Week 23. Dear Krat Chef, Gemakskrat Vega

Transcription

1 Week Gemakskrat Vega Dear Krat Chef, This week we?re treating you to soup from Janneke Donders. This flavour expert has been working for the slow-food movement for years, during which she?s visited dozens of farmers, who are eager to see their wonderful produce used for healthy food. Janneke herself, mother of a young family, wanted healthy and easy food on the table.?and then, as food-lover, you?d prefer not to reach for the Unox packets.? And so Boer aan Tafel was born: Janneke makes soups and sauces from vegetables direct from the farm. A fresh vegetable stock is the base and the flavours are determined by the season. In the Krat, you?ll find a jar?het zoete oker?, a carrot-parsnip soup with lavas, or?het aardse fruit?: beetroot soup. With apple for the sourness and laurel for the kick. Taste and judge yourself! Enjoy and eet smakelijk! The Krat team

2 Main Course Bruschetta with tomato, little gem and Parmesan, with kohlrabi-courgette-chervil soup In the crate Kohlrabi (piece(s)) Zucchini (piece(s)) Onion (piece(s)) Tomatoes (piece(s)) Little gem lettuce (piece(s)) Bruine broodjes (piece(s)) Chervil (g) Asparagus (g) Parmesan cheese (g) p p, p Own pantry Butter (cube(s)) Water (liter) Stock cube (cube(s)) Olive oil (to drizzle) (to taste) Olive oil (extra virgin) (tbsp) Garlic (clove(s)) Red wine vinegar (tsp) Dijon mustard (tsp) Sugar (tsp) Salt and pepper (to taste) p p p,5 0 min Note that you need tomatoes, courgette and asparagus several times this week.. Peel the kohlrabi with a peeler. Make sure to peel the base well, otherwise you?ll get a stringy soup. Cut the courgette and the kholrabi into pieces. Chop the onion. Fry the onion first of all, in a knob of butter, adding the rest after a minute. Add the water and the stock cube and simmer until cooked for -5 minutes.. Preheat the oven to 00 C, with the grill on too. Cut the tomatoes into thick slices, e.g. four slices. Remove the very bottom of the base of the little gems and cut into quarters. Put the tomatoes and little gems on a baking tray lined with baking paper. Drizzle with olive oil, add pepper and salt and grill for 5-8 minutes until the lettuce starts to colour. Keep an eye on it!. Make the dressing. Grate the garlic. Mix with the vinegar and mustard. Slowly add the extra virgin oil and beat until you get a thick, delicious dressing. Season with some sugar, salt and pepper.. Cut the bread rolls in half and once the vegetables are ready, put them under the grill for -5 minutes until brown and crispy. 5. Finely chop the chervil. Remove the bottom couple of centimetres off the asparagus and cut the rest into cm pieces. Roughly puree the soup, leaving it a little bit chunky, and keep it on the heat for a while. Add the chervil and asparagus to the soup and boil for another minutes. Season with salt and pepper and turn off the heat. 6. Drizzle the bread generously with olive oil, top with tomato and lettuce with the dressing over and finish with thin slices or shavings of Parmesan cheese. Serve with the soup.?

3 Vegetarian Main Course Spelt pasta with fennel, green asparagus and a salad of New Zealand spinach and tomatoes In the crate Green asparagus (g) Fennel (piece(s)) Red onion (piece(s)) Pecorino (g) Pine nuts (g) Basil (g) Spelt pasta (g) New Zealand spinach (g) Tomatoes (piece(s)) Own pantry Olive oil (to taste) Lemon juice (to taste) Olive oil (extra virgin) (tbsp) Red wine vinegar (to taste) Salt and pepper (to taste) p p 00, ,5 p p p p,5 6 0 min Note that you need asparagus and tomato more often this week.. Preheat the oven to 00 C. Cut off the tough base of the asparagus and cut them into -5cm pieces. If needed, cut the thicker ones in half lengthways. Remove the foliage and base of the fennel and cut into slices. Cut the onion in half and then into half-rings. Put the vegetables in a mixing bowl, add olive oil, pepper and salt and toss well. Arrange on a baking tray lined with baking paper and roast in the oven for about 0 minutes.. Put on water for the pasta. Grate the pecorino.. Roast the pine nuts in a dry frying pan. Puree the basil (with stems), pine nuts, half (!) of the grated pecorino and olive oil in the blender tub. Season with lemon juice and pepper. Put in a container on the table.. Boil the spelt pasta until cooked for 7 minutes. 5. Remove the leaves of the New Zealand spinach from the stems. Cut the tomatoes into quarters. Make a simple dressing using olive oil, red wine vinegar and salt/pepper and mix with the spinach and tomatoes. 6. Drain the pasta and mix with some olive oil. Serve topped with the roasted vegetables, a generous serving of pesto and some pecorino, with the tomato salad.

4 Main Course Indian potato salad with paneer on a stick 0 min In the crate Paneer (g) Spices (tray(s)) Coriander (g) Yogurt (g) Waxy potato (g) Onions (piece(s)) Red chili pepper (piece(s)) Zucchini (piece(s)) Little gem lettuce (crop(s)) p p ,5 p Own pantry Oil for frying () Garlic (clove(s)) Lemon juice (to taste) Salt and pepper (to taste) p p p Note that you need little gem and zucchini more than once this week. The spice tub for p contains: tsp coriander seed, tsp ground cumin, tsp paprika powder, tsp ground ginger, tsp garam masala (p get a tub with half).. Cut the paneer into cubes. Put the spice mixture in a mortar and crush the coriander seeds. Heat some oil and fry half of the spices from the tub gently. Put in a bowl together with the crushed garlic, tbsp yoghurt (for p, the rest is for later). Mix the paneer through gently and leave to marinate.. Peel the potatoes, cut into equal-sized pieces. Boil them in a layer of slightly salted water until just tender.. Meanwhile, chop the onion and fry gently in some oil with the other half of the spices and the red pepper, cut into pieces (leave the seeds in if you like it spicy).. Cut the courgette in half-moons and fry for 5-6 minutes until just tender. Add the potatoes and fry along. Season with salt, pepper, and lemon juice from a bottle. Put in a salad bowl and leave to cool. 5. Prick the blocks of paneer on a stick and sprinkle with salt. Fry on all sides in a grill pan or frying pan. If you?ve less time or no sticks, simply fry the paneer in some oil in a frying pan. 6. Finely chop the coriander stems and keep the leaves whole. Put the stems in the remaining yoghurt, together with some salt and pepper and pour over the potato salad. Put some lettuce leaves on every plate and spoon the potato salad into them. Serve with some coriander leaves the paneer and the yoghurt sauce.

5 In the crate of week PRODUCT PERS PERS PERS KEEPING Wortel biet soep (jar(s)) Koelkast, zie THT Paneer (pack(ages)) Refrigerator, till exxp; can refreeze Yogurt (tray(s)) Refrigerator, till expiration date Pecorino (g) Refrigerator, till expiration date Spelt pasta (g) Pantry Bruine broodjes (piece(s)) Koelkast, paar dagen (of invriezen) Parmesan cheese (g) Refrigerator, till expiration date Waxy potato (g) Cool dark place Pine nuts (g) Pantry, till expiration date Green asparagus (g) Refrigerator, week Fennel (piece(s)) Refrigerator, week Zucchini (piece(s)) Outside refrigerator, week Little gem lettuce (crop(s)) 5 Refrigerator, few days Kohlrabi (g) Refrigerator, few days Tomatoes (piece(s)) 7 Outside refrigerator, week New Zealand spinach (bag(s)) Refrigerator, few days Capers (tray(s)) Pantry Red chili pepper (piece(s)) Cool place, - days Red onion (piece(s)) Cool dark place Verse kruiden (bag(s)) Fridge, couple of days Spice mix (tray(s)) Pantry

6 Origin Products de Krat 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. 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. De Lekkerste Kaas At De Lekkerste Kaas, the love for cheese has always been in their blood. Generation after generation, the family sells cheese on markets and in the store. Those years of experience and love for the profession you can taste in the assortment, quality and knowledge of their products. Every cheese has been chosen carefully. At De Lekkerste Kaas, they regularly look for cheese with a special quality and new Boer Aan Tafel Boer aan Tafel makes artisan, ready-made convenience products. So you know exactly what you?re eating! Boer aan Tafel was founded by Janneke Donders, who, when faced with little time and a young family, felt the need to be able to put an easy meal on the table - but wanted to do it responsibly. The range consists tasty of delicious, seasonal soups ingredients fromand local sauces in a great looking, sturdy jar. They?re farmers andmade are made of using traditional methods. They only use fresh vegetables and herbs and good quality spices.