Sometimes there are treasures that should stay like that forever.. This one is very much T R E A S U R E D: Gartine
My sister is the one who started talking about Gartine a few years ago..she told us she wanted to celebrate mothers day spending the day together and having lots of nice goodies while drinking lots of tea..yes you understand correctly, she meant a high tea. There was no other place but Gartine where she wanted to go..so Gartine it was. Ever since its a returning favorite. End of story…just kidding.
This time, I was meeting Kelly, from GoodFoodLove and I thought it would be nice to meet up there, have some amazing lunch and still have time to talk.
So let me tell you about this super nice place: In a nutshell, lovely ambiance, everything home made from their little veggie garden and very detailed service. They think about every little detail there is..the cutlery, the little plates your food is served on, you name it and they’ve thought about it. Oh and their high teas are the absolute best!
This time we got lucky..we had the little table upstairs..it almost fell like a Romantic dinner date. While chatting away, we completely forgot to look at the menu, so when Willem Jan (the owner) came to our table to take our order, we still had not looked. He recommended the “Bleu D’auvergne with orange butter and a chutney of Brussel Sprouts, so Kelly ordered that and I went for the Salmon tartar with truffle mayonnaise an salad and toast on the side. A-m-a-z-i-n-g combos both.
We talked to Willem Jan and we got you a great goodie: A recipe for Chocolate rounds with a mix of nuts and honey
Ingredients to serve about 10 ppl
65 g pistachio nuts
35 g hazel nuts
40 g almonds
65 g Butter (real butter)
60 g honey
2 packages of vanilla sugar (16gr)
2 times a pinch of salt
180 g pure chocolate
Start with preheating your oven to 200°C.
Grill your nuts slightly until golden brown, set aside.
Melt your butter on low heat.
In a hand blender, make sure to finely grind your cookies and add the butter to it slowly while grinding. Add to a bowl.
Quickly whisk your nuts to break them up just a little bit. You want lumps..nut crumbs 😉
Add your nuts to the dough in the bowl and also add in honey, vanilla sugar and two pinches of salt.
Take a 10 piece silicone muffin baking tray and grease them up with some sunflower oil.
Add some of the nutty dough to each muffin shape and press to firm.
Put the muffin tray in the refrigerator and let it set for 1 hour.
Heat chocolate au bain marie and pour over the nutty dough rounds and let it sit in the fridge for another 45 minutes. You can also add some more cut up nuts now to top it off.
Press the chocolate rounds out of the silicone muffin tray and serve away!
Taksteeg 7, 1012 PB Amsterdam
T: 020 – 320 41 32