Steak Tips in Sweet Asian-style Sauce over Rice

with sweetheart cabbage, mushrooms & scallions

Nice & Fast Calorie Smart Family
Total time: 25 min. • Based on 2 servings

Fresh ginger Garlic

Steak tips Soy sauce

Jasmine rice Red chili pepper

Chestnut mushrooms Sweetheart cabbage

East Asian-style sauce Scallion

A fresh start
Decide which recipes to cook first by checking the expiration date of each
ingredient. Make sure to wash and weigh your fresh fruits and vegetables.

Equipment
Grater, bowl, wok or pan with lid, frying pan, pan with lid

Ingredients for 1-6 servings

1p 2p 3p 4p 5p 6p
Fresh ginger* (cm) 1 2 3 4 5 6
Garlic (cloves) 1 2 3 4 5 6
Steak tips* (g) 100 200 300 400 500 600
Soy sauce (ml) 11) 13) 15) 10 20 30 40 50 60 Step 1: Step 2:
Jasmine rice (g) 75 150 225 300 375 450 • Boil ample water in a pan with a lid for the rice. Finely cut or grate • Add the rice to the pan with a lid, bring to a boil again and cook the
Red chili pepper* (pcs) ¼ ½ ¾ 1 1¼ 1½ the ginger and garlic. rice for 12 - 15 minutes.
Chestnut mushrooms* (g) 125 250 375 500 625 750 • Cut the beef strips into strips of the same size, so they cook evenly. • Then drain and set aside. Remove the seeds from the red chili
Sweetheart cabbage* (g) 100 200 300 400 500 600 In a bowl, mix the olive oil, sugar, soy sauce, ginger, the beef strips pepper and finely chop the pepper.
East Asian-style sauce (packet(s)) 11) 13) and half of the garlic and allow the flavors to absorb.
½ 1 1½ 2 2½ 3 • Cut the chestnut mushrooms into quarters.
15)
Scallion* (pcs) 2 4 6 8 10 12 • Chop the scallions into small rings and separate the white parts
Not included from the green parts.
Sugar (tsp) ½ 1 1½ 2 2½ 3
Olive oil (tbsp) ½ 1 1½ 2 2½ 3
Sunflower oil (tbsp) 1 2 3 4 5 6
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 2829 /676 562 /134
Total fat (g) 23 5
Of which: saturated (g) 3,8 0,8
Carbohydrates (g) 76 15
Of which: sugars (g) 14,0 2,8
Fibre (g) 6 1
Protein (g) 36 7
Salt (g) 2,5 0,5 Step 3: Step 4:
• Heat half of the sunflower oil in a frying pan on medium-high heat. • Add the beef strips and marinade to the pan with mushrooms and
Allergens fry for 4 - 6 minutes.
11) Soy 13) Gluten 15) Wheat • Fry the mushrooms, white part of the scallions, and red chili pepper
May contain traces of: for 4 - 6 minutes. Season with salt and pepper. • Transfer the rice to bowls or deep plates and add the beef strips
- with mushrooms and cabbage on top.
• Heat the other half of the sunflower oil in a wok or saute pan on
medium-high heat. • Garnish with the green scallions.
• Add the remaining garlic and sweetheart cabbage and fry for
5 - 8 minutes, covered with the lid. Enjoy!
• Add the East Asian sauce and heat briefly without the lid.

Week 16 | 2022
Mild Fish Curry with Rice Noodles
with carrot, broccoli & a twist of lime
Calorie Smart Nice & Fast
Total time: 25 min. • Based on 2 servings

Garlic Carrot

Broccoli Yellow curry spices

Pollock Coconut milk

Fish sauce Volkoren noedels

Lime
A fresh start
Decide which recipes to cook first by checking the expiration date of each
ingredient. Make sure to wash and weigh your fresh fruits and vegetables.

Equipment
Large lidded sauté pan, kitchen paper

Ingredients for 1-6 servings

1p 2p 3p 4p 5p 6p
Garlic (cloves) 1 2 3 4 5 6
Carrot* (pcs) ½ 1 1½ 2 2½ 3
Broccoli* (g) 200 400 600 800 1000 1200
Yellow curry spices (packet(s)) ½ 1 1½ 2 2½ 3 Step 1: Step 2:
Pollock* (pcs) 4) 1 2 3 4 5 6 • Prepare a stock of per person: 225 ml water and 1/4 stock cube. Press • Heat the sunflower oil in a large saute pan on medium heat.
Coconut milk (ml) 75 150 250 300 400 450 or mince the garlic. • Add the garlic and the curry spices and fry for 2 - 3 minutes. In the
Fish sauce (ml) 4) 5 10 15 20 25 30 • Cut the broccoli head into very small florets and finely dice meantime, pat fry the pollock filet using kitchen paper and cut in
Volkoren noedels (g) 13) 15) 50 100 150 200 250 300 the stem. equally sized pieces of approximately 2 x 2 cm. Season the pollock
Lime (pcs) ¼ ½ ¾ 1 1¼ 1½
• Thinly slice the carrot into half moons. with salt and pepper.
Not included
• Move the spices in the pan to one side and add the pollock on the
Vegetable stock cube (pcs) ¼ ½ ¾ 1 1¼ 1½ other side of the pan. Fry for 2 minutes per side.
Sugar (tsp) ½ 1 1½ 2 2½ 3
• Then take the pollock from the pan and set aside.
Sunflower oil (tbsp) 1 2 3 4 5 6
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 2530 /605 497 /119
Total fat (g) 28 6
Of which: saturated (g) 13,6 2,7
Carbohydrates (g) 49 10
Of which: sugars (g) 5,3 1,0
Fibre (g) 11 2
Protein (g) 33 6
Salt (g) 3,6 0,7
Step 3: Step 4:
Allergens • Add the stock, coconut milk, fish sauce, sugar, carrot and broccoli to • Transfer the fish back into the curry, heat briefly and transfer the
4) Fish 13) Gluten 15) Wheat
May contain traces of:
the pan and allow to simmer, covered, for 5 minutes. curry to plates.
- • The broccoli does not have to be cooked yet. • Squeeze a lime wedge over the dish and serve the remaining lime
• Weigh the noodles. Take the lid off the saute pan and add the wedges at the table.
rice noodles.
• Cook for 3 - 4 minutes, uncovered, and separate the noodles Enjoy!
while mixing.
• If the curry dries too quickly, add some water or stock. In the
meantime, cut the lime into wedges.

Week 16 | 2022
Oyakodon with Chicken Thigh
over rice with quick-pickled radish and cucumber

Total time: 40 min. • Based on 2 servings

Basmati rice Scallion

Onion Egg

Cucumber Radish

Chicken thigh fillet Teriyaki

Sesame seeds
A fresh start
Decide which recipes to cook first by checking the
expiration date of each ingredient. Make sure to
wash and weigh your fresh fruits and vegetables.
Equipment
Whisk, 2x bowl, frying pan, pan with lid
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Basmati rice (g) 75 150 225 300 375 450
Scallion* (pcs) 1½ 3 4½ 6 7½ 9
Onion (pcs) ½ 1 1½ 2 2½ 3 Step 1: Step 2: Step 3:
Egg* (pcs) 8) 2 4 6 8 10 12 Prepare 50 ml stock per person, with 1/8 of a stock Boil the rice, covered, for 12 - 15 minutes, then drain Dice the cucumber and thinly cut the radish, then
Cucumber* (pcs) ½ 1 1½ 2 2½ 3 cube per person. In a lidded pan, bring plenty of and set aside. Meanwhile, finely chop the scallions combine in a bowl with, per person; 2 tbsp white
Radish* (bunch(es)) ½ 1 1½ 2 2½ 3 water to the boil for the rice. and keep the white and green parts separate. wine vinegar, 1 tsp sugar and some salt to taste. Set
Chicken thigh fillet* Roughly chop the onion. Crack an egg into a bowl aside and toss regularly so as to allow the flavours
2 4 6 8 10 12
(pcs) and whisk with a fork until well-incorporated. to absorb well.
Teriyaki (g) 11)
25 50 75 100 125 150
13) 15)
Sesame seeds (g) 3)
5 10 15 20 25 30
60) 61)
Not included
Chicken stock cube
⅛ ¼ ⅜ ½ ⅝ ¾
(pcs)
Sugar (tsp) 1 2 3 4 5 6
White wine vinegar
2 4 6 8 10 12
(tbsp)
Sunflower oil (tbsp) 1 2 3 4 5 6
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3453 /825 529 /126
Total fat (g) 35 5
Of which: saturated (g) 7,3 1,1
Carbohydrates (g) 84 13
Of which: sugars (g) 22,3 3,4
Fibre (g) 4 1 Step 4: Step 5: Step 6:
Protein (g) 42 6
Rub the chicken thigh with salt and pepper. Add Add the teriyaki sauce and 2 tbsp chicken stock Serve the rice on plates and slide the egg with
Salt (g) 3,4 0,5
1/2 tbsp sunflower oil to a frying pan over medium- per person to the frying pan and cook gently for chicken over the rice as a sort of omelette. Garnish
Allergens high heat and fry the chicken thigh for 4 - 5 minutes 2 minutes. Add the beaten egg and turn the pan in with the sesame seeds and the scallion greens, with
3) Sesame 8) Egg 11) Soy 13) Gluten 15) Wheat until evenly browned. Remove from the pan and a smooth motion so that the egg mixture spreads the cucumber-radish salad served alongside.
May contain traces of: 60) Peanuts 61) Nuts set aside, then reduce the heat of the pan to a low evenly over the frying pan, then reduce the heat and
temperature. Add the onion and scallion whites do not move the pan anymore, allowing it to cook
and allow to caramelise, about 2 - 3 minutes. In the gently until the egg has totally solidified.
Enjoy!
meantime, cut the chicken thigh into strips and add
back to the pan with the onions.

Week 16 | 2022
Portobello Saltado with Spicy Green Sauce
with sweet potato-carrot fries and fried egg
Veggie
Total time: 45 min. • Based on 2 servings

Sweet potato and Egg

yellow carrot fries

Portobello mushroom Garlic

White long grain rice Red onion

Peruvian spice mix Roma tomato

Soy sauce Worcestershire sauce

Fresh coriander Green chili pepper

Mayonnaise
Equipment
Baking sheet with baking paper, deep bowl, sauté
pan, bowl, hand blender, frying pan, pan with lid
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Sweet potato and
yellow carrot fries* 150 300 450 600 750 900
(g)
Egg* (pcs) 8) 1 2 3 4 5 6
Portobello
1 2 3 4 5 6
mushroom* (pcs)
Step 1: Step 2: Step 3:
Garlic (cloves) 1 2 3 4 5 6
White long grain Preheat the oven to 200 degrees. Mix the sweet Cut the onion into half rings and press or mince the Boil ample water in a lidded pan and cook the rice
85 170 250 335 420 505
rice (g) potato and carrot fries in a bowl with, per person; garlic. Slice the portobello and dice the tomato. for 12 - 15 minutes. Drain and set aside, uncovered.
Red onion (pcs) ½ 1 1½ 2 2½ 3 1/2 tbsp olive oil and 1 tsp Peruvian-style spices. Add Prepare the stock.
Peruvian spice mix salt and pepper to taste and transfer to a baking
½ 1 1½ 2 2½ 3
(sachet(s)) sheet with baking paper. Roast in the oven for
Roma tomato (pcs) ½ 1 1½ 2 2½ 3 30 - 40 minutes or until golden brown. Turn when
Soy sauce (ml) 11)
10 20 30 40 50 60
halfway done.
13) 15)
Worcestershire
sauce (packet(s)) 9) ¼ ½ ¾ 1 1¼ 1½
11) 13) 16)
Fresh coriander*
5 10 15 20 25 30
(g) 69)
Green chili pepper*
¼ ½ ¾ 1 1¼ 1½
(pcs)
Mayonnaise* (g)
25 50 75 100 125 150
8) 9)
Not included
Olive oil (tbsp) 1½ 3 4½ 6 7½ 9
Vegetable stock (ml) 20 40 60 80 100 120
Butter (tbsp) ¼ ½ ¾ 1 1¼ 1½
White wine vinegar
1 2 3 4 5 6
(tsp)
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g Step 4: Step 5: Step 6:
Energy (kJ/kcal) 3793 /906 662 /158 Heat 1/2 tbsp olive oil per person in a sauté pan Deseed the green pepper. In a bowl, mix the Just before serving, mix the sweet potato and carrot
Total fat (g) 47 8 over medium-high heat. Fry the onion along with remaining garlic, green pepper, mayonnaise, and fries into the portobello-tomato stew. Serve the rice
Of which: saturated (g) 7,9 1,4 2/3 of the garlic and 1/2 tsp Peruvian-style spices per half of the coriander. Add salt and pepper along on plates and place the stew on the side and the
Carbohydrates (g) 96 17 person for 1 - 2 minutes. Add the portobello and with, per person; 1/2 tbsp olive oil, 1 tsp white wine fried egg on the rice. Garnish with the remaining
Of which: sugars (g) 10,0 1,7 diced tomato and continue cooking for vinegar, and 1/2 tbsp water. Use a hand blender to coriander and serve with the green sauce alongside.
Fibre (g) 9 2 3 - 4 minutes. Then add the soy sauce, vegetable mix everything to a smooth paste. Heat another
Protein (g) 20 3 stock and Worcestershire sauce and let everything frying pan with 1/4 tbsp butter and make 1 fried egg
Salt (g) 2,9 0,5 simmer for 3 - 4 minutes or until there’s not much per person. Roughly chop the remaining coriander.
Enjoy!
water left.
Allergens
8) Egg 9) Mustard 11) Soy 13) Gluten 15) Wheat 16) Barley
May contain traces of: 69) Celery

Week 16 | 2022
Chicken Breast in Creamy Mushroom Sauce
with baby potatoes and a crunchy salad
Family
Total time: 40 min. • Based on 2 servings

Baby potatoes Baby red onion

Garlic Mushrooms

Chicken breast Heavy cream

Carrot Mesclun
A fresh start
Decide which recipes to cook first by checking the
expiration date of each ingredient. Make sure to
wash and weigh your fresh fruits and vegetables.
Equipment
Baking sheet with baking paper, grater, sauté pan,
bowl, salad bowl
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Baby potatoes (g) 200 400 600 800 1000 1200
Baby red onion Step 1: Step 2: Step 3:
½ 1 1½ 2 2½ 3
(pcs) Preheat the oven to 210 degrees. Prepare the Heat ½ tbsp butter per person in a sauté pan on Deglaze the mushrooms, garlic and shallot with
Garlic (cloves) ½ 1 1½ 2 2½ 3 mushroom stock. Wash the baby potatoes and cut medium-high heat. Rub the chicken fillet with salt 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 and pepper. Fry the chicken fillet for 2 – 3 minutes Add the whipping cream, mix well and season
Chicken breast* baking sheet lined with baking paper, mix the baby per side, remove from the pan and set aside. Add with salt and pepper. Allow the sauce to reduce for
1 2 3 4 5 6
(pcs)
potatoes with ½ tbsp olive oil per person, salt and another ½ tbsp butter per person to the same pan. 5 minutes. Add the chicken fillet and cook the sauce
Heavy cream*
100 200 300 400 500 600 pepper. Roast the baby potatoes in the oven for Fry the garlic and half of the shallot for for 8 – 12 more minutes.
(ml) 7)
25 – 30 minutes until crunchy. Turn them when 1 – 2 minutes. Add the sliced mushrooms and fry for
Carrot* (pcs) ¼ ½ ¾ 1 1¼ 1½
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.
Not included
Mushroom stock
50 100 150 200 250 300
(ml)
Olive oil (tbsp) ½ 1 1½ 2 2½ 3
Butter (tbsp) 1 2 3 4 5 6
Red wine vinegar
1¼ 2½ 3¾ 5 6¼ 7½
(tbsp)
Extra virgin olive oil
½ 1 1½ 2 2½ 3
(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) 3964 /947 540 /129
Total fat (g) 67 9
Of which: saturated (g) 31,4 4,3
Carbohydrates (g) 49 7
Step 4: Step 5: Step 6:
Of which: sugars (g) 10,8 1,5 In the meantime, grate the carrot with a In a salad bowl, mix per person: ¼ tbsp red wine Transfer the baby potatoes and salad
Fibre (g) 8 1 coarse grater. vinegar, ½ tbsp extra virgin olive oil and ½ tsp to plates. Serve with the chicken fillet in
Protein (g) 33 5 mustard with the remaining shallot, salt and mushroom-cream sauce.
Salt (g) 1,3 0,2 pepper. Mix the mesclun and grated carrot with
the vinaigrette.
Allergens Enjoy!
7) Milk
May contain traces of:
-

Week 16 | 2022
Multigrain Fish Schnitzel with Homemade Jus
with potatoes, carrots and peas
Family Nice & Fast
Total time: 25 min. • Based on 2 servings

Potatoes Bunched carrots

Peas Multigrain fish schnitzel

Onion Fresh chervil

Mayonnaise
A fresh start
Decide which recipes to cook first by checking the
expiration date of each ingredient. Make sure to
wash and weigh your fresh fruits and vegetables.
Equipment
Whisk, large lidded sauté pan, frying pan, pan with
lid, aluminum foil
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Potatoes (g) 250 500 750 1000 1250 1500
Bunched carrots* (g) 200 400 600 800 1000 1200 Step 1: Step 2: Step 3:
Peas* (g) 69) 25 50 75 100 125 150 Prepare the stock. Boil ample water in a pan with a Heat 1/2 tbsp olive oil in a large sauté pan with a lid Heat half of the butter in a frying pan on medium-
Multigrain fish lid for the potatoes. Wash or peel the potatoes and on medium-high heat and place the carrot along the high heat and fry the multi-seed fish schnitzel for
1 2 3 4 5 6
schnitzel* (pcs) 4) cut into large pieces. Remove the green carrot tops bottom of the pan. Fry for 7 minutes, then deglaze 3 minutes per side. Take from the pan and keep
Onion (pcs) ¼ ½ ¾ 1 1¼ 1½ (don’t throw them away!) and cut the carrot into with a splash of water (about 25 ml per person) warm under aluminium foil.
Fresh chervil* (g) 5 10 15 20 25 30 4 cm long pieces. Optionally, cut thicker carrots in and allow to stew for 10 - 15 minutes, covered with
Mayonnaise* (g) half so they don’t take longer to cook. the lid. Add the green peas and cook for another
25 50 75 100 125 150
8) 9)
2 minutes, without the lid. Season with salt and
Not included pepper. Add the potatoes to the pan with boiling
Vegetable stock (ml) 50 100 150 200 250 300 water and cook for 12 - 15 minutes, or until done.
Olive oil (tbsp) ½ 1 1½ 2 2½ 3
Butter (tbsp) 1½ 3 4½ 6 7½ 9
Flour (tsp) ½ 1 1½ 2 2½ 3
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) 3799 /908 543 /130
Total fat (g) 54 8
Of which: saturated (g) 15,8 2,3
Carbohydrates (g) 80 11
Of which: sugars (g) 11,4 1,6
Fibre (g) 14 2
Protein (g) 19 3
Salt (g) 1,9 0,3
Step 4: Step 5: Step 6:
Allergens While frying the fish schnitzel, chop the onion and Add the onion and remaining butter to the frying Cut the lemon into wedges. Transfer the cooked
4) Fish 8) Egg 9) Mustard
finely chop the chervil. pan you used for the schnitzel and fry for potatoes to plates and pour the gravy over them.
May contain traces of: 69) Celery
2 - 3 minutes. Slowly add the flour while stirring Place the carrot and green peas next to the potatoes
with a whisk. Then pour in the stock, bit by bit, and garnish with the chervil. Serve with the fish
while stirring and keep stirring into a smooth gravy. schnitzel, lemon wedges and mayonnaise.
Add the mustard and heat briefly. The gravy will
reduce a bit more when it cools: you can decide how
you prefer your gravy.
Enjoy!

Week 16 | 2022
Beef Stir Fry with Noodles
with mixed vegetables and salted peanuts
Nice & Fast
Total time: 20 min. • Based on 2 servings

Fresh ginger Garlic

Vegetable mix Noodles

Soy sauce Sesame oil

Ground cumin Ground coriander

Seasoned beef mince Salted peanuts

Ginger stir fry sauce

A fresh start
Decide which recipes to cook first by checking the expiration date of each
ingredient. Make sure to wash and weigh your fresh fruits and vegetables.

Equipment
Grater, small bowl, wok, pan with lid, frying pan

Ingredients for 1-6 servings

1p 2p 3p 4p 5p 6p
Fresh ginger* (cm) 1 2 3 4 5 6
Garlic (cloves) 1 2 3 4 5 6
Vegetable mix* (g) 69) 200 400 600 800 1000 1200
Noodles (g) 13) 15) 100 200 300 400 500 600 Step 1: Step 2:
Soy sauce (ml) 11) 13) 15) 10 20 30 40 50 60 • Boil ample water in a pan with a lid for the noodles. • In the meantime, add the noodles to the pan with boiling water and
Sesame oil (tsp) 3) 1 2 3 4 5 6 • Press or mince the garlic and grate the ginger with a fine grater. cook for 2 minutes until al dente, covered with the lid.
Ground cumin (tsp) 1 2 3 4 5 6 • Drain and set aside without the lid on.
• Heat 1/2 tbsp olive oil per person in a wok on high heat and stir fry
Ground coriander (tsp) 1 2 3 4 5 6
the vegetable mix for 10 - 12 minutes. Season with salt and pepper. • Meanwhile, mix in a small bowl: 10 ml soy sauce and 1 tsp sesame
Seasoned beef mince* (g) 67) 68) 69) 70)
120 240 360 480 600 720 oil per person with the black balsamic vinegar, ginger, sugar and
72)
sunflower oil.
Salted peanuts (g) 1) 61) 62) 10 20 30 40 50 60
Ginger stir fry sauce (g) 3) 11) 13) 15) 20 35 55 70 90 105
Not included
Olive oil (tbsp) 1 2 3 4 5 6
Balsamic vinegar (tbsp) 1/2 1 11/2 2 21/2 3
Sugar (tsp) 1 2 3 4 5 6
Sunflower oil (tsp) 1 2 3 4 5 6
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 4340 /1037 864 /206
Total fat (g) 51 10
Of which: saturated (g) 13,9 2,8
Carbohydrates (g) 101 20
Of which: sugars (g) 19,8 3,9
Fibre (g) 9 2
Protein (g) 39 8
Salt (g) 4,4 0,9
Step 3: Step 4:
Allergens • Heat the remaining olive oil in a frying pan and fry the garlic, • Divide the dish among plates and sprinkle with the salted peanuts.
1) Peanuts 3) Sesame 11) Soy 13) Gluten 15) Wheat the ground cumin and ground coriander for 1 minute on
May contain traces of: 61) Nuts 62) Sesame 67) Egg 68) Mustard 69) Celery medium-high heat.
70) Soy 72) Gluten Enjoy!
• Add the minced beef, season with salt and pepper and fry for
3 minutes while stirring.
• Add salt and pepper to taste and add the noodles, dressing and
minced beef to the wok and mix with the vegetables.

Week 16 | 2022
Wild Boar Burger with Bacon & Blue Cheese
with oven fries, apple slaw and cranberry chutney
Premium
Total time: 45 min. • Based on 2 servings

Waxy potatoes Brioche bun

Shredded red cabbage Apple

Red onion Bacon

Wild boar burgers Cranberry chutney

Danablu Arugula and

lamb’s lettuce

Mayonnaise
Equipment
Baking sheet with baking paper, salad bowl, frying
pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Waxy potatoes (g) 250 500 750 1000 1250 1500
Brioche bun (pcs) 7)
13) 15) 61) 62) 67) 1 2 3 4 5 6
70) 71) 72)
Shredded red
50 100 150 200 250 300
cabbage* (g) 69)
Apple (pcs) ½ 1 1½ 2 2½ 3
Step 1: Step 2: Step 3:
Red onion (pcs) ½ 1 1½ 2 2½ 3 Pre-heat the oven to 220 degrees. Transfer the fries Finely chop the pre-chopped cabbage. Quarter the Add the red cabbage and apple to the salad bowl.
Bacon* (g) 25 50 75 100 125 150 to a parchment-lined baking sheet. Oven-roast for apple and remove the core. Cut 2 thin slices of apple Toss firmly and allow the dressing to soak in. Set
Wild boar burgers* 25 - 30 minutes until golden brown. Toss halfway. per person and dice the remaining apple. Use a aside for later use. In the meantime, cut the red
1 2 3 4 5 6 Add the brioche roll for the final 2 - 3 minutes. salad bowl to mix, per person: 1/2 tbsp extra-virgin onion into half rings.
(pcs)
Cranberry chutney* olive oil, 1/2 tbsp white balsamic vinegar, 1/2 tbsp
20 40 60 80 100 120
(g) honey, salt and pepper.
Danablu* (g) 7) 25 50 75 100 125 150
Arugula and lamb’s
30 60 90 120 150 180
lettuce* (g)
Mayonnaise* (g)
20 40 75 100 115 140
8) 9)
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)
Honey (tbsp) ½ 1 1½ 2 2½ 3
Butter (tbsp) ¼ ½ ¾ 1 1¼ 1½
Balsamic vinegar
½ 1 1½ 2 2½ 3
(tsp)
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 5150 /1231 676 /162
Total fat (g) 67 9
Step 4: Step 5: Step 6:
Of which: saturated (g) 20,8 2,7 Heat a frying pan over medium-high heat and fry Cut open the brioche rolls and spread both sides Mix the arugula and lamb’s lettuce into the red
Carbohydrates (g) 107 14 the bacon to a crunch for 3 - 5 minutes, without oil. with cranberry chutney. Top with the apple wedges coleslaw. Serve the burgers with the salad, oven-
Of which: sugars (g) 29,9 3,9 Remove from the pan and set aside. Use the same and place the wild boar burgers and red onion on roasted fries and mayonnaise.
Fibre (g) 12 2 frying pan to heat 1/4 tbsp butter per person over top. Place the bacon on top of the burger and finish
medium heat. Add the red onion and wild boar with danablu.
Protein (g) 44 6
burgers. Fry the burgers for 4 - 5 minutes on each
Enjoy!
Salt (g) 3,5 0,5
side or until done. Remove the burgers from the
Allergens pan and deglaze the red onion with 1/2 tsp black
7) Milk 8) Egg 9) Mustard 13) Gluten 15) Wheat balsamic vinegar per person.
May contain traces of: 61) Nuts 62) Sesame 67) Egg
69) Celery 70) Soy 71) Lupin 72) Gluten

Week 16 | 2022
Fillet of Bream with Fresh Pappardelle
with samphire, broccoli, lemon and capers
Premium
Total time: 30 min. • Based on 2 servings

Baby red onion Garlic

Broccoli Lemon

Fresh pappardelle Samphire

Bream fillet with skin Capers

A fresh start
Decide which recipes to cook first by checking the
expiration date of each ingredient. Make sure to
wash and weigh your fresh fruits and vegetables.
Equipment
Pan with lid, kitchen paper, sauté pan with lid
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Baby red onion
1½ 3 4½ 6 7½ 9
(pcs)
Garlic (cloves) ½ 1 1½ 2 2½ 3 Step 1: Step 2: Step 3:
Broccoli* (g) 100 200 300 400 500 600 Boil ample water in a pan with a lid for the pasta. Heat 1 tbsp olive oil per person in a sauté pan on Add the broccoli florets to the frying pan and cook
Lemon (pcs) ½ 1 1½ 2 2½ 3 Chop the red onion and press or mince the garlic. medium-high heat. Fry the red onion and garlic for for 7 minutes with the lid on. Remove the lid and
Fresh pappardelle* Cut the broccoli florets into pieces and dice the 3 minutes. Cut the lemon into wedges. add the salicornia and cook for another 3 minutes.
125 250 375 500 625 750
(g) 8) 13) 15)
stem. Boil the pasta for 4 - 6 minutes. Then drain Season to taste with salt and pepper.
Samphire* (g) 50 100 150 200 250 300 and rinse with cold water.
Bream fillet with
1 2 3 4 5 6
skin* (pcs) 4)
Capers* (g) 10 20 30 40 50 60
Not included
Olive oil (tbsp) 1 2 3 4 5 6
Butter (tbsp) ½ 1 1½ 2 2½ 3
Extra virgin olive oil to taste
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3167 /757 593 /142
Total fat (g) 29 5
Of which: saturated (g) 7,6 1,4
Carbohydrates (g) 81 15
Of which: sugars (g) 6,6 1,2
Fibre (g) 8 2
Protein (g) 40 8
Salt (g) 1,9 0,4

Allergens Step 4: Step 5: Step 6:

4) Fish 8) Egg 13) Gluten 15) Wheat
May contain traces of: In the meantime, pat dry the fish fillet with kitchen In the meantime, add the pasta to the sauté pan Transfer the pasta to plates. Place the fish fillet on
- paper and rub the skin with salt and pepper. Heat with broccoli florets and mix until everything is top and drizzle some extra virgin olive oil on top.
the butter in the frying pan from the almonds on warm. Season with salt and pepper. Serve with the lemon wedges.
medium-high heat and fry the capers with the
fish fillet, skin-side down, for 2 - 3 minutes. Then
carefully turn the fish fillet and fry for
Enjoy!
1 - 2 more minutes.

Week 16 | 2022
Mixed Grill with Souvlaki and Kofta
with orzo salad, Turkish bread and tzatziki
Feast
Total time: 50 min. • Based on 2 servings

Fresh mint, Garlic

oregano parsley

Red onion Orzo

Beef mince with Cucumber

kofta seasoning

Lemon Organic full-fat yogurt

Herb-marinated Red cherry tomatoes

chicken fillets

Turkish bread Leccino olives

Feta Skewers
Equipment
Baking sheet with baking paper, grater, small bowl,
2x bowl, baking dish, frying pan with lid, large
bowl, pan with lid
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Fresh mint, oregano
10 20 30 40 50 60
parsley* (g)
Garlic (cloves) ½ 1 1½ 2 2½ 3
Red onion (pcs) ½ 1 1½ 2 2½ 3
Orzo (g) 13) 15) 67)
85 170 250 335 420 505
Step 1: Step 2: Step 3:
68) 70) 71)
Preheat the oven to 180 degrees and boil plenty of In a large bowl, mix the ground beef with half each Finely chop the mint leaves and cut the lemon to
Beef mince with
kofta seasoning* (g)
100 200 300 400 500 600 water in a lidded pan for the orzo. Strip the oregano of the oregano and garlic, along with the finely create 2 wedges per person. Halve the cucumber,
Cucumber* (pcs) ½ 1 1½ 2 2½ 3 leaves from their stems and finely chop the leaves, chopped onion and salt and pepper. Form the then finely dice one half and deseed and coarsely
Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½
then crush or mince the garlic. Finely chop half of mixture into oval–shaped meatballs, (kofta), making grating the other half. In a small bowl, combine the
Organic full-fat
the onion and cut the other half into thin crescents. 3 per person. Keep in the refrigerator until it is time yogurt with the grated cucumber, half of the mint
50 100 150 200 250 300 Add the orzo to the pan of hot water and cook, to fry them. and the remaining garlic, then season to taste with
yogurt* (g) 7)
Herb-marinated covered, for 12 – 14 minutes, then drain and rinse lemon juice (about 1 lemon wedge per person) and
110 220 330 440 550 660
chicken fillets* (g) with cold water. some salt and pepper. Be sure to reserve 1 lemon
Red cherry
125 250 375 500 625 750
wedge per person for garnishing.
tomatoes (g)
Turkish bread (pcs)
13) 15) 61) 62) 66) 1 2 3 4 5 6
67) 70) 71) 72)
Leccino olives* (g) 20 40 60 80 100 120
Feta* (g) 7) 50 100 150 200 250 300
Skewers (pcs) 1 2 3 4 5 6
Not included
Olive oil (tbsp) 1¼ 2½ 3¾ 5 6¼ 7½
Balsamic vinegar
1 2 3 4 5 6
(tsp)
Salt & pepper to taste
* keep in the refrigerator
Step 4: Step 5: Step 6:
Nutritional values
Thread the chicken tenderloin onto the skewers, Heat 1/2 tbsp olive oil per person in a frying pan with In a bowl, mix the orzo with the diced cucumber,
Per serving Per 100g
making souvlaki, and place in an oven dish. In a a lid attachment over medium–high heat and fry the the remaining red onion, the olives, the parsley,
Energy (kJ/kcal) 5795 /1385 649 /155 bowl, mix the cherry tomatoes with, per person; kofta for 2 – 4 minutes until browned. Cover the pan the remaining oregano and mint, and 1/4 tbsp per
Total fat (g) 59 7 1/2 tbsp olive oil and 1 tsp balsamic vinegar, and with a lid and continue cooking for another person of olive oil. Serve the orzo salad in a nice big
Of which: saturated (g) 20,3 2,3 season to taste with salt and pepper. Spread the 4 – 6 minutes. In the meantime, roughly chop the bowl, with the feta crumbled over, and garnished
Carbohydrates (g) 123 14 cherry tomatoes over a parchment-lined baking olives and finely chop the flat leaf parsley. with the lemon wedges. Serve the kofta and
Of which: sugars (g) 16,8 1,9 sheet and bake in the oven along with the souvlaki chicken souvlaki on plates, with the tzatziki and
Fibre (g) 9 1 for 10 minutes or until the chicken is done. Add baked cherry tomatoes served separately in small
Protein (g) 85 10 the Turkish pide bread to the oven for the last 4 – bowls alongside.
Salt (g) 5,7 0,6 6 minutes of cooking.

Allergens Enjoy!
7) Milk 13) Gluten 15) Wheat
May contain traces of: 61) Nuts 62) Sesame 66) Milk
67) Egg 68) Mustard 70) Soy 71) Lupin 72) Gluten

Week 16 | 2022
Pulled Chicken Tacos with Elote
with red pepper salsa and avocado dip

Global Cuisine
Total time: 40 min. • Based on 2 servings

Chicken thigh fillet Diced tomatoes

Mexican-style spices Smoked paprika

Corn on the cob Organic sour cream

Feta Mini tortillas

Red bell pepper Red chili pepper

Garlic Avocado dip

Fresh coriander
Equipment
Baking sheet with baking paper, aluminum foil,
deep bowl, frying pan with lid, large bowl, hand
blender, griddle pan or frying pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Chicken thigh fillet*
4 8 12 16 20 24
(pcs)
Diced tomatoes
½ 1 1½ 2 2½ 3
(pack(s))
Mexican-style spices
(packet(s))
½ 1 1½ 2 2½ 3 Step 1: Step 2: Step 3:
Smoked paprika Take the butter from the fridge. Preheat the oven Heat a large frying pan with a lid over medium- Cut the bell peppers into quarters lengthways
1 2 3 4 5 6
(tsp) to 210 degrees. Press or mince the garlic. In a high heat. Transfer the chicken thigh along with the and remove the seeds. Heat 1/2 tbsp olive oil per
Corn on the cob* large bowl, mix per person: 1 tsp smoked paprika, marinade in the pan and cook for 4 - 6 minutes till person in a frying pan or griddle pan and fry the bell
1 2 3 4 5 6
(pcs) 1/2 sachet Mexican spices, 1/2 tbsp olive oil and 3 tbsp browned. Deglaze with 100 ml chicken stock per peppers for 2 - 3 minutes per side over high heat.
Organic sour cream* diced tomato with onion, salt and pepper. Add person and continue cooking, covered, for
25 50 75 100 125 150
(g) 7)
the chicken thigh fillet and the garlic and rub the 20 - 25 minutes over low heat. In the meantime,
Feta* (g) 7) 25 50 75 100 125 150
chicken with the marinade. brush the corn with some butter and place them on
Mini tortillas (pcs) a baking sheet with baking paper. Bake in the oven
4 8 12 16 20 24
13) 15)
for 25 - 30 minutes.
Red bell pepper*
½ 1 1½ 2 2½ 3
(pcs)
Red chili pepper*
¼ ½ ¾ 1 1¼ 1½
(pcs)
Garlic (cloves) ½ 1 1½ 2 2½ 3
Avocado dip* (pcs) ½ 1 1½ 2 2½ 3
Fresh coriander*
5 10 15 20 25 30
(g) 69)
Not included
Butter (tbsp) ½ 1 1½ 2 2½ 3
Extra virgin olive oil
½ 1 1½ 2 2½ 3
(tbsp)
Olive oil (tbsp) 1 2 3 4 5 6
Chicken stock (ml) 100 200 300 400 500 600
Salt & pepper to taste
* keep in the refrigerator Step 4: Step 5: Step 6:
Nutritional values Roughly chop the red chili pepper after removing Stack the tortillas on a sheet of aluminium foil and Transfer the corn to a serving bowl and top with
the seeds. Add half of the bell peppers, the red chili wrap the foil around the tortillas. Heat them in the 1 tbsp sour cream per person and crumble the feta
Per serving Per 100g
pepper and the remaining diced tomatoes to a oven for 3 minutes with the corn. Then remove on top. Sprinkle with some smoked paprika and
Energy (kJ/kcal) 5062 /1210 533 /127
large bowl. Then add 1/2 tbsp extra virgin olive and the chicken from the pan and cut or pull apart garnish with half of the coriander. Distribute the
Total fat (g) 66 7 season with salt and pepper. Mix everything with an the chicken. They may become small pieces, but mini-tortillas over the plates and place the pulled
Of which: saturated (g) 19,7 2,1 immersion blender to make the salsa. beware of the hot steam coming off the chicken. chicken along with the cooking liquid and the
Carbohydrates (g) 87 9 Finely chop the cilantro. roasted peppers onto the tortillas. Garnish with the
Of which: sugars (g) 26,8 2,8 avocado dip, paprika salsa, remaining sour cream
Fibre (g) 13 1 and coriander.
Protein (g) 60 6
Salt (g) 5,5 0,6
Enjoy!
Allergens
7) Milk 13) Gluten 15) Wheat
May contain traces of: 69) Celery

Week 16 | 2022