Eating and Drinking in Amsterdam

The first holiday of the year was one that’s been planned for a few months. A trip to Amsterdam! I’d been before for a day and had a night out but that was over ten years ago.

We set off on a dark cold morning to the airport armed with our guidebooks marked off with all the things we wanted to see and do, including places that might be good to eat and drink.

Anne Frank House, Rijks Museum, Van Gogh Museum, a boat trip, generally admiring the architecture and wandering along the canals, off the beaten track and through the Red Light District, were all on the list. All were worthwhile, I thoroughly enjoyed the museums and galleries, and wandering the canals in the snow was beautiful.

On to the food and drink. There’s no way you’d struggle to find something you’ll like in Amsterdam. There’s restaurants, snack bars, bakeries, pubs, cafes and bars almost everywhere you look. Plus the coffeeshops! Even walking through the less touristy areas we found places to warm up and have a snack or a drink.

Chips and mayo was an essential eat for this trip! French fries with “fritessaus” is a Dutch fast food found all over the Netherlands. As with any classic food served all over a city there’s more than one place claiming they’re the best! We tried two places, one was said to be the oldest, the other said to be voted number 1. At the oldest spot we went for a different favourite sauce, satay, it looked completely unappealing (as you’ll see from the photo!) but the sauce was delicious and the fries were, in my opinion, the best. Super crispy outside and fluffy inside. The place that was voted the best had the option of vegan “fritessaus”, Dutch style mayo, which has less fat and is sweeter than usual mayo, it was really tasty.

From fries to drinks, you’re never short of somewhere to call for a drink in Amsterdam. Small pubs, “cafes”, as they call them, line the tiny cobbled streets and canal sides, at this time of year offering a refuge from the cold. Most having a few beer options, a basic selection of spirits and wine and some offer hot drinks too. There’s also bigger bars and clubs too but we mostly stuck to calling in little pubs for one and moving on. Every one we went in was welcoming and cosy. My advice would be don’t stick to the main streets, wander off and you’ll find places filled with locals and a really great atmosphere, plus they’re usually a little cheaper for a beer!

Back to the food. There were a couple of stand out places I’d recommend. For brunch I’d read about Cut Throat, a barbershop, yep get your haircut or beard trimmed, with a bar inside! You walk into the bar not immediately obvious that it’s a barbers, and then you spot the chairs and mirrors on the other side. Inside it’s beautiful, an old tiled arched building with loads of character. The vegan “chicken” and waffles was amazing, the best seitan I’ve had. Served with maple syrup, hot sauce and an apple slaw. We had mimosas and coffees too. We also stumbled across a gorgeous little french creperie late one morning after visiting Anne Frank House. Again another lovely, quirky building, how I walked up the stairs without banging my head I’ll never know! Gorgeous crepes and the most beautiful cup of tea I’ve had in a long time, their tea was brought in from Paris (so a trip to Paris might be due soon to buy some tea!).

All in all a great few days in an interesting and beautiful city.

Vegan Chicken and WafflesBeers in an Amsterdam CafeFries and Satay SauceCrepe at CocotteHot Chocolate in the Red Light District Dutch Fries with Vegan MayoSoup at the Van Gogh Museum Dutch Apple CakeOrecchiette with BroccoliTofu and Veg in Black Bean Sauce

Where to eat and drink in Amsterdam?

Check out some of the places I ate and drank around Amsterdam…

Cut Throat – get a haircut, a cocktail and tasty food under one roof!

Cocotte – buckwheat crepes, perfect if you can’t eat gluten.

Kam Yin – big portions of Chinese food, speedy service.

Il Pacioccone – cute Italian owned restaurant with tasty pasta and wine, the menu changes daily.

Manneken Pis – you can get fries with vegan mayo here.

Vlaams Freithuis Vleminckx – my favourite of the two places we tried for fries.

Mata Hari – gorgeous place just at the top of the red light district. We just had drinks but they serve food too.

Van Gogh Museum – we had soup and a beer at the cafe after a tour of the museum.

Blushing – lovely little place for a coffee in between museum visits.

Homemade spaghetti alla puttanesca

Spaghetti alla puttanesca

Last Friday night I was home alone for tea, this is usually the time when I reach for the arborio rice and make risotto. No risotto this time though, mostly because I didn’t have the ingredients and didn’t want to venture out to get them! This time I raided the fridge and cupboards and created a version of spaghetti alla puttanesca.

This Italian recipe translates into English as, whore’s spaghetti. Yep, that’s what I made on Friday night after a busy day at work… I work in marketing don’t get any ideas! There’s loads of suggestions as to how the dish came about and got it’s name but it’s essentially a quick, tasty dish to throw together without many ingredients, most of which you probably have in the back of a cupboard in your kitchen. Quick and easy!

Recipes vary and there’s no exact science to it, which makes it my kind of dish, one I can tamper with! Here’s my version…

It serves two people, generously. I wasn’t greedy and ate the whole lot, there were leftovers!

Ingredients…

200g spaghetti
2 cloves garlic
1 tin of plum or chopped tomatoes
1 tsp dried chilli flakes
1 handful of olives, whatever you have (the ones I used this time were marinated in garlic and paprika which worked beautifully!)
Olive oil
Fresh basil or parsley, if you have it

Start by getting a pan of water on to cook the pasta. While that’s getting going finely slice the garlic and roughly chop the olives. When the water has come to the boil add salt and the spaghetti and cook as per the instructions on the packet. Heat a frying pan on a medium heat to make the sauce, add a little oil, then add the garlic. Gently fry for a minute, then add the olives and the chilli flakes. Leave these for a minute, then add in the tomatoes, and if you’re using plum ones, crush them with the back of a spoon. Leave the sauce to simmer until the pasta is cooked and then drain the pasta and add it to the sauce.

Simple as that. Drizzle with olive oil and fresh herbs if you have them.

Homemade spaghetti alla puttanesca

Carrot Salad

Carrot salad might sound boring, stay with me, it’s not!

Turning various veg into noodles and spaghetti is quite commonplace now and this salad kind of plays on that. Don’t worry, no fancy spiralising gadget needed! Unless you have one, which I do as I’m a sucker for a gadget sometimes, then by all means use it, but all you really need is a speed peeler to turn your carrots into ribbons and make an interesting salad.

I’ve said it countless times, salads really aren’t boring and don’t have to just be a sad pile of lettuce with a few token slices of tomato or cucumber. Get creative with them and your lunch break will be better for it!

This salad is great by itself, or as I had it for lunch today, on a load of different salad leaves. It’d be great as a side dish to a curry for something fresh and crunchy, or in wraps with falafel, there’s loads of ways you could try it.

It makes enough for about 2 to 4 portions depending on how you’re serving it.

Ingredients:

2 carrots, peeled
1 stick of celery
1 red chilli, as usual, take the seeds out if you don’t like it hot!
A handful of each, radishes, coriander, pumpkin seeds
Olive oil
Lemon
Salt

Use the speed peeler to make ribbons of carrot, tear the coriander leaves (use the stalks for another recipe), finely slice the other veg. That’s pretty much it! Pop it all in a bowl and toss it with some oil, lemon juice and salt.

It’s a great base for a salad and you can add new things to it to make it different every time. Don’t have any celery, or don’t like it, just switch it out for something else like cucumber or peppers. Use different seeds and herbs. It’s really easy and versatile. Another reason to never have a boring salad again!

Carrot salad with chilli and coriander.

£5 Note

A Rant About The New Fiver!

Time for a little rant…

After the news coming out yesterday that the new £5 note has tallow in it, people are moaning at vegetarians and vegans for not being happy about this. Tallow is an animal product, rendered fat usually from beef or mutton. What’s that doing in our money!? Probably something reeeally important (note the sarcasm) like making them feel super smooth. The notes have been in circulation for two months, the Bank of England replied to a tweet yesterday to confirm that the note does contain tallow.

Bank of England Tweet

So obviously the news got out, a petition was started and loads of people took to Twitter and made hilaaarious tweets (again with the sarcasm) and slagged off vegetarians and vegans for caring. Yes you jokers, we don’t eat the money, but if you understood vegetarians and vegans then you’d know it’s not just about what we eat. I don’t want to wash in tallow so I buy vegan soap! I don’t want to be carrying it around in my pocket either, even if it could pay for my vegan soap!

Please try and understand the issue before insulting someone for caring.

Autumnal Pumpkins

Autumnal Food – Don’t Waste Your Pumpkins!

Autumn is my favourite time of year, I love the colours, walking through rustling leaves, the scarf and sunglasses weather it brings, and obviously the food! With occasions like Halloween and Bonfire night to look forward to it’s a perfect excuse to make some delicious autumnal food.

It doesn’t need to be complicated food, if you’re out watching fireworks on bonfire night then a baked potato or a bowl of chilli is perfect.

I love to carve a pumpkin for Halloween, but for me the pumpkin doesn’t get wasted like so many of them do. If you’re going to carve a pumpkin, make sure you do something with it. Roast the seeds with some spices for a great snack or as a garnish to soups and salads.

A great thing to make with pumpkin at this time of year is soup. You can switch out the sweet potato in my recipe for spiced carrot and sweet potato soup for pumpkin to make a spiced warming soup. Give it a try and don’t waste all that pumpkin!