Chicken Breast in Mustard-Cream Sauce

Do you recognise this recipe? This time Chicken breast in mustard-cream sauce around, you‘ll be adding some variation by preparing the cream sauce with mushrooms with fried potatoes and zucchini and serving it with fried courgette. Do let us know if you like the recipe! Family Quick & Easy Total time: 25 min. (based on 2 servings)

Waxy potatoes Chestnut mushrooms

Garlic Onion

Fresh rosemary Chicken breast

Courgette Heavy cream

Pantry items Vegetable stock, olive oil, butter, white wine vinegar, mustard, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan with a lid, frying pan x2 Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 200 400 600 800 1000 1200 Chestnut 65 125 190 250 315 375 Fry the potatoes Fry the chicken Fry the mushrooms mushrooms* (g) Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare the stock. Peel or thoroughly wash the In the meantime, cut the mushrooms into slices. Heat the remaining butter in the same pan and fry Onion (pcs) ½ 1 1½ 2 2½ 3 potatoes and cut into 1/2 cm slices. Heat half of the Press or mince the garlic and chop the onion. Strip the onion for 1 - 2 minutes. Add the mushrooms Fresh rosemary* olive oil in a sauté pan with a lid and fry the sliced the rosemary leaves from the stems and roughly and garlic and sauté fry for 2 - 3 minutes. ½ 1 1½ 2 2½ 3 (stems) potatoes for 15 - 20 minutes on medium-low heat, chop the leaves. Heat half of the butter in a frying Chicken breast* covered with the lid. Take off the lid for the final pan on medium-high heat and fry the chicken 1 2 3 4 5 6 (pcs) 5 minutes. Season with salt and pepper. breast for 2 - 3 minutes per side. Then take the Courgette* (pcs) ½ 1 1½ 2 2½ 3 chicken from the pan and set side; it does not Heavy cream* have to be cooked through yet. Meanwhile, cut the 75 150 200 300 350 450 (ml) 7) courgette into thin crescents. Not included Vegetable stock (ml) 75 150 225 300 375 450 Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Butter (tbsp) 1 2 3 4 5 6 White wine vinegar ½ 1 1½ 2 2½ 3 (tbsp) Mustard (tbsp) 1 2 3 4 5 6 Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 4010 /958 507 /121 Total fat (g) 64 8 Of which: saturated (g) 27.6 3.5 Carbohydrates (g) 53 7 Of which: sugars (g) 12.6 1.6 Fibre (g) 7 1 Fry the courgette Make the mustard sauce Serve Protein (g) 39 5 Heat the remaining olive oil in another frying pan Deglaze the mushrooms with 75 ml stock per Transfer the courgette and potatoes to Salt (g) 1.4 0.2 on high heat and fry the courgette for 6 - 8 minutes person. Add the mustard, white wine vinegar plates and serve with the chicken breast in until cooked. Season to taste with salt and pepper. and rosemary. Reduce the heat, add the heavy mustard-cream sauce. Allergens: cream and allow to reduce for 12 minutes. Add the Milk/lactose 7) chicken breast for the final 5 minutes, allowing it to Enjoy! cook completely.

*Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 E Penne in an eggplant-cream sauce The eggplant owes its name to the way it used to look back in the with semi-dried tomatoes, Italian cheese and fresh basil day: smaller, round and white, just like an egg! Family Quick & Easy Vegetarian Total time: 20 min. (based on 2 servings)

Onion Garlic

Eggplant Semi-dried tomato mix

Penne Paprika

Fresh basil Heavy cream

Arugula Grated Italian cheese

Pantry items Olive oil, vegetable stock, balsamic vinegar, flour, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Sauté pan, frying pan, pan with a lid, bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the eggplant Eggplant* (pcs) ½ 1 1½ 2 2½ 3 • Boil ample water with a pinch of salt in a pan with a lid, for the • Cook the penne for 10 - 12 minutes. Drain and leave to steam dry Semi-dried tomato mix* (g) 35 60 90 120 150 180 penne. Prepare the stock. Dice the eggplant into 1 - 2 cm chunks. without the lid. In a bowl, mix the diced eggplant with 1/2 tbsp Penne (g) 1) 20) 90 180 270 360 450 540 Chop the onion. Press or mince the garlic. Roughly chop the flour per person. Heat 1 tbsp olive oil per person in a frying pan on Paprika (tsp) 1 2 3 4 5 6 semi-dried tomatoes. medium-high heat. Fry the eggplant for 8 - 10 minutes until brown Heavy cream* (ml) 7) 50 100 150 200 250 300 all around. Fresh basil* (g) 5 10 15 20 25 30 Arugula* (g) 30 60 80 100 140 160 Tip: This dish contains lots of calories. Are you watching your calorie Grated Italian cheese* (g) 7) 25 50 75 100 125 150 intake? Cook 70 grams of penne per person and use half of the cheese. Not included Use the rest in a salad the next day. Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Vegetable stock (ml) 60 120 180 240 300 360 Balsamic vinegar (tbsp) ½ 1 1½ 2 2½ 3 Flour (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional Values 3 4

Per serving Per 100g Energy (kJ/kcal) 3871 /925 799 /191 Total fat (g) 54 11 Of which: saturated (g) 18.6 3.8 Carbohydrates (g) 80 17 Of which: sugars (g) 11.9 2.5 Fibre (g) 9 2 Protein (g) 24 5 Salt (g) 1.3 0.3 Make the sauce Serve Allergens: • In the meantime, heat 1/2 tbsp olive oil per person in a sauté pan on • Cut the basil into strips and divide the arugula among deep 1) Grains containing gluten 7) Milk/lactose medium-high heat. Fry the onion, garlic and semi-dried tomatoes plates. Add the penne, half of the cheese, half of the basil and the May contain traces of: 20) Soy for 3 - 4 minutes. Add the paprika and fry for another minute. eggplant with the sauce. Season with salt and pepper. Divide the Deglaze with 1/2 tbsp balsamic vinegar per person and the stock. penne among the plates with the arugula. Finish with the leftover Add the cream and let the sauce simmer for 4 - 5 minutes. cheese and garnish with the remaining fresh basil.

Tip: Did you know that eating less meat offers health benefits? Among *Decide which meal you will be cooking first by checking the expiration date of the other things, it reduces the risk of cardiovascular disease. fresh ingredients in your box. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 Salmon fillet with an Asian-influenced E We didn‘t remove the skin of the potato salad salmon because it contains extra flavour and healthy omega with stir-fried broccoli, soy sauce and sesame seeds 3 fatty acids.

Total time: 30 min. (based on 2 servings)

Red-skinned potatoes Broccoli

Garlic Onion

Ground coriander Soy sauce

Sesame seeds Salmon fillet, unskinned

Mayonnaise

Pantry items Sambal, white wine vinegar, olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Wok or sauté pan, frying pan, pan with a lid x2, bowl, kitchen paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red-skinned 250 500 750 1000 1250 1500 Cook the potatoes Blanch the broccoli Make the dressing potatoes* (g) Broccoli* (g) 200 400 600 800 1000 1200 Boil ample water in a pan with a lid for the In the meantime, cut the broccoli into florets and In the meantime, press or mince the garlic and chop Garlic clove (pcs) ½ 1 1½ 2 2½ 3 potatoes. Peel or thoroughly wash the potatoes dice the stem. Make sure the broccoli is just under the onion. In a bowl, mix the garlic with the onion, Onion (pcs) ½ 1 1½ 2 2½ 3 and cut into large pieces. Cook the potatoes for water in a different pan with a lid. Cover with the lid, ground coriander, soy sauce, sambal and white Ground coriander 12 - 15 minutes. Then drain and leave to steam dry bring to a boil and allow to simmer for 2 - 3 minutes. wine vinegar. Season with salt and pepper. Heat a ½ 1 1½ 2 2½ 3 (tsp) without the lid. Then drain and rinse with cold water to make sure frying pan on high heat and roast the sesame seeds Soy sauce (ml) 1) 6) 5 10 15 20 25 30 the broccoli does not cook any further (see Tip). until golden brown, without any oil. Then take from Sesame seeds (g) the pan and set aside. 5 10 15 20 25 30 11) 19) 22) Tip: Prefer your broccoli a bit softer? Extend the Salmon fillet, 1 2 3 4 5 6 cooking time by 3 minutes. unskinned* (pcs) 4) Mayonnaise* (tbsp) 1 2 3 4 5 6 3) 10) 19) 22) Not included Sambal (tsp) ¼ ½ ¾ 1 1¼ 1½ White wine vinegar 1 2 3 4 5 6 (tsp) Olive oil (tbsp) 1 2 3 4 5 6 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3220 /769 508 /121 Total fat (g) 44 7 Of which: saturated (g) 6.2 1.0 Carbohydrates (g) 53 8 Of which: sugars (g) 2.2 0.4 Stir-fry the broccoli Fry the salmon Serve Fibre (g) 12 2 In the meantime, heat half of the olive oil in a wok In the meantime, pat the salmon fillet dry with Mix the remaining dressing and mayonnaise with Protein (g) 31 5 or sauté pan on medium-high heat. Add the cooked kitchen paper. Heat the remaining olive oil in the the potatoes and season with salt and pepper. Salt (g) 1.3 0.2 broccoli and half of the dressing and stir fry for same frying pan on medium-high heat and fry the Transfer the potato salad and broccoli to plates. Allergens: 3 - 5 minutes, or until the broccoli is soft but still fish for 2 - 3 minutes on the skin and 2 minute on its Serve with the salmon and sprinkle with the 1) Grains containing gluten 3) Eggs 4) Fish 6) Soy slightly al dente. Stir in half of the sesame seeds. other side. Season with salt and pepper. remaining sesame seeds. 10) Mustard 11) Sesame seed May contain traces of: 19) Peanuts 22) Nuts Tip: Broccoli is considered a super vegetable Tip: Did you know that a lot of people don‘t get for good reason. Among other things, it is rich in enough vitamin D? This vitamin strengthens the *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. vitamin B, C, E, calcium, potassium and iron. immune system and we need it to absorb calcium. Rich sources include fatty fish such as salmon, Contact mackerel, herring and sardines. We would like to hear what you think. Feel free to contact us via our website or via our social media channels. Enjoy! WEEK 18 | 2021 E

Tacos originated in the mines of Mexico Hard-shell chicken tacos and owe their name to a sheet of paper wrapped around a stick of dynamite. with kidney beans, spicy green chili pepper and cheddar These tacos will certainly make for a (flavour) explosion! Quick & Easy Family Total time: 25 min. (based on 2 servings)

Onion Green chili pepper

Turkish green pepper Ground chicken with Mexican seasoning

Mexican herb blend Tomato paste

Plum tomato Kidney beans

Hard taco shells Grated cheddar cheese

Organic sour cream Iceberg lettuce with radicchio

Due to supply chain issues, the red pepper in this recipe has been replaced by Turkish green pepper. In contrast with the spicy green chili pepper in the Pantry items Sunflower oil, balsamic vinegar, recipe, the Turkish pepper is not spicy. salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Baking sheet lined with baking paper, colander, wok or sauté pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Mise en place Fry the chicken Fry the aromatics Green chili pepper* ¼ ½ ¾ 1 1¼ 1½ s (pcs) Preheat the oven to 180 degrees. Chop the onion. Heat the sunflower oil in a wok or sauté pan with Add the onion, green chili pepper , Turkish Turkish green Remove the seeds from the green chili pepper and a lid. Add the chicken and stir fry for 2 minutes on pepper, the Mexican spice blend and the tomato ½ 1 1½ 2 2½ 3 pepper* (pcs) the Turkish pepper. Finely chop the green pepper. medium-high heat. paste to the chicken. Fry for another 2 minutes. Minced chicken with Finely dice the Turkish pepper and tomato. Drain 1/3 can of the kidney beans per person in Mexican seasoning* 100 200 300 400 500 600 a colander. (g) Mexican herb blend ½ 1 1½ 2 2½ 3 s (tsp) Tip: Attention: the green chili pepper packs a Tomato paste (cup) ½ 1 1½ 2 2½ 3 punch! If you are eating with children or don’t like Plum tomato (pcs) 1 2 3 4 5 6 spicy food, add half or serve it separately. Kidney beans (pack) ⅓ ⅔ 1 1⅓ 1⅔ 2 Hard taco shells 3 6 9 12 15 18 (pcs) Grated cheddar 25 50 75 100 125 150 cheese* (g) 7) Organic sour cream* 1 2 3 4 5 6 (tbsp) 7) Iceberg lettuce with 25 50 75 100 125 150 4 5 6 radicchio* (g) Not included Sunflower oil (tbsp) 1 1 2 2 3 3 Balsamic vinegar 1 2 3 4 5 6 (tbsp) Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Cook the filling Heat the taco shells Serve Energy (kJ/kcal) 3027 /723 568 /136 Add the diced tomato, the kidney beans and the Transfer the taco shells (see Tip) to a baking sheet Transfer the tacos to plates and stuff them with the Total fat (g) 39 7 balsamic vinegar to the pan and allow to cook lined with baking paper and heat them in to oven chicken filling (see Tip). Garnish with the cheddar Of which: saturated (g) 20.7 3.9 gently on medium-low heat for 10 - 12 minutes, for 5 minutes. and 1 tbsp sour cream per person. Finish with the Carbohydrates (g) 50 9 covered with the lid. Season with salt and pepper. If iceberg lettuce and radicchio. Of which: sugars (g) 16.0 3.0 you think the sauce is still to moist, allow to reduce Tip: Broken tacos? Break them into pieces and Fibre (g) 12 2 for another 2 - 3 minutes without the lid. place them in an oven dish. Spread the minced meat Tip: Stuff each taco right before eating. This will Protein (g) 36 7 mixture, sour cream and cheddar on top and heat prevent the contents from softening up the taco, Salt (g) 2.3 0.4 for 5 minutes to make nachos instead! keeping it nice and crunchy instead. Allergens: 7) Milk/lactose Enjoy! May contain traces of: 20) Soy

WEEK 18 | 2021 Carrot-pumpkin burger on a poppy E This veggie burger consists of carrot seed roll and pumpkin. Nice and nutritious and full of flavour thanks to the addition of with paprika potatoes and aioli turmeric, ginger, cinnamon and anise seed. Vegetarian Total time: 35 min. (based on 2 servings)

Garlic Potatoes

Paprika Red onion

Poppy seed roll Tomato

Carrot-pumpkin burger Sunflower seeds

Aioli Grated cheddar cheese

Pantry items Olive oil, brown sugar, butter, white balsamic vinegar, extra-virgin olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Baking sheet lined with baking paper, 2x bowl, 2x frying pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare the potatoes Caramelise the onion Bake the bread roll Potatoes (g) 150 300 450 600 750 900 Preheat the oven to 200 degrees. Press or mince Cut the red onion into crescents. Heat a generous Heat the poppy seed roll for 6 - 8 minutes in the Paprika (tsp) 1 2 3 4 5 6 the garlic. Wash the potatoes and cut into 1 - 2 cm pinch of salt and the red onion in a frying pan on oven with the potatoes. Red onion (pcs) 1 2 3 4 5 6 dices. Transfer the potatoes to a baking sheet lined medium-high heat. Gently fry for 2 - 3 minutes. Add Poppy seed roll (pcs) 1) 7) 11) 17) 1 2 3 4 5 6 with baking paper and mix with the garlic, 1 tbsp the brown sugar and 1/2 tbsp butter per person, 20) 22) 27) olive oil per person, the paprika, salt and pepper. mix well and allow the onion to become soft for Tomato (pcs) 1 2 3 4 5 6 Roast the potatoes in the oven for 25 - 30 minutes. 10 minutes on medium-low heat. Stir regularly and Carrot-pumpkin Make sure there is still enough space to add the keep warm on low heat until serving. 1 2 3 4 5 6 burger* (pcs) 1) 3) roll later. Sunflower seeds (g) 5 10 15 20 25 30 19) 22) 25) Aioli* (g) 3) 10) 25 50 75 100 125 150 19) 22) Grated cheddar* 12½ 25 37½ 50 62½ 75 (g) 7) Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Brown sugar (tsp) 1 1½ 2½ 3 4 4½ 4 5 6 Butter (tbsp) 1 2 3 4 5 6 White balsamic 1 2 3 4 5 6 vinegar (tsp) Extra-virgin olive 1 2 3 4 5 6 oil (tsp) Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Make the tomato salad Fry the burger Serve Energy (kJ/kcal) 4240 /1013 730 /174 Total fat (g) 56 10 In the meantime, dice the tomato. In a bowl, mix Heat 1/2 tbsp butter in a frying pan on medium- Cut open the roll, spread with half of the aioli, fill Of which: saturated (g) 15.4 2.7 per person: 1 tsp white balsamic vinegar and 1 tsp high heat. Fry the carrot-pumpkin burger for with the carrot-pumpkin burger and top with Carbohydrates (g) 96 16 extra virgin olive oil with salt and pepper. Add the 2 - 3 minutes per side. When you turn the burger, the caramelized onion and cheddar. Serve the Of which: sugars (g) 16.7 2.9 diced tomato and mix well. add the sunflower seeds to the pan. potatoes, the remaining aioli and the tomato salad next to the . Fibre (g) 15 3 burger Protein (g) 24 4 Salt (g) 2.6 0.4 Tip: This dish is high in calories. Are you watching your calorie intake? Mix 1 tsp of the aioli with 2 tbsp Allergens: yoghurt or kwark and a pinch of salt and pepper, 1) Grains containing gluten 3) Eggs 7) Milk/lactose and use for the both the bun and the potatoes. 10) Mustard 11) Sesame seed May contain traces of: 17) Eggs 19) Peanuts 20) Soy Enjoy! 22) Nuts 25) Sesame seed 27) Lupin

WEEK 18 | 2021 Bulgur salad with grilled vegetables E Did you know that bulgur is made and goat‘s cheese of whole-wheat grains and comes packed with fibres, iron and with raisins and pumpkin seeds vitamin B? Balanced Vegetarian Total time: 45 min. (based on 2 servings)

Cauliflower Carrot

Red onion Sweet potato

Fresh mint and thyme Bulgur wheat

Ground cumin Pumpkin seeds

Red cherry tomatoes Raisins

Mesclun Goat’s cheese

Pantry items Vegetable stock, olive oil, extra-virgin olive oil, balsamic vinegar, mustard, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Small bowl, salad bowl, pan with a lid, frying pan, large bowl, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Cauliflower* (g) 150 300 450 600 750 900 Prepare Prepare the bulgur Prepare the salad Carrot* (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 220 degrees and prepare the In a small pan with a lid, mix the bulgur with the Heat a frying pan without oil on high heat and Red onion (pcs) ½ 1 1½ 2 2½ 3 stock. Cut the cauliflower into florets. Cut the cumin and stir fry for 1 minute on medium heat. roast the pumpkin seeds until they start to pop. Sweet potato (g) 75 150 225 300 375 450 carrot into max. 1/2 cm thick half slices. Cut the red Pour the stock over the bulgur and cook for 10 - Take from the pan and set aside. Halve the cherry Fresh mint and 5 10 15 20 25 30 thyme* (g) onion into half rings. Peel the sweet potato and 12 minutes on low heat until dry, covered with the tomatoes and finely chop the fresh mint. In a salad Bulgur wheat (g) 1) 45 85 130 170 215 255 cut into 1 cm dices. Strip the leaves off thethyme lid. Then stir to separate the bulgur. bowl, mix the cherry tomatoes and mint with the Ground cumin (tsp) ½ 1 1½ 2 2½ 3 sprigs. Mix the vegetables with the thyme, 1/2 tbsp raisins and mesclun. Crumble the goat’s cheese Pumpkin seeds (g) olive oil per person, salt and pepper. Divide over a and set aside. 5 10 15 20 25 30 19) 22) 25) parchment-lined baking sheet and roast in the oven Red cherry for 20 - 25 minutes. 65 125 190 250 315 375 tomatoes (g) Raisins (g) 19) 22) 15 30 40 60 70 90 25) Mesclun* (g) 30 60 90 120 150 180 Goat’s cheese* (g) 7) 25 50 75 100 125 150 Not included Vegetable stock (ml) 150 300 450 600 750 900 Olive oil (tbsp) ½ 1 1½ 2 2½ 3 4 5 6 Extra-virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Balsamic vinegar ½ 1 1½ 2 2½ 3 (tbsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Make the dressing Finish the salad Serve Energy (kJ/kcal) 2438 /583 358 /86 In a small bowl, mix per person: 1/2 tbsp extra virgin Add the oven-roasted vegetables, bulgur and Transfer the dish to plates and garnish with the Total fat (g) 23 3 olive oil, 1/2 tbsp balsamic vinegar, 1/2 tsp mustard dressing to the salad bowl and mix well. Season goat’s cheese and pumpkin seeds. Of which: saturated (g) 6.0 0.9 and salt and pepper to taste. with salt, pepper and optionally, some extra-virgin Carbohydrates (g) 70 10 olive oil. Tip: This meal contains over 50% of the RDI for fibres Of which: sugars (g) 24.9 3.7 per serving. This is mostly due to the bulgur and Fibre (g) 16 2 Tip: Did you know that this meal contains over vegetables. Fibres are good for the gut flora, which Protein (g) 17 3 350 gram of vegetables? One of the vegetables is strengthens the immune system and makes for an Salt (g) 2.6 0.4 cauliflower - a source of calcium, potassium and energised feeling. Allergens: vitamin C. 1) Grains containing gluten 7) Milk/lactose Enjoy! May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed

WEEK 18 | 2021 Rigatoni with chicken thigh in a creamy E Green is the colour of spring and broccoli sauce that of our super vegetable of the month of May. Broccoli comes packed with basil crème and grated pecorino with vitamin C, iron, calcium and potassium. Green Total time: 30 min. (based on 2 servings)

Broccoli Onion

Garlic Rigatoni

Chicken thigh strips Organic sour cream with Italian herbs

Basil crème Grated pecorino

Pantry items Olive oil, chicken stock cube, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment 2x pan with a lid, immersion blender, deep bowl, colander, sauté pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Broccoli* (g) 250 500 750 1000 1250 1500 Prepare Cook the broccoli Cook the pasta Onion (pcs) ½ 1 1½ 2 2½ 3 Boil ample water with a pinch of salt in a pan with Cook the broccoli in the stock in a pan with a lid, Cook the rigatoni in the pan with boiling water Garlic clove (pcs) 2 2 3 3 5 5 a lid for the rigatoni. Boil ample water in a second covered, for 6 - 8 minutes until done. Drain and for 13 - 15 minutes, covered with the lid. Drain and Rigatoni (g) 1) 20) 90 180 270 360 450 540 pan with a lid for the broccoli. Crumble the chicken set aside 50 ml of the cooking liquid per person. allow to steam dry without the lid. Chop the onion Chicken thigh strips with Italian herbs* 100 200 300 400 500 600 stock cube into second pan. Cut the broccoli head Transfer the broccoli to a tall container for puréeing. and press or mince the garlic. (g) into small florets and dice the stem. Organic sour cream* Tip: Did you know that thanks to the broccoli, 25 50 75 100 125 150 Tip: Purée most of the broccoli for the sauce, but be (g) 7) this dish contains more than the RDI for vitamin C sure to reserve some florets for garnish at the end. Basil crème* (ml) 7½ 15 18 24 33 39 per serving? Grated pecorino* 12½ 25 37½ 50 62½ 75 (g) 7) Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Chicken stock cube ½ 1 1½ 2 2½ 3 (pcs) Salt & pepper to taste * keep in the refrigerator Nutritional values 4 5 6 Per serving Per 100g Energy (kJ/kcal) 3177 /759 581 /139 Total fat (g) 30 5 Of which: saturated (g) 8.5 1.6 Carbohydrates (g) 73 13 Of which: sugars (g) 7.1 1.3 Fibre (g) 12 2 Protein (g) 43 8 Salt (g) 2.6 0.5 Purée the broccoli Make the sauce Serve Use an immersion blender to purée the broccoli Heat 1/2 tbsp olive oil in a sauté pan. Fry the onion Stir the rigatoni into the sauce in the pan and heat Allergens: into a smooth paste. Add a generous pinch of salt and garlic for 1 - 2 minutes. Add the chicken thigh briefly. Transfer the rigatoni to plates. Season 1) Grains containing gluten 7) Milk/lactose null) 0 May contain traces of: 20) Soy ) 0 and pepper and stir well. and fry for another 6 -7 minutes. Add the broccoli generously with salt and pepper and garnish with purée, the sour cream, the reserved cooking the grated pecorino. liquid and the basil crème and heat for another 1 - 2 minutes. Enjoy!

WEEK 18 | 2021 E

Curry-noodle soup with coconut milk Got some leftover coconut milk? Pour it into an ice cube tray and with fresh udon noodles, coriander and peanuts freeze it for easy portioning.

Quick & Easy Family Vegetarian Total time: 20 min. (based on 2 servings)

Red chili pepper Garlic

Yellow curry spices Italian vegetable medley

Coconut milk Fresh coriander

Salted peanuts Fresh udon noodles

Pantry items Vegetable stock cube, sunflower oil, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Stock pot Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Red chili pepper* (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Stir-fry Yellow curry spices (bag) ½ 1 1½ 2 2½ 3 • Prepare the stock (see Tip). • Heat the sunflower oil in a stock pot on high heat. Italian vegetable medley* (g) 23) 200 400 600 800 1000 1200 s Coconut milk (ml) 150 250 375 500 625 750 • Remove the seeds from the red chili pepper and finely chop • Fry the red chili pepper and garlic for 1 minute. Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 the pepper. • Add the vegetable medley and stir fry for 3 minutes. Salted peanuts (g) 5) 22) 25) 20 40 60 80 100 120 • Press or mince the garlic. • Add the curry spices to the vegetables and stir fry for Fresh udon noodles (g) 1) 100 200 300 400 500 600 another minute. Not included Tip: Are you watching your salt intake? Use 1/4 stock cube per person in 200 ml water. s Vegetable stock cube (pcs) ½ 1 1½ 2 2½ 3 Attention: the red chili pepper packs a punch! If you are eating with Sunflower oil (tbsp) 1 2 3 4 5 6 children or don‘t like spicy food, add half or serve it separately. Salt & pepper to taste * keep in the refrigerator Nutritional Values

Per serving Per 100g Energy (kJ/kcal) 2824 /675 590 /141 Total fat (g) 46 10 3 4 Of which: saturated (g) 23.2 4.9 Carbohydrates (g) 46 10 Of which: sugars (g) 10.1 2.1 Fibre (g) 6 1 Protein (g) 16 3 Salt (g) 3.7 0.8 Allergens: 1) Grains containing gluten 5) Peanuts May contain traces of: 22) Nuts 23) Celery 25) Sesame seed Cook the soup Serve • Add the coconut milk and the stock to the stock pot and simmer • Serve the soup in bowls. for 5 - 7 minutes on medium heat. • Garnish with the coriander and the peanuts. • In the meantime, finely chop the coriander and roughly chop the peanuts. Fact: Did you know that peanuts are rich in vitamin E and magnesium, among other things? Vitamin E is good for a strong immune system and • Add the udon noodles to the soup for the final 3 minutes (see Tip). magnesium for the formation and proper functioning of muscles and Tip: Has the coconut milk separated or become clumpy in the packet? bones. Just a handful amounts to 20% of the RDI for both. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. No worries, just cut open the carton, and stir the milk or add the separated coconut milk to the pan; it will melt into the curry. Enjoy! Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 E

Chicken with ginger wok sauce and green beans Gomashio is a Japanese mixture of ground sesame seeds and a with cauliflower rice and gomashio pinch of salt - a perfect low-salt flavour enhancer. Quick & Easy Total time: 20 min. (based on 2 servings)

Fresh ginger Garlic

Onion White rice

Green beans Cauliflower rice

Chicken breast pieces Wok sauce with ginger

Gomashio

Pantry items Butter, chicken stock cube, sunflower oil, honey, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Kettle, frying pan, 2x pan with a lid, grater Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Fresh ginger* (cm) 2½ 5 7½ 10 12½ 15 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Cook Onion (pcs) ½ 1 1½ 2 2½ 3 • Boil 250 ml water per person in a kettle for the rice. Boil ample • Add 250 ml boiling water per person to the pan with rice. Crumble White rice (g) 45 85 125 170 210 255 water in a pan with a lid for the green beans. 1/2 chicken stock cube per person over the pan and bring to a boil. Green beans* (g) 100 200 300 400 500 600 Cauliflower rice* (g) 23) 100 200 300 400 500 600 • Peel the ginger and finely grate. Press or mince the garlic and chop • Reduce the heat and leave to simmer for 10 minutes, covered with Chicken breast pieces* (g) 100 200 300 400 500 600 the onion. the lid. Wok sauce with ginger (bag) 1) 6) 11) 1 2 3 4 5 6 • Heat 1/2 tbsp butter per person in a pan with a lid on medium-high • Add the cauliflower rice for the final minute and cook together. Gomashio (g) 11) 2½ 5 7½ 10 12½ 15 heat. Fry the garlic, ginger and onion for 1 - 2 minutes. Then drain and keep warm until serving. Not included • Add the rice and stir fry for 1 minute. • Trim the ends off thegreen beans and cut the beans in half. Cook Butter (tbsp) ½ 1 1½ 2 2½ 3 the green beans in the pan with boiling water for 10 minutes. Chicken stock cube (pcs) 1/2 1 11/2 2 21/2 3 Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Honey (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional Values 3 4 Per serving Per 100g Energy (kJ/kcal) 2392 /572 519 /124 Total fat (g) 21 5 Of which: saturated (g) 6.9 1.5 Carbohydrates (g) 61 13 Of which: sugars (g) 17.8 3.9 Fibre (g) 8 2 Protein (g) 30 6 Salt (g) 3.5 0.8 Allergens: Fry the chicken Serve 1) Grains containing gluten 6) Soy 11) Sesame seed • Heat 1/2 tbsp sunflower oil per person in a frying pan on • Transfer the rice and green beans to plates. May contain traces of: 23) Celery medium-high heat. Fry the chicken for 6 - 8 minutes. • Top with the chicken and sauce and garnish with the gomashio. • For the final 2 minutes, add the sweet Asian sauce and per person: 1 tsp honey and 1 tbsp water. Fact: Did you know that cauliflower is rich in vitamin C, calcium, potassium and fibres? Important for the immune system, strong bones and teeth, healthy blood pressure and a healthy gut.

*Decide which meal you will be cooking first by checking the expiration date of the Enjoy! fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 Pita with a Mediterranean E Did you know that chickpeas pack chickpea salad 4 - 5 times more vitamin E than with yogurt-tahini sauce and fresh herbs any other legume? Quick & Easy Balanced Vegetarian Total time: 20 min. (based on 2 servings)

Chickpeas Ras el hanout

Red cherry tomatoes Bell pepper

Cucumber Fresh parsley and mint

Lemon Pita bread

Yoghurt-tahini sauce

Pantry items Extra-virgin olive oil, olive oil, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Small bowl, frying pan, 2x bowl, sieve/colander, salad bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Chickpeas (pack) ½ 1 1½ 2 2½ 3 Ras el hanout (tsp) 1 2 3 4 5 6 Fry the chickpeas Cut Red cherry tomatoes (g) 125 250 375 500 625 750 • Preheat the oven to 200 degrees. Drain the chickpeas in a colander • In the meantime, cut the cherry tomatoes in half. Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 or sieve. Cucumber* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 • Cut the bell pepper into thin strips and finely dice the cucumber. Fresh parsley and mint* (g) 10 20 30 40 50 60 • In a bowl, mix the chickpeas with per person: 1/2 tbsp olive oil and • Finely chop the flat leaf parsley and the mint leaves. Cut the Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ 1 tsp ras el hanout. Season with salt. lemon into 2 wedges per person. Pita bread (pcs) 1) 1 2 3 4 5 6 • Heat a frying pan on medium-high heat and fry the chickpeas for Fact: Did you know that our daily vegetable consumption averages Yogurt-tahini sauce* (g) 7) 11) 19) 22) 75 150 225 275 375 425 4 - 6 minutes (Tip) Not included less than 150 grams a day? That is nowhere near the RDI. No worries, Tip: The skin of the chickpeas may cause them to jump. Cover the pan if this meal contains over 300 grams of vegetables per serving! Extra-virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 you want to avoid this. Olive oil (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Salt & pepper to taste * keep in the refrigerator Nutritional Values

Per serving Per 100g Energy (kJ/kcal) 2749 /657 456 /109 3 4 Total fat (g) 34 6 Of which: saturated (g) 11.9 2.0 Carbohydrates (g) 62 10 Of which: sugars (g) 12.8 2.1 Fibre (g) 13 2 Protein (g) 21 3 Salt (g) 1.7 0.3 Allergens: 1) Grains containing gluten 7) Milk/lactose 11) Sesame seed May contain traces of: 19) Peanuts 22) Nuts Make the dressing Serve • In a small bowl, mix per person 1/4 tbsp olive oil with salt and • Cut open the pitas and stuff with thechick pea salad. pepper. Spread this mixture onto the pita and heat the pita in the • Serve with the remaining salad and sprinkle with the oven for 4 - 5 minutes. leftover dressing. • In a bowl, mix the yogurt-tahini sauce with half of the parsley and • Garnish with the lemon wedges. mint, salt, pepper and 1/2 tbsp extra virgin olive oil per person. • In a large salad bowl, mix the chickpeas with the cherry tomatoes, Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the bell pepper, cucumber, the remaining parsley and mint and half fresh ingredients in your box. of the tahini dressing.

Contact Tip: You’ll be serving this dish with yoghurt-tahini sauce. Tahini is a We would like to hear what you think. Feel free to contact us via our website or via our paste that is similar to peanut butter but is made of sesame seed and social media channels. comes packed with calcium, iron and healthy fats.

WEEK 18 | 2021 Middle Eastern stir fry E Halloumi is made of goat‘s, cow‘s and sheep‘s milk. Its high melting with halloumi and rice point makes this Cypriot cheese with mushrooms, bell pepper and a refreshing yogurt sauce very well suited for grilling. Quick & Easy Vegetarian Total time: 25 min. (based on 2 servings)

Onion Long-grain white rice

Garlic Halloumi

Mushrooms Lemon

Middle-Eastern Bell pepper strips spice blend

Fresh parsley Organic full-fat yogurt and coriander

Pantry items Butter, vegetable stock cube, extra-virgin olive oil, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Sauté pan, pan with a lid, bowl, frying pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Long-grain white rice (g) 85 170 250 335 420 500 Cook the rice Fry the vegetables Garlic clove (pcs) 1 2 3 4 5 6 • Halve the onion. Finely chop one half of the onion and cut the • Press or mince the garlic. Cut the halloumi into cubes of around Halloumi* (g) 7) 65 125 190 250 315 375 other half into rings. 1 - 2 cm. Mushrooms* (g) 65 125 190 250 315 375 Lemon (pcs) ½ 1 1½ 2 2½ 3 • Heat 1/2 tbsp butter per person in a pan with a lid. Fry the chopped • Cut the mushrooms into quarters. Juice the lemon. Middle Eastern spice blend (sachet) ½ 1 1½ 2 2½ 3 onion for 2 - 3 minutes. • Heat 1/2 tbsp butter per person in a frying pan to medium-high heat. Bell pepper strips* (g) 100 200 300 400 500 600 • Add the rice and fry for 2 minutes together with the onion. Crumble Fry the garlic and onion for 3 - 4 minutes. Fresh parsley and coriander* (g) 5 10 15 20 25 30 1/4 stock cube per person into the pan and add ample water. • Add the Middle Eastern spices, bell pepper and mushrooms and Organic full-fat yoghurt* (g) 7) 25 50 75 100 125 150 • Cook the rice for 10 -12 minutes. Then drain and allow to steam dry fry for 6 - 8 minutes. Not included without the lid. • Drizzle the vegetables with 1 tsp lemon juice per person and Butter (tbsp) 1 2 3 4 5 6 season with salt and pepper. Vegetable stock cube (pcs) 1/4 1/2 3/4 1 11/4 11/2 Extra virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste Nutritional Values 3 4 Per serving Per 100g Energy (kJ/kcal) 3278 /784 714 /171 Total fat (g) 38 8 Of which: saturated (g) 19.3 4.2 Carbohydrates (g) 82 18 Of which: sugars (g) 11.0 2.4 Fibre (g) 6 1 Protein (g) 26 6 Salt (g) 3.2 0.7 Allergens: Make the yogurt sauce Serve 7) Milk/lactose • Finely chop the parsley and coriander. • Transfer the rice to plates and add the vegetables on top. • Use a bowl to mix half of the fresh herbs with the yogurt and per • Top the vegetables with the halloumi. person: 1 tsp lemon juice and 1/2 tbsp extra virgin olive oil. Season • Garnish with the yogurt sauce and the remaining fresh herbs. with salt and pepper. • Heat 1/2 tbsp olive oil per person in the same frying pan. Fry the Enjoy! halloumi for 3 - 4 minutes until crunchy all around (Tip). *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: Don’t fry the halloumi until the rest of the dish is done and serve the halloumi right after frying. This is when it’s at its best: tender Contact yet crunchy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 Vegetable lasagne with fresh E Preparing your own bechamel sauce lasagne sheets for a traditional lasagne full of vegetables? In this recipe you‘ll learn with Italian vegetable medley & homemade bechamel sauce how easy it really is, without any baggies or jars. Vegetarian Total time: 50 min. (based on 2 servings)

Garlic Onion

Italian vegetable Italian herbs medley

Passata Organic semi-skimmed milk

Fresh lasagne sheets Grated Italian cheese

Pantry items Olive oil, sugar, butter, flour, vegetable stock cube, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan with a lid, baking dish, saucepan, whisk Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry Make the bechamel sauce Italian vegetable 200 400 600 800 1000 1200 medley* (g) Preheat the oven to 210 degrees. Press or mince the Heat the olive oil in a sauté pan with a lid. Fry the Measure the required amount of flour and butter. Melt the butter in a saucepan at medium-low Italian herbs (bag) ½ 1 1½ 2 2½ 3 garlic. Chop the onion. garlic and onion for 2 minutes at medium-high heat. Add the flour and whisk until it turns light Passata (pack) 1 2 3 4 5 6 heat. Add the Italian vegetable medley and Italian brown. Add 1/3 of the milk and stir until it has been Organic semi- herbs and stir-fry for 4 - 5 minutes. Add the passata and per person: 1/4 tbsp sugar and 2 tbsp water. absorbed. Wait until the sauce is simmering and skimmed milk* 125 250 375 500 625 750 repeat this step two more times with the remaining (ml) 7) Allow to simmer, covered, for 5 minutes. Season milk. Add the milk slowly to prevent the bechamel Fresh lasagne with salt and pepper. 100 200 300 400 500 600 from becoming clumpy (see Tip). Next, crumble sheets* (g) 1) 3) the stock cube into the pan and season with salt Grated Italian 25 50 75 100 125 150 cheese* (g) 7) and pepper. Not included Tip: Couldn’t get rid of all the clumps? Use a whisk to Olive oil (tbsp) ½ 1 1½ 2 2½ 3 separate them. Next, strain the substance through Sugar (tbsp) ¼ ½ ¾ 1 1¼ 1½ a colander. Butter (g) 10 20 30 40 50 60 Flour (g) 12 25 37 50 62 75 Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3289 /786 446 /107 Total fat (g) 27 4 Of which: saturated (g) 13.5 1.8 Carbohydrates (g) 99 13 Of which: sugars (g) 29.8 4.0 Assemble the lasagne Bake the lasagne Serve Fibre (g) 9 1 Spread a thin layer of tomato sauce over the Sprinkle the grated Italian cheese over the lasagne. Rest the lasagne for 5 minutes before serving to Protein (g) 31 4 bottom of the baking dish and place a fresh Bake the lasagne in the oven for 20 - 30 minutes or let it regain its firm structure. Transfer the lasagne Salt (g) 2.7 0.4 lasagne sheet on top (see Tip). Cover the lasagne until it has a nice and crunchy crust. to plates. sheet with a thin layer of the white bechamel sauce. Allergens: Cover that with another thin layer of tomato sauce. Enjoy! 1) Grains containing gluten 3) Eggs 7) Milk/lactose Repeat until all lasagne sheets are finished and end with a layer of tomato sauce.

*Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: Cut the lasagne sheets to nicely fit the size of your oven dish. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 E Rump steak with piccalilli The name piccalilli originated from with fried baby potatoes and a fresh the 18th-century „Paco-lila“ or „Indian Pickle“, which referred to the pickle cucumber salad and Asian herbs used in this sauce! Quick & Easy Balanced Total time: 15 min. (based on 2 servings)

Halved, pre- Cucumber cooked, unskinned baby potatoes

Red onion Fresh chives

Organic sour cream Mixed leaves of radicchio and romaine

Rump steak Piccalilli

Pantry items Olive oil, extra-virgin olive oil, mustard, white wine vinegar, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Frying pan, kitchen paper, frying pan with a lid, aluminum foil, salad bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Halved, pre-cooked, unskinned baby 200 400 600 800 1000 1200 potatoes* (g) Fry the baby potatoes Cut Cucumber* (pcs) ½ 1 1½ 2 2½ 3 • Take the steak from the refrigerator. • Cut the cucumber into slices. Cut the red onion into thin half rings Red onion (pcs) ½ 1 1½ 2 2½ 3 • Heat 1/2 tbsp olive oil per person in a frying pan with a lid on and finely chop the chives. Fresh chives* (g) 5 10 15 20 25 30 medium-high heat. Fry the precooked baby potatoes for 5 - • In a salad bowl, mix per person: 1/2 tbsp extra virgin olive oil, 1/2 tsp Organic sour cream* (g) 7) 25 50 75 100 125 150 6 minutes, covered with the lid. mustard, 1 tsp white wine vinegar, salt and pepper. Mixed leaves of radicchio and romaine* (g) 50 100 150 200 250 300 • Take the lid off the pan and fry for another 5 minutes. Season with • Mix with the sour cream, mixed leaves, cucumber, red onion and Rump steak* (pcs) 1 2 3 4 5 6 salt and pepper. chives (Tip). Mix well. Piccalilli* (g) 1) 6) 10) 25 50 75 100 125 150 Not included Fact: Rump steak is a lean piece of meat that contains a relatively low Tip: Not a fan of raw onion? Don‘t use it in the salad and fry it together Olive oil (tbsp) 1 2 3 4 5 6 amount of calories. Other lean options for meat lovers include chicken with the baby potatoes in step 5 instead. Extra-virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 fillet, pork tenderloin, beef tartare and German steak. White wine vinegar (tsp) 1 2 3 4 5 6 Mustard (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional Values 3 4 Per serving Per 100g Energy (kJ/kcal) 2238 /535 355 /85 Total fat (g) 25 4 Of which: saturated (g) 4.9 0.8 Carbohydrates (g) 42 7 Of which: sugars (g) 5.8 0.9 Fibre (g) 8 1 Protein (g) 32 5 Salt (g) 0.6 0.1 Fry the round steak Serve Allergens: 1) Grains containing gluten 6) Soy 7) Milk/lactose 10) Mustard • Heat 1/2 tbsp olive oil per person in a frying pan on medium-high • Cut the steak against the grain, into thin slices. heat (Tip). • Transfer the salad to plates and add the fried potatoes. Divide the • Pat the steak dry with kitchen paper and rub it with salt steak slices among the plates. and pepper. • Taste the piccalilli and add it to the steak to taste. • As soon as the oil is nice and hot, place the steak into the pan and • Optionally, add some extra virgin olive oil, salt and pepper to taste. fry for 1 - 3 minutes per side until golden brown (Tip). *Decide which meal you will be cooking first by checking the expiration date of the • Sprinkle with some black pepper and allow to rest under Fact: Did you know that this dish contains over 250 grams of fresh ingredients in your box. aluminium foil for at least 3 minutes. vegetables? One of those vegetables is red onion - rich in fibres, B Contact vitamins and antioxidants. Tip: Do you like a buttery flavour? Add some butter to the frying pan We would like to hear what you think. Feel free to contact us via our website or via our when halfway done and keep the steak moist by basting regularly with social media channels. Enjoy! the melted butter. WEEK 18 | 2021 E Lahmacun with seasoned minced lamb Did you know that lahmacun, with pepper, carrot, courgette and a also known as Turkish pizza, is a popular dish in Armenia? They call refreshing yogurt sauce it lahmajun. Family Quick & Easy Total time: 25 min. (based on 2 servings)

Seasoned minced lamb Italian vegetable medley

Organic full-fat yogurt Ground cinnamon

Ground curry spices Whole-wheat flatbreads

Passata Fresh parsley

Pantry items Sunflower oil, sambal, extra-virgin olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Baking sheet lined with baking paper, 2x bowl, wok or sauté pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Herbed minced 100 200 300 400 500 600 Fry Make the sauce Top the flatbread lamb* (g) Italian vegetable Preheat the oven to 210 degrees. Heat the sunflower In the meantime, mix the yogurt with the ground Transfer the flatbread to a baking sheet lined 200 400 600 800 1000 1200 medley* (g) oil in a wok or sauté pan with a lid and stir fry the cinnamon and curry powder in a bowl and add with baking paper. Spread the flatbread with the Organic full-fat for 2 minutes on medium-high heat. 1 tbsp water per person (Tip). Use another bowl and top with the and . 25 50 75 100 125 150 minced lamb passata lamb vegetables yogurt* (g) 7) Add the vegetable medley and fry for 5 – 7 minutes, to mix the sambal with the extra virgin olive oil. Season with salt and pepper. Ground cinnamon ¼ ½ ¾ 1 1¼ 1½ covered with the lid. Optionally, add less or more olive oil or sambal to (tsp) make the sauce as spicy as you prefer. Set aside. Ground curry spices Tip: Whole-wheat flatbread contains more fibres ¼ ½ ¾ 1 1¼ 1½ (tsp) 9) 10) than the white variety, keeping you satiated for Whole-wheat Tip: Cinnamon has quite a strong, dominant flavour. longer. In addition, it packs more vitamins and 2 4 6 8 10 12 flatbreads (pcs) 1) Add a little bit at a time and taste in between to minerals, such as iron and magnesium. Passata (g) 50 100 150 200 250 300 make sure you don‘t overseason the yoghurt sauce. Fresh parsley* (g) 2½ 5 7½ 10 12½ 15 Not included Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Sambal (tsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil ¾ 1½ 2¼ 3 3¾ 4½ (tbsp) Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3396 /812 659 /157 Total fat (g) 42 8 Of which: saturated (g) 14.9 2.9 Carbohydrates (g) 75 15 Of which: sugars (g) 13.5 2.6 Bake the flatbread Chop the parsley Serve Fibre (g) 10 2 Heat the Lahmacun in the oven for 5 - 6 minutes, or In the meantime, roughly chop the parsley Serve the Lahmacun with the parsley, aromatic Protein (g) 28 6 until golden brown. (including the stems). yoghurt sauce and sambal oil. Serve everything Salt (g) 2.5 0.5 separately so everyone can top their own flatbread Allergens: to taste. 1) Grains containing gluten 7) Milk/lactose 9) Celery 10) Mustard Enjoy!

WEEK 18 | 2021 E

This oven dish is served in no time. Italian-style cottage pie with beef We took some effort off your hands by already slicing the potatoes and with courgette and a sliced potato topping seasoning the minced meat - your oven will do the rest!

Total time: 45 min. (based on 2 servings)

Onion Garlic

Mushrooms Courgette

Fresh oregano, sage Sliced potato and thyme

Italian-style minced Passata beef

Grated Italian cheese

Pantry items Olive oil, balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Kitchen paper, pan with a lid, parchment-lined baking sheet, sauté pan, baking dish Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the courgette Make the tomato sauce Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 220 degrees. Boil ample water Transfer the courgette slices to a baking sheet lined Meanwhile, heat 1/2 tsp olive oil per person in a sauté Mushrooms* (g) 100 200 300 400 500 600 in a pan with a lid and add a generous pinch of with baking paper, season with salt and pepper and pan to medium-high heat. Fry the garlic and onion Courgette* (pcs) ½ 1 1½ 2 2½ 3 salt. Chop the onion and press or mince the garlic. oven-roast for 8 - 10 minutes. Cook the potato slices for 1 - 2 minutes. Add the minced beef, mushrooms Fresh oregano, sage 5 10 15 20 25 30 and thyme* (g) Wipe the mushrooms clean with kitchen paper and in the pan with boiling water for 6 - 8 minutes. Then and fresh herbs and fry for another 5 - 6 minutes. Potato wedges* (g) 100 200 300 400 500 600 finely dice the mushrooms. Cut the courgette into drain and allow to steam dry. Deglaze with 1 tsp balsamic vinegar per person and Italian-style minced slices of max. 1/2 cm thick. Strip the oregano, sage add 1/2 pack of the passata per person. Season with 100 200 300 400 500 600 beef* (g) and thyme leaves from the stems and finely chop salt and pepper and heat for another minute. Passata (pack) ½ 1 1½ 2 2½ 3 the leaves. Grated Italian 25 50 75 100 125 150 cheese* (g) 7) Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Black balsamic 1 2 3 4 5 6 vinegar (tsp) Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 2652 /634 388 /93 Total fat (g) 31 5 Of which: saturated (g) 13,2 1,9 Carbohydrates (g) 38 6 Of which: sugars (g) 16,3 2,4 Fibre (g) 7 1 Protein (g) 47 7 Assemble the cottage pie Roast the cottage pie Serve Salt (g) 2,1 0,3 Grease a baking dish with a little bit of olive oil or Sprinkle the Italian cheese on top and roast in Transfer the cottage pie to plates. Allergens: butter. Cover the bottom of the baking dish with the oven for 8 - 10 minute, or until the cheese has 7) Milk/lactose courgette slices, followed by a layer of tomato formed a brown crust. Enjoy! sauce. Repeat this step and end with a topping of the sliced potatoes.

WEEK 18 | 2021 Mediterranean baked rice with shrimp E This recipe was inspired by paella, a rice dish that originated in Valencia where it is and olives usually prepared with rabbit and chicken. Traditional paella is cooked over a fire of with bell pepper, carrot and fresh coriander orange wood.

Total time: 40 min. (based on 2 servings)

Garlic Onion

Bell pepper Carrot

Fresh coriander Ground turmeric

Basmati rice Tomato paste

Leccino olives Shrimp

Pantry items Vegetable stock, olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Aluminum foil, frying pan, kitchen paper, baking dish, wok or sauté pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) 1 2 3 4 5 6 Prepare Cut the vegetables Fry the vegetables Onion (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees and prepare the Press or mince the garlic and chop the onion. Cut Heat half of the olive oil in a wok or sauté pan and Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 stock (see Tip). the bell pepper into thin strips and cut the carrot fry the garlic and onion for 2 minutes on medium- Carrot* (pcs) ½ 1 1½ 2 2½ 3 into thin half slices. low heat. Add the bell pepper, carrot and turmeric Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 and stir fry for another 4 - 6 minutes. Ground turmeric Tip: Are you watching your salt intake? Use 1/4 stock 1 2 3 4 5 6 (tsp) cube per person for 375 ml boiling water. Basmati rice (g) 85 170 250 335 420 500 Tomato paste (g) 35 70 105 140 175 210 Leccino olives* (g) 10 20 30 40 50 60 Shrimp* (g) 2) 90 180 270 360 450 540 Not included Vegetable stock (ml) 375 750 1125 1500 1875 2250 Olive oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2545 /608 310 /74 Total fat (g) 18 2 Of which: saturated (g) 3.3 0.4 Carbohydrates (g) 84 10 Of which: sugars (g) 13.9 1.7 Fibre (g) 8 1 Protein (g) 23 3 Salt (g) 6.1 0.7 In the oven Prepare the shrimp Serve Allergens: Add the rice, stock and tomato paste, bring to In the meantime, cut the olives into large pieces Divide the shrimp over the oven dish and garnish 2) Shellfish the boil and allow to cook gently for 3 - 4 minutes. and finely chop the coriander. Pat dry the shrimp with the olives and coriander. Carefully divide the Season to taste with salt and pepper. Pour the with kitchen paper. Right before serving, heat the mixture at the table and be careful: the baking dish mixture into a baking dish and cover well with olive oil in a frying pan on medium-high heat and fry is hot! aluminium foil. Bake the dish in the oven for the shrimp for 3 - 4 mintes. Turn the shrimp when 25 minutes. Is it still too moist after this? Bake it for halfway done. Season to taste with salt and pepper. Enjoy! another 5 minutes without the foil. Tip:Did you know that shrimp contain few calories, *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. but are rich in proteins and calcium? Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 E

Farmer‘s meat gratin with potato and corn This oven dish is served in no time. We took some effort off your hands by with a vegetable medley, crème fraîche cutting the vegetables and seasoning the minced meat - your oven will do and grated mature cheese the rest!

Total time: 35 min. (based on 2 servings)

Starchy potatoes Tomato

Farmer’s minced meat Vegetable medley of mushrooms, leek, broccoli and courgette

Canned corn Organic crème fraîche

Grated mature cheese

Pantry items Butter, beef stock cube, balsamic vinegar, mustard, milk, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan, baking dish, pan with a lid, potato masher Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Starchy potatoes (g) 300 600 900 1200 1500 1800 Prepare Fry the vegetables Make the purée Tomato (pcs) 1 2 3 4 5 6 Preheat the oven to 220 degrees. Boil ample water Heat 1/2 tbsp butter per person in a sauté pan on Use a masher to mash the and Farmer’s minced potatoes crème 100 200 300 400 500 600 meat* (g) in a pan with a lid. Peel the potatoes and cut into medium-high heat. Stir fry the minced meat for fraîche into a smooth purée. Add 1 tsp mustard per Vegetable medley large pieces. Cook the potatoes for 12 - 15 minutes, 3 - 4 minutes, take from the pan and set aside. person and a splash of milk. Mix well and season of mushrooms, then drain and allow to steam dry. Add the vegetables to the same pan and fry for with salt and pepper. 100 200 300 400 500 600 leek, broccoli and 6 - 8 minutes. Then add 100 ml water per person, courgette* (g) 23) the corn, tomato, stock cube and balsamic Canned corn (can) ⅓ ⅔ 1 1⅓ 1⅔ 2 vinegar and mix well (Tip). Allow to cook gently for Organic crème 25 50 75 100 125 150 2 - 4 minutes and season with salt and pepper. fraîche* (g) 7) Grated mature 25 50 75 100 125 150 cheese* (g) 7) Tip: Are you watching your salt intake? Don‘t use the Not included stock cube or use low-sodium stock. Butter (tbsp) ½ 1 1½ 2 2½ 3 Beef stock cube ¼ ½ ¾ 1 1¼ 1½ (pcs) Balsamic vinegar 1 2 3 4 5 6 (tsp) Mustard (tsp) 1 2 3 4 5 6 4 5 6 Milk (splash) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3715 /888 509 /122 Total fat (g) 47 7 Of which: saturated (g) 23.1 3.2 Add the minced meat Make the oven dish Serve Carbohydrates (g) 75 10 Of which: sugars (g) 15.2 2.1 Add the minced meat back to the pan with Transfer the vegetable-minced meat mixture to Transfer the gratin to plates. Fibre (g) 10 1 vegetables and mix well. a baking dish. Top with the potato purée. Make a striped pattern on the top using a fork and sprinkle Protein (g) 36 5 Enjoy! with the . Heat the gratin in the oven Salt (g) 4.1 0.6 grated cheese for 8 - 10 minutes, or until the cheese starts to Allergens: turn brown. 7) Milk/lactose May contain traces of: 23) Celery *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 Cod with sweet potato purée E You‘ll be giving the cod an and bacon lardons original twist with gomashio herb mix - a flavour based on sesame with leek, fried red onion and gomashio seeds and garden herbs. Balanced Total time: 35 min. (based on 2 servings)

Floury potatoes Sweet potato

Leek Red onion

Bacon lardons Lemon

Fresh curly parsley Cod fillet

Gomashio-garden herb mix

Pantry items Vegetable stock cube, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan with a lid, frying pan, pan with a lid, potato masher, kitchen paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Floury potatoes (g) 150 300 450 600 750 900 Prepare Stew Fry Sweet potato (g) 150 300 450 600 750 900 Boil ample water in a pan with a lid for the potatoes Heat 1/2 tbsp butter per person in a sauté pan with a Meanwhile, heat a frying pan to medium-high heat, Leek* (pcs) 1 2 3 4 5 6 and sweet potato and crumble 1/4 stock cube per lid and stir fry the leek for 2 minutes at medium-low without any oil, and fry the bacon together with the Red onion (pcs) ½ 1 1½ 2 2½ 3 person into the pan. Weigh the sweet potato. Peel heat. Season with salt and pepper and add 2 tbsp red onion for 4 - 5 minutes until crunchy. Take from Bacon lardons* (g) 25 50 75 100 125 150 the potatoes and sweet potato or rinse them water per person. Turn the heat to medium-low and the pan and set aside. Leave the cooking grease in Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ thoroughly and cut into coarse pieces. Cut the leek stew the leek, covered, for 12 - 15 minutes. Toss the pan. Meanwhile, cut the lemon into wedges and Fresh curly parsley* 2½ 5 7½ 10 12½ 15 (g) into thin rings and cut the red onion into half rings. every now and then. Cook the potatoes and sweet finely chop the curly parsley. for 12- 15 minutes in the pan with boiling Cod fillet* (pcs) 4) 1 2 3 4 5 6 potato water. Drain, set aside some of the cooking liquid Gomashio-garden 1½ 3 4½ 6 7½ 9 herb mix (tsp) 9) 11) and allow to steam dry without the lid. Not included Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) Butter (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2693 /644 366 /87 Total fat (g) 20 3 Of which: saturated (g) 9.9 1.3 Carbohydrates (g) 73 10 Of which: sugars (g) 20.4 2.8 Fibre (g) 14 2 Protein (g) 35 5 Salt (g) 2.7 0.4 Fry the fish Make the purée Serve Allergens: Pat dry the cod fillet with kitchen paper. Sprinkle Mash the potato and sweet potato into a coarse Transfer the mash to plates and add the cod 4) Fish 9) Celery 11) Sesame seed each cod fillet with 11/2 tsp gomashio-herb mix and purée using a potato masher. Add a splash of fillet on top. Garnish with the remaining red season with salt and pepper. Heat 1/2 tbsp butter cooking liquid and mash firmly. Mix half of the red onion, bacon and curly parsley. Serve with a per person in the frying pan with cooking grease onion, half of the bacon and the stewed leek into lemon wedge. to medium-high heat and fry the cod fillet for 1 - the mash. Juice 1 lemon wedge per person into the 2 minutes on each side. mash. Season with salt and pepper. Enjoy!

Tip: Cod is rich in iodine - an important mineral for *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. the thyroid, metabolism and the growth of children. Other sources include egg, dairy and seaweed. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 Hamburger deluxe E Real haute cuisine - this burger with a veal burger and bacon deluxe shoots for the stars. Tip: fix the burger in place with a skewer With cerise potatoes, salad and a fried egg in the centre. Premium Total time: 40 min. (based on 2 servings)

Cerise potatoes Organic white crusty bread roll

Romaine lettuce Red cherry tomatoes

Red onion Streaky bacon

Veal burger Eggs

Capers and pickles Mayonnaise

Tomato ketchup

Pantry items Olive oil, honey, mustard, butter, extra-virgin olive oil, white wine vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Baking sheet lined with baking paper, bowl, salad bowl, 2x frying pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Cerise potatoes* (g) 250 500 750 1000 1250 1500 Organic white roll Fry the potatoes Cut and fry Make the dressing (pcs) 1) 17) 20) 21) 1 2 3 4 5 6 Preheat the oven to 200 degrees. Thoroughly wash In the meantime, roughly chop the romaine In a salad bowl, mix the honey, mustard, extra virgin 21) 22) 25) 27) the potatoes and cut into wedges. Transfer to a lettuce, halve the cherry tomatoes and cut the red olive oil and white wine vinegar into a dressing. Romaine lettuce* 1 2 3 4 5 6 (head) baking sheet lined with baking paper, mix with half onion into half rings. Heat a frying pan on medium- Season to taste with salt and pepper. Red cherry of the olive oil and season with salt and pepper. high heat and fry the bacon, without oil, for 3 – 60 125 180 250 305 375 tomatoes (g) Roast in the oven for 30 – 35 minutes (TIP). Sprinkle 5 minutes until crunchy. Take from the pan and set Red onion (pcs) ½ 1 1½ 2 2½ 3 the bread roll with some water and add to the oven aside. Break half of the bacon into smaller pieces (to Streaky bacon* (g) 25 50 75 100 125 150 for the final 6 – 8 minutes of the potatoes. mix into the salad later). Veal burger* (pcs) 1 2 3 4 5 6 Eggs* (pcs) 3) 1 2 3 4 5 6 Tip: The oven time is based on a convection oven. If Capers and pickles* you‘ve got a combination or a less powerful oven, ¼ ½ ¾ 1 1¼ 1½ (container) extend the oven time by about 10 minutes. Mayonnaise* (tbsp) 20 40 60 80 100 120 3) 10) 19) 22) Tomato ketchup* ½ 1 1½ 2 2½ 3 (container) Not included Olive oil (tbsp) 1 2 3 4 5 6 4 5 6 Honey (tbsp) ¼ ½ ¾ 1 1¼ 1½ Mustard (tbsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil 1 2 3 4 5 6 (tbsp) White wine vinegar ¼ ½ ¾ 1 1¼ 1½ (tbsp) Butter (tbsp) ½ 1 1½ 2 2½ 3 * keep in the refrigerator Nutritional values Fry the burger Mix the salad Serve Per serving Per 100g Energy (kJ/kcal) 5380 /1286 627 /150 Heat the butter in another frying pan and fry the Add the chopped lettuce, the cherry tomatoes, the Cut open the bread rolls. Place the veal burger Total fat (g) 69 8 red onion on medium-low heat for 2 minutes . Add pieces of bacon, the pickles and capers to the salad and onions on top. Top with the fried egg and the and fry for 4 – 5 minutes on each bowl and mix well. the remaining . Serve the burger with the Of which: saturated (g) 17.5 2.0 veal burger bacon side. In the meantime, heat the remaining olive oil , and the salad. Carbohydrates (g) 110 13 potatoes mayonnaise in the frying pan you used for the bacon and fry one Of which: sugars (g) 11.3 1.3 Tip: Optionally, set aside some little gem for topping sunny-side up egg per person. Enjoy! Fibre (g) 10 1 the burger. Protein (g) 50 6 Salt (g) 4.3 0.5 Tip: This frying time will result in a medium-rare burger. Prefer your burger well done? Extend the Allergens: frying time. 1) Grains containing gluten 3) Eggs 10) Mustard May contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame seed 27) Lupin

WEEK 18 | 2021 E

The duck leg confit is made with Duck confit with mushroom risotto goose fat - a flavour explosion and with a refreshing salad of orange and mangetout slow-cooked for extra tenderness. The result is a restaurant-grade meal. Premium Total time: min. (based on 2 servings)

Onion Garlic

Duck leg confit Risotto rice

Mixed mushrooms Mangetout

Orange Lamb’s lettuce

Grated pecorino

Pantry items Extra virgin olive oil, mushroom stock, butter, white balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan, grater, salad bowl, sauté pan, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Make the risotto Finish the risotto Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees and prepare the In the meantime, heat the butter in a sauté pan As soon as the stock has been absorbed by the Duck leg confit* 1 2 3 4 5 6 (pcs) stock (Tip). Cut the mushrooms in half. Chop the with a lid on medium-low heat and fry the onion risotto rice, add another 1/3 of the stock and repeat Risotto rice (g) 75 150 225 300 375 450 onion and press or mince the garlic. Transfer the and garlic for 1 minute. Add the risotto rice and this step with the remaining stock (Tip). The risotto Mixed mushrooms* duck leg to a baking sheet lined with baking paper mushrooms and fry for another 1 – 2 minutes. Add is done as soon as the grains are soft on the outside 175 350 525 700 875 1050 (g) and roast in the oven for 20 – 22 minutes. 1/3 of the stock and allow the rice to slowly absorb but still have a bit of a bite on the inside. This takes Mangetout* (g) 50 100 150 200 250 300 the stock. Stir regularly. about 20 – 25 minutes. Stir regularly. Add some Orange (pcs) ½ 1 1½ 2 2½ 3 Tip: Don‘t have any mushroom stock? Use chicken or extra water or stock if you want to cook the rice a Lamb's lettuce* (g) 20 40 60 80 100 120 vegetable stock. bit further. Grated pecorino* 15 25 40 50 65 75 (g) 7) Not included Extra virgin olive oil 1 2 3 4 5 6 (tbsp) Mushroom stock 300 600 900 1200 1500 1800 (ml) Butter (tbsp) 1 2 3 4 5 6 White balsamic 1 2 3 4 5 6 4 5 6 vinegar (tsp) Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3970 /949 460 /110 Total fat (g) 56 7 Of which: saturated (g) 20.5 2.4 Carbohydrates (g) 68 8 Prepare the salad Mix Serve Of which: sugars (g) 3.0 0.4 In the meantime, boil water in a saucepan for the In a salad bowl, mix the extra virgin olive oil with the Transfer the risotto to plates and top with the duck Fibre (g) 6 1 mangetout and cook them for 4 – 5 minutes until white balsamic vinegar and 1/2 tsp orange zest per leg confit. Serve with the salad. Protein (g) 42 5 al dente. Then rinse with cold water. Grate the zest person. Add the chopped orange, mangetout and Salt (g) 5.8 0.7 from the orange. The remove the peel and dice lamb’s lettuce to the bowl and season the salad Enjoy! the flesh. with salt and pepper to taste. Allergens: 7) Milk/lactose

WEEK 18 | 2021 Papillot of whole sea bream with E A whole fish prepared en papillotte with fresh herbs and lemon - by folding the fried mushrooms packet shut, you‘ll stew the sea bream in the oven while catching all of the aromas with oven-baked baby potatoes and a celeriac puree for an optimal flavour Festive sensation. Total time: 45 min. (based on 2 servings)

Lemon Fresh chives & tarragon

Baby potatoes Whole sea bream

Celeriac Organic sour cream

Red onion Garlic

Mixed pre-chopped Mayonnaise mushrooms

Pantry items Olive oil, butter, vegetable stock cube, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Small bowl, frying pan, bowl, pan with a lid, hand blender, baking sheet lined with baking paper, aluminum foil Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Prepare Make the papillot Make the celeriac purée Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ Fresh chives * & Preheat the oven to 200 degrees. Cut the lemon into Make two incisions in the skin of the bream on each Boil ample water in a pan with a lid. Use 1/4 celeriac 5 10 15 20 25 30 tarragon* (g) wedges. Strip the tarragon leaves from the stems side using a sharp knife. Place each bream on a large per person, peel it and cut into cubes of around Baby potatoes (g) 200 400 600 800 1000 1200 and finely chop the leaves. Thoroughly rinse the sheet of aluminium foil. Season the abdominal cavity 3 cm. Add the celeriac and 1/4 stock cube per person Whole sea bream* baby potatoes, cut them in half and cut any larger of the bream with 1/3 of the tarragon and generously to the pan and cook for 15 - 17 minutes, or until 1 2 3 4 5 6 (pcs) 4) ones into quarters. Pat them dry. Mix the baby season with salt and pepper. Stuff with a slice of the celeriac is cooked. Drain, add the sour cream Celeriac (pcs) 9) ¼ ½ ¾ 1 1¼ 1½ potatoes in a bowl with 1/2 tbsp olive oil per person, lemon. Season the surface of the bream with 1/3 of and mix into a smooth purée using a hand blender. Organic sour cream* salt and pepper. Transfer them to a baking sheet the and generous salt and pepper. Place Season with salt and pepper. 25 50 75 100 125 150 tarragon (g) 7) lined with baking paper. some slices of lemon on top. Sprinkle the bream with Red onion (pcs) ½ 1 1½ 2 2½ 3 1/2 tbsp olive oil per person. Fold the packet tightly. Add Garlic clove (pcs) ½ 1 1½ 2 2½ 3 the papillot to the baby potatoes on a baking sheet Mixed pre-chopped 90 175 265 350 440 525 (see Tip) and roast them together for 25 - 30 minutes. mushrooms* (g) Mayonnaise* (g) 3) Tip: Can‘t fit the papillot next to the baby potatoes? 25 50 75 100 125 150 10) 19) 22) Use a second baking sheet or a grill. Not included Olive oil (tbsp) 1 2 3 4 5 6 Butter (tbsp) ½ 1 1½ 2 2½ 3 4 5 6 Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3879 /927 471 /113 Total fat (g) 52 6 Of which: saturated (g) 11.5 1.4 Fry the mushrooms Make the sauce Serve Carbohydrates (g) 55 7 Chop the red onion. Press or mince the garlic. Chop the chives. Use a small bowl to mix the Transfer the baby potatoes to plates and place Of which: sugars (g) 6.4 0.8 Heat 1/2 tbsp butter per person in a frying pan. Fry mayonnaise with half the chives and the remaining a papillot on each plate (see Tip). Add the Fibre (g) 16 2 the red onion and garlic for 1 - 2 minutes. Add the tarragon. Season with salt and pepper. celeriac purée to the plates as well and top with Protein (g) 53 6 mushrooms and fry for 5 -6 minutes until brown. the mushrooms. Garnish the mushrooms and Salt (g) 1.7 0.2 Season with salt and pepper. puree with the remaining chives. Serve with the Allergens: herb mayonnaise. 3) Eggs 4) Fish 7) Milk/lactose 9) Celery 10) Mustard Peanuts Nuts May contain traces of: 19) 22) Tip: Have you deboned a whole fish before? Remove the meat up until the spine using a spoon and fork. Next, remove the entire spine from head to tail, as Contact well as the bones from the rib cage. Pick out the We would like to hear what you think. Feel free to contact us final bones while eating. via our website or via our social media channels.

WEEK 18 | 2021 Enjoy! Double portion of chicken breast in a E Recognise this recipe? For variation, you‘ll be preparing the cream sauce mustard-cream sauce with mushrooms and serving the dish with fried courgette. Let us know with fried potatoes and courgette what you think! HelloExtra Quick & Easy Total time: 25 min. (based on 2 servings)

Floury potatoes Chestnut mushrooms

Garlic Onion

Fresh rosemary Chicken breast

Courgette Heavy cream

Pantr items Vegetable stock, olive oil, butter, mustard, white wine vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan with a lid, 2x frying pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Floury potatoes (g) 200 400 600 800 1000 1200 Chestnut 65 125 190 250 315 375 Fry the potatoes Fry the chicken Fry the mushrooms mushrooms* (g) Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare the stock. Peel or thoroughly wash the In the meantime, cut the mushrooms into slices. Heat the remaining butter in the same pan and fry Onion (pcs) ½ 1 1½ 2 2½ 3 potatoes and cut into 1/2 cm slices. Heat half of the Press or mince the garlic and chop the onion. Strip the onion for 1 - 2 minutes. Add the mushrooms Fresh rosemary* olive oil in a sauté pan with a lid and fry the sliced the rosemary leaves from the stems and roughly and garlic and stir fry for 2 - 3 minutes. ½ 1 1½ 2 2½ 3 (stems) potato for 15 - 20 minutes on medium-low heat, chop the leaves. Heat half of the butter in a frying Chicken breast* covered with the lid. Take off the lid for the final pan on medium-high heat and fry the chicken for 2 4 6 8 10 12 (pcs) 5 minutes. Season with salt and pepper. 2 - 3 minutes per side. Then take the chicken from Courgette* (pcs) ½ 1 1½ 2 2½ 3 the pan and set side; it does not have to be cooked Heavy cream* through yet. Meanwhile, cut the into thin 75 150 200 300 350 450 courgette (ml) 7) half moons. Not included Vegetable stock (ml) 75 150 225 300 375 450 Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Butter (tbsp) 1 2 3 4 5 6 White wine vinegar ½ 1 1½ 2 2½ 3 (tbsp) Mustard (tbsp) 1 2 3 4 5 6 Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 4553 /1088 500 /119 Total fat (g) 66 7 Of which: saturated (g) 28.2 3.1 Carbohydrates (g) 53 6 Of which: sugars (g) 12.6 1.4 Fibre (g) 7 1 Fry the courgette Make the mustard sauce Serve Protein (g) 67 7 Heat the remaining olive oil in another frying pan Deglaze the mushrooms with 75 ml stock per Transfer the courgette and potatoes to plates and Salt (g) 1.6 0.2 on high heat and fry the courgette for 6 - 8 minutes person. Add the mustard, white wine vinegar and serve with the chicken in mustard-cream sauce. until cooked. Season to taste with salt and pepper. rosemary. Reduce the heat, add the cream and Allergens: allow to reduce for 12 minutes. Add the chicken Enjoy! Milk/lactose 7) breast for the final 5 minutes, allowing it to May contain traces of: - cook completely.

WEEK 18 | 2021 Curry-noodle soup E

Didn‘t use all of the coconut milk? with cod fillet as an extra Pour the rest in an ice cube tray with coconut milk, fresh coriander and peanuts and freeze it for easy portioning. HelloExtra Quick & Easy Total time: 25 min. (based on 2 servings)

Red chili pepper Garlic

Yellow curry spices Italian vegetable medley

Coconut milk Fresh udon noodles

Cod fillet Fresh coriander

Salted peanuts

Pantry items Vegetable stock cube, sunflower oil, butter, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Stock pot, frying pan, kitchen paper Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Red chili pepper* (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Stir-fry Yellow curry spices (bag) ½ 1 1½ 2 2½ 3 • Prepare a stock of per person: 1/2 stock cube and 200 ml water. • Heat the sunflower oil in a stock pot on high heat. Fry the red chili Italian vegetable medley* (g) 23) 200 400 600 800 1000 1200 s pepper, garlic and curry spices for 1 minute. Coconut milk (ml) 150 250 375 500 625 750 • Remove the seeds from the red chili pepper and finely chop Fresh udon noodles (g) 1) 100 200 300 400 500 600 the pepper. • Add the vegetables and stir fry for 4 minutes. Cod fillet* (pcs) 4) 1 2 3 4 5 6 • Press or mince the garlic. • Add the coconut milk (Tip) and the stock and cook the soup on Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 medium heat for 5 - 7 minutes. sAttention: the red chili pepper packs a punch! If you‘re eating with Salted peanuts (g) 5) 22) 25) 20 40 60 80 100 120 • Add the udon noodles for the final 3 minutes. Not included children or don‘t like spicy food, add half or serve it separately. Vegetable stock cube (pcs) ½ 1 1½ 2 2½ 3 Tip: Has the coconut milk (partially) clotted in the packet? No worries: Sunflower oil (tbsp) 1 2 3 4 5 6 just cut open the packet, stir the milk firmly or allow the clotted Butter (tbsp) ½ 1 1½ 2 2½ 3 coconut milk to melt in the pan with curry. Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g 3 4 Energy (kJ/kcal) 3447 /824 568 /136 Total fat (g) 53 9 Of which: saturated (g) 27.2 4.5 Carbohydrates (g) 46 8 Of which: sugars (g) 10.2 1.7 Fibre (g) 6 1 Protein (g) 38 6 Salt (g) 3.9 0.6 Allergens: 1) Grains containing gluten 4) Fish 5) Peanuts Fry the cod Serve May contain traces of: 22) Nuts 23) Celery 25) Sesame seed • In the meantime, pat dry the cod fillet using kitchen paper. • Optionally, season the soup with salt and pepper. • Heat the butter in a frying pan and fry the cod fillet for 2 - 3 minutes • Transfer the noodle soup to soup bowls and serve with the cod per side. Season to taste with salt and pepper. fillet on top. • Finely chop the coriander and roughly chop the peanuts. • Garnish with the coriander and peanuts.

Fact: Did you know that peanuts are rich in vitamin E and magnesium, among other things? Vitamin E is good for a strong immune system and *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. magnesium for the formation and proper functioning of muscles and bones. Just a handful amounts to 20% of the RDI for both. Contact We would like to hear what you think. Feel free to contact us via our website or via our Enjoy! social media channels.

WEEK 18 | 2021 E

Hard shell chicken tacos Tacos originated in the mines of Mexico and owe their name to a sheet of paper with extra corn, avocado and lime wrapped around a stick of dynamite. These tacos will certainly make for a (flavour) explosion! HelloExtra Quick & Easy Total time: 25 min. (based on 2 servings)

Onion Green chili pepper

Green Turkish pepper Ground chicken with Mexican herbs

Mexican herbs Tomato paste

Plum tomato Kidney beans

Hard shell tacos Grated cheddar

Organic sour cream Canned corn

Avocado Lime

Mixed leaves of Due to supply chain issues, the red pepper in this radicchio and iceberg recipe has been replaced by Turkish green pepper. In contrast with the spicy green chili pepper in the Pantry items Sunflower oil, balsamic vinegar, extra-virgin recipe, the Turkish pepper is not spicy. olive oil, salt and pepper

Equipment 1 2 3 Baking sheet lined with baking paper, wok or sauté pan with a lid, salad bowl, colander Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Green chili pepper* ¼ ½ ¾ 1 1¼ 1½ (pcs) Green Turkish ½ 1 1½ 2 2½ 3 pepper* (pcs) Minced chicken with 100 200 300 400 500 600 Cut Fry the minced chicken Stew Mexican herbs* (g) Mexican herbs (tsp) 1 2 3 4 5 6 Preheat the oven to 180 degrees. Chop the onion. Heat the sunflower oil in a wok or sauté pan with Add half of the tomato, the kidney beans and Tomato paste (cup) ½ 1 1½ 2 2½ 3 Remove the seeds from the green chili pepper a lid. Add the chicken and stir fry for 2 minutes on the balsamic vinegar to the pan and allow to cook s Plum tomato (pcs) 1 2 3 4 5 6 and the Turkish pepper. Finely chop the green medium-high heat. Then add the onion, green gently on medium-low heat for 10 - 12 minutes, s Kidney beans (pack) ⅓ ⅔ 1 1⅓ 1⅔ 2 chili pepper. Finely dice the Turkish pepper pepper (s) , Turkish pepper, Mexican spices and covered with the lid. Season with salt and pepper. If Taco shells (pcs) 3 6 9 12 15 18 and tomato. the tomato paste and stir fry for another 2 minutes. you think the sauce is still too moist, allow to reduce Grated cheddar* Drain the kidney beans in a colander. for another 2 - 3 minutes without the lid. 25 50 75 100 125 150 (g) 7) Tip: Did you know that bell pepper packs a lot of Organic sour cream* s 25 50 75 100 125 150 vitamin E in addition to vitamin C? This antioxidant Tip: Attention: the green chili pepper packs a (g) 7) protects our cells and organs from harmful outside punch! If you are eating with children or don‘t like Canned corn (g) 75 150 225 285 375 435 influences. Other sources of vitamin E include spicy food, add half or serve it separately. Avocado (pcs) ½ 1 1½ 2 2½ 3 sunflower oil, whole-wheat cereals, nuts, seeds and Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ green vegetables. Radicchio and 25 50 75 100 125 150 iceberg lettuce* (g) Not included Sunflower oil (tbsp) 1 1 2 2 3 3 Balsamic vinegar 1 2 3 4 5 6 4 5 6 (tbsp) Extra-virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 4130 /987 587 /140 Total fat (g) 60 9 Heat the taco shells Make the salad Serve Of which: saturated (g) 23.3 3.3 Transfer the taco shells (see Tip) to a baking sheet Drain the corn and cut the lime into wedges. Halve Transfer the tacos to plates and stuff them with the Carbohydrates (g) 62 9 lined with baking paper and heat them in to oven the avocado and remove the seed and peel. Dice minced chicken mixture (see Tip). Garnish with the Of which: sugars (g) 23.8 3.4 for 5 minutes. the avocado. In a salad bowl, mix per person: grated cheddar and the remaining sour cream. Fibre (g) 16 2 1/2 tbsp extra virgin olive oil and the juice from 1 lime Serve with the salad and a lime wedge. Protein (g) 40 6 Tip: Broken tacos? Break them into pieces and wedge with half of the sour cream, salt and pepper. Salt (g) 2.7 0.4 transfer to an oven dish. Top with the minced meat Mix the lettuce, corn, avocado and the remaining Tip: Stuff each taco shell right before eating. This tomato with the dressing. Allergens: mixture, sour cream and cheddar and heat in the will prevent the contents from softening up the taco, 7) Milk/lactose oven for 5 minutes. Now you‘ve got a nacho dish keeping it nice and crunchy instead. instead of stuffed taco shells! Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box.

WEEK 18 | 2021 Bacon omelette with an organic roll and chives 1X 25 min.

Breakfast box Good morning

Bacon omelette 1 with an organic roll and chives Bulgarian yoghurt with pear 2 with pistachio nuts and dried apricots Multi-grain rusks with ricotta 3 with cucumber and almonds Equipment Bowl, frying pan 1. Preheat the oven to 210 degrees. Heat the sour dough roll in the Ingredients for 1 breakfast oven for 6 – 8 minutes. 2p Organic white roll with sourdough (pcs) 1) 2. In the meantime, finely chop the chives. Whisk the eggs in a bowl 2 6) 11) 17) 21) 22) 27) with a splash of milk and the chives. Season with salt and pepper. Fresh chives* (g) 5 3. Heat the butter in a frying pan and fry the for 2 minutes Eggs* (pcs) 3) 4 diced bacon all around on medium-high heat. Pour in the egg mixture and fry Diced bacon* (g) 40 1 omelette for 2 servings. Organic semi-skimmed milk* (splash) 7) Not included 4. Cut the sour dough roll in half and top with the omelette. Enjoy Butter (tbsp) 1/2 with a glass of milk. Salt and pepper to taste * keep in the refrigerator Nutritive value Per portion Per 100g Energy (kJ/kcal) 2529 /604 815 /195 Total fat (g) (g) 24 8 Of which: saturated (g) 7,5 2,4 Carbohydrates (g) 64 21 Of which: sugar (g) 1,9 0,6 Fibres (g) 3 1 Protein (g) 31 10 Salt (g) 2,2 0,7

We would like to hear what you think. Feel free to contact us via our website or via Allergens our social media channels. 1) Grains containing gluten 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame seed WEEK 18 | 2021 May contain traces of: 17) Eggs 21) Milk/lactose 22) Nuts 27) Lupin Bulgarian yoghurt with pear Multi-grain rusks with ricotta with pistachio nuts and dried apricots with cucumber and almonds 2X 10 min. 2X 10 min.

Equipment Equipment – 1. Peel the pear, remove the core and dice the – 1. Cut the cucumber into slices and finely chop the Ingredients for 1 breakfast pear. Chop the dried apricots into small pieces. Ingredients for 1 breakfast salted almonds. 2p 2p Pear (pcs) 1 2. Divide the Bulgarian yoghurt among Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13) 4 2. Divide the ricotta over the rusks. Chopped apricots (g) 19) 22) 25) 40 breakfast bowls. Garnish with the diced pear Ricotta* (g) 7) 100 3. Top with the cucumber slices and almonds. Organic Bulgarian yoghurt* (ml) 7) 375 and the chopped apricots. Sprinkle with the Cucumber* (pcs) 1/4 Season to taste with salt and pepper. Pistachio nuts (g) 8) 19) 25) 20 pistachio nuts. Almonds (g) 5) 8) 25) 50 * keep in the refrigerator Not included Salt and pepper to taste Nutritive value * keep in the refrigerator Per portion Per 100g Energy (kJ/kcal) 1416 /338 457 /109 Nutritive value Total fat (g) (g) 14 5 Of which: saturated (g) 6,5 2,1 Per portion Per 100g Carbohydrates (g) 35 11 Energy (kJ/kcal) 1794 /429 1176 /281 Of which: sugar (g) 30,6 9,9 Total fat (g) (g) 28 19 Fibres (g) 6 2 Of which: saturated (g) 6,3 4,1 Protein (g) 12 4 Carbohydrates (g) 24 16 Salt (g) 0,3 0,1 Of which: sugar (g) 7,4 4,9 Fibres (g) 5 3 Allergens Protein (g) 17 11 7) Milk/lactose 8) Nuts Salt (g) 0,4 0,3 May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed Allergens 1) Grains containing gluten 3) Eggs 5) Peanuts 6) Soy 7) Milk/lactose 8) Nuts 11) Sesame seed 13) Lupin May contain traces of: 25) Sesame seed Chocolate cake with ganache

Baking Total time: 90 min. - 35 min. preparation time • 55 min. baking time

Butter Chocolate chips Brown sugar Eggs Flour Baking powder

Cupboard items Salt 1. Prepare • Weigh 200 g butter and cut into pieces. Allow the butter to reach room temperature. Preheat the oven to 200 degrees (electric oven) or 180 degrees (hot-air oven). • Boil ample water in a small pan. Transfer the half of chocolate chips to a glass bowl which is larger than the pan. Place the bowl on top of the pan and allow the chocolate to melt au bain-marie while stirring. Take the glass bowl from the pan and allow to cool a little bit.

2. Make the batter • In a large bowl, mix the butter, brown sugar and the salt into an airy mass using a spatula or (electric) mixer. • One by one, mix the eggs into the batter. • Carefully fold the flour and baking powder into the batter. • Finish the batter by mixing in the liquid chocolate.

3. Bake the cake • Grease a 25 cm rectangular cake tin, or line with baking paper. • Pour the batter into the cake tin and bake the cake in the oven for 50 – 55 minutes.

4. Serve • After55 minutes, check whether the cake is done by piercing it with a skewer. Does it come out clean? Your cake is done. Take it from the oven and allow the cake to cool completely. • Melt the remaining chocolate chips using the au bain-marie technique again. Take the glass bowl with melted chocolate from the pan and mix the melted chocolate with 1 tbsp butter. • Pour the chocolarte ganache over the cake and cut the cake into slices.

Equipment Nutritive value

Large bowl, small saucepan, heatproof bowl, (electric) Per portion mixer, baking paper, 25 cm cake tin Energy (kJ/kcal) 2006 /479 Ingredients Total fat (g) 30 +/- 10 slices Of which: saturated (g) 18,3 Butter* (g) 7) 250 Carbohydrates (g) 44 Chocolate chips (g) 6) 7) 200 Of which: sugars (g) 30,0 Brown sugar (g) 200 Fibre (g) 1 Eggs* (pcs) 3) 4 Protein (g) 7 Flour (g) 1) 200 Salt (g) 0,3 Baking powder (tsp) 1) 17) 20) 21) 21) 27) 1½ Allergens Not included 1) Grains containing gluten 3) Eggs 6) Soy 7) Milk/lactose Salt (tsp) ¼ Traces of: 17) Eggs 20) Soy 21) Milk/lactose 27) Lupin * Keep in the refrigerator

Week 18 | 2021 Sabich with grilled eggplant, hummus E Sabich is an ultimate street food dish. It emerged in the sixties on the and fries streets of a Tel Aviv suburb and was with whole grain pita, red cabbage and a boiled egg originally eaten in the morning. Inspiration Vegetarian Total time: 45 min. (based on 2 servings)

Eggplant Semi-starchy potatoes

Eggs Pre-chopped red cabbage

Tomato Whole grain pita

Yoghurt-tahini sauce Hummus

Mango chutney

Cupboard items Sunflower oil, white wine vinegar, sugar, white balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Frying pan, bowl, salad bowl, baking sheet lined with baking paper, kitchen paper, saucepan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Eggplant* (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the eggplant Mix the red cabbage Semi-starchy 150 300 450 600 750 900 potatoes (g) Preheat the oven to 220 degrees. Cut the eggplant Boil water in a saucepan for the eggs. Heat 11/2 tbsp In the meantime, hard boil the eggs for 6 - 8 Eggs* (pcs) 3) 1 2 3 4 5 6 into slices of max. 1/2 cm thick. Salt the slices well sunflower oil per person in a frying pan on minutes. In a salad bowl, mix per person: 1 tbsp Pre-cut red and set aside. Thoroughly wash the potatoes and medium-high heat. Make sure the oil is really hot, white wine vinegar and 1/2 tbsp sugar. Add the red 50 100 150 200 250 300 cabbage* (g) 23) cut them into 1/2 - 1 cm thick fries (Tip). In a bowl, then fry the eggplant slices for 6 - 8 minutes per cabbage to the salad bowl and regularly stir. Finely Tomato (pcs) ½ 1 1½ 2 2½ 3 mix the fries with 1/2 tbsp sunflower oil per person side (Tip). Then transfer the eggplant to a plate dice the tomato. Whole grain pita and season with salt and pepper. Transfer the fries lined with kitchen paper to drain the oil. 2 4 6 8 10 12 (pcs) 1) to a baking sheet lined with baking paper and roast Fact: Apart from fatty fish, egg is one of few Yoghurt-tahini in the middle of the oven for 30 - 35 minutes. Turn Tip: Use several frying pans if you are cooking this ingredients that is rich in vitamin D. A lot of people sauce* (g) 7) 11) 25 50 75 100 125 150 when halfway done. 19) 22) dish for a large audience. tend to build up a deficit of this vitamin, especially Hummus* (g) 10) in winter when there is not a lot of sunlight to 20 40 60 80 100 120 Tip: This dish contains lots of calories. Are you 11) 12) watching your calorie intake? Prepare this dish go around. Mango chutney (g) 25 50 75 100 125 150 without any fries or stuff one pita and serve the rest 10) 19) 22) of the dish separately. Not included Sunflower oil (tbsp) 2 4 6 8 10 12 White wine vinegar 1 2 3 4 5 6 (tbsp) 4 5 6 Sugar (tbsp) ½ 1 1½ 2 2½ 3 White balsamic 1 2 3 4 5 6 vinegar (tsp) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 4013 /959 600 /143 Total fat (g) 41 6 Heat the pita Fill the bowls Serve Of which: saturated (g) 8,4 1,3 Heat the pitas in the oven for the final 3 - 5 minutes Transfer the diced tomato, red cabbage, yoghurt- Transfer the fries to plates and let everyone Carbohydrates (g) 113 17 of the fries. Peel the eggs and cut them into slices. tahini sauce, hummus, eggs and mango chutney assemble their own sabich! Of which: sugars (g) 28,9 4,3 to bowls. Serve these separately so everyone can Fibre (g) 17 3 stuff their own pita to taste. Enjoy! Protein (g) 27 4 Salt (g) 1,9 0,3 Fact: The tahini in this yoghurt-tahini sauce is made of sesame seeds and comes packed with calcium, Allergens iron and healthy fats. 1) Grains containing gluten 3) Eggs 7) Milk/lactose 10) Mustard 11) Sesame seed 12) Sulphite May contain traces of: 19) Peanuts 22) Nuts 23) Celery

WEEK 18 | 2021 Vegetarian chicken strips in sweet E The vegetarian chicken strips have the same bite as meat and the same essential soy sauce building blocks: proteins, iron and vitamin B12 - even true carnivores won‘t with green beans, carrot and prawn crackers be missing the meat! Inspiration Vegetarian Total time: 30 min. (based on 2 servings)

Vegetarian Jasmine rice chicken strips

Green beans Onion

Garlic clove Fresh ginger

Carrot Salted cashew nuts

Sweet-spicy chili sauce Soy sauce

Vegetarian prawn crackers

Cupboard items Ketjap, sunflower oil, honey, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan with a lid, frying pan, grater, pan with a lid, bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Vegetarian chicken 80 160 240 320 400 480 Cook the rice Cut Fry the green beans strips* (g) 1) 3) 6) Jasmine rice (g) 85 170 250 335 420 500 Boil ample water in a pan with a lid for the rice. Trim the ends off thegreen beans. Chop the onion Heat 1/2 tbsp sunflower oil in a sauté pan with a lid to Green beans* (g) 75 150 225 300 375 450 Mix the ketjap with the vegetarian chicken and press or mince the garlic. Grate the ginger medium-high heat. Fry the ginger, garlic and onion Onion (pcs) ½ 1 1½ 2 2½ 3 strips in a bowl and set aside. Cook the rice for with a fine grater and grate the carrot with a for 3 - 4 minutes. Add the green beans to the sauté Garlic clove (pcs) 1 2 3 4 5 6 10 - 12 minutes. Drain if necessary and set aside, coarse grater. Roughly chop the cashew nuts and pan and fry for 8 - 10 minutes. Fresh ginger* (cm) 2 3 4 5 7 8 covered, until serving. set aside. Carrot* (pcs) ½ 1 1½ 2 2½ 3 Salted cashew nuts 10 20 30 40 50 60 (g) 5) 8) 25) Sweet-spicy chili ½ 1 1½ 2 2½ 3 sauce (bag) Soy sauce (ml) 1) 6) 10 20 30 40 50 60 Vegetarian prawn 25 50 75 100 125 150 crackers (g) 1) Not included Ketjap (tbsp) 1 2 3 4 5 6 Sunflower oil (tbsp) 1 2 3 4 5 6 Honey (tsp) ½ 1 1½ 2 2½ 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3652 /873 776 /185 Total fat (g) 29 6 Of which: saturated (g) 3,4 0,7 Carbohydrates (g) 118 25 Add the carrot Fry the vegetarian chicken strips Serve Of which: sugars (g) 22,2 4,7 Fibre (g) 8 2 Deglaze the vegetables in the sauté pan with Heat 1/2 tbsp sunflower oil in a frying pan to Transfer the rice to plates. Top with the vegetarian Protein (g) 30 6 1 tbsp water per person and add the carrot. Fry for medium-high heat. Fry the vegetarian chicken with chicken strips and sauce. Add the vegetables next Salt (g) 4,5 1,0 another 2 - 3 minutes at medium-high heat. Season marinade for 4 minutes. Add the sweet-spicy chili to the rice. Garnish with the cashew nuts. Serve with salt and pepper. sauce, soy sauce and 1 tsp honey per person. Stir with the vegetarian prawn crackers. Allergens firmly and heat for another minute. 1) Grains containing gluten 3) Eggs 5) Peanuts 6) Soy Enjoy! 8) Nuts May contain traces of: 25) Sesame seed

WEEK 18 | 2021 Aromatic bobotie of minced beef E Bobotie is known for its surprising combination of sweet, savoury, and green beans aromatic and creamy. Did you know that this dish first appeared in a Dutch with apple, cauliflower and rice cookbook in 1609? Inspiration Total time: 40 min. (based on 2 servings)

Onion Garlic clove

Green beans Cauliflower florets

Minced beef Bay leaf

Ground turmeric Ground curry spices

Apple Mango chutney

Crème fraiche Surinamese rice

Cupboard items Butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Baking dish, 2x pan with a lid, big sauté pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the minced meat Fry the flavourings Garlic clove (pcs) 1 2 3 4 5 6 Preheat the oven to 180 degrees. Boil ample water Cook the green beans and cauliflower florets in Add the green beans, cauliflower florets, the bay Green beans* (g) 100 200 300 400 500 600 in a pan with a lid for the green beans. Chop the the pan with boiling water for 7 - 8 minutes. Drain, leaf and per person: 1 tsp curry powder and 1/2 tsp Cauliflower florets 50 100 150 200 250 300 (g) 23) onion and press or mince the garlic. Trim the ends rinse under cold water and allow to steam dry ground turmeric to the minced meat. Mix well Minced beef* (g) 100 200 300 400 500 600 off thegreen beans and cut the beans into 2 equally without the lid. Heat 1/2 tbsp butter per person in a and season to taste with salt and pepper. Allow to Bay leaf (pcs) 1 1 2 2 3 3 sized pieces. large sauté pan with a lid. Fry the garlic and onion simmer on low heat for 5 minutes. Boil ample water Ground turmeric ½ 1 1½ 2 2½ 3 for 2 - 3 minutes on medium heat. Add the minced in another pan with a lid for the rice. Ground curry spices beef and stir fry for 3 - 5 minutes until brown. 1 2 3 4 5 6 (tsp) 9) 10) Apple (pcs) ½ 1 1½ 2 2½ 3 Mango chutney* (g) 20 40 60 80 100 120 10) 19) 22) Crème fraiche* (g) 7) 25 50 75 100 125 150 Surinamese rice (g) 70 140 210 280 350 420 Not included Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 3456 /826 683 /163 Total fat (g) 32 6 Of which: saturated (g) 16,3 3,2 Carbohydrates (g) 89 18 Of which: sugars (g) 22,6 4,5 Fibre (g) 9 2 Make the bobotie Cook the rice Serve Protein (g) 40 8 Peel the apple. remove the core and dice the apple. In the meantime, cook the rice for 10 - 12 minutes. Transfer the bobotie to plates (Tip). Serve with Salt (g) 0,8 0,2 Mix the crème fraîche, diced apple and mango Then drain if necessary. Season to taste with salt the rice. Allergens chutney with the minced meat mixture and heat and pepper. 7) Milk/lactose 9) Celery 10) Mustard for 1 minute. Transfer the minced meat mixture to Tip: Don‘t forget to remove the bay leaf! May contain traces of: 19) Peanuts 22) Nuts 23) Celery a baking dish. Press well with the back of a spoon. Cook the bobotie in the oven for 12 - 15 minutes. Enjoy!

WEEK 18 | 2021 Stuffed tomatoes with chicken fillet E What makes the pumpkin seed strips and matured cheese the champion of seeds and nuts? with aromatic bulgur and roasted seed mix Inspiration Total time: 30 min. (based on 2 servings)

Mint, oregano and Tomato parsley

Onion Grated matured cheese

Sunflower-pumpkin Marinated chicken fillet seed mix strips

Bulgur

Cupboard items Due to supply chain issues, the feta in this recipe Olive oil, extra-virgin olive oil, vegetable has been replaced by grated matured cheese. stock cube, black balsamic vinegar, salt and pepper

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2 1 3 A good start good A Quesadillas with beetroot and E The quesadilla is a true tex-mex goat‘s cheese classic. We gave it a refreshing and healthy twist with red beetroot and with walnut, onion chutney and a refreshing salad goat‘s cheese - comfort food for spring! Inspiration Quick & Easy Vegetarian Total time: 25 min. (based on 2 servings)

Red onion Pre-cooked red beetroot

Fresh goat’s cheese Mini-tortillas

Rocket and Cucumber lamb’s lettuce

Chopped walnuts Spicy onion chutney

Cupboard items Extra-virgin olive oil, white balsamic vinegar, mustard, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Large bowl, baking sheet lined with baking paper, salad bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Pre-cooked red beetroot (g) 125 250 375 500 625 750 Prepare Make the quesadillas Fresh goat’s cheese* (g) 7) 50 100 150 200 250 300 • Pre-heat the oven to 200 degrees. • Mix the red onion with the red beetroot in a large bowl. Mini-tortillas (pcs) 1) 4 8 12 16 20 24 Rocket and lamb’s lettuce* (g) 20 40 60 80 100 120 • Finely mince the red onion. • Crumble the fresh goat’s cheese into the bowl and mix. Season Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ • Cut the red beetroot into small cubes of max 1/2 cm (see Tip). with salt and pepper. Chopped walnuts (g) 8) 19) 25) 10 20 30 40 50 60 • Transfer the topping to 2 mini tortillas per person and top the Tip: Spicy onion chutney* (g) 12) 40 80 120 160 200 240 Red beetroots give off a lot of colour. Mind your clothes and wear stuffing with anothertortilla , so that the beetroot stuffing is in Not included kitchen gloves or sandwich bags around your hands. the middle. Extra-virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 • Spread the top tortilla with a little bit of olive oil, transfer the White balsamic vinegar (tbsp) ½ 1 1½ 2 2½ 3 quesadillas to a baking sheet lined with baking paper and heat in Mustard (tsp) 1 2 3 4 5 6 the oven for 6 - 8 minutes (see Tip). Salt & pepper to taste * keep in the refrigerator Tip: Want an extra crunchy crust? Fry the quesadillas in the pan with some olive oil. Any leftover stuffing? Set aside and mix into the salad Nutritive Value later on. Per serving Per 100g Energy (kJ/kcal) 3282 /784 647 /155 3 4 Total fat (g) 33 7 Of which: saturated (g) 11,4 2,2 Carbohydrates (g) 93 18 Of which: sugars (g) 27,1 5,4 Fibre (g) 9 2 Protein (g) 24 5 Salt (g) 2,5 0,5 Allergens 1) Grains containing gluten 7) Milk/lactose 8) Nuts 12) Sulphite May contain traces of: 19) Peanuts 25) Sesame seed Make the salad Serve • In a salad bowl, make a dressing of per person: 1/2 tbsp extra virgin • Transfer the salad to plates. olive oil, 1/2 tbsp white balsamic vinegar and 1 tsp mustard. Season • Cut the quesadillas in half, so everyone has 4 pieces. the dressing with salt and pepper. • Serve with the onion chutney. • Halve the cucumber lengthwise and cut into thin slices. • Mix the rocket, lamb’s lettuce and cucumber into the dressing and Enjoy! garnish the salad with the chopped walnuts. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 Rigatoni from the oven with chicken E Rigatoni - the name of this pasta thigh strips variety derived from the Italian with tomato sauce word rigato, which means striped. Easy Quick & Easy Total time: 20 min. (based on 2 servings)

Garlic clove Onion

Bell pepper Rigatoni

Chicken thigh strips Diced tomatoes with Italian herbs with basil

Grated Italian cheese Panko

Cupboard items Olive oil, black balsamic vinegar, chicken stock cube, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Sauté pan, baking dish, pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) 1 2 3 4 5 6 Onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 • Preheat the oven to 200 degrees and turn on the grill function (Tip) • Heat ½ tbsp olive oil per person in a sauté pan on high heat. Rigatoni* (g) 1) 3) 125 250 375 500 625 750 Chicken thigh strips with Italian herbs* (g) 100 200 300 400 500 600 • Boil ample water in a pan with a lid with a pinch of salt for • Fry the chicken thigh strips, bell pepper and garlic for 3 – 4 Diced tomato with basil (pack) ½ 1 1½ 2 2½ 3 the rigatoni. minutes. Grated Italian cheese* (g) 7) 25 50 75 100 125 150 • Press or mince the garlic. Dice the bell pepper. • Crumble 1/4 stock cube into the pan. Deglaze with 1 tsp black Panko (g) 1) 25 50 75 100 125 150 balsamic vinegar per person and the diced tomato. Tip: If your oven doesn‘t have a grill setting, pre-heat the oven to Not included • Allow to simmer while cooking the rigatoni. 220 degrees and add the pasta to the top part of the oven in step 3. Olive oil (tbsp) ½ 1 1½ 2 2½ 3 • Cook the rigatoni in the pan with boiling water for 4 – 6 minutes. Black balsamic vinegar (tsp) 1 2 3 4 5 6 Drain and allow to steam dry without the lid. Chicken stock cube (pcs) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 3759 /898 367 /88 3 4 Total fat (g) 27 4 Of which: saturated (g) 9,7 1,4 Carbohydrates (g) 109 7 Of which: sugars (g) 17,3 2,7 Fibre (g) 9 1 Protein (g) 48 6 Salt (g) 5,0 0,8 Allergens: 1) Grains containing gluten 3) Eggs 7) Milk/lactose Gratinate Serve • Mix the rigatoni with the tomato sauce and half of the Italian • Transfer the pasta with chicken and tomato sauce to plates. Be cheese. Season with salt and pepper. careful, it might be very hot! • Transfer the pasta and sauce to a baking dish and top with the Fact: Did you know that conserved diced tomatoes contain almost the remaining Italian cheese. same amount of nutrients as fresh tomatoes? • Heat the pasta dish in the oven for 5 minutes. Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 E

Camembert originated at the end of Beef tartare burger with camembert sauce the 18th century in the eponymous French town. Did you know that with a refreshing salad with cucumber and apple camembert didn‘t get its white colour until last century? Easy Total time: 35 min. (based on 2 servings)

Baby potatoes Ground rosemary

Onion Apple

Cucumber Mesclun

French camembert Single cream

Beef tartare

Cupboard items Olive oil, mustard, extra-virgin olive oil, white wine vinegar, butter, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Frying pan, saucepan, bowl, salad bowl, baking sheet lined with baking paper Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Baby potatoes (g) 250 500 750 1000 1250 1500 Prepare Cut Ground rosemary (tsp) 1 2 3 4 5 6 • Take the beef tartare from the refrigerator so it can reach room • Finely mince the . Cut the into quarters, remove the Onion (pcs) ¼ ½ ¾ 1 1¼ 1½ onion apple temperature. Preheat the oven to 200 degrees. core and cut the into thin slices. Apple (pcs) ½ 1 1½ 2 2½ 3 apple Cucumber* (pcs) ½ 1 1½ 2 2½ 3 • Wash the baby potatoes and cut them in half. Cut any large ones • Cut the cucumber in half lengthwise, remove the seeds and cut the Mesclun* (g) 20 40 60 80 100 120 into quarters. cucumber into thin half moons. French camembert* (g) 7) 40 80 120 160 200 240 • In a bowl, mix the baby potatoes with 1/2 tbsp olive oil per person, • In a salad bowl, mix the onion with per person: 1/2 tsp mustard, Single cream (ml) 7) 50 100 150 200 250 300 the rosemary, salt and pepper. 1 tbsp extra virgin olive oil, 1/2 tbsp white wine vinegar, salt Beef tartare* (pcs) 1 2 3 4 5 6 • Transfer the baby potatoes to a baking sheet lined with baking and pepper. Not included paper and roast in the oven for 25 - 30 minutes. Toss when • Right before serving, add the cucumber, apple and mesclun to the Olive oil (tbsp) ½ 1 1½ 2 2½ 3 halfway done. salad bowl and mix well. Mustard (tsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil (tbsp) 1 2 3 4 5 6 Fact: Apple contains pectin - a fermentable fibre that keeps the gut White wine vinegar (tbsp) ½ 1 1½ 2 2½ 3 flora healthy - good for your cholesterol levels and the immune system. Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator 3 4 Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 3602 /861 487 /116 Total fat (g) 48 6 Of which: saturated (g) 19,3 2,6 Carbohydrates (g) 64 9 Of which: sugars (g) 16,6 2,3 Fibre (g) 8 1 Protein (g) 38 5 Salt (g) 1,2 0,2 Make the camembert sauce Serve • Remove the crust from the camembert and cut the camembert • When the baby potatoes are almost done, heat 1/2 tbsp butter per Allergens into small pieces (Tip). person in a frying pan on medium-high heat. 7) Milk/lactose • Heat the single cream, camembert, salt and pepper in a saucepan • Fry the beef tartare for 2 - 4 minutes per side, or until cooked as on medium heat. Allow to reduce into a creamy sauce for 8 - 10 desired. Season with salt and pepper. minutes. • Serve the beef tartare with the roasted baby potatoes, the salad and the camembert sauce. Tip: Feel free to leave the crust of the camembert. Mix the sauce with a *Decide which meal you will be cooking first by checking the expiration date of the hand-held blender at the end for a smooth result. fresh ingredients in your box. Enjoy! Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 Refreshing baby potato salad with tuna E This Skipjack tuna by Fish Tales is and capers caught by rod and line to ensure minimum bycatch. One reason why with white cheese, green beans and fresh dill this fish deserves the sustainable MSC quality label. Easy Quick & Easy Total time: 20 min. (based on 2 servings)

Baby potatoes Green beans

Tuna in olive oil Tomato

Fresh dill & chives Red onion

Capers Mayonnaise

White cheese

Cupboard items White wine vinegar, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Pan with a lid, salad bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Baby potatoes (g) 250 500 750 1000 1250 1500 Green beans* (g) 75 150 225 300 375 450 Prepare Cook Tuna in olive oil (can) 4) 1 1 2 2 3 3 • Boil ample water with a pinch of salt in a pan with a lid for the baby • Cook the baby potatoes in the pan with boiling water for 12 - 15 Tomato (pcs) 1 2 3 4 5 6 potatoes and the green beans. minutes. Add the green beans for the final 5 minutes. Drain and Fresh dill & chives* (g) 5 10 15 20 25 30 allow to steam dry without the lid. Red onion (pcs) ½ 1 1½ 2 2½ 3 • Wash the baby potatoes and cut them in half. Cut any large ones Capers* (g) 10 20 30 40 50 60 into quarters. • In the meantime, drain the oil from the can of tuna and save the oil. Mayonnaise* (g) 3) 10) 19) 22) 25 50 75 100 125 150 • Trim the ends off thegreen beans and cut the beans into 3 equally • Cut the tomato into wedges. Finely chop the dill and chives. Finely White cheese* (g) 7) 25 50 75 100 125 150 sized pieces. mince the red onion. Not included Fact: Green beans contain important minerals, such as potassium for White wine vinegar (tsp) 1 2 3 4 5 6 healthy blood pressure management, and both iron and folic acid for Salt & pepper to taste an energised feeling. * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2684 /642 473 /113 Total fat (g) 33 6 3 4 Of which: saturated (g) 6,8 1,2 Carbohydrates (g) 58 10 Of which: sugars (g) 7,7 1,4 Fibre (g) 9 2 Protein (g) 22 4 Salt (g) 2,1 0,4 Allergens 3) Eggs 4) Fish 7) Milk/lactose 10) Mustard May contain traces of: 19) Peanuts 22) Nuts Mix Serve • In a salad bowl, mix half of the fresh herbs, the red onion, capers, • Transfer the baby potato salad to plates. tuna, 1 tsp white wine vinegar per person, salt and pepper. • Crumble the white cheese over the salad and garnish with the • Mix the baby potatoes, green beans, tomato and mayonnaise remaining chives and dill. with the tuna in the salad bowl. • Add some of the saved oil from the tuna to taste. Enjoy!

WEEK 18 | 2021 Pearl couscous with multi-colour carrot E Pearl couscous was invented to and buffalo yoghurt replace what scarce product at with roasted bell pepper, white cheese and almonds the time? Easy Vegetarian Total time: 40 min. (based on 2 servings)

Bell pepper Garlic clove

Fresh curly parsley White cheese

Roasted and Pearl couscous salted almonds

Multi-colour carrot mix Caraway seed

Buffalo yoghurt

Cupboard items Vegetable stock, olive oil, sunflower oil, extra-virgin olive oil, honey, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Baking sheet lined with baking paper, pan with a lid, wok or sauté pan with a lid, bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Bell pepper* (pcs) 1 2 3 4 5 6 Roast the bell pepper Prepare the flavourings Garlic clove (pcs) 1 2 3 4 5 6 • Prepare the stock and preheat the oven to 220 degrees. • Meanwhile, press or mince the . Finely chop the Fresh curly parsley* (g) 2½ 5 7½ 10 12½ 15 garlic curly parsley • Remove the seeds from the bell pepper and cut the pepper and crumble the white cheese. Roughly chop the salted almonds. White cheese* (g) 7) 50 100 150 200 250 300 into strips. • Heat half of the olive oil in a pan with a lid, add the pearl couscous Roasted and salted almonds (g) 5) 8) 25) 20 40 60 80 100 120 • Transfer the bell pepper to a baking sheet lined with baking paper. and stir fry for 1 minute (Tip). Pearl couscous (g) 1) 70 140 210 280 350 420 Sprinkle with sunflower oil and roast the bell pepper in the oven • Carefully add the stock and 50 ml water per person, reduce the heat Multi-colour carrot mix* (g) 23) 100 200 300 400 500 600 for 20 - 25 minutes, or until soft. Turn when halfway done. and cook the pearl couscous for 13 - 15 minutes until dry, covered Caraway seed (tsp) 1 2 3 4 5 6 with the lid. Buffalo yoghurt* (g) 7) 50 100 150 200 250 300 • Separate the couscous using a fork and allow to steam dry without Not included the lid. Vegetable stock (ml) 100 200 300 400 500 600 Olive oil (tbsp) 1 2 3 4 5 6 Tip: You‘ve received more pearl couscous than you‘ll need for this Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 recipe. You can cook the remaining pearl couscous the next day and Extra-virgin olive oil (tbsp) ¼ ½ ¾ 1 1¼ 1½ use it in a lunch salad or soup. Honey (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator 3 4 Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2962 /708 518 /124 Total fat (g) 38 7 Of which: saturated (g) 6,0 1,1 Carbohydrates (g) 68 12 Of which: sugars (g) 15,7 2,8 Fibre (g) 10 2 Protein (g) 17 3 Salt (g) 1,3 0,2 Fry the vegetables Serve • Heat the remaining olive oil in a wok or sauté pan with a lid and fry • In the meantime, mix the buffalo yoghurt, extra virgin olive oil, Allergens the garlic for 1 minute on medium-low heat. honey, salt and pepper in a bowl. 1) Grains containing gluten 5) Peanuts 7) Milk/lactose 8) Nuts • Add the and the and stir fry on • Add the vegetables, half of the , half of the May contain traces of: 23) Celery 25) Sesame seed carrot mix caraway seeds white cheese bell medium-high heat for 5 minutes. Season with salt and pepper. pepper, half of the parsley and half of the almonds to the couscous in the pan. Mix well.

• Transfer the pearl couscous to plates and drizzle with the dressing.

fifties as an alternative to rice. to alternative an as fifties • Garnish with the remaining white cheese, bell pepper, parsley *Decide which meal you will be cooking first by checking the expiration date of the the in emerged couscous Pearl Answer: and almonds. fresh ingredients in your box. Contact Fact: Did you know that thanks to the bell pepper, this dish exceeds the RDI for vitamin C? One red bell pepper per person contains more We would like to hear what you think. Feel free to contact us via our website or via our than twice the RDI! social media channels.

WEEK 18 | 2021 Enjoy! Orzo with fried onion and refreshing E Orzo means barley in Italian, but lemon ricotta it is actually a type of pasta. It owes its name to the shape: with chestnut mushrooms and pecorino a barley grain. Easy Vegetarian Total time: 30 min. (based on 2 servings)

Red onion Chestnut mushrooms

Fresh tarragon Lemon and chervil

Orzo Ricotta

Grated pecorino

Cupboard items Vegetable stock, olive oil, butter, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Small bowl, kitchen paper, grater, frying pan, pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) 2 4 6 8 10 12 Chestnut mushrooms* (g) 125 250 375 500 625 750 Prepare Fry the mushrooms Fresh tarragon and chervil* (g) 5 10 15 20 25 30 • Prepare the stock. Cut each red onion into eight pieces lengthwise. • Heat the olive oil in a large frying pan on medium heat and fry the Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ red onion for 16 – 18 minutes until golden-brown and soft. Orzo (g) 1) 20) 85 170 250 335 420 500 • Clean the chestnut mushrooms with kitchen paper and cut them Ricotta* (g) 7) 50 100 150 200 250 300 into slices. • For the final 5 – 7 minutes, add the chestnut mushrooms and stir Grated pecorino* (g) 7) 25 50 75 100 125 150 • Finely chop the fresh chervil and roughly chop the fresh tarragon. fry until brown. Season to taste with salt and pepper. Not included Grate the lemon zest with a fine grater and juice the lemon. • In the meantime, heat a pan with a lid on medium-high heat Vegetable stock (ml) 175 350 525 700 875 1050 without oil and roast the orzo for 1 minute. Add the stock, reduce Olive oil (tbsp) 1 2 3 4 5 6 the heat and cook for 12 minutes, covered with the lid, until all the Butter (tbsp) ½ 1 1½ 2 2½ 3 stock has been absorbed. Salt & pepper to taste • Separate the orzo using a fork and set aside, uncovered, to * keep in the refrigerator steam dry. Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 3094 /739 474 /113 Total fat (g) 35 5 3 4 Of which: saturated (g) 16,3 2,5 Carbohydrates (g) 74 11 Of which: sugars (g) 13,3 2,0 Fibre (g) 9 1 Protein (g) 27 4 Salt (g) 3,3 0,5 Allergens 1) Grains containing gluten 7) Milk/lactose May contain traces of: 20) Soy Mix the ricotta Serve • Meanwhile, take a small bowl and mix the ricotta and the grated • Transfer the orzo to plates and garnish with the remaining pecorino with per person: 1/4 tsp lemon zest and 1/2 tbsp lemon lemon ricotta. juice. Season to taste with salt and a generous amount of pepper. • Sprinkle the orzo with the remaining chervil, tarragon (Tip) and • Add the butter, half of the chervil, half of the lemon ricotta and the remaining lemon zest to taste. the orzo to the frying pan with red onion and mushrooms and • Drizzle to taste with the remaining lemon juice. mix well. Tip: Tarragon adds an anise-like flavour that isn‘t everyone‘s cup of *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. tea. Have a taste before adding it. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 Penne with chicken meatballs in a E Al dente tip! Cook ample water and bring it to a solid boil to make sure creamy cheese sauce it keeps boiling when you vadd the pasta. This will make it easier to time with fresh chives and semi-dried tomatoes the dish. Accessible Total time: 30 min. (based on 2 servings)

Courgette Onion

Garlic clove Penne

Chicken meatballs with Fresh chives Italian herbs

Semi-dried tomato mix Nutmeg

Whipping cream Grated aged cheese

Due to supply chain issues, the leek in this recipe has been replaced by courgette. Cupboard items Olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan with a lid, frying pan, grater, pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Courgette* (pcs) ½ 1 1½ 2 2½ 3 Prepare Cook the pasta Fry the meatballs Onion (pcs) ½ 1 1½ 2 2½ 3 Boil ample water in a pan with a lid for the penne. Cook the penne in the pan with boiling water for Halve the chicken meatballs and shape them into Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Cut the courgette and onion into thin half moons. 14 - 16 minutes, covered with the lid. Drain and 6 little meatballs per person. Heat 1/2 tbsp olive oil Penne (g) 1) 20) 90 180 270 360 450 540 Press or mince the garlic. allow to steam dry without the lid. per person in a frying pan on medium-high heat Chicken meatballs with Italian herbs* 3 6 9 12 15 18 and fry the chicken meatballs for 8 - 10 minutes (pcs) Tip: This dish contains lots of calories. Are you until golden brown. Take them from the pan and Fresh chives* (g) 2½ 5 7½ 10 12½ 15 watching your calorie intake? Use 60 grams of set aside. Semi-dried tomato 20 35 55 70 90 105 penne per person and half of the cheese. You can mix* (g) combine both with raw vegetables, oil and vinegar Nutmeg (pinch) 1 2 3 4 5 6 for a quick lunch salad. Whipping cream* 50 100 150 200 250 300 (ml) 7) Grated aged 25 50 75 100 125 150 cheese* (g) 7) Not included Olive oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 3920 /937 862 /206 Total fat (g) 50 11 Of which: saturated (g) 19,4 4,3 Carbohydrates (g) 77 17 Of which: sugars (g) 11,4 2,5 Fibre (g) 8 2 Protein (g) 42 9 Stew the courgette Make the sauce Serve Salt (g) 1,8 0,4 In the meantime, heat 1/2 tbsp olive oil in a sauté Add the whipping cream, grated aged cheese, Mix the penne with the sauce and transfer to plates. pan with a lid on medium-high heat. Add the garlic, semi-dried tomatoes and nutmeg to the Garnish with the chives. Allergens onion, courgette and 2 tbsp water per person. courgette. Add the chicken meatballs to the pan, 1) Grains containing gluten 7) Milk/lactose Allow to stew gently for 5 – 7 minutes, covered mix well and heat for another 2 - 3 minutes. Season May contain traces of: 20) Soy Enjoy! with the lid. Meanwhile, finely chop the chives and with salt and pepper. semi-dried tomatoes. Grate a pinch of nutmeg per person.

WEEK 18 | 2021 Tomato-bell pepper soup with pearl E Yellow, red and orange bell peppers each contain more vitamin C than couscous green ones. But where do the green with sour cream, fresh tarragon and home-made breadsticks ones stand out? Accessible Balanced Vegetarian Total time: 30 min. (based on 2 servings)

Onion Garlic clove

Tomato Bell pepper

Chopped apricots Fresh tarragon

Pearl couscous Brown ciabatta

Organic sour cream Grated Italian cheese

Cupboard items Olive oil, vegetable stock cube, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Stock pot with a lid, baking sheet lined with baking paper, pan with a lid, hand blender Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Make the soup Cook the pearl couscous Garlic clove (pcs) 1 2 3 4 5 6 Preheat the oven to 200 degrees and boil 300 ml Heat half of the olive oil in a stock pot with a lid and In the meantime, cover the pearl couscous (Tip) Tomato (pcs) 2 4 6 8 10 12 water per person for the soup. Chop the onion stir fry the onion, tomato, bell pepper, chopped with just enough water in a pan with a lid. Bring to a Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 and press or mince the garlic. Cut the tomato and apricots and half of the garlic for 2 minutes on boil and cook the pearl couscous for 12 –14 Chopped apricots 25 50 75 100 125 150 (g) 19) 22) 25) bell pepper into pieces. Strip the leaves from the medium heat. Add 200 ml boiling water per person minutes, covered with the lid. Stir regularly so the Fresh tarragon* (g) 2½ 5 7½ 10 12½ 15 tarragon stems and finely chop the leaves. and crumble 1/2 stock cube per person into the stock couscous does not stick to the pan. Drain, separate Pearl couscous pot. Cook the soup for 15 minutes, covered with the couscous with a fork and allow to steam dry 30 60 85 120 145 180 (g) 1) Fact: Did you know that this meal contains over the lid. without the lid. Brown ciabatta 300 g vegetables and more vitamin C than the RDI? (pcs) 1) 6) 7) 17) 22) 1 2 3 4 5 6 The bell pepper is the main source of vitamin C, but Tip: Your box probably contains more pearl 25) 27) the onion and tomatoes chip in as well. couscous than you’ll need for this recipe. Weigh 30 g Organic sour cream* 25 50 75 100 125 150 (g) 7) per person or use it all if you like a bigger portion. Grated Italian 12½ 25 37½ 50 62½ 75 cheese* (g) 7) Not included Olive oil (tbsp) 1 2 2 3 4 5 Vegetable stock ½ 1 1½ 2 2½ 3 cube (pcs) 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 2653 /634 545 /130 Total fat (g) 22 4 Of which: saturated (g) 6,7 1,4 Carbohydrates (g) 81 17 Bake the breadsticks Puree and mix Serve Of which: sugars (g) 27,3 5,6 In the meantime, cut open the ciabatta and cut In the meantime, take the stock pot from the heat. Transfer the soup to bowls and garnish with the Fibre (g) 14 3 each half into 3 strips. Transfer the strips to a baking Add half of the sour cream and puree the soup Italian cheese, the remaining sour cream and the Protein (g) 21 4 sheet lined with baking paper and drizzle with the using a hand blender. Season with salt and pepper. tarragon (Tip). Serve with the breadsticks. Salt (g) 3,8 0,8 remaining olive oil. Sprinkle with the leftovergarlic , Optionally, add the remaining boiling water if you Allergens salt and pepper. Roast in the oven for 6 – 8 minutes would like to dilute the soup a little bit. Stir the Tip: Tarragon has quite a strong flavour, so taste 1) Grains containing gluten 6) Soy 7) Milk/lactose until crunchy. pearl couscous into the soup. carefully and add more or less to taste. May contain traces of: 17) Eggs 19) Peanuts 22) Nuts 25) Sesame seed 27) Lupin Fact: Thanks to the brown ciabatta and large Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. amount of vegetables, this dish contains almost half

of the RDI of fibre. Fibres are good for the gut, which Contact in turn makes for a strong immune system and an K. vitamin and fibres Answer: We would like to hear what you think. Feel free to contact us energised feeling. Plus, the fibres will keep you via our website or via our social media channels. satiated for a while to come. WEEK 18 | 2021 Home-made boomstammetjes E You‘ll be giving these ‚boomstammetjes‘ some extra with rosemary crunch with panko - a type of breadcrumb from Japan with an with snow peas, wild carrot and potato puree extra large grain. Accessible Total time: 45 min. (based on 2 servings)

Seasoned minced pork Eggs

Panko Grated aged cheese

Semi-starchy potatoes Wild carrot

Dried rosemary Snow peas

Cupboard items Butter, olive oil, white balsamic vinegar, mustard, milk, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Small bowl, pan with a lid, deep plate, 2x pan with a lid, 2x frying pan, large bowl, baking dish Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Seasoned minced 100 200 300 400 500 600 Mix the minced meat Prepare the wild carrot Make the boomstammetjes pork* (g) Eggs* (pcs) 3) 1 1 2 2 3 3 Preheat the oven to 180 degrees. Mix the minced In 2 pans with lids, boil ample water for the Transfer the remaining panko to a deep plate Panko (g) 1) 25 50 75 100 125 150 pork in a large bowl with half an egg yolk per potatoes and carrot. Peel the potatoes or wash and transfer the dried rosemary to a small bowl. Grated aged person, half of the panko and the cheese. Season them thoroughly and cut into large pieces. Remove Push one side of each boomstammetje into the 15 25 40 50 65 75 cheese* (g) 7) with salt and pepper. Mix into a firm mass and the greens from the carrot, but leave a little bit at rosemary and then roll the boomstammetje Semi-starchy separate it into 2 cylinder-shaped meatballs the carrot top. Then peel the carrot. through the panko. Heat ¼ tbsp butter per person 250 500 750 1000 1250 1500 potatoes (g) (boomstammetjes) per person. Keep in the in a frying pan on medium-high heat and fry the Wild carrot* (bunch) ¼ ½ ¾ 1 1¼ 1½ refrigerator until use. Fact: Carrots come packed with vitamin A - good for boomstammetjes for 2 – 3 minutes until brown all Dried rosemary (tsp) 1½ 3 4½ 6 7½ 9 growth, healthy skin, hair, nails, eyes and a strong around. Transfer the boomstammetjes to a baking Snow peas* (g) 50 100 150 200 250 300 immune system. dish and cook them in the oven for 12 – 16 minutes. Not included Butter (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Olive oil (tbsp) ½ 1 1½ 2 2½ 3 White balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Mustard (tsp) 1 2 3 4 5 6 Milk (splash) a splash Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3873 /926 577 /138 Total fat (g) 48 7 Of which: saturated (g) 19,0 2,8 Carbohydrates (g) 83 12 Of which: sugars (g) 11,9 1,8 Cook Fry the vegetables Serve Fibre (g) 12 2 Protein (g) 35 5 In the meantime, cook the potatoes for 12 - 15 Heat ½ tbsp olive oil per person in a frying pan on Transfer the boomstammetjes and puree to plates. Salt (g) 2,6 0,4 minutes in one of the pans with boiling water. medium-high heat. Add the carrot and snow peas Serve with the snow peas and carrot. Drain and allow to steam dry without the lid. Cook and fry for 1 minute. Deglaze with ½ tbsp white Allergens the carrot with a pinch of salt in the other pan balsamic vinegar per person and season with salt Enjoy! 1) Grains containing gluten 3) Eggs 7) Milk/lactose with boiling water for 6 - 8 minutes. Add the snow and pepper. Mash the potatoes into a puree. Add peas to the carrot for the final 4 minutes and cook 1/2 tbsp butter per person and a splash of milk to together. Drain, rinse with cold water and allow to make it creamy. Then add 1 tsp mustard and season steam dry without the lid. with salt and pepper. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 18 | 2021 E

The chicken thigh in this recipe comes Noodles with Asian-style chicken thigh seasoned with five spices - popular in Chinese and Vietnamese cuisine with a with stir-fried vegetables and red chili pepper combination of five flavours: sweet, salty, acidic, bitter and spicy. Accessible Quick & Easy Total time: 20 min. (based on 2 servings)

Red chili pepper Garlic clove

Asian-style chicken Asian-style thigh strips vegetable mix

Soy sauce Noodles

Cupboard items Sunflower oil, ketjap, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Pan with a lid, wok with lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Red chili pepper* (pcs) ¼ ½ ¾ 1 1¼ 1½ Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Cut Fry Asian-style chicken thigh strips* (g) 120 240 360 480 600 720 • Boil ample water in a pan with a lid for the noodles. • Heat the sunflower oil in a wok with a lid and fry the chicken thigh Asian-style vegetable mix* (g) 23) 200 400 600 800 1000 1200 strips, garlic and red chili pepper s for 2 - 3 minutes on Soy sauce (ml) 1) 6) 10 20 30 40 50 60 • Remove the seeds from the red chili pepper and finely chop the medium-high heat. Noodles (g) 1) 100 200 300 400 500 600 pepper. Press or mince the garlic. Not included • Add the vegetable mix, soy sauce (Tip) and ketjap and fry for Sunflower oil (tbsp) 1 1½ 2 2½ 3½ 4 5 - 7 minutes, covered with the lid. Season with salt and pepper. Ketjap (tbsp) 1½ 3 4½ 6 7½ 9 s Attention, the red chili pepper is spicy! If you are having dinner with Salt & pepper to taste children or don‘t like spicy food, use less red chili pepper to taste or * keep in the refrigerator serve it separately. Nutritive Value Tip: Are you watching your salt intake? Use half the soy sauce and half Per serving Per 100g the ketjap. Feel free to add some more to taste after serving. Energy (kJ/kcal) 3153 /754 672 /161 Total fat (g) 21 5 Of which: saturated (g) 3,9 0,8 Carbohydrates (g) 101 21 3 4 Of which: sugars (g) 20,3 4,3 Fibre (g) 11 2 Protein (g) 38 8 Salt (g) 5,2 1,1 Allergens 1) Grains containing gluten 6) Soy May contain traces of: 23) Celery

Cook the noodles Serve • In the meantime, break the noodles into the pan with boiling water • Transfer the dish to plates and add some extra ketjap to taste. and cook the noodles for 3 - 4 minutes on medium-high heat, covered with the lid. Then drain. Enjoy! • Add the noodles to the wok with vegetables and chicken and stir fry for 1 minute on high heat.

WEEK 18 | 2021 E Haddock with green beans and bacon The haddock in this recipe is caught by rod and line to ensure minimum with crunchy potato slices bycatch, which is one of the reasons this fish deserves the MSC quality label. Accessible Total time: 40 min. (based on 2 servings)

Waxy potatoes Green beans

Red onion Diced bacon

Haddock fillet Ravigote sauce

Cupboard items Sunflower oil, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Baking sheet lined with baking paper, frying pan, pan with a lid, bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 200 400 600 800 1000 1200 Fry the potatoes Prepare the beans Fry the onion and bacon Green beans* (g) 150 300 450 600 750 900 Wash or peel the potatoes and cut into 1/2 cm thick In the meantime, trim the ends off thegreen beans Chop the red onion. Heat 1/2 tbsp sunflower oil in a Red onion (pcs) ½ 1 1½ 2 2½ 3 slices. In a bowl, mix the potato slices with 1 tbsp and cut the green beans into 2 equally sized pieces. large frying pan on medium-high heat and fry the Diced bacon* (g) 25 50 75 100 125 150 sunflower oil per person, salt and pepper. Transfer Add a little bit of water to a pan with a lid. Add a red onion for 2 - 3 minutes. Add the diced bacon Haddock fillet, 1 2 3 4 5 6 unskinned* (pcs) 4) the potato slices to a baking sheet with baking pinch of salt and the green beans, cover with the lid and fry for another 5 - 6 minutes. Ravigote sauce* (g) 25 50 75 100 125 150 paper and roast in the oven for 30 - 40 minutes, and bring to a boil. Allow to cook gently for 8 - 10 Not included or until golden brown. Turn the slices when minutes. Drain and allow to steam dry without the Sunflower oil (tbsp) 1½ 3 4½ 6 7½ 9 halfway done. lid. Add some butter to taste and mix. Season with salt and pepper. Butter (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 2656 /635 483 /116 Total fat (g) 33 6 Of which: saturated (g) 9,7 1,8 4 5 6 Carbohydrates (g) 46 8 Of which: sugars (g) 0,1 0,0 Fibre (g) 9 2 Protein (g) 34 6 Salt (g) 1,1 0,2 Allergens: 4) Fish

Finish the green beans Fry the fish Serve Add the fried onion and diced bacon to the pan with Heat the remaining butter in the same frying pan Transfer the haddock fillet to plates. Serve with the green beans, mix and keep warm until serving. you used for the bacon and fry the haddock fillet potato slices and the green beans with onion and on medium-high heat for 2 - 3 minutes per side, or bacon. Serve with the ravigote sauce. until cooked. Season to taste with salt and pepper. Enjoy!

WEEK 18 | 2021