Week 22. Dear Krat Chef, Weekendkrat Extra

Transcription

1 Week Weekendkrat Extra Dear Krat Chef, This week the crate includes Dutch quinoa. A few handy things to know about quinoa: it is a seed, not a grain, and so does not contain gluten. This seed was already being cultivated,000 years ago in the Andes, as a replacement for corn which could not grow at such high altitudes. Quinoa contains just as much protein as milk and a relatively high amount of vitamin B, iron and magnesium. The seeds themselves have quite a bitter taste; this is because of saponin, which is on the outside. This can be washed off with water; luckily our supplier has already done this. Because of the increasing popularity of quinoa in Europe and North America, this product as become three times as expensive in countries like Peru and Bolivia. Fortunately, it also now being grown in Europe, meaning less export. So much more so sustainable! Enjoy and eet smakelijk! Eefje

2 Vegetarian Quinoa with bell peppers, rocket, grilled green asparagus and spicy eggs Eggs (piece(s)) Onion (piece(s)) Green asparagus (g) Arugula (rocket) (bag(s)) Pointed bell pepper (piece(s)) 00 p,5 00,5 800 Quinoa (g) Garlic (clove(s)) Turmeric (tsp) Cumin powder (tsp) Salt and pepper (to taste) Oil (for frying) 50 p min The small container with spices contains: tsp of turmeric powder and tsp of cumin powder.. Bring a pot of water to boil for the eggs. Add the quinoa to a pot and add 00ml water then bring this to a boil. Boil for about minutes, the quinoa is cooked when the nuclei fall off (they look like tiny c-shapes).. Chop the onion and garlic finely. Heat some oil in a wok and fry both the onion and garlic together. Add the turmeric and cumin, some salt and some pepper. Stir, then add 00 ml of water. Let it simmer for a while.. Boil the eggs for 8 minutes until hard.. Remove to cm from the bottom of the green asparagus. Cover with some olive oil in a bowl or deep plate. Heat a grilling pan and use it to grill the asparagus. They need to be grilled for about 0-5 minutes (depending on your taste), but they need to be flipped every 5 minutes. Sprinkle with salt and pepper. 5. Meanwhile peel the eggs, then halve them and put them in the sauce with the flat side down. Simmer for 0 minutes.. Meanwhile wash and dry the rocket using a salad spinner. Slice the bell pepper into little pieces. Take the eggs out of the sauce and put them on a serving plate. Mix the sauce, bell peppers and quinoa together. Add more salt and pepper to taste. 7. Serve the rocket, quinoa, eggs and asparagus separately. Everyone can mix and match the ingredients to their hearts content.

3 Reubens sandwich with goose pastrami 5 min Onion (piece(s)) Bread (slice(s)) Goose breast pastrami (g) 0, 5 p 0, Pickle (piece(s)) Mayonnaise (tbsp) Spicy chili sauce (tbsp) Sour Cream (tbsp) Horse radish (tsp) Lemon juice (tsp) Worcestershire saus () Sauerkraut (g) Belegen kaas (slice(s)) Butter (tbsp) p,5,5, Chop up the pickles and onion very finely. Mix the mayonnaise, chilli sauce, sour cream, pickles, onion, horseradish and Worcestershire sauce into a sauce.. Smear all the slices of bread with a layer of the sauce. On slices, arrange the cheese and sauerkraut.. Cut the pastrami into very thin slices and arrange on the bread. Top with the last slices of bread. Smear the outside of the sandwiches with butter. Fry in a frying pan until they are crispy and the cheese has melted. Push them down firmly now and again. Serve with some of the sauce.

4 Fennel salad with orange, buckwheat and ricotta 0 min Fennel (piece(s)) Arugula (rocket) (g) Ricotta (g) Thyme (sprig(s)) Basil (sprig(s)) 5 5 p,5 0 90, Boekweit (g) Vegetable oil (tbsp) Dragonazijn (tbsp) Mustard (tsp) Orange (piece(s)) Hazelnuts (g) 00,5 0 p 50,5,5, Prepare the buckwheat according to the instructions. Leave to cool and then put ¾ in a large dish.. Make a dressing of the oil, vinegar and mustard. Season with salt and pepper. Pour half of the dressing over the buckwheat and mix.. Peel the orange and slice. Arrange the slices of orange over the buckwheat. Grate the fennel very thinly using a mandoline. Mix the fennel with the rocket and arrange over the orange. Sprinkle the rest of the buckwheat on top.. Season the ricotta with salt and pepper and mix with the thyme leaves. Put on top of the salad and sprinkle with the basil leaves and hazelnuts. Drizzle over the rest of the dressing. Serve immediately.

5 Mixed salad of green asparagus with smoky pepper sauce and soft-boiled eggs Pointed bell pepper (piece(s)) Eggs (piece(s)) Green asparagus (g) Tomatoes (piece(s)) Lamb's lettuce (bag(s)) Arugula (rocket) (bag(s)) Bread (to taste) 00 p, Garlic (clove(s)) Red wine vinegar (tbsp) Olive oil (extra virgin) (tbsp) Smoked paprika powder (tsp) 0, 0, p 0,,5 0, 0 min. Heat up the oven grill. Cut the bell peppers into long strips and put under the grill until they start to blister black. Remove the black skin.. Crush the garlic. Blend the skinned pepper, oil, vinegar and smoky paprika powder into a sauce. Thin if necessary with some water.. Boil the eggs for about mins. Hold under cold water and then peel. Blanche the asparagus for about minutes until just tender. Drain well. Cut the tomatoes into pieces.. Mix the lettuce and rocket and arrange in a large dish. Add the asparagus and tomatoes on top. Cut the eggs in half and add. Serve with toasted bread.

6 Vegetarian Side Dish Salad with grilled green asparagus and rocket 5 min Green asparagus (bunch(es)) Lamb's lettuce (bag(s)) Tomatoes (piece(s)) p,5 Arugula pesto (tbsp) Olive oil (extra virgin) (tbsp) Lemon juice (tbsp) Mustard (tsp) Sugar (pinch),5 p,. Cut off a little of the base of the asparagus and boil them in salted water for approx. 5 minutes. Drain well and leave to dry on a clean tea towel. Drizzle with some olive oil and grill them on all sides for about minutes until completely cooked through and striped brown.. Mix the olive oil, lemon juice, the mustard and the sugar for the dressing. Mix the salad with the dressing and put into bowls. Cut the tomatoes into pieces. Arrange over the grilled asparagus and the tomato over the salad. Spoon over some rocket pesto. Great in combination with goose breast pastrami and bread.

7 Courgette salad with fennel and ricotta 5 min Zucchini (piece(s)) Fennel (piece(s)) Red chili pepper (piece(s)) p,5,5 Spring onion (piece(s)) Lemon juice (tbsp) Olive oil (tbsp) Fresh basil (tbsp),5,5 p,5,,,5. Cut the courgette and fennel into slices as thinly as possible (preferably using a mandoline). Arrange the slices in a large dish and sprinkle with salt and pepper. Finely chop the red pepper and cut the onion in rings, sprinkle over the courgette.. Beat the olive oil with the lemon in a bowl. Drizzle the dressing over the vegetables and leave to absorb. Just before serving, crumble the ricotta over the courgette and sprinkle with the basil leaves.

8 Spaghetti with Italian sausage in tomato sauce and lettuce Red tomatoes (piece(s)) Red onion (piece(s)) Italiaanse worsten (piece(s)) Thyme (sprig(s)) Fresh spaghetti (g) Arugula (rocket) (bag(s)) Lamb's lettuce (bag(s)) Coloured tomatoes (piece(s)) Basil (tbsp) 00 0, 0,,5 p , ,5 Garlic (clove(s)) Oil for frying () Olive oil (extra virgin) (tbsp) Mustard (tsp) Salt and pepper () Balsamic vinegar (tbsp) p,5,5 0,, 0, 5 min Note that you need lettuce and rocket twice this week.. Put on a pan of water for the pasta.. Roughly chop the tomatoes and chop the garlic finely. Chop up the onion.. Slice up the Italian sausage. Cook on a high heat until brown all over in a little bit of oil in a pan or wok. Take the sausage out of the pan and set aside. Fry the onion in the sausage fat. Once the onion is nice and shiny add the garlic and a small dash of water to loosen the cooking remains from the sausage. Add the tomato pieces and the thyme stems. Let the tomatoes simmer for a total of 5 minutes. Once the tomatoes have softened a little, remove the thyme stems and blend the tomato sauce with a hand blender. Put the thyme back in the sauce and simmer. After 5 minutes, add the sausage and leave to simmer for another 0 minutes.. Cook the pasta according to the package instructions. 5. Wash the rocket and lettuce and cut up the coloured tomatoes.. Make a dressing of olive oil, balsamic vinegar, mustard, salt and pepper and mix with the lettuce. 7. Season the tomato sauce with salt, pepper and optionally a little bit of sugar. Finely chop the basil and add to the sauce when nearly finished. 8. Serve with the pasta and the salad.

9 Bell pepper soup. 0 min Red onion (piece(s)) Red chili pepper (piece(s)) Red bell pepper (piece(s)) p,5 Garlic (clove) Oil for frying () Caraway (tsp) Water (liter) Vegetable stock (cube(s)) Salt and pepper () p,5,5. Chop up half of the onion, crush half of the garlic, cut the red pepper finely and the bell peppers into pieces. Heat oil in a soup pan, add the onion and red pepper and fry for 0 minutes. Add the caraway seed and the garlic. Fry along briefly. Add the pieces of bell pepper and leave to simmer gently for 0 minutes with the lid on.. Meanwhile, add the vegetable stock to the peppers and bring the soup to the boil. Leave to boil on a low heat for 5 minutes.. Take the soup off the heat, puree until smooth and add a few drops of oil. Serve the soup with the pizza. Tip: great in combination with the pizza recipe with fennel and ricotta.

10 Quick spaghetti with tomato, rocket and super-fresh ricotta Red tomatoes (piece(s)) Fresh spaghetti (g) Lamb's lettuce (bag(s)) Arugula (rocket) (bag(s)) Fennel (piece(s)) Ricotta (tray(s)) Basil (tbsp) 00 0, 0, p 00 0,5 0, ,5 Capers (tbsp) Garlic (clove) Olive oil (extra virgin) (tbsp) olive oil for vinaigrette (tbsp) Balsamic vinegar (tbsp) Mustard (tsp) Salt and pepper (),5 0, p,5,5, 0, 8 0 min. Cut the garlic into thin slices and roughly chop the tomatoes. Heat the oil in a saucepan on a low heat and gently fry the garlic for minutes in the oil. Make sure it does not colour! Take the pan off the heat and remove the garlic using a skimmer. Put the tomatoes and capers, and salt and pepper to taste, in the oil and leave to marinate for 0-0 minutes.. Bring a pan of water to the boil for the spaghetti in a moment.. Make a dressing using extra virgin olive oil, balsamic vinegar, mustard, pepper and salt. Wash the lettuce and rocket, cut the fennel into really small pieces and mix with the dressing.. Boil the spaghetti for minutes until cooked (we found 00g pp to be the best, so less than what is in the packet). Drain the spaghetti in a colander and mix the warm spaghetti with the marinated tomatoes, the ricotta and the basil. Sprinkle with black pepper and serve immediately with the green salad.

11 Pizza with fennel, courgette and ricotta 5 min Thyme (sprig(s)) Ricotta (g) Zucchini (piece(s)) Fennel (piece(s)) Red onion (piece(s)) Rosemary (tbsp) 00 p 50,5 00,5 Yeast (g) Flour (g) Lauw water (ml) Salt (tsp) Garlic (clove) Olive oil (tbsp) p , NB. Preparation time is without resting time for the pizza dough!. Start with making the pizza dough. Mix the flour with the yeast and add the water and salt. Knead for about 0 minutes untill you get a soft, elastic dough. Divide into portions and roll into balls. Place the dough balls on a flour-sprinkled shelf and cover with a damp cloth. Let the dough rise for about hours. Kneed the balls one by one and make into a nice flat pizza.. Tear the mozzarella into pieces and remove the thyme leaves. Put the mozzarella, together with half of the olive oil, the other half of the garlic,the thyme, salt and pepper in a bowl. Leave to marinate.. Preheat the grill on its highest setting. Cut the courgette and fennel into thin slices and the other half of the onion into thin rings.. Finely chop the rosemary. Mix the other half of the oil and the rosemary through the vegetables and onion and sprinkle everything with a generous amount of salt and pepper. Spread out on a baking sheet lined with baking paper and grill for approx. minutes. Toss and grill for another minutes until the edges start to turn brown. 5. Take the baking sheet out of the oven, turn off the grill and set the oven to 00 C. Remove the baking paper with the vegetables from the baking sheet and roll out the pizza dough with the baking paper supplied onto the same baking sheet. Arrange the vegetables and the mozzarella over the pizza base and drizzle with the oil from the mozzarella marinade. Bake for 5-0 minutes. Tip: Also nice with the Italian sausage. Tip: Nice in combination with the red bell pepper soup.

12 of week PRODUCT PERS PERS PERS PERS KEEPING Goose breast pastrami (piece(s)),5 Refrigerator, till exxp Italian pork sausage (piece(s)) Refrigerator, till exxp Eggs (box(es)) Refrigerator or cool place Ricotta (tray(s)) Refrigerator, till expiration date Green asparagus (g) Refrigerator, week Fresh spaghetti (pack(s)) Refrigerator, till expiration date Zucchini (piece(s)) Outside refrigerator, week Fennel (piece(s)) Refrigerator, week Coloured tomatoes (piece(s)) Outside refrigerator, days Lamb's lettuce (bag(s)) Refrigerator, few days Arugula (rocket) (bag(s)) Refrigerator, few days Pointed bell pepper (piece(s)) Outside refrigerator, week Red bell pepper (piece(s)) Outside refrigerator, week Red tomatoes (piece(s)) 7 9 Buiten de koelkast, week Campagne bread (piece(s)) Bake for -5 minutes at 0 degrees Fresh herbs (bag(s)) Refrigerator, few days Onion (piece(s)) Cool dark place Red chili pepper (piece(s)) Cool place, - days Red onion (piece(s)) Cool dark place De campagne bol moet nog -5 minuten worden afgebakken op 0 graden.

13 Origin Products de Krat Wild van Wild Waterlants Weelde Wild van Wild is owned by Klaas and Sjoerd Evenhuis, two hunting brothers with a passion for nature and gastronomy. They have got years of experience in hunting, meat processing and preparing venison. Venison means to them: meat as intended. Directly from nature. Wild van Wild is sustainable and adjusted to the balance of nature. They are taking the wildlife, the environment and the social structure of the animals into consideration. Waterlants Weelde sells high-quality sustainable meat from the Waterland area. Good meat, produced with love for the animals and the unique landscape, conform the strict norms of the Stichting Keurmerk Waterland and the Producent Keurmerk for free-range chicken and free-range pork meat. In the beautiful Waterland culture-landscape of North-Holland, a large-scale cattle breeding is not possible. Therefore, the strength of Waterlants Weelde is the production of small scale and high-quality meat, with the preservation of the unique landscape as an additional benefit. De Pastafabriek Groene Hart Streekproducten The roots of De Pastafabriek lie in Ristorante d'antica, located on the Regulierdwarsstraat in Amsterdam. Family d'antuono, is the driving force behind this authentic Italian restaurant. The great reputation of the restaurant's fresh pasta spreaded quickly. Therefore, they decided to start their own pasta factory. The name 'factory' doens't really apply, because it's a kitchen where, just like in restaurant d'antica, on a daily basis they make fresh pasta with much love and dedication. 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.