Mini tortillas with pork tenderloin tips E You marinade the pork yourself in and gomashio garlic, ginger, soy sauce and honey - the longer you marinate, the with Chinese cabbage and pickled cucumber stronger the flavour! Family Balanced Total time: 30 min. (based on 2 servings)

Fresh ginger Garlic

Pork tenderloin tips Soy sauce

Cucumber Green chili pepper

Bell pepper Chopped Chinese cabbage

Brown tortilla Gomashio

Pantry items Honey, olive oil, white wine vinegar, sugar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Frying pan, aluminum foil, wok or sauté pan, grater, 2x kom Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Fresh ginger* (cm) 1 2 3 4 5 6 Marinate Pickle the cucumber Cut the vegetables Garlic clove (pcs) ¼ ½ ¾ 1 1¼ 1½ Preheat the oven to 200 degrees. Grate the In the meantime, slice the and add it to Remove the seeds from both the Pork tenderloin ginger cucumber green chili pepper 120 240 360 480 600 720 tips* (g) and crush or finely mince the garlic. In a bowl, a bowl with the white wine vinegar and the sugar. and the bell pepper, then finely chop the green Soy sauce* (ml) 1) 6) 10 20 30 40 50 60 combine the pork tenderloin strips with the garlic, Season with a pinch of salt, mix well and set aside. chili pepper and dice the bell pepper. Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ ginger, soy sauce, honey and ¼ tbsp olive oil per Stir regularly to ensure that the cucumber absorbs Green chili pepper* person (see Tip). Set aside and allow to marinate for the flavours well. Tip: Did you know that Chinese cabbage is ¼ ½ ¾ 1 1¼ 1½ (pcs) 15 minutes. exceptionally high in calcium? This vegetable is also Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 Tip: Do you want to use less sugar? Try it with half of rich in vitamin C and folic acid, good for a strong Chopped Chinese 100 200 300 400 500 600 Tip: Do you want to make the dish sweeter? Add the directed amount of sugar. immune system and an energetic feeling. cabbage* (g) 1 tbsp honey per person to the marinade. Brown tortilla 3 6 9 12 15 18 (pcs) 1) Gomashio (tsp) 11) 1 2 3 4 5 6 Not included Honey (tbsp) ½ 1 1½ 2 2½ 3 Olive oil (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ White wine vinegar 1½ 3 4½ 6 7½ 9 (tbsp) 4 5 6 Sugar (tsp) 1½ 3 4½ 6 7½ 9 Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g Energy (kJ/kcal) 2526 /604 479 /115 Total fat (g) 16 3 Of which: saturated (g) 3,4 0,6 Carbohydrates (g) 68 13 Stir fry Fry the pork Serve Of which: sugars (g) 21,9 4,2 Heat ½ tbsp olive oil per person in a wok over Heat a frying pan over medium-high heat, and fry Top the tortillas with the stir-fried vegetables, the Fibre (g) 7 1 medium-high heat and fry half of the green chili the pork in its marinade for 3 – 6 minutes, or until it pork strips and the sweet-and-sour cucumber. Protein (g) 36 7 pepper s with the bell pepper and Chinese is cooked. Garnish to taste with the remaining green chili Salt (g) 1,6 0,3 cabbage for 8 minutes, then season with salt and pepper and sprinkle with the gomashio. pepper. Stack the tortillas, wrap them in aluminium Allergens: foil and warm them in the oven for about 3 minutes. Tip: 1) Grains containing gluten 6) Soy 11) Sesame seed Did you know that the brown tortillas are rich in fibre? Fibre is good for your intestines and this has Tip: Be aware: sthe green pepper is spicy! Not many health benefits, like a strong immune system a fan of spiciness or do you have young children and a healthy cholesterol level. joining for dinner? Add less of it to taste, or

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

WEEK 23 | 2021 E Shakshuka with buffalo mozzarella Did you know that in the Middle East and Northern Africa, shakshuka with pearl couscous and fresh basil is enjoyed as breakfast, lunch or dinner? Veggie Total time: 35 min. (based on 2 servings)

Pearl couscous Red onion

Garlic Red cherry tomatoes

Smoked Chopped tomatoes paprika powder with basil

Buffalo mozzarella Egg

Brown ciabatta Fresh basil

Pantry items Olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with lid, wok or sauté pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Pearl couscous 30 60 90 120 150 180 (g) 1) Cook the pearl couscous Cut the vegetables Make the sauce Red onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees. Boil plenty In the meantime, chop the red onion, crush or Heat the olive oil in a work or sauté pan with a lid Red cherry of water in a pan with a lid and cook 30g pearl mince the garlic and halve the cherry tomatoes. attachment. Add the red onion, garlic and paprika 125 250 375 500 625 750 tomatoes (g) couscous per person for 8 minutes, covering the and fry for 2 – 3 minutes on medium-high heat. Add Smoked paprika pan with the lid. Drain and rinse with cold water to the cherry tomatoes and stir well. Add the chopped 1 2 3 4 5 6 powder (tsp) stop the cooking process. tomatoes and stir well, bringing the sauce to a boil, Chopped tomatoes ½ 1 1½ 2 2½ 3 then allow to simmer for 5 minutes, covered with with basil (pack) the lid, before seasoning with salt and pepper to Buffalo mozzarella* ½ 1 1½ 2 2½ 3 taste. In the meantime, tear the buffalo mozzarella (boule) 7) into bite-sized pieces. Egg* (pcs) 3) 2 4 6 8 10 12 Brown ciabatta Tip: Use a high-edged pan with a thick base, so as (pcs) 1) 6) 7) 17) 22) 1 2 3 4 5 6 to ensure the heat is evenly distributed and the eggs 25) 27) cook at the same time. If you’re cooking for more Fresh basil* (g) 2½ 5 7½ 10 12½ 15 than 3 people, use more pans. Not included Olive oil (tbsp) 1 1½ 2 2½ 3½ 4 Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritional Values Per serving Per 100g Energy (kJ/kcal) 3460 /827 517 /124 Total fat (g) 37 6 Of which: saturated (g) 13,9 2,1 Carbohydrates (g) 75 11 Of which: sugars (g) 19,6 2,9 Fibre (g) 12 2 Cook the shakshuka Bake the ciabatta & cut the basil Serve Protein (g) 41 6 Add the pearl couscous to the sauce and stir well In the meantime, bake the ciabatta in the oven for Transfer the shakshuka to plates, garnish with the Salt (g) 3,4 0,5 to combine. Make an indentation in the tomato 6 – 8 minutes until golden brown and cut the basil fresh basil sand serve with the ciabatta bread. Allergens: sauce for each egg, then break the eggs into the leaves into strips. 1) Grains containing gluten 3) Eggs 6) Soy 7) Milk/lactose indentations and sprinkle with salt and pepper. Tip: Did you know that canned tomatoes contain May contain traces of: 17) Eggs 22) Nuts 25) Sesame seed Divide the buffalo mozzarella over the shakshuka, almost the same amount of vitamins and minerals 27) Lupin then cover the pan with the lid and allow the eggs as fresh ones? This dish therefore has more than to cook for 6 –10 minutes until firm (see Tip). For the 350g of vegetables per person! last 4 minutes of cooking, remove the lid and turn *Decide which meal you will be cooking first by checking up the heat, then allow the shakshuka to cook until the expiration date of the fresh ingredients in your box. Enjoy! it reaches the desired thickness. Contact Tip: The time it takes to cook the eggs may vary according We would like to hear what you think. Feel free to contact us to different factors. Adapt the cooking time to your via our website or via our social media channels. personal preference: regularly check whether the eggs are firm or runny enough for your taste. WEEK 23 | 2021 E

Casarecce alla Norma True or false? Pasta alla Norma, with eggplant, cherry tomatoes and ricotta a typical Sicilian dish, is named after an opera. Nice & Fast Veggie Total time: 25 min. (based on 2 servings)

Eggplant Onion

Garlic Fresh basil and oregano

Casarecce Middle Eastern spice blend

Tinned cherry tomatoes Chopped tomatoes with onion

Grated Parmigiano Ricotta Reggiano

Pantry items Olive oil, balsamic vinegar, sugar, 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 lid, frying pan, kitchen paper, sauté pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Eggplant* (pcs) ½ 1 1½ 2 2½ 3 Onion (pcs) ½ 1 1½ 2 2½ 3 Cook the casarecce Fry the eggplant Garlic clove (pcs) 1 2 3 4 5 6 • For the casarecce, fill a lidded pan with plenty of salted water and • Heat 1 tbsp olive oil per person in a large frying pan on high heat, Fresh basil and oregano* (g) 5 10 15 20 25 30 bring to the boil. then add the Middle Eastern spice blend and allow the spices to Casarecce (g) 1) 20) 90 180 270 360 450 540 bloom for 1 minute. Middle Eastern spice blend (tsp) 1 2 3 4 5 6 • Cut the eggplant into 1cm cubes. Press or mince the garlic, and Tinned cherry tomatoes (can) ½ 1 1½ 2 2½ 3 chop the onion. • Add the diced eggplant and lightly fry for 6 – 8 minutes until Chopped tomatoes with onion (pack) ⅛ ¼ ⅜ ½ ⅝ ¾ • Tear the basil and oregano leaves from their stems and finely slice evenly golden-brown. Grated Parmigiano Reggiano* (g) 7) 25 50 75 100 125 150 the leaves. Ricotta* (g) 7) 25 50 75 100 125 150 • Cook the casarecce for 8 – 10 minutes, covered. Take care to save Not included some of the pasta water and set aside, before draining the cooked Olive oil (tbsp) 2½ 5 7½ 10 12½ 15 casarecce and returning it to the pan. Let it steam out, uncovered. Balsamic vinegar (tbsp) ½ 1 1½ 2 2½ 3 Sugar (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional Values 3 4 Per serving Per 100g Energy (kJ/kcal) 3683 /880 616 /147 Total fat (g) 43 7 Of which: saturated (g) 12,1 2,0 Carbohydrates (g) 91 15 Of which: sugars (g) 25,5 4,3 Fibre (g) 11 2 Protein (g) 26 4 Salt (g) 1,3 0,2 Allergens: Make the sauce Serve 1) Grains containing gluten 7) Milk/lactose • In the meantime, heat 1/2 tbsp olive oil per person in a sauté pan • To the tomato sauce, add per person: 2 tbsp pasta water, May contain traces of: 20) Soy on medium-high heat, and sauté the garlic and onion for 2 - the casarecce, the eggplant, and half each of the basil and 3 minutes. Parmigiano Reggiano cheese. Stir well and allow the sauce to • Deglaze the pan; using, per person: 1/2 tbsp balsamic vinegar, 1/2 can simmer gently for 2 more minutes. cherry tomatoes and 1/4 pack passata. • Serve the casarecce alla Norma in deep plates and top with the • Add the oregano and 1 tsp sugar per person. Season to taste with ricotta, before finally garnishing with the remaining Parmigiano *Decide which meal you will be cooking first by checking the expiration date of the salt and pepper and allow to cook gently for 5 – 6 minutes. Reggiano cheese and the basil. fresh ingredients in your box.

Tip: Did you know that canned and processed tomatoes contain almost Enjoy! name. same the of opera Bellini‘s Contact the same amount of vitamins and minerals as fresh tomatoes?

We would like to hear what you think. Feel free to contact us via our website or via our Vincenzo to compared was dish pasta the that social media channels. goes story The True. is: answer correct The

WEEK 23 | 2021 E

Orzo means barley in Italian, but it Sicilian style orzo with chicken and raisins is actually a pasta variety. It owes its with walnuts, broccoli and Parmigiano Reggiano name to its shape, which is similar to the shape of a barley grain. Nice & Fast Family Balanced Total time: 25 min. (based on 2 servings)

Red onion Garlic

Broccoli Orzo

Raisins Walnut pieces

Ground chicken with Grated Parmigiano Italian seasoning Reggiano

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 Pan with lid, sauté pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 3 4 5 6 Cut the vegetables Cut the broccoli Cook the orzo Broccoli* (g) 200 400 600 800 1000 1200 Prepare the stock in a lidded pan for the broccoli Cut the broccoli head into small florets and dice Cook the orzo for 8 minutes in the pan with boiling Orzo (g) 1) 20) 70 140 210 280 350 420 and orzo. Chop the red onion into half rings and the stem. water, covered with the lid. After 2 minutes, add the Raisins (g) 19) 22) 8 15 22 30 37 45 crush or mince the . ; then after 4 minutes, the . Then 25) garlic broccoli raisins drain and allow to steam off, uncovered (see Tip). Walnut pieces (g) 8) 10 20 30 40 50 60 19) 25) Ground chicken Tip: You won’t need all the orzo for this recipe. The with Italian 100 200 300 400 500 600 leftover orzo works well in a soup or a salad for seasoning* (g) lunch the next day. Grated Parmigiano 15 25 35 50 60 75 Reggiano* (g) 7) Not included Vegetable stock (ml) 500 1000 1500 2000 2500 3000 Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator

Nutritional Values 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2918 /697 478 /114 Total fat (g) 29 5 Of which: saturated (g) 6,9 1,1 Carbohydrates (g) 65 11 Of which: sugars (g) 11,6 1,9 Fibre (g) 11 2 Protein (g) 39 6 Salt (g) 3,1 0,5 Fry the chicken Finish cooking Serve Allergens: In the meantime, heat the olive oil in a sauté pan Add the broccoli, the orzo and most of the Serve the orzo on plates and garnish with the 1) Grains containing gluten 7) Milk/lactose 8) Nuts and sauté the red onion, garlic and chopped Parmigiano Reggiano cheese to the pan and remaining Parmigiano Reggiano cheese. May contain traces of: 19) Peanuts 20) Soy 22) Nuts 25) Sesame seed walnuts for 2 minutes over a low heat. Add the cook for another 2 – 3 minutes over a high heat, chicken and continue cooking for 4 – 5 minutes over seasoning with salt and pepper to taste Tip: Did you know that this dish contains about 250g medium-high heat. of vegetables and more Vitamin C than the RDA?

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 23 | 2021 E Italian-style vegetarian burger Recognise this recipe? We have switched the hamburger for a vegetarian with tomato salsa and mixed salad mushroom burger. The delicious texture of the burger ensures that carnivores won‘t miss the meat! Family Veggie Total time: min. (based on 2 servings)

Organic white Waxy potatoes demi-baguette

Tomato Plum tomato

Red onion Garlic

Basil crème Mayonnaise

Grated Italian cheese Vegetarian burger

Mixed leaves of radicchio, arugula and lettuce

The potatoes in your box were harvested at a later date, so they might not quite look the way you are used to. Don‘t worry, it won‘t affect the taste and you can use these Pantry items potatoes the same way you normally would. Olive oil, extra virgin 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 Frying pan, small bowl, parchment-lined baking sheet, 2x bowls Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 200 400 600 800 1000 1200 Organic white demi- Prepare Cut the vegetables Make the tomtato salsa baguette (pcs) 1) 20) 1 2 3 4 5 6 Preheat the oven to 200 degrees. Wash the potatoes Finely dice both kinds of tomatoes, and finely In a bowl, combine the finely chopped red onion, 21) 21) 22) 25) 27) and cut into wedges, then add to a bowl with salt chop half of the red onion. Slice the remaining the diced tomatoes and the garlic with extra virgin Tomato (pcs) 1 2 3 4 5 6 and pepper, and 1/2 tbsp olive oil per person, and red onion into rings and crush or finely mince olive oil and balsamic vinegar. Season well with Plum tomato (pcs) ½ 1 1½ 2 2½ 3 toss to coat well. Spread the potato wedges over a the garlic. salt and pepper and set aside. In a small bowl, mix Red onion (pcs) ½ 1 1½ 2 2½ 3 parchment-lined baking sheet and bake in the oven, the basil crème into the mayonnaise. Garlic clove (pcs) ½ 1 1½ 2 2½ 3 turning halfway, for 25 – 35 minutes or until they are Basil crème* (ml) 8 15 20 24 35 39 cooked through and crispy on the outside. Add the Mayonnaise* (g) 20 40 60 80 100 120 demi-baguette to the oven towards the end of the 3) 10) cooking time, and bake for 6 – 8 minutes. Grated Italian 12½ 25 37½ 50 62½ 75 cheese* (g) 7) Vegetarian burger* 1 2 3 4 5 6 (pcs) 1) Mixed leaves of radicchio, arugula 20 40 60 80 100 120 and lettuce* (g) Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 4 5 6 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Balsamic vinegar ½ 1 1½ 2 2½ 3 (tbsp) Butter (tbsp) ½ ½ 1 1 1½ 1½ Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g Fry the burger Prepare the baguette Serve Energy (kJ/kcal) 4520 /1080 692 /165 Heat the butter in a frying pan over medium-high Slice open the demi-baguettes and spread over Combine the rest of the mixed leaves with the Total fat (g) 57 9 heat and fry the burgers together with the onion the basil-mayonnaise. Top with the burger, 3 tbsp remaining tomato salsa and garnish with the Of which: saturated (g) 18,9 2,9 rings. Fry the burgers for 2 – 3 minutes on each of the tomato salsa per person and some of the reserve Italian cheese. Serve the salad alongside Carbohydrates (g) 102 16 side, or until they are browned. Towards the end mixed salad leaves. the burgers. Of which: sugars (g) 8,6 1,4 of the cooking, sprinkle half of the Italian cheese Fibre (g) 14 2 over the patties. Tip: This meal is rich in calories. Are you watching Protein (g) 32 5 your calorie intake? Serve the dish without Salt (g) 3,0 0,5 the potatoes. Allergens: 1) Grains containing gluten 3) Eggs 7) Milk/lactose Enjoy! 10) Mustard

WEEK 23 | 2021 Pearl couscous with white cheese and E

Our white cheese is now packaged roasted chickpeas with 40% less plastic! What do you with roasted vegetables and scallions think of the new look? Veggie Total time: 40 min. (based on 2 servings)

Courgette Plum tomato

Fresh thyme Chickpeas

Ground paprika Scallions

Garlic Lemon

Pearl couscous White cheese

Is there feta in your box instead of white cheese? Don‘t worry, the recipe stays completely the same and tastes just as Pantry items delicious. Vegetable stock, olive oil, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, kitchen paper, wok or sauté pan with a lid, baking sheet met baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Courgette* (pcs) ½ 1 1½ 2 2½ 3 Cut the vegetables Roast the vegetables Prepare the aromatics Plum tomato (pcs) 1 2 3 4 5 6 Preheat the oven to 220 degrees and prepare the Pat the chickpeas dry with kitchen paper and Finely chop the scallions, ensuring the white and Fresh thyme* (g) 2½ 5 7½ 10 12½ 15 vegetable stock. Slice the courgette into half- then, in the same bowl as before, toss them well the green parts are separated. Crush or mince Chickpeas (pack) ½ 1 1½ 2 2½ 3 moons and cut the plum tomato into wedges. Tip with paprika, salt and pepper, and 3/4 tbsp olive the garlic, then squeeze the lemon and set the Ground paprika ½ 1 1½ 2 2½ 3 (tsp) the vegetables into a bowl with half of the thyme oil per person, until they are coated. Transfer the juice aside. Scallions* (pcs) 2 4 6 8 10 12 sprigs, salt and pepper, and 3/4 tbsp olive oil per chickpeas to the other half of the baking sheet, Garlic clove (pcs) 1 2 3 4 5 6 person, and toss well to coat. Spread this mixture alongside the vegetables. Roast the vegetables Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ over one half of a parchment-lined baking sheet. and chickpeas in the oven for 20 minutes or until the are golden brown, turning halfway Pearl couscous chickpeas 85 170 250 335 420 505 (g) 1) Tip: Add the whole sprigs of thyme if you are short (see Tip). White cheese* (g) 7) 25 50 75 100 125 150 on time...or remove the leaves if you prefer. Tip: Are you cooking for more than 2 people? Use Not included a second parchment-lined baking sheet for the Vegetable stock (ml) 225 350 475 600 825 950 chickpeas. Be careful, the chickpeas can jump Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 around when cooking. Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritional Values Per serving Per 100g Energy (kJ/kcal) 3519 /841 470 /112 Total fat (g) 38 5 Of which: saturated (g) 12,3 1,6 Carbohydrates (g) 89 12 Of which: sugars (g) 17,2 2,3 Fibre (g) 13 2 Protein (g) 28 4 Prepare the couscous Season to taste Serve Salt (g) 3,4 0,5 In the meantime, heat the butter in a wok or sauté Add the roasted courgette and tomato to the pearl Serve the pearl couscous in bowls or deep plates. Allergens: pan with a lid, and fry the garlic with the whites couscous, along with 2 tsp lemon juice per person. Garnish with the roasted chickpeas, the greens of 1) Grains containing gluten 7) Milk/lactose of the scallions for 2 – 3 minutes over a medium- Crumble the white cheese and add half to the pearl the scallions and the remaining white cheese. high heat. Add the pearl couscous and remaining couscous, reserving the rest for the end. Season to thyme and sauté for 2 – 3 minutes, or until the pearl taste with salt and pepper. Enjoy! couscous is lightly toasted. Pour in the stock and let the couscous simmer for 12 – 14 minutes. Add some extra water where necessary if the couscous is

*Decide which meal you will be cooking first by checking getting too dry. the expiration date of the fresh ingredients in your box. rice. for alternative an as fifties the

Contact in originated couscous Pearl Answer: We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 23 | 2021 E

Fish & chips Fish & chips originated in the UK, where fries are called chips. But do with ravigote sauce and fresh salad you know what they call chips?

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

Waxy potatoes Romaine lettuce

Cucumber Yellow carrot

Egg Panko breadcrumbs

Ground paprika Pollock

Ravigote sauce

The potatoes in your box were harvested at a later date, so they might not quite look the way you are used to. Don‘t worry, it Pantry items won‘t affect the taste and you can use these Olive oil, extra virgin olive oil, potatoes the same way you normally would. white balsamic vinegar, mustard, honey, flour, sunflower oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, frying pan, kitchen paper, salad bowl, peeler or cheese slice, parchment-lined baking sheet, 3x deep plates Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Make the oven fries Cut the vegetables Make the salad Waxy potatoes (g) 200 400 600 800 1000 1200 Romaine lettuce* Preheat the oven to 220 degrees (see Tip). Peel or Roughly chop the romaine lettuce, and use a Prepare the dressing in a salad bowl by combining, ¼ ½ ¾ 1 1¼ 1½ (head) thoroughly wash the potatoes and cut them into peeler or cheese slice to make thin ribbons out of per person: ½ tbsp extra virgin olive oil, ½ tbsp Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ ½-1 cm thick fries. In a bowl, toss the fries with salt the cucumber and carrot. white balsamic vinegar, 1 tsp mustard and 1 tsp Yellow carrot* (pcs) ½ 1 1½ 2 2½ 3 and pepper, and 1/2 tbsp olive oil per person, until honey. Mix well to emulsify and season with salt Eggs* (pcs) 3) 1 2 3 4 5 6 well coated. Transfer the fries to a parchment-lined and pepper to taste. Toss the romaine lettuce, Panko breadcrumbs baking sheet and roast in the oven for cucumber and carrot with the dressing. Set aside 25 50 75 100 125 150 (g) 1) 30 – 40 minutes, turning halfway. and stir regularly. Ground paprika 1 2 3 4 5 6 (tsp) Tip: Use a fan oven for the best result. Do you not Pollock* (g) 100 200 300 400 500 600 4) have that? Preheat the oven to 240 degrees and Ravigote sauce* (g) 25 50 75 100 125 150 cook for the same amount of time. 3) 10) Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) White balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) 4 5 6 Mustard (tsp) 1 2 3 4 5 6 Honey (tsp) 1 2 3 4 5 6 Flour (tbsp) 1 2 3 4 5 6 Sunflower oil (tbsp) 5 10 15 20 25 30 Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g Bread the fish Fry the fish Serve Energy (kJ/kcal) 3379 /808 535 /128 Add 1 tbsp flour per person to a deep plate. Crack Put some kitchen paper on a large plate, ready to Transfer the oven fries and pollock to plates, and Total fat (g) 38 6 the eggs into another deep plate and whisk well. soak up any excess oil from the pollock after frying. serve with the salad and ravigote sauce. Of which: saturated (g) 5,7 0,9 In a third deep plate, combine the panko, paprika, Heat 5 tbsp sunflower oil per person in a frying pan Carbohydrates (g) 73 12 salt and pepper. Cut the pollock fillet in half over medium-high heat. Make sure the oil is really Enjoy! Of which: sugars (g) 7,7 1,2 lengthwise to make 2 pieces per person, and rub hot (see Tip) and fry the pollock for 3-4 minutes per Fibre (g) 7 1 the fish with salt and pepper on both sides. Roll side. When it has developed a golden brown crust, Protein (g) 37 6 the fish first in the flour until it is well coated; then it is done.

Salt (g) 1,0 0,2 through the egg, (making sure the fish is completely Allergens: covered); and finally roll the fish through the panko Tip: Check if the oil is at the right temperature by crisps is: answer right The mixture, ensuring it is completely coated with 1) Grains containing gluten 3) Eggs 4) Fish 10) Mustard adding a grain of the panko to the pan. If it begins the breadcrumbs. bubbling, then you can proceed with frying.

WEEK 23 | 2021 E

Farfalle with wild mushroom pesto Do you know what the Italian with chestnut mushrooms, lamb‘s lettuce and pecorino word farfalle means?

Nice & Fast Veggie Family Total time: 20 min. (based on 2 servings)

Farfalle Shallot

Chestnut mushrooms Wild mushroom pesto

Lamb’s lettuce Fresh curly parsley

Grated Pecorino

Our shallots are sadly suffering from dryness, so in this recipe we have switched them out for red onion. The preparation remains the same as instructed and the taste is just as delicious! Pantry 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 lid, kitchen paper, wok or sauté pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Farfalle (g) 1) 20) 90 180 270 360 450 540 Shallot (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the mushrooms Chestnut mushrooms* (g) 125 250 375 500 625 750 • In a lidded pot, bring plenty of water to the boil and cook the • Heat the olive oil in a wok or sauté pan over medium-high heat and Wild mushroom pesto* (g) 7) 8) 40 80 120 160 200 240 farfalle for 11 – 13 minutes, covered, then drain well. sauté the shallot for 1 – 2 minutes, before adding the mushrooms Lamb’s lettuce* (g) 20 40 60 80 100 120 and continuing to cook for 5 – 7 minutes. Fresh curly parsley* (g) 2½ 5 7½ 10 12½ 15 • Set the farfalle aside, uncovered. Grated Pecorino cheese* (g) 7) 15 25 50 75 75 100 • Meanwhile, chop the shallot and clean the chestnut mushrooms • Add the wild mushroom pesto and cook through for Not included with kitchen towel, before quartering them. another minute. 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) 3245 /776 963 /230 Total fat (g) 44 13 Of which: saturated (g) 9,2 2,7 Carbohydrates (g) 69 21 3 4 Of which: sugars (g) 5,4 1,6 Fibre (g) 7 2 Protein (g) 22 7 Salt (g) 0,4 0,1 Allergens: 1) Grains containing gluten 7) Milk/lactose 8) Nuts May contain traces of: 20) Soy

Season to taste Serve • Tear the lamb’s lettuce and roughly chop the curly parsley. • To serve, divide the lamb’s lettuce over plates and top with • Stir the farfalle into the pan with the mushroom mixture and the farfalle. season with salt and pepper. • Garnish with the Pecorino and curly parsley.

Tip: Did you know that mushrooms are rich in vitamin B2? This vitamin helps keeping your energy level stable and helps preventing infections. It is especially important for vegans and vegetarians to keep an eye on *Decide which meal you will be cooking first by checking the expiration date of the the intake of vitamin B2. 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 butterflies Answer: social media channels.

WEEK 23 | 2021 E

Lamb‘s burger on Turkish bread Our minced meat is now packaged with 80% less plastic! What do you with couscous and homemade tzatziki sauce think of the new look?

Nice & Fast Total time: 20 min. (based on 2 servings)

Turkish bread Wholegrain couscous

Seasoned minced lamb Tomato

Red onion Fresh flat leaf parsley and mint

Garlic Cucumber

Organic full fat yogurt Olive oil with lemon

Pantry items Vegetable stock, olive oil, red wine 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 Pan with lid, frying pan, salad bowl, grater, large bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Turkish bread (pcs) 1) 17) 20) 21) 21) 22) 1 2 3 4 5 6 25) 27) Prepare the couscous Cut the vegetables Wholegrain couscous (g) 1) 45 85 130 170 215 255 Seasoned minced lamb* (g) 100 200 300 400 500 600 • Preheat the oven to 180 degrees and bake the Turkish breads for • Knead the minced lamb and then separate to make one burger Tomato (pcs) ½ 1 1½ 2 2½ 3 3 – 6 minutes. patty per person. Be sure to flatten the burgers very well, so that Red onion (pcs) ½ 1 1½ 2 2½ 3 • Bring the vegetable stock (80ml per person) to the boil, add the they will fit onto the breads nicely. Fresh flat leaf parsley and mint* (g) 5 10 15 20 25 30 couscous and cover the pan (see Tip). • Heat 1/2 tbsp olive oil per person in a frying pan over medium-high Garlic clove (pcs) 1 1 2 2 3 3 • Allow to soak for 10 minutes, then lightly fluff thecouscous with a heat. Fry the lamb burgers for 3 – 4 minutes per side. Cucumber* (pcs) ½ 1 1½ 2 2½ 3 fork to break up any clumps and set aside to cool, uncovered. • Meanwhile, dice the tomato and slice the onion, then roughly chop Organic full fat yogurt* (g) 7) 50 100 150 200 250 300 the mint leaves and flat-leaf parsley. Olive oil with lemon* (ml) 4 8 12 16 20 24 Tip: You might not need all the couscous for this recipe. Use 45g per Not included person, and the leftover works well in a salad for lunch the next day. Tip: The onion will be added raw to the couscous salad. Are you not a Vegetable stock (ml) 80 160 240 320 400 480 fan of raw onion? Fry it together with the burger. Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Red wine vinegar (tbsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator 3 4 Nutritional Values

Per serving Per 100g Energy (kJ/kcal) 3747 /895 581 /139 Total fat (g) 46 7 Of which: saturated (g) 16,7 2,6 Carbohydrates (g) 85 13 Of which: sugars (g) 10,0 1,5 Fibre (g) 6 1 Protein (g) 31 5 Salt (g) 3,3 0,5 Make the tzatziki Serve Allergens: • In the meantime, make the tzatziki. Crush or finely mince the garlic, • Make the dressing in a large bowl by combining 1/2 tbsp red wine then cut the in half lengthways and remove the . vinegar and 1/2 tbsp extra virgin olive oil per person, along with the 1) Grains containing gluten 7) Milk/lactose cucumber seeds May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts • Dice half of the cucumber and then shred the remaining half with a lemon olive oil and salt and pepper to taste. 25) Sesame seed 27) Lupin coarse grater. • Add the couscous, cucumber, diced tomato, chopped onion and • Mix the grated cucumber with the yogurt and garlic in a salad fresh herbs to the bowl and mix well to combine with the dressing. bowl, and season to taste with salt and pepper. *Decide which meal you will be cooking first by checking the expiration date of the • Cut open the bread and fill with the lamb burger and top with a fresh ingredients in your box. spoonful of the tzatziki.

Contact • Serve with the couscous salad and the remaining tzatziki. We would like to hear what you think. Feel free to contact us via our website or via our social media channels. Enjoy! WEEK 23 | 2021 Mexican-style lentil chili sin carne E The Mexican spices in this dish with spicy tortilla chips includes dried chili, jalapeño and smoked paprika, making for a with spicy-sweet chili sauce, pepper and corn special and festive meal. Nice & Fast Veggie Balanced Total time: min. (based on 2 servings)

Plum tomato Onion

Bell pepper Corn

Lentils Mexican spice blend

Tomato paste Lime

Spicy-sweet chili Organic sour cream sauce

Grated cheddar Spicy tortilla chips

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

Equipment Bowl, small bowl, colander, grote wok or sauté pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Pruimtomaat (st) 1 2 3 4 5 6 Ui (st) ½ 1 1½ 2 2½ 3 Prepare Fry the vegetables Paprika* (st) ½ 1 1½ 2 2½ 3 • Finely dice the tomato, transfer to a bowl and set aside. • Heat 1/2 tbsp sunflower oil per person in a large wok or sauté pan Mais in blik (g) 75 150 225 285 375 435 over medium-high heat. Linzen (pak) ⅓ ⅔ 1 1⅓ 1⅔ 2 • Chop the onion and dice the bell pepper, then drain the corn and Mexicaanse kruiden (zakje) ½ 1 1½ 2 2½ 3 lentils using a colander or strainer. • Sauté the onion for 2 minutes, before adding the bell pepper Tomatenpuree (g) 35 70 105 140 175 210 and the packet of Mexican herbs (half the packet per person) and Tip: Did you know that this dish contains half the RDA of fiber? The continue cooking for a further 4 minutes. Limoen (st) ¼ ½ ¾ 1 1¼ 1½ main source of this is the lentils, and the dish contains additionally • Add half of the can of tomato paste for each person and fry for Zoet–pittige chilisaus (zakje) ½ 1 1½ 2 2½ 3 250+ grams of vegetables. Fiber is good for your intestinal flora. A 1 more minute, then reduce the heat. Biologische zure room* (g) 7) 50 100 150 200 250 300 healthy intestinal flora provides strong immunity and contributes to a Geraspte cheddar* (g) 7) 25 50 75 100 125 150 healthy cholesterol level. In addition, feating more fibre helps you feel • Stir in the corn and lentils and allow to simmer for 5 minutes, Pittige tortillachips (g) 75 100 150 200 250 300 full and satisfied for a longer time. then season with salt and pepper to taste. Not included Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Sugar (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional Values 3 4

Per serving Per 100g Energy (kJ/kcal) 2902 /694 520 /124 Total fat (g) 32 5 Of which: saturated (g) 10,2 1,7 Carbohydrates (g) 73 13 Of which: sugars (g) 27,0 4,5 Fibre (g) 13 2 Protein (g) 25 4 Salt (g) 2,7 0,4 Make the salsa and dip Serve Allergens: • Halve the lime and juice one half over the diced tomatoes, then • Serve the chili on deep plates and garnish with the grated 7) Milk/lactose cut the other half into wedges. cheddar, tomato salsa and lime wedges. • Add 1/2 tsp sugar per person to the diced tomatoes, season with • Serve the spicy-sweet chili sauce and tortilla chips on the side. salt and pepper, then mix well and set aside. • Meanwhile, combine the spicy-sweet chili sauce with the sour Enjoy! cream in a small bowl. *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 23 | 2021 E

Broccoli soup with lemon thyme and walnuts True or false? Walnuts do not only with Parmigiano Reggiano baguette crostini look like brains, they are also beneficial to this internal organ. Nice & Fast Veggie Balanced Total time: 25 min. (based on 2 servings)

Onion Garlic

Broccoli Floury potatoes

Fresh lemon thyme Wholegrain demi-baguette

Grated Parmigiano Walnut pieces Reggiano

Pantry items Water, olive oil, honey, salt and pepper, vegetable stock cube 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, saucepan, stock pot with lid, immersion blender, parchment-lind baking sheet Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Cook the soup Toast the baguette Garlic clove (pcs) 1 2 3 4 5 6 Pre-heat the oven to 200 degrees and boil 450ml Heat 1/2 tbsp olive oil per person in a soup pan with Cut open the demi-baguette lengthways and place Broccoli* (g) 200 400 600 800 1000 1200 water per person in a saucepan with 3/4 stock cube lid attachment over a medium-high heat. Sauté the on a parchment-lined baking sheet. Top with the Floury potatoes (g) 100 200 300 400 500 600 (see Tip). Chop up the onion and crush or mince the onion and garlic for 1 – 2 minutes, before adding Parmigiano Reggiano, then bake in the oven for Fresh lemon thyme* 5 10 15 20 25 30 (g) garlic. Cut the head of the broccoli into small florets the potatoes and continuing to cook for another 6 – 8 minutes. Wholegrain demi- and finely dice the stem. Wash or peel the potatoes 2 minutes. Next, add the broccoli and most of baguette (pcs) 1) 20) ½ 1 1½ 2 2½ 3 and cut into small pieces, then strip the leaves from the lemon thyme and fry for 2 – 3 minutes before 21) 21) 22) 25) 27) the stems of the lemon thyme sprigs. pouring in the vegetable stock, and then covering Grated Parmigiano 25 50 75 100 125 150 the pan with the lid. Allow to cook for 8 – 12 minutes Reggiano* (g) 7) Tip: Are you watching your salt intake? Use 1/2 a or until the potatoes are done. Walnut pieces (g) 8) 20 40 60 80 100 120 19) 25) stock cube per person. Not included Tip: This meal contains 200g broccoli per person. Water (ml) 450 900 1350 1800 2250 2700 Did you know that broccoli contains more than Olive oil (tbsp) ½ 1 1½ 2 2½ 3 100% of the RDA of Vitamin C? Honey (tsp) 1 2 3 4 5 6 Vegetable stock ¾ 1½ 2¼ 3 3¾ 4½ cube (pcs) 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g Energy (kJ/kcal) 2675 /639 289 /69 Total fat (g) 33 4 Of which: saturated (g) 7,9 0,9 Carbohydrates (g) 53 6 Of which: sugars (g) 8,4 0,9 Toast the walnuts Make the soup Serve Fibre (g) 12 1 Meanwhile, place a frying pan without oil over a Purée the soup with an immersion blender and Drizzle the warm baguette with honey to taste and Protein (g) 27 3 high heat and add the walnuts when the pan is hot. season to taste with salt and pepper. garnish with half of the toasted walnuts. Serve in Salt (g) 5,1 0,6 Dry sauté until the walnuts are toasted and golden- soup bowls or deep plates, garnishing the soup with Allergens: brown. Remove from the pan and set aside. the lemon thyme and the remaining walnuts and serve with the . 1) Grains containing gluten 7) Milk/lactose 8) Nuts baguette May contain traces of: 19) Peanuts 20) Soy 2 1) Milk/lactose 22) Nuts 25) Sesame seed 27) Lupin Enjoy!

*Decide which meal you will be cooking first by checking

the expiration date of the fresh ingredients in your box. brain. and vessels blood heart, our

based omega-3 fatty acid, which is good for for good is which acid, fatty omega-3 based Contact plant- a ALA, contain Walnuts True! : Answer We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 23 | 2021 E

Pilaf with steamed cod Our cod is now packaged with 33% less plastic! What do you think of the with basmati rice, pepper and spinach new look? Balanced Total time: 45 min. (based on 2 servings)

Shallot Red chili pepper

Garlic Bell pepper

Carrot Fresh ginger

Curry powder Basmati rice

Spinach Fillet of cod

Our shallots are sadly suffering from dryness, so in this recipe we have switched them out for red onion. The preparation remains the same as instructed and the taste is just as delicious! Pantry items Vegetable stock, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Kitchen paper, grater, sauté pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) ½ 1 1½ 2 2½ 3 Red chili pepper* ¼ ½ ¾ 1 1¼ 1½ Cut the vegetables Fry the vegetables Cook the pilaf (pcs) Prepare the stock. Chop the shallot and crush or Heat the butter in a sauté pan with a lid and sauté Add the stock to the rice and bring to a boil, then Garlic clove (pcs) ½ 1 1½ 2 2½ 3 s Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 mince the garlic. Remove the seeds from the red the shallot, 1/4 of the red chili pepper and the reduce the heat and allow the rice to simmer for Carrot* (pcs) ½ 1 1½ 2 2½ 3 chili pepper and finely chop the flesh. Dice the red ginger for 3 minutes over medium heat. Add the 10 – 12 minutes over medium-low heat, covered , then peel and finely grate the and powder and fry for 1 minute, with the lid. Stir regularly to prevent the from Fresh ginger* (cm) 1 2 3 4 5 6 bell pepper ginger garlic curry rice (see Tip). before turning up the heat and adding the sticking to the bottom of the pan. Curry powder (tsp) bell 1 2 3 4 5 6 9) 10) pepper. Continue cooking for another minute, Basmati rice (g) 75 150 225 300 375 450 Tip: You don‘t need to peel the ginger before you then weigh 75g rice per person and stir into the Spinach* (g) 23) 100 200 300 400 500 600 grate it. vegetables until well combined. Fillet of cod* (pcs) 4) 1 2 3 4 5 6 Not included Tip: sBe aware: the red chili pepper is spicy! Not Vegetable stock (ml) 250 500 750 1000 1250 1500 a fan of spiciness or do you have young children Butter (tbsp) 1½ 3 4½ 6 7½ 9 joining for dinner? Add less of it to taste, or Salt & pepper to taste serve separately. * keep in the refrigerator Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2551 /610 339 /81 Total fat (g) 22 3 Of which: saturated (g) 12,6 1,7 Carbohydrates (g) 71 9 Of which: sugars (g) 8,0 1,1 Fibre (g) 6 1 Protein (g) 30 4 Salt (g) 3,0 0,4 Cut the spinach Finish the pilaf Serve Allergens: 4) Fish 9) Celery 10) Mustard In the meantime, tear or cut the spinach into bite- Gradually add the spinach to the sauté pan and Serve the rice on plates and top with the fish. May contain traces of: 23) Celery sized pieces. Pat the cod dry with kitchen paper and stir into the rice and season to taste with salt and season with salt and pepper. pepper. Place the cod over the rice and cover the Enjoy! pan with the lid. Allow the rice and fish to steam for 8 – 10 minutes, or until they are done.

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

WEEK 23 | 2021 Stir fry with chicken thigh strips and E You can get this dish on the table in fresh udon noodles no time, since we have already cut the chicken thigh, vegetables, garlic with East Asian vegetable mix, fresh coriander and peanuts and onion for you! Super Fast Total time: 15 min. (based on 2 servings)

Fresh ginger Chicken thigh strips

Mix of onion and garlic Fresh udon noodles

East Asian Javanese wok paste vegetable mix

East Asian-style Fresh coriander sweet sauce

Salted peanuts

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

Equipment Wok, pan with lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Fresh ginger* (cm) 1 2 3 4 5 6 Chicken thigh strips* (g) 100 200 300 400 500 600 Grate the ginger Stir fry Mix of onion and garlic* (g) 10 20 30 40 50 60 • In a lidded pan, bring plenty of water to the boil for the • Heat 1 tbsp sunflower oil per person in a wok over Fresh udon noodles (g) 1) 100 200 300 400 500 600 udon noodles. medium-high heat. East Asian vegetable mix* (g) 23) 200 400 600 800 1000 1200 Javanese wok paste (packet) 1) 6) 11) ½ 1 1½ 2 2½ 3 • Peel the ginger and then grate or chop finely. • Stir-fry the ginger, chicken thigh strips and the onion–garlic mix East Asian-style sweet sauce (sachet) 1) 6) ½ 1 1½ 2 2½ 3 for 3 – 5 minutes. Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 • Towards the end, add 3/4 tbsp ketjap per person and cook for the Salted peanuts (g) 5) 22) 25) 15 30 40 60 70 90 last minute. Not included • Meanwhile, cook the udon noodles for 2 minutes in the other pan, Sunflower oil (tbsp) 1 2 3 4 5 6 then drain and set aside, uncovered. Ketjap (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Salt & pepper to taste * keep in the refrigerator Nutritional Values

Per serving Per 100g Energy (kJ/kcal) 3681 /880 749 /179 3 4 Total fat (g) 34 7 Of which: saturated (g) 7,1 1,4 Carbohydrates (g) 101 21 Of which: sugars (g) 23,9 4,9 Fibre (g) 7 1 Protein (g) 37 8 Salt (g) 3,0 0,6 Allergens: 1) Grains containing gluten 5) Peanuts 6) Soy 11) Sesame seed May contain traces of: 22) Nuts 23) Celery 25) Sesame seed Add the wok paste Serve • Add the East Asian vegetable mix to the wok and stir-fry for • Transfer the stir-fry to plates and garnish with the coriander 2 minutes. and peanuts. • Add the udon noodles, Javanese wok paste and sweet Asian sauce to the wok and heat for another minute. Toss well and add Enjoy! some extra salt and pepper to taste. • Meanwhile, finely chop the coriander and slice the peanuts into *Decide which meal you will be cooking first by checking the expiration date of the coarse chunks. 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 23 | 2021 E

This recipe contains garden cress. Garden Goat‘s cheese tart with roasted pepper sauce cress is from the same plant family as the mustard plant and has a mild spicy and with cress and basil crème aromatic flavor. Perfect in combination with the creamy goat cheese! Veggie Total time: 50 min. (based on 2 servings)

Bell pepper Garlic

Onion Cress

Fresh goat’s cheese Puff pastry

Passata Basil crème

Pantry items Olive oil, sugar, 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 Sauté pan with a lid, baking sheet met baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Bell pepper* (pcs) 1 2 3 4 5 6 Prepare Fry the pepper Cut the vegetables Garlic clove (pcs) 1 2 3 4 5 6 Preheat the oven to 200 degrees and remove the Heat 1/2 tbsp olive oil per person in a sauté pan with In the meantime, slice the remaining bell pepper Onion (pcs) ½ 1 1½ 2 2½ 3 puff pastry from the refrigerator. Set aside half of lid attachment over medium heat. Sauté the garlic, into strips and cut the tips off of thegarden cress. Cress* (container) ¼ ½ ¾ 1 1¼ 1½ the bell pepper to use in the third step of the recipe, onion and bell pepper for 8 – 10 minutes until soft. Crumble the goat’s cheese and then lay the puff Fresh goat’s cheese* 50 100 150 200 250 300 (g) 7) and then finely dice the remaining half. Crush or pastry on a parchment-lined baking sheet. Puff pastry* (pcs) 1) mince the garlic and chop the onion. ⅓ ⅔ 1 1⅓ 1⅔ 2 21) 21) Passata (pack) ½ 1 1½ 2 2½ 3 Basil crème* (ml) 7 15 18 24 33 39 Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Sugar (tsp) ½ 1 1½ 2 2½ 3 Balsamic vinegar 1 2 3 4 5 6 (tsp) Salt & pepper to taste * keep in the refrigerator Nutritional Values 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2962 /708 637 /152 Total fat (g) 47 10 Of which: saturated (g) 23,3 5,0 Carbohydrates (g) 47 10 Of which: sugars (g) 15,2 3,3 Fibre (g) 7 2 Protein (g) 17 4 Salt (g) 2,1 0,5 Make the sauce Bake the tart Serve Allergens: Deglaze the pan with 1 tsp balsamic vinegar per Spread the pepper-tomato sauce over the puff Drizzle the basil crème over the vegetable tart 1) Grains containing gluten 7) Milk/lactose person. Add the passata along with 1 tbsp water pastry and top with the raw bell pepper strips. and garnish with the cress. Cut the tart into pieces May contain traces of: 21) Milk/lactose and 1/2 tsp sugar per person. Stir well and simmer Bake the vegetable tart in the oven for 10 minutes, and serve. for 6 – 8 minutes, covered. Season to taste with salt then add the goat’s cheese and return to the oven and pepper. for a further 10 – 15 minutes, until the cheese is Enjoy! golden-brown and the puff pastry is cooked.

*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 23 | 2021 E

You will make the croutons from Italian salad with roasted chicken breast brown ciabatta and Italian herbs with with homemade croutons and caramelised red onion melted Italian cheese. These ensures not just more fibre but also a tastier bite. Nice & Fast Balanced Total time: 30 min. (based on 2 servings)

Red onion Plum tomato

Bell pepper Chicken breast

Basil crème Wholegrain ciabatta

Italian herbs Grated Italian cheese

Arugula & lamb’s lettuce

Pantry items Olive oil, butter, balsamic vinegar, sugar, extra virgin olive oil, honey, mustard, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Baking dish, bowl, frying pan, salad bowl, baking sheet met baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Caramelise the onions Make the croutons Plum tomato (pcs) 1 2 3 4 5 6 Preheat the oven to 200 degrees. Cut the red onion Heat 1/2 tbsp butter per person in a frying pan and Cut the whole grain ciabatta into small dices. In Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 into half rings. Cut the plum tomato and bell fry the onion for 6 – 8 minues until golden brown. a bowl, mix per person: 1 tbsp olive oil and 1/2 tsp Chicken breast* 1 2 3 4 5 6 (pcs) pepper into dices. Spread the chicken breast with For the last 2 -–3 minutes, add 2 tsp balsamic Italian herbs with the ciabatta dices. Transfer the Basil crème* (ml) 15 15 24 24 39 39 the basil crème and season with salt and pepper. vinegar and 1 tsp sugar. Set aside to cool a little bit. dices to a baking sheet lined with baking paper. Wholegrain ciabatta Transfer the chicken breast to a baking dish and Sprinkle with the Italian cheese and roast in the (pcs) 1) 6) 7) 17) 22) ½ 1 1½ 2 2½ 3 cook in the oven for 10 – 22 minutes. oven for 8 – 10 minutes until golden brown. Season 25) 27) with salt and pepper. Italian herbs (tsp) ½ 1 1½ 2 2½ 3 Tip: Do you want an extra crunchy crust on the Grated Italian 15 25 30 50 55 75 chicken? Fry it first for 1 minute all around with cheese* (g) 7) some olive oil in a frying pan over a high heat. Arugula & lamb’s 40 80 120 160 200 240 lettuce* (g) Not included Olive oil (tbsp) 1 2 3 4 5 6 Butter (tbsp) ½ 1 1½ 2 2½ 3 Balsamic vinegar 3 6 9 12 15 18 (tsp) 4 5 6 Sugar (tsp) 1 2 3 4 5 6 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Honey (tsp) ½ 1 1½ 2 2½ 3 Mustard (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g Make the dressing Finish the salad Serve Energy (kJ/kcal) 2585 /618 570 /136 In a salad bowl, mix per person: 1/2 tbsp extra virgin Add the lettuce, tomato and bell pepper to the Take the chicken breast from the oven and cut into Total fat (g) 36 8 olive oil, 1 tsp balsamic vinegar, 1/2 tsp honey, 1/2 tsp salad bowl and mix with the dressing (see Tip). slices. Transfer the salad to plates and top with the Of which: saturated (g) 10,6 2,3 mustard, salt and pepper. sliced chicken breast. Garnish with the croutons Carbohydrates (g) 34 7 Tip: and caramelized onion. Of which: sugars (g) 16,6 3,7 Combine some of the croutons also with the salad for a crunchy bite. Fibre (g) 7 2 Tip: Did you know that arugula and lamb‘s lettuce Protein (g) 34 8 are rich in iron and calcium? The 40g in this salad Salt (g) 1,1 0,3 ensures that you are getting a good amount of both Allergens: these nutrients. 1) Grains containing gluten 6) Soy 7) Milk/lactose May contain traces of: 17) Eggs 22) Nuts 25) Sesame seed Enjoy! 27) Lupin

WEEK 23 | 2021 E

Tempeh is from Indonesia and is Sticky tempeh with fresh noodle salad traditioanlly made with fermented soy beans. This tempeh is made from with cucumber, mint and cashews chickpeas - rich in protein and Vitamin B12, and therefore an ideal meat Nice & Fast Vegan substitute. Total time: 25 min. (based on 2 servings)

Wide rice noodles Garlic clove

Cucumber Carrot

Lime Soy sauce

Wok sauce with ginger Fresh mint

Tempeh pieces Cashew pieces

Pantry items Sunflower oil, ketjap, sugar, 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 lid, frying pan, salad bowl, grater, colander, 2x kleine kom Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Wide rice noodles (g) 75 150 225 300 375 450 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Cook the noodles Make the dressing Cucumber* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 1.96 • In a lidded pan, bring plenty of water to the boil for the rice noodles • Make a dressing in a salad bowl; for each person use two thirds of Carrot* (pcs) ½ 1 1½ 2 2½ 3 and cook them, covered, for 3 – 4 minutes. the soy sauce, 1/2 tbsp lime juice and pepper (see Tip) along with Lime (pcs) ½ 1 1½ 2 2½ 3 the ginger wok sauce. Soy sauce* (ml) 1) 6) 20 40 60 80 100 120 • Use a colander/strainer to drain and rinse the noodles thoroughly Wok sauce with ginger (sachet) 1) 6) 11) ½ 1 1½ 2 2½ 3 with cold water. • Add the noodles, carrot and cucumber and mix to coat with Fresh mint* (g) 5 10 15 20 25 30 • Crush or mince the garlic, dice the cucumber and coarsely grate the dressing. Tempeh pieces* (g) 80 160 240 320 400 480 the carrot. • Finely chop the mint leaves and add them to the salad but set aside Cashew pieces (g) 8) 19) 25) 20 40 60 80 100 120 • Squeeze the juice of half the lime over the cucumber and cut the a small amount for garnishing at the end. Not included rest into wedges. Tip: Are you watching your salt intake? Add just half of the soy sauce Sunflower oil (tbsp) 1 2 3 4 5 6 and offer the rest when serving the dish, so as to allow everyone to add Ketjap (pcs) 1 2 3 4 5 6 it to taste. Sugar (tsp) 2 4 6 8 10 12 Salt & pepper to taste * keep in the refrigerator Nutritional Values 3 4 Per serving Per 100g Energy (kJ/kcal) 3184 /761 672 /161 Total fat (g) 24 5 Of which: saturated (g) 3,6 0,8 Carbohydrates (g) 109 23 Of which: sugars (g) 34,5 7,3 Fibre (g) 10 2 Protein (g) 21 4 Salt (g) 5,0 1,1 Allergens: Fry the tempeh Serve 1) Grains containing gluten 6) Soy 8) Nuts 11) Sesame seed • Heat 1 tbsp sunflower oil per person in a frying pan over • Transfer the noodle salad to plates, and top with the sticky . May contain traces of: 19) Peanuts 25) Sesame seed tempeh medium-high heat. • Garnish with the lime wedges, the remaining mint and the • Once the oil is nice and hot, fry the tempeh chunks for chopped cashews. 4 – 5 minutes. • Prepare the sauce in a small bowl; for each person, combine the Enjoy! remaining soy sauce, the garlic, 1 tbsp ketjap and 2 tsp sugar. *Decide which meal you will be cooking first by checking the expiration date of the • Add the sauce to the tempeh and continue cooking until fresh ingredients in your box. caramelised, about 1 – 2 minutes. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 23 | 2021 Pork tenderloin with a refreshing E lemon dressing The thyme in your box is now with roasted baby potatoes and green beans packaged without plastic! Balanced No Fuss Total time: min. (based on 2 servings)

Fresh thyme Baby potatoes

Green beans Red onion

Organic lemon Fillet of pork

Pantry items Olive oil, mustard, honey, extra virgin olive oil, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with lid, baking dish, frying pan, small bowl, grater, aluminum foil, colander Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Fresh thyme* (g) 5 10 15 20 25 30 Roast the baby potatoes Cut the vegetables Make the dressing Baby potatoes (g) 250 500 750 1000 1250 1500 Green beans* (g) 200 400 600 800 1000 1200 Pre-heat the oven to 220 degrees. Strip the thyme Remove the hard tips from the green beans and Prepare the dressing in a small bowl by combining, Red onion (pcs) ½ 1 1½ 2 2½ 3 leaves from their stems, then wash the baby discard, then cut the beans in half. In a lidded per person; 1/2 tsp lemon zest, 1/2 tsp mustard, and cut them in half. Transfer to an oven pan, bring to the boil enough salted water for the 1/2 tsp honey, 1/2 tbsp juice and 1 tbsp extra- Organic lemon (pcs) ½ 1 1½ 2 2½ 3 potatoes lemon dish and coat the with olive oil, (1/2 tbsp beans. Chop the into half rings, then virgin olive oil. Season with salt and pepper to Fillet of pork* (pcs) 1 2 3 4 5 6 potatoes red onion per person), and the , then season with salt zest and juice the . Cook the taste and set aside. Not included thyme lemon green beans and pepper. Bake the baby potatoes in the oven for for 4 – 6 minutes until al dente; they should not be Olive oil (tbsp) ½ 1 1½ 2 2½ 3 25 – 30 minutes, tossing halfway. completely cooked. Drain and rinse the beans with Mustard (tsp) ½ 1 1½ 2 2½ 3 cold water. Honey (tsp) 1 2 3 4 5 6 Extra virgin olive oil 1 2 3 4 5 6 (tbsp) Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g 4 5 6 Energy (kJ/kcal) 2916 /697 419 /100 Total fat (g) 29 4 Of which: saturated (g) 7,9 1,1 Carbohydrates (g) 67 10 Of which: sugars (g) 10,0 1,4 Fibre (g) 13 2 Protein (g) 36 5 Salt (g) 0,2 0,0

Allergens: Fry the pork Fry the beans Serve - Scatter salt and pepper over the pork. Heat 1/2 tbsp In the same pan, fry the red onion and green Cut the pork into strips and add its juices to the butter per person in a frying pan over medium- beans for 4 – 6 minutes or until the beans have lemon dressing. Transfer to plates along with high heat, and fry the pork for 2 – 3 minutes on become slightly crispy. Take the pan off the heat the baby potatoes and green beans, and finally each side or until done. Remove the pork from the and stir in 1 tbsp per person of the dressing. garnish the pork with the remaining dressing. frying pan and wrap tightly in aluminium foil, then set aside. 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 23 | 2021 E

This Skipjack tuna by Fish Tales is Baked sweet potato with fresh tuna salad caught with a fishing rod and line, which causes minimum bycatch. Because of with a cucumber coleslaw with mint and pecans this, it deserves the MSC hallmark for sustainable fishing. Inspiration Balanced Total time: min. (based on 2 servings)

Sweet potato Tinned tuna

Apple Fresh mint and chives

Shallot Slaw mix

Organic sour cream Pecans

Cucumber

Our shallots are sadly suffering from dryness, so in this recipe we have switched them out for red onion. The preparation remains the same as instructed and the taste is just as Pantry items delicious! Olive oil, mustard, honey, white wine vinegar, extra virgin olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, salad bowl, baking sheet, aluminum foil Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Sweet potato (g) 150 300 450 600 750 900 Tuna in oil (g) 4) 80 140 220 280 360 420 Prepare Prepare the filling Make the tuna filling Apple* (pcs) ½ 1 1½ 2 2½ 3 Pre-heat the oven to 210 degrees, and prepare Drain the tuna. Finely dice the apple, mince the Prepare the dressing in a bowl by combining the Fresh mint and 5 10 15 20 25 30 chives* (g) sheets of aluminium foil of 30cm x 30cm per person. shallot and finely cut the chives. shallot, sour cream, tuna, apple and 2/3 of the Shallot (pcs) ½ 1 1½ 2 2½ 3 Wash or peel the sweet potato, then dice it and chives. Then add 1/2 tsp each of mustard and Slaw mix* (g) 50 100 150 200 250 300 transfer to the foil. Toss to coat with 1/2 tbsp olive oil honey per person. Finish the dressing with salt and Organic sour per person, and salt and pepper. Fold the foil to seal pepper to taste, then set aside. 50 100 150 200 250 300 cream* (g) 7) the potatoes, and place the foil parcels in the oven Pecans (g) 8) 19) 25) 10 20 30 40 50 60 to bake for 35 – 40 minutes, or until done. Cucumber* (pcs) ½ 1 1½ 2 2½ 3 Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Mustard (tsp) ½ 1 1½ 2 2½ 3 Honey (tsp) ½ 1 1½ 2 2½ 3 White wine vinegar ½ 1 1½ 2 2½ 3 (tbsp) Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritional Values Per serving Per 100g Energy (kJ/kcal) 2548 /609 426 /102 Total fat (g) 34 6 Of which: saturated (g) 6,9 1,2 Carbohydrates (g) 53 9 Of which: sugars (g) 26,3 4,4 Make the salad Finish the sweet potatoes Serve Fibre (g) 9 2 Dice the cucumber and roughly chop the pecans. Protein (g) 18 3 Take the sweet potato parcels out of the oven Top the sweet potatoes with the tuna salad ates Strip the mint leaves from their stems and cut Salt (g) 1,0 0,2 when they’re done. Open the packets (be careful! and sprinkle with the remaining chives. Serve the into strips. In a bowl, combine per person 1/2 tbsp Hot steam can be released) and transfer the sweet cucumber-coleslaw salad on the side. Allergens: each of white wine vinegar and extra-virgin olive potato to plates. 4) Fish 7) Milk/lactose 8) Nuts oil. Add the cucumber, pecans, mint and the slaw Enjoy! May contain traces of: 19) Peanuts 25) Sesame seed mix. Mix well to combine and season with salt and pepper 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 23 | 2021 E

The Mexican spices in this dish Chicken thigh fillet with roasted pepper includes dried chili, jalapeño and with seasoned rice, goat‘s cheese and toasted almonds smoked paprika, making for a special and festive meal. Family Total time: 45 min. (based on 2 servings)

Bell pepper Chicken thigh

Mexican spice blend Lime

White long grain rice Fresh flat leaf parsley

Goat’s cheese Flaked almonds

Due to supply chain issues, the feta in this Pantry items recipe has been swapped for goat‘s cheese. 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 Bowl, frying pan, sauté pan with a lid, baking sheet met baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Bell pepper* (pcs) 1½ 3 4½ 6 7½ 9 Roast the pepper Marinate the chicken Fry the chicken Chicken thigh* (g) 100 200 300 400 500 600 Preheat the oven to 200 degrees. Boil 175 ml water Meanwhile, mix the with 1/2 tbsp Heat the remaining olive oil in a sauté pan with a Mexican spice blend chicken thigh fillet ⅔ 1⅓ 2 2⅔ 3⅓ 4 (packet) per person in a pan and crumble 1/6 stock cube per olive oil per person and half of the Mexican spices lid on medium-high heat and fry the chicken for Lime (pcs) ½ 1 1½ 2 2½ 3 person over it. In the meantime, cut the bell pepper in a bowl. 2 minutes per side. Then take from the pan. Juice White long grain into quarters lengthwise and remove the seeds. the lime. 85 170 250 335 420 505 rice (g) Transfer the bell pepper to a baking sheet lined Fresh flat leaf with baking paper, sprinkle with 1/2 tbsp olive oil per 2½ 5 7½ 10 12½ 15 parsley* (g) person and season with salt and pepper. Roast the Goat’s cheese* (g) 7) 25 50 75 100 125 150 bell pepper in the oven for 20 – 25 minutes. Flaked almonds (g) 5 10 15 20 25 30 8) 19) 25) Tip: Bell peppers are rich in both vitamin C and E. Not included Vitamin E is an antioxidant that protects our important Vegetable stock internal organs, tissue and eyes. You can also find 1/6 ⅓ ½ ⅔ 5/6 1 cube (pcs) vitamin E in whole grains products, peanuts, sunflower Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 oil and -seeds, nuts and green leaf vegetables. Salt & pepper to taste * keep in the refrigerator Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 3331 /796 663 /158 Total fat (g) 39 8 Of which: saturated (g) 8,9 1,8 Carbohydrates (g) 75 15 Of which: sugars (g) 7,4 1,5 Fibre (g) 7 1 Protein (g) 33 7 Salt (g) 2,4 0,5 Cook Prepare the toppings Serve Add the rice, the stock, 2 tsp lime juice per person In the meantime, finely chop the flat leaf parsley Serve the chicken thigh fillets with the rice and Allergens: and the remaining Mexican spices to the sauté pan and crumble the goat’s cheese. Heat a frying the roasted bell pepper. Garnish with the parsley, 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 25) Sesame seed and stir well. Then put the chicken on top of the pan on medium-high heat and roast the shaved goat’s cheese and shaved almonds. rice. Allow to cook on medium-low heat for almonds until golden brown, without oil or butter. 20 – 25 minutes, or until the rice is al dente, Enjoy! covered with the lid. Regularly stir the rice (see Tip).

Tip: Add extra water if the rice is getting too dry. *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 23 | 2021 E

Did you know that salmon, like a Pasta pesto with fillet of salmon flamingo, is pink because of its diet? with roasted tomatoes and courgette They get this color from the pigment they absorb from shrimps, for example.

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

Garlic Plum tomato

Spaghetti Courgette

Fillet of salmon, Green pesto unskinned

Pantry items Balsamic vinegar, olive oil, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with lid, baking sheet met baking paper, 2x frying pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare the tomatoes Cook the pasta Cut the courgette Plum tomato (pcs) 1 2 3 4 5 6 Preheat the oven to 200 degrees. Press or mince the Boil ample water in a pan with a lid and cook the Cut the courgette into small dices. Heat 1/2 tbsp Spaghetti (g) 1) 20) 90 180 270 360 450 540 garlic. Cut the plum tomato into small dices and spaghetti for 10 –12 minutes until al dente, covered butter per person in a sauté pan and fry the Courgette* (pcs) ½ 1 1½ 2 2½ 3 mix on a baking sheet lined with baking paper with with the lid. Then drain and leave to steam dry courgette for 4 – 6 minutes. Fillet of salmon, 1 2 3 4 5 6 unskinned* (pcs) 4) the garlic, balsamic vinegar and 1 tbsp olive oil per without the lid. Green pesto* (g) person. Season with salt and pepper and roast in 20 40 60 80 100 120 7) 8) the oven for 15 minutes. Tip: This meal is rich in calories. Are you watching Not included your calorie intake? Use only 2/3 of the pasta. The Balsamic vinegar 1 2 3 4 5 6 leftover is tasty in a lunch salad the next day. (tbsp) Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g Energy (kJ/kcal) 3976 /950 806 /193 4 5 6 Total fat (g) 54 11 Of which: saturated (g) 11,4 2,3 Carbohydrates (g) 77 16 Of which: sugars (g) 15,1 3,1 Fibre (g) 6 1 Protein (g) 34 7 Salt (g) 0,5 0,1 Allergens: 1) Grains containing gluten 4) Fish 7) Milk/lactose 8) Nuts Fry the salmon Combine Serve May contain traces of: 20) Soy Heat the remaining olive oil in a frying pan on high Mix the spaghetti with the tomato on the baking Transfer the spaghetti to plates and serve with the heat and fry the salmon fillet for 3 minutes on the sheet. Add the remaining pesto and the courgette salmon fillet on top. skin. Reduce the heat and flip the salmon over to its and mix well. other side. Spread 1 tsp pesto onto the skin of the Tip: This dish is low in salt, contains around 250g salmon fillet and fry for 1 – 2 more minutes, with Tip:Did you know that tomatoes have a lot of of vegetables and, thanks to the salmon, is rich in the skin up. Season with salt and pepper. health benefits? They are rich in vitamin A, C, E and Omega 3 fats and Vitamin D. Omega 3 is good for lycopene. Lycopene is an antioxidant that protects your heart and blood pressure and Vitamin D boosts our cells from harmful influences. The riper the your calcium absorption. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. tomato, the more lycopene it contains! 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 23 | 2021 Patatje Oorlog with hamburger and E

Enjoy the best of Europe on your green beans plate and on the pitch! Is this recipe with homemade peanut sauce and a cucumber salad a winner? EK Football Total time: 40 min. (based on 2 servings)

All purpose potatoes Peanut butter

Coconut milk Green beans

Onion Seasoned hamburger

Cucumber Mayonnaise

Pantry items Olive oil, ketjap, sunflower oil, white wine vinegar, mustard, extra virgin olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with lid, bowl, frying pan, saucepan, salad bowl, baking sheet met baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p All purpose 250 500 750 1000 1250 1500 Make the fries Make the peanut sauce Cook the beans potatoes (g) Peanut butter (cup) Preheat the oven to 220 degrees (see Tip). Wash or Add the peanut butter and per person: 50 ml In the meantime, trim the ends off thegreen beans. 1 2 3 4 5 6 5) 21) 22) peel the potatoes and cut them into 1/2 – 1 cm thick coconut milk and 1/2 tbsp ketjap to a saucepan. Add a little bit of water to a pan with a lid and add Coconut milk (ml) 50 100 150 200 250 300 fries. In a bowl, mix the fries with 1/2 tbsp olive oil Bring to a boil on low heat, while stirring. Allow the green beans and a pinch of salt. Cover with the Green beans* (g) 100 200 300 400 500 600 per person, salt and pepper. Transfer the fries to a reduce into the desired thickness for lid and bring to a boil, then cook gently for Onion (pcs) ½ 1 1½ 2 2½ 3 baking sheet lined with baking paper and roast in 15 – 20 minutes (see Tip). 8 – 10 minutes. Drain and rinse with cold water. Seasoned the oven for 30 – 35 minutes, or longer if you prefer Season with salt and pepper. In the meantime, 1 2 3 4 5 6 hamburger* (pcs) them crunchier. Turn them when halfway done. Tip: Add extra milk or water to the peanut sauce if it chop half of the onion and cut the other half into Cucumber* (pcs) ½ 1 1½ 2 2½ 3 is too thick. Season more to your taste with sambal half rings. Mayonnaise* (g) 20 40 60 75 100 115 Tip: Use a fan oven for the best result. Do you not or ketjap if desired. Are you watching your calorie 3) 10) have that? Preheat the oven to 240 degrees and intake? Make the peanut sauce with water instead Tip: Green beans are rich in important vitamins Not included cook for the same amount of time. of coconut milk. and minerals. Potassium for example, for a healthy Olive oil (tbsp) ½ 1 1½ 2 2½ 3 blood pressure, and iron and folic acid for an Ketjap (tbsp) ½ 1 1½ 2 2½ 3 energetic feeling. Sunflower oil (tbsp) ¼ ½ ¾ 1 1¼ 1½ White wine vinegar 1 2 3 4 5 6 (tsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 4 5 6 Extra virgin olive oil to taste Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g Energy (kJ/kcal) 4196 /1003 557 /133 Total fat (g) 60 8 Of which: saturated (g) 19,3 2,6 Carbohydrates (g) 67 9 Fry the burgers Make the salad Serve Of which: sugars (g) 13,2 1,8 Heat 1/4 tbsp sunflower oil per person in a frying pan In a salad bowl, mix 1/2 tbsp white wine vinegar and Transfer the fries, green beans, hamburgers and Fibre (g) 11 1 on medium-high heat and fry the onion rings for 1 tsp mustard. Dice the cucumber and mix the with fried onion to plates. Divide the peanut sauce and Protein (g) 43 6 1 – 2 minutes. Add the hamburger and fry for the dressing in the salad bowl and season with extra mayonnaise over the fries and garnish with the Salt (g) 1,7 0,2 2 – 3 minutes per side, or until the burger is cooked. virgin olive oil, salt and pepper. chopped onion. Serve with the cucumber salad.

Allergens: Did you know? Patatje Oorlog is a popular way 3) Eggs 5) Peanuts 10) Mustard to eat fries (patat) in the Netherlands. It translates May contain traces of: 21) Milk/lactose 22) Nuts literally as ‘war of fries’, but the dish gets its name simply because it can be so messy!

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

WEEK 23 | 2021 E

Limousinburger with caramelised endive Limousin beef is very special. The cattle grazes on polder grasslands the Belgian with sliced potatoes and a refreshing salad Schore and they are given natural food like nutritious spelt and protein rich luzerne. Quality guaranteed! Family Total time: 35 min. (based on 2 servings)

Waxy potatoes Endive

Sunflower Mesclun pumpkin seed mix

Limousin burger Mayonnaise

The potatoes in your box were harvested at a later date, so they might not quite look the way you are used to. Don‘t worry, it Pantry items won‘t affect the taste and you can use these Olive oil, butter, mustard, white wine potatoes the same way you normally would. vinegar, 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 Pan with lid, kitchen paper, salad bowl, sauté pan or large frying pan, frying pan, baking sheet met baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Cut the vegetables Fry the potatoes Fry the endive Waxy potatoes (g) 250 500 750 1000 1250 1500 Endive* (pcs) 1½ 3 4 5 7 8 Boil 300 ml water per person in a pan with a lid for Drain the potatoes, pat them dry with kitchen In the meantime, heat half of the butter in a sauté Sunflower pumpkin the potatoes. Preheat the oven to 220 degrees. paper and transfer the potatoes to a baking sheet pan or large frying pan with a lid and fry the endive seed mix (g) 19) 10 15 20 25 35 40 Thoroughly wash the potatoes, cut into 1/2 cm lined with baking paper. Drizzle the potatoes with for 1 minute all around, on high heat. Then reduce 22) 25) slices and cook in the pan with boiling water for the olive oil and season with salt and pepper. Roast the heat, sprinkle the endive with salt and pepper Mesclun* (g) 30 60 90 120 150 180 5 minutes. In the meantime, cut the endive into the potatoes in the oven for 20 minutes. and fry for 10 – 15 minutes, covered with the lid. Limousin burger* wedges lengthwise. Keep the hard core attached so (pcs) 10) 15) 17) 20) 1 2 3 400 5 402 the leaves stay together. Tip: Did you know that potatoes are super healthy? 21) 21) 23) 25) They are full of fibre, rich in vitamins (B6, B11, C) and Mayonnaise* (g) 25 50 75 100 125 150 3) 10) contain potassium. Potassium is important for a Not included healthy blood pressure and it supports our nervous Olive oil (tbsp) ½ 1 1½ 2 2½ 3 system and muscles Butter (tbsp) 1 2 3 4 5 6 Mustard (tsp) ¼ ½ ¾ 1 1¼ 1½ White wine vinegar ¼ ½ ¾ 1 1¼ 1½ (tsp) Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) 4 5 6 Honey (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional Value Per serving Per 100g Energy (kJ/kcal) 4040 /966 562 /134 Total fat (g) 64 9 Of which: saturated (g) 19,9 2,8 Make the salad Fry the burger Serve Carbohydrates (g) 62 9 In the meantime, heat a frying pan on high heat and When the potatoes and endive are almost done, Transfer the chicory, potatoes and Limousin Of which: sugars (g) 13,5 1,9 roast the mixed seeds until they start to pop. Then heat the remaining butter in the same frying pan burger to plates and serve with the salad and the Fibre (g) 9 1 take from the pan and set aside. In a salad bowl, mix you just used and fry the Limousin burger for about mayonnaise. Garnish the salad with the toasted Protein (g) 30 4 the mustard, white wine vinegar, extra virgin olive 2 minutes per side. Season with salt and pepper mixed seeds. Salt (g) 1,5 0,2 oil, salt and pepper into a dressing. Mix the dressing and allow to rest for 1 minute. Turn up the heat Allergens: with the mesclun. of the endive, add the honey, and caramelize for Tip: Did you know that this dish contains around 3) Eggs 10) Mustard 2 minutes (see Tip). Carefully toss. 250g of vegetables per person? May contain traces of: 15) Grains containing gluten 17) Eggs 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame seed Tip: Are you cooking this dish for children? Try the Enjoy! endive before serving and add extra honey if it is

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

WEEK 23 | 2021 Pasta bake with Brandt & Levie E At Brandt & Levie, all flavour combinations for the different sausages pork sausage are developed by the gentlemen themselves - as you will taste in this with tomato-mushroom sauce and fresh basil marjoram-garlic variety.

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

Onion Garlic

Mushrooms Chopped tomatoes

Penne Pork sausage with marjoram and garlic

Fresh basil Grated mature cheese

Pantry items Olive oil, balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with lid, baking dish, frying pan, sauté pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 Prepare Make the sauce Cook the penne Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees. Boil water in a Heat 1/2 tbsp olive oil per person in a large sauté pan Add the penne to the pan with boiling water and Mushrooms* (g) 125 250 375 500 625 750 pan with a lid for the penne. Chop the onion and with a lid. Fry the onion, garlic and mushrooms cook for 8 – 10 minutes, then drain. The penne does Chopped tomatoes ½ 1 1½ 2 2½ 3 (pack) press or mince the garlic. Cut the mushrooms for 4 – 6 minutes. Then add the diced tomato and not have to be cooked through yet. Heat 1/2 tbsp Penne (g) 1) 20) 90 180 270 360 450 540 into quarters. allow to cook gently for 4 – 6 minutes, covered with olive oil per person in a frying pan for the sausage. Pork sausage with the lid. marjoram and 1 2 3 4 5 6 Tip: Mushrooms are rich in phosphor, a mineral Tip: This meal is rich in calories. Are you watching garlic* (pcs) like calcium which ensures strong bones and your calorie intake? Use only 2/3 of the pasta. The Fresh basil* (g) 5 10 15 20 25 30 teeth. Phosphor can also be found in wholegrains leftover is tasty in a lunch salad the next day. Grated mature 25 50 75 100 125 150 and pulses. cheese* (g) 7) Not included Olive oil (tbsp) 1 2 3 4 5 6 Balsamic vinegar 1 2 3 4 5 6 (tsp) Salt & pepper to taste * keep in the refrigerator Nutritional Values 4 5 6 Per serving Per 100g Energy (kJ/kcal) 3906 /934 662 /158 Total fat (g) 50 9 Of which: saturated (g) 18,5 3,1 Carbohydrates (g) 78 13 Of which: sugars (g) 12,9 2,2 Fibre (g) 10 2 Protein (g) 37 6 Salt (g) 3,0 0,5 Fry the sausage Make the oven dish Serve In the meantime, cut open the skin of the sausage Mix the penne with the tomato-mushroom sauce Divide the baked penne dish among plates Allergens: and squeeze the meat from it. Fry the sausage in the pan and add the meat from the sausage, and garnish with the remaining basil and 1) Grains containing gluten 7) Milk/lactose May contain traces of: 20) Soy meat for 3 – 5 minutes in the frying pan. The meat including cooking grease. Add 1 tsp balsamic grated cheese. does not have to be completely cooked yet. Strip vinegar per person and half of the basil. Season the basil leaves from the stems and finely chop the with salt and pepper. Transfer the penne and sauce Enjoy! basil leaves. to a baking dish and sprinkle with the majority of the grated cheese. Heat in the oven for 10 – 15 minutes. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 23 | 2021 Stuffed endive with North Sea shrimp E

Enjoy the best of Europe on your and apple plate and on the pitch! Is this recipe with oven fries and a salad a winner? EK Football Total time: min. (based on 2 servings)

All purpose potatoes Tomato

Lemon Apple

Shallot Endive

Mayonnaise North Sea shrimp

Mesclun

Our shallots are sadly suffering from dryness, so in this recipe we have switched them out for red onion. The preparation remains the same as instructed and the taste is just as Pantry items delicious! Olive oil, extra virgin olive oil, mustard, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, small bowl, salad bowl, baking sheet met baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p All purpose 250 500 750 1000 1250 1500 potatoes (g) Make the oven fries Cut the vegetables Cut the endive Tomato (pcs) ½ 1 1½ 2 2½ 3 Pre-heat the oven to 210 degrees. Peel or Slice the tomato into wedges and set aside. Juice For each person, separate 4 leaves of endive and Lemon (pcs) ½ 1 1½ 2 2½ 3 thoroughly wash the potatoes before cutting half the lemon and cut the other half into wedges. set aside, then remove the bottom stems and cut Apple (pcs) ½ 1 1½ 2 2½ 3 them to create fries of 1/2cm-1 cm wide, then Core and finely dice the apple, and mince the the endive in half lengthwise. Remove the tough Shallot (pcs) ½ 1 1½ 2 2½ 3 transfer these to a bowl and add 1 tbsp olive oil per shallot very finely. core and then finely chop the leaves. Transfer the Endive* (stem) ½ 1 1½ 2 2½ 3 person, with salt and pepper, and toss well to coat. previously set aside leaves to plates, and rub them Mayonnaise* (g) Spread the fries over a parchment-lined baking with some lemon juice to prevent the endive 50 100 150 200 250 300 3) 10) sheet and bake in the oven for 30 – 40 minutes, from discolouring. North Sea shrimp* turning halfway. 50 100 150 200 250 300 (g) 2) Mesclun* (g) 40 60 90 120 150 180 Not included Olive oil (tbsp) 1 2 3 4 5 6 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritional Values Per serving Per 100g Energy (kJ/kcal) 3355 /802 502 /120 Total fat (g) 49 7 Of which: saturated (g) 5,0 0,8 Carbohydrates (g) 67 10 Of which: sugars (g) 17,7 2,7 Fibre (g) 10 1 Protein (g) 18 3 Stuff the endives Make the salad Serve Salt (g) 1,4 0,2 In a bowl, combine the apple, finely chopped Prepare a vinaigrette by combining, per person; Transfer the oven fries to plates and serve with endive, half of the mayonnaise and the shrimp, 1/2 tbsp extra-virgin olive oil and 1/2 tsp mustard, the salad and remaining mayonnaise. Garnish the Allergens: along with 1 tsp lemon juice per person and with the remaining lemon juice and shallot. Add stuffed endives with thelemon wedges. Shellfish Eggs Mustard 2) 3) 10) salt and pepper. Stuff the wholeendive leaves the tomato and mesclun, season with salt and with this mixture and set aside in the refrigerator pepper to taste and toss well with the vinaigrette. Enjoy! until serving.

*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 23 | 2021 Steak bowl with soba noodles and E Soba noodles are made from edamame beans buckweat and are enjoyed in Japanese cuisine in many forms: with Vietnamese sauce, broccolini and pickled purple carrot soups, cold with dipping sauce, or even in sushi! Premium Total time: min. (based on 2 servings)

Soba noodles Rump steak

Vietnamese sauce Purple carrot

Scallions Broccolini

Lime Garlic clove

Soy sauce Sesame oil

Salted peanuts Fresh basil and mint

Edamame beans

Pantry items White wine vinegar, sugar, sunflower oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with lid, frying pan, small bowl, colander, peeler or cheese slicer, wok or sauté pan with a lid, 2x kom Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Soba noodles (g) 1) 85 170 255 340 425 510 Marinate the steak Pickle the carrots Fry the vegetables Rump steak* (pcs) 1 2 3 4 5 6 Vietnamese sauce Boil plenty of water in a lidded pan for the soba Use a peeler or cheese slice to shave thin ribbons Cut the broccolini into equal pieces of 3cm, and ½ 1 1½ 2 2½ 3 (packet) 1) 6) noodles. Cut the rump steak into pieces of of purple carrot. Combine in a bowl, per person; finely chop the scallions, taking care to separate the Purple carrot* (pcs) ½ 1 1½ 2 2½ 3 2 – 3 cm and transfer to a bowl, and combine 2 tbsp white wine vinegar with 1 tsp sugar, then add white and green parts. Heat 1/2 tbsp sunflower oil per Scallions* (pcs) 1½ 3 4½ 6 7½ 9 with a marinade of, per person; half a packet of the purple carrot. Season with salt and set aside person in a wok or sauté pan with lid attachment to Broccolini* (g) 50 100 150 200 250 300 the Vietnamese sauce and 1/2 tbsp sunflower oil. until later, tossing every now and then to ensure the medium-high heat. Fry the whites of the scallions Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ Marinate for at least 10 minutes, tossing every now carrots are absorbing the flavours well. for 1 minute, then add the broccolini and 2 tbsp Garlic clove (pcs) ½ 1 1½ 2 2½ 3 and then. Cook the soba noodles for 2 – 4 minutes, water per person and allow to steam through, with Soy sauce* (ml) then drain and rinse with cold water. Don’t worry if the lid on, for 5 – 8 minutes over medium heat. 10 20 30 40 50 60 1) 6) the noodles cool down. Sesame oil (ml) 5 10 15 20 25 30 Salted peanuts (g) 10 20 30 40 50 60 5) 22) 25) Fresh basil and 5 10 15 20 25 30 mint* (g) Edamame beans* 35 75 100 150 175 225 (g) 6) 23) Not included 4 5 6 White wine 2 4 6 8 10 12 vinegar (tbsp Sugar (tsp) 2 4 6 8 10 12 Sunflower 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) 3320 /793 644 /154 Make the dressing Fry the steak Assemble the bowl Total fat (g) 26 5 Meanwhile, cut the lime into wedges and crush or Meanwhile, place a frying pan over a high heat. Serve the noodles with broccolini in deep plates Of which: saturated (g) 3,8 0,7 finely mince the garlic. Use a small bowl to create Wait until the pan is hot and then fry the steak in its or bowls. Add the edamame beans and pickled Carbohydrates (g) 81 16 the dressing; combine the soy sauce, sesame oil marinade for 3 – 4 minutes, (take care as this may purple carrot, then top with the steak. Garnish Of which: sugars (g) 19,2 3,7 and garlic, then add, per person; 1 tsp sugar and cause splashing!), until completely browned and with the peanuts, fresh herbs, the greens of the Fibre (g) 7 1 the juice of 1 lime wedge. Add this dressing along pink on the inside. Meanwhile, roughly chop the scallion and serve with the lime wedges. Protein (g) 55 11 with the noodles to the pan with the broccolini and peanuts, then strip the leaves from the basil and Salt (g) 4,4 0,9 keep on a low heat until serving. mint stems and finely chop the herbs. Enjoy! Allergens: 1) Grains containing gluten 5) Peanuts 6) Soy May contain traces of: Nuts 23) Celery 25) Sesame

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

WEEK 23 | 2021 Fish gratin with cod, pollack, salmon E Nothing says summer like fennel. The anis flavour goes perfectly with and shrimp the fish in this dish. A real taste of with leek, fennel and potato purée the season! Premium Total time: 50 min. (based on 2 servings)

Leek Fennel

Shallot Garlic

Tomato Fresh flat leaf parsley

Nutmeg Floury potatoes

Organic heavy cream Shrimp

Fish medley: salmon, Grated mature cheese cod and pollack

Our shallots are sadly suffering from dryness, so in this recipe we have switched them out for red onion. The preparation remains the same as instructed and the taste is just as Pantry items delicious! Fish stock, white wine vinegar, butter, flour, mustard, milk, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with lid, baking dish, potato masher, sauté pan, grater, kitchen paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Leek* (g) 100 200 300 400 500 600 Fennel* (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the vegetables Cut the vegetables Shallot (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees and prepare the Heat 1 tbsp butter per person in a sauté pan over In the meantime, dice the tomatoes and finely chop Garlic clove (pcs) ½ 1 1½ 2 2½ 3 fish stock. Chop the leek into thin rings, then core medium-high heat and sauté the garlic and shallot the flat leaf parsley. In a lidded pan, bring plenty of Tomato (pcs) ½ 1 1½ 2 2½ 3 and quarter the fennel and cut into small pieces, for 1 – 2 minutes. Add the leek and fennel and salted water to the boil and peel or thoroughly wash Fresh flat leaf 5 10 15 20 25 30 discarding the core. Chop the shallot and crush or continue cooking for 4 – 5 minutes, before adding the potatoes, then cut them into large pieces. Pat parsley* (g) mince the garlic. 1/2 tbsp flour per person and frying for 1 minute. the fish and shrimp dry with kitchen paper. Nutmeg (a pinch) 1 2 3 4 5 6 Deglaze the pan with, per person; 75ml fish stock Floury potatoes (g) 250 500 750 1000 1250 1500 and 1 tbsp white wine vinegar. Stir well and simmer Organic heavy for 8 – 10 minutes, then season to taste with salt cream - NO HQ* 50 100 150 200 250 300 and pepper. (ml) 7) Shrimp* (g) 2) 80 160 240 320 400 480 Fish medley: salmon, cod and 130 260 390 520 650 780 pollack* (g) 4) Grated mature 25 50 75 100 125 150 cheese* (g) 7) Not included Fish stock (ml) 75 150 225 300 375 450 4 5 6 White wine vinegar 1 2 3 4 5 6 (tbsp) Butter (tbsp) 1½ 3 4½ 6 7½ 9 Flour (tbsp) ½ 1 1½ 2 2½ 3 Mustard (tsp) 1 2 3 4 5 6 Milk a splash Salt & pepper to taste * keep in the refrigerator

Nutritional Values Make the oven dish Mash the potatoes Serve Per serving Per 100g Reduce the heat and stir the heavy cream, half of Mash the potatoes into a fine purée. Grate a pinch Serve the fish gratin with the potato purée and Energy (kJ/kcal) 4175 /998 422 /101 the parsley, the shrimp and tomato into the sauce. of nutmeg per person with a microplane and add garnish with the remaining parsley. Total fat (g) 52 5 Season the salmon, pollock and cod with salt and to the mash. Season the mash with salt and pepper, Of which: saturated (g) 30,9 3,1 pepper and transfer to a baking dish, then pour over then add, per person; 1 tsp mustard and 1/2 tbsp Tip: The fish medley is rich in iodine, which is Carbohydrates (g) 72 7 the sauce and top with the grated cheese. Bake butter, and finally incorporate a splash of milk to important for the thyroid, metabolism and children‘s Of which: sugars (g) 12,2 1,2 in the oven for 15 – 20 minutes until the cheese make it smooth. growth. If you don‘t eat a lot of bread (with iodised Fibre (g) 12 1 is melted and golden brown. Meanwhile cook the salt) make sure you get plenty of iodine! Protein (g) 52 5 potatoes for 12 – 15 minutes in the pan with boiling Salt (g) 4,0 0,4 water, covered with the lid, then drain and leave to Enjoy! steam off, uncovered. Allergens: 2) Shellfish 4) Fish 7) Milk/lactose

WEEK 23 | 2021 E Beef sirloin with creamy mushroom sauce The rosemary in your box is now with carrot crème, beans with bacon and roast potatoes packaged without plastic!

Festive Total time: 60 min. (based on 2 servings)

Beef sirloin Italian herbs

Waxy potatoes Garlic

Fresh rosemary Chestnut mushrooms

Green beans Carrot

Heavy cream Bacon lardons

The potatoes in your box were harvested at a later date, so they might not quite look the way you are used to. Don‘t worry, it won‘t affect the taste and you can use these Pantry items potatoes the same way you normally would. Butter, white wine vinegar, beef stock cube, mustard, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Small bowl, kitchen paper, hand blender, deep bowl, 2x frying pan, 2x pan with lid, 2x baking dish Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Loin of beef* (g) 150 300 450 600 750 900 Prepare Fry the potatoes Prepare the beef loin Italian herbs (tsp) 1 2 3 4 5 6 Take the beef sirloin and butter from the Press or mince the garlic. Strip the rosemary In the meantime, heat 1 tbsp butter per person in a Waxy potatoes (g) 300 600 900 1200 1500 1800 refrigerator and allow them to reach room leaves from the steams and finely chop the leaves. frying pan on high heat. As soon as the butter is nice Garlic clove (pcs) 2 2 3 3 5 5 temperature. Preheat the oven to 180 degrees. Boil In a small bowl, mix a herb butter of 1 tbsp butter and hot, put the beef sirloin in the pan, with the Fresh rosemary* 1 1 2 2 3 3 (sprigs) water with a pinch of salt in a pan with a lid for the per person, the rosemary, 1/3 of the garlic, salt fat side down, and fry for 2 minutes. Turn the beef Chestnut potatoes. Peel the potatoes and cut into large and pepper. Mix the herb butter with the cooked sirloin to the other sides and fry for 2 minutes per 125 250 375 500 625 750 mushrooms* (g) pieces. Cook the potatoes for 6 – 8 minutes in the potatoes. Transfer the potatoes to a baking dish side. Then transfer to a baking dish and cook in the Green beans* (g) 100 200 300 400 500 600 pan with boiling water. Then drain and allow to and roast in the oven for 20 – 25 minutes. Cut the oven for 8 – 12 minutes (see Tip). Save the cooking Carrot* (pcs) 1 2 3 4 5 6 steam dry without the lid. In the meantime, pat dry mushrooms into slices. grease in the frying pan. Heavy cream* the beef sirloin using kitchen paper and rub with 100 200 300 400 500 600 (ml) 7) salt, pepper and the Italian herbs. Tip: The cooking time depends on your oven. Do you Bacon lardons* (g) 25 50 75 100 125 150 Tip: It is best to take the beef from the refrigerator half an not enjoy rare meat? Cook it for at least 12 minutes. Not included hour to an hour before cooking, to make sure it is at room temperature when you fry it. This will make it extra tender when Butter (tbsp) 2 4 6 8 10 12 cooked. Pat the meat dry with kitchen paper. White wine vinegar ½ 1 1½ 2 2½ 3 (tbsp) Beef stock cube ¼ ½ ¾ 1 1¼ 1½ (pcs) 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) 5376 /1285 533 /127 Total fat (g) 81 8 Of which: saturated (g) 43,6 4,3 Carbohydrates (g) 77 8 Make the sauce Finish the vegetables Serve Of which: sugars (g) 10,3 1,0 Boil water in 2 pans with lids. Trim the ends off the Heat another frying pan without oil on Separate the beef sirloin into thin slices, cutting Fibre (g) 16 2 green beans and cut the beans in half. Finely dice medium–high heat and fry the diced bacon for against the grain. Put a couple of beef sirloinslices Protein (g) 54 5 the carrot. Cook the green beans for 6 – 8 minutes 6 – 8 minutes. Then add the green beans and fry for on each plate and add the carrot next to it. Serve Salt (g) 2,7 0,3 in one of the pans with boiling water and cook the another 2 – 3 minutes. In the meantime, transfer the the potatoes and green beans in nice serving diced carrot for 10 – 12 minutes in the other pan. diced carrot, the remaining cream and the mustard bowls. Serve the sauce in a separate bowl so Allergens: Drain both and save a little bit of the cooking liquid. to a measuring cup and puree using a hand blender. everyone can add it to taste. 7) Milk/lactose Fry the mushrooms and remaining garlic for Season to taste with salt and pepper. Optionally, 4 – 6 minutes in the frying pan you used for the beef. use some of the saved cooking liquid to make it Enjoy! Add per person: 75 ml cream and 1/2 tbsp white wine smoother if so desired. vinegar and crumble the beef stock cube into the sauce. Mix well and allow the sauce to reduce on *Decide which meal you will be cooking first by checking the low heat. expiration date of the fresh ingredients in your box.

WEEK 23 | 2021 Mini tortillas with a double portion of E Pork tenderloin is a relatively lean pork tenderloin tips piece of pork, which is full of B vitamins: perfect for a balanced with Chinese cabbage, pickled cucumber and gomashio meal! HelloExtra Total time: 30 min. (based on 2 servings)

Fresh ginger Garlic

Pork tenderloin tips Soy sauce

Cucumber Green chili pepper

Bell pepper Chopped Chinese cabbage

Brown tortilla Gomashio

Pantry items Honey, olive oil, white wine vinegar, sugar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Frying pan, aluminum foil, wok or sauté pan, grater, 2x kom Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Fresh ginger* (cm) 1 2 3 4 5 6 Marinate Pickle the cucumber Cut the vegetables Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees. Grate the In the meantime, slice the and add it to Remove the seeds from both the Pork tenderloin ginger cucumber green chili pepper 240 480 720 960 1200 1440 and crush or finely mince the garlic. In a bowl, a bowl with the white wine vinegar and the sugar. and the bell pepper, then finely chop the green tips* (g) s Soy sauce* (ml) 1) 6) 20 40 60 80 100 120 combine the pork tenderloin strips with the garlic, Season with a pinch of salt, mix well and set aside. chili pepper and dice the bell pepper. Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ ginger, soy sauce, honey and 1/2 tbsp olive oil per Stir regularly to ensure that the cucumber absorbs Green chili pepper* person (see Tip). Set aside and allow to marinate for the flavours well. Tip: sBe aware: the green pepper is spicy! Not ¼ ½ ¾ 1 1¼ 1½ (pcs) 15 minutes. a fan of spiciness or do you have young children Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 Tip: Do you want to use less sugar? Try it with half of joining for dinner? Add less of it to taste, or Chopped Chinese 100 200 300 400 500 600 Tip: Do you want to make the dish sweeter? Add the directed amount of sugar. serve separately. cabbage* (g) 1 tbsp honey per person to the marinade. Brown tortilla 3 6 9 12 15 18 (pcs) 1) Gomashio (tsp) 11) 1 2 3 4 5 6 Not included Honey (tbsp) 1 2 3 4 5 6 Olive oil (tbsp) 1 2 3 4 5 6 White wine vinegar 1½ 3 4½ 6 7½ 9 (tbsp) 4 5 6 Sugar (tsp) 1½ 3 4½ 6 7½ 9 Salt & pepper to taste * keep in the refrigerator Nutritional Values Per serving Per 100g Energy (kJ/kcal) 3304 /790 494 /118 Total fat (g) 23 3 Of which: saturated (g) 5,2 0,8 Carbohydrates (g) 75 11 Stir fry Fry the pork Serve Of which: sugars (g) 27,9 4,2 Heat ½ tbsp olive oil per person in a wok over Heat a frying pan over medium-high heat, and fry Top the tortillas with the stir-fried vegetables, the Fibre (g) 7 1 medium-high heat and fry half of the green chili the pork in its marinade for 3 – 6 minutes, or until pork strips and the pickled cucumber. Garnish to Protein (g) 60 9 pepper with the bell pepper and Chinese cabbage the meat is cooked. taste with the remaining green chili pepper and Salt (g) 2,5 0,4 for 8 minutes, then season with salt and pepper. sprinkle with the gomashio. Stack the tortillas, wrap them in aluminium foil and Allergens: warm them in the oven for about 3 minutes. Tip: 1) Grains containing gluten 6) Soy 11) Sesame seed Did you know that the brown tortillas are rich in fibre? Fibres are beneficial for you intestines and Tip: Did you know that Chinese cabbage is this has many health benefits, like a strong immune exceptionally high in calcium? This vegetable is also system and a healthy cholesterol level. rich in vitamin C and folic acid, good for a strong

*Decide which meal you will be cooking first by checking immune system and an energetic feeling. Enjoy! the expiration date of the fresh ingredients in your box.

WEEK 23 | 2021 E

Parelcouscous with extra shrimp Our white cheese is now packaged with 40% less plastic! What do you with roasted chickpeas, feta and roasted vegetables think of the new look?

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

Courgette Plum tomato

Fresh thyme Chickpeas

Ground paprika Scallions

Garlic Lemon

White cheese Pearl couscous

Shrimp

Is there feta in your box instead of white cheese? Don‘t worry, the recipe stays completely the same Pantry items and tastes just as delicious. Vegetable stock, olive oil, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, frying pan, kitchen paper, wok or sauté pan with a lid, baking sheet met baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Courgette* (pcs) ½ 1 1½ 2 2½ 3 Cut the vegetables Roast the vegetables Cut the vegetables Plum tomato (pcs) 1 2 3 4 5 6 Preheat the oven to 220 degrees and prepare the Pat the chickpeas dry with kitchen paper and Finely chop the scallion, ensuring the white and Fresh thyme* (g) 2½ 5 7½ 10 12½ 15 vegetable stock. Slice the courgette into half- then, in the same bowl as before, toss them well the green parts are separated. Crush or mince the Chickpeas (pack) ½ 1 1½ 2 2½ 3 moons and cut the plum tomato into wedges. Tip with paprika, salt and pepper, and 3/4 tbsp olive garlic, crumble the white cheese and then squeeze Ground paprika ½ 1 1½ 2 2½ 3 (tsp) the vegetables into a bowl with half of the thyme oil per person, until they are coated. Transfer the the lemon and set the juice aside. Scallions* (pcs) 2 4 6 8 10 12 sprigs, salt and pepper, and 3/4 tbsp olive oil per chickpeas to the other half of the baking sheet, Garlic clove (pcs) 1 2 3 4 5 6 person, and toss well to coat. Spread this mixture alongside the vegetables. Roast the vegetables Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ over one half of a parchment-lined baking sheet. and chickpeas in the oven for 20 minutes or until the are golden brown, turning halfway White cheese* (g) 7) 40 75 100 125 175 200 chickpeas (see Tip). Pearl couscous Tip: Add the whole sprigs of thyme if you are short 85 170 250 335 420 505 (g) 1) on time...or remove the leaves if you prefer. Tip: Are you cooking for more than 2 people? Use Shrimp* (g) 2) 100 200 300 400 500 600 a second parchment-lined baking sheet for the Not included chickpeas. Be careful, the chickpeas can jump Vegetable stock (ml) 225 350 475 600 825 950 around when cooking. Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 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) 4006 /957 467 /112 Total fat (g) 45 5 Of which: saturated (g) 16,5 1,9 Carbohydrates (g) 89 10 Of which: sugars (g) 17,3 2,0 Fibre (g) 13 2 Prepare the couscous Fry the shrimp Serve Protein (g) 42 5 In the meantime, heat half of the butter in a wok Heat the remaining butter in a frying pan and fry the Serve the pearl couscous in bowls or deep plates Salt (g) 5,2 0,6 or sauté pan with a lid, and fry the garlic with shrimp for 3 – 4 minutes over a medium-high heat, and top with the shrimp. Garnish with the roasted Allergens: the whites of the scallion for 2 – 3 minutes over a seasoning with salt and pepper. Add the roasted chickpeas, the greens of the scallion and the 1) Grains containing gluten 2) Shellfish 7) Milk/lactose medium-high heat. Add the pearl couscous and courgette and tomato to the pearl couscous, along remaining white cheese. remaining thyme and sauté for 2 – 3 minutes, or with 2 tsp lemon juice per person. Crumble the until the pearl couscous is lightly toasted. Pour in white cheese and add half to the pearl couscous, Enjoy! the stock and let the pearl couscous simmer for reserving the rest for the end. Season to taste with 12 – 14 minutes (see Tip). salt and pepper. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: Add water to the pearl couscous if it is getting Contact too dry. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 23 | 2021 E

Farfalle with wild mushroom pesto The name pecorino derived from with extra peas and yellow courgette the Italian word for sheep: pecora.

HelloExtra Veggie Total time: min. (based on 2 servings)

Farfalle Yellow courgette

Shallot Chestnut mushrooms

Peas Wild mushroom pesto

Lamb’s lettuce Fresh curly parsley

Grated pecorino cheese

Our shallots are sadly suffering from dryness, so in this recipe we have switched them out for red onion. The preparation remains the same as instructed and the taste is just as delicious! Pantry 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 lid, kitchen paper, wok or sauté pan, frying pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Farfalle (g) 1) 20) 90 180 270 360 450 540 Yellow courgette* (pcs) ¼ ½ ¾ 1 1¼ 1½ Prepare Fry the vegetables Shallot (pcs) ½ 1 1½ 2 2½ 3 • In a lidded pot, bring plenty of water to the boil and cook the • Heat half of the olive oil in a frying pan with a lid over medium-high Chestnut mushrooms* (g) 125 250 375 500 625 750 farfalle for 11 – 13 minutes, covered, then drain well. heat and fry the green peas for 2 minutes. Peas* (g) 23) 50 75 100 150 175 225 Wild mushroom pesto* (g) 7) 8) 40 80 120 160 200 240 • Set the farfalle aside, uncovered. • Add 1 tbsp water per person and allow the peas to steam through Lamb’s lettuce 20 40 60 80 100 120 • Meanwhile, chop the shallot, dice the yellow courgette and for 4 – 6 minutes, covering the pan with the lid. Fresh curly parsley 2½ 5 7½ 10 12½ 15 clean the chestnut mushrooms with kitchen towel, before • Heat the remaining olive oil in a wok or sauté pan on medium- Grated pecorino cheese 15 25 50 75 75 100 quartering them. high heat and sauté the shallot for 2 minutes, before adding the Not included mushrooms and yellow courgette and continuing to cook for Olive oil 1 2 3 4 5 6 5 – 7 minutes. Salt & pepper to taste • Add the wild mushroom pesto and cook through for * keep in the refrigerator another minute. Nutritional Values

Per serving Per 100g Energy (kJ/kcal) 3423 /818 783 /187 Total fat (g) 44 10 3 4 Of which: saturated (g) 9,2 2,1 Carbohydrates (g) 76 17 Of which: sugars (g) 8,9 2,0 Fibre (g) 9 2 Protein (g) 25 6 Salt (g) 0,4 0,1 Allergens: 1) Grains containing gluten 7) Milk/lactose 8) Nuts May contain traces of: 20) Soy 23) Celery Season to taste Serve • Tear the lamb’s lettuce and roughly chop the curly parsley. • Serve the lamb’s lettuce on plates. • Stir the farfalle into the pan with the mushroom-courgette • Spoon the farfalle and mushroom-courgette sauce on top. mixture, add the peas and season with salt and pepper. • Garnish with the grated pecorino and the curly parsley.

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 23 | 2021