Week 21
Weekendkrat
Dear Krat Chef,
This week, de Krat has a recipe for a classic Italian dish: orechiette pasta
with broccoli and a sauce of anchovies, olive oil and red pepper. The
orechiette, meaning 'small ear', is originally from Puglia, a region that
produces delicious olive oil as well. This dish is simple but delicious, and very
healthy!
This week, we are also happy to include forest beetroots in the crate. It?s
best to eat them as soon as possible; they are really delicious while they are
so fresh. The leaves are also edible (for instance in a salad), provided they
still look good. If you can?t use them soon after you receive your Krat,
remove the leaves, because the leaves will absorb the water from the root
and the roots will get wrinkly. If you really want to save them for a long time,
you can keep them in a box with sand. That way, you can save them for
months.
Bon appetit!
Eefje
Main Course
Lamb sausages with roasted beetroots and potatoes
50 min
In the crate
Beetroots (bunch(es))
Frieslander potatoes (g)
Mint (sprig(s))
Yoghurt (ml)
Lamb sausage (piece(s))
2p
1
500
2
100
2
3p
1,5
750
3
150
3
4p
2
1.000
4
200
4
Own pantry
Garlic (clove(s))
Lemon juice (tbsp)
Olive oil (for frying)
Salt and pepper (to taste)
2p
1,5
2
3p
2,5
3
4p
3
4
Preheat the oven to 200 degrees.
Peel the beetroot and cut into not too large chunks,
so that it will cook faster.
Crush the garlic cloves without peeling it (for
instance with the flat side of a knife).
Put the beetroots in a baking dish with crushed
garlic, lemon juice, a dash of olive oil, salt, pepper
and toss well. Put the dish in the oven. Set an alarm
clock for 10 minutes because that?s when you will
add the potatoes.
Peel the potatoes and cut into chunks that are as
big as the beetroot chunks. Toss them with a little
olive oil, salt and pepper and set aside. After the
beetroots have been in the oven for 10 minutes, add
the potatoes and bake for another 30 minutes.
Make the sauce. Chop the mint and mix with salt,
pepper and the yogurt. Set aside.
10 minutes before the beetroots and potatoes are
done, fry the sausages until browned and cooked all
the way through.
Remove the beetroots and potatoes from the oven
and check if they are cooked. Crush the garlic with
a wooden spoon so that you can mix it with the
beetroots and potatoes.
Serve everything with the yoghurt sauce.
Wine suggestion:Barbera Ranuccio - Castelli del
Duca (Emilia Romagna, Italy)
Main Course
Lamb sausages with grilled broccoli, red pepper and
fried potatoes
In the crate
Agria potato (g)
Spring onion (piece(s))
Broccoli (g)
Red chili pepper (piece(s))
Lamb sausage (piece(s))
Own pantry
Olive oil (extra virgin) (for frying)
2p
400
0,5
300
0,25
2
3p
600
1
450
0,5
3
4p
800
1
600
0,5
4
2p
3p
4p
45 min
Peel the potatoes and cut them into pieces. Cut the
spring onions into rings.
Boil the potatoes until just about cooked. Cut them
into slices and fry in some oil in a frying pan, until
the slices are browned on both sides. At the end,
add the spring onion and stir. Sprinkle with salt.
Boil (or steam) the broccoli until firm to the bite.
Cut into slices of about ½ cm. Brush with olive oil
and grill until the broccoli has nice grilled lines. Put
on a platter and sprinkle with some salt.
Cut the red pepper into thin rings.
Fry the red pepper in a little oil and sprinkle over the
broccoli.
Fry the lamb sausages until browned in about 15
minutes.
Serve the lamb sausages with broccoli and fried
potatoes.
Wine suggestion:Costieres de Nimes Les Gres Domaine de Poulvarel (Rhone, France)
Vegetarian Side Dish
Soba noodles with bok choy, soy sauce and spring
onions
In the crate
Bok choy (piece(s))
Spring onion (piece(s))
2p
0,5
1
3p
1
2
4p
1
2
Own pantry
Soba noedels (g)
Red chili pepper (piece(s))
Red onion (piece(s))
Oil (tbsp)
Soy sauce (tbsp)
Mirin (Japanse rijstwijn) (tbsp)
Rice vinegar (tbsp)
Lime juice (tbsp)
Black sesame (tsp)
Salt and pepper (to taste)
2p
150
0,25
0,5
1
1,5
1,5
1,5
0,25
1
3p
300
0,5
1
2
3
3
3
0,5
2
4p
300
0,5
1
2
3
3
3
0,5
2
20 min
Cook the soba noodles according to instructions on
the package. Drain, rinse with lukewarm water and
drain again.
Cut the red pepper in half lengthwise, remove seeds
and cut into fine strips. Cut the red onion into half
rings and cut the bok choy into large pieces.
Heat the oil in a frying pan. Fry the onion and red
pepper for 5 minutes until the onion is soft. Add the
bok choy and fry for another 4 minutes. Finally add
the soy sauce, mirin, rice vinegar and lime juice and
stir.
Cut the spring onion into half rings.
Mix the noodles with bok choy. Divide over four
bowls and sprinkle with sesame seeds and spring
onions.
Tip: make the dish extra interesting by adding some
fried mushrooms, omelet strips, or fried tofu. For the
non-vegetarians: you can also add a piece of fried
or steamed salmon.
Wine suggestion:Viognier - Domaine des Lauriers
(Languedoc, France)
Main Course
Orecchiette with ricotta, Parmesan cheese, tomato
and basil
In the crate
2p
Orecchiette (g)
250
Tomato, coeur de boeuf (piece(s)) 2
3p
375
3
4p
500
4
Own pantry
Basil (g)
Garlic (clove(s))
Olive oil (extra virgin) (tbsp)
Parmesan cheese (g)
Ricotta (g)
Salt and pepper (to taste)
3p
20
1
3
50
200
4p
20
1
3
50
200
2p
10
0,5
1,5
25
100
20 min
Bring a pan of salted water to a boil and prepare
the orecchiette according to instructions on the
package.
Cut the tomatoes into small pieces. Cut the basil
leaves into pieces.
Mix the tomato pieces, crushed garlic, basil and
olive oil and let it simmer and warm up over low
heat.
Grate the Parmesan.
Mix the ricotta with the Parmesan cheese. Season
with salt and pepper and set aside.
Drain the pasta well and first mix the orecchiette
with the cheese mix until the pasta is coated with
cheese. Season with salt and pepper. Carefully mix
with the tomato sauce.
Divide the orecchiette pasta over 4 plates and
serve.
Tip: you can serve some extra Parmesan cheese on
the side.
Wine suggestion:Soave Classico - Balestri Valda
(Veneto, Italy)
Side Dish
Broccoli quinoa salad
35 min
In the crate
Broccoli (g)
Mint (sprig(s))
Tomatoes (piece(s))
Spring onion (piece(s))
2p
150
1,5
1
0,5
3p
300
3
2
1
4p
300
3
2
1
Own pantry
Onions (piece(s))
Quinoa (g)
Garam massala (tsp)
Cornstarch (sprinkle)
Oil (tray(s))
Lemon juice (tbsp)
Olive oil (extra virgin) (tbsp)
Salt and pepper (to taste)
2p
0,5
100
0,5
3p
1
200
1
4p
1
200
1
1
1,5
3
1
3
6
1
3
6
Cut the broccoli into small florets and the onion
into rings.
Cook the quinoa according to the instructions on
the package. Let it cool down.
Boil the broccoli florets until cooked but firm to the
bite in salted water. Drain. Sprinkle with garam
masala.
Sprinkle the onion with some cornstarch using a
strainer and deep-fry them until crispy and
browned in a layer of vegetable oil. Drain on paper
towels.
Finely chop the mint, and cut the tomatoes and the
spring onion into half rings.
Finish making the quinoa salad. Mix the quinoa with
the tomato, spring onion, mint and seasoned
broccoli.
Make a dressing with lemon juice, olive oil, salt and
pepper and mix with the salad. Serve the quinoa
salad on a large plate and sprinkle with the fried
onion.
Tip: goes well with a meat substitute or lamb
sausages.
Wine suggestion:Picpoul de Pinet - Domaine des
Lauriers (Languedoc, France)
Side Dish
Potato salad with arugula mustard and oven baked
stuffed tomatoes with mozzarella with and anchovy
In the crate
Agria potato (g)
Arugula mustard (tbsp)
Tomato, coeur de boeuf (piece(s))
Anchovy (piece(s))
2p
200
0,5
1
4
3p
300
0,75
1,5
6
4p
400
1
2
8
Own pantry
Fresh dill (sprig(s))
White wine vinegar (tbsp)
Olive oil (extra virgin) (tbsp)
Mozzarella (ball(s))
Basil (to taste)
Salt and pepper (to taste)
2p
2
0,5
2
1
3p
3
0,75
3
1,5
4p
4
1
4
2
25 min
Preheat the oven to 175 C.
Peel the potatoes and cut into chunks.
Boil the potatoes in salted water for about 15
minutes. Drain and briefly let it steam dry.
Finely chop the dill.
Make the dressing by mixing the arugula mustard
with white wine vinegar, olive oil and chopped dill.
Season with salt and pepper.
Carefully mix the dressing with the potatoes.
Chill until served.
Halve the tomatoes. Drain the mozzarella pieces on
a paper towel. Cut a very thin slice off the bottom
of the tomatoes so that they don?t roll over. Hollow
them out with a teaspoon.
Stuff the tomatoes with pieces of mozzarella, basil
leaves and the anchovy fillets. Put the tomatoes in
an oven dish and put in the oven. Bake for 10
minutes to melt the mozzarella.
Serve the stuffed tomatoes with the salad.
Wine suggestion:Soave Classico - Balestri Valda
(Veneto, Italy)
Vegetarian Starter
Forest beetroot salad with yoghurt
90 min
In the crate
Beets (g)
Yoghurt (dl)
2p
500
0,5
3p
750
1
4p
1.000
1
Own pantry
2p
Olive oil (extra virgin) (splash(es)) 1
Garlic (clove(s))
0,5
Parsley (to taste)
Salt and pepper (to taste)
3p
1
1
4p
1
1
Lay each unpeeled beetroot on a piece of
aluminum foil and pour a splash of olive oil over
each beetroot. Wrap the beetroots in the foil. Place
in the oven for 1 to 1 1/2 hours depending on the size
of the beetroots (they are done when you can
pierce them easily with a knife).
When the beetroots are cooked, remove them from
the oven and let them cool down completely.
Then peel off the skin and cut into slices.
Lay the beetroot slices on a plate, drizzle with some
olive oil, and sprinkle with salt and pepper.
Meanwhile, mix the crushed garlic with the yogurt
and a small pinch of salt.
Chop the parsley.
Pour the yogurt sauce over the beetroots and
sprinkle with chopped herbs.
Wine suggestion:Soave Classico - Balestri Valda
(Veneto, Italy)
Main Course
Orichiette with broccoli and coeur de boeuf salad
35 min
In the crate
2p
Red chili pepper (piece(s))
0,5
Anchovy (can(s))
1
Broccoli (head(s))
1
Tomato, coeur de boeuf (piece(s)) 1
Fresh orecchiette (g)
250
3p
0,75
1,5
2
1,5
375
4p
1
2
2
2
500
Own pantry
Bread (sandwich(es))
Garlic (clove(s))
Olive oil for dressing (tbsp)
Lemon juice (to taste)
Olive oil (tbsp)
Salt and pepper (to taste)
2p
1
2
1,5
3p
1,5
3
2,5
4p
2
4
3
2,5
4
5
Bring a large pot of salted water to a boil.
Toast the stale bread and crumble into
breadcrumbs.
Cut the red pepper into thin strips. Remove the
seeds (or not, if you like it spicy).
Cut the anchovy fillets into pieces.
Crush 1 clove of garlic and finely chop 3 other
cloves.
Cut the broccoli into florets. You can keep the
stumps to make a soup out of it later.
Make the tomato salad. Cut the coeur de boeuf
tomatoes into thin slices and lay them on a large
plate in roof tile-like layers. Drizzle some extra virgin
olive oil and a dash of lemon juice over it and
sprinkle with salt and pepper.
Heat 2 tbsp of oil and fry the crushed garlic and
breadcrumbs over low (!) heat until golden brown.
Put them into a bowl.
Heat another 3 tablespoons of oil in the pan and fry
the chopped garlic and anchovies gently for 3
minutes, until the anchovies start to fall apart a bit.
Stir well so that the garlic doesn?t burn. Add the red
pepper, stir, and turn the heat to low.
Put the broccoli florets in the pot with hot water and
bring to a boil again. Remove the florets with a
slotted spoon after about 3 minutes, so that you
can reuse the water for the pasta.
Mix the broccoli with the anchovy red pepper mix
and make sure it?s all mixed well.
Meanwhile, boil the fresh pasta for 2 minutes. Drain,
drizzle with a generous splash of olive oil and add
the broccoli.
Serve with the tomato salad.
Wine suggestion:Barbera
Ranuccio - Castelli del Duca (Emilia Romagna,
Italy)
In the crate of week 21
PRODUCT
1 PERS
2 PERS
3 PERS
4 PERS
KEEPING
Lamb sausage (piece(s))
1
2
3
4
Refrigerator, not refreeze
Beetroots (bunch(es))
1
1
2
2
Koelkast, 2 weken
Frieslander potatoes (g)
250
500
750
1.000
Cool dark place
Mint (bag(s))
1
1
1
1
Refrigerator, 3 days
Bok choy (piece(s))
1
1
1
1
Refrigerator, 1 week
Agria potato (g)
250
500
750
1.000
Cool dark place
Anchovy (can(s))
1
1
2
2
Refrigerator
Broccoli (piece(s))
1
2
2
2
Refrigerator, 2 - 5 days
Fresh orecchiette (g)
125
250
375
500
Refrigerator, till expiration date
Red chili pepper (piece(s))
1
1
1
1
Cool place, 2-4 days
Tomato, coeur de boeuf (piece(s))
1
2
3
4
Outside refrigerator, 1 week
Campaign bread (piece(s))
1
1
1
2
Refrigerator, 15-20min 170C
Yoghurt (bottle(s))
1
1
1
2
Refrigerator, till expiration date
Spring onion (bunch(es))
1
1
1
1
Refrigerator, 1 week
The campaign bread is a par-baked bread; you have to finish it off for about 15-20 minutes at 170 degrees and leave it
to rest for a moment.
The lamb sausages can be kept until the expiration date. You cannot refreeze them!
Origin Products de Krat
Le Salonard
Only Pasta
Bread, cheese, wine and more....In the most southern
city of Holland, you will find the artisanal sourdough
bakery of Le Salonard with 2 shops in Maastricht, one
in Amsterdam and one in Düsseldorf. They make their
bread with the greatest care and passion. The bread is
made with only natural ingredients and is made by
hand.
In 2005 startte Anne Trapman met Only Pasta bv als
één van de eersten in Nederland met de productie van
dagverse pastas van 100% grano duro (harde tarwe)
uit Zuid Italië. Net terug uit de Provence was pasta
onmisbaar geworden in het weekmenu van Anne dus
zelf maken was de enige oplossing om aan verse pasta
te komen. Inmiddels maakt Only Pasta biologische
(volkoren) pastas van 100% harde tarwe en een groot
assortiment gevulde
pastas.
Waterlants Weelde
Waterlants Weelde verkoopt eerlijk vlees van hoge
kwaliteit uit de streek Waterland. Goed vlees
geproduceerd met liefde voor het dier en dit unieke
landschap, volgens de strenge normen van de
Stichting Keurmerk Waterland en Het Producent
Keurmerk voor scharrelkip en scharrelvarkensvlees. In
het prachtige Noord-Hollandse cultuurlandschap
Waterland is grootschalige veeteelt gebied niet
mogelijk, daarom wordt
de kracht gevonden in het
produceren van vlees van
hoge kwaliteit met het
behoud van het unieke
landschap als bijkomend
voordeel.
Walter Abma
Na zijn studie tropische landbouw heeft Walter tot op
heden veel in de aardappelen, groenten en fruit
gewerkt. Maar ook in de horeca branche in de regio
Amsterdam. Walter maakt nu al 26 jaar
gearomatiseerde olie en azijn. Naast de olie en azijn
heeft Walter ook nog producten als mosterd, pesto en
spreads op de markt gezet. Kijk op www.walterabma.nl
voor meer informatie.