Week 41. Dear Krat Chef, Gemakskrat Vega

Transcription

1 Week 4 Gemakskrat Vega Dear Krat Chef, This week there is something special in the krat: Kamut couscous. Huh? Well actually, the name of the grain that it is made from is Khorasan wheat, and this wheat can only be called Kamut if it is grown organically, never mixed with other species and has never been genetically altered. A genuine ancient grain thus, just like spelt. It is claimed that this type of grain contains a lot more nutrients than the refined grains that we use today. Kamut originally comes from Mesopotamia. Fun fact: farmers in Turkey call the grain Camel Tooth because of the shape, or The Prophets Grain after another legend that says that Khorasan was the grain that Noach took onto the ark. The couscous is made from Kamut by drying, steaming and then making granules from the dough, based on wheat and water. This week we use it to make a delicious, aromatic tajine, with lots of vegetables and wonderful Moroccan spices. Enjoy and eet smakelijk! Eefje

2 Vegetarian Main Course Winter soup with aduki beans and winter cress pesto 45 min In the crate Celery (stalk(s)) Carrot (g) Thin leek (piece(s)) Onions (piece(s)) Diced tomatoes (can(s)) Aduki beans (can(s)) Turkish bread (piece(s)) Pine nuts (g) Watercress (g) p, ,5,5,5, Own pantry Garlic (clove(s)) Oil (for frying) Water (ml) Vegetable stock (cube(s)) Olive oil (ml) Salt and pepper (to taste) p Cut the celery and carrot into small cubes and the leek into thin rings. Finely chop the onion and the garlic. Heat the oil in a large heavy-bottomed saucepan and briefly fry the vegetables, onion and garlic. When the onions are translucent, add the tomatoes and let it simmer for 5-0 minutes or more over medium heat with the lid on the pot. The longer you let it simmer, the better it will taste. Season with salt and pepper. Add the aduki beans, the water and the broth cube and stir. Bring the soup to a boil, while stirring, and let it simmer for another 0 minutes. If the soup seems too thick, add a splash of water. Preheat the oven to 00 degrees to finish baking the country bread (about 8 minutes). Toast the pine nuts in a dry frying pan without letting them burn (which can happen very suddenly!). Puree the winter cress including the stalks, together with the pine nuts, a small clove of chopped garlic and olive oil till a pesto. Season with salt. Serve the soup with the pesto and country bread. The pesto is meant to add to the soup, but it also goes very well with the bread!

3 Vegetarian Main Course Vegan paella 45 min In the crate Red bell pepper (piece(s)) Eggplant (piece(s)) Celery (stalk) (piece(s)) Onions (piece(s)) Cherry tomatoes (tray(s)) Spice tub (WITH spot) (tray(s)) Seeweed mix (tbsp) Calasparra rice (g) Green beans (g) Butter beans (can(s)) p 00,5, Own pantry Water (ml) Vegetable stock (cube(s)) Garlic (clove(s)) Sunflower oil (tbsp) Salt and pepper (to taste) p 0 7,5,5.000 NB. You need cherry tomatoes several times this week! NB. The spice tub WITH dot contains: tsp turmeric, 0.5 tsp paprika powder, 0.5 tsp chilli powder. In a pan, put the water with stock cubes on to boil. Cut the peppers into pieces, the aubergine into small cm cubes, the celery in pieces and chop up the onion. Finely chop the garlic. Heat the oil in a large non-stick pan and fry the onions and celery for 5 minutes. Add the garlic, aubergine and pepper and fry for another 5 minutes. Cut the tomatoes in half and use a hand blender to chop them roughly, with the tub of spices. Add to the vegetables and cook for a few more minutes. Add a soup ladle of the stock and the seaweed mixture and stir. Put the rice in the pan with the vegetables, bring to the boil and keep adding, while stirring, the stock. Keep the lid on the pan and allow the rice to slowly absorb the stock. The rice is ready after about 5 minutes. Boil some salted water. Shell the beans and cut them into small pieces of around cm. Blanche them for about 5 minutes until just tender. Rinse with cold water so that they stay nice and green. Drain the butter beans in a colander and rinse. At the end, with a little stock if necessary, add the green beans and butter beans to warm them through. Season the dish with salt and pepper. NB. You may have too much stock. It does not have to all be used. If the rice is more or less cooked dry (as you like it,a little creamy is also delicious), then it is done!

4 Main Course Moroccan tajine with couscous 40 min In the crate Zucchini (piece(s)) Coloured pepper (piece(s)) Celery (stalk) (piece(s)) Onions (piece(s)) Green beans (g) Dried apricots (g) Cherry tomatoes (tray(s)) Spice tub (WITH spot) (tray(s)) Couscous Kamut (g) Chickpeas (can(s)) Slivered almonds (g) Coriander (bunch(es)) Lemon zest (tsp) Lemon juice (tbsp) p , Own pantry Water (ml) Vegetable stock (cube(s)) Garlic (clove(s)) Oil for frying (to taste) Olive oil (tbsp) Salt and pepper (to taste) p 375,5,5 0,5 NB. You need cherry tomatoes several times this week! NB. The spice tub WITHOUT spot contains tsp cumin and tsp cinnamon. Put the water in a pan with the stock cube. Cut the courgette and pepper into cubes. Cut the celery into small cubes. Cut up the onion and finely chop the garlic. Heat the oil in a pan and gently fry the onion and celery for 5 minutes. Add the garlic and fry for another minutes. Then add the courgette and pepper and cook for a further 5 minutes. Meanwhile, shell the beans and cut them in half. Slice the apricots into pieces. Cut the tomatoes into small chunks, e.g. in 8. Add the green beans, tomato chunks, apricots, the tub of spices and half (!) of the vegetable stock to the courgette and peppers. Bring to the boil and leave to simmer for 0 minutes, or until the green beans are cooked. Season with salt and pepper. In the meantime, prepare the couscous. Put the couscous in a heat-resistant dish. Add the other half of the (hot!) stock, stir well, cover and leave for 3-5 minutes. Then add a little olive oil and loosen up the grains with a fork. Rinse the chickpeas and leave to drain in a colander. Add to the vegetables and allow to warm through. Fry the almond shavings in a dry frying pan. Keep an eye on it, the almonds can burn quickly! Remove the coriander leaves from the stems, chop roughly and stir through the couscous, together with the lemon rind and lemon juice. Serve the tajine with the couscous and sprinkle with the almond shavings.

5 In the crate of week 4 PRODUCT PERS 3 PERS 4 PERS KEEPING Seeweed mix (tray(s)) Cool dark place Turkish bread (piece(s)) Refrigerator, few days; can refreeze Calasparra rice (g) 5, till expiration date Couscous Kamut (g) Aduki beans (can(s)) Chickpeas (can(s)) Butter beans (can(s)), till expiration date Slivered almonds (g) 5 Pine nuts (tray(s)), till expiration date Eggplant (piece(s)) Cool dark place Coloured pepper (piece(s)) Outside of the fridge, week Red bell pepper (piece(s)) Outside refrigerator, week Zucchini (piece(s)) Outside refrigerator, week Green beans (g) Refrigerator, a few days Leek (piece(s)) Refrigerator, week Watercress (bag(s)) Refrigerator, few days Dried apricots (g) Cool dark place Cherry tomatoes (tray(s)) Outside refrigerator, week Celery (stalk(s)) Refrigerator, week

6 Origin Products de Krat Zeewaar Bakkerij Kara Firin Bakery Kara Firin represents, always fresh baked.. The brothers Karadeniz come from Karadeniz, Turkey. The best friend of the brothers with whom they collaborate comes from Karaman. So they came up with the idea themselves Bakery Kara Firin BV to name. Literally translated Kara Firin has two meanings: black oven or stone oven. Kwekerij Osdorp Zaai-Ster Kwekerij 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 Zaai-Ster is a wholesaler of organic fresh produce. They have a wide range of organic fresh products, and by thorough communication, corporate responsibility and cooperation with other players, the Zaai-Ster has a strong market position in the organic sector. They strive for social benefit in the long term. This applies to animals and the environment, but also for the people in and around the company. For example, growers receive a fair price for their goods, so they can give their plants and animals the care they deserve.