Week 1. Dear Krat Chef, Gemakskrat Vega

Transcription

1 Week Gemakskrat Vega Dear Krat Chef, Verse pepers en bijvoorbeeld citroengras worden inmiddels in onze polder gekweekt, maar specerijen komen soms van ver. Af en toe leveren we ze wel in de Krat: eten moet ergens naar smaken en het voordeel van specerijengebruik is dat je de hoeveelheid zout kunt verminderen. Dat is dan weer heel gezond voor ons lichaam. Deze week vind je steranijs, kardemom en venkelzaad in de krat. In Oosterse keukens worden deze niet alleen gebruikt voor de smaak, maar ook en misschien wel vooral voor de gezondheid. Er wordt gezegd dat steranijs goed is bij verkoudheid, kardemom de spijsvertering stimuleert, en dat venkelzaad, dat weet iedere moeder, helpt tegen darmkrampen. Anijs en kardemom zijn trouwens onontbeerlijk in speculaaskruiden. Zelf pepernoten bakken is deze week ook een goed idee. Eet smakelijk! Het team van de Krat

2 Vegetarian Main Course Spelt pasta with leek, pumpkin, mushrooms and farm cheese In the crate Spelt pasta (g) Butternut squash (g) Rutabaga (g) Leek (piece(s)) Chestnut mushrooms (tray(s)) Fresh thyme (tsp) Farmers cheese (g) p 00 00,5 p 5,5,5 5 p Own pantry p Olive oil (extra virgin) (tbsp) Butter (knob(s)) Garlic (clove) Nutmeg (pinch) Oil for frying () Lemon juice (bottled) (splash(es)) Salt and pepper (to taste) p,5 0,,5 p 0 min Note that you need pumpkin, kohlrabi and thyme twice this week.. Preheat the oven to 80 C.. Bring a pan of water to the boil for the pasta. Boil the pasta until just tender for 6 minutes, drain, stir through some oil and set aside.. Peel the pumpkin and cut into cubes of around cm. Peel the kohlrabi into smaller cubes of cm. Mix the pumpkin and the kohlrabi with some oil, pepper, salt and /rds of the thyme, arrange on a baking tray lined with baking paper, and put in the oven for 5 minutes.. Cut the leek into thin rings and wash in a colander. 5. Melt the butter in a pan and fry the leek on a low heat without allowing to go brown. Finely chop the garlic and add half (!) to the leek. Add salt and pepper and a pinch of nutmeg (optional) and gently braise with the lid on for 0 minutes. 6. Cut the mushrooms into four or six. Heat some oil in a frying pan and fry the mushrooms on a high heat, until they colour a little. Add the other /rd of the thyme and the other half of the garlic, toss and turn off the heat. 7. Take the pumpkin and kohlrabi out of the oven, add to the leek and season with pepper, salt and a squeeze of lemon juice. Put the pasta in an oven dish and put the pumpkin-leek mixture on top. Top with the mushrooms and some grated cheese. Put in the oven until the cheese is brown, use the grill setting if needed.

3 Vegetarian Main Course Chicory oven dish with caramelised halloumi, kohlrabi, star anise and cardamom In the crate Rutabaga (slice(s)) Chicory (head(s)) Fennel seed (tsp) Thyme (leaves) (tsp) Cardemom pods (piece(s)) Star anise (piece(s)) Farmers cheese (g) Halloumi (pack(ages)) p p,5 p 00 Own pantry Butter (knob(s)) White wine (ml) White wine vinegar (tbsp) Water (tbsp) Oil for frying () Honey (tbsp) Oregano (tsp) Olive oil (tbsp) Salt and pepper (to taste) p,5 5 p,5 70,5 p 90 0, min Note that you need kohlrabi and thyme twice this week. NB. The spice tub contains enough for a p recipe, which is: star anise, cardamom pods, and / tsp fennel seed, so be careful if you are cooking for!. Preheat the oven to 00 C. Take the chicken out of the fridge.. Peel the kohlrabi and cut one slice of kohlrabi per person (max.) cm thick.. Sprinkle the slices with salt and pepper and fry in a knob of butter until brown. They don?t have to be cooked through yet.. Meanwhile, cut the chicory in half. If necessary, cut out part of the heart. Set the kohlrabi aside on a plate. Put another knob of butter in the pan, briefly fry the fennel seeds, half (!) of the stripped thyme and the cardamom pods (crushed) and add the chicory. Fry until brown and add tbsp. of water. Braise gently with the lid on, until the chicory loses a little liquid. 5. Pour the liquid from the chicory into a dish. Put in the slices of kohlrabi and on every slice, arrange two chicory halves. 6. Pour the white wine (or if you dont have it, the white wine with tablespoons of water) into the vegetables. Put the star anise in the liquid in the oven dish. 7. Grate over the cheese and put in the oven for 0-5 minutes. 8. Cut every pack of halloumi into 8 slices. Wipe the pan used for the vegetables clean and fry the halloumi in a little bit of oil until golden brown. In the meantime, make a mixture using the honey, the other half of the thyme, the dried oregano and the oil. Once the halloumi is golden brown, add the mixture to the pan and fry for another minutes on both sides. Serve immediately with the vegetables from the oven.

4 Vegetarian Main Course Toad in the hole with crunchy winter-vegetable salad 0 min In the crate Onion (piece(s)) Thyme (leaves) (tsp) Flour (g) Eggs (piece(s)) Milk (ml) Chopped rosemary leaves (tsp) Sage leaves (chopped) (tsp) Pak choi (g) Radish (g) Celery (g) Apple (piece(s)) p 70,5 00 p 00 5,5,5 p Own pantry Salt (tsp) Sunflower oil (ml) Mustard (tsp) Olive oil (tbsp) White wine vinegar (tbsp) Mosterd voor de dressing (tsp) Sugar (optional) Salt and pepper (to taste) p,5 p 0,,5,5,5 p 00 Note that you need thyme twice this week.. Preheat the oven to 0 C.. Remove the base of the onion, put down and cut in half. Peel the halves. Put the halves next to each other in an oven dish, round side facing upwards. Pour over sunflower oil and sprinkle with the stripped thyme and salt. Bake for 5 minutes.. Beat the flour, eggs and milk into a batter and add salt. After 5 minutes, pour the batter over the onions. Be careful, it can spit! Bake for 0 minutes without opening the oven.. In the meantime, make the salad. Make a vinaigrette of the olive oil, wine vinegar, mustard, pepper, salt and a little bit of sugar (optional). 5. Cut the white of the pak choi into thin strips and the leaves into thin ribbons. Cut the radishes into half-moons. Remove the outer sticks of the celery and save in the vegetable drawer, wrapped in some damp kitchen paper. Cut the inner part of the celery (the heart, so the tender, light green part) into half-moons. Cut the apples into pieces. Mix everything with the vinaigrette. 6. Take the dish out of the oven and allow to cool a little. It will now collapse a little bit. Sprinkle with ground pepper and serve with the refreshing winter salad.

5 In the crate of week PRODUCT PERS PERS PERS KEEPING Halloumi (pack(ages)) Refrigerator, till expiration date Farmers cheese (g) 5 00 Refrigerator, till exxp Rutabaga (piece(s)) Cool dark place Butternut squash (piece(s)) Cool dry place Chicory (piece(s)) Refrigerator, week Pak choi (piece(s)) Refrigerator, week Radish (bunch(es)) Refrigerator, few days Leek (piece(s)) Refrigerator, week Chestnut mushrooms (tray(s)) Refrigerator, week Spelt pasta (g) 0 00 Pantry Flour (pack(s)) Pantry Milk, semi-skimmed (pack(s)) Refrigerator Eggs (box(es)) Refrigerator or cool place Onion (piece(s)) Cool dark place Celery (head(s)) Refrigerator, week Apple (piece(s)) Fruit basket Fresh herbs (bag(s)) Fridge, couple of days Spice mix (tray(s)) Pantry

6 Origin Products de Krat Weerribben Zuivel Groene Hart Streekproducten In National Park?De Weerribben? you can find the dairy farm of family De Lange. Weeribben Zuivel is an extensive, organic cattle farm along with a traditional dairy factory. Klaas and Annie work on a daily basis with a team of passionate dairy workers, to establish a complete assortment of traditional, farmer dairy products.traditional dairy as we were used to in old Groene Hart cooperative is a collaboration of farmers and producers from the 'Groene Hart', an area with fields and polders remained between the big cities in the West of the Netherlands. They deliver a variety of local products made according to traditional methods which they sell to shops and consumers. Kaasboerderij Mulder Kwekerij Groenesteeg Cheese farm Mulder is a real family busines: the art of cheese making is passed on from grandfather to father to son. The taste is refined over and over again. And this results in one of the tastiest farm cheeses in the Peter Boer from Kwekerij Groenesteeg in Zwijndrecht grows all kinds of vegetables in his 6000m, unheated greenhouse in summer and winter. In winter, he grows bok choy, turnip, lettuce and mustard. The rest of the year, he grows tomatoes, eggplants, zucchinis, summer purslane, radicchio and much more. The tomatoes have a story of their own, because Peter grows many different varieties, such as the tiger tomato, the chocolate tomato, and orange and yellow cherry tomatoes. He is specialized in unique varieties. He can grow tomatoes until December, which is remarkable for unheated greenhouses.