Restaurantweek @ Morlang – Amsterdam

Tonight I went for dinner in Amsterdam with my mom, we visited restaurant Morlang and had a lovely dinner for my moms birthday.

The birthday girl


Bread served with some mustard mayonaise

Terrine of Pig, Wild Cabbage and Cornichons with Corn Cream, Red Beet-Apple Chutney and Corn Bread

Monkfish wrapped in Serranoham with Basil Pesto, Potato Chip and Cassoulet of Chorizo, Squid and Beans

Sticky Ginger & Molassescake with Apricot Marmalade and Cointreau Cream


Smulwebdiner @ Librije’s Zusje

Quite a while ago, on November 18th 2009 to be exact, my mom and I enjoyed a lovely posh dinner at Librije’s Zusje here in Zwolle. Librije’s Zusje is a Michelin awarded top restaurant that is situated it in the unusual setting of a renovated 18th-century women’s prison, this building also accommodates a hotel, a cosy wine bar in the cellar and a courtyard terrace where guests can enjoy a drink.

 The evening started on the courtyard terrace with a glass Prosecco and some ‘Mondvermaakjes’, literally translated this means ‘Mouthentertainments’. We were then taken on a tour through the renovated 18th-century women’s prison, and were shown some beautiful hotelrooms and a suite situated in on, two or three former prison cells, we also visited the wine bar in the cellar and the kitchen where all the kitchen staff was busy preparing for our exquisite dinner.

The courtyard terrace

Sauerkraut with spicy pineapple

Lolly of duck liver and red beet

 Crunchy pasta with tomato and aged cheese

Other ‘Mouthentertainment’ served, but not pictured were:
Macaron of coffee and red pepper
Red cabbage with appel and potato

A look into the kitchen

and a sneakpeek to dinner

After the grand tour we were escorted to our tables, my mom and I shared a table with a couturier and friend from Amsterdam, an older couple of whom the husband (now retired) used to work for Shell and lived all over the world, and a younger couple (she was French, he was Dutch) that met while working at Club Med. As you can imagine the conversation was quite interesting.

One of the restaurantrooms

Our starter was Beef Tartare with Chives Mayonaise, Cucumber and Oyster, this was served with a Sauvignon Blanc from Menetou Salon (Loire, France)

We then went on to enjoy Red Mullet, Couscous with Shellfish, Cocos and Lemon Grass, this was served with a Silvaner from Rudolf May (Franken, Germany)
 The main course consisted of Corn-fed Duck from the Veluwe with Red Beet, Jerusalem Artichoke and a gravy of  Citrus Geranium, which was served with a Penoit Noir from Paul Cluver (Elegine, South-Africa)
 Dessert was a Lemon Tart with Pistacio and White Chocolate Ice Cream, served with a Spätlese from Meulenhof Erdener Treppchen (Riesling, Germany)
Overall I can say we truly enjoyed this evening of pampering, wining and dining!

Twitter Avatar March – Emerill Lagasse Snickerdoodles

It’s time for another round of Twitter Avatar Fun. Last year a couple of my blog friends were having fun on Twitter with their avatars: they would pick a bread and everyone would post that bread as their avatar for that month. This year the theme is chefs and I decided to join in on the fun. Nancy came up with the great idea of each of us picking a different chef for each month. Everyone chooses one recipe by that chef, takes a photo of the dish and uses that photo as our avatar for that month.

March’s avatar chef is Emeril Lagasse, chosen by my dear friend Margaret. I chose to make Snickerdoodles, the recipe can be found here. I basically made these as written, except for one tiny detail: I added 1/2 teaspoon of cinnamon to the cookie dough. I simply couldn’t resist it! Now I’m sure there must be something wrong: the recipe says it will make 20 cookies, but I ended up with 40 of these delicious cookies!

Next month’s chef is Jacques Pepin, chosen by Di.
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
8 tbsp (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 2 tbsp
2 large eggs
1 tbsp cinnamon (I used an extra 1/2 tsp)
Preheat the oven at 350 degrees Fahrenheit.
Sift the flour, baking soda and salt (and optional 1/2 tsp cinnamon) into a bowl.
Beat together the shortening and butter. Add 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and blend well until smooth.
Mix the three tablespoons sugar with the tablespoon cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls to 1/2-inch disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

CEiMB – Aromatic Beef Stew with Butternut Squash

This weeks recipe for Craving Ellie in My Belly was picked by my good friend Kayte of Grandma’s Kitchen Table. Kayte chose Aromatic Beef Stew with Butternut Squash and I really liked it! This is the second recipe I ever made with Butternut Squash and I must say I’m glad I’ve gotten to know this squash. The only part I didn’t like was that the beef turned out a bit too chewy….


Visit Kayte for the recipe and check out what my fellow Ellie-istas thought of the beef stew here.


Bluefinger Cookies

Looking for an original Dutch cookie from Zwolle? Why not try the bluefinger? This cookie, like my blogs name, referes to the nickname of the inhabitants of Zwolle.

In the Middle Ages, the city elders asked the neighbouring – and rival – town of Kampen to buy Zwolle’s carillon in order to get much needed cash. Magistrates of Kampen agreed but stipulated that they were allowed to determine the denomination of the payment. To embarrass their Zwolle neighbours, Kampen’s payment came in the form of the smallest denomination possible, the pure copper four duit pieces, a whole cart full of them. Apparently, Zwolle’s officials counted every single penny till their fingers turned blue from the oxide.

The bluefinger is piped in the shape of a finger, baked and glazed with some chocolate glaze to represent the blue stain of the copper. Doesn’t it look just like a finger?

Bluefinger cookies
makes about 40 – 60 cookies

200 grams / 8 oz butter
175 grams / 7 oz soft light brown sugar
pinch of salt
1 tsp vanilla sugar
1 egg
200 grams / 8 oz flour
25 grams / 1 oz hazelnuts
50 grams / 2 oz icing sugar
1 tbsp cocoa

Stirring with a spoon, soften the butter in a bowl. Add the brown sugar, salt, vanilla sugar and the egg and mix well. Sift the flour bit by bit over it and thoroughly fold it in the butter/sugar mix.

Chop the nuts and add them to the mix as well.

Grease a cookie sheet with butter.

Put the mix into a cake decorating bag and attach a wide star (serrated) tip. Pipe 3-4”/7-10 cm long cookies on the sheet, spaced an inch (3 centimetres) apart.

Bake the cookies in a pre-heated oven at 175ºC/340ºF for 15 minutes until golden brown.

After baking, put the cookies on a rack to cool. While waiting, sift the cocoa and icing sugar into a small bowl and add drop-by-drop about 1 tablespoon of water. Stir well into a smooth chocolate paste.

With a brush, put chocolate in the shape of a finger nail on one end of the cookie.