18-12-2018 - Hello DuKo subscribers! We are four students @UtrechtUniversity and for the upcoming four weeks we're working together with DuKo, for the course Socio-economic Processes, by accepting a Sustainability Challenge. This challenge consists of four mini-challenges and we are inviting you to join! This week is all about... CHRISTMAS!
Hello DuKo subscribers!
We are four students @UtrechtUniversity and for the upcoming four weeks we're working together with DuKo, for the course Socio-economic Processes, by accepting a Sustainability Challenge. This challenge consists of four mini-challenges and we are inviting you to join! This week is all about... CHRISTMAS!
The challenge of this week: a Veggie-Christmas Dinner. Christmas in about a week, and we all know the hard work of preparing a "perfect Christmas dinner". Whereby most people immediately think of a nice piece of meat without considering the huge impact of its consumption. For less than 6 euros p.p. we have created a festive vegetarian 3-course Christmas dinner.
Starter: Pumpkin Soup (4 persons)
Preparation time: 20 minutes
Waiting time: 30 minutes
- 1 1/4 kg fresh pumpkin
- 2 onions
- 2 garlic cloves
- 250 g winter carrots
- 3 tbsp olive oil
- 2 dried laurel leaves
- 1 liter tap water
- 1 bouillon cube
- 125 g crème fraiche
1. Cut the pumpkin into slices. Remove the seeds and the stringy inside and cut off the skin with a sharp knife. Cut the pumpkin into large pieces. Slice the onion and garlic into small pieces. Peel the winter carrot and cut it into slices.
2. Heat the oil in a large pan and fry the pumpkin, winter carrot and onion for 5 minutes. Add the garlic and bay leaves. Pour in the water and add the bouillon tablet. Bring to a boil and let everything cook for 30 minutes.
3. Remove the bay leaves. Puree the soup with a hand blender and season with pepper and salt. Spoon the soup into deep plates or bowls and add crème fraiche. You can serve the soup with some bread.
We chose to use all organic ingredients. We bought most of them without packaging at De Raatakker, Thedinghsweet and De Moestuin, stalls at the Organic Farmers Market in Utrecht (with 10% DuKo-discount).
Main Course: Beet Wellington
Preparation time: 30 minutes
Waiting time: 1 h 20 minutes
- 3 raw red beets (we used white)
- 2 shallots
- 2 garlic cloves
- 200 g chestnu mushrooms
- 1 tbsp (olive) oil
- 2 tbsp dried mushrooms
- 1 tbsp balsamic vinegar
- 135 g rolls fresh puff pastry
- 100 g Philadelphia chives
- 1 egg (beaten)
1. Preheat the oven to 200 degrees. Peel the beets, sprinkle with a little salt and pack them separately in aluminium foil. Puff them until tender for about 60 minutes. Remove from the oven and the foil.
2. Meanwhile, grind the shallot, garlic and mushrooms in the food processor by hand. Heat the oil in a pan and fry the shallot mixture and dried mushrooms for 8 minutes on medium heat. Add the balsamic vinegar and season with salt and pepper. Bake for another 2 minutes.
3. Cut the puff pastry to 24 x 32 cm. Halve lengthways, mak sure that 1 slice is 2 cm wider. Place the small slice on a baking tray covered with parchment paper. Roll out the second slice to 15 x 32 cm.
4. Mix the Philadelphia with the mushroom mixture. Divide 1/4 over the middle of the slice, leaving 2 cm at the edge. Divide the beet and the rest of the mushroom mixture. Place the second dough slice on it and press the edges with a fork. Cut stars from the rest of the dough and stick them on. Brush the top with the beaten egg and bake the Beet Wellington in 20 minutes until golden brown and done.
We bought most of the ingredients without packaging at De Raatakker, Thedinghsweet and De Moestuin, stalls at the Organic Farmers Market in Utrecht (with 10% DuKo-discount).
Preparation time: 5 minutes
- Delicacy of choice form Bakkerij Koekie (at the Organic Farmers Market in Utrecht)
- Organic ice cream of choice
- Tony Chocolonely of choice (at WAAR)
Decorate as you like!