Week 51

Week 51
Gemakskrat
Vega
Dear Krat Chef,
A while back we asked you what your favorite recipes from De Krat were.
Surprisingly, the peanut soup from Bartje Boemboe scored really well. Of
course, Bartje was also very happy with that. We made the soup from a
bumbu for sate sauce, together with stock and potato. This time, we will
make a slightly different version, with paksoi, cabbage and carrots. We
thought it was a nice idea to serve it with spring rolls made from the outer
leaves of the cabbage, but, if you think that is too much work, it also goes
well with stir-fried cabbage.
Bon-appetit!
Eefje
Vegetarian Main Course
Winter salad of potatoes, salsify, chestnut
mushrooms and egg
In the crate
Bread (piece(s))
Salsify (g)
Waxy potato (g)
Eggs (piece(s))
Chestnut mushrooms (tray(s))
Artichoke hearts (can(s))
Mixed lettuce (bag(s))
2p
0,5
250
400
2
0,5
0,5
1
3p
1
375
600
3
1
1
1
4p
1
500
800
4
1
1
1,5
Own pantry
2p
Lemon juice (splash(es))
1
Garlic (clove(s))
0,5
Tijmblaadjes (tsp)
0,5
Salt and pepper (to taste)
Olive oil (extra virgin) (tbsp)
3
White wine vinegar (tbsp)
1
Mustard (tsp)
1
Honey (tsp)
0,5
Olive oil (extra virgin) (for dipping)
3p
1
1
0,75
4p
1
1
0,75
4,5
1,5
1,5
1
6
2
2
1
45 min
Preheat the oven to 220 degrees and bake off the
bread in 10-12 minutes.
Fill a pan with water and a bit of lemon juice. Under
the running tap, peel the salsify with a peeler and
cut into pieces of 3 cm. Place in the pan with lemon
water.
Wash the potatoes and cut into pieces of around 3
cm. Drain the salsify, add fresh water to the pan
and boil them together with the potatoes for 10-15
minutes.
Hard-boil the eggs in around 8 minutes.
Chop the garlic and cut the mushrooms in halves.
Fry the mushrooms for 2 minutes over high heat in
some oil. Add the garlic and lower the heat. Sprinkle
1/3 of the thyme over them. Fry until they are tender
and sprinkle some black pepper on top.
Drain the artichoke cores and cut them into
quarters. Prepare a dressing of oil, wine vinegar,
mustard, honey, 2/3 of the thyme and salt and
pepper. In a bowl, mix the potatoes, salsify,
mushrooms and artichoke with the dressing. Cut
the eggs into 6 pieces each and mix them, together
with the salad, into the bowl.
Serve the bread with some olive oil, salt and pepper.
Vegetarian Main Course
Bartjes Boemboe peanut soup with paksoi and stir
fried vegetables.
In the crate
Winter carrot (g)
Pointed cabbage (piece(s))
Spring onion (piece(s))
Peanut boemboe (bag(s))
Potatoes (g)
Bok choy (piece(s))
Bean sprouts (bag(s))
2p
125
0,5
1,5
1
100
1
0,5
3p
200
1
2,5
1,5
150
1,5
1
4p
250
1
3
2
200
2
1
Own pantry
Oil (for frying)
Garlic (clove(s))
Water (liter)
Stock cube (piece(s))
Soy sauce (tbsp)
Salt and pepper (to taste)
2p
3p
4p
1
0,75
1
0,5
1,5
1
1,5
1
2
1,5
2
1
30 min
Peel the carrot, cut it in half lengthwise then go wild
with a potato peeler. This should result in a lot of
thin carrot strips. Forget about the last bit and just
eat it as a snack, it is impossible to peel it all.
Cut the Chinese cabbage in half, remove the core
and cut into strips.
Heat some oil in a wok, quickly stir fry the carrot
and cabbage, then add the cloves of garlic. Bake
until almost done in 10 minutes. Cut the spring
onion into rings and fry most of it for half a minute.
Keep some separate for garnishing.
Meanwhile heat a pot of water and stock (vegetable
or chicken). Dissolve the peanut sauce base in the
hot water. Also peel and cube the potatoes, then
add them to the soup and cook for 6 minutes until
done.
Cut the stems of the paksoi into bits and the leaves
into strips. Wash using a salad spinner. Puree the
soup and add the paksoi. Cook for a minute, the
paksoi should not be wilted.
Add soy sauce, salt, and pepper to the cabbage.
Garnish the soup with the remaining sprouts and
spring onions, then serve with the stir fried
vegetables.
You can add some vegetable spring rolls by rolling
some chopped cabbage and sprouts in a big
cabbage leaf; this makes a nice extra dish.
The cabbage also is a nice addition to the soup
itself.
Vegetarian Main Course
Celeriac lasagna with minced meat
50 min
In the crate
2p
Celeriac (g)
500
Winter carrot (g)
100
Onions (piece(s))
1
Tomato paste (can(s))
0,5
Vegetarian minced meat (pack(ages))
1
Grated cheese (g)
75
3p
750
150
1,5
1
2
125
4p
1.000
200
2
1
2
150
Own pantry
Oil (for frying)
Thyme (tsp)
Salt and pepper (to taste)
Butter (g)
Flour (g)
Milk (ml)
2p
3p
4p
1
1,5
2
20
20
200
30
30
300
40
40
400
Bring a large pan of water with some salt to a boil
(for the celeriac root) and preheat the oven to 220
degrees.
Peel the celeriac with a vegetable peeler (and partly
with knife). Halve it and cut into very thin slices. It is
a bit of work, but the thinner the slices, the better!
Put the slices in the pan of boiling water and cook
until firm to the bite in approximately 8-10 minutes
(check with fork). Drain and leave to drain.
In the meantime, chop the onion. Heat some oil in a
frying pan and fry the onion until translucent. Make
some room the middle of the pan and fry the
tomato puree in the middle of the pan for about 2
minutes to take the edge off the acidity (until you
start smelling the tomato). Now mix it with the
onion, then add the minced meat. Fry the meat.
Then add 2 tablespoons of water, thyme, salt and
pepper to taste and stir well.
Make the bechamel sauce. Melt the butter and add
the flour while stirring until it is smooth. Then
gradually add splashes of milk until you have a nice
smooth sauce. Do not make it too thick. Season
with salt and pepper.
Grease a large baking dish and cover the bottom
with a layer of celeriac root slices, stacked like
roof-tiles. Depending on the size of your dish, you
will probably have enough to make 3 layers. Cover
the celeriac layer with 1/3rd of the meat, and then
1/3rd of the sauce. Repeat twice, ending with a layer
of bechamel sauce. Sprinkle the cheese over the top
layer. Bake in the oven for 10-15 minutes.
In the crate of week 51
PRODUCT
2 PERS
3 PERS
4 PERS
KEEPING
Eggs (box(es))
1
1
1
Refrigerator or cool place
Vegetarian minced meat (pack(ages))
1
2
2
Refrigerator, till expiration date
Bread (piece(s))
1
1
1
Closed bag, outside refrigerator
Grated cheese (bag(s))
1
1
1
Refrigerator, till expiration date
Winter carrot (piece(s))
1
2
2
Refrigerator, few weeks
Salsify (g)
300
450
600
Cool dry place
Pointed cabbage (piece(s))
1
1
1
Refrigerator, 1 week
Peanut boemboe (bag(s))
1
2
2
Pantry
Mixed lettuce (bag(s))
1
1
2
Refrigerator, few days
Artichoke hearts (can(s))
1
1
1
Till expiration date
Chestnut mushrooms (box(es))
1
1
1
Refrigerator, 1 week
Bok choy (crop(s))
1
2
2
Refrigerator, 1 week
Bean sprouts (bag(s))
1
1
1
Refrigerator
Tomato paste (can(s))
1
1
1
Pantry
Celeriac (piece(s))
1
1
1
Refrigerator, few months
Spring onion (stalk(s))
2
3
3
Refrigerator, 1 week
Onions (piece(s))
1
2
2
Cool dark place
Waxy potato (g)
500
750
1.000
Cool dark place
Shallot (piece(s))
1
2
2
Cool dark place
Note: the bread has to be baked (10min ? 12 minutes 220 degrees). You can also store the bread outside the refrigerator
in a closed plastic bag for a few days or it can be frozen.
Origin Products de Krat
Kwekerij Groenesteeg
Bartje Boemboe
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.
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
Vegetarische slager
Jaap Korteweg, owner of the Vegetarische Slager (this
means a vegetarian butcher), is an organic and a 8th
generation farmer, who along with concept creator
and senator Niko Koffeman, chef cook Paul Bom and
a dedicated team works on a vegetarian revolution
that the world food supply will give another look. They
found each other in the idea that vegetable meat
substitutes should be spectacular in structure, bite and
taste.
Bakkerij Mickey Egstorf
Bakery Mickey Egstorf is already up early to make all
the fresh baked goods. At the bakery is only being
baked with flour, water, salt and yeast. The basic
ingredients are specially selected for the best results.
Bakery Mickey Efstorf goes back in time and makes
bread as it used to be made. Artisan bread without
preservatives.