E Chicken empanada with cheddar For extra festive empanadas, spread the top with a thin layer with a tomato-coriander salad of whisked egg and sprinkle with some sesame seeds. Family Total time: 50 min. (based on 2 servings)

Onion Mexican spices

Diced chicken breast Tomato paste

Tomato Fresh coriander

Grated cheddar Puff pastry

Cupboard items Olive oil, extra virgin 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 Salad bowl, sauté pan with a lid, 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 Fry Stew the chicken Mexican spices (tsp) 1 2 3 4 5 6 Preheat the oven to 220 degrees. Chop the . Heat 1 tbsp olive oil per person in a sauté pan with Add per person: 1/4 cup and 3 tbsp Diced chicken onion tomato paste 100 200 300 400 500 600 breast* (g) a lid on medium—high heat and fry the onion and water to the chicken. Allow to cook gently on low Tomato paste (cup) ¼ ½ ¾ 1 1¼ 1½ Fact: Did you know that onion is a source of vitamin 1 tsp Mexican spices per person for 1/2 minute, or heat for 16 — 20 minutes, covered with the lid. Stir Tomato (pcs) 1½ 3 4½ 6 7½ 9 C? Among other things, this vitamin helps the body until fragrant. In the meantime, cut any large pieces regularly. Take off the lid for the final 2 minutes Fresh coriander* (g) 5 10 15 20 25 30 absorb iron from food. of chicken fillet into smaller pieces. Reduce the so the sauce can reduce a little bit. The chicken is Grated cheddar* heat, add the chicken and fry for 3 — 4 minutes. cooked as soon as it falls apart easily when pressing 15 25 50 75 75 100 (g) 7) on it with the back of a spoon. Season with salt and Puff pastry* (roll) pepper. Then take the pan from the heat and allow ⅓ ⅔ 1 1⅓ 1⅔ 2 1) 21) to cool. 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 vinegar (tbsp) Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 3326 /795 790 /189 Total fat (g) 54 13 Of which: saturated (g) 20,3 4,8 Carbohydrates (g) 41 10 Of which: sugars (g) 11,4 2,7 Fibre (g) 5 1 Protein (g) 31 7 Make the salad Make the empanada Serve Salt (g) 2,0 0,5 Meanwhile, cut the tomatoes in half and then into Mix the cheddar with the chicken. Separate the Serve the empanada with the half moons. Finely chop the coriander, including puff pastry into 1/3 roll per person and transfer to tomato—coriander salad. Allergens stalks. In a salad bowl, mix a dressing of the extra a baking sheet lined with baking paper. Add the 1) Grains containing gluten 7) Milk/lactose May contain traces of: 21) Milk/lactose virgin olive oil, white balsamic vinegar, pepper chicken mixture to one side of each piece of pastry Fact: Did you know that tomatoes offer a lot of and salt. Mix the tomatoes and coriander with and fold the other side of the pastry over it, so you health benefits? They are rich in vitamin A, C, E and the dressing. get a rectangular empanada. Gently press the edges lycopene. Lycopene is an antioxidant that protects together with a fork. Cook the empanada in the our cells from harmful influences. The riper the oven for 10 — 15 minutes, or until brown. tomato, the more lycopene! *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 12 | 2021 E

Mushroom risotto of orzo True or false? Walnuts do not only look like brains, they are also with courgette, walnuts and Italian cheese beneficial to this internal organ. Vegetarian Total time: 30 min. (based on 2 servings)

Onion Spring onion

Chestnut mushrooms Courgette

Orzo Chopped walnuts

Grated Italian cheese

Cupboard items 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) ½ 1 1½ 2 2½ 3 Spring onion* (pcs) 2 4 6 8 10 12 Prepare Prepare the orzo Roast the chopped walnuts Chestnut 125 250 375 500 625 750 mushrooms* (g) Prepare the stock. Chop the onion and cut the Heat 1/2 tbsp butter per person in a pan with a lid In the meantime, heat a frying pan on high heat and Courgette* (pcs) ½ 1 1½ 2 2½ 3 spring onion into thin rings. Clean the chestnut and fry the onion for 2 minutes on medium—high roast the chopped walnuts until golden brown, Orzo (g) 1) 20) 85 170 250 335 420 505 mushrooms with kitchen paper and cut them heat. Add the orzo and stir fry for 1 minute. Add the without oil. Take from the pan and set aside. Chopped walnuts into quarters. Cut the courgette into quarters vegetable stock to the orzo and cook the orzo for 20 40 60 80 100 120 (g) 8) 19) 25) lengthwise; then cut into 1 – 2 cm pieces. 10 — 12 minutes on low heat, covered with the lid, Grated Italian until dry. Stir regularly. Add some more water if the 25 50 75 100 125 150 cheese* (g) 7) Fact: This dish contains about 350 g vegetables per cooking liquid evaporates too quickly. Not included person. Thanks to the mushrooms, courgette and Vegetable stock (ml) 175 350 525 700 875 1050 cheese, it is rich in vitamin B2, which is good for an Butter (tbsp) ½ 1 1½ 2 2½ 3 energised feeling! Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3169 /757 447 /107 4 5 6 Total fat (g) 35 5 Of which: saturated (g) 12,0 1,7 Carbohydrates (g) 76 11 Of which: sugars (g) 16,6 2,3 Fibre (g) 9 1 Protein (g) 29 4 Salt (g) 2,3 0,3 Allergens 1) Grains containing gluten 7) Milk/lactose 8) Nuts Fry Mix Serve May contain traces of: 19) Peanuts 20) Soy Heat 1/2 tbsp olive oil in the same frying pan on Add all of the vegetables from the frying pan and Transfer the dish to plates. Garnish with Sesame seed 25) medium—high heat and fry the courgette and the half of the Italian cheese to the orzo and stir fry for the chopped walnuts and the remaining chestnut mushrooms for 4 — 6 minutes. Add the 2 more minutes. Italian cheese. spring onion and fry 1 more minute (Tip). Season

with salt and pepper. Enjoy!

and brain. and

Fact: Fry the spring onion together with the vessels blood heart, our for

good is which acid, fatty 3

other vegetables if you don‘t like the sharpness of omega— based *Decide which meal you will be cooking first by checking the plant— a ALA, contain Walnuts True! Answer: expiration date of the fresh ingredients in your box. spring onion. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 12 | 2021 E Steak sandwich au gratin with aged cheese Tip for a tender beef: take the meat out of the refrigerator half with a ciabatta, courgette and a salad an hour before cooking and tap dry with kitchen paper. Balanced Total time: 35 min. (based on 2 servings)

Beef strips Courgette

Onion Garlic clove

Dried oregano Paprika

Whole grain ciabatta Grated aged cheese

Tomato Butterhead lettuce

Because of temporary restrictions, the bell pepper in this recipe has been replaced by courgette. Cupboard items White balsamic vinegar, mustard, butter, 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 Frying pan, salad bowl, baking sheet lined with baking paper Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Beef strips* (g) 100 200 300 400 500 600 Prepare Fry Fry the steak Courgette* (pcs) 1/3 2/3 1 11/3 12/3 2 Take the diced beef from the refrigerator and Heat 1/2 tbsp butter per person in a frying pan on Add the beef strips (Tip) to the courgette and Onion (pcs) 1 2 3 4 5 6 season with a generous amount of salt. Preheat medium—high heat. Add the garlic, courgette and onion and fry for 1 minute. The meat does not have Garlic clove (pcs) ½ 1 1½ 2 2½ 3 the oven to 200 degrees. Halve the courgette onion and per person: 1 tsp oregano and 1 tsp to be completely cooked yet. Dried oregano (tsp) 1 2 3 4 5 6 lengthwise and cut it into thin half moons. Cut the paprika (Tip). Season with a pinch of salt and fry for Paprika (tsp) 1 2 3 4 5 6 onion into half rings. Press or mince the garlic. 8 — 10 minutes, or until the onion is soft. Whole grain Tip: You’ll need 5 to 6 pieces of steak for one Meanwhile, cut the in half ciabatta (pcs) 1) 6) 1 2 3 4 5 6 whole grain ciabatta sandwich. Did you get large pieces? Cut them into 7) 17) 22) 25) 27) Fact: Did you know that this meal is rich in lengthwise and heat in the oven for 6 — 8 minutes. smaller pieces before frying. Grated aged 25 50 75 100 125 150 potassium? This is due to the whole grain ciabatta, cheese* (g) 7) the beef and over 250 g of vegetables. Do you have Tip: Paprika can be quite spicy. Add less if you Tomato (pcs) ½ 1 1½ 2 2½ 3 high blood pressure? It is important to get enough don‘t like spicy food or if you‘re having dinner with Butterhead lettuce* ¼ ½ ¾ 1 1¼ 1½ potassium while lowering your salt intake. young children. (head) Not included White balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 Butter (tbsp) ½ 1 1½ 2 2½ 3 4 5 6 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 2512 /600 496 /118 Total fat (g) 27 5 Of which: saturated (g) 11,8 2,3 Make the sandwich Make the salad Serve Carbohydrates (g) 43 9 Cut the ciabattas in half and transfer to a baking In a salad bowl, make a dressing of per person: Transfer the sandwiches to plates and serve with Of which: sugars (g) 10,9 2,1 sheet lined with baking paper. Divide the onion, 1/2 tbsp extra virgin olive oil, 1/2 tbsp white balsamic the salad. Fibre (g) 10 2 courgette and beef over them and sprinkle the vinegar and 1/2 tsp mustard. Season with salt and Protein (g) 41 8 cheese on top. Heat the sandwiches in the oven for pepper. Cut the tomato into small pieces. Wash Fact: Did you know that the average person only Salt (g) 1,7 0,3 2 — 4 minutes, or until the cheese has melted. the butterhead lettuce and roughly chop. Then reaches 60% of the RDI of fibre? This meal alone add the and the the dressing and Allergens lettuce tomato contains over 30% per portion! A fibre—rich diet mix well. 1) Grains containing gluten 6) Soy 7) Milk/lactose Tip: Does your oven have a grill setting? Briefly benefits the intestines, which in turn benefits the May contain traces of: 17) Eggs 22) Nuts grill the sandwiches to get a nice golden brown immune system. 25) Sesame seed 27) Lupin cheese crust. Enjoy!

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

WEEK 12 | 2021 E

One pot pasta chicken Alfredo True or false? Pasta Alfredo was invented by an Italian chef named with courgette and Italian cheese Alfredo, in an attempt to improve his wife‘s diet. Quick & Easy Family Total time: 25 min. (based on 2 servings)

Garlic clove Onion

Marinated chicken Whipping cream fillet strips

Farfalle Courgette

Grated Italian cheese

Cupboard items Chicken stock, olive oil, 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 Sauté pan with a lid 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 Make the sauce Marinated chicken fillet strips* (g) 100 200 300 400 500 600 • Prepare the stock and press or mince the garlic. Chop the onion • Add 1 tsp white wine vinegar per person, the chicken stock, the Whipping cream* (ml) 7) 100 150 200 250 350 400 whipping cream and the farfalle to the pan (Tip). Farfalle (g) 1) 20) 90 180 270 360 450 540 • Heat 1 tbsp olive oil per person in a sauté pan with a lid on Courgette* (pcs) ½ 1 1½ 2 2½ 3 medium—high heat. • Season with salt and pepper and bring to a boil. Grated Italian cheese* (g) 7) 25 50 75 100 125 150 • Fry the chicken fillet strips for 1 — 2 minutes until brown all • Cook the pasta for 5 minutes on low heat. Stir regularly. The farfalle Not included around. Then take from the pan and set aside. does not have to be cooked completely yet. Chicken stock (ml) 200 400 600 800 1000 1200 • Heat 1/4 tbsp olive oil in the same pan on medium heat and fry the • In the meantime, cut the courgette into 2 — 3 cm pieces. Olive oil (tbsp) 1¼ 2½ 3¾ 5 6¼ 7½ garlic and onion for 1 — 2 minutes. White wine vinegar (tsp) 1 2 3 4 5 6 Tip: Are you watching your calorie intake? Use 70 g farfalle per person Salt & pepper to taste and 50 ml whipping cream. Use the remaining farfalle for a pasta salad * keep in the refrigerator and the cream for a soup. Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 4153 /993 563 /135 Total fat (g) 53 7 3 4 Of which: saturated (g) 22,9 3,1 Carbohydrates (g) 81 11 Of which: sugars (g) 16,1 2,2 Fibre (g) 6 1 Protein (g) 45 6 Salt (g) 3,3 0,4 Allergens 1) Grains containing gluten 7) Milk/lactose May contain traces of: 20) Soy Mix Serve • Add the courgette to the pan, mix well and cook the farfalle and • Take the pan from the heat and stir in 2/3 of the Italian cheese courgette for 8 minutes • Transfer the pasta to deep plates and garnish with the remaining • For the final 5 minutes, add the chicken back to the pan and mix Italian cheese. with the courgette and farfalle. Enjoy!

*Decide which meal you will be cooking first by checking the expiration date of the true Answer: 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 12 | 2021 E

The carrot roll is a new addition to the Boekoeloekoe burger on a carrot roll box! The original recipe was adjusted with a fried egg, potatoes and a salad for HelloFresh: it contains more fibres, less salt and no added sugar. Family Vegetarian Total time: 45 min. (based on 2 servings)

Waxy potatoes Onion

Eggs Boekoeloekoe burger mix

Grated matured cheese Mayonnaise

Cucumber Mixed lettuce

Carrot roll

Because of temporary restrictions, the bell pepper in this recipe has been replaced by cucumber. Cupboard items Olive oil, milk, extra virgin olive oil, white balsamic vinegar, honey, mustard, salt and pepper 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 Bowl, 2x frying pan, small bowl, salad bowl, sauté pan with a lid, large bowl, baking sheet lined with baking paper Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 150 300 450 600 750 900 Onion (pcs) ¼ ½ ¾ 1 1¼ 1½ Fry the potatoes Make the boekoeloekoe burger Make the salad Eggs* (pcs) 3) 1½ 3 4½ 6 7½ 9 Preheat the oven to 200 degrees. Peel or thoroughly In a bowl, whisk half an egg per person (Tip). In the meantime, make a dressing of the extra Boekoeloekoe wash the potatoes and cut them into wedges. In a large bowl, add the needed amount of virgin olive oil, 1 tsp mayonnaise per person and burger mix (g) 1) 20 40 60 80 100 120 Finely mince the onion. Heat 1 tbsp olive oil per Boekoeloekoe mix with the grated cheese, onion, the white balsamic vinegar. Cut the cucumber into

9) 19) 20) 21) 22) person in a sauté pan with a lid and fry the potatoes 1 tbsp whisked egg per person and 1 tbsp milk half slices. Mix the dressing with the cucumber 25) 27) for 25 — 35 minutes on medium—high heat, covered per person. Add a little bit more milk in case the and mixed lettuce. Save a little bit of lettuce for Grated matured 12½ 25 37½ 50 62½ 75 cheese* (g) with the lid. Take off the lid after 20 minutes. mixture seems too dry. Keep the mixture in the the burger. Mayonnaise* (g) 3) Regularly stir and season with salt and pepper. refrigerator for 15 minutes so it can firm up. 25 50 75 100 125 150 10) 19) 22) Cucumber* (pcs) 1/2 1 11/2 2 21/2 3 Tip: For your convenience, add the eggs to the Lamb’s lettuce, bowl whole. Using a tablespoon, measure the right rocket and baby 20 40 60 80 100 120 quantity after whisking. spinach* (g) Carrot roll (pcs) 1) 1 2 3 4 5 6 6) 11) Not included Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Milk (tbsp) 1 2 3 4 5 6 4 5 6 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) White balsamic 1½ 3 4½ 6 7½ 9 vinegar (tsp) Honey (tsp) 1 2 3 4 5 6 Mustard (tsp) 2 4 6 8 10 12 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Fry the burgers Mix the mayonnaise Make the burger Energy (kJ/kcal) 3909 /934 635 /152 Take the boekoeloekoe mixture and separate it In the meantime, heat the carrot roll in the oven for Cut open the rolls and divide the saved lettuce Total fat (g) 59 10 into one small ball per person. Heat 1/4 tbsp olive 4 — 6 minutes on a baking sheet lined with baking among the them. Put the boekoeloekoe burger Of which: saturated (g) 11,2 1,8 oil in a frying pan on medium—high heat, gently paper. Mix the remaining mayonnaise in a small on top and add 1 tbsp of the honey—mustard Carbohydrates (g) 68 11 place the balls in the pan and flatten them using a bowl with the honey and mustard (Tip). mayonnaise on the burger. Top with the fried egg. Of which: sugars (g) 14,4 2,3 spatula. Fry the burgers for 4 — 5 minutes on each Serve with the salad and the potatoes next to Fibre (g) 11 2 side. Meanwhile, heat 1/4 tbsp olive oil per person Tip: This dish is rich in calories. Are you watching the burger. Protein (g) 27 4 in another frying pan and fry the remaining egg. your calorie intake? Replace part or all of the Season with salt and pepper. Salt (g) 1,7 0,3 mayonnaise with quark or yogurt. Fact: Eggs are one of few ingredients that come packed with vitamin D. We tend to get insufficient Allergens amounts of this vitamin, while we need it to absorb 1) Grains containing gluten 3) Eggs 6) Soy 7) Milk/lactose 9) Celery 10) Mustard 11) Sesame seed calcium from food. May contain traces of: 19) Peanuts 20) Soy 21) Milk/ lactose 22) Nuts 25) Sesame seed 27) Lupin Enjoy! WEEK 12 | 2021 E Indian curry with fennel and corn For this recipe, you will be making the curry paste with fresh ingredients. It‘s with rice, naan bread and coriander-yogurt sauce very simple and you can decide how spicy you make it. Vegetarian Total time: 35 min. (based on 2 servings)

Red chili pepper Red onion

Fresh ginger Turmeric

Garlic clove Fennel

Fresh coriander Yellow mustard seed

Tomato paste White long—grain rice

Coconut milk Canned corn

Naan bread Full—fat yogurt

Cupboard items Sunflower 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 Pan with a lid, bowl, grater, sauté pan with a lid Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Red chili pepper* ½ 1 1½ 2 2½ 3 (pcs) Prepare Fry and cook Cook the rice Red onion (pcs) ½ 1 1½ 2 2½ 3 Fresh ginger* (cm) 1 2 3 4 5 6 Preheat the oven to 200 degrees. Boil ample water Heat 1/2 tbsp sunflower oil per person in a sauté In the meantime, cook the rice in the pan with Turmeric* (cm) 1 2 3 4 5 6 in a pan with a lid with a pinch of salt for the rice. pan with a lid on medium heat. Add the ginger, boiling water for 20 minutes, covered with the lid. Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Remove the seeds from the red chili pepper and turmeric, mustard seed, onion, garlic and red Drain and set aside, uncovered, to steam dry. finely chop the pepper. Chop the . Finely grate s and fry for 1 — 2 minutes. Then add Fennel* (g) 100 200 300 400 500 600 onion chili pepper the and fresh (Tip). Press or mince the and and fry for another Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 ginger turmeric tomato paste fennel the . Halve the , cut into quarters and 4 — 6 minutes. Yellow mustard garlic fennel 1 2 3 4 5 6 seed (tsp) 10) remove the hard core. Cut the fennel into thin strips Tomato paste (cup) ½ 1 1½ 2 2½ 3 and roughly chop the coriander. s Don‘t like spicy food? Add less of the red chili White long—grain pepper or don‘t use it at all. 85 170 250 335 420 505 rice (g) Tip: Attention: turmeric stains! Use gloves or cover Coconut milk (ml) 150 250 350 450 600 700 you hands with sandwich bags before grating. Canned corn (can) ½ 1 1½ 2 2½ 3 Naan bread (pcs) ½ 1 1½ 2 2½ 3 1) 7) Full—fat yogurt* 50 75 100 125 175 200 (g) 7) Not included 4 5 6 Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 4127 /986 659 /157 Total fat (g) 39 6 Make the curry Mix the yogurt Serve Of which: saturated (g) 23,7 3,8 Stir the coconut milk until any lumps have Heat the naan in the oven for 5 — 7 minutes. In the Transfer the rice to deep plates and top with the Carbohydrates (g) 133 21 dissolved. Add the coconut milk to the sauté pan meantime, mix the yogurt in a bowl with 1/3 of the curry. Serve with the naan and yogurt. Garnish the Of which: sugars (g) 20,7 3,3 and allow any remaining lumps to melt. Crumble coriander and salt and pepper to taste. dish with the remaining coriander. Fibre (g) 11 2 1/4 stock cube per person into the pan and bring to Protein (g) 21 3 a gentle boil. Drain the canned corn and add to the Enjoy! Salt (g) 2,9 0,5 pan. Cover with the lid and allow to simmer for 10 — 12 minutes. Taste and season with salt and Allergens pepper if necessary. 1) Grains containing gluten 7) Milk/lactose 10) Mustard

Tip: Are you watching your calorie intake? Replace half of the coconut milk with stock. Use the *Decide which meal you will be cooking first by checking the remaining coconut milk for an oatmeal breakfast expiration date of the fresh ingredients in your box. the next day. WEEK 12 | 2021 Spicy potatoes with harissa and pork E Harissa is a spicy paste made of roasted peppers and spices. Use it in sausages marinades or sauces but be careful: with sour cream and grilled tomatoes in a crunchy crust a little bit is usually enough.

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

Baby potatoes Tomato

Panko Pork sausage with sea salt and black pepper

Lemon Cut onion and carrot mix

Harissa Tomato paste

Fresh parsley Organic sour cream

Because of temporary restrictions, the bell pepper in this recipe has been replaced by a mix of cut onion and carrot.

Cupboard items Olive oil, black 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, small bowl, sauté pan with a lid, frying pan with a lid Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Baby potatoes (g) 200 400 600 800 1000 1200 Fry the baby potatoes Prepare the tomatoes Fry the sausages Tomato (pcs) 1 2 3 4 5 6 Preheat the oven to 220 degrees. Heat 1/2 tbsp olive Cut the tomato into 4 slices and transfer them In the meantime, heat 1/2 tbsp olive oil per person in Panko (g) 1) 12 25 32 50 57 75 oil per person in a sauté pan with a lid on to a baking dish. In a bowl, mix the panko with a frying pan with a lid on medium—high heat. Fry Pork sausage with sea salt and black medium—high heat. Cut the baby potatoes in half per person: 1/2 tbsp olive oil, 1 tsp black balsamic the pork sausages for 2 — 3 minutes until brown all 2 4 6 8 10 12 pepper* (pcs) 15) and cut any larger ones into quarters. Fry the baby vinegar, salt and pepper. Top the tomato slices with around. Then reduce the heat and fry for 4 — 6 17) 20) 23) 24) potatoes for 10 – 15 minutes, covered with the lid. the panko mixture and roast in the oven for 10 — 15 minutes, covered with the lid. Turn regularly. Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ Then continue with step 5. minutes. Cut onion and 150 300 450 600 750 900 Fact: The pork sausages are a new addition to carrot* (g) our box! The original recipe was altered just for Harissa* (tsp) 1 2 3 4 5 6 HelloFresh to contain less salt. The result is just as Tomato paste (cup) ¼ ½ ¾ 1 1¼ 1½ tasty but better for you. Fresh parsley* (g) 5 10 15 20 25 30 Organic sour cream* 50 100 150 200 250 300 (g) 7) Not included Olive oil (tbsp) 2½ 5 7½ 10 12½ 15 Black balsamic 1 2 3 4 5 6 vinegar (tsp) 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3606 /862 604 /144 Total fat (g) 55 9 Of which: saturated (g) 14,0 2,3 Carbohydrates (g) 59 10 Of which: sugars (g) 12,5 2,1 Mix the harissa Make the patatas harissa Serve Fibre (g) 9 1 Juice the lemon. In a small bowl, mix per person: Add the mixed onion and carrot to the sauté pan Transfer the patatas harissa and crunchy tomatoes Protein (g) 28 5 1 tsp harissa s, 1 tbsp lemon juice, 1/4 cup tomato with baby potatoes after 10 – 15 minutes. Also add to plates. Serve with the sausages and garnish with Salt (g) 1,8 0,3 paste and 1 tbsp olive oil. the harissa mixture, mix well and fry for another the flat leaf parsley and a spoonful of sour cream. 5 minutes. In the meantime, finely chop the Allergens flat . 1) Grains containing gluten 7) Milk/lactose s Attention: harissa is spicy! Don‘t like spicy food leaf parsley Enjoy! May contain traces of: 15) Grains containing gluten or having dinner with children? Add less harissa and 17) Eggs 20) Soy 23) Celery 24) Mustard taste the sauce beforehand.

*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 12 | 2021 E

Conchiglie with red pesto and feta Conchiglie: do you know the with courgette, lamb‘s lettuce and basil proper Italian pronunciation of this pasta? Quick & Easy Family Vegetarian Total time: 20 min. (based on 2 servings)

Shallot Courgette

Tomato Conchiglie

Feta Fresh basil

Red pesto Lamb’s lettuce

Because of temporary restrictions, the bell pepper in this recipe has been replaced by courgette.

Cupboard items Extra virgin olive oil, olive oil, black balsamic 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, wok or sauté pan Ingredients for 1—6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) ½ 1 1½ 2 2½ 3 Courgette* (pcs) 1/3 2/3 1 11/3 12/3 2 Cut and cook Fry the vegetables Tomato (pcs) 1 2 3 4 5 6 • Boil ample water in a pan with a lid for the conchiglie. • In the meantime, heat the olive oil in a wok or sauté pan and fry the Conchiglie (g) 1) 20) 90 180 270 360 450 540 shallot for 2 minutes on medium—low heat. Feta* (g) 7) 50 100 150 200 250 300 • Chop the shallot and dice the courgette and tomato. Fresh basil* (g) 2½ 5 7½ 10 12½ 15 • Cook the conchiglie for 14 — 16 minutes in the pan with boiling • Add the courgette and tomato and stir fry for 5 — 6 minutes. Red pesto* (g) 7) 8) 40 80 120 160 200 240 water, covered with the lid. Then drain and allow to steam dry Season to taste with salt and pepper. Lamb’s lettuce* (g) 40 60 80 100 140 160 without the lid (Tip). • In the meantime, cut the feta into cubes of 1/2 cm and tear the basil Not included leaves into small pieces. Extra virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Black balsamic vinegar (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 3533 /844 827 /198 3 4 Total fat (g) 49 11 Of which: saturated (g) 11,6 2,7 Carbohydrates (g) 75 17 Of which: sugars (g) 8,7 2,0 Fibre (g) 8 2 Protein (g) 23 5 Salt (g) 2,1 0,5 Allergens 1) Grains containing gluten 7) Milk/lactose 8) Nuts May contain traces of: 20) Soy Mix the pasta and salad Serve • Add the conchiglie and red pesto to the wok or sauté pan and heat • Transfer the lamb’s lettuce and conchiglie to plates. for 1 minute. • Garnish the dish with the feta and basil. • In a salad bowl, mix the black balsamic vinegar and extra virgin olive oil. Season with salt and pepper. Enjoy!

• Mix the lamb’s lettuce with the dressing. Answer: con—keel—yay! Answer:

*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 12 | 2021 Noodles with minced chicken and Asian E Do you know why the cashew sauce is, technically speaking, not with courgette, carrot and cashew nuts a nut? Quick & Easy Balanced Total time: 20 min. (based on 2 servings)

Garlic clove Fresh ginger

Courgette Carrot

Red chili pepper Minced chicken with Indonesian spices

Sweet Asian sauce Soy sauce

Noodles Chopped cashew nuts

Because of temporary restrictions, the bell pepper in this recipe has been replaced by carrot.

Cupboard items 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 Pan with a lid, grater, wok or sauté pan 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 Fry Courgette* (pcs) ½ 1 1½ 2 2½ 3 • Press or mince the garlic. Grate the ginger using a fine grater. • Boil ample water in a pan with a lid for the noodles. Carrot* (pcs) ½ 1 1½ 2 2½ 3 Red chili pepper* (pcs) ¼ ½ ¾ 1 1¼ 1½ • Cut the courgette into thin half slices. Cut the carrot into thin • Heat the sunflower oil in a wok or sauté pan on medium—high heat. Minced chicken with Indonesian spices* (g) 110 220 330 440 550 660 half slices. Fry the minced chicken for 2 minutes. Sweet Asian sauce (packet) 1) 6) 1 2 3 4 5 6 • Remove the seeds and seed pods from the red chili pepper s and • Add the garlic, red chili pepper, courgette and carrot and fry for Soy sauce (ml) 1) 6) 10 20 30 40 50 60 finely chop the pepper. 6 — 8 minutes. Noodles (g) 1) 50 100 150 200 250 300 • Add the sweet Asian sauce, ginger and soy sauce and mix well. s Having dinner with children or don‘t like spicy food? Use less red Chopped cashew nuts (g) 8) 19) 25) 10 20 30 40 50 60 chili pepper or don‘t use it at all. Not included Tip: Are you watching your salt intake? Use half of the soy sauce or Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 don‘t use it at all. Add some soy sauce to taste after serving. Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2547 /609 529 /126 3 4 Total fat (g) 21 4 Of which: saturated (g) 4,1 0,9 Carbohydrates (g) 68 14 Of which: sugars (g) 24,1 5,0 Fibre (g) 6 1 Protein (g) 34 7 Salt (g) 4,2 0,9 Allergens 1) Grains containing gluten 6) Soy 8) Nuts May contain traces of: 19) Peanuts 25) Sesame seed Cook the noodles Serve • In the meantime, cook the noodles for 3 — 4 minutes in the pan • Transfer the dish to plates and garnish with the chopped with boiling water, covered with the lid. cashew nuts. • Then drain and add the noodles to the wok or sauté pan. Fact: Did you know that cashew nuts are rich in iron and zinc? • Mix the noodles, vegetables and minced chicken well and heat for These are two important minerals for the body — zinc supports the another minute on high heat. immune system, among other things, and iron is important for your energy level. *Decide which meal you will be cooking first by checking the expiration date of the

fresh ingredients in your box. Enjoy!

. apple cashew Contact the

fruit: a We would like to hear what you think. Feel free to contact us via our website or via our of outside the on but fruit, a

inside grow social media channels. not do cashews Answer:

WEEK 12 | 2021 E

Couscous salad with halloumi fries Halloumi is made of goat‘s, cow‘s and sheep‘s milk. Its high melting point with cucumber, yogurt-tahini sauce and lime makes this cheese from Cyprus very well—suited for grilling. Quick & Easy Vegetarian Total time: 20 min. (based on 2 servings)

Couscous Red onion

Garlic clove Halloumi

Dried oregano Tomato

Cucumber Fresh mint

Lime Yogurt—tahini sauce

Cupboard items Olive oil, vegetable stock, 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 Pan with a lid, bowl, 2x frying pan, grater Ingredients for 1—6 servings 1p 2p 3p 4p 5p 6p Couscous (g) 1) 85 170 250 335 420 505 Red onion (pcs) ¼ ½ ¾ 1 1¼ 1½ Prepare Prepare the halloumi Garlic clove (pcs) ½ 1 1½ 2 2½ 3 • Prepare the stock in a pan with a lid for the couscous. • Cut the halloumi into fries and mix them in a bowl with a pinch of Halloumi* (g) 7) 100 200 300 400 500 600 pepper, 1/2 tbsp olive oil per person and 1/2 tsp oregano per person. Dried oregano (tsp) 1½ 3 4½ 6 7½ 9 • Take the pan from the heat, add the couscous (Tip) and allow to Tomato (pcs) 1 2 3 4 5 6 absorb for 10 minutes, covered with the lid. • Heat a non—stick frying pan without oil on medium—high heat and Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ • Separate the couscous with a fork. fry the halloumi fries for 6 — 8 minutes. Fresh mint* (g) 5 10 15 20 25 30 • Press or mince the garlic and chop the red onion. • Turn regularly so they colour on all sides. Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ Yogurt—tahini sauce* (g) 7) 11) 19) 22) 25 50 75 100 125 150 Tip: This dish is rich in calories. Are you watching your calorie intake? Not included Prepare half of the couscous or prepare all of it and use half in a salad Olive oil (tbsp) 1 2 3 4 5 6 the next day. Vegetable stock (ml) 175 350 525 700 875 1050 Extra virgin olive oil to taste Salt & pepper to taste * keep in the refrigerator Nutritive Value 3 4 Per serving Per 100g Energy (kJ/kcal) 3572 /854 586 /140 Total fat (g) 45 7 Of which: saturated (g) 19,5 3,2 Carbohydrates (g) 72 12 Of which: sugars (g) 10,4 1,7 Fibre (g) 7 1 Protein (g) 37 6 Salt (g) 4,3 0,7 Allergens Cut the vegetables Serve 1) Grains containing gluten 7) Milk/lactose 11) Sesame seed • Heat 1/2 tbsp olive oil per person in another frying pan on • Season the couscous salad with the and extra virgin olive May contain traces of: 19) Peanuts 22) Nuts lime zest medium—high heat. oil to taste. • Fry the onion, garlic and 1 tsp oregano per person for 4 — 6 • Transfer the salad to plates. minutes. Season to taste with salt and pepper. • Top the couscous with the halloumi fries and serve with the • In the meantime, finely dice the cucumber and tomato. yogurt—tahini sauce. • Strip the mint leaves from the stems and finely chop the leaves. • Garnish with the lime wedges. *Decide which meal you will be cooking first by checking the expiration date of the Grate the lime zest using a fine grater and cut the lime into wedges. fresh ingredients in your box. • Mix the tomato, cucumber, mint and fried onion with Enjoy! Contact the couscous. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 12 | 2021 E

Carrot tortillas with chickpeas and feta The carrot tortilla by NoFairytales with labneh-mango sauce and a salad of tomato and is a new addition to the box! It consists of 45% vegetables and cucumber makes for a great source Quick & Easy Balanced Vegetarian of fibres. Total time: 20 min. (based on 2 servings)

Chickpeas Paprika

Cucumber Multi—colour cherry tomatoes

No Fairytales Feta carrot tortilla

Fresh parsley Labneh

Mango chutney

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 Bowl, frying pan, small bowl, kitchen paper, sieve, large bowl, aluminum foil Ingredients for 1—6 servings 1p 2p 3p 4p 5p 6p Chickpeas (pack) ½ 1 1½ 2 2½ 3 Prepare Fry the chickpeas Paprika (tsp) 1 2 3 4 5 6 • Preheat the oven to 200 degrees. • Heat a frying pan on medium—high heat, without oil, and fry Cucumber* (pcs) ½ 1 1½ 2 2½ 3 the for 10 — 12 minutes. Stir regularly to prevent the Multi—colour cherry tomatoes (g) 100 200 300 400 500 600 • Drain the chickpeas in a sieve and pat them dry with kitchen paper. chickpeas chickpeas from burning (Tip). Carrot tortilla (pcs) 1) 6) 2 4 6 8 10 12 • In a bowl, mix the chickpeas with per person: 1/2 tbsp olive oil and Feta* (g) 7) 25 50 75 100 125 150 1 tsp paprika. Season with salt and pepper. • Finely dice the cucumber and cut the cherry tomatoes in half. Fresh parsley* (g) 2½ 5 7½ 10 12½ 15 Then transfer the cucumber and cherry tomatoes to a large bowl. Labneh* (g) 7) 19) 22) 40 80 120 160 200 240 Fact: Chickpeas come packed with fibres, proteins, healthy complex • When the chickpeas are done, mix them with the cucumber and Mango chutney* (g) 10) 19) 22) 20 40 60 80 100 120 carbohydrates, vitamins and minerals. Take vitamin E for example, for cherry tomatoes in the large bowl. Not included a healthy immune system — they pack up to 4 or 5 times as much as Tip: Olive oil (tbsp) ½ 1 1½ 2 2½ 3 other legumes. Attention: the chickpeas may ‚jump‘ out of the pan while frying. To avoid this, cover the pan with a lid for the first few minutes. Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2403 /574 445 /106 3 4 Total fat (g) 23 4 Of which: saturated (g) 7,5 1,4 Carbohydrates (g) 62 11 Of which: sugars (g) 20,5 3,8 Fibre (g) 14 3 Protein (g) 22 4 Salt (g) 3,0 0,5 Allergens 1) Grains containing gluten 6) Soy 7) Milk/lactose 10) Mustard May contain traces of: 19) Peanuts 22) Nuts Prepare the toppings Serve • Wrap the No Fairytales carrot tortillas in aluminium foil (2 at the • Transfer the feta, parsley and labneh—mango sauce to same time) and heat in the oven for 2 — 3 minutes. small bowls. • Crumble the feta and roughly chop the flat leaf parsley. • Divide the chickpea mixture among the No Fairytales • In a small bowl, mix the labneh with the mango chutney. carrot tortillas. • Garnish the to taste using the different toppings. 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 12 | 2021 Bacon-wrapped minced meat rolls with E The French do not only use the word ‚gratin‘ to describe a potatoes au gratin crunchy crust, it is also a word with broccoli, home-made onion gravy and thyme which refers to the French elite. Total time: 45 min. (based on 2 servings)

Organic semi— Single cream skimmed milk

Garlic clove Fresh thyme

Nutmeg Semi—starchy potatoes

Onion Bacon—wrapped minced meat roll

Broccoli Grated emmentaler

Bay leaf

Cupboard items Beef stock, butter, flour, 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 Pan with a lid, baking dish, saucepan, frying pan with a lid Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Organic semi— Prepare Cook Fry the meat rolls skimmed milk* 50 100 150 200 250 300 (ml) 7) Preheat the oven to 200 degrees and prepare the Boil ample water with a pinch of salt in a pan with a Cut the onion into half rings. Heat 1/2 tbsp butter per Single cream (ml) 7) 100 200 300 400 500 600 stock. In a saucepan, mix the milk with the single lid. In the meantime, peel the potatoes and cut into person in a frying pan with a lid. Fry the Garlic clove (pcs) ½ 1 1½ 2 2½ 3 cream, salt and pepper and bring to a boil. Bruise 1/2 cm thick slices. Add the potatoes to the pan with bacon—wrapped minced meat roll and the onion Fresh thyme* (g) 2½ 5 7½ 10 12½ 15 1 garlic clove per person (Tip). Add the garlic boiling water and cook for 8 — 10 minutes. In the for 6 — 8 minutes on medium—high heat, until Nutmeg (pinch) 1 2 3 4 5 6 clove and half of the thyme to the saucepan. Grate meantime, cut the broccoli into small florets and brown all around. Semi—starchy 1 pinch of nutmeg per person into the saucepan. dice the stem. Add the broccoli to the potatoes for 200 400 600 800 1000 1200 potatoes (g) the final 2 minutes. Then drain both. Onion (pcs) 1 2 3 4 5 6 Tip: Place the garlic clove (unskinned) on the Bacon—wrapped counter and crush it with the flat side of a knife. minced meat roll* 1 2 3 4 5 6 (pcs) Broccoli* (g) 200 400 600 800 1000 1200 Grated 25 50 75 100 125 150 emmentaler* (g) 7) Bay leaf (pcs) 1 2 2 3 4 5 Not included Beef stock (ml) 125 250 375 500 625 750 4 5 6 Butter (tbsp) ½ 1 1½ 2 2½ 3 Flour (tsp) ½ 1 1½ 2 2½ 3 Mustard (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 4169 /996 452 /108 Total fat (g) 58 6 Gratinate Make the gravy Serve Of which: saturated (g) 29,3 3,2 Transfer the potato slices and broccoli to a baking Reduce the heat of the pan with the bacon-wrapped Transfer the gratin to plates. Take the thyme sprigs Carbohydrates (g) 67 7 dish and season with salt and pepper. Take the rolls. Add per person: 1/2 tsp flour and 1 tsp mustard and bay leaf from the gravy. Put a bacon-wrapped Of which: sugars (g) 14,2 1,5 thyme sprigs and garlic clove from the cream and deglaze with the stock. Add the bay leaf and roll on each plate and pour the onion gravy Fibre (g) 13 1 sauce. Pour the cream sauce over the potatoes and the remaining thyme to the frying pan. Allow over them. Protein (g) 47 5 broccoli in the baking dish and garnish with the everything to cook gently for 15 — 20 minutes, half Salt (g) 3,3 0,4 grated emmentaler. Heat in the oven for covered with the lid. Turn the bacon-wrapped Fact: Broccoli is considered a super vegetable for 15 — 20 minutes. rolls halfway. Take the lid off for the final good reason. It comes packed with many goodies, Allergens 5 minutes and allow the gravy to reduce into the 7) Milk/lactose including vitamin B, C and E, calcium, potassium desired consistency. and iron.

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

WEEK 12 | 2021 Refreshing pearl couscous with hot-smoked E Our salmon has the ASC hallmark, which means this specific salmon is salmon and avocado sustainably farmed. But did you know this hallmark also guarantees good with spinach cream, walnuts and white cheese working conditions? Quick & Easy Total time: 15 min. (based on 2 servings)

Pearl couscous Spinach

Organic sour cream Chopped walnuts

Cucumber Avocado

Fresh basil White cheese

Hot—smoked salmon

Cupboard items 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 Pan with a lid, hand blender, deep bowl Ingredients for 1—6 servings 1p 2p 3p 4p 5p 6p Pearl couscous (g) 1) 85 170 250 335 420 505 Spinach* (g) 23) 50 100 150 200 250 300 Prepare Make the spinach cream Organic sour cream* (g) 7) 25 50 75 100 125 150 • Boil 300 ml water per person in a pan with a lid. • In a high bowl, mix half of the spinach with the sour cream and the Chopped walnuts (g) 8) 19) 25) 10 20 30 40 50 60 chopped walnuts (Tip). Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ • Add the pearl couscous and cook for 12 minutes. Then drain Avocado (pcs) ½ 1 1½ 2 2½ 3 if necessary. • Add 1/2 tbsp extra virgin olive oil per person and season with salt Fresh basil* (g) 2½ 5 7½ 10 12½ 15 and pepper.

White cheese* (g) 7) 25 50 75 100 125 150 • Using a hand blender, puree the whole into a smooth sauce. Hot—smoked salmon* (g) 4) 80 160 240 320 400 480 Tip: Not included Optionally, add some fresh basil leaves to taste. Extra virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 3575 /854 834 /199 Total fat (g) 47 11 3 4 Of which: saturated (g) 10,7 2,5 Carbohydrates (g) 65 15 Of which: sugars (g) 6,8 1,6 Fibre (g) 7 2 Protein (g) 37 9 Salt (g) 2,0 0,5 Allergens 1) Grains containing gluten 4) Fish 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 23) Celery 25) Sesame seed Cut Serve • Dice the cucumber. • Mix the pearl couscous with the spinach cream, the remaining • Cut the avocado in half, remove the seed and peel and finely dice spinach and the cucumber. the avocado. • Garnish with the pulled salmon, the avocado, the basil and the • Cut the fresh basil into strips and crumble the white cheese. white cheese.

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 12 | 2021 Minced meat stir-fry with parsnip and E Parsnip is a real winter vegetable diced bacon — its specific, sweet flavour doesn‘t emerge until after the with spinach and homemade apple sauce frost. Family Total time: 35 min. (based on 2 servings)

Waxy potatoes Parsnip

Apple Red onion

Garlic clove Diced bacon

Mixed minced meat Spinach with Italian herbs

Cupboard items Vegetable stock cube, olive 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 Peeler, wok or sauté pan, pan with a lid, saucepan with a lid Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 200 400 600 800 1000 1200 Cut Cook Make the apple sauce Parsnip* (g) 100 200 300 400 500 600 Thoroughly wash or peel the potatoes and cut into Add ample water to a pan with a lid and add the In the meantime, peel the apple, remove the core Apple (pcs) 1 2 3 4 5 6 quarters. Peel the parsnip using a peeler and cut potatoes. Crumble 1/2 stock cube per person into and dice the apple. Mix the apple with the honey Red onion (pcs) ½ 1 1½ 2 2½ 3 into 1 cm pieces. the pan. Bring to a boil and allow the potatoes to and 3 tbsp water per person in a saucepan with a Garlic clove (pcs) 1 2 3 4 5 6 cook gently for 15 minutes. After 5 minutes, add lid. Bring to a boil, covered, and allow to cook for Diced bacon* (g) 25 50 75 100 125 150 the parsnip and cook together with the potatoes. 8 — 10 minutes on low heat. Then take the pan from Mixed minced meat Fact: Did you know that potatoes make for a super with Italian herbs* 100 200 300 400 500 600 healthy source of energy? In addition to lots of fibres Then drain. the heat. Puree the apple using a fork and set aside, (g) and potassium, they also contain a lot of vitamins, covered with the lid. Spinach* (g) 23) 75 150 225 300 375 450 such as vitamin B6 and B11 for your energy level Not included and vitamin C for a healthy immune system. Vegetable stock ½ 1 1½ 2 2½ 3 cube (pcs) Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Honey (tsp) 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) 3443 /823 442 /106 Total fat (g) 33 4 Of which: saturated (g) 10,5 1,3 Carbohydrates (g) 85 11 Of which: sugars (g) 32,0 4,1 Fibre (g) 14 2 Protein (g) 36 5 Salt (g) 2,4 0,3 Fry Mix Serve Allergens In the meantime, chop the red onion and press or Add the potatoes and parsnip to the wok or sauté Transfer the spinach—minced meat mixture to May contain traces of: 23) Celery mince the garlic. Heat the olive oil in a wok or sauté pan with minced meat and fry for another 5 minutes plates and serve with the apple sauce. pan and fry the onion and garlic for 2 minutes on on medium—high heat. Finally, tear the spinach medium—high heat. Add the diced bacon and fry into bite—sized pieces, add to the pan and allow Fact: Spinach contains many nutrients, including for 4 — 5 minutes. Then add the minced meat and to wilt while stirring. Optionally, add it in batches iron. Iron is essential for our body‘s ability to stir fry for 3 minutes. if the pan is too small. Season to taste with salt transport oxygen, which contributes to an and pepper. energised feeling.

*Decide which meal you will be cooking first by checking the expiration date of the 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 12 | 2021 Tomato-bean soup with homemade E The spices that colour this dish are dried chili, jalapeño and smoked nachos paprika. Together they make this soup with lime, sour cream and fresh coriander into a tasty, balanced meal! Balanced Quick & Easy Vegetarian Total time: 20 min. (based on 2 servings)

Garlic clove Black beans

Mexican spices Smoked paprika

Bell pepper Diced tomatoes

Taco shells Grated cheddar

Corn Lime

Fresh coriander Organic sour cream

Cupboard items Olive oil, vegetable stock, 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 dish, stock pot with lid, hand blender, colander Ingredients for 1—6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Black beans (pack) ½ 1 1½ 2 2½ 3 Prepare Make the soup Mexican spices (tsp) 1 2 3 4 5 6 • Prepare the stock and preheat the oven to 200 degrees. • Heat 1/2 tbsp olive oil per person in a stock pot with a lid on Smoked paprika (tsp) ½ 1 1½ 2 2½ 3 medium—high heat. Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 • Press or mince the garlic. Cut the bell pepper into small cubes. Diced tomato (pack) ½ 1 1½ 2 2½ 3 • Drain the black beans in a sieve or colander. • Fry the garlic, bell pepper, Mexican spices and smoked paprika Taco shells (pcs) 2 4 6 8 10 12 for 1 minute. Tip: Grated cheddar* (g) 7) 25 50 75 100 125 150 Are you watching your salt intake? Prepare 200 ml stock per person • Add the black beans, diced tomato and stock to the stock pot and and add 200 ml water. Alternatively, use low—sodium stock. Corn (can) ½ 1 1 2 2 3 allow to simmer for 6 minutes on low heat. Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ Fresh coriander* (g) 5 10 15 20 25 30 Organic sour cream* (g) 7) 25 50 75 100 125 150 Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Vegetable stock (ml) 350 700 1050 1400 1750 2100 Salt & pepper to taste * keep in the refrigerator Nutritive Value 3 4

Per serving Per 100g Energy (kJ/kcal) 2558 /611 263 /63 Total fat (g) 30 3 Of which: saturated (g) 16,3 1,7 Carbohydrates (g) 54 6 Of which: sugars (g) 18,6 1,9 Fibre (g) 19 2 Protein (g) 23 2 Salt (g) 6,4 0,7 Make the nachos Serve Allergens • In the meantime, break the tacos into pieces and transfer to a • Cut the lime into wedges and finely chop the coriander. Milk/lactose 7) baking dish. May contain traces of: - • Transfer the soup to soup bowls and add a spoonful of sour cream. • Sprinkle the cheddar over the broken tacos and heat in the oven • Garnish with the coriander. Serve with the lime wedges and the for 4 — 6 minutes. nacho’s with cheddar. • Puree the soup using a hand blender. It does not have to be super smooth: it may be a little bit chunky. Fact: This meal contains 2/3 of the RDI of fibre! The black beans are real fibre bombs and provide half of the fibre content of this dish. *Decide which meal you will be cooking first by checking the expiration date of the • Add the corn to the soup, season to taste with salt and pepper and fresh ingredients in your box. heat for another 2 minutes. 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 12 | 2021 Creamy pasta dish with pollock and E The pollock in your box is caught by rod and line in the cold waters around Iceland. This broccoli fishing method keeps bycatch at a minimum, which is why this fish has earned the MSC with a refreshing salad of tomato and lamb‘s lettuce quality label.

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

Onion Garlic clove

Broccoli Tomato

Penne Pollock fillet

Whipping cream Nutmeg

Grated matured cheese Lamb’s lettuce

Cupboard items Butter, fish stock cube, extra virgin olive oil, white 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 Pan with a lid, baking dish, salad bowl, grater, sauté pan Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Cook Make the sauce Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees. Boil ample water Cook the penne in the pan with boiling water for Heat 1/2 tbsp butter per person in a sauté pan. Broccoli* (g) 125 250 375 500 625 750 in a pan with a ldi for the penne. Chop the onion 10 — 12 minutes. Add the broccoli for the final 2 — 4 Fry the garlic and onion for 2 — 3 minutes. In the Tomato (pcs) 1 2 3 4 5 6 and press or mince the garlic. Cut the broccoli into minutes. meantime, cut the pollock fillets into 2 cm pieces Penne (g) 1) 20) 90 180 270 350 450 530 small florets and dice the stem. Cut 1/2 tomato per and season with salt and pepper. Add the whipping Pollock fillet* (g) 4) 100 200 300 400 500 600 person into slices. cream and 1/2 stock cube per person to the sauté Whipping cream* Fact: Broccoli is considered a super vegetable for 75 150 225 300 375 450 pan and heat for another 1 — 2 minutes. In the (ml) 7) good reason. It comes packed with many goodies, Nutmeg (pinch) 1 2 3 4 5 6 including vitamin B, C and E, calcium, potassium meantime, grate a pinch of nutmeg per person using a fine grater. Grated matured and iron. 40 80 120 160 200 240 cheese* (g) 7) Lamb’s lettuce* (g) 30 60 90 120 150 180 Not included Butter (tbsp) ½ 1 1½ 2 2½ 3 Fish stock cube ½ 1 1½ 2 2½ 3 (pieces) 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) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 4124 /986 647 /155 Total fat (g) 52 8 Of which: saturated (g) 27,8 4,4 Make the oven dish Make the salad Serve Carbohydrates (g) 77 12 Add the pollock, penne, broccoli and half of the In the meantime, dice the remaining tomato. In a Transfer the pasta dish to plates and serve with the Of which: sugars (g) 10,5 1,6 grated matured cheese to the pan with whipping salad bowl, make a dressing of per person: 1/2 tbsp refreshing salad. Fibre (g) 10 2 cream. Then add the nutmeg, mix well and season extra virgin olive oil, 1/2 tbsp white balsamic vinegar Protein (g) 47 7 with salt and pepper. Transfer the pasta mixture to and 1 tsp mustard. Season the dressing with salt Enjoy! Salt (g) 3,9 0,6 a baking dish and top with the tomato slices and and pepper. Mix the lamb’s lettuce and diced the remaining grated cheese. Heat in the oven for tomato with the dressing. Allergens 10 — 12 minutes, or until there is a golden—brown 1) Grains containing gluten 4) Fish 7) Milk/lactose crust on top. May contain traces of: 20) Soy

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

WEEK 12 | 2021 Home-made ‚boomstammetjes‘ with E You‘ll give the ‚boomstammetjes‘ rosemary extra crunch with panko — a type of extra flaky breadcrumb from with snow peas, carrot and mashed potatoes Japan. Family Total time: 45 min. (based on 2 servings)

Seasoned minced pork Eggs

Panko Grated aged cheese

Semi—starchy potatoes 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 Baking dish, small bowl, large bowl, 2x frying pan, 2x pan with a lid, deep plate, potato masher 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 carrot Make the ‘boomstammetjes’ pork* (g) Egg* (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 and 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 transfer the dried rosemary to a small bowl. Push Grated aged person, half of the panko and the grated cheese. them thoroughly and cut into large pieces. Remove one side of each boomstammetje into the rosemary 15 25 40 50 65 75 cheese* (g) 7) Season with salt and pepper. Mix into a firm mass the greens from the carrot, but leave a little bit at and then roll through the panko. Heat ¼ tbsp butter Semi—starchy and separate it into 2 cylinder–shaped meatballs the carrot top. Then peel the carrot. per person in a frying pan on medium–high 250 500 750 1000 1250 1500 potatoes (g) (boomstammetjes) per person. Keep in the heat and fry the boomstammetjes for 2 – 3 Carrot* (bunch) ¼ ½ ¾ 1 1¼ 1½ refrigerator until use. Fact: Carrots come packed with vitamin A – good minutes until brown all around. Then transfer the Dried rosemary (tsp) 1½ 3 4½ 6 7½ 9 for growth, healthy skin, hair and nails and a boomstammetjes to a baking dish and cook them in Snow peas* (g) 50 100 150 200 250 300 healthy immune system and eyes. 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 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 Transfer the boomstammetjes and puree to plates. Salt (g) 2,8 0,4 minutes in one of the pans with boiling water. Then on medium–high heat. Add the carrot and snow Serve with the snow peas and carrot. drain and allow to steam dry without the lid. Cook peas and fry for 1 minute. Deglaze with ½ tbsp Allergens the carrot with a pinch of salt for 6 — 8 minutes white balsamic vinegar per person and season with Enjoy! 1) Grains containing gluten 3) Eggs 7) Milk/lactose in the other pan with boiling water. Add the snow salt and pepper. Mash the potatoes into a puree. May contain traces of: - peas to the carrot for the final 4 minutes and cook Add 1/2 tbsp butter per person and a splash of milk together. Then drain, rinse under cold water and to make it creamy. Then add 1 tsp mustard and allow to steam dry without the lid. season 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 12 | 2021 E

Potato-leek velouté with watercress Did you know that water cress is related to wasabi? It adds a refreshing kick to the with cream and homemade croutons of tomato focaccia velouté and makes for some beautiful garnishing, so don‘t forget to set aside a couple of leaves. Vegetarian Total time: 30 min. (based on 2 servings)

Garlic clove Onion

Leek Starchy potatoes

Focaccia with sun– Water cress dried tomatoes

Single cream

Cupboard items Vegetable stock, olive oil, white wine vinegar, 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 Stock pot with lid, hand blender, baking sheet lined with baking paper, bowl Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) 1 2 3 4 5 6 Prepare Cook Cut Onion (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees and prepare the Heat 1 tbsp olive oil per person in a stock pot with a Cut the focaccia with sun–dried tomatoes into Leek* (pcs) ½ 1 1½ 2 2½ 3 stock. Press or mince the garlic. Cut the onion into lid on medium heat. Fry the onion and garlic for small cubes. Cut the watercress from the plant and Starchy potatoes (g) 100 200 300 400 500 600 half rings. Cut the leek in half lengthwise and then 1 – 2 minutes. Add the potatoes and leek and fry roughly chop the watercress. Focaccia with sun— dried tomato* (pcs) 1 2 3 4 5 6 cut into half rings. Peel the potatoes and cut them for 2 – 3 minutes. Deglaze with 1 tbsp white wine 1) 25) into cubes. vinegar per person and the stock. Bring to a boil and Water cress* allow to cook for 15 minutes, covered with the lid. ½ 1 1½ 2 2½ 3 (container) Fact: Did you know that onions are a source of Single cream (ml) 7) 75 150 225 300 375 450 vitamin C? Among other things, this vitamin helps Not included the body absorb iron from food. Vegetable stock (ml) 250 500 750 1000 1250 1500 Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 White wine vinegar 1 2 3 4 5 6 (tbsp) 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) 3338 /798 411 /98 Total fat (g) 44 5 Of which: saturated (g) 17,3 2,1 Carbohydrates (g) 80 10 Of which: sugars (g) 15,7 1,9 Fibre (g) 9 1 Protein (g) 17 2 Roast the croutons Make the velouté Serve Salt (g) 3,9 0,5 In a bowl, mix the diced focaccia with 1/2 tbsp olive Add the watercress to the soup and allow to cook Serve the soup in bowls or soup bowls. Garnish with Allergens oil per person, salt and pepper. Spread the croutons for another 5 minutes. Using a hand blender, mix the focaccia croutons. 1) Grains containing gluten 7) Milk/lactose over a baking sheet lined with baking paper and into a creamy soup. Mix with the single cream and Sesame seed May contain traces of: 25) heat in the oven for 8 — 10 minutes, until crunchy. 1/2 tbsp butter per person. Season well with salt Enjoy! 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 12 | 2021 E

Fish stew with coconut milk and lime This fish stew is inspired by moqueca Baiana, or fish stew with brown rice, courgette and fresh coriander from the Brazilian Bahia.

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

Onion Garlic clove

Courgette Coconut milk

Ground curry spices Diced tomatoes

Brown rice Pollock fillet

Lime Fresh coriander

Because of temporary restrictions, the bell pepper in this recipe has been replaced by courgette.

Cupboard items Olive oil, vegetable stock, 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, 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 Prepare Make the sauce Cook the rice Garlic clove (pcs) 1 1 2 2 3 3 Boil ample water in a pan with a lid for the rice. Heat the olive oil in a wok or sauté pan with a lid In the meantime, add the rice to the pan with Courgette* (pcs) ½ 1 1½ 2 2½ 3 Chop the onion and press or mince the garlic. and fry the onion, garlic and curry powder for boiling water and cook for 20 minutes, covered with Coconut milk (ml) 50 100 150 200 250 300 Finely dice the courgette. 2 minutes on low heat. Add the courgette, coconut the lid. Then drain and leave the lid on the pan. Ground curry spices 1 2 3 4 5 6 (tsp) 9) 10) milk (Tip) and diced tomato. Crumble the stock Season the rice with salt and pepper. Diced tomato (pack) ½ 1 1½ 2 2½ 3 Fact: Did you know that the pepper and diced cube into the pan and gently cook for 10 – 12 Brown rice (g) 85 170 250 335 420 505 tomato in this dish contain more vitamin C than minutes on medium–low heat, covered with the lid. Pollock fillet* (pc) 4) 1 2 3 4 5 6 the RDI? Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ Tip: Coconut milk is a natural product which can Fresh coriander* (g) 3 5 8 10 13 15 (partly) turn solid in the container. Don‘t worry: Not included these are natural fats which give the coconut milk Olive oil (tbsp) 1 1 2 2 3 3 its rich and creamy flavor. Open the container and Vegetable stock stir the coconut milk with a fork, or allow the solid ¼ ½ ¾ 1 1¼ 1½ (pcs) coconut milk to melt in the soup. Salt & pepper to taste * keep in the refrigerator Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2725 /651 429 /102 Total fat (g) 21 3 Of which: saturated (g) 9,9 1,6 Carbohydrates (g) 81 13 Of which: sugars (g) 14,9 2,3 Fibre (g) 11 2 Protein (g) 27 4 Salt (g) 2,2 0,3 Stew the pollock Cut the lime and coriander Serve Allergens Meanwhile, pat dry the pollock fillet with kitchen Grate the lime zest with a fine grater and cut the Add 1 tsp lime zest per person to the rice and 4) Fish 9) Celery 10) Mustard paper and cut it into 4 equally sized pieces. Add the lime into wedges. Roughly chop the coriander. squeeze the lime wedges over it. Transfer the rice, pollock fillet to the vegetables for the final 6 – 8 and fish stew to plates. Garnish with the remaining minutes and allow to cook on medium–high lime wedges and the coriander. heat, covered with the lid. Then season 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 12 | 2021 Luxurious sandwich with veal stew and E This anchovy sauce is inspired by the anchovy sauce Italian bagna cauda – a sauce based on anchovy and garlic that is consumed with pickled pointed pepper, Brussels sprouts and broccoli as a fondue with vegetables.

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

Veal shoulder Red pointed pepper

Broccoli Brussels sprouts

Organic cracked roll Garlic clove

Anchovies

Cupboard items Butter, olive oil, white balsamic 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, small bowl, oven, frying pan with a lid, 2x saucepan Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Veal shoulder* (g) 120 240 360 480 600 720 Fry the veal shoulder Pickle the pointed pepper Cook the vegetables Red pointed ½ 1 1½ 2 2½ 3 pepper* (pcs) Heat 1 tbsp butter per person in a frying pan with a Preheat the oven to 180 degrees. Cut the red Boil ample water in a pan with a lid for the Broccoli* (g) 125 250 400 500 650 750 lid on medium heat. Add the veal shoulder slices to pointed pepper into thin rings. Heat a saucepan on vegetables. Cut the broccoli into florets and dice Brussels sprouts* (g) 75 150 225 300 375 450 the pan, side by side, and fry for 2 minutes per side. medium–high heat with per person: 1 tbsp white the stem. Cook the broccoli and Brussels sprouts Organic cracked roll Then add 50 ml water per person, cover the pan balsamic vinegar, 1 tbsp water, 11/2 tsp sugar and together for 3 – 4 minutes until al dente, covered (pcs) 1) 17) 20) 21) 1 2 3 4 5 6 with the lid and reduce the heat to medium–low. a generous pinch of salt. Bring to a boil and allow with the lid (Tip). Then drain the vegetables and 22) 25) 27) Heat the veal shoulder until serving. In the end, to cook briefly. Then reduce the heat and add the allow to steam dry without the lid. Season to taste Garlic clove (pcs) 1 2 3 4 5 6 it should separate when stirring. Season with salt pointed pepper. Allow to heat for 20 minutes on with salt and pepper. Anchovies (can) 4) ½ 1 1½ 2 2½ 3 and pepper. low heat, or until step 5. Not included Tip: Extend the cooking time by 3 minutes if you Butter (tbsp) 1 2 3 4 5 6 prefer soft Brussels sprouts and broccoli. Olive oil (tbsp) 2 4 6 8 10 12 White balsamic 1 2 3 4 5 6 vinegar (tsp) Sugar (tsp) 1½ 3 4½ 6 7½ 9 Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 3792 /906 775 /185 Total fat (g) 52 11 Of which: saturated (g) 17,6 3,6 Carbohydrates (g) 66 14 Of which: sugars (g) 9,8 2,0 Fibre (g) 9 2 Protein (g) 40 8 Bake the roll Make the sauce Serve Salt (g) 5,0 1,0 Heat the cracked roll in the oven for 6 – 8 minutes. Press or mince the garlic. Heat 2 tbsp olive oil Cut open the cracked rolls and divide the veal Allergens per person in a saucepan on low heat and add shoulder meat over them. Sprinkle the meat with 1) Grains containing gluten 4) Fish the anchovies (including oil), the garlic and a 1 tsp anchovies sauce per person and garnish the Eggs Soy May contain traces of: 17) 20) generous pinch of pepper. Allow to cook gently sandwich with the sweet and sour pointed pepper. 21) Milk/lactose 22) Nuts 25) Sesame seed 27) Lupin and regularly stir, so the anchovies dissolve in the Transfer the broccoli and Brussels sprouts to sauce completely. plates. Pour the remaining sauce in a bowl, to use as a dipping sauce for the vegetables.

*Decide which meal you will be cooking first by checking the Enjoy! 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 12 | 2021 E Tagliata di manzo of round steak Don‘t confuse tagliata with tagliatelle: you will be having a hard time finding with pesto-baby potatoes, broccolini and parmigiano tagliatelle in this dish. The word tagliata derived from the Italian word reggiano tagliare, which means cutting.

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

Baby potatoes Lemon

Parmigiano reggiano Multi—colour cherry tomatoes

Shaved almonds Broccolini

Green pesto Round steak

Rocket

Cupboard items Black balsamic vinegar, sugar, olive oil, butter, 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, 2x frying pan, kitchen paper, saucepan, aluminum foil, serving bowl, peeler or cheese slicer Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Prepare Make the balsamic syrup Prepare the broccolini Baby potatoes (g) 200 400 600 800 1000 1200 Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ Preheat the oven to 200 degrees. Take the round Heat 1 tbsp black balsamic vinegar per person and Heat a frying pan without oil on high heat and roast Parmigiano steak from the refrigerator. Boil ample water in a 1/2 tbsp sugar per person in a saucepan on high heat the almonds until golden brown. Then take from 12 25 37 50 62 75 reggiano* (g) 7) pan with a lid for the baby potatoes. Wash the baby and bring to a boil. Reduce the heat to low as soon the pan and set aside. Heat 1/4 tbsp olive oil per Multi—colour cherry potatoes and cut them in half. Cut any large ones as the mixture is boiling. Allow to simmer gently into person in the same frying pan on medium–high 150 300 450 600 750 900 tomatoes (g) into quarters. Cook the baby potatoes for 12 — 15 a syrup for 5 – 10 minutes. Stir regularly. Transfer heat and fry the broccolini for 5 – 7 minutes. Shaved almonds (g) minutes, covered with the lid. Juice the . the to a baking dish and sprinkle Add the and to the 5 10 15 20 25 30 lemon cherry tomatoes baby potatoes green pesto 8) 19) 25) Separate the parmigiano reggiano into flakes using with per person: 1/4 tbsp black balsamic vinegar, broccolini, mix well and season with salt and Broccolini* (g) 100 200 300 400 500 600 a cheese slicer or peeler. 1/2 tbsp olive oil, salt and pepper. Roast in the oven pepper. Stir fry for another 2 – 3 minutes. Reduce Green pesto* (g) 20 40 60 80 100 120 for 13 – 15 minutes. the heat and keep warm until serving. 7) 8) Tip: For a tender steak, take it from the refrigerator Round steak* (pcs) 1 2 3 4 5 6 half an hour to an hour before you start cooking. Rocket* (g) 40 60 80 100 140 160 Remove the packaging and pat dry with Not included kitchen paper. Black balsamic 1¼ 2½ 3¾ 5 6¼ 7½ vinegar (tbsp) Sugar (tbsp) ½ 1 1½ 2 2½ 3 Olive oil (tbsp) 1¼ 2½ 3¾ 5 6¼ 7½ 4 5 6 Butter (tbsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3698 /884 531 /127 Total fat (g) 51 7 Fry the steak Make the tagliata Serve Of which: saturated (g) 12,4 1,8 Heat 1/2 tbsp olive oil per person in a frying pan on In the meantime, mix 1 tbsp lemon juice per person Serve the tagliata with the pesto baby potatoes and Carbohydrates (g) 55 8 medium–high heat. Pat dry the round steak with and 1/2 tbsp extra virgin olive oil per person with broccolini. Garnish with the roasted almonds. Of which: sugars (g) 16,8 2,4 kitchen paper and rub with salt and pepper. Wait the rocket lettuce. Season with salt and pepper. Fibre (g) 12 2 until the oil is nice and hot and place the steak Transfer the rocket lettuce to plates, or to a large Enjoy! Protein (g) 45 6 in the pan. Fry for 1 – 3 minutes per side, or until serving plate. Cut the steak into thin slices, against Salt (g) 0,7 0,1 golden brown. While frying, add 1/2 tbsp butter per the grain, and divide over the rocket lettuce. Allergens person and keep pouring the cooking grease over Add the cherry tomatoes. Garnish with the black 7) Milk/lactose 8) Nuts the steak using a spoon. Sprinkle with black pepper, balsamic syrup and the parmigiano reggiano. May contain traces of: 19) Peanuts 25) Sesame seed take from the pan and wrap in aluminium foil. Allow to rest for max 3 minutes.

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

WEEK 12 | 2021 Stuffed pork sirloin with cream cheese, E This pork sirloin has a sustainability mushrooms and diced bacon certification (Duurzaam Varkensvlees), which stands for local and sustainably with baby potatoes and a fennel-orange salad farmed, and very tasty, meat. Festive Total time: 55 min. (based on 2 servings)

Onion Garlic clove

Use this table as a guide for a perfectly cooked pork sirloin. Mushrooms Fresh dill, Baking time mint & parsley g minutes 150 8 – 10 300 12 – 14 450 14 – 16 600 16 – 18 Diced bacon Herb cream cheese 750 18 – 20 900 20 – 22

Baby potatoes Fennel

Oange Pork sirloin

Green peas Snow peas

Grated pecorino Mayonnaise

Cupboard items Olive oil, butter, extra virgin 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 Pan with a lid, 2x frying pan, small bowl, salad bowl, 2x baking dish Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Make the stuffing Cut Garlic clove (pcs) 1 2 3 4 5 6 • Boil ample water in a pan with a lid for the baby • Heat 1/2 tbsp olive oil per person in a frying pan • Wash the baby potatoes and cook for 8 – 10 Mushrooms* (g) 60 125 185 250 310 375 potatoes. Preheat the oven to 200 degrees. on medium–high heat. minutes until al dente, then drain. Fresh dill, mint & 5 10 15 20 25 30 parsley* (g) • Chop the onion and press or mince the garlic. • Fry the diced bacon for 4 – 6 minutes. Add the • Halve the fennel, cut into quarters, remove the Diced bacon* (g) 25 50 75 100 125 150 Finely chop the mushrooms (Tip). mushrooms and half of the onion and fry for hard core and cut into thin strips. Set aside any Herb cream cheese* 4 – 6 minutes. fennel fronds. 25 50 75 100 125 150 • Finely chop the dill, flat leaf parsley and mint (g) 7) leaves, but keep them separated. • Then turn off the heat and mix theherb cream • Peel the orange and cut into slices. Baby potatoes (g) 250 500 750 1000 1250 1500 cheese with the bacon. • In a salad bowl, mix a dressing of per person: Fennel* (pcs) ½ 1 1½ 2 2½ 3 Tip: You‘ll be mixing the mushrooms with cream 1/2 tbsp extra virgin olive oil and 1/2 tbsp white Orange (pcs) ½ 1 1½ 2 2½ 3 cheese to make the stuffing for the pork. Make sure balsamic vinegar. Pork sirloin* (g) 150 300 450 600 750 900 you chop them well. Green peas* (g) 23) 25 50 75 100 125 150 • Mix the dressing with the fennel, orange and Snow peas* (g) 50 100 150 200 250 300 dill. Set aside and regularly stir. Grated pecorino*(g) 6 12 18 25 30 37 7) Mayonnaise* (g) 3) 25 50 75 100 125 150 10) 19) 22) Not included 4 5 6 Olive oil (tbsp) 1 2 3 4 5 6 Butter (tbsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) White balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Salt & pepper to taste * keep in the refrigerator

Nutritive value Roast Fry the vegetables Serve Per serving Per 100g • In a baking dish, mix the baby potatoes with • Heat 1/2 tbsp butter per person in the same frying • Finely chop any saved fennel fronds and mix Energy (kJ/kcal) 4386 /1048 525 /126 1/2 tbsp olive oil per person and half of the garlic. pan on medium–high heat. with the mayonnaise in a small bowl (Tip). Total fat (g) 63 8 Roast in the oven for 20 – 25 minutes. • Fry the remaining onion and garlic for • Mix the flat leaf parsley with the Of which: saturated (g) 18,2 2,2 • Cut the pork sirlion in half, but not completely, 2 – 3 minutes. Add the green peas and baby potatoes. Carbohydrates (g) 63 8 so you can fold it open into one long piece. snow peas. Of which: sugars (g) 9,3 1,1 • Serve the salad and baby potatoes in nice bowls • Spread the cream cheese mixture over it and roll • Fry the vegetables for 6 – 8 minutes, then take and serve the pork sirloin roll on a nice plate. Fibre (g) 12 1 it into a stuffed log. from the heat, season with salt and pepper and Protein (g) 51 6 • Serve with the mayonnaise. add the mint. Salt (g) 1,6 0,2 • Transfer the stuffed pork sirloin to a baking dish and roast in the oven according to the baking • Transfer the vegetables to a bowl and garnish Tip: The fennel fronds add a refreshing, anise–like Allergens time indicated in the table. with the grated pecorino. flavour to the mayonnaise. Alternatively, add some 3) Eggs 7) Milk/lactose 10) Mustard parsley or a tsp mustard. May contain traces of: 19) Peanuts 22) Nuts 23) Celery Enjoy! WEEK 12 | 2021 One pot pasta Alfredo with a double E True or false? Pasta Alfredo was portion chicken invented by an Italian chef named Alfredo, in an attempt to improve his with courgette and Italian cheese wife‘s diet. HelloExtra Quick & Easy Total time: 25 min. (based on 2 servings)

Garlic clove Onion

Marinated chicken Whipping cream fillet strips

Farfalle Courgette

Grated Italian cheese

Cupboard items Chicken stock, olive oil, white wine vinegar, salt and pepper

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True or false? Walnuts do not only look thigh as an extra like brains, they are also beneficial to with orzo, courgette and walnuts this internal organ. HelloExtra Total time: 30 min. (based on 2 servings)

Onion Spring onion

Chestnut mushrooms Courgette

Confit chicken thigh Orzo

Chopped walnuts Grated Italian cheese

Cupboard items 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, 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 Roast the chicken Prepare the orzo Spring onion* (pcs) 2 4 6 8 10 12 Preheat the oven to 200 degrees and prepare the Transfer the to a baking sheet Heat 1/2 tbsp butter per person in a pan with a Chestnut confit chicken thigh 125 250 375 500 625 750 mushrooms* (g) stock. Chop the onion and cut the spring onion into lined with baking paper, with the skin–side up, and lid and fry the onion for 2 minutes on medium– Courgette* (pcs) ½ 1 1½ 2 2½ 3 thin rings. Clean the chestnut mushrooms with roast in the oven for 15 – 20 minutes, or until the high heat. Add the orzo and stir fry for 1 minute. Confit chicken kitchen paper and cut them into quarters. Cut the skin is golden brown and crunchy. Add the stock to the orzo and cook the orzo for 1 2 3 4 5 6 thigh* (pcs) courgette into quarters lengthwise and then into 10 –12 minutes until dry, covered with the lid. Stir Orzo (g) 1) 20) 85 170 250 335 420 505 1 – 2 cm pieces. regularly. Add some more water in case the orzo Chopped walnuts becomes dry too quickly. 20 40 60 80 100 120 (g) 8) 19) 25) Fact: This dish contains about 350 g vegetables Grated Italian 25 50 75 100 125 150 per person. Moreover, thanks to the mushrooms, cheese* (g) 7) courgette and cheese, it is also rich in vitamin B2: Not included good for an energised feeling! Vegetable stock (ml) 175 350 525 700 875 1050 Butter (tbsp) ½ 1 1½ 2 2½ 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) 4081 /975 484 /116 Total fat (g) 50 6 Of which: saturated (g) 16,1 1,9 Carbohydrates (g) 77 9 Of which: sugars (g) 16,6 2,0 Fibre (g) 9 1 Protein (g) 54 6 Fry Mix Serve Salt (g) 3,2 0,4 In the meantime, heat a frying pan on high heat and Add all of the vegetables from the frying pan and Transfer the orzo with vegetables to plates. Top with Allergens roast the chopped walnuts until golden brown, half of the Italian cheese to the orzo and stir fry for the confit chicken thigh. Garnish with the chopped 1) Grains containing gluten 7) Milk/lactose 8) Nuts without any oil. Then take from the pan and set 2 more minutes. walnuts and the remaining Italian cheese. May contain traces of: 19) Peanuts 20) Soy 25) Sesame seed aside. Heat 1/2 tbsp olive oil in the same frying pan on medium–high heat and fry the courgette and Enjoy!

the chestnut mushrooms for 4 – 6 minutes. Add the

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expiration date of the fresh ingredients in your box.

Tip: Fry the spring onion together with the other plant—based a ALA, contain Contact vegetables if you don‘t like the sharpness of Walnuts True! : Answer We would like to hear what you think. Feel free to contact us spring onion. via our website or via our social media channels.

WEEK 12 | 2021 E Chicken empanada with cheddar For extra festive empanadas, with an extra portion of avocado, corn and iceberg spread the top with a thin layer of whisked egg and sprinkle with lettuce some sesame seeds. HelloExtra Total time: 50 min. (based on 2 servings)

Onion Mexican spices

Chicken fillet strips Tomato paste

Tomato Avocado

Canned corn Fresh coriander

Radicchio and Grated cheddar iceberg lettuce

Puff pastry

Cupboard items Olive oil, extra virgin 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 Salad bowl, sauté pan with a lid, 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 Fry Stew the chicken Mexican spices (tsp) 1 2 3 4 5 6 Preheat the oven to 220 degrees. Chop the . Heat 1 tbsp olive oil per person in a sauté pan with Add 1/4 cup per person and 3 tbsp Chicken fillet strips* onion tomato paste 100 200 300 400 500 600 (g) a lid on medium–high heat and fry the onion and water per person to the chicken. Simmer gently for Tomato paste (cup) ¼ ½ ¾ 1 1¼ 1½ Fact: Did you know that onions are a source of 1 tsp Mexican spices per person for 1/2 minute, or 16 – 20 minutes on low heat, covered with the lid. Tomato (pcs) 1½ 3 4½ 6 7½ 9 vitamin C? Among other things, this vitamin helps until fragrant. In the meantime, cut any large pieces Stir regularly. Take off the lid for the final 2 minutes Avocado (pcs) ½ 1 1½ 2 2½ 3 the body absorb iron from food. of chicken fillet into smaller pieces. Reduce the so the sauce can reduce a little bit. The chicken is Canned corn (g) 75 150 200 285 350 435 heat of the pan, add the chicken and fry for 3 – 4 cooked as soon as it falls apart easily when pressing Fresh coriander* (g) 5 10 15 20 25 30 minutes. on it with the back of a spoon. Season with salt and pepper. Take from the heat and allow to cool. Radicchio and 25 50 75 100 125 150 iceberg lettuce* (g) Grated cheddar* 15 25 50 75 75 100 (g) 7) Puff pastry* (roll) ⅓ ⅔ 1 1⅓ 1⅔ 2 1) 21) Not included Olive oil (tbsp) 1 2 3 4 5 6 Extra virgin olive oil 1 2 3 4 5 6 (tbsp) 4 5 6 White balsamic 1 2 3 4 5 6 vinegar (tbsp) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 5200 /1243 803 /192 Total fat (g) 87 14 Of which: saturated (g) 29,6 4,6 Make the salad Make the empanada Serve Carbohydrates (g) 68 11 Meanwhile, cut the tomatoes in half and then into Mix the cheddar with the chicken. Separate 1/3 from Serve the empanada with the salad. Of which: sugars (g) 20,6 3,2 half moons. Dice the avocado and drain the corn. the roll of puff pastry per person and transfer to Fibre (g) 10 2 Finely chop the coriander, including stalks. In a a baking sheet lined with baking paper. Place the Fact: Did you know that tomatoes offer a lot of Protein (g) 37 6 salad bowl, mix a dressing of the extra virgin olive chicken mixture on one side of each piece of pastry health benefits? They are rich in vitamin A, C, E and Salt (g) 2,7 0,4 oil, white balsamic vinegar, pepper and salt. Mix the and fold the other side of the pastry over it so that lycopene. Lycopene is an antioxidant that protects Allergens tomatoes, corn, mixed lettuce and coriander with you get a rectangular empanada. Gently press the our cells from harmful influences. The riper the the dressing. Garnish with the diced . edges together with a fork. Cook the empanada in 1) Grains containing gluten 7) Milk/lactose avocado tomato, the more lycopene! May contain traces of: 21) Milk/lactose the oven for 10 – 15 minutes, or until brown. Enjoy!

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

WEEK 12 | 2021 E Pilav with steamed cod The cod in your box is caught by rod and line in the cold waters around Iceland. This fishing method keeps bycatch at a minimum, with basmati rice, carrot and spinach which is why this fish has earned the MSC quality label.

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

Shallot Red chili pepper

Garlic clove Bell pepper

Fresh ginger Curry powder

Basmati rice Spinach

Cod fillet

Because of temporary restrictions, the bell pepper in this recipe has been replaced by carrot.

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 Kitchen paper, grater, sauté pan with a lid Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) ½ 1 1½ 2 2½ 3 Red chili pepper* ¼ ½ ¾ 1 1¼ 1½ Cut Stir fry Steam the rice (pcs) Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare the stock. Chop the shallot. Remove the Heat the butter in a sauté pan with a lid and fry the Add the stock to the rice and bring to a boil. Turn s Carrot* (pcs) ½ 1 1½ 2 2½ 3 seeds from the red chili pepper and finely chop the shallot, 1/4 of the red chili pepper and the ginger the heat to medium–low, cover the pan and allow Fresh ginger* (cm) 1 2 3 4 5 6 pepper. Press or mince the garlic. Dice the carrot. for 3 minutes on medium heat. Add the garlic and the rice to simmer for 10 – 12 minutes. Stir regularly Curry powder (tsp) Finely grate the ginger (Tip). curry powder and fry for 1 minute. Turn up the to prevent the rice from burning to the bottom of 1 2 3 4 5 6 9) 10) heat, add the carrot and stir fry for another minute. the pan. Basmati rice (g) 70 140 210 280 350 420 Tip: No need to peel the ginger before grating it. Weigh 70 g rice per person, add to the pan and mix Spinach* (g) 23) 100 200 300 400 500 600 well (Tip). Cod fillet* (pcs) 4) 1 2 3 4 5 6 Not included Tip: Weigh the rice beforehand since you‘ll need less Vegetable stock (ml) 250 500 750 1000 1250 1500 than you‘ve received. Butter (tbsp) 1½ 3 4½ 6 7½ 9 Salt & pepper to taste s The red chili pepper is spicy! If you don‘t like spicy * keep in the refrigerator food or if you‘re eating with children, use less red chili pepper to taste or serve it separately. Nutritive value Per serving Per 100g 4 5 6 Energy (kJ/kcal) 2354 /563 353 /84 Total fat (g) 21 3 Of which: saturated (g) 12,6 1,9 Carbohydrates (g) 62 9 Of which: sugars (g) 4,7 0,7 Fibre (g) 4 1 Protein (g) 29 4 Salt (g) 2,9 0,4

Allergens Cut the spinach Finish the pilav Serve 4) Fish 9) Celery 10) Mustard May contain traces of: 23) Celery In the meantime, tear or cut the spinach into bite– Add the spinach to the sauté pan in batches and Divide the rice among plates and add the fish sized pieces. Pat the cod fillet dry with kitchen mix with the rice. Season to taste with salt and on top. paper and season with salt and pepper. pepper. Put the cod fillet on top of the rice and cover the pan with the lid. Allow the rice and fish to Enjoy! steam for 8 – 10 minutes, or until both are done.

*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 12 | 2021 Wintery risotto with Jerusalem E Did you know that Jerusalem artichoke artichoke is also called sunroot, with comté and roasted hazelnuts sunchoke and earth apple? Vegetarian Total time: 45 min. (based on 2 servings)

Shallot Leek

Risotto rice Jerusalem artichoke

Hazelnuts Lemon

Fresh parsley Comté

Cupboard items Vegetable 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 with a lid, frying pan, grater Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) ½ 1 1½ 2 2½ 3 Leek* (pcs) ½ 1 1½ 2 2½ 3 Fry Stir fry the rice Cook the risotto Risotto rice (g) 75 150 225 300 375 450 Prepare the stock and add 150 ml extra water per Add the risotto rice to the pan and stir fry for As soon as the risotto has absorbed the stock, add Jerusalem 100 200 300 400 500 600 artichoke* (g) person. Chop the shallot. Cut the leek into thin 1 minute. Add the white balsamic vinegar and 1/3 of another 1/3 of the stock, allow the rice to absorb and Hazelnuts (g) 8) half rings and wash. Heat 1 tbsp butter per person the stock. Allow the rice to slowly absorb the stock. repeat this with the remaining stock as well. The 15 30 45 60 75 90 19) 25) in a pan with a lid and fry the shallot for 1 minute Stir regularly. risotto is cooked as soon as the grains are soft on Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ on medium—high heat. Add the leek and fry for the outside, but still have a little bit of a bite on the Fresh parsley* (g) 2½ 5 7½ 10 12½ 15 another 5 minutes. inside. This will take about 20 — 25 minutes. Add Comté* (g) 7) 25 50 75 100 125 150 some extra water in case you would like to cook the Not included rice some more (Tip). Vegetable stock (ml) 200 400 600 800 1000 1200 Butter (tbsp) 1½ 3 4½ 6 7½ 9 Tip: You’ll be using a bit more liquid than usual for White balsamic this wintery risotto, keeping it slightly more moist. ½ 1 1½ 2 2½ 3 vinegar (tbsp) If that doesn’t sound good to you, add a little less Salt & pepper to taste stock and water. * keep in the refrigerator Nutritive value Per serving Per 100g 4 5 6 Energy (kJ/kcal) 2946 /704 492 /118 Total fat (g) 38 6 Of which: saturated (g) 18,8 3,1 Carbohydrates (g) 70 12 Of which: sugars (g) 7,5 1,2 Fibre (g) 7 1 Protein (g) 17 3 Salt (g) 2,5 0,4 Allergens Fry the Jerusalem artichoke Season Serve 7) Milk/lactose 8) Nuts Peel or thoroughly wash the Jerusalem artichoke Add a splash of warm or boiled water to the risotto Transfer the risotto to plates and garnish with the May contain traces of: 19) Peanuts 25) Sesame seed and cut it into thin slices (Tip). Roughly chop the and allow to cool for 5 minutes (Tip), covered with Jerusalem artichoke and hazelnuts. Sprinkle with hazelnuts. Heat the remaining butter in a frying pan the lid. Grate the lemon zest and juice the lemon. the parsley, lemon zest and black pepper to taste. and fry the slices of Jerusalem artichoke for 10 – 12 Finely chop the fresh flat leaf parsley. Add the minutes on medium—high heat, or until golden comté and 1 tsp lemon juice per person to the Fact: Did you know that Jerusalem artichoke is rich brown and soft. Season with salt and pepper. risotto. Season with pepper, and optionally, salt. in iron? It even packs more iron per 100 g than steak! Add the chopped hazelnuts and fry for another 2 minutes. Tip: By giving the risotto some time to rest with the Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. lid on the pan, it will become extra creamy. Tip: Don‘t make the Jerusalem artichoke slices Contact too thick to make sure they cook properly and end We would like to hear what you think. Feel free to contact us up nice and crunchy on the outside and soft on via our website or via our social media channels. the inside. WEEK 12 | 2021 Omelette and spicy blue cheese E Did you know that the English sandwich word ‚coleslaw‘ originated from with fried portobello and coleslaw the Dutch ‚koolsla‘? Vegetarian Quick & Easy Total time: 20 min. (based on 2 servings)

Garlic clove Fresh parsley

Portobello Red cabbage and carrot

Organic white roll Eggs with sourdough

Danablu

Cupboard items Extra virgin olive oil, white wine vinegar, mustard, honey, 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 Bowl, salad bowl, 2x frying pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Fresh parsley* (g) 2½ 5 7½ 10 12½ 15 Cut the vegetables Mix the coleslaw Portobello* (pcs) 1 2 3 4 5 6 • Preheat the oven to 210 degrees. • Add the carrot and red cabbage to the salad bowl, mix well and Red cabbage and carrot* (g) 23) 100 200 300 400 500 600 set aside. Organic white roll with sourdough (pcs) 1) • Press or mince the garlic and roughly chop the fresh parsley. 1 2 3 4 5 6 6) 11) 17) 21) 22) 27) • Cut the portobello into slices. • Heat the sourdough roll in the oven for 8 minutes. Eggs* (pcs) 3) 2 4 6 8 10 12 • In a salad bowl, mix the extra virgin olive oil, white wine vinegar, • In a bowl, whisk the eggs using a fork and mix in the fresh parsley, Danablu* (g) 7) 25 50 75 100 125 150 mustard, honey, salt and pepper into a dressing. salt and pepper. Not included Extra virgin olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Fact: In addition to fatty fish, eggs are one of few ingredients that White wine vinegar (tbsp) ½ 1 1½ 2 2½ 3 come packed with vitamin D. We don‘t tend to get enough of this Mustard (tsp) ¼ ½ ¾ 1 1¼ 1½ vitamin, while we need it to help absorb calcium from food. In addition Honey (tsp) ¼ ½ ¾ 1 1¼ 1½ to vitamin D, egg is rich in vitamin E, B12 and selenium. Butter (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g 3 4 Energy (kJ/kcal) 3893 /931 745 /178 Total fat (g) 55 11 Of which: saturated (g) 19,3 3,7 Carbohydrates (g) 69 13 Of which: sugars (g) 5,3 1,0 Fibre (g) 8 1 Protein (g) 35 7 Salt (g) 2,4 0,5

Allergens Fry the omelette Serve 1) Grains containing gluten 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame seed May contain traces of: 17) Eggs 21) Milk/lactose 22) Nuts 23) Celery 27) Lupin • Heat half of the butter in a frying pan on medium-low heat. Add • Cut the organic roll in half. Cut the omelette in half and top each the egg mixture and fry for 6 – 7 minutes. Make 1 omelette for bottom half of a roll with a half omelette. 2 servings (Tip). • Top each omelette the portobello slices and a little bit of coleslaw. • Heat the remaining butter in another frying pan on high heat. • Serve the sandwiches with the remaining coleslaw. Fry the portobello with the garlic for 4 minutes until cooked and brown. Season to taste with salt and pepper. Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the • Crumble the danablu over the omelette. fresh ingredients in your box. Tip: Carefully turn the omelette halfway or cover the pan with a lid Contact before the omelette is done. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 12 | 2021 E

Caramelised pork strips with ginger Curious about what ginger looks like above ground? Ginger is a with coriander-lime rice and cucumber salad root and will grow when you put it in soil, like potatoes.

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

Spring onion Garlic clove

Lime Basmati rice

Cucumber Fresh coriander and mint

Fresh ginger Full—fat yogurt

Pork tenderloin strips Soy sauce

Lamb’s lettuce Gomashio

Cupboard items Sunflower oil, extra virgin olive oil, butter, 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 Small bowl, salad bowl, grater, sauté pan with a lid, wok or sauté pan Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Spring onion* (pcs) 1 2 3 4 5 6 Prepare Prepare the rice Mix the yogurt Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Cut the spring onion into thin rings and keep the Add the rice to the sauté pan and fry for 2 — 3 Cut the cucumber in half lengthwise and cut into Lime (pcs) ½ 1 1½ 2 2½ 3 white and green part separated. Press or mince the minutes. Then add per person: 200 ml water, 1/2 tsp thin half slices. Finely chop the coriander. Strip Basmati rice (g) 85 170 250 335 420 500 garlic. Grate the lime zest with a fine grater and lime zest and a pinch of salt. Cover the pan with the mint leaves from the stems and finely chop the Cucumber* (pcs) ½ 1 1½ 2 2½ 3 juice the lime into a small bowl. In a sauté pan with the lid and bring to a boil. Reduce the heat and leaves. In a small bowl, mix the yogurt with the Fresh coriander and 5 10 15 20 25 30 mint* (g) a lid, heat 1/2 tbsp sunflower oil on medium heat. cook for 14 — 17 minutes until cooked. Stir regularly remaining garlic, 1/2 tbsp extra virgin olive oil per Fresh ginger* (cm) ½ 1 1½ 2 2½ 3 Add the white part of the spring onion and half of and add some extra water if the rice becomes dry person, 1/3 of the lime juice, salt and pepper into Full—fat yogurt* the garlic. Fry for 2 — 3 minutes. Save the green part too quickly. a dressing. 25 50 75 100 125 150 (g) 7) of the spring onion as garnishing. Pork tenderloin 100 200 300 400 500 600 strips* (g) Soy sauce (ml) 1) 6) 10 20 30 40 50 60 Lamb’s lettuce* (g) 20 40 60 80 100 120 Gomashio (tsp) 11) 1½ 3 4½ 6 7½ 9 Not included Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) 4 5 6 Butter (tbsp) ½ 1 1½ 2 2½ 3 Sugar (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 2808 /671 584 /140 Total fat (g) 26 5 Fry the pork strips Finish Serve Of which: saturated (g) 8,2 1,7 Carbohydrates (g) 76 16 Grate the ginger with a fine grater. Heat 1/2 tbsp Mix the remaining lime juice and half of the Transfer the lime—coriander rice to plates and top Of which: sugars (g) 7,5 1,6 butter per person in a wok or sauté pan on coriander with the rice and allow to rest, with the caramelized pork strips. Serve with the Fibre (g) 3 1 medium—high heat. Add the pork strips and ginger covered, until the rest of the dish is finished. refreshing cucumber salad and garnish with the Protein (g) 31 7 and fry for 1 — 2 minutes until brown all around. Mix the cucumber, lamb’s lettuce, mint and gomashio and the green part of the spring onion. Salt (g) 2,7 0,6 Then add the soy sauce, 1/2 tsp sugar per person remaining coriander in a salad bowl and add the and 2 tbsp water per person. Mix well, reduce the yogurt dressing. Enjoy! Allergens heat and allow to simmer for 4 — 5 minutes until the 1) Grains containing gluten 6) Soy 7) Milk/lactose moisture has evaporated and the whole starts to 11) Sesame seed turn syrup—like.

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

WEEK 12 | 2021 Piadina with chicken thigh strips and E Piadina is an Italian street food dish. The flatbread is freshly baked mozzarella with savoury stuffing (like cheese or prosciutto) or sweet with chocolate with roasted plum tomatoes and basil or fresh fruit. Quick & Easy Family Total time: 25 min. (based on 2 servings)

Red onion Chicken thigh strips with Italian herbs

Plum tomato Cow mozzarella

Fresh basil White tortilla

Basil cream

Cupboard items Butter, black balsamic 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 Baking dish, frying pan, baking sheet lined with baking paper Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Roast the tomatoes Fry the chicken Chicken thigh strips with Italian herbs* 100 200 300 400 500 600 Preheat the oven to 210 degrees. Chop half of the Cut the plum tomatoes in half crosswise. Transfer Heat the butter in a frying pan on medium—high (g) red onion; slice the other part into half rings. them to a baking dish, with the cut side up, and heat. Fry the onion rings for 1 — 2 minutes. Add the Plum tomato (pcs) 2 4 6 8 10 12 sprinkle them with the chopped onion. Drizzle chicken thigh strips and fry with the onions for Cow mozzarella* with 1/2 tbsp olive oil per person and 1/2 tbsp black 6 – 7 minutes until cooked. ½ 1 1½ 2 2½ 3 (pcs) 7) balsamic vinegar per person and season with salt Fresh basil* (g) 5 10 15 20 25 30 and pepper. Roast in the oven for 12 — 15 minutes. White tortilla 2 4 6 8 10 12 (pcs) 1) Basil cream* (ml) 7 15 24 32 39 47 Not included Butter (tbsp) 1 2 3 4 5 6 Black balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Olive oil (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) 4053 /969 763 /182 Total fat (g) 53 10 Of which: saturated (g) 20,8 3,9 Carbohydrates (g) 76 14 Of which: sugars (g) 13,1 2,5 Fibre (g) 6 1 Protein (g) 43 8 Salt (g) 2,2 0,4 Cut Make the piadinas Serve Roughly chop the basil leaves and cut the Transfer the tortillas to a baking sheet lined with Cut the piadinas in half. Transfer them to plates Allergens mozzarella into strips. baking paper. Cover one side of each tortilla with and serve with the tomatoes. Garnish with the 1) Grains containing gluten 7) Milk/lactose null) 0 the chicken and onion, mozzarella and half of the remaining basil. Tip: This dish packs a lot of calories. Are you basil. Sprinkle with a couple of drops of the basil watching your calorie intake? Top 1 tortilla and paste (Tip) and close the tortilla by folding it in half. Enjoy! serve the remaining chicken, onion and mozzarella Heat the tortillas in the top part of the oven for the with the tomatoes on the side. Use the 2nd tortilla final 6 — 8 minutes of the tomatoes. the next day for lunch. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip:The basil paste has an intense flavour. Add more or less to taste. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 12 | 2021 E

Flammkuchen with brie and apple Did you know that flammkuchen originated from a flat piece of dough with a green bean salad that bakers used to check whether their oven was hot enough? Vegetarian Balanced Total time: 35 min. (based on 2 servings)

Onion Green beans

Apple French brie

Flammkuchen Crème fraiche

Lamb’s lettuce

Cupboard items Butter, extra virgin 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 Pan with a lid, frying pan, salad bowl, baking sheet lined with baking paper Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) 1 2 3 4 5 6 Prepare Fry the onion and apple Cut the brie Green beans* (g) 100 200 300 400 500 600 Preheat the oven to 220 degrees. Boil ample water Heat the butter in a frying pan on medium—high Cook the green beans for 8 — 10 minutes in the pan Apple (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 in a pan with a lid for the green beans. Cut the heat. Fry the onion and apple with a generous with boiling water. Then drain, rinse with cold water French brie* (g) 7) 50 100 150 200 250 300 onion into thin half rings. Trim the ends off the pinch of salt for 10 — 12 minutes, or until the apple and set aside. In the meantime, cut the brie into Flammkuchen* 1 2 3 4 5 6 (pcs) 1) green beans and cut them into 3 equally sized is brown and soft. thin slices. Crème fraiche* (g) 7) 25 50 75 100 125 150 pieces. Cut the apple into quarters, remove the core Lamb’s lettuce* (g) 20 40 60 80 100 120 and cut the apple into thin slices. Fact: Apple contains pectin, which is a fermentable Not included fibre that helps keep the intestinal flora healthy — Butter (tbsp) ½ ½ 1 1 1½ 1½ Fact: Green beans come packed with important good for your cholesterol level and immune system. Extra virgin olive oil minerals, such as potassium for healthy blood ½ 1 1½ 2 2½ 3 (tbsp) pressure and iron as well as folic acid for an White balsamic ½ 1 1½ 2 2½ 3 energised feeling. vinegar (tbsp) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g 4 5 6 Energy (kJ/kcal) 2808 /671 630 /150 Total fat (g) 35 8 Of which: saturated (g) 18,0 4,0 Carbohydrates (g) 64 14 Of which: sugars (g) 13,3 3,0 Fibre (g) 7 2 Protein (g) 19 4 Salt (g) 1,6 0,4 Allergens Top the flammkuchen Make the salad Serve 1) Grains containing gluten 7) Milk/lactose Transfer the flammkuchen to a baking sheet lined Meanwhile, take a salad bowl and mix a dressing Cut the flammkuchen into pieces and serve with with baking paper. Spread the crème fraiche onto of per person: 1/2 tbsp extra virgin olive oil and the salad. the flammkuchen. Top with the onion, apple and 1/2 tbsp white balsamic vinegar. Season with salt and brie slices (Tip). Season with salt and pepper and pepper. Mix the green beans and lamb’s lettuce Enjoy! heat in the oven for 8 — 10 minutes. with the dressing.

Tip: Are you a sweet tooth? Drizzle the flammkuchen with some honey to taste. *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 12 | 2021 Creamy ragù bianco with minced beef E Ragu is an Italian sauce with meat and penne or poultry, which is simmered for a long time. The most well-known with mushrooms and courgette ragu is bolognese. Family Total time: 35 min. (based on 2 servings)

Courgette Dried rosemary

Mushrooms Penne

Shallot Italian—style minced beef

Crème fraiche Grated Italian cheese

Cupboard items Olive oil, white wine vinegar, 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 Pan with a lid, frying pan, sauté pan or large frying pan, baking sheet lined with baking paper Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Courgette* (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the mushrooms Cook the penne Dried rosemary (tsp) ¼ ½ ¾ 1 1¼ 1½ Preheat the oven to 210 degrees. Cut the courgette In the meantime, boil ample water in a pan with a Add the penne to the pan with boiling water and Mushrooms* (g) 125 250 375 500 625 750 into 1/2 cm half slices and transfer them to a baking lid for the penne. Cut the mushrooms into quarters. cook the penne for 10 — 12 minutes, covered with Penne (g) 1) 20) 90 180 270 360 450 540 sheet lined with baking paper. Mix the courgette Heat 1/4 tbsp olive oil per person in a frying pan on the lid. Then drain and allow to steam dry without Shallot (pcs) ½ 1 1½ 2 2½ 3 slices with 1/2 tbsp olive oil per person, 1/4 tsp dried medium—high heat and fry the mushrooms for the lid. In the meantime, boil 50 ml water per Italian—style minced beef* (g) 15) 100 200 300 400 500 600 rosemary per person, salt and pepper. Roast in the 10 – 12 minutes, or until cooked (Tip). person. Chop the shallot. 17) 20) 23) 24) oven for 20 — 30 minutes, or until the courgette is Crème fraiche* (g) 7) 25 50 75 100 125 150 brown and cooked. Tip: Mushrooms will absorb all of the oil at first, Grated Italian 25 50 75 100 125 150 making it seem like they are starting to burn. Do not cheese* (g) 7) Tip: This dish is calorie—rich. Are you watching your add more oil — the mushrooms will release the oil Not included calorie intake? Cook all of the pasta but use only after a couple of minutes. Olive oil (tbsp) 1 2 3 4 5 6 2/3 in this dish. Use the remaining cooked pasta in a White wine vinegar 1 2 3 4 5 6 quick and easy lunch salad the next day. (tbsp) Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 3846 /919 636 /152 Total fat (g) 46 8 Of which: saturated (g) 19,2 3,2 Carbohydrates (g) 78 13 Of which: sugars (g) 14,9 2,5 Fibre (g) 7 1 Protein (g) 44 7 Make the sauce Mix the pasta Serve Salt (g) 3,3 0,6 Heat the remaining olive oil in a sauté pan or large Add the penne to the pan and mix well. Add the Transfer the pasta to deep plates and serve with the frying pan on medium—high heat and fry the mushrooms, a generous amount of pepper and the courgette. Sprinkle with the leftoverItalian cheese. Allergens shallot for 2 minutes. Add the minced beef and stir majority of the grated Italian cheese. 1) Grains containing gluten 7) Milk/lactose fry for 3 minutes. Add the boiling water and white May contain traces of: 15) Grains containing gluten Enjoy! 17) Eggs 20) Soy 23) Celery 24) Mustard wine vinegar to the pan, crumble the stock cube over it and add the crème fraiche. Mix well, reduce the heat to low and allow to cook gently for 8 — 10 minutes. Regularly stir. *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 12 | 2021 E Aromatic jambalaya with spicy chicken Jambalaya is a perfect example of a mix of multiple cuisines in one with diced bacon, carrot and green beans meal. Do you know which ones?

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

Red onion Garlic clove

Bell pepper Green beans

Fresh parsley Paprika

Ground cumin seed Ground coriander seed

Ground cinnamon Tomato paste

White long—grain rice Diced bacon

Chicken fillet strips

Because of temporary restrictions, the bell pepper in this recipe has been replaced by carrot. Cupboard items Vegetable stock, sambal, white wine vinegar, 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, wok or sauté pan with a lid Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the vegetables Cook the rice Carrot* (pcs) ½ 1 1½ 2 2½ 3 Prepare the stock. Chop the red onion and press Heat half of the sunflower oil in a wok or sauté Add the long grain rice, stock and white wine Green beans* (g) 100 200 300 400 500 600 or mince the garlic. Dice the carrot. Trim the ends pan with a lid and fry the garlic, onion, paprika, vinegar to the same pan and bring to a boil. Reduce Fresh parsley* (g) 2½ 5 7½ 10 12½ 15 off thegreen beans and cut the green beans into cumin seed, coriander seed and the cinnamon the heat to medium—low, cover the pan and allow Paprika (tsp) 1½ 3 4½ 6 7½ 9 3 equally sized pieces. Finely chop the fresh flat for 1 minute on medium—high heat. Add the green the rice to cook gently for 17 — 20 minutes, or until Ground cumin seed ½ 1 1½ 2 2½ 3 leaf parsley. beans, carrot and tomato paste and stir fry for the rice is cooked. Stir regularly to prevent the rice (tsp) 5 minutes. from burning to the bottom of the pan (Tip). Ground coriander ½ 1 1½ 2 2½ 3 seed (tsp) Tip: Are you watching your salt intake? Prepare Ground cinnamon 100 or 150 ml stock per person and add boiling Fact: Bell pepper is rich in vitamin E. This Tip: Add some extra stock if the rice dehydrates ½ 1 1½ 2 2½ 3 (tsp) water. Alternatively, use low—sodium stock. antioxidant protects our cells and organs from too quickly. Tomato paste (can) ⅓ ⅔ 1 1⅓ 1⅔ 2 harmful influences, such as free radicals from UV White long—grain 85 170 250 335 420 505 radiation or pollution. rice (g) Diced bacon* (g) 25 50 75 100 125 150 Chicken thigh 100 200 300 400 500 600 strips* (g) Not included Vegetable stock (ml) 300 600 900 1200 1500 1800 4 5 6 Sambal (tsp) ½ 1 1½ 2 2½ 3 White wine vinegar ½ 1 1½ 2 2½ 3 (tsp) Sunflower oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3168 /757 404 /97 Fry the chicken and bacon Mix Serve Total fat (g) 30 4 Heat the remaining sunflower oil in a frying pan on Mix half of the chicken and bacon with the rice. Transfer the rice to plates, top with the remaining Of which: saturated (g) 6,5 0,8 medium—high heat and fry the diced bacon and chicken and bacon and pour the oil from the pan Carbohydrates (g) 83 11 diced chicken thigh for 5 — 7 minutes until brown over the dish. Garnish with the parsley. Of which: sugars (g) 8,8 1,1 and cooked. Add the sambal s when halfway done Fibre (g) 10 1 and season to taste with salt and pepper. Enjoy! Protein (g) 35 4

Salt (g) 4,5 0,6 s Don‘t like spicy food or having dinner with young cuisines American Native and

children? Use less or no sambal. The spiciness of African West Allergens French, Spanish, by influenced was sambal depends on the type and brand, so feel free

to add more or less to taste. and Louisiana in originated Jambalaya

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

WEEK 12 | 2021 Roasted feta with honey and sweet E Which potato contains more potato vitamin A: a sweet potato or a with green lentils, cherry tomatoes and mixed lettuce regular potato? Vegetarian Total time: 50 min. (based on 2 servings)

Green lentils Sweet potato

Shallot Garlic clove

Red cherry tomatoes Feta

Lemon Fresh parsley

Rocket and lamb’s lettuce

Cupboard items Olive oil, extra virgin olive oil, honey 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 sheet lined with baking paper, 2x frying pan, salad bowl, bowl Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Green lentils (g) 40 80 120 160 200 240 Cook and fry Cut Fry the cherry tomatoes Sweet potato (g) 300 600 900 1200 1500 1800 Preheat the oven to 200 degrees. Boil ample water Meanwhile, chop the shallot and press or mince the Heat 1/2 tbsp olive oil per person in a frying pan on Shallot (pcs) ½ 1 1½ 2 2½ 3 in a pan with a lid. Cook the green lentils for 25 — 30 garlic. Halve the cherry tomatoes. Cut the feta into medium—high heat and fry the cherry tomatoes Garlic clove (pcs) ½ 1 1½ 2 2½ 3 minutes on medium—low heat, covered with the lid, 3 strips per person and season with salt and pepper. for 6 — 8 minutes. Stir regularly. Juice the lemon. Red cherry 125 250 375 500 625 750 tomatoes (g) then drain. In the meantime, cut the sweet potato Add the feta to the baking sheet next to the sweet In a salad bowl, mix 1 tbsp lemon juice per person Feta* (g) 7) 50 100 150 200 250 300 into 1 cm thick half slices. Transfer the sweet potato and roast together for the final 7 — 10 with the extra virgin olive oil. Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ potato slices to a baking sheet lined with baking minutes. Fresh parsley* (g) 2½ 5 7½ 10 12½ 15 paper and mix with 1 tbsp olive oil per person (Tip). Season with salt and pepper. Roast the Rocket and lamb’s sweet 40 60 90 120 150 180 lettuce* (g) potato in the oven for 25 — 35 minutes, or until Not included golden brown. Olive oil (tbsp) 2 4 6 8 10 12 Extra virgin olive oil Tip: Cover all of the sweet potato with a layer of ½ 1 1½ 2 2½ 3 (tbsp) olive oil to prevent it from charring. Honey (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) 3831 /916 601 /144 Total fat (g) 44 7 Of which: saturated (g) 11,1 1,7 Carbohydrates (g) 100 16 Of which: sugars (g) 30,1 4,7 Fibre (g) 18 3 Protein (g) 24 4 Fry the lentils Make the salad Serve Salt (g) 1,8 0,3 Heat 1/2 tbsp olive oil per person in another frying Right before serving, sprinkle the feta with the Transfer the rocket and lamb’s lettuce to plates Allergens pan on medium—high heat and fry the shallot for honey and heat in the oven for another 2 minutes. and top with the green lentils. Divide the sweet 7) Milk/lactose 3 — 4 minutes. Add the garlic and fry for 1 minute. Finely chop the fresh flat leaf parsley. Tear the potato, tomatoes and feta over the salad and Then add the cooked lentils to the pan and season rocket and lamb’s lettuce into small pieces. Mix garnish with the flat leaf parsley. with salt and pepper. Stir fry for another 1 — 2 the rocket and lamb’s lettuce with the remaining minutes. Add the majority of the lemon dressing to lemon dressing and season with salt and pepper. Enjoy!

the lentils, turn the heat to high and heat briefly.

and C! and B vitamin and potassium *Decide which meal you will be cooking first by checking the iron, zinc, in rich and healthy very are

expiration date of the fresh ingredients in your box. Fact: In addition to fibres, proteins and healthy complex carbohydrates, lentils contain more iron both However, potato. sweet Answer: Contact than any other legume. In addition, lentils pack lots We would like to hear what you think. Feel free to contact us of potassium for healthy blood pressure. via our website or via our social media channels.

WEEK 12 | 2021 Spaghetti with shrimps in curry-cream E Our shrimps are ASC certified, which means they are sustainably farmed. sauce But did you know this hallmark also guarantees improved working with tomato and tarragon conditions? Family Total time: 40 min. (based on 2 servings)

Garlic clove Shallot

Red chili pepper Courgette

Curry powder Smoked paprika

Diced tomato Single cream

Spaghetti Tomato

Fresh tarragon Shrimps

Cupboard items Olive oil, fish stock, white balsamic vinegar, extra virgin olive 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 Pan with a lid, grater, baking sheet lined with baking paper, large sauté pan with a lid, bowl, frying pan, bowl Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Prepare Fry Make the curry—cream sauce Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Shallot (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 210 degrees and prepare Boil ample water in a large pan for the spaghetti. Deglaze the spices with 1/2 tbsp white balsamic Red chili pepper* the stock. Press or mince the garlic and chop Heat 1 tbsp olive oil per person in a large sauté pan vinegar per person, the stock and the diced tomato. ¼ ½ ¾ 1 1¼ 1½ (pcs) the shallot. Remove the seeds from the red with a lid on medium—high heat and fry the shallot, Reduce the heat and add the cream. Allow the Courgette* (pcs) ½ 1 1½ 2 2½ 3 chili pepper and finely chop the pepper. Cut the garlic and half of the red chili pepper s for 2 — 3 sauce to simmer for 12 — 14 minutes on low heat, Curry powder (tsp) courgette into 1 cm thick slices and divide them minutes. Then add 1 tsp curry powder per person covered with the lid. Season with salt and pepper. 1 2 3 4 5 6 9) 10) over a baking sheet lined with baking paper. Drizzle and 1/2 tsp smoked paprika per person and fry for In the meantime, weigh the spaghetti van cook for Smoked paprika with 1/2 tbsp olive oil per person, salt and pepper. 1 minute. 6 - 8 minutes in the pan with boiling water, until al ½ 1 1½ 2 2½ 3 (tsp) Roast in the oven for 15 — 20 minutes. dente. Allow to steam dry without the lid. Diced tomato (pack) ⅓ ⅔ 1 1⅓ 1⅔ 2 s Attention, the red chili pepper packs a punch! Single cream (pack) ⅓ ⅔ 1 1⅓ 1⅔ 2 If you are having dinner with children or don‘t like 7) spicy food, use less red chili pepper to taste or serve Spaghetti (g) 1) 20) 90 180 270 360 450 540 it separately. Tomato (pcs) ½ 1 1½ 2 2½ 3 Fresh tarragon* (g) 2½ 5 7½ 10 12½ 15 Shrimps* (g) 2) 90 180 270 360 450 540 Not included Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 4 5 6 Fish stock (ml) 50 100 150 200 250 300 White balsamic ¾ 1½ 2¼ 3 3¾ 4½ vinegar (tbsp) Extra virgin olive 1 2 3 4 5 6 oil (tsp) Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Prepare the vegetables Fry the shrimps Serve Per serving Per 100g In the meantime, cut the tomato into small pieces. Heat 1/2 tbsp butter per person in a frying pan on Transfer the spaghetti to deep plates and serve Energy (kJ/kcal) 3830 /915 522 /125 Strip the tarragon leaves from the sprigs and finely medium—high heat. Stir fry the shrimps and the with the sauce, shrimps and courgette slices. Serve Total fat (g) 46 6 chop the leaves. In a bowl, mix the diced tomato remaining red chili pepper for 3 — 4 minutes. with the tomato with tarragon. Of which: saturated (g) 16,5 2,3 with half of the tarragon and per person: 1/4 tbsp Season with salt and pepper. Add the shrimps and Carbohydrates (g) 89 12 white balsamic vinegar, 1 tsp extra virgin olive oil, the remaining tarragon to the sauce. Fact: Did you know that this dish contains more Of which: sugars (g) 24,6 3,4 salt and pepper. than 350 g vegetables per person? Fibre (g) 9 1 Protein (g) 32 4 Enjoy! Salt (g) 2,6 0,4 Allergens 1) Grains containing gluten 2) Shellfish 7) Milk/lactose 9) Celery 10) Mustard May contain traces of: 20) Soy

WEEK 12 | 2021 E Chicken fillet in mushroom-cream sauce It is not the type of potato that determines whether a potato is a baby potato, but the moment it is harvested. By harvesting with baby potatoes and a raw vegetable salad potatoes young, they maintain their soft flavour and structure. Family Total time: 40 min. (based on 2 servings)

Baby potatoes Shallot

Garlic clove Mushrooms

Chicken breast Whipping cream

Carrot Tomato

Mixed lettuce

Cupboard items Mushroom stock cube, olive oil, butter, red wine vinegar, extra virgin olive oil, 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 Salad bowl, grater, sauté pan with a lid, baking sheet, baking paper Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Baby potatoes (g) 200 400 600 800 1000 1200 Roast the baby potatoes Fry Make the sauce Shallot (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 210 degrees. Prepare the Heat ½ tbsp butter per person in a sauté pan with a Deglaze the mushrooms, garlic and shallot with Garlic clove (pcs) ½ 1 1½ 2 2½ 3 mushroom stock. Wash the baby potatoes and cut lid on medium—high heat. Rub the chicken breast 1 tbsp red wine vinegar per person and the stock. Mushrooms* (g) 60 125 180 250 305 375 them in half. Cut any large ones into quarters. On a with salt and pepper. Fry the chicken breast for Add the whipping cream, mix well and season Chicken breast* 1 2 3 4 5 6 (pcs) baking sheet lined with baking paper, mix the baby 2 — 3 minutes per side, remove from the pan and with salt and pepper. Allow the sauce to reduce for Whipping cream* potatoes with ½ tbsp olive oil per person, salt and set aside. Add another ½ tbsp butter per person to 5 minutes (Tip). Add the chicken breast and cover 100 200 300 400 500 600 (ml) 7) pepper. Roast the baby potatoes in the oven for the same pan. Fry the garlic and half of the shallot the pan with the lid. Cook the sauce for 8 — 12 Carrot* (g) 50 100 150 200 250 300 25 — 30 minutes until crunchy. Turn them when for 1 — 2 minutes. Add the sliced mushrooms and more minutes. Tomato (pcs) 1 2 3 4 5 6 halfway done. Chop the shallot and press or mince fry for another 4 — 6 minutes. Lamb’s lettuce, the garlic. Cut the mushrooms into slices. Tip: Taste the mushroom sauce and stir regularly. rocket and baby 20 40 45 60 85 100 Is your sauce not thick enough? Give it some more spinach* (g) time to reduce. Not included Mushroom stock 75 150 225 300 375 450 cube (ml) Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Butter (tbsp) 1 2 3 4 5 6 Red wine vinegar 1¼ 2½ 3¾ 5 6¼ 7½ 4 5 6 (tbsp) Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3675 /878 473 /113 Cut Make the salad Serve Total fat (g) 57 7 In the meantime, grate the carrot with a coarse In a salad bowl, mix per person: ¼ tbsp red wine Transfer the baby potatoes and salad to Of which: saturated (g) 28,2 3,6 grater and cut the tomato into wedges. vinegar, ½ tbsp extra virgin olive oil and ½ tsp plates. Serve with the chicken breast in Carbohydrates (g) 51 7 mustard with the remaining shallot, salt and mushroom—cream sauce. Of which: sugars (g) 10,8 1,4 Fact: pepper. Mix the mixed lettuce, tomato and grated Fibre (g) 8 1 Carrot comes packed with vitamin A — good for growth, healthy skin, hair, nails, eyes and a carrot with the vinaigrette. Enjoy! Protein (g) 36 5 healthy immune system. Salt (g) 1,6 0,2 Allergens 7) Milk/lactose

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

WEEK 12 | 2021 Chicken drumsticks with home-made E You‘ll give the Provencal—style tomatoes some extra crunch with apple sauce panko — a type of breadcrumb with fried baby potatoes and Provencal-style tomatoes from Japan with an extra Family large grain. Total time: 45 min. (based on 2 servings)

Onion Garlic clove

Baby potatoes Ground rosemary

Chicken drumsticks Tomato

Italian herbs Panko

Apple Lamb’s lettuce

Cupboard items Vegetable stock, olive oil, butter, black balsamic vinegar, white wine 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 dish, small bowl, saucepan with a lid, salad bowl, baking sheet, baking paper, frying pan with a lid, aluminium foil Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Prepare Fry the chicken drumsticks Prepare the tomatoes Onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees. Prepare the stock. Cut the chicken drumsticks to the bone in Cut the tomato in half crosswise. In a small bowl, Baby potatoes (g) 250 500 750 1000 1250 1500 Chop the onion and press or mince the garlic. 2 different places. Heat 1/2 tbsp butter per person mix 1/2 tbsp olive oil per person, the Italian herbs, Thoroughly wash the and cut them in a frying pan with a lid on high heat. Fry the the , half of the , salt and pepper. Ground rosemary baby potatoes panko garlic 1 2 3 4 5 6 (tsp) in half. Divide the baby potatoes over a baking chicken drumsticks for 5 — 6 minutes until brown Transfer the tomatoes to a baking dish and divide Chicken drumsticks* sheet lined with baking paper and mix them with all around. Reduce the heat, pour 1 tbsp water per the panko mixture over the cut side of the tomato. 2 4 6 8 10 12 (pcs) 1/2 tbsp olive oil per person, the rosemary, salt and person into the pan and fry the chicken drumsticks Roast in the oven for 15 — 20 minutes. Sprinkle the Tomato (pcs) 1 2 3 4 5 6 pepper. Roast the baby potatoes in the oven for for 15 — 18 minutes on medium—low heat, covered tomatoes with 1 tsp black balsamic vinegar per Italian herbs (tsp) 1½ 3 4½ 6 7½ 9 25 — 30 minutes. with the lid. Turn regularly. person when you take them from the oven. Panko (g) 1) 10 15 20 25 35 40 Apple (pcs) 1 2 3 4 5 6 Lamb’s lettuce* (g) 20 40 60 80 100 120 Not included Vegetable stock (ml) 100 200 300 400 500 600 Olive oil (tbsp) 1 2 3 4 5 6 Butter (tbsp) ½ 1 1½ 2 2½ 3 Black balsamic 1 2 3 4 5 6 vinegar (tsp) 4 5 6 White wine vinegar ½ 1 1½ 2 2½ 3 (tbsp) Extra virgin olive ½ 1 1½ 2 2½ 3 oil (tsp) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3594 /859 413 /99 Make the apple sauce Make the gravy Serve Total fat (g) 38 4 In the meantime, remove the core from the apple When the chicken drumsticks are cooked, take In a salad bowl, mix 1/2 tsp extra virgin olive oil per Of which: saturated (g) 10,2 1,2 and dice the apple. Heat the diced apple in a them from the pan and set aside, covered with person with the lamb’s lettuce and season with salt Carbohydrates (g) 87 10 saucepan with a lid, together with 2 tbsp water aluminium foil. Reheat the same pan and add the and pepper. Top the lettuce with the Provencal— Of which: sugars (g) 27,2 3,1 per person on medium heat. Allow to simmer for onion and remaining garlic. Fry for 1 — 2 minutes, style tomatoes. Serve the chicken drumsticks Fibre (g) 13 1 10 — 15 minutes until soft. Stir well, roughly puree then deglaze with the white wine vinegar and with the apple sauce, the baby potatoes, gravy and Protein (g) 35 4 with a fork and set aside until use, covered with the the stock. Allow to reduce into a gravy, of any the salad. Salt (g) 4,1 0,5 lid (Tip). consistency you prefer. Season with salt and pepper. Enjoy! Allergens

1) Grains containing gluten Tip: Do you prefer a smoother apple sauce? Use a hand—held blender to mix it into a smooth substance. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box.

WEEK 12 | 2021 E

Any leftover endive? This is a very Endive mash with meatballs versatile vegetable! Use the remaining endive in an Eastern noodle soup, with semi-dried tomatoes and aged cheese in a stir—fry or as an alternative for spinach in an omelette. Family Total time: 30 min. (based on 2 servings)

Starchy potatoes Red onion

Semi—dried tomatoes Mixed meatballs with Italian herbs

Pre—cut endive Diced aged cheese

Cupboard items Butter, black balsamic vinegar, 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 Pan with a lid, potato masher, wok or sauté pan, frying pan with a lid Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Starchy potatoes (g) 300 600 900 1200 1500 1800 Cook the potatoes Cut Fry the meatballs Red onion (pcs) ½ 1 1½ 2 2½ 3 Boil ample water in a pan with a lid for the In the meantime, cut the into half Heat half of the butter in a frying pan with a lid and Semi—dried red onion 30 60 90 120 150 180 tomatoes* (g) potatoes. Thoroughly wash or peel the potatoes, rings and cut the semi—dried tomatoes into fry the meatballs for 3 — 4 minutes on medium— Mixed meatballs cut into large pieces and cook, covered, for small pieces. high heat until brown all around. Add the red with Italian herbs* 3 6 9 12 15 18 15 minutes. Drain and save a little bit of the cooking onion and the black balsamic vinegar and stir fry (pcs) liquid. Allow to steam dry without the lid. : for 1 minute. Reduce the heat, cover the pan and Pre—cut endive* 150 300 450 600 750 900 fry for another 10 minutes, or until the meatballs (g) 23) : are cooked. Diced aged cheese* 25 50 75 100 125 150 (g) 7) Not included Butter (tbsp) 1 2 3 4 5 6 Black balsamic 1 2 3 4 5 6 vinegar (tbsp) Milk a splash Salt & pepper to taste * keep in the refrigerator Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 3722 /889 524 /125 Total fat (g) 47 7 Of which: saturated (g) 22,6 3,2 Carbohydrates (g) 69 10 Of which: sugars (g) 11,8 1,7 Fibre (g) 11 1 Protein (g) 41 6 Salt (g) 1,9 0,3 Fry the endive Make the hotchpotch Serve Allergens In the meantime, heat the remaining butter in a Mash the potatoes into a puree using a potato Transfer the endive mash to plates and garnish with 7) Milk/lactose wok or sauté pan and stir fry most of the endive for masher. Add a splash of milk or cooking liquid to the fried red onion. Serve with the meatballs and May contain traces of: 23) Celery 5 minutes on medium—low heat. make it smooth and creamy. Mix the stir—fried pour the gravy from the pan over the dish. endive and the remaining raw endive with the Fact: Did you know that endive is rich in vitamin K? mashed potatoes. Then mix in the aged cheese Enjoy! This vitamin is found in many green leaf vegetables and semi—dried tomatoes. Season to taste with and plays an important role in healthy blood salt and pepper. clotting and the production of strong bones. *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 12 | 2021 E

Creamy spinach gratin with fried egg What do you think: does 200 g with fried potatoes spinach contain more or less calcium than a glass of milk? Vegetarian Family Total time: 40 min. (based on 2 servings)

Waxy potatoes Shallot

Garlic clove Tomato

Nutmeg Spinach

Dried thyme Crème fraiche

Grated matured cheese Eggs

Cupboard items Olive 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 dish, frying pan, grater, sauté pan with a lid, colander, wok or sauté pan Ingredients for 1 — 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Fry the potatoes Prepare the spinach Season Shallot (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 210 degrees. Thoroughly wash Dice the tomato. Grate a pinch of nutmeg per Use the same wok or sauté pan to fry the tomatoes Garlic clove (pcs) ½ 1 1½ 2 2½ 3 or peel the potatoes and cut them into thin wedges. person using a fine grater. Heat 1/2 tbsp olive oil per and dried thyme for 1 minute. Reduce the heat Tomato (pcs) 1 2 3 4 5 6 Heat 1/2 tbsp olive oil per person in a sauté pan with person in a wok or sauté pan and fry the shallot to medium—low, add the crème fraiche and the Nutmeg (a pinch) 1 2 3 4 5 6 a lid and fry the potatoes for 30 — 35 minutes on and garlic for 2 — 3 minutes. Add the spinach and drained spinach to the pan and stir fry for another Spinach* (g) 23) 200 400 600 800 1000 1200 medium—high heat, covered with the lid. Take off stir fry for 3 — 4 minutes, or until it has wilted. Then minute. Season to taste with nutmeg, salt and Dried thyme (tsp) 1 2 3 4 5 6 the lid after 20 minutes. Stir regularly and season drain the spinach in a colander. Press firmly to drain pepper (Tip). Crème fraiche* (g) 7) 50 100 150 200 250 300 with salt and pepper. In the meantime, chop the most of the liquid from the spinach (Tip). Grated matured 25 50 75 100 125 150 shallot and press or mince the garlic. cheese* (g) 7) Tip: Nutmeg has quite a particular flavour. Don’t Eggs* (pcs) 3) 1 2 3 4 5 6 Tip: It is important to squeeze the liquid out of the add too much at once and taste before adding more. Not included spinach — otherwise your gratin will stay too moist. Olive oil (tbsp) 1 2 3 4 5 6 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) 3712 /887 472 /113 Total fat (g) 55 7 Of which: saturated (g) 24,1 3,1 Carbohydrates (g) 58 7 Of which: sugars (g) 6,6 0,8 Fibre (g) 7 1 Protein (g) 35 4 Salt (g) 0,9 0,1 Roast au gratin Fry the egg Serve Allergens Transfer the spinach mixture to a baking dish. In the meantime, heat 1/2 tbsp butter per person in a Transfer the potatoes to plates and top with the 3) Eggs 7) Milk/lactose May contain traces of: 23) Celery Sprinkle with the grated matured cheese and heat frying pan and fry 1 sunny—side up egg per person. fried egg. Serve with the spinach gratin in the oven for 10 — 15 minutes. Season to taste with salt and pepper.

Enjoy! Answer: more! Answer:

*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 12 | 2021 Tomato-bell pepper soup with pearl E couscous Yellow, red and orange bell peppers all contain more vitamin C than a green with sour cream, fresh tarragon and home-made bell pepper. But what makes the green breadsticks bell pepper stand out? Vegetarian Balanced Family Total time: 30 min. (based on 2 servings)

Onion Garlic clove

Tomato Bell pepper

Dried apricots Fresh tarragon

Pearl couscous Whole grain ciabatta

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 Pan with a lid, stock pot with a lid, hand blender, 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 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 and stir fry the onion, tomato, bell pepper, apricots with just enough water in a pan with a lid. Bring to a Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 press or mince the garlic. Cut the tomato, bell and half of the garlic for 2 minutes on medium heat. boil and cook the pearl couscous for 12 —14 Dried apricots (g) 25 50 75 100 125 150 19) 22) 25) pepper and dried apricots into pieces. Strip the Add 200 ml boiling water per person and crumble minutes, covered with the lid. Stir regularly so the Fresh tarragon* (g) 2½ 5 7½ 10 12½ 15 leaves from the tarragon stems and finely chop 1/2 stock cube per person over the stock pot. Cook couscous does not stick to the pan. Then drain, Pearl couscous the leaves. the soup for 15 minutes, covered with the lid. separate the couscous with a fork and allow to 30 60 85 120 145 180 (g) 1) steam dry without the lid. Whole grain Fact: Did you know that this meal contains over ciabatta (pcs) 1) 6) 1 2 3 4 5 6 300 g vegetables and more vitamin C than the RDI? Tip: Your box probably contains more couscous than 7) 17) 22) 25) 27) Most of the vitamin C comes with the pepper, but the you’ll need for this recipe. Weigh 30 g per person or Sour cream* (g) 7) 25 50 75 100 125 150 onion and tomatoes add to the tally as well. use everything 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 Of which: sugars (g) 27,3 5,6 Bake the breadsticks Puree and mix Serve Fibre (g) 14 3 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 Protein (g) 21 4 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 Salt (g) 3,8 0,8 sheet lined with baking paper and drizzle with the using a hand blender. Season with salt and pepper. tarragon (Tip). Serve with the breadsticks. Allergens remaining olive oil. Sprinkle with the leftovergarlic , Optionally, add the remaining boiling water if you salt and pepper. Roast in the oven for 6 — 8 minutes would like to dilute the soup a little bit. Then stir the 1) Grains containing gluten 6) Soy 7) Milk/lactose Tip: Tarragon has quite a strong flavour, so taste May contain traces of: 17) Eggs 19) Peanuts until crunchy. pearl couscous into the soup. well and add more or less to taste. 22) Nuts 25) Sesame seed 27) Lupin Fact: The brown ciabatta and large amount of Enjoy! *Decide which meal you will be cooking first by checking the

expiration date of the fresh ingredients in your box. vegetables in this dish contain almost half of the RDI

A min vita and of fibre. Fibres are good for digestion, which is good fibre of amount

Contact high the for the immune system and an energised feeling. Answer: We would like to hear what you think. Feel free to contact us Plus, the fibres will keep you satiated for a while. via our website or via our social media channels.

WEEK 12 | 2021