|photo from kochhaus.de: Straight to your door!|
What's that? A store where you buy a recipe that comes with all the ingredients you need? You don't have to buy a whole bunch of one herb that you won't use and will rot? You don't have to search all over the market for that one item that's out? You don't have to write it all down, or guess? Hey that sounds like it was made for me! But wait, there's more? They have a website where you can order online! Sold! To the girl with the lazy ass and cooking phobia. Yea I know. Your wondering why I have a blog that has to do with food. Hey! This is Tarts and Whiskey! All else is just fluff.
So the deal is, you can order 3 to 5 meals a week. They deliver the food once a week all at once (Monday or Thursday) to your door, nice and neatly arranged in a box. It comes with fabulous step by step instructions, full color and great pictures. It's delivered in the evening (mine came around 6:30/7), so your more likely to be home (hello UPS figure it out!) Also, you can select portion size. The minimum is for 2 persons. And if you want, you can go online and change the amount.. say you'll have a friend visiting. The price will go up a bit. But the cost is great. $28-32 euros. That includes the delivery. If we went out 3 times a week and had the same amazing meal, it would me more than 32 euros for one night. Okay okay, so you have to cook it. But that's why it is cheaper. Duh. Still, even if I bought all these ingredients, it wouldn't come too short of that price. Besides.. it is a service. It's kind of like they are my personal shopper.
Okay so the catch? The website is only in German. I have to translate it myself. But I'm a fast typer. I google translate, then rearrange the translation to something that makes sense. German verbs tend to fall at the end of a sentence, which makes for an awkward english translation. I'm thinking they should hire me to do a english version of all their recipes.
So tonight I bring you the second recipe I did. Last night was a mushroom risotto. And this is not out of a box. It's from scratch. It's just the portions are controlled. It was dizzying. Not that easy. But I managed.
Tonight I'm making:
Fusilli mit Ricotta und frischem Babyspinat - vegetarisch
Fusilli with Ricotta and fresh Baby Spinach - vegetarian
For 2 persons: 250 g Fusilli Avellinesi, 300 g Baby Spinach (washed), 100g sun dried tomatoes, 250 g Ricotta, 1 bouillon cube, 75 ml white wine (water), salt, pepper.
|photo from kochhaus.de: a sample from the ingredient card; your ingredients laid out for you.|
Wasser für die fusilli in einem großen Topf zum Kochen bringen.
Die getrockneten Tomaten abtropfen lassen, das Öl auffangen und die Tomaten in feine Streifen schneiden.
Drain the sun-dried tomatoes and collect the oil in a small bowl. Cut the tomatoes into thin strips.
In einem großen Topf das aufgefangene Tomatenöl erwärmen und die klein geschnittenen Tomaten bei mittlerer Hitze 2 Minuten anbraten.
In the meantime.... In another large pot, heat the oil collected from the tomatoes and add the chopped tomatoes. Sauté over medium heat for 2 minutes.
Wenn das Wasser kocht, 1 EL Salz hinzufügen und die Fusilli im kochenden Wasser ca. 8 Minuten bissfest kochen.
When the water boils, add 1 tablespoon of salt and cook the fusilli in boiling water for about 8 minutes until al dente.
Den gewaschenen Spinat zu den Tomaten in den Topf geben, vorsichtig umrühren und bei mittlerer Hitze zusammenfallen lassen (ca. 2 Minuten).
Put the washed spinach into the pan with the tomatoes. Stir carefully (gently?) over medium heat (about 2 minutes).
Tomaten und Spinat mit 75 ml Weißwein (oder wasser) ablöschen, Brühwürfel hinzufügen und kurz aufkochen. Ricotta unterheben und vom Herd nehmen. Nach geschmack mit ca. 1 TL Salz und ausreichend Pfeffer würzen.
Deglaze the tomatoes and spinach with 75 ml white wine (or water). Add the bouillon cube and bring it to a boil. Fold in the ricotta cheese and remove from heat.
Season to taste with about 1 teaspoon salt and pepper.
Die bissfest gekochten Fusilli abgießen, mit der Ricotta-spinat-Soße vermengen und in tiefen Tellern servieren.
Cool the fusilli till al dente. Drain and mix with the ricotta-spinach-sauce and serve in deep bowls.
If you happen to be reading this and you live in Hamburg or Berlin, go check it out: http://www.kochhaus.de/
|photo from kochhaus.de: The store in Eimsbüttle Hamburg.|