Mini tortillas with pork tenderloin strips E Pork tenderloin is a relatively lean and gomasio piece of pork that comes packed with vitamin B - very suitable for a with pointed cabbage and pickled cucumber balanced meal! Family Balanced Total time: 30 min. (based on 2 servings)

Fresh ginger Garlic clove

Pork tenderloin strips Soy sauce

Cucumber Green chilli pepper

Red bell pepper Pointed cabbage

Whole grain tortilla Gomashio

Cupboard items Honey, olive oil, white wine vinegar, sugar, 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 Bowl, frying pan, aluminum foil, wok or sauté pan, grater Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Fresh ginger* cm 1 2 3 4 5 6 Marinate Prepare the cucumber Cut the veggies Garlic clove (pcs) ¼ ½ ¾ 1 1¼ 1½ Preheat the oven to 200 degrees. Grate the . In the meantime, cut the into slices. In a Remove the seeds from the and the Pork tenderloin ginger cucumber green pepper 110 220 330 440 550 660 pieces* (g) Press or mince the garlic. In a bowl, mix the pork bowl, mix the white wine vinegar with the sugar and red bell pepper. Finely chop the green pepper Soy sauce (ml) 1) 6) 10 20 30 40 50 60 strips with the garlic, ginger, soy sauce, honey and add the slices of cucumber. Season with salt and and cut the bell pepper into dices. Cut the pointed Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ ¼ tbsp olive oil per person (Tip). Set aside and allow set aside. Regularly stir to make sure the cucumber cabbage into strips. Green chili pepper* to marinate for 15 minutes. absorbs the dressing well. (pcs) ¼ ½ ¾ 1 1¼ 1½ Fact: Did you know that pointed cabbages are rich Red bell pepper* ½ 1 1½ 2 2½ 3 Tip: Do you you have a sweet tooth? Add an extra in calcium, iron and vitamin C? This gives it a lot of (pcs) 1 tbsp honey per person to the marinade. health benefits such as strong bones and teeth, and Pointed cabbage* ¼ ½ ¾ 1 1¼ 1½ (head) healthy muscles due to the calcium boost. Whole grain tortilla 3 6 9 12 15 18 (pcs) 1) Gomasio (tsp) 11) 1 2 3 4 5 6 Not included Honey (tbsp) ½ 1 1½ 2 2½ 3 Olive oil (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ White wine vinegar 1½ 3 4½ 6 7½ 9 (tbsp) 4 5 6 Sugar (tsp) 1½ 3 4½ 6 7½ 9 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 2688 /643 496 /119 Total fat (g) 23 4 Of which: saturated (g) 5,3 1,0 Stir-fry Fry Serve Carbohydrates (g) 67 12 Heat ½ tbsp olive oil per person in a wok on Heat a frying pan on medium-high heat and add the Top the tortillas with the stir-fried vegetables, Of which: sugars (g) 25,5 4,7 medium-high heat and stir fry half of the green pork strips with marinade. Fry for 3 - 4 minutes, or the marinated pork strips and the sweet and sour Fibre (g) 11 2 pepperswith the red bell pepper and the pointed until the meat is cooked. cucumber. Garnish to taste with the remaining Protein (g) 36 7 cabbage for 5 minutes. Season with pepper and green pepper and sprinkle with gomashio. Salt (g) 2,9 0,5 salt. Stack the tortillas, wrap them in aluminium Allergens: foil and heat in the oven for about 3 minutes. Fact: The whole grain tortillas are rich in fibres. 1) Grains containing gluten 6) Soy 11) Sesame seed Fibres make you feel satsified longer after a meal s Be aware: the green pepper is spicy! Not a fan of and they contribute to a strong immune system and *Decide which meal you will be cooking first by checking the spiciness or do you have young children joining for expiration date of the fresh ingredients in your box. healthy cholesterol levels. dinner? Add less of it to taste, or serve separately. 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 3 | 2021 E

Risotto with buffalo mozzarella and chilli pepper Pecorino is a sheep‘s cheese that owes its name to the Italian word with tomato, fresh basil and pecorino for sheep: pecora.

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

Onion Garlic

Fresh basil Celery stalks

Tomato Risotto rice

Red chili pepper Buffalo mozzarella

Grated pecorino

Due to the current winter weather, not all vegetables are available. This can cause last- minute changes in some recipes. Check the menu on the app or website to see if this is the case for Cupboard items your recipe. Vegetable stock, butter, 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 Pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ¼ ½ ¾ 1 1¼ 1½ Garlic clove (pcs) 1 2 3 4 5 6 Prepare veggies Fry the risotto rice Prepare the risotto Fresh basil* (g) 2½ 5 7½ 10 12½ 15 Prepare the stock. Chop the onion and press or In the meantime, cut the tomato into 1 cm dices Add 1/3 of the stock to the pan and allow the risotto Celery stalks* 1 2 3 4 5 6 (pcs) 9) mince the garlic. Roughly chop the basil leaves. and set aside. Add the risotto rice to the pan and rice to slowly absorb the stock (Tip). Stir regularly. Tomato (pcs) 1½ 3 4½ 6 7½ 9 Cut the celery stalks into thin half moons. Melt the stir fry for 1 minute. As soon as the stock has been absorbed, add butter in a pan with a lid on medium-low heat and another 1/3 of the stock. In the meantime, remove Risotto rice (g) 75 150 225 300 375 450 add the , , , olive oil and the seeds from the and finely chop Red chili pepper* onion garlic celery stalks red chili pepper ¼ ½ ¾ 1 1¼ 1½ (pcs) 2 tbsp water per person. Stir fry the vegetables on the pepper. Buffalo mozzarella* low heat for 5 minutes, or until soft. 70 125 200 250 325 375 (g) 7) Tip: Feel free to replace part of the stock with the Grated pecorino* 15 25 40 50 65 75 same quantity of white wine. (g) 7) Not included Vegetable stock (ml) 250 500 750 1000 1250 1500 Butter (tbsp) 1 1 2 2 3 3 Olive oil (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) 2707 /647 438 /105 Total fat (g) 31 5 Of which: saturated (g) 16,9 2,7 Carbohydrates (g) 68 11 Of which: sugars (g) 5,9 1,0 Fibre (g) 4 1 Protein (g) 21 3 Finish the risotto Season Serve Salt (g) 3,9 0,6 Mix the diced tomato with the risotto. Add the Take the pan from the heat. Tear the buffalo Transfer the risotto to plates and sprinkle with Allergens: remaining stock to the risotto and allow the rice mozzarella into bite-sized pieces and add to the the red chili pepper s and remaining pecorino. 7) Milk/lactose 9) Celery to absorb again. Keep stirring well. The risotto risotto, together with half of the basil. Add half of Garnish with the remaining basil. is cooked as soon as the kernels are soft on the the grated pecorino, salt and pepper and allow to outside, but still have a little bit of a bite on the rest for 2 minutes, covered with the lid. Fact: Did you know that reducing your meat intake inside. This will take about 20 - 25 minutes (Tip). can benefit your health? For example, it contributes to a lower risk of cardiovascular diseases. Tip: The amount of liquid needed to cook the risotto *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. depends on the size of your pan. Taste as you go and sBe aware: the red chili pepper is spicy! Not a fan add more water or stock if necessary. of spiciness or do you have young children joining Contact for dinner? Add less of it to taste, or serve separately. We would like to hear what you think. Feel free to contact us via our website or via our social media channels. Enjoy! WEEK 3 | 2021 E Fish & chips Fish & chips originated in Great Britain, where fries are called with ravigote sauce and refreshing fennel-cucumber salad chips. But do you know that they call chips?

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

Waxy potatoes Fennel

Cucumber Yellow carrot

Fresh mint Free-range egg

Panko breadcrumbs Paprika

Pollock fillet Ravigote sauce

Cupboard items Olive oil, extra virgin olive oil, white balsamic vinegar, mustard, flour, sunflower 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 Frying pan, kitchen paper, salad bowl, peeler or cheese slicer, baking sheet lined with baking paper, 3x deep plate, bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Prepare the fries Cut the vegetables Make the salad Waxy potatoes (g) 200 400 600 800 1000 1200 Fennel* (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 220 degrees. Peel or thoroughly Cut the fennel in half, cut them into quarters and In a salad bowl, mix a dressing of per person: ½ Cucumber* (pcs) 1/4 1/2 3/4 1 11/4 11/2 wash the potatoes and cut them into ½ - 1 cm thick remove the core. Then cut the fennel into thin tbsp extra virgin olive oil, ½ tbsp white balsamic fries. In a bowl, mix the fries with 1 tbsp olive oil slices. Using a peeler or cheese slicer, separate the vinegar, ½ tsp , salt and pepper. Mix the Yellow carrot* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 mustard per person, salt and pepper. Transfer the fries to cucumber and yellow carrot into thin slices. Strip fennel, cucumber, yellow carrot and mint with the Fresh mint* (g) 2½ 5 7½ 10 12½ 15 a baking sheet lined with baking paper and roast the mint leaves from the stems and finely chop dressing. Set aside and stir regularly. Free-range egg* 1 2 3 4 5 6 (pcs) 3) in the oven for 30 - 40 minutes. Turn them when the leaves. Panko breadcrumbs halfway done. 25 50 75 100 125 150 (g) 1) Paprika (tsp) 1 2 3 4 5 6 Tip: If you want to save yourself the extra dishes, Pollock fillet* (g) 100 200 300 400 500 600 you can also mix the fries, olive oil, salt and pepper Ravigote sauce* (g) 25 50 75 100 125 150 on the baking sheet. 3) 10) 19) 22) Not included Olive oil (tbsp) 1 2 3 4 5 6 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) White balsamic ½ 1 1½ 2 2½ 3 4 5 6 vinegar (tbsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 Flour (tbsp) 1 2 3 4 5 6 Sunflower oil (tbsp) 5 10 15 20 25 30 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3685 /881 530 /127 Bread the fish Fry the fish Serve Total fat (g) 47 7 Divide 1 tbsp flour person over a deep plate. Whisk Prepare a plate covered with kitchen paper, for Transfer the oven-roasted fries and fried fish to Of which: saturated (g) 7,1 1,0 the eggs in a different deep plate. In another deep draining any excess oil from the fish after frying. plates. Serve with the ravigote sauce and the salad. Carbohydrates (g) 72 10 plate, mix the panko and paprika with salt and Heat 5 tbsp sunflower oil per person in a frying Of which: sugars (g) 7,0 1,0 pepper. Cut the fish in half lengthwise to make pan on medium-high heat. Make sure that the oil Enjoy! Fibre (g) 9 1 2 pieces per person. Rub the fish with salt and is really hot, then fry the fish for 3 - 4 minutes per Protein (g) 37 5 pepper on both sides. First dip the fish through side. The fish is done as soon as it has a golden Answer: crisps Salt (g) 1,0 0,1 the plate with flour, then through the egg and end brown crust. with the panko mixture, making sure the fish is fully Allergens: coated on all sides. 1) Grains containing gluten 3) Eggs 4) Fish 10) Mustard Tip: Test the oil temperature by adding a panko May contain traces of: 19) Peanuts 22) Nuts crumb to the oil in the pan. If it starts bubbling, you can start frying.

WEEK 3 | 2021 E

Sicilian-style orzo with minced chicken and raisins Pecorino and raisins are typical of Sicilian dishes and reveal the with walnuts, green beans and pecorino Arabic influences on this cuisine.

Quick & easy Family Total time: 25 min. (based on 2 servings)

Red onion Garlic clove

Green beans Orzo

Raisins Chopped walnuts

Minced chicken Grated pecorino with Italian herbs

Because of the winter weather, we have replaced the broccoli in this recipe with green beans.

Cupboard 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 Pan with a lid, sauté pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 3 4 5 6 Cut flavourings Cut the green beans Boil Green beans* (g) 200 400 600 800 1000 1200 Prepare the stock in a pan with a lid for the green Trim the ends off thegreen beans and cut the Cook the orzo and green beans for 8 minutes in the Orzo (g) 1) 20) 70 140 210 280 350 420 beans and the orzo. Cut red onion into half rings beans into 2 equally sized pieces. pan with boiling water, covered with the lid. After Raisins (g) 19) 22) 8 15 22 30 37 45 and press or mince the . 4 minutes, add the . Then drain and alloq to 25) garlic raisins Chopped walnuts steam dry without the lid (Tip). 10 20 30 40 50 60 (g) 8) 19) 25) Minced chicken with 100 200 300 400 500 600 Tip: You won’t be using all of the orzo in this recipe. Italian herbs* (g) You can add the remaining orzo to a soup or a Grated pecorino* 15 25 35 50 60 75 lunch salad. (g) 7) Not included Vegetable stock (ml) 500 1000 1500 2000 2500 3000 Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g 4 5 6 Energy (kJ/kcal) 3043 /727 428 /102 Total fat (g) 29 4 Of which: saturated (g) 7,4 1,0 Carbohydrates (g) 73 10 Of which: sugars (g) 11,8 1,7 Fibre (g) 12 2 Protein (g) 38 5 Salt (g) 3,6 0,5 Allergens: Fry the minced chicken Mix Serve 1) Grains containing gluten 7) Milk/lactose 8) Nuts In the meantime, heat the olive oil in a wok or sauté Add the green beans, the orzo and the majority Transfer the dish to plates and garnish with the May contain traces of: 19) Peanuts 20) Soy 22) Nuts pan and fry the red onion, garlic and chopped of the pecorino to the pan and heat for another remaining pecorino. 25) Sesame seed walnuts for 2 minutes on low heat. Add the 2 – 3 minutes on high heat. Season to taste with salt minced chicken and stir fry for 4 - 5 minutes on and pepper. Fact: Did you know that this dish contains around medium-high heat. 250 g vegetables and more vitamin C than the RDI?

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 3 | 2021 E

Soup with sweet potato and bell pepper This recipe proves how nutritious soups can be - each serving contains with a spent grain roll and crème fraîche. 400% of the recommended daily amount of vitamin C! Family Balanced Vegetarian Total time: 35 min. (based on 2 servings)

Onion Garlic clove

Starchy potatoes Sweet potato

Red bell pepper Spent grain roll

Pumpkin seeds Crème fraîche

Cupboard items Vegetable stock, 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 Frying pan, stock pot with a lid, hand blender Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 2 3 4 5 Prepare Cook the soup Heat the roll Starchy potatoes (g) 50 100 150 200 250 300 Prepare the stock. Preheat the oven to 200 degrees. Heat the butter in a stock pot with a lid and fry the In the meantime, heat the spent grain roll in the Sweet potato (g) 150 300 450 600 750 900 Chop the onion and press or mince the garlic. Peel onion and garlic for 2 minutes on medium heat. oven for 6 – 8 minutes. Red bell pepper* 1 2 3 4 5 6 (pcs) the potatoes and sweet potatoes and cut into Add the diced potato, sweet potato and bell Spent grain roll small dices. Cut the red bell pepper into dices. pepper and fry for 3 minutes on medium-high heat. Fact: Did you know that spent grain is a residual (pcs) 1) 17) 20) 21) 1 2 3 4 5 6 Add the stock, cover the pan with the lid and allow product from the beer brewing industry? It consists 21) 22) 25) Tip: Are you watching you salt intake? Replace half to cook gently for 15 minutes. of dried barley grain skins - elegant as well as full of Pumpkin seeds (g) 10 20 30 40 50 60 of the stock with boiling water or use low-salt stock. fibre and proteins. 19) 22) 25) Fact: Potatoes are rich in vitamins and minerals Crème fraîche (g) 7) 25 50 75 100 125 150 such as zinc, iron, potassium and vitamin B and Not included C. Did you know that sweet potatoes pack a lot Vegetable stock (ml) 400 800 1200 1600 2000 2400 of vitamin A as well? Good for healthy eyes and a Butter (tbsp) ½ 1 1 1½ 2 2½ strong immune system. Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g 4 5 6 Energy (kJ/kcal) 2688 /643 287 /69 Total fat (g) 22 2 Of which: saturated (g) 10,7 1,1 Carbohydrates (g) 88 9 Of which: sugars (g) 21,1 2,3 Fibre (g) 14 2 Protein (g) 17 2 Salt (g) 5,6 0,6 Allergens: Roast the pumpkin seeds Puree the soup Serve 1) Grains containing gluten 7) Milk/lactose In the meantime, heat a frying pan on high heat and Take the stock pot from the heat and puree the Transfer the soup to soup bowls. Sprinkle with the Eggs Peanuts Soy May contain traces of: 17) 19) 20) roast the pumpkin seeds, without oil, until they soup, using a hand blender. Add a little bit of extra pumpkin seeds, garnish with the crème fraîche 21) Milk/lactose 22) Nuts 25) Sesame seed start to pop. Then take from the pan and set aside. water if you would like to dilute the soup a bit. and serve with the spent grain roll. Season to taste with salt and pepper. 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 3 | 2021 E

Stuffed portobello with goat cheese and walnuts True or false? Walnuts do not only look like brains, they are also with fried potatoes, cherry tomatoes and bell pepper beneficial to this internal organ. Balanced Vegetarian Total time: 45 min. (based on 2 servings)

Waxy potatoes Fresh rosemary

Red onion Red cherry tomatoes

Bell pepper Chopped walnuts

Portobello Fresh goat cheese

Cupboard items Olive oil, honey, black 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 Pan with a lid, baking dish, kitchen paper, sauté pan with a lid, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Precook the potatoes Cut Fry the potatoes Waxy potatoes (g) 300 600 900 1200 1500 1800 Fresh rosemary* Preheat the oven to 200 degrees and boil ample In the meantime, strip the rosemary leaves from Heat 1/2 tbsp olive oil per person in a sauté pan with ½ 1 1½ 2 2½ 3 (stems) water in a pan with a lid for the potatoes. the stems and finely chop the leaves. Cut the red a lid and fry the potatoes with the rosemary, salt Red onion (pcs) ½ 1 1½ 2 2½ 3 Thoroughly wash the potatoes and cut them into onion into rings. Cut the red cherry tomatoes in and pepper for 25 - 35 minutes on medium-high Red cherry long, thin wedges. Cook the potatoes for 4 - 6 half and cut the bell pepper into dices. heat, covered with the lid. Take off the lid for the 125 250 375 500 625 750 tomatoes (g) minutes. Then drain and allow to steam dry without final 5 minutes. Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 the lid. Pat dry the potatoes with kitchen paper or a Chopped walnuts clean kitchen towel. 10 20 30 40 50 60 (g) 8) 19) 25) Portobello* (pcs) 1 2 3 4 5 6 Fresh goat cheese* 40 75 100 125 175 200 (g) 7) Not included Olive oil (tbsp) 1 2 2 3 4 5 Honey (tsp) ½ 1 1½ 2 2½ 3 Black balsamic 1 2 3 4 5 6 vinegar (tbsp) Extra virgin olive oil to taste 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 2661 /636 367 /88 Total fat (g) 28 4 Of which: saturated (g) 8,9 1,2 Carbohydrates (g) 71 10 Of which: sugars (g) 11,6 1,6 In the oven Add the vegetables Serve Fibre (g) 12 2 Meanwhile, transfer the red onion to a baking sheet Transfer the cherry tomatoes and bell pepper to Transfer the potatoes and portobello with oven- Protein (g) 18 3 lined with baking paper. Add the portobello as well, a baking dish and drizzle with the black balsamic roasted vegetables to plates. Drizzle with extra Salt (g) 0,5 0,1 with the open side up, and stuff theportobello vinegar and the remaining olive oil. Season with virgin olive oil to taste. with the goat cheese. Season with salt and pepper. salt and pepper. Add the cherry tomatoes and bell Allergens: Divide the honey over the portobellos with goat pepper to the oven for the final 15 minutes of the 7) Milk/lactose 8) Nuts Fact: Did you know that this meal contains more May contain traces of: 19) Peanuts 25) Sesame seed cheese and heat in the oven for 18 -20 minutes. portobello. Sprinkle the chopped walnuts over than 300 g vegetables per serving? That is more portobello and red onion for the final 5 minutes. than the recommended daily intake!

*Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Answer: True! Walnuts contain ALA, a plant- Enjoy! Contact based omega 3-fatty acid that benefit the cardiovascular system as well as the brain. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 3 | 2021 Refreshing kapsalon with chicken fillet E On the menu this January: the strips and yoghurt sauce most popular balanced recipes of with little gem, tomatoes and matured cheese 2021. A good start of the year! Balanced favorite Total time: 45 min. (based on 2 servings)

Due to the current winter weather, not all Waxy potatoes Red onion vegetables are available. This can cause last- minute changes in some recipes. Check the menu on the app or website to Marinated chicken Little Gem see if this is the case for fillet strips your recipe.

Is there butterhead Tomato Grated matured cheese lettuce in your box, instead of little gem? Use 1/4 head per person. The preparation will stay the same and your meal Garlic clove Fresh curly parsley will taste just as good!

Skimmed yogurt

Cupboard items Olive oil, 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 Baking dish, bowl, frying pan, small bowl, kitchen paper, salad bowl, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Make the fries Fry the chicken Make the sauce Waxy potatoes (g) 250 500 750 1000 1250 1500 Red onion (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 220 degrees. Thoroughly wash Cut the red onion into half rings. Heat 1/2 tbsp olive Press or mince the garlic. Finely chop the curly Marinated chicken the potatoes and cut them into 1/2 - 1 cm thick fries. oil per person in a frying pan on medium-high heat parsley. In a small bowl, mix the yogurt with the 100 200 300 400 500 600 fillet strips* (g) Pat dry with kitchen paper and mix with 1/2 tbsp and fry the onion for 2 - 3 minutes. Add the chicken garlic (Tip) and curly parsley. Season with salt Little gem* (crop) 1 2 3 4 5 6 olive oil per person, salt and pepper in a bowl. Then fillet strips and fry for 5 - 8 minutes until cooked. and pepper. Tomato (pcs) 2 4 6 8 10 12 transfer the fries to a baking sheet lined with baking Grated matured paper and roast in the oven for 30 - 40 minutes. Turn Tip: 10 25 35 50 60 75 Did you receive a large garlic clove or not a fan cheese* (g) 7) the fries when halfway done. of raw garlic? Add less of it and taste the sauce first. Garlic clove (pcs) ¼ ½ ¾ 1 1¼ 1½ Fresh curly parsley* 2½ 5 7½ 10 12½ 15 (g) Skimmed yogurt* 50 100 150 200 250 300 (g) 7) 19) 22) Not included Olive oil (tbsp) 1 2 3 4 5 6 White balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 2554 /611 339 /81 Total fat (g) 24 3 Of which: saturated (g) 6,2 0,8 Carbohydrates (g) 61 8 Of which: sugars (g) 10,4 1,4 Fibre (g) 10 1 Make the salad Make the kapsalon Serve Protein (g) 33 4 In the meantime, cut the little gem into thin strips Divide the salad among small baking dishes for each Serve the kapsalon with the garlic sauce. Salt (g) 0,9 0,1 and cut the tomato into dices. Mix the little gem serving, or one large baking dish for everything. Top and in a salad bowl, together with 1/2 tbsp the salad with the fries, followed by the . Allergens: tomato chicken Fact: This home-made kapsalon contains about white balsamic vinegar per person, salt and pepper. Sprinkle with the grated cheese and roast the in the 7) Milk/lactose 600 kcal, is full of vegetables and prepared with May contain traces of: 19) Peanuts 22) Nuts oven for 5 minutes to melt the cheese. little salt and few saturated fats. A major difference with the classic kapsalon fast-food dish! Tip: Not a fan of warm salad? Don‘t add it to the baking dish(es), but serve it separately. 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 3 | 2021 E

Asian fusion salad with vegetarian beef strips The vegetarian beef strips are made of wheat grains and come packed with with udon noodles, peanuts and fresh coriander iron and vitamin B12 - even carnivores will like it! Quick & easy Family Balanced Vegetarian Total time: 20 min. (based on 2 servings)

Garlic clove Fresh ginger

Lime Sweet Asian sauce

Gomashio Soy sauce

Vegetarian beef strips Cucumber

Plum tomato Red onion

Fresh coriander Fresh udon noodles

Salted peanuts Red chili pepper

Cupboard items Sunflower oil and sugar 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 Wok or sauté pan, bowl, small bowl, salad bowl, grater Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Fresh ginger* (cm) 1 2 3 4 5 6 Prepare Cut Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ • Press or mince the garlic and grate the ginger with a fine grater. • Cut the cucumber in half lengthwise and cut into half moons. Sweet Asian sauce (bag) 1) 6) 1 2 3 4 5 6 Gomashio (bag) 11) ½ 1 1½ 2 2½ 3 • Cut the lime into 4 wedges. • Cut the plum tomato into wedges and cut the red onion into thin Soy sauce (ml) 1) 6) 10 20 30 40 50 60 • In a bowl, mix the sweet Asian sauce, gomashio, soy sauce, ginger half rings. Vegetarian beef strips* (g) 1) 3) 6) 80 160 240 320 400 480 and garlic (Tip). • Finely chop the coriander. Cucumber* (pcs) ½ 1 1½ 2 2½ 3 • Add per person: 1/2 tsp sugar and the juice of 1 lime wedge. • In a salad bowl, mix the cucumber with the tomato, red onion Plum tomato (pcs) 1 2 3 4 5 6 • In another bowl, mix 2/3 of this mixture with the vegetarian beef and coriander. Red onion (pcs) ¼ ½ ¾ 1 1¼ 1½ strips and allow to marinate. Set aside. Fresh coriander* (g) 5 10 15 20 25 30 Fresh udon noodles (pack) 1) ½ 1 1½ 2 2½ 3 Tip: Are you watching you salt intake? Don‘t use the soy sauce and Salted peanuts (g) 5) 22) 25) 10 20 30 40 50 60 rinse the noodles in a colander before use. Optionally, add some soy Red chili pepper* (pcs) ¼ ½ ¾ 1 1¼ 1½ sauce to taste after serving. Not included Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Sugar (tsp) ½ 1 1½ 2 2½ 3 * keep in the refrigerator 3 4 Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2289 /547 428 /102 Total fat (g) 20 4 Of which: saturated (g) 2,3 0,4 Carbohydrates (g) 62 12 Of which: sugars (g) 22,6 4,2 Fibre (g) 5 1 Protein (g) 29 5 Salt (g) 4,9 0,9 Fry Serve • Heat 1/2 tbsp sunflower oil per person in a wok or sauté pan on • Add the udon noodles and vegetarian beef strips to the salad and Allergens: medium-high heat. mix well. 1) Grains containing gluten 3) Eggs 5) Peanuts 6) Soy 11) Sesame seed May contain traces of: 22) Nuts 25) Sesame seed • Stir fry the vegetarian beef strips for 2 - 3 minutes. • Transfer the salad to plates and garnish with the remaining lime • Add the udon noodles and heat for another 2 - 3 minutes. wedges and the peanuts. • In the meantime, roughly chop the peanuts and cut the red chili • Do not forget the remaining sauce, add this to taste with the red s pepper into thin rings. chili pepper . *Decide which meal you will be cooking first by checking the expiration date of the s fresh ingredients in your box. Tip: Did you know that peanuts contain lots of vitamin E and Be aware: the chili pepper is spicy! Not a fan of spiciness or do you have young children joining for dinner? Add less of it to taste, or Contact magnesium? Vitamin E boosts the immune system and magnesium promotes the growth and proper functioning of bones and muscles. serve separately. We would like to hear what you think. Feel free to contact us via our website or via our Just a handfull of peanuts will provide you with 20% of the RDI of both. social media channels. Enjoy! WEEK 3 | 2021 Chicken meatballs on a carrot roll with a E The carrot roll in your box is a new product, made just for us. This variety Mexican twist contains more fibres but less salt, and no added sugar. The result is both with a salad of corn, tomato and yogurt-chilli sauce delicious and nutritious. Quick & easy Total time: 20 min. (based on 2 servings)

Onion Red chili pepper

Chicken meatballs Carrot roll with Mexican spices

Plum tomato Radicchio and iceberg lettuce

Corn Skimmed yoghurt

Sweet-spicy chili sauce

Due to the current winter weather, not all vegetables are available. This can cause last-minute changes in some recipes. Check the menu on the app or website to see if this is the case for your recipe. Cupboard items 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, salad bowl, frying pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Red bell pepper* (pcs) 0.12 ¼ 0.37 ½ 0.62 ¾ Prepare Fry the meatballs Chicken meatballs with Mexican spices* 3 6 9 12 15 18 (pcs) • Preheat the oven to 180 degrees. • Heat the olive oil in a frying pan with a lid on medium-high heat. Carrot roll (pcs) 1) 6) 11) 1 2 3 4 5 6 • Cut the onion into half rings. • Fry the onion, red chili pepper s and chicken meatballs for 2 - Plum tomato (pcs) 2 3 4 5 7 8 • Remove the seeds and seed pods from the red chili pepper and 3 minutes. Radicchio and iceberg lettuce* (g) 25 50 75 100 125 150 finely chop the pepper. • Reduce the heat to medium-low and fry the meatballs for 4 - 5 Corn (g) 50 100 150 200 250 300 minutes until brown all around and cooked, covered with the lid. Skimmed yoghurt* (g) 7) 19) 22) 25 50 75 100 125 150 Sweet-spicy chili sauce (packet) ½ 1 1½ 2 2½ 3 sBe aware: the chili pepper is spicy! Not a fan of spiciness or do Not included you have young children joining for dinner? Add less of it to taste, or Olive oil (tbsp) ½ 1 1½ 2 2½ 3 serve separately. Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2015 /482 431 /103 3 4 Total fat (g) 19 4 Of which: saturated (g) 3,9 0,8 Carbohydrates (g) 43 9 Of which: sugars (g) 17,4 3,7 Fibre (g) 7 2 Protein (g) 30 6 Salt (g) 1,4 0,3 Allergens: 1) Grains containing gluten 6) Soy 7) Milk/lactose 11) Sesame seed May contain traces of: 19) Peanuts 22) Nuts Make the salad Serve • Heat the carrot roll in the oven for 4 - 6 minutes. • Cut open the rolls and stuff them with 3 meatballs per person and • Cut the tomato into small dices and drain the corn. the onion. • In a salad bowl, mix the diced tomato and corn with the • Top with a little bit of the yogurt-chili sauce. mixed lettuce. • Mix the remaining yogurt-chili sauce with the salad. Season with • In a small bowl, mix the yogurt with the chili sauce. salt and pepper. • Serve the sandwiches with the salad. *Decide which meal you will be cooking first by checking the expiration date of the Fact: Corn is a good source of magnesium - important for growing fresh ingredients in your box. bones and muscles. Other magnesium-rich ingredients include Enjoy! Contact peanuts, legumes, banana, whole grain products and cacao. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 3 | 2021 E Stuffed flatbread with mushrooms and chickpeas Chickpeas and mushrooms make for excellent meat replacements. with feta, garlic mayonnaise and mixed salad Together, they provide plenty of proteins and vitamin B. Quick & easy Vegetarian Total time: 20 min. (based on 2 servings)

Garlic clove Chickpeas

Mushrooms Ground cumin seeds

Paprika Lebanese flatbread

Plum tomato Mixed lettuce

Mayonnaise Feta

Due to the current winter weather, not all vegetables are available. This can cause last-minute changes in some recipes. Check the menu on the app or website to see if this is the case for your recipe. Cupboard items Butter, white wine vinegar, extra virgin olive oil 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, small bowl, salad bowl, sieve, sauté pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) 1 2 3 4 5 6 Chickpeas (pack) ⅓ ⅔ 1 1⅓ 1⅔ 1.99 Prepare Fry the mushrooms Mushrooms* (g) 125 250 375 500 625 750 • Press or mince the garlic. Drain the chickpeas in a sieve. • Heat the ground cumin seed and paprika in a dry frying pan, Ground cumin seed (tsp) 1 2 3 4 5 6 until fragrant. Paprika (tsp) 1 2 3 4 5 6 • Cut the mushrooms into slices. Lebanese flatbread (pcs) 1) 2 4 6 8 10 12 • Add 1/2 tbsp butter per person. Then add the mushrooms and half Fact: This dish contains 1/3 of the RDI of fibre. They keep the intestines Plum tomatoes (pcs) 1 2 3 4 5 6 of the garlic to the pan and fry for 6 - 8 minutes. healthy, allowing you to absorb all the necessary nutrients properly. Lamb’s lettuce, rocket and baby spinach • For the final 2 minutes, add 100 ml water per person and 40 80 120 160 200 240 The chickpeas are the main sourceof fibre in this dish. mix* (g) the chickpeas. Mayonnaise* (g) 25 50 75 100 125 150 3) 10) 19) 22) • Heat a dry frying pan with a lid and heat the flatbread for 2 - Feta* (g) 7) 25 50 75 100 125 150 4 minutes, covered with the lid (Tip). Not included Butter (tbsp) ½ 1 1½ 2 2½ 3 Tip: Preparing this dish for more than two people? Heat the flatbread White wine vinegar (tbsp) ½ 1 1½ 2 2½ 3 in batches or in the oven: wrap them in aluminium foil and heat for Extra virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 4 - 6 minutes at 180 degrees. Salt & pepper to taste * keep in the refrigerator Nutritive Value 3 4 Per serving Per 100g Energy (kJ/kcal) 3533 /845 682 /163 Total fat (g) 41 8 Of which: saturated (g) 10,9 2,1 Carbohydrates (g) 87 17 Of which: sugars (g) 5,2 1,0 Fibre (g) 12 2 Protein (g) 25 5 Salt (g) 1,5 0,3 Make the salad Serve Allergens: 1) Grains containing gluten 3) Eggs 7) Milk/lactose 10) Mustard • Cut the plum tomato into dices. • Stuff2 flatbread per person with the chickpeas and mushrooms. May contain traces of: 19) Peanuts 22) Nuts • In a salad bowl, mix per person: 1/2 tbsp white wine vinegar and • Top with some of the garlic mayonnaise and some of the salad. 1/2 tbsp extra virgin olive oil, salt and pepper. • Crumble the feta on top and roll or fold the flatbread into a log. • Add the mixed lettuce and tomato and mix well. • In a small bowl, mix the mayonnaise with the remaining garlic. 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 3 | 2021 E

Creamy farfalle with pork tenderloin Do you know what the Italian with eggplant and semi-dried tomatoes word farfalle means?

Quick & easy Total time: 25 min. (based on 2 servings)

Due to the current Onion Garlic clove winter weather, not all vegetables are available. This can cause last- minute changes in some recipes. Check the menu Semi-dried Eggplant on the app or website to mixed tomatoes see if this is the case for your recipe.

Farfalle Pork tenderloin strips

Whipping cream Dried thyme

Grated Italian cheese

Cupboard items Flour, olive oil, black balsamic vinegar, vegetable 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 Pan with a lid, bowl, frying pan, sauté pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 3 4 5 6 Prepare Fry the aubergine Semi-dried mixed tomatoes* (g) 35 60 90 120 150 180 • Boil ample water with a pinch of salt in a pan with a lid for • Weigh the needed amount of farfalle (Tip). Eggplant* (pcs) ½ 1 1½ 2 2½ 3 the farfalle. Farfalle (g) 1) 20) 75 150 225 300 375 450 • Cook the farfalle for 10 - 12 minutes, covered with the lid. Then Pork tenderloin strips* (g) 100 200 300 400 500 600 • Chop the onion. Press or mince the garlic and roughly chop the drain and allow to steam dry without the lid. Whipping cream* (ml) 7) 50 100 150 200 250 300 dried tomato mix. • In a bowl, mix the eggplant dices with 1/2 tbsp flour per person. Dried thyme (bag) ½ 1 1½ 2 2½ 3 • Cut the eggplant into 1 - 2 cm dices. • Heat 11/2 tbsp olive oil per person in a frying pan on Grated Italian cheese* (g) 7) 25 50 75 100 125 150 medium-high heat. Tip: Not included Are you watching your calorie intake? Cook 60 g pasta and use half the whipping cream. • Fry the eggplant for 8 - 10 minutes until brown all around. Flour (tbsp) ½ 1 1½ 2 2½ 3 Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Tip: You can also use all of the farfalle if you prefer. Black balsamic vinegar (tbsp) ½ 1 1½ 2 2½ 3 Vegetable stock cube (pcs) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper to taste * keep in the refrigerator Nutritive Value 3 4 Per serving Per 100g Energy (kJ/kcal) 4067 /972 850 /203 Total fat (g) 57 12 Of which: saturated (g) 19,6 4,1 Carbohydrates (g) 70 15 Of which: sugars (g) 11,2 2,4 Fibre (g) 7 2 Protein (g) 41 9 Salt (g) 2,1 0,4 Allergens: Make the sauce Serve 1) Grains containing gluten 7) Milk/lactose • In the meantime, heat 1/2 tbsp olive oil per person in a sauté pan on • Mix the and half of the with the pasta. May contain traces of: 20) Soy eggplant Italian cheese medium-high heat. Fry the onion and garlic for 1 minute. Season with salt and pepper. • Add the dried tomato mix and pork strips and fry for 3 - 4 minutes. • Transfer the pasta to plates and garnish with the remaining • Deglaze with 1/2 tbsp black balsamic vinegar per person. Then add Italian cheese. the whipping cream, thyme and farfalle and crumble 1/4 stock cube per person over the pan. Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the • Allow to cook gently for 3 - 4 minutes, covered with the lid. fresh ingredients in your box. Answer: butterflies Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 3 | 2021 E Shrimps in refreshing cream sauce with penne Our shrimps are ASC certified, which means they are sustainably farmed. with leek, tomato and lemon But did you know this hallmark also guarantees improved working conditions?

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

Because of the winter Leek Dried rosemary weather, we have replaced the courgette in this recipe with leek and more tomato.

Garlic clove Tomato

Lemon Penne

Shrimp Crème fraîche

Cupboard items Olive oil, sunflower 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 Pan with a lid, kitchen paper, grater, aluminum foil, sauté pan, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Leek* (pcs) ½ 1 1½ 2 2½ 3 Prepare the leek Cut and cook Fry the shrimps Dried rosemary (tsp) 1 2 3 4 5 6 Boil ample water with a generous pinch of salt in In the meantime, cut the tomato into 1 cm dices. In the meantime, pat dry the shrimps with kitchen Garlic clove (pcs) 1 2 3 4 5 6 a pan with a lid. Press or mince the garlic. Cut the Grate the lemon zest with a fine grater and juice paper. Heat the remaining olive oil in a sauté pan Tomato (pcs) 2 4 6 8 10 12 leek into thin rings. Heat the sunflower oil in a the lemon. Cook the penne in the pan with boiling and fry the shrimps for 3 - 4 minutes on Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ wok or sauté pan and fry the garlic, leek and dried water for 10 - 12 minutes, covered with the lid. Then medium-high heat (Tip). Season with salt and Penne (g) 1) 20) 90 180 270 360 450 540 rosemary for 5 minutes on medium-high heat. drain, save a little bit of the cooking liquid and allow pepper. Then take the shrimps from the pan and Shrimp* (g) 2) 90 180 270 360 450 540 to steam dry without the lid. wrap them in aluminium foil. Set aside. Crème fraîche 2 4 6 8 10 12 (tbsp) 7) . Not included Tip: Shrimps cook very quickly. If you cook them for Olive oil (tbsp) 1 2 3 4 5 6 too long they will become chewy and tough. Sunflower oil (tbsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 2943 /703 555 /133 4 5 6 Total fat (g) 30 6 Of which: saturated (g) 10 2 Carbohydrates (g) 76 14 Of which: sugars (g) 13 2 Fibre (g) 9 2 Protein (g) 28 5 Salt (g) 1,7 0,3 Allergens: 1) Grains containing gluten 2) Shellfish 7) Milk/lactose Make the sauce Mix the pasta Serve May contain traces of: 20) Soy Add the diced tomato to the pan with leek and fry Add the penne to the pan and mix with the sauce. Transfer the pasta to plates and garnish with the for 2 minutes until soft. Reduce the heat to low, add Then add half of the shrimps and per person: 1 tsp remaining shrimps. Season to taste with the the crème fraîche and allow to melt while stirring. lemon juice and 1/4 tsp lemon zest. Mix well. remaining lemon zest. Mix 1/2 - 1 tbsp cooking liquid from the penne with the sauce to dilute it a little bit. Season with salt Fact: Did you know that shrimps are low in calories, and pepper. but rich in protein and calcium?

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 3 | 2021 E

Red curry with cauliflower and feta Thanks to the instant brown rice with spinach, lentils and brown rice and pre-cut cauliflower, this meal is served in no time and full of healthy nutrients. Super quick Vegetarian Total time: 15 min. (based on 2 servings)

Instant brown rice Cauliflower florets

Pre-cut onion Tomato

Spinach Red curry paste

Lentils Coconut milk

Lime Fresh parsley

Feta

Due to the current winter weather, not all vegetables are available. This can cause last- minute changes in some recipes. Check the menu on the app or website to see if this is the case for Cupboard items your recipe. Olive oil, vegetable 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 Pan with a lid, wok with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Instant brown rice (g) 70 140 210 280 350 420 Cauliflower florets* (g) 100 200 300 400 500 600 Fry Make the curry Pre-cut onion* (g) 25 50 75 100 125 150 • Boil ample water in a pan with a lid for the rice. • In the meantime, cut the tomato into dices. Tomato (pcs) 1 2 3 4 5 6 Spinach* (g) 23) 50 100 150 200 250 300 • Add the rice and cook for 10 minutes. Then drain and allow to • Add the spinach to the wok and fry for 1 minute. Red curry paste* (g) 1) 6) 7) 19) 22) 25 50 75 100 125 150 steam dry without the lid. • Then add the lentils, coconut milk (Tip), diced tomato and 50 ml Lentils (pack) ½ 1 1½ 2 2½ 3 • In the meantime, cut the cauliflower florets in half. water per person. Coconut milk (ml) 75 150 225 300 375 450 • Heat 1/2 tbsp olive oil per person in a wok with a lid on medium-high • Crumble 1/8 stock cube per person over the wok and heat for Lime (pcs) ½ 1 1½ 2 2½ 3 heat. Fry the onion for 1 minute. 4 minutes, covered with the lid. Fresh parsley* (g) 5 10 15 20 25 30 • Then add the cauliflower florets and red curry paste and fry for Tip: Coconut milk is a natural product which can (partly) turn solid Feta* (g) 7) 25 50 75 100 125 150 3 minutes. Not included in the container. Don‘t worry: these are natural fats, which give the Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Fact: Did you know that this dish contains almost half of the RDI of coconut milk its rich and creamy flavor. Open the container and stir Vegetable stock cube (pcs) 0.12 ¼ 0.37 ½ 0.62 ¾ fibre thanks to the lentils, rice and vegetables? Fibres are good for the coconut milk with a fork, or allow the solid coconut milk to melt in Salt & pepper to taste your intestinal flora, which benefits the immune system and a healthy the wok. * keep in the refrigerator cholesterol level. Nutritive Value 3 4 Per serving Per 100g Energy (kJ/kcal) 2958 /707 480 /115 Total fat (g) 31 5 Of which: saturated (g) 16,9 2,8 Carbohydrates (g) 77 13 Of which: sugars (g) 10,3 1,7 Fibre (g) 13 2 Protein (g) 23 4 Salt (g) 2,1 0,3 Allergens: Prepare garnishing Serve 1) Grains containing gluten 6) Soy 7) Milk/lactose • In the meantime, cut the into wedges and roughly chop the • Taste the curry and add some salt and pepper if necessary. May contain traces of: 19) Peanuts 22) Nuts 23) Celery lime flat leaf parsley. • Transfer the brown rice to plates or deep bowls and top with • Crumble the feta. the curry. • Garnish with the feta, flat leaf parsley and the lime wedges.

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 3 | 2021 E

Wild boar burger with cheese and onion chutney Wild boar meat is praised for its unique flavor. This has everything to do with with homemade fries and mushroom salad the varied diet of the boar: wild boars are omnivores, just like pigs. Family Total time: 45 min. (based on 2 servings)

Waxy potatoes Hamburger bun

Red onion Mushrooms

Wild boar burgers Grated matured cheese

Rocket lettuce Sunflower- pumpkin seed mix

Spicy onion chutney

Because of the winter weather, we have replaced the courgette and tomato in this recipe with mushrooms. Cupboard items Olive oil, extra virgin olive oil, black balsamic vinegar, mustard, 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 Bowl, frying pan, kitchen paper, salad bowl, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Make the fries Prepare the vegetables Make the dressing Hamburger bun (pcs) 1) 7) 11) 13) 1 2 3 4 5 6 Preheat the oven to 220 degrees. Thoroughly wash Cut the red onion into half rings. Heat 1/2 tbsp olive In a salad bowl, mix a dressing of per person: 1/2 tbsp 17) 20) 22) the potatoes and cut them into 1/2 - 1 cm thick fries. oil per person in a frying pan on medium-high heat. extra virgin olive oil, 1/2 tbsp black balsamic vinegar Red onion (pcs) ½ 1 1½ 2 2½ 3 Pat dry with kitchen paper and mix the fries with Fry the red onion with a generous pinch of salt for and 1/2 tsp mustard. Season with salt and pepper. Mushrooms* (g) 125 250 375 500 625 750 1/2 tbsp olive oil per person in a bowl. Season with 6 - 8 minutes, until soft. In the meantime, cut the Wild boar burgers* salt and pepper and transfer the fries to a baking mushrooms into quarters. Then take the onion 1 2 3 4 5 6 (pcs) sheet lined with baking paper. Roast in the oven from the pan and set aside. Heat another 1/2 tbsp Grated matured 15 25 40 50 65 75 for 25 - 35 minutes. Turn them when halfway done. olive oil per person in the same pan and fry the cheese* (g) 7) Add the hamburger bun to the oven for the final mushrooms for 6 - 8 minutes until cooked. Then Rocket lettuce* (g) 20 40 60 80 100 120 5 minutes of the fries. take the mushrooms from the pan and set aside. Sunflower-pumpkin seed mix (g) 19) 10 20 30 40 50 60 22) 25) Spicy onion 20 40 60 80 100 120 chutney* (g) 19) 22) Not included Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) 4 5 6 Black balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 Butter (tbsp) ½ 1/2 1 1 11/2 11/2 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 4141 /990 638 /153 Fry the burger Mix the salad Serve Total fat (g) 53 8 Heat the butter in the same frying pan on In the salad bowl, mix the dressing with the rocket Transfer the fries to plates. Cut open the hamburger Of which: saturated (g) 13 2 medium-high heat. Fry the wild boar burger for lettuce, sunflower seeds and pumpkin seeds, the buns and top the bottom half of the bun with a wild Carbohydrates (g) 85 13 2 - 4 minutes per side (Tip). For the final minute, mushrooms and half of the fried onion. boar burger. Spread a spoonful of onion chutney Of which: sugars (g) 17 3 sprinkle the burgers with the grated cheese and onto the burger and top with the fried onion. Finish Fibre (g) 10 1 allow to melt. Fact: Red onion is an underestimated super the hamburger with the top part of the bun. Serve Protein (g) 37 6 vegetable! Onions are rich in fibre and vitamin B with the salad. Salt (g) 1,2 0,2 Tip: Fry the burger to taste. Shorter for a pink and comes loaded with antioxidants and vitamin C. burger, or longer for well done. Enjoy! Allergens: 1) Grains containing gluten 7) Milk/lactose 11) Sesame seed 13) Lupin May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts 25) Sesame seed

WEEK 3 | 2021 Quiche with Brussels sprouts and creamy E

Fourme d‘Ambert is a mild and blue cheese creamy blue cheese that originated in the French village of Ambert in the with onion chutney and walnuts Auvergne region. Vegetarian Total time: 30 min. (based on 2 servings)

Onion Brussels sprouts

Garlic clove Spicy onion chutney

Puff pastry Free-range egg

Fourme d’Ambert Chopped walnuts

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 Pan with a lid, bowl, frying pan with a lid, quiche pan or baking dish Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) 1 2 3 4 5 6 Prepare Fry the onion Cook the Brussels sprouts Brussels sprouts* (g) 100 200 300 400 500 600 Preheat the oven to 220 degrees. Boil ample water Heat 1/2 tbsp butter per person in a frying pan with In the meantime, cook the Brussels sprouts for Garlic clove (pcs) ½ 1 1½ 2 2½ 3 in a pan with a lid for the Brussels sprouts. Cut the a lid on medium-high heat and fry the onion for 4 - 5 minutes. Then drain and allow to steam dry. Spicy onion 40 80 120 160 200 240 chutney* (g) 19) 22) onion into half rings. Halve the Brussels sprouts 8 - 10 minutes, covered with the lid. Stir regularly. Puff pastry* (roll) 1) and leave any small Brussels sprouts as they are. Then add the garlic and onion chutney and fry for Fact: Walnuts are the only nuts that contain the ⅓ ⅔ 1 1⅓ 1⅔ 2 21) 21) Press or mince the garlic. another 2 - 3 minutes (Tip). plant-based omega-3 fatty acid ALA. Omega-3 fatty Free-range egg* 1½ 3 4½ 6 7½ 9 acids promote a healthy cardiovascular system. (pcs) 3) Tip: Optionally, take the onion mixture from the pan, Fourme d’Ambert* 40 80 120 160 200 240 allowing it to cool before mixing it with the egg. (g) 7) Chopped walnuts 5 10 15 20 25 30 (g) 8) 19) 25) Not included Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 3789 /906 802 /192 Total fat (g) 58 12 Of which: saturated (g) 28,6 6,1 Carbohydrates (g) 62 13 Of which: sugars (g) 27,4 5,8 Fibre (g) 7 2 Protein (g) 29 6 Salt (g) 2,1 0,4 Pre-cook the quiche Stuff the quiche Serve Allergens: Meanwhile, grease a baking dish or quiche pan with In a bowl, whisk the eggs and mix with the fried Cut the quiche into pieces and divide among plates. 1) Grains containing gluten 3) Eggs 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 21) Milk/lactose butter or oil and divide the puff pastry over it. Use a onion. Season to taste with salt and pepper. Divide 22) Nuts 25) Sesame seed fork to pierce holes through the bottom and transfer the Brussels sprouts over the bottom of the quiche Enjoy! to the oven, without stuffing, for 4 - 5 minutes. and pour the egg-onion mixture over them. Crumble the fourme d’Ambert (Tip) and chopped walnuts over the whole. Bake the quiche in the oven for 15 - 20 minutes.

*Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: Fourme d‘Ambert has a natural, edible crust that doesn‘t need to be removed. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 3 | 2021 E Fried beef tartare with mushrooms This beef tartare is best when briefly fried. Do you like mustard? with potatoes and a refreshing salad Spread it on both sides of the tartar before frying.

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

Due to the current Waxy potatoes Red onion winter weather, not all vegetables are available. This can cause last- minute changes in some Fresh rosemary Mushrooms recipes. Check the menu & marjoram on the app or website to see if this is the case for your recipe.

Cucumber Tomato

Mesclun Beef tartare

Cupboard items Sunflower oil, extra virgin olive oil, white wine vinegar, honey, mustard, 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 Salad bowl, frying pan with a lid, 2x frying pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 300 600 900 1200 1500 1800 Red onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the potatoes Make the salad Fresh rosemary & 5 10 10 20 20 30 marjoram* (g) Thoroughly wash the potatoes and cut into Heat the olive oil in a wok or sauté pan with a lid Cut or use a peeler to separate the cucumber into Mushrooms* (g) 125 250 375 500 625 750 wedges. Cut the red onion into half rings. Strip the and fry the potatoes with the herbs for 25 - 35 thin slices and cut the tomato into wedges. In a Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ rosemary and marjoram leaves from the sprigs and minutes on medium-high heat, covered with the lid. salad bowl, mix the cucumber and tomato with roughly chop both leaves. Take the from the Take the lid off after 20 - 25 minutes. Stir regularly the . Make a dressing of the extra virgin Tomato (pcs) 1 2 3 4 5 6 tartare mesclun refrigerator, allowing it to reach room temperature. and season with salt and pepper. In the meantime, olive oil, white wine vinegar, honey, mustard, salt Mesclun* (g) 30 60 90 120 150 180 cut the mushrooms into slices. and pepper and mix with the vegetables in the Beef tartar* (g) 1 2 3 4 5 6 salad bowl. Not included Fact: Did you know that the average person Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 consumes less than 150 g of vegetables a day? That Extra virgin olive oil is nowhere near the RDI. Luckily, you won‘t have ½ 1 1½ 2 2½ 3 (tbsp) that problem with this dish, which contains over White wine vinegar 250 g of vegetables per serving! ½ 1 1½ 2 2½ 3 (tbsp) Honey (tsp) 1 2 3 4 5 6 Mustard (tsp) 1 2 3 4 5 6 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) 2814 /673 316 /76 Total fat (g) 24 3 Of which: saturated (g) 6,4 0,7 Carbohydrates (g) 70 8 Of which: sugars (g) 11,5 1,3 Fibre (g) 11 1 Fry the vegetables Fry the tartare Serve Protein (g) 37 4 Heat the butter in a frying pan and fry the onion and Heat the remaining butter in another frying pan Transfer the tartare, fried potatoes and mushrooms Salt (g) 0,7 0,1 mushrooms for 2 -3 minutes on medium-high heat. on medium-high heat. Add the tartare to the pan with onion to plates. Serve with the salad. Allergens: - Season to taste with salt and pepper. and fry for 5 - 6 minutes on both sides. Fry the tartare a little bit longer if you would like it to be Enjoy! cooked more well done. Season to taste 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 3 | 2021 E

Aromatic couscous with halloumi Halloumi is a cheese from Cyprus, which has a very high melting with lemon-garlic oil and yoghurt temperature: this make the cheese very suitable for grilling. Vegetarian Total time: 40 min. (based on 2 servings)

Garlic clove Fresh coriander

Lime Halloumi

Red bell pepper Whole grain couscous

Sultana raisins Salted almonds

Full-fat yoghurt

Cupboard items Vegetable stock, olive oil, 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 Pan with a lid, salad bowl, grater, 2x frying pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 Prepare Cut and soak Fry the bell pepper Lime (pcs) ½ 1 1½ 2 2½ 3 Prepare the stock. Roughly chop the almonds. Cut the bell pepper into strips (Tip) In a pan with a In the meantime, heat half of the olive oil in a Halloumi* (g) 7) 60 125 200 300 325 425 Press or mince the garlic and finely chop the lid, mix the couscous with the raisins and the stock frying pan on medium heat and fry the bell pepper Red bell pepper* 1 2 3 4 5 6 (pcs) coriander. Grate the lime zest and juice the lime and allow to soak for 10 minutes. Then separate the strips for 7 – 9 minutes. Season to taste with salt Whole grain (Tip). Cut the halloumi into 1 – 2 cm dices. couscous with a fork. and pepper. 85 170 250 335 420 505 couscous (g) 1) Sultana raisins (g) 10 20 30 40 50 60 Tip: This dish contains a lot of calories. Are you Fact: Did you know that 1 red bell pepper 19) 22) 25) watching your calorie intake? Use 40 g halloumi and contains roughly the same amount of vitamin C as Salted almonds (g) 10 20 30 40 50 60 60 g couscous per person. The remaining halloumi three oranges? 5) 8) 25) and couscous will be great for a lunch salad the Full-fat yoghurt* (g) 40 75 100 130 175 205 7) 19) 22) next day. Not included Vegetable stock (ml) 175 350 525 700 875 1050 Olive oil (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Extra virgin olive oil 1 2 3 4 5 6 (tbsp) Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3885 /929 644 /154 Total fat (g) 48 8 Of which: saturated (g) 14,5 2,4 Carbohydrates (g) 89 15 Of which: sugars (g) 28,0 4,6 Fibre (g) 8 1 Fry the halloumi Mix the couscous Serve Protein (g) 31 5 In the meantime, heat the remaining olive oil in Transfer the couscous to a salad bowl, mix in the Transfer the couscous to plates and serve the bell Salt (g) 3,4 0,6 another frying pan on medium-high heat and fry coriander and season to taste with extra virgin olive pepper next to it. Sprinkle the couscous with lime Allergens: the lime zest and garlic for 30 seconds. Add the oil, salt and pepper. juice and garnish with the halloumi and almonds. and fry for 3 – 4 minutes all around until Serve the separately so everyone can add it 1) Grains containing gluten 5) Peanuts halloumi yogurt 7) Milk/lactose 8) Nuts crunchy, then take from the pan. Fry the soaked Fact:This couscous is made of whole grain flour and to taste. May contain traces of: 19) Peanuts 22) Nuts couscous for 1 – 2 minutes in the lime-garlic oil that contains more fibre and 3 - 5 times more vitamins Sesame seed 25) is left in the same pan. and minerals such as magnesium, iron and vitamin Enjoy! B2 and B6 than regular couscous. *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 3 | 2021 E

This duck leg was slowly cooked in Confit duck in crunchy ketjap glaze goose fat: this makes the duck meat with orange and sweet and sour cucumber-radish salad extra tasty and tender. A restaurant-worthy meal with a sweet twist! Premium Total time: 30 min. (based on 2 servings)

Confit duck leg Sesame seeds

Cucumber Radish

Risotto rice Orange

Mint, coriander Red chili pepper and Thai basil

Mixed lettuce

Due to the current winter weather, not all vegetables are available. This can cause last- minute changes in some recipes. Check the menu on the app or website to see if this is the case for Cupboard items your recipe. Ketjap, vegetable stock cube, white wine vinegar, sugar, 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 with a lid, baking dish, salad bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Confit duck leg* 1 2 3 4 5 6 (pcs) Prepare Prepare the salad Cut the orange Sesame seed (g) 11) 5 10 15 20 25 30 19) 22) Preheat the oven to 200 degrees. Boil ample water Roast the duck leg in the oven for 20 - 22 minutes. Peel the orange and cut into thin slices. Cucumber* (pcs) 0 ⅔ 1 1⅓ 1⅔ 2 in a pan with a lid and crumble 1/4 stock cube per Add the risotto rice to the pan with boiling water Radish* (bunch) ½ 1 1½ 2 2½ 3 person over it. Spread the confit duck leg with and cook for 10 - 12 minutes, covered with the lid. Risotto rice (g) 75 150 225 300 375 450 the ketjap. Transfer the duck leg to a baking dish, Then drain and allow to steam dry without the lid. Orange (pcs) ½ 1 1½ 2 2½ 3 with the skin-side up, and sprinkle with sesame In a salad bowl, make a dressing of per person: Mint, coriander and seed. Halve the cucumber lengthwise, remove 1 tbsp white wine vinegar and 1/2 tbsp sugar. Mix 5 10 15 20 25 30 Thai basil* (g) the seeds and cut into thin half moons. Remove the radishes and cucumber with the dressing. Set Red chili pepper* the greens from the and cut the aside and regularly stir. ¼ ½ ¾ 1 1¼ 1½ radishes radishes (pcs) into quarters. Mixed lettuce* (g) 30 60 90 120 150 180 Not included Ketjap (tbsp) 1 2 3 4 5 6 Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) White wine vinegar 1 2 3 4 5 6 (tbsp) Sugar (tbsp) 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) 3487 /834 639 /153 Total fat (g) 38 7 Of which: saturated (g) 16,6 3,0 Carbohydrates (g) 83 15 Of which: sugars (g) 21,9 4,0 Cut Mix the salad Serve Fibre (g) 5 1 Finely chop the coriander, mint and basil leaves. Right before serving, mix the mixed lettuce with the Transfer the salad to plates and serve with the rice Protein (g) 37 7 Remove the seeds from the red chili pepper and cut fresh herbs and the sweet and sour salad. next to it. Put the orange and duck leg on top of the Salt (g) 2,9 0,5 finely chop the pepper. Mix the chili pepper s with salad (Tip). the salad. Allergens: 11) Sesame seed Tip: Got some leftover cooking liquid from the duck? May contain traces of: 19) Peanuts 22) Nuts sBe aware: the chili pepper is spicy! Not a fan of Mix it into the rice. spiciness or do you have young children joining for dinner? Add less to taste, or serve separately. 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 3 | 2021 E Steak and fries with béarnaise sauce Bearnaise sauce is a descendant of hollandaise sauce and is prepared according to the same method: with clarified butter with roasted cherry tomatoes and a green salad and egg yolk. The difference? Bernaise also contains tarragon. Premium Total time: 45 min. (based on 2 servings)

Filet mignon Waxy potatoes

Red cherry tomatoes Butterhead lettuce

Fresh tarragon Shallot and chervil

Capers and pickles Béarnaise sauce

Due to the current winter weather, not all vegetables are available. This can cause last- minute changes in some recipes. Check the menu on the app or website to see if this is the case for Cupboard items your recipe. Olive oil, extra virgin olive oil, red wine vinegar, honey, 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 Baking dish, frying pan, bowl, kitchen paper, saucepan, salad bowl, aluminum foil, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Make the fries Roast the cherry tomatoes Cut Filet mignon* (pcs) 1 2 3 4 5 6 Waxy potatoes (g) 250 500 750 1000 1250 1500 Take the filet mignon from the refrigerator and In the meantime, mix the red cherry tomatoes with In the meantime, cut the butterhead lettuce into Red cherry allow to reach room temperature (Tip). Preheat the ¼ tbsp olive oil per person in a baking dish and bite-sized pieces and finely chop the fresh chervil. 125 250 375 500 625 750 tomatoes (g) oven to 210 degrees. Thoroughly wash or peel the season with salt and pepper. Add to the oven for the Strip the tarragon leaves from the stems and Butterhead lettuce potatoes and cut into ½ – 1 cm thick fries. In a bowl, final 10 – 15 minutes of the fries. roughly chop the leaves. Finely chop the shallot. ¼ ½ ¾ 1 1¼ 1½ (head) mix the fries with 1 tbsp olive oil per person, salt Fresh tarragon and and pepper. Then transfer to a baking sheet lined 5 10 15 20 25 30 chervil* (g) with baking paper and roast in the middle of the Shallot (pcs) ½ 1 1½ 2 2½ 3 oven for 30 – 40 minutes. Turn when halfway done. Capers and pickles* 25 50 75 100 125 150 (g) Tip: Béarnaise sauce It is best to take the filet mignon from the 25 50 75 100 125 150 (g) 3) 7) refrigerator half an hour to an hour before cooking, Not included to make sure it is at room temperature when you fry Olive oil (tbsp) 2 4 6 8 10 12 it. This will make it extra tender when cooked. Extra virgin olive oil ¾ 1½ 2¼ 3 3¾ 4½ (tbsp) Red wine vinegar ¼ ½ ¾ 1 1¼ 1½ (tbsp) 4 5 6 Honey (tsp) ¼ ½ ¾ 1 1¼ 1½ Mustard (tsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3605 /862 524 /125 Total fat (g) 54 8 Mix the salad Fry the filet mignon Serve Of which: saturated (g) 15,0 2,2 In a salad bowl, mix the extra virgin olive oil, red Heat the remaining olive oil in a frying pan on Transfer the salad and roasted Carbohydrates (g) 57 8 cherry tomatoes wine vinegar, honey and mustard into a vinaigrette. medium-high heat. When the oil is nice and hot, to plates and add the filet mignon next to it. Of which: sugars (g) 7,4 1,1 Add the shallot and season to taste with salt and carefully place the steak in the pan and fry for Serve with the béarnaise sauce half on top of the Fibre (g) 9 1 pepper. Add the butterhead lettuce, tarragon, 1 - 3 minutes per side, until golden brown (Tip). meat and half next to the meat. Serve the fries in a Protein (g) 32 5 chervil, capers and pickles to the salad bowl, mix Sprinkle with some black pepper, take from separate bowl. Salt (g) 1,5 0,2 well and set aside. Pat dry the filet mignon with the pan and allow to rest for at least 3 minutes, Allergens: kitchen paper and rub with salt and pepper. wrapped in aluminium foil. Transfer the béarnaise Enjoy! 3) Eggs 7) Milk/lactose sauce to a saucepan and heat for 2 - 3 minutes on medium-high heat.

*Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box.

WEEK 3 | 2021 E

Pulled pork-pumpkin pie Pulled pork is an inherent part of the American BBQ culture. It is so popular with coleslaw, lemon green beans and roasted potatoes in fact, that they even celebrate National Pulled Pork Day! Festive Total time: 45 min. (based on 2 servings)

Semi-starchy potatoes Onion

Garlic clove Diced pumpkin

BBQ rub Pulled Pork

Fresh rosemary Crème fraîche

Puff pastry Pumpkin seeds

Apple Lemon

Mayonnaise Red cabbage, white cabbage and carrot

Green beans Piccalilli

Cupboard items Chicken stock, olive oil, red wine vinegar Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit 1 2 3 before you start cooking.

Equipment Pan with a lid, baking dish, frying pan, grater, sauté pan with a lid, salad bowl, baking sheet lined with baking paper, bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p

Semi-starchy potatoes 200 400 600 800 1000 1200 (g) Prepare Prepare the pulled pork In the oven Onion (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees. Prepare the stock. Heat 1/2 tbsp butter per person in a sauté pan with Transfer the pulled pork mixtre to a baking dish Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Thoroughly wash the potatoes and cut into large a lid on medium heat. Add the onion, garlic, diced which is a little bit smaller than the puff pastry. Diced pumpkin* (g) 75 150 225 300 375 450 pieces. Cut the onion into thin half rings. Press or pumpkin and BBQ rub and fry for 6 - 8 minutes. Divide the puff pastry over the baking dish, tuck BBQ rub (tsp) 1 2 3 4 5 6 mince the garlic. In a bowl, mix the potatoes with Season to taste with salt and pepper. Deglaze with in the edges and make criss-cross cuts through the Pulled pork* (g) 150 300 450 600 750 900 1 tbsp olive oil per person, salt and pepper (Tip). 1/2 tbsp red wine vinegar per person and reduce the top. Divide the pumpkin seeds over the pastry and Fresh rosemary* (sprigs) 1 1 2 2 3 3 Transfer the potatoes to a baking sheet lined with heat. Add the pulled pork, stock, rosemary sprig heat in the oven for 15 - 20 minutes, together with Crème fraîche (g) 7) 25 50 75 100 125 150 baking paper and roast the potatoes in the oven for and crème fraîche and mix well. Cover with the lid the potatoes. Puff pastry* (roll) 1) 30 - 35 minutes. and cook for 6 - 8 minutes on low heat (Tip). ¼ ½ ¾ 1 1¼ 1½ 21) 21)

Pumpkin seeds (g) 19) 5 10 15 20 25 30 Tip: Tip: 22) 25) If you want to save yourself the extra dishes, Is the stuffing too moist? Remove the lid from Apple (pcs) ¼ ½ ¾ 1 1¼ 1½ you can also mix the potatoes with the olive oil, salt the pan for the final minutes and allow to reduce on Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ and pepper on the baking sheet. high heat. Mayonnaise* (g) 3) 10) 25 50 75 100 125 150 19) 22) Red cabbage, white cabbage and carrot* (g) 50 100 150 200 250 300 Green beans* (g) 75 150 225 300 375 450 4 5 6 Piccalilli* (g) 1) 6) 10) 25 50 75 100 125 150 Not included Chicken stock (ml) 75 150 225 300 375 450 Olive oil (tbsp) 2 4 6 8 10 12 Red wine vinegar (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Make the coleslaw Prepare the green beans Serve Energy (kJ/kcal) 5895 /1409 644 /154 Cut the apple into quarters, remove the core and Boil ample water with a pinch of salt in a pan with a Put the pulled pork pie on the table. Serve with the Total fat (g) 102 11 cut the apple into small dices. Grate the lemon zest lid for the green beans. Trim the ends off thegreen coleslaw, the roasted potatoes, the piccalilli and Of which: saturated (g) 31,6 3,5 with a fine grater and set aside. Juice the lemon. In beans and cook the green beans for 3 - 4 minutes, the lemon beans. Don’t forget to take the rosemary Carbohydrates (g) 77 8 a bowl, mix 1/2 tbsp lemon juice per person with the until al dente. Then drain and rinse under cold sprig from the pie. , , , water. In the meantime, heat 1/2 tbsp butter per Of which: sugars (g) 12,4 1,4 mayonnaise apple red cabbage white cabbage and carrot. Season to taste with salt and pepper person in a frying pan. Stir fry the green beans for Fibre (g) 12 1 Enjoy! and mix well. Set aside until serving. 2 - 3 minutes. Deglaze with the remaining lemon Protein (g) 36 4 juice and add 1/2 tsp lemon zest per person. Stir fry Salt (g) 2,9 0,3 for 1 more minute. Allergens: 1) Grains containing gluten 3) Eggs 6) Soy 7) Milk/lactose 10) Mustard. May contain traces of: 19) Peanuts 21) Milk/ lactose 22) Nuts 25) Sesame seed

WEEK 3 | 2021 Mini-tortillas with a double portion pork E Gomasio is a Japanese flavour enhancer that consists of 90% ‚goma‘, also known tenderloin strips as sesame seed, and 10% ‚sio‘, sea salt - a perfect flavouring to help reduce with pointed cabbage and pickled cucumber your salt intake. Helloextra Total time: 30 min. (based on 2 servings)

Fresh ginger Garlic clove

Pork tenderloin strips Soy sauce

Cucumber Green chili pepper

Red bell pepper Pointed cabbage

Whole grain tortilla Gomashio

Cupboard items Honey, olive oil, white wine vinegar, sugar, 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 Bowl, frying pan, grater, aluminum foil, wok or sauté pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Fresh ginger* (cm) 2½ 5 7½ 10 12½ 15 Marinate Prepare the cucumber Cut the vegetables Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees. Grate the . In the meantime, cut the into slices. In a Remove the seeds from the and the Pork tenderloin ginger cucumber green pepper 220 440 660 880 1100 1320 strips* (g) Press or mince the garlic. In a bowl, mix the pork bowl, mix the white wine vinegar with the sugar and red bell pepper. Finely chop the green pepper and Soy sauce (ml) 1) 6) 20 40 60 80 100 120 strips with the garlic, ginger, soy sauce, honey and add the slices of cucumber. Season with salt and cut the bell pepper into dices. Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ 1/2 tbsp olive oil per person (Tip). Set aside and allow set aside. Regularly stir to make sure the flavors are Green chili pepper* to marinate for at least 15 minutes. being absorbed properly. ¼ ½ ¾ 1 1¼ 1½ (pcs) Red bell pepper* ½ 1 1½ 2 2½ 3 Tip: Do you have a sweet tooth? Add an extra 1 tbsp (pcs) honey per person to the marinade. Pointed cabbage* 100 200 300 400 500 600 (g) Whole grain tortilla 3 6 9 12 15 18 (pcs) 1) Gomashio (packet) ⅓ ⅔ 1 1⅓ 1⅔ 2 11) Not included Honey (tbsp) ½ 1 1½ 2 2½ 3 Olive oil (tbsp) 1 2 3 4 5 6 White wine vinegar 4 5 6 1½ 3 4½ 6 7½ 9 (tbsp) Sugar (tsp) 1½ 3 4½ 6 7½ 9 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3174 /759 495 /118 Total fat (g) 26 4 Stir fry Fry Serve Of which: saturated (g) 6,5 1,0 Heat ½ tbsp olive oil per person in a wok or sauté Heat a frying pan on medium-high heat and add the Top the tortillas with the stir-fried vegetables, Carbohydrates (g) 67 10 pan on medium-high heat and stir fry half of the pork strips with marinade. Fry for 3 - 6 minutes, or the marinated pork strips and the sweet and sour Of which: sugars (g) 24,5 3,8 green pepper s with the red bell pepper and until the pork is cooked. cucumber. Garnish to taste with the remaining Fibre (g) 11 2 the pointed cabbage for 8 minutes. Season with green pepper and sprinkle with gomashio. Protein (g) 58 9 pepper and salt. Stack the tortillas, wrap them in Salt (g) 4,7 0,7 aluminium foil and transfer to the oven. Heat the Fact: Whole grain tortillas are rich in fibre. Fibres Allergens: tortillas for about 3 minutes. contribute to a strong immune system and a healthy 1) Grains containing gluten 6) Soy 11) Sesame seed cholesterol level. They also make you feel satisfied sBe aware: the green pepper is spicy! Not a fan of longer after a meal. spiciness or do you have young children joining for *Decide which meal you will be cooking first by checking the dinner? Add less to taste, or serve separately. Enjoy! expiration date of the fresh ingredients in your box.

WEEK 3 | 2021 E

The cod in this recipe was caught by Risotto with cod fillet as extra rod and line, which minimises bycatch. with tomato, fresh basil and pecorino This is one of the reasons why this fish comes MSC-certified. Helloextra Total time: 35 min. (based on 2 servings)

Onion Garlic clove

Fresh basil Celery stalks

Tomato Risotto rice

Red chili pepper Buffalo mozzarella

Grated pecorino Cod fillet

Due to the current winter weather, not all vegetables are available. This can cause last- minute changes in some recipes. Check the menu on the app or website to see if this is the case for Cupboard items your recipe. Vegetable stock, butter, 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 Pan with a lid, frying pan, kitchen paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ¼ ½ ¾ 1 1¼ 1½ Garlic clove (pcs) 1 2 3 4 5 6 Prepare veggies Fry the risotto rice Prepare the risotto Fresh basil* (g) 2½ 5 7½ 10 12½ 15 Prepare the stock. Pat the cod fillet dry with kitchen In the meantime, cut the tomato into 1 cm dices Add 1/3 of the stock to the pan and allow the rice to Celery stalks* 1 2 3 4 5 6 (pcs) 9) paper. Chop the onion and press or mince the and set aside. Add the risotto rice to the pan with slowly absorb the stock (Tip). Stir regularly. As soon Tomato (pcs) 1½ 3 4½ 6 7½ 9 garlic. Roughly chop the basil leaves. Cut the celery vegetables and stir fry for 1 minute. as the stock has been absorbed, add another 1/3 of stalks into thin half moons. Melt the butter in a pan the stock. In the meantime, remove the seeds from Risotto rice (g) 75 150 225 300 375 450 with a lid on medium-low heat and add the , the and finely chop the pepper. Red chili pepper* onion red chili pepper ¼ ½ ¾ 1 1¼ 1½ (pcs) garlic, celery stalks, olive oil and 2 tbsp water Buffalo mozzarella* per person. Stir fry the vegetables on low heat for 70 125 200 250 325 375 Tip: Replace part of the stock with the same amount (g) 7) 5 minutes, or until soft. of white wine to taste. Grated pecorino* 15 25 40 50 65 75 (g) 7) Cod fillet* (pcs) 4) 1 2 3 4 5 6 Not included Vegetable stock (ml) 250 500 750 1000 1250 1500 Butter (tbsp) 2 2 3 3 5 5 Olive oil (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) 3328 /796 446 /107 Total fat (g) 38 5 Of which: saturated (g) 20,8 2,8 Carbohydrates (g) 68 9 Of which: sugars (g) 6,0 0,8 Fibre (g) 4 1 Finish the risotto Fry the cod Serve Protein (g) 43 6 Salt (g) 4,1 0,5 Mix the diced tomato with the risotto. Add the Take the pan from the heat. Tear the buffalo Transfer the risotto to plates and top with the remaining stock to the risotto and allow the rice mozzarella into bite-sized pieces and add to the cod fillet. Sprinkle with the chili pepper s Allergens: to absorb again. Keep stirring well. The risotto risotto, together with half of the basil. Add half of and the remaining pecorino. Garnish with the 4) Fish 7) Milk/lactose 9) Celery is cooked as soon as the kernels are soft on the the grated pecorino, salt and pepper and allow remaining basil. outside, but still have a little bit of a bite on the to rest for 2 minutes, covered with the lid. In the inside. This will take about 20 - 25 minutes (Tip). meantime, heat the remaining butter in a frying pan sBe aware: the green pepper is spicy! Not a fan of on medium-high heat. Fry the cod fillet for 1 - 2 spiciness or do you have young children joining for Tip: The amount of liquid needed to cook the risotto minutes per side. Season with salt and pepper. dinner? Add less to taste, or serve separately. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. depends on the size of your pan. Taste as you go and add more water or stock if necessary. 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 3 | 2021 E

Portobello is a true superfood - Not Stuffed portobello with potatoes just in terms of nutritional values, but in its size as well. They come packed with an extra portion portobello, goat cheese and bell pepper with vitamin B and have a diameter of up to 15 cm! Helloextra Total time: 45 min. (based on 2 servings)

Starchy potatoes Fresh rosemary

Red onion Red cherry tomatoes

Bell pepper Chopped walnuts

Portobello Fresh goat cheese

Cupboard items Olive oil, honey, black 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 Pan with a lid, baking dish, kitchen paper, sauté pan with a lid, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Prepare the potatoes Cut Fry the potatoes Waxy potatoes (g) 300 600 900 1200 1500 1800 Fresh rosemary* Preheat the oven to 200 degrees and boil ample In the meantime, strip the rosemary leaves from Heat 1/2 tbsp olive oil per person in a sauté pan with ½ 1 1½ 2 2½ 3 (sprigs) water in a pan with a lid for the potatoes. the stems and finely chop the leaves. Cut the red a lid and fry the potatoes with the rosemary, salt Red onion (pcs) ½ 1 1½ 2 2½ 3 Thoroughly wash the potatoes and cut them into onion into rings. Cut the red cherry tomatoes in and pepper for 20 - 25 minutes on medium-high Red cherry long, thin wedges. Cook the potatoes for 4 - 6 half. Cut the bell pepper into dices. heat, covered with the lid. Take off the lid for the 250 500 750 1000 1250 1500 tomatoes (g) minutes. Then drain and allow to steam dry without final 5 minutes. Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 the lid. Pat dry the potatoes with kitchen paper or a Fact: Cherry tomatoes are much smaller than a Chopped walnuts clean kitchen towel 10 20 30 40 50 60 regular tomato, but they contain more vitamins and (g) 8) 19) 25) minerals! Especially potassium, vitamin A and C and Portobello* (pcs) 2 4 6 8 10 12 folic acid. Fresh goat cheese* 75 150 225 300 375 450 (g) 7) Not included Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Honey (tsp) 1 2 3 4 5 6 Black balsamic 1 2 3 4 5 6 vinegar (tbsp) Extra virgin olive oil to taste 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3529 /844 354 /85 Total fat (g) 43 4 Of which: saturated (g) 16,2 1,6 Carbohydrates (g) 78 8 Of which: sugars (g) 17,2 1,7 Vegetables in the oven Add to the pan Serve Fibre (g) 15 2 Meanwhile, transfer the red onion to a baking sheet Transfer the cherry tomatoes and bell pepper to Transfer the potatoes and portobello with oven- Protein (g) 28 3 lined with baking paper. Add the portobello as well, a baking dish, drizzle with black balsamic vinegar roasted vegetables to plates. Drizzle with extra Salt (g) 1,0 0,1 with the open side up, and stuff theportobello and the remaining olive oil and season with salt virgin olive oil to taste. with the goat cheese. Season with salt and pepper. and pepper. Add the cherry tomatoes and bell Allergens: Divide the honey over the portobellos with goat pepper to the oven for the final 15 minutes of the Enjoy! 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 25) Sesame seed cheese and heat in the oven for 18 -20 minutes. portobello. Sprinkle the chopped walnuts over the baking sheet with portobello and red onion for the final 5 minutes. *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 3 | 2021 Scrambled eggs with avocado on an organic roll with rye sourdough 1X 25 min.

Breakfast box Good morning

Scrambled eggs with avocado 1 on an organic roll with rye sourdough

Bulgarian yoghurt 2 with blue grapes and mixed nuts Multi-grain rusks with peanut butter, banana and 3 coconut Equipment Bowl, whisk, frying pan 1. Preheat the oven to 200 degrees. Heat the sourdough roll in the Ingredients for 1 breakfast oven for 8 minutes. 2p Organic white roll with rye sourdough (pcs) 2. In the meantime, halve the avocado, remove the seed and cut the 2 1) 6) 11) 17) 21) 22) 27) avocado into slices. Avocado (pcs) ½ 3. In a bowl, whisk the with a fork or a whisk and season with salt Free-range egg* (pcs) 3) 4 eggs and pepper. Melt half of the butter in a frying pan, pour in the egg Salt and pepper (to taste) Not included mixture and stir fry into scrambled eggs. Butter (tbsp) 1 4. Cut open the sourdough roll, spread the inside with the remaining Salt and pepper to taste butter and divide the scrambled eggs and the avocado over the * keep in the refrigerator roll. Season to taste with salt and pepper. Nutritive value Per portion Per 100g Energy (kJ/kcal) 2663 /637 907 /217 Total fat (g) (g) 30 10 Of which: saturated (g) 8,7 3,0 Carbohydrates (g) 63 22 Of which: sugar (g) 0,9 0,3 Fibres (g) 4 1 Protein (g) 27 9 Salt (g) 1,6 0,5 Allergens: We would like to hear what you think. Feel free to contact us via our website or via 1) Grains containing gluten 3) Eggs 6) Soy 11) Sesame seed our social media channels. May contain traces of: 17) Eggs 21) Milk/lactose 22) Nuts 27) Lupin WEEK 3 | 2020 Bulgarian yoghurt Multi-grain rusks with blue grapes and mixed nuts with peanut butter, banana and coconut 2X 10 min. 2X 10 min.

Equipment Equipment - 1. Cut the grapes in half and transfer the grapes - 1. Transfer the multi-grain rusks to plates and Ingredients for 1 breakfast and Bulgarian yogurt to bowls. Ingredients for 1 breakfast spread with the peanut butter. 2p 2p Seedless blue grapes* (g) 250 2. Garnish with the mixed nuts. Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13) 4 2. Cut the banana into slices and divide them over Bulgarian yoghurt* (ml) 7) 250 Peanut butter (pcs) 5) 21) 22) 2 the multi-grain rusks. Mixed nuts (g) 8) 19) 100 Banana (pcs) 2 3. Garnish the multi-grain rusks with the * keep in the refrigerator Grated coconut (g) 19) 22) 25) 10 grated coconut. * keep in the refrigerator Nutritive value Per portion Per 100g Nutritive value Energy (kJ/kcal) 2176 /520 725 /173 Per portion Per 100g Total fat (g) (g) 33 11 Energy (kJ/kcal) 1151 /275 743 /177 Of which: saturated (g) 7,3 2,4 Total fat (g) (g) 13 8 Carbohydrates (g) 36 12 Of which: saturated (g) 5,2 3,3 Of which: sugar (g) 29,2 9,7 Carbohydrates (g) 30 20 Fibres (g) 6 2 Of which: sugar (g) 21,8 14,1 Protein (g) 16 5 Fibres (g) 4 3 Salt (g) 0,2 0,1 Protein (g) 7 4 Allergens: Salt (g) 0,1 0,1 7) Milk/lactose 8) Nuts Allergens: May contain traces of: 19) Peanuts 25) Sesame seed 1) Grains containing gluten 3) Eggs 5) Peanuts 6) Soy 7) Milk/ lactose 11) Sesame seed 13) Lupin May contain traces of: 19) Peanuts 21) Milk/lactose 22) Nuts 25) Sesame seed Chocolate chip cookies

Baking Total time: 105 min • 15 min. preparation time - 90 min. waiting time

Free-range egg Oatmeal dough mix Hazelnuts Dried cranberries Chocolate chips

Cupboard items Butter 1. Prepare • Take the butter from the refrigerator, weigh and cut into dices. Allow the butter to reach room temperature. Whisk the egg in a small bowl and roughly chop the hazelnuts. In a large bowl, mix the oatmeal dough mix with the chocolate, nuts and cranberries.

2. Make the dough • Use your hands to knead the butter and the whisked egg into the mixture, into a solid mass (Tip). • Shape the dough into a ball and wrap it in plastic foil. Save the dough in the refrigerator for at least an hour. Tip: Do you have an electric (hand) mixer? Mix the batter with a flat beater for 4 minutes. 3. Make the cookies • Preheat the oven to 160 degrees. • Take the dough from the refrigerator, remove the foil and roll the dough into a 5 cm thick log. Cut the log into 11/2 cm thick slices. • Transfer the dough slices to a baking sheet lined with baking paper and place them into rows. Make sure there is enough space between the cookies (Tip). Tip: Can’t fit all of the dough onto a single baking sheet? Bake the cookies in batches. 4. Bake • Bake the cookies in the oven for 15 - 18 minutes. They are supposed to be still soft when they come out of the oven. • Allow them to cool on the baking sheet for at least 30 minutes. Keep them in an airtight container or cookie jar. Tip: If the cookies go soft the next day, bake them in a pre-heated oven at 160 degrees to bring back the crunch.

Equipment Nutritive value

Small bowl, large bowl, cling film, baking sheet lined Per piece with baking paper Energy (kJ/kcal) 529 /127 Ingredients Total fat (g) 4 Free-range egg* (pcs) 3) 1 Of which: saturated (g) 1,4 Oatmeal dough mix (g) 400 Carbohydrates (g) 20 Hazelnuts (g) 8) 19) 25) 40 Of which: sugars (g) 11,4 Dried cranberries (g) 19) 22) 25) 25 Fibre (g) 1 Chocolate chips (g) 6) 7) 100 Protein (g) 2 Not included Salt (g) 0,1 Butter (g) 100 Allergens: * Keep in the refrigerator 3) Eggs 6) Soy 7) Milk/lactose 8) Nuts Traces of: 19) Peanuts 22) Nuts 25) Sesame seed Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels. Week 49 | 2020