Wild Boar Burger with Cheese and Onion Chutney

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

Waxy potatoes Hamburger bun

Red onion Courgette

Wild boar burgers Grated matured cheese

Rocket Sunflower-pumpkin seed mix

Spicy onion chutney

Cupboard items Olive oil, extra-virgin olive oil, black balsamic vinegar, mustard, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, frying pan, kitchen paper, salad bowl, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Make the fries Prepare the vegetables Make the dressing Hamburger bun (pcs) 1) 7) 11) 13) 1 2 3 4 5 6 Preheat the oven to 220 degrees (Tip). Thoroughly Cut the red onion into half moons. Heat 1/2 tbsp In a salad bowl, mix a dressing of per person: 17) 20) 22) wash the potatoes and cut them into 1/2–1 cm olive oil per person in a frying pan on medium-high 1/2 tbsp extra virgin olive oil, 1/2 tbsp black balsamic Red onion (pcs) ½ 1 1½ 2 2½ 3 thick fries. Pat dry with kitchen paper and mix with heat. Fry the red onion with a generous pinch of salt vinegar and 1/2 tsp mustard. Season with salt Courgette* (g) 80 160 240 320 400 480 1/2 tbsp olive oil per person in a bowl. Season with for 6 – 8 minutes, until soft. Then take from the pan and pepper. Wild boar burgers* salt and pepper and divide the fries over a baking and set aside. In the meantime, cut the courgette 1 2 3 4 5 6 (pcs) sheet lined with baking paper. Roast in the oven for into thin slices. Heat 1/2 tbsp olive oil in the same Grated matured 15 25 40 50 65 75 25 – 35 minutes. Turn them when halfway done. frying pan and fry the courgette for 6 – 8 minutes, cheese* (g) 7) Add the hamburger bun to the oven for the final until cooked. Then take from the pan and set aside. Rocket* (g) 20 40 60 80 100 120 5 minutes of the fries. Sunflower-pumpkin seed mix (g) 19) 10 20 30 40 50 60 22) 25) Tip: Use a convection oven for the best result. If you Spicy onion don‘t have one, pre-heat the oven to 230 degrees 20 40 60 80 100 120 chutney* (g) 19) 22) and maintain the same cooking time. Not included Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Extra-virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) 4 5 6 Black balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 4391 /1049 693 /165 Fry the burger Mix the salad Serve Total fat (g) 59 9 Heat 1/2 tbsp butter per person in the same frying In the salad bowl, mix the dressing with the Transfer the fries to plates. Cut open the Of which: saturated (g) 17,2 2,7 pan on medium-high heat. Fry the wild boar burger rocket lettuce, mixed seeds, courgette and half of hamburger buns and top the bottom half of the Carbohydrates (g) 88 14 for 2 – 4 minutes per side (Tip). For the final minute, the fried onion. bun with a wild boar burger. Spread a spoonful Of which: sugars (g) 19,8 3,1 sprinkle the burgers with the grated cheese and of onion chutney onto the burger and top with Fibre (g) 9 1 allow to melt. Fact: Did you know that onion is a source of vitamin the fried onion. Finish with the top part of the bun. Protein (g) 37 6 C? One benefit of this vitamin is that it helps the Serve with the salad. Salt (g) 1,2 0,2 Tip: Fry the burger just the way you like it: shorter body absorb iron from food. for a medium burger and longer for more well done. Enjoy! Allergens 1) Grains containing gluten 7) Milk/lactose 11) Sesame seed 13) Lupin May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts 25) Sesame seed *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box.

WEEK 14 | 2021 Vegetable lasagne with home-made E

For even more flavour, you can make cream sauce this lasagne the day before. This way the sauce will be less runny and all the with eggplant, spinach and aged cheese flavours will intensity Vegetarian even more. Total time: 60 min. (based on 2 servings)

Eggplant Onion

Garlic clove Dried rosemary

Spinach Single cream

Grated aged cheese Fresh lasagne sheets

Cupboard items Vegetable stock, olive oil, butter, flour, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Sauté pan, whisk, baking sheet lined with baking paper, baking dish Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Eggplant* (pcs) ½ 1 1½ 2 2½ 3 Cut the eggplant Fry the eggplant Make the roux Onion (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees and prepare Transfer the eggplant slices to a baking sheet lined Add the flour to the sauté pan and stir fry for Garlic clove (pcs) 1 2 3 4 5 6 the stock. Cut the eggplant into slices of max. with baking paper and rub with the majority of 2 minutes (Tip). Add 1/3 of the stock and stir with Dried rosemary (tsp) ½ 1 1½ 2 2½ 3 1/2 cm thick. the olive oil, salt and pepper. Roast in the oven for a whisk until the stock has been absorbed and Spinach* (g) 23) 100 200 300 400 500 600 10 minutes. Leave the oven on. In the meantime, the sauce reduces. Repeat this 2 more times with Single cream (ml) 7) 50 100 150 200 250 300 chop the onion and press or mince the garlic. Heat the rest of the stock. Stir the sauce until smooth, Grated aged 25 50 75 100 125 150 the butter in a sauté pan and fry the and bring to a boil and leave to simmer until it has the cheese* (g) 7) onion Fresh lasagne garlic for 2 minutes on medium-high heat. consistency of cream. 100 200 300 400 500 600 sheets* (g) 1) 3) Not included Tip: When making the roux, it is important to get Vegetable stock (ml) 250 500 750 1000 1250 1500 the ratio between the flour and butter just right. Olive oil (tbsp) 1 2 3 4 5 6 Measure if needed: 1 tbsp butter = 15 g and 1 tbsp Butter (tbsp) 1¼ 2½ 3¾ 5 6¼ 7½ flour = 20 g. Flour (tbsp) 1¼ 2½ 3¾ 5 6¼ 7½ Salt & pepper to taste * keep in the refrigerator Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 3696 /883 502 /120 Total fat (g) 51 7 Of which: saturated (g) 25,1 3,4 Carbohydrates (g) 75 10 Of which: sugars (g) 9,5 1,3 Fibre (g) 6 1 Protein (g) 27 4 Salt (g) 3,5 0,5 Finish the cream sauce Make the lasagne Serve Allergens Add the dried rosemary to the sauce and tear the Grease a baking dish with the remaining olive oil. Allow the lasagne to rest for 3 minutes so it can firm 1) Grains containing gluten 3) Eggs 7) Milk/lactose spinach (optionally, in batches) over the sauté pan. Pour a thin layer of sauce into the baking dish. up a little. Then transfer the lasagne to plates. May contain traces of: 23) Celery Allow to wilt while stir frying. Then add the single Cover with lasagne sheets (Tip) and top with a cream, 1/3 of the grated aged cheese and salt and couple of eggplant slices. Repeat until you have Enjoy! pepper to taste. used all of the sauce. End with a layer of sauce and sprinkle with the remaining aged cheese. Cook the lasagne in the oven for 25 - 35 minutes.

*Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: Spread the sauce by pressing on the lasagne sheets. Your lasagne will cook more evenly as Contact a result. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 E

Kapsalon with vegetarian döner Vegetarian döner kebab is a new addition to your box! It packs just as with oven fries, salad and garlic mayonnaise much flavour and bite as the original, except 100% plant-based. Vegetarian Total time: 40 min. (based on 2 servings)

Waxy potatoes Red onion

Tomato Lettuce

Garlic clove Mayonnaise

Vegetarian döner Grated matured kebab cheese

Cupboard items Olive oil, buttermilk, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, frying pan, small bowl, salad bowl, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Make the oven fries Cut the vegetables Make the dressing Red onion (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 220 degrees. Peel the potatoes Cut the red onion into half rings. Dice the tomato. In a salad bowl, mix a dressing of 11/2 tbsp Tomato (pcs) 1 2 2 3 4 5 and cut them into 1/2 - 1 cm thick strips. In a bowl, Halve the lettuce lengthwise and cut into thin mayonnaise per person and the buttermilk (Tip). Lettuce* (head) 1 2 3 4 5 6 mix the fries with 1/2 tbsp olive oil per person and strips. Press or mince the garlic. Season with salt and pepper. In a small bowl, mix Garlic clove (pcs) ½ 1 1½ 2 2½ 3 season with salt and pepper. Divide over a baking the remaining mayonnaise with the garlic. Did you Mayonnaise* (g) 3) 40 75 100 140 175 215 10) 19) 22) sheet lined with baking paper and roast in the oven Fact: Did you know that onion is a source of vitamin receive a large garlic clove or is raw garlic too spicy Vegetarian döner for 25 - 35 minutes, or longer, if you like them more C? One benefit of this vitamin is that it helps the for you? Use half of it. 80 160 240 320 400 480 kebab* (g) 1) 6) crunchy. Turn them when halfway done. body absorb iron from food. Grated matured 15 25 35 50 60 75 Tip: Don’t have any buttermilk? Replace it with cheese* (g) 7) yogurt or milk. The dressing may become a bit Not included thicker or more liquid, but the result will be just Olive oil (tbsp) 1 2 3 4 5 6 as delicious! Buttermilk (tbsp) 1½ 3 4½ 6 7½ 9 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g 4 5 6 Energy (kJ/kcal) 3367 /805 520 /124 Total fat (g) 48 7 Of which: saturated (g) 8,0 1,2 Carbohydrates (g) 57 9 Of which: sugars (g) 6,5 1,0 Fibre (g) 15 2 Protein (g) 29 4 Salt (g) 1,1 0,2 Allergens Fry the vegetarian döner Mix the salad Serve 1) Grains containing gluten 3) Eggs Heat the remaining olive oil in a frying pan on In the meantime, mix the lettuce and tomato with Transfer the fries to plates. Top with the salad and 6) Soy 7) Milk/lactose 10) Mustard medium-high heat. Fry the red onion for 2 minutes. the dressing in the salad bowl. vegetarian doner and garnish with the cheese. May contain traces of: 19) Peanuts 22) Nuts Add the vegetarian doner and fry for another 5 - Serve with the garlic mayonnaise. Do you prefer 6 minutes. Tip: This home-made kapsalon contains over to keep your fries crunchy? Add the salad and 200 g vegetables and is prepared with little salt vegetarian doner next to the fries (Tip). and few saturated fats. Way healthier than a traditional kapsalon! Tip: If you enjoy spicy food and you‘ve got some sambal, add it to the kapsalon to taste. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Enjoy! Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 Creamy farfalle with seasoned E

Do you know what the Italian minced chicken and spinach word farfalle means? with fennel, red chili pepper and matured cheese Quick & Easy Family Total time: 25 min. (based on 2 servings)

Onion Garlic clove

Red chili pepper Fennel

Farfalle Minced chicken with Italian herbs

Spinach Crème fraiche

Grated matured cheese

Cupboard items Olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, wok or sauté pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 3 4 5 6 Chop the garlic and onion Cut the chili and fennel Cook the pasta Red chili pepper* ¼ ½ ¾ 1 1¼ 1½ (pcs) Boil ample water in a pan with a lid for the pasta. Remove the seed pods from the red chili pepper Cook the pasta for 10 - 12 minutes in the pan with s Fennel* (pcs) ½ 1 1½ 2 2½ 3 Chop the onion and press or mince the garlic. and finely chop the pepper . Halve the fennel, cut boiling water, covered with the lid. Then drain and Farfalle (g) 1) 20) 90 180 270 360 450 540 into quarters and remove the hard core. Then finely allow to steam dry without the lid. Minced chicken with Fact: Did you know that onion is a source of vitamin dice the fennel. 100 200 300 400 500 600 Italian herbs* (g) C? One benefit of this vitamin is that it helps the Spinach* (g) 23) 50 100 150 200 250 300 body absorb iron from food. s The seed pods and seeds are the spiciest part Crème fraiche* (g) 7) 50 100 150 200 250 300 of the chili. If you like your food extra spicy, leave Grated matured them in. 12 25 37 50 62 75 cheese* (g) 7) Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3441 /822 697 /167 4 5 6 Total fat (g) 36 7 Of which: saturated (g) 15,8 3,2 Carbohydrates (g) 83 17 Of which: sugars (g) 8,5 1,7 Fibre (g) 8 2 Protein (g) 38 8 Salt (g) 2,2 0,4 Allergens 1) Grains containing gluten 7) Milk/lactose Fry Make the sauce Serve May contain traces of: 20) Soy 23) Celery In the meantime, heat the olive oil in a wok or sauté Reduce the heat and tear the spinach into Transfer the pasta to plates. Garnish with the pan with a lid and stir fry the minced chicken for bite-sized pieces over the wok or sauté pan; allow to remaining cheese. 3 minutes on medium-high heat. Add the onion, wilt while stirring. Add the crème fraiche and half garlic and red chili pepper s and fry for another of the matured cheese and stir well. Add the pasta, Enjoy!

2 minutes. Add the fennel and 1 tbsp water per season to taste with salt and pepper and heat for person, season to taste with salt and pepper and fry another minute. butterflies Answer: for 5 minutes, covered with the lid.

*Decide which meal you will be cooking first by checking the s expiration date of the fresh ingredients in your box. If you‘re having dinner with children or don‘t like spicy food, add half of the red chili pepper or serve it Contact separately so everyone can add it themselves. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 Spicy risotto with celery E Any leftover celery stalks? Why not try and courgette the typical American snack ants on a log: celery stalks with peanut butter with buffalo mozzarella and basil and raisins! Family Balanced Vegetarian Total time: 40 min. (based on 2 servings)

Red onion Garlic clove

Celery stalks Red chili pepper

Courgette Fresh basil

Risotto rice Buffalo mozzarella

Grated Italian cheese

Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2640 /631 336 /80 Total fat (g) 25 3 Of which: saturated (g) 16,0 2,0 Carbohydrates (g) 76 10 Of which: sugars (g) 12,4 1,6 Fibre (g) 4 1 Protein (g) 25 3 Salt (g) 4,2 0,5 Tear the mozzarella Season Serve Allergens In the meantime, tear the buffalo mozzarella into Take the pan with risotto from the heat. Mix the Transfer the risotto to plates and garnish with the 7) Milk/lactose 9) Celery bite-sized pieces. mozzarella and half of the basil leaves with the remaining basil and the grated Italian cheese. risotto. Optionally, season with salt and pepper. Fact: The two cheese varieties in this dish add both Enjoy! proteins and calcium. Combined with over 300 g vegetables, this amounts to 50% of the RDI.

*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 14 | 2021 E

Bulgur-lentil salad with avocado and feta Did you know that bulgur is made of whole wheat grains? This makes it a with lollo biondo, tomato and shaved almonds whole grain product, full of fibre, iron and B-vitamins. Vegetarian Total time: 35 min. (based on 2 servings)

Green lentils Bulgur

Red onion Shaved almonds

Avocado Tomato

Lollo biondo Lemon

Feta

Cupboard items Vegetable stock, butter, black balsamic vinegar, sugar, extra-virgin olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, salad bowl, 2x frying pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Green lentils (g) 30 60 90 120 150 180 Bulgur (g) 1) 45 85 130 170 215 255 Cook the lentils and bulgur Caramelise the onion Cut the avocado Red onion (pcs) ½ 1 1½ 2 2½ 3 Prepare the stock, with ample water, in a pan with a In the meantime, slice the onion into thin half rings. Cut the avocado in half, remove the seed and dice Shaved almonds (g) 10 20 30 40 50 60 8) 19) 25) lid. Weigh 30 g lentils per person and cook, covered, Heat 1/2 tbsp butter per person and fry the onion for the avocado. Avocado (pcs) 1 1 2 2 3 3 for 25 – 30 minutes in the stock on medium-low 6 - 8 minutes until golden brown. Add 1/2 tbsp black heat. After 10 minutes, add the . Drain if balsamic vinegar per person for the final 2 - 3 Tomato (pcs) 1 2 3 4 5 6 bulgur Fact: Did you know that avocado contains lots of necessary and set aside to steam dry without minutes, together with the sugar. Heat a different Lollo biondo* potassium and vitamin E in addition to healthy fats? 1/3 2/3 1 11/3 12/3 2 (head) the lid. frying pan without oil on high heat and roast the Potassium is important for healthy blood pressure, Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ shaved almonds until golden brown. Remove from among other things, and vitamin E for a strong Feta* (g) 7) 50 75 100 125 175 200 the pan and set aside. immune system. Not included Vegetable stock (ml) 450 900 1350 1800 2250 2700 Butter (tbsp) ½ 1 1½ 2 2½ 3 Black balsamic 1 2 3 4 5 6 vinegar (tbsp) Sugar (tbsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3173 /758 442 /106 Total fat (g) 43 6 Of which: saturated (g) 12,3 1,7 Carbohydrates (g) 60 8 Of which: sugars (g) 13,9 1,9 Make the salad Season Serve Fibre (g) 18 3 Protein (g) 25 4 Dice the tomato. Finely chop the lollo biondo and Add the bulgur and lentils, half of the avocado and Transfer the salad to plates. Divide the red onion Salt (g) 3,8 0,5 mix together with the tomato in a salad bowl. Cut half of the feta to the salad bowl. Mix with the extra and the shaved almonds over the salad and the lemon into wedges and crumble the feta. virgin olive oil and the remaining black balsamic garnish with the remaining feta, lemon wedges Allergens vinegar. Season with salt and pepper. and avocado. 1) Grains containing gluten 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 25) Sesame seed Fact: This dish contains over 50% of the RDI of fibre. This is largely due to the lentils, bulgur, avocado and other vegetables. Fibres are important for *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. healthy digestion and they have a positive effect on cholesterol levels. Contact We would like to hear what you think. Feel free to contact us Enjoy! via our website or via our social media channels.

WEEK 14 | 2021 E Hummus bowl with beef merguez Join us on a journey to the world of food bowls in the month of April, and mushrooms and share your bowl on Instagram with #hellofreshfoodbowl to win one of 10 with home-made eggplant hummus, pita slices and white cheese beautiful sets of 4 bowls! Foodbowls Total time: 30 min. (based on 2 servings)

Pita Eggplant

Garlic clove Red onion

Mushrooms White cheese

Lemon Chickpeas

Yoghurt-tahini sauce Middle-Eastern herb mix

Beef merguez

Cupboard items Red wine vinegar, olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, frying pan, hand blender, deep bowl, colander, baking sheet lined with baking paper, aluminium foil Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Prepare Cut Make the hummus Pita (pcs) 1) 1 2 3 4 5 6 Eggplant* (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 220 degrees. Cut the pita into Chop the red onion. In a bowl, mix the red onion In a high bowl, mix the chickpeas with the yogurt- Garlic clove (pcs) ½ 1 1½ 2 2½ 3 6 pizza points. Cut the eggplant into round 1/2 thick with 1 tbsp red wine vinegar per person and a tahini sauce and per person: 1 tsp Middle Eastern slices and transfer to a baking sheet lined with pinch of salt. Cut the into quarters. and 1 tbsp (Tip). Season to Red onion (pcs) ¼ ½ ¾ 1 1¼ 1½ mushrooms spices lemon juice baking paper. Sprinkle with salt and add the garlic Cut any large ones into smaller pieces. Crumble the taste with salt and pepper and mix into a smooth Mushrooms* (g) 60 125 180 250 305 375 clove, unpeeled, in between the eggplant slices. white cheese. Juice half of the lemon and cut the hummus using a hand blender. Set aside. White cheese* (g) 7) 25 50 75 100 125 150 Roast in the oven for 20 - 25 minutes, or until the remaining half into wedges. Drain the chickpeas in Lemon (pcs) ½ 1 1½ 2 2½ 3 eggplant is cooked and soft. a colander and save some of the liquid. Chickpeas (pack) ½ 1 1½ 2 2½ 3 Tip: Add some moisture from the chickpeas or a Yoghurt-tahini splash of extra-virgin olive oil to make the hummus sauce* (g) 7) 11) 25 50 75 100 125 150 Fact: Did you know that this bowl contains almost a bit creamier. 19) 22) half of the RDI of fibres? This is mostly thanks to the Middle-Eastern herb 1½ 3 4½ 6 7½ 9 chickpeas, which are also full of proteins, healthy mix (tsp) slow carbs, vitamins and minerals. Beef merguez* (pcs) 1 2 3 4 5 6 Not included Red wine vinegar 1 2 3 4 5 6 (tbsp) Olive oil (tbsp) ½ 1 1½ 2 2½ 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3362 /804 567 /136 Total fat (g) 38 6 Of which: saturated (g) 14,8 2,5 Carbohydrates (g) 60 10 Of which: sugars (g) 9,6 1,6 Fry Finish the hummus Serve Fibre (g) 13 2 Pierce the beef merguez in two places using a knife. Take the eggplant and garlic from the oven. Transfer the hummus to a bowl and use the back Protein (g) 50 8 Heat 1/2 tbsp olive oil per person in a frying pan on Squeeze the baked garlic from the skin and add it to of a spoon to push the hummus towards the Salt (g) 4,3 0,7 medium heat and fry the beef merguez until brown the hummus, together with the eggplant. Transfer outer edge of the plate. Add the mushrooms all around for 8 - 10 minutes. Then take from the the pita pieces to the same baking sheet and heat in the middle of the bowl and serve the beef Allergens pan and wrap in aluminium foil. Add the remaining them in the oven for 3 - 5 minutes. In the meantime, merguez and pita pieces next to the mushrooms. 1) Grains containing gluten 7) Milk/lactose 11) Sesame seed Middle Eastern spices and the mushrooms to the mix the hummus, eggplant and garlic until smooth, Garnish with the white cheese and the remaining May contain traces of: 19) Peanuts 22) Nuts pan. Stir-fry for 4 - 6 minutes. using the hand blender. Taste the hummus and lemon wedges. season to taste with lemon juice, salt and pepper. *Decide which meal you will be cooking first by checking the Enjoy! expiration date of the fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 Huevos rancheros with cannellini beans E This versatile breakfast has found its and avocado way from the Mexican ranch (hence the name) to trendy brunch and with cheddar, sour cream and mini-tortillas dinner menus! Quick & Easy Family Vegetarian Total time: 20 min. (based on 2 servings)

Cannellini beans Lime

Garlic clove Spring onion

Mexican herbs Diced tomato

Eggs Grated cheddar

Mini-tortillas Avocado

Sour cream

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

Equipment Sauté pan with a lid, aluminum foil, colander Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Cannellini beans (pack) ½ 1 1½ 2 2½ 3 Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ Prepare Make the sauce Garlic clove (pcs) ½ 1 1½ 2 2½ 3 • Preheat the oven to 200 degrees. • Add the diced tomato and juice 1 lime wedge per person over the Spring onion* (pcs) 1 2 3 4 5 6 pan. Stir well and allow to reduce for 3 - 4 minutes. Mexican herbs (packet) ⅓ ⅔ 1 1⅓ 1⅔ 2 • Drain the cannellini beans in a colander. Cut the lime into wedges. Diced tomato (pack) ½ 1 2 2 3 3 Press or mince the garlic. • Make an opening into the mixture for each egg and break the eggs Eggs* (pcs) 3) 2 4 6 8 10 12 • Cut the spring onion into thin rings and keep the white and green into them. Season with salt and pepper. Grated cheddar* (g) 7) 15 25 40 50 65 75 part separated. • Cover the pan with a lid and allow the eggs to firm up for 6 - 8 Mini-tortillas (pcs) 1) 3 6 9 12 15 18 • Heat the Mexican spices for 1 minute in a sauté pan with a lid on minutes (Tip). Avocado (pcs) ½ 1 1½ 2 2½ 3 medium-high heat. • Remove the lid after 4 minutes and sprinkle with the Sour cream* (g) 7) 25 50 75 100 125 150 • Add 1/2 tbsp olive oil per person to the pan and fry the white part of grated cheddar. Not included the spring onion, the garlic and cannellini beans for 2 - 3 minutes. Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Tip: The egg is done when the white sets but the yolk remains soft. Salt & pepper to taste Extend the cooking time if you prefer your egg hard boiled. * keep in the refrigerator Nutritive Value Per serving Per 100g 3 4 Energy (kJ/kcal) 3813 /911 568 /136 Total fat (g) 47 7 Of which: saturated (g) 11,1 1,6 Carbohydrates (g) 77 12 Of which: sugars (g) 15,0 2,2 Fibre (g) 17 3 Protein (g) 38 6 Salt (g) 3,6 0,5 Allergens 1) Grains containing gluten 3) Eggs 7) Milk/lactose Cut Serve • Wrap the tortillas in aluminium foil and heat in the oven for 2 - 3 • Serve the eggs, tortillas, avocado, sour cream, green part of the minutes. spring onion and the remaining lime separately on the table so • Dice the avocado (Tip). everyone can assemble their own tortilla. • Start by putting the sauce with egg on the tortillas, followed by the Tip: Halve the avocado lengthwise. Twist apart the halves and remove avocado and sour cream. the seed. Then dice and take out the diced avocado out using a spoon. • Garnish with the spring onion and serve with the remaining lime. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Fact: Did you know that the beans and vegetables in this dish contain 50% of the RDI of fibre? Contact We would like to hear what you think. Feel free to contact us via our website or via our Enjoy! social media channels.

WEEK 14 | 2021 E Dutch beef olive with caramelised leek Did you know that potatoes, including with baby potatoes and a salad of apple and lamb‘s baby potatoes, maintain more of their vitamins if you cook them inside lettuce in mustard dressing their peel? Quick & Easy Total time: 20 min. (based on 2 servings)

Dutch beef olive Baby potatoes

Leek Apple

Lamb’s lettuce Mayonnaise

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

Equipment Pan with a lid, salad bowl, 2x frying pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Dutch beef olive* (g) 100 200 300 400 500 600 Baby potatoes (g) 200 400 600 800 1000 1200 Fry the beef olive Cook the baby potatoes Leek* (pcs) ½ 1 1½ 2 2½ 3 • Heat 1/2 tbsp butter per person in a frying pan on medium-high heat. • Boil ample water in a pan with a lid for the baby potatoes. Apple (pcs) ½ 1 1½ 2 2½ 3 Lamb’s lettuce* (g) 30 60 90 120 150 180 • Fry the beef olive for 15 - 20 minutes, or until cooked as desired. • Wash the baby potatoes, halve them and cut any large ones Mayonnaise* (g) 3) 10) 19) 22) 25 50 75 100 125 150 Regularly turn (Tip). into quarters. Not included • Cook the baby potatoes for 10 - 14 minutes, covered with the lid. Tip: Turn the beef olive every 4 minutes to get a crunchy crust. Turn Then drain and allow to steam dry without the lid. Butter (tbsp) 1 2 3 4 5 6 down the heat if the it is cooking too quickly. Honey (tbsp) ½ 1 1½ 2 2½ 3 • Season the baby potatoes with salt and pepper. Mustard (tsp) 1 2 3 4 5 6 White balsamic vinegar (tsp) 1 2 3 4 5 6 Extra-virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 3758 /898 661 /158 3 4 Total fat (g) 55 10 Of which: saturated (g) 18,0 3,2 Carbohydrates (g) 68 12 Of which: sugars (g) 20,2 3,6 Fibre (g) 9 2 Protein (g) 30 5 Salt (g) 1,6 0,3 Allergens 3) Eggs 10) Mustard May contain traces of: 19) Peanuts 22) Nuts Fry the leek Serve • Cut the leek into half rings. • In a salad bowl, mix a dressing of per person: 1 tsp mustard, 1 tsp • Heat 1/2 tbsp butter per person in a frying pan and fry the leek for white balsamic vinegar and 1/2 tbsp extra virgin olive oil. Season 2 - 3 minutes on medium heat. with salt and pepper. • Add the honey, salt and pepper. • Remove the core from the apple and cut the apple into wedges. Mix the lamb’s lettuce and apple with the dressing. • Stir-fry the leek on medium-high heat for 6 - 8 minutes, until al dente and slightly browned. • Transfer the baby potatoes, beef olive and fried leek to plates. *Decide which meal you will be cooking first by checking the expiration date of the • Serve with the salad and the mayonnaise. fresh ingredients in your box. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 E Casarecce with cauliflower-cream sauce The cream sauce of this pasta is healthier than it may seem. It conceals with spinach and roasted hazelnuts 100 grams of cauliflower per serving - full of vitamins, fibres and flavour! Quick & Easy Vegetarian Total time: 25 min. (based on 2 servings)

Cauliflower rice Casarecce

Red onion Garlic clove

Roasted hazelnuts Spinach

Italian herbs Herb cream cheese

Grated gruyère

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

Equipment Hand blender, sauté pan, 2x pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Cauliflower rice* (g) 23) 100 200 300 400 500 600 Casarecce (g) 1) 20) 90 180 270 360 450 540 Prepare Fry the vegetables Red onion (pcs) ½ 1 1½ 2 2½ 3 • Boil ample water in two pans with lids. Crumble 1/4 stock cube per • Chop the onion and press or mince the garlic. Roughly chop Garlic clove (pcs) ½ 1 1½ 2 2½ 3 person into one of the pans. the hazelnuts. Roasted hazelnuts (g) 8) 19) 25) 10 20 30 40 50 60 Spinach* (g) 23) 50 100 150 200 250 300 • Blanch the cauliflower in the stock for 1 minute. Save a cup of the • Heat 1/2 tbsp olive oil per person in a sauté pan on medium-high Italian herbs (tsp) 1 2 3 4 5 6 cooking liquid, then drain and allow to steam dry without the lid. heat and fry the onion for 2 minutes. Herb cream cheese* (g) 7) 25 50 75 100 125 150 • Add the casarecce to the other pan with boiling water and cook for • Add the garlic, spinach and 1 tsp Italian herbs per person. Allow Grated gruyère* (g) 7) 25 50 75 100 125 150 12 - 14 minutes, covered with the lid. Drain and allow to steam dry the spinach to wilt and keep warm on low heat. Not included without the lid. Vegetable stock cube (pcs) ¼ ½ ¾ 1 1¼ 1½ Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2919 /698 805 /192 3 4 Total fat (g) 31 9 Of which: saturated (g) 11,5 3,2 Carbohydrates (g) 74 20 Of which: sugars (g) 9,2 2,5 Fibre (g) 8 2 Protein (g) 26 7 Salt (g) 2,0 0,5 Allergens 1) Grains containing gluten 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 20) Soy 23) Celery 25) Sesame seed Make the cauliflower sauce Serve • Add the herb cream cheese and 2 tbsp of the cooking liquid per • Transfer the casarecce with cauliflower sauce to plates. person to the cauliflower rice. Puree into a smooth sauce using a • Garnish with the hazelnuts. hand blender. • Add the cauliflower sauce and casarecce to the sauté pan with Enjoy! spinach and heat. • Add the gruyère and stir until the cheese has melted. Season to *Decide which meal you will be cooking first by checking the expiration date of the taste with salt and pepper. fresh ingredients in your box. Fact: Cauliflower is rich in calcium for strong bones and teeth, vitamin Contact C for the immune system, potassium for healthy blood pressure and We would like to hear what you think. Feel free to contact us via our website or via our fibres for a healthy gut. social media channels.

WEEK 14 | 2021 E

Miso ramen with snow peas and a boiled egg New in your box: Miso! A Japanese type of seasoning with a savoury Japanese-inspired noodle soup with pointed cabbage, and a sweet flavour. Use it for stock, sauces or dressing, or make a special corn and gomashio miso-mayonnaise. Quick & Easy Vegetarian Total time: 25 min. (based on 2 servings)

Fresh ginger Garlic clove

Corn Carrot

Spring onion Eggs

Sweet Asian sauce White miso

Pointed cabbage Snow peas

Noodles Gomashio

Cupboard items Mushroom stock cube, 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 Wok or stock pot, saucepan with a lid, grater Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Fresh ginger* (cm) 1 2 3 4 5 6 Garlic clove (pcs) 1 2 3 4 5 6 Prepare Cook Corn (g) 35 75 110 150 185 225 • Prepare a stock of per person: 3/4 mushroom stock cube and 500 ml • Boil ample water in a saucepan with a lid for the eggs. Cook 1 egg Carrot* (pcs) ½ 1 1½ 2 2½ 3 boiling water. per person for 6 - 8 minutes, then rinse under cold water. Spring onion* (pcs) 1 2 3 4 5 6 Eggs* (pcs) 3) 1 2 3 4 5 6 • Grate the ginger and press or mince the garlic. Drain the corn. • Heat 11/2 tbsp sunflower oil per person in a wok or sauté pan on Sweet Asian sauce (packet) 1) 6) ½ 1 1½ 2 2½ 3 • Halve the carrot lengthwise and cut the carrot into thin medium-high heat. Fry the ginger, garlic and the white part of the White miso (g) 1) 6) 15 25 35 50 60 75 half moons. spring onion for 2 minutes. Pointed cabbage* (g) 100 200 300 400 500 600 • Cut the spring onion into thin rings and keep the green and white • Add the carrot and stir fry for 1 minute. Snow peas* (g) 25 50 75 100 125 150 part separated. • Add the sweet Asian sauce, miso, sugar and the stock and allow to Noodles (g) 1) 50 100 150 200 250 300 cook for 6 minutes. Gomasio (packet) 11) ¼ ½ ¾ 1 1¼ 1½ Tip: Are you watching your salt intake? Use 1/2 stock cube per person Not included and half the sweet Asian sauce. Mushroom stock cube (pcs) ¾ 1½ 2¼ 3 3¾ 4½ Sunflower oil (tbsp) 1½ 3 4½ 6 7½ 9 Sugar (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator 3 4 Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2490 /595 740 /177 Total fat (g) 27 8 Of which: saturated (g) 4,3 1,3 Carbohydrates (g) 68 20 Of which: sugars (g) 18,3 5,5 Fibre (g) 7 2 Protein (g) 19 6 Salt (g) 7,3 2,2 Finish the ramen Serve • Cut the pointed cabbage into thin strips. Optionally, trim the ends • Transfer the miso ramen with vegetables to soup bowls. Allergens off thesnow peas (Tip). • Garnish with the , the halved , the and the 1) Grains containing gluten 3) Eggs 6) Soy 11) Sesame seed corn eggs gomashio • Add the pointed cabbage, noodles and snow peas to the soup and green part of the spring onion. cook for another 3 - 4 minutes. Fact: Did you know that pointed cabbage is rich in calcium, iron and • In the meantime, peel the eggs and cut them in half. vitamin C? This means it packs loads of health benefits, like strong • Taste the soup and add some salt or pepper to taste. bones and teeth, and healthy muscles thanks to the calcium boost. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: Some snow peas have threads. They are easy to pull off while Enjoy! Contact trimming the ends off. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 Italian-style salad with oven-baked E For this recipe, you will be making your own croutons of whole grain ciabatta and chicken breast Italian herbs with a layer of Italian cheese au gratin. They will add a nice bite and with home-made croutons and caramelised red onion extra fibres to your dish! Balanced Total time: 30 min. (based on 2 servings)

Red onion Plum tomato

Bell pepper Chicken breast

Basil crème Whole grain ciabatta

Italian herbs Grated Italian cheese

Rocket and lamb’s lettuce

Cupboard items Olive oil, butter, black 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 lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Caramelise the onion 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 Dice the whole grain ciabatta. In a bowl, mix per Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 into half rings. Dice the plum tomato and bell fry the onion for 6 - 8 minutes until golden brown. person: 1 tbsp olive oil and 1/2 tsp Italian herbs Chicken breast* 1 2 3 4 5 6 (pcs) pepper. Spread the chicken breast with the basil For the final 2 - 3 minutes, add 2 tsp black balsamic with the diced ciabatta. Transfer the ciabatta to a Basil crème* (ml) 15 15 24 24 39 39 crème and season with salt and pepper. Transfer vinegar and 1 tsp sugar. Set aside and allow to cool baking sheet lined with baking paper. Sprinkle with Whole grain the chicken breast to a baking dish and cook in the a little bit. the Italian cheese and roast in the oven for 8 - 10 ciabatta (pcs) 1) 6) ½ 1 1½ 2 2½ 3 oven for 20 -22 minutes. minutes until golden brown. Season with salt 7) 17) 22) 25) 27) and pepper. Italian herbs (tsp) ½ 1 1½ 2 2½ 3 Tip: For extra crunch, start by frying the chicken Grated Italian 15 25 30 50 55 75 breast for 1 minute all around with some olive oil in cheese* (g) 7) a frying pan at high heat. Rocket and 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 Black balsamic 3 6 9 12 15 18 vinegar (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 Nutritive value 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 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 (Tip). slices. Transfer the salad to plates and top with Of which: saturated (g) 10,6 2,3 mustard, salt and pepper. the sliced chicken. Garnish with the croutons and Carbohydrates (g) 34 7 Tip: caramelized onion. Of which: sugars (g) 16,6 3,7 Mix part of the croutons into the salad for a crunchy bite. Fibre (g) 7 2 Enjoy! Protein (g) 34 8 Salt (g) 1,1 0,3 Allergens 1) Grains containing gluten 6) Soy 7) Milk/lactose

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

WEEK 14 | 2021 E

Garlic shrimps with fried cherry tomatoes This dish is done in no time - with flat beans and baby potatoes we pre-cooked the baby potatoes and the flat beans come pre-cut. Quick & Easy Balanced Total time: 15 min. (based on 2 servings)

Pre-cooked halved Shallots baby potatoes

Pre-cut flat beans Garlic clove

Lemon Shrimps

Fresh curly parsley Red cherry tomatoes

Basil crème

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

Equipment Sauté pan, frying pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Pre-cooked halved baby potatoes* (g) 200 400 600 800 1000 1200 Shallot (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the shrimp Pre-cut flat beans* (g) 23) 100 200 300 400 500 600 • Heat 1/2 tbsp olive oil per person in a frying pan with a lid. Fry the • Press or mince the garlic and cut the lemon into wedges. Garlic clove (pcs) 2 3 4 5 7 8 pre-cooked baby potatoes for 5 - 7 minutes on medium-high heat, Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ • Heat 1 tbsp butter per person in a sauté pan, add half of the garlic covered with the lid. Shrimps* (g) 2) 90 180 270 360 450 540 and fry for 1 minute. Fresh curly parsley* (g) 5 10 15 20 25 30 • In the meantime, chop the shallot. • Add the shrimps and stir fry for 2 - 3 minutes. Season with salt and Red cherry tomatoes (g) 125 250 375 500 625 750 • Take the lid off the frying pan, add theflat beans and season pepper, then take from the pan and set aside. Basil crème* (pcs) ½ 1 1½ 2 2½ 3 generously with salt and pepper. Fry for another 8- 10 minutes on • Meanwhile, finely chop the curly parsley. Not included medium-high heat. Regularly stir. Butter (tbsp) 2 4 6 8 10 12 Fact: Did you know that shrimps contain few calories but lots of Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 proteins and calcium? Combined with the flat beans, this meal provides Salt & pepper to taste a good dose of calcium for strong bones and teeth. * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2545 /608 406 /97 3 4 Total fat (g) 36 6 Of which: saturated (g) 17,7 2,8 Carbohydrates (g) 46 7 Of which: sugars (g) 6,5 1,0 Fibre (g) 12 2 Protein (g) 20 3 Salt (g) 2,0 0,3 Allergens 2) Shellfish May contain traces of: 23) Celery Make the gravy Serve • Add the remaining garlic to the sauté pan and fry for 1 minute. • Transfer the baby potatoes and flat beans to plates. • Add the cherry tomatoes and 1 tbsp butter per person (Tip). • Add the shrimps and cherry tomatoes next to them. • Squeeze the lemon wedges over the pan, to taste, and add the • Garnish with any remaining lemon wedges and the curly parsley. shrimps to the pan right before serving. • Add the basil crème to the baby potatoes and flat beans and Enjoy! mix well. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: Optionally, halve the cherry tomatoes before adding them to Contact the pan. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 Rice bowl with pork tenderloin strips E Bibimbap is a combination of 2 sounds: bibim (mixed) and bap (rice). In Korean and a fried egg tradition, the egg is served in the middle of the bowl, because the color yellow inspired by Korean bibimbap symbolizes the center. Family Quick & Easy Total time: 25 min. (based on 2 servings)

Jasmine rice Cucumber

Garlic clove Gomasio

Mushrooms Spinach

Pork tenderloin strips Eggs with Indonesian spices

Soy sauce

Cupboard items Sambal, sunflower oil, white wine vinegar, brown 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 a lid, bowl, small bowl, colander, peeler or cheese slicer, kettle, 3x frying pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Jasmine rice (g) 85 170 250 335 420 505 Prepare Cut and fry Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ • Boil 250 ml water per person in a pan with a lid and cook the • Cut the into quarters. Garlic clove (pcs) ½ 1 1½ 2 2½ 3 rice mushrooms for 10 - 12 minutes, covered with the lid. Then allow to steam dry, Gomasio (tsp) 11) 1 2 3 4 5 6 • Heat 1/2 tbsp sunflower oil in a frying pan on medium-high heat and covered with the lid. Mushrooms* (g) 62 125 187 250 312 375 fry the mushrooms for 5 - 7 minutes. Season with salt and pepper. Spinach* (g) 23) 100 200 300 400 500 600 • Separate the cucumber into thin ribbons using a peeler or cheese • Boil ample water in a pan for the spinach (Tip). Pour the boiling Pork tenderloin strips with Indonesian slicer and mix in a bowl with 1 tsp white wine vinegar per person, water over the in a colander and drain. 100 200 300 400 500 600 spinach spices* (g) salt and pepper. Eggs* (pcs) 3) 1 2 3 4 5 6 • Press or mince the garlic. Soy sauce (to taste) 1) 6) to taste • In a small bowl, mix per person: 1/4 tsp sambal, 1 tbsp water, 1 tsp Not included white wine vinegar, 1 tsp brown sugar, half of the gomashio and Sambal (tsp) ¼ ½ ¾ 1 1¼ 1½ half of the garlic. Sunflower oil (tbsp) 1¼ 2½ 3¾ 5 6¼ 7½ White wine vinegar (tsp) 2 4 6 8 10 12 Brown sugar (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator 3 4 Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 3004 /718 571 /137 Total fat (g) 26 5 Of which: saturated (g) 4,6 0,9 Carbohydrates (g) 78 15 Of which: sugars (g) 7,3 1,4 Fibre (g) 3 0 Protein (g) 40 8 Salt (g) 3,5 0,7 Fry the pork tenderloin Serve Allergens • Heat 1 tbsp sunflower oil per person in a frying pan on high heat. • Transfer the rice to bowls and top with the pork tenderloin, 1) Grains containing gluten 3) Eggs 6) Soy 11) Sesame seed Fry the pork tenderloin strips and the remaining garlic for 2 - 4 cucumber, spinach and mushrooms. May contain traces of: 23) Celery minutes. • Top with the fried egg. • Heat 1/4 tbsp sunflower oil per person in another frying pan on • Garnish with the remaining gomashio and serve with the sambal medium heat and fry 1 sunny-side up egg per person. Season with sauce and soy sauce. salt and pepper. Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the Fact: Egg is one of the few ingredients that come packed with vitamin fresh ingredients in your box. D. We don’t tend to get enough of this vitamin, though we need it to Contact absorb calcium from food. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 Breaded sesame chicken with E The sesame chicken is crunchy on the outside and tender on the inside. You‘ll spicy broccoli be using chicken tenderloin - the most and potato salad with Asian dressing and mayonnaise tender piece of a chicken breast.

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

Roseval potatoes Broccoli

Garlic clove Onion

Ground coriander seed Soy sauce

Sesame seed Panko breadcrumb

Chicken tenderloin Mayonnaise

Cupboard items Sambal, white wine vinegar, olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, bowl, frying pan, baking sheet lined with baking paper, 2x deep plate Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Roseval potatoes (g) 250 500 750 1000 1250 1500 Cook the potatoes Pre-cook the broccoli Make the dressing Broccoli* (pcs) 1/2 1 2 3 3 4 Preheat the oven to 200 degrees. Boil ample In the meantime, cut the broccoli head into small In the meantime, press or mince the garlic and chop Garlic clove (pcs) ½ 1 1½ 2 2½ 3 water in a pan with a lid for the potatoes. Peel or florets and dice the stem. Add the broccoli to the onion. In a bowl, make a dressing of the ground Onion (pcs) ½ 1 1½ 2 2½ 3 thoroughly wash the potatoes and cut into large another pan with a lid, making sure it is barely coriander seed, the soy sauce, sambal and white Ground coriander ½ 1 1½ 2 2½ 3 seed (tsp) pieces. Cook the potatoes for 12 - 15 minutes. Then under water. Cover with the lid, bring to a boil wine vinegar. Add the garlic and onion and season Soy sauce (ml) 1) 6) 5 10 15 20 25 30 drain and allow to steam dry without the lid. and allow to cook gently for 2 - 3 minutes. Then to taste with salt and pepper. Sesame seed (g) 11) drain and rinse under cold water to stop the 10 20 30 40 50 60 19) 22) cooking process. Panko breadcrumb 10 20 30 40 50 60 (g) 1) Fact: Broccoli is considered a super vegetable for Chicken tenderloin* 100 200 300 400 500 600 good reason. It is rich in vitamin B, C, E, calcium, (g) potassium and iron, among other things. Mayonnaise* (g) 3) 25 50 75 100 125 150 10) 19) 22) Not included Sambal (tsp) ¼ ½ ¾ 1 1¼ 1½ White wine vinegar 1 2 3 4 5 6 (tsp) 4 5 6 Olive oil (tbsp) 2 4 6 8 10 12 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3704 /885 585 /140 Total fat (g) 51 8 Of which: saturated (g) 7,2 1,1 Carbohydrates (g) 61 10 Bread the chicken Fry Serve Of which: sugars (g) 5,5 0,9 Take 2 deep plates. Add 1 tbsp olive oil per person Heat 1/2 tbsp olive oil per person in a frying pan on Mix the remaining dressing and mayonnaise with Fibre (g) 12 2 and a pinch of salt to one of the plates. Mix the medium-high heat. Fry the chicken for 2 minutes the potatoes and season to taste with salt and Protein (g) 39 6 sesame seeds with the panko in the second plate. per side, or until golden brown. Transfer the pepper. Transfer the potato salad and broccoli to Salt (g) 1,7 0,3 Dip the chicken through the olive oil, followed by chicken to a baking sheet lined with baking paper plates. Serve with the breaded sesame chicken. Allergens the sesame-panko mixture. and cook the chicken in the oven for 6 - 8 minutes. Clean the frying pan you just used and reheat with Enjoy! 1) Grains containing gluten 3) Eggs 6) Soy 1/2 tbsp olive oil per person on medium-high heat. 10) Mustard 11) Sesame seed May contain traces of: 19) Peanuts 22) Nuts Add the precooked broccoli and half of the dressing and stir fry for 3 - 5 minutes.

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

WEEK 14 | 2021 Fried sea bass with home-made E

Sea bass is great for frying - sage butter preferably on the skin to add a with leek, mushrooms and curry potatoes nice crunch. Balanced Total time: 45 min. (based on 2 servings)

Waxy potatoes Curry powder

Garlic clove Shallot

Leek Mushrooms

Fresh sage Sea bass fillet with skin

Cupboard items Butter, olive oil, white balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Frying pan, small bowl, kitchen paper, large bowl, sauté pan, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Prepare the potatoes Cut the vegetables Fry Curry powder (tsp) ½ 1 1½ 2 2½ 3 9) 10) Preheat the oven to 200 degrees and take the butter In the meantime, press or mince the garlic. Chop Heat 1/2 tbsp olive oil per person in a frying pan Garlic clove (pcs) 1 2 3 4 5 6 from the refrigerator (Tip). Peel or thoroughly the shallot. Cut the leek into thin rings and cut the on medium-high heat and fry the shallot with Shallot (pcs) ½ 1 1½ 2 2½ 3 wash the potatoes and cut into wedges. In a large mushrooms into slices. Finely chop the sage. half of the garlic for 1 - 2 minutes. Add the leek, Leek* (pcs) ½ 1 1½ 2 2½ 3 bowl, mix per person: 1/2 tbsp olive oil, 1/2 tsp curry mushrooms and white balsamic vinegar and fry the Mushrooms* (g) 125 250 375 500 625 750 powder, salt and pepper. Add the potato wedges vegetables for 5 - 7 minutes until soft. Season with Fresh sage* (g) 5 10 15 20 25 30 to the bowl, mix well and transfer the potatoes salt and pepper. Sea bass fillet with to a baking sheet lined with baking paper. Roast 1 2 3 4 5 6 skin (pcs) 4) the potatoes in the oven for 30 - 35 minutes, or Not included until crunchy. Butter (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Olive oil (tbsp) 1 2 3 4 5 6 Tip: Do this well in advance so the butter is soft in White balsamic time for you to mix it with the sage. ½ 1 1½ 2 2½ 3 vinegar (tbsp) Salt & pepper to taste * keep in the refrigerator Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2554 /610 391 /93 Total fat (g) 25 4 Of which: saturated (g) 8,7 1,3 Carbohydrates (g) 56 9 Of which: sugars (g) 6,2 1,0 Fibre (g) 11 2 Protein (g) 34 5 Salt (g) 0,2 0,0 Make the sage butter Fry the sea bass Serve Allergens In the meantime, use a fork to mix the butter, sage Heat 1/2 tbsp of the sage butter in a frying pan on Serve the sea bass fillet with the potatoes and the 4) Fish 9) Celery 10) Mustard and the remaining garlic in a small bowl. Pat dry medium-high heat and fry the sea bass fillet on the fried vegetables. Sprinkle with the cooking grease the sea bass fillet with kitchen paper. skin for 2 - 3 minutes (Tip). Reduce the heat and fry from the frying pan. the fillet for 1 more minute on its other side. Season Fact: Did you know that sea bass contains lots of with salt and pepper. Add the remaining butter and Fact: Did you know that this dish contains little proteins? In addition to helping build muscle mass, 1 tbsp water per person and fry for 1 more minute. salt as well as few calories? And because of the proteins are also the building blocks for your body. 250 grams of potatoes, you‘ll get lots of important Tip: Don‘t move the fish too much while frying it on nutrients such as vitamin B6, potassium, vitamin C *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. the skin - carefully press with a spatula instead to and calcium. get a nice and crunchy skin. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 E

Bell pepper is a notorious source of Stuffed bell pepper with chili con carne vitamin C. How much of the daily recommended amount of vitamin C do with basmati rice and yoghurt you think this recipe contains? Family Total time: 40 min. (based on 2 servings)

Green bell pepper Basmati rice

Onion Red chili pepper

Bell pepper Tomato

Mixed minced meat Mexican spices with Italian herbs

Red kidney beans Full-fat yoghurt

Grated cheddar

Cupboard items Butter, black balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, wok or sauté pan with a lid, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Green bell pepper* 1 2 3 4 5 6 Fry the green bell pepper Cook the rice Cut the vegetables (pcs) Basmati rice (g) 40 85 125 170 210 255 Preheat the oven to 200 degrees. In the meantime, In the meantime, cook the basmati rice in the pan In the meantime, chop the onion. Remove the s Onion (pcs) ½ 1 1½ 2 2½ 3 boil ample water in a pan with a lid for the rice. with boiling water for 12 – 15 minutes, covered with seeds from the red chili pepper and finely Red chili pepper* Cut the green bell pepper in half lengthwise and the lid. Then drain and allow to steam dry without chop the pepper. Dice the remaining bell pepper ¼ ½ ¾ 1 1¼ 1½ (pcs) remove the seeds. Transfer the bell pepper to a the lid. and tomato. Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 baking sheet lined with baking paper, with the cut Tomato (pcs) 1 2 3 4 5 6 side down. Roast in the oven for 15 – 20 minutes, or s Attention: the red chili pepper is spicy! If you’re Mixed minced meat until light brown. having dinner with children or don’t like spicy food, with Italian herbs* 100 200 300 400 500 600 add half of the red chili pepper in the next step or set (g) aside for garnishing. Mexican herbs (tsp) 1 2 3 4 5 6 Red kidney beans ½ 1 1½ 2 2½ 3 (pack) Full-fat yoghurt* 25 50 75 100 125 150 (g) 7) Grated cheddar* 12½ 25 37½ 50 62½ 75 (g) 7) Not included Butter (tbsp) ½ 1 1½ 2 2½ 3 4 5 6 Black balsamic 1 2 3 4 5 6 vinegar (tsp) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3065 /733 435 /104 Total fat (g) 34 5 Fry Stew Serve Of which: saturated (g) 15,5 2,2 Carbohydrates (g) 57 8 Heat the butter in a wok or sauté pan with a lid Add the tomato, bell pepper, kidney beans (you Transfer the rice to plates and add the green bell Of which: sugars (g) 14,8 2,1 and fry the onion for 2 minutes on low heat. Add don’t have to drain them) and black balsamic pepper next to the rice. Stuff the pepper with the Fibre (g) 16 2 the minced meat with Italian herbs, the red vinegar to the wok or sauté pan, cover with the lid chili con carne. Garnish with the yogurt and the Protein (g) 41 6 chili pepper and the Mexican spices and season and allow to stew for 10 – 12 minutes on medium grated cheddar. with salt and pepper. Stir fry for 1 – 2 minutes on heat. Take the lid off for the final 5 – 6 minutes. Stir Salt (g) 1,9 0,3 medium-high heat. It does not have to be cooked regularly and season with salt and pepper. Enjoy! Allergens through yet.

7) Milk/lactose Fact: Did you know that kidney beans pack more 200%) Answer: fibres than any other type of bean? Eating enough fibres is good for digestion and it helps reduce the *Decide which meal you will be cooking first by checking the risk of cardiovascular disease. expiration date of the fresh ingredients in your box.

WEEK 14 | 2021 Fried Nile perch with home-made E The Nile perch (max. 2 metres long) is one of the largest freshwater fish in the sage butter world. The fillet in this recipe comes with a Naturland certificate for sustainable, with leek, mushrooms and curry potatoes artisan fishery. Balanced Total time: 45 min. (based on 2 servings)

Waxy potatoes Curry powder

Garlic clove Shallot

Leek Mushrooms

Fresh sage Nile perch fillet

Cupboard items Butter, olive oil, white balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Frying pan, small bowl, kitchen paper, large bowl, sauté pan, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Prepare the potatoes Cut the vegetables Fry Curry powder (tsp) ½ 1 1½ 2 2½ 3 9) 10) Preheat the oven to 200 degrees and take the butter In the meantime, press or mince the garlic. Chop Heat 1/2 tbsp olive oil per person in a sauté pan Garlic clove (pcs) 1 2 3 4 5 6 from the refrigerator (Tip). Peel or thoroughly wash the shallot. Cut the leek into thin rings and cut the on medium-high heat and fry the shallot with Shallot (pcs) ½ 1 1½ 2 2½ 3 the potatoes and cut into wedges. In a large bowl, mushrooms into slices. Finely chop the sage. half of the garlic for 1 - 2 minutes. Add the leek, Leek* (pcs) ½ 1 1½ 2 2½ 3 mix per person: 1/2 tbsp olive oil and 1/2 tsp curry mushrooms and white balsamic vinegar and fry the Mushrooms* (g) 125 250 375 500 625 750 powder. Season with salt and pepper. Add the vegetables for 5 - 7 minutes until soft. Season with Fresh sage* (g) 5 10 15 20 25 30 potato wedges to the bowl, mix well and transfer salt and pepper. Nile perch fillet* the potato wedges to a baking sheet lined with 1 2 3 4 5 6 (pcs) 4) baking paper. Roast the potatoes in the oven for Not included 30 - 35 minutes, or until crunchy. Butter (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Olive oil (tbsp) 1 2 3 4 5 6 Tip: Do this well in advance so the butter is soft in White balsamic time for you to mix it with the sage. ½ 1 1½ 2 2½ 3 vinegar (tbsp) Salt & pepper to taste * keep in the refrigerator Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2441 /583 374 /89 Total fat (g) 24 4 Of which: saturated (g) 8,4 1,3 Carbohydrates (g) 56 9 Of which: sugars (g) 6,2 1,0 Fibre (g) 11 2 Protein (g) 30 5 Salt (g) 0,1 0,0 Make the sage butter Fry the Nile perch Serve Allergens In the meantime, mix the butter, sage and the Heat 1/2 tbsp of the sage butter per person in a frying Serve the Nile perch fillet with the potatoes and 4) Fish 9) Celery 10) Mustard remaining garlic in a small bowl, using a fork. Pat pan on medium-high heat and fry the Nile perch the fried vegetables. Sprinkle with the remaining oil dry the Nile perch fillet with kitchen paper. fillet on the skin for 2 - 3 minutes (Tip). Reduce from the frying pan. the heat and fry the fillet for 1 more minute on the Fact: Did you know that Nile perch contains lots of other side. Season with salt and pepper. Add the Fact: Did you know that this dish is low in salt as proteins? In addition to helping build muscle mass, remaining butter and 1 tbsp water per person and well as calories? And thanks to the 250 g potatoes, proteins are also the building blocks for your body fry for 1 more minute. you‘ll be getting lots of important nutrients such as and they will keep you satiated for longer. vitamin B6, potassium, vitamin C and fibres. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: Do not move around the fish too much while frying it on the skin, instead carefully press with a Enjoy! Contact spatula to get a nice and crunchy skin. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 E

The veal stew is seasoned with Luxurious veal stew with oven fries rosemary, clove and lemon zest. It is prepared with local veal and with a pear-chicory salad and cranberry chutney slow-cooked in a slow cooker for an extra tender result. Premium Total time: 50 min. (based on 2 servings)

Waxy potatoes Carrot

Onion Garlic clove

Veal stew Fresh thyme

Bay leaf Cranberry chutney

Fresh curly parsley Chicory

Pear Lemon

Mayonnaise Raisins

Lamb’s lettuce

Cupboard items Beef stock, olive oil, mustard, extra-virgin olive oil 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, sauté pan with a lid, salad bowl, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 200 400 600 800 1000 1200 Make the oven fries Cut and fry Make the stew Carrot* (g) 100 200 300 400 500 600 Preheat the oven to 210 degrees and prepare the In the meantime, weigh the carrot and finely dice. Reduce the heat to low and add the veal stew, Onion (pcs) 1 2 3 4 5 6 stock. Peel or thoroughly wash the potatoes and Chop the onion and press or mince the garlic. Heat stock, thyme sprigs, bay leaf, cranberry chutney Garlic clove (pcs) 1 2 3 4 5 6 cut them into 1/2 thick fries. In a bowl, mix the fries 1 tbsp butter per person in a deep sauté pan with a and mustard to the sauté pan. Veal stew* (g) 150 300 450 600 750 900 with 1 tbsp olive oil per person, salt and pepper. lid on medium-high heat. Fry the garlic and onion Fresh thyme* (g) 2½ 5 7½ 10 12½ 15 Transfer the fries to a baking sheet lined with for 2 - 3 minutes. Add the carrot and fry for 6 - 8 Bay leaf (pcs) 1 1 2 2 3 3 baking paper and roast in the middle of the oven minutes. Cranberry chutney* 20 40 60 80 100 120 for 35 - 40 minutes, until golden brown. Turn when (g) 19) 22) halfway done. Fresh curly parsley* 2½ 5 7½ 10 12½ 15 (g) Chicory* (pcs) 1 2 3 4 5 6 Pear (pcs) ½ 1 1½ 2 2½ 3 Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ Mayonnaise* (g) 3) 25 50 75 100 125 150 10) 19) 22) Raisins (g) 19) 22) 15 30 45 60 75 90 25) Lamb’s lettuce* (g) 20 40 60 80 100 120 4 5 6 Not included Beef stock (ml) 125 250 375 500 625 750 Olive oil (tbsp) 2 4 6 8 10 12 Mustard (tsp) 1 2 3 4 5 6 Extra-virgin olive oil ¼ ½ ¾ 1 1¼ 1½ (tbsp) Salt & pepper to taste * keep in the refrigerator

Nutritive value Stew Make the salad Serve Per serving Per 100g Bring to a boil and allow to stew for 15 minutes, In the meantime, roughly chop the curly parsley. Transfer the lamb’s lettuce to plates and top with Energy (kJ/kcal) 4317 /1032 406 /97 covered with the lid. The veal will fall apart a little Cut the chicory and pear into thin strips and the salad. Add the veal stew next to the salad and Total fat (g) 50 5 bit. Take off the lid for the final 5 minutes and transfer to a salad bowl (Tip). Juice the lemon. Mix garnish with the remaining curly parsley. Serve Of which: saturated (g) 7,8 0,7 increase the heat. Add some extra water in case per person: 1/4 of the mayonnaise, 1/4 tbsp extra- with the oven fries and the remaining mayonnaise. Carbohydrates (g) 95 9 the stew becomes dry too quickly, or cook a little virgin olive oil and 1/2 tbsp lemon juice with the Of which: sugars (g) 41,7 3,9 bit longer if it stays too moist. Remove the thyme chicory. Add the pear, raisins and half of the curly Enjoy! Fibre (g) 15 1 sprigs and bay leaf from the stew. parsley. Season to taste with salt and pepper. Protein (g) 42 4 Salt (g) 3,6 0,3 Tip: Is the pear in your box still a bit hard? Finely grate it or cut it into very thin slices. Allergens 3) Eggs 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed

WEEK 14 | 2021 Rose fish fillet with samphire and E Samphire is a remarkable vegetable. It is salt-resistant and can even grow on fresh pappardelle beaches and dunes. Since samphire has a natural salty flavour, you won‘t have to with broccolini, fried capers and almond add much salt to this dish. Premium Total time: 30 min. (based on 2 servings)

Shallot Garlic clove

Broccolini Lemon

Fresh pappardelle Samphire

Shaved almonds Rose fish fillet with skin

Capers Basil crème

Cupboard items Olive oil, butter, extra virgin olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Kitchen paper, sauté pan, frying pan, pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) 1½ 3 4½ 6 7½ 9 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Cut Cook and fry Roast the almonds Broccolini* (g) 100 200 300 400 500 600 Boil ample water in a pan with a lid for the Heat the olive oil in a sauté pan on medium-high In the meantime, heat a frying pan without oil on Lemon (pcs) ½ 1 1½ 2 2½ 3 pappardelle. Chop the shallot and press or mince heat. Fry the shallot and garlic for 3 minutes. In the medium-high heat and roast the shaved almonds Fresh pappardelle* 125 250 375 500 625 750 the . Cut the into 5 cm pieces; cut meantime, cook the for 4 - 6 minutes until they start to color. Keep a good eye on the (g) 1) 3) garlic broccolini pappardelle any thicker ones lengthwise as well. Cut the (Tip). Then drain and rinse with cold water. Add the pan, making sure the do not burn. Samphire* (g) 50 100 150 200 250 300 lemon shaved almonds into wedges. to the sauté pan and fry for 7 minutes. Then take from the pan and set aside. Shaved almonds (g) broccolini 5 10 15 20 25 30 8) 19) 25) Then add the samphire and fry for 3 more minutes. Rose fish fillet, Season with salt and pepper. 1 2 3 4 5 6 unskinned* (pcs) 4) Capers* (g) 10 20 30 40 50 60 Tip: Carefully pull the pappardelle apart before Basil crème* (cup) ½ 1 1½ 2 2½ 3 adding them to the pan with water. Not included Olive oil (tbsp) 1 1½ 2 2½ 3 31/2 Butter (tbsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil to taste Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 3452 /825 605 /144 Total fat (g) 34 6 Of which: saturated (g) 8,1 1,4 Carbohydrates (g) 86 15 Of which: sugars (g) 9,8 1,7 Fibre (g) 10 2 Protein (g) 40 7 Fry the rose fish Mix Serve Salt (g) 2,5 0,4 In the meantime, pat dry the rose fish fillet with In the meantime, add the pappardelle and basil Transfer the pappardelle to plates. Place the rose Allergens kitchen paper and rub the skin with salt and pepper. crème to the sauté pan with broccolini and fish fillet on top and sprinkle with the shaved 1) Grains containing gluten 3) Eggs 4) Fish 8) Nuts Heat the butter in the same frying pan you just used mix until everything is warm. Season with salt almonds. Serve with the lemon wedges. May contain traces of: 19) Peanuts 25) Sesame seed on medium-high heat and fry the capers and rose and pepper. fish fillet, on the skin-side, for 3 - 4 minutes. Then Enjoy! carefully turn the rose fish fillet to its other side and fry for 2 more minutes.

WEEK 14 | 2021 Easter brunch With this lavish brunch, your Easter weekend is at its Easter best. Check out our blog with green asparagus, salmon tart, pear galette and a boiled egg to learn how to fold Easter bunnies from napkins, and turn your table into a Easter brunch party. Total time: 55 min. (based on 2 servings)

Hot-smoked salmon Pear

Courgette Puff pastry

Grated matured Organic crème fraîche cheese

Asparagus tips Ground cinnamon

Apple Fresh dill, mint & parsley

Eggs Organic white roll with rye sourdough

Juicing orange Fresh goat cheese

Chopped walnuts Strawberry jam

Cupboard items Sugar, black balsamic vinegar, extra virgin olive oi, honey, salt and pepper A good start Wash your hands for 20 seconds and do not forget to 1 2 3 wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Saucepan, salad bowl, peeler or cheese slicer, 3x bowl, 2x baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Hot-smoked salmon* 40 80 120 160 200 240 (g) 4) Pear (pcs) ½ 1 1½ 2 2½ 3 Prepare Make the pot pie Make the pear galette Courgette* (pcs) ½ 1 1½ 2 2½ 3 • Preheat the oven to 200 degrees. Take the hot- • Transfer half of the puff pastry to a baking sheet • Transfer the other half of the puff pastry to Puff pastry* (roll) 1) 21) ½ 1 1½ 2 2½ 3 smoked salmon from the refrigerator. lined with baking paper. another baking sheet lined with baking paper. Grated aged cheese* 25 50 75 100 125 150 (g) 7) • Halve the pear lengthwise and cut into • In a bowl, mix the aged cheese with the crème • In a bowl, mix per person: 1 tsp cinnamon Organic crème fraiche* 25 50 75 100 125 150 1/2 cm slices. fraîche, salt and pepper. Spread this mixture and 11/2 tbsp sugar. Dip the pear slices through (g) 7) onto the puff pastry. the cinnamon sugar and put them on the Asparagus tips* (g) 50 100 150 200 250 300 • Separate the courgette into thin ribbons using a peeler or cheese slicer. • Top the pastry and crème fraîche with the puff pastry. Ground cinnamon (tsp) ¼ ½ ¾ 1 1¼ 1½ asparagus tips and 1/3 of the courgette ribbons. • Fold in the edges of the pastry and sprinkle the Apple (pcs) ½ 1 1½ 2 2½ 3 Season to taste with olive oil and pepper (Tip). remaining over the pears and Fresh dill, mint & cinnamon sugar 5 10 15 20 25 30 parsley* (g) the edge of the pastry. Tip: Coat the edges of the puff pastry with some Eggs* (pcs) 3) 1 2 3 4 5 6 • Bake the savoury tart and the pear galette in the milk for a nice golden brown crust. Organic white roll with oven together for 20 - 25 minutes. rye sourdough (pcs) 1) 6) 1 2 3 4 5 6 11) 17) 21) 22) 27) Juicing orange (pcs) 3 6 9 12 15 18 Fresh goat cheese* (g) 7) 25 50 75 100 125 150 Chopped walnuts (g) 8) 10 20 30 40 50 60 19) 25) Strawberry jam (pcs) 19) 4 5 6 1 2 3 4 5 6 21) 22) Not included Sugar (tbsp) 2 4 6 8 10 12 Black balsamic vinegar ½ 1 1½ 2 2½ 3 (tbsp) extra virgin olive oil(tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Make the salad Boil the eggs Serve

Energy (kJ/kcal) 7624 /1822 650 /155 • Cut the apple into small cubes and roughly chop • Boil ample water in a saucepan for the eggs. • Divide the hot-smoked salmon over the tart and Total fat (g) 87 7 the remaining courgette ribbons. Cook the eggs for 5 - 6 minutes (Tip). Then garnish with the saved parsley and dill. Of which: saturated (g) 36,6 3,1 • In a salad bowl, mix a dressing of per person: thoroughly rinse with cold water. • Cut the pear galette into pieces. Carbohydrates (g) 195 17 1/2 tbsp black balsamic vinegar, 1/2 tbsp extra • Heat the sourdough roll in the oven for 8 - 10 • Serve the tart, the galette and the salad with Of which: sugars (g) 86,1 7,4 virgin olive oil, salt and pepper. minutes. the boiled eggs, the goat cheese with walnuts Fibre (g) 17 1 • Mix the apple and courgette with the dressing. • In the meantime, juice the oranges. and the strawberry jam. Don’t forget the rye Protein (g) 52 4 Finely chop the mint leaves. • Crumble the goat cheese into a bowl and mix sourdough roll. Salt (g) 3,9 0,3 • Finely chop the dill and parsley and separate with the chopped walnuts. Sprinkle with 1 tsp • Pour the orange juice into glasses. Allergens some of it to use as garnishing for the tart. honey per person. 1) Grains containing gluten 3) Eggs 4) Fish 6) Soy 7) Milk/lactose 8) Nuts 11) Sesame seed • Mix the remaining herbs with the salad. Happy Easter! May contain traces of: 17) Eggs 19) Peanuts 21) Milk/lactose Tip: Prefer your eggs hard boiled? Boil the eggs for 22) Nuts 25) Sesame seed 27) Lupin 2 more minutes.

WEEK 14 | 2021 E A double wild boar burger with onion chutney Wild boar meat is praised for its unique flavour. This has everything to do with with home-made fries and courgette salad the varied diet of the boar: wild boars are omnivores, just like pigs. HelloExtra Total time: 45 min. (based on 2 servings)

Waxy potatoes Hamburger bun

Red onion Courgette

Wild boar burger Grated matured

cheese Rocket Sunflower- pumpkin seed mix

Spicy onion chutney

Cupboard items Olive oil, extra-virgin olive oil, black balsamic vinegar, mustard, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, frying pan, kitchen paper, salad bowl, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Make the fries Prepare the vegetables Make the dressing Hamburger bun (pcs) 1) 7) 11) 13) 2 4 6 8 10 12 Preheat the oven to 220 degrees. Thoroughly wash Cut the red onion into half moons. Heat 1/2 tbsp In a salad bowl, mix a dressing of per person: 1/2 tbsp 17) 20) 22) the potatoes and cut them into 1/2-1 cm thick fries. olive oil per person in a frying pan on medium-high extra virgin olive oil, 1/2 tbsp black balsamic vinegar Red onion (pcs) ½ 1 1½ 2 2½ 3 Pat dry with kitchen paper and mix with 1/2 tbsp heat. Fry the red onion with a generous pinch of salt and 1/2 tsp mustard. Season with salt and pepper. Courgette* (g) 80 160 240 320 400 480 olive oil per person in a bowl. Season with salt and for 6 - 8 minutes, until soft. Then take from the pan Wild boar burgers* pepper and divide the fries over a baking sheet lined and set aside. In the meantime, cut the courgette 2 4 6 8 10 12 (pcs) with baking paper. Roast in the oven for 25 - 35 into thin slices. Take the red onion from the pan Grated matured 25 25 50 50 75 75 minutes. Turn them when halfway done. Add the and set aside. Heat 1/2 tbsp olive oil in the same cheese* (g) 7) hamburger buns to the oven for the final 5 minutes frying pan and fry the courgette for 6 - 8 minutes, Rocket* (g) 20 40 60 80 100 120 of the fries. until cooked. Then take from the pan and set aside. Sunflower-pumpkin seed mix (g) 19) 10 20 30 40 50 60 22) 25) Spicy onion 40 80 120 160 200 240 chutney* (g) 19) 22) Not included Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Extra-virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) 4 5 6 Black balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 Butter (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 6278 /1500 774 /185 Fry the burger Mix the salad Serve Total fat (g) 84 10 Heat 1 tbsp butter per person in the same frying pan Mix the rocket lettuce, mixed seeds, courgette Transfer the fries to plates. Cut open the hamburger Of which: saturated (g) 27,2 3,4 on medium-high heat. Fry the wild boar burgers and half of the fried onion with the dressing in the buns and top each bottom half of a bun with a wild Carbohydrates (g) 119 15 for 2 - 4 minutes per side (Tip). For the final minute, salad bowl. boar burger. Spread a spoonful of onion chutney Of which: sugars (g) 32,2 4,0 sprinkle the burgers with the grated cheese and onto the burger and top with the fried onion. Finish Fibre (g) 10 1 allow to melt. Fact: Did you know that onion is a source of vitamin with the top part of the bun. Serve with the salad. Protein (g) 61 8 C? One benefit of this vitamin is that it helps the Salt (g) 2,0 0,2 Tip: Fry the burger just the way you like it: shorter body absorb iron from food. Enjoy! for a medium cooked burger and longer for more Allergens: well done. 1) Grains containing gluten 7) Milk/lactose 11) Sesame seed 13) Lupin May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts 25) Sesame seed

WEEK 14 | 2021 E Spicy risotto with pork sausages as extra Any leftover celery stalks? Why not try the typically American with celery, buffalo mozzarella and basil snack ants on a log: celery stalks with peanut butterand HelloExtra raisins! Total time: 40 min. (based on 2 servings)

Red onion Garlic clove

Celery stalks Red chili pepper

Courgette Fresh basil

Risotto rice Pork sausages with tomato and rosemary

Buffalo mozzarella Grated Italian cheese

Cupboard items Vegetable stock, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Wok or sauté pan, frying pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 3 4 5 6 Cut the vegetables Fry Finish the risotto Celery stalks* 1½ 3 4½ 6 7½ 9 (pcs) 9) Chop the onion and press or mince the garlic. Cut Heat half of the butter in a wok or sauté pan and As soon as the stock has been absorbed, add Red chili pepper* the celery stalks in half lengthwise; then cut into add the red onion, garlic and celery stalks. Fry for another 1/3 of the stock and allow the risotto to ¼ ½ ¾ 1 1¼ 1½ (pcs) small pieces. Remove the seeds and seed pods from 5 minutes on medium-high heat. Reduce the heat absorb again. Add the courgette and the remaining Courgette* (pcs) ½ 1 1½ 2 2½ 3 the red chili pepper and finely chop the pepper. Cut to low, add the chili pepper s and risotto rice stock. The risotto is cooked as soon as the grains Fresh basil* (g) 2½ 5 7½ 10 12½ 15 the courgette into 2 cm cubes. Strip the basil leaves and stir fry for 1 minute on low heat. Take the basil are soft on the outside, but still have a little bit of a Risotto rice (g) 75 150 225 300 375 450 from the stems. Save the stems and finely chop the stems from the stock and add 1/3 of the stock to the bite on the inside. This will take about 20 - 25 Pork sausages leaves. Prepare the stock and add the basil stems. pan with risotto. Allow the rice to slowly absorb the minutes. Add some extra water if the risotto with tomato and stock. Regularly stir. becomes dry too quickly (Tip). 2 4 6 8 10 12 rosemary* (pcs) 15) Fact: Celery comes packed with vitamin A and C, 17) 20) 23) 24) and calcium. Great in a risotto, soup or as a snack s Attention: the red chili pepper is spicy! If you‘re Tip: The amount of moisture you need to cook the Buffalo mozzarella* 65 125 180 250 305 375 (g) 7) with a dip. having dinner with children or don‘t like spicy risotto depends on the size of your pan. Taste in Grated Italian food, use less red chili pepper to taste or serve between and add more stock or water if necessary. 15 25 40 50 65 75 cheese* it separately. Not included Vegetable stock (ml) 300 600 900 1200 1500 1800 Butter (tbsp) 1 2 3 4 5 6 Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3888 /929 436 /104 Total fat (g) 49 6 Of which: saturated (g) 26,3 2,9 Carbohydrates (g) 77 9 Of which: sugars (g) 12,9 1,5 Fry the pork sausage Season Serve Fibre (g) 5 1 In the meantime, heat the remaining butter in a Tear the buffalo mozzarella into bite-sized pieces. Transfer the risotto to plates, top with the sausage Protein (g) 42 5 frying pan with a lid and fry the pork sausages for Take the pan with risotto from the heat and stir and garnish with the remaining basil and the Salt (g) 5,3 0,6 2 - 3 minutes on medium-high heat until brown in the mozzarella and half of the chopped basil grated Italian cheese. Allergens all around. Cover the pan with the lid and fry for leaves. Optionally, season the risotto with salt 7) Milk/lactose 9) Celery another 4 - 6 minutes on medium heat. Regularly and pepper. Enjoy! May contain traces of: 15) Grains containing gluten turn the sausages. 17) Eggs 20) Soy 23) Celery 24) Mustard

WEEK 14 | 2021 Huevos rancheros with cannellini beans, E This versatile breakfast has avocado en cheddar found its way from the Mexican ranch (hence the name) to trendy with extra vegetables, tomatoes, fresh coriander and lime brunch and dinner HelloExtra Vegetarian Quick & Easy menus! Total time: 25 min. (based on 2 servings)

Cannellini beans Garlic clove

Spring onion Red pointed

pepper Lime Mexican herbs

Diced tomato Eggs

Grated cheddar Mini-tortillas

Avocado Plum tomato

Fresh coriander Chopped red onion

Sour cream Cupboard items Olive oil, 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 Salad bowl, grater, sauté pan with a lid, aluminum foil, colander Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Cannellini beans (pack) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Make the sauce Spring onion* (pcs) 1 2 3 4 5 6 • Preheat the oven to 200 degrees. Drain the cannellini beans in • Add 1/2 tbsp olive oil per person to the pan and fry the white part of Red pointed pepper* (pcs) ½ 1 1½ 2 2½ 3 a colander. the spring onion, the garlic, red pointed pepper and cannellini Lime (pcs) ½ 1 1½ 2 2½ 3 beans for 2 - 3 minutes. Mexican herbs (tsp) 1 2 3 4 5 6 • Press or mince the garlic. Cut the spring onion into thin rings and Diced tomato (pack) ½ 1 1½ 2 2½ 3 keep the white and green part separated. • Add the diced tomato and squeeze 1 lime wedge per person into Eggs* (pcs) 3) 2 4 6 8 10 12 • Cut the red pointed pepper into small pieces. Grate the lime zest the pan. Mix well and allow to reduce for 3 - 4 minutes. Grated cheddar* (g) 7) 15 25 40 50 65 75 and cut the lime into wedges. • Make an opening into the mixture for each egg and break the eggs Mini-tortillas (pcs) 1) 3 6 9 12 15 18 • Heat the Mexican spices for 1 minute in a sauté pan with a lid on into the openings. Season with salt and pepper. Cover the pan with Avocado (pcs) ½ 1 1½ 2 2½ 3 medium-high heat. a lid and allow the eggs to firm up for 6 - 8 minutes (Tip). Plum tomato (pcs) 1 2 3 4 5 6 • Take off the lid after 4 minutes and sprinkle the dish with the Fresh coriander* (g) 5 10 15 20 25 30 grated cheddar. Chopped red onion* (g) 40 75 115 150 190 225 Sour cream* (g) 7) 25 50 75 100 125 150 Tip: The egg is done when the white sets but the yolk remains soft. Not included Extend the cooking time if you prefer your egg hard boiled. Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil (tbsp) 1 2 3 4 5 6 3 4 Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 4426 /1058 512 /122 Total fat (g) 60 7 Of which: saturated (g) 12,8 1,5 Carbohydrates (g) 83 10 Of which: sugars (g) 17,7 2,0 Fibre (g) 19 2 Make the tomato salsa Serve Protein (g) 39 5 • Wrap the tortillas in aluminium foil and heat in the oven for 2 - 3 • Serve the eggs with sauce, tortillas, avocado, sour cream, green Salt (g) 3,6 0,4 minutes. part of the spring onion, the remaining lime wedges and the • Cut the into small cubes (Tip). Cut the into small tomato salsa all separately on the table so everyone can stuff their Allergens avocado tomato cubes as well and finely chop the coriander. own tortilla. 1) Grains containing gluten 3) Eggs 7) Milk/lactose • In a salad bowl, mix per person: 1/4 tsp lime zest, the juice of 1 lime • Start by putting the sauce with egg on the tortillas, followed by wedge, 1 tbsp extra virgin olive oil, the cut red onion, the coriander the avocado and sour cream. Garnish with the spring onion and tomato salsa. *Decide which meal you will be cooking first by checking the expiration date of the and the tomato. Season to taste with salt. fresh ingredients in your box. • Serve with the remaining lime. Tip: Halve the avocado lengthwise. Twist apart the halves and remove Contact the seed. Dice the avocado and scoop out with a spoon. Fact: Did you know that the beans and vegetables in this dish contain We would like to hear what you think. Feel free to contact us via our website or via our 50% of the RDI of fibre? social media channels.

WEEK 14 | 2021 Enjoy! Scrambled eggs with avocado with an organic rye sourdough roll 1X 25 min.

Breakfast box Good morning

Scrambled eggs with avocado 1 with an organic rye sourdough roll

Smoothie with banana 2 with coconut milk and chopped dates

Whole grain crackers with cheese and peanut butter 3 Equipment Bowl, whisk, frying pan 1. Preheat the oven to 200 degrees. Heat the sourdough roll Ingredients for 1 breakfast in the oven for 8 minutes. 2p Organic roll with rye sourdough (pcs) 1) 6) 2. In the meantime, halve the avocado, remove the seed and 2 11) 17) 21) 22) 27) cut the avocado into slices. Avocado (pcs) 1 3. Whisk the using a fork or a whisk and season with salt Eggs* (pcs) 3) 4 eggs Not included and pepper. Melt half of the butter in a frying pan, pour in the egg mixture and stir fry into scrambled eggs. Butter (tbsp) 1 Salt and pepper to taste 4. Cut open the sourdough roll, spread the inside with the remaining * keep in the refrigerator butter and divide the scrambled eggs and the avocado over the Nutritive value roll. Season to taste with salt and pepper. Per portion Per 100g Energy (kJ/kcal) 2956 /706 900 /215 Total fat (g) (g) 36 11 Of which: saturated (g) 9,4 2,9 Carbohydrates (g) 64 19 Of which: sugar (g) 1,6 0,5 Fibres (g) 6 2 Protein (g) 28 8 Salt (g) 1,6 0,5 Allergens 1) Grains containing gluten 3) Eggs 6) Soy 11) Sesame seed May contain traces of: Eggs Milk/lactose Nuts We would like to hear what you think. Feel free to contact us via our website or via 17) 21) 22) Lupin our social media channels. 27) WEEK 14 | 2021 Smoothie with banana Whole grain crackers with coconut milk and chopped dates with cheese and peanut butter 2X 10 min. 2X 10 min.

Equipment Equipment Hand blender, high bowl or blender 1. Cut the banana into slices and add to a blender - 1. Top 2 crackers with cheese and spread the Ingredients for 1 breakfast or high bowl with the coconut milk, oatmeal Ingredients for 1 breakfast other cracker with peanut butter. 2p and half of the chopped dates. Mix into a thick 2p Banana (pcs) 2 smoothie with a hand blender or blender. Crackers (pcs) 1) 6 2. Transfer the crackers to plates. Coconut milk (ml) 75 Matured cheese slices* (pcs) 7) 2 Oat milk (g) 1) 19) 22) 25) 75 2. Make the smoothie a bit thinner by adding Peanut butter (cup) 5) 21) 22) 2 Chopped dates (g) 19) 22) 25) 20 the yogurt and, optionally, a splash of water. * keep in the refrigerator Bulgarian yoghurt* (ml) 125 Add half of the honey and mix well. 7) Nutritive value Honey (pcs) 1 3. Transfer the smoothie to bowls or glasses and Per portion Per 100g * keep in the refrigerator garnish with the remaining chopped dates Energy (kJ/kcal) 833 /199 795 /190 and honey. Total fat (g) (g) 17 16 Nutritive value Of which: saturated (g) 7,3 7,0 Per portion Per 100g Carbohydrates (g) 2 2 Energy (kJ/kcal) 1920 /459 658 /157 Of which: sugar (g) 0,8 0,7 Total fat (g) (g) 13 4 Fibres (g) 0 0 Of which: saturated (g) 8,4 2,9 Protein (g) 10 10 Carbohydrates (g) 72 25 Salt (g) 0,5 0,4 Of which: sugar (g) 41,6 14,3 Fibres (g) 6 2 Allergens Protein (g) 10 3 1) Grains containing gluten 5) Peanuts 7) Milk/lactose Salt (g) 0,1 0,0 May contain traces of: 21) Milk/lactose 22) Nuts Allergens 1) Grains containing gluten 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed Pancake pie with caramelised pear and chocolate Baking Preparation time: 90 min.

Pancake mix Eggs Organic semi- Whipping cream Pear Chocolate chips skimmed milk

Cupboard items Butter, sugar 1. Fry the pancakes • Add 250 g pancake mix, 450ml milk, 2 tbsp sugar and one egg to a large bowl. Use a whisk to mix into a smooth batter. • Heat 1/2 tbsp butter in a small frying pan on medium-high heat. Pour 1 ladle of batter into the pan (Tip). Fry the pancake for about 2 minutes per side until brown. Repeat until you have used all of the batter. Add new butter to the pan after each 2 pancakes. Tip: Don’t make your pancakes too large so you can build a taller stack. 2. Make the stuffing • While the pancakes are cooling, pour the whipping cream into a high bowl. Use a whisk or electric (hand) mixer to mix into a firm whipped cream. • Melt the chocolate chips au bain-marie: Boil ample water in a small pan. Transfer the chocolate chips to a glass bowl which is larger than the pan. Place the bowl on top op the pan and allow the chocolate to melt while stirring. Turn off the heat, but leave the bowl on top of the pan. 3. Caramelise the pear • Cut the pear into slices. Heat 1 tbsp butter in a frying pan on medium – high heat. Add the pear and 1 tbsp sugar to the frying pan. Fry the pear for 6 – 8 minutes, or until soft.

4. Make the pie • Use 6 or 7 fully cooled pancakes to make the pie. Transfer 1 pancake to a serving dish and spread with a layer of the whipped cream. Sprinkle with some sugar to taste. Top with another pancake and repeat until you have used all of the pancakes. • Add half of the pear slices and a layer of melted chocolate when you are halfway through the pancakes. • Finish the final pancake with the remaining pear and a layer of the melted chocolate. Pour the remaining chocolate over the pie in a nice-looking way. Cut the pie into pieces.

Equipment Nutritive value

Bowl, frying pan, deep bowl, whisk, Per piece serving bowl, pan, mixer Energy (kJ/kcal) 1142 /273 Ingredients Total fat (g) 16 +/- 10 servings Of which: saturated (g) 8,7 Pancake mix (g) 1) 22) 250 Carbohydrates (g) 25 Eggs* (pcs) 3) 1 Of which: sugars (g) 11,1 Organic semi-skimmed milk* (ml) 7) 450 Fibre (g) 3 Whipping cream* (ml) 7) 200 Protein (g) 6 Pear* (pcs) 2 Salt (g) 0,4 Chocolate chips (g) 6) 7) 100 Allergens Not included 1) Grains containing gluten 3) Eggs 6) Soy 7) Milk/lactose Butter (tbsp) 2 May contain traces of: 22) Nuts Sugar (tbsp) 3 * Keep in the refrigerator

Week 14 | 2021 Lentil-pearl couscous salad with E In this recipe you‘ll be making your own red beetroot cream with yoghurt-tahini sauce, red beetroot cream honey and lemon. The result is a refreshing and creamy vegetable cream that adds with goat‘s cheese, apple and dill colour, fibres and vitamins! Inspiration Vegetarian Balanced Quick & Easy Total time: min. (based on 2 servings)

Pearl couscous Lentils

Red onion Lemon

Apple Pre-cooked red beetroot

Fresh dill Chopped walnuts

Yogurt-tahini sauce Lamb’s lettuce

Fresh goat cheese

Cupboard items

A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.

Equipment Pan with a lid, frying pan, hand blender, deep bowl Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Pearl couscous (g) 1) 40 80 120 160 200 240 Lentils (pack) ¼ ½ ¾ 1 1¼ 1½ 1. Cook the pearl couscous 2. Cut Red onion (pcs) ½ 1 1½ 2 2½ 3 • Prepare the stock in a pan with a lid for the pearl couscous. • Chop the red onion. Juice half of the lemon and cut the other half Lemon (pcs) ½ 1 1½ 2 2½ 3 into wedges. Apple (pcs) ½ 1 1½ 2 2½ 3 • Add the pearl couscous and cook for 12 – 14 minutes until dry, Pre-cooked red beetroot (pcs) 1 2 3 4 5 6 covered with the lid. Separate the couscous using a fork and allow • Roughly chop the chopped walnuts. Remove the core from the Fresh dill* (g) 2½ 5 7½ 10 12½ 15 to steam dry without the lid. apple and cut the apple into thin wedges. Chopped walnuts (g) 8) 19) 25) 5 10 15 20 25 30 • Drain the lentils. • Cut the red beetroot into large pieces. Yogurt-tahini sauce* (g) 7) 11) 19) 22) 25 50 75 100 125 150 • Roughly chop the dill. Lamb’s lettuce* (g) 20 40 60 80 100 120 Fresh goat cheese* (g) 7) 50 75 100 125 175 200 Fact: Apples contain pectin. Eating this fermentable fibre will feed your Not included intestinal flora and keep your immune system strong. Pectin also has a Vegetable stock (ml) 125 250 375 500 625 750 positive effect on your cholesterol level Honey (tbsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil (tbsp) 1 2 3 4 5 6 Black balsamic vinegar (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator 3 4 Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2705 /647 433 /104 Total fat (g) 30 5 Of which: saturated (g) 11,7 1,9 Carbohydrates (g) 68 11 Of which: sugars (g) 27,0 4,3 Fibre (g) 12 2 Protein (g) 20 3 Salt (g) 2,4 0,4 3. Make the beetroot cream 4. Serve • Heat a frying pan without oil on high heat and roast the chopped • Transfer the lettuce and the pearl couscous-lentil salad to plates. Allergens walnuts until golden brown. • Garnish with the , roasted , and 1) Grains containing gluten 7) Milk/lactose 8) Nuts 11) Sesame seed goat cheese chopped walnuts dill May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed • In a high bowl, mix the beetroot, the yogurt tahini sauce, salt lemon wedges. and pepper with per person: 1 tbsp lemon juice, 1/2 tbsp honey • Serve with the red beetroot cream. and 1/2 tbsp extra virgin olive oil. Puree into a smooth sauce using a hand blender. Fact: This dish provides almost half of the RDI of fibre per serving. The beetroot in this meal provides 15% of the fibres, plus they are rich *Decide which meal you will be cooking first by checking the expiration date of the • Add the lentils, apple, onion, the remaining extra virgin olive oil fresh ingredients in your box. and the black balsamic vinegar to the pearl couscous. Mix well. in potassium for healthy blood pressure. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 E Vegetarian bao buns with portobello The bao bun is a tasty Chinese invention. It makes it easier to eat with a soy omelette and a sweet & sour salad something sweet and sticky on the go. Street food proof! Inspiration Vegetarian Quick & Easy Total time: 20 min. (based on 2 servings)

Cucumber Red cabbage and carrot

Portobello Sweet Asian sauce

Eggs Soy sauce

Peanuts Bao bun

Cupboard items Sunflower oil, white wine 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 Bowl, frying pan, large bowl, wok or sauté pan Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Cucumber* (pcs) ½ 1 1½ 2 2½ 3 Red cabbage and carrot* (g) 23) 100 200 300 400 500 600 Prepare Fry the portobello Portobello* (pcs) 1 2 3 4 5 6 • Preheat the oven to 200 degrees. • Heat 1/4 tbsp sunflower oil per person in a wok or sauté pan on Sweet Asian sauce (packet) 1) 6) ¼ ½ ¾ 1 1¼ 1½ medium-high heat. Eggs* (pcs) 3) 1 2 3 4 5 6 • Cut the cucumber into 3 cm long, 1/2 cm wide strips, so they fit into Soy sauce (packet) 1) 6) ½ 1 1½ 2 2½ 3 the bao buns. I • As soon as the oil is hot, fry the portobello for 4 - 5 minutes. Season Peanuts (g) 5) 22) 25) 5 10 15 20 25 30 • n a large bowl, mix the red cabbage and carrot with the cucumber, to taste with salt and pepper. Bao bun (pcs) 1) 3 6 9 12 15 18 white wine vinegar and sugar. • Add 1/4 packet sweet Asian sauce, mix well and reduce the heat to Not included • Cut the portobello into strips. low (Tip). Keep warm until serving. Sunflower oil (tbsp) 1/2 1 11/2 2 21/2 3 Tip: Do you like spicy food? Add some sambal or sriracha to the pan White wine vinegar (tbsp) 2 4 6 8 10 12 Fact: Did you know that red cabbage outperforms many other with portobello and sweet Asian sauce. Sugar (tsp) 1 2 3 4 5 6 vegetables when it comes to calcium, fibre and vitamin C content? Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2634 /629 427 /102 3 4 Total fat (g) 18 3 Of which: saturated (g) 3,7 0,6 Carbohydrates (g) 91 15 Of which: sugars (g) 22,5 3,7 Fibre (g) 8 1 Protein (g) 23 4 Salt (g) 3,7 0,6 Allergens 1) Grains containing gluten 3) Eggs 5) Peanuts 6) Soy May contain traces of: 22) Nuts 23) Celery 25) Sesame seed Fry the omelette Serve • In the meantime, whisk the egg in a bowl with the soy sauce and • Heat the bao buns in the oven for 1 - 2 minutes. 1 tbsp water per person (Tip). • Transfer 3 bao buns per person to plates. Allow everyone to stuff • Heat 1/4 tbsp sunflower oil per person in a frying pan on high heat their own bao buns with the omelette, portobello, peanuts and fry 1 thin omelette for 2 servings. Then fold the omelette in half and salad. and cut into 3 pieces per person. • Serve the remaining salad on the side. • In the meantime, finely chop the peanuts. Fact: Did you know that this dish contains more than 300 g vegetables *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Tip: Are you watching your salt intake? Use half the soy sauce and and little saturated fat? season your soy omelette with pepper only. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 Rice salad with Brandt & Levie E At Brandt & Levie, all flavour combinations for the different sausages are composed pork sausage by the gentlemen themselves. This marjoram-garlic variety is with caramelised onion, seed topping and fresh herbs one example. Inspiration Quick & Easy Total time: 30 min. (based on 2 servings)

White long-grain rice Sunflower- pumpkin seed mix

Onion Pork sausage with marjory and garlic

Fresh dill and parsley Salad mix with sunflower sprouts

Cupboard items Butter, olive oil, extra-virgin olive oil, red wine vinegar, mustard, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, frying pan, salad bowl, sieve, sauté pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p White long-grain 85 170 250 335 420 505 Prepare Caramelise the onion Cook the pork sausage rice (g) Sunflower-pumpkin Boil ample water in a pan with a lid for the rice and Cut the onion into rings. Heat a frying pan on Heat the olive oil in the sauté pan you used for the seed mix (g) 19) 15 30 45 60 75 90 cook the rice for 12 - 15 minutes. Drain in a colander medium-high heat and add the onions with a pinch seeds and fry the pork sausage for 2 - 3 minutes on 22) 25) and rinse with cold water to make sure the rice is of salt. Fry the onion for 5 - 6 minutes, without any medium-high heat. Reduce the heat and allow to Onion (pcs) 2 4 6 8 10 12 not sticky. In the meantime, heat a sauté pan with a butter or oil. Then reduce the heat to medium- cook for 8 minutes, covered with the lid. Regularly Pork sausage with lid on medium-high heat without oil and roast the low and add the butter. Allow to caramelise for turn the sausage. marjory and garlic* 1 2 3 4 5 6 sunflower-pumpkin seeds mix until they start to 20 minutes. Reduce the heat in case this goes too (pcs) pop. Then take from the pan and set aside. fast, or take the onion out earlier than 20 minutes. Fresh dill and 5 10 15 20 25 30 parsley* (g) Salad mix with Tip: Do you want to add even more sweetness sunflower sprouts* 40 80 90 120 170 200 to the onion? Add 1/2 tsp sugar per person (g) 23) while caramelising. Not included Butter (tbsp) ½ 1 1½ 2 2½ 3 Olive oil (tbsp) ½ ½ 1 1 1½ 1½ Extra-virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Red wine vinegar ½ 1 1½ 2 2½ 3 4 5 6 (tbsp) Mustard (tsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3898 /932 825 /197 Total fat (g) 52 11 Of which: saturated (g) 18,0 3,8 Make the salad Mix Serve Carbohydrates (g) 82 17 Roughly chop the fresh herbs. In a salad bowl, Add the rice and mixed seeds to the salad, mix well Transfer the salad to plates and top with the Of which: sugars (g) 11,2 2,4 mix the extra virgin olive oil, red wine vinegar and and season to taste with salt and pepper. caramelised onion. Serve with the pork sausage Fibre (g) 7 1 mustard. Season to taste with salt and pepper and and pour any remaining oil from the pan over the Protein (g) 28 6 mix in the mixed lettuce and herbs. rice salad. Salt (g) 2,1 0,4 Enjoy! Allergens - May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame seed

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

WEEK 14 | 2021 Chicken burger with naan and chickpea E In this recipe, you‘ll be roasting the chickpeas in the oven until they are salad crunchy. Tap them dry beforehand and don‘t forget to add a pinch of salt for with tzatziki and caramelised onion extra crunch. Inspiration Total time: 40 min. (based on 2 servings)

Chickpeas Bell pepper

Red onion Garlic clove

Fresh parsley and mint Lemon

Middle-Eastern Cucumber spice mix

Full-fat yoghurt Chicken burger

Naan

Cupboard items Olive oil, 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 Bowl, kitchen paper, salad bowl, grater, colander, peeler or cheese slicer, baking sheet lined with baking paper, 2x frying pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Prepare Fry Caramelise the onion Chickpeas (pack) ½ 1 1½ 2 2½ 3 Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 220 degrees. Drain the Pat dry the chickpeas with kitchen paper and mix Heat a frying pan on medium-high heat. Fry the half Red onion (pcs) ½ 1 1½ 2 2½ 3 chickpeas in a colander. Cut the bell pepper into them in a salad bowl with the bell pepper, 2/3 of onion rings in a dry frying pan with a pinch of salt. long strips. Cut the into half rings and the , 1/2 tbsp olive oil per When the starts to darken after 6 - 8 minutes, Garlic clove (pcs) ½ 1 1½ 2 2½ 3 red onion Middle Eastern spices onion press or mince the . Strip the leaves from person, salt and pepper. Transfer the mixture to a add 1/4 tbsp butter per person. Reduce the heat Fresh parsley and garlic mint 5 10 15 20 25 30 mint* (g) the stems and finely chop the leaves. Finely chop baking sheet lined with baking paper. Roast the bell and fry the onion for 3 - 4 minutes until soft. Stir Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ the flat leaf parsley. Juice half of the lemon and pepper and chickpeas in the oven for 20 minutes, regularly and deglaze with 1 tbsp water per person Middle-Eastern herb cut the remaining lemon into wedges. or until the chickpeas are golden brown. Toss when right before serving. 1 2 3 4 5 6 mix (tsp) halfway done. Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ Fact: Did you know that bell pepper is rich in Full-fat yoghurt* vitamin E in addition to vitamin C? Vitamin E is an 50 100 150 200 250 300 (g) 7) antioxidant that protects our cells and organs from Chicken burger* harmful exterior influences. Vitamin E is also found 1 2 3 4 5 6 (pcs) in sunflower oil, whole-wheat products, nuts, seeds and green vegetables. Naan (pcs) 1) 7) ½ 1 1½ 2 2½ 3 Not included Olive oil (tbsp) 1 2 3 4 5 6 Extra-virgin olive oil ¼ ½ ¾ 1 1¼ 1½ 4 5 6 (tbsp) Butter (tbsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3101 /741 529 /126 Total fat (g) 39 7 Of which: saturated (g) 9,8 1,7 Fry the chicken burgers Make the tzatziki Serve Carbohydrates (g) 55 9 Heat 1/2 tbsp olive oil per person in another frying Separate 4 ribbons from the cucumber per person, Cut each naan in half lengthwise and top a half Of which: sugars (g) 11,6 2,0 pan on medium-high heat and fry the chicken using a peeler or cheese slicer and set aside. Grate naan per person with the cucumber ribbons, a Fibre (g) 13 2 burgers for 4 - 6 minutes per side until cooked. In the remaining cucumber with a grater and drain chicken burger, a spoonful of tzatziki and the Protein (g) 37 6 the meantime, heat the naan in the oven with the in a colander. Press out the liquid with the back caramelised onion. Fold the naan in half, over Salt (g) 2,9 0,5 chickpeas for 3 - 4 minutes. of a spoon. In a bowl, mix the grated cucumber, the burger (Tip). Transfer the naan burgers to yogurt, garlic, mint, parsley, the remaining Middle plates and add the chickpeas and bell pepper Allergens: Eastern spices, salt and pepper. Add per person: next to it. Serve with the remaining tzatziki and 1) Grains containing gluten 7) Milk/lactose 1/4 tbsp extra virgin olive oil and 1/2 tsp lemon juice. lemon wedges.

Tip: Fix the bun with a skewer to surprise your *Decide which meal you will be cooking first by checking the guests with a gorgeous burger. expiration date of the fresh ingredients in your box. Enjoy! WEEK 14 | 2021 Noodles with white turnip in E White turnip may look like a winter vegetable, but this cheerful little bulb is curry-coconut sauce not frost-resistant and can‘t be grown until spring. That‘s why the Dutch call it Meiraap, with snow peas and peanuts which literally means May turnip. Inspiration Vegetarian Total time: 35 min. (based on 2 servings)

White turnip Chestnut mushrooms

Garlic clove Fresh ginger

Spring onion Snow peas

Curry powder Coconut milk

Dried udon noodles Lime

Salted peanuts

Cupboard items Vegetable stock, sunflower oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, sauté pan with a lid Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p White turnip (pcs) 1 1 1 1 2 2 Chestnut 65 125 185 250 310 375 Cut Cut the spring onion Fry mushrooms* (g) Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare 50 ml vegetable stock per person. Peel the Boil ample water in a pan with a lid for the noodles. Heat 1/2 tbsp sunflower oil per person in a sauté Fresh ginger* (cm) 1 2 3 4 5 6 turnip and cut the turnip into 1 cm cubes. Press or Cut the spring onion into rings. Separate some pan with a lid on medium-high heat. Fry the spring Spring onion* (pcs) 2 3 4 5 7 8 mince the garlic. Cut the chestnut mushrooms into of the green part of the spring onion to use onion for 1 minute. Add the turnip, mushrooms slices. Grate the . Optionally, trim the ends off as garnishing. and and fry for 4 minutes. Add the Snow peas* (g) 25 50 75 100 125 150 ginger ginger snow the . and and fry for another Curry powder snow peas peas curry powder ½ 1 1½ 2 2½ 3 (packet) 9) 10) 2 minutes. Coconut milk (g) 75 150 225 300 375 450 Tip: Some snow peas have threads. They are easy to Dried udon noodles remove while trimming off the ends. 100 200 300 400 500 600 (g) 1) Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ Salted peanuts (g) 10 20 30 40 50 60 5) 22) 25) Not included Vegetable stock (ml) 50 100 150 200 250 300 Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 2899 /693 599 /143 Total fat (g) 27 6 Of which: saturated (g) 13,9 2,9 Carbohydrates (g) 90 19 Of which: sugars (g) 5,2 1,1 Fibre (g) 4 1 Cook the noodles Cook the sauce Serve Protein (g) 19 4 Salt (g) 1,7 0,4 Add the dried udon noodles to the boiling water Add the coconut milk (Tip) and the stock to the Transfer the noodles and sauce to deep plates. and cook for 2 - 3 minutes, covered with the lid. Cut sauté pan with vegetables and bring to a boil while Garnish with the peanuts, a lime wedge and the Allergens the lime into wedges. Stir through the coconut milk stirring. Cover the pan with the lid and allow to cook saved green part of spring onion. 1) Grains containing gluten 5) Peanuts 9) Celery to make sure any lumps dissolve. gently for 2 minutes. Then add the noodles to the 10) Mustard pan with vegetables and allow to cook gently for Enjoy! May contain traces of: 22) Nuts 25) Sesame seed another 5 minutes.

Tip: Coconut milk is a natural product and may *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. have (partially) clotted in the packet. No worries, these are just the fats from the coconut and they Contact actually pack lots of flavour. Cut open the packet We would like to hear what you think. Feel free to contact us and stir the milk firmly or let it melt in the pan via our website or via our social media channels. with vegetables. WEEK 14 | 2021 Chicken tenderloin with aromatic E More than half of the rice in this recipe consists of cauliflower: this coconut sauce way we have provided you with 400 g vegetables per person, which is more with courgette, broccoli rice and pickled cucumber than the RDI! Easy Balanced Total time: 30 min. (based on 2 servings)

Courgette Cucumber

Garlic Ginger

Brown rice Broccoli rice

Chicken tenderloin Fish sauce

Coconut milk Chili flakes

Cupboard items White wine vinegar, sugar, 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 Salad bowl, sauté pan with a lid, grater, pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Courgette* (pcs) ½ 1 1½ 2 2½ 3 Cucumber* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 Prepare Cook the rice Garlic clove (pcs) ½ 1 1½ 2 2½ 3 • Boil ample water in a pan with a lid for the brown rice and • Cook the brown rice in the pan with boiling water for 15 - 20 Fresh ginger* (cm) 1 2 3 4 5 6 broccoli rice. minutes. Brown rice (g) 40 85 125 170 210 255 Broccoli rice* (g) 23) 100 200 300 400 500 600 • Cut the courgette into 1 cm cubes. • Add the broccoli rice for the final 2 minutes. Then drain and set Chicken tenderloin* (g) 100 200 300 400 500 600 • Cut the cucumber in half lengthwise and remove the seeds with a aside, covered with the lid. Fish sauce (ml) 4) 5 10 15 20 25 30 teaspoon. Then cut the cucumber into thin half moons (Tip). • In the meantime, heat 1/2 tbsp olive oil per person in a sauté Coconut milk (ml) 75 150 225 300 375 450 • Press or mince the garlic and finely grate or chop the ginger. pan with a lid on medium-high heat. Fry the garlic, ginger and Chili flakes (a pinch) ½ 1 1½ 2 2½ 3 courgette for 2 - 3 minutes. Then add the chicken tenderloin and Not included Tip: The more thinly you slice the cucumber, the better it will absorb fry for another 2 - 4 minutes, covered with the lid. White wine vinegar (tbsp) 1 2 3 4 5 6 the flavour of the dressing. Fact: Brown rice is a whole grain product and comes packed with Sugar (tsp) 1 2 3 4 5 6 fibres, vitamins and minerals such as magnesium, iron and vitamin Olive oil (tbsp) ½ 1 1½ 2 2½ 3 B1 and B2. The broccoli rice adds vitamin C, calcium and even Peper & zout naar smaak more iron. * keep in the refrigerator Nutritive Value 3 4 Per serving Per 100g Energy (kJ/kcal) 2361 /564 384 /92 Total fat (g) 23 4 Of which: saturated (g) 13,7 2,2 Carbohydrates (g) 50 8 Of which: sugars (g) 16,7 2,7 Fibre (g) 6 1 Protein (g) 34 5 Salt (g) 1,8 0,3 Allergens Make the salad Serve 4) Fish • In a salad bowl, mix a dressing of the white wine vinegar and the • Transfer the and to plates and top with the May contain traces of: 23) Celery broccoli rice brown rice sugar. Add the cucumber and mix well, so the cucumber can aromatic coconut sauce and chicken. absorb the dressing. Season with salt and pepper. • Serve with the cucumber salad on the side. • Take the lid off the sauté pan and add thefish sauce and coconut milk (Tip). Mix well and allow to cook gently for another 4 - 5 Fact: Did you know that the broccoli alone gives you more than the minutes. RDI of vitamin C per serving? Plus, broccoli comes packed with iron, calcium and potassium - good for an energised feeling, strong bones • Season to taste with salt and pepper and optionally, add some chili *Decide which meal you will be cooking first by checking the expiration date of the and healthy blood pressure. fresh ingredients in your box. flakes s to taste.

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

WEEK 14 | 2021 firmly or let it melt in the sauté pan. E

Italian leek dish with minced meat You‘ll complete this Italian oven dish with provolone, a slightly spicy, but full and with potato wedges and provolone creamy cheese. Did you know that this cheese is often combined with a strong cup of espresso? Easy Family Total time: 40 min. (based on 2 servings)

Semi-starchy potatoes Red onion

Garlic clove Leek

Italian-style Diced tomato minced beef

Provolone flakes Dried oregano

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

Equipment Wok or sauté pan, baking dish, pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Semi-starchy potatoes (g) 200 400 600 800 1000 1200 Red onion (pcs) ½ 1 1½ 2 2½ 3 Cook the potatoes Cut and fry Garlic clove (pcs) 1 2 3 4 5 6 • Preheat the oven to 180 degrees and boil 500 ml water per person • In the meantime, chop the red onion and press or mince the garlic. Leek* (pcs) ½ 1 1½ 2 2½ 3 in a pan with a lid for the potatoes. Halve the leek lengthwise and cut into thin half rings. Italian-style minced beef* (g) 100 200 300 400 500 600 Diced tomatoes (pack) ¼ ½ ¾ 1 1¼ 1½ • Thoroughly wash the potatoes and cut into 1/2 cm thick slices. • Heat 1/2 tbsp butter per person in a wok or sauté pan on medium- Provolone flakes* (g) 7) 50 100 150 200 250 300 • Cook the potato slices in the pan with boiling water for 8 - 10 high heat and fry the red onion and garlic for 2 minutes. Dried oregano (tsp) 1½ 3 4½ 6 7½ 9 minutes, covered with the lid. Then drain and allow to steam dry • Add the minced meat and stir fry the minced meat for 3 - 4 Not included without the lid. minutes. Butter (tbsp) ½ 1 1½ 2 2½ 3 Black balsamic vinegar (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 3270 /782 528 /126 Total fat (g) 38 6 3 4 Of which: saturated (g) 21,2 3,4 Carbohydrates (g) 55 9 Of which: sugars (g) 14,4 2,3 Fibre (g) 10 2 Protein (g) 49 8 Salt (g) 2,4 0,4 Allergens 7) Milk/lactose

Fry Make the oven dish • Add the leek to the pan with minced meat and fry for 2 minutes. • Transfer the mixture to a baking dish and top with the potato Then add the diced tomato and bring to a boil. slices, placed in rows, like roof tiles. • Cook on medium-low heat for 2 minutes, add 3/4 tbsp black • Sprinkle with the provolone flakes and the dried oregano and balsamic vinegar per person and season with salt and pepper. heat in the oven for 8 - 10 minutes, or until the cheese has melted. • Take the baking dish from the oven and allow to rest for 2 - 3 minutes. Transfer the dish to plates. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Enjoy! Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 E

Al dente tip! Make sure you use ample Casarecce with hot-smoked salmon water which completely boils. This way it won‘t lose too much temperature in creamy leek-spinach sauce with dill and lemon when you add the pasta and you can time more precisely. Easy Quick & Easy Total time: 20 min. (based on 2 servings)

Leek Shallot

Garlic clove Casarecce

Whipping cream Spinach

Salmon flakes Grated Italian cheese

Lemon Fresh dill

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

Equipment Pan with a lid, sauté pan with a lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Leek* (pcs) ½ 1 1½ 2 2½ 3 Shallot (pcs) ½ 1 1½ 2 2½ 3 Prepare Cook the casarecce Garlic clove (pcs) ½ 1 1½ 2 2½ 3 • Boil ample water in a pan with a lid for the pasta. • Heat 1/2 tbsp olive oil per person in a sauté pan with a lid on Casarecce (g) 1) 20) 90 180 270 360 450 540 medium-high heat. Whipping cream* (ml) 7) 100 200 300 400 500 600 • Cut the leek into thin rings and cut the shallot into half rings. Spinach* (g) 23) 75 150 225 300 375 450 • Press or mince the garlic. • Fry the garlic, shallot and leek for 4 - 5 minutes. Salmon flakes* (g) 80 160 240 320 400 480 • Cook the casarecce in the pan with boiling water for 10 - 13 Fact: Grated Italian cheese* (g) 7) 25 25 50 50 75 75 Did you know that most of the vitamins and minerals found in minutes. leek are located in the green part? Don‘t throw it away! It contains Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ lots of vitamin B6, important for your muscles and good for the Tip: This dish contains lots of calories. Are you watching your calorie- Fresh dill* (g) 2½ 5 7½ 10 12½ 15 immune system. intake? Cook 75 g casarecce per person and use 75 ml whipping cream Not included for the sauce. Use the remaining casarecce in a salad the next day and Olive oil (tbsp) ½ 1 1½ 2 2½ 3 use the whipping cream in a soup. Vegetable stock cube (pcs) 125 ¼ 375 ½ 625 ¾ Salt & pepper to taste * keep in the refrigerator Nutritive Value Per serving Per 100g 3 4 Energy (kJ/kcal) 3993 /954 759 /181 Total fat (g) 53 10 Of which: saturated (g) 24,4 4,6 Carbohydrates (g) 77 15 Of which: sugars (g) 11,0 2,1 Fibre (g) 8 1 Protein (g) 38 7 Salt (g) 2,2 0,4 Allergens 1) Grains containing gluten 4) Fish 7) Milk/lactose Finish the sauce Serve May contain traces of: 20) Soy 23) Celery • Add the whipping cream to the leek and crumble the fish stock • Cut the lemon into wedges and finely chop the dill. cube into the pan. Cover the pan with the lid and allow to stew for 8 • Transfer the pasta to plates and top with the leek-spinach sauce - 10 minutes. with pulled salmon. • For the final minute, add the spinach bit by bit and stir until the • Garnish with the dill, the remaining Italian cheese and the spinach has wilted. lemon wedges. • Mix the salmon flakes and half of the Italian cheese with the sauce *Decide which meal you will be cooking first by checking the expiration date of the and reheat. Season to taste with salt and pepper. Enjoy! fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 14 | 2021 E

Creamy mushroom soup Of which famous sauce in the with ground fennel seed, tarragon butter and an organic roll culinary world is tarragon the most important seasoning?) Easy Vegetarian Quick Total time: 25 min. (based on 2 servings)

Onion Garlic clove

Chestnut mushrooms Portobello

Ground fennel seed Organic cracked roll

Whipping cream Fresh tarragon

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

Equipment Frying pan, stock pot with lid, whisk Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) 1 2 3 4 5 6 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry Chestnut mushrooms* (g) 125 250 375 500 625 750 • Preheat the oven to 180 degrees and prepare the mushroom stock. • Heat the cracked roll in the oven for 8 - 10 minutes. Portobello* (pcs) 1 2 3 4 5 6 Take the butter from the refrigerator. Ground fennel seed (tsp) ½ 1 1½ 2 2½ 3 • Heat half of the olive oil in a frying pan and fry the mushrooms for Organic cracked roll (pcs) 1) 17) 20) 21) • Press or mince the garlic and chop the onion. 4 minutes on high heat. 1 2 3 4 5 6 22) 25) 27) • Cut the chestnut mushrooms and portobello into thin strips. • Heat the remaining olive oil in a stock pot with a lid on medium Whipping cream* (g) 7) 100 200 300 400 500 600 heat and fry the garlic, onion and ground fennel seed for Fresh tarragon* (g) 5 10 15 20 25 30 2 minutes. Not included Mushroom stock (ml) 300 600 900 1200 1500 1800 Fact: Did you know that mushrooms are actually fungi? But when it Butter (tbsp) ½ 1 1½ 2 2½ 3 comes to nutrients, they might as well be a vegetable. They are rich in Flour (tbsp) ½ 1 1½ 2 2½ 3 vitamin B2, folic acid, potassium and fibres - good for your energy level, Olive oil (tbsp) 1 2 3 4 5 6 blood pressure, intestinal function and a satiated feeling! Salt & pepper to taste * keep in the refrigerator Nutritive Value

Per serving Per 100g 3 4 Energy (kJ/kcal) 3338 /798 394 /94 Total fat (g) 51 6 Of which: saturated (g) 24,0 2,8 Carbohydrates (g) 63 7 Of which: sugars (g) 8,1 1,0 Fibre (g) 8 1 Protein (g) 17 2 Salt (g) 4,1 0,5

Allergens Make the soup Serve 1) Grains containing gluten 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts • Add 1/2 tbsp flour per person to the stock pot and mix well. • Finely chop the tarragon and mix with half of the butter (Tip). 25) Sesame seed 27) Lupin • While stirring with a whisk, add a splash of the stock and stir until • Cut the cracked roll into slices and spread with the tarragon butter. the flour has absorbed the liquid. • Season the soup to taste with salt and pepper. • Then slowly, while stirring with the whisk, add the remaining stock, • Transfer the soup to bowls and garnish with the whipping cream and fried mushrooms to the stock pot. remaining tarragon. • Bring to a boil and cook gently for 5 minutes, covered with the lid. *Decide which meal you will be cooking first by checking the expiration date of the Tip: Not familiar with the flavour of tarragon? Have a taste before fresh ingredients in your box. adding it to the butter and soup. Contact Enjoy!

We would like to hear what you think. Feel free to contact us via our website or via our social media channels. Bearnaise Answer:

WEEK 14 | 2021 E Sweet potato with spinach and labneh Labneh is a fresh cheese made of drained yogurt. It got its name with chickpeas and salted almonds from the Arabic word for yogurt: laban. Easy Vegetarian Balanced Total time: 40 min. (based on 2 servings)

Sweet potato Red onion

Garlic clove Apple

Red pointed pepper Spinach

Chickpeas Ras el hanout

Fresh coriander Lemon

Salted almonds Labneh

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

Equipment Sieve, sauté pan, baking sheet lined with baking paper Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Sweet potatoes (g) 150 300 450 600 750 900 Red onion (pcs) ½ 1 1½ 2 2½ 3 Prepare the sweet potato Cut the vegetables Garlic clove (pcs) ½ 1 1½ 2 2½ 3 • Preheat the oven to 220 degrees. • Chop the red onion and press or mince the garlic. Remove the core Apple (pcs) ½ 1 1½ 2 2½ 3 from the apple and dice the apple. Red pointed pepper* (pcs) ½ 1 1½ 2 2½ 3 • Weigh the sweet potato and peel or thoroughly wash. Cut the Spinach* (g) 23) 100 200 300 400 500 600 sweet potato into 1 cm thick slices and transfer the slices to a • Cut the red pointed pepper into thin strips and tear the spinach Chickpeas (can) ⅓ ⅔ 1 1⅓ 1⅔ 2 baking sheet lined with baking paper. into small pieces. Ras el hanout (tsp) 2 4 6 8 10 12 • Drizzle the sweet potato with 1/2 tbsp olive oil per person and • Rinse the chickpeas and drain them in a sieve. Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 season with salt and pepper. Fact: This dish contains lots of important nutrients. The spinach and Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ • Roast the sweet potato in the oven for 20 – 30 minutes, or labneh are rich in calcium, the chickpeas and sweet potato pack a Salted almonds (g) 5) 8) 25) 10 20 30 40 50 60 until cooked. lot of iron and the red pointed pepper adds a good dose of vitamins C Labneh* (g) 7) 19) 22) 50 100 150 200 250 300 and E. Not included Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Salt & pepper to taste * keep in the refrigerator Nutritive Value 3 4 Per serving Per 100g Energy (kJ/kcal) 2682 /641 441 /105 Total fat (g) 32 5 Of which: saturated (g) 6,4 1,1 Carbohydrates (g) 64 11 Of which: sugars (g) 25,5 4,2 Fibre (g) 13 2 Protein (g) 16 3 Salt (g) 0,6 0,1 Allergens Fry Fry and serve 5) Peanuts 7) Milk/lactose 8) Nuts • Heat the remaining olive oil in a sauté pan on medium-high heat. • Add the to the sauté pan and fry for 4 - 6 minutes. In the May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame seed chickpeas • Fry the onion, garlic and ras el hanout for 2 - 3 minutes. Optionally, meantime, finely chop the coriander. add some extra oil if the spices seem to burn. • Take the pan with vegetables from the heat and stir in the spinach. • Add the apple and the pointed pepper and fry for 6 - 8 minutes. Season to taste with salt and pepper. Cut the lemon into wedges. Season with salt and pepper. • Transfer the sweet potato to plates. Top with the chickpeas and vegetables and garnish with the almonds and coriander. Serve *Decide which meal you will be cooking first by checking the expiration date of the with the labneh and the lemon wedges. fresh ingredients in your box. Fact: This recipe contains over 50% of the RDI of fibre. Most of these Contact fibres come from the chickpeas, but the sweet potato and other We would like to hear what you think. Feel free to contact us via our website or via our vegetables add to the mix as well. social media channels.

WEEK 14 | 2021 Enjoy! Chicken breast with pesto-cream sauce E Pesto with chicken is a winning combination. For this recipe, you‘ll be turning the pesto and potato wedges into a creamy sauce that makes this potato, meat and vegetable meal a favourite all with Italian cheese and green vegetables across the board. Accessible Total time: 45 min. (based on 2 servings)

Waxy potatoes Green beans

Shallot Courgette

Chicken breast Single cream

Pesto vinaigrette Grated Italian cheese

Cupboard items Olive oil, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, bowl, frying pan, kitchen paper, sauté pan, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Waxy potatoes (g) 250 500 750 1000 1250 1500 Fry the potato wedges Prepare Fry the chicken fillet Green beans* (g) 75 150 225 300 375 450 Preheat the oven to 220 degrees. Thoroughly wash Trim the ends off thegreen beans and cut the In the meantime, heat 1/2 tbsp butter per person in a Shallot (pcs) ½ 1 1½ 2 2½ 3 the potatoes and cut them into wedges. Pat dry the green beans into 3 equally sized pieces. Chop the sauté pan and fry the chicken breast for 2 - 3 Courgette* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 potato wedges with kitchen paper. In a bowl, mix shallot. Halve the courgette lengthwise and then minutes per side on medium-high heat. Add the Chicken breast* 1 2 3 4 5 6 (pcs) the wedges with 1/2 tbsp olive oil per person, salt cut into thin half moons. Add a little bit of water to a single cream and the pesto vinaigrette and allow Single cream (ml) 7) 75 150 225 300 375 450 and pepper. Transfer the potato wedges to a baking pan with a lid. Add the green beans with a pinch of to cook gently for another 5 - 8 minutes. Pesto vinaigrette sheet lined with baking paper and roast in the oven salt and bring to a boil, covered with the lid. Allow to ½ 1 1½ 2 2½ 3 (packet) 7) for 30 - 32 minutes. cook gently for 6 - 8 minutes. Then drain and allow Grated Italian to steam dry without the lid. 15 25 40 50 65 75 cheese* (g) 7) Tip: If you want to save yourself the extra dishes, mix Not included the potato wedges with olive oil, salt and pepper on Olive oil (tbsp) 1 2 3 4 5 6 the baking sheet. Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g 4 5 6 Energy (kJ/kcal) 3466 /828 488 /117 Total fat (g) 43 6 Of which: saturated (g) 18,9 2,7 Carbohydrates (g) 65 9 Of which: sugars (g) 11,6 1,6 Fibre (g) 9 1 Protein (g) 42 6 Salt (g) 1,1 0,2 Allergens Fry the vegetables Finish the potatoes Serve 7) Milk/lactose Heat 1/2 tbsp olive oil per person in a frying pan Take the potato wedges from the oven and mix Transfer the chicken breast with pesto sauce on medium-high heat. Stir fry the shallot and them with the grated Italian cheese. Heat in to plates. Serve with the vegetables and the courgette for 4 minutes. Add the green beans and the oven for another 3 minutes, until the cheese potato wedges. fry for another 2 minutes. Season to taste with salt is crunchy. and pepper. Enjoy!

WEEK 14 | 2021 Flatbread pizza margherita with E Are you cooking this recipe later in cherry tomatoes the week? Keep your flatbreads in a cool and dry place for a deliciously with mozzarella, rocket and pesto vinaigrette fresh pizza base. Accessible Total time: 40 min. (based on 2 servings)

Red cherry tomatoes Red onion

Garlic clove Cow mozzarella

Passata Grated Italian cheese

Whole grain Grated Italian cheese Lebanese flatbread

Fresh basil Pesto vinaigrette

Rocket

Cupboard items Olive oil, black balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Frying pan, baking dish, baking sheet lined with baking paper Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red cherry 125 250 375 500 625 750 Prepare Make the tomato sauce Roast tomatoes (g) Red onion (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees. Cut the cherry Heat half of the olive oil in a frying pan on medium Transfer the cherry tomatoes to a baking dish and Garlic clove (pcs) ½ 1 1½ 2 2½ 3 tomatoes in half. Chop the red onion and press heat and fry the garlic and chopped onion for 1 - 2 sprinkle with the remaining olive oil. Season to taste Cow mozzarella* or mince the garlic. Tear the mozzarella into minutes. Add the passata and per person: 11/2 tsp with salt and pepper. Roast in the oven for 6 - 8 60 125 185 250 310 375 (g) 7) small pieces. Italian herbs, 1 tsp black balsamic vinegar and minutes. In the meantime, transfer the flatbread to Passata (g) ½ 1 1½ 2 2½ 3 2 tbsp water. Season with salt and pepper. Allow to a baking sheet lined with baking paper and heat in Italian herbs reduce into a thick sauce on medium heat for the oven for 2 - 4 minutes (Tip). ½ 1 1½ 2 2½ 3 (packet) 6 - 8 minutes. Stir regularly (Tip). Whole grain Tip: You will pre-heat the flatbread to get a nice Lebanese flatbread 2 4 6 8 10 12 (pcs) 1) Tip: Did you sauce turn out too thick? Add some crunch. Don’t leave them in for too long or they will Grated Italian extra water. become dry. 25 50 75 100 125 150 cheese* (g) 7) Fresh basil* (g) 2½ 5 7½ 10 12½ 15 Pesto vinaigrette ½ 1 1½ 2 2½ 3 (packet) 7) Rocket* (g) 20 40 60 80 100 120 Not included Olive oil (tbsp) 1 2 3 4 5 6 4 5 6 Black balsamic 1 2 3 4 5 6 vinegar (tsp) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3537 /845 647 /154 Total fat (g) 36 7 Make the pizzas Cut the basil Serve Of which: saturated (g) 15,7 2,9 Carbohydrates (g) 91 17 Spread the flatbread with the tomato sauce. Return the pizzas back to the oven on the baking Sprinkle the pizzas with the fresh basil and garnish Of which: sugars (g) 15,0 2,7 Divide the cherry tomatoes, Italian cheese and sheet lined with baking paper for 5 - 7 minutes. In with the pesto vinaigrette. Divide the rocket Fibre (g) 8 1 mozzarella over the pizzas and sprinkle with salt the meantime, strip the basil leaves from the stems lettuce over the pizzas. Protein (g) 34 6 and pepper. and finely chop the leaves. Salt (g) 1,7 0,3 Enjoy! Fact: Did you know that there are health benefits to Allergens eating less meat? One example is a reduced risk of 1) Grains containing gluten 7) Milk/lactose cardiovascular disease.

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

WEEK 14 | 2021 E

Spaghetti Bolognese with minced beef This dish will bring the rich flavors with a refreshing salad of Bologna to your home in only 20 minutes! Accessible Quick & Easy Total time: 20 min. (based on 2 servings)

Spaghetti Onion

Garlic clove Fresh basil and rosemary

Italian-style Canned cherry minced beef tomatoes

Cucumber Rocket and lamb’s lettuce

Grated Italian cheese

Cupboard items Olive oil, extra-virgin olive oil, black balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, salad bowl, sauté pan, peeler or cheese slicer Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Spaghetti (g) 1) 20) 90 180 270 360 450 540 Cook Cut Fry the minced meat Onion (pcs) ½ 1 1½ 2 2½ 3 Boil ample water with a pinch of salt in a pan with a Chop the onion and press or mince the garlic. Strip Heat the olive oil in a sauté pan and fry the onion, Garlic clove (pcs) ½ 1 1½ 2 2½ 3 lid for the spaghetti. Cook the spaghetti for 10 – 12 the rosemary leaves from the stems and finely chop garlic, basil stems and rosemary for2 – 3 minutes Fresh basil and 5 10 15 20 25 30 rosemary* (g) minutes until al dente. Then drain and allow to the leaves. Strip the basil leaves from the stems and on medium-high heat. Add the minced beef and fry Italian-style minced steam dry without the lid. finely chop the stems. for 2 – 3 minutes. 100 200 300 400 500 600 beef* (g) Canned cherry ½ 1 1½ 2 2½ 3 tomatoes (can) Cucumber* (pcs) ½ 1 1½ 2 2½ 3 Rocket and lamb’s 40 60 90 120 150 180 lettuce* (g) Grated Italian 10 20 30 40 50 60 cheese* (g) 7) Not included Olive oil (tbsp) 1 2 3 4 5 6 Extra-virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) Black balsamic 2 4 6 8 10 12 vinegar (tbsp) 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3836 /917 568 /136 Total fat (g) 40 6 Of which: saturated (g) 12,3 1,8 Carbohydrates (g) 84 13 Make the sauce Make the salad Serve Of which: sugars (g) 17,5 2,6 Add the canned cherry tomatoes, reduce the heat In a salad bowl, mix the rocket and lamb’s lettuce Transfer the pasta to plates and top with the sauce. Fibre (g) 9 1 to low and allow to stew for 8 – 10 minutes. Season with the extra virgin olive oil and the black balsamic Garnish with the basil and the grated Italian Protein (g) 48 7 with salt and pepper. vinegar. Season with salt and pepper. Use a peeler cheese. Serve with the salad. Salt (g) 1,5 0,2 or cheese slicer to separate the cucumber into thin Allergens: Fact: Did you know that canned tomatoes contain ribbons. Mix the cucumber ribbons with the salad. Enjoy! 1) Grains containing gluten 7) Milk/lactose almost the same amount of vitamins and minerals May contain traces of: 20) Soy as fresh tomatoes? All in all, this dish contains over 400 g vegetables! *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 14 | 2021 Sicilian-style orzo with minced chicken E Pecorino and raisins are very and raisins typical for Sicilian dishes: they show the influence of the Middle with walnut, broccoli and pecorino East on this cuisine. Accessible Quick & Easy Total time: 25 min. (based on 2 servings)

Red onion Garlic clove

Broccoli Orzo

Raisins Chopped walnuts

Minced chicken Grated pecorino with Italian herbs

Cupboard items Vegetable stock, olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, sauté pan Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) 1 2 3 4 5 6 Cut Cut the broccoli Cook Broccoli* (pcs) 1 2 3 4 5 6 Prepare the stock in a pan with a lid for the broccoli Cut the broccoli head into florets and dice the stem. Cook the orzo in the pan with boiling water for Orzo (g) 1) 20) 70 140 210 280 350 420 and the orzo. Cut the red onion into half rings and 8 minutes, covered with the lid. After 2 minutes, add Raisins (g) 19) 22) 8 15 22 30 37 45 press or mince the . the , and after 4 minutes, add the . 25) garlic broccoli raisins Chopped walnuts Then drain and allow to steam dry without the 10 20 30 40 50 60 (g) 8) 19) 25) lid (Tip). Minced chicken with 100 200 300 400 500 600 Italian herbs* (g) Tip: You won’t be using all of the orzo in this recipe. Grated pecorino* 15 25 35 50 60 75 Use the remaining orzo the next day in a soup or (g) 7) lunch salad. Not included Vegetable stock (ml) 500 1000 1500 2000 2500 3000 Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g 4 5 6 Energy (kJ/kcal) 2947 /704 415 /99 Total fat (g) 30 4 Of which: saturated (g) 7,4 1,0 Carbohydrates (g) 65 9 Of which: sugars (g) 11,7 1,7 Fibre (g) 11 2 Protein (g) 39 6 Salt (g) 4,0 0,9 Allergens Fry the minced chicken Mix Serve 1) Grains containing gluten 7) Milk/lactose 8) Nuts In the meantime, heat the olive oil in a sauté pan Add the broccoli, the orzo and the majority of Transfer the dish to plates and garnish with the May contain traces of: 19) Peanuts 20) Soy 22) Nuts and fry the red onion, garlic and chopped walnuts the pecorino to the pan and heat for another remaining pecorino. 25) Sesame seed for 2 minutes on low heat. Add the minced chicken 2 - 3 minutes on high heat. Season with salt and stir fry for 4 - 5 minutes on medium-high heat. and pepper. Fact: Did you know that this dish contains about 250 g vegetables and more vitamin C than the RDI?

Enjoy!

WEEK 14 | 2021 E

Ravigote comes from the French verb Breaded hake fillet with ravigote sauce ravigoter - to invigorate, to energise. with spinach-leek puree and diced bacon These properties are what makes this refreshing sauce so great with fish. Accessible Total time: 35 min. (based on 2 servings)

Starchy potatoes Leek

Fresh curly parsley Diced bacon

Spinach Hake fillet in corn flakes

Ravigote sauce

Cupboard items Butter, 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 a lid, frying pan, sauté pan with a lid, potato masher Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Starchy potatoes (g) 200 400 600 800 1000 1200 Prepare Fry the diced bacon Prepare the leek and spinach Leek* (pcs) ½ 1 1½ 2 2½ 3 Boil ample water in a pan with a lid for the Cook the for 12 – 15 minutes, covered In the same sauté pan, heat 1/2 tbsp butter per Fresh curly parsley* potatoes 2½ 5 7½ 10 12½ 15 (g) potatoes. Peel or thoroughly wash the potatoes with the lid. Then drain and set aside to steam dry person on medium-high heat. Fry the leek for Diced bacon* (g) 20 40 60 75 100 115 and cut into large pieces. Cur the leek into thin rings without the lid. Heat a sauté pan without oil on 3 – 4 minutes. Add 2 tbsp water per person, reduce Spinach* (g) 23) 100 200 300 400 500 600 and finely chop the curly parsley. Cut the spinach medium-high heat and fry the diced bacon for the heat and allow to stew, covered, for another Hake fillet in corn into small pieces. 5 – 6 minutes, or until crunchy. Then take from the 6 – 8 minutes. Add some extra water in case the leek 1 2 3 4 5 6 flakes* (pcs) 1) 4) pan and set aside. turns brown too fast. Then add the spinach and Ravigote sauce* (g) allow to wilt for 3 – 4 minutes. 20 40 60 80 100 120 3) 10) 19) 22) Not included Butter (tbsp) 1½ 3 4½ 6 7½ 9 Mustard (tsp) 1 2 3 4 5 6 Milk (splash) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g 4 5 6 Energy (kJ/kcal) 2852 /682 464 /111 Total fat (g) 32 5 Of which: saturated (g) 14,7 2,4 Carbohydrates (g) 65 11 Of which: sugars (g) 9,1 1,5 Fibre (g) 7 1 Protein (g) 30 5 Salt (g) 1,7 0,3 Allergens Fry the hake fillet Make the spinach-leek puree Serve 1) Grains containing gluten 3) Eggs 4) Fish 10) Mustard In the meantime, heat 1/2 tbsp butter per person Mash the potatoes into a puree using a potato Transfer the spinach-leek mash to plates and add May contain traces of: 19) Peanuts 22) Nuts 23) Celery in a frying pan on medium-high heat and fry the masher. Add 1/2 tbsp butter per person and a splash the breaded hake fillet on top. Serve with the breaded hake fillet for 4 – 6 minutes on each side, of milk to make it smooth and creamy. Then add ravigote sauce. or until crunchy. 1 tsp mustard per person, the curly parsley, bacon and spinach-leek mixture. Season to taste with salt Enjoy! and pepper and mix well.

WEEK 14 | 2021