Xmas Lunch at the Conservatorium Hotel

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I can’t believe how fast this year has passed by. With Christmas just around the corner, lots of restaurants already have their holiday menus planned. A great alternative if you want to skip on the cooking. As much as I enjoy the whole cooking process, sometimes it’s nice to let others do it and just enjoy the meal and the company.

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Today I had a Xmas lunch at the Conservatorium Hotel. Our table was beautifully decorated and with live singing, it was impossible not to get into the holiday spirit. We started with the Hamachi sashimi with caviar, beef tartar with nashi pear, Alaskan king crab with avocado & blood orange, and a wild carrot tartar with ash & chardonnay vinaigrette. This was all to share. The first two were my favorite. I love a good steak tartare and the combination with pear was just delicious. And the Hamachi, well I ended up eating a bit of my neighbor’s as well.

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Then we had a cappuccino of roasted celeriac with white truffle. The soup was very airy and full of flavor with a surprise of citrusy mushrooms in the bottom. For a more traditional touch, the main course was composed of very tender and juicy beef Wellington with structures of mushrooms, Bordelaise sauce, mashed potatoes, poached pears and chestnuts in salted caramel sauce.

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fullsizerender-2And since there is no ending without something sweet, we had the winter wonderland dessert and some gingerbread men. I really enjoy Schilo Van Coevorden’s cooking. I’ve been coming here since early this year and it never disappoints.

The Conservatorium Hotel

Van Baerlestraat 27 , Amsterdam

For more foodie inspiration, 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 my Snapchat: cravingsinams.

 

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Curried Cauliflower, Lentil & Chickpea Sliders with Coconut Coleslaw and Mango/Pomegranate Salsa

The veggie burger I was teasing you with on my Instagram stories. This time with cauliflower, red lentil and chickpeas. All mixed together with hot curry and spices. Paired with coconut cabbage and carrot slaw, and mango/pomegranate salsa. It’s slightly spicy and sweet. Keep in mind that I used dried chickpeas which need to be soaked overnight.

This recipe makes about 20 small sliders.

Ingredients:

For the patties:

½ cup of dried chickpeas, soaked in water overnight

½ cup of red lentils

2 cups of vegetable stock

2 cups of grated cauliflower (I used the food processor until it had a rice-like consistency)

1 ½ teaspoon of hot curry powder

1 teaspoon of garlic powder

1 ½ teaspoons of onion powder

1 teaspoon of paprika powder

½ a teaspoon of mustard powder

1 teaspoon of salt

½ teaspoon of ginger powder

1 egg

1/3 cup of breadcrumbs

1/3 cup of all-purpose flour

For the coating:

¾ cup of breadcrumbs

¾ cup of panko

¾ teaspoon of salt

¾ teaspoon of smoked paprika

For the coconut coleslaw:

4 tablespoons of mayonnaise

2 teaspoons of mustard

Juice of 1 lime

6 tablespoons of coconut milk

1 tablespoon of white vinegar

¾ teaspoon of salt

1 teaspoon of sugar

150grs of shredded carrot

200grs of shredded cabbage

Pinch of cayenne

Pinch of onion powder

For the mango/pomegranate salsa:

1 mango, finely diced

1 medium red onion, finely diced

Juice of 1 lime

1 red chili, finely chopped

1/3 cup of pomegranate seeds

½ a bunch of coriander, chopped

Salt to taste

Extra:

About 1 cup of vegetable oil

Slider buns

 

The night before, soak the chickpeas in cold water.

The next day, start by making the coconut coleslaw. Add the mayo, mustard, lime juice, coconut milk, vinegar, salt, sugar, cayenne and onion powder to a large bowl. Mix well and then add the shredded carrot and cabbage. Mix until the cabbage and carrot are well coated in the sauce. Covered it and let it sit in the fridge until ready to serve. It’s best to let it rest in the fridge for at least 1 hour.

To make the mango/pomegranate salsa, just mix all of the ingredients in a medium bowl. Taste for salt and let it sit in the fridge until ready to serve.

To make the patties, first cook the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.

Once the 30 minutes are up, place the cooked lentils, drained chickpeas, shredded cauliflower and the rest of the ingredients for the patties in the food processor. Pulse until everything is mixed through.

To make the coating, just mix all of the ingredients in a shallow bowl. Because the patty mixture is quite soft, it’s better to make each patty small. I made each patty with about 1 tablespoon of the mixture. You can make them bigger, just try not to make them too big as they might break while cooking.

Grab about 1 tablespoon of the patty mixture and form it into a ball with your hands. Coat it in the breadcrumb mixture and set it aside. Repeat for all.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Flatten them a bit with the back of a spatula and cook them until evenly golden on both sides. This will only take a few minutes.

Serve the sliders with the coconut coleslaw and mango/pomegranate salsa. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

 

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Peruvian Shrimp Chowder (Chupe de Camarones)

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Today is Pieter’s birthday. He wanted to stay in and requested this Peruvian soup he remembers from when we were in Lima. I am very happy to oblige since of course I want to make him something that he really enjoys, but also a mini proud moment since of everything he wanted, he requested something from my home country. This soup is a sort of bisque. This version can be made anywhere. It is just very important to get whole shrimp (with shells and heads) since they are the base for this soup. Served with some lime wedges and it’s heaven in a bowl.

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This recipe serves 3.

Ingredients:

750g whole medium shrimp (peeled and deveined, reserve the shells and heads)

½ red onion, finely chopped

3 cloves of garlic, minced

½ cup tomato puree

2 teaspoons of tomato paste

3 Russet potatoes, peeled and chopped (or any other kind for mashing, you want it to give consistency to the soup)

Handful of rice

2 liters of seafood stock (I boiled 1 crab, 300 gr of vongole, 1 diced carrot, 2 stalks of celery and 1 leek)

2 tablespoons of butter

½ cup of white wine or Pisco

Salt

Olive oil

¼ cup of peas

¼ cup of broad beans

½ cup of corn kernels

200ml cream

1 tablespoon of dried oregano

150gr feta, crumbled

½ bunch of fresh coriander, chopped

Extras:

3 eggs, fried

Lime wedges for serving

 

To make the stock, just boil the crab with the vongole, carrot, celery and chopped leek for about 20-30 minutes, Then drain and reserve the stock.

To prepare the shrimp sauce, first peel the shrimp and then remove the veins. Reserve the shells and heads. Put the clean shrimp tails in a bowl and reserve in the fridge. (if you want you can reserve 3 whole shrimps and cook them with the shells and then reserve them for decorating the plate)

In a medium pan and over medium-high heat, add 2 tablespoons of butter and olive oil. Then add the shells, heads and white wine. Cook until the wine has reduced. Put the shells in a blender; add some salt and about 3 cups of the seafood stock. Blend until smooth and then sift the mixture. Reserve it.

In a large pot, add 3 tablespoons of olive oil over medium heat. Add the onions and cook until translucent. Then add the garlic and tomato paste. Cook for a couple of minutes and then add the tomato puree. Add the remaining of the seafood stock and the shrimp sauce. Add the potatoes, a handful of rice and some salt. Let it simmer on medium heat for 20 to 30 minutes.

Add the peas, broad beans, corn kernels and shrimp tails to the soup. Let it cook for about 3 minutes and then add the cream.  Add the oregano, half of the chopped coriander and taste for salt.

Pour the soup into 3 bowls and sprinkle with some feta and more coriander. Place a fried egg on top of each bowl and serve with lime wedges. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

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Pork, Pineapple & Water Chestnut Noodle Stir-Fry

These past weeks have been so busy and with not that much time to cook, stir-fry dishes are always a savior. We are extending our apartment and the building was supposed to have been finished in October, but now it looks like it is going to be finished around the beginning of January. This kinda sucks since we were looking forward to celebrating our first Christmas in our new finished house. Our living room and kitchen have been full of boxes since we moved in, but hopefully it will all be done soon.

Going back to the stir-fry, I made it with minced pork. But if you would like to keep it vegetarian, it would also go well with soya mince or any vegetable that would like.

This recipe serves 3.

Ingredients:

300gr of minced pork

1 ½ cup of diced fresh pineapple

1 sweet pepper, finely chopped

250gr of water chestnuts, finely chopped (I used frozen ones, thawed)

1 tablespoon of vegetable oil

2 cloves of garlic, minced

1 tablespoon of fresh ginger, minced

½ teaspoon of Sichuan pepper powder

2 tablespoons of chili bean sauce

4 tablespoons of soy sauce

2 tablespoons of sesame oil

3 tablespoons of hoisin sauce

2 tablespoons of oyster sauce

75grs of bean sprouts

3 spring onions

325grs of rice noodles

Extras:

Sesame seeds

Spring onion

 

First prep and chop all of your ingredients. Then cook the rice noodles as instructed on the package.

Place one tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the minced pork and Sichuan pepper powder. Cook for about 3 minutes while stirring until it gets browned. Then add the garlic, ginger and chili bean sauce. Cook for an extra minute while stirring.

Then add the pineapple, sweet pepper and water chestnuts. Cook for 2 minutes. Add the soy sauce, sesame oil, hoisin, oyster sauce, bean sprouts and spring onions. Mix well and then add the cooked noodles. Stir-fry till the noodles are well coated in the sauce.

Serve straight away with extra spring onions and sesame seeds. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

 

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Burrata with Balsamic & Honey Glazed Butternut Squash and Pomegranate Seeds

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When it comes to entertaining friends or family, my preference goes into making simple dishes so that I can also enjoy their company, instead of being fully occupied in the kitchen. This is a super easy appetizer that you can make in advance and just garnish before serving. I sliced the butternut into very small cubes and then glazed it in a pan with balsamic vinegar and honey. It goes so well with the creamy burrata and the slight tartness of the pomegranate seeds. This is a perfect use for burrata this fall/winter.

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This recipe is for one burrata, but you can always double or triple it if you are feeding a large crowd.

Ingredients:

For the glazed butternut squash:

2 cups of finely cubed butternut squash

1 ½ tablespoons of olive oil

Pinch of salt

Pinch of cayenne

2 tablespoons of balsamic vinegar

1 ½ teaspoons of honey

Extras:

1/4 cup of pomegranate seeds

1 baguette, sliced and toasted with olive oil

Chili flakes

Garden cress

A drizzle of olive oil

 

To make the glazed butternut squash, place the olive oil in a large pan over medium heat. Once the oil is hot, add the diced butternut squash, salt and cayenne. Cook for about 4 minutes, stirring from time to time. Then add the balsamic vinegar and cook for an extra 3 minutes until it has reduced, don’t forget to stir. Finally add the honey and cook for an extra 2 minutes. Taste it and adjust the salt and cayenne to your liking. Transfer it to a bowl and allow it to cool down a bit.

In the meanwhile, toast the bread with some olive oil.

To serve, place about ¾ of the butternut squash on a plate. Place the burrata on top. Add the remaining butternut squash on top of the burrata. Finish with a sprinkle of chili flakes, garden cress and a drizzle of olive oil. Serve with the toasted bread. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

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Baked Sweet Potato with Almond, Parmesan and Sage Crumble (gluten free)

This is an old recipe that was in need of an update. I love sage butter, especially mixed with freshly grated Parmesan cheese. So I thought of making a savory crumble to top some baked sweet potatoes. I used almond meal instead of normal flour and it was delicious. It’s super easy to make. You can have it as a side for thanksgiving or friends-giving. This recipe makes enough crumble for 5 sweet potatoes but you can always double it.

Ingredients:

5 medium sweet potatoes, roasted

1 cup of almond meal

60gr of grated Parmesan cheese

13 fresh sage leaves, chopped

4 tablespoons of butter, cold

Salt to taste

Pepper to taste

Cayenne to taste

Extra:

A few sage leaves

Vegetable oil for frying the leaves

 

First bake the sweet potatoes in the oven at 180C/350F until tender, about 1 hour.

Once the sweet potatoes are cooked, cut the sweet potatoes lengthwise but not all the way to the bottom. Try to make a pocket for the crumble.

To make the crumble, just mix all of the ingredients in a bowl, using your fingers or a fork. You want the texture to resemble breadcrumbs.

Spoon the crumble on top of the sweet potato and broil until it becomes golden. To serve, you can sprinkle some thinly sliced sage or a few fried sage leaves. To fry the leaves, just heat about 1/2 cup of vegetable oil in a small pan. Once it is hot, fry the sage leaves for about 3-5 seconds. Then transfer them to a plate lined with paper towels. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

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Orange & Pink Peppercorn Rolls with Orange Glaze and Pomegranate Seeds

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Holiday season is around the corner and with that comes family and friend gatherings. These rolls are great for dessert or brunch, and are perfect for sharing. I mixed the pink peppercorns, sugar and orange zest in the food processor. This allows the natural oils in the orange zest to come out and the whole pink peppercorns to be crushed. This recipe is very aromatic and the pink peppercorns add a very subtle heat and peppery taste. The tartness of the pomegranate seeds are there to balance the sweetness in the glaze, as well as to add a more festive feel to it. We just had a couple of these and will probably finish the rest during movie night later today.

This recipe makes about 11 small rolls.

Ingredients:

For the dough:

7 grs of dry yeast

1 cup of warm milk

3 ½ cups of all-purpose flour, plus more for rolling

2 teaspoons of vanilla essence

Pinch of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

1 cup of sugar

Zest of 3 oranges

1 tablespoon of pink peppercorns

1 teaspoon of cinnamon powder

3 tablespoons of melted butter

For the egg wash:

1 egg

1 tablespoon of water

For the glaze:

2 cups of icing sugar

Fresh orange juice (about 1 orange), without pulp

Extra:

½ cup of pomegranate seeds

 

Place the warm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

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.

Once the hour has passed, lightly butter the oven dish in which you are going to bake the rolls. To make filling, place the sugar, orange zest, pink peppercorns and cinnamon in the food processor. Pulse for a couple of minutes until the peppercorns are crushed. Transfer the sugar to a small bowl. Have the butter already melted and ready with a brush.

Place the dough on a lightly floured surface and roll it into a large rectangle. Then brush the top of the dough with the melted butter. Sprinkle the sugar mixture evenly on top. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, cut it into about 11 even pieces. Place the pieces on the prepared oven dish, leaving some space in between. Brush a large piece of plastic wrap with vegetable oil. Cover the rolls with the greased side down. Let them rise for 1 hour in a warm place.

About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap from the oven dish, brush the rolls with the egg wash and bake them for about 23-25 minutes until golden.

Once the rolls are baked, start making the glaze. Place the icing sugar in a small bowl. Slowly pour in the orange juice while whisking until the glaze becomes pourable. Once the glaze is of your desired consistency, just pour it on top of the rolls. Add some pomegranate seeds. They are best when served right away while they are still warm. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

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Baked Buttermilk & Curry Chicken Wings with Coconut Rice and Mango Chutney

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I’ve been into curry lately and wanted to try a new wings recipe. I marinated the chicken wings overnight in a mixture of buttermilk, curry and spices. I then baked them for 1 hour. The result is super tender and flavorsome wings which are complemented very well with the coconut rice and the mango chutney. The wings themselves are not really spice but you can always adjust the heat to your liking. If you prefer, you can also use chicken legs or thighs instead.

This recipe serves 3.

Ingredients:

For the chicken wings:

1,2 kilos of chicken wings

1 litter of buttermilk

2 tablespoons of curry powder

1 teaspoon of cumin

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of salt

1 teaspoon of paprika powder

1 ½ tablespoon of sugar

1 teaspoon of mustard powder

1 ½ teaspoon of cayenne

For the mango chutney:

250gr of diced mango (I used frozen mango, but you can also use fresh mango)

1 medium white onion, finely chopped

1 tablespoon of minced ginger

1 bird’s eye chili, chopped

¼ cup of apple cider vinegar

¼ cup white vinegar

¼ cup of sugar

½ cups of water

Pinch of salt

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

Extras:

1 bunch of fresh coriander

Sliced chili (optional)

 

Make the marinade the night before. Place the buttermilk in a large bowl. Whisk in the rest of the spices and then add the chicken wings. Make sure the wings are covered in the marinade. Cover with plastic film and let it sit in the fridge overnight.

The next day, preheat your oven to 180C/350F. Once your oven is hot, line your baking tray with parchment paper. Arrange the wings in a single layer over the prepared baking tray. Sprinkle some salt over them. Bake them for 1 hour.

In the meanwhile, start making the mango chutney. Place all of the ingredients in a pot over medium-low heat. Let it cook for about 18 minutes, stirring from time to time until it has a chutney consistency. Then transfer it to a bowl and allow it to cool down.

To make the rice, place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered until you are ready to serve.

Serve the wings over a bed of coconut rice. Then add some of the mango chutney, some fresh coriander and sliced chili. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

 

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Jerusalem Artichoke Tacos with Rainbow Carrot & Beet Salad and Chive Sour Cream

Another super easy taco recipe and a great way to eat more veggies. And dinner can be ready in about 30 minutes. A layer of iceberg lettuce, topped with a crunchy salad of rainbow carrots and beet. Then some pan-roasted Jerusalem artichoke and finally some chive sour cream. I’ve been so busy lately with different projects that I haven’t had much time to make new recipes but I’m trying to catch up on my cooking this week. I can’t believe it is almost the end of the year!

This recipe makes 12 small tacos.

Ingredients:

For the salad:

5 medium rainbow carrots, shredded

1 beet, shredded

For the dressing:

¾ teaspoon of mustard

1/3 cup of white vinegar

1/3 cup of olive oil

1 ½ teaspoon of honey

Salt to taste

For the chive sour cream:

250gr of sour cream

1/3 cup of chopped chives

Juice of 1 lime

Celery salt to taste

Cayenne to taste

For the Jerusalem artichokes:

600grs of Jerusalem artichokes, peeled and finely diced

3 tablespoons of olive oil

1 tablespoon of sumac

Salt

Pepper

Extras:

100grs of chopped iceberg lettuce

12 small tortillas

 

To make the dressing, just place all of the ingredients in a jar with a lid. Close the lid and shake it until it emulsifies. Set it aside.

Shred the carrots and beet but only add the dressing before serving so they keep their crunch.

To make the chive sour cream, just mix the chives with the sour cream, lime juice, celery salt and cayenne. Cover it and keep it in the fridge till serving time.

Pour the olive oil for the Jerusalem artichokes in a large pan over medium heat. Once the oil is hot, add the diced Jerusalem artichokes, sumac, salt and pepper. Cook for about 8 minutes, stirring from time to time, until they become golden.

Warm up the tortillas. Add the dressing to the carrot and beet salad, and mix well.

Stuff each tortilla with some lettuce, salad, Jerusalem artichokes and the chive sour cream. Enjoy!

For more foodie inspiration, 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 my Snapchat: cravingsinams.

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Cheesy Jerusalem Artichoke Soup with Crunchy Smoked Paprika Quinoa, Fried Onions & Kale Chips

I’ve been looking forward to the start of the season for Jerusalem artichokes and last week I saw them at the market for the first time. I wanted to make a sort of loaded potato soup but with Jerusalem artichokes. To make the quinoa crunchy, I first boiled it and then roasted it in the oven with some spices. Love the flavor that the smoked paprika gives the quinoa. Also topped the soup with some kale chips and store-bought fried onions.

This recipe serves 2.

Ingredients:

For the crunchy smoked paprika quinoa:

1/3 cup of quinoa, I used a mix of white, red and black

1 tablespoon of olive oil

½ teaspoon of smoked paprika

Pinch of celery salt

Pinch of onion powder

Pinch of celery salt

Pinch of garlic powder

Pinch of salt

For the kale chips:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of cayenne

Pinch of salt

For the soup:

1 tablespoon of olive oil

2 garlic cloves, minced

1 white onion, chopped

750grs of Jerusalem artichokes, peeled and chopped

1 litter of vegetable stock

250gr of cream

175grs of shredded Gouda or any cheese you would like

Salt to taste

Extra:

½ a cup of crispy fried onions, I bought already made (optional)

 

Preheat your oven to 180C/350F. Line your oven sheet with parchment paper.

Start by making the quinoa. Rinse it under cold water and then place it in a medium pot. Add about 1 ½ litters of boiling water and let it cook over medium heat for 12 minutes. Then drain it.

Transfer the cooked quinoa into a bowl. Add the olive oil, spices and mix well. Spread it in a single layer over your prepared baking sheet. Roast it for 20 minutes, then stir it. Finally roast it for an extra 10 minutes. Transfer the quinoa to a small bowl and set it aside. Lower your oven temperature to 150C/300F.

Star making the soup. Pour one tablespoon of olive oil in a medium pot. Once the oil is hot, add the onions and cook them until they become translucent. Then add the garlic and cook for an extra minute. Add the Jerusalem artichokes and the vegetable stock. Let it cook for 20 minutes.

While the soup is cooking, start making the kale chips. Massage the kale with olive oil, cayenne and salt. Line your oven sheet with parchment paper and spread the kale in a single layer. Bake for 15 minutes. Then set it aside until ready to serve.

Going back to the soup; once the 20 minutes are done, add the shredded cheese and blend it until smooth. Finally add the cream, mix well and add salt to taste.

Serve the soup with some crunchy quinoa, kale chips and fried onions.

For more foodie inspiration, 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 my Snapchat: cravingsinams.

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