Week 17. Dear Krat Chef, Gemakskrat Vega

Transcription

1 Week 7 Gemakskrat Vega Dear Krat Chef, Choi is the Chinese word for vegetable, which immediately gives you an idea of where the leaves of pak choi and am choi get their origin. This week we opt for am choi, known in the Netherlands thanks to the Suriname kitchen. It?s a firm, leafy vegetable with loads of kick in the leaves: Indian mustard is sometimes also called mustard greens in English. Apart from kick, the leafy vegetable has another good quality; it?s not so sensitive to cold, which is why we can harvest am choi fairly early in the season. We have two variants: one with somewhat coarser leaves, and smooth bok choi, sprouting nicely outwards like a flower. Both varieties are peppery, slightly bitter and are therefore great in salads. The flavours also work really well in the Oriental kitchen: braise some sweet onions, stir-fry with the am choi, add a dash of apple vinegar. Taste explosion! Enjoy and eet smakelijk! The Krat team

2 Vegetarian Main Course Potato-spinach soup with mushrooms, tofu, ciabatta and red chicory-pear salad In the crate Mushrooms (g) Nicola potatoes (g) Ciabatta (piece(s)) Tofu (g) Onion (piece(s)) Spinach (g) Red chicory (piece(s)) Creme fraiche (tbsp) Peer (piece(s)) Creme fraiche (g) Dille (fijngehakt) (tbsp) p ,5 60 p 75 75, , Own pantry Oil for frying () White wine (tbsp) Boiling water (liter) Vegetable stock (cube(s)) White wine vinegar (tbsp) Olive oil (extra virgin) (tbsp) Paprika powder (tsp) Salt and pepper (to taste) p p,5,5,5 0 min You need spinach, onion, creme fraiche, dill and potatoes more often this week.. Put on the kettle. Cut the mushrooms into six.. Heat up some oil in a soup pan and fry on a medium heat the mushrooms for approx. 5 minutes. Stir frequently. Meanwhile, peel the potatoes and cut into pieces.. Add the white wine (optional) and stir. Add the potato and the boiling water and stock cubes. Simmer gently for approx. 5 minutes until the potatoes are cooked.. Preheat the oven to 00 C for the ciabatta. 5. Cut the tofu into small cubes. Chop up the onion. Stir-fry the onion and tofu until golden brown on a low heat in some oil. Put the ciabatta in the oven, bake for 0 minutes. 6. In the meantime, make the salad. Wash the spinach using a salad spinner. Cut the red chicory lengthwise in half and then in half-rings. Peel the pepper and cut into cubes. Mix the white-wine vinegar pepper, salt, extra virgin olive oil and the tablespoon of creme fraiche. Mix the dressing with the red chicory, pear and /rd (!) of the spinach (the rest goes through the soup). 7. Take two soup ladles of the soup and puree with a hand blender. Put back, together with the remaining creme fraiche and the paprika powder? heat through and then add the other /rds of the spinach. Allow to wilt and season with salt and pepper, garnishing with the finely chopped dill. Serve with the bread and salad and let everyone add their own onion and tofu to the soup.

3 Main Course Spelt pasta with fish-free tuna, creamy tomato sauce and spinach salad In the crate Banana shallot (piece(s)) Plum tomatoes (g) Italiaanse kruiden (tsp) Spinach (g) Yellow bell pepper (piece(s)) Spelt pasta (g) Dille (fijngehakt) (tbsp) Creme fraiche (g) Visvrije Tonyn (pack(ages)) Capers (tbsp) p ,5 p, ,5 50, Own pantry Garlic (clove(s)) Oil for frying () Olive oil (tbsp) Balsamic vinegar (tbsp) p p,5,5 0 min NB you?ll get more fish-free tuna than you need, so put it in the freezer for another time! E.g. tuna salad with lots of mayonnaise, ketchup, pickles etc.. Cut the banana shallot in half and into half-rings. Finely chop the garlic. Fry the onion and garlic in the oil and leave to gently fry while you cut up the tomatoes. Put on a pan of water for the pasta.. Add the Italian herbs to the onion and garlic and fry for a minute. Add the tomatoes. Stir and gently simmer for 8 minutes with the lid on the pan. The tomatoes shouldn?t split completely.. Wash the spinach using a salad spinner. Cut the bell pepper in half and then in thin half-rings. Make a dressing using the olive oil, balsamic vinegar, pepper and salt and mix through the spinach and bell pepper.. Boil the spelt pasta for 7 minutes until cooked. Finely chop the dill. 5. Mix the crème fraîche with the tomatoes and leave to heat through. Break the vegetarian tuna into pieces and add. Add the capers. Season with a generous amount of ground pepper and if necessary, some salt. Stir through the pasta and serve with the spinach salad.

4 Main Course Roasted garlic-potatoes and a filled omelette with am choi, onion and bell pepper In the crate Nicola potatoes (g) Onions (piece(s)) Red bell pepper (piece(s)) Amsoi (g) Eggs (piece(s)) Plum tomatoes (tray(s)) p 50 5 p 750,5,5 75 7, Own pantry Olive oil (tbsp) Paprika powder (tsp) Garlic (clove(s)) Mayonnaise (optional) Salt and pepper (to taste) p p 50 min You need onion and potatoes more often this week.. Preheat the oven to 0 C. Wash the potatoes and cut into wedges. Toss them in a mixing bowl with a generous amount of oil salt, pepper and paprika powder. Arrange them on a baking tray lined with baking paper. Squash half of the garlic cloves in their skin and insert between the potatoes. Put in the oven for approx. 0 minutes.. Cut the onion in half and then in half-rings. Melt a knob of butter with some oil in a large wok and fry the onion gently until brown.. Meanwhile, cut the pepper in half and then in thin half-rings. Add to the onions and fry until both are slightly brown.. In the meantime, finely chop the other half of the garlic. Rinse the am choi, cut the stems into pieces. Add the stems and garlic to the pepper and onion and fry along. Cut the leaves into strips. Add the leaves and stir-fry until they wilt. Season with salt and pepper and put everything into a greased oven dish. 5. Break the eggs and beat with enough salt and pepper. Pour over the vegetables and put in the oven for 0 minutes. 6. If you want to, make a tomato salad. Cut the mini tomatoes in half and add olive oil, balsamic, pepper and salt. 7. Serve potatoes, optionally with some mayonnaise, with the omelette and tomatoes.

5 In the crate of week 7 PRODUCT PERS PERS PERS KEEPING Visvrije Tonyn (pack(ages)) Koelkast, paar dagen Eggs (box(es)) Refrigerator or cool place Ciabatta (piece(s)) In a bag, few days Spelt pasta (g) Pantry Tofu (pack(ages)) Refrigerator, till expiration date Creme fraiche (tray(s)) Refrigerator, till expiration date Nicola potatoes (g) Cool dark place Mushrooms (tray(s)) Refrigerator, week Plum tomatoes (tray(s)) Buiten koelkast, week Yellow bell pepper (piece(s)) Outside refrigerator, week Red bell pepper (piece(s)) Outside refrigerator, week Amsoi (g) Refrigerator, few days Spinach (bag(s)) Refrigerator, few days Red chicory (piece(s)) Refrigerator, week Capers (tray(s)) Pantry Onion (piece(s)) Cool dark place Banana shallot (piece(s)) Cool dark place Peer (piece(s)) Fruitschaal, week Italiaanse kruiden (tray(s)) Koele, donkere en droge plaats Fresh dill (bag(s)) Refrigerator, few days

6 Origin Products de Krat Vegetarische slager Jan Meijer Jaap Korteweg, owner of the Vegetarische Slager (this means a vegetarian butcher), is an organic and a 8th generation farmer, who along with concept creator and senator Niko Koffeman, chef cook Paul Bom and a dedicated team works on a vegetarian revolution that the world food supply will give another look. They found each other in the idea that vegetable meat substitutes should be spectacular in structure, bite and taste. Jan and Corrie have a combined farm in the beautiful polder t Hoekerland, consisting of dairy cattle and poultry (laying hens). The eggs are free range eggs which means that the chickens have access to an indoor range during the winter and an outdoor access. There is ha of land where the chickens can walk. Meijers trademark is fresher than fresh: the eggs delivered are laid in the morning and packed in the afternoon. Kwekerij Osdorp Farmer Osdorp, or Osdorp Nursery, is a nursery where all the vegetables and herbs are grown sustainably in open ground. This gives their products such a great taste! For the vegetables that are grown in greenhouses, the greenhouses are unheated and unlit, and all vegetables are unsprayed. The use of greenhouses allows for a large variation in the products they offer. Natural Oriental Fresh Foods Natural Oriental Fresh Foods is a supplier for tofu, tempe, roti and paneer. They want to distinguish themselves from the competitor on every level. They focus on the quality of their production and the processing of the products. NOFF works with high-quality organic raw materials. The beans are not genetically modified.