Tag: vega

Thank You Betty’s!

1 June 2024

Last Friday Restaurant Betty’s in Amsterdam closed its doors after more than 35 years. Betty’s was the place to go if you wanted to enjoy delicious vegetarian food and excellent Vin Nature. The restaurant served a three course surprise meal. Each course was a culinary journey around the world and existed of five or more dishes, each one tasteful and interesting, eloquently introduced by Gido. In 1988 he and his mother Rifka started the restaurant. Rifka specialised in vegan cakes and Gido focused on savoury dishes. Later Gido and Lien transformed Betty’s into a petit bistro. A place where you could enjoy delicious food. The music and ambience were peaceful and relaxing. No rush, take your time, talk about the food and wine with Gido, have a chat with Lien about the spices from Olivier Roellinger, about their choice of organic, local ingredients, their self imported Greek olive oil.
We enjoyed so many delicious dishes, for instance:

  • guacamole made with yoghurt, lime juice and roasted bell pepper
  • date caramelised in salted butter with chili peppers
  • borek with spinach, potato and garam masala
  • slow cooked ratatouille
  • saffron milk caps with artichoke and reduced tomatoes
  • potatoes fried in mustard seed oil with chili peppers, fennel seed and dill, and of course their
  • warm sticky toffee pudding
  • chocolate-chocolate cake and the superb
  • raspberry and white chocolate cake.

Everything homemade and super fresh, always served with love and attention.
Thank you, Gido and Lien, for so many wonderful evenings!

Lien and Gido, owners of Betty's
Dessert at Betty's ©cadwu
Betty's restaurant Amsterdam ©cadwu
Betty's Amsterdam interior ©cadwu

Classic Cèpes

22 September 2022

What better way to start the mushroom season than serving Classic Cèpes? The recipe is very simple and the result is about cèpes and cèpes alone. The stems a bit firm, the caps moist, the flavours intense and the taste rich and earthy, with a touch of freshness from the parsley. It’s a classic in Germany (Steinpilze auf klassische Art), France (similar to Cèpes a la Bordelaise), Italy and many other countries. 

Wine Pairing

If you want to enjoy the cèpes with a glass of white wine, then we suggest drinking one that is fresh, fruity, round and balanced, for instance of a glass of Bodegas Mocén Selección Especial made from verdejo grapes. A glass of rosé with similar flavours is also a good idea. The idea is to support the cèpes by adding fruitiness and freshness to the dish.

When you decide to drink a glass of red wine, then we suggest a full-bodied red wine with gently fruit and present tannins. 

What You Need

  • 200 gram Cèpes
  • Butter
  • One small Shallot
  • Parsley
  • Black Pepper

What You Do

Clean the mushrooms and slice lengthwise. Finely chop the shallot and the parsley. Add butter to a relatively hot heavy iron skillet. Reduce the heat and fry the cèpes for a few minutes. Add the shallot. Cook on medium heat for 2 minutes. Add chopped parsley, add more butter, black pepper and stir. Serve on a warm plate.

Classic Cèpes ©cadwu
Fresh Cèpes ©cadwu