the oven is hot, place the waffles directly on the oven rack and bake them for about 8 minutes till warm and crispy. No fuzz breakfast!

This recipe makes about 6 waffles

Ingredients:

1 1/2 cup of self-rising flour

1 1/4 cup of buttermilk

2 teaspoons of baking powder

1 egg

2 tablespoons of vegetable oil

1/2 a cup of squash puree (or pumpkin)

Pinch of salt

3 tablespoons of sugar

1 teaspoon of cinnamon powder

1 teaspoon of vanilla extract

1/2 teaspoon of nutmeg

1/2 teaspoon of ginger powder

Extras:

Creme fraiche

Pomegranate seeds

Maple syrup

 

To make the squash puree, just chop it into big slices (Remove the seeds but you don’t need to peel it). Place the slices on a plate and cover it with plastic wrap. Microwave it for about 8 minutes or till the squash is tender. Be careful not to burn yourself with the steam that comes out when you remove the plastic wrap. Or just let it cool down a bit before you remove the plastic wrap. Scoop out the flesh of the squash and mash it with a fork.

To make the waffle batter, just blend all of the ingredients together.

Preheat your waffle iron. Brush it with a bit of vegetable oil or spray it with non-sticking cooking spray.

Pour some of the waffle batter into the preheated waffle iron and cook till golden-brown. I like to serve them with a dollop of crème fraiche, pomegranate seeds and some maple syrup.

If you freeze them, just warm them up  in a 180C/350F preheated oven for about 8 minutes. Place them directly on the rack so that they become crispy again.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Print Friendly, PDF & Email