Week 37Weekendkrat

Extra

Dear Krat Chef,A couple of our favourite growers are Titus and Machteld Galema. On theirgrandparents? beautiful farm, besides asparagus in the spring, they growthe most wonderful pumpkins and courgettes in late summer. The seasonfor these lovely, round zapho courgettes is coming to an end, so when Tituscalled us to tell us that they were harvesting the last crop, we grabbed ourchance. The wonderful, round courgettes lend themselves naturally to allkinds of fillings, so that is what we are going to be doing this week. They canof course be used in other ways, just as you would a normal courgette. Theyare also delicious raw, in thin strips with lemon juice and some good olive oil.Only then can you taste how delicious they actually are!Enjoy en eet smakelijk! Eefje

Cauliflower couscous with grilled courgette, onion,tomatoes and grie (feta)

Vegetarian Main Course

45 min

In the crate 2p 3p 4pCauliflower (piece(s)) 0,5 0,75 1Round zucchini (zappho) (piece(s)) 1 1,5 2Cherry tomatoes (tray(s)) 0,5 0,75 1Grie cheese (feta) (pack(s)) 0,5 0,75 1Red onion (piece(s)) 0,5 0,75 1Dragon + dille + peterselie (bunch(es))0,25 0,4 0,5

Own pantry 2p 3p 4pGarlic (clove(s)) 1 1,5 2Oil (tbsp) 3 4,5 6Oregano (tsp) 0,5 0,75 1Nutmeg (tsp) 0,3 0,4 0,5Salt and pepper (to taste)

Preheat the oven to 200°c.Cut the courgettes into thin, round slices of ½ cm.Slice the onion into rings.Cut half of the garlic into thin slices. Put thecourgette, onion and garlic in a large oven dish, witha generous sprinkling of pepper and salt and theolive oil. Using your hands, mix everything throughand put in the oven for 30 minutes. For the last 15minutes, add the cherry tomatoes.Remove the leaves and the bottom of the stem ofthe cauliflower and then cut the cauliflower intoquarters. Grate floret by floret, until down to thestem (or put all of the florets into a blender). Savethe stems in case you want to make soup with anyother left over vegetables you have in the fridge.Finely chop the rest of the garlic.Put a large frying pan or wok onto the heat andwarm up some oil.Fry the garlic for 30 seconds and then add thecauliflower couscous. Then add the nutmeg and thepepper and salt. Stir-fry for 6-8 minutes until thecauliflower begins to cook and become brown. Thistakes about 8 minutes.In the meantime, (after about 15 minutes), turn thevegetables in the oven.Cut the grie into cubes, finely chop the herbs, andmix them through the cauliflower couscous. Servewith the roasted vegetables.

Pear tart with raspberriesDesert

90 min

In the crate 2p 3p 4pPears (piece(s)) 1,5 2,5 3Raspberry (tray(s)) 0,5 0,75 1Eggs (piece(s)) 1 1,5 2

Own pantry 2p 3p 4pSugar (g) 25 35 50Water (tbsp) 1 1,5 2Boter (ongezouten, op kamertemperatuur) (g)60 90 115Donkere basterdsuiker (g) 60 90 115Self-rising flower (g) 85 130 170Milk, semi-skimmed (tbsp) 1 1,5 2Greek yoghurt (optional)

Preheat the oven to 180°c/gas mark 4.Grease a deep, round 20cm baking tin and line thebottom with baking paper. Heat the sugar with thewater in a pan on a low heat until liquid. Then pourinto the tin. Peel the pears, cut them in half andremove the core. Cut-side facing upwards, arrangethem in a single layer on the syrup and then arrangethe raspberries on top.Beat butter and sugar together in a bowl untilcreamy. Beat the eggs in a separate bowl and thenadd little by little to the butter and sugar, mixingwell. Add the flour, the grated orange and milk untilthe mixture is soft and doesn?t stick. If needed, adda little bit of extra milk. Pour the mixture evenlyover the fruit in the tin and smooth over the top.Put in the oven for 50-60 minutes or until the tart isgolden brown and risen. If the tart is turning browntoo fast towards the end of the baking time, lay aloose piece of aluminium foil over the tin. Leave tocool in the baking tin for about 10 minutes and thenput an upside down plate on the tin and turn thetart out. Serve warm, sliced, with a spoonful ofGreek yoghurt or scoop of vanilla ice-cream.

Main-course salad with beetroot, egg and smokedsalmon

Main Course

60 min

In the crate 2p 3p 4pSmoked salmon (g) 75 115 150Waxy potato (g) 300 450 600Eieren (hardgekookt, in stukjes) (piece(s))1 2 2Red beetroot (g) 200 300 400Red onion (piece(s)) 0,5 0,75 1Dragon + dille + peterselie (tbsp) 1 1,5 2

Own pantry 2p 3p 4pAugurkjes (in stukjes) (piece(s)) 3 4 5Paprika powder (tsp) 0,3 0,4 0,5Mustard (tsp) 0,5 0,75 1Honey (tbsp) 0,5 0,75 1Lemon juice (tbsp) 0,5 0,75 1Salt and pepper (to taste)

Boil the unpeeled beetroot in apan with a generous amount of water for about anhour until cooked. Cut thepotatoes into small cubes and boil with a pinch ofsalt until cooked. Drain. Peelthe cooked beetroot and cut them into cubes thesame size as the potatoes. Chopup the onion. Hard-boil the eggs, run under coldwater and then peel. Briefly heat the cubes ofbeetroot with a dash of olive oil, the chopped onion,lemon juice, a pinch ofsalt and the honey, and let stand for a few minutes.Mix the mayonnaise withpepper, salt, the finely chopped fresh herbs, paprikapowder and mustard. Addthe beetroot to the potato cubes and mix throughthe mayonnaise dressing andthe gherkins.Cut the salmon into strips andslice the eggs. Put the potato-beetroot salad in apretty dish and arrange thesalmon and eggs on top. Sprinkle with a little dilland serve.

Merguez sausages with fried potatoes and courgettesalad

Main Course

40 min

In the crate 2p 3p 4pRound zucchini (zappho) (g) 250 375 500Lamb merquez sausage (piece(s)) 3 4,5 6Tarragon (tbsp) 0,5 0,75 1Potatoes (kilo) 0,5 0,75 1

Own pantry 2p 3p 4pOlive oil (tbsp) 2,5 3,8 5Sugar (pinch)Pepper (to taste)Seasalt (to taste)

Peel the potatoes and cut into bite-sized pieces. Boilin a layer of water for about 5 minutes until justtender. Drain and leave to steam.In the meantime, make the salad. Cut thecourgettes as thin as possible into slices, using amandoline slicer of you have one. Put them into ashallow dish and sprinkle with pepper and salt.Heat 3 tablespoons of olive oil in a frying pan andbriefly fry 2 cloves of garlic. They should becomeshiny and soft, but not brown. Add 1 tablespoon ofvinegar and pour the mixture, warm, over thecourgettes. Sprinkle over the tarragon and leave tomarinate.Meanwhile, fry the potatoes in a frying pan withsome olive oil on medium heat until they are goldenbrown and crispy. This will take approx. 15 minutes.Also heat up the grill pan and grill the merguezsausages for about 7 minutes until cooked.Serve the sausages with the potatoes and thecourgette salad.

Pasta with chard and fetaVegetarian Main Course

30 min

In the crate 2p 3p 4pGrie cheese (feta) (tbsp) 3 4,5 6Bright light chard (g) 200 300 400Spelt pasta (g) 200 300 400

Own pantry 2p 3p 4pRed chili pepper (piece(s)) 0,5 0,75 1Olive oil (extra virgin) (tbsp) 2 3 4Garlic (clove(s)) 1,5 2,5 3

Heat a pan of water. Cut the stems from the chardinto pieces and the leaves into strips. Remove theseeds and pith from the red pepper and cut intothin half rings. Heat two tablespoons of olive oil in alarge pan and braise the chard stems until tender.Drain off any liquid. Season with a little salt.Remove the chard from the pan and set aside.Cook the pasta according to the instruction on thepackage. Mash up the feta.Heat 1 tablespoon of olive oil in a large pan andgently fry the garlic and the red peppers for lessthan a minute on a low heat. The garlic must notbecome brown. Add the chard stems and the rawleaves and fry together until the leaves have shrunk.Drain the pasta and mix through the chard. Tastefor any seasoning needed. Sprinkle over the fetaand serve.

Zappho courgettes filled with smoked salmon, dilland tomatoes with spelt pasta

Main Course

45 min

In the crate 2p 3p 4pRound zucchini (zappho) (piece(s)) 2 3 4Red onion (piece(s)) 0,5 0,75 1Smoked salmon (g) 100 150 200Spelt pasta (g) 150 225 300Fresh dill (tbsp) 1 1,5 2Cherry tomatoes (tray(s)) 1 1,5 2

Own pantry 2p 3p 4pCreme fraiche (tray(s)) 0,5 0,75 1Garlic (clove(s)) 0,5 0,75 1Olive oil (to taste)Salt and pepper (to taste)

Be aware that you also need dill for something elsethis week.Preheat the oven to 200°c.Remove the round courgettes stem, cut thecourgette in half and remove the pulp using a knifeand a spoon, until about 1cm from the skin.But the half zapphos in a large oven dish together.Sprinkle a little salt over the insides.Roughly chop up the courgette filling. Finely chopthe onions and garlic.In a frying pan, fry the onion and garlic in a smallamount of oil. After about a minute add thecourgette pieces. Fry for a few minutes, makingsure that the liquid evaporates a little bit.Cut the smoked salmon into strips and then pieces.Remove the dill leaves from the stalks. Cut thetomatoes in half.Stir the salmon, the dill and the crème fraiche intothe courgette and onion mixture and sprinkle agenerous amount of pepper over out of the peppermill. Fill the courgette halves with the filling and putthe tomato halves around them. Sprinkle thetomatoes with some olive oil, and pepper and salt.Put in the oven for 20-25 minutes. It does notmatter if the round courgettes are not completelycooked through, as they are delicious anyway,particularly with a little bit of a crunch!In the meantime, put on a pan of water for the speltpasta and cook the pasta according to the packageinstructions.

Lamb merguez with roasted cauliflower, beetrootsalad and tzatziki

Main Course

50 min

In the crate 2p 3p 4pLamb merquez sausage (piece(s)) 2 3 4Beets (piece(s)) 2 3 4Cauliflower (piece(s)) 0,5 0,75 1Red onion (piece(s)) 0,5 0,75 1Chopped leaf parsley, very finely (tsp)1 1,5 2Cucumber (piece(s)) 0,3 0,4 0,5

Own pantry 2p 3p 4pYogurt (tray(s)) 0,5 0,75 1Cumin powder (tsp) 0,5 0,75 1Garlic (clove(s)) 0,5 0,75 1Olive oil (tbsp) 1 1,5 2Balsamic vinegar (tbsp) 0,3 0,4 0,5Salt and pepper (to taste)

Preheat the oven to 200 °C.Peel the beetroot and cut them first into slices andthen into cubes no bigger than 1.5cm. Put into anoven dish, toss around with some oil, pepper andsalt and put in the oven for about 25 minutes.Remove the leaves and only the very end of thestalk from the cauliflower and cut into slices of1.5cm. Some will fall apart in florets. Cut the redonion in half and then in (half) rings. Put thecauliflower and the onion in a large oven dish with alittle dash of water, sprinkle with the cumin powder,pepper and salt and cover with foil, so that it cansimmer. Put in the oven.Make the tzatziki. Cut the cucumber lengthwise intwo and remove the seeds with a spoon. Eithergrate the cucumber roughly or cut up finely, andadd to the yoghurt together with pepper, salt, asmall clove of crushed garlic and a little bit ofchopped parsley (be aware that need a lot ofparsley for the omelette with chard!)After about 25 minutes, take the beetroot out andcheck whether cooked. Remove the foil from thecauliflower and allow it to go brown for another 10minutes. If the cauliflower is still quite hard, it maybe better to leave the foil on for a while longer.Mix the beetroot with the olive oil and balsamicvinegar and put on the table.In the meantime, fry the merguez sausages forabout 10 minutes until cooked through and brown.Serve the sausages with the beetroot, cauliflowerand tzatziki.

Herb omelette with chard and fried potatoesMain Course

45 min

In the crate 2p 3p 4pPotatoes (kilo) 0,5 0,75 1Bright light chard (bunch(es)) 1 1,5 2Eggs (piece(s)) 4 6 8Fresh herbs (g) 15 25 30

Own pantry 2p 3p 4pCreme fraiche (tray(s)) 0,5 0,75 1Milk (tbsp) 3 4,5 6Paprika powder (tsp) 1 1,5 2Crushed garlic (clove) 0,5 0,75 1Salt and pepper (to taste)Oil (for frying)

Preheat the oven to 170°c.Put a pan with some salted water on the heat. Peelthe potatoes and cut them into small cubes of 1,5cm. Put in the water and once the water is boiling,allow to boil for about 3 minutes. Drain and put newwater on the heat for the chard later.In a wok or frying pan, fry the potato cubes on amedium heat until cooked through and goldenbrown. Stir now and again, while continuing withthe rest of the recipe.Chop the stems of the chard into small pieces andthe leaves into thin strips. Wash, using a saladspinner or colander.Take approx. 10 grams of each of the 3 fresh herbs,(tarragon, chives, dill: you need dill for anotherrecipe this week) and chop finely. With a whisk, mixthe eggs with the milk and the salt and pepper. Stirthrough the fresh herbs.Once the water is boiling, add the chard and bringback to the boil. Boil for approx. 5 minutes. Drain,add a crushed clove of garlic and use two hands toshake up the pan a few times. Cover and keepwarm.In a large frying pan, fry a large, thin omelette in alittle oil for each person (approx. 1 soup ladle perperson).Spread a generous amount of crème fraîche on oneside of each of the omelettes, topping with thechard and potatoes. Sprinkle with a little salt andpepper. Fold the omelette closed and put into alarge greased oven dish (or use baking paper). Putin the oven for a few minutes so that everything iswarm. Serve immediately.

In the crate of week 37PRODUCT 1 PERS 2 PERS 3 PERS 4 PERS KEEPING

Smoked salmon (pack(s)) 1 1 2 2 Refrigerator, can refreeze

Merquez sausage (piece(s)) 1 2 3 4 Refrigerator, not refreeze

Grie cheese (feta) (pack(ages)) 1 1 2 2 Refrigerator, till expiration date

Round zucchini (zappho) (piece(s)) 1 2 3 4 Outside refrigerator, 1 week

Eggs (box(es)) 1 1 2 2 Refrigerator or cool place

Spelt pasta (bag(s)) 1 1 2 2 Pantry

Waxy potato (kilo) 0,3 0,5 0,75 1 Cool dark place

Red onion (piece(s)) 1 1 2 2 Cool dark place

Red beetroot (piece(s)) 1 2 3 4 Refrigerator, 2 weeks

Cherry tomatoes (tray(s)) 1 1 2 2 Outside refrigerator, 1 week

Cauliflower (piece(s)) 1 1 1 1 Refrigerator, 1 week

Cucumber (piece(s)) 1 1 1 1 Cool dark place

Bright light chard (bunch(es)) 1 1 2 2 Refrigerator, few days

Raspberry (tray(s)) 1 1 2 2 Refrigerator, few days

Pears (kilo) 0,3 0,5 0,75 1 Fruit basket

Fresh herbs (bag(s)) 1 1 1 1 Refrigerator, few days

Bread (piece(s)) 1 1 1 2 Closed bag, outside refrigerator

Origin Products de Krat

Lamsvlees BossinkBauke Bossink grew up between the sheep on hisparents farm. He went to Australia and New Zealandfor more sheep experience, then finished his studiesand the school of Agriculture in Dronten. Since thenBauke Bossink has been working professionally on thesustainable and natural breeding of sheep. Becasue"you shouldn't tamper with lamb meat" is his motto.

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