E Chicken empanada with cheddar For extra festive empanadas: spread the top with a thin layer with tomato–coriander salad of whisked egg and sprinkle with some sesame seeds. FAMILY Preparation time: 20 min. Oven time: 15 min. (total for 2 servings) Onion Mexican spices Diced chicken fillet Tomato paste Tomato Fresh coriander Grated cheddar Puff pastry Cupboard items Olive oil, extra virgin olive oil, white balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Salad bowl, sauté pan with a lid, baking sheet lined with baking paper Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ½ 1 1½ 2 2½ 3 Preparation Fry Stew the chicken Mexican spices (tsp) 1 2 3 4 5 6 Preheat the oven to 220 degrees. Chop the onion. Heat 1 tbsp olive oil per person in a sauté pan with Add per person: 1/4 cup tomato paste and 3 tbsp Tomato paste (cup) ¼ ½ ¾ 1 1¼ 1½ a lid on medium–high heat and fry the onion and water to the chicken. Allow to cook gently on low Diced chicken 100 200 300 400 500 600 fillet* (g) Fact: Did you know that onion is a source of vitamin 1 tsp Mexican spices per person for 1/2 minute, or heat for 16 – 20 minutes, covered with the lid. Stir Tomato (pcs) 1½ 3 4½ 6 7½ 9 C? This vitamin helps the body absorb iron, and until fragrant. In the meantime, cut any large pieces regularly. Take off the lid for the final 2 minutes Fresh coriander* (g) 5 10 15 20 25 30 other nutrients, from food. of chicken fillet into smaller pieces. Reduce the so the sauce can reduce a little bit. The chicken is Grated cheddar* heat, add the chicken and fry for 3 – 4 minutes. cooked as soon as it falls apart easily when pressing 15 25 50 75 75 100 (g) 7) on it with the back of a spoon. Season with salt and Puff pastry* (roll) pepper. Then take the pan from the heat and allow ⅓ ⅔ 1 1⅓ 1⅔ 2 1) 21) to cool. Not included Olive oil (tbsp) 1 2 3 4 5 6 Extra virgin olive oil ½ 1 1½ 2 2½ 3 (tbsp) White balsamic ½ 1 1½ 2 2½ 3 vinegar (tbsp) Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 3353 /802 744 /178 Total fat (g) 54 12 Of which: saturated (g) 20,3 4,5 Carbohydrates (g) 42 9 Of which: sugars (g) 12,3 2,7 Fibre (g) 5 1 Protein (g) 31 7 Make the salad Make the empanada Serve Salt (g) 1,6 0,4 Meanwhile, cut the tomatoes in half and then into Mix the cheddar with the chicken and sauce. Serve the empanada with the half moons. Finely chop the coriander, including Separate the puff pastry into 1/3 roll per person and tomato–coriander salad. Allergens: stems. In a salad bowl, mix a dressing of the extra transfer to a baking sheet lined with baking paper. 1) Grains containing gluten 7) Milk/lactose May contain traces of: 21) Milk/lactose virgin olive oil, white balsamic vinegar, pepper Place the chicken mixture on one side of each piece Fact: Did you know that tomatoes offer a lot of and salt. Mix the tomatoes and coriander with of pastry and fold the other side of the pastry over health benefits? They are rich in vitamin A, C, E and the dressing. it, so you get a rectangular empanada. Gently press lycopene. Lycopene is an antioxidant that protects the edges together with a fork. Cook the empanada our cells against harmful influences. The riper the in the oven for 10 – 15 minutes, or until brown. tomato, the more lycopene it contains! Enjoy! Contact We would like to hear what you think. Feel free to contact us via our website or via our social media channels. WEEK 45 | 2020 C Roasted tomato–bell pepper soup Bell pepper is a notorious source of vitamin C. How much of the RDI with sour cream and breadsticks au gratin of vitamin C does this recipe contain? VEGETARIAN Preparation time: 50 min. (total for 2 servings) Tomato Bell pepper Red onion Garlic clove Fresh basil Paprika Multi–grain baguette Grated matured cheese Sour cream Cupboard items Olive oil, black balsamic vinegar, vegetable stock, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Hand blender, stock pot, 2x baking sheet lined with baking paper Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Tomato (pcs) 1½ 3 4½ 6 7½ 9 Preparation Roast the vegetables Make the breadsticks Bell pepper* (pcs) 1 2 3 4 5 6 Preheat the oven to 200 degrees. Cut the tomatoes Mix the tomato, bell pepper, red onion, garlic, In the meantime, cut the multi-grain baguette Red onion (pcs) 1 2 3 4 5 6 into quarters and bell pepper into strips. Roughly basil stems and half of the basil leaves on a baking into 1 – 2 cm thick breadsticks. Transfer to a baking Garlic clove (pcs) 1 2 3 4 5 6 chop the red onion and the garlic. Tear half of the sheet lined with baking paper and drizzle with olive sheet lined with baking paper and, optionally, Fresh basil* (g) 2½ 5 7½ 10 12½ 15 basil leaves into smaller pieces and save the stems. oil, black balsamic vinegar and paprika. Mix well, sprinkle with a little olive oil. Top the breadsticks Paprika (tsp) 1 2 3 4 5 6 season with salt and pepper and roast in the oven with the grated cheese and the remaining garlic. Multi–grain for 30 – 35 minutes. Prepare the stock. baguette (pcs) 1) 11) 1 2 3 4 5 6 Fact: Did you know that reducing your meat intake 17) 20) 21) 22) has health benefits? It helps reduce the risk of Grated matured 25 50 75 100 125 150 cardiovascular diseases for example. cheese* (g) 7) Sour cream* (g) 7) 25 50 75 100 125 150 Not included Olive oil (tbsp) 1½ 3 4½ 6 7½ 9 Black balsamic 1 2 3 4 5 6 vinegar (tbsp) Vegetable stock (ml) 250 500 750 1000 1250 1500 Salt & pepper to taste * keep in the refrigerator 4 5 6 Nutritive value Per serving Per 100g Energy (kJ/kcal) 3370 /806 374 /89 Total fat (g) 42 5 Of which: saturated (g) 11,5 1,3 Carbohydrates (g) 75 8 Of which: sugars (g) 18,5 2,1 Fibre (g) 17 2 Bake the breadsticks Puree the soup Serve Protein (g) 23 3 Salt (g) 4,0 0,4 Place the breadsticks in the oven, above the Transfer the vegetables, including cooking liquid, Transfer the soup to bowls. Garnish with the vegetables, and heat for 10 – 12 minutes. to the stock put. Puree the vegetables with a hand sour cream and the remaining basil. Serve with Allergens: blender. Then add the stock until the soup has the breadsticks. 1) Grains containing gluten 7) Milk/lactose 11) Sesame seed reached the desired thickness. May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose Enjoy! 22) Nuts Answer: 200% 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 45 | 2020 C Pasta dish with Brandt & Levie pork sausage Do you know what the Italian with tomato–mushroom sauce and fresh basil word farfalle means? Preparation time: 25 min. Oven time: 15 min. (total for 2 servings) Onion Garlic clove Mushrooms Diced tomato Pasta Pork sausage with marjoram and garlic Fresh basil Grated matured cheese Cupboard items Olive oil, black balsamic vinegar, salt and pepper A good start 1 2 3 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Pan with lid, baking dish, frying pan, large pan with a lid Ingredients for 1 – 6 servings 1p 2p 3p 4p 5p 6p Onion (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 Preparation Make the sauce Cook the farfalle Garlic clove* (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200 degrees. Boil water in a pan Heat 1/2 tbsp olive oil per person in a large pan with Add the pasta to the pan with boiling water and Mushrooms* (pcs) 125 250 375 500 625 750 with a lid for the pasta. Chop the onion and press or a lid. Fry the onion, garlic and mushrooms for 4 – cook for 8 – 10 minutes, then drain. The pasta does Diced tomato (pack) ½ 1 1½ 2 2½ 3 mince the garlic. Cut the mushrooms into quarters. 6 minutes. Then add the diced tomato and allow to not have to be cooked through yet. Heat 1/2 tbsp Pasta* (g) 1) 20) 90 180 270 360 450 540 cook gently for 4 – 6 minutes, covered with the lid. olive oil per person in a frying pan, for the sausage. Pork sausage with marjoram and 1 2 3 4 5 6 Fact: Mushrooms are rich in phosphorus: a mineral garlic* (pcs) that, together with calcium, keeps the bones and Fresh basil* (g) 5 10 15 20 25 30 teeth strong.