Week 22 Gemakskrat 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 6,000 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 B2, 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! The Krat team
Gyros chicken in roti with lettuce, yoghurt sauce and roasted fennel and courgette Main Course 40 min In the crate 2p 3p 4p Chicken gyros (g) 200 300 400 Fennel (piece(s)) 1 1,5 2 Zucchini (piece(s)) 1 1,5 2 Red onion (piece(s)) 0,5 0,75 1 Yogurt (g) 75 115 150 Doner bread (piece(s)) 2 3 4 Lamb's lettuce (bag(s)) 0,1 0,25 0,25 Own pantry 2p 3p 4p Garlic (clove(s)) 1 1,5 2 Olive oil (tbsp) 2 3 4 Paprika powder (tsp) 0,5 0,75 1 White wine vinegar (tbsp) 1,5 2,3 3 Lemon juice (bottled) (to taste) Mayonnaise (to taste) Salt and pepper () Note that you need lettuce twice this week 1. Preheat the oven to 200 C and take the chicken out of the fridge to come to room temperature. 2. Cut the foliage off the fennel, cut in half, remove the heart and cut into pieces. Cut the courgettes lengthways in half and then in half-moons about 1cm thick. Finely chop the garlic. Put the vegetables in a mixing bowl with the olive oil, pepper, salt, garlic and the paprika powder and mix well. 3. Put in the oven for approx. 30 minutes. Toss the vegetables half way through cooking. 4. Slice the onions in half-rings as thinly as possible and put in a bowl with the wine vinegar. Set aside, this will take away some of the sharpness. 5. Mix the yoghurt sauce with pepper, salt and some mayonnaise, according to taste. 6. Fold every sheet of roti in a piece of aluminium foil and put in the oven for the last 5 minutes, with the vegetables. 7. Fry the chicken on a high heat in some oil until crispy and cooked through. Wash some of the lettuce and put on the table. 8. Let everyone fill their roti with lettuce, red onion, chicken and serve the yoghurt sauce and roasted vegetables on the side.
Spaghetti with Italian sausage in tomato sauce and lettuce Main Course 35 min In the crate 2p 3p 4p Red tomatoes (piece(s)) 4 7 9 Red onion (piece(s)) 0,5 0,75 1 Italiaanse worsten (piece(s)) 2 3 4 Thyme (sprig(s)) 2 3 4 Spaghetti (g) 200 300 400 Arugula (rocket) (bag(s)) 0,1 0,25 0,25 Lamb's lettuce (bag(s)) 0,4 0,75 0,75 Coloured tomatoes (piece(s)) 1,5 2 3 Basil (tbsp) 2 3 4 Parmesan cheese (g) 40 60 80 Own pantry 2p 3p 4p Garlic (clove(s)) 1 1,5 2 Oil for frying () Olive oil (extra virgin) (tbsp) 1,5 2,3 3 Balsamic vinegar (tbsp) 0,5 0,75 1 Mustard (tsp) 0,3 0,4 0,5 Salt and pepper () Note that you need lettuce and rocket twice this week. 1. Put on a pan of water for the pasta. 2. Roughly chop the tomatoes and chop the garlic finely. Chop up the onion. 3. 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 15 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 15 minutes, add the sausage and leave to simmer for another 10 minutes. 4. Cook the pasta according to the package instructions. 5. Wash the rocket and lettuce and cut up the coloured tomatoes. 6. 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.
Quinoa with bell peppers, rocket, grilled green asparagus and spicy eggs Vegetarian Main Course 40 min In the crate 2p 3p 4p Eggs (piece(s)) 3 5 6 Quinoa (g) 150 225 300 Onion (piece(s)) 0,5 0,75 1 Spice mix (tray(s)) 0,5 0,75 1 Green asparagus (g) 300 450 600 Arugula (rocket) (bag(s)) 0,5 0,5 0,75 Pointed bell pepper (piece(s)) 1 1,5 2 Own pantry 2p 3p 4p Water (ml) 300 450 600 Garlic (clove(s)) 0,5 1 1 Salt and pepper (to taste) Oil (for frying) The small container with spices contains: 1 tsp of turmeric powder and 1 tsp of cumin powder. 1. Bring a pot of water to boil for the eggs. Add the quinoa to a pot and add 600ml water then bring this to a boil. Boil for about 12 minutes, the quinoa is cooked when the nuclei fall off (they look like tiny c-shapes). 2. 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 200 ml of water. Let it simmer for a while. 3. Boil the eggs for 8 minutes until hard. 4. Remove 2 to 3 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 10-15 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 10 minutes. 6. 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.
In the crate of week 22 PRODUCT 2 PERS 3 PERS 4 PERS KEEPING Chicken gyros (g) 200 300 400 Refrigerator, till exxp Italiaanse worsten (piece(s)) 2 3 4 Koelkast, zie THT Green asparagus (g) 300 450 600 Refrigerator, 1 week Eggs (box(es)) 1 1 1 Refrigerator or cool place Yogurt (tray(s)) 1 1 1 Refrigerator, till expiration date Parmesan cheese (g) 40 60 80 Refrigerator, till expiration date Quinoa (g) 150 300 300 Pantry Fennel (piece(s)) 1 2 2 Refrigerator, 1 week Zucchini (piece(s)) 1 2 2 Outside refrigerator, 1 week Whole wheat pasta (pack(s)) 1 1 1 pantry Döner bread (piece(s)) 2 3 4 Refrigerator, few days Lamb's lettuce (bag(s)) 1 1 1 Refrigerator, few days Arugula (rocket) (bag(s)) 1 1 1 Refrigerator, few days Pointed bell pepper (piece(s)) 1 2 2 Outside refrigerator, 1 week Coloured tomatoes (piece(s)) 2 2 3 Outside refrigerator, 3 days Red tomatoes (piece(s)) 4 7 9 Outside refrigerator, 1 week Red onion (piece(s)) 1 2 2 Cool dark place Onion (piece(s)) 1 1 1 Cool dark place Verse kruiden (bag(s)) 1 1 1 Fridge, couple of days Spice mix (tray(s)) 1 1 1 Pantry
Origin Products de Krat Zuyderzee Asperges Simon Galema and his sun Titus grow biological asparagus in Marknesse. These asparagus from the Zuyderzee obtain their special taste from the unique sand in Blokzijl in which they are grown. Every Friday, Simon sells his biological beef products on the market in Zwolle. Since 1998, the firm grows biological products. The main products are the asparagus, but also include strawberries, potatoes, and pumpkins. Together with Titus sister, 1 hectare of finer vegetables is grown including zucchini, green beans, sugar corn and cut flowers. Groene Hart Streekproducten 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. Waterlants Weelde 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. Quinoa Holland Quinoa Holland crop and produces Dutch quinoa. The quinoa is unprocessed and completely natural, with no additives. Because this quinoa is grown in the Netherlands, it is much more durable than imported quinoa.