Week 4 Gemakskrat Vega Dear Krat Chef, We put it on the menu quite a lot, simply because it is delicious and healthy, and so easy to combine with all kinds of vegetables: Gado Gado. This dish, originating from Indonesia, literally means mix mix. It consists of a variety of cooked and raw vegetables, often served cold with a hard-boiled egg, warm peanut sauce and some prawn crackers. Indonesians are horrified by peanut sauce out of a packet, always making it themselves. And do not even dare to call this sauce satay sauce, as satay sauce is any sauce that you pour over your satay, so also mayonnaise, tomato sauce or other strange combinations. Peanut sauce it is then. It is quite easy to make yourself, but we prefer to use Bartje Boemboes boemboe, simply because it is so amazingly delicious. This time we are serving a wonderfully classic mix of beans, cabbage and cucumber, but you can add all kinds of other vegetables. No egg this time, because of the Vegan Challenge, but instead yummy tahoe (or tofu) for the much needed protein. Enjoy and eet smakelijk! Eefje
Vegetarian Main Course Thai lentil curry with fried mushrooms, rice and coriander In the crate Basmati rice (g) Red bell pepper (piece(s)) Leek (piece(s)) Red onion (piece(s)) Curry spices (tray(s)) Red lentils (g) Coconut milk (ml) Mushrooms (tray(s)) Coriander (tbsp) p 00 00 00,5 p 50,5,5,5 50 50,5 00 00 00 Own pantry Garlic (clove(s)) Boiling water (ml) Oil (for frying) Salt (to taste) p,5 50 p,5 5 45 min Be aware: Vegan craters need coriander twice this week! NB, the spice tub contains: tsp. mustard seed, tsp. garam masala, tsp. cumin powder, tsp. paprika powder. Note that you also need rice twice this week. You can cook all of the rice at once and save a portion for the other day. For this recipe, use 50g of rice and 00ml of water per person. Wash the rice in a sieve, put in cold water and bring to the boil. With a lid on the pan, simmer for 0 minutes. Drain and leave to stand for 5 minutes. Cut the bell peppers lengthwise in half and then into thin half-moons. Cut the leek in half lengthwise, rinse off any sand and cut into half rings, not too thinly. Finely chop the garlic and cut up the onion. Put on the kettle with about 500ml of water. In a wok/frying pan with lid, fry the onion in a little oil until transparent. Add the spices and two-thirds of the garlic. Stir a few times (make sure that the spices do not burn) and add the leek and the pepper. Stir-fry for a few minutes. In the meantime, rinse the lentils in a colander. With a tin of coconut milk and some of the boiling water (ml for ), add the lentils to the vegetables. Make sure that the lentils are covered in liquid. Gently simmer for 5 minutes with the lid on the pan. Stir now and again and check that it does not boil dry (if so, add some water). Clean the mushrooms with a napkin and cut into quarters. Heat some oil in a frying pan and fry the mushrooms on a high heat. When they start turning brown, add the rest of the garlic and some salt. Toss the pan a few times and turn off the heat. Meanwhile, finely chop the coriander and stir half through the lentils. Put the other half on the table. Serve the rice with the lentil curry and mushrooms. Garnish with coriander.
Vegetarian Main Course Gado Gado with cabbage, cucumber, beans and marinated tahoe with rice In the crate Basmati rice (g) Green beans (g) Pointed cabbage (g) Cucumber (piece(s)) Tahoe (g) Boemboe voor de tahoe (bag(s)) Peanut boemboe (pack(ages)) Own pantry Sunflower oil (for frying) Salt (to taste) p 00 00 00 p 50 450,5 00 600 p p 5 min Note that you also need rice twice this week. You can cook all of the rice at once and save a portion for the other day. For this recipe, use 50g of rice and 00ml of water per person. Wash the rice in a sieve, put in cold water and bring to the boil. With a lid on the pan, simmer for 0 minutes. Drain and leave to stand for 5 minutes. Put a large pan with some water and salt on the heat to blanch the vegetables. Shell the beans and cut in half. Cut the cabbage into quarters and remove the heart. Then cut the amount needed into strips. Put the beans into the boiling water. Blanch them for 5 minutes, from the moment the water is boiling again. Remove them from the pan with a skimmer, and bring the water back to the boil. Then blanch the cabbage for 4 minutes. Drain and leave to dry. Wash the cucumber, cut in half lengthwise, remove the seeds and cut into half-moons. Cut the tahoe into blocks of around cm. Heat up a generous amount of oil in a wok/frying pan and fry the blocks until brown. For the tahoe, put the boemboe in a dish that is big enough to later add the tahoe. Once golden brown, scoop the tahoe out of the pan with a skimmer and add to the boemboe (without all the oil from the pan). Stir well and put on the table. In the meantime put a saucepan with the peanut sauce and the right amount of water on to heat. Stir whilst warming up, until it becomes a smooth peanut sauce. Bartje Bamboe always says,?keep the peanut sauce nice and thin, how it should be!? Serve the rice with all the vegetables, lashings of peanut butter and the tahoe blocks.
Vegetarian Main Course Chili sin carne with mint yoghurt sauce and corn tortillas In the crate Cob (piece(s)) Green bell pepper (piece(s)) Yellow bell pepper (piece(s)) Onions (piece(s)) Tomatoes (piece(s)) Corn tortilla (piece(s)) Soy yogurt (ml) Koriander (fijngehakt) (tbsp) Munt (fijngehakt) (tbsp) Red kidneybeans (can(s)) p 6 00,5 p,5 9 50,5,5 00 Own pantry Garlic (clove(s)) Cumin powder (tsp) Paprika powder (tsp) Chili powder (tsp) Salt and pepper (to taste) p 0, 0, p,5 0,4 0,4 40 min Please note: you need coriander twice this week. Remove the rack from the oven and preheat the oven to 75 c. Remove the leaves from the corn cobs and cut them in half to make them easier to handle. Then cut off the corn grains with a sharp knife. Cut the pepper into pieces, chop up the onion and finely chop the garlic. Fry the onion for a few minutes in a pan or wok. Then add the pepper, garlic, and cumin, paprika and chilli powder. Be careful! Start with /8 tsp of chilli powder (for ) if you do not like it too hot, you can always add more. Cut up the tomatoes into small pieces, putting half on the table. Put the other half of the tomato pieces, and the corn, in the pan once the pepper is just cooked through. Leave to simmer until everything is cooked (the corn will need about 8 minutes). Now, make the tortilla shells. Put two soup bowls (or similar) on the worktop to balance the oven rack on, making as it were a rack that floats above the worktop. Now hang or corn tortillas per person over the bars of the rack. If the tortillas do not bend well enough, make them slightly wet. Slide the rack into the oven and back for 5-0 minutes. Keep an eye on them, every oven is different. Once they are crispy, they can be taken out. In the meantime, finely chop the coriander and mint. Put the soya yoghurt in a bowl with salt, pepper, / of the chopped coriander and all of the chopped mint. At the end, add the kidney beans to the chilli, together with the rest of the chopped coriander. Warm through and season with salt, pepper and even more chilli powder if needed. Serve the chili sin carne in the tortilla shells with the soya yoghurt sauce and the tomato pieces.
In the crate of week 4 PRODUCT PERS PERS 4 PERS KEEPING Tahoe (piece(s)) Refrigerator, till expiration date Soy yogurt (tray(s)) Refrigerator, till exxp Coconut milk (can(s)) Pantry Red kidneybeans (can(s)) Pantry Red lentils (g) 00 00 00 Pantry, till expiration date Corn tortilla (pack(s)) Refrigerator Basmati rice (g) 00 Pantry Green beans (g) 00 Refrigerator, a few days Curry spices (tray(s)) Koele, donkere en droge plaats Boemboe voor de tahoe (piece(s)) Refrigerator, till exxp Peanut sauce (bag(s)) Pantry, till expiration date Cob (piece(s)) Refrigerator, few days, in foil Coeur de boeuf tomatoes (piece(s)) Outside the refrigerator Paprika (piece(s)) 4 4 Outside refrigerator, cool and dark, week Pointed cabbage (piece(s)) Refrigerator, week Cucumber (piece(s)) Cool dark place Mushrooms (tray(s)) Refrigerator, week Leek (piece(s)) Refrigerator, week Red onion (piece(s)) Cool dark place The white basmati rice is from Greenage. We package it ourselves now so that you do not keep having too much left over.
Origin Products de Krat 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. Bartje Boemboe Tortilla Factory Bartje Boemboe makes fresh boemboe for authentic Indonesian cuisine. They give each dish a special, unique character. Bartje and Jojo make boemboe according to the recipes of our grandmothers. Fragrant and pure, with no artificial additives. Now you can put your own easy authentic Indonesian cuisine at the table with our boemboe for beef, vegetables, eggs, fish, chicken, rice and soup. Bartje Boemboe can also be ordered via Bartje Boemboes website www.bartjeboemboe.nl. All boemboes are made without artificial flavors, colors and The Tortilla Factory in Halfweg lovinly produces real soft corn tortillas, like you can only eat them in Mexico. The Tortilla Factory proves with their way of working that its possible to make tortillas just as fresh as they are in Mexico, using no added preservatives. They supply mainly restaurants and much of the Mexican population in the Netherlans, but hope to be able to reach more Dutch people as well with their authentic Mexican product. At the Krat we are happy to help them with their quest.