F Burger with spicy green pepper and piccalilli You will give this burger an original twist by adding piccalilli: with potato wedges and salad a populair British product, inspired by Asian cuisines. FAMILY 45 min. • Eat within 5 days
White ciabatta Potato wedges
Dried thyme Tomato
Cucumber Green pepper
Radicchio and Mixed meat hamburger romaine lettuce
Piccalilli
Pantry items Olive oil, honey, mustard, extra virgin olive oil, butter, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Frying pan, salad bowl, baking sheet lined with baking paper Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P White ciabatta (pcs) 1) 1. Prepare the potatoes 2. Cut 3. Make the dressing 1 2 3 4 5 6 6) 7) 17) 22) 25) 27) Preheat the oven to 220 degrees (TIP). Divide the In the meantime, thinly slice the tomato and In a salad bowl, whip up a dressing of honey, Potato wedges* (g) 200 400 600 800 1000 1200 potato wedges over a baking sheet lined with cucumber. Cut the green chili pepper into mustard and extra virgin olive oil. Season to taste Dried thyme (tsp) 1 2 3 4 5 6 baking paper and mix with the dried thyme and thin rings. with salt and pepper. Tomato (pcs) 1 2 3 4 5 6 olive oil. Season with salt and pepper and roast in Cucumber* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 the oven for 25 – 35 minutes, or until the potato TIP: Did you know that tomatoes have a lot of ½ 1 1½ 2 2½ 3 Green pepper* (pcs) wedges are cooked and crunchy. Turn them when health benefits? They are rich in vitamin A, C and Radicchio and 50 100 150 200 250 300 halfway done. Add the ciabatta next to the potato E and lycopene. Lycopene is an antioxidant which romaine lettuce* (g) wedges for the final 5 – 7 minutes. Mixed meat protects our cells against harmful influences. The 1 2 3 4 5 6 hamburger* (pcs) riper the tomato, the more lycopene it contains! Piccalilli* (g) 1) 6) 10) 25 50 75 100 125 150 Philips Airfryer TIP: Mix the potato wedges with Not included 1 tbsp olive oil per person and the thyme and Olive oil (tbsp) ½ 1 1½ 2 2½ 3 add to the Airfryer basket. Heat for 25 minutes at Honey (tsp) 1 2 3 4 5 6 170 degrees; turn when halfway done. If there is any Mustard (tsp) 2 4 6 8 10 12 room left in the Airfryer, add the ciabatta as well. Extra virgin olive oil 2 4 6 8 10 12 (tsp) 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) 3757 /898 530 /127 Total fat (g) 47 7 Of which: saturated (g) 15,3 2,2 Carbohydrates (g) 75 11 Of which: sugars (g) 11,0 1,6 4. Fry the burger 5. Build the burger 6. Serve Fibre (g) 10 1 Protein (g) 38 5 Heat the butter in a frying pan on medium–high Cut the ciabatta in half and spread some piccalilli Transfer the potato wedges and the remaining Salt (g) 1,7 0,2 heat and fry the burger 3 – 4 minutes per side, onto the lower half. Top with a little bit of salad and salad to plates. Serve with the hamburger and the Allergens: together with the green chili pepper. Reduce place the burger on the salad. Sprinkle with the rest of the piccalilli. the heat and keep the burger warm in the pan. fried chili pepper and pour the cooking grease over 1) Grains containing gluten 6) Soy Enjoy! 7) Milk/lactose 10) Mustard Mix the salad dressing with the lettuce, tomato the burger (TIP). May contain traces of: 17) Eggs 22) Nuts and cucumber. Sesame seed Lupin 25) 27) TIP: Having dinner with children? The green pepper is quite spicy: serve it on the side.
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WEEK 41 | 2020 F
Risotto with buffalo mozzarella The name pecorino derived from the Italian word for with tomato, fresh basil and pecorino sheep: pecora.
VEGETARIAN 35 min. • Eat within 5 days
Onion Garlic clove
Fresh basil Celery stalk
Tomato Risotto rice
Red chili pepper Buffalo mozzarelaa
Grated pecorino
Pantry items Vegetable stock, butter, olive oil, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Onion (pcs) ¼ ½ ¾ 1 1¼ 1½ Garlic clove (pcs) 1 2 3 4 5 6 1. Prepare the vegetables 2. Fry the risotto rice 3. Prepare the risotto Fresh basil* (g) 2½ 5 7½ 10 12½ 15 Prepare the stock. Chop the onion and press or In the meantime, cut the tomato into 1 cm dices Add 1/3 of the stock to the pan and allow the rice to Celery stalk* (pcs) 9) 1 2 3 4 5 6 mince the garlic. Roughly chop the basil leaves. and set aside. Add the risotto rice to the pan with slowly absorb the stock (TIP). Stir regularly. As soon Tomato (pcs) 1½ 3 4½ 6 7½ 9 Cut the celery stalk into thin half moons. Melt the vegetables and stir fry for 1 minute. as the stock has been absorbed, add another 1/3 of Risotto rice (g) 75 150 225 300 375 450 butter in a pan with a lid on medium–low heat and the stock. In the meantime, remove the seeds from Red chili pepper* add the onion, garlic, celery stalk, olive oil and the red chili pepper and finely chop the pepper. ¼ ½ ¾ 1 1¼ 1½ (pcs) 2 tbsp water per person. Stir fry the vegetables on Buffalo mozzarella* 70 125 200 250 325 375 low heat for 5 minutes, or until soft. TIP: Optionally, you can replace part of the stock (g) 7) with the same amount of white wine. Grated pecorino* 15 25 40 50 65 75 (g) 7) Not included Vegetable stock (ml) 250 500 750 1000 1250 1500 Butter (tbsp) 1 1 2 2 3 3 Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 2726 /652 425 /102 Total fat (g) 32 5 Of which: saturated (g) 16,9 2,6 Carbohydrates (g) 68 11 Of which: sugars (g) 6,6 1,0 Fibre (g) 4 1 Protein (g) 21 3 Salt (g) 3,9 0,6 Allergens: 4. Finish the risotto 5. Season 6. Serve Milk/lactose Celery 7) 9) Mix the diced tomato with the risotto. Add the Take the pan from the heat. Tear the buffalo Transfer the risotto to plates and sprinkle with the remaining stock to the risotto and allow the rice mozzarella into bite–sized pieces and add to the red chili pepper and remaining pecorino. Garnish to absorb again. Keep stirring well. The risotto risotto, together with half of the basil. Add half of with the leftoverbasil . is cooked as soon as the kernels are soft on the the grated pecorino, salt and pepper and leave for outside, but still have a little bit of a bite on the 2 minutes, covered with the lid. FACT: Did you know that eating less inside. This will take about 20 – 25 minutes (TIP). meat contributes to a lower risk of cardiovascular diseases? TIP: The amount of liquid that is needed to cook the risotto strongly depends on the size of your Enjoy! pan. Taste regularly and add more water or stock Contact if necessary. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 F Vegetarian pho with portobello Authentic Vietnamese pho stock requires a long and complex with rice noodles, fresh herbs and scallion preparation. With this simplified recipe you can enjoy this tasty soup within an hour! VEGETARIAN BALANCED 40 min. • Eat within 5 days
Star anise Ground cinnamon
Garlic clove Fresh ginger
Red pointed pepper Scallion
Red chili pepper Lime
Portobello Onion
Flat rice noodles Fresh herbs
Peanuts Pantry items Sunflower oil, vegetable stock cube, white wine vinegar, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Grater, frying pan with a lid, stock pot or large pan with a lid Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Star anise (pcs) 1 1 1 1 2 2 1. Prepare 2. Make the stock 3. Cut Ground cinnamon ¼ ½ ¾ 1 1¼ 1½ Boil 650 ml water per person. Heat a dry stock pot Add 1 tbsp sunflower oil per person, the ginger and Cut the red pointed pepper into thin rings. Cut the (tsp) or large pan with a lid on medium heat. Add the star half of the garlic and fry for 1 – 2 minutes. Add the scallion into thin rings. Remove the seeds from the Garlic clove (pcs) ½ 1 1½ 2 2½ 3 anise and 1/4 tsp cinnamon per person to the pan boiling water, the Vietnamese sauce and half of the red chili pepper and cut the pepper into thin rings. Fresh ginger (cm) 2 4 6 8 10 12 and heat for 3 – 4 minutes, until they release their soy sauce. Crumble the stock cube over the pan and Cut the lime into wedges. Keep the vegetables, Vietnamese sauce ½ 1 1½ 2 2½ 3 aromas. Press or mince the garlic and grate the bring to a boil (TIP). Reduce the heat and allow to chili pepper and lime in separate bowls, to use as (packet) 1) 6) ginger with a fine grater. simmer for 25 minutes. garnishing later. Soy sauce (ml) 1) 6) 5 10 15 20 25 30 Red pointed pepper* ½ 1 1½ 2 2½ 3 (pcs) TIP: Are you watching your salt intake? Use half of Scallion* (pcs) 90 180 270 360 450 540 the stock cube and/or leave out the soy sauce. You Red chili pepper* can also use low–salt stock. ¼ ½ ¾ 1 1¼ 1½ (pcs) Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ Portobello* (pcs) 1 2 3 4 5 6 Onion (pcs) ½ 1 1½ 2 2½ 3 Flat rice noodles (g) 70 140 210 280 350 420 Mint, coriander and 5 10 15 20 25 30 Thai basil* (g) Peanuts (g) 5) 22) 25) 10 20 30 40 50 60 Not included Sunflower oil (tbsp) 1 2 3 4 5 6 Vegetable stock cube ¾ 1½ 2¼ 3 3¾ 4½ (pcs) White wine vinegar 1 2 3 4 5 6 (tsp) Salt & pepper to taste * keep in the refrigerator 4. Fry the portobello 5. Cook the noodles 6. Serve Nutritive value Cut the portobello into strips. Chop the onion. Heat Remove the star anise from the stock pot. Add the Transfer the pho to bowls. Garnish to taste with the Per serving Per 100g 1 tbsp sunflower oil in a frying pan with a lid on rice noodles and cook on low heat for 4 – 6 minutes remaining soy sauce, pointed pepper, scallion, red Energy (kJ/kcal) 2197 /525 556 /133 medium–high heat. Fry the onion and the remaining (TIP). In the meantime, finely chop the fresh herbs. chili pepper, lime juice, fresh herbs en peanuts. Total fat (g) 19 5 for 1 – 2 minutes. Add the and Add the and to the stock pot and Of which: saturated (g) 3,0 0,8 garlic portobello portobello onion Carbohydrates (g) 70 18 fry for 7 – 8 minutes, or until it releases moisture. mix well. Enjoy! Of which: sugars (g) 8,9 2,2 Deglaze with 1 tsp white wine vinegar per person. Fibre (g) 7 2 Cover the pan with a lid and keep warm on low heat Protein (g) 9 2 TIP: Be aware: if you cook the noodles too long, Salt (g) 6,4 1,6 for 4 – 5 minutes. they will absorb all of the liquid. Allergens: FACT: Did you know that mushrooms contain lots 1) Grains containing gluten 5) Peanuts 6) Soy May contain traces of: 22) Nuts 25) Sesame seed of vitamin B? This vitamin keeps you energy level stable and it helps preventing infections
WEEK 41 | 2020 E Savory pie with feta and mushrooms Mushrooms are the perfect addition to a vegetarian meal. with cucumber–bell pepper salad They contain vitamin B2, are rich in protein and add a nice bite.
FAMILY VEGETARIAN 45 min. • Eat within 5 days
Mushrooms Shallot
Garlic clove Dried thyme
Free–range egg Feta
Puff pastry Cucumber
Bell pepper
Pantry items Butter, extra virgin olive oil, red wine vinegar, mustard, honey, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Frying pan, bowl, colander, salad bowl, baking dish, kitchen paper Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Mushrooms* (g) 125 250 375 500 625 750 1. Cut 2. Fry the mushrooms 3. Mix Shallot (pcs) 1 2 3 4 5 6 Clean the mushrooms with kitchen paper. Preheat Heat 1/2 tbsp butter per person in a frying pan on In the meantime, use a fork to mix the egg, salt and Garlic clove (pcs) 1 2 3 4 5 6 the oven to 200 degrees. Chop the shallot and press medium–high heat and fry the shallot and garlic pepper in a bowl. Add the mushrooms to the bowl, Dried thyme (tsp) ¾ 1½ 2¼ 3 3¾ 4½ or mince the garlic. Cut the mushrooms in half and for 3 minutes. Add the mushrooms and dried crumble the feta over it and mix well. Free–range egg* cut any large ones into quarters. , season with salt and pepper and stir fry for 1 2 3 4 5 6 thyme (pcs) 3) 4 – 5 minutes. Then transfer the mushrooms to a Feta* (g) 7) 50 100 150 200 250 300 colander and allow to drain. Puff pastry* (roll) ⅓ ⅔ 1 1 1⅔ 1⅔ 1) 21) Cucumber* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 Not included Butter (tbsp) 1 2 3 4 5 6 Extra virgin olive oil ¾ 1½ 2¼ 3 3¾ 4½ (tbsp) Red wine vinegar (tsp) 1 2 3 4 5 6 Mustard (tsp) ¼ ½ ¾ 1 1¼ 1½ Honey (tsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 3690 /882 590 /141 Total fat (g) 65 10 Of which: saturated (g) 31,2 5,0 Carbohydrates (g) 41 7 Of which: sugars (g) 10,9 1,7 Fibre (g) 8 1 4. Make the pie 5. Mix the salad 6. Serve Protein (g) 26 4 Salt (g) 2,6 0,4 Grease an oven dish with the remaining butter and Cut the cucumber and bell pepper into dices. In a Transfer the savory pie to plates. Serve with add the mushroom mixture (TIP). Top with the puff salad bowl, mix the extra virgin olive oil, red wine the salad. Allergens: pastry and tuck in the edges. Use a knife to make a vinegar, mustard, honey, pepper and salt into a Grains containing gluten Eggs Milk/lactose 1) 3) 7) diagonal cut through the dough. Cook in the oven dressing. Mix with the cucumber and bell pepper. May contain traces of: 21) Milk/lactose FACT: Did you know that this dish contains more for 18 – 24 minutes until golden brown and cooked. than 300 g vegetables and is full of important nutrients? Bell pepper is rich in vitamin C, feta TIP: Cooking for one? Use a small baking dish, so contains loads of calcium and the egg provides a your pie will not become too thin. good amount of vitamin D and B12. 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 41 | 2020 C Vegetarian kapsalon with a Mexican twist The spice mix contains dried chili, jalapeño and smoked paprika: with homemade guacamole and tomato salsa they will give an original twist to this streetfood dish.
VEGETARIAN 50 min. • Eat within 5 days
Sweet potato Mexican spices
Black beans Corn cob
Avocado Shallot
Red chili pepper Garlic clove
Fresh coriander Lime
Tomato Grated cheddar
Sour cream
Pantry items Olive oil, butter, extra virgin olive oil, white balsamic vinegar, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Baking sheet lined with baking paper, frying pan, 3x bowl Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Sweet potato (g) 300 450 600 750 1050 1200 1. Make the fries 2. Beans in the oven 3. Cut Mexican spices (tsp) 1½ 3 4½ 6 7½ 9 Preheat the oven to 220 degrees. Wash the sweet Drain the black beans. Mix the beans in a bowl with Heat 1/2 tbsp butter per person in a frying pan on Black beans (pack) ½ 1 1½ 2 2½ 3 potato and cut into 1 cm thick fries. Transfer the per person: 1/2 tsp Mexican spices and 1/4 tbsp olive medium–high heat and fry the corn kernels for Corn cob* (pcs) ½ 1 1½ 2 2½ 3 fries to a baking sheet lined with baking paper oil. Season with salt and pepper. Divide the black 4 – 6 minutes with a pinch of salt. In the meantime, Avocado (pcs) ½ 1 1½ 2 2½ 3 and drizzle with 1/2 tbsp olive oil per person beans over the baking sheet with the sweet potato cut the avocado into dices and finely chop the Shallot (pcs) ¼ ½ ¾ 1 1¼ 1½ and 1 tsp Mexican spices. Season with salt and fries for the final 5 minutes. In the meantime, cut the shallot. Remove the seeds from the red chili Red chili pepper* pepper. Mix well and roast the fries in the oven for corn kernels off thecorn cob. pepper and finely chop the pepper. Press or mince ¼ ½ ¾ 1 1¼ 1½ (pcs) 20 – 30 minutes, or until cooked. Turn them when the garlic and roughly chop the coriander. Juice Garlic clove (pcs) ¼ ½ ¾ 1 1¼ 1½ halfway done. half of the lime and cut the other half into wedges. Fresh coriander* (g) 5 10 15 20 25 30 Lime (pcs) ½ 1 1½ 2 2½ 3 Tomato (pcs) 1 2 3 4 5 6 Grated cheddar* (g) 7) 12 25 37 50 62 75 Sour cream* (g) 7) 25 50 75 100 125 150 Not included Olive oil (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Butter (tbsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil 1½ 3 4½ 6 7½ 9 (tsp) White balsamic ½ 1 1½ 2 2½ 3 vinegar (tsp) Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 3592 /859 500 /120 Total fat (g) 47 7 4. Make the guacamole 5. Melt the cheddar 6. Serve Of which: saturated (g) 12,8 1,8 Carbohydrates (g) 77 11 Cut the tomato into small dices. Mash the avocado Mix the corn kernels with the black beans and Transfer the beans and sweet potato fries with Of which: sugars (g) 27,0 3,8 in a bowl and mix with the red chili pepper, shallot, sweet potato fries. Sprinkle the cheddar on cheddar to plates. Serve with the guacamole, Fibre (g) 23 3 garlic and 1/3 of the coriander. Add 1/2 tbsp lime top. Place the baking sheet back in the oven for tomato salsa and sour cream. Garnish with the Protein (g) 21 3 Salt (g) 1,3 0,2 juice per person and 1/2 tsp extra virgin olive oil per 3 – 5 minutes, or until the cheddar has melted. remaining coriander and lime wedges. person. Season with salt and pepper. Make a salsa Allergens: by mixing the diced tomato in a bowl with 1/3 of the FACT: Did you know that this dish contains more 7) Milk/lactose coriander. Add per person: 1 tsp extra virgin olive oil than 75% of the RDI of fibre and is rich in protein? and 1/2 tsp white balsamic vinegar. Season to taste This is largely due to the black beans, sweet potato, with salt and pepper. avocado and corn.
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WEEK 41 | 2020 E Crunchy salmon with oven–roasted pumpkin Hello pumpkin season! This month, each week we offer a with baby potatoes and carrot different recipe with October's seasonal hero: pumpkin.
BALANCED 40 min. • Eat within 3 days
Carrot Baby potatoes
Garlic clove Red onion
Diced pumpkin Smoked paprika
Panko Italian herbs
Salmon fillet with skin
Pantry items Olive oil, sunflower oil, salt and pepper A good start 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, large bowl, 2x deep plate, baking sheet lined with baking paper Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Carrot* (g) 100 200 300 400 500 600 1. Prepare 2. Cook 3. Mix the vegetables Baby potatoes (g) 150 300 450 600 750 900 Preheat the oven to 200 degrees. Boil ample water Cook the baby potatoes and diced carrot for Drain the carrot and baby potatoes and mix in a Garlic clove (pcs) ½ 1 1½ 2 2½ 3 with a pinch of salt in a pan with a lid. Cut the carrot 6 – 8 minutes. In the meantime, press or mince the large bowl with the diced pumpkin, red onion, Red onion (pcs) ½ 1 1½ 2 2½ 3 into max. 1 cm dices. garlic. Cut the red onion into wedges. garlic, smoked paprika and 1/2 tbsp olive oil per Diced pumpkin* (g) 75 150 225 300 375 450 person. Season with salt and pepper. Transfer the Smoked paprika (tsp) 1 2 3 4 5 6 FACT: Did you know that, by eating the baby vegetables and baby potatoes to a baking sheet Panko (g) 1) 12½ 25 37½ 50 62½ 75 potatoes with peel, you not only consume more lined with baking paper and roast in the oven for 20 Italian herbs (tsp) 1½ 3 4½ 6 7½ 9 fibres than without the peel, but also more vitamins? – 25 minutes. Salmon fillet with 1 2 3 4 5 6 One of these is vitamin B6, important for metabolism skin* (pcs) 4) and the functionality of specific hormones. Not included Olive oil (tbsp) 1 2 3 4 5 6 Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 2615 /625 511 /122 Total fat (g) 33 6 Of which: saturated (g) 5,7 1,1 Carbohydrates (g) 50 10 Of which: sugars (g) 10,5 2,1 Fibre (g) 9 2 Protein (g) 27 5 Salt (g) 0,6 0,1 Allergens: 1) Grains containing gluten 4) Fish 4. Bread the salmon 5. Fry the salmon 6. Serve In a deep plate, mix the panko with the Italian Heat 1/2 tbsp sunflower oil per person in a frying Transfer the vegetables and baby potatoes to herbs and add a generous amount of salt and pan and fry the salmon for 1 –3 minutes per side, plates. Add a crunchy salmon fillet to each plate. pepper. Pour 1/2 tbsp olive oil per person into a depending on how cooked you prefer your salmon. different deep plate and dip thesalmon through Enjoy! the olive oil: make sure it is completely covered. FACT: Did you know that the average person Then transfer the salmon to the plate with consumes too little vitamin D? This vitamin panko and move it around until the salmon is strengthens the immune system and is essential completely covered. for the intake of calcium. Fatty fish such as salmon, mackerel, herring and sardines are loaded with vitamin D. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 F Pasta with homemade spinach pesto Grana padano means something like "the grain of Padania." This with roasted cherry tomatoes and grana padano crumbly cheese from the Po Valley can be ripened for up to 2 years. FAMILY QUICK & EASY VEGETARIAN 25 min. • Eat within 5 days
Pasta Red cherry tomatoes
Garlic clove Fresh basil
Lemon Spinach
Cashew nuts Grana padano flakes
Rocket lettuce
Pantry items Black balsamic vinegar, olive oil, extra virgin olive oil, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.
Equipment 2x Frying pan, pan with a lid, high bowl, hand blender, baking dish Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Pasta (g) 1) 20) 90 180 270 360 450 540 Red cherry tomatoes (g) 250 375 500 625 875 1000 Garlic clove (pcs) 1 2 3 4 5 6 Fresh basil* (g) 5 10 15 20 25 30 Lemon* (pcs) ¼ ½ ¾ 1 1¼ 1½ 1. Prepare 2. Roast the cherry tomatoes Spinach* (g) 23) 75 150 225 300 375 450 • Preheat the oven to 200 degrees. Boil ample water in a pan with a • Transfer the cherry tomatoes to a baking dish. Sprinkle with per Cashew nuts (g) 8) 19) 25) 10 20 30 40 50 60 lid, then cook the pasta for 12 – 14 minutes. Then drain and allow to person: 3/4 tbsp olive oil and 1 tbsp black balsamic vinegar. Season Grana padano flakes* (g) 3) 7) 25 50 75 100 125 150 steam dry without the lid. well with salt and pepper and roast in the oven for 12 – 15 minutes. Rocket lettuce* (g) 20 40 60 80 100 120 • Cut the red cherry tomatoes in half and press or mince the garlic. • Heat a frying pan without oil in medium–high heat and Not included • Strip the basil leaves from the stems and juice the lemon. fry the spinach for 3 – 4 minutes, or until the spinach has Black balsamic vinegar (tbsp) 1 2 3 4 5 6 shrunk completely. Olive oil (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ • In the meantime, heat a different frying pan without oil on medium– Extra virgin olive oil (tbsp) 2 4 6 8 10 12 high heat and roast the cashew nuts until they start to color. Then Salt & pepper to taste take from the pan and set aside. * keep in the refrigerator
Nutritive value Per portie Per 100g Energy (kJ/kcal) 3381 /808 705 /169 Total fat (g) 46 10 Of which: saturated (g) 10,4 2,2 Carbohydrates (g) 71 15 Of which: sugars (g) 5,1 1,1 Fibre (g) 4 1 Protein (g) 25 5 Salt (g) 0,4 0,1 Allergens: 1) Grains containing gluten 3) Eggs 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 20) Soy 23) Celery 25) Sesame seed
3. Make the pesto 4. Serve • In the meantime, add the fried spinach, garlic, basil, 3/4 of the • Divide the rocket lettuce among plates. Top with the pasta and Grana padano flakes and the cashew nuts to a high bowl. spinach pesto. • Add per person: 1 tbsp lemon juice, 2 tbsp extra virgin olive oil and • Divide the cherry tomatoes over the pasta and sprinkle with the 1/2 tbsp cooking liquid from the spinach. Puree the whole into a remaining cooking liquid from the cherry tomatoes. smooth pesto, using a hand blender. • Garnish with the remaining Grana padano flakes. • Taste well and season with salt and pepper. Enjoy! Spinach is a good source of iron. Iron is essential for the Contact FACT: production of hemoglobin in our blood. Hemoglobin transports oxygen We would like to hear what you think. Feel free to contact us via our website or via our social media channels. through our body.
WEEK 41 | 2020 E Quick chicken curry with cauliflower rice More than half of the rice in this recipe consists of cauliflower: this with naan bread and fresh coriander gives you 100 g more vegetables than the same recipe with regular rice! QUICK & EASY 20 min. • Eat within 5 days
Garlic clove Onion
Bell pepper White long grain rice
Chicken thigh strips Red curry paste with Eastern spices
Coconut milk Naan bread
Fresh coriander Cauliflower rice
Pantry items Sunflower oil, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.
Equipment Sauté pan with a lid, frying pan, pan with a lid Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Onion (pcs) ½ 1 1½ 2 2½ 3 Bell pepper (pcs) ½ 1 1½ 2 2½ 3 White long grain rice (g) 40 85 125 170 210 255 Chicken thigh strips with Eastern 1. Prepare 2. Make the curry 100 200 300 400 500 600 spices* (g) • Preheat the oven to 200 degrees. Boil ample water in a pan with a • Heat 1/2 tbsp sunflower oil per person in a wok or sauté pan with a Red curry paste* (g) 1) 6) 7) 19) 22) 25 50 75 100 125 150 lid for the rice. lid on medium–high heat and fry the garlic, bell pepper, onion and Coconut milk (ml) 75 150 225 300 375 450 • Press or mince the garlic. Cut the bell pepper into strips and the chicken thigh for 3 – 4 minutes. Naan bread (pcs) 1) 7) ½ 1 1½ 2 2½ 3 onion into half rings. • Add the red curry paste and fry for another minute. Add the Fresh coriander* (g) 5 10 15 20 25 30 • Cook the rice for 12 – 15 minutes. Then drain and leave to steam dry coconut milk, stir well, reduce the heat and allow to simmer for Cauliflower rice* (g) 23) 100 200 300 400 500 600 without the lid. 6 – 8 minutes, covered with the lid. Not included • Season with salt and pepper. Sunflower oil (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Salt & pepper to taste * keep in the refrigerator
Nutritive value Per portie Per 100g Energy (kJ/kcal) 3276 /783 581 /139 Total fat (g) 39 7 Of which: saturated (g) 16,4 2,9 Carbohydrates (g) 73 13 Of which: sugars (g) 9,7 1,7 Fibre (g) 6 1 Protein (g) 31 6 Salt (g) 1,6 0,3 Allergens: 1) Grains containing gluten 6) Soy 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 23) Celery
3. Fry the rice 4. Serve • Heat the naan bread in the oven for 4 – 6 minutes. • Mix the cauliflower rice with the regular rice and transfer to • Heat 1/4 tbsp sunflower oil per person in a frying pan on medium– deep plates. high heat. Stir fry the cauliflower rice for 3 – 4 minutes. Season with • Spoon the curry on top and serve with the naan bread. a generous amount of salt and pepper. • Roughly chop the coriander. FACT: Cauliflower is rich in calcium, for strong bones, vitamin C for the immune system, potassium for a healthy blood pressure and fibre for healthy digestion.
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WEEK 41 | 2020 F Vegetable nuggets with homemade honey–mustard sauce A new product in your box: vegetable nuggets, according to a recipe by with fried potatoes and salad Michelin star chef Moshik Roth. The nuggets contain 4 different vegetables! QUICK & EASY VEGETARIAN 25 min. • Eat within 5 days
Waxy potatoes Tomato
Yellow carrot Pumpkin seeds
Mayonnaise Vegetable nuggets
Corn Radicchio and iceberg lettuce
Fresh chives
Pantry items Olive oil, butter, mustard, honey, extra virgin olive oil, white balsamic vinegar, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.
Equipment Small bowl, grater, frying pan, pan with a lid, salad bowl, sauté pan Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Waxy potatoes (g) 250 500 750 1000 1250 1500 Tomato (pcs) 1 2 3 4 5 6 Yellow carrot* (pcs) ¼ ½ ¾ 1 1¼ 1½ Pumpkin seeds (g) 19) 22) 25) 10 10 20 20 30 30 Mayonnaise* (g) 3) 10) 19) 22) 25 50 75 100 125 150 1. Prepare 2. Make the sauce Vegetable nuggets* (pcs) 1) 5 10 15 20 25 30 • Boil ample water with a pinch of salt in a pan with a lid for the • Heat a frying pan without oil on medium–high heat and roast the Corn (g) 75 150 285 300 435 450 potatoes. Peel the potatoes or wash them thoroughly and cut into pumpkin seeds until they start to pop. Then take from the pan and Radicchio and iceberg lettuce* (g) 50 100 150 200 250 300 1/2 cm thick slices. set aside. Fresh chives* (g) 5 10 15 20 25 30 • Cook the potatoes for 5 minutes, then drain. • In a small bowl, mix the mayonnaise with per person: 1 tsp mustard Not included • Cut the tomato into wedges and grate the yellow carrot with a and 1 tsp honey. Season with salt and pepper. Olive oil (tbsp) ½ 1 1½ 2 2½ 3 coarse grater. Butter (tbsp) ½ 1 1½ 2 2½ 3 Mustard (tsp) 2 4 6 8 10 12 Honey (tsp) 1 2 3 4 5 6 Extra virgin olive oil (tbsp) 1 2 3 4 5 6 White balsamic vinegar (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator
Nutritive value Per portie Per 100g Energy (kJ/kcal) 4117 /984 592 /142 Total fat (g) 57 8 Of which: saturated (g) 11,2 1,6 Carbohydrates (g) 91 13 Of which: sugars (g) 19,2 2,8 Fibre (g) 15 2 Protein (g) 19 3 Salt (g) 2,1 0,3 Allergens: 1) Grains containing gluten 3) Eggs 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed 3. Fry 4. Serve • Heat 1/2 tbsp butter per person in a sauté pan. Fry the potatoes • Transfer the vegetable nuggets to plates and add the for 10 minutes on medium–high heat. Season well with salt fried potatoes. and pepper. • Serve with the honey–mustard sauce. Using scissors, cut the chives • Heat 1/2 tbsp olive oil per person in a frying pan. Fry the vegetable over the salad and serve next to the potatoes and nuggets. nuggets for 6 – 8 minutes, or until crunchy. • Garnish the salad with the pumpkin seeds. • In a salad bowl, mix per person: 1 tsp mustard, 1 tbsp extra virgin olive oil, 1 tbsp white balsamic vinegar, salt and pepper. FACT: Corn contains a good amount of magnesium, an important • Then drain the corn and add to the bowl, together with the mixed mineral for the production of bones and muscles. Other magnesium– Contact lettuce, grated carrot and tomato. rich products are peanuts, legumes, banana, whole grains and cocoa. We would like to hear what you think. Feel free to contact us via our website or via our social media channels. Enjoy! WEEK 41 | 2020 F
Minced beef pie A new product in your box! This pie is stuffed with spiced minced with potato puree and fried broccoli and corn beef; seasoned with a pinch of rosemary. QUICK & EASY 25 min. • Eat within 5 days
Starchy potatoes Pie with minced beef
Broccoli Garlic clove
Canned corn
Pantry items Butter, mustard, milk, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.
Equipment 2x Pan with a lid, sauté pan or large frying pan Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Starchy potatoes (g) 200 400 600 800 1000 1200 Pie with minced beef* (pcs) 1) 3) 4) 1 2 3 4 5 6 9) 10) 13) 19) 20) 21) 22) 25) Broccoli* (g) 125 250 375 500 625 750 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 1. Prepare 2. Prepare the broccoli Canned corn (can) ½ 1 1½ 2 2½ 3 • Preheat the oven to 200 degrees (TIP). Boil ample water with a • Cut the broccoli into small florets and the stem into dices. Cook the Not included pinch of salt in 2 pans, for the potatoes and broccoli. broccoli for 4 – 6 minutes, covered with the lid. Butter (tbsp) 1 2 3 4 5 6 • Peel or thoroughly wash the potatoes and cut into large pieces. • Then drain and rinse with cold water. Mustard (tsp) 1 2 3 4 5 6 Cook the potatoes for 12 – 15 minutes, covered with a lid. • Press or mince the . Milk (a splash) garlic • Then drain and leave to steam dry without the lid. Salt & pepper to taste * keep in the refrigerator • Heat the pie with minced beef in the oven for 15 minutes.
Nutritive value Philips Airfryer TIP: you can also prepare the pie in the Airfryer: heat Per portie Per 100g it for 10 – 12 minutes at 170 degrees. Energy (kJ/kcal) 2996 /716 506 /121 Total fat (g) 33 6 Of which: saturated (g) 20,0 3,4 Carbohydrates (g) 78 13 Of which: sugars (g) 11,3 1,9 Fibre (g) 11 2 Protein (g) 17 3 Salt (g) 1,8 0,3 Allergens: 1) Grains containing gluten 3) Eggs 4) Fish 9) Celery 10) Mustard 13) Lupin May contain traces of: 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame seed
3. Fry the vegetables 4. Serve • Heat 1/2 tbsp butter per person in a sauté pan or large frying pan on • Transfer the minced beef pies to plates. medium–high heat. Stir fry the garlic and corn for 2 – 3 minutes. • Serve with the puree and fried broccoli and corn. • Add the broccoli and fry for another 3 – 4 minutes. Season with salt and pepper. FACT: Broccoli is not a super vegetable for nothing! It is rich in vitamin • Mash the potatoes into a puree. B, C, E and calcium, potassium and iron. • Add 1/2 tbsp butter per person and a splash of milk or cooking liquid to make it smooth. Then add 1 tsp mustard per person and season Enjoy! with salt and pepper. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 F
Beetroot wraps with goat cheese A new product in your box! These beetroot wraps consist with mini romaine lettuce, fried courgette and red onion of 45% vegetables!
BALANCED QUICK & EASY VEGETARIAN 20 min. • Eat within 5 days
Red onion Courgette
Basil crème Little gem
Fresh goat cheese No Fairytales beetroot tortilla
Pantry items Olive oil, black balsamic vinegar, extra virgin olive oil, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking.
Equipment Small bowl, frying pan, aluminum foil, salad bowl Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Red onion (pcs) ½ 1 1½ 2 2½ 3 Courgette (pcs) ½ 1 1½ 2 2½ 3 Basil crème* (pcs) 1 1 2 2 3 3 Little gem* (head) 1 2 3 4 5 6 Fresh goat cheese* (g) 7) 50 100 150 200 250 300 1. Cut 2. Fry the courgette No Fairytales beetroot tortilla • Preheat the oven to 180 degrees. • Heat 1/2 tbsp olive oil per person in a frying pan on 2½ 5 7½ 10 12½ 15 (pcs) 1) 6) • Cut the red onion into half rings. medium–high heat. Not included • Fry the onion and courgette for 6 – 8 minutes. Olive oil (tbsp) ½ 1 1½ 2 2½ 3 • Cut the courgette in half lengthwise, then cut into thin half slices. • At the last moment, add the and season with salt Black balsamic vinegar (tbsp) ½ 1 1½ 2 2½ 3 basil crème and pepper. Extra virgin olive oil (tbsp) ¼ ½ ¾ 1 1¼ 1½ TIP: Did you know that this recipe contains 300 g vegetables? Salt & pepper to taste One of these vegetables is red onion, an underestimated super * keep in the refrigerator vegetable! Onion is not only rich in fibre and B vitamins, but is also full of antioxidants. Nutritive value Per portie Per 100g Energy (kJ/kcal) 2548 /609 509 /122 Total fat (g) 32 6 Of which: saturated (g) 10,4 2,1 Carbohydrates (g) 52 10 Of which: sugars (g) 16,7 3,3 Fibre (g) 8 2 Protein (g) 22 4 Salt (g) 3,3 0,7 Allergens: 1) Grains containing gluten 6) Soy 7) Milk/lactose
3. Make the salad 4. Serve • In the meantime, cut the little gem into strips and add to a salad • Serve the salad, courgette, onion and goat cheese in bowl with per person: 1/2 tbsp black balsamic vinegar and 1/4 tbsp separate bowls. extra virgin olive oil. Season with salt and pepper. • Serve the beetroot wraps in the middle of the table. Let everyone • Crumble the goat cheese into a small bowl. assemble their own wrap. • Wrap the beetroot tortillas altogether in aluminium foil and heat in Enjoy! the oven for 2 – 3 minutes (TIP).
TIP: You can also heat the beetroot wraps in the Contact Philips Airfryer Airfryer: 3 minutes at 180 degrees. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 C Haddock fillet in creamy mushroom marinade Haddock is the main ingredient of with quick–cook rice and broccoli which famous street food dish?
QUICK & EASY 15 min. • Eat within 3 days
Quick–cook brown rice Cut onion
Broccoli florets Mushrooms
Haddock fillet with creamy mushroom marinade
Pantry items Fish stock, olive oil, butter, salt and pepper A good start 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, pan with a lid Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Quick–cook brown rice (g) 85 170 250 335 420 505 Cut onion* (g) 35 75 110 150 185 225 Broccoli florets* (g) 50 100 150 200 250 300 Mushrooms* (g) 125 250 375 500 625 750 Haddock fillet with creamy 1. Prepare 2. Fry 115 230 345 460 575 690 mushroom marinade* (g) 4) 7) • Boil ample water in a pan with a lid for the rice. • Fry the cut onion and broccoli for 3 minutes. Not included • Cook the rice for 10 minutes in the pan with boiling water. • In the meantime, cut the mushrooms into slices. Fish stock (ml) 100 200 300 400 500 600 Olive oil (tbsp) ½ 1 1½ 2 2½ 3 • Prepare the stock. • Add the mushrooms and fish stock to the sauté pan. Cook for 5 minutes on high heat, covered with the lid. Butter (tbsp) 1 2 3 4 5 6 • Heat 1/2 tbsp olive oil per person in a sauté pan with a lid. Salt & pepper to taste * keep in the refrigerator FACT: Broccoli is not a super vegetable for nothing! It is rich in vitamin B, C, E and calcium, potassium and iron. Nutritive value Per portie Per 100g Energy (kJ/kcal) 2820 /674 539 /129 Total fat (g) 30 6 Of which: saturated (g) 10,3 2,0 Carbohydrates (g) 68 13 Of which: sugars (g) 3,3 0,6 Fibre (g) 7 1 Protein (g) 30 6 Salt (g) 2,1 0,4 Allergens: 4) Fish 7) Milk/lactose
3. Stew the haddock 4. Serve • Add the haddock fillet with marinade and 1 tbsp butter per person • Transfer the rice to plates and top with the haddock fillet, to the sauté pan. vegetables and sauce.
• Stew for 3 minutes, covered with the lid. Season with salt Enjoy!
and pepper. Answer: Fish & chips & Fish Answer:
Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 E
Spicy Asian–style minced chicken in little gem bowls Little gem is the little sibling of romaine lettuce. Its slightly sweeter with jasmine rice and sweet and sour cucumber flavor and small size make it perfect for refreshing bites, which you can even eat without cutlery. FAMILY 35 min. • Eat within 3 days
Jasmine rice Cucucmber
Lime Garlic clove
Red chili pepper Peanuts
Fresh coriander Little gem
Fish sauce Minced chicken with Indonesian spices
Pantry items Sugar, white wine vinegar, brown sugar, sunflower oil, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Small bowl, grater, pan with a lid, salad bowl, wok or sauté pan Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Jasmine rice (g) 85 170 250 335 420 505 1. Cook the rice 2. Make the salad 3. Prepare Cucumber* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 Boil 250 ml water per person in a pan with a lid for In the meantime, mix the white wine vinegar with Grate the lime peel and juice the lime. Press or Lime (pcs) ½ 1 1½ 2 2½ 3 the rice. Add a generous pinch of salt to the water the sugar in a bowl. Cut the cucumber into thin mince the garlic and finely chop the red chili Garlic clove (pcs) 1½ 3 4½ 6 7½ 9 and cook the rice for 12 – 15 minutes, covered with slices and add to the dressing (TIP). Season with pepper (TIP). Roughly chop the peanuts and fresh Red chili pepper* the lid. Drain if necessary and leave to steam dry salt. Stir regularly. . Separate the leaves from the ½ 1 1½ 2 2½ 3 coriander little gem (pcs) without the lid. and put 2 or 3 on top of each other, forming 3 small Peanuts (g) 15 30 45 60 75 90 5) 22) 25) TIP: Cut the cucumber very thinly or use a peeler or 'bowls' per person. 2½ 5 7½ 10 12½ 15 Fresh coriander* (g) cheese slicer. This way the cucumber will absorb the Little gem* (head) 1 2 3 4 5 6 dressing well. FACT: Did you know that the seeds and seed pods Fish sauce (tsp) 4) 2 4 6 8 10 12 are the most spicy part of a pepper? Remove them Minced chicken with 110 220 330 440 550 660 before frying if you are not a fan of spiciness. Indonesian spices* (g) Not included Sugar (tsp) 1 2 3 4 5 6 White wine vinegar 2 4 6 8 10 12 (tbsp) Brown sugar (tsp) 2½ 5 7½ 10 12½ 15 Sunflower oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 3395 /812 639 /153 Total fat (g) 32 6 Of which: saturated (g) 5,2 1,0 Carbohydrates (g) 95 18 Of which: sugars (g) 21,6 4,1 Fibre (g) 5 1 4. Make the dressing 5. Fry the minced chicken 6. Serve Protein (g) 34 6 Salt (g) 3,1 0,6 In a small bowl, mix the brown sugar with per Heat the sunflower oil in a wok or sauté pan and Transfer the rice to plates. Put the little gem bowls person: 1 tbsp lime juice, 1/2 tsp lime zest and 2 tsp fry the garlic and red chili pepper for 1 minute on on top and stuff them with theminced chicken. Allergens: fish sauce. high heat. Add the spiced minced chicken and stir Pour the remaining sauce from the pan over the Fish Peanuts 4) 5) fry for 2 – 3 minutes on medium–high heat. Mix the rice. Serve with the sweet and sour cucumber and May contain traces of: 22) Nuts 25) Sesame seed lime dressing with the minced chicken and fry for sprinkle with coriander. 2 more minutes, or until the chicken is cooked. Then add the peanuts and mix well. Season with salt Enjoy! and pepper.
Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 F
Aromatic stuffed courgette with brown rice This dish is full of vegetables: the 600 g per portion contains the with feta–tomato salad amount of vitamin C you need for a day! BALANCED VEGETARIAN 50 min. • Eat within 5 days
Garlic clove Onion
Fresh herbs Feta
Brown rice Paprika
Ground cinnamon Diced tomato
Courgette Ground cumin
Shaved almonds Plum tomato
Pantry items Olive oil, extra virgin olive oil, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Baking dish, frying pan, pan with a lid, salad bowl Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Garlic clove (pcs) 1 2 3 4 5 6 Onion (pcs) ½ 1 1½ 2 2½ 3 1. Prepare 2. Fry 3. Cut the courgette Fresh curly parsley, Preheat the oven to 210 degrees. Boil water in a pan Cook the rice for 17 – 19 minutes, covered with the Cut the courgette in half lengthwise and remove the coriander and mint* 10 20 30 40 50 60 with a lid for the rice. Press or mince the garlic and lid. Drain and leave to steam dry without the lid. seeds with a spoon. Finely chop the seeds and add (g) chop the onion. Finely chop the curly parsley, mint Heat 1 tsp olive oil per person in a frying pan. Fry the them to the tomato mixture. Transfer the halved 50 100 150 200 250 300 Feta* (g) 7) and coriander. Cut the feta into dices. onion, garlic, 1/2 tsp paprika per person and a pinch courgettes to an oven dish and rub with 1/2 tsp olive Brown rice (g) 42 85 127 170 212 255 of cinnamon per person (TIP) for 4 – 6 minutes. oil per person. Season with 1/4 tsp cumin per person, Paprika (tsp) ½ 1 1½ 2 2½ 3 FACT: The feta in combination with the large Then add the diced tomato and allow to simmer for salt and pepper. Ground cinnamon to taste amount of vegetables is not only very tasty, but 5 minutes on low heat. Diced tomato (pcs) ½ 1 1½ 2 2½ 3 together they also make up 50% of the RDI of Courgette (pcs) 1 2 3 4 5 6 calcium per portion. TIP: Cinnamon has a very specific flavor, so taste ¼ ½ ¾ 1 1¼ 1½ Ground cumin (tsp) well and add less or more if necessary. Shaved almonds* (g) 10 15 20 25 35 40 8) 19) 25) Plum tomato (pcs) 1 2 3 4 5 6 Not included Olive oil (tsp) 1½ 3 4½ 6 7½ 9 Extra virgin olive oil to taste Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 2567 /614 314 /75 Total fat (g) 25 3 Of which: saturated (g) 8,1 1,0 Carbohydrates (g) 68 8 Of which: sugars (g) 31,3 3,8 Fibre (g) 10 1 Protein (g) 22 3 4. In the oven 5. Make the salad 6. Serve Salt (g) 2,1 0,3 Mix the rice and half of the feta with the tomato Cut the plum tomato into dices. In a salad bowl, Transfer 2 half stuffedcourgettes per person to Allergens: mixture. Season with salt and pepper. Stuff the half mix the remaining feta with the plum tomato. plates. Serve with the tomato salad. 7) Milk/lactose 8) Nuts courgettes with the tomato–rice mixture (TIP). Season with salt, pepper and extra virgin olive oil May contain traces of: 19) Peanuts 25) Sesame seed Sprinkle with the shaved almonds. Roast the to taste. Mix the fresh herbs with the tomato salad. Enjoy! stuffed courgettes in the oven for 20 – 25 minutes, Optionally, save some of the fresh herbs to use until cooked and soft. as garnishing.
TIP: Any leftover stuffing? Add this in between the courgettes.
Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 F Conchiglie in tuna–pesto sauce Conchiglie is praised for its shape: these pasta shells hold with mesclun and sun–dried tomatoes sauce perfectly. This guarantees maximum flavor each bite!
30 min. • Eat within 5 days
Onion Red cherry tomatoes
Tuna in olive oil Conchiglie
Mesclun Green pesto
Semi–dried tomatoes
Pantry items Olive oil from the tuna, extra virgin olive oil, salt and pepper A good start 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, pan with a lid, salad bowl, sieve Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Onion (pcs) ½ 1 1½ 2 2½ 3 Red cherry tomatoes 1. Prepare 2. Drain the tuna 3. Cook the conchiglie 125 250 375 500 625 750 (g) Boil ample water in a pan with a lid for the Drain the tuna in a sieve and save the oil. Cook the conchiglie in the pan with boiling water Tuna in olive oil 1 1 2 2 3 3 conchiglie. Chop the onion and cut the cherry for 14 – 16 minutes, covered with the lid. Then drain (can) 4) tomatoes in half. and leave to steam dry without the lid. Conchiglie (g) 1) 20) 90 180 270 360 450 540 Mesclun* (g) 30 60 90 120 150 180 Cherry tomatoes may be small, but they are Green pesto* (g) 7) 8) 40 80 120 160 200 240 FACT: higher in vitamins than a regular tomato! They Semi–dried 17 35 45 60 80 95 tomatoes* (g) contain more of the antioxidant beta carotene, Not included which protects the body from tissue damage Olive oil from the tuna and ageing. 1 2 3 4 5 6 (tbsp) Extra virgin olive oil to taste Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 3423 /818 825 /197 Total fat (g) 47 11 Of which: saturated (g) 5,7 1,4 Carbohydrates (g) 71 17 Of which: sugars (g) 4,2 1,0 Fibre (g) 6 1 Protein (g) 25 6 Salt (g) 1,2 0,3 Allergens: 1) Grains containing gluten 4) Fish 7) Milk/lactose 8) Nuts May contain traces of: 20) Soy 4. Make the salad 5. Heat 6. Serve In the meantime, mix the mesclun with a little bit Heat 1 tbsp olive oil from the tuna per person in a Serve the pasta with the mesclun and garnish with of the green pesto in a salad bowl. Season with wok or sauté pan and fry the cherry tomatoes and the semi–dried tomatoes. salt and pepper. Drizzle with extra virgin olive oil to onion for 5 minutes on medium–low heat. Then add taste. Finely chop the semi–dried tomatoes. the tuna, the cooked conchiglie and the remaining Enjoy! pesto. Season with salt and pepper.
Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 F Rich salad with pork fillet, pear and blue cheese Did you know that Danablu has a protected status in Denmark? with bacon, green beans and a spent grain roll This type of cheese has to be made in Denmark, from Danish cow milk. PREMIUM 30 min. • Eat within 5 days
Green beans Pear
Bell pepper Danablu
Spent grain roll Chopped walnuts
Pork fillet Bacon
Mixed lettuce with soy beans
Pantry items Butter, mustard, honey, white wine vinegar, extra virgin olvie oil, salt and pepper A good start 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, aluminum foil, sauté pan or large frying pan, salad bowl, kitchen paper Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Green beans* (g) 75 150 225 300 375 450 1. Prepare 2. Cook the green beans 3. Heat the roll Pear (pcs) 1 2 3 4 5 6 Preheat the oven to 180 degrees. Trim the ends off Make sure the green beans are just under water in Heat the spent grain roll in the oven for Bell pepper* (pcs) 90 180 270 360 450 540 the green beans. Cut the pear in half, remove the a pan with a lid. Bring to a boil, covered with the lid, 6 – 8 minutes. Heat a sauté pan or large frying pan Danablu* (g) 7) 50 100 150 200 250 300 core and cut the pear into wedges. Cut the bell and cook for 6 – 8 minutes until al dente. Then drain on high heat and roast the chopped walnuts until Spent grain roll (pcs) into thin strips. Crumble the . and leave to steam dry without the lid. Season with they start to color. Then take from the pan and 1 2 3 4 5 6 pepper Danablu 1) 17) 20) 21) 22) 25) salt and pepper. The green beans may cool. set aside. Chopped walnuts (g) 10 20 30 40 50 60 8) 19) 25) Pork fillet* (g) 120 240 360 480 600 720 Bacon* (g) 25 50 75 100 125 150 Mixed lettuce with soy 50 100 150 200 250 300 beans* (g) 6) 23) Not included Butter (tbsp) ½ 1 1½ 2 2½ 3 Mustard (tsp) 2 4 6 8 10 12 Honey (tsp) 1 2 3 4 5 6 White wine vinegar 1 2 3 4 5 6 (tsp) Extra virgin olvie oil ½ 1 1½ 2 2½ 3 (tbsp) Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 4027 /963 560 /134 Total fat (g) 49 7 Of which: saturated (g) 19,6 2,7 Carbohydrates (g) 70 10 4. Fry the pork fillet 5. Make the salad 6. Serve Of which: sugars (g) 26,6 3,7 Fibre (g) 15 2 Pat dry the pork fillet with kitchen paper. Spread In a salad bowl, mix per person: 1 tsp honey, 1 tsp Transfer the salad to plates and garnish with the Protein (g) 54 8 one side of the pork fillet with 1 tsp mustard per mustard, 1 tsp white wine vinegar, 1/2 tbsp extra pear, Danablu, bacon and chopped walnuts. Cut Salt (g) 4,0 0,6 person. Heat 1/2 tbsp butter per person on medium– virgin olive oil, salt and pepper. Mix the dressing the pork fillet into thin slices and place next to the Allergens: high heat in the pan you used for the walnuts and with the green beans, mixed lettuce and bell salad. Serve with the spent grain roll. 1) Grains containing gluten 6) Soy 7) Milk/lactose 8) Nuts fry the pork fillet for 2 – 3 minutes per side. Add pepper strips. May contain traces of: 17) Eggs 19) Peanuts 20) Soy the bacon to the same pan and fry until crunchy. Enjoy! 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame seed Allow the pork fillet to rest under aluminium foil until serving.
Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 F
Black tagliatelle with large shrimps Pasta nero does not only contain squid ink for its color, but also for with pork sausage in spicy tomato sauce the flavor. The ink contains the fifth basic flavor: umami. PREMIUM 50 min. • Eat within 3 days
Garlic clove Onion
Red chili pepper Tomato
Pork sausage with Dried thyme lemon and thyme
Diced tomato Lemon
Black tagliatelle Large shrimps
Pantry items Olive oil, sugar, vegetable stock, salt and pepper A good start 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, pan with a lid, grater Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Garlic clove (pcs) 1 2 3 4 5 6 Onion (pcs) ½ 1 1½ 2 2½ 3 1. Cut the seasonings 2. Make the sauce 3. Cut Red chili pepper* Prepare the stock. Press or mince the and Heat half of the oil in a non-stick sauté pan Grate the peel and cut the ¼ ½ ¾ 1 1¼ 1½ garlic olive lemon lemon (pcs) chop the onion. Remove the seeds from the red on medium heat. Add the red chili pepper (TIP), into wedges. Tomato (pcs) 1 2 3 4 5 6 chili pepper and finely chop the pepper. Cut the onion and half of the garlic and fry for 3 – 4 minutes. Pork sausage with 1 2 3 4 5 6 tomato into dices. Cut open the pork sausage and Add the meat from the sausage and stir fry for lemon and thyme* (g) squeeze out the meat. 3 – 4 minutes. Then add the cut tomato, diced 1 2 3 4 5 6 Dried thyme (tsp) tomato, sugar and per person: 1 tsp dried thyme Diced tomato (pack) ½ 1 1½ 2 2½ 3 and 50 ml stock. Bring to a boil and allow to cook Lemon (pcs) ½ 1 1½ 2 2½ 3 gently for 30 minutes. Black tagliatelle* (g) 125 250 375 500 625 750 1) 3) 14) Large shrimps* (g) 2) 100 200 300 400 500 600 TIP: The red chili pepper is spicy! Are you having Not included dinner with children, or just not a fan of spiciness? Olive oil (tbsp) 1 2 3 4 5 6 Add less to no chili pepper. Sugar (tsp) ¼ ½ ¾ 1 1¼ 1½ Vegetable stock (ml) 25 50 75 100 125 150 Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 4226 /1010 559 /134 Total fat (g) 50 7 Of which: saturated (g) 14,5 1,2 Carbohydrates (g) 88 12 Of which: sugars (g) 16,4 2,2 Fibre (g) 8 1 Protein (g) 46 6 Salt (g) 4,4 0,6 4. Cook the tagliatelle 5. Fry the shrimps 6. Serve Allergens: When the sauce has 10 more minutes to go, boil In the meantime, heat the remaining olive oil in Add the juice of 1 lemon wedge per person to the 1) Grains containing gluten 2) Shellfish 3) Eggs ample water in a pan for the black tagliatelle. Cook a frying pan on medium–high heat and add the tomato sauce and season with generous salt and 4) Fish 14) Molluscs the tagliatelle for 4 minutes (TIP), then drain. remaining garlic, 1/2 tsp lemon zest per person pepper. Mix the black tagliatelle with the tomato and the shrimps. Fry for 2 – 4 minutes, or until the sauce and transfer to plates. Top with the shrimps TIP: The black tagliatelle contains squid ink, which shrimps are cooked. Season with salt and pepper. and serve with the remaining lemon wedges. can release a fish–like smell during cooking. Don't Enjoy! worry: this is all part of the process!
Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 F
Mixed grill with souvlaki and kofta Did you know that most Italian with orzo salad, flatbread and tzatziki olive oils are made of Leccino olives?
FESTIVE 50 min. • Eat within 5 days
Fresh herbs Garlic clove
Red onion Feta
Orzo Mixed minced meat
Cucumber Lemon
Full–fat yogurt Chicken fillet with green herb marinade
Colored cherry Mini Turkish bread tomatoes
Leccino olives
Pantry items Olive oil, black balsamic vinegar, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Skewers, small bowl, pan with a lid, frying pan with a lid, bowl, baking dish, large bowl, baking sheet lined with baking paper Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P 1. Prepare 2. Make the kofta 3. Make the tzatziki Fresh mint, oregano 10 20 30 40 50 60 Preheat the oven to 180 degrees. Boil ample In a large bowl, mix the minced beef with half of the Finely chop the mint leaves. Cut the cucumber in and parsley* (g) water in a pan with a lid for the orzo. Strip the oregano, half of the garlic, the chopped red onion, half. Cut one half into small dices and remove the ½ 1 1½ 2 2½ 3 Garlic clove (pcs) oregano leaves from the stems and finely chop salt and pepper. Shape the minced meat into seeds from the other half. Grate the last half with ½ 1 1½ 2 2½ 3 Red onion (pcs) the leaves. Press or mince the garlic. Chop half 3 oval–shaped meatballs (kofta) per person. Keep in a coarse grater. Cut the lemon into 2 wedges per Feta* (g) 7) 50 100 150 200 250 300 of the red onion and cut the other half into thin the refrigerator until use. person. In a small bowl, mix the yogurt with half Orzo (g) 1) 20) 85 170 250 335 420 505 half moons. Cook the orzo in the pan with boiling of the mint, the grated cucumber and half of the Mixed minced meat* 100 200 300 400 500 600 water for 12 – 14 minutes. Then drain and rinse with garlic. Season with the juice from 1 lemon wedge (g) cold water. per person, salt and pepper. Make sure you save Cucumber* (pcs) ½ 1 1½ 2 2½ 3 1 lemon wedge per person for garnishing. Lemon* (pcs) ¼ ½ ¾ 1 1¼ 1½ Full–fat yogurt* (g) 7) 50 100 150 200 250 300 19) 22) Chicken fillet with green herb marinade* 110 220 330 440 550 660 (g) Colored cherry 100 200 300 400 500 600 tomatoes* (g) Mini Turkish bread (pcs) 1) 17) 20) 21) 21) 1 2 3 4 5 6 22) 25) Leccino olives (g) 20 40 60 80 100 120 Not included Olive oil (tbsp) 1¼ 2½ 3¾ 5 6¼ 7½ Black balsamic 1 2 3 4 5 6 vinegar (tsp) Salt & pepper to taste * keep in the refrigerator
Nutritive value 4. Make the souvlaki 5. Fry the kofta 6. Serve Per serving Per 100g Thread the chicken fillet onto the skewers and Heat 1/2 tbsp olive oil per person in a frying pan In a bowl, mix the orzo with the diced cucumber, Energy (kJ/kcal) 5899 /1410 681 /163 transfer to a baking dish. Transfer the colored with a lid on medium–high heat and fry the kofta the remaining red onion, the olives, parsley and Total fat (g) 70 8 cherry tomatoes to a baking sheet lined with for 2 – 4 minutes until brown all around. Cover the the remaining oregano and mint. Add 1/4 tbsp olive Of which: saturated (g) 21,7 2,5 Carbohydrates (g) 120 14 baking paper and mix with per person: 1/2 tbsp pan with the lid and fry for another 4 – 6 minutes. In oil per person and serve the orzo salad in a nice Of which: sugars (g) 16,1 1,9 olive oil and 1 tsp balsamic vinegar. Season to the meantime, roughly chop the olives. Finely chop large bowl. Crumble the feta over the salad and Fibre (g) 9 1 taste with salt and pepper. Cook the chicken fillet the flat leaf parsley garnish with the lemon wedges. Transfer the kofta Protein (g) 75 9 and in the oven for 10 minutes. and chicken skewers to plates. Serve the tzatziki and Salt (g) 4,3 0,5 cherry tomatoes Add the Turkish bread to the oven for the final the cherry tomatoes in separate bowls. Allergens: 4 – 6 minutes. 1) Grains containing gluten 7) Milk/lactose Enjoy! May contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame seed
WEEK 41 | 2020 F
Gomashio is a Japanese seasoning, Quick stir–fry with a double portion chicken fillet strips which consists of ground sesame seeds with a little bit of salt. It's with udon noodles, cashew nuts and a fried egg perfect for giving your dish more flavor without adding too much salt. HELLOEXTRA QUICK & EASY 25 min. • Eat within 5 days
Onion Eastern vegetable mix
Fresh ginger Garlic clove
Soy sauce Spiced chicken fillet strips
Chopped cashew nuts Fresh udon noodles
Free–range egg Gomashio
Pantry items Honey, sunflower oil, salt and pepper A good start Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Small bowl, grater, frying pan, 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 1. Fry the vegetables 2. Make the sauce 3. Fry the chicken Eastern vegetable 200 400 600 800 1000 1200 Cut the onion into thin half rings. Heat 1/2 tbsp In the meantime, grate the ginger and garlic with a Heat 1/2 tbsp sunflower oil per person in a frying pan mix* (g) 23) sunflower oil per person in a wok or sauté pan fine grater (TIP). In a small bowl, mix the soy sauce, on medium–high heat. Fry the spiced chicken strips Fresh ginger (cm) 1 2 3 4 5 6 with a lid on medium–high heat. Fry the onion and ginger, garlic and honey for 5 – 8 minutes, or until cooked. Regularly stir. Garlic clove (pcs) 1 2 3 4 5 6 vegetable mix for 3 – 4 minutes. Cover the pan with Soy sauce (ml) 1) 6) 10 20 30 40 50 60 the lid and fry for another 7 – 10 minutes. TIP: For efficiency, you will grate both the ginger Spiced chicken fillet 200 400 600 800 1000 1200 and garlic. You can also press or mince the garlic if strips* (g) Chopped cashew nuts FACT: The vegetable mix contains Chinese cabbage. you prefer. 10 20 30 40 50 60 (g) 8) 19) 25) This vegetable is rich in calcium, vitamin C and folic Fresh udon noodles acid. Folic acid gives you a fit and energetic feeling. 100 200 300 400 500 600 TIP: Are you watching your salt intake? Use half (g) 1) of the soy sauce. Optionally, you can add the Free–range egg* 1 2 3 4 5 6 remaining soy sauce to taste after serving. (pcs) 3) Gomashio (tsp) 11) 1 2 3 4 5 6 Not included Honey (tbsp) ½ 1 1½ 2 2½ 3 Sunflower oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 3291 /787 501 /120 Total fat (g) 36 5 Of which: saturated (g) 7,2 1,1 Carbohydrates (g) 56 8 Of which: sugars (g) 18,6 2,8 Fibre (g) 8 1 Protein (g) 58 9 4. Mix 5. Fry the egg 6. Serve Salt (g) 3,2 0,5 Add the chicken fillet, the homemade wok sauce In the meantime, heat the pan with cooking grease Transfer the noodles with vegetables and chicken Allergens: and the noodles to the vegetables and carefully stir from the chicken and fry 1 sunny–side up egg per to plates. Put the fried egg on top. Garnish with the 1) Grains containing gluten 6) Soy 8) Nuts 11) Sesame seed so the noodles separate. person. Season with salt and pepper. chopped cashew nuts and the gomashio. May contain traces of: 19) Peanuts 23) Celery 25) Sesame seed FACT: Did you know that cashew nuts are rich in iron and zinc? Zinc is essential for a well–functioning immune system. 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 41 | 2020 F Risotto with Brandt & Levie pork sausage as extra At Brandt & Levie, they prepare the sausages from Dutch pigs and with tomato, fresh basil and pecorino they use their own recipes. This sausage is seasoned with lemon and thyme. HELLOEXTRA 35 min. • Eat within 5 days
Onion Garlic clove
Fresh basil Celery stalks
Tomato Risotto rice
Pork sausage with Red chili pepper lemon and thyme
Buffalo mozzarelaa Grated pecorino
Pantry items Vegetable stock, butter, olive oil, salt and pepper A good start 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 with a lid Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Onion (pcs) ¼ ½ ¾ 1 1¼ 1½ Garlic clove (pcs) 1 2 3 4 5 6 1. Prepare the vegetables 2. Prepare the risotto 3. Fry the sausage Fresh basil* (g) 2½ 5 7½ 10 12½ 15 Prepare the stock. Chop the onion and press or In the meantime, cut the tomato into 1 cm dices In the meantime, heat the remaining olive oil in a Celery stalks* (pcs) 9) 1 2 3 4 5 6 mince the garlic. Roughly chop the basil leaves. and set aside. Add the risotto rice to the pan and frying pan with a lid and fry the pork sausage for Tomato (pcs) 1½ 3 4½ 6 7½ 9 Cut the celery stalk into thin half moons. Melt the stir fry for 1 minute. Add 1/3 of the stock to the 2 – 3 minutes on medium–high heat until brown all Risotto rice (g) 75 150 225 300 375 450 butter in a pan with a lid on medium–low heat pan and allow the rice to slowly absorb the stock around. Then cover the pan with the lid and fry for Pork sausage with and add the onion, garlic, celery stalk, half of the (TIP). Stir regularly. As soon as the stock has been 8 – 10 minutes on medium–low heat. Turn regularly. lemon and thyme* 1 2 3 4 5 6 olive oil and 2 tbsp water per person. Stir fry the absorbed, add another 1/3 of the stock. In the meantime, remove the seeds from the red (pcs) vegetables on low heat for 5 minutes, or until soft. chili pepper and finely chop the pepper. Red chili pepper* ¼ ½ ¾ 1 1¼ 1½ (pcs) TIP: Optionally, you can replace part of the stock Buffalo mozzarella* with the same amount of white wine. 70 125 200 250 325 375 (g) 7) Grated pecorino* 15 25 40 50 65 75 (g) 7) Not included Vegetable stock (ml) 250 500 750 1000 1250 1500 Butter (tbsp) 1 1 2 2 3 3 Olive oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g Energy (kJ/kcal) 4548 /1087 593 /142 Total fat (g) 72 9 Of which: saturated (g) 30,9 4,0 Carbohydrates (g) 70 9 Of which: sugars (g) 6,6 0,9 Fibre (g) 4 1 Protein (g) 38 5 4. Finish the risotto 5. Season 6. Serve Salt (g) 6,2 0,8 Mix the diced tomato with the risotto. Add the Take the pan from the heat. Tear the buffalo Transfer the risotto to plates and sprinkle with the Allergens: remaining stock to the risotto and allow the rice mozzarella into bite–sized pieces and add to the red chili pepper and remaining pecorino. Garnish 7) Milk/lactose 9) Celery to absorb again. Keep stirring well. The risotto risotto, together with half of the basil. Add half of with the leftoverbasil . Serve with the pork sausage. is cooked as soon as the kernels are soft on the the grated pecorino, salt and pepper and leave for outside, but still have a little bit of a bite on the 2 minutes, covered with the lid. Enjoy! inside. This will take about 20 – 25 minutes (TIP).
TIP: The amount of liquid that is needed to cook the risotto strongly depends on the size of your pan. Taste regularly and add more water or stock Contact if necessary. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.
WEEK 41 | 2020 F Savory pie with feta and mushrooms Mushrooms are the perfect addition to a vegetarian meal. with an extra portion salad, yellow cherry tomatoes and olives They contain vitamin B2, are rich in protein and have a nice bite.
HELLOEXTRA FAMILY VEGETARIAN 45 min. • Eat within 5 days
Mushrooms Shallot
Garlic clove Dried thyme
Free–range egg Feta
Puff pastry Cucumber
Bell pepper Yellow cherry tomatoes
Radicchio & Leccino olives romaine lettuce
Pantry items Butter, extra virgin olive oil, red wine vinegar, mustard, honey, salt and pepper A good start 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, frying pan, bowl, salad bowl, baking dish Ingredients for 1 – 6 servings
1P 2P 3P 4P 5P 6P Mushrooms* (g) 125 250 375 500 625 750 1. Cut 2. Fry the mushrooms 3. Mix Shallot (pcs) 1 2 3 4 5 6 Clean the mushrooms with kitchen paper. Preheat Heat 1/2 tbsp butter per person in a frying pan on In the meantime, use a fork to mix the egg, salt and Garlic clove (pcs) 1 2 3 4 5 6 the oven to 200 degrees. Chop the shallot and press medium–high heat and fry the shallot and garlic pepper in a bowl. Add the mushrooms to the bowl, Dried thyme (tsp) ¾ 1½ 2¼ 3 3¾ 4½ or mince the garlic. Cut the mushrooms in half and for 3 minutes. Add the mushrooms and dried crumble the feta over it and mix well. Free–range egg* cut any large ones into quarters. , season with salt and pepper and stir fry for 1 2 3 4 5 6 thyme (pcs) 3) 4 – 5 minutes. Feta* (g) 7) 50 100 150 200 250 300 Puff pastry* (roll) ⅓ ⅔ 1 1⅓ 1⅔ 2 1) 21) Cucumber* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 Yellow cherry 125 250 375 500 625 750 tomatoes* (g) Radicchio & romaine 25 50 75 100 125 150 lettuce* (g) Leccino olives* (g) 15 20 30 40 50 60 Not included Butter (tbsp) 1 2 3 4 5 6 Extra virgin olive oil ¾ 1½ 2¼ 3 3¾ 4½ (tbsp) Red wine vinegar (tsp) 1 2 3 4 5 6 Mustard (tsp) ¼ ½ ¾ 1 1¼ 1½ Honey (tsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper to taste * keep in the refrigerator
Nutritive value Per serving Per 100g 4. Bake the pie 5. Mix the salad 6. Serve Energy (kJ/kcal) 3983 /952 507 /121 Total fat (g) 70 9 Grease a baking dish with the remaining butter and Cut the cucumber and bell pepper into dices. Cut Transfer the savory pie to plates. Serve with Of which: saturated (g) 31,7 4,0 add the mushroom mixture (TIP). Top with the puff the cherry tomatoes in half. In a salad bowl, mix the salad. Carbohydrates (g) 46 6 pastry and tuck in the edges. Use a knife to make a the extra virgin olive oil, red wine vinegar, mustard, Of which: sugars (g) 16,0 2,0 Fibre (g) 10 1 diagonal cut through the dough. Heat in the oven for honey, pepper and salt into a dressing. Mix with the FACT: Did you know that this dish contains more Protein (g) 28 4 18 – 24 minutes until golden brown and cooked. vegetables. Right before serving, add the mixed than 300 g vegetables and is full of important Salt (g) 2,9 0,4 lettuce and olives to the salad bowl as well. nutrients? Bell pepper is rich in vitamin C, feta Allergens: TIP: Cooking for one? Use a small baking dish, so contains loads of calcium and the egg provides a 1) Grains containing gluten 3) Eggs 7) Milk/lactose your pie will not become too thin. good amount of vitamin D and B12. May contain traces of: 21) Milk/lactose 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 41 | 2020 BREAKFAST BOX Croissant with matured cheese Good morning! with a boileg egg and garden cress 1X 25 min. Croissant with matured cheese 1 with a boileg egg and garden cress Smoothie with banana with coconut milk and 2 chopped dates Crackers with fresh goat cheese 3 with avocado and alfalfa
Equipment 1. Preheat the oven to 210 degrees. Saucepan with a lid Ingredients for 1 breakfast 2. Make sure the eggs are just under water in a saucepan with a lid. Bring to a boil, covered with the lid, and hard boil the for 2P 4P eggs Free-range egg* (pcs) 3) 2 4 6 minutes. Rinse under cold water. Whole grain croissant (pcs) 1) 3) 6) 7) 11) 22) 2 4 Matured cheese* (slices) 7) 2 4 3. Heat the croissants in the oven for 8 minutes. Peel the egg and cut Garden cress* (tbsp) 1 2 the egg into slices. Not included Butter (tbsp) 1 2 4. Cut open the croissant and spread the inside with the butter. Top Salt and pepper to taste with the matured cheese and egg. Garnish with the garden cress. * keep in the refrigerator Nutritive value Per portion Per 100g Energy (kJ/kcal) 2169 /519 1311 /314 Total fat (g) 37 23 Of which: saturated (g) 18,3 11,1 Carbohydrates (g) 24 15 Of which: sugar (g) 2,5 1,5 Fibres (g) 2 1 Protein (g) 21 13 Salt (g) 1,3 0,8 Allergens 1) Grains containing gluten 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame seed We would like to hear what you think. Feel free to contact us via our website or via May contain traces of: 22) Nuts our social media channels. WEEK 41 | 2020 Smoothie with banana Crackers with fresh goat cheese with coconut milk and chopped dates with avocado and alfalfa 2X 10 min. 2X 10 min.
Equipment Equipment 1. Cut the banana into slices and add to a blender 1. Spread the crackers with the fresh goat cheese. High bowl and hand blender, or blender - or high bowl with the coconut milk, oatmeal Ingredients for 1 breakfast and half of the chopped dates. Mix into a thick Ingredients for 1 breakfast 2. Cut the avocado in half, remove the seed and cut the into dices. Divide the diced 2P 4P smoothie with a hand blender or blender. 2P 4P avocado Banana (pcs) 2 4 Crackers (pcs) 6 12 avocado over the goat cheese. Coconut milk (ml) 75 150 2. Make the smoothie a bit thinner by adding the Fresh goat cheese* (g) 7) 50 100 Oatmeal (g) 1) 19) 22) 25) 75 150 yogurt and, optionally, a splash of water. Add Avocado (pcs) 1 2 3. Garnish the crackers with alfalfa and season Chopped dates (g) 19) 22) 25) 20 40 half of the honey and mix well. Alfalfa* (tbsp) 15) 24) 3 6 with salt and pepper to taste. Bulgarian yogurt* (ml) 7) 125 250 Not included Honey (pcs) 1 2 3. Transfer the smoothie to bowls or glasses and Salt and pepper to taste * keep in the refrigerator garnish with the remaining chopped dates * keep in the refrigerator Nutritive value and honey. Nutritive value Per portion Per 100g Per portion Per 100g Energy (kJ/kcal) 1916 /458 657 /157 Energy (kJ/kcal) 889 /213 587 /141 Total fat (g) 13 4 Total fat (g) 20 13 Of which: saturated (g) 8,5 2,9 Of which: saturated (g) 5,3 3,5 Carbohydrates (g) 72 25 Carbohydrates (g) 2 1 Of which: sugar (g) 41,4 14,2 Of which: sugar (g) 1,8 1,2 Fibres (g) 6 2 Fibres (g) 3 2 Protein (g) 10 3 Protein (g) 5 3 Salt (g) 0,1 0,0 Salt (g) 0,3 0,2 Allergens Allergens 1) Grains containing gluten 7) Milk/lactose 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts May contain traces of: 15) Grains containing gluten 25) Sesame seed 24) Mustard Banana-whipped cream pie with speculaas and stroopwafel base
BAKING 85 min.
Chopped Chopped Banana Ground Whipping cream Chopped Chocolate flakes speculaas stroopwafel cinnamon walnuts
Pantry items Butter and sugar 1. Make the base • Melt 40 g butter in a saucepan on low heat. • Finely chop the crumbled speculaas and crumbled stroopwafel. Mix the chopped speculaas and stroopwafel with a pinch of salt in the saucepan with melted butter. Mix well. • Grease a round cake tin of 20 cm diameter, or line with baking paper. • Transfer the crumbs-butter mixture to the cake tin and press to the bottom with the back of a spoon. 2. Fry the bananas • Cut the banana into 1 cm slices (TIP). • Heat 20 g butter in a large sauté pan on medium-high heat. Fry the banana for 2 - 3 minutes until brown all around. • Add 1 tbsp sugar and 1 tsp cinnamon and fry for 5 - 6 minutes until soft. • Spread the banana slices on top of the cookie base in the cake tin and press well with the back of a spoon. Allow to cool in the refrigerator for at least an hour.
TIP: The browner and riper the bananas, the sweeter the pie will be. You can speed up the ripening process by laying the bananas next to an avocado, or by wrapping them in a news paper. 3. Make the whipped cream • Pour the whipping cream into a high bowl and add 1 tbsp sugar. Whisk into a firm whipped cream, using a whisk or electric mixer. • Spoon the whipped cream on top of the cake and spread evenly.
TIP: You can immediately serve the pie, or allow it to cool, so the whipped cream will become more firm. 4. Serve • Sprinkle the whipped cream with the chocolate flakes and chopped walnuts and cut the pie into slices.
Equipment Nutritive values Saucepan, high bowl, large sauté pan, whisk or (hand) Per piece mixer, 20 cm diameter round cake tin. Energy (kJ/kcal) 1151 / 275 Total fat (g) 18 Ingredients Of which: saturated (g) 10,3 Carbohydrates (g) 24 ± 10 pieces Of which: sugars (g) 15,3 Chopped speculaas (g) 1) 17) 20) 22) Fibre (g) 2 60 25) 27) Protein (g) 2 Salt (g) 0,1 Chopped stroopwafel (g) 1) 3) 19) 22) 120 Banana (pcs) 4 Allergens: Ground cinnamon (tsp) 1 1) Grains containing gluten 3) Eggs 6) Soy 7) Meik/Lactose 8) Nuts Whipping cream* (ml) 7) 200 May contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/ Chopped walnuts (g) 8) 19) 25) 20 Lactose 22) Nuts 25) Sesame seed 27) Sulfite Chocolate flakes (g) 6) 21) 15 Not included Butter (g) 60 Sugar (tbsp) 2 WEEK 41 | 2020 * keep in the refrigerator