Week 1 - De Krat

Week 1
Gemakskrat
Vega
Dear Krat Chef,
Na de feestdagen met uitbundige kerstdiners en veel oliebollen willen we
jullie een magere maaltijd voorschotelen: couscous gemaakt van bloemkool
(dus geen koolhydraten!) met gele biet, pastinaak, rode ui, dadels en feta.
De bloemkool wordt met de keukenmachine of rasp vermalen tot korrels en
dient op deze manier ter vervanging van de ons welbekende couscous.
Heerlijk en gezond, met een Oosterse twist!
Verder hebben we de snelle Mac cheese, die eerder met broccoli in de krat
zat, maar dit keer met paddenstoelen, prei en raapsteel. Als pasta gebruiken
we - in plaats van de gangbare macaroni - nu Strozzapretti, een iets langere
pasta die veelal met de hand wordt gemaakt en gerold. Om het lekker
smeuïg te maken gebruiken we oude kaas uit de Beemster...
Eet smakelijk!
Eefje
Vegetarian Main Course
Soup of beans with crostini, sour cream and cress
35 min
In the crate
Celery (stalk(s))
Onion (piece(s))
Red chili pepper (piece(s))
Bay leaf (leaf/leaves)
Diced tomatoes (can(s))
Sour Cream (tray(s))
Turkish bread (piece(s))
Cress (to taste)
White beans (can(s))
2p
1,5
0,5
0,5
0,5
1
1
0,5
3p
2,5
1
1
1
1,5
1
1
4p
3
1
1
1
2
1,5
1
1
1,5
2
Own pantry
Oil (for frying)
Garlic (clove(s))
Paprika powder (tsp)
Vegetable stock (cube(s))
Boiling water (ml)
Salt and pepper (to taste)
Lemon juice (to taste)
2p
3p
4p
1,5
1
0,5
250
2,5
1,5
1
375
3
2
1
500
Chop the leek and the onion. Fry gently in a bit of
oil in a stockpot. Chop the garlic and the chili
pepper and add to the leek and onion together with
the paprika. Fry gently for 5 minutes. Do not let it
turn brown. Add the stock, bay leave and tomato
cubes and let it simmer for 15 minutes. The longer
the better, so if you have more time?.
Preheat the grill of the oven.
Mix the sour cream with the salt, pepper, lemon
juice and a bit of pressed garlic. Cut the Turkish
bread in halves and then in broad strips. Cut the
strips in halves and place the bread in the oven for
approximately 5 minutes until they are nicely
browned. Cut the cress and put in a bowl.
Alternatively, put the cress on the table with a pair
of scissors.
Rinse the beans in a strainer and let them drain.
When the 15 minutes are over, add the beans to the
soup and warm well. Season with salt and pepper
and serve with the crostini and the sour cream dip.
The dip goes well with the bread and cress, but it is
also very nice to add some of the dip to the soup!
Vegetarian Main Course
Grilled winter vegetables with cauliflower couscous,
dates and feta
In the crate
Yellow beetroot (g)
Parsnip (piece(s))
Red onion (piece(s))
Cauliflower (piece(s))
Spice mix (jar(s))
Dadels (piece(s))
Feta (g)
Own pantry
Garlic (clove(s))
Oil (sprinkle)
Salt and pepper (to taste)
2p
300
1
1
0,5
1
5
100
3p
450
1,5
1,5
1
1
8
150
4p
600
2
2
1
1
10
200
2p
2
3p
3
4p
4
50 min
Preheat the oven to 200 degrees. Peel the beetroot
and parsnip and cut into pieces. The beetroot pieces
should be slightly smaller than the parsnip. Peel the
onion and cut into quarters. Cut the trunk of the
cauliflower and cut this into pieces of around 2 cm.
Do not peel the garlic. Place the vegetables
including the cauliflower trunk and the garlic cloves
in a baking pan. Sprinkle some oil over them. Then
add a bit of water, cover with aluminum foil and
bake for 30 minutes. Remove the foil and bake for
another 10 minutes. Sprinkle some salt and freshly
ground pepper over the vegetables.
Press the garlic from the skin and mix with the
vegetables.
When the vegetables are in the oven, cut the
cauliflower into small flowers and use a kitchenaid
to grind it into grains. Alternatively, you can use a
grater.
Fry this couscous together with the herb mixture for
around 3 minutes in a dry frying pan.
Cut the dates into strips and add them to the
couscous and warm them. Crumble the feta on top.
Serve with the grilled vegetables.
Vegetarian Main Course
Mac & cheese with mushrooms, leek and turnips
35 min
In the crate
Fresh pasta (g)
Leek (piece(s))
Mixed mushrooms (g)
Beemster old cheese (g)
Turnip (bunch(es))
Panko breadcrumbs (tray(s))
2p
150
1
150
100
1
0,5
3p
225
1,5
225
150
1,5
1
4p
300
2
300
200
2
1
Own pantry
Butter (g)
Flour (g)
Milk (ml)
Bay leaf (leaf/leaves)
Salt and pepper (to taste)
Garlic (clove(s))
Nutmeg (pinch)
2p
15
15
200
1
3p
25
25
300
1,5
4p
30
30
400
2
0,5
1
1
1
1
1
Boil some water for the pasta. Preheat the oven to
210 degrees.
First, prepare the béchamel sauce. Melt the butter in
a pan with a thick bottom. Add the flour and let it
simmer for 3 minutes over low heat. While mixing
with a beater, add the milk in portions until you
have created a nice sause. Add the bay leaves,
season with salt and pepper and let it simmer over
very low heat for 5 minutes. Stir well every now and
then. When it starts to form bubbles, turn off the
heat.
Boil the pasta al dente in the boiling water for 2
minutes. Drain well. Add a drop of olive oil to
prevent the pasta from sticking together.
In the meantime, cut the leek into thin rings, wash
well in a strainer and drain. Chop the garlic. Cut the
mushrooms into pieces. Grate the cheese. Remove
the roots of the turnips, wash them and cut into
pieces. Heat some oil in a frying pan and fry the
garlic and the leek or 2-3 minutes. Add the
mushrooms and fry for another 4 minutes. Remove
from the heat.
Heat the béchamel sauce and add the grated
cheese. Season with some nutmeg.
In a large pan or bowl, mix the pasta with the sauce,
mushrooms and the raw turnips. Place this in an
oven dish.
Sprinkle the panko over it and bake in the middle
of the oven for 10-15 minutes until it is golden
brown.
In the crate of week 1
PRODUCT
2 PERS
3 PERS
4 PERS
KEEPING
Grie cheese (feta) (pack(ages))
1
1
1
Refrigerator, till expiration date
Yellow beetroot (g)
300
450
600
Refrigerator, 2 weeks
Turnip (bag(s))
1
2
2
Refrigerator, few days
Cauliflower (piece(s))
1
1
1
Refrigerator, 1 week
Celery (head(s))
1
1
1
Refrigerator, 1 week
Leek (piece(s))
2
3
3
Refrigerator, 1 week
Dadels (bag(s))
1
1
1
Koel en droog
Cress (tray(s))
1
1
1
Refrigerator, few days
Parsnip (piece(s))
1
2
2
Refrigerator, 2 weeks
Mixed mushrooms (tray(s))
1
2
2
Refrigerator, 1 week
White beans (can(s))
1
2
2
Pantry
Fresh pasta (pack(s))
1
1
1
Refrigerator, till expiration date
Turkish bread (piece(s))
1
1
1
Refrigerator, few days
Diced tomatoes (can(s))
1
2
2
Pantry
Beemster old cheese (g)
150
250
250
Refrigerator
Sour Cream (tray(s))
1
1
2
Refrigerator, till expiration date
Panko breadcrumbs (tray(s))
1
1
1
Pantry
Onion (piece(s))
1
2
2
Cool dark place
Red onion (piece(s))
1
2
2
Cool dark place
Red pepper + Coriander (bag(s))
1
1
1
Refrigerator, few days
Origin Products de Krat
Only Pasta
Hansketien
In 2005, Anne Trapman started Only Pasta, one of the
very first companies in the Netherlands producing
fresh pasta with 100% grano duro (hard wheat) from
southern Italy. Coming back from the Provence, pasta
had become an essential part of Annas weekly menu,
and making it herself was the only way to get fresh
pasta. Meanwhile, Only Pasta produces organic (whole
grain) pasta from 100% durum wheat and a large
variety of stuffed pastas.
Goat farm Hansketien (goat cheese and goat meat)
was named after the farms favorite goat Hanske
number 10. The company is led by Peter Govers and
Ina Eleveld. Hansketien is a small farm in terms of the
number of animals, but big in the way they make their
products, from the very beginning to the end product.
All the milk is turned into cheese on the farm.
Hansketien specializes in making Grie cheese. Grie is a
semi-soft cheese that is
made the same way feta is
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 vailability is
linked to the season. The cultivated mushrooms are
from the Netherlands and taste good year round.
Kwekerij Groenesteeg
Peter Boer from Kwekerij Groenesteeg in Zwijndrecht
grows all kinds of vegetables in his 6000m2, unheated
greenhouse in summer and winter. In winter, he grows
bok choy, turnip, lettuce and mustard. The rest of the
year, he grows tomatoes, eggplants, zucchinis, summer
purslane, radicchio and much more. The tomatoes
have a story on their own, because Peter grows many
different varieties, such as the tiger tomato, the
chocolate tomato, and
orange and yellow cherry
tomatoes. He really
specialized in unique
varieties. He can grow
tomatoes until December,
which is remarkable for
unheated greenhouses.