Week Weekendkrat Extra 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 and warm peanut sauce. 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 Filled cabbage rolls with peanut sauce 50 min Red lentils (g) Onions (piece(s)) Pointed cabbage (piece(s)) Peanut boemboe (tray(s)) Coriander (tbsp) 50,5 Wholegrain rice (g) Vegetable oil (tbsp) Lemon juice (tsp) Paprika powder (tsp) Pimentpoeder (tsp) 50 0,,5,5 0, NB. Instead of pimento powder you can also use garam masala. Put the lentils in a pan with at least 00ml of water. Boil the lentils until just cooked for about 5 minutes. If needed, drain. Cook the brown rice according to the package instructions. Chop up the onion and crush the garlic. Heat the oil in a pan and fry the onion and garlic for 5 minutes until the onion starts to go soft and transparent. Mix the lentils and rice with the onion, garlic, paprika and pimento powder and coriander, into a stuffing. Save a little bit of coriander to garnish. Season with salt and pepper. Bring a large pan of salted water to the boil. Carefully detach 8 cabbage leaves and blanch them in the boiling water until they are soft and malleable. Leave to drain on a clean tea towel. Preheat the oven to c. Lay a cabbage leaf, hollow side up, in front of you. Cut out the thickest part of the central vein. Spoon some stuffing on the cabbage leaf and roll up. Start at the point of the cabbage leaf. Fold the sides over the stuffing and roll up further until you have a package. Make 8 rolls like this. Put in an oven dish, with the seam faced down, and keep warm in the oven. Make the peanut sauce according to the instructions. Pour over the cabbage rolls. Garnish with some mint and coriander and serve. Tip: From the left-over cabbage, make a simple cabbage salad as accompaniment.
Main Course Saltimbocca and spaghetti with courgette cream sauce Zucchini (piece(s)) Sage (leaf/leaves) Veal schnitzel (piece(s)) Fresh thyme (tsp) 9 Spaghetti (g) Raw pork (slice(s)) Cocktail sticks (piece(s)) Olive oil (extra virgin) (tbsp) Whipped cream (ml) Grated parmesan cheese (to serve) 00,5 50 00 8 8 5 min Cook the pasta al dente according to the instructions on the package. Slice the courgettes into matchsticks. Crush the garlic. Cut the veal schnitzels in half and sprinkle with salt and pepper. Lay the slices of raw ham on your worktop and place a sage leaf on each. Put the veal schnitzels on top of the ham and sage. Wrap the ham neatly around the veal and fix with a cocktail stick. Heat half of the oil in a pan and fry the pieces of meat on both sides until brown and cooked through for about minutes per side. Heat the other half of the oil in another pan and gently fry the garlic for about 0 seconds. Stir through the thyme. Add the cream and season with salt and pepper. Leave to simmer for about 5 minutes. Stir through the courgette carefully and continue to simmer for a while. Mix the cream sauce with the drained spaghetti. Serve with some grated Parmesan cheese and the saltimboccas. Tip: delicious with a simple tomato salad.
Main Course Pork chop with sage, apple and green beans on creamy polenta Green beans (g) Pork chops (piece(s)) Sage (leaf/leaves) Fresh thyme (tbsp) 00 50 9 00 Water (ml) Milk (ml) Polenta (g) Butter (g) Olive oil (extra virgin) (tbsp) Brown sugar (tbsp) Appelsap (troebel) (ml) Peppadews (piece(s)) Apples (piece(s)) Parmesan cheese (g) 50 50 50 5 5,5,5 50,5 50 50 8 50 min Top and tail the green beans and boil in some salted water for about 0 minutes until cooked. Put some water and milk in a pan and bring to the boil. Turn down to a medium heat and, whilst stirring, pour in the polenta. Continually stirring, boil for approx. 0 minutes until the polenta is cooked. Melt half of the butter in a small pan and allow to start turning brown. Mix this butter, and the Parmesan cheese, through the polenta. Keep warm. Preheat the oven to 0 c. Rub the chops with olive oil. Sprinkle with salt and pepper. Then rub with brown sugar. Heat a large pan (able to go in the oven) and fry the chops on both sides for - minutes per side so that the sugar caramelises. Then add the other half of the butter and leave for minute to go brown. Carefully pour in the apple juice and bring to the boil. Add the thyme, sage and optionally peppadews. Slice the apples and arrange around the meat. Put in the middle of the oven to cook for about 5 minutes. Should the sauce not be concentrated enough: take the meat out of the sauce and boil down the sauce separately a little. Keep the meat warm under some aluminium foil. Serve the meat with the polenta, the rest of the brown butter and the green beans.
Vegetarian Main Course Noodle soup with tahoe, leek, beans and mushrooms 0 min Green beans (g) Leek (g) Mushrooms (g) Tahoe (g) 5 50 0 5 00 50 50 00 Ginger (grated) (tbsp) Vegetable stock (liter) Eggs (piece(s)) Soba noedels (g) Sunflower oil (tbsp) Soy sauce (tbsp) Red chili pepper (piece(s)) Lime (piece(s)),5,5 50,5,5 Top and tail the beans and break in two. Slice the leek into rings and wash well. Cut the mushrooms in half. Peel and grate the ginger. Cut the red pepper into thin rings. Heat the vegetable stock. Boil the egg for about 7 minutes until semi-soft. Hold the egg under cold, running water, peel and cut in half. Bring a pan of (sea)salted water to the boil and cook the noodles according to the instructions on the package. Remove from water using tongs and rinse under the cold tap. Put the noodles into four large soup bowls. Now blanch the beans until just tender in the same water. Remove form water with a skimmer. Put in a colander and rinse under cold water to stop them from cooking any further. Leave to drain. Add to the noodles. Do the same with the leek. Put the cooked egg in the bowls. Heat tablespoons of the sunflower oil in a pan and fry the tahoe. Drain and put in the bowl. Heat tablespoon of the sunflower oil in a frying pan and fry the mushrooms until they go brown at the edges. Stir through the ginger and fry for another minute. Add the crushed garlic and stir-fry for 0 seconds. Add the soya sauce. Put in the bowls and sprinkle with red pepper rings. Pour over the hot stock. Squeeze over some lemon juice and serve.
Vegetarian Main Course Spaghetti with tomato-mozzarella sauce 0 min Oregano (sprig(s)) Coeur de boeuf tomatoes (piece(s)) Mozzarella (ball(s)),5,5 Olive oil (extra virgin) (tbsp) Peeled tomatoes (g) Chili flakes (pinch) Basil (sprig(s)) Spaghetti (g),5 00 00 800 00 00,5 Heat the olive oil in a thick-based pan. Crush the garlic and add to the oil. Fry for 0 seconds. Add the peeled tomatoes, chilli pepper flakes, oregano leaves and half of the basil. Leave to cook for 5 minutes. Push the sauce through a sieve and return to the pan. Season with salt and pepper. Cook the spaghetti al dente according to the package instructions. Cut the fresh tomatoes into quarters and put into the tomato sauce. Rip large pieces of mozzarella and also add to the sauce. Leave to simmer for about 0 minutes on a low heat. Until the mozzarella pieces have softened but still recognisable as pieces. Sprinkle the rest of the basil over the sauce and serve with the spaghetti. Serve both separately so that everyone can help themselves to some sauce with mozzarella over their pasta.
Main Course Veal schnitzel rolls in aromatic tomato sauce with penne pasta Veal schnitzel (piece(s)) Buffalo mozzarella (ball(s)) Red onion (piece(s)) Tomatoes (g) Rosemary (sprig(s)) Thyme (sprig(s)) Oregano (sprig(s)) Zucchini (piece(s)) Sage (Leaves) 00 00 0,8,5,5,5 800 Penne (g) Oil (for frying) Olive oil (extra virgin) (tbsp) Cocktail sticks (piece(s)) 00,5 00 8 5 min Take the meat out of the fridge to bring to room temperature. We will make the rolls later. NB. pushed for time? See below*. Put on a pan of water to cook the pasta later. Chop the onion. In a pan, fry the onion in a little oil. Finely chop the garlic and add to the onions once they start to turn transparent. Cut up the tomatoes roughly. Add to the onions and garlic with a little salt. Take the sage out of the herb packet and set aside. Add the stems of rosemary, thyme and oregano to the sauce (preferably tied together with a piece of string) and leave the mixture to simmer for at least 0 minutes, the longer the tastier! Cut the courgette into thin slices. Cut half of the slices into thin strips, and set the other half aside. Put a schnitzel on a chopping board. Cover with cling film and bash with the bottom of a saucepan until it becomes even flatter. Do this with all of the schnitzels. Cut the strips of courgette the same size as the width of the schnitzels. Sprinkle every schnitzel with some salt and put -8 strips of courgette and ¼ of the sage on top. Roll them up and fix with a cocktail stick. Cut up the rest of the courgette into small pieces and add to the tomato sauce. Cook the pasta according to the instructions on the package. Grill the remaining slices of courgette in some oil until golden brown. Put them in a dish and sprinkle with salt, pepper and olive oil. Sear the veal rolls in a little oil in a pan. Then add them to the sauce for about minutes. Not too long, they will dry out! Serve the calf rolls with the pasta, sauce and grilled courgette. * Not enough time? Then just fry the schnitzels as they are. Put half of the courgette in the tomato sauce and grill the other half.
Vegetarian Main Course Gado Gado with cabbage, cucumber, beans and marinated tahoe with rice Green beans (g) Pointed cabbage (g) 00 Cucumber (piece(s)) Tahoe (g) Boemboe voor de tahoe (bag(s)) Peanut sauce (pack(ages)) 00 50 00,5 00 00 00 Basmati rice (g) Boiling water (ml) Sunflower oil (for frying) Salt (to taste) 50 5 00 50 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 ml 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 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 Thai lentil curry with fried mushrooms, rice and coriander Red bell pepper (piece(s)) Leek (piece(s)) Red onion (piece(s)) Red lentils (g) Mushrooms (tray(s)) Coriander (tbsp),5,5,5,5 50,5 Basmati rice (g) Coconut milk (ml) Boiling water (ml) Mosterdzaad (tsp) Oil (for frying) Garam masala (tsp) Cumin powder (tsp) Salt (to taste) Coriander powder (tsp) Paprika powder (tsp),5 50 50 50,5 5 00 5 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 ml 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 (00ml 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.
of week PRODUCT PERS PERS PERS PERS KEEPING Veal schnitzel (piece(s)) Refrigerator, can refreeze Pork chops (piece(s)) Refrigerator, till exxp; can refreeze Tahoe (piece(s)) Refrigerator, till expiration date Mozzarella (piece(s)) Refrigerator, till expiration date Spelt bread (piece(s)) Outside refrigerator, days Red lentils (g) Pantry, till expiration date Coeur de boeuf tomatoes (piece(s)) Outside the refrigerator Zucchini (piece(s)) Outside refrigerator, week Red onion (piece(s)) Cool dark place Pointed cabbage (piece(s)) Refrigerator, week Cucumber (piece(s)) Cool dark place Red bell pepper (piece(s)) Outside refrigerator, week Mushrooms (tray(s)) Refrigerator, week Leek (piece(s)) Refrigerator, week Green beans (g) 50 00 50 00 Refrigerator, a few days Boemboe (piece(s)) Refrigerator, till exxp Peanut sauce (bag(s)) Pantry, till expiration date Fresh herbs (bag(s)) Refrigerator, few days Preheat oven -0 and bake for 0- minutes. Leave to rest for 0 minutes before cutting.
Origin Products de Krat Buffalo Farm Twente At the Buffalo Farm Twente, buffalos and a few cows are milked twice a day. From spring to autumn, the cows and buffalos can walk both inside and outside. They love to roll in the grass and the mud. The buffalos and cows are also fed inside, so that there is no quality difference in the milk and in the cheeses. The cheese factory is located on the same land as the Italian cheese maker ''Gennaro'', who makes the mozzarella. The mozzarella and other Italian cheeses are still made according to the traditional methods. You can taste the difference! Kwekerij Osdorp 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. Buitengewone Varkens Buitengewone Varkens, or Extraordinary Pigs originated in Twente. They started the pig farm Pecus in 0 in close collaboration with three other farms and an estate owner. Together they have the drive to farm in a different way, by simply letting the animals outside (hence Buitengewone Varkens, which means extraordinary pigs, but consists of the words, buiten, outside, and gewoon, normal). At Buitengewone Varkens, Gascon forest pigs and Bonte Bentheimer pasture pigs are raised. The pigs are really outside their whole lives, so they can breathe the fresh air and live a stress-free life in the forests, fields and meadows. Bartje Boemboe 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