Kapsalon with chicken gyros Gyros is the Greek version of shawarma. With spices such as with homemade oven fries, lettuce and tomatoes cardamom, cumin, oregano and thyme, the gyros will give an original twist to this Dutch fastfood classic. FAMILY 40 min. • Eat within 3 days Waxy potatoes Garlic clove Red cherry tomatoes Fresh chives Mayonnaise Chicken gyros Radicchio and iceberg lettuce Pantry items Olive oil, buttermilk, salt and pepper A good start Do not forget to wash and weigh your vegetables and fruit before you start cooking. Equipment Small bowl, frying pan, salad bowl, baking sheet lined with baking paper, kitchen paper Ingredients for 1 – 6 servings 1P 2P 3P 4P 5P 6P Waxy potatoes (g) 250 500 750 1000 1250 1500 Garlic clove (pcs) ½ 1 1½ 2 2½ 3 1. Make the fries 2. Cut 3. Make the dressing Red cherry tomatoes 125 250 375 500 625 750 Preheat the oven to 220 degrees. Peel the potatoes In the meantime, press or mince the garlic. Cut the In a salad bowl, mix 11/2 tbsp mayonnaise per (g) and cut them into 1/2 – 1 cm thick strips. Pat the fries 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 dry with kitchen paper and transfer to a baking chives with scissors. Season with salt and pepper. In a small bowl, mix Mayonnaise* (g) 3) 50 75 100 150 175 225 sheet lined with baking paper. Mix the fries with half the remaining mayonnaise with the garlic. Did you 10) 19) 22) of the olive oil and season with salt and pepper. get a large garlic clove or not a fan of raw garlic? Use 110 220 330 440 550 660 Chicken gyros* (g) Roast in the oven for 25 – 35 minutes (TIP). Turn half of it. Radicchio and iceberg 50 100 150 200 250 300 them when halfway done. lettuce* (g) Not included TIP: No buttermilk at home? Replace it with yogurt, Olive oil (tbsp) 1 2 3 4 5 6 TIP: Leave them in the oven longer for even milk or mayonnaise. The dressing might be a little Buttermilk (tbsp) 1½ 3 4½ 6 7½ 9 crunchier fries! bit thicker or thinner, but this will not change Salt & pepper to taste the flavor! * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3427 /819 564 /135 Total fat (g) 51 8 Of which: saturated (g) 7,6 1,3 Carbohydrates (g) 56 9 Of which: sugars (g) 6,6 1,1 Fibre (g) 8 1 Protein (g) 29 5 Salt (g) 0,7 0,1 Allergens: 3) Eggs 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 4. Fry the gyros 5. Mix the salad 6. Serve 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 for lettuce and cherry tomatoes to the dressing in the and divide the chicken gyros over the whole. Spoon 5 – 7 minutes. salad bowl. the garlic mayonnaise on the top. Do you prefer to keep the fries crispy? Place the salad and gyros next to the fries (TIP). TIP: Do you like spiciness? Add some sambal to your kapsalon. 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 28 | 2020 Shakshuka with homemade tortilla chips Cooking eggs in any kind of liquid is called poaching. This is a lot with tomato, cannellini beans, feta and egg easier in a sauce than in water; it also gives the egg extra flavor. VEGETARIAN 30 min. • Eat within 5 days Cannellini beans Red bell pepper Tomato Mexican spices Diced tomato Fresh coriander Feta Cage–free egg Whole grain tortilla Pantry items Olive oil, vegetable stock cube, salt and pepper A good start Do not forget to wash and weigh your vegetables and fruit before you start cooking. Equipment Sauté pan with a lid, baking sheet lined with baking paper, sieve Ingredients for 1 – 6 servings 1P 2P 3P 4P 5P 6P Cannellini beans ½ 1 1½ 2 2½ 3 (pack) 1. Prepare 2. Make the shakshuka 3. Prepare the toppings Red bell pepper* (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 210 degrees. Drain the Heat 1/2 tbsp olive oil per person in a sauté pan In the meantime, roughly chop the coriander and Tomato (pcs) 1 2 3 4 5 6 cannellini beans in a sieve. Remove the seeds from with a lid and fry 1 tsp Mexican spices per person crumble the feta. Mexican spices (tsp) 1½ 3 4½ 6 7½ 9 the bell pepper and cut it into 1 cm dices. for 30 seconds on medium–high heat. Add the Diced tomato (pack) ½ 1 1½ 2 2½ 3 tomato, bell pepper, canned diced tomato and Fresh coriander* (g) 2½ 5 7½ 10 12½ 15 cannellini beans to the spices in the pan. Crumble Feta* (g) 7) 25 50 75 100 125 150 the stock cube over it, stir well and allow to simmer Cage–free egg* 2 4 6 8 10 12 for 5 minutes, covered with the lid. Season with salt (pcs) 3) and pepper. Whole grain tortilla 2 4 6 8 10 12 (pcs) 1) Not included TIP: Are you watching your salt intake? Use half of Olive oil (tbsp) 1 2 3 4 5 6 the stock cube and half of the feta. Vegetable stock cube ¼ ½ ¾ 1 1¼ 1½ (pcs) Salt & pepper to taste * keep in the refrigerator Nutritive value Per serving Per 100g Energy (kJ/kcal) 3199 /765 451 /108 Total fat (g) 34 5 Of which: saturated (g) 9,8 1,4 Carbohydrates (g) 69 10 Of which: sugars (g) 17,0 2,4 Fibre (g) 18 3 Protein (g) 34 5 Salt (g) 5,3 0,8 Allergens: 4. Add the egg 5. Make the chips 6. Serve 1) Grains containing gluten 3) Eggs 7) Milk/lactose Make some room in the pan for the eggs and break Meanwhile, cut the tortillas into the shape of pizza Serve the shakshuka in the pan and garnish with the them over the pan. Cover with the lid and allow the slices, so you get large tortilla chips. Mix with the feta and the coriander. Serve the tortilla chips on eggs to firm up for 8 – 10 minutes (TIP). Take off the remaining olive oil and Mexican spices and season the side, to dip into the shakshuka. lid for the last 4 minutes and turn up the heat so any with salt and pepper. Divide the tortilla chips over excess liquid evaporates. a baking sheet lined with baking paper and roast in TIP: Did you know that this dish contains more than the oven for 4 – 5 minutes (TIP). 50% of the daily recommended amount of fibre? This TIP: The time it takes to cook the egg may vary is due to the amount of vegetables and the whole according to your pan. Keep a good eye on the TIP: Are the tortilla chips not getting crunchy? Place grain tortillas. This dish is also rich in protein and cooking time and adapt it to your preference for a them higher in the oven. Keep a good eye on them to iron. All in all a super healthy vegetarian meal! firm or runny egg. make sure they don't burn. Contact Enjoy! We would like to hear what you think. Feel free to contact us via our website or via our social media channels. WEEK 28 | 2020 Did you know that bulgur is made of Oven–roasted chicken fillet with tomato and bell pepper wheat grains? First they are steamed, with bulgur and fresh herbs dried and then cracked. The result is a whole grain product full of fibre, iron and B-vitamins. BALANCED 30 min. • Eat within 5 days Bulgur Green bell pepper Tomato Red onion Chicken fillet Grated matured cheese Red chili pepper Garlic clove Fresh curly parsley & mint Pantry items Butter, olive oil, salt and pepper A good start Do not forget to wash and weigh your vegetables and fruit before you start cooking. Equipment Baking dish, sauté pan, frying pan, pan with a lid, sieve Ingredients for 1 – 6 servings 1P 2P 3P 4P 5P 6P Bulgur (g) 1) 85 170 250 335 420 500 Green bell pepper* 1. Cook the bulgur 2. Cut 3. Fry the chicken ⅓ ⅔ 1 1⅓ 1⅔ 2 (pcs) Preheat the oven to 200 degrees. Boil 200 ml water In the meantime, cut the green bell pepper into Heat the olive oil in a large frying pan on medium– Tomato (pcs) 2 3 3 4 6 7 per person with a pinch of salt for the bulgur. 1/2 cm dices. Cut the tomato into 1/2 cm dices as well. high heat and fry the chicken fillet for 4 minutes Red onion (pcs) ½ 1 1½ 2 2½ 3 Then cook the bulgur for 15 – 17 minutes until dry, Chop the red onion. Rub the chicken fillet with a per side. Add the green bell pepper and fry for Chicken fillet* (g) 110 220 330 440 550 660 covered with the lid. Stir regularly. Leave to steam generous amount of salt and pepper. 3 minutes. Transfer the chicken fillet to a baking Grated matured 25 50 75 100 125 150 dry without the lid.