**A Delicious Brunch Experience**

The beautiful farmers market strawberries probably a quart and same with raspberries I've sprinkled a tiny bit of salt which sounds weird but it's gonna balance the fruit really nice we're not looking for a jam consistency this is just kind of like getting the fruit all kind of like warmed up and get the juices start pulling out and then we're gonna add about 1/4 cup of honey and add the zest of a lemon the zest bring the brightness to the fruit which is really nice and then if you add lemon juice to fruit it really helps the juices of the fruit come out.

As I was preparing this delicious coulis, I thought about how it's going to top the pancakes these beautiful farmers market strawberries probably a quart and same with raspberries. The combination of flavors and textures is just perfect. We're not looking for a jam consistency this is just kind of like getting the fruit all kind of like warmed up and get the juices start pulling out and then we're gonna add about 1/4 cup of honey and add the zest of a lemon. The zest bring the brightness to the fruit which is really nice and then if you add lemon juice to fruit it really helps the juices of the fruit come out.

The raspberries are going to break up first and that's kind of lovely but you know like a sort of soft compote more than a coulis so this is looking perfect perfectly broken down those strawberries have kind of like shed some of their austere front and ready for the red-light district once all the ingredients are together the pancakes the coulis maybe a little like loosely whipped fresh cream and there's a little more shaved chocolate it's gonna be the most delicious combo of earthy and sweet and creamy.

Now, let's move on to the cocktails. We wanted to do a little artisanal twist on a gin soda situation with a sort of lemon honey and thyme. I'm going to make a quarter of a lemon and into the shaker we're gonna muddle a bunch of stuff with our medieval dick Punisher okay so into there with squeeze order of the lemon I'm doing about four or five stems time and then a nice heaping teaspoon of honey this is beautiful honey with your DP.

As I was making this cocktail, I thought about how it's going to be so delicious. I'm gonna take two ounces of the univer it's the bigger guy on this pour it straight in small handful of ice and make sure it's put on tightly so you want to look like Tom Cruise and not like some kind of like YouTube nightmare that smells incredible sounds great.

**A Fun Brunch with Creative Types**

The brunch was a mix of really creative types friends of Sarah's and her child and friend a local performance artist who brought friends from that world. It was just a wonderful rowdy bunch. We're all having fun chatting and laughing together, enjoying the delicious food and drinks. The atmosphere is lively and energetic, with everyone getting along great.

As we were eating and drinking, I thought about how the perfect combination of flavors and textures in each dish is what makes this brunch so special. From the light salad with dill and caper dressing to the grilled cheese sandwich with tarragon aioli and heirloom tomatoes from the farmers market with feta, there's something for everyone.

One of the great things about brunch is it's kind of like get together have some drinks eat a lot of food and then everyone has something else to do. It's not like a long loungy dinner where it might turn into like a four-hour thing and they all like packed up everything in a felt swoop when we were done with the meal hopped on their motorbikes and jetted off to some wacky performance that they were part of tonight.

**The Experience**

I just want to say that I had an amazing time at this brunch. The food was delicious, the company was great, and the atmosphere was lively and energetic. From the beautifully prepared pancakes with fresh strawberries and raspberries coulis to the creative cocktails with a twist, everything was perfect. It's not often that you get to experience such a fun and relaxed meal with good friends and interesting people.

The combination of flavors and textures in each dish is what makes this brunch so special. We're all having fun chatting and laughing together, enjoying the delicious food and drinks. The atmosphere is lively and energetic, with everyone getting along great. I think that's what made this brunch truly unforgettable.

I'm glad I got to be a part of it and experience all the joy and laughter that comes with sharing a meal with good friends. And who knows, maybe next time we'll even get to see some wacky performances after dinner!

"WEBVTTKind: captionsLanguage: endo people wave here in in America we wave at everyone on a boat oh I gotta leave let's Julia get it hi I'm Julia I'm Julia Ziggler Haynes and you're watching the dinner bell on munchies in Amsterdam so one of my best friends Sarah was coming to Amsterdam and I'd never been before so at the last minute I kind of piggybacked on to her vacation Amsterdam sort of seems to have it all that city itself is gorgeous beautiful architecture the proximity to the water these incredible ingredients of a farmers market very friendly people very attractive people for a small city it just felt like it had a lot lot lot going on Sarah's like one of my most trusted helpers we work together a lot on dinner-bell jobs I wanted to immerse myself into Dutch culture as fast as possible and for me the easiest way to do that is invite people over for food so we made some phone calls and we knew we were gonna have about nine or ten people over for brunch so what that meant was I wanted to quickly learn how to kind of encapsulate both cultures the American and the Dutch so I'm making potato croquettes with poached eggs and a cauliflower Buddha sauce chocolate buckwheat pancakes with fruit Fuli and a lemon thyme genever cocktail Hey hello are you you're a Mickey yes three kisses in Holland amazing I like this place already so you're gonna show us around a little bit yes awesome I would like to go to the marketplace Albert's cab I love it yeah cool I wanted to meet with a young Dutch chef who could show me the area and sort of teach me the ways of the local cuisine and that was you're the Executive Chef of rikes the restaurant at the Rijksmuseum in America we tend to kind of separate things and you know the furthest outside the box of fruits and vegetables meats and things is like pastries but here it was wigs bodysuits leather jackets for small children it was just a little bit of everything whenever I'm here I need to eat at least one or two thousand and herrings and as a dessert is still powerful got it a Dutch waffle look this is my guy he is the best herring this is my favorite spot I always going to disco I was most guest bacon gherkins very famous so a little bit of everything yeah up again so you like it I love it it's good in Mille Miglia meters will the job my father and I'm Adam obviously eventually classically so one of the most impressive things to me was seeing the the pride of the people who've been part of a multi-generational business so a third generation of a stroopwafel maker smells good it smells amazing this is a traditional family recipe stroopwafel is very common and all of that you can find it in the supermarket but in Amsterdam we're the last family that make it the traditional way so it would original ingredients though should be made of a real butter a lot of spices families in for 40 years now so my dad started 40 years ago and four years ago I quit my job an office job continued the business of life keep it straight seriously otherwise ago hmm so good this drip waffle was kind of gingerbready and hot and caramely and buttery and delicious and last but not least can we try a croquette in your present yeah I'm gonna bring you to the best place in town and they are famous for Dutch shrimp croquettes amazing I'm really excited he knew exactly where to go which was sort of what I thought was kind of like an undercover croquette Shack because it was actually disguised as a patisserie with citrus tarts and apple pies and things like that all kinds of chocolates then nothing on the walls even remotely mentioned croquettes mmm it's so ready amazing beautiful yay I'm so good Dean Cheers the guys hooked can be very hot really really good they're all good Darrell go picking a favorite child I think I like filled about not clear no croquette seemed to be something that pretty much all of Europe has its own take on but I think this was by far my favorite ad the sort of inspiration to bring those amazing textures of sort of like the crunchy outside the gooey inside into this breakfast dish so here we are this recipe is sort of a mashup pun intended of a American potato pancake crossed with a hash brown and then Kitson it's Amsterdam cousin of a potato croquette and then we're working through that some other Dutch flavors of the gherkins and scallions dill and celery leaf so we have our beautiful farmers market potatoes that I boiled whole which I really like to do sort of it maintains the integrity of the potato so these are sort of still nice and warm I'm just gonna take them into my mixing bowl and just crush them up man OOP I'm leaving this skin on because it's really nutritious and you can see it's starting to make a gorgeous confetti it feels really good - it's kind of like a spa treatment we're just gonna sort of do the job of what like a mixer would do just they're so beautifully buttery they're breaking up really nicely I couldn't bring my food processor with me to Amsterdam so I'm doing into a kind of old-fashioned way next we're gonna crack these eggs cuz that might need to add another beautiful farmers market cheap as can be beautiful eggs okay this is getting nice and goopy we've got three pretty good-sized bunches of scallion it's gonna give it a nice on uni bite this is about three-quarters of a cup of mustard I'm gonna just start layering in the spoonfuls of it give that a stir a good-sized pinch of salt that's probably a teaspoon and I'll do half two teaspoons of black pepper I like things kind of oniony and garlicky so I'm gonna grate four cloves of garlic into here just gonna give these gherkins like a finish shop it doesn't fall off a tree like that does it this is gonna make this like a little vinegary bite throughout the potato so it would be like yummy creamy potato and then a bite of something bright and piccoli and then for this we're just got a little small bunch of dill and the celery leaf and for those of you who can't find celery leaf easily they generally have it at farmers markets but not always and it's not always in season so parsley would be the obvious substitute also to help loosen things up now add a little bit of the reserved pickle juice just to really push the pickly mustardy delicious flavor over the edge and this can handle a good amount of wetness cuz before we fry it we're gonna lightly coat it with rice flour we've got this gorgeous heavy cream I'm gonna just add probably like a couple splashes oh my god look how thick and delicious when it starts to make that kind of like noise you know you're moving in the right direction so this is getting nice and creamy the next step will be to separate out our patties and then lightly coat them in the rice flour so you imagine almost like a little burger just a light dusting for the frying of the potato croquettes we're gonna turn on our handy-dandy flames to medium-high once again our favorite place to be I've got 3/4 of a cup of grapeseed oil pour some of that out into the frying pan until we have probably like an eighth of an inch starting to bubble and take our croquette and add it to the oil oh yeah starting a sizzle sizzle so these look perfect and you can start to see the brown underneath popping through so we're gonna give them a gentle be very careful this will flick right in your face a little flip see doodle like Hanukkah up in here and these look absolutely perfect so I'm gonna pull them now and let them drain on a paper towel so the moment has arrived to make the Gouda sauce to sort of mellow that out we have and to give that creamy texture cuz a lot of delicious tasting cheese's don't melt that well so what we've done is we have two cauliflower broke it into florets and then boiled it in salted water until it is very very tender so what we have here is the remainder of that we're gonna add two tablespoons of butter a teaspoon of black pepper we're gonna do a nice good pinch of salt maybe two three small ish cloves of garlic we're gonna shave right in there you want the garlic pretty much completely cooked just down so stir eastery so once that starts to heat up we're bringing into noise and that we're gonna bring into funk so we have about three cups of grated gouda on the side I'm gonna start to sprinkle it and stir it and then we're gonna sprinkle a little more and waiting in the wings here we have about a cup and a half of milk so a little pour it's almost like almost like oatmeal or something you just like pour a little bit of milk see if you need more or probably doing like a quarter cup pour each time and what we want it to have happen is when we go to zip it with the hand blender we want it to be like a perfect unctuous creamy sauce at this point I can add some more cheese because we really want that cheese flavor to really come through this looks good all the cheese is melted through everything's incorporated and then to give it that amazing super silky smoothness we're gonna keep our milk on hand if we need it we may or may not and then give it a quick blend adding a little milk hmm YUM beautiful we're gonna take a platter and lay out some of the cheese put these babies on top top with a poached egg a little bit more cheese sauce and fresh chives and that's gonna be insanely delicious our Amsterdam weekend started off on a really high note when we visited metropolitan a chocolate shop in the city center owned by a case he's a master chocolatier who taught us pretty much everything you would ever want to know about chocolate it was really very amazing the shop reminded me of like a Japanese teenage girl fantasy of like lots of bright colors and very like adventurous tasty snacks it was really neat to see how much the Dutch sort of embraced sugar and they consider energy which was kind of a little bit of a childhood dream come true for me so what you do you make a small line okay with a credit card or other car mm-hmm if you sniff it you don't face it directly okay it's coming later that's quick who's it to quick yeah you look like a professional I swear I've never done it before mom oh I love it here this is like a you know Charlie and the Chocolate Factory kind of vibe in here lots of balloon foot feelings I like it balloon fun yes you feel like a move I do I'm pregnant so I feel really like a all right now so one of the things we were interested in was I was reading a lot about what some sort of like they miss breakfast foods are yeah and I'm gonna butcher this but it's tacos hoggle slug awesome one of the things I was interested in was sort of maybe trying to combine the ha say it again ha hacker sloth with sort of like the obsession with the pancake so here we have to harvest look yeah we call these sprinkles yeah okay yeah mmm so forth so here we make the whole purchase so we're gonna make its little Dutch pancakes mm-hmm and we call them for purchase so you fill it up and then there starts cooking in the butter I'm doing a really not even close version of this for this breakfast is you know what buckwheat buckwheat okay yeah is that common gets in here no way yeah awesome then we have to turn them they're beautiful I did you met already too young Kim Kardashian and she met already the young kim kardashian cases favorite joke of the day was that i was the young kim kardashian which really just confused tourists and made them fitting me lookey yourself young kim kardashian doing making perfect you people are giving me like pity pity shrugs like so they're ready powder sugar on it mmm-hmm it's awful slop version that's been that cute little yeah beautiful I can't hold back anymore wow I think this might be my go-to no mmm-hmm so if you can hook us up with a little bit of shaving chocolate I think we'll be like on our way to incredible couple brunch yeah ready to hit the town so right now we're gonna make our little buckwheat chocolate pancakes that are based very loosely off the idea of one of Holland's favorite styles pancake calls a bowl for juice so our first step would be to take our little cup of buckwheat flour pinch of salt 1/4 teaspoon of baking soda 2/3 of a teaspoon of baking powder 1/2 a teaspoon of cinnamon here we have a cup and a quarter of milk we're gonna add about a tablespoon and a half of honey 3 tablespoons of melted butter we've separated the egg into a yolk and a white we're gonna whip the wipe in this white and a second but first we add the yolk good all those beautiful colors and then we're gonna drink this we're gonna whip this white separately because we're gonna hope to add some light fluffiness almost like a crepe style pancake so this just sort of helps we're going to combine our in Slippery milk and just kind of stir while you're going this isn't a very picky batter it's not the kind of thing where it's like you have lumps we're gonna add our egg white right before we add our delicious homemade super special chocolate and this will make like really nice kind of thicker pieces of chocolate rather than shaving over each individual this is good because it's really resembling our homemade ha coleslaw quickly whisking this not over beating it because the whole point was to hopefully get a little more height into our pancakes so take our chocolate and add that straight into the dough you could easily scatter them on top of each pancake but this kind of like coats them in the batter so you don't get that burnt burnt chocolate vibe we're gonna turn on our flame to a medium high I definitely did a little bit more butter than you normally would because once again I wanted to try it cases away I've got a perfectly little sized ladle don't fret if you don't have something this cute at home for just perfect rose butchers starting to foam a little here we go guys it's a little sicker than them but they're beautiful kind of like a regular pancake you know you know the bubble trick right if not Google and then kill yourselves just click these now look perfect so I'm gonna pull them off the fire and lay them on my platter that's all ready we're gonna make the coulis that's gonna top the pancakes these beautiful farmers market strawberries probably a quart and same with raspberries I've sprinkled a tiny bit of salt which sounds weird but it's gonna balance the fruit really nice we're not looking for a jam consistency this is just kind of like getting the fruit all kind of like warmed up and get the juices start pulling out and then we're gonna add about 1/4 cup of honey and add the zest of a lemon the zest bring the brightness to the fruit which is really nice and then if you add lemon juice to fruit it really helps the juices of the fruit come out and I'm just gonna squeeze half a lemon over the fruit down to the stove and we're just gonna give it a stir and kind of keep an eye on it the raspberries are gonna break up first and that's kind of lovely but you know like a sort of soft compote more than a coulis so this is looking perfect perfectly broken down those strawberries have kind of like shed some of their austere front and ready for the red-light district once all the ingredients are together the pancakes the coulis maybe a little like loosely whipped fresh cream and there's a little more shaved chocolate it's gonna be the most delicious combo of earthy and sweet and creamy it's a day of the brunch I'm about to get the cocktail ready for when our guests to arrive I like to sort of you know hand that off as a welcoming gift sort of a fun twist we wanted to do here was taking one of more renowned liqueurs here in Holland called genever just sort of like a kissing cousin of gin I wanted to do a little artisanal twist on a gin soda situation with a sort of lemon honey and thyme and it's gonna be so delicious I'm gonna do a quarter of a lemon and into the shaker we're gonna muddle a bunch of stuff with our medieval dick Punisher okay so into there with squeeze order of the lemon I'm doing about four or five stems time and then a nice heaping teaspoon of honey this is beautiful honey with your DP we're gonna start muddling away that just starts to get all the sort of like juices out of the lemon out of the oils out of the rind of the lemon the time is gonna really come out come out to play very dirty I'm gonna take two ounces of the univer it's the bigger guy on this pour it straight in small handful of ice and make sure it's put on tightly so you want to look like Tom Cruise and not like some kind of like YouTube nightmare that smells incredible sounds great I'm going to top it with plain sparkling water it also do this in punch form which is really easy look how pretty summer and delicious Oh the brunch was a mix of really creative types friends of Sarah's and her child and friend a local performance artist who who brought friends from that world and it was just a wonderful rowdy bunch Chinchin thanks for having absolutely how do you guys say Cheers oh girl yeah my dark lipstick will they've been calling me Svetlana are the boys having a heavier recipe yay this is sex on the beach bros before hoes is everyone the moment we've all been waiting for no seating assignments this is a like a nice grainy bread with the tarragon aioli and these amazing heirloom tomatoes from the farmers market with feta and then this is just some really nice light salad with a dill and caper dressing whoa dig I don't know why we don't like pancakes for breakfast never made how do you do this a good night what yeah thank you thank you look cheese I think I can choose a website oh god like thinner what's here silent I watch your face what's your dot-com okay hold on wait a lot I will just your hair right that's right guys you're going my way kitty my contact oh yeah oh yeah yeah oh that one the great thing about brunch is it's kind of like get together have some drinks eat a lot of food and then everyone has something else to do it's not like a long loungy dinner where it might turn into like a four-hour thing and they all like packed up everything in a felt swoop when we were done with the meal hopped on their motorbikes and jetted off to some wacky performance that they were part of tonight answered it seems like a fun place it all happened so quickly I just want to like see museums and do more touristy to get the recipes from this episode of the dinner bell click on the link below my Titan Tom Saddam was at foe Thirsty's you're watching the dinner show and Munchie you're watching the dinner bell on munchies it's Sunday we're doing another one oh now if there's nice brunch ease oh yeah mmm yeah mmm yeahdo people wave here in in America we wave at everyone on a boat oh I gotta leave let's Julia get it hi I'm Julia I'm Julia Ziggler Haynes and you're watching the dinner bell on munchies in Amsterdam so one of my best friends Sarah was coming to Amsterdam and I'd never been before so at the last minute I kind of piggybacked on to her vacation Amsterdam sort of seems to have it all that city itself is gorgeous beautiful architecture the proximity to the water these incredible ingredients of a farmers market very friendly people very attractive people for a small city it just felt like it had a lot lot lot going on Sarah's like one of my most trusted helpers we work together a lot on dinner-bell jobs I wanted to immerse myself into Dutch culture as fast as possible and for me the easiest way to do that is invite people over for food so we made some phone calls and we knew we were gonna have about nine or ten people over for brunch so what that meant was I wanted to quickly learn how to kind of encapsulate both cultures the American and the Dutch so I'm making potato croquettes with poached eggs and a cauliflower Buddha sauce chocolate buckwheat pancakes with fruit Fuli and a lemon thyme genever cocktail Hey hello are you you're a Mickey yes three kisses in Holland amazing I like this place already so you're gonna show us around a little bit yes awesome I would like to go to the marketplace Albert's cab I love it yeah cool I wanted to meet with a young Dutch chef who could show me the area and sort of teach me the ways of the local cuisine and that was you're the Executive Chef of rikes the restaurant at the Rijksmuseum in America we tend to kind of separate things and you know the furthest outside the box of fruits and vegetables meats and things is like pastries but here it was wigs bodysuits leather jackets for small children it was just a little bit of everything whenever I'm here I need to eat at least one or two thousand and herrings and as a dessert is still powerful got it a Dutch waffle look this is my guy he is the best herring this is my favorite spot I always going to disco I was most guest bacon gherkins very famous so a little bit of everything yeah up again so you like it I love it it's good in Mille Miglia meters will the job my father and I'm Adam obviously eventually classically so one of the most impressive things to me was seeing the the pride of the people who've been part of a multi-generational business so a third generation of a stroopwafel maker smells good it smells amazing this is a traditional family recipe stroopwafel is very common and all of that you can find it in the supermarket but in Amsterdam we're the last family that make it the traditional way so it would original ingredients though should be made of a real butter a lot of spices families in for 40 years now so my dad started 40 years ago and four years ago I quit my job an office job continued the business of life keep it straight seriously otherwise ago hmm so good this drip waffle was kind of gingerbready and hot and caramely and buttery and delicious and last but not least can we try a croquette in your present yeah I'm gonna bring you to the best place in town and they are famous for Dutch shrimp croquettes amazing I'm really excited he knew exactly where to go which was sort of what I thought was kind of like an undercover croquette Shack because it was actually disguised as a patisserie with citrus tarts and apple pies and things like that all kinds of chocolates then nothing on the walls even remotely mentioned croquettes mmm it's so ready amazing beautiful yay I'm so good Dean Cheers the guys hooked can be very hot really really good they're all good Darrell go picking a favorite child I think I like filled about not clear no croquette seemed to be something that pretty much all of Europe has its own take on but I think this was by far my favorite ad the sort of inspiration to bring those amazing textures of sort of like the crunchy outside the gooey inside into this breakfast dish so here we are this recipe is sort of a mashup pun intended of a American potato pancake crossed with a hash brown and then Kitson it's Amsterdam cousin of a potato croquette and then we're working through that some other Dutch flavors of the gherkins and scallions dill and celery leaf so we have our beautiful farmers market potatoes that I boiled whole which I really like to do sort of it maintains the integrity of the potato so these are sort of still nice and warm I'm just gonna take them into my mixing bowl and just crush them up man OOP I'm leaving this skin on because it's really nutritious and you can see it's starting to make a gorgeous confetti it feels really good - it's kind of like a spa treatment we're just gonna sort of do the job of what like a mixer would do just they're so beautifully buttery they're breaking up really nicely I couldn't bring my food processor with me to Amsterdam so I'm doing into a kind of old-fashioned way next we're gonna crack these eggs cuz that might need to add another beautiful farmers market cheap as can be beautiful eggs okay this is getting nice and goopy we've got three pretty good-sized bunches of scallion it's gonna give it a nice on uni bite this is about three-quarters of a cup of mustard I'm gonna just start layering in the spoonfuls of it give that a stir a good-sized pinch of salt that's probably a teaspoon and I'll do half two teaspoons of black pepper I like things kind of oniony and garlicky so I'm gonna grate four cloves of garlic into here just gonna give these gherkins like a finish shop it doesn't fall off a tree like that does it this is gonna make this like a little vinegary bite throughout the potato so it would be like yummy creamy potato and then a bite of something bright and piccoli and then for this we're just got a little small bunch of dill and the celery leaf and for those of you who can't find celery leaf easily they generally have it at farmers markets but not always and it's not always in season so parsley would be the obvious substitute also to help loosen things up now add a little bit of the reserved pickle juice just to really push the pickly mustardy delicious flavor over the edge and this can handle a good amount of wetness cuz before we fry it we're gonna lightly coat it with rice flour we've got this gorgeous heavy cream I'm gonna just add probably like a couple splashes oh my god look how thick and delicious when it starts to make that kind of like noise you know you're moving in the right direction so this is getting nice and creamy the next step will be to separate out our patties and then lightly coat them in the rice flour so you imagine almost like a little burger just a light dusting for the frying of the potato croquettes we're gonna turn on our handy-dandy flames to medium-high once again our favorite place to be I've got 3/4 of a cup of grapeseed oil pour some of that out into the frying pan until we have probably like an eighth of an inch starting to bubble and take our croquette and add it to the oil oh yeah starting a sizzle sizzle so these look perfect and you can start to see the brown underneath popping through so we're gonna give them a gentle be very careful this will flick right in your face a little flip see doodle like Hanukkah up in here and these look absolutely perfect so I'm gonna pull them now and let them drain on a paper towel so the moment has arrived to make the Gouda sauce to sort of mellow that out we have and to give that creamy texture cuz a lot of delicious tasting cheese's don't melt that well so what we've done is we have two cauliflower broke it into florets and then boiled it in salted water until it is very very tender so what we have here is the remainder of that we're gonna add two tablespoons of butter a teaspoon of black pepper we're gonna do a nice good pinch of salt maybe two three small ish cloves of garlic we're gonna shave right in there you want the garlic pretty much completely cooked just down so stir eastery so once that starts to heat up we're bringing into noise and that we're gonna bring into funk so we have about three cups of grated gouda on the side I'm gonna start to sprinkle it and stir it and then we're gonna sprinkle a little more and waiting in the wings here we have about a cup and a half of milk so a little pour it's almost like almost like oatmeal or something you just like pour a little bit of milk see if you need more or probably doing like a quarter cup pour each time and what we want it to have happen is when we go to zip it with the hand blender we want it to be like a perfect unctuous creamy sauce at this point I can add some more cheese because we really want that cheese flavor to really come through this looks good all the cheese is melted through everything's incorporated and then to give it that amazing super silky smoothness we're gonna keep our milk on hand if we need it we may or may not and then give it a quick blend adding a little milk hmm YUM beautiful we're gonna take a platter and lay out some of the cheese put these babies on top top with a poached egg a little bit more cheese sauce and fresh chives and that's gonna be insanely delicious our Amsterdam weekend started off on a really high note when we visited metropolitan a chocolate shop in the city center owned by a case he's a master chocolatier who taught us pretty much everything you would ever want to know about chocolate it was really very amazing the shop reminded me of like a Japanese teenage girl fantasy of like lots of bright colors and very like adventurous tasty snacks it was really neat to see how much the Dutch sort of embraced sugar and they consider energy which was kind of a little bit of a childhood dream come true for me so what you do you make a small line okay with a credit card or other car mm-hmm if you sniff it you don't face it directly okay it's coming later that's quick who's it to quick yeah you look like a professional I swear I've never done it before mom oh I love it here this is like a you know Charlie and the Chocolate Factory kind of vibe in here lots of balloon foot feelings I like it balloon fun yes you feel like a move I do I'm pregnant so I feel really like a all right now so one of the things we were interested in was I was reading a lot about what some sort of like they miss breakfast foods are yeah and I'm gonna butcher this but it's tacos hoggle slug awesome one of the things I was interested in was sort of maybe trying to combine the ha say it again ha hacker sloth with sort of like the obsession with the pancake so here we have to harvest look yeah we call these sprinkles yeah okay yeah mmm so forth so here we make the whole purchase so we're gonna make its little Dutch pancakes mm-hmm and we call them for purchase so you fill it up and then there starts cooking in the butter I'm doing a really not even close version of this for this breakfast is you know what buckwheat buckwheat okay yeah is that common gets in here no way yeah awesome then we have to turn them they're beautiful I did you met already too young Kim Kardashian and she met already the young kim kardashian cases favorite joke of the day was that i was the young kim kardashian which really just confused tourists and made them fitting me lookey yourself young kim kardashian doing making perfect you people are giving me like pity pity shrugs like so they're ready powder sugar on it mmm-hmm it's awful slop version that's been that cute little yeah beautiful I can't hold back anymore wow I think this might be my go-to no mmm-hmm so if you can hook us up with a little bit of shaving chocolate I think we'll be like on our way to incredible couple brunch yeah ready to hit the town so right now we're gonna make our little buckwheat chocolate pancakes that are based very loosely off the idea of one of Holland's favorite styles pancake calls a bowl for juice so our first step would be to take our little cup of buckwheat flour pinch of salt 1/4 teaspoon of baking soda 2/3 of a teaspoon of baking powder 1/2 a teaspoon of cinnamon here we have a cup and a quarter of milk we're gonna add about a tablespoon and a half of honey 3 tablespoons of melted butter we've separated the egg into a yolk and a white we're gonna whip the wipe in this white and a second but first we add the yolk good all those beautiful colors and then we're gonna drink this we're gonna whip this white separately because we're gonna hope to add some light fluffiness almost like a crepe style pancake so this just sort of helps we're going to combine our in Slippery milk and just kind of stir while you're going this isn't a very picky batter it's not the kind of thing where it's like you have lumps we're gonna add our egg white right before we add our delicious homemade super special chocolate and this will make like really nice kind of thicker pieces of chocolate rather than shaving over each individual this is good because it's really resembling our homemade ha coleslaw quickly whisking this not over beating it because the whole point was to hopefully get a little more height into our pancakes so take our chocolate and add that straight into the dough you could easily scatter them on top of each pancake but this kind of like coats them in the batter so you don't get that burnt burnt chocolate vibe we're gonna turn on our flame to a medium high I definitely did a little bit more butter than you normally would because once again I wanted to try it cases away I've got a perfectly little sized ladle don't fret if you don't have something this cute at home for just perfect rose butchers starting to foam a little here we go guys it's a little sicker than them but they're beautiful kind of like a regular pancake you know you know the bubble trick right if not Google and then kill yourselves just click these now look perfect so I'm gonna pull them off the fire and lay them on my platter that's all ready we're gonna make the coulis that's gonna top the pancakes these beautiful farmers market strawberries probably a quart and same with raspberries I've sprinkled a tiny bit of salt which sounds weird but it's gonna balance the fruit really nice we're not looking for a jam consistency this is just kind of like getting the fruit all kind of like warmed up and get the juices start pulling out and then we're gonna add about 1/4 cup of honey and add the zest of a lemon the zest bring the brightness to the fruit which is really nice and then if you add lemon juice to fruit it really helps the juices of the fruit come out and I'm just gonna squeeze half a lemon over the fruit down to the stove and we're just gonna give it a stir and kind of keep an eye on it the raspberries are gonna break up first and that's kind of lovely but you know like a sort of soft compote more than a coulis so this is looking perfect perfectly broken down those strawberries have kind of like shed some of their austere front and ready for the red-light district once all the ingredients are together the pancakes the coulis maybe a little like loosely whipped fresh cream and there's a little more shaved chocolate it's gonna be the most delicious combo of earthy and sweet and creamy it's a day of the brunch I'm about to get the cocktail ready for when our guests to arrive I like to sort of you know hand that off as a welcoming gift sort of a fun twist we wanted to do here was taking one of more renowned liqueurs here in Holland called genever just sort of like a kissing cousin of gin I wanted to do a little artisanal twist on a gin soda situation with a sort of lemon honey and thyme and it's gonna be so delicious I'm gonna do a quarter of a lemon and into the shaker we're gonna muddle a bunch of stuff with our medieval dick Punisher okay so into there with squeeze order of the lemon I'm doing about four or five stems time and then a nice heaping teaspoon of honey this is beautiful honey with your DP we're gonna start muddling away that just starts to get all the sort of like juices out of the lemon out of the oils out of the rind of the lemon the time is gonna really come out come out to play very dirty I'm gonna take two ounces of the univer it's the bigger guy on this pour it straight in small handful of ice and make sure it's put on tightly so you want to look like Tom Cruise and not like some kind of like YouTube nightmare that smells incredible sounds great I'm going to top it with plain sparkling water it also do this in punch form which is really easy look how pretty summer and delicious Oh the brunch was a mix of really creative types friends of Sarah's and her child and friend a local performance artist who who brought friends from that world and it was just a wonderful rowdy bunch Chinchin thanks for having absolutely how do you guys say Cheers oh girl yeah my dark lipstick will they've been calling me Svetlana are the boys having a heavier recipe yay this is sex on the beach bros before hoes is everyone the moment we've all been waiting for no seating assignments this is a like a nice grainy bread with the tarragon aioli and these amazing heirloom tomatoes from the farmers market with feta and then this is just some really nice light salad with a dill and caper dressing whoa dig I don't know why we don't like pancakes for breakfast never made how do you do this a good night what yeah thank you thank you look cheese I think I can choose a website oh god like thinner what's here silent I watch your face what's your dot-com okay hold on wait a lot I will just your hair right that's right guys you're going my way kitty my contact oh yeah oh yeah yeah oh that one the great thing about brunch is it's kind of like get together have some drinks eat a lot of food and then everyone has something else to do it's not like a long loungy dinner where it might turn into like a four-hour thing and they all like packed up everything in a felt swoop when we were done with the meal hopped on their motorbikes and jetted off to some wacky performance that they were part of tonight answered it seems like a fun place it all happened so quickly I just want to like see museums and do more touristy to get the recipes from this episode of the dinner bell click on the link below my Titan Tom Saddam was at foe Thirsty's you're watching the dinner show and Munchie you're watching the dinner bell on munchies it's Sunday we're doing another one oh now if there's nice brunch ease oh yeah mmm yeah mmm yeah\n"