Brilliant Bright Orange

The two contrasting scenes were familiar ones. Firstly, a sunny and serene sea of pleasantries. Children selling everything from homemade lemonade to broken junk in various pieces found last week at the bottom of a wardrobe. People sitting calmly at their front door selling cakes and cold drinks. Smiles exchanged and sweet tooths indulged. The second scene un-folded before that same blue sky, but the prevailing chill in the air also carried a mish-mash of fourteen different sound systems, loud and crass voices, a belch, and the sound of a thousand footsteps wading through a street of broken glass and litter. 

Kings Day 2015 and the national day of party, celebration, and if you happen to wonder into it unknowingly, you'd be immediately forgiven for mistaking it for the last days on earth. I'm not sure at which precise moment Koningsdag switches from a sweet Sunday stroll to the aftermath of a week-long festival, huge rock concert, and litter wrestling competition, but it does.

Strolling and wading through the madness with mum, dad, and Em last weekend, the sea of orange was the only constant. The national Dutch colour looking it's boldly royal best under a spring sun. The Billingham family tend to tan well, and fast, which meant that our skin tones were also joining in the sea of orange. Glancing at dad enjoying a walk-a-long biertje along the Prinsengracht, his newly olive complexion matched perfectly the fluorescent  sunglasses hurriedly purchased earlier that morning, I thought that 'Orange Food Week' was the only natural choice this week. We'd toyed with the idea of 'Dutch Food Week', but to my ignorant English eyes, that's all too heavy and stodgy for this spring sunshine.

Orange can be a divisive colour. People rarely look good in orange, with the obvious exception of Dutch national holidays, and it can be a difficult colour to pair with anything else. However, in the world of food and all things edible, orange is a surprisingly frequent and versatile colour. To start with, there's the humble orange which unselfishly gives all of itself to orange juice, mousse, smoothies, chocolate orange, orange ice-cream, orange and green salad, and orange yoghurt. There are orange peppers, carrots, mangoes, sweet potatoes, passion fruit, butternut squash, pumpkins, apricots, egg yolks (they're not yellow), and all of those before we've even though of mixing yellow and red. There's campari, BBQ sauce, and red lentils (they're orange).

The sweet potato fries speak for themselves - just add a generous amount of olive oil before frying, but not too much so they become soggy - but a sweet potato shepherds pie? Yes! Boiled and mashed along with some natural yoghurt and nutmeg, the colour is as rich as the taste, a charming change to the tried and tested plain spud shepherds or cottage pie. The nutmeg combined well with other spices to give a healthy orange glow to our cosy and spicy cauliflower soup. Our humble orange was used to all of it's potential in our take on a classic Spanish Orange & Almond cake. It was also put to good use in bringing the Campari, gin, and Martini together to form the perfect Negroni. Don'y have too many of these of you have to cycle, though. Who says orange has to be reserved just for a Dutch Kings Day? Wear it in your kitchen now!

 1) Sweet Potato Fries with Roasted Red Pepper & Ricotta, 2) Cosy Cauliflower Soup & Courgette Fritters, 3) Butternut Squash & Parmesan Gratin, 4) Sweet Potato Sheppards Pie, 5) Spanish Orange & Almond Cake, and 6) Honey BBQ Crisps with a Negroni.

Cosy Cauliflower Soup w/Zucchini Fritters

We know, we said we wouldn't include soup in our 'Soft Food and Soft Music Week'. We said we'd be more imaginative, and that we'd think outside the box. Well, we lied and told the truth all in one. Em picked up the leftover cauliflower from yesterday, and couldn't resist this fulfilling yet rather delicate soup. We like to think Emily maintained our somewhat lofty ambitions of thinking outside the box by including fried zucchini and parmesan fritters...

(to serve 2 at home)

Ingredients: Oil, 1 onion, 2 celery sticks, 1 garlic clove, half a carrot, half a cauliflower head, flour, 700ml chicken stock, bay leaf, fresh parsley, bacon, salt, pepper, coriander, and a generous helping of cumin.

Method: Heat oil until smoking hot, throw in onion, celery, garlic, diced carrot, and cumin seeds. Fry on medium heat for 2 or 3mins before adding chopped cauliflower, coriander, and bay leaf. Fry for another 2 or 3mins. Sprinkle a tbsp of plain flour over the simmering mix, and stir before pouring in the stock. Chuck in the parsley, a generous handful of, and let simmer for another few minutes before blending. Serve with crispy fried bacon, and a cheeky grin.

Tips: Cumin and coriander, never go without. Ever.

Music: 'Cloudbusting' by the Little Unsaid (a Kate Bush cover) - because it makes your head bob slowly, and sway gently, which is what this soup will pleasantly do to your insides.

Coconut Cauliflower Mash

Rather than taking the easy way out and making a hearty vat of soup everyday this 'Soft Food & Soft Music Week', we're trying to think outside the box and deliver something with a little more imagination. This simple dish is a perfect example. It's taken from Tim Ferris' book, 'The 4 Hour Chef', and in turn, he adapted it from a recipe by a leading US sports nutritionist. What can we say? We're trying to recover our health after a pudding-fuelled British Food Week last week. There are only good calories to be had here...

(to serve 2 as a main meal)

Ingredients: 1 cauliflower, coconut milk, cashew nuts, salt, curry powder & cinnamon.

Method: First of all, remove as many leaves from the cauliflower head as you can. Second, wrap the head in a large tea towel, and happily smash it on the sideboard! This removes the heads from the stalks. Throw the heads in a large pot, or even better, a Dutch oven. Pour over half a tin of coconut milk (approx. 180ml). Bring to the boil, and then turn down to a simmer. Throw over the salt and curry powder, and leave to simmer for 20mins. Mash with a fork, and serve with a sprinkle of cashew nuts, and a generous throw of cinnamon.

Tips: Believe us, this is perfect as a main meal all on it's own!

Music: 'Fade' by Solu - it's soft music, but strong, and it's a track which doesn't compromise on meaning, sound, rhythm or melody for it's soft-ness.

Sweet Potato Fries With Roasted Red Pepper & Ricotta

I had braces once. Being male, I naturally don't remember too much, but I remember I also made the careful choice to have braces, bleached blonde hair, and a relatively high level of acne at the same time. This perhaps explains why I don't remember too many specifics in terms of the awkwardness of having a brace fitted. I do, however, remember enough to know that it was a pain in the ass, or more accurately, the mouth and head. 

Statistically speaking, half the workforce here at Cafe Pump have recently had a brace fitted, which means that crunching into an apple, chewing down on some steak, and snapping into refrigerated chocolate is strictly off-limits. So, in honour of those who are making the sacrifice for better and healthier teeth, this week is 'Soft Food & Soft Music' week here at Cafe Pump.

You would be forgiven for thinking that fries are off-limits, too, but have you ever ordered our sweet potato fries? They're drizzled with just the right amount of extra virgin olive oil, and a tiny amount of honey, and baked for just long enough to be a perfect combination of cooked, soft, and almost succulent. Not bad for something which comes from the ground. The combination of the baked red pepper and ricotta completes the palette for a wonderful light lunch or early dinner.

(to serve two at home)

Ingredients: 1 red pepper, 1 sweet potato, ricotta cheese, mushrooms, black olives, olive oil, honey, salt, pepper, and fresh basil.

Method: Pre-heat the oven to 250c, and drizzle oil and honey over the halved red pepper. Roast for 30mins. In the meantime, cut a sweet potato into thin strips for the fries. Drizzle them with olive oil and honey, and bake for an undisclosed amount of time. i a small pan, gently warm some black olives and mushrooms. Remove the pepper, and layer the mushrooms and olives, and a generous dollop of ricotta. Add the fries, and garnish with salt, pepper, parmesan, and a fresh basil leaf.

Tips: We're not telling you the perfect timing for the yams, sorry!

Music: Robert Cray - Right Next Door: It's about as soft as it gets, but not in a weak way.

30 Days of Joyful Cycling

The pragmatic Dutch, and particularly those hardened Amsterdammers, are famed for their cycling tendencies. Ask a local about the bicycle culture here in Amsterdam, and your response will most likely be an arrogantly vacant stare. Vacant because so deeply engrained in everyday life is the bicycle, that separating it and labelling it hasn't ever occurred, and arrogant because they know deep down that Amsterdam is THE cycling city, and they know you're only jealous. 

Over here, the bike is King. That's it. Plain and simple.

Even the majority of the bikes are plain and simple. Despite the resurgence of retro racers and road bikes appearing, and the Spring bringing more and more sightings of the MAMILS (middle aged men in lycra) on their road bikes around the outskirts of the city, the bikes you're most likely to see around here are the kind of bikes your grandparents might have used. People of all ages, of all social standings and professions, all glide merrily around the city sitting up straight. It makes for quite a beautiful sight, one that is well-documented . In most other cities in the world, the 'bike culture' needs to be alternative, it needs to be championed by bearded hipsters on colourful fixies and documented on Instagram, and it needs to scream to get attention.

Over here, the bike is King. That's it. plain and simple.

Whether you've been pedalling around Amsterdam for five minutes, five years, or a lifetime, it's easy to forget that not everywhere in the world is like this. Sure, other cities around the globe might be blessed with an agreeable climate, a kindly flat terrain, wide streets or boulevards, or a significant bicycle infrastructure, or have a sub-culture of cool kids cycling, but the fact remains that no other city (with the possible exception of Copenhagen) has had strong Governmental backing, and the humble bicycle at the forefront of town and city planning like Amsterdam. Sadly, it's not possible for every town and city across the world to adopt such policies and approaches to cycling. However, it is very possible for each and every able body to make a choice and jump on their bicycle. Cycle. Go ride. Pedal to the shop. Amble on two wheels rather than walking around town. Use your bike to commute. Take the appropriate steps to make yourself as comfortable and safe as can be, and do it with a smile on your face. Anyone can do one or more of those things, no matter your ability, fitness, confidence, location, or choice of bike.

Which is why that '30 Days of Biking' is such a great initiative. A doddle for a local here, but more of a meaningful statement of intent elsewhere, the pledge to ride your bicycle at least once everyday April 1-30. The organisers are working to provide bicycles to privileged children for every thirty online pledges. So despite biking being as normal as breathing in and out where we live, one that we're fully supporting, and will enthusiastically shout about.

Make your pledge here: http://30daysofbiking.com/

Over at @30daysofbiking on Twitter, you can follow a global community of joyful cyclists, and share in the adventures by using the hashtag #30daysofbiking.

See you on the tarmac, 
or gravel,
or road,
or designated bike path,
or mountain,

Glenn & Em :)

Rhubarb & Orange Crumble

Laud the concept of good, old fashioned British cuisine if you will, but one thing which cannot be debated is the high and hefty standards of the British sweet - irresistibly heavy puddings and desserts. Undoubtedly, one of the classics has to be Rhubarb Crumble.  We gave this old dame a slight twist with a paired addition of fresh orange zest and juice, and a delicate hint of dark chocolate. Heaven in a bowl.

(serves 6)

Ingredients: Rhubarb, 1 large orange, caster sugar, 155g plain flour, 300ml milk.

Method: Chop the rhubarb into 2.5cm lengths, and spread evenly in the bottom of an oven dish. Pre-heat the oven at 175c. Sprinkle the caster sugar on to the rhubarb, along with the juice and zest of 1 large orange. Leave to stand for a while. In the meantime, 

Tips: Perfect custard =  a secret blend of single cream and milk!

Music: 'At Last' by Etta James -  Absolute indulgence.

Spotted Dick & Custard

While the name might suggest a misplaced article on sexual health advice, for those who aren't in the know, spotted dick actually refers to THE classic British dessert. Loaded with calories, heavy, and yet oh-so-heavenly. It can be made in a more traditional 'roly-poly' presentation, or, as it's more common, in a round pudding mould. Either way, the taste doesn't change. The name apparently derives from the Dutch and German words for dough (deeg and teig), and of course the spotted element comes from the appearance of the raisins.

(serves 6)

Ingredients: 225g self-raising flour, 115g suet, 55g caster sugar, 140g raisins, 1 lemon rind, 155ml milk, 2tbsp butter, and for the custard: 425ml single cream, 4 egg yolks, 3tbsp caster sugar, and vanilla extract.

Method: Mix together the flour, suet, sugar, raisins, and lemon rind. Add the milk and form a soft dough. Then either roll out on to a floured surface to roll into a roly-poly, or pour into a pudding mould. Wrap/cover with foil, and place either above a boiling water source, or on a rack above boiling water in the oven. Steam for 1-1 and a half hours, consistently checking the water levels. For the custard: heat the cream in a small source pan, and simmer. Cream the egg yolks, sugar, and vanilla extract in a measuring jug. Add the hot cream to the jug, stir, and return the mixture to the pan. Serve warm with generous amounts of custard.

Tips: Perfect custard =  a secret blend of single cream and milk!

Music: 'Glad All Over', by Dave Clark Five -  Good old British rock and roll.

Bangers & Mash with Red Onion Gravy

Bangers and mash. Not unlike many other quintessentially British food, 'bangers & mash' sounds somewhat playful and simplistic. This hearty dish is somewhat simple, but that shouldn't be taken as a negative. It's a beautifully simple marriage of a few textures and tastes, which, once they receive a little facelift, transform it from the pub grub leagues, to gourmet classic. Fresh parsley, a little bit of strong cheese, and leaving the skins on the spuds will set your mash apart, and provide more in terms of texture, colour, flavour, and taste. And to really make this one purr, it's all in the gravy. A carful mix of red and white onions, and a generous helping of port will proverbially and literally sugar-coat the whole meal into something more sophisticated, sexy, and mature. Think: turning Sam Fox into Sophia Lauren.

So what's in a name? The 'mash' obviously refers to the humble mashed potato, but referring to your sausages as bangers? For the answer to that, we're back to World War 2, and rations. The lesser quality sausages available at the time were made with a larger percentage of water, which means that if you weren't carful, you ran the risk of exploding your sausages as you cooked them. Bang! Thankfully today there's just a pleasant sizzle.

(for 2 people)

Ingredients: 4 sausages of your choice, 2 white onions, 1 red onion, 400g King Edwards spuds, 200ml milk, 100g butter, parsley, 200ml port/sherry, 175ml vegetable stock, salt, and pepper.

Method: Peel and wash the potatoes, and place them in a pot just so they are submerged in cold, lightly salted water. Bring to the boil. Meanwhile, fry up the sausages in a light sprinkle of oil over a low heat. Both the sausages and spuds will take approximately 30mins. In the meantime, finely chop the onions, and fry them in 60g butter in a small pot. Once they are starting to brown, add the port or sherry, and vegetable stock. Fry until sticky. After 25mins, remove the potatoes and drain well. Add 55g butter and 150ml milk, and a generous handful of fresh parsley, salt, and pepper, and mash well. Serve the mash, with sausages shaped on top, and drizzled with the onion gravy.

Tips: Leave the skins on the potatoes for some extra fibre and texture.

Music: 'Bangers and Mash' by Peter Sellers & Sophia Lauren -  "Give us a bash at the bangers and mash me mother used to make". Pure gold.

All-in-the-Fridge Omelette

Another king of thrift without skipping anything in terms of taste, texture, nutritional value, or ability to fill, the classic fridge leftover omelette! It's deemed a classic for good reason, it really does tick all of the boxes. Even the most basic of omelettes will leave you satisfied, and it's a simple task to spruce up the basic model into something with a little more flair. This will, of course, depend upon exactly what you have in your cupboards or fridge to use up. However, there are a couple of staple options that go a long way to providing that flair. Our golden rules: fresh rocket leaves sprinkled on top, a good quality strong cheese sprinkled 5mins before serving, just about long enough to have started melting by the time you eat, and colour - we're looking for a contrast of textures and colours to make this simple snack.

(for 2 people)

Ingredients: 3 eggs, mushrooms, spinach, 2 small tomatoes, pieces of ham, rocket leaves, generous chunks of Oud Amsterdam cheese.

Method: Fry up the harder vegetables in a pan with a somewhat stringent amount of olive oil, and season with salt, pepper, and a sprinkle of chilli flakes. Add the softer vegetables (for us it was a generous handful of spinach leaves and tomatoes), and fry for a further 3/4mins. Add the whisked eggs, sprinkle some more leaves, and rocket, and cover. Cook for 7/8mins. Open the lid and check on progress regularly. Just before serving, throw on some fresh rocket leaves, and the cheese. Serve warm with a simple salad.

Tips: Don't add too much, or too little. A small frying pan loosely full is perfect.

Music: Green River - Creedence Clearwater Revival Like the omelette, it's something which gently screams about the beauty of simplicity.

DIY Sushi

Thoughts of sushi can often take us to an expensive restaurant, overly fussy and lengthy presentation times, and to thoughts of expensive fresh fish inside the rolls of delight. However, as long as your prepared to substitute the fresh fish for a vegetable or egg alternative, the homemade or DIY sushi can be surprisingly thrifty, and fun to make. We serve ours ready for you to make yourselves, with the rice spread on the nori, and the ingredients cut into strips. You're free to pick and choose your ingredients from basic omelette strips, avocado, cucumber, pepper, courgette, and of course we're on hand should you find it too tricky. As long as it's relatively fresh, and can be cut into long thin strips, whatever you have left in the fridge will work fine.

Ingredients: Sushi rice (cooked some hours before), carrots, courgettes, cucumber, avocado, eggs (basic omelette), peppers, soy sauce, and of course, nori.

Method: Cook the sushi rice at least a few hours before making your rolls, or the night before is fine. Then chop all the ingredients into long and thin strips. Set aside and prepare the rolling mats and nori. Once cooled, the rice should be spread thinly on the nori, leaving a couple of cm's at the bottom, and a little more at the top. Have a bowl of water ready for the rolling, and un-sticking of your hands!

Tips: Don't add too much before rolling your sushi - a small well-resented one is better than an over-flowing messy one!

Music: Turning Japanese - The Vapers because god loves a lazy lyrical connection!

Sexy Beans On Toast

Whereas the tendency might be to 'strip down' for cheap week, if you'll excuse the pun, this Beans On Toast dish gets the opposite treatment. Regular, run-of-the-mill beans on toast gets all 'sexified' and 'poshed-up' with whatever you have in the fridge. And there's the reason this works well for a cheap treat. Whatever you might have in the fridge that needs using up, it's more than likely to add something to this beautifully basic British dish. Providing you have a tin of beans in the cupboard, bread to hand, and some extras in the fridge, this becomes a valuable cyclists lunch or dinner. Furthermore, on a cool day the post digestive flatchulence will warm your lycra and propel you that little bit quicker.

Ingredients: Some good quality brown bread, beans, and whatever is in need of being used in your fridge. May we suggest celery, mushrooms, cheese, bacon bits, and red onions.

Method: Fry what you need to fry, then heat together with the beans. Serve on toast.

Tips: Don't add the cheese too early, it shouldn't be completely melted once served.

Music: Come Together - The Beatles

Vietnamese Chicken and Broccoli Curry

This is a good one for the more serious cyclists, packed full of protein and the good sorts of energy, and warming enough to be a big reward as winter slowly turns to spring. Based on a Nigel Slater recipe, it's more soupy in texture, so make sure you get your carbs in the way of some good bread for mopping and dipping. What can you say, 'you can take the man out of England, but you can't take England out the man'.

Ingredients: Duck/chicken legs, red curry paste, salt, pepper, 200g broccoli, 200ml chicken broth, 400ml coconut milk, courgette, curry powder, brown sugar, 1 lime, and chilli flakes.

Method: In a large pan or Dutch oven fry the duck or chicken in a generous splash of olive oil. Once a tender-looking golden brown on all sides, add the red curry paste, broth and coconut milk. Bring to the boil, and cook for a few mins before reducing to a simmer. Cook for 20mins. Finally, add the courgette and broccoli and simmer for a further 5-10mins. Serve piping hot, and season with salt, pepper, and a splash of lime juice.

Tips: Remove as many broccoli stems as you can.

Music: Van Morrison - Into The Mystic

Green Thai Fish Curry

This is one is one of Glenn's specialities. A simplistic yet flavourful dish full of taste, proteins and energy. 

Ingredients: White fish filets, coconut milk, green curry paste, mixed veg of your choice, brown sugar, salt, pepper, and whole grain rice.

Method: Gently fry the fish in a large pan until slightly done. Add the veg mix, and fry together over a lower heat, stirring as necessary. After 5/6mins, add the coconut milk and stir again. Adjust the heat to slightly lower than a simmer, and cook for 20mins. Use whole-grain rice, which requires a little longer to cook. Serve the curry on a bed of rice.

Tips: Brown sugar - a generous sprinkle brings everything together. Always.

Music: Van Morrison - Into The Mystic

Quindão

Is it a tart? Is it a pudding? Is it a baked decadent Brazilian custard? Well, yes, I guess it's all three. This version should be baked in a large tin/mould and served in slices, unlike it's close relative, the quindim. The baking process sets this sweet treat apart, as it demands the mould to be placed in a baking tray half-filled with warm water. Once you've carefully placed it into a cold oven (no pre-heating), the water slowly heats up and separates the two layers. The firmer heavier 'custard' layer sinks to the bottom (eventually to become the top), while the fluffier coconut texture rises to the top, and forms a golden brown outer crisp - which will become the bottom.

Ingredients: 155g coconut, 285ml milk, 18 egg yolks, 450g caster sugar, 50g butter, 1tsp of vanilla essence

Method: If you're using desiccated coconut, pour into a bowl, and allow to stand with the milk for 15mins before you do anything. Line a tin or cupcake mould with some of the melted butter, and pour the remaining in with the coconut and milk mix. Sprinkle a generous dash of caster sugar in the bottom of the tin, on top of the butter. Put the rest into the bowl, and stir well. Add a dash of vanilla essence, and then add each of the 18 egg yolks, stirring each one into the mix. Leave to stand for an hour. Put the tin or mould into an empty baking tray, stir the mix once more, and pour gently into the tin/mould. Then, before putting the tray into a cold oven, fill the tray half full with warm water - this helps separate the two layers whilst baking. Bake at 200c for approx. 60mins, or until the custard has set and the top is golden brown. Serve in slices after cooling.

Tips: Line the tin/mould well, and allow to cool whilst still in the tin and tray.

Music: Sergio Mendes - Mas Que Nada

Feijoada Black Bean Stew

There are many variations of this dish, which originally comes from Portugal. It's a hearty stew, perhaps the heartiest stew there is, and includes black beans, beef, and pork as it's staples. As with most stews and 'one pot' dishes, it's roots are embedded in quantity and necessity. Therefore the cheaper cuts of pork and beef are often used. We chose to leave out the beef, and include white beans. Equality, yeah. As a dish for cyclists, this might be unbeatable. The proteins from the beans and meat are plentiful, it's a true stew - so it has magical warming powers if you find yourself out on a damp or cold ride, and it leaves you with that wonderful feeling of being completely full and satisfied, but not uncomfortably full. Furthermore, and please forgive us for being uncouth, beans means flatchulence, and on a cold day, that warming methane floating, trapped inside your lycra has warming qualities which shouldn't be underestimated.

Ingredients: We followed Jack Monroe's take on this classic, which feeds 4 and requires; 2 garlic cloves, 1 large onion, 2 carrots, 100g streaky bacon, 300g sausages, 400g black beans, 300g cannelloni beans, 100g tomato puree, 400ml chicken broth, bay leaves, handful of parsley, and 1 large orange.

Method: The night before, thoroughly drain and soak the beans in cold water. On the night, chop the carrots, onion, and garlic, and fry in sunflower oil in a large pan or Dutch oven. Gently fry for 10mins, stirring occasionally. Add the meat, add the beans, and the chicken broth, and bring to an aggressive boil for 4mins. Then, add the sliced orange, cover, and leave at a gentle simmer for approx. 35mins. Check every 10mins for water level, add more if necessary.

Tips: Remove the cannelloni beans for a truer black colouring.

Music: Paint it Black - The Rolling Stones

City Cycling: Copenhagen, Denmark

Stopping at junctions or demounting for intriguing looking cafes required quite the trick. A memorising flurry of jumping, hopping, skipping, and juddering all thrown together. To her credit, it looked well-planned and even scientific. Following a ceremonial traffic light changing, or a warming coffee stop, climbing back on the bike was no smaller feat. Like an unorthodox, though not unattractive gymnast, she ran, hopped, jumped, and finally pedalled away. Sooner or later the secret is bound to come out, so we may as well share it now. Yup, Emily is only 5'2". And when the hotel only has city bikes designed for Danish men of 6' plus, that represents a challenge. So, amidst the order and serenity of cycling in Copenhagen, Emily's 'off and on' technique provided some colour and chaos to an otherwise well organised and plain palette. 

Many travel articles describe Copenhagen as something of a slow burner. Somewhere to persevere with, take time to get to know, and a city to slowly fall in love with. And that's a tall order for a quick weekend visit.

We're all about coffee, food, and cycling, so we'll start with food. Denmark, and particularly Copenhagen, is well-known for it's restaurant scene and wider culinary cultures. It's seen by many as the perfect marriage of the traditional, and the new age faffy, exquisite, delicate, modern, almost scientific approaches in the kitchen. Our budget sadly doesn't stretch to the Noma's of this world, but we did read a a lot about it. After a particularly interesting read in the February 2015 edition of Norwegian Air's in-flight magazine, we sincerely hope that Wassim Hallal finally gets his Michelin Stars. Anyway, I digress. Yes, food. After arriving slightly later than planned, and not had time to research any late supper spots, we strolled and found what looked to be a homely Danish restaurant. 'De Lille Apoteke', homely it was. Homely in the sense of a family Sunday lunch. The food might have been a little sloppy, but it was all very well-meaning. 

After a night's rest at the hotel, we set out on foot. The weather was inclement at best, and drenching everyone to the core. Having noted the contrasting forecast for tomorrow, we declared ourselves 'fair weather cyclists' for the day, and explored parts of the city by strolling, rather than pedalling. Our plan was to 'sound out' and map out highlights for a full day of city cycling the next day. Granola was the starting point, and we did fall a little bit in love with this trendy, yet retro bar/cafe. It's not the kind of kitsch retro, very tasteful, and has the feeling of a Milanese Grand Cafe without the snobbish-ness. It's a great spot to start a days physical activity. Lots of healthy and filling breakfasts served till 12.00, all quite reasonably priced (for Denmark), and they serve great coffee. Perfect fuel for the next 8hours ambling and diving into cafes for some respite from the weather.

Breakfast/brunch filled us up till dinner, and after retiring to the hotel room to dry off, build a den, and watch half of a terrible movie, we were back out on the hunt for dinner. Having spent a whole day and a whole evening in the company of those sensible and logical Danes, we fancied something Italian. A magical sprinkle of chaos and disorder is good for us all, and after hearing those sentiments in a recommendation or two, we sounded out the cities best pizzeria, Forno al legno. It was authentically full of chaos and order, and a very healthy mix of the two. Pleasingly popular with locals, and many local Italians, we enjoyed a birra morretti and watched an epic order of take-away pizzas being compiled next to us. While the wait for one pizza was long, we didn't mind one little bit, and a very genuine tasting pizza proscuitto soon landed on our table. Located in the Federiksberg neighbourhood, Forno al legno is a little jaunt outside the true centre, but entirely worth the detour.  It was loud, messy, and a small tv screamed out a Spanish football match in the corner. The pizzeria apparently looks out on to one of the busiest urban cycling streets in all of Europe. We were skeptical of this, but the homely atmosphere and condensation meant we couldn't prove it either way. By the time we departed, happy, and full of food, it was just about bed time.

Greeted by blue skies and dry cycle lanes the next morning, we awoke and hired two great Danish classic city bikes from the hotel, and departed on the hunt for the Nyhavn area, and breakfast. Now, I love breakfast, and i'm pretty sure i'm not alone in that adoration. It's my favourite meal to eat out, and a good breakfast menu is heaven and hell to me. Heaven because of the endless potential deliciousness and possibility, and hell because unless you're really greedy, there's a choice to be made. Thankfully, at Bistro Heering they offer a very good brunch platter for two. Furthermore, Emily has less of an appetite for pre-noon eating, so it was a win-win situation. Our platter included cold cuts of salami, cheese and chives, forest fruit pancakes, sausages, scrambled eggs and bacon, grilled tomatoes, natural yoghurt and muesli, and salmon.

So... sitting comfortably with happily full stomachs, we settled the bill, and it was out into what looked almost like an early spring afternoon. Looks can be deceiving, the wind-chill told it was still very much winter, but with a good hat and scarf, nowhere is too cold. From Nyhavn our route took us east to the freetown of Christiania where we got dismounted and walked around. No photos allowed just in case you get a picture of someone buying soft drugs. It made is grateful to live in Amsterdam. From the town within a city, we crossed back onto the mainland of Copenhagen, and followed the water back past Nyhavn, and north towards the mermaid.

Granted, it was a Sunday, but the quietness of the city was noticeable. Not much in the way of bike traffic, and of what traffic there was, it mostly seemed to be made up of tourists like ourselves. Do the Danes abide by a Sunday sleep-in? Anyway, from the mermaid we did a few laps of the Kastellet before continuing our circuit into the Osterbro neighbourhood, and into the Norrebro neighbourhood. Coming back towards the centre, we stopped at another very good breakfast and brunch restaurant, but this time only for coffee. Restaurant O's has an American theme, but don't let that put you off. After a cup of delightfully warming coffee, we were back on the saddles to be thrown majestically back to the UK. Not by means of a rather rapid flight, but by the terraced houses of Copenhagen's 'Kartoffelraekkerne'. Other than a trip to the cities Peak Performance store, it was a non-eventful and orderly cycle back to the hotel in readiness to board the train to board a plane. A wonderful weekend, they always are with Emily, yet something was missing from a city billed as on-par or even standing next to Amsterdam in terms of it's bike culture. Yes, the designated cycle lanes, traffic lights and infrastructure, but it all felt a little too ordered and joyless. Perhaps it's a harsh judgement. Perhaps in summer there are more people on their bikes, more colour, and more life. But Amsterdam is colourful and lively all year around. Maybe we just chose the wrong Sunday. We'll have to return in the summer to compare. Takk, Copenhagen!

Coconut Fish & Achiote Curry

After braving a northern European winter weekend in Copenhagen, we've decided to warm things up a little bit, and have declared this week 'Brazilian Food Week'. Now, we're fully aware that Brazil isn't particularly famous for it's bike culture, and to our (admittedly limited) knowledge there aren't many famous cyclists to hail from Brazil. Therefore, should you find yourself sitting and scratching your head, wondering why on earth have we declared it Brazil week in the middle of February, fear not. The answer is a simple one: why not? If you're not satisfied with that, then consider the colours, the flavours, the gentle spices, the sheer mix of styles, ingredients, and dominant forces behind Brazils culinary culture. We think you'll find it's the perfect remedy for a chilly and grey week in February in Amsterdam.

Tonights special is, 'Coconut Fish & Achiote Curry'. Achiote is a curious little delight. An inedible fruit, Bixa Orellana, is harvested for it's seeds, and used mostly for it's colouring qualities. The murky world of US Food and Drug Administration uses a lot of it for colouring because it's classified as exempt from certification. Brazil is a lead consumer of achiote for eating purposes, and it's what gives this dish it's warm tones...

(to serve 4 family/friends)

Ingredients: White fish of your choice, 400ml coconut milk, garlic, 1 lime, 1 onion, 3 tomatoes, achiote (seeds & powder), curry powder, red pepper, salt, pepper, brown sugar, and rice (optional).

Method: Marinate the fish in the lime juice and a gentle sprinkle of curry powder for 10mins. Chop up the garlic, onion, and tomatoes. Fry the fish in a quarter of the coconut milk, and add the onion, garlic, tomatoes, curry powder, and achiote seeds. Simmer for 5mins. Carefully turn the fish before adding the red pepper, and a generous sprinkle of brown sugar. Leave to simmer for 15-mins. Serve hot with optional sides of rice, crackers, and/or fresh mango.

Tips: For an orangey colour add more curry power and less achiote, for reds, vice-versa.

Music: Milton Nascimento - Travessia

Zesty Butternut Squash Pangrattato

Though the un-finished bottle of white wine lingered in the the fridge, the crisp Italian orvieto was just about the only thing serving to remind us of yesterday. Despite a relatively blue sky, temperatures here in Amsterdam plummeted back towards zero today, and yesterdays tease of Spring has been unravelled as merely a flash in the pan. 

On a lighter, yet more warming and fulfilling note, we're continuing our 'At Home With Nigel Slater' week, and this evenings special both goes well with the leftover white wine, and warms the soul on a chilly winter evening.

Much like a pancake, the pumpkin is suffering the fate of being allocated a box. A time frame. A solitary and confined period of the calendar where it's the focus of the kitchen. Other than it's designated day, it's forgotten and banished to a page at the back of your recipe book. However, here at Cafe Pump, we try to think a little differently. In a similar stance to celebrating love and San Valentino everyday of the year, the pumpkin is something to use when the urge grabs you, not when the desk diary dictates. Well, Nigel used a pumpkin, but local availability swayed us towards the humble butternut squash. They're closely related to the pumpkin, which means that last paragraph still stands as relevant. Either way, as Nigel states, this dish is all about the marriage of texture and flavour, and it was a popular special indeed...

Ingredients: 1kg butternut squash/pumpkin, 3 cloves garlic, a mild red chilli, zest of half an orange, 1tbsp chopped rosemary leaves, 4 handfuls fresh white breadcrumbs, 40g butter, salt, pepper, and olive oil.

Method: Pre-heat your oven to 180c. Hack away at the skin of the squash, and cut into chunks. Steam said chunks until tender at knifepoint. Meanwhile, in a shallow pan, heat oil with garlic (chopped finely) before adding chilli slices, orange zest, and fresh rosemary leaves. Let this delightful concoction heat for a minute or two before adding the parsley and bread crumbs. Once the breadcrumbs are a pale biscuit gold, take off the heat to see to the squash. Transfer the squash to your most loyal roasting tray, and throw in a lump of butter before piling on the breadcrumb mix. Bake for a generous half an hour, or until the breadcrumbs are a rich gold, and the squash tender. Serve and eat. Smile.

Tips: Don't let the garlic brown.

Music: Sunny Afternoon - The Kinks

Warm Chicken & Climbing Bean Salad

Amsterdam put on a good impression of a different season today. The city, bustling with cyclists in any weather, wore a cloudless blue sky. It was a soft blue, delicate, and not quite strong enough to be confused with summer. However, if you stood and looked out your nearest window, you'd be forgiven for thinking Spring was in it's fullest throws. Those cyclists, always visible, seem to swell in number when the sun shines. Their numbers are made up by well-dressed commuters, fixie-ed hipsters, young, old, and, particularly among greener routes leading to countryside bliss, more and more lycra-clad people on road bikes. Cyclists, more often than not, are in the need for something more than fulfilling when it comes to dinner time. Something heavy. Something substantial. For todays special, we're letting Nigel Slater teach us that fulfilling and substantial need not be heavy. This relatively simple chicken salad will provide all you need in terms of proteins and good energy, a somewhat surprising wealth of flavour and taste, and it's almost spring like.

Ingredients: 2 chicken breasts, 1tbsp olive oil, 1 stalk of rosemary, 200g French beans, 12 stems & leaves of chard, 6 small tomatoes, lemon juice, 1 shallot, mint leaves, salt, and black pepper.

Method: Start with the dressing: grab a jar and throw in the finely chopped shallot, a pinch of salt, a squeeze of lemon juice, olive oil, and a few mint leaves. Seal the jar and shake vigourously. To prepare the chicken, drizzle with oil, sprinkle with rosemary leaves, and gril or roast until the skin is golden. Cover, and set aside. Trim the beans, cut the chard, boil the beans and the chard for 2-3mins. Combine the leaves, the beans, and the dressing. Sit the chicken on top to serve. Enjoy.

Tips: Don't spend your day off looking for chard in February!

Music: Light As A Feather - Chick Corea

Sweet Parsnip & Porcini Mushroom Soup

Emily decided it was to be, 'At Home With Nigel Slater Week' this week, so here we are. A week dedicated to one of our favourite food writers, Mr Nigel Slater. In our humble opinion, Slater is an artist. An artist with a fine array of tools, methods, means, and different medias. Naturally, we admire and enjoy his culinary artistry, but he's equally gifted as a writer. Slater's own often troubled childhood and home environment were what forced him into the kitchin, finding love and warmth with ingredients and recipes, rather than friends and family. Like any true artist, Slater has turned that notion of 'tortured soul' into something beautiful, wholesome, and full of love. Take this 'Sweet Parsnip & Porcini Mushroom Soup' for example...

Ingredients: Handful of dried porcini, 2 onions, 3tbsp olive oil, knob of butter, 2 large parsnips, 1 celery stick, 1.2l stock, and 1 glove of garlic.

Method: Soak the porcini in 300ml of warm water, peel the onions, and roughly chop them. Heat up the oil and butter in a pan. Cup the parsnips into large chunks, and gently fry. They should be evenly but gently toasted, which should take 8-10mins. Pour in the stock, celery, garlic, the porcini, their water, salt, and black pepper. Bring it all to the boil, and leave to simmer for 40mins. Put through a blender until smooth.

Tips: Serve with some good bread, lightly fried with mushrooms on top.

Music:  Warm Love - Van Morrison

Sausage, Spiced Red Cabbage & Parsnip Mash

If the lighter and brighter red tones enjoyed at the start of this #RedWeek stood for a straight froward increase in sex drive and hunger, these deeper and darker reds ooze something more acquired and complex. The humble cabbage, often maligned for an odour more suited to a retirement home, comes to life in this warming dish. Sausages add the substance, and the parsnip mash lends a sophisticated and warming quality. If you've been cycling for the duration of a Dutch winter morning, you'll appreciate this as a reward.

Ingredients: Half a red cabbage, 12g butter, 1 red onion, 1 orange, port, 1 cinnamon stick, 75ml port, 1tbsp red wine vinegar, 2 parsnips, 2 apples, coarse salt, and sausages of your choice.

Method: For the parsnips - chop 2 parsnips into 2cm cubes, and heat a generous amount of butter in a saucepan. Cook one side of the parsnips, till they start to turn brown. Turn them, add the chopped apples, and cover with water. Cook for approx. 20mins, then remove from heat and mash into a beautifully smooth puree texture. For the cabbage - Once the outer leaves are removed, cut half the cabbage into quarters, remove the core, and cut into think strips. Melt the butter in a saucepan and soften the onions for 5mins, add the orange zest and cinnamon stick, and cook for a further 2mins. Thrown in the cabbage, and then pour in the orange juice, port, and 100ml of water. Bring to the boil, and then simmer (keeping the lid on) for approx. 35mins, or until the cabbage is soft. Fry the sausages, and serve while everything is piping hot.

Tips: The cabbage can be prepared a couple of days in advance, and freezes well.

Music: Black Velvet - Alannah Myles (because ours was a little burnt, but still good)