E Chicken breast in a mushroom cream sauce It is the timing of harvest that makes a baby potato rather than the variety. with baby potatoes and a crispy salad Harvesting them young is a way to keep their mild flavour and soft texture. Family Total time: 40 min. (based on 2 servings) Baby potatoes Shallot Garlic clove Mushrooms Chicken breast Heavy cream Carrot Tomato Mesclun Pantry items Mushroom stock cube, olive oil, butter, red wine vinegar, extra-virgin olive oil, 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 Sauté pan with a lid, grater, bowl, salad bowl, parchment-lined baking sheet Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p Baby potatoes (g) 200 400 600 800 1000 1200 Roast the baby potatoes Fry Make the sauce Shallot (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 210 degrees. Prepare the Heat ½ tbsp butter per person in a sauté pan with a Deglaze the mushrooms, garlic and shallot with Garlic clove (pcs) ½ 1 1½ 2 2½ 3 mushroom stock. Wash the baby potatoes and cut lid on medium-high heat. Rub the chicken fillet with 1 tbsp red wine vinegar per person and the stock. Mushrooms* (g) 60 125 180 250 305 375 them in half. Cut any large ones into quarters. On a salt and pepper. Fry the chicken fillet for Add the whipping cream, mix well and season Chicken breast* 1 2 3 4 5 6 (pcs) baking sheet lined with baking paper, mix the baby 2 – 3 minutes per side, remove from the pan and set with salt and pepper. Allow the sauce to reduce for Heavy cream* potatoes with ½ tbsp olive oil per person, salt and aside. Add another ½ tbsp butter per person to the 5 minutes (Tip). Add the chicken fillet and cover the 100 200 300 400 500 600 (ml) 7) pepper. Roast the baby potatoes in the oven for same pan. Fry the garlic and half of the shallot for pan with the lid. Cook the sauce for Carrot* (g) 50 100 150 200 250 300 25 – 30 minutes until crunchy. Turn them when 1 – 2 minutes. Add the sliced mushrooms and fry for 8 – 12 more minutes. Tomato (pcs) 1 2 3 4 5 6 halfway done. Chop the shallot and press or mince another 4 – 6 minutes. Mesclun* (g) 15 30 45 60 75 90 the garlic. Cut the mushrooms into slices. Tip: Taste the mushroom sauce and stir regularly. Tip: This week, we have put a whole head of garlic Not included Is your sauce too thin? Give it some more time in your box rather than loose cloves. Use the head Mushroom stock 75 150 225 300 375 450 to reduce. cube (ml) of garlic as you cook your recipes throughout the Olive oil (tbsp) ½ 1 1½ 2 2½ 3 week, being sure to check precisely how many Butter (tbsp) 1 2 3 4 5 6 cloves you need each time. Red wine vinegar 1¼ 2½ 3¾ 5 6¼ 7½ (tbsp) Extra-virgin olive oil ½ 1 1½ 2 2½ 3 4 5 6 (tbsp) Mustard (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3662 /875 473 /113 Total fat (g) 58 7 Of which: saturated (g) 28,1 3,6 Cut Make the salad Serve Carbohydrates (g) 50 6 In the meantime, grate the carrot with a coarse In a salad bowl, mix per person: ¼ tbsp red wine Transfer the baby potatoes and salad Of which: sugars (g) 10,7 1,4 grater and cut the tomato into wedges. vinegar, ½ tbsp extra virgin olive oil and ½ tsp to plates. Serve with the chicken fillet in Fibre (g) 8 1 mustard with the remaining shallot, salt and mushroom-cream sauce. Protein (g) 35 5 Fun fact: Carrot comes packed with vitamin A – pepper. Mix the mesclun, tomato and grated carrot Salt (g) 1,2 0,2 good for growth, healthy skin, hair, nails, eyes and with the vinaigrette. Enjoy! Allergens the immune system. Other sources include kale, 7) Melk/Lactose spinach, broccoli and egg. *Decide which meal you will be cooking first by checking the expiration date of the fresh ingredients in your box. WEEK 31 | 2021 E Conchiglie with red pesto and feta Conchiglie is praised for its shape - these pasta shells fill up with sauce with pepper, lamb‘s lettuce and basil to infuse each bite with flavour! Veggie Family Nice & Fast Total time: 20 min. (based on 2 servings) Shallot Paprika Tomato Conchiglie Feta Fresh basil Red pesto Lamb’s lettuce Pantry items Extra-virgin olive oil, olive oil, balsamic vinegar, salt and pepper A good start 1 2 Wash your hands for 20 seconds and do not forget to wash and weigh the fresh vegetables and fruit before you start cooking. Equipment Wok or sauté pan, salad bowl, pan with lid Ingredients for 1-6 servings 1p 2p 3p 4p 5p 6p Shallot (pcs) ½ 1 1½ 2 2½ 3 Pepper* (pcs) ½ 1 1½ 2 2½ 3 Cut and cook Fry the vegetables Tomato (pcs) 1 2 3 4 5 6 Boil ample water in a pan with a lid for the conchiglie. Chop the shallot In the meantime, heat the olive oil in a wok or sauté pan and fry the Conchiglie (g) 1) 20) 90 180 270 360 450 540 and cut the red bell pepper and tomato into dices. Cook the conchiglie shallot for 2 minutes on medium-low heat. Add the bell pepper and Feta* (g) 7) 50 100 150 200 250 300 for 14 – 16 minutes in the pan with boiling water, covered with the lid. tomato and stir fry for 5 – 6 minutes. Season to taste with salt and Fresh basil* (g) 2½ 5 7½ 10 12½ 15 Then drain and leave to steam dry without the lid (TIP). pepper. In the meantime, cut the feta into 1/2 cm dices and tear the basil Red pesto* (g) 7) 8) 40 80 120 160 200 240 leaves into small pieces. Lamb’s lettuce* (g) 40 60 80 100 140 160 Not included Fun fact: Did you know that 1 pepper contains about the same Extra-virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 amount of vitamin C as 3 oranges? In addition, pepper is rich in Olive oil (tbsp) ½ 1 1½ 2 2½ 3 vitamin E - an antioxidant that protects our cells, blood vessels Balsamic vinegar (tbsp) ½ 1 1½ 2 2½ 3 and organs. Salt & pepper to taste * keep in the refrigerator Nutritional values Per serving Per 100g Energy (kJ/kcal) 3529 /844 831 /199 3 4 Total fat (g) 49 11 Of which: saturated (g) 11,6 2,7 Carbohydrates (g) 74 18 Of which: sugars (g) 8,6 2,0 Fibre (g) 8 2 Protein (g) 22 5 Salt (g) 2,1 0,5 Allergens 1) Grains containing gluten 7) Milk/lactose 8) Noten May contain traces of: 20) Soy Mix the pasta and salad Serve Add the conchiglie and red pesto to the wok or sauté pan and heat for Transfer the lamb’s lettuce and conchiglie to plates. Garnish the dish 1 minute. In a salad bowl, mix the black balsamic vinegar and extra with feta and basil. virgin olive oil. Season with salt and pepper. Mix the lamb’s lettuce with the dressing. 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 31 | 2021 E Did you know that the name Meatloaf with mozzarella and tomato sauce mozzarella came from the Italian word with home-made fries and green beans ‚mozzare‘, which refers to the way in which the cheese is torn to make the well-known spheres? Family Total time: 40 min. (based on 2 servings) All-purpose potatoes Italian herbs Garlic clove Beef mince Panko breadcrumb Onion Organic tomato paste Green beans Mozzarella Pantry items Olive oil, balsamic vinegar, sugar, beef 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 Frying pan, bowl, pan with lid, parchment-lined baking sheet, baking dish, large bowl Ingredients for 1 - 6 servings 1p 2p 3p 4p 5p 6p All-purpose 200 400 600 800 1000 1200 Make the fries Knead Make the tomato sauce potatoes (g) Italian herbs (tsp) 1½ 3 4½ 6 7½ 9 Preheat the oven to 220 degrees. Wash or peel the Press or mince the garlic and add to a large Meanwhile, prepare the stock and chop the onion Garlic clove (pcs) 1 2 3 4 5 6 potatoes and cut into fries of no more than 1cm bowl, along with the ground beef and panko into thin half rings. Heat 1/2 tbsp olive oil per person Beef mince* (g) 100 200 300 400 500 600 thickness (see Tip). Toss together in a bowl with, per breadcrumbs. Mix everything together with, per in a frying pan over medium-high heat and fry the Panko breadcrumb person; 1/2 tbsp olive oil and 1/2 tsp Italian herbs, and person; 1 tsp Italian herbs and 2 tbsp water, then onion for 6 – 8 minutes.