Week Weekendkrat Extra Dear Krat Chef, Normally we would fill the weekend crate with extra Dutch deli wares, and leave out stuff like pasta, rice etc, assuming that our culinary weekendkrat extra customers already have this sort of thing in their cupboards, and moreover, we suspect that you often do your own thing with the crate anyway! But the Thai mussels this week were so delicious that we?re forcing you to make this recipe! Hence the rice, the coconut milk and the laos for with the Chinese cabbage, all in the crate this week. Or prepare the mussels in the classic way and use the coconut milk for the veggie curry, which is also really delicious! Eet smakelijk!
Main Course Thai mussels with rice and Chinese cabbage 5 min Basmati rice (g) Mussels (kilo) Chinese cabbage (kilo) Lemon grass (stalk(s)) Ginger (tbsp) Red chili pepper (piece(s)) Fresh coriander (tbsp) Spring onion (piece(s)) Lime juice (tbsp) Coconut milk (ml) Spices (zie recepttekst) Garlic (clove(s)) Olive oil (for frying) Black pepper (to taste) Salt (to taste),5,5 00 5,5,5,5,5,5 00 00 00,5 NB: The tub contains tsp laos and / tsp cayenne pepper.. Put on g of rice pp in ml water. Gently (!) boil the rice for about 0 minutes, until cooked.. Fill the sink with cold water and put in the mussels. Mussels that float to the surface or are broken must be thrown away. With mussels that do not close after a while: tick against the mussels, if these dont close then these must be thrown away too (they dont have to close completely). Leave them in the water until use.. Cut the Chinese cabbage into quarters, remove the heart and cut into thin strips. Cut the garlic into thin slices.. Remove the outer, tough leaves from the lemon grass, hit with a frying pan and cut into four or five pieces. Peel the ginger and cut into thin slices. 5. Cut the red pepper into half-rings - if you want the dish really spicy leave the seeds in, otherwise remove them. 6. Finely chop the coriander. Cut the spring onion into rings. 7. Heat some oil in a wok and stir-fry the Chinese cabbage until it shrinks. Allow the liquid to evaporate, add the laos and cayenne pepper, pepper and salt. Stir and put the cabbage in a dish. Cover to keep warm. 8. Wipe the pan clean, heat, add some oil and then the mussels. Toss the mussels and add the slices of garlic, the lemon grass, the red pepper, spring onion and the ginger. Keep tossing until all the mussels are open. Add the lime juice and add the coconut milk. Bring to the boil and add the coriander. Serve immediately with the rice and Chinese cabbage.
Main Course Sausage with endive mash and braised bell pepper and onion Bacon bits (g) Potatoes (kilo) Pork bratwurst (piece(s)) Onion (piece(s)) Red bell pepper (piece(s)) Endive (g) 00 00,5,5 00 00 00 Butter (knob) () Milk (splash(es)) 0 min. Peel the potatoes, optionally cutting into pieces, and put on the heat in cold, salted water. Boil for 0-5 minutes until cooked.. Fry the sausages in a generous knob of butter. Take them out once brown all over, you will cook them more later..bake the bacon until golden brown. Set aside and keep warm.. Meanwhile, cut the onions into thin half-rings. Fry the onion slowly in the sausage fat. Then cut the peppers lengthwise in half and then into thin half-moons. Add to the onion. Add some pepper and salt, tbsp. of water and leave to gently stew for 0 minutes. 5. Cut the leaves of the endive from the stem and cut into strips. Wash the endive well using a salad spinner. 6. After about 0 minutes, put the sausages on top of the pepper and onion to cook further. After a while, prick some holes in the sausage so that the fat can run out, creating a delicious gravy. 7. Drain the potatoes and mash finely. Keep adding a dash of milk until a nice, creamy mash forms. Stir through the endive and season with salt and pepper. Serve the mash with the sausages, bacon and braised peppers.
Vegetarian Main Course Noodle soup with mushrooms, purple kale and tahoe 0 min Purple kale (g) Ginger (grated) (tbsp) Dried porcini mushrooms (g) Tahoe (g) Carrot (g) Spring onion (piece(s)) 0 00 5 5 5,5 0 00 Noodles (g) Garlic (clove) Oil (for frying) Boiling water (ml) Vegetable stock (cube(s)) Chili sauce (optional) 00,5 00 0.5,5.500 NB. you have more kale than you need for the recipe, so use as much as you want to. If you decide not to put everything in the soup, then make a wonderful pesto with the rest. See https://www.dekrat.nl/nl/maaltijdbox-recepten/boe renkoolpesto. Or cut into strips, mix with oil, pepper and salt and put in the oven for 0 minutes, to make delicious crisps!. Put on the kettle.. Wash the purple kale. Cut the stem into small pieces and the leaves into thin strips.. Grate the ginger and squeeze out the garlic. Cut up the dried mushrooms a little smaller.. Heat some oil in a thick-based soup pan. Add the garlic, ginger and the pieces of kale stem and fry gently. Add the boiling water and the stock cubes. 5. Bring to the boil and add the dried mushrooms and the rest of the kale. Leave to boil for about 0 minutes until the dried mushrooms are soft and the kale is cooked. 6. Meanwhile, cut the Tahoe into cm pieces and grate the carrot. Cut the spring onion into rings. Add the noodles and leave to boil for minutes. Add the spring onion and allow to soften. Take off the heat. Stir through the grated carrot and the blocks of Tahoe. Taste and season the soup with salt. Serve immediately, optionally with a little bit of sweet chilli sauce if you like the taste.
Vegetarian Main Course Chinese cabbage, spring onion, bell pepper, broccoli and lemon grass curry with ginger. Basmati rice (g) Onion (piece(s)) Red chili pepper (piece(s)) Ginger (tbsp) Lemon grass (stalk(s)) Pointed bell pepper (piece(s)) Chinese cabbage (kilo) Coconut milk (ml) Lime juice (piece(s)) Spring onion (piece(s)) 00 5,5,5,5 00,5 00 00 Broccoli (g) Garlic (clove(s)) Salt (tsp) Oil (for frying) Curry spices () Water (ml),5 5,5 00 00 50 600 5 min NB. For the spice mixture in this recipe you need the following spices: tsp curry powder, / tsp turmeric powder, / tsp garam masala, / tsp cardamom powder, / tsp cinnamon powder and / tsp coriander powder.. Bring g of rice to the boil in ml of water pp, and gently simmer for 0 minutes.. Roughly chop the garlic and the onion. Cut the red pepper in half, remove the seeds and chop coarsely (NB. red peppers for is quite spicy! So use for if you want it less spicy). Chop up the ginger. Remove the outer leaves of the lemon grass, chop coarsely. Put everything, and the salt, in the hand blender container (or kitchen machine) and blend into a coarse paste.. Break the broccoli into small florets and cut the stems into small cubes. Cut the pepper into pieces. Cut the Chinese cabbage into quarters, remove the heart and cut into strips. Put on the kettle.. Heat some oil in a wok and fry the red pepper mixture for a few minutes. Add the spice mixture. Add the coconut milk and stir well until a nice smooth sauce. 5. Add the broccoli, pepper and 600 ml of boiling water and bring to the boil. Mix well and leave to simmer softly for a total of 6 minutes. Once the broccoli is cooked enough, add the Chinese cabbage and allow to shrink. Season with the lime juice. 6. Cut the spring onion into rings. Serve the curry with the rice and garnish with the spring onion.
Main Course Portuguese mussels with bacon and coriander. 5 min Mussels (kilo) Onion (piece(s)) Red chili pepper (piece(s)) Bacon bits (g) Ciabatta multigrain (piece(s)) Korianderblaadjes (tbsp) 0,5 00,5 00 Garlic (clove(s)) Olive oil (tbsp) White wine (ml) Peeled tomatoes (g) Smoked paprika powder (tsp) 00 00,5 600 00 800,5. Rinse the mussels until clean and throw away any broken shells. Peel and chop the onion and the garlic. Remove the seeds from the red pepper and cut into half-rings.. Heat the oil in a pan and fry the bacon briefly. Take out of the fat and set aside. Fry the onion for 5 minutes in the remaining fat.. Add the garlic and fry along for minute. Then add the red pepper.. Pour in the white wine and allow to mostly evaporate. Then add the tomatoes and the smoked paprika powder. Simmer gently for 0 minutes. Meanwhile, bake the ciabatta in the oven for 0 minutes. 5. Add the mussels and the bacon. Boil the mussels for about 5 minutes or until they open and are cooked. Toss a few times while cooking. In the last minute, add the coriander and toss well. 6. Serve in large soup bowls with the ciabatta bread to soak up the sauce.
Main Course Pizza with sausage, kale pesto and porcini mushrooms. Kale (g) Dried porcini mushrooms (g) Breadwurst (piece(s)) Onion (piece(s)) 0 5 5,5 0 Walnoten (ongezouten) (g) Juice of a lemon (piece(s)) Olive oil (extra virgin) (ml) Garlic (clove(s)) Grated parmesan cheese (g) Olive oil () Pizza dough (ball(s)) Passata (ml) Dried chili pepper flakes (pinch) Salt and pepper (to taste) 5 0,5 50 5 0 0 50 00 50 50 00 0 min. Firstly, make the pesto. Blanche the kale for minutes in a generous amount of boiling water. Drain and rinse with cold water. Leave to drain and squeeze out any remaining water with your hands.. Put the kale, walnuts, lemon juice and 00ml of olive oil in the kitchen mixer. Add the garlic. Blend into a smooth pesto.. Add the grated parmesan and mix. Add extra olive oil until the pesto has the desired consistency. Season with salt and pepper.. Preheat the oven to 80 C. Prepare the porcini according to the instructions and pat dry. Heat tablespoon of olive oil in a frying pan and fry the sausages for 0 minutes until brown and cooked through. Take out of the pan, cut into pieces and set aside. 5. Peel the onion and cut into half-rings. Fry the onion in the remaining fat. Take out of the pan and set aside. If required, add a little bit of olive oil and fry the porcini mushrooms. Take out of the pan and set aside. 6. Roll out the pizza base thinly. Spread with the passata and top with the mushrooms and sausage. Spoon over a generous helping of pesto. Drizzle with some extra olive oil and bake for 0- minutes in the oven. Sprinkle with some pepper flakes. Serve the pizza hot. Tip: also delicious with fresh goat cheese.
Vegetarian Main Course Chinese cabbage, carrot and fried tofu salad with a fresh ginger dressing. Tofu (slice(s)) Ginger (cm) Red chili pepper (piece(s)) Chinese cabbage (g) Carrot (piece(s)) Coriander (sprig(s)) 50,5 500 6 Vegetable oil (to fry) Lime juice (ml) Fish sauce (tbsp) Sugar (tsp) Peanuts salted (g) Fried onions (g) Salt () 0 5 5 5,5 0 7,5 60 50 0 5 min. Heat a layer of vegetable oil in a deep frying pan. Cut the slices of tofu diagonally in half and fry until golden brown and crispy in the hot oil. Leave to drain on kitchen paper and sprinkle with a little bit of salt.. Peel and grate the ginger and mix into a dressing with the lime juice, the fish sauce and the sugar. Put aside somewhere cool.. Roughly chop the peanuts. Remove the seeds from the red pepper and chop into pieces.. Cut the Chinese cabbage into very thin strips, preferably using a mandoline. Cut the carrot julienne using a julienne cutter. Mix the vegetables in a large bowl and mix through the dressing. Sprinkle over the coriander, the fried onions, peanuts and the red pepper. Tip: Add rice to make it a filling meal.
Vegetarian Main Course Endive toemis with sweet pepper. 0 min Lemon grass (stalk(s)) Basmati rice (g) Endive (crop(s)) Onion (piece(s)) Ginger (cm) Red chili pepper (piece(s)) Red bell pepper (piece(s)) 5,5,5 00 Vegetable stock (cube(s)) Garlic (clove(s)) Sunflower oil (tbsp) Trassi (tsp) Sweet soy sauce (tbsp) Lemon juice (tbsp),5,5,5,5,5. Score the sereh (lemon grass) at its thickest point diagonally. Make a litre of stock from the stock cubes and add the sereh. Bring to the boil and leave to simmer.. Prepare the rice according to the instructions.. Wash the endive and cut into thin strips. Finely chop the onion and garlic. Peel and grate the ginger. Finely chop the red pepper. Cut the sweet pepper in half and remove the seeds and pith. Cut into thin strips.. Heat the sunflower oil in a large pan and fry the onion, garlic and ginger gently. Add the red pepper, sweet pepper and trassi and fry for another minutes. Add the endive and stir-fry for another minute. 5. Pour over the hot stock and add the ketjap manis and the lemon juice. Serve with rice. Tip: Replace 00ml of stock with 00ml of coconut milk.
of week PRODUCT PERS PERS PERS PERS KEEPING Mussels (kilo) Refrigerator Pork bratwurst (piece(s)) Refrigerator, not refreeze Bacon bits (g) 00 00 00 Refrigerator till expiration date Tahoe (pack(ages)) Refrigerator, till expiration date Ciabatta multigrain (piece(s)) 5 6 Pantry Potatoes (g) 00 500 0.000 Cool dark place Basmati rice (g) 5 00 Pantry Coconut milk (can(s)) Pantry Dried porcini mushrooms (bag(s)) Cool dark place, few months Purple kale (bunch(es)) Refrigerator, week Endive (crop(s)) Refrigerator, few days Chinese cabbage (piece(s)) Refrigerator, weeks Carrot (piece(s)) Cool place, few weeks Red bell pepper (piece(s)) Outside refrigerator, week Spring onion (bunch(es)) Refrigerator, week Lemon grass (piece(s)) Refrigerator Lime (piece(s)) Fruit basket, week Ginger (piece(s)) Refrigerator, weeks Fresh coriander (bag(s)) Refrigerator * de broodjes dienen 5 a 8 minuten te worden afgebakken in de oven (00-0 graden).
Origin Products de Krat Portabella paddestoelen Portabella is a market company exclusively for mushrooms. Fresh, wild and organically grown mushrooms are available year round. For wild mushrooms and truffles, of course, the availability is linked to the season. The cultivated mushrooms are from the Netherlands and taste good year round. Schmidt Zeevis Schmidt Zeevischhandel was founded around 908 by Granny Schmidt. The company has resided for over 00 years in exactly the same location. Schmidt Zeevis works with very strict quality standards and can offer us super fresh fish. They work with certification by the Marine Stewardship Council (MSC) and sell products under the MSC label. Beaude De Eerste Beaud? wants to make people happy with artisan sourdough breads. According to Beaud?, good sourdough bread starts with a beautiful desem culture, that is conscious and pure. Its without any additives and gives the loaves a lightweight structure. Beaud? stands for traditional bread, as it was made hundreds of years ago, only with a modern look at the Eco-farm "De Eerste" is a organic farm with many different branches. There are 60 dairy cows, of which milk is processed into cheese and yoghurt. There is also a vegetable and arable branch, where various vegetables and potatoes are grown. In the orchard, 50 hens scramble each day for fresh eggs. In the farm shop and delivery routes, these products are sold, supplemented with a full range of dry and versatile products, of course all biologically