Chicken with a sesame crust and E You‘ll be giving the chicken an roasted vegetables extra crunchy crust with panko: Japanese breadcrumbs with a with garlic-ginger rice coarse texture. Family Total time: 30 min. (based on 2 servings)

Fresh ginger Garlic

Courgette Bell pepper

Basmati rice Egg

Sesame seeds Panko breadcrumbs

Chicken tenderloin Soy sauce

Pantry items Honey, sambal, flour, olive oil, butter, 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 Small bowl, frying pan, pan with lid attachment, deep plates x3, parchment-lined baking sheet Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Fresh ginger* (cm) 2 4 6 8 10 12 Prepare the vegetables Cook the rice Bread the chicken Garlic clove (pcs) 1 2 3 4 5 6 Preheat the oven to 200 degrees. Peel the ginger Heat 1/2 tbsp butter per person in a pan with a lid Take 3 deep plates. In the first one, mix the flour Courgette* (pcs) 1/3 2/3 1 11/3 12/3 2 and finely grate. Press or mince the garlic. Cut the on medium–high heat. Add the garlic and ginger with a pinch of salt. Using a fork, whisk 1/2 egg per Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 courgette into 1 cm thick slices. Remove the seeds and fry for 1 – 2 minutes. Add the basmati rice and person in the second plate. Mix the sesame seeds Basmati rice (g) 85 170 250 335 420 505 from the bell pepper and cut the pepper into strips. 180 ml water per person. Crumble 1/4 stock cube per with the panko, salt and pepper in the third plate. Egg* (pcs) 3) ½ 1 1½ 2 2½ 3 Transfer the vegetables to a baking sheet lined person over the pan and bring to a boil. Reduce the Dip the chicken through the flour first: make sure Sesame seed (g) 11) 10 20 30 40 50 60 with baking paper and mix with 1/2 tbsp olive oil per heat and cook the for 10 minutes, covered with it is completely covered. Then dip the 19) 22) rice chicken Panko breadcrumb person, salt and pepper. Roast in the oven for the lid. Then take the pan from the heat and leave through the whisked egg and end with the 10 20 30 40 50 60 (g) 1) 18 – 20 minutes. for 10 minutes, covered with the lid. sesame–panko mixture. Transfer the breaded Chicken fillet chicken to a plate. 120 240 360 480 600 720 tenderloin* (g) Soy sauce (ml) 1) 6) 10 20 30 40 50 60 Not included Honey (tbsp) 1 2 3 4 5 6 Sambal (tsp) 1 2 3 4 5 6 Flour (tbsp) 1 2 3 4 5 6 Olive oil (tbsp) 1 2 3 4 5 6 Butter (tbsp) ½ 1 1½ 2 2½ 3 4 5 6 Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3648 /872 655 /157 Total fat (g) 30 5 Fry the chicken Make the honey–soy sauce Serve Of which: saturated (g) 8.5 1.5 Carbohydrates (g) 98 18 Heat 1/2 tbsp olive oil per person in a frying pan on In a small bowl, mix the soy sauce, honey and Transfer the vegetables and rice to plates. Put the Of which: sugars (g) 15.0 2.7 medium–high heat. Add the chicken and fry for sambal. Take the baking sheet with vegetables from chicken on top of the rice. Fibre (g) 6 1 2 minutes per side, or until the chicken is golden the oven and pour the honey–soy mixture over the Protein (g) 49 9 brown. Then take the chicken from the pan, transfer vegetables. Mix well and put the baking sheet back Fact: Did you know that people tend to consume Salt (g) 4.4 0.8 to a baking sheet lined with baking paper and heat into the oven, until the vegetables are cooked. less than 150 g vegetables a day on average? in the oven for 6 – 8 minutes, or until the chicken That is nowhere near the RDI. But with over Allergens: is cooked. 250 g vegetables per serving, this dish has got 1) Grains containing gluten 3) Eggs 6) Soy 11) Sesame seed you covered. May contain traces of: 19) Peanuts 22) Nuts Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box.

WEEK 17 | 2021 E

Did you know that flammkuchen Flammkuchen with brie and apple originated from a flat piece of dough that was used by bakers to test with a green bean salad whether the wood oven had reached the right temperature? Vegetarian Balanced Total time: 35 min. (based on 2 servings)

Onion Green beans

Apple French brie

Flammkuchen dough Crème fraîche

Lamb’s lettuce

Pantry 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 Frying pan, pan with a lid, salad bowl, parchment-lined baking sheet 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 large pinch of 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 salt for 10 – 12 minutes, or until the apple is brown and set aside. In the meantime, cut the brie into Flammkuchen 1 2 3 4 5 6 dough* (pcs) 1) green beans and cut them into 3 equally sized and soft. thin slices. Crème fraîche* (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. Tip: Apple contains pectin, a fermentable fibre Not included that keeps the gut flora healthy – good for your Butter (tbsp) ½ ½ 1 1 1½ 1½ Tip: Green beans pack some important minerals, cholesterol level and your immune system.f Extra-virgin olive oil such as potassium for healthy blood pressure and ½ 1 1½ 2 2½ 3 (tbsp) both iron and folic acid for an energised feeling. White balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Salt & pepper to taste * keep in the refrigerator Nutritional values 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 fraîche 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: Got a bit of a sweet tooth? Drizzle some honey over the flammkuchen 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 17 | 2021 Bulgur salad with chicken breast and E The star of this dish is the red roasted beetroot beet - this red bulb packs lots of with a refreshing cucumber salad, white cheese and almonds fibres and potassium. Balanced Foodbowl Total time: 45 min. (based on 2 servings)

Beetroot Garlic

Bulgur Red onion

Chicken breast Dried oregano

Fresh curly Cucumber parsley & mint

Organic lemon Goat’s cheese

Roasted salted almonds

Pantry items Olive oil, vegetable stock cube, extra-virgin 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 Small bowl, grater, bowl, pan with a lid, salad bowl, parchment-lined baking sheet, baking dish, sieve Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Roast the beetroot Cook the bulgur Fry the chicken fillet Beetroot* (pcs) 1 2 3 4 5 6 Garlic clove (pcs) 1 2 3 4 5 6 Preheat the oven to 200 degrees. Peel the beetroot Boil ample water in a pan with a lid for the bulgur. Cut the red onion into half rings. In a small bowl, and cut into 1 – 2 cm thick wedges. Press or mince Crumble 1/4 stock cube per person into the pan and mix the , the remaining , 1/2 tbsp olive Bulgur (g) 1) 45 85 130 170 215 255 oregano garlic . In a bowl, mix 1/2 tbsp olive oil per person add the . Cook the for 10– 12 minutes oil per person, salt and pepper. Spread the Red onion (pcs) ½ 1 1½ 2 2½ 3 garlic bulgur bulgur chicken with half of the , salt and pepper. Add the until done, covered with the lid. Drain in a sieve with this herb oil. Transfer the and Chicken breast* garlic breast chicken 1 2 3 4 5 6 (pcs) beetroot wedges, season with salt and pepper and and allow to steam dry without the lid. The bulgur red onion to an oven dish or parchment-lined Dried oregano mix well. Transfer the beetroot to a baking sheet may cool. baking sheet and roast for 12 – 15 minutes, or until ½ 1 1½ 2 2½ 3 (packet) lined with baking paper and roast in the oven for the chicken is cooked. Stir the beetroot. Fresh curly parsley 25 – 30 minutes. Toss halfway. 5 10 15 20 25 30 Fact: Bulgur is a wholegrain food. Wholegrains, & mint* (g) in comparison to white grain products, contain not Cucumber* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 only more fibre but also 3-5 times more vitamins Organic lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ and minerals, such as calcium, magnesium, iron Goat’s cheese* (g) 25 50 75 100 125 150 and vitamins B1 and B2. Roasted salted almonds (g) 5) 5 10 15 20 25 30 8) 25) Not included Olive oil (tbsp) 1 2 3 4 5 6 4 5 6 Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) Extra-virgin olive 1 2 3 4 5 6 oil (tsp) Honey (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Make the salad Cut the flavourings Serve Energy (kJ/kcal) 2682 /641 520 /124 Strip the leaves from the mint sprigs. Finely chop Crumble the goat’s cheese. Coarsely chop the Transfer the bulgur, beetroot and cucumber to Total fat (g) 28.9 5.6 the mint leaves and fresh curly parley. Dice the almonds. Mix 1 tsp lemon zest per person into plates. Cut the chicken breast into strips and place Of which: saturated (g) 7.7 1.5 cucumber. Grate the lemon zest and juice the the bulgur. it on top, together with the red onion. Garnish with Carbohydrates (g) 46.7 9 lemon (Tip). In a salad bowl, make a dressing of the almonds and goat’s cheese. Add extra virgin Of which: sugars (g) 8.5 1.6 per person: 1 tsp extra virgin olive oil, 1 tbsp lemon olive oil to taste. Fibre (g) 11.8 2.3 juice, 1 tsp honey, salt and pepper. Mix the fresh Protein (g) 42.4 8.2 herbs and cucumber into the dressing. Enjoy! Salt (g) 1.8 0.3

Allergens: Tip: This lemon is organic and may look a little 1) Grains containing gluten 5) Peanuts 8) Nuts different than expected. This does not affect the May contain traces of: 25) Sesame seed flavour so the rind is suitable for use.

WEEK 17 | 2021 E You‘ll be giving this burger an Italian twist Hamburger with an Italian twist with basil cream and grana padano. Sink your teeth into the crunchy ciabatta and with tomato salsa and basil mayonnaise imagine yourself in Italy… Buon appetito! Quick & Easy Family Total time: 20 min. (based on 2 servings)

White ciabatta Roma tomato

Tomato Red onion

Garlic Basil crème

Mayonnaise Seasoned hamburger

Grana padano flakes Mixed leaves with radicchio, arugula and lettuce

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

Equipment Small bowl, frying pan, bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p White ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) 1 2 3 4 5 6 Roma tomato (pcs) ½ 1 1½ 2 2½ 3 Prepare Make the salsa and mayo Tomato (pcs) 1 2 3 4 5 6 • Preheat the oven to 180 degrees and heat the ciabatta in the oven • In a bowl, mix the chopped red onion, the diced tomato, garlic, Red onion (pcs) ½ 1 1½ 2 2½ 3 for 6 – 8 minutes. extra virgin olive oil and the balsamic vinegar. Season to taste with Garlic clove (pcs) ½ 1 1½ 2 2½ 3 salt and pepper and set aside. Basil crème (ml) 7½ 15 22½ 30 37½ 45 • Cut the roma tomato and the tomato into very small dices. Mayonnaise* (g) 3) 10) 19) 22) 20 40 60 80 100 120 • Finely chop half of the red onion and cut the rest into half rings. • In a small bowl, mix the basil crème with the mayonnaise. Seasoned hamburger* (pcs) 1 2 3 4 5 6 Press or mince the garlic. Tip: Are you watching your calorie intake? Use half the mayonnaise Grana padano flakes* (g) 3) 7) 15 25 50 75 75 100 and half the grana padano. Optionally, use half the extra–virgin olive Mixed leaves with radicchio, arugula and 40 60 90 120 150 180 oil for the tomato salsa. lettuce* (g) Not included Extra-virgin olive oil (tbsp) 1 2 3 4 5 6 Balsamic vinegar (tbsp) ½ 1 1½ 2 2½ 3 Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional Values 3 4 Per serving Per 100g Energy (kJ/kcal) 3688 /881 825 /197 Total fat (g) 60 13 Of which: saturated (g) 17.9 4.0 Carbohydrates (g) 41 9 Of which: sugars (g) 8.8 2.0 Fibre (g) 5 1 Protein (g) 42 9 Salt (g) 2.2 0.5 Fry the burger Serve Allergens: 1) Grains containing gluten 3) Eggs 6) Soy 7) Milk/lactose 10) Mustard • Heat the butter in a frying pan on medium–high heat and fry the • Cut open the ciabattas and spread the inside with the May contain traces of: 17) Eggs 19) Peanuts 22) Nuts 25) Sesame seed 27) Lupin hamburger with the red onion rings for 2 – 3 minutes per side, or basil mayonnaise. until the hamburger is cooked. • Put the hamburger on the bun, cover with 3 tbsp tomato salsa per • In the last minute, sprinkle half of the grana padano flakes on person and a little bit of the mixed leaves. the burgers. • Mix the leftover lettuce with the rest of the tomato salsa and serve this on the side. *Decide which meal you will be cooking first by checking the expiration date of the • Garnish the salad with the leftovergrana padano. fresh ingredients in your box. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 E

Curry with spinach and sweet potato Pour any leftover coconut milk into an ice cube tray and freeze it with rice, fresh coriander and a fried egg for easy use.

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

Basmati rice Onion

Garlic Red chili pepper

Carrot Sweet potato

Coconut milk Yellow curry spices

Fresh coriander Egg

Spinach Full-fat yoghurt

Pantry items Vegetable stock cube, butter, 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, pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Basmati rice (g) 45 85 130 170 215 255 Cook the rice Cut Fry the vegetables Onion (pcs) ½ 1 1 2 2 3 Boil 250 ml water per person in a pan with a lid and In the meantime, chop the onion and press or Heat the sunflower oil in a wok or sauté pan with a Garlic clove (pcs) 2 2 3 3 5 5 cook the rice for 12 – 15 minutes, covered with the mince the garlic. Remove the seeds from the red lid on medium–low heat. Fry the onion, garlic and Red chili pepper* ¼ ½ ¾ 1 1¼ 1½ s (pcs) lid. Then drain if necessary and leave to steam dry chili pepper and finely chop the pepper. Peel the red chili pepper for 2 minutes. Add the sweet Carrot* (pcs) ½ 1 1½ 2 2½ 3 without the lid. sweet potato and cut into 1 cm dices. Shake the potato and per person: 2 tsp curry powder and Sweet potato (g) 100 200 300 400 500 600 coconut milk. 1 tsp ground cumin seed. Fry for 3 – 4 minutes. Coconut milk (ml) 75 150 200 250 350 400 Deglaze with 1 tbsp water per person. Season to Yellow curry spices taste with salt and pepper. ½ 1 1½ 2 2½ 3 (packet) Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 Tip: sAttention: the red chili pepper packs a Egg* (pcs) 3) 1 2 3 4 5 6 punch! If you are eating with children or don’t like Spinach* (g) 23) 150 300 450 600 750 900 spicy food, use less red chili pepper to taste or serve Full-fat yoghurt* it separately. 25 50 75 100 125 150 (g) 7) Not included Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) Butter (tbsp) ½ ½ 1 1 1½ 1½ 4 5 6 Sunflower oil (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 2804 /670 462 /110 Total fat (g) 33 5 Of which: saturated (g) 17.7 2.9 Finish the curry Fry the egg Serve Carbohydrates (g) 69 11 Of which: sugars (g) 14.6 2.4 Add the coconut milk (Tip) and crumble 1/4 stock When the sweet potato is almost done, heat the Transfer the rice to plates and top with the Fibre (g) 6 1 cube per person over the pan. Cover the pan with butter in a frying pan and fry 1 sunny–side up egg curry and fried egg. Garnish with the yogurt Protein (g) 21 3 the lid and bring to a boil. Allow to cook gently per person. You can fry more than one egg in the and coriander. Salt (g) 1.8 0.3 for 10 minutes. In the meantime, finely chop pan at the same time. Sprinkle the egg with salt and the coriander. pepper. In the meantime, tear the spinach over the Enjoy! Allergens: pan with curry and allow to shrink. 3) Eggs 7) Milk/lactose May contain traces of: 23) Celery

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

WEEK 17 | 2021 E Roasted eggplant with casarecce Eggplant owes its name to the way it used to look back in the with tomato, cheese and salad day: smaller, round and white, just like an egg! Vegetarian Total time: 45 min. (based on 2 servings)

Eggplant Tomato

Garlic Passata

Grated mature cheese Casarecce

Mixed leaves of Fresh basil lamb’s lettuce, arugula and frisée

Pantry items Olive oil, extra-virgin olive oil, balsamic vinegar, 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 Frying pan, bowl, pan with a lid, salad bowl, oven dish Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Eggplant* (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the eggplant Make the sauce Tomato (pcs) 1 2 3 4 5 6 Preheat the oven to 220 degrees. Cut the eggplant Drizzle the eggplant slices with half of the olive oil. In the meantime, mix the passata, garlic, 1/2 tbsp Garlic clove (pcs) 1 2 3 4 5 6 into 1/2 cm slices lengthwise. Cut the tomato into Heat a frying pan on medium–high heat and fry the balsamic vinegar per person and 1 tsp sugar per Passata (pack) ½ 1 1½ 2 2½ 3 1/2 cm slices as well. Press or mince the garlic. eggplant for 4 – 5 minutes per side. Sprinkle with person into a sauce. Season with salt and pepper. Grated mature 50 75 100 150 175 225 cheese* (g) 7) salt and pepper (see Tip). Casarecce (g) 1) 20) 90 180 270 360 450 540 Mixed leaves of Tip: If you have a grill pan, feel free to grill the lamb’s lettuce, 40 80 120 160 200 240 eggplant instead of frying it, to give the eggplant arugula & frisée* (g) that characteristic grill pattern. Fresh basil* (g) 2½ 5 7½ 10 12½ 15 Not included Olive oil (tbsp) 1 2 3 4 5 6 Extra-virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Balsamic vinegar ½ 1 1½ 2 2½ 3 (tbsp) White balsamic ½ 1 1½ 2 2½ 3 vinegar (tsp) 4 5 6 Sugar (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3161 /755 628 /150 Total fat (g) 33 7 Of which: saturated (g) 11.5 2.3 Carbohydrates (g) 84 17 In the oven Make the salad Serve Of which: sugars (g) 19.2 3.8 Grease an oven dish with the remaining olive oil. In the meantime, boil ample water in a pan with Transfer the casarecce to plates and top with the Fibre (g) 9 2 Pour a layer of tomato sauce into the oven dish. a lid and cook the casarecce for 10 – 12 minutes, eggplant from the oven. Garnish with the fresh Protein (g) 26 5 Cover the sauce with eggplant slices. Top with a covered with the lid. Then drain and mix with extra basil and serve with the salad (see Tip). Salt (g) 1.2 0.2 layer of tomatoes. Repeat until all the ingredients virgin olive oil to taste. In the meantime, mix a Allergens: have been used; end with a layer of sauce. Sprinkle dressing with extra virgin olive oil, white balsamic Tip: Did you know that conserved vegetables with the and heat in the vinegar, salt and pepper in a salad bowl. Combine 1) Grains containing gluten 7) Milk/lactose grated mature cheese contain roughly the same amount of nutrients as May contain traces of: 20) Soy oven for 20 – 25 minutes. with the mixed leaves. Cut the fresh basil leaves fresh vegetables? This dish amounts to 350 grams of into thin strips. vegetables per serving.

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

WEEK 17 | 2021 Ramen bowl with spicy shrimp, E Join us on a trip to the world of food bowls in the month of April! With a sugar snaps and noodles nutritious mix of fresh ingredients in a single bowl, you‘ll be serving a delicious, with mushrooms, pickled radish and gomashio hearty and colourful meal. Foodbowl Total time: 35 min. (based on 2 servings)

Garlic Red chili pepper

Shallot Mushrooms

Radish Shrimp

Dried udon noodles Fish sauce

Sugar snap peas Gomashio

Pantry items White wine vinegar, sugar, butter, ketjap, sunflower oil, honey, vegetable stock cube, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Small bowl, frying pan, saucepan, pan with a lid, oven dish Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) 1 2 3 4 5 6 Cut Make the pickles Prepare the shrimp Red chili pepper* ¼ ½ ¾ 1 1¼ 1½ (pcs) Preheat the oven to 220 degrees. Press or mince the In a small bowl, mix the white wine vinegar with Boil ample water in a pan with a lid for the noodles. garlic. Remove the seeds and seed pods from the the sugar. Cut the radish into thin slices and add Transfer the shrimp to a baking dish (Tip). Cut Shallot* (pcs) 1/2 1 11/2 2 21/2 3 s Mushrooms* (g) 60 125 185 250 310 375 red chili pepper and finely chop the flesh (see the sliced radish to the dressing. Season to taste the butter into pieces. Divide the garlic, red chili Radish* (bunch) ¼ ½ ¾ 1 1¼ 1½ Tip). Cut the shallot into thin half ringst and the with salt and pepper. Stir regularly to make sure the pepper and butter over the shrimp. Cook in the Shrimp* (g) 2) 90 180 270 360 450 540 mushrooms into slices. radish absorbs the dressing well. oven for 8 – 10 minutes. Dried udon noodles 100 200 300 400 500 600 (g) 1) Tip: sOptionally, cut and set aside a couple of red Tip: Did you know that this ramen bowl will give you Tip: Choose a fitting oven dish for the shrimp. A Fish sauce (ml) 4) 10 20 30 40 50 60 chili pepper rings for garnishing. Be careful: the red a good calcium boost? This is thanks to the spring smaller dish will keep everything packed closer Sugar snap peas* (g) 25 50 75 100 125 150 chili pepper packs a punch! onion that packs a lot of calcium compared to other together, allowing the flavours to blend perfectly. Gomashio (packet) ½ 1 1½ 2 2½ 3 vegetables, and the shrimp that contains a lot of 11) protein and few calories to boot! Not included White wine vinegar 1 2 3 4 5 6 (tbsp) Sugar (tsp) 1 2 3 4 5 6 Butter (g) 15 30 45 60 75 90 Ketjap (tbsp) ½ 1 1½ 2 2½ 3 4 5 6 Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Honey (tsp) 1 2 3 4 5 6 Vegetable stock ¼ ½ 1 1¼ 1½ 1¾ cube (pcs) Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 2875 /687 710 /170 Fry the vegetables Make the stock Serve Total fat (g) 21 5 In the meantime, heat the sunflower oil in a frying In a saucepan, mix per person: 300 ml water, Transfer the noodles to deep plates (Tip). Pour the Of which: saturated (g) 9.4 2.3 pan. Fry the shallot and the mushrooms for 5 – 1/4 stock cube, 10 ml fish sauce and 1/4 tbsp ketjap. stock over the noodles. Top the noodles and stock Carbohydrates (g) 92 23 7 minutes on medium–high heat. Add per person: Bring to a boil and add the sugar snap peas to the with the different toppings:shrimp , mushrooms, Of which: sugars (g) 17.3 4.3 1/4 tbsp ketjap and 1 tsp honey and mix well. Reduce stock and cook for 3 – 5 minutes. sugar snap peas and radish. Garnish with Fibre (g) 3 1 the heat to low and allow to fry gently until serving. gomashio and optionally, sliced red chili pepper. Protein (g) 28 7 Cook the noodles in the pan with boiling water for Tip:Are you watching your salt intake? Use half Salt (g) 7.2 1.8 4 minutes. Then drain the noodles and allow to the fish sauce, less stock or use low–sodium Tip: Pour some of the garlic–butter gravy from the steam dry with the lid. stock. In addition, rinse the salt from the noodles shrimp over the noodles to taste. Allergens: after cooking. 1) Grains containing gluten 2) Shellfish 4) Fish 11) Sesame seed Enjoy!

WEEK 17 | 2021 Pearl couscous salad with avocado E What makes the pumpkin seed and feta the champion among seeds and with tomato, lime and coriander nuts? Quick & Easy Family Vegetarian Total time: 20 min. (based on 2 servings)

Shallot Tomato

Avocado Pearl couscous

Lime Fresh coriander

Pumpkin seeds Lamb’s lettuce

Feta

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

Equipment Frying pan, grater, pan with a lid, salad bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) ½ 1 1½ 2 2½ 3 Tomato (pcs) 1 2 3 4 5 6 Prepare Cook and roast Avocado (pcs) ½ 1 1½ 2 2½ 3 • Boil 300 ml water per person in a pan with a lid and crumble 1/2 • Add the pearl couscous to the pan with stock and cook for 12 Pearl couscous (g) 1) 85 170 250 335 420 505 stock cube per person into it. minutes until done, then drain. Lime (pcs) ½ 1 1½ 2 2½ 3 Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 • Finely mince the shallot. Dice the tomato and avocado. • Zest the lime with a fine grater and squeeze the juice (see Tip). Pumpkin seeds (g) 19) 22) 25) 10 20 30 40 50 60 Finely chop the fresh coriander. Tip: Avocado is rich in plant-based unsaturated fats, which means this • Heat a frying pan on high heat, without oil, and dry toast the Lamb’s lettuce* (g) 25 50 75 100 125 150 fruit has a positive effect on your cholesterol level and helps keep the pumpkin seeds until they start to pop. Feta* (g) 7) 35 75 100 125 175 200 cardiovascular system healthy! Not included Tip: Don‘t forget to rinse the lime properly before grating the rind. Vegetable stock cube (pcs) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil (tbsp) 1 2 3 4 5 6 White balsamic vinegar (tsp) ½ 1 1½ 2 2½ 3 Honey (tsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper to taste * keep in the refrigerator Nutritional Values 3 4 Per serving Per 100g Energy (kJ/kcal) 3228 /771 788 /188 Total fat (g) 42 10 Of which: saturated (g) 9.4 2.3 Carbohydrates (g) 70 17 Of which: sugars (g) 11.2 2.7 Fibre (g) 9 2 Protein (g) 24 6 Salt (g) 3.8 0.9 Allergens: Mix the salad Serve 1) Grains containing gluten 7) Milk/lactose • In a salad bowl, mix the extra-virgin olive oil, white wine vinegar, • Transfer the couscous salad to plates, crumble the over it May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed feta honey, 1 tsp lime juice per person and 1/2 tsp lime zest per and garnish with the toasted pumpkin seeds. person into a dressing. • Mix the pearl couscous and shallot with the dressing. Enjoy! • Next, mix in the tomato, avocado, coriander and lamb’s lettuce. Season to taste with salt and pepper.

*Decide which meal you will be cooking first by checking the expiration date of the

fresh ingredients in your box. muscles. and bones strong and pressure blood healthy

than any other member of this food group - vital for for vital - group food this of member other any than Contact magnesium more pack seeds pumpkin is: answer The We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 E Quick pasta with meatballs The meatballs in this recipe are already seasoned with oregano, with mushrooms and a creamy tomato sauce garlic and cayenne - perfect for this classic pasta in a tomato sauce Quick & Easy Family Total time: 20 min. (based on 2 servings)

Onion Garlic

Mushrooms Zucchini

Meatballs (beef-pork) Diced tomatoes with Italian herbs

Spaghetti Herb cream cheese

Grated Italian cheese

Due to supply issues, the leek in this recipe is substituted with zucchini Pantry items Beef stock cube, 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 Kitchen paper, pan with a lid & soup pot with lid attachment Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 3 4 5 6 Cut Fry Mushrooms* (g) 125 250 375 500 625 750 • Boil ample water with a generous pinch of salt in a pan with a lid for • Heat the olive oil in a stock pot on medium–high heat. Zucchini* (g) 1/4 1/2 3/4 1 11/4 11/2 the spaghetti. Meatballs (beef-pork) with Italian herbs* (g) 3 6 9 12 15 18 • Halve the meatballs and fry for 3 – 4 minutes. They do not have to Diced tomatoes (pack) ½ 1 1½ 2 2½ 3 • Weigh the spaghetti and cook for 10 – 12 minutes until al dente, be completely cooked yet. Spaghetti (g) 1) 20) 75 150 225 300 375 450 covered with the lid. Save 50 ml of the cooking liquid per person. • Take the meatballs from the pan and set aside. Herb cream cheese* (g) 7) 25 50 75 100 125 150 • Chop the onion and press or mince the garlic. Finely chop Grated Italian cheese* (g) 7) 25 50 75 100 125 150 the zucchini. Not included • Wipe clean the mushrooms with kitchen paper and cut the Beef stock cube (pcs) ½ 1 1½ 2 2½ 3 mushrooms into slices. Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional Values

Per serving Per 100g Energy (kJ/kcal) 3885 /929 545 /130 3 4 Total fat (g) 45 6 Of which: saturated (g) 19.6 2.8 Carbohydrates (g) 75 10 Of which: sugars (g) 17.0 2.4 Fibre (g) 13 2 Protein (g) 50 7 Salt (g) 2.4 0.3 Allergens: 1) Grains containing gluten 7) Milk/lactose May contain traces of: 20) Soy Prepare the sauce Mix and serve • Fry the onion, garlic, mushrooms and zucchini for 6 – 8 minutes in • Serve the pasta in deep plates. the stock pot with cooking grease from the meatballs. • Garnish with the remaining grated Italian cheese. • Add the diced tomatoes, the saved cooking liquid and the stock cube and bring to a boil. Tip: Did you know that canned tomatoes pack almost the same amount of vitamins and minerals as fresh tomatoes? This meal • Add the spaghetti, herb cream cheese, half of the grated Italian contains over 400 g vegetables per serving – super healthy! cheese and the meatballs. *Decide which meal you will be cooking first by checking the expiration date of the • Mix well and allow to cook gently for 3 – 4 minutes without the lid. Enjoy! fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 E

Fresh tagliatelle with fried mushrooms This fresh tagliatelle by Pastafabriek is prepared with love every day, with with sage butter, semi-dried tomatoes and arugula artisan flour from Italy and extra fresh free-range eggs. Quick & Easy Family Vegetarian Total time: 20 min. (based on 2 servings)

Shallot Garlic

Fresh sage Mushrooms

Portobello Fresh tagliatelle

Semi-dried tomatoes Arugula

Sunflower seeds

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

Equipment Pan with a lid, saucepan, and sauté pan or large frying pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the mushrooms Fresh sage* (g) 5 10 15 20 25 30 • Chop the shallot. Press or mince the garlic. • Heat a large frying pan, without any oil, at medium–high heat. Add Mushrooms* (g) 125 250 375 500 625 750 the sunflower seeds and roast until they change colour. Take from Portobello* (pcs) ½ 1 1½ 2 2½ 3 • Strip the sage leaves from the stems and cut the leaves into strips. the pan and set aside. Fresh tagliatelle* (g) 1) 3) 125 250 375 500 625 750 • Boil ample water with a generous pinch of salt in a pan with a lid for Semi-dried tomatoes* (g) 35 60 90 120 150 180 the tagliatelle. • Heat 1/2 tbsp olive oil per person in the same large frying pan at medium–high heat. Fry the shallot for 2 minutes. Arugula* (g) 20 40 60 80 100 120 • Cut the mushrooms into slices. Cut the portobello into strips. Sunflower seeds (g) 19) 22) 25) 10 10 20 20 30 30 • Add the mushrooms, portobello and garlic and fry for 6 minutes. Not included Tip: This meal is not only fast to prepare but also contains 200g of Deglaze with 1 tsp white wine vinegar per person. Season with salt Olive oil (tbsp) ½ 1 1½ 2 2½ 3 vegetables, and is low in salt. Delicious, easy and good for maintaining and pepper. Butter (tbsp) 2 4 6 8 10 12 healthy blood pressure! White wine vinegar (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g 3 4 Energy (kJ/kcal) 3250 /777 737 /176 Total fat (g) 42 10 Of which: saturated (g) 18.3 4.2 Carbohydrates (g) 75 17 Of which: sugars (g) 4.9 1.1 Fibre (g) 8 2 Protein (g) 21 5 Salt (g) 0.2 0.1 Allergens: 1) Grains containing gluten 3) Eggs Cook the tagliatelle Serve May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed • Cook the tagliatelle for 4 – 6 minutes until done, covered with the • Transfer the arugula to plates and top with the tagliatelle. Pour lid. Drain carefully and allow to steam dry without the lid. the sage butter over the dish. • Heat the butter in a saucepan at low heat. Add the sage once the • Top with the fried mushrooms and garnish with the semi-dried butter has melted and fry gently for 3 minutes. Season with salt tomatoes and sunflower seeds. and pepper. • Slice the semi-dried tomatoes into thin strips. Mix the cooked Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the tagliatelle with the sage butter in the saucepan. 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 17 | 2021 E Tuna melts with sour cream and corn The tuna melt is an American classic that resembles the Dutch tosti. With with home-made tuna topping and a fresh salad tuna, corn and melted cheddar, this is the perfect comfort food. Quick & Easy Balanced Total time: 20 min. (based on 2 servings)

Corn Tuna in olive oil

Red onion Tomato

Sour cream Brown ciabatta

Grated cheddar Mesclun

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

Equipment Baking sheet lined with baking paper, salad bowl, bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Corn (g) 50 100 150 200 250 300 Tuna in olive oil (can) 4) 1 1 2 2 3 3 Prepare Top the roll Red onion (pcs) ½ 1 1½ 2 2½ 3 • Preheat the oven to 220 degrees. • In a bowl, mix the tuna with the corn, sour cream, half of the Tomato (pcs) 1½ 3 4½ 6 7½ 9 tomato and half of the red onion. Season to taste with salt Sour cream* (g) 7) 25 50 75 100 125 150 • Drain the corn and weigh the needed amount. Also drain the and pepper. Brown ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) 1 2 3 4 5 6 tuna (TIP). Grated cheddar* (g) 7) 25 50 75 100 125 150 • Chop the red onion and dice the tomato. • Cut the ciabattas in half and transfer to a baking sheet lined with Mesclun* (g) 20 40 60 80 100 120 baking paper. Not included Tip: Do you like the flavour of tuna? Save the oil and use it for the • Top the half ciabattas with the tuna salad and divide the grated dressing in step 3. Extra-virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 cheddar over them. Heat the tuna melts in the oven for 6 – White wine vinegar (tbsp) ½ 1 1½ 2 2½ 3 8 minutes. Mustard (tsp) 1 2 3 4 5 6 Fact: Corn provides a good dose of magnesium, an important Salt & pepper to taste mineral for the formation of bones and muscles. Other rich sources of * keep in the refrigerator magnesium include peanuts, legumes, banana, whole–wheat cereals Nutritional Values and yes, cacao!

Per serving Per 100g Energy (kJ/kcal) 2421 /579 551 /132 3 4 Total fat (g) 28 6 Of which: saturated (g) 9.5 2.2 Carbohydrates (g) 48 11 Of which: sugars (g) 13.2 3.0 Fibre (g) 8 2 Protein (g) 29 7 Salt (g) 2.3 0.5 Allergens: 1) Grains containing gluten 4) Fish 6) Soy 7) Milk/lactose May contain traces of: 17) Eggs 22) Nuts 25) Sesame seed 27) Lupin Make the salad Serve • In a salad bowl, make a dressing of per person: 1/2 tbsp extra virgin • Divide the tuna melt sandwiches among plates and serve with olive oil, 1/2 tbsp white wine vinegar, 1 tsp mustard, salt and pepper. the salad. • Mix the remaining red onion and tomato with the dressing. Enjoy! • Right before serving, mix the mesclun with the dressing.

*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 17 | 2021 Fajitas with ground beef, avocado and E New in your box: smokey ketchup by The Ketchup Project. A delicious tomato salsa and responsible product with a with pickled red onion and smokey tomato ketchup great story and a remarkable taste. Quick & Easy Total time: 20 min. (based on 2 servings)

Red onion Lime

Red bell pepper Avocado

Fresh coriander Cheddar cheese

Tomato Ground beef with Mexican herbs

White tortilla Organic sour cream

Smokey tomato ketchup

Pantry items Red wine vinegar, olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment 2x kom, frying pan, aluminum foil Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Lime (pcs) ½ 1 1½ 2 2½ 3 Pickle the red onion Cut Make the salsa Red bell pepper* 1/2 1 11/2 2 21/2 3 (pcs) Preheat the oven to 180 degrees. Cut the red onion Cut the bell pepper into thin strips. Cut the In a bowl, mix the tomato with the cheddar cheese Avocado (pcs) ½ 1 1½ 2 2½ 3 into thin half rings. Juice half of the lime and cut avocado in half, remove the seed and skin. Cut the and coriander. Season with salt and pepper and Fresh coriander* (g) 5 10 15 20 25 30 the remaining half into wedges. Mix half of the red avocado into slices. Coarsely chop the coriander set aside. Cheddar cheese* onion with the lime juice, 1 tbsp red wine vinegar and finely dice the tomato. 15 25 40 50 65 75 (g) 7) per person and a pinch of salt in a bowl. (Tip) Set Tomato (pcs) ½ 1 1½ 2 2½ 3 aside and toss every now and then. Ground beef with 110 220 330 440 550 660 Mexican herbs* (g) Tip: Optionally, add a pinch of sugar to take the White tortilla 2 4 6 8 10 12 edge off the red onion and brine. (pcs) 1) Organic sour cream* 25 50 75 100 125 150 (g) 7) Smokey tomato 30 60 90 120 150 180 ketchup* (g) Not included Red wine vinegar 1 2 3 4 5 6 (tbsp) Olive oil (tbsp) ¼ ½ ¾ 1 1¼ 1½ 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3683 / 880 649 / 155 Total fat (g) 48.7 8 Of which: saturated (g) 14.75 2,1 Carbohydrates (g) 60.1 13 Fry Fry the tortillas Serve Of which: sugars (g) 15.6 2,4 Heat 1/4 tbsp olive oil per person in a frying pan on Meanwhile, wrap the tortillas in aluminium foil and Transfer the remaining bell pepper, avocado, Fibre (g) 8 1 medium–high heat. Add the remaining red onion heat in the oven for 2 – 3 minutes. minced beef and sour cream to different bowls Protein (g) 45.4 7 and half of the bell pepper and fry for 2 – 3 minutes and place the bowls on the table, together with Salt (g) 2.8 0,3 (Tip). Add the minced beef and stir fry for the tomato salsa and pickled red onion. Transfer Allergens: 3 – 5 minutes. the tortillas to plates and let everyone build their 1) Grains containing gluten 7) Milk/lactose own tortilla. Serve with the lime wedges and the May contain traces of: Tip: Don‘t like raw pointed pepper? Fry all of the smoked tomato ketchup. pointed pepper together with the onion. *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 17 | 2021 E

All of the Brandt & Levie recipes are Chimay-pork sausage by Brandt & Levie home-made and the pork is sourced in the Netherlands - this variety is made with pesto baby potatoes and a mixed salad with real Belgian Trappist cheese and stewed onion Quick & Easy Total time: 15 min. (based on 2 servings)

Pork sausage with Pre-cooked halved Chimay cheese and baby potatoes with skin braised onion

Red bell pepper Green pesto

Beef tomato Pea shoot salad mix

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

Equipment Salad bowl, pan with a lid, frying pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Pork sausage with Chimay cheese and 1 2 3 4 5 6 braised onion* (pcs) Fry the sausage Make the salad Pre-cooked halved baby potatoes with 200 400 600 800 1000 1200 skin* (g) • Heat the olive oil in a frying pan with a lid and fry the pork sausage • In a salad bowl, mix a dressing of the mustard, white wine vinegar Red bell pepper* (pcs) 1 2 3 4 5 6 for 2 – 3 minutes on medium–high heat until brown all around. and extra virgin olive oil. Beef tomato (pcs) ½ 1 1½ 2 2½ 3 • Boil ample water in a pan with a lid for the baby potatoes. Cook • Cut the bell pepper and beef tomato into dices. Pea shoot salad mix (g) 23) 40 60 80 120 140 180 the baby potatoes for 8 minutes, then drain. • Combine the pea shoot salad mix, bell pepper and beef Green pesto* (g) 7) 8) 12½ 25 37½ 50 62½ 75 • Cover the pan with the sausage with the lid and fry for 8 – 10 tomato with the dressing in the salad bowl and season with salt Not included minutes on medium–low heat. Turn regularly. and pepper. Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 White wine vinegar (tsp) 1 2 3 4 5 6 Mustard (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional Values

Per serving Per 100g Energy (kJ/kcal) 2857 /683 525 /125 3 4 Total fat (g) 49 9 Of which: saturated (g) 14.0 2.6 Carbohydrates (g) 38 7 Of which: sugars (g) 2.7 0.5 Fibre (g) 7 1 Protein (g) 20 4 Salt (g) 2.3 0.4 Allergens: 7) Milk/lactose 8) Nuts May contain traces of: 23) Celery Fry the halved baby potatoes Serve • Transfer the sausages to plates. • Transfer the baby potatoes with pesto to the plates with • Add the baby potatoes to the frying pan you used for the sausage the sausage. and add the green pesto. Mix and season with salt and pepper. • Serve with the salad.

Fact: Did you know that potatoes are super healthy? They are rich in good carbs, our main source of energy, rich in potassium for healthy blood pressure, vitamins B6 and B11 for your energy level, fibres for a *Decide which meal you will be cooking first by checking the expiration date of the healthy gut and vitamin C for a healthy immune system. fresh ingredients in your box. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 Dutch stamppot with a spicy twist, with E Which potato variety packs more pak choi and bacon vitamin A - the sweet or the with red chili pepper, pickled cucumber and sesame seeds regular one? Balanced Total time: 30 min. (based on 2 servings)

Cucumber Starchy potatoes

Sweet potato Red chili pepper

Fresh ginger Garlic

Pak choi Lime

Sesame seeds Bacon lardons

Soy sauce

Pantry items Sugar, white wine vinegar, butter, 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 Frying pan, grater, skimmer, pan with a lid, potato masher, peeler or cheese slicer, wok or sauté pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Cucumber* (pcs) ½ 1 1½ 2 2½ 3 Make the dressing and cook the Cut the vegetables Toast the sesame seeds Starchy potatoes (g) 150 300 450 600 750 900 potatoes Remove the seeds from the red chili pepper and Heat a frying pan on medium–high heat without Sweet potato (g) 225 450 675 900 1125 1350 finely chop the pepper. Peel the ginger and grate oil and roast the sesame seeds until they start Red chili pepper* Cut or use a peeler to separate the cucumber into ½ 1 1½ 2 2½ 3 (pcs) thin ribbons. In a salad bowl, mix the sugar with or mince. Press or mince the garlic. Finely chop the to color. Take from the pan and set aside. In the Fresh ginger* (cm) 1 2 3 4 5 6 the white wine vinegar and add the cucumber. Set pak choi and keep the white and the green parts meantime, heat a wok or sauté pan on medium– Garlic clove (pcs) ½ 1 1½ 2 2½ 3 aside. Boil ample water in a pan with a lid for the separated. Cut the lime into wedges. high heat without oil and fry the bacon lardons for Pak choi* (pcs) ½ 1 1½ 2 2½ 3 potato and sweet potato. Peel and cut the potato 4 – 5 minutes until crunchy Take the bacon lardons from the pan using a skimmer and set aside. Save Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ and sweet potato into equally sized pieces and Tip: Pak choi contains lots of folic acid. Did you the cooking grease in the pan. Sesame seeds (g) cook them for 12 – 15 minutes, covered with the lid. know that this vitamin (B11) helps combat anemia 5 10 15 20 25 30 11) 19) 22) Drain and allow to steam dry without the lid. and fatigue? Other rich sources include spinach, Bacon lardons* (g) 50 100 150 200 250 300 Brussels sprouts, quinoa, broccoli, sunflower seeds Soy sauce (tsp) 1) 6) 1 2 3 4 5 6 and sesame seeds. Not included Sugar (tsp) 1 2 3 4 5 6 White wine vinegar 1 2 3 4 5 6 (tbsp) Butter (tbsp) ½ 1 1½ 2 2½ 3 Milk a splash 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 2635 /630 348 /83 Total fat (g) 21 3 Of which: saturated (g) 7.9 1.0 Carbohydrates (g) 86 11 Fry the bok choy Make the hotchpotch Serve Of which: sugars (g) 22.7 3.0 Heat the same pan with cooking grease om Use a potato masher to mash the potatoes and Transfer the stamppot to plates and garnish with Fibre (g) 11 1 medium–high heat and fry the garlic, ginger and sweet potatoes into a puree. Add the butter and a the fried bacon lardons and the roasted sesame Protein (g) 18 2 red chili pepper (s) s for 1 – 2 minutes. Add the splash of milk to make it creamy and season with seeds. Serve with the lime wedges. Serve the Salt (g) 2.6 0.4 white part of the pak choi and fry for 4 minutes. salt and pepper. Then mix the fried pak choi, garlic, cucumber salad on the side. Allergens: Then add the green part of the pak choi and the soy ginger and red chili pepper into the stamppot. 1) Grains containing gluten 6) Soy 11) Sesame seed sauce and fry for 1 more minute. Enjoy! May contain traces of: 19) Peanuts 22) Nuts

Tip: sAttention: the red chili pepper packs a *Decide which meal you will be cooking first by checking the C! and expiration date of the fresh ingredients in your box. punch! If you are eating with children or don‘t like

spicy food, use less red chili pepper to taste or serve B vitamin potassium, iron, zinc, in rich and healthy super

Contact it separately. are both addition, In potato. sweet the is: answer right The We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 E

Green shakshuka with lentils and spinach Did you know that shakshuka is with crunchy flatbread, feta and fresh mint the Arab word for mix or mixture?

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

Onion Garlic

Green bell pepper Feta

Lentils Organic sour cream

Spinach Ground cumin seed

Egg Lebanese flatbread

Fresh mint

Pantry items Vegetable stock cube, olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan with a lid, baking sheet lined with baking paper, hand blender, deep bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Cut Mix the sauce Fry the vegetables Garlic clove (pcs) 1 2 3 4 5 6 Preheat the oven to 200 degrees. Chop the In a high bowl, mix the with half of Heat the olive oil in a wok or sauté pan with a lid Green bell pepper* onion sour cream ½ 1 1½ 2 2½ 3 (pcs) and press or mince the garlic. Remove the seeds the spinach and the liquid from the lentils, using and fry the onion, garlic and green bell pepper Feta* (g) 7) 50 75 100 125 175 200 from the green bell pepper and dice the green bell a hand blender. Crumble the stock cube into the for 3 minutes on medium–high heat. Add the Lentils (pack) ½ 1 1½ 2 2½ 3 pepper. Crumble the feta. Drain the lentils and mixture, season with salt and pepper and purée cumin halfway. Then add the sauce, the remaining Organic sour cream* save the liquid: you will need it in the next step. into a smooth sauce. Optionally, add some extra spinach and lentils and allow the spinach to wilt 25 50 75 100 125 150 (g) 7) water to make the sauce thinner. Tear the remaining while stirring. Spinach* (g) 23) 100 200 300 400 500 600 spinach into small pieces. Ground cumin seed 1 2 3 4 5 6 (tsp) Egg* (pcs) 3) 2 4 6 8 10 12 Lebanese flatbread 1 2 3 4 5 6 (pcs) 1) Fresh mint* (g) 2½ 5 7½ 10 12½ 15 Not included Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) Olive oil (tbsp) 1 2 2 3 4 5 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3137 /750 509 /122 Total fat (g) 38 6 Of which: saturated (g) 12.0 1.9 Carbohydrates (g) 57 9 Of which: sugars (g) 7.7 1.3 Cook the eggs Heat the flatbread Serve Fibre (g) 12 2 Make an opening for each egg in the shakshuka In the meantime, transfer the flatbread to a baking Transfer the shakshuka to plates, garnish with Protein (g) 38 6 mixture and break the eggs into them. Sprinkle sheet lined with baking paper and sprinkle with the remaining feta and the mint. Serve with Salt (g) 3.4 0.6 with half of the feta, salt and pepper and cover some olive oil, salt, pepper and any remaining the flatbread. the pan with the lid. Allow the eggs of firm up for cumin. Heat in the oven for 1 – 2 minutes until Allergens: 8 – 10 minutes on medium–high heat (Tip). If the crunchy. Strip the mint leaves from the stems and 1) Grains containing gluten 3) Eggs 7) Milk/lactose Tip: Did you know that this dish contains almost shakshuka stays too moist, take the lid off the pan finely chop the leaves. May contain traces of: 23) Celery 50% of the RDI for iron? Plus, the lentils, vegetables, halfway. This way excess moisture can evaporate. feta and eggs make the dish rich in several B vitamins, fibres, calcium and magnesium. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: The egg is cooked when the egg white begins to change colour but the yolk is still soft. If you prefer a Enjoy! Contact more solid yolk, extend the cooking time. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 Tomato soup with a warm E You will turn this tomato soup into a delicious meal - the mozzarella demi-baguette sandwich is made of real buffalo milk for an with red pesto, tomatoes and buffalo mozzarella extra full and creamy flavour. Vegetarian Total time: 35 min. (based on 2 servings)

Onion Garlic

Tomato Paprika

Buffalo mozzarella Fresh basil and thyme

Multigrain Red pesto demi-baguette

Pantry items Olive oil, vegetable stock cube, honey, 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 Soup pot with lid attachment, immersion blender, baking sheet with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Cut Make the soup Prepare the sandwich Garlic clove (pcs) 1 2 3 4 5 6 Preheat the oven to 200 degrees and boil 250 ml Heat the olive oil in the soup pot with lid Meanwhile, halve the baguette lengthwise. Pull Tomato (pcs) 4 8 12 16 20 24 water per person for the soup. Cut the onion into attachment and fry the onion and garlic for 2 – apart the buffalo mozzarella and tear into small Paprika (packet) ⅓ ⅔ 1 1⅓ 1⅔ 2 half rings and press or mince the garlic. Cut the 3 minutes at medium heat. Add the tomato, thyme pieces. Finely chop the basil. Buffalo mozzarella* ½ 1 1½ 2 2½ 3 (pcs) 7) tomatoes into thin slices and set aside 3 tomato and paprika and fry for 2 minutes at medium–high Fresh basil and slices per person for the baguette. Strip the leaves heat. Add the boiling water and honey and crumble 5 10 15 20 25 30 thyme* (g) from the thyme sprigs. the stock cube into the pan. Bring to a boil, covered, Multigrain demi- and allow to simmer for 10 – 12 minutes. baguette (pcs) 1) 20) 1 2 3 4 5 6 21) 21) 22) 25) 27) Red pesto* (g) 7) 8) 20 40 60 80 100 120 Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Vegetable stock ¾ 1½ 2¼ 3 3¾ 4½ cube (pcs) Honey (tsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil to taste Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3110 /743 506 /121 Total fat (g) 40 7 Of which: saturated (g) 12.4 2.0 Carbohydrates (g) 62 10 Of which: sugars (g) 16.2 2.6 Make the warm baguette Purée Serve Fibre (g) 11 2 Protein (g) 27 4 Transfer the cut baguettes to a baking sheet Meanwhile, purée the soup using an immersion Transfer the soup to bowls. Drizzle with extra virgin Salt (g) 6.1 1.0 lined with baking paper. Spread the bottom half blender and add salt and pepper to taste. olive oil to taste and garnish with half of the basil. of the baguette with the red pesto and top with Carefully lift the top half of thebaguette , sprinkle Allergens: the remaining tomato slices and the buffalo with the remaining basil and put back the top half. 1) Grains containing gluten 7) Milk/lactose 8) Nuts mozzarella. Add salt and pepper to taste. Place Serve the baguette with the soup. Soy Milk/lactose Nuts May contain traces of: 20) 21) 22) the top half of the baguette on top and roast in 25) Sesame seed 27) Lupin the oven for 6 – 8 minutes, or until the baguette Enjoy! is golden brown and the buffalo mozzarella *Decide which meal you will be cooking first by checking the has melted. 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 17 | 2021 Leek with ham and cheese sauce from E The artisan ham in this recipe carries the Sustainable Pork quality the oven label, which guarantees local, with potato puree and lamb‘s lettuce responsible and above all delicious pork. Family Total time: 45 min. (based on 2 servings)

Leek Starchy potatoes

Lemon Nutmeg

Organic semi- Grated aged cheese skimmed milk

Ham Panko breadcrumb

Lamb’s lettuce

Cupboard items Butter, mustard, vegetable stock, extra- virgin olive oil, white wine vinegar, flour, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan with a lid, grater, pan with a lid, whisk, potato masher, salad bowl, baking dish, kitchen paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Stew the leek Cook the potatoes Make the cheese sauce Leek* (pcs) 1 2 3 4 5 6 Heat ½ tbsp butter per person in a saucepan on Starchy potatoes (g) 200 400 600 800 1000 1200 Preheat the oven to 200 degrees. Prepare the stock. Boil ample water in a pan with a lid for the medium heat. Add ½ tbsp flour per person and let it Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ Cut the green part off theleek and cut the white potatoes. Peel or thoroughly wash the potatoes part in two pieces (TIP). Heat ½ tbsp butter per and cut into wedges. Cook the for absorb the butter, while stirring with a whisk (TIP). Nutmeg (pinch) 1 2 3 4 5 6 potatoes person in a sauté pan with a lid on medium–high 12 – 15 minutes, covered with the lid. Drain and When the aroma of the flour starts to intensify, Organic semi- add ¼ of the milk. Whisk until the milk has been skimmed milk* 150 300 450 600 750 900 heat. Fry the leek for 2 – 3 minutes until brown all leave to steam dry without the lid. Press the juice (ml) 7) around. Deglaze with the stock and cook the leek, from the lemon. Grate a pinch of nutmeg with a absorbed. Repeat this three more times with the Grated aged covered with the lid, for 10 – 12 minutes. Drain the fine grater. rest of the milk. Stir until smooth and season with 50 100 150 200 250 300 cheese* (g) 7) leek on a sheet of kitchen paper and save a little bit salt, pepper and nutmeg. Ham* (slices) 3 6 9 12 15 18 of the cooking liquid for later. Panko breadcrumb Tip: Mixing butter and flour like this results in a roux. 1½ 3 4½ 6 7½ 9 (tbsp) 1) When preparing a roux, it is important to get the Tip: Make sure the leek isn‘t too moist otherwise the Lamb’s lettuce* (g) 20 40 60 80 100 120 quantities just right. Measure the ingredients just cheese sauce may not thicken enough. Not included in case: 1 tbsp butter = 15 grams and 1 tbsp flour = Butter (tbsp) 1½ 3 4½ 6 7½ 9 20 grams. Mustard (tsp) 1½ 3 4½ 6 7½ 9 Vegetable stock (ml) 150 300 450 600 750 900 Extra-virgin olive oil ½ 1 1½ 2 2½ 3 4 5 6 (tbsp) White wine vinegar ½ 1 1½ 2 2½ 3 (tsp) Flour (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3605 /862 402 /96 Make the leek rolls Make the puree Serve Total fat (g) 48 5 Take the saucepan from the heat and add 2/3 of the Use a potato masher to mash the potatoes into a In a salad bowl, mix per person: ½ tbsp extra virgin Of which: saturated (g) 26,7 3,0 grated cheese and 1/2 tbsp lemon juice per person. puree. Add ½ tbsp butter per person and a little bit olive oil, ½ tsp mustard and ½ tsp white wine Carbohydrates (g) 64 7 Roll the pieces of leek inside the slices of ham and of cooking liquid from the leek to make it smooth. vinegar with salt and pepper. Mix with the lamb’s Of which: sugars (g) 18,2 2,0 place the rolls next to each other in an oven dish. Add 1 tsp mustard per person and season with salt, lettuce. Serve the leek rolls with the puree and the Fibre (g) 11 1 Pour the cheese sauce over the rolls, then sprinkle pepper and nutmeg. lamb’s lettuce. Protein (g) 39 4 with the panko and the leftovercheese . Roast in Salt (g) 4,4 0,5 the oven for 15 – 20 minutes (TIP), or until you have Allergens: a golden brown crust on the top. 1) Grains containing gluten 7) Milk/lactose Enjoy! Tip: Does your oven have a grill setting? Place *Decide which meal you will be cooking first by checking the the oven dish underneath the grill for the final expiration date of the fresh ingredients in your box. 10 minutes.

WEEK 17 | 2021 Carrot-tomato soup with creamy E You will turn this carrot-tomato soup buffalo mozzarella into a delicious meal - the mozzarella is made of real buffalo‘s milk for an with basil and ciabatta extra full and creamy flavour. Balanced Vegetarian Total time: 35 min. (based on 2 servings)

Onion Garlic

Carrot Tomato

Fresh basil Brown ciabatta

Buffalo mozzarella

Pantry items Vegetable stock, olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Stock pot with a lid, immersion blender Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 3 4 5 6 Prepare Cut and tear Make the soup Carrot* (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees and prepare Cut the carrot into thin half slices and cut Heat the olive oil in a stock pot with a lid and fry Tomato (pcs) 2 4 6 8 10 12 the stock. Chop the onion and press or mince the tomato into wedges. Tear the basil into the onion and garlic for 2 minutes on medium– Fresh basil* (g) 2½ 5 7½ 10 12½ 15 the garlic. small pieces. high heat. Add the carrot and tomato and stir fry Brown ciabatta for 4 minutes. Add the stock and cook the soup for (pcs) 1) 6) 7) 17) 22) 1 2 3 4 5 6 25) 27) 12 – 15 minutes on medium–low heat, covered with Buffalo mozzarella* the lid. ½ 1 1½ 2 2½ 3 (pcs) 7) Not included Vegetable stock (ml) 300 600 900 1200 1500 1800 Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 2076 /496 276 /66 Total fat (g) 23 3 4 5 6 Of which: saturated (g) 10.7 1.4 Carbohydrates (g) 46 6 Of which: sugars (g) 12.9 1.7 Fibre (g) 10 1 Protein (g) 21 3 Salt (g) 4.5 0.6 Allergens: 1) Grains containing gluten 6) Soy 7) Milk/lactose May contain traces of: 17) Eggs 22) Nuts 25) Sesame seed Fry and tear Purée the soup Serve Lupin 27) In the meantime, heat the ciabatta in the oven for 6 Take the stock pot from the heat and purée the soup Transfer the soup to soup bowls and garnish with – 8 minutes. Drain the buffalo mozzarella and tear with a hand blender (see Tip). Add some extra water the leftovermozzarella and the basil. Serve with into small pieces. in case the soup is too thick. Season with salt and the ciabatta. pepper. Cut open the ciabatta and top with half of the mozzarella. Tip: Did you know that this dish contains over 300 grams of vegetables and lots of vitamin A thanks Tip: Prefer a more aromatic soup? Puree the basil to the carrot and tomato? This vitamin is vital for together with the vegetables in step 5. healthy skin, hair, nails, eyes and immune system. *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 17 | 2021 E Vegetarian shakshuka with Italian herbs Shakshuka is a versatile dish - this Italian version with fresh with potatoes, goat‘s cheese and garlic bread basil and garlic bread is a great example. Vegetarian Total time: 45 min. (based on 2 servings)

Semi-starchy potatoes Garlic

Tomato Italian herbs

Diced tomatoes Spinach with basil

Fresh goat’s cheese Egg

Demi-baguette Fresh basil

Pantry items Balsamic vinegar, vegetable stock cube, olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, sauté pan with a lid, small bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Semi-starchy 150 300 450 600 750 900 potatoes (g) Prepare Make the tomato sauce Finish the sauce Garlic clove (pcs) 1 2 3 4 5 6 Preheat the oven to 200 degrees. Heat ample Heat 1/2 tbsp olive oil per person in a sauté pan with Add the diced potato to the tomato sauce. Also Tomato (pcs) ½ 1 1½ 2 2½ 3 water with a pinch of salt in a pan with a lid for the a lid. Add half of the garlic and 1 tsp Italian herbs add the spinach and allow to shrink while stirring. Italian herbs (tsp) 1 2 3 4 5 6 potatoes. Thoroughly wash the potatoes or peel per person. Fry for 1/2 minute on medium–high heat. Season to taste with salt and pepper. Crumble the Diced tomato with ½ 1 1½ 2 2½ 3 basil (pcs) them and cut into 1 cm dice. Press or mince the Add the cut tomato, diced tomato and 1/2 tbsp goat’s cheese. Spinach* (g) 23) 50 100 150 200 250 300 garlic. Dice the tomato into 1 cm cubes. Cook the balsamic vinegar per person. Crumble the stock Fresh goat’s cheese* diced potatoes for 5 – 6 minutes, then drain. They cube over the pan. Stir well and allow to cook gently Tip: Make sure the sauce reduces properly and allow 40 75 100 125 175 200 (g) 7) do not have to be completely cooked yet. for 5 minutes, covered with the lid. the moisture to evaporate as much as possible – the Egg* (pcs) 3) 2 4 6 8 10 12 eggs will cook more easily in a thicker sauce. Demi-baguette (pcs) Tip 1: Use a sauté pan with a raised edge and a thick, 1) 20) 21) 21) 22) ½ 1 1½ 2 2½ 3 flat bottom. The heat will be distributed evenly and the 25) 27) eggs will cook more easily. Are you serving more than Fresh basil* (g) 5 10 15 20 25 30 3 people? Use several sauté pans. Not included Balsamic vinegar Tip 2: Are you watching your salt intake? Use 1/4 stock ½ 1 1½ 2 2½ 3 (tbsp) cube per person. Vegetable stock ½ 1 1½ 2 2½ 3 cube (pcs) Olive oil (tbsp) 1 2 3 4 5 6 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3256 /778 477 /114 Total fat (g) 35 5 Of which: saturated (g) 11.9 1.8 Carbohydrates (g) 75 11 Cook the eggs Finish the garlic bread Serve Of which: sugars (g) 14.8 2.2 Make an opening into the sauce for each egg In a small bowl, mix 1/2 tbsp olive oil per person and Transfer the potatoes with tomato sauce and eggs Fibre (g) 9 1 and break the eggs over the openings. Sprinkle the remaining half of the garlic. Cut the bread roll in to plates. Garnish with the remaining goat’s cheese Protein (g) 35 5 the eggs with salt and pepper. Divide half of the half lengthwise. Spread the garlic–oil mixture onto and the basil. Serve with the garlic bread. Salt (g) 6.0 0.9 goat’s cheese over the sauce and eggs, cover the the cut sides of the roll and heat in the oven for Allergens: pan with the lid and allow the eggs to firm up for 7 – 8 minutes. In the meantime, finely chop Tip: Did you know that eating less meat offers 1) Grains containing gluten 3) Eggs 7) Milk/lactose 10 – 12 minutes on medium–high heat. Take off the the basil. health benefits? For one thing, it helps reduce the May contain traces of: 20) Soy 21) Milk/lactose 22) Nuts lid after 6 minutes, allowing any excess moisture risk of cardiovascular disease. 23) Celery 25) Sesame seed 27) Lupin to evaporate. Enjoy! Tip: The cooking time of the eggs depends on your *Decide which meal you will be cooking first by checking the pan. Check the eggs every now and then and adjust expiration date of the fresh ingredients in your box. the cooking time to your preference.

WEEK 17 | 2021 Herb crusted fillet of salmon with E Did you know that salmon are pink because of what they eat, just like roasted cherry tomatoes flamingos? The colour comes form a pigment that is absorbed from food with potato-chive purée, olives and a fresh salad like shrimp. Premium Total time: 30 min. (based on 2 servings)

Semi-starchy potatoes Fresh parsley and chives

Garlic Panko breadcrumbs

Unskinned salmon fillet Red cherry tomatoes

Cucumber Mixed leaves

Leccino olives Pumpkin seeds

Pantry items Olive oil, extra-virgin olive oil, white balsamic vinegar, mustard, butter, milk, salt and pepper

Equipment 1 2 3 Small bowl, pan with a lid, salad bowl, potato masher, baking dish Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Semi-starchy 250 500 750 1000 1250 1500 potatoes (g) Fresh parsley and 5 10 15 20 25 30 chives* (g) Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Panko breadcrumbs 1 2 3 4 5 6 Cook the potatoes Make the herb crust Fry (tbsp) 1) Salmon fillet, Pre–heat the oven to 200 degrees. Boil ample Finely chop the flat leaf parsley and chives. Add the cherry tomatoes around the salmon in the 1 2 3 4 5 6 unskinned* (pcs) 4) water in a pan with a lid for the potatoes. Peel the Press or mince the garlic. In a small bowl, mix the baking dish, drizzle with 1/4 tbsp olive oil per person Red cherry potatoes or rinse them thoroughly and cut into parsley, garlic and half the chives and with per and sprinkle with salt and pepper to taste. Roast the 125 250 375 500 625 750 tomatoes (g) coarse pieces. Cook the potatoes for 15 minutes in person: 1 tbsp panko and 1/2 tbsp olive oil. Season salmon with cherry tomatoes in the oven for Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ the pan with boiling water. Drain and allow to steam with salt and pepper. Grease a baking dish with 10 – 15 minutes. Mixed leaves* (g) 23) 40 60 80 100 140 160 dry, covered with the lid. 1/4 tbsp olive oil per person. Transfer the salmon Leccino olives* (g) 10 20 30 40 50 60 to the baking dish, skin–side down, and spread the Pumpkin seeds (g) 10 20 30 40 50 60 herb mix over the salmon. 19) 22) 25) Not included Olive oil (tbsp) 1 2 3 4 5 6 Extra-virgin olive oil ½ 1 1½ 2 2½ 3 (to taste) White balsamic 1 2 3 4 5 6 vinegar (tsp) Mustard (tsp) 2 4 6 8 10 12 Butter (tbsp) ¼ ½ ¾ 1 1¼ 1½ 4 5 6 Milk a splash Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3630 /868 523 /125 Total fat (g) 51 7 Of which: saturated (g) 9.8 1.4 Carbohydrates (g) 60 9 Make the salad Make the purée Serve Of which: sugars (g) 9.6 1.4 In a salad bowl, mix per person: 1/2 tbsp extra virgin Mash the potatoes into a smooth purée. Add per Transfer the salmon and cherry tomatoes to Fibre (g) 8 1 olive oil, 1 tsp white balsamic vinegar, 1 tsp mustard person: 1/4 tbsp butter, 1 tsp mustard and a splash plates. Serve with the potato–chives purée and Protein (g) 34 5 and salt and pepper to taste. Dice the cucumber. of milk to make it smooth and creamy. Add the the salad. Salt (g) 1.0 0.1 Add the cucumber and mixed leaves to the salad remaining chives to the purée, season with salt and bowl and mix well. Garnish with the olives and pepper and mix. Enjoy! Allergens: . 1) Grains containing gluten 4) Fish pumpkin seeds May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame seed

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

WEEK 17 | 2021 Fresh pappardelle with ragu of E Veal shank is a piece of meat with a long grain. The Dutch word for this is shank of veal sukade, because if the meat is cooked long enough, it becomes transparent and with bacon, mushrooms and a fresh salad resembles the other succade (candied citrus peel)! Premium Total time: 30 min. (based on 2 servings)

Red onion Red cherry tomatoes

Garlic Fresh sage and basil

Bacon lardons Mixed chopped mushrooms

Veal shank Canned cherry tomatoes

Heavy cream Fresh pappardelle

Mixed leaves of spinach, Parmigiano reggiano arugula and radicchio

Pantry items Butter, extra-virgin olive oil, mustard, white balsamic vinegar, salt and pepper

Equipment 1 2 3 Sauté pan with a lid, grater, pan with a lid, salad bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Red cherry 125 250 375 500 625 750 tomatoes (g) Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Fresh sage and 5 10 15 20 25 30 basil* (g) Prepare Fry Make the ragu Bacon lardons* (g) 25 50 75 100 125 150 Chop the red onion. Cut the cherry tomatoes in Heat 1/2 tbsp butter per person in a sauté pan with Add the veal to the sauté pan as well, together Mixed chopped 90 175 265 350 440 525 mushrooms* (g) half and press or mince the garlic. Finely chop the a lid on medium–high heat. Fry the garlic, sage, with the canned cherry tomatoes and the heavy Veal shank* (g) 60 120 180 240 300 360 fresh sage. Roughly chop the mixed mushrooms. bacon and half of the red onion for 2 – 3 minutes cream. Mix well, cover with the lid and allow to stew Canned cherry with generous salt and pepper. Add half of the fresh gently for 15 – 20 minutes on medium heat. Take ½ 1 1½ 2 2½ 3 tomatoes (can) cherry tomatoes and all of the mushrooms and fry the lid off the pan after 5 minutes. Stir regularly and Heavy cream* for another 2 – 3 minutes. season with salt and pepper (see Tip). 50 100 150 200 250 300 (ml) 7) Fresh pappardelle* 125 250 375 500 625 750 Tip: Is your sauce too liquid? Let it reduce a bit more. (g) 1) 3) Mixed leaves of spinach, arugula 40 80 120 160 200 240 and radicchio* (g) Parmigiano 25 50 75 100 125 150 reggiano* (g) 7) Not included Butter (tbsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive 1 2 3 4 5 6 oil (tsp) 4 5 6 Mustard (tsp) 1 2 3 4 5 6 White balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 4505 /1077 546 /130 Total fat (g) 57 7 Cook the pappardelle Make the salad Serve Of which: saturated (g) 25.3 3.1 Boil ample water with a pinch of salt in a pan In a salad bowl, make a dressing of per person: Optionally, season the ragu sauce with salt and Carbohydrates (g) 90 11 with a lid for the pappardelle (see Tip). Cook the 1 tbsp extra virgin olive oil, 1 tsp mustard, 1/2 tbsp pepper. Transfer the pappardelle to deep plates Of which: sugars (g) 16.6 2.0 pappardelle for 5 – 6 minutes, covered with the white balsamic vinegar and the remaining red and top with the ragu. Serve with the salad. Grate Fibre (g) 11 1 lid. Then drain and leave to steam dry without the onion. Season with salt and pepper. Mix the the parmigiano reggiano over the plates. Protein (g) 46 6 lid. Optionally, add a drizzle of olive oil and mix so dressing with the remaining fresh cherry tomatoes, Salt (g) 2.1 0.3 the pappardelle does not stick. Stir through the basil and mixed leaves. Enjoy! ragu to make the veal separate. Finely chop the Allergens: basil leaves. 1) Grains containing gluten 3) Eggs 7) Milk/lactose Tip: Carefully pull apart the pappardelle before *Decide which meal you will be cooking first by checking the adding them to the pan with boiling water, this will expiration date of the fresh ingredients in your box. prevent them from sticking together while cooking.

WEEK 17 | 2021 E

Bavette is a piece of beef that sits Bavette with roast potatoes with sour cream between the backside and chest. This muscle moves a lot, which with basil tomatoes and a melon and feta salad gives bavette its unique texture and excellent flavour. Festive Total time: 50 min. (based on 2 servings)

Floury potatoes Fresh mint and chives

Organic sour cream Red cherry tomatoes

Cantaloupe melon Feta

Bavette of Blonde Fresh thyme d’Aquitaine

Pantry items Olive oil, balsamic 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 Small bowl, frying pan, salad bowl, baking sheet, baking dish, aluminum foil Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Floury potatoes (g) 250 500 750 1000 1250 1500 Roast the potatoes Make the herb sauce Fry the cherry tomatoes Fresh mint and 5 10 15 20 25 30 chives* (g) Take the bavette from the refrigerator (TIP). Preheat Finely chop the chives. In a small bowl, mix the In a baking dish, mix the cherry tomatoes with Organic sour cream* the oven to 210 degrees. Wash the potatoes. Halve sour cream with the chives. Season with salt the remaining olive oil and 1 tsp balsamic vinegar 50 100 150 200 250 300 (g) 7) any smaller potatoes lengthwise and cut any larger and pepper. per person. Season with salt and pepper. Add the Red cherry ones into quarters. Separate a 30 x 30 cm piece of baking dish to the oven with the for the 125 250 375 500 625 750 potatoes tomatoes (g) aluminium foil per person. Transfer the potatoes final 15 minutes, or until the tomatoes are cooked. Cantaloupe melon* to the foil and mix with half of the olive oil, salt ½ 1 1½ 2 2½ 3 (pcs) and pepper. Fold the foil to close and transfer the Feta* (g) 7) 25 50 75 100 125 150 pockets to one side of a baking sheet lined with Bavette of Blonde baking paper. Bake in the oven for 35 – 45 minutes, 1 2 3 4 5 6 d’Aquitaine* (pcs) or until cooked. Fresh thyme* (g) 2½ 5 7½ 10 12½ 15 Not included Tip: It is best to take the bavette out of the refrigerator Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 and tap it dry with a paper towel a half hour to an hour Black balsamic before cooking. 2 4 6 8 10 12 vinegar (tsp) Butter (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritional values Per serving Per 100g Energy (kJ/kcal) 3887 /929 432 /103 Total fat (g) 47 5 Of which: saturated (g) 18.1 2.0 Carbohydrates (g) 71 8 Of which: sugars (g) 23.1 2.6 Fibre (g) 8 1 Make the salad Fry the bavette Serve Protein (g) 51 6 Cut the melon in half and separate into wedges. As soon as the potatoes and tomatoes are almost Cut the bavette, against the grain, into thin slices. Salt (g) 1.1 0.1 Cut off the peel and cut into dices. Strip themint done, rub the bavette with salt and pepper. Heat a Transfer the slices to plates and put the cherry Allergens: leaves from the stems and cut the leaves into strips. frying pan on high heat and wait until the pan is nice tomatoes half on top, and half next to the meat. 7) Milk/lactose Mix the melon and mint in a salad bowl and season and hot. Then add the butter (TIP). Add the thyme Place the pocket with potatoes next to the meat. with 1 tsp balsamic vinegar per person, salt and sprigs and the bavette to the pan. Fry the bavette Fold open the foil a little bit (be aware: hot steam!). pepper. Crumble the feta over the salad. for 1 – 2 minutes on each side (or longer to taste). Serve with the sour cream and the melon–feta Take the bavette from the pan and allow to rest for salad on the side. 3 minutes, wrapped in aluminium foil. *Decide which meal you will be cooking first by checking the Enjoy! expiration date of the fresh ingredients in your box. Tip:Cut the butter into small cubes before adding it Contact to the frying pan to heat all of the butter equally and We would like to hear what you think. Feel free to contact us prevent the butter from partially burning. via our website or via our social media channels.

WEEK 17 | 2021 Quick pasta with a double portion E The meatballs in this recipe come seasoned with oregano, garlic and of meatballs cayenne - perfect for this pasta with mushrooms and a creamy tomato sauce classic in a tomato sauce HelloExtra Quick & Easy Total time: 20 min. (based on 2 servings)

Onion Garlic

Mushrooms Courgette

Meatballs (beef-pork) Diced tomatoes with Italian herbs

Spaghetti Herb cream cheese

Grated Italian cheese

Due to supply issues, the leek in this recipe is substituted with zucchini Pantry items Beef stock, 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 Kitchen paper, pan with a lid, pot with a lid, kitchen paper Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 3 4 5 6 Chop Fry Mushrooms* (g) 125 250 375 500 625 750 • Boil ample water with a generous pinch of salt in a pan with a lid for • Heat the olive oil in a stock pot on medium–high heat. Halve Courgette* (g) 1/4 1/2 3/4 1 11/4 11/2 the spaghetti. the meatballs and fry for 3 – 4 minutes. They do not have to be Meatballs (beef-pork) with Italian herbs* (g) 6 12 18 24 30 36 completely cooked yet. Diced tomatoes (pack) ½ 1 1½ 2 2½ 3 • Weigh the spaghetti and cook for 10 – 12 minutes until al dente, Spaghetti (g) 1) 20) 75 150 225 300 375 450 covered with the lid. Save 50 ml of the cooking liquid per person. • Take the meatballs from the pan and set aside. Herb cream cheese* (g) 7) 25 50 75 100 125 150 • Chop the onion and press or mince the garlic. Finely dice Grated Italian cheese* (g) 7) 25 50 75 100 125 150 the courgette. Not included • Wipe clean the mushrooms with kitchen paper and cut the Beef stock (pcs) ½ 1 1½ 2 2½ 3 mushrooms into slices. Olive oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional Values

Per serving Per 100g Energy (kJ/kcal) 5315 /1270 645 /154 3 4 Total fat (g) 72 9 Of which: saturated (g) 28.7 3.5 Carbohydrates (g) 76 9 Of which: sugars (g) 17.3 2.1 Fibre (g) 13 2 Protein (g) 73 9 Salt (g) 3.5 0.4 Allergens: 1) Grains containing gluten 7) Milk/lactose May contain traces of: 20) Soy Prepare the sauce Mix and serve • Fry the onion, garlic, mushrooms and courgette for 6 – 8 minutes • Serve the pasta in deep plates. in the stock pot with cooking grease from the meatballs. • Garnish with the remaining grated Italian cheese. • Add the diced tomatoes, the saved cooking liquid and the stock cube and bring to a boil. Fact: Did you know that canned tomatoes pack almost the same amount of vitamins and minerals as fresh tomatoes? This meal • Add the spaghetti, herb cream cheese, half of the grated Italian contains over 400 g vegetables per serving – super healthy! cheese and all the meatballs. *Decide which meal you will be cooking first by checking the expiration date of the • Mix well and allow to cook gently for 3 – 4 minutes without the lid. Enjoy! fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 Pearl couscous salad E What makes the pumpkin seed with extra steak tips the champion among seeds with avocado, feta and coriander and nuts? HelloExtra Quick & Easy Total time: 20 min. (based on 2 servings)

Shallot Tomato

Avocado Pearl couscous

Lime Fresh coriander

Pumpkin seeds Steak tips

Lamb’s lettuce Feta

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

Equipment Frying pan, grater, pan with a lid, salad bowl, kitchen paper Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) ½ 1 1½ 2 2½ 3 Tomato (pcs) 1 2 3 4 5 6 Prepare Fry Avocado (pcs) ½ 1 1½ 2 2½ 3 • Boil 300 ml water per person in a pan with a lid and crumble 1/2 • Heat a frying pan on high heat, without oil, and roast the Pearl couscous (g) 1) 85 170 250 335 420 505 stock cube per person into it. pumpkin seeds until they start to pop. Then take from the pan Lime (pcs) ½ 1 1½ 2 2½ 3 and set aside. Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 • Finely mince the shallot. Dice the tomato and avocado. Pumpkin seeds (g) 19) 22) 25) 10 20 30 40 50 60 • Add the pearl couscous to the pan with stock and cook for 12 • Pat dry the steak tips with kitchen paper and rub with salt and Steak tips* (pcs) 120 240 360 480 600 720 minutes until done, then drain. pepper. Lamb’s lettuce* (g) 40 60 80 100 140 160 • Zest the lime with a fine grater and squeeze the juice (see Tip). • Heat 1/2 tbsp olive oil per person on medium–high heat in the Feta* (g) 7) 40 75 100 125 175 200 Finely chop the fresh coriander. frying pan you used for the pumpkin seeds. Not included • When the pan is hot, add the steak tips and fry for 2 – 3 minutes Vegetable stock cube (pcs) ½ 1 1½ 2 2½ 3 until brown all around. The meat may still be pink on the inside. Extra-virgin olive oil (tbsp) 1 2 3 4 5 6 Tip: Don‘t forget to rinse the lime before grating the rind. White balsamic vinegar (tsp) ½ 1 1½ 2 2½ 3 Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Honey (tsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper to taste * keep in the refrigerator 3 4 Nutritional Values

Per serving Per 100g Energy (kJ/kcal) 4096 /979 756 /181 Total fat (g) 52 10 Of which: saturated (g) 11.1 2.1 Carbohydrates (g) 71 13 Of which: sugars (g) 11.2 2.1 Fibre (g) 9 2 Protein (g) 50 9 Salt (g) 4.6 0.8 Mix the salad Serve • In a salad bowl, mix the extra-virgin olive oil, white wine vinegar, • Transfer the pearl couscous salad to plates. Allergens: honey, 1 tsp lime juice per person and 1/2 tsp lime zest per • Top with the steak tips and crumble the feta over it. 1) Grains containing gluten 7) Milk/lactose person into a dressing. May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed • Garnish with the pumpkin seeds. • Mix the pearl couscous and shallot with the dressing. • Next, mix in the tomato, avocado, coriander and lamb’s lettuce. Tip: Avocado is rich in plant–based unsaturated fats. Eating this fruit Season to taste with salt and pepper. has a positive effect on your cholesterol level and contributes to a healthy cardiovascular system! *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 muscles. and bones strong and pressure blood healthy

social media channels. for vital - group food this of member other any than magnesium more pack seeds pumpkin is: answer The WEEK 17 | 2021 E

Did you know that flammkuchen Flammkuchen with brie and apple originated from a flat piece of dough that was used by bakers to test with lollo bionda, beets and a cranberry-seed topping whether the wood oven had reached the right temperature? HelloExtra Vegetarian Total time: 35 min. (based on 2 servings)

Onion Green beans

Apple French brie

Flammkuchen dough Organic crème fraîche

Lollo bionda Pre-cooked red beets

Cranberry-seed mix Lamb’s lettuce

Pantry items Butter, extra-virgin olive oil, white balsamic vinegar, 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 Frying pan, pan with a lid, 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 in the pan with boiling water Apple (pcs) ½ 1 1½ 2 2½ 3 in a pan with a lid for the green beans. Cut the heat. Fry the onion and apple with a generous for 8 – 10 minutes. Then drain, rinse with cold water French brie* (g) 7) 75 150 225 300 375 450 onion into thin half rings. Trim the ends off the pinch of salt for 10 – 12 minutes, or until the apple is and set aside. In the meantime, cut the brie into Flammkuchen 1 2 3 4 5 6 dough* (pcs) 1) green beans and cut the beans into 3 equally sized brown and soft. thin slices. Crème fraîche* (g) 7) 25 50 75 100 125 150 pieces. Cut the apple into quarters, remove the core Lollo bionda* (pcs) ¼ ½ ¾ 1 1¼ 1½ and cut the apple into thin slices. Tip: Apple contains pectin, a fermentable fibre Pre-cooked red that keeps the gut flora healthy – good for your 125 250 375 500 625 750 beets (g) cholesterol level and your immune system. Cranberry-seed mix 10 20 30 40 50 60 (g) 19) 22) 25) Lamb’s lettuce* (g) 20 40 60 80 100 120 Not included Butter (tbsp) ½ ½ 1 1 1½ 1½ Extra-virgin olive oil 1 2 3 4 5 6 (tbsp) White balsamic 1 2 3 4 5 6 vinegar (tbsp) 4 5 6 Honey (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3966 /948 562 /134 Total fat (g) 54 8 Of which: saturated (g) 24.6 3.5 Carbohydrates (g) 80 11 Top the flammkuchen Make the salad Serve Of which: sugars (g) 27.7 3.9 Transfer the flammkuchen to a baking sheet lined Roughly chop the lollo bionda and cut the Cut the flammkuchen into pieces and serve with Fibre (g) 13 2 with baking paper. Spread the crème fraîche onto precooked beets into 2cm pieces. In a salad bowl, the salad. Protein (g) 28 4 the flammkuchen. Top with the onion, apple and make a dressing of per person: 1 tbsp extra virgin Salt (g) 6.7 1.0 2/3 of the brie slices (Tip). Season to taste with salt olive oil, 1 tbsp white balsamic vinegar and 1 tsp Enjoy! and pepper and heat in the oven for 8 – 10 minutes. honey. Season to taste with salt and pepper. Mix Allergens: the green beans, lollo bionda, beets, cranberry– 1) Grains containing gluten 7) Milk/lactose seeds mix, lamb’s lettuce and the remaining brie May contain traces of: 19) Peanuts 22) Nuts Tip: Got a bit of a sweet tooth? Drizzle some honey with the dressing in the salad bowl. 25) Sesame seed over the flammkuchen to taste.

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

WEEK 17 | 2021 Croissant with berry jam with a boiled egg 1X 10 min.

Breakfast box Good morning

Croissant with berry jam 1 with a boiled egg Semi-skimmed quark with banana with tangerine, grated coconut 2 and muesli Spelt waffles with peanut butter 3 with matured cheese and cucumber Equipment Lid, saucepan 1. Preheat the oven to 180 degrees. Ingredients for 1 breakfast 2p 2. Make sure the eggs are just under water in a saucepan with a lid. Eggs* (pcs) 3) 2 Bring to a boil, covered with the lid, and hard boil the eggs for Multi-grain croissant (pcs) 1) 3) 6) 7) 11) 6 – 8 minutes. Then rinse under cold water. 2 22) 27) Blueberry jam (jar) 2 3. Heat the croissants in the oven for 5 minutes. Not included 4. Cut open the croissants and spread them with the butter and the Salt and pepper to taste berry jam. Serve with the boiled egg. Season to taste with salt Butter to taste and pepper. * keep in the refrigerator Nutritional values Per portion Per 100g Energy (kJ/kcal) 2182 /521 1010 /241 Total fat (g) (g) 29 13 Of which: saturated (g) 10.3 4.8 Carbohydrates (g) 42 19 Of which: sugar (g) 20.2 9.4 Fibres (g) 2 1 Protein (g) 22 10 Salt (g) 1.1 0.5 Allergens: 1) Grains containing gluten 3) Eggs 6) Soy Milk/lactose Sesame seed We would like to hear what you think. Feel free to contact us via our website or via 7) 11) May contain traces of: Nuts Lupin our social media channels. 22) 27) WEEK 17 | 2021 Semi-skimmed quark with banana Spelt waffles with peanut butter with tangerine, grated coconut and muesli with mature cheese and cucumber 2X 10 min. 2X 10 min.

Equipment Equipment – 1. Cut the banana into slices. Peel the tangerine – 1. Cut the cucumber into slices. Spread 1 spelt Ingredients for 1 breakfast and separate the wedges. Ingredients for 1 breakfast cake per person with the peanut butter. Top the 2p 2p remaining 2 spelt cakes with the mature cheese Banana (pcs) 1 2. Transfer the semi-skimmed quark to bowls. Cucumber ¼ and the cucumber slices. Tangerine (pcs) 2 Spelt waffles 6 3. Add the banana and tangerine to the bowls and Organic semi-skimmed quark* (ml) 7) 250 Peanut butter 1 2. Transfer the spelt cakes to plates. garnish with the grated coconut and the muesli. Grated coconut (g) 19) 22) 25) 20 Sliced mature cheese 2 Muesli (g) 1) 8) 12) 19) 25) 50 * keep in the refrigerator * keep in the refrigerator Nutritional values Nutritional values Per portion Per 100g Per portion Per 100g Energy (kJ/kcal) 1622 /388 1291 /309 Energy (kJ/kcal) 1502 /359 546 /131 Total fat (g) (g) 26 21 Total fat (g) (g) 14 5 Of which: saturated (g) 13.0 10.4 Of which: saturated (g) 10.1 3.7 Carbohydrates (g) 17 13 Carbohydrates (g) 36 13 Of which: sugar (g) 1.5 1.2 Of which: sugar (g) 24.8 9.0 Fibres (g) 3 3 Fibres (g) 5 2 Protein (g) 20 16 Protein (g) 13 5 Salt (g) 0.8 0.7 Salt (g) 0.1 0.1 Allergens: Allergens: 1) Grains containing gluten 5) Peanuts 7) Milk/lactose 1) Grains containing gluten 7) Milk/lactose 8) Nuts 12) Sulfite May contain traces of: 21) Milk/lactose 22) Nuts May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed Carrot cake with cream cheese frosting

Baking Total time: 70 min. - 10 min. preparation time • 60 min. baking time

Butter Carrot Sugar Eggs Flour Baking Ground Powdered Cream powder cinnamon sugar cheese

Cupboard items Salt 1. Prepare • Take the butter from the refrigerator. Weigh 160 g, cut into cubes and allow to reach room temperature. • Preheat the oven to 200 degrees (electric oven) or 180 degrees (hot-air oven). • Coarsely grate the carrot (Tip). • Line 25 cm long rectangular cake tin with baking paper. Tip: Want to add a royal decoration to your cake? Shave 7 ribbons from the carrot using a potato peeler or cheese slicer and use them to make a crown on top of the frosting at the end.

2. Mix the batter • In a large bowl, mix the butter, sugar and the salt into a creamy, airy whole using a spatula or (electric) mixer. • Add the eggs one by one. • Carefully fold in the flour, baking powder and cinnamon. • Finally, add the grated carrot (set aside 1 tbsp of the grated carrot to use as garnishing) and fold into the batter.

3. Bake the cake • Pour the batter into the cake tin. Bake the cake in the oven for 50 - 60 minutes. • Transfer the powdered sugar to a bowl. Add the cream cheese, bit by bit, and mix into a smooth mass using a fork. 4. Serve • Check whether the cake is done by piercing it with a skewer. Does it come out clean? Your cake is done! Take it from the oven and allow to cool completely. • Spread the top of the cake with the cream cheese frosting and sprinkle with the remaining grated carrot (Tip). Tip: Optionally, decorate the cake with any carrot ribbons.

Equipment Nutritive value

Grater, baking paper, 2x bowl, 25 cm cake tin, whisk, Per portion large bowl Energy (kJ/kcal) 1368 /327 Ingredients Total fat (g) 17 +/- 10 slices Of which: saturated (g) 10,1 Butter* (g) 7) 160 Carbohydrates (g) 36 Carrot* (g) 400 Of which: sugars (g) 21,4 Sugar (g) 200 Fibre (g) 2 Eggs* (pcs) 3) 4 Protein (g) 6 Flour (g) 1) 200 Salt (g) 1,7 Baking powder (tsp) 1) 17) 20) 21) 27) 1½ Allergens Ground cinnamon (tsp) 1½ 1) Grains containing gluten 3) Eggs 7) Milk/lactose Powdered sugar (g) 100 Traces of: 17) Eggs 20) Soy 21) Milk/lactose 27) Lupin Cream cheese* (g) 7) 40 Not included

Salt (tsp) 1/4 Week 49 | 2021 * Keep in the refrigerator E

Raita is a delicious, refreshing side Dahl with a refreshing raita and naan dish from India. Today, you‘ll be with ginger, apple and coconut milk preparing it with real buffalo yoghurt for added body and an extra creamy flavour. Inspiration Vegetarian Total time: 40 min. (based on 2 servings)

Onion Garlic clove

Apple Fresh ginger

Ground turmeric Green curry spices

Red split lentils Coconut milk

Naan Cucumber

Tomato Fresh mint

Lime Buffalo yoghurt

Grated coconut

Cupboard items Vegetable stock, 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 Grater, big sauté pan with a lid, bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Stir-fry Cook Apple* (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees (Tip). Cut the onion Heat 1/2 tbsp sunflower oil per person in a large Add the lentils and apple to the sauté pan and mix Fresh ginger* (cm) 1 2 3 4 5 6 into half rings. Press or mince the garlic. Grate the sauté pan with a lid on medium-high heat. Add the well. Add 100 ml water per person and the coconut Ground turmeric ½ 1 1½ 2 2½ 3 apple with a coarse grater or finely chop. Grate the turmeric and green curry spices and stir-fry for milk (Tip). Crumble the stock cube into the pan and (tsp) reduce the heat. Cook the dahl for 18- 20 minutes, ginger with a fine grater or finely chop. 1 minute, or until the aromas start to intensify. Add Green curry spices covered with the lid. Optionally, add some extra ½ 1 1½ 2 2½ 3 the garlic, onion and ginger and stir fry for (packet) water if the dahl becomes dry too quickly. Take Red split lentils (g) 25 50 75 100 125 150 Tip: You can either heat the naan in the oven or in 2 - 3 minutes. the lid off the pan and cook for another 5 minutes, Coconut milk (ml) 125 250 375 500 625 750 a toaster. or until the lentils are cooked. Season with salt Naan bread (pcs) 1) 1 2 3 4 5 6 and pepper. Cucumber* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 Tomato (pcs) ½ 1 1½ 2 2½ 3 Tip: Coconut milk is a natural product and may clot (partially) in the packet. No worries, these are fats from Fresh mint* (g) 5 10 15 20 25 30 the coconut milk and they pack a lot of flavour. Cut Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ open the packet and firmly stir the milk or allow the Buffalo yoghurt* coconut fat to melt in the sauté pan with lentils. 75 150 225 300 375 450 (g) 7) Grated coconut (g) 5 10 15 20 25 30 19) 22) 25) Not included 4 5 6 Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) Sunflower 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) 3942 /942 599 /143 Total fat (g) 48 7 Cut Make the raita Serve Of which: saturated (g) 28,0 4,3 Heat the naan in the oven for 4 - 6 minutes. Grate In a bowl, mix the buffalo yoghurt, cucumber, Juice 1 lime wedge per person over the dahl and Carbohydrates (g) 100 15 the cucumber with a coarse grater or finely chop. tomato and fresh mint. Season with salt and mix well. Transfer the dahl to deep plates and Of which: sugars (g) 24,3 3,7 Cut the tomato into wedges and remove the seed pepper. Set aside until serving. garnish with the grated coconut. Serve with the Fibre (g) 14 2 pods. Finely dice the tomato. Strip the mint leaves naan, the refreshing raita and the remaining Protein (g) 22 3 from the stems and finely chop the leaves. Cut the lime wedges. Salt (g) 2,9 0,4 lime into wedges. Enjoy! Allergens 1) Grains containing gluten 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed

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

WEEK 17 | 2021 Cold cucumber-avocado soup with E This cold cucumber-avocado pulled salmon soup is just like springtime: fresh and green. A celebration of spring with yoghurt, apple, fresh mint and a ciabatta on your plate! Inspiration Quick & Easy Balanced Total time: 25 min. (based on 2 servings)

Cucumber Shallot

Lime Avocado

Fresh mint Brown ciabatta

Apple Full-fat yoghurt

Hot-smoked salmon

Cupboard items Vegetable stock, 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 Bowl, measuring cup, hand blender, deep bowl, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Cucumber* (pcs) ½ 1 1½ 2 2½ 3 Prepare Puree the soup Heat the ciabatta Shallot (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees and prepare the Use a hand blender to puree the cut cucumber, Heat the ciabatta in the oven on a baking sheet Lime (pcs) ½ 1 1½ 2 2½ 3 stock in a measuring cup. Cut 3/4 of the cucumber half of the shallot, the cut avocado and 3/4 of the lined with baking paper for 6 – 8 minutes. Avocado (pcs) ½ 1 1½ 2 2½ 3 into large pieces. Finely chop the shallot and juice yoghurt in a high bowl with per person: 1/2 tbsp lime Fresh mint* (g) 5 10 15 20 25 30 the lime. Cut the avocado in half, remove the seed juice (save the remaining juice for later) and 1/2 tbsp Brown ciabatta (pcs) 1) 6) 7) 17) 22) 1 2 3 4 5 6 and peel and cut 3/4 of the avocado into large pieces. extra virgin olive oil. Stir well and add the stock and 25) 27) Strip the mint leaves from the stems. half of the mint. Puree again and season with salt Apple (pcs) ½ 1 1½ 2 2½ 3 and pepper. Save the soup in the refrigerator until Full-fat yoghurt* use, covered with a lid . 25 50 75 100 125 150 (g) 7) Hot-smoked 60 120 180 240 300 360 Tip: The colder the soup, the better. No time to let salmon* (g) 4) the soup cool in the refrigerator? Serve it with an Not included ice cube. Vegetable stock (ml) 150 300 450 600 750 900 Extra-virgin olive oil ¾ 1½ 2¼ 3 3¾ 4½ (tbsp) Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 2733 /653 394 /94 Total fat (g) 37 5 Of which: saturated (g) 6,9 1,0 Carbohydrates (g) 49 7 Of which: sugars (g) 16,5 2,4 Fibre (g) 11 2 Protein (g) 25 4 Cut Make the salad Serve Salt (g) 3,4 0,5 In the meantime, finely dice the remaining In a bowl, mix the remaining yoghurt, 1/4 tbsp extra Cut open the ciabatta and top with the salad. cucumber. Also dice the remaining avocado. virgin olive oil per person, 1 tsp lime juice per Serve the cucumber–avocado soup in deep plates Allergens Cut the apple into quarters, remove the core and person, 3/4 of the apple, 3/4 of the pulled salmon, the and garnish with the remaining pulled salmon 1) Grains containing gluten 4) Fish 6) Soy 7) Milk/lactose finely dice the . Finely chop the remaining remaining , , and . and . May contain traces of: 17) Eggs 22) Nuts 25) Sesame seed apple avocado cucumber shallot mint apple 27) Lupin mint leaves. Season with salt and pepper. Fact: Salmon and avocado are both rich sources of essential unsaturated fats. They have a positive effect on your cholesterol level and keep the *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. cardiovascular system healthy. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 E Whole grain couscous with blue cheese Did you know Danablu is produced in Denmark? It even has a protected with fried pear and cranberry-seed mix status and can only be made of Danish cow‘s milk in Denmark. Inspiration Vegetarian Total time: 30 min. (based on 2 servings)

Red onion Chestnut mushrooms

Pear Dried thyme

Whole-wheat couscous Cranberry-seed mix

Mixed lettuce of Danablu lamb’s lettuce, rocket and baby spinach

Cupboard items Vegetable stock, olive oil, butter, honey, black balsamic vinegar, extra-virgin olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Baking sheet lined with baking paper, small bowl, frying pan, salad bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) 1 2 3 4 5 6 Cut the vegetables Vegetables in the oven Roast the cranberry–seed mix Chestnut 125 250 375 500 625 750 mushrooms* (g) Prepare the stock and preheat the oven to On a baking sheet lined with baking paper, mix Heat a dry frying pan on high heat and roast the Pear (pcs) 2 4 6 8 10 12 200 degrees. Cut the red onion into half rings. Cut the mushrooms with the red onion, dried thyme cranberry–seeds mix until fragrant. Take from the Dried thyme (tsp) 1 2 3 4 5 6 the chestnut mushrooms in half; cut any larger and 1/2 tbsp olive oil per person. Season to taste pan and set aside. Whole grain ones into quarters. Cut the pear in half, remove the with salt and pepper and roast in the oven for 60 120 180 240 300 360 couscous (g) 1) core and cut the pear into wedges, including peel. 10 – 15 minutes. Stir when halfway done. In the Cranberry-seed mix meantime, weigh the whole grain couscous (you 10 20 30 40 50 60 (g) 19) 22) 25) will not be using all of the received couscous) and Mixed lettuce of mix in a salad bowl with the stock. Allow to soak for lamb’s lettuce, 30 60 90 120 150 180 10 minutes, covered. rocket and frisée* (g) Danablu* (g) 7) 50 75 100 125 175 200 Not included Vegetable stock (ml) 125 250 375 500 625 750 Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Butter (tbsp) ¼ ½ ¾ 1 1¼ 1½ Honey (tsp) 1 2 3 4 5 6 4 5 6 Black balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) 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) 3442 /823 399 /95 Fry the pear Mix Serve Total fat (g) 34 4 Of which: saturated (g) 12,4 1,4 Heat the butter in the same frying pan on Add the oven–roasted vegetables and dressing to Transfer the salad to plates, sprinkle with the Carbohydrates (g) 98 11 medium–high heat and fry the pear wedges for the salad bowl with couscous and mix well. Allow Danablu and the cranberry–seeds mix. Garnish 7 – 12 minutes, or until cooked. Add the honey when the vegetables and couscous to cool briefly before with the wedges and sprinkle with extra virgin Of which: sugars (g) 46,1 5,3 pear halfway done. In the meantime, take a small bowl carefully mixing them with the . olive oil to taste. Fibre (g) 16 2 mixed lettuce and make a dressing of the black balsamic vinegar Season to taste with salt and pepper. Protein (g) 23 3 and extra virgin olive oil. Season to taste with salt Enjoy! Salt (g) 2,5 0,3 and pepper. Allergens 1) Grains containing gluten 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed

WEEK 17 | 2021 E

This recipe was inspired by okonomiyaki Japanese savoury pancake with bacon - a popular Japanese delicacy of flour, eggs and grated cabbage. Served with with vegetables, sweet Worcestershire sauce and mayonnaise mayonnaise and a sweet-savoury sauce, just like the classic dish. Inspiration Quick & Easy Total time: 25 min. (based on 2 servings)

Eggs Chopped pointed cabbage

Carrot Spring onion

Panko Bacon

Worcestershire sauce Tomato paste

Sweet Asian sauce Mayonnaise

Gomasio

Cupboard items Flour, water, sunflower oil, honey, sugar, white wine vinegar, salt and pepper

Equipment 1 2 3 Large bowl, grater, frying pan with a lid, 2x small bowl, bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Eggs* (pcs) 3) 1½ 3 4½ 6 7½ 9 Chopped pointed 160 320 480 640 800 960 cabbage* (g) Carrot* (pcs) ¼ ½ ¾ 1 1¼ 1½ Spring onion* (pcs) 1½ 3 4½ 6 7½ 9 Panko (g) 1) 15 25 40 50 65 75 Prepare Fry the bacon Fry the pancake Bacon* (g) 25 50 75 100 125 150 Whisk the eggs in a bowl. Use a large bowl to Cut the bacon slices in half. Heat 11/2 tbsp sunflower Fry the pancake for 5 – 6 minutes at Worcestershire 15 30 45 60 75 90 make the batter by mixing the flour with water, a oil per person in a frying pan with a lid on medium–low heat or until the bottom is golden sauce (ml) 1) 6) 10) generous pinch of salt and 11/2 egg per person. Cut medium–high heat (Tip). Transfer 4 half slices of brown and crunchy, covered with the lid. Tomato paste (g) 10 20 30 40 50 60 the chopped pointed cabbage into smaller pieces. bacon to the frying pan. Divide de batter according Sweet Asian sauce ¼ ½ ¾ 1 1¼ 1½ Grate the with a coarse grater. Cut the to the amount of servings and add the batter for (packet) 1) 6) carrot spring into thin rings. Keep the green and white 1 serving to the pan. Mayonnaise* (g) 3) onion 25 50 75 100 125 150 10) 19) 22) parts separated. Add the panko, chopped pointed Gomasio (packet) cabbage, grated carrot and the white part of the Tip: You will be using 1 frying pan per person. Are you ½ 1 1½ 2 2½ 3 11) spring onion to the batter and mix well. serving more than 2 people? Cook 2 pancakes at the Not included same time in 2 frying pans and/or keep the pancakes warm in the oven at 100 degrees while you prepare the Flour (g) 35 70 105 140 175 210 next batch. Water (ml) 50 100 150 200 250 300 Sunflower oil (tbsp) 1½ 3 4½ 6 7½ 9 Honey (tbsp) ½ 1 1½ 2 2½ 3 Sugar (tsp) ½ 1 1½ 2 2½ 3 White wine vinegar ½ 1 1½ 2 2½ 3 (tsp) 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3723 /890 700 /167 Total fat (g) 57 11 Of which: saturated (g) 10,0 1,9 Carbohydrates (g) 61 12 Make the sauce Fry Serve Of which: sugars (g) 26,0 4,9 Fibre (g) 9 2 Meanwhile, use a small bowl to mix the Turn the pancake and fry on the other side for 5 – 6 Transfer each pancake to a plate. Divide some of Protein (g) 29 5 Worcestershire sauce, tomato paste, sweet Asian minutes, covered with the lid (Tip). Take the lid off the mixed mayonnaise onto each pancake. Garnish Salt (g) 2,4 0,4 sauce and honey. Use another small bowl to mix the pan for the final 3 minutes and spread each with the gomashio and the green part of the the mayonnaise with per person: 1/2 tsp white wine pancake with the mixed Worcestershire–sauce. Fry spring onion. Allergens vinegar, 1/2 tsp sugar and 1 tsp water. the pancake for another 3 minutes. 1) Grains containing gluten 3) Eggs 6) Soy 10) Mustard Enjoy! 11) Sesame seed May contain traces of: 19) Peanuts 22) Nuts Tip: Finding it difficult to turn the pancakes? Turn the pancake onto a plate first and slide it back into the pan.

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

WEEK 17 | 2021 E Chicken skewers with aromatic coconut rice Seroendeng is a typical Indonesian mix of coconut, peanuts and spices. In with skewers of lemongrass and home-made seroendeng this recipe, you‘ll be making it yourself to fill your kitchen with delicious aromas! Inspiration Total time: 30 min. (based on 2 servings)

Coconut milk Basmati rice

Cucumber Yellow carrot

Lime Fresh lemongrass

Minced chicken with Salted peanuts Indonesian spices

Grated coconut Garam masala

Fresh coriander Full-fat yoghurt and mint

Cupboard items White wine vinegar, sugar, sunflower oil, vegetable stock cube, salt and pepper

Equipment 1 2 3 2x kom, 2x frying pan, pan with a lid, frying pan with a lid, peeler Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Coconut milk (ml) 75 150 225 300 375 450 Basmati rice (g) 85 170 250 335 420 505 Cucumber* (pcs) ½ 1 1½ 2 2½ 3 Yellow carrot* (pcs) ½ 1 1½ 2 2½ 3 Lime (pcs) 1 1 2 2 3 3 Fresh lemongrass* Make the coconut rice Prepare the cucumber and carrot Make the skewers 1 2 3 4 5 6 (pcs) In a pan with a lid, mix the coconut milk (Tip) with In the meantime, use a cheese slicer or peeler to Cut the lemongrass in half lengthwise. Divide the Minced chicken per person: 175 ml water and 1/4 stock cube. Bring separate the cucumber and yellow carrot into minced chicken into 2 portions per person and with Indonesian 110 220 330 440 550 660 to a boil. Add the and cook for 10 – 12 minutes, thin ribbons lengthwise. Juice half of the and knead the around the thick part of the spices* (g) rice lime chicken covered with the lid. Drain if necessary and allow to cut the rest of the into wedges. In a bowl, mix , like a satay. Salted peanuts (g) lime lemongrass 10 20 30 40 50 60 5) 22) 25) steam dry without the lid. per person: 1 tbsp white wine vinegar, 1/2 tsp lime Grated coconut juice and 1/2 tsp sugar. Mix well to make the sugar 1 1 1 1 2 2 (packet) 19) 22) 25) Tip: Coconut milk is a natural product and may dissolve. Add the vegetable ribbons to the bowl and Garam masala (tsp) ½ 1 1½ 2 2½ 3 (partially) clot in the container. No worries, these allow them to absorb the dressing. Stir regularly. Fresh coriander and are fats from the coconut milk and they pack a lot of 5 10 15 20 25 30 mint* (g) flavour. Cut open the packet and firmly stir the milk or Full-fat yoghurt* allow the coconut to melt in the pan with rice. 25 50 75 100 125 150 (g) 7) Not included Tip: Are you watching your calorie–intake? Use half the peanuts and cook 65 g rice with the same amount of White wine vinegar 1 2 3 4 5 6 (tbsp) water, but half the coconut milk. Sugar (tsp) ½ 1 1½ 2 2½ 3 Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 4 5 6 Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3828 /915 621 /149 Total fat (g) 46 8 Of which: saturated (g) 23,7 3,9 Fry the chicken skewers Make the seroendeng Serve Carbohydrates (g) 87 14 Heat the sunflower oil in a frying pan on Heat a frying pan without butter or oil on Serve the chicken skewers with the coconut rice Of which: sugars (g) 15,7 2,6 medium–high heat and fry the chicken skewers for medium–high heat. Add the peanuts, grated and the sweet and sour salad. Garnish with the Fibre (g) 6 1 6 – 8 minutes until brown all around. Reduce the coconut and garam masala and fry for 5 – 6 seroendeng, coriander, refreshing yoghurt and Protein (g) 36 6 heat, cover the pan with a lid and fry for 5 – 6 more minutes, or until the grated coconut is golden lime wedges. Salt (g) 2,6 0,4 minutes until the chicken is cooked. brown. Take from the pan and set aside. In the Allergens meantime, finely chop the coriander and set aside. Enjoy! 5) Peanuts 7) Milk/lactose Strip the mint leaves from the stems and finely May contain traces of: 19) Peanuts 22) Nuts chop the leaves. In a bowl, mix the mint with 1 tsp 25) Sesame seed lime juice per person, the yoghurt, salt and pepper.

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

WEEK 17 | 2021 Naan pizza with eggplant and E

Want to serve twice the number of mozzarella pizzas? Cut open the naan along the side, making 2 pieces. Top both halves. with bell pepper and fresh basil This also reduces the cooking time. Easy Quick Vegetarian Balanced Total time: 25 min. (based on 2 servings)

Eggplant Yellow bell pepper

Garlic clove Cow’s milk

mozzarella Passata Italian herbs

Naan Fresh basil

Tomato Rocket

Cupboard items Olive oil, white balsamic vinegar, 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 Frying pan, bowl, colander, salad bowl, baking sheet lined with baking paper Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Eggplant* (pcs) ½ 1 1½ 2 2½ 3 Cut the vegetables Fry the eggplant Yellow bell pepper* (pcs) ½ 1 1½ 2 2½ 3 • Preheat the oven to 200 degrees. • Heat 1/2 tbsp olive oil per person in a frying pan on Garlic clove (pcs) ½ 1 1½ 2 2½ 3 medium–high heat. Cow’s milk mozzarella* (pcs) 7) ⅓ ⅔ 1 1⅓ 1⅔ 2 • Cut the eggplant into thin slices. Cut the bell pepper into Passata (pack) ¼ ½ ¾ 1 1¼ 1½ thin strips. • Sprinkle the eggplant slices with salt and fry them for Italian herbs (tsp) ¼ ½ ¾ 1 1¼ 1½ • Press or mince the garlic. 3 – 4 minutes per side. Naan bread (pcs) 1) 1 2 3 4 5 6 • In the meantime, tear the mozzarella into bite–sized pieces and Fresh basil* (g) 5 10 15 20 25 30 drain the liquid in a colander. Tomato (pcs) ½ 1 1½ 2 2½ 3 Rocket* (g) 20 40 60 80 100 120 Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 White balsamic vinegar (tsp) 1 2 3 4 5 6 Extra-virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive Value 3 4

Per serving Per 100g Energy (kJ/kcal) 2733 /653 560 /134 Total fat (g) 29 6 Of which: saturated (g) 8,7 1,8 Carbohydrates (g) 75 15 Of which: sugars (g) 14,2 2,9 Fibre (g) 11 2 Protein (g) 18 4 Salt (g) 1,8 0,4 Top the pizza Make the salad and serve Allergens • In a bowl, mix per person: 1/4 packet passata, the Italian herbs and • Cut the basil into strips and cut the tomato into wedges. 1) Grains containing gluten 7) Milk/lactose May contain traces of: - the garlic. • In a salad bowl, make a dressing of the white balsamic vinegar and • Transfer the naan to a baking sheet lined with baking paper and extra virgin olive oil. spread each naan with 2 tbsp of the passata mixture. • Add the rocket, tomato and half of the basil and mix well. Season • Top the naan with the eggplant slices, the bell pepper and the to taste with salt and pepper. mozzarella. Season to taste with salt and pepper. • Divide the remaining basil over the naan pizza. *Decide which meal you will be cooking first by checking the expiration date of the • Heat the naan pizza in the oven for 8 – 10 minutes. • Serve the naan pizza with the salad. fresh ingredients in your box. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 E Surinam-style bami with chicken thigh strips You‘ll be giving this home-made bami dish a Surinamese twist. with pickled cucumber, galangal and fresh ginger Did you know that in Surinam often spaghetti is used instead of noodles? Easy Quick Total time: 25 min. (based on 2 servings)

Onion Garlic clove

Fresh ginger Cucumber

Spaghetti Dried galangal

Chicken thigh strips Tomato paste with Asian spices

Soy sauce Fresh celery leaves

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

Equipment Grater, pan with a lid, wok, salad bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Prepare the cucumber Fresh ginger* 1 2 3 4 5 6 • Boil ample water with a generous pinch of salt in a pan with a lid for • In a salad bowl, make a sweet and sour dressing of per person: Cucumber* (pcs) ½ 1 1½ 2 2½ 3 the spaghetti. 1 tbsp white wine vinegar and 1 tbsp sugar. Mix the cucumber with Spaghetti (g) 1) 20) 90 180 270 360 450 540 the dressing (Tip). Dried galangal (tsp) 1 2 3 4 5 6 • Chop the onion. Press or mince the garlic and finely grate the Chicken thigh strips with Asian spices* (g) 120 240 360 480 600 720 ginger (Tip). • Cook the spaghetti in the pan with boiling water for 10 – 12 Tomato paste (cup) ¼ ½ ¾ 1 1¼ 1½ • Cut the cucumber in half lengthwise. Remove the seeds using a minutes, covered with the lid. Drain and save some of the cooking liquid. Soy sauce (ml) 1) 6) 10 20 30 40 50 60 teaspoon and cut both cucumber halves into thin slices. Fresh celery leaves* (g) 9) 5 10 15 20 25 30 • Heat 1/2 tbsp sunflower oil per person in a wok on medium–high Tip: No need to peel the ginger before grating it. Don‘t have a grater? Not included heat. Fry the garlic, onion, ginger and ground galangal for 2 – 3 Peel the ginger and chop as finely as possible. Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 minutes. Ketjap (tbsp) ½ 1 1½ 2 2½ 3 Tip: Just like with a marinade, the flavours of the dressing will be White wine vinegar (tbsp) 1 2 3 4 5 6 soaked up even better if you let it rest for a while. If you‘re not in a rush, Sugar (tbsp) ½ 1 1½ 2 2½ 3 wait 5 minutes before proceeding to step 3. Beef stock cube (pcs) ⅛ ¼ ⅓ ½ ⅗ ¾ Salt & pepper to taste * keep in the refrigerator 3 4 Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2842 /679 590 /141 Total fat (g) 19 4 Of which: saturated (g) 4,0 0,8 Carbohydrates (g) 85 18 Of which: sugars (g) 19,2 4,0 Fibre (g) 7 1 Protein (g) 38 8 Salt (g) 3,8 0,8 Finish the bami Serve • Add the chicken thigh strips to the wok and fry for another • Finely chop the fresh celery leaves. Allergens 4 – 6 minutes. • Transfer the bami to plates and garnish with the (Tip). 1) Grains containing gluten 6) Soy 9) Celery celery May contain traces of: 20) Soy • Add the tomato paste and soy sauce to the wok with chicken and • Serve with the sweet and sour cucumber salad. also add 1/2 tbsp ketjap and 1/4 stock cube. • Stir fry everything for 1 minute. Add the cooked spaghetti and mix Tip: If you like spicy food and have some sambal at home, add it well. Optionally, add some of the saved cooking liquid in case the to taste. *Decide which meal you will be cooking first by checking the expiration date of the bami seems too dry. 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 17 | 2021 Baby potato dish with minced beef E Did you know that potatoes retain and red pesto more vitamins when cooked in with Italian-style vegetables and fresh parsley the skin? Easy Quick Family Total time: 25 min. (based on 2 servings)

Baby potatoes Fresh curly parsley

Minced beef Italian vegetable mix with kofta spices

Red pesto

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 Pan with a lid, sauté pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Baby potatoes (g) 250 500 750 1000 1250 1500 Fresh curly parsley* (g) 2½ 5 7½ 10 12½ 15 Prepare the potatoes Fry Minced beef with kofta spices* (g) 100 200 300 400 500 600 • Boil ample water in a pan with a lid for the baby potatoes. • Heat the olive oil in a sauté pan on high heat. Italian vegetable mix* (g) 23) 200 400 600 800 1000 1200 Red pesto* (g) 7) 8) 40 80 120 160 200 240 • Cut the baby potatoes in half and cut any large ones into quarters. • Fry the minced beef with kofta spices for 3 – 4 minutes. Not included • Cook the baby potatoes for 12 – 15 minutes in the pan with boiling • Add the mixed vegetables and half of the parsley and fry for 5 – 6 Olive oil (tbsp) 1 2 3 4 5 6 water, covered with the lid. Then drain. minutes. Salt & pepper to taste • Meanwhile, finely chop the fresh curly parsley. * keep in the refrigerator Fact: The vegetable mix in this dish mostly consists of green vegetables. Among other things, green vegetables are rich in Nutritive Value iron, calcium and folic acid – all three contribute to a strong and

Per serving Per 100g energised body! Energy (kJ/kcal) 3682 /880 609 /146 Total fat (g) 53 9 Of which: saturated (g) 12,1 2,0 Carbohydrates (g) 56 9 Of which: sugars (g) 8,4 1,4 Fibre (g) 10 2 3 4 Protein (g) 39 6 Salt (g) 2,2 0,4 Allergens 7) Milk/lactose 8) Nuts May contain traces of: 23) Celery

Add the pesto Serve • Add the baby potatoes and the red pesto the the pan, mix well and • Transfer the dish to plates and garnish with the remaining parsley. fry for another 1 – 2 minutes. Enjoy!

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

WEEK 17 | 2021 Tomato risotto with coconut milk E A lot of different types of basil exist. This dish contains red basil, which has and basil a slightly stronger flavour than regular basil. It also gives a nice colour to your with rocket, Italian cheese and a mixed seed topping dish! Easy Vegetarian Total time: 35 min. (based on 2 servings)

Red basil Garlic clove

Onion Red cherry tomatoes

Tomato paste Risotto rice

Coconut milk Sunflower- pumpkin seed mix

Grated Italian cheese Rocket

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

Equipment Sauté pan with a lid, frying pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Red basil* (g) 5 10 15 20 25 30 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry Onion (pcs) ½ 1 1½ 2 2½ 3 • Strip the basil leaves from the stems. Save the stems and • Heat 1 tbsp olive oil per person in a sauté pan with a lid on Red cherry tomatoes (g) 125 250 375 500 625 750 leaves separately. high heat. Tomato paste (cup) ¼ ½ ¾ 1 1¼ 1½ Risotto rice (g) 75 150 225 300 375 450 • Prepare the stock and add the basil stems. • Add the onion and 3/4 of the cherry tomatoes and stir fry for Coconut milk (ml) 75 150 225 300 375 450 • Press or mince the garlic and chop the onion. Cut the red cherry 3 – 4 minutes. Sunflower-pumpkin seed mix (g) 19) 22) tomatoes in half. • Deglaze with 1 tsp black balsamic vinegar per person. Add the 10 20 30 40 50 60 25) tomato paste, the risotto rice and the garlic. Mix well and fry for Grated Italian cheese* (g) 7) 25 50 75 100 125 150 1 – 2 minutes. Rocket* (g) 40 60 80 100 140 160 Not included Vegetable stock (ml) 150 300 450 600 750 900 Olive oil (tbsp) 1 2 3 4 5 6 Black balsamic vinegar (tbsp) 1 2 3 4 5 6 Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator 3 4 Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 3372 /806 572 /137 Total fat (g) 46 8 Of which: saturated (g) 24,2 4,1 Carbohydrates (g) 75 13 Of which: sugars (g) 11,1 1,9 Fibre (g) 6 1 Protein (g) 20 3 Salt (g) 2,3 0,4 Prepare the risotto Serve Allergens • Reduce the heat and add the coconut milk (Tip) and the stock • When the risotto is cooked, add 1/2 tbsp butter per person, half of (don’t forget to remove the basil stems) to the sauté pan. Cover the , half of the and half of the . Mix 7) Milk/lactose basil Italian cheese seeds mix May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed the pan with the lid and allow to simmer for 15 – 18 minutes on well and season to taste with salt and pepper. low heat. Stir regularly and optionally, add some water in case the • Transfer the rocket lettuce to deep plates and top with the risotto. mixture becomes dry too quickly. • Garnish with the remaining basil and Italian cheese, seeds mix • Heat a frying pan without oil on high heat and roast the mixed and cherry tomatoes. seeds until they start to pop. Take from the pan and set aside. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. • Cut the basil leaves into strips. Enjoy!

Contact Tip: Coconut milk is a natural product and may clot (partially) in the We would like to hear what you think. Feel free to contact us via our website or via our container. No worries, these are fats from the coconut milk and they social media channels. pack a lot of flavour. Cut open the container and firmly stir the milk or

WEEK 17 | 2021 allow the coconut fat to melt in the pan with rice. Mexican-style fish wraps with E These fish wraps are great when cabbage-carrot salad eaten cold. Wrap up any leftovers with mango chutney, tomato and coriander for a quick snack the next day. Easy Quick Family Total time: 25 min. (based on 2 servings)

Pollock fillet Mexican spices

Tomato Fresh coriander

Lime White cabbage and carrot

Mayonnaise White tortilla

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 Baking sheet lined with baking paper, kitchen paper, aluminum foil, bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Pollock fillet* (g) 4) 100 200 300 400 500 600 Prepare the fish Cut Mexican spices (tsp) 1 2 3 4 5 6 • Preheat the oven to 200 degrees. • In the meantime, finely dice the and roughly chop the Tomato (pcs) 1 2 3 4 5 6 tomato . Juice the . Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 • Pat dry the pollock fillet with kitchen paper. Drizzle the pollock coriander lime Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ with olive oil, rub with the Mexican spices and season with salt • In a bowl, mix the white cabbage and carrot with the mayonnaise White cabbage and carrot* (g) 23) 100 200 300 400 500 600 and pepper. and 1 tsp lime juice per person. Season to taste with salt Mayonnaise* (g) 3) 10) 19) 22) 40 75 100 125 175 200 • On a baking sheet lined with baking paper, bake the pollock fillet and pepper. White tortilla (pcs) 1) 3 6 9 12 15 18 in the oven for 8 – 12 minutes. Fact: Did you know that tomatoes offer lots of health benefits? They Mango chutney* (g) 10) 19) 22) 20 40 60 80 100 120 are rich in vitamin A, C E and lycopene. Lycopene is an antioxidant that Not included protects our cells from harmful influences. The riper the tomato, the Olive oil (tbsp) ½ 1 1½ 2 2½ 3 more lycopene! Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 3276 /783 695 /166 3 4 Total fat (g) 43 9 Of which: saturated (g) 5,4 1,2 Carbohydrates (g) 67 14 Of which: sugars (g) 19,6 4,2 Fibre (g) 7 1 Protein (g) 30 6 Salt (g) 1,7 0,4 Allergens 1) Grains containing gluten 3) Eggs 4) Fish 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 23) Celery Heat the tortillas Serve • Wrap the tortillas in aluminium foil altogether and heat in the oven • Serve the cabbage–carrot salad, pollock, diced tomato, mango for 2 – 3 minutes. chutney and coriander in separate bowls, so everyone can • Separate the oven–baked pollock using 2 forks, pulling it into assemble their own fish wrap at the table. small pieces. 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 17 | 2021 E

Kapsalon with chicken gyros You‘ll give this home-made fast- with home-made oven fries, lettuce and tomatoes food classic an original twist with Greek gyros. Accessible Total time: 40 min. (based on 2 servings)

Waxy potatoes Garlic clove

Red cherry tomatoes Fresh chives

Mayonnaise Chicken gyros

Radicchio and iceberg lettuce

Cupboard items Olive oil, buttermilk, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Small bowl, frying pan, bowl, salad bowl, baking sheet lined with baking paper, kitchen paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Make the oven fries Cut Make the dressing Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 220 degrees. Peel the In the meantime, press or mince the . Cut the In a salad bowl, mix 11/2 tbsp per Red cherry potatoes garlic mayonnaise 125 250 375 500 625 750 tomatoes (g) and cut them into 1/2 – 1 cm thick fries. Pat the fries cherry tomatoes in half and finely chop or cut the person with the buttermilk (Tip) and the chives. Fresh chives* (g) 2½ 5 7½ 10 12½ 15 dry with kitchen paper and mix them in a bowl chives with scissors. Season with salt and pepper. In a small bowl, mix Mayonnaise* (g) 3) with half of the olive oil, salt and pepper. Transfer the remaining mayonnaise with the garlic. Did you 50 75 100 150 175 225 10) 19) 22) the fries to a baking sheet lined with baking paper receive a large garlic clove or not a fan of raw garlic? Chicken gyros* (g) 110 220 330 440 550 660 and roast in the oven for 25 – 35 minutes, or longer, Use half of it. Radicchio and if you prefer them more crunchy. Turn when 50 100 150 200 250 300 iceberg lettuce* (g) halfway done. Tip: Don’t have any buttermilk? Use yoghurt, milk or Not included mayonnaise instead. The dressing may turn out a bit Olive oil (tbsp) 1 2 3 4 5 6 Fact: Did you know that potatoes are super thicker or thinner, but the taste will be just as great! Buttermilk (tbsp) 1½ 3 4½ 6 7½ 9 healthy? They come packed with vitamin B6 and B11 Salt & pepper to taste – both contribute to your energy level. * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3376 /807 556 /133 4 5 6 Total fat (g) 51 8 Of which: saturated (g) 7,7 1,3 Carbohydrates (g) 55 9 Of which: sugars (g) 5,5 0,9 Fibre (g) 7 1 Protein (g) 29 5 Salt (g) 1,5 0,3 Allergens 3) Eggs 10) Mustard Fry the chicken gyros Mix the salad Serve May contain traces of: 19) Peanuts 22) Nuts Heat the remaining olive oil in a frying pan on In the meantime, add the radicchio, iceberg Transfer the fries to a large plate. Top with the medium–high heat and fry the chicken gyros for lettuce and cherry tomatoes to the dressing in the salad and divide the chicken gyros over the whole. 5 – 7 minutes until cooked. salad bowl. Drizzle the garlic mayonnaise on top. Do you prefer to keep the fries crunchy? Serve the salad and gyros next to the fries (Tip).

Tip: If you like spicy food and have some sambal, add it to your kapsalon to taste. *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 17 | 2021 E

Stir fry with broccoli and beef strips Tip for tender beef: take the meat out of the refrigerator half an hour with ginger-garlic rice and green beans before cooking and pat dry with a paper towel. Accessible Balanced Total time: 35 min. (based on 2 servings)

Beef strips Balinese wok paste

Fresh ginger Garlic clove

Green beans Broccoli

Basmati rice Cauliflower rice

Gomashio

Cupboard items Chicken stock cube, butter, sunflower oil, honey, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Grater, bowl, wok or sauté pan with a lid, 2x pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Beef strips* (g) 100 200 300 400 500 600 Prepare Cook the rice Cook the vegetables Balinese wok paste ½ 1 1½ 2 2½ 3 (packet) 1) 6) Cut the beef strips into equally sized pieces if Heat 1/2 tbsp butter per person in a pan with a lid on Heat ample water in a pan with a lid for the Fresh ginger* (cm) 3 5 8 10 13 15 necessary, to make sure they will cook evenly. In a medium–high heat. Fry half of the garlic and half of broccoli. As soon as the water boils, add the Garlic clove (pcs) 1 2 3 4 5 6 bowl, mix the beef strips with the Balinese wok the ginger for 1 – 2 minutes. Add the basmati rice broccoli for 2 minutes. Drain, save the cooking Green beans* (g) 100 150 200 250 350 400 paste, 1 tsp honey per person, salt and pepper. and 125 ml water per person. Crumble 1/4 chicken liquid and rinse the broccoli with cold water. Cook Broccoli* (g) 125 250 375 500 625 750 Peel the ginger and finely grate. Press or mince the stock cube per person into the pan and bring to the green beans in the cooking liquid for 7 – 9 Basmati rice (g) 40 85 125 170 210 255 garlic. Trim the ends off thegreen beans. Cut the a boil. Reduce the heat and allow to simmer for minutes until al dente. Cauliflower rice* broccoli into florets and dice the stem. 10 minutes, covered with the lid. Add some extra 50 100 150 200 250 300 (g) 23) water in case the rice becomes dry too quickly. Fact: The cooking technique that involves briefly Gomashio (tsp) 11) 1 2 3 4 5 6 Fact: Thanks to the beef and three types of For the final 2 minutes, add the cauliflower rice to cooking vegetables and rinsing them with cold Not included vegetables, this meal will give you 1/3 of the RDI of the rice. water, is also known as ‘blanching’. Chicken stock cube ¼ ½ ¾ 1 1¼ 1½ iron and 100% of the RDI of vitamin C. Did you know (pcs) that vitamin C helps the body absorb iron? What Butter (tbsp) ½ 1 1½ 2 2½ 3 a combination! Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Honey (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 2201 /526 494 /118 Total fat (g) 19 4 Of which: saturated (g) 5,7 1,3 Carbohydrates (g) 51 11 Of which: sugars (g) 7,8 1,8 Fibre (g) 9 2 Stir fry Stir–fry the broccoli Serve Protein (g) 33 7 Heat 1/2 tbsp sunflower oil per person in a wok Add the broccoli and 1 tbsp water per person to the Serve the rice with the vegetables and beef. Add Salt (g) 2,6 0,6 or sauté pan with a lid on medium–high to high wok or sauté pan you used for the beef. Cover the the green beans next to it. Garnish the beans with Allergens heat. Stir fry the beef strips together with the pan with a lid and fry for 3 – 4 minutes on high heat. the gomashio. 1) Grains containing gluten 6) Soy 11) Sesame seed remaining the garlic and ginger for 2 – 3 minutes. Stir regularly. Right before serving, add the beef May contain traces of: 23) Celery Take the beef from the pan and set aside. You will strips back to the pan. Season with salt and pepper. Fact: Did you know that the addition of cauliflower add them again later on, to make sure you don’t makes the rice a lot more nutritious? Cauliflower is overcook them. rich in calcium for strong bones and teeth, vitamin C for the immune system, potassium for healthy blood *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. pressure and fibres for a healthy gut. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 E

The chicken meatballs come seasoned Spaghetti with chicken meatballs with oregano, garlic and cayenne. Combined with the grana padano, with cherry tomato sauce and spinach they will turn this pasta classic into a party for your taste Accessible buds. Total time: 30 min. (based on 2 servings)

Garlic clove Spinach

Chicken meatballs Spaghetti with Italian herbs

Canned cherry Grana padano flakes tomatoes

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, sauté pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) 1 2 3 4 5 6 Spinach* (g) 23) 75 150 225 300 375 450 Cut Fry the meatballs Cook the spaghetti Chicken meatballs with Italian herbs* 3 6 9 12 15 18 Boil ample water with a pinch of salt in a pan with In the meantime, halve the meatballs. Heat 1/2 tbsp In the meantime, cook the spaghetti for (pcs) a lid for the spaghetti. Press or mince the garlic. olive oil per person in a sauté pan with a lid and fry 12 – 14 minutes, covered with the lid. Drain, Spaghetti (g) 1) 20) 90 180 270 360 450 540 Roughly chop the spinach. the meatballs for 3 – 4 minutes on medium–high save a little bit of the cooking liquid and allow to Canned cherry heat until brown all around. Take from the pan and steam dry. ½ 1 1½ 2 2½ 3 tomatoes (can) set aside. Save the cooking grease in the pan. Grana padano 25 50 75 100 125 150 flakes* (g) 3) 7) Not included Olive 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) 3060 /731 602 /144 4 5 6 Total fat (g) 25 5 Of which: saturated (g) 8,6 1,7 Carbohydrates (g) 77 15 Of which: sugars (g) 10,6 2,1 Fibre (g) 7 1 Protein (g) 44 9 Salt (g) 3,0 0,6 Allergens 1) Grains containing gluten 3) Eggs 7) Milk/lactose Make the sauce Mix Serve May contain traces of: 20) Soy 23) Celery Fry the garlic in the same pan with cooking grease Mix the spinach with the tomato sauce and heat Transfer the pasta to plates and garnish with the for 2 minutes. Add the cherry tomatoes, including for another 3 – 4 minutes, or until the spinach grana padano flakes. sauce, and the meatballs. Crumble the stock cube has wilted completely. Add the spaghetti and, into the pan. Reduce the heat to low and allow to optionally, some of the saved cooking liquid. Enjoy! simmer for 8 – 10 minutes. Season to taste with salt and pepper and mix well.

*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 17 | 2021 E

Quiche with broccoli and aged cheese Did you know that the word quiche comes from the German with cherry tomatoes and oregano word for pie: kuchen? Accessible Vegetarian Total time: 50 min. (based on 2 servings)

Broccoli Red onion

Garlic clove Red chili pepper

Eggs Whipping cream

Dried oregano Grated aged cheese

Nutmeg Red cherry tomatoes

Quiche dough

Cupboard items Vegetable stock cube, 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, grater, pan with a lid, large bowl, baking dish Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Broccoli* (g) 125 250 375 500 625 750 Prepare Cook the broccoli Fry the broccoli Red onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 3 4 5 6 Preheat the oven to 210 degrees. Boil ample Cook the broccoli for 2 – 4 minutes until half Add the broccoli to the frying pan and fry for Red chili pepper* water with a pinch of salt in a pan with a lid for the cooked, covered with the lid. In the meantime, heat another minute on high heat to make any excess ¼ ½ ¾ 1 1¼ 1½ (pcs) broccoli. Cut the broccoli head into small florets 1/2 tbsp olive oil per person in a frying pan and fry moisture evaporate. Take the vegetables from the Eggs* (pcs) 3) 2 4 6 8 10 12 and dice the stem (Tip). Cut the red onion into thin the onion, garlic and red chili pepper s for pan and set aside, allowing them to cool a little. Whipping cream* half rings. Press or mince the garlic. Remove the 3 – 4 minutes. Crumble 1/4 stock cube per person 75 150 225 300 375 450 (ml) 7) seed pods from the red chili pepper and finely into the pan and mix well. Fact: Broccoli is considered a super vegetable for Dried oregano ½ 1 1½ 2 2½ 3 chop the pepper. good reason. It is rich in vitamin B, C, E, calcium, (packet) s Attention, the red chili pepper is spicy! If you potassium and iron! Grated aged 25 50 75 100 125 150 cheese* (g) 7) Tip: Finely chop the broccoli to make it easier to don‘t like spicy food or are having dinner with Nutmeg (a pinch) 1 2 3 4 5 6 spread evenly across the quiche. It will also cook children, use less red chili pepper to taste or serve Red cherry more quickly. it separately. 65 125 190 250 315 375 tomatoes (g) Quiche dough (roll) ⅓ ⅔ 1 1 1⅔ 1⅔ 1) 21) Not included Vegetable stock ¼ ½ ¾ 1 1¼ 1½ cube (pcs) 4 5 6 Olive oil (tbsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 4312 /1031 758 /181 Total fat (g) 73 13 Of which: saturated (g) 35,0 6,1 Make the stuffing Make the quiche Serve Carbohydrates (g) 52 9 Of which: sugars (g) 9,4 1,7 In a large bowl, mix the eggs with the whipping Grease a baking dish or cake tin with 1/4 tbsp olive oil Cut the quiche into pieces and transfer to plates. Fibre (g) 8 1 cream and dried oregano. Add half of the aged per person (Tip) and line with the needed amount Protein (g) 35 6 cheese and a pinch of grated nutmeg per person. of quiche dough. Pierce a couple of holes through Enjoy! Salt (g) 2,4 0,4 Season with salt and pepper and mix well. Cut the the bottom of the dough using a fork. Transfer the cherry tomatoes in half. Mix the cooled broccoli mixture with broccoli and cherry tomatoes to the Allergens and cherry tomatoes with the egg mixture in baking dish with pastry. Sprinkle with the remaining 1) Grains containing gluten 3) Eggs 7) Milk/lactose the bowl. aged cheese and bake the quiche in the oven for May contain traces of: 21) Milk/lactose 30 – 35 minutes, or until cooked. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: You can also line the baking dish or cake tin Contact with baking paper instead of greasing it. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021 E

The cod in your box is caught with a Breaded cod with pesto rod and line in the cold waters around Iceland. This fishery method ensures with potato puree and fried courgette minimal bycatch, hence the sustainable MSC quality label. Accessible Quick Total time: 25 min. (based on 2 servings)

Waxy potatoes Courgette

Shallot Cod

Green pesto Eggs

Panko

Cupboard items Butter, white balsamic vinegar, sunflower oil, mustard, milk, 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, frying pan, pan with a lid, 2x diep bord, potato masher, kitchen paper Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Prepare Fry the courgette Courgette* (pcs) ½ 1 1½ 2 2½ 3 • Boil ample water in a pan with a lid for the . • Cook the in the pan with boiling water for 12 – 15 Shallot (pcs) ½ 1 1½ 2 2½ 3 potatoes potatoes minutes, covered with the lid. Cod fillet* (pcs) 4) 1 2 3 4 5 6 • Peel or thoroughly wash the potatoes and cut into large pieces. Green pesto* (g) 7) 8) 20 40 60 80 100 120 • Cut the courgette into quarters lengthwise, then cut into 1 cm • Heat 1/2 tbsp butter per person in a sauté pan with a lid on Eggs* (pcs) 3) 1 2 3 4 5 6 thick pieces. medium–high heat. Panko (g) 1) 15 25 40 50 65 75 • Cut the shallot into 1 cm thick half rings. • Fry the courgette and shallot for 1 – 2 minutes. Add 1 tsp white Not included balsamic vinegar per person, season with salt and pepper and • Pat dry the cod fillet with kitchen paper, spread both sides with the Butter (tbsp) 1 2 3 4 5 6 reduce the heat. pesto and season with salt and pepper. White balsamic vinegar (tsp) 1 2 3 4 5 6 • Cover the pan with the lid and allow to stew for 10 – 12 minutes. Sunflower oil (tbsp) 1 2 3 4 5 6 Mustard (tsp) 1 2 3 4 5 6 Milk a splash Salt & pepper to taste * keep in the refrigerator Nutritive Value 3 4 Per serving Per 100g Energy (kJ/kcal) 3600 /860 497 /119 Total fat (g) 44 6 Of which: saturated (g) 13,2 1,8 Carbohydrates (g) 71 10 Of which: sugars (g) 15,2 2,1 Fibre (g) 7 1 Protein (g) 42 6 Salt (g) 0,9 0,1 Allergens Bread the fish Serve 1) Grains containing gluten 3) Eggs 4) Fish 7) Milk/lactose 8) Nuts May contain traces of: - • Whisk 1/2 egg per person in a deep plate. Transfer the panko to • Mash the potatoes into a puree. Mix with per person: 1/2 tbsp butter, another deep plate. 1 tsp mustard, 1/2 egg and a splash of milk. Season with salt and • Dip the cod fillet through the egg, then transfer it to the plate with pepper. Optionally, you can briefly reheat the mash until the egg the panko. Make sure that the cod fillet is completely covered has firmed up. in panko. • Divide the potato mash among plates. Add a cod fillet to each • Heat 1 tbsp sunflower oil per person in a frying pan and fry the cod plate, together with the courgette and shallot. *Decide which meal you will be cooking first by checking the expiration date of the fillet for 2 – 3 minutes per side. fresh ingredients in your box. Enjoy! Fact: Did you know that cod is rich in iodine? Iodine is an important Contact mineral for the thyroid, metabolism and growing children. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 17 | 2021