zine magazine dec-jan 2015

ZINE

Dec/Jan 2015

Internationally CuriousNurturing every child’s natural desire to investigate, question and inquire - developing it into a skill that will help them thrive anywhere in the world.

Internationally Britishwww.britishschool.nl

Under 5’s Open MorningHelping you select your child’s first school

Wednesday 22 January09:30 Register online

M A R K S A N D S P E N C E R . E U / F O O D

CHRISTMAS DELIGHTSFESTIVE FAVOURITES

Join us on Facebook Facebook.com/MarksandSpencerNederland

GROTE MARKTSTRAAT 30 – DEN HAAGKALVERSTRAAT 226 – AMSTERDAM

Contents

how to be an editor beth’s books

burns night

real xmas story chairman

Page 14

Page 30

Page 7

photo lesson Page 40

poetry

xmas dinner

home is where the art is

Page 10

texel island discs Page 38

Page 12

nick’s nosh Page 42

cooking coach

Page 28

Page 50

Page 36

home is where the art is

Page 28

Page 34

ZINEEDITORIAL EDITOR IN CHIEF Alison Smith | [email protected]

EDITORIAL BOARDJohn Richardson | [email protected] Arthur | [email protected] Symmonds | [email protected]

ADVERTISINGADVERTISING SALES Andy Symmonds | [email protected]

PUBLISHINGPUBLISHED BYJohn Richardson | [email protected]

FLIP MAGAZINE PUBLISHING PLATFORMwww.issuu.com

SUBSCRIPTIONS AND FEEDBACKAlison Smith | [email protected]

www.britsoc.nl

ISSUE #620

Colophon >

Small classes and personal attention. At the British School of Amsterdam we get to know each and every student. We provide an all-round education that develops the whole person and delivers academic success. From Early Years to Secondary School, we provide top-class British schooling for everyone from expats to locals seeking an international education.

With pupils of more than 40 nationalities, the British School of Amsterdam offers a stimulating and inclusive learning environment for students aged 3 to 18. Non-native English speakers are welcome.

Our curriculum leads to the respected British A-Level qualification accepted by universities worldwide. In addition to the formal academic subjects, we teach European languages including Spanish, French, German and Dutch, as well as English as a foreign language.

Every day is an open day at the British School of Amsterdam. Why not come along and visit us? For more information, see www.britams.nl, or contact us at +31 (0) 20 67 97 840 or [email protected].

FedericoAge 14

Italian/Dutch

“It’s a friendly, caring community”

TEACHING PEOPLE, NOT JUST TOPICS

Small classes and personal attention. At the British School of Amsterdam we get to know each and every student. We provide an all-round education that develops the whole person and delivers academic success. From Early Years to Secondary School, we provide top-class British schooling for everyone from expats to locals seeking an international education.

With pupils of more than 40 nationalities, the British School of Amsterdam offers a stimulating and inclusive learning environment for students aged 3 to 18. Non-native English speakers are welcome.

Our curriculum leads to the respected British A-Level qualification accepted by universities worldwide. In addition to the formal academic subjects, we teach European languages including Spanish, French, German and Dutch, as well as English as a foreign language.

Every day is an open day at the British School of Amsterdam. Why not come along and visit us? For more information, see www.britams.nl, or contact us at +31 (0) 20 67 97 840 or [email protected].

FedericoAge 14

Italian/Dutch

“It’s a friendly, caring community”

TEACHING PEOPLE, NOT JUST TOPICS

Dear Members,Once again I am able to write my monthly blurb without thinking too hard about what to write!

The annual Guy Fawkes Night was a HUGE success and goes down as a record breaker in all aspects.

Having sold 100+ tickets last year in our first online sales, we were totally unprepared this year for sales of over 500 tickets online!!!

Our apologies to all those who were disappointed, but we had to stop sales quite suddenly when we exceeded the amount allowed by the council. Not forgetting that we were in danger of not having enough burgers, buns, beers or sparklers for everybody.

Marks & Spencer supplied a mountain of delicious food, which was expertly cooked by Chris Naylor (of restaurant Vermeer fame). Our chief organiser, Craig, did a great job again – many thanks to him and his large team of volunteers who made it happen.

It is with great pride that I can announce that we will be donating half of our proceeds from this event to KiKa; an organisation dedicated to research into cancer in children.

Next year we will have space for all. Check out the photos (by Benjie, of course).

The Expat Fair drummed up some useful contacts for us….we already have several new friends who should become members considering the deals we offer.

Upcoming are; the Chairman’s Dinner at said Vermeer restaurant for a pittance for our members, and the extremely popular and fun Burns Night which includes haggis, Scottish dancing and optional whisky.

(Tickets for both events: www.britsocshop.nl)

You may well have missed an event this year…..the Christmas Ball.

As with all events, they only happen if someone steps up and organises them.

I am happy to reveal that we may already be on course to hold a ball next year!!!!

Please volunteer to join our team. They are already scarily creative!

I have the feeling that this could be our biggest year yet.

This issue will cover the period until January, so I hope you all have a safe and peaceful festive season.

I look forward to connecting with you somehow very soon.

Ian [email protected]

If you would like to help, please email me at [email protected].

chairman’s blog/ Dec/Jan 2015

“I JUST LOVED IT”

“Those Burgers are amazing, I’m getting another one”

“Burn the Guy, burn the Guy”“Wow”

“Burn the Guy, burn the Guy”

“Are there any more sparklers, please?”

“THE BEST BONFIRE NIGHT EVER”

Photographs by Benjamin Arthur Photography www.benjaminarthur.com/

“A FAB EVENT”

“SCRUMMY FOOD”“Burn the Chairman”

“They’ve got toffee apples!”

“We had a great night; thank you for organising!”“We enjoyed it too, well done to all”

“Pimms?”

www.britsoc.nl/portfolio/bonfire-night-2014/

bonfire night 2014/

The Real Meaning of ChristmasCanon Mark Collinson, Christ Church Amsterdam

2014 has been marked by the centenary anniversary of the start of the Great War

in 1914. Remembrance Sunday is always significant for Brits, not least because of the seriousness with which Queen Elizabeth II takes the ceremony at the Cenotaph in London.

Ceremonies in the Netherlands and across Europe have taken place remembering the lives of those who died not just in the First World War, but in all wars since then. Apparently, despite the scientific progress of humanity, the twentieth century saw more people die in wars and internal conflict than any previous century. Even if this was a smaller proportion of the world’s population than in previous centuries, it gives little cause for comfort.

A couple of weeks ago I was privileged to be part of the MH17 National Commemoration in the RAI. I met some of the British and local relatives of the 298 innocent victims. They were victims of someone else’s war – as is so often the case of civilians caught in the crossfire. It was moving to hear about how they realised that their loved ones were on that flight, and what it meant to face the loss of a son or daughter, a sister or brother. I give credit to John Cameron-Webb,

Remembrance Sunday is always significant for Brits

“

1. See Steven Pinker: ‘The Better Angels of our Nature” 2011 who shows in times past there were higher proportions of people killed in conflict, even if more people have been killed in recent times.

The Real Meaning of ChristmasCanon Mark Collinson, Christ Church Amsterdam

the British Consul, and his team, for their excellent organisation in getting the relatives of the British victims to that event.

There is so much tragedy in the world – so much bad news that hits the headlines. It’s not so often that the peacemakers get remembered and celebrated. Where is the good news this Christmas?

You may have heard of the story of the Christmas truce on the first Christmas Day of the First World War. It had been agreed to have a day off from fighting, and when one soldier kicked out a football in to no-man’s land, it resulted in a kick around between the two sides. (It is reported the Germans won 3-2).

Christmas is traditionally a time when we remember peace and goodwill. A time to stop fighting, and make peace, and find some stillness in your heart. This is

because the real meaning of Christmas is found in connecting with Jesus Christ. Christians claim that he was the son of God, born as a completely normal human being, but who has as much God in him as you could possibly pack into a person. People who met him were healed, set free from the past experiences that had wounded them, and everyone wanted to invite him to their parties. Jesus was a peacemaker, who also made the ultimate sacrifice – that of giving his own life so that others can live.

It’s a bit of a mystery how Jesus’ life, death and resurrection still reverberate with people today. Christmas is the time when we remember his birth, by pitching up to church and singing a few carols. I encourage you to connect with any of the various English-speaking services happening this Christmas.

I was privileged to be part of the MH17 National

Commemoration in the RAI. They were victims of someone else’s war – as is so

often the case of civilians caught in

the crossfire.

“

English speaking churches in AmsterdamChrist Church (Anglican) www.christchurch.nl

English Reformed Church (Scottish Presbyterian/

Reformed) www.ercadam.nl

Crossroads www.xrds.nl

Blessed Trinity (Roman Catholic) www.blessedtrinity.nl

Vineyard www.vineyardamsterdam.nl

Hillsong www.hillsong.nl

Amsterdam 50 www.amsterdam50.nl

review/

“The Most Deliciously Awesome Britsoc Event of the Year”

The Britsoc Chairman’s Michelin Star

Saturday December 13th, 2014

Restaurant Vermeer situated on the Prins Hendrikkade 59-72

(NH Barbizon Palace Hotel) in Amsterdam

Tickets available at: www.britsocshop.nl

Christmas Dinner

Restaurant Vermeer is the scene where Michelin Star Chef Christopher Naylor will shape his culinary Christmas vision.

Chris will be serving all the joys of a 4 course Michelin meal, including wine and table water at a cost of

€100 for members (guests €125)

7:30pm until midnight-ish

Michelin Star MENU

Sean Jansen

Tickets (Incl. 3 course dinner) are pre-paid in advance: €25 (€35 non-members). €10 ChildrenNO TICKET SALES AT THE DOOR

Tickets: www.britsocshop.nlNB Members discount applies immediately, if membership taken out).

Burns Night Supper & Ceilidh

Saturday 17th January

Note the date in your diary and keep it free. Our night is a celebration of the birth of the most famous Scottish poet, Robert Burns. Known best for writing the words to Auld Lang Syne, sung at New Year around the world, he was a prodigious poet from the 18th century, writing in lowland Scots on everything from the devil to his love life.

@The British School

There will be a traditional 3 course dinner, including haggis, tatties & neeps (potatoes and turnip). In the tradition of Burns nights everywhere, the haggis will be piped in, and then greeted with the Burns poem “Address to a Haggis”.

Throughout the evening, there will be Scottish country dancing, led by Margaret Lambourne. Margaret is an expert teacher and all dances are taught up front, so absolutely no experience is necessary in advance. If you want to get a head start to be expert in time for the Ceilidh, then Margaret runs Scottish Dancing classes every Thursday during term time (contact [email protected])

Last year was fast and furious, and for the first time, the Brits were outnumbered by other nationalities. Proving that you don’t need to be British to appreciate a Burns night. So why not give it a go?

Please advise when booking whether you require a vegetarian option.

I look forward to seeing you there!Alison Fisher

From 18:45

Venue: British School, Fred Roeskestraat 94A, 1076ED Amsterdam

|events/

|Live musical entertainment

will be provided by John Cameron-Webb, his wife

and a fiddler

activity/

Get into your stride before the Annual Burns Night Supper & Ceilidh

BritSoc Scottish Country Dance GroupAnthonie van Dijckstraat, Amsterdam

Thursdays in termtime 19:30 – 21:00 Cost 5 Euro per session

Would you like to meet people of all ages and backgrounds who enjoy music, dancing, and good company. No dance experience is necessary and partners are not required. It’s a great way to

meet new people socially and keep physically active.

Interested in trying Scottish Country Dancing?

It’s sometimes elegant; it’s often very lively; and it’s always lots of fun. Danced to the distinctive Scottish jig, reel and strathspey music, it’s good exercise, whether for your legs or your smile.

Most of all, it’s social dancing, and it’s a great way to meet people. Because it’s done in a set with a partner, everyone dances with everyone else. So, if you are on your own - don’t worry, - there are

always people waiting to dance with you.

Come by yourself or with a friend. You do not need to be Scottish to enjoy the fun. Wear flat, soft-soled shoes without heels(ballet or jazz type) not trainers and come have a good time. A kilt is

not required!

Cost is also a plus point. It’s a bargain at 5 Euros a session. What could be more of an incentive than that? Try Scottish Country Dancing. It’s aerobic, good for the body and mind...and very social.

Email: [email protected]

I am not a touristEXPAT FAIRI am not a touristEXPAT FAIR

By Dee BodleBy Dee Bodle

I have to confess that I was a ‘novice’, not to doing exhibitions as I’ve done plenty beforehand, but this was my first ‘Expatica’ Fair

and I did not know what to expect from an Expat Fair. I have to admit that it lived up to my expectations and the 4000 people that visited Expatica on the day were from all walks of life, from all parts of the Netherlands and from all around the world. It was nice when people asked me where I lived in the Netherlands as when I said ‘Voorthuizen’ some people actually knew where it was, between Amersfoort and Apeldoorn.

As we were promoting BritSoc and all the activities that we get involved in, it was great that the ‘Bonfire night’ party was only a week away and a hot topic of conversation. The fabulous posters we had and the Union Jacks attracted people to our stand to talk to us and Benjamin Arthur’s presence on the day meant that we also have some great photos of the event. The Expat Survival Guide that was given out on the day is excellent reading and in the introduction it says that ‘the Netherlands consistently ranks among the top places in the world to live and work in’ and I totally agree.

Beurs van Berlage, Amsterdam

Beurs van Berlage painted by John Richardson

event report/

OystersAhoy

The Sunday morning started bright and early – well, at least the weather was bright and the time was decidedly early (for a Sunday) as our intrepid band of oyster hunters clambered into the car for the journey to Den Oever. The reason for the fresh start on the day of rest was to board a boat for the Culinaire Wadden- & Oestertocht trip on the Waddenzee. The trip is one of several options offered by Jan Rotgans, owner and captain of Johanna II, our floating base for the day. The idea of our trip was to go and catch (hunt, pick, collect…) some oysters and other shellfish (mainly cockles and mussels, without the singing) then prepare and eat them. Some of our party had already been on this trip before and were already looking forward to consuming the freshest oysters possible.

A Day on the Waddenzee

OystersAhoy

event report/

Once the boat was loaded with people and provisions, we sailed

off into the morning light. The briefing was in the main cabin,

complete with piping hot coffee and some very tasty sand-

wiches (cheese, naturally). Excitement levels were pretty high

at this point, although the caffeine may have been a contributor.

The plan was to climb into some very long rubber boots and

then visit some sandbars to collect the fresh shellfish, with the

option to consume them at their point of origin if so inclined.

Many party members had brought oyster knives, and the ship

provided more so everyone had the chance to slurp some very

fresh oysters. The crew brought along some vodka and Tabasco

as an oyster accompaniment, and there was also an atomiser

bottle with malt whisky as a very popular alternative (season to

taste…) that we smuggled along.

As ever it was all fun and games until an oyster knife slipped

and impaled the hand of one of our party (yours truly), but it was

only a minor flesh wound that felt a lot worse than it looked and

in no way reduced the consumption of oysters. Finally, sated

and happy, we carried our swag back to the boat in crates and

buckets.

Once back on the boat, the sun was definitely over the yardarm

and we were able to have a drink from the bar. Texels Tripel

is not for the faint hearted, but does pack a lot of taste into a

standard size beer bottle and proved to be popular with the

chaps aboard (the bar does stock a variety of drinks if you’re not

so keen on quaffing strong beers). The crew set about preparing

the shellfish, with willing assistance from everyone else. In

addition to shellfish, the crew had brought some flatfish along

that were put into the smoking cabinet (under close supervision

of everybody). The oysters were served either raw or cooked on

a large griddle with an assortment of supplements. The cockles

and mussels were cooked in a broth and served later with salad

and pasta. The freshly smoked fish were served as they were, to

be eaten by hand. The variety of flavours and textures made for

an unforgettable experience, enhanced by the fact that we had

all contributed to the capture and processing of most of the food

that we ate.

If you’re looking for a slightly different activity for a group of at

least 15 people then this does represent an option. Getting to

the dock from Amsterdam is not straightforward without your

own transport but is a possibility. Getting there by car is not so

difficult, as we managed to prove. We all had an excellent day

out and could well be doing the same thing next year.

By Andy Symmonds

The British Photographer in Amsterdam� WEDDINGS CHILDREN PORTRAITS EVENTS WALKABOUTS �

www.benjaminarthur.com .

Please call �

06 83 94 35 52 �to book me for your next �

private party or corporate event.�As a fellow BritSoc member you will�

automatically be entitled to a 10% discount.

As announced last month Fiona Lake won the Summer Photo Contest and she picked up her prize from Chairman, Ian Cherington. Fiona won herself a fab dinner for two at the Hard Rock Café. Fiona has offered to tell us all about her Hard Rock experience – or at least take a selfie or two – so expect that in next month’s (February 2015) issue. Once again, very many thanks to Hard Rock Café for their generous sponsorship of the contest. We want to make it a regular feature.

Fiona Lake wins the Brisoc Summer Photo Contest

Winner of the Britsoc Summer Photo Competition

The British Photographer in Amsterdam� WEDDINGS CHILDREN PORTRAITS EVENTS WALKABOUTS �

www.benjaminarthur.com .

Please call �

06 83 94 35 52 �to book me for your next �

private party or corporate event.�As a fellow BritSoc member you will�

automatically be entitled to a 10% discount.

Audience

WANTED

Dead or aliveYour REWARD:

great live accustic music

New Amsterdam Acoustic “Music in the Lounge” Club

An evening of songs, music and stories. Music lovers can get together to either enjoy listening to songs or tune in the comfortable atmosphere. Any budding

musicians can get a chance to perform a few tunes/songs too

Saturday 14th February 2015

Groenburgwal 42 ,1011 HW Amsterdam

entrance fee €5.00


CHRISTMAS DELIGHTSPERFECT FOR PARTIES




CHRISTMAS DELIGHTSPERFECT FOR PARTIES



Squash in the Netherlands

We have managed to cover what appear to be the most popular sports in the country, with an

eye on what would be of interest to our readers. Squash was not deliberately saved for last, but the British Society squash club on a Tuesday evening has proved over the years to be one of our most popular events. It is a little known fact but our Chairman, Ian Cherington, is both a very handy player and one of very few people that have qualified as an international squash referee.

After a truly explosive period of growth in the 1980’s, squash remained the fastest growing sport in this country for quite some years. The national competition became the strongest in the world, attracting all top players and some great sponsoring. The national team have been a major force in Europe, winning silver at the Men’s Euro Championships in 2007, the gold medal in the Women’s event in 2010 and 7 consecutive silvers for the Women’s team.

Our legendary players in NL are Vanessa Atkinson, a naturalised Dutch girl who was World Champion in 2004. Lucas Buit who won the national title 8 times and is now national coach. LJ Anjema, the highest ranked Dutch player and 9 times national champion. LJ’s father, RJ Anjema who won 12 national titles. And Raymond Scheffer, who once shocked the 6 times world champion Jahangir Khan by taking the first game 9-0 before normal service was resumed!

Having failed on 3 occasions to gain a place at the Olympics, squash has always had to struggle for funding. The finances

of running a modern sports club demand profit per square metre and other fitness activities have taken over the popularity that squash knew. Still, all-glass courts and a more exciting scoring system have bought the TV cameras and the crowds back to the game.

Even with some modernisation, squash appears to be facing some challenges in the Netherlands as it does not appear to have the broad based appeal of many of the other sports that we have covered, but there is still a vibrant scene if you want to participate. Amsterdam has several sports clubs where you can play squash, some of them very focused on the game like Squash City and others where there is a mix of sports (tennis is often the accompanying sport) like Borchland, Frans Otten and Amstelpark Squash, the site of the BritSoc squash evenings.

If you want to join the British Society squash evening it is held at Amstelpark Squash (Koenenkade 8, 1081 KH Amsterdam) by the Amsterdamse Bos every Tuesday evening between 19:30 and 21:00. The evening is managed by Paul Huxley and you can contact him at [email protected] if you’re interested to participate. It’s not all frenzied running around as the group tends to relax for a while with a drink after play has finished.

The last edition of 2014 sees the last part of the

series covering sports in the Netherlands:

Squash in the Netherlands By Andy Symmonds

sports/

AlisonHow to be the Editor1) Find a parapet2) Stick your head too far above it 3) The job is yours!At least that’s how it seemed to work for me. I’d like to say the committee were bowled over by my command of the English language, or that I wowed them with my organisational skills or my witty writing style, but the back story is a bit less romantic than that.In the olden days, circa 2002, it was decided by the committee to tart up the presentation of the Britsoc bulletin, as it was then known. Until then the printed bulletin was produced on sheets of white A4 paper, stapled together and put in envelopes at what was known as “Bulletin stuffing nights”. These evenings were quite good fun. Someone would host and everyone brought some nibbles and a few drinks and about 500 bulletins were stuffed into envelopes, sealed up and address labels stuck on by hand.The editor at the time, William Laird, collated, prepared and produced the content and the format was a kind of What’s On in Britsoc, with a few editorials and some advertising. It served the

purpose well and we had no competition from the internet to contend with. BritSoc had a gaggle of volunteers and a huge range of activities from knitting circles to coffee mornings, book clubs, various sports, 3 types of Yoga class, and Parent/Child groups. With the onset of more expat groups we needed to look a bit more professional in order to stand out and the committee asked for volunteers to help set the bulletin out in a more colourful and attractive way. I had access to desktop publishing software for my work and I offered to SHOW someone how to use it, so that THEY could do the job….and that was it. The job of making the layout of the bulletin was sold to the girl with her head stuck too far above the parapet, and the rest is history. Eventually William passed on the editorial duties too and the bulletin became my responsibility to put together every month. Eventually the committee decided we wanted a glossier

How does someone get to be the BritSoc Editor?

Actually it’s very simple.

Alisonbooklet so the typesetting and page layout was outsourced, which was a huge help. We could finally concentrate on content and the current writing team took form. The only downside of this glossy magazine was the cost. Production and postage costs exceeded income from advertising and the “bulletin” wasn’t paying its way. It was time to go digital and John Richardson stepped forward and poked his head above that aforementioned parapet. The result is the Zine (as in magaZINE) and the digital format has given us plenty of opportunity to be more colourful, creative and interactive. We were initially afraid that a digital magazine wouldn’t be popular with the membership, but it has been very well received and, according to the click statistics, is widely read.We are now a six-strong team, including the Chairman who writes a monthly blog. John is the creative wiz who produces all those great layouts.

Benjamin provides great pictures and Dave is our resident poet and roving interviewer. Andy deals with the marketing and advertising, I collate, edit and send stern emails about deadlines and we all write content which we hope is of interest to our members. In addition Beth, Karen and Nick regularly contribute columns on Books, Food and Restaurants. We meet once per month for dinner and I think I must have a long neck as I got the cooking job too. Joking apart, it is great fun to do. We brainstorm the next issue over a home cooked meal with a “few” bottles of wine and by the end of the evening I have a list of content and a promise of who will do what. We set a deadline and I start chasing the promised articles until it is ready for John to work his magic and design the digital Zine which plops into your inboxes every month. It’s been a really fun experience to be involved in the production and editing of the bulletin/Zine for the past 12 years. I have met some great people and made lifelong friends. I’ll be stepping back after this issue and John will step in to produce the February issue. It’s been a pleasure to be part of the development of the Zine, but it does not write itself and we are always on the lookout for new ideas and writers to help make it more diverse and colourful. If you think you would like to join the team you would be most welcome. Get in touch by email [email protected] and get writing.

By Alison Smith

handover/

Beth Johnson is the owner of Boekhandel Van Rossum (Beethovenstraat 32 in Amsterdam) which sells a wide range of Dutch and English books.

My latest discovery is a book that was published more than one hundred years

ago by Frances Hodgson Burnett. Known for her children’s books (The Secret Garden, Little Lord Fauntleroy, The Little Princess – all still thoroughly delightful), Burnett began to write for adults when she left England for the U.S in the late 1800s. The re-discovered work, A Lady of Quality, now re-issued by Hesperus Press, begins in 1690 with the birth to a boorish country aristocrat of one of the most tempestuous, strong-willed and determined female characters in literature. The young Clorinda

Beth’s Book Review | DEC/JAN 2014

grows up wild and head-strong but her story is one of upward mobility and, as she weathers the storms of life, her indomitable character evidences increasing self-improvement. While a touch moralistic toward the end, this storyline is never cloying or sentimental and it is a surprisingly modern take on the role women can play in changing the world around them. To my astonishment, a thoroughly enjoyable historical novel.

I was just brainstorming with one of my daughters about why people would want to read about suicide. She rightly said – because people struggle to understand it.

All the Bright Places is one of those special books which teaches us to face the idea of death while it shows us how to live. Jennifer Niven has written a warm, tragic and glowing work about the loneliness and the brightness of teen life. Her tone perfectly mirrors how young people look at the world as they search for their place in it. This will be one of the top Young

Adult titles of the year and deserves your attention as well. Publication by Penguin is now scheduled for January 2015.

By Beth JohnsonI would like to share our exciting news with you. In these times of increasing use of e-readers and online ordering, Boekhandel van Rossum is expanding into the shop next door! The permit requests are now with City Hall and we hope to welcome you to the opening of the new shop in March of 2015. To celebrate and stimulate our thinking about our notion of the 21st century bookshop, I gave each of my employees a copy of Jen Campbell‘s new work, The Bookshop Book. This author of Weird Things Customers Say in Bookshops has written about more than 300 booksellers who are housed in barns, abandoned factories, boats, buses and railway stations in her new ode to the bookstore. Bookshops are full of stories and booksellers want to share their passion for those tales with their customers. As we take this stand for the physical book and the physical bookstore, we do encourage you to visit us!

www.boekhandelvanrossum.nl

The Amber Fury by Natalie Haynes is a modern thriller cum Greek tragedy in five acts. Alex Morris has lost her fiancé, her career as a theatre director, and any sense of future. She flees to Edinburgh where her job as a teacher of young teens with major behavioural issues leads her to introduce the children to Greek plays about family, vengeance, and destiny. The promise of imminent disaster hovers over the book. Haynes is strongest in her descriptions of the classroom sessions where the personal histories of the characters blend into the discussion of the elements of Greek play-writing. Best read within a week in order to keep the shifting scenes and characters at the foreground of your thoughts.

The Scottish publisher Canongate just introduced me to a hugely successful American YA author, Emily Lockhart. I immediately read two of her novels, both of which have an overriding theme of what happens to children of privilege.

The Disreputable History of Frankie Landau-Banks is a cleverly written story of teens at an exclusive East Coast school. An inner group of boys has a secret club tradition to uphold but the spunky Frankie is determined to play her own part in ensuring a memorable high school experience. Clever and quirky, the story has tension and humour and is exceptionally well-written, maintaining a balance between petty teen issues and deeper social questions.

Released this year, We Were Liars is a dramatic novel about an old-money family with a private island summer home off Cape Cod. The oldest grandchild Cadence and her three cousins have been inseparable since childhood but when Cadence suffers an accident at fifteen and begins to suffer from migraines and amnesia, the story begins to flit from past to present as she tries to fit the pieces together.

Part dysfunctional family drama with some issues of class and race, part teen romance and finally, the suspense of that fateful last summer. The climax is totally unexpected and will keep the reader reflecting on the book for some time. We Were Liars has received numerous awards.

British LanguageTraining Centre

English & Dutch CoursesTeaching English (TEFL)

www.bltc.nlTel. 020 622 3634

bltc

At ISA, we believe that great facilities can set the stage for great learning. ISA is housed in a space specially designed for international education. And inspiration.

Our facilities include a four-floor library/media center, a 400-seat theatre, science labs and specialist studios for music, art, and drama. More than 400 computers are joined in a school-wide, online network. Students work with laptops and iPads in the classroom. Two state-of-the-art gyms, discovery oriented playgrounds and adjacent playing fields are large, well equipped and secure.

ISA’s campus is not a luxury. It’s where ideas are born.

Sportlaan 45 - 1185 TB Amstelveen - The Netherlands - Tel. +31 20 347 1111 - www.isa.nl

Exciting and developing young minds

ISA campus, main entrance

Setting the stage.

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CMY

K

ISA_SettingTheStage_135x95.pdf 1 2/21/13 10:25 AM

Taste Life!Kingsalmarkt, the world-famous foodstore!We are known for our wide range of products from countries all over the world. ‘Taste life’ is what we call that. Visit us for your favourite American cornfl akes, brownies and soups, British jams and honey, Mexican tortillas, Spanish tapas and ham, Italian coffee and pasta and French cheese. Of course you can pick up the rest of your groceries too.

Rembrandtweg 621, 1181 GV Amstelveen-noord, tel. 020 643 37 51 www.kingsalmarkt.nl [email protected] reached by car (free parking) and public transport (5 or 51 tram to Kronenburg)Opening hours: Monday to Friday: 9 am – 6 pm Saturday: 9 am – 5 pm

Once we moved in and settled, we considered a style of decoration that suited us both. Not an easy task when it comes to wall colours, let alone what to hang on the walls when painted.

On a Sunday morning wander around this great city, we happened upon the art fair on the Spui, just off Kalverstraat and opposite Café Luxembourg.A typically sleepy start; by 10 a.m around half the stalls were open. So we got a coffee.One of the last to arrive….as we sauntered up,

Paulo had just managed to get himself a coffee and didn’t seem too bothered about selling.Maybe that was the attraction. But I remember seeing the random, spectacular, technical works being unpacked.We talked and he explained his technique. We were ready to buy. But not so fast! This is an artist. He wanted to see our house (more coffee) and match his art to our interior. I had one question…seriously? Actually I had two….how much?

Home is where the Art is

Once we moved in and settled, we considered a style of decoration that suited us both.

Not an easy task when it comes to wall colours, let alone what to hang on the walls when painted.

On a Sunday morning wander around this great city, we happened upon the art fair on the Spui, just off Kalverstraat and opposite Café Luxembourg.

A typically sleepy start; by 10 a.m around half the stalls were open. So we got a coffee.

One of the last to arrive….as we sauntered up, Paulo had just managed to get himself a coffee and didn’t seem too bothered about selling.

Maybe that was the attraction. But I remember seeing the random, spectacular, technical works being unpacked.

We talked and he explained his technique. We were ready to buy. But not so fast! This is an artist.

He wanted to see our house (more coffee) and match his art to our interior.

I had one question…seriously? Actually I had two….how much?

He came round, and promised a design that would suit us. And it does.

The works are layered oil paints; colour on colour; almost random. Yet there is a plan.

After layering the paint dries. Then Paulo scalds, burns, boils the material and scrapes at the layers until the underly-ing structure is revealed. He has little idea of the end result, but can influence the style and impression.

It has a huge impact on the ambience in our living space.

Check out the artist: Paulo Ferreira– the last stall on the left (nearest Esprit) at the Spui art fair.

Ian Cherington

HOME IS WHERE THE ART ISBy Ian Cherington

He came round, and promised a design that would suit us. And it does.The works are layered oil paints; colour on colour; almost random. Yet there is a plan.After layering the paint dries. Then Paulo scalds, burns, boils the material and scrapes at the layers until the underlying structure is revealed. He has little idea of the end result, but can influence the style and impression.It has a huge impact on the ambience in our living space.Check out the artist: Paulo Ferreira– the last stall on the left (nearest Esprit) at the Spui art fair.

If you have a piece of art in your home with a story attached, please feel free to sent it in to our editorial team. [email protected]

Texel Island DiscsTEXEL Island Discs comes this month from Matt Brown, the presenter of We Are OK Radio. Matt has lived in Amsterdam for 14 years, and his radio show goes out every Monday from 10pm on Stads FM. It covers new Dutch music and international acts coming into town that week. More info on: www.facebook.com/weareokradio and www.WeAreOK.com

1. Kraftwerk. Neon Lights. Beautiful what 4 nerdy guys and primitive synths can achieve. Catch them during their 8 night Paradiso residency coming January.

2. Tears and Marble. We Don’t Like You. Dreamy left of centre pop from this Hague duo with a great knack of maximising the understated.

3. David Bowie: Art Decade. Paranoid-spaced-out-Berlin-based-icy-cold-Bowie has always been the preferred guise he’s come up with for me.

4. David Douglas: Higher. Dutch electronica producer who creates expansive dubby walls of sound with minimum effort.

5. Rachmaninoff: Piano Concerto no2. Punishingly difficult to perform. Broken many a pianist. Gorgeous swirling epic passages that couldn’t be more Russian if it tried. And Rachmaninoff thought it was no good.

6. Sebastien Tellier: La Ritournelle. A pop masterpiece of stunning grace and style by an idiotic buffoon of a French man. Can’t fathom how he managed to pull this one out of the bag. But he did and I’ll hand him that.

If stranded on the island of Texel, these are the tunes Matt would like to have with him:

7. The Beach Boys: God Only Knows. Despite the BBC’s recently butchered version, it’s a wonderfully weirdly structured pop song that really shouldn’t work, but plainly does. Genius.

8. Lucky Fonz III: Ik Heb Een Meisje. I love the sheer abondon of this song and the fact he clearly doesn’t care if he sings in tune, which adds to its joy.

9. Talk Talk: It’s My Life. Though I prefer their later epic jazz rock, this still leaps out as a wonderful classic pop track that even the 80’s production can’t diminish.

10. Tame Impala: Apocalypse Dreams. Astonishing to think that one guy in his bedroom recorded something so expansive and full of ideas. It just goes off to places that constantly surprise.

Would like to suggest your own Texel Island Discs? Please contact [email protected]

Dave Thomas & John Richardson

poetscornerDamp Soilin which you germinatedanchored, you falteringly developedscrambling upward for light and space

there were some near misses˗ wet summers when mildew blightedand leaf miners ran amok ˗yet you survived and stood tall

youth endowed you with smooth silky barksucculent sap oozing from roots to leaveseach branch delicately poised with precisionwhile swaying playfully in the summer breeze

days of frolicking overyour girth increased and your stature likewiseoffering an abode to creatures great and smallgreen woodpecker tap, tap, hammering her hole

passing generations enhanced your rugged beautyodd branch lost, wars started and ceasedyou remained steadfast throughoutuntil that one, fateful, January day

oak of Sevenoaksrooted deep in Kentish lore,your roots convey a storytranscending time and our beloved Isles’ shores

© Dave Thomas 2014

Black and white

You can take the apple from the tree,but you can’t put it back;

I threw it on (the ground)a discarded rewind...a mistake uncorrectable.

It melted...slowly into nourishment —for the seed: “feed the miracle”

“sculpted by the windof butterfly wings?”

it grew with no fear!(its circle unbroken)

loss became gain?you can —take the apple from— the tree but only? the apple can: put it back again;

© John Richardson 2014

poetry

BritPhotShot of the Month“Showing off the ring cushion”

Technical details: Nikon D700. AF-S Nikkor 17-35mm, f/6.3, ISO 500 @ 1/125s

Britsoc Photo Lesson #7: On a wedding day the story is everywhere

Britsoc Photo Lesson #7: On a wedding day the story is everywhere

www.benjaminarthur.com

December 2014, Amsterdam

This shot is typical of my

photojournalistic style for weddings

and the lesson is a simple one;

a good wedding photographer

understands that on your wedding day

the story can be found anywhere and

everywhere

Sure, the focus is on the bride (especially) and

the groom but the guests add life and fun to

your day. Often the pictures the bride and

groom will delight in most will be the ones

taken without them knowing what’s going on!

Taken this summer in London at an Armenian

wedding, it shows the ring bearer excitedly

showing off the ring cushion to assorted

guests prior to the bride’s arrival.

If you are getting married or know of

anyone planning a wedding in 2015 in the

Netherlands or the UK, why not pass my

details on to them? You could even earn

yourself a 10% referral bonus on packages

over €500! Just mention #britsocreferral in

your subject line to claim and I’ll sort the rest.

+31 683 943 552 [email protected]

Benjamin Arthur The British Photographer in Amsterdam.

Britsoc food correspondent Nick Nugent

Reporting fromthe four corners

of the Amsterdam kitchenHoliday Season Dining - De Foodhallen - Dragon I versus Momo

NICK’S NOSH

Britsoc food correspondent Nick Nugent

Reporting fromthe four corners

of the Amsterdam kitchenHoliday Season Dining - De Foodhallen - Dragon I versus Momo

The concept is inspired by “indoor food markets” such as the Torvehallerne in Copenhagen, Mercado de San Miguel in Madrid and

the Borough Market in London. This indispensable concept for ‘big city life’ is for locals and tourists as the place to go for a lovely walk around and to enjoy different dishes.On Tuesday 21st October the Foodhallen in the Kinkerbuurt area of Amsterdam opened its doors. I arranged to visit in the middle of November, hopeful that the furore would have died down and the teething problems with the food ironed out. I have been to the market in Madrid so my expectations were quite high as, to date, this was one of the best food experiences I have had along with Granville Island in Vancouver. We had an ulterior motive in that we also wanted to use “de Filmhallen” cinema complex also attached to watch ‘Interstellar’ (there is a Hotel as well.) Unfortunately it was fully booked which gave us a bit more time to wander around and try what was available. There is a comprehensive list of all the stalls on offer below so I will not describe too much. On wandering around the Asian stalls Việt View in particular seemed to have a lot of takers and had an impressive queue nearly the whole time we were there. In the end we plumped for the NZ/Ozzie pies from Wild Moa Pies. We had one minced beef pie and a chicken and leek pie. The pies are made in puff pastry which means the inside of the pastry gets a bit soggy. The ingredients were all there in the pie and you could taste them individually, but there was a lack of oomph in the flavour department, both needed a pinch

De Foodhallen

of salt and a few twists of black pepper. My girlfriend is Dutch so she forgot to get a dollop of HP to go with the mince pie which probably would have made it more acceptable. In terms of drinks to go with the food, there are 4 stalls, one specialist beer stall, which is opposite a specialist gin bar, and behind that a wine bar. We went for the Ridgeview English sparkling wine which was a fine drink, even if I did have to open the bottle myself due to the barman’s injured hand. Afterwards we tried a cheese platter from Caulils which is the second location for the Deli based on Haarlemmerstraat. It was a nice enough platter of cheese with nothing but the Gorgonzola really standing out. We had a glass of Ripasso from the same wine bar which had been on ice. It took ages to warm up and open up and was eventually a nice glass, but they really should know not to do that. The 4th bar, at the other end, serves everything and has some music in the background so there is a great atmosphere around this venue.We had arrived around 3:30pm on a pretty miserable Sunday and the place was absolutely packed. The atmosphere was great with a great diversity of Amsterdam life there. There was also a book fair in the corridor outside which added to the Sunday market feel. It was obvious that the interest had not yet died down, so finding a table or chair to perch on and eat something was a real battle. Eventually with some hovering we managed to secure a place at the end of a 6 person table. This did however give us a great opportunity to have a look at what everyone else’s choice of food was. A couple in front of us had a quite impressive steamed seafood bun which, by the reaction of one of them, had quite a wasabi hit. This popularity caused a number of issues; the seating mentioned above is one, the second is the temperature, it was hot in there! Unless you can find somewhere to sit you have to

http://www.foodhallen.nl/

walk around in your coat causing overheating and I think this leads to people occupying seats longer than they need to. I did not see a cloakroom but, if there is one, I would consider putting your coat in it, if there is not, then I would put that in their suggestion box. The final issue is the smokiness of the whole place as there is quite a number of vendors frying food. The fog was quite thick above our heads. I could not detect any smell on my clothes afterwards, but I guess it may be an issue. A better extraction system is the second item to go in their suggestion box.I think this place will be very popular on rainy Sundays and public holidays so if you want to try when there is less people, pick a relatively nice day. I will be back to try some of the other things but I think I will give it a month or two longer.

The Vendors:The Butcher: www.the-butcher.com

De Ballenbar: www.deballenbar.com

Entrecôte Mobiel: www.entrecote-mobile.nl

Việt View: www.the-butcher.com

Wild Moa Pies: www.pies.nu

Jabugo: www.jabugo.nl

Friska: www.friska.co

Yogen Fruz: www.yogenfruz.com

Maza: www.maza.nl

Caulils Kaas: www.caulils.com

BBROOD: www.bbrood.nl

Meneer Temaki: www.meneertemaki.nl

Bulls and Dogs: www.bullsanddogs.com

Green Brothers: http://on.fb.me/1HR4IpQ

Pink Flamingo: www.pinkflamingopizza.com

SHIRKHAN: www.shirkhan.com/

The Rough Kitchen: http://on.fb.me/1y7Xc5y

Pasta di Mamma: www.pastadimamma.nl/

Petit Gâteau: www.petitgateau.nl/

Filiz Manti:www.filizmanti.nl/

FOODHALLEN AMSTERDAMBellamyplein 51, Amsterdam

[email protected]

Opening TimesSun-Wed stands open 11:00 to 20:00. The bar closes at 0:00 Thu-Sat stands open 11:00 to 21:00. The bar closes at 0:30

Dragon I versus Momo **** ***

really considered as for a Michelin starred sushi place I think it’s pretty bad on price/performance ratio. In addition it was ADE weekend and I knew all the big DJs would be hungry for Sushi and would have their lackeys booking everything in sight, so I was again under even more pressure to get some seats somewhere. If you were to ask me which is my go-to restaurant for sushi I would say Zushi. However I had different criteria for this visit and I wanted the chic places. Due to ADE I put in reservation requests to multiple venues hoping they would have space. Dragon I had Seat me so I knew I had secured it for Friday. In email tennis with Momo they were teasing me with low lounge table on Friday at a regular time slot around 8pm. I asked about Saturday and got a 21:30 for a regular table. So I put this to my guests and they said they were completely happy with Asian both nights. OK well it gave me this a great excuse to review Dragon I vs Momo back to back. So what were the ground rules? Where possible I took the same items from each menu, without making it completely boring for my guests. Below I have explained what was the same and which were close that I compare together:

Sashimi combo

Dragon ITuna and salmon – This was excellent quality and enjoyed by all.

Momo 5 typesTuna, Salmon, Octopus, Seabass, Dorade – I am not a bit fan of Octopus, but all the rest were acceptable, but I felt the Tuna from Dragon I was better quality.

IRecently I had some friends visiting from the UK who had just got married in Italy. I attended their wedding and, because the food was so good in Sorrento and Positano where the wedding

was, I felt a bit under pressure to deliver the same in Amsterdam for them. The food here in Amsterdam has its ups and downs and I am sure you all have your go-to restaurants for this, that and the other, but the request from our happily married couple was for Sushi. OK so let me list all the places I have been to below and you can think about it for a bit about why I picked the 2 in this review. So alphabetically:Dragon IDragon InnGeishaGenki IssaIzakayaKobe HouseMomo SumoTomoYamazatoZushiMost are extremely average and overpriced as you will probably have seen from my previous reviews, but I was left with a bit of a dilemma. I knew the bride liked posh places so Momo was super high on the list. Yamazoto was not

www.dragoni-restaurant.nl/ www.momo-amsterdam.com/

Spicy Maki rollssame 6 eachBoth equally as spicy as each other but I felt that the Dragon I rolls were tighter and better made, the flavour was comparable however.

Seaweed saladDragon I one type of seaweed with lettuce and mayo dressing under. This was a classic seaweed salad.

Momo 4 types seaweed all very chewy. They were trying to bring it up to date, but was a bit of a fail for me.

EdamameBeans steamed what can you say- draw!

Pouilly Fumé

Dragon I - 35 euro

Momo - 55 euro They did not taste 20 euros apart!

OK now the variationDragon I

Turbot in black bean sauce - gorgeous

Beef in black pepper sauce - gorgeous

Beef Rolls (Uso Yaki) - not as good as Zushi but tasty

Mongolian Lamb - fabulous Momo

Chilean Seabass - very average

Fillet of beef, hijiki seaweed and teriyaki sauce – I did not get to taste this, but my guests said Dragon I was better. This was not a draw and win on penalties in extra time, Dragon I won by 8 clear goals. I was with 4 people in Dragon I and we paid less than it cost in Momo for 3 people. The sashimi, maki and seaweed salad were better. Service was light years better, price was better, Pouilly Fumé was 20 euros cheaper and to be honest I could not tell the difference. The extra dishes were all better than Momo could achieve. Momo had slightly better music and that is the only consolation I am prepared to give.Dragon deserves 4 stars from me which is still my highest accolade to date for any restaurant in this column. Momo gets only a 3 and mostly because it delivers on atmosphere more than anything else.

Nick Nugent

So I have hopefully complied a bit of a foody Guide to the festive season. Below is a selection of some of the things which you will find in the Netherlands this year.Winter Market - Damrak21 Nov- 12 Janwww.facebook.com/WintermarktTaste of Christmas 2014

Jaarbeurs - UtrechtFri 12 December 12:00-23:00Sat 13 December 12:00-23:00Sun 14 December 12:00-22:00Tickets 10 Euro Onlinehttp://bit.ly/1tpDe4e

Christmas at Castle Keukenhof. The opening hours this year are:Friday, December 12: 11:00 to 22:00 hrsSaturday, December 13: 11:00 to 22:00 hrsSunday, December 14: 11:00 to 18:00 hrswww.kerstopkeukenhof.nl/englishtickets: 3 Euro PP.

Britsoc Chairman’s Christmas Dinner 2014from 7:30pm 13 December 2014Vermeer (NH Barbizon Palace)Tickets online http://www.britsocshop.nl/Members 100. Non Members 125 euro

Holiday Season Dining-Amsterdam

Festive food whats on? Jingle all the way!

Sunday Market - Christmas14 December 2014The Westergasfabriek in Amsterdam presents the Sunday Market - a funky, free event for all market lovers!Pazzanistraat 41014 BE AMSTERDAMwww.sundaymarket.nlOpen 12:00-18:00

Pure Markt - Christmas EditionOrganic produce and sustainable gifts.14 December (Amstelpark) & 21 December (Park Frankendael). Time 11:00-17:00www.puremarkt.nl

De FoodHallen -Christmas Local Goods MarketBellamyplein 51, Amsterdam 20 & 21 DecemberPossible entry charge11:00-17:00www.foodhallen.nl

Mince Pies

Karen Vivers

food glorious/

Karen Vivers, originally from Scotland, has lived here in Amsterdam since 1997, and has

set up the Cooking Coach to help inspire people to get back into the kitchen. The basis of the cooking lessons are easy, tasty, healthy recipes. Each course starts with a free introduction session, to make sure that you only cook what you like to eat. As well as cooking lessons, Karen offers Culinary Tours in Amsterdam, is a passionate Food Blogger and works freelance as a

Culinary Consultant, specialising in small and me-dium businesses, helping them get started, grow and deal with commercial challenges.

MInce PiesNot so much a recipe as a ritual. I know Christmas is around the corner when I check my diary to find my yearly note to start making mince pies. Yes, ok, it may seem crazy to some of you, but I do put notes in my diary about food. And, it’s not just about getting prepared for special occasions, no, I write my main meal in my diary every day. There is some method in my madness, it is about preparation, it’s so I can make a shopping list. Anyway, I digress. Back to the mince pies. That little note in my diary to make mincemeat means that the house will start smelling like it should around the festive season. The heady mix of spices and citrus that tells me friends will be arriving soon and the fact that it’s dark and cold outside no longer matters.

My mince pies are not just for Christmas, oh no! Actually they are consumed in my house much more on Hogmanay (New Year’s Eve) and on the Ne’er Day (New Year’s Day). I think it’s something to do with the fact that a mince pie goes very well with a little glass of whisky (a wee dram), or even a port.

These are the drinks I associate with the warm anticipation of the bells at 12 midnight, and the party wind down, when it’s so late that it’s early, just one last drink, one for the road, and a mince pie to carry you off into slumber....and into your New Year.Mincemeat Preparation: 15 minutesMincemeat Maceration/Chill Time: 24 hoursPastry Preparation: 15 minutesPastry Chilling: 1 to 2 hoursMince Pie Preparation: 20 minutesMince Pie Baking: 20 to 25 minutes

For the Mincemeat 200gr / 7 oz. light muscavado sugar200gr / 7 oz. cranberry compote2 x tsp cinnamon2 x tsp ground ginger1 x tsp nutmeg100gr / 3.5 oz. raisins100gr / 3.5 oz. sultanas200gr / 7 oz. dried cranberries1 x orange, zest and juice1 x lemon, zest and juice50ml / 1.7 fl. oz. cognac1 x apple, peeled, cored and grated125gr / 4.5 oz. butter, frozen and then grated. Do the grating last, just before you mix everything together.

For the Pastry550gr / 1.2 lb. plain flour200gr / 7 oz. butter, softened and cubed200gr / 7 oz. icing sugar4 x eggsA pinch (about a quarter of a teaspoon) of salt

Egg Wash for the Pastry1 x tbsp of milk1 x egg yolkTo finish, some icing sugar to sprinkle over the cooked mince pies.

MethodFor the Mincemeat

1. Chop the sultanas, raisins and cranberries until they are about half or a third of their original size. You don’t have to do this, but I feel that you get a better mouthful of all the flavours if you do.

2. Place all the ingredients, except for the butter in your mixing bowl and stir through until everything is even. Then grate your butter straight from the freezer and mix this through. You may find that the butter clumps a little, if it does, I think that the best way to get it mixed through evenly, is with your hands. It’s a bit squidgy and squelchy, but good fun too.

3. Cover your bowl with some cling film and put it in the fridge for 24 hours to macerate.

4. After this time, remove and use straight away, or put into jars until you are ready to use it.

5. The mincemeat will keep for as long as your butter is good, so check the expiry date on the packet.

For the Pastry1. Place the flour, butter, salt and icing sugar in a

large bowl and rub together through your fingers until the mix becomes like breadcrumbs.

2. Add the eggs and bring together. I do this at first with a wooden spoon and then move on to using my hands. Work it until it becomes a ball, then remove from your bowl and knead it, just two or three times on a cool surface. By this I mean just 2 or 3 kneading movements, that’s all. This

food glorious/dough is quite sticky and can be a little difficult. If it is just too sticky to get into a ball, add a small amount of flour, but only a table spoon or maximum two, you don’t want to dilute the sweetness too much.

3. Wrap your ball of sweet dough in cling film and chill in the fridge for one to two hours.

To Bake The Mince Pies

You will need2 x muffin style baking trays, each containing space for 12 cakes. These depressions should measure 8cm 3 in. in diameter and be 3.5cm / 1.5 in. deep.

A cutter with a diameter of 11.5cm / 4.5 in.

A cutter with a star or snowflake or other festive design which covers most, not all of the top of your mince pie.

These pieces of equipment are measured up to work with quantities in this recipe, if you have other types of materials, these will work just as well, but you may find that you have some mincemeat or pastry left over or that you don’t quite manage the exact quantity as shown above.

1. Pre-heat your oven to 180°C / 350°F.2. Grease your tray, only in the depressions of

course. The easiest way to do this is to take a piece of greaseproof paper and rub it on your stick or pat of butter, then rub it in each cake space in your baking tray, being careful to cover all the surface area with which the pastry will come into contact. Alternatively, if you have the paper in which your butter was packaged, use this to rub around the baking area.

3. On a floured surface, roll out your pastry until it is about 2mm / 0.08in to 3mm / 0.10 in. thick. Using your round cookie cutter, cut out the shapes and the decorative shapes you need. You can bring the pastry scraps together in a ball and keep rolling and cutting as much as you need.

4. Press the pastry discs into their baking areas, carefully, but with enough firmness that they sit evenly. Try not to press too much as this will make the pastry too thin. Place about a tablespoon of your mincemeat into each pastry lined base, pat it with the back of your spoon, gently, so that it is even. Leave about 3mm / 0.10 in. of a rim so that the mix doesn’t bubble over whilst cooking and so that you get a nice ratio of pastry to mincemeat.

5. Place your decorative lids on top of each pie, in the centre, then brush the pastry of each pie, not forgetting the exposed sides, with your egg wash.

6. Place in the oven for up to 25 minutes, but check them after 15. They are ready when you can see your mincemeat bubbling and the pastry has turned golden brown and crispy.

7. Once cooled, remove from the baking tray and give your mince pies a light dusting of icing sugar.

The Cooking Coach Love Food, Live Healthy

www.thecookingcoach.eu

Mobile : 06 1424 0009Email: [email protected]

Tips and Variations• For a longer lasting mincemeat, use suet instead

of butter, remember though that this version will no longer be suitable for vegetarians.

• For the quickest version of mince pies, you can use ready made puff pastry and shop bought mincemeat. To liven up shop bought mincemeat add some lemon or orange zest.

• Add some peeled, chopped almonds to your mincemeat mix.

• The mince pies can be eaten warm or cold. Serve them as they are, or with cream, double or pouring, some crème fraîche, or even custard.

• Mince pies are just as nice enjoyed with a cup of tea or coffee as they are with a glass of whisky or brandy.

• The mince pies will keep for 3 or 4 days before the pastry starts to go a little soft.

• The pastry dough can be frozen and used at a later date or you can keep it in the fridge for 3 or 4 days before using.

www.amsterdam.angloinfo.com

AMSTERDAM

zine magazine dec-jan 2015

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