Kapsalon with Chicken Gyros Give This Home–Made Fast Food Classic a Unique Twist by Making with Home–Made Oven Fries, Salad and Tomatoes It with Greek–Style Gyros

Kapsalon with chicken gyros Give this home–made fast food classic a unique twist by making with home–made oven fries, salad and tomatoes it with Greek–style gyros.

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

Waxy potatoes Garlic cloves

Red cherry tomatoes Fresh chives

Mayonnaise Chicken gyros

Radicchio and iceberg lettuce

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

Tip: Do you like spiciness and do you have some sambal at home? Add some 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 6 | 2021 E

Orzo mushroom risotto Orzo is Italian for barley, but it is with herb cheese and basil actually a type of pasta. It owes its name name to the similar shape of the grain. Family Balanced Quick & easy Vegetarian Total time: 25 min. (based on 2 servings)

Shallot Garlic clove

Fresh basil Spring onion

Orzo Pumpkin seeds

Mixed mushrooms Diced herb 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 Pan with a lid, frying pan Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Chop Fry Boil the orzo Fresh basil* (g) 2½ 5 7½ 10 12½ 15 Prepare the stock. Chop the shallot and press or Heat half of the butter in a pan with a lid and fry the Pour the stock over the orzo and cook for Spring onion* (pcs) 2 4 6 8 10 12 mince the garlic. Tear the basil leaves into small shallot and garlic for 2 minutes on medium–low 10 – 12 minutes until dry, covered with the lid. Stir Orzo (g) 1) 20) 85 170 250 335 420 505 pieces and cut the spring onion into rings. heat. Add the orzo and fry for 1 minute. regularly and add some extra water in case the orzo Pumpkin seeds (g) 10 20 30 40 50 60 becomes dry too quickly. 19) 22) 25) Mixed mushrooms* Fact: Did you know that mushrooms are actually a 175 350 525 700 875 1050 (g) type of fungus? They are considered vegetables and Diced herb cheese* 40 75 100 125 175 200 are rich in Vitamin B2, which helps you maintain a (g) 7) steady energy level and prevents infections. Not included Vegetable stock (ml) 175 350 525 700 875 1050 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) 2575 /616 450 /108 4 5 6 Total fat (g) 25 4 Of which: saturated (g) 13,5 2,4 Carbohydrates (g) 66 12 Of which: sugars (g) 6,7 1,2 Fibre (g) 8 1 Protein (g) 28 5 Salt (g) 2,7 0,5 Allergens: 1) Grains containing gluten 7) Milk/lactose Roast the seeds Finish the risotto Serve May contain traces of: 19) Peanuts 20) Soy 22) Nuts In the meantime, heat a frying pan on high heat, Heat the remaining butter in the same frying Transfer the orzo to plates. Sprinkle with the Sesame seed 25) without oil, and roast the pumpkin seeds until they pan and fry the mushrooms and spring onion roasted pumpkin seeds and garnish with the start to pop. Then take from the pan and set aside. for 5 – 6 minutes on medium–high heat. Add the remaining herb cheese and basil. mushrooms, spring onion and half of the herb Fact: Did you know that out of all nuts and seeds cheese to the orzo and allow to melt while stirring Enjoy! pumpkin seeds are richest in magnesium and (Tip). Season with salt and pepper. phosphorus? Magnesium is good for strong bones and healthy muscles, while phosphorus is good for Tip:Do you like food with an extra bite? Hang on to a *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. strong bones and teeth. few scallions to garnish the dish with.. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 6 | 2021 E Chicken breast with green herbs and potato wedges You will give the chicken breast in this dish an original twist by adding some with a refreshing courgette salad and boiled egg gomashio–herb mix to it: a seasoning of sesame seeds and green herbs. Balanced Total time: 45 min. (based on 2 servings)

Waxy potatoes Lime

Courgette Free–range egg

Fresh dill Butterhead lettuce

Chicken breast Gomashio–herb mix with green herbs

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 Pan with a lid, bowl, frying pan, salad bowl, peeler or cheese slicer, baking sheet lined with baking paper Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Make the potato wedges Marinate the courgette Boil the eggs Waxy potatoes (g) 200 400 600 800 1000 1200 Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ Preheat the oven to 200 degrees. Wash or peel In the meantime, use a peeler or cheese slicer to Boil ample water in a pan with a lid for the eggs, Courgette* (pcs) ½ 1 1½ 2 2½ 3 the potatoes and cut into wedges. In a bowl, mix slice the courgette into thin ribbons. Juice the lime. then boil the eggs for 6 – 12 minutes (Tip). Drain and the wedges with 1/2 tbsp olive oil per person, salt In a salad bowl, mix the with the extra rinse with cold water. Finely chop the . Separate Free–range egg* lime juice dill 1 2 3 4 5 6 (pcs) 3) and pepper. Then transfer the wedges to a baking virgin olive oil, salt and pepper. Add the courgette the leaves from the butterhead lettuce. Peel the Fresh dill* (g) 5 10 15 20 25 30 sheet lined with baking paper and roast the potato ribbons to the salad bowl and allow them to absorb eggs and cut them into wedges. Buuterhead lettuce* wedges in the oven for 30 – 40 minutes. Toss when the dressing. Toss regularly. ⅓ ⅔ 1 1⅓ 1⅔ 1.99 (head) halfway done. Tip: Do you like your eggs soft–boiled? Boil them for Chicken breast with 1 2 3 4 5 6 Tip: Slice the courgette ribbons as thinly as possible, 6 minutes. If you want them hard–boiled, set your green herbs* (pcs) Tip: If you want to save yourself the extra dishes, as they will be used raw in the salad. timer for 12 minutes. Gomashio–garden you can mix the fries with the olive oil, salt and herb mix (packet) ½ 1 1½ 2 2½ 3 9) 11) pepper on the baking sheet. Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Extra virgin olive 1 2 3 4 5 6 oil (tsp) Butter (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste 4 5 6 * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 2569 /614 389 /93 Total fat (g) 32 5 Of which: saturated (g) 9,1 1,4 Carbohydrates (g) 44 7 Of which: sugars (g) 0,8 0,1 Fry the chicken breasts Make the salad Serve Fibre (g) 6 1 Heat the butter in a frying pan on medium–high Mix the lettuce leaves and dill with the courgette Transfer the potato wedges to plates and add the Protein (g) 35 5 heat. Fry the chicken breast for 2 – 3 minutes per in the salad bowl. Top with the egg wedges and chicken breast next to the potatoes. Serve with Salt (g) 0,7 0,1 side until golden brown. Then reduce the heat and sprinkle with the gomashio. the salad. Allergens: fry the chicken for another 4 – 5 minutes, or until 3) Eggs 9) Celery 11) Sesame seed cooked (Tip). Fact: This meal is low in sodium, but contains Enjoy! plenty of potassium thanks to the courgette and the Tip: Is your chicken breast thick on one side and thin potato. Both of these vegetables stimulate a healthy on another? Place it between two layers of plastic blood pressure. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. foil and beat it with the bottom of a frying pan to obtain an even thickness. Not only will it cook faster; Contact it will be more tender! We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 6 | 2021 E Lahmacun with aromatic minced lamb Did you know that lahmacun, or with bell pepper, carrot, courgette and a refreshing Turkish pizza, is also eaten a lot in yoghurt sauce Armenia? In Armenia, they call it lahmajun. Quick & easy Family Total time: 25 min. (based on 2 servings)

Seasoned minced lamb Italian vegetable mix

Full–fat yoghurt Ground cinnamon

Curry powder Whole grain flatbread

Passata Fresh flat leaf parsley

Cupboard items Sunflower oil, sambal, 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 Wok or sauté pan with a lid, baking sheet lined with baking paper, 2x bowl Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Seasoned minced 110 220 330 440 550 660 Fry Make the sauces Top lamb* (g) Italian vegetable Preheat the oven to 210 degrees. Heat the sunflower In the meantime, mix the yogurt with the ground Transfer the flatbread to a baking sheet lined 200 400 600 800 1000 1200 mix* (g) 23) oil in a wok or sauté pan with a lid and stir fry the cinnamon and curry powder in a bowl and add with baking paper. Spread the flatbread with Full–fat yoghurt* (g) for 2 minutes on medium–high heat. 1 tbsp water per person (Tip). Use another bowl the and top with the and 25 50 75 100 125 150 minced lamb passata minced lamb 7) 19) 22) Add the vegetable mix and fry for 5 – 7 minutes, to mix the sambal with the extra virgin olive oil. vegetables. Season with salt and pepper. Ground cinnamon ¼ ½ ¾ 1 1¼ 1½ covered with the lid. Optionally, add less or more olive oil or sambal to (tsp) make the sauce as spicy as you prefer. Set aside. Curry powder (tsp) Fact: Whole grain flatbread contains more fibre ¼ ½ ¾ 1 1¼ 1½ 9) 10) than white flatbread. As a result, you will be Whole grain Fact: Cinnamon is a relatively strong flavor and can satisfied longer after your meal. It’s also richer in 2 4 6 8 10 12 flatbread (pcs) 1) be quite dominating. Add it bit by bit and taste your vitamins and minerals such as magnesium and iron. Passata (g) 50 100 150 200 250 300 sauce frequently until you get just the right flavour. Fresh flat leaf 2½ 5 7½ 10 12½ 15 parsley* (g) Not included Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Sambal (tsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil ¾ 1½ 2¼ 3 3¾ 4½ (tbsp) 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3504 /838 667 /159 Total fat (g) 44 8 Of which: saturated (g) 15,9 3,0 Carbohydrates (g) 75 14 Heat the flatbread Chop the parsley Serve Of which: sugars (g) 14,1 2,7 Fibre (g) 9 2 Heat the flatbread pizzas in the oven for In the meantime, roughly chop the parsley, Serve the flatbread with the parsley, aromatic Protein (g) 30 6 5 – 6 minutes, or until golden brown. including the stems. yoghurt sauce and sambal oil. Serve everything Salt (g) 2,6 0,5 separately so everyone can top their own lahmacun to taste. Allergens: 1) Grains containing gluten 7) Milk/lactose Enjoy! 9) Celery 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 23) Celery

*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 6 | 2021 E

Chickpea curry with sweet potato Turmeric is a plant with beautiful flowers. The edible part of this plant with rice, mango chutney and fresh mint and coriander is the root: in Dutch, it is sometimes called yellow root (geelwortel). Family Vegetarian Total time: 35 min. (based on 2 servings)

Sweet potato Onion

Garlic clove Fresh ginger

Fresh turmeric Chickpeas

Diced tomatoes Coconut milk

Basmati rice Fresh coriander and mint

Spinach Mango chutney

Cupboard items Vegetable stock, sunflower oil, white wine vinegar A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, grater, stock pot with a lid Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Sweet potato (g) 150 300 450 600 750 900 Onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry Simmer Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare the stock. Boil ample water with a pinch Heat 1/2 tbsp sunflower oil per person in a stock pot Deglaze with 1/2 tbsp white wine vinegar per person, Fresh ginger* (cm) 1½ 3 4½ 6 7½ 9 of salt in a pan with a lid for the rice. Cut the sweet with a lid on medium–high heat. Stir fry the garlic, the stock, diced tomato and coconut milk (Tip). Fresh turneric* (cm) 2 4 6 8 10 12 potato into max 1 cm dices. Chop the onion and onion, ginger and turmeric for 1 – 2 minutes. Add Bring to a boil, reduce the heat and allow to simmer Chickpeas (pack) ½ 1 1½ 2 2½ 3 press or mince the garlic. Grate the fresh ginger the diced sweet potato and fry for another 3 – 4 for 10 – 15 minutes, or until the sweet potato is soft. Diced tomatoes ½ 1 1½ 2 2½ 3 and fresh turmeric (Tip). Drain the chickpeas. minutes. In the meantime, cook the rice for 10 – 12 minutes, (pack) covered with the lid. Then drain and allow to steam Coconut milk (ml) 125 250 375 500 625 750 dry without the lid. Basmati rice (g) 85 170 250 335 420 505 Tip: Be careful: turmeric stains. Wear gloves or Fresh coriander and put your hands in sandwich bags before you 5 10 15 20 25 30 mint* (g) start grating. Tip: This dish is high in calories. Are you watching Spinach* (g) 23) 50 100 150 200 250 300 your calorie intake? Replace 50 ml coconut milk Mango chutney* (g) with 50 ml stock. You may also want to reduce your 20 40 60 80 100 120 10) 19) 22) serving of rice. You can use the rest in a coconut–rice Not included pudding to eat for breakfast or dessert. Vegetable stock (ml) 75 150 225 300 375 450 Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 White wine vinegar ½ 1 1½ 2 2½ 3 (tbsp) 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 4100 /980 460 /110 Total fat (g) 34 4 Of which: saturated (g) 21,6 2,4 Carbohydrates (g) 139 16 Chop Make the curry Serve Of which: sugars (g) 30,8 3,5 Fibre (g) 15 2 Strip the mint leaves from the stems and finely Take the lid from the stock pot and add the Transfer the rice and curry to deep plates. Garnish Protein (g) 23 3 chop the leaves, together with the coriander. chickpeas to the curry for the final 5 minutes. Add with the fresh mint and coriander and serve with the bit by bit and allow to shrink while the . Salt (g) 2,1 0,2 spinach mango chutney stirring. Season well with salt and pepper. Allergens: Enjoy! 10) Mustard Fact: Chickpeas are highly nutritious due to their May contain traces of: 19) Peanuts 22) Nuts 23) Celery high fibre and protein content, their healthy slow carbs, vitamins and minerals – such as Vitamin E for *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. a strong immune system. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 6 | 2021 E

Courgette–leek soup with dill The bruschetta is originally from Rome, where it was used to with home–made croutons and pesto bruchettas sample freshly pressed olive oil. Family Balanced Quick & easy Vegetarian Total time: 25 min. (based on 2 servings)

Garlic clove Courgette

Leek Fresh dill

Spent grain roll Green pesto

Sour cream

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 Hand blender, frying pan, stock pot, baking sheet lined with baking paper Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Make the soup Prepare the bruchettas Courgette* (pcs) ½ 1 1½ 2 2½ 3 Prepare the stock and preheat the oven to Heat 1/2 tbsp olive oil per person in a stock pot on In the meantime, cut half of the spent grain roll Leek* (pcs) ½ 1 1½ 2 2½ 3 200 degrees. Press or mince the garlic. Cut the medium heat. Add the garlic, leek and courgette into dices and cut the other half into 1 cm thick Fresh dill* (pcs) 2½ 5 7½ 10 12½ 15 courgette into dices and cut the leek into rings. and fry for 6 – 8 minutes. Add the stock to the slices. Transfer the slices to a baking sheet lined Spent grain roll (pcs) 1) 17) 20) 21) 1 2 3 4 5 6 Roughly chop the dill. stock put, reduce the heat and allow to simmer for with baking paper and spread with half of the green 21) 22) 25) 27) 5 – 6 minutes. pesto. Optionally, drizzle with some olive oil and Green pesto* (g) heat in the oven for 8 –10 minutes. 35 75 110 150 185 225 Tip: Are you watching you salt intake? Use only 7) 8) 125 ml stock per person and supplement this with Sour cream* (g) 7) 50 100 150 200 250 300 125 ml boiling water, or use low–sodium stock. Fact: Did you know that spent grain is a residual Not included product from the beer brewing industry? It consists Vegetable stock (ml) 250 500 750 1000 1250 1500 of dried barley grain skins - elegant as well as full of Olive oil (tbsp) 1 1 2 2 3 3 fibre and proteins. Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 2446 /585 343 /82 4 5 6 Total fat (g) 35 5 Of which: saturated (g) 8,3 1,2 Carbohydrates (g) 47 7 Of which: sugars (g) 7,4 1,0 Fibre (g) 9 1 Protein (g) 16 2 Salt (g) 4,3 0,6 Allergens: 1) Grains containing gluten 7) Milk/lactose 8) Nuts Make the croutons Purée the soup Serve May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose In the meantime, heat 1/2 tbsp olive oil per person Use a hand blender to puree the ingredients into a Transfer the soup to bowls and garnish with the 22) Nuts 25) Sesame seed 27) Lupin in a large frying pan on medium heat and fry the smooth soup. Optionally, add some more stock or sour cream, croutons and dill. Serve with the diced spent grain roll for 6 – 7 minutes until brown. water to dilute the soup a little bit. Then stir in the pesto bruschettas. Add some extra oil in case the croutons brown too remaining green pesto. quickly. Season to taste with salt and pepper. Enjoy!

WEEK 6 | 2021 Wiener Schnitzel with oven–baked fries Not visiting your favourite snowy regions this year? This month, evoke the atmosphere of with a sauerkraut salad and cranberry chutney the ski slopes on your plate with a classic ski holiday dish on the menu each week. Ski holiday Total time: 45 min. (based on 2 servings)

Semi starchy potatoes Apple

Carrot Red onion

Fresh curly parsley Lemon

Sauerkraut Mayonnaise

Wiener schnitzel Cranberry chutney

Cupboard items Olive oil, white balsamic vinegar, sugar, butter, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Frying pan, bowl, salad bowl, colander, baking sheet lined with baking paper Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Semi starchy 250 500 750 1000 1250 1500 Prepare the fries Chop Make the sauerkraut salad potatoes (g) Apple (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 210 degrees. Peel or thoroughly Cut the apple into small dices and grate the carrot. Weigh 100 g sauerkraut per person, rinse under Carrot* (g) 100 200 300 400 500 600 wash the potatoes and cut them into 1/2 cm thick Cut the red onion into thin half rings. Finely chop a tap and squeeze the liquid from it. In a salad Red onion (pcs) ½ 1 1½ 2 2½ 3 fries. In a bowl, mix the fries with 1/2 tbsp olive oil the curly parsley and cut the lemon into thin slices. bowl, mix the sauerkraut with the grated carrot, Fresh curly parsley* per person, salt and pepper. Transfer the fries to red onion, apple, mayonnaise, half of the curly 5 10 15 20 25 30 (g) a baking sheet lined with baking paper and roast parsley, 1/2 tbsp white balsamic vinegar per person, Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ in the middle of the oven for 35 – 40 minutes, until 1/2 tsp sugar per person, salt and pepper. Mix well Sauerkraut* (g) 100 200 300 400 500 600 cooked and golden brown. Turn the fries halfway. and keep in the refrigerator until use. Mayonnaise 3) 10) 25 50 75 100 125 150 19) 22) Tip: If you want to save yourself the extra dishes, Wiener schnitzel you can mix the fries with the olive oil, salt and of pork* (pcs) 1) 3) 1 2 3 4 5 6 20) 24) pepper on the baking sheet. Cranberry chutney* 40 80 120 160 200 240 (g) 19) 22) Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 White balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) 4 5 6 Sugar (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) 3970 /949 500 /120 Total fat (g) 41 5 Turn the fries Fry the schnitzel Serve Of which: saturated (g) 12,4 1,6 After20 minutes, turn the fries on the baking sheet. 10 Minutes before the fries are done, heat 1 tbsp Transfer the oven-baked fries to plates and add a Carbohydrates (g) 103 13 But the baking sheet back in the oven and roast for butter per person in a frying pan on medium–high schnitzel to each plate. Serve with the sauerkraut Of which: sugars (g) 36,9 4,7 another 20 minutes. heat. When the butter is nice and hot, carefully add salad and the cranberry chutney. Garnish the Fibre (g) 14 2 the schnitzel to the pan and fry the schnitzel for schnitzel with the lemon slices and curly parsley. Protein (g) 32 4 Fact: Did you know that this meal contains almost 3 minutes per side, until golden brown (Tip). Salt (g) 2,6 0,3 50% of the RDI of fibre? By consuming enough fibre Fact: The Wiener schnitzel in your box is a new Allergens: you take care of your intestinal system. This has a Tip: Don‘t add the schnitzel until the butter has product. Especially for us, this variety contains less 1) Grains containing gluten 3) Eggs 10) Mustard lot of health benefits: it strengthens your immune been thoroughly heated. You can start frying when salt. The result is just as tasty, but better for you! May contain traces of: 19) Peanuts 20) Soy 22) Nuts system and is good for your cholesterol level. it has stopped foaming and starts to turn just a Mustard 24) bit brown. 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 6 | 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 dinner with cheddar, sour cream and mini tortillas menus! Quick & easy Family Vegetarian Total time: 20 min. (based on 2 servings)

Cannelli beans Lime

Garlic clove Spring onion

Mexican spices Diced tomatoes

Free–range 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 Cannelli beans (pack) ½ 1 1½ 2 2½ 3 Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ Prepare Garlic clove (pcs) ½ 1 1½ 2 2½ 3 • Preheat the oven to 200 degrees and drain the cannellini beans in • Add the diced tomato and press 1 lime wedge per person over the Spring onion* (pcs) 1 2 3 4 5 6 a colander. pan. Mix well and allow to reduce for 3 – 4 minutes. Mexican spices (packet) ⅓ ⅔ 1 1⅓ 1⅔ 2 Diced tomatoes (pack) ½ 1 1½ 2 2½ 3 • Cut the lime into wedges. Press or mince the garlic. Cut the spring • Make an opening into the mixture for each egg and break the eggs Free–range eggs* (pcs) 3) 2 4 6 8 10 12 onion into thin rings and keep the white and green part separated. into them. Season with salt and pepper. Grated cheddar* (g) 7) 12 25 37 50 62 75 • Heat the Mexican spices for 1 minute in a sauté pan with a lid on • 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 medium–high heat. minutes (Tip). Avocado (pcs) ½ 1 1½ 2 2½ 3 • Add 1/2 tbsp olive oil per person to the pan and fry the white part of • Remove the lid after 4 minutes and sprinkle with the Sour cream* (g) 7) 25 50 75 100 125 150 the spring onion, the garlic and cannellini beans for 2 – 3 minutes. grated cheddar. Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Tip: The eggs are done when the eggwhite is no longer transparent, Salt & pepper to taste but the yolk is still soft. Boil them a bit longer if you prefer a * keep in the refrigerator firmer eggyolk. Nutritive Value Per serving Per 100g 3 4 Energy (kJ/kcal) 3782 /904 563 /135 Total fat (g) 46 7 Of which: saturated (g) 11,0 1,6 Carbohydrates (g) 77 11 Of which: sugars (g) 14,3 2,1 Fibre (g) 16 2 Protein (g) 37 6 Salt (g) 3,5 0,5 Allergens: 1) Grains containing gluten 3) Eggs 7) Milk/lactose

• Wrap the tortillas in aluminium foil and heat in the oven • Serve the eggs, tortillas, avocado, sour cream, the green part of for 2 – 3 minutes. Cut the avocado into dices (Tip). the spring onion and the remaining lime separately so everyone can assemble their own tortilla. Tip: Halve the avocado lengthwise. Twist the halves apart and remove • Start by putting the sauce with egg on the tortillas, followed by the the seed. Cut the avocado into dices and use a spoon to scoop them avocado and sour cream. from the peel. • 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 this dish contains 50% of the RDI of fibre, thanks to the beans and the amount of vegetables? 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 6 | 2021 Sushi bowl with hot–smoked salmon and E Radish greens are also edible: ginger mayonnaise these are very healthy. Rinse them well and add them to your with sweet & sour radishes and cucumber bowl. Quick & easy Total time: 25 min. (based on 2 servings)

Radish Cucumber

Risotto rice Avocado

Fresh ginger Mayonnaise

Gomashio Pulled salmon

Soy sauce

Cupboard items Stock cube, 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 Pan with a lid, small bowl, salad bowl, grater, colander Ingredients for 1–6 servings 1p 2p 3p 4p 5p 6p Radish* (bunch) ½ 1 1½ 2 2½ 3 Cucumber* (pcs) ½ 1 1½ 2 2½ 3 Prepare Make the salad Risotto rice (g) 75 150 225 300 375 450 • Boil ample water in a pan with a lid for the rice and add 1/4 crumbled • In a salad bowl, mix per person: 2 tbsp white wine vinegar, 1½ tsp Avocado (pcs) ¼ ½ ¾ 1 1¼ 1½ stock cube per person. sugar and a pinch of salt. Fresh ginger* (cm) 1½ 3 4½ 6 7½ 9 Mayonnaise* (g) 3) 10) 19) 22) 25 50 75 100 125 150 • In the meantime, cut the greens off theradishes and cut the • Add the cucumber and radish to the salad bowl. Set aside and Gomashio (bag) 11) ½ 1 1½ 2 2½ 3 radishes into quarters. stir regularly. Pulled salmon* (g) 4) 80 160 240 320 400 480 • Cut the cucumber into small dices. • Add the risotto rice to the pan with boiling water, cover with the lid Soy sauce (ml) 1) 6) 10 20 30 40 50 60 and cook for 12 – 15 minutes. Then drain and rinse with lukewarm Not included water. Set aside to steam dry. Stock cube (pcs) ¼ ½ ¾ 1 1¼ 1½ White wine vinegar (tbsp) 2 4 6 8 10 12 Sugar (tsp) 1½ 3 4½ 6 7½ 9 Salt & pepper to taste * keep in the refrigerator Nutritive Value Per serving Per 100g 3 4 Energy (kJ/kcal) 3217 /769 655 /157 Total fat (g) 39 8 Of which: saturated (g) 6,0 1,2 Carbohydrates (g) 75 15 Of which: sugars (g) 12,7 2,6 Fibre (g) 5 1 Protein (g) 27 5 Salt (g) 4,9 1,0 Allergens: 1) Grains containing gluten 3) Eggs 4) Fish 6) Soy 10) Mustard 11) Sesame seed Prepare the ginger mayonnaise Serve May contain traces of: 19) Peanuts 22) Nuts • In the meantime, cut the avocado in half, remove the seed and cut • Transfer the rice to large bowls and garnish with the gomashio. the avocado into thin slices. • Arrange the radish–cucumber salad, pulled salmon and avocado • Finely grate the ginger. slices next to the rice. • In a small bowl, mix the mayonnaise with the grated ginger. • Add a spoonful of ginger mayonnaise in the middle and serve with the soy sauce. Fact: Avocados are rich in plant–based unsaturated fats. Eating this fruit therefore has a positive effect on your cholesterol level and it helps Fact: Did you know that the average person consumes too little *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. keeping your heart and arteries healthy! vitamin D? This vitamin strengthens the immune system and is essential for the uptake of calcium in your body. Fatty fish such as Contact salmon, mackerel, herring and sardines are loaded with vitamin D! We would like to hear what you think. Feel free to contact us via our website or via our social media channels. Enjoy!

WEEK 6 | 2021 E

Couscous salad with halloumi fries Halloumi is a cheese from Cyprus, which has a very high melting with yoghurt–tahini sauce and lime temperature: this makes the cheese very suitable for grilling. Quick & easy Vegetarian Total time: 20 min. (based on 2 servings)

Couscous Garlic clove

Red onion Halloumi

Dried oregano Cucumber

Tomato Fresh mint

Lime Yoghurt–tahini sauce

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

Equipment Pan with a lid, bowl, grater, 2x frying pan Ingredients for 1–6 servings 1p 2p 3p 4p 5p 6p Couscous (g) 1) 85 170 250 335 420 505 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Prepare Prepare the halloumi Red onion (pcs) ¼ ½ ¾ 1 1¼ 1½ • Prepare the stock in a pan with a lid for the couscous. • Cut the halloumi into fries and mix them with a pinch of pepper, Halloumi* (g) 7) 100 200 300 400 500 600 1/2 tbsp olive oil per person and 1/2 tsp oregano per person. Dried oregano (tsp) 1½ 3 4½ 6 7½ 9 • Take the pan from the heat, add the couscous (Tip) and allow to Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ absorb for 10 minutes, covered with the lid. • Heat a non–stick frying pan without oil on medium–high heat Tomato (pcs) 1 2 3 4 5 6 • Then separate the couscous with a fork. and fry the halloumi fries for 6 – 8 minutes. Turn regularly so they brown nicely on all sides. Fresh mint* (g) 5 10 15 20 25 30 • Press or mince the garlic and chop the red onion. Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ Yoghurt–tahini sauce* (g) 7) 11) 19) 22) 25 50 75 100 125 150 Tip: This dish is rich in calories. Are you watching your calorie intake? Not included Prepare all the couscous, but save half of it to put in a salad the Olive oil (tbsp) 1 2 3 4 5 6 next day. Vegetable stock (ml) 175 350 525 700 875 1050 Extra virgin olive oil to taste Salt & pepper to taste * keep in the refrigerator Nutritive Value 3 4 Per serving Per 100g Energy (kJ/kcal) 3572 /854 586 /140 Total fat (g) 45 7 Of which: saturated (g) 19,5 3,2 Carbohydrates (g) 72 12 Of which: sugars (g) 10,4 1,7 Fibre (g) 7 1 Protein (g) 37 6 Salt (g) 4,3 0,7 Allergens: Chop the vegetables Serve 1) Grains containing gluten 7) Milk/lactose 11) Sesame seed • Heat 1/2 tbsp olive oil per person in another frying pan on • Season the couscous salad with and extra virgin olive oil May contain traces of: 19) Peanuts 22) Nuts lime zest medium–high heat. Fry the onion, garlic and 1 tsp oregano per to taste. person for 4 – 6 minutes. Season to taste with salt and pepper. • Transfer the salad to plates. • In the meantime, cut the cucumber and tomato into small cubes. • Top the couscous with the halloumi frries and serve with the • Strip the mint leaves from the stems and finely chop the leaves. yogurt–tahini sauce. Grate the lime zest with a fine grater and cut the lime into wedges. • Garnish with the lime wedges. *Decide which meal you will be cooking first by checking the expiration date of the • Mix the tomato, cucumber, mint and fried onion with fresh ingredients in your box. the couscous. 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 6 | 2021 E

Boekoeloeloe burger with ginger–garlic rice Did you know that the boekoeloekoe mix contains more with stewed broccoli and coconut sauce than 15 different types of spices and vegetables? Vegetarian Total time: 40 min. (based on 2 servings)

Onion Boekoeloekoe burger mix

Grated matured cheese Mayonnaise

Garlic clove Fresh ginger

Basmati rice Broccoli

Thai wok paste Coconut milk

Salted peanuts

Cupboard items Milk, olive oil, 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, frying pan with a lid, grater, sauté pan with a lid, large bowl, aluminum foil, saucepan, water kettle Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Mix the boekoeloekoe Prepare Fry the burgers Onion (pcs) ¼ ½ ¾ 1 1¼ 1½ Boekoeloekoe Chop the onion. In a large bowl, mix the needed Boil ample water in a water kettle for the rice. Press Separate the boekoeloekoe mixture into 1 burger burger mix (g) 1) amount of boekoeloekoe mix with the grated or mince the garlic. Grate the ginger with a fine per person. Heat 1/2 tbsp sunflower oil in a frying pan 20 40 60 80 100 120 9) 19) 20) 21) 22) cheese, the mayonnaise, 1/4 onion per person and grater. Heat 1/2 tbsp olive oil per person in a pan with with a lid and fry the burgers for 4 – 5 minutes until 25) 27) 1 tbsp milk per person. Knead into a firm ball and a lid. Stir fry half of the garlic and half of the ginger brown on all sides. Take from the pan and set aside, Grated matured 13 25 38 50 63 75 allow to firm up in the refrigerator for 15 minutes. on medium–high heat for 1 – 2 minutes. Then add wrapped in aluminium foil. cheese* (g) 7) the rice (Tip), mix well and add the boiled water. Mayonnaise* (g) 3) 25 50 75 100 125 150 Cook the for 12 – 15 minutes. Then drain and 10) 19) 22) rice allow to steam dry without the lid. Garlic clove (pcs) 1 2 3 4 5 6 Fresh ginger* (cm) 2½ 5 7½ 10 12½ 15 Basmati rice (g) 75 150 225 300 375 450 Tip: Please note: your box contains more rice than Broccoli* (g) 200 400 600 800 1000 1200 you will need. Measure 75 gram per person. Thai wok paste ½ 1 1½ 2 2½ 3 (bag) 1) 6) Coconut milk (ml) 75 150 225 300 375 450 Salted peanuts (g) 5 10 15 20 25 30 5) 22) 25) Not included 4 5 6 Milk (tbsp) 1 2 3 4 5 6 Olive oil (tbsp) 1 2 3 4 5 6 Vegetable stock (ml) 125 250 375 500 625 750 Sunflower oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Stew the broccoli Make the sauce Serve Energy (kJ/kcal) 4069 /973 650 /155 Prepare 125 ml stock per person. Cut the broccoli Heat 1/2 tbsp sunflower oil per person in a saucepan Transfer the rice to plates and add the broccoli next Total fat (g) 65 10 into florets and dice the stem. Heat 1/2 tbsp olive oil on medium–high heat. Fry the remaining garlic, to the rice. Place the boekoeloekoe burger next to Of which: saturated (g) 20,8 3,3 per person in a sauté pan with a lid on high heat and ginger and Thai wok paste for 2 minutes on the rice as well and pour the sauce over it. Garnish Carbohydrates (g) 73 12 stir fry the broccoli for 1 – 2 minutes. Deglaze with medium–high heat. Then add the coconut milk. with the peanuts. Of which: sugars (g) 6,1 1,0 the stock per, turn the heat to low and allow to stew Simmer on low heat for 2 – 3 minutes until the sauce Fibre (g) 8 1 for 8 – 10 minutes, covered with the lid. Then drain if has reduced. Fact: Protein (g) 20 3 Did you know that this dish will provide you necessary and season with salt and pepper. with more vitamin C per portion than the RDI, due to Salt (g) 2,5 0,4 the broccoli? Broccoli is also full of iron, calcium and Allergens: potassium – good for an energetic feeling, strong 1) Grains containing gluten 3) Eggs 5) Peanuts 6) Soy bones and a healthy blood pressure. 7) Milk/lactose 9) Celery 10) Mustard May contain traces of: 19) Peanuts 20) Soy 21) Milk/ Enjoy! lactose 22) Nuts 25) Sesame seed 27) Lupin

WEEK 6 | 2021 E

Round steak is a cut of beef from the Round steak with piccalilli upper hind leg of the cow. The word round refers to the round bone in the with fried baby potatoes and a refreshing cucumber salad so–called ball–and–socket joint that is next to this piece of meat. Super quick Total time: 15 min. (based on 2 servings)

Precooked halved baby Cucumber potatoes with skin

Red onion Fresh chives

Sour cream Radicchio and Romaine

Round steak Piccalilli

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

Equipment Frying pan, kitchen paper, salad bowl, aluminum foil, frying pan with a lid Ingredients for 1–6 servings 1p 2p 3p 4p 5p 6p Precooked halved baby potatoes with 200 400 600 800 1000 1200 skin* (g) Fry the potatoes Chop the vegetables Cucumber* (pcs) ½ 1 1½ 2 2½ 3 • Take the round steak from the refrigerator. • Cut the cucumber into slices. Cut the red onion into thin half rings Red onion (pcs) ½ 1 1½ 2 2½ 3 • Heat 1/2 tbsp olive oil per person in a frying pan with a lid on and finely chop the chives. Fresh chives* (g) 5 10 15 20 25 30 medium–high heat. • In a salad bowl, mix per person: 1/2 tbsp extra virgin olive oil, 1/2 tsp Sour cream* (g) 7) 25 50 75 100 125 150 • Fry the precooked baby potatoes for 10 – 11 minutes, covered with mustard, 1 tsp white wine vinegar, salt and pepper. Mix with the Radicchio and Romaine* (g) 50 100 150 200 250 300 the lid. sour cream, mixed lettuce, cucumber, red onion and chives (Tip). Round steak* (pcs) 1 2 3 4 5 6 Mix well. • Take the lid off the pan for the final 5 minutes. Season with salt Piccalilli* (g) 1) 6) 10) 25 50 75 100 125 150 and pepper. Not included Tip: Don‘t like raw red onion? Leave them out when making the salad and add them to the pan with baby potatoes 5 minutes before Olive oil (tbsp) 1 2 3 4 5 6 Fact: Steak is a lean piece of meat which contains relatively few they‘re done. Extra virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 calories. Other lean options for meat lovers are chicken breast, pork White wine vinegar (tsp) 1 2 3 4 5 6 tenderloin and German-style steak haché. Mustard (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive Value 3 4 Per serving Per 100g Energy (kJ/kcal) 2230 /533 354 /85 Total fat (g) 25 4 Of which: saturated (g) 5,0 0,8 Carbohydrates (g) 42 7 Of which: sugars (g) 5,7 0,9 Fibre (g) 8 1 Protein (g) 32 5 Salt (g) 0,5 0,1 Fry the steak Serve Allergens: 1) Grains containing gluten 6) Soy 7) Milk/lactose 10) Mustard • Heat 1/2 tbsp olive oil per person in a frying pan on medium–high • Cut the round steak against the grain, into thin slices. heat (Tip). Pat the round steak dry with kitchen paper and rub it • Transfer the salad to plates and add the fried baby potatoes. with salt and pepper. • Divide the steak slices among the plates. • As soon as the oil is nice and hot, place the steak into the pan and • Taste the piccalilli and add it to the steak to taste. fry for 1 – 3 minutes per side until golden brown (Tip). • Optionally, add some extra virgin olive oil, salt and pepper to taste. • Sprinkle with some black pepper and allow to rest under *Decide which meal you will be cooking first by checking the expiration date of the aluminium foil at least 3 minutes. Fact: Did you know that this dish contains just over 250 g of fresh ingredients in your box. vegetables? One of them is the red onion – rich in fibre, B vitamins Tip: Do you love the taste of butter? Add a knob of butter to the pan and antioxidants. Contact when your steak is halfway done and keep pouring the cooking grease We would like to hear what you think. Feel free to contact us via our website or via our over the steak. social media channels. Enjoy!

WEEK 6 | 2021 E

Noodle salad with pork tenderloin Did you know that garam masala literally means savoury spice mix with red chili pepper and fried Romaine lettuce in Hindustani?

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

Pork tenderloin Soy sauce

Garam masala Fresh ginger

Red chili pepper Red onion

Lime Mini romaine lettuce

Noodles

Cupboard items Olive oil, ketjap, sunflower oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, frying pan, grater, sauté pan, pan Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Pork tenderloin* (g) 100 200 300 400 500 600 Soy sauce (ml) 1) 6) 10 20 30 40 50 60 Marinate Chop the vegetables Fry the vegetables Garam masala (tsp) 1 2 3 4 5 6 Cut the pork tenderloin into equally sized pieces Peel and finely chop or grate the ginger. Remove Cook the noodles for 2 – 3 minutes. Then drain and Fresh ginger* (cm) 1 2 3 4 5 6 and mix them in a bowl with the ketjap, olive oil, the seed pods from the red chili pepper s rinse with cold water to stop the cooking process Red chili pepper* ¼ ½ ¾ 1 1¼ 1½ (pcs) 1/2 tbsp soy sauce per person and 1 tsp garam and mince the pepper. Dice the red onion. and keep them from sticking to each other. The per person. Allow to marinate for at least Cut the into wedges. Finely chop the noodles may cool. Heat the sunflower oil in a sauté Red onion (pcs) ½ 1 1½ 2 2½ 3 masala lemon 15 minutes (Tip). In the meantime, boil ample water . pan and fry the , and Lime (pcs) ¼ ½ ¾ 1 1¼ 1½ romaine lettuce red onion red chili pepper in a pan for the noodles. for 3 – 4 minutes on medium heat. Add the Mini romaine ginger 1 2 3 4 5 6 lettuce* (head) s Be aware: the chili pepper is spicy! Not a fan of romaine lettuce and stir fry until it starts to wilt. Noodles (g) 1) 75 150 225 300 375 450 Tip: Marinating meat makes it tender. If you have spiciness or do you have young children joining for Season to taste with salt and pepper. Not included enough time, let it sit longer – or marinate your dinner? Add less of it to taste, or serve separately. Olive oil (tbsp) 1 2 3 4 5 6 meat the evening before you plan to cook it. Ketjap (tbsp) 1½ 3 4½ 6 7½ 9 Sunflower oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritive value 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2613 /625 860 /206 Total fat (g) 22 7 Of which: saturated (g) 3,6 1,2 Carbohydrates (g) 76 25 Of which: sugars (g) 15,8 5,2 Fibre (g) 5 2 Protein (g) 31 10 Salt (g) 3,9 1,3 Fry the pork tenderloin Mix Serve Allergens: 1) Grains containing gluten 6) Soy In the meantime, heat a frying pan on Add the noodles to the pan with the romaine Transfer the noodles to plates, top with the pork medium–high heat and fry the pork tenderloin lettuce, heat briefly and season to taste with salt tenderloin and pour the marinade sauce over it. with all of the marinade for 3 – 4 minutes. Then take and pepper. Squeeze a lime wedge over the dish. the pork tenderloin from the pan and set aside. Deglaze the marinade with 50 ml hot water per Enjoy! person and cook for another minute.

WEEK 6 | 2021 Gado gado with green beans and E Did you know that Gado gado means mixed? This Indonesian salad can coconut–peanut sauce also be eaten cold. Its defining with white rice, cucumber, bean sprouts and boiled egg characteristic is the peanut dressing. Quick & easy Vegetarian Total time: 25 min. (based on 2 servings)

Green beans Cucumber

Jasmine rice Free–range egg

Pointed cabbage Javanese wok paste

Coconut milk Peanut butter

Bean sprouts

Cupboard items Ketjap, 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 Saucepan, peeler or cheese slicer, 2x pan with a lid Ingredients for 1–6 servings 1p 2p 3p 4p 5p 6p Green beans* (g) 100 200 300 400 500 600 Cucumber* (pcs) ¼ ½ ¾ 1 1¼ 1½ Prepare Cook the rice Jasmine rice (g) 85 170 250 335 420 505 • Boil water in 2 pans, one for the green beans and one for the rice. • Cook the rice for 12 – 15 minutes, then drain and allow to steam dry Free–range egg* (pcs) 3) 2 4 6 8 10 12 without the lid. Pointed cabbage* (g) 100 200 300 400 500 600 • Trim the ends off thegreen beans and cut the green beans into Javanese wok paste (bag) 1) 6) 11) ½ 1 1½ 2 2½ 3 3 equally sized pieces. • Cook the green beans and 2 eggs per person together in the other Coconut milk (ml) 110 220 330 440 550 660 • Peel the cucumber using a peeler or cheese slicer (Tip). Then cut pan with boiling water, with a generous pinch of salt. After 5 – 8 Peanut butter (cup) 5) 21) 22) 1½ 3 4½ 6 7½ 9 the cucumber into slices. minutes, take out the eggs and rinse them under cold water (Tip). Bean sprouts* (g) 25 50 75 100 125 150 • Add the pointed cabbage to the green beans and cook for another Tip: Not included To create a nice effect, leave a bit of green skin between every strip 1 – 2 minutes. Then drain. you remove. Ketjap (tbsp) 1½ 3 3½ 4 6½ 7 Tip: This dish is rich in calories. Are you watching your calorie intake? Vegetable stock cube (pcs) ¼ ½ ¾ 1 1¼ 1½ Cook all the rice and all the eggs, but use only half for this meal. Salt & pepper to taste You can easily fry up the remaining rice and egg together with your * keep in the refrigerator favourite vegetables. Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 4167 /996 616 /147 3 4 Total fat (g) 49 7 Of which: saturated (g) 24,1 3,6 Carbohydrates (g) 98 14 Of which: sugars (g) 22,4 3,3 Fibre (g) 8 1 Protein (g) 36 5 Salt (g) 3,4 0,5 Allergens: 1) Grains containing gluten 3) Eggs 5) Peanuts 6) Soy 11) Sesame seed May contain traces of: 21) Milk/lactose 22) Nuts Make the sauce Serve • Heat the Javanese wok paste in a saucepan on medium–high • Peel the eggs and cut them in half. heat, until fragrant. • Transfer the rice to deep plates and arrange the green beans and • Add the coconut milk and cook for 1 minute. Then reduce the heat pointed cabbage all around the rice. and add per person: 1½ tbsp ketjap, ¼ stock cube and the peanut • Pour the sauce over the entire dish. butter. Mix well. • Add the eggs and garnish with the bean sprouts. • Season to taste with salt and pepper and allow the sauce to reduce *Decide which meal you will be cooking first by checking the expiration date of the on low heat until serving. Fact: Green beans contain lots of important minerals, such as fresh ingredients in your box. potassium for maintaining a healthy blood pressure and iron and folic Contact acid to keep up your energy level. We would like to hear what you think. Feel free to contact us via our website or via our social media channels. Enjoy!

WEEK 6 | 2021 E

Our shrimps are ASC certified, which Pearl couscous with shrimps and courgette means they are sustainably farmed. with fresh thyme, red chili pepper and lemon But did you know this hallmark also guarantees improved working conditions? Balanced Total time: 30 min. (based on 2 servings)

Red onion Garlic clove

Red chili pepper Lemon

Fresh thyme Courgette

Pearl couscous Shrimps

Rocket lettuce

Cupboard items Vegetable stock, olive oil, 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, wok or sauté pan, kitchen paper, grater Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Red onion (pcs) ½ 1 1½ 2 2½ 3 Prepare Cook the pearl couscous Fry the shrimps Garlic clove (pcs) 1 2 3 4 5 6 Prepare the stock. Chop the and press or Heat half of the olive oil in a pan with a lid and stir In the meantime, heat the remaining olive oil in a Red chili pepper* red onion ¼ ½ ¾ 1 1¼ 1½ (pcs) mince the garlic. Remove the seeds from the red fry the pearl couscous for 1 minute on wok or sauté pan. Pat the shrimps dry with kitchen Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ chili pepper and finely chop the pepper. Grate the medium–high heat. Add the stock, reduce the heat paper and stir fry for 3 minutes on medium–high Fresh thyme* (g) 2½ 5 7½ 10 12½ 15 lemon zest with a fine grater and juice the lemon. to low and allow the pearl couscous to cook for heat. Then take from the pan, set aside and save the Courgette* (pcs) ½ 1 1½ 2 2½ 3 Strip the leaves from the thyme sprigs and dice 12 minutes, covered with the lid. Stir frequently to cooking oil. Pearl couscous the courgette. keep the pearl couscous from burning. Add some 85 170 250 335 420 505 (g) 1) extra water if it becomes dry too quickly. Drain if Shrimps* (g) 2) 90 180 270 360 450 540 necessary and separate the pearl couscous using a Rocket lettuce* (g) 20 40 60 80 100 120 fork and set aside, uncovered, to steam dry. Not included Vegetable stock (ml) 200 400 600 800 1000 1200 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 4 5 6 Per serving Per 100g Energy (kJ/kcal) 2451 /586 366 /88 Total fat (g) 21 3 Of which: saturated (g) 3,2 0,5 Carbohydrates (g) 70 11 Of which: sugars (g) 6,3 1,0 Fibre (g) 5 1 Protein (g) 27 4 Salt (g) 3,8 0,6 Fry the courgette Mix Serve Allergens: Heat the sunflower oil in the same sauté pan and Add the shrimps, including the cooking oil, to Transfer the dish to plates and sprinkle with lemon s 1) Grains containing gluten 2) Shellfish fry the red onion, garlic and red chili pepper the courgette. Season with ½ tbsp lemon juice juice to taste. for 2 minutes on medium–low heat (TIP). Add the per person, salt and pepper and heat for another courgette, thyme and lemon zest. Season to taste minute. Turn off the heat. Tear therocket lettuce Enjoy! with salt and pepper and fry for 6 minutes. into bite–sized pieces (Tip). Add the pearl couscous and rocket lettuce to the pan and mix well. s Be aware: the chili pepper is spicy! Not a fan of spiciness or do you have young children joining for Tip:Don‘t like the bitter taste of rocket? Don‘t put it *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. dinner? Add less of it to taste, or serve separately. in the dish itself, but use it as a garnish. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 6 | 2021 E Oven–baked ravioli with chicken thigh strips The fresh ravioli in this recipe is prepared with lots of love by De Pastafabriek. They use specially ground flour from Italy and stuffed with fennel and served in a tomato sauce a stuffing of fennel and fennel seed. Quick & easy Total time: 20 min. (based on 2 servings)

Garlic clove Bell pepper

Chicken thigh strips Diced tomatoes with Italian herbs with basil

Ravioli with fennel Grated Italian cheese and fennel seeds

Cupboard items Olive oil, black balsamic vinegar, chicken 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, baking dish, sauté pan Ingredients for 1–6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) 2 2 3 3 5 5 Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry Chicken thigh strips with Italian herbs* (g) 100 200 300 400 500 600 • Preheat the oven to 200 degrees and put it on the grill • Heat ½ tbsp olive oil per person in a sauté pan on high heat. Fry the Diced tomatoes with basil (pack) ½ 1 1½ 2 2½ 3 function (Tip). chicken thigh strips, bell pepper and garlic for 3 – 4 minutes. Ravioli with fennel and fennel seeds* (g) 140 280 420 560 700 840 1) 3) 7) • Boil ample water in a pan with a lid, with a pinch of salt, for • Crumble 1/4 stock cube per person over the pan. Deglaze with 1 tsp Grated Italian cheese* (g) 7) 15 25 35 50 60 75 the ravioli. black balsamic vinegar per person and the diced tomatoes. Allow Not included • Press or mince the garlic. Dice the bell pepper. to simmer while cooking the ravioli. Olive oil (tbsp) ½ 1 1½ 2 2½ 3 • Cook the ravioli for 4 – 6 minutes. Thend rain and allow to steam Black balsamic vinegar (tsp) 1 2 3 4 5 6 Tip: If your oven does not have a grill setting, simply heat it to dry without the lid. Chicken stock cube (pcs) ¼ ½ ¾ 1 1¼ 1½ 220 degrees and gratinate the dish in the top part of your oven in Salt & pepper to taste step 3. * keep in the refrigerator Nutritive Value

Per serving Per 100g Energy (kJ/kcal) 2707 /647 500 /120 Total fat (g) 25 5 3 4 Of which: saturated (g) 8,3 1,5 Carbohydrates (g) 62 11 Of which: sugars (g) 14,1 2,6 Fibre (g) 7 1 Protein (g) 40 7 Salt (g) 4,4 0,8 Allergens: 1) Grains containing gluten 3) Eggs 7) Milk/lactose null) 0

Gratinate Serve • Mix the ravioli with the tomato sauce and half of the • Transfer the ravioli with chicken from the baking dish to plates. Be Italian cheese. careful, it is very hot! • Transfer the ravioli and sauce to a baking dish and top with the Fact: Did you know that packaged diced tomatoes contain almost as remaining cheese. many nutrients as fresh ones? • Gratinate the dish in the oven for 5 minutes. Enjoy! *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 6 | 2021 E

Vegetarian shakshuka with Italian herbs Shakshuka is a dish that allows for plenty of variation – like this with potato, goat cheese and garlic bread Italian version with fresh basil and garlic bread. Vegetarian Total time: 45 min. (based on 2 servings)

Semi–starchy potatoes Garlic clove

Tomato Italian herbs

Diced tomato with basil Spinach

Fresh goat cheese Free–range egg

Demi–baguette Fresh basil

Cupboard items Black balsamic vinegar, vegetable stock cube, olive oil, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with a lid, sauté pan with a lid Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Semi–starchy 150 300 450 600 750 900 potatoes (g) Prepare Make the tomato sauce Finish the sauce Garlic clove (pcs) 1 2 3 4 5 6 Tomato (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees. Heat ample Heat 1/2 tbsp olive oil per person in a sauté pan with Add the diced potato to the tomato sauce. Also Italian herbs (tsp) 1 2 3 4 5 6 water with a pinch of salt in a pan with a lid for the a lid. Add half of the garlic and 1 tsp Italian herbs add the spinach and allow to wilt while stirring. Diced tomatoes potatoes. Thoroughly wash the potatoes or peel per person. Fry for 1/2 minute on Season to taste with salt and pepper. Crumble the ½ 1 1½ 2 2½ 3 with basil (pack) them and cut into 1 cm dice. Press or mince the medium–high heat. Add the fresh tomato and goat cheese. Spinach* (g) 23) 50 100 150 200 250 300 garlic. Cut the tomato into 1 cm dice as well. Cook the packaged diced tomatoes and 1/2 tbsp black Fresh goat cheese* the diced potatoes for 5 – 6 minutes, then drain. balsamic vinegar per person. Crumble the stock 40 75 100 125 175 200 Fact: Did you know that fresh goat cheese contains (g) 7) They do not have to be completely cooked yet. cube into the pan (Tip). Mix well and allow to less salt than regular cheese? Free–range egg* simmer gently for 5 minutes, covered with the lid. 2 4 6 8 10 12 (pcs) 3) Demi baguette (pcs) Tip: 1) 20) 21) 21) 22) ½ 1 1½ 2 2½ 3 Are you watching your salt intake? Use ¼ stock 25) 27) cube per person. Fresh basil* (g) 5 10 15 20 25 30 Not included Black balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Vegetable stock ½ 1 1½ 2 2½ 3 cube (pcs) 4 5 6 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) 3257 /779 477 /114 Total fat (g) 35 5 Of which: saturated (g) 11,9 1,8 Cook the eggs Bake the garlic bread Serve Carbohydrates (g) 75 11 Make an opening into the tomato sauce for each In a small bowl, mix 1/2 tbsp olive oil per person with Transfer the potatoes with the tomato sauce Of which: sugars (g) 14,8 2,2 egg and break the over the openings. Sprinkle the remaining half of the . Cut the and eggs to plates. Garnish with the remaining Fibre (g) 9 1 eggs garlic baguette the eggs with salt and pepper. Divide half of the in half lengthwise. Spread the garlic–oil mixture goat cheese and the basil. Serve with the Protein (g) 35 5 goat cheese over the sauce and eggs, cover the onto the cut sides of the baguette and heat in the garlic baguette. Salt (g) 6,0 0,9 pan with the lid and allow the eggs to firm up for oven for 10 minutes. In the meantime, finely chop Allergens: 10 – 12 minutes on medium–high heat. Take off the the basil. Fact: Did you know that eating less meat is good for 1) Grains containing gluten 3) Eggs 7) Milk/lactose lid after 6 minutes, allowing any excess moisture your health? Reducing your meat intake contributes Soy Milk/lactose Nuts May contain traces of: 20) 21) 22) to evaporate. to reducing your risk of cardiovascular diseases. 23) Celery 25) Sesame seed 27) Lupin Enjoy!

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

WEEK 6 | 2021 Bacon–wrapped pork tenderloin with E Pork tenderloin is the most mushroom-cream sauce tender piece of pork. You can with mashed potatoes and roasted broccoli even enjoy it cooked medium! Premium Total time: 40 min. (based on 2 servings)

Starchy potatoes Broccoli

Garlic clove Bacon

Pork tenderloin Chestnut mushrooms

Fresh flat leaf parsley Sesame oil

Whipping cream

Cupboard items Olive oil, butter, milk, 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 2x Pan with a lid, baking dish, frying pan, potato masher, baking sheet lined with baking paper Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Starchy potatoes (g) 250 500 750 1000 1250 1500 Cook the potatoes Roast the broccoli Fry the pork Broccoli* (g) 200 400 600 800 1000 1200 Preheat the oven to 200 degrees. Rinse or peel the Boil ample water in a pan with a lid for the broccoli. Wrap the bacon around the pork tenderloin. Garlic clove (pcs) 1 2 3 4 5 6 potatoes and cut into large pieces. Make sure the Cut the broccoli head into florets and dice the stem. Heat 1/2 tbsp butter per person in a frying pan on Bacon* (g) 75 125 200 275 325 400 potatoes are just under water in a pan with a lid and Cook the broccoli for 4 minutes, covered with the medium–high heat and fry the pork tenderloin all Pork tenderloin* 1 2 3 4 5 6 (pcs) cook for 12 – 15 minutes, covered with the lid. Cut lid. Press or mince the garlic. Drain the broccoli around for 3 – 4 minutes. Then transfer to a baking Chestnut the chestnut mushrooms into slices. and transfer to a baking sheet lined with baking dish and add to the oven for the final 6 – 8 minutes 60 125 180 250 305 375 mushrooms* (g) paper. Mix the broccoli with the olive oil, half of the of the broccoli. Fresh flat leaf garlic, salt and pepper. Roast the broccoli in the 3 6 9 12 15 18 parsley* (sprigs) oven for 10 minutes, or until it starts to turn brown. Sesame oil (tsp) 11) 1 2 3 4 5 6 Turn regularly. Whipping cream* 100 200 300 400 500 600 (ml) 7) Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Butter (tbsp) 1 2 3 4 5 6 Milk (splash) Mustard (tsp) 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) 4935 /1180 577 /138 Total fat (g) 80 9 Of which: saturated (g) 40,6 4,7 Carbohydrates (g) 55 6 Of which: sugars (g) 7,2 0,8 Make the cream sauce Mash the potatoes Serve Fibre (g) 12 1 Protein (g) 52 6 Return the frying pan to medium–high heat and Use a potato masher to mash the potatoes into Cut the pork tenderloin into slices. Transfer the Salt (g) 2,8 0,3 fry the chestnut mushrooms with the remaining a puree. Add the remaining butter, a splash of puree and the broccoli to plates. Arrange the pork garlic for 4 – 5 minutes. Add half of the flat leaf milk and the mustard. Season to taste with salt tenderloin next to the puree and broccoli, serve Allergens: parsley and 1 tsp sesame oil per person and fry and pepper. with the mushroom–cream sauce and garnish with 7) Milk/lactose 11) Sesame seed for another minute. Take the pan from the heat, the remaining flat leaf parsley. May contain traces of: - add the whipping cream and mix well. Return the pan to the heat and allow to reduce into a creamy Enjoy! sauce for 8 – 10 minutes. Season to taste with salt *Decide which meal you will be cooking first by checking the and pepper. 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 6 | 2021 E Coq au vin with pickled onions and mushrooms Liebe geht durch den Magen is a German idiom meaning Love goes with red wine, mashed potatoes and a mixed salad through the stomach. Surprise your Valentine with this restaurant- worthy dinner! Premium Total time: 45 min. (based on 2 servings)

Onion Garlic clove

Carrot Mushrooms

Starchy potatoes Coq au vin

Red wine Pickled onions

Chopped walnuts Rocket and lamb’s lettuce

Cupboard items Butter, mustard, chicken stock cube, extra virgin olive oil, white wine vinegar, salt and pepper Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit 1 2 3 before you start cooking. Equipment Frying pan, salad bowl, potato masher, pan with a lid, large 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) ½ 1 1½ 2 2½ 3 Carrot* (pcs) ½ 1 1½ 2 2½ 3 Prepare Fry the vegetables Mash the potatoes Mushrooms* (g) 65 125 185 250 310 375 Chop the onion and press or mince the garlic. Chop Heat 1 tbsp butter per person in a sauté pan with a Boil ample water with a pinch of salt in a pan with Starchy potatoes (g) 250 500 750 1000 1250 1500 the carrot into small dice and cut the mushrooms lid. Fry the garlic, onion, carrot and mushrooms a lid. Peel the potatoes and cut them into large Coq au vin* (g) into quarters. for 5 – 6 minutes. pieces. Cook the potatoes for 12 – 15 minutes, then 150 300 450 600 750 900 1) 10) drain and save a little bit of the cooking liquid. Mash Red wine (ml) 12) 95 190 280 375 470 565 the potatoes into a puree using a potato masher. 17) 21) Add per person: 1 tsp mustard, 1/2 tbsp butter and a Pickled onions* 20 40 60 80 100 120 splash of milk or cooking liquid, to make it smooth (g) 12) and creamy. Season to taste with salt and pepper. Chopped walnuts 10 10 20 20 30 30 (g) 8) 19) 25) Rocket and lamb’s 20 40 60 80 100 120 lettuce* (g) Not included Butter (tbsp) 1½ 3 4½ 6 7½ 9 Mustard (tsp) 1½ 3 4½ 6 7½ 9 Chicken stock cube ½ 1 1½ 2 2½ 3 (pcs) Water (ml) 75 150 225 300 375 450 4 5 6 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) White wine vinegar ½ 1 1½ 2 2½ 3 (tbsp) Milk a splash Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Prepare the coq au vin Make the salad Serve Energy (kJ/kcal) 3764 /900 427 /102 Add the coq au vin, the red wine and per person: Heat a frying pan without oil to medium–high heat Transfer the mashed potatoes to plates and top Total fat (g) 43 5 75 ml water and 1/2 chicken stock cube to a sauté and roast the chopped walnuts. Then take from with the coq au vin. Serve with the salad. Of which: saturated (g) 17,1 1,9 pan. Mix well and allow to simmer gently for the pan and set aside. In the meantime, take a salad Carbohydrates (g) 69 8 15 – 20 minutes, covered with the lid. Next, add bowl and whisk together a dressing of per person: Enjoy! Of which: sugars (g) 13,0 1,5 the pickled onions to the coq au vin and cook for 1/2 tbsp extra virgin olive oil, 1/2 tbsp white wine Fibre (g) 10 1 another 5 minutes without the lid, allowing the vinegar and 1/2 tsp mustard. Mix the rocket, lamb’s Protein (g) 37 4 coq au vin to reduce a bit. Season to taste with salt lettuce and the chopped walnuts with the dressing Salt (g) 3,4 0,4 and pepper. and season to taste with salt and pepper. Allergens: 1) Grains containing gluten 8) Nuts 10) Mustard 12) Sulfite May contain traces of: 17) Eggs 19) Peanuts 21) Milk/ lactose 25) Sesame seed

WEEK 6 | 2021 E Fish pie with shrimps and crème fraîche Leftover fennel? You can eat this vegetable raw: grate it and mix with fennel, crunchy oven–baked tomatoes and a courgette salad with the courgette ribbons for a super aromatic salad. Festive Total time: 60 min. (based on 2 servings)

Garlic clove Shallot

Fennel Beef tomato

Tomato Courgette

Fresh dill, mint & Crème fraîche flat leaf parsley

Mixed fish Shrimps

Puff pastry Panko

Cupboard items Fish stock, butter, white wine vinegar, flour, sugar, olive oil, black balsamic vinegar A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment 2x Baking dish, salad bowl, peeler, sauté pan Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Garlic clove (pcs) 1 2 3 4 5 6 Shallot (pcs) 1 2 3 4 5 6 Prepare Prepare the filling Make the courgette salad Fennel* (pcs) ½ 1 1½ 2 2½ 3 • Preheat the oven to 200 degrees. Prepare the • Heat 1/2 tbsp butter per person in a sauté pan • Use a peeler to cut the courgette into thin Beef tomato (pcs) 1 2 3 4 5 6 fish stock. on medium heat. Fry the shallot and garlic for ribbons lengthwise. Tomato (pcs) ½ 1 1½ 2 2½ 3 • Press or mince the garlic and chop the shallot. 2 minutes. • Strip the mint leaves from the stems and Courgette* (pcs) ½ 1 1½ 2 2½ 3 • Cut the fennel into quarters, remove the hard • Add the fennel and fry for 3 – 5 minutes. finely chop the leaves. Finely chop the flat leaf Fresh dill, mint & 5 10 15 20 25 30 core and dice the fennel. • Add 1/2 tbsp flour per person and stir fry for parsley and dill. Set the herbs aside separately. flat leaf parsley* (g) • Halve the beef tomato crosswise and dice 1 minute. • In a salad bowl, mix per person: 1/2 tbsp extra Crème fraîche* (g) 7) 50 100 150 200 250 300 the tomato. • Deglaze with 1 tbsp white wine vinegar per virgin olive oil, 1 tbsp white balsamic vinegar, Salmon, cod and 130 260 390 520 650 780 pollock mix* (g) 4) person and the stock and turn up the heat. 1/2 tsp sugar and a pinch of salt. Shrimps* (g) 2) 40 80 120 160 200 240 • Season with salt and pepper and allow to • Mix the dressing with the courgette, dill and Puff pastry* (sheets) reduce for 8 – 10 minutes. Stir regularly. mint. Set aside, stirring from time to time, until ⅓ ⅔ 1 1 1⅔ 1⅔ 1) 21) 21) the meal is served. Panko (g) 1) 15 25 35 50 60 75 Tip: You can add ½ tbsp extra virgin olive oil per Not included person to make the dressing a bit milder. Fish stock (ml) 150 300 450 600 750 900 Butter (tbsp) ½ 1 1½ 2 2½ 3 White wine vinegar 2 4 6 8 10 12 (tbsp) 4 5 6 Flour (tbsp ½ 1 1½ 2 2½ 3 Sugar (tsp) ½ 1 1½ 2 2½ 3 Olive oil (tbsp) 1 2 3 4 5 6 Black balsamic 2 4 6 8 10 12 vinegar (tsp) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Assemble the pie Roast Serve Energy (kJ/kcal) 4543 /1086 391 /94 • Reduce the heat of the sauté pan and stir • Mix the panko with salt, pepper and 1 tbsp olive • Serve the fish pie with the courgette salad and Total fat (g) 68 6 in the crème fraîche, flat leaf parsley and oil per person. the tomatoes with panko. Of which: saturated (g) 30,9 2,7 diced tomato. • Transfer the beef tomatoes to a baking dish and Carbohydrates (g) 67 6 • Season the salmon, pollock, cod and shrimps sprinkle the cut side of each tomato with 1 tsp Enjoy! Of which: sugars (g) 20,2 1,7 with salt and pepper and transfer to a black balsamic vinegar. Fibre (g) 10 1 baking dish. • Top the tomatoes with the panko mixture. Protein (g) 43 4 • Pour the sauce over the fish and shrimps. • Roast the tomatoes in the oven for Salt (g) 3,8 0,3 • Line the baking dish with the puff pastry, tuck in 15 – 20 minutes, together with the fish pie. the edges and cut off any excess dough. Allergens: • Make criss–cross cuts through the top of 1) Grains containing gluten 2) Shellfish 4) Fish 7) Milk/ the pastry. lactose • Bake the pie in the oven for 20 – 25 minutes. May contain traces of: 21) Milk/lactose

WEEK 6 | 2021 E

Kapsalon with a double portion chicken gyros Using Greek gyros gives this home–made fast food classic a with homemade oven fries, lettuce and tomatoes new twist

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

Waxy potatoes Garlic clove

Red cherry tomatoes Fresh chives

Mayonnaise Chicken gyros

Radicchio and iceberg lettuce

Cupboard items Olive oil, buttermilk, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Bowl, frying pan, small bowl, 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 Prepare the fries Chop the vegetables Make the dressing Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 220 degrees. Peel the In the meantime, press or mince the . Halve In a salad bowl, mix 1½ tbsp per Red cherry potatoes garlic mayonnaise 125 250 375 500 625 750 tomatoes (g) and cut them into 1/2 – 1 cm thick strips. Pat the the cherry tomatoes and finely chop the chives or person with the buttermilk (Tip) and the chives. Fresh chives* (g) 2½ 5 7½ 10 12½ 15 fries dry with kitchen paper and mix them in a cut them with scissors. Season with salt and pepper. In a small bowl, mix Mayonnaise* (g) 3) bowl with half of the olive oil, salt and pepper. the remaining mayonnaise with the garlic. Did you 50 75 100 150 175 225 10) 19) 22) Transfer the fries to a baking sheet lined with baking receive a large garlic clove or not a fan of raw garlic? Chicken gyros* (g) 220 440 660 880 1100 1320 paper and roast in the oven for 25 – 35 minutes, or Use half of it. Radicchio and longer if you prefer them more crunchy. Turn when 50 100 150 200 250 300 iceberg lettuce* (g) halfway done. Tip: Don’t have any buttermilk at home? Use Not included yoghurt, milk or mayonnaise instead. The Olive oil (tbsp) 1 2 3 4 5 6 Fact: Did you know that potatoes are super consistency of the dressing may change, but the Buttermilk (tbsp) 1½ 3 4½ 6 7½ 9 healthy? They are rich in Vitamin B6 and B11 for a taste will remain the same. Salt & pepper to taste steady energy level. * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 4140 /990 577 /138 4 5 6 Total fat (g) 61 9 Of which: saturated (g) 10,4 1,4 Carbohydrates (g) 57 8 Of which: sugars (g) 5,3 0,7 Fibre (g) 7 1 Protein (g) 50 7 Salt (g) 1,1 0,2 Allergens: 3) Eggs 10) Mustard Fry the chicken gyros Mix the salad Serve May contain traces of: 19) Peanuts 22) Nuts Heat the remaining olive oil in a frying pan on In the meantime, add the radicchio, iceberg Transfer the fries to plates. Top with the salad and medium–high heat and fry the chicken gyros for lettuce and cherry tomatoes to the dressing in the the chicken gyros. Spoon the garlic mayonnaise on 5 – 7 minutes. salad bowl and mix well. top. Do you prefer to keep the chips crunchy? Serve the salad and gyros next to the friess (Tip).

Tip: Do you like yspiciness, and do you have some sambal at home? Add some to your kapsalon to taste. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. Enjoy! Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 6 | 2021 E

Mushroom risotto with minced beef as extra Orzo is Italian for barley, but it is actually a type of pasta. It owes with orzo, herb cheese and basil its name to its shape, which is similar to the grain. Helloextra Quick & easy Total time: 25 min. (based on 2 servings)

Shallot Garlic clove

Fresh basil Spring onion

Orzo Pumpkin seeds

Minced beef Mixed mushrooms

Diced herb 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 Pan with a lid, frying pan Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) ½ 1 1½ 2 2½ 3 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 Chop the vegetables Fry Cook the orzo Fresh basil* (g) 2½ 5 7½ 10 12½ 15 Prepare the stock. Chop the shallot and press or Heat half of the butter in a pan with a lid and fry the Pour the stock over the orzo and simmer for Spring onion* (pcs) 2 4 6 8 10 12 mince the garlic. Tear the basil leaves into small shallot and garlic for 2 minutes on medium–low 10 – 12 minutes until dry, covered with the lid. Stir Orzo (g) 1) 20) 85 170 250 335 420 505 pieces and cut the spring onion into rings. heat. Add the orzo and fry for 1 minute. regularly and add some extra water if the orzo Pumpkin seeds (g) 10 20 30 40 50 60 becomes dry too quickly. 19) 22) 25) Minced beef* (g) 120 240 360 480 600 720 Fact: Did you know that mushrooms are actually a Mixed mushrooms* type of fungus? They are considered vegetables and 175 350 525 700 875 1050 (g) are rich in Vitamin B2, which helps you maintain a Diced herb cheese* steady energy level and prevents infections. 40 75 100 125 175 200 (g) 7) Not included Vegetable stock (ml) 175 350 525 700 875 1050 Butter (tbsp) 1 2 3 4 5 6 Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g 4 5 6 Energy (kJ/kcal) 4182 /1000 598 /143 Total fat (g) 51 7 Of which: saturated (g) 26,2 3,7 Carbohydrates (g) 66 9 Of which: sugars (g) 6,8 1,0 Fibre (g) 8 1 Protein (g) 62 9 Salt (g) 3,0 0,4 Allergens: Roast the seeds Finish the risotto Serve 1) Grains containing gluten 7) Milk/lactose In the meantime, heat a frying pan to high heat, Heat the remaining butter in the same frying pan Transfer the orzo to plates. Sprinkle with the roasted May contain traces of: 19) Peanuts 20) Soy 22) Nuts without oil, and roast the pumpkin seeds until they and stir–fry the minced beef for 3 minutes on pumpkin seeds and garnish with the remaining 25) Sesame seed start to pop. Take from the pan and set aside. medium–high heat. Then add the mushrooms and herb cheese and basil. spring onion and fry for 5 minutes (Tip). Add the Tip: Did you know that out of all nuts and seeds minced beef, mushrooms, scallion and half of the Enjoy! pumpkin seeds are richest in magnesium and herb cheese to the orzo and allow to melt while phosphorus? The magnesium is good for strong stirring. Season with salt and pepper. bones and muscles, while phosphorus is good for *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. strong bones and teeth. Tip: Do you like food with an extra bite? Save some of the spring onion to use as garnishing. Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

WEEK 6 | 2021 Sushi bowl with hot–smoked salmon and E The green leaves of radishes ginger mayonnaise are also edible: these are very healthy. Rinse them well and add with soy beans, cauliflower rice and red beetroot as extra them to your bowl. Helloextra Quick & easy Total time: 25 min. (based on 2 servings)

Radish Cucumber

Risotto rice Cauliflower rice

Avocado Precooked red beetroot

Fresh ginger Mayonnaise

Gomashio Pulled salmon

Soy beans Soy sauce

Cupboard items Vegetable stock cubes, 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.

Per serving Per 100g Energy (kJ/kcal) 3558 /851 515 /123 Total fat (g) 41 6 Of which: saturated (g) 6,2 0,9 Carbohydrates (g) 83 12 Of which: sugars (g) 19,7 2,9 Fibre (g) 10 1 Protein (g) 33 5 Salt (g) 5,1 0,7 Make the ginger mayonnaise Serve • In the meantime, cut the avocado in half, remove the seed and cut • Transfer the rice to large bowls and garnish with the gomashio. Allergens: the avocado into thin slices. • Arrange the radish–cucumber salad, , , 1) Grains containing gluten 3) Eggs 4) Fish 6) Soy 10) Mustard 11) Sesame seed pulled salmon soy beans May contain traces of: 19) Peanuts 22) Nuts 23) Celery • Cut the precooked beetroot into 2 cm dice. red beetroot and avocado slices next to the rice. • Finely grate the ginger. • Top with a spoonful of ginger mayonnaise and serve with the soy • Transfer the ginger to a small bowl and mix with the mayonnaise. sauce on the side. Fact: Did you know that the average person consumes too little *Decide which meal you will be cooking first by checking the expiration date of the Fact: Avocados are rich in plant–based unsaturated fats. Eating this fresh ingredients in your box. fruit therefore has a positive effect on your cholesterol level and it helps vitamin D? This vitamin strengthens the immune system and is keeping your heart and arteries healthy! essential for the uptake of calcium in your body. Fatty fish such as Contact salmon, mackerel, herring and sardines are loaded with vitamin D! We would like to hear what you think. Feel free to contact us via our website or via our social media channels. Enjoy!

WEEK 6 | 2021 Croissant with matured cheese, boiled egg and garden cress 1X 25 min.

Breakfast box Good morning

Croissant with matured cheese, boiled egg 1 and garden cress

Quark with pear and kiwi 2 with pecan nuts and chia seed Spelt crackers with sliced turkey breast 3 with cottage cheese and garden cress Equipment Saucepan with a lid 1. Preheat the oven to 210 degrees. Ingredients for 1 breakfast 2p 2. Make sure the eggs are barely covered with water in a saucepan Free-range egg* (pcs) 3) 2 with a lid. Bring to the boil, covered with the lid, and hard-boil the Multi-grain croissant (pcs) 1) 3) 6) 7) 11) eggs for 6 minutes. Rinse under cold water. 2 22) 27) Matured cheese* (slices) 7) 2 3. Heat the croissants in the oven for 8 minutes. Peel and slice Garden cress* (tbsp) 1 the eggs. Not included 4. Cut the croissant in half lengthwise and spread the inside with the Butter (tbsp) 1 butter. Top with the matured cheese and egg. Garnish with the * keep in the refrigerator garden cress. Nutritive value Per portion Per 100g Energy (kJ/kcal) 2169 /518 1311 /313 Total fat (g) (g) 37 22 Of which: saturated (g) 18,1 10,9 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 27) Lupin our social media channels. WEEK 6 | 2021 Quark with pear and kiwi Spelt crackers with sliced turkey breast with pecan nuts and chia seed with cottage cheese and garden cress 2X 10 min. 2X 10 min.

Equipment Equipment - 1. Peel the pear, remove the core and cut into small - 1. Spread 2 spelt crackers per person with cottage Ingredients for 1 breakfast cubes. Peel and thinly slice the kiwi. Ingredients for 1 breakfast cheese and top the other spelt crackers with the 2p 2p turkey breast slices. Green kiwi* (pcs) 2 2. Transfer the quark to breakfast bowls. Add the Spelt crackers (pcs) 1) 6 Full-fat quark* (g) 7) 250 fruit and sprinkle with 1/2 tsp chia seeds per Cottage cheese* (g) 7) 15) 17) 22) 100 2. Cut the plum tomato into slices and arrange Chia seeds (tsp) 19) 22) 25) 1 person. Roughly chop the pecan nuts. Top the Turkey breast* (slices) 3) 2 the slices on top of the cottage cheese. Cut the Pecan nuts (g) 8) 19) 25) 30 quark with the chopped nuts. Plum tomato (pcs) 1 garden cress from the plant and top each spelt Pear (pcs) 1 Garden cress* (tbsp) 1½ cracker with a bit of cress. Season to taste with salt and pepper. * keep in the refrigerator Not included Salt and pepper to taste Nutritive value 3. Transfer the spelt crackers to the plates. * keep in the refrigerator Per portion Per 100g Energy (kJ/kcal) 1605 /384 526 /126 Nutritive value Total fat (g) (g) 25 8 Per portion Per 100g Of which: saturated (g) 9,0 2,9 Carbohydrates (g) 26 8 Energy (kJ/kcal) 632 /151 484 /116 Of which: sugar (g) 21,1 6,9 Total fat (g) (g) 2 2 Fibres (g) 4 1 Of which: saturated (g) 1,2 0,9 Protein (g) 12 4 Carbohydrates (g) 17 13 Salt (g) 0,1 0,0 Of which: sugar (g) 2,3 1,7 Fibres (g) 3 2 Allergens: Protein (g) 14 10 7) Milk/lactose 8) Nuts Salt (g) 0,8 0,6 May contain traces of: 19) Peanuts 22) Nuts Allergens: 25) Sesame seed 1) Grains containing gluten 3) Eggs 7) Milk/lactose May contain traces of: 15) Grains containing gluten 17) Eggs 22) Nuts Chocolate cake with banana and peanuts

Baking Total time: 55 min. • 25 min. preparation time - 30 min. oven time

Banana Peanuts Chocolate cake mix Free-range eggs Peanut butter Crème fraîche

Cupboard items Butter, water, sugar 1. Prepare • Take the butter from the refrigerator, weigh 40 g and cut into small cubes. Allow the butter to reach room temperature. • Preheat the oven to 180 degrees. • Cut the bananas into slices and roughly chop the peanuts. • Line a round cake tin (24 cm diameter) with baking paper (Tip). Tip: Don’t have a baking tin at home? Use a baking dish of roughly the same size.

2. Mix the batter • In a large bowl, mix the cake mix with 80 ml water, the butter, 2 eggs and the peanut butter into a smooth batter, using an electric (hand) mixer. • Add half the chopped peanuts and half of the banana to the bowl and carefully fold into the batter. • Transfer the batter to the cake tin you lined with baking paper. 3. Bake • Top the batter with the remaining banana slices and push them into the batter a little bit. • Sprinkle the cake with the remaining chopped peanuts. • Bake the chocolate cake in the oven for 25 - 30 minutes (Tip). • In the meantime, mix the crème fraîche with 1 tbsp sugar in a small bowl and set aside in the refrigerator Tip: Don’t bake the cake too long, or else it will becom very dry. It is best when still a bit moist inside. 4. Serve • Pierce a wooden skewer through the chocolate cake. Is the batter still too moist? Bake the chocolate cake for a few more minutes. • Then take the cake from the oven and allow to cool for 5 minutes. • Cut into approximately 10 pieces. Serve each piece with a spoonful of the mixed crème fraîche.

Equipment Nutritive value

Large bowl, baking paper, mixer, 24 cm cake tin Per piece Ingredients Energy (kJ/kcal) 1252 /299 +/- 10 pieces Total fat (g) 13 Of which: saturated (g) 5,6 Bananas (pcs) 2 Carbohydrates (g) 38 Peanuts (g) 5) 22) 25) 40 Chocolate cake mix (g) 1) 7) 17) 20) 22) 25) 400 Of which: sugars (g) 25,1 Free-range egg* (pcs) 3) 2 Fibre (g) 2 Peanut butter (g) 5) 21) 22) 30 Protein (g) 5 Crème fraîche* (g) 7) 50 Salt (g) 0,7 Not included Allergens: Butter (tbsp) 40 1) Grains containing gluten 3) Eggs 5) Peanuts 7) Milk/lactose Water (ml) 80 Traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame Sugar (tbsp) 1 seed * Keep in the refrigerator

Week 49 | 2021