Mexican-Spiced Chicken Thigh over Rice - with roasted pepper, feta & parsley Family
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Mexican-Spiced Chicken Thigh over Rice
with roasted pepper, feta & parsley
Family
Total time: 45 min. • Based on 2 servings
Bell pepper Chicken thigh fillet
Mexican-style spices Lemon
White long grain rice Fresh flat leaf parsley
Feta Shaved almonds
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, sauté pan with lid,
bowl, frying pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Bell pepper* (pcs) 1½ 3 4½ 6 7½ 9
Chicken thigh fillet* Step 1: Step 2: Step 3:
100 200 300 400 500 600
(g) Preheat the oven to 200 degrees. Boil 175 ml water Meanwhile, mix the chicken thigh fillet with 1/2 tbsp Heat the remaining olive oil in a sauté pan with a
Mexican-style spices per person in a pan and crumble 1/6 stock cube per olive oil per person and half of the Mexican spices lid on medium-high heat and fry the chicken for
⅔ 1⅓ 2 2⅔ 3⅓ 4
(sachet(s))
person over it. In the meantime, cut the bell pepper in a bowl. 2 minutes per side. Then take it from the pan. Juice
Lemon (pcs) ½ 1 1½ 2 2½ 3
into quarters lengthwise and remove the seeds. the lemon in the meantime.
White long grain
85 170 250 335 420 505 Transfer the bell pepper to a baking sheet lined
rice (g)
Fresh flat leaf
with baking paper, sprinkle with 1/2 tbsp olive oil per
2½ 5 7½ 10 12½ 15 person and season with salt and pepper. Roast the
parsley* (g) 69)
Feta* (g) 7) 25 50 75 100 125 150 bell pepper in the oven for 20 - 25 minutes.
Shaved almonds (g)
5 10 15 20 25 30
22) 60) 61) 62)
Not included
Vegetable stock
1/6 ⅓ ½ ⅔ 3/4 1
cube (pcs)
Olive oil (tbsp) 1½ 3 4½ 6 7½ 9
Salt & pepper to taste
* keep in the refrigerator
Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3248 /776 647 /154
Total fat (g) 36 7
Of which: saturated (g) 8,8 1,8
Carbohydrates (g) 75 15
Of which: sugars (g) 7,4 1,5
Fibre (g) 7 1
Protein (g) 34 7
Salt (g) 2,4 0,5
Step 4: Step 5: Step 6:
Add the rice, the stock, 2 tsp lemon juice per person In the meantime, finely chop the flat leaf parsley Serve the chicken thigh fillets with the rice and the
Allergens and the remaining Mexican spices to the sauté pan and crumble the fresh goat’s cheese. Heat a frying roasted bell pepper. Garnish with the parsley, goat’s
7) Milk 22) Almonds
and stir well. Then put the chicken on top of the rice. pan on medium-high heat and toast the shaved cheese and shaved almonds.
May contain traces of: 60) Peanuts 61) Nuts 62) Sesame
69) Celery Allow to cook on medium-low heat for almonds until golden brown, without oil or butter.
20 - 25 minutes, or until the rice is al dente, covered
with the lid. Regularly stir the rice.
Enjoy!
Week 24 | 2022
Spaghetti with Pesto-Crusted Salmon
with roasted tomatoes & white courgette
Family
Total time: 30 min. • Based on 2 servings
Garlic Roma tomato
Spaghetti White courgette
Salmon fillet, skin-on Green pesto
Onion
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, baking dish, 2x frying pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Garlic (pcs) ½ 1 1½ 2 2½ 3
Roma tomato (pcs) 1 2 3 4 5 6
Spaghetti (g) 13) 15) Step 1: Step 2: Step 3:
90 180 270 360 450 540
67) 68) 70) 71) Pre-heat the oven to 200 degrees. Press or finely Bring plenty of water to a boil in a pan with a lid and Dice the courgette. Heat 1/2 tbsp butter per person in
White courgette* chop the garlic. Finely dice the roma tomato and cook the spaghetti, covered, for 10 - 12 minutes until a frying pan and fry the courgette for
½ 1 1½ 2 2½ 3
(pcs)
mix with the garlic, black balsamic vinegar and al dente. Drain and let the steam release without 4 - 6 minutes.
Salmon fillet, skin-
1 2 3 4 5 6 1 tbsp olive oil per person in a large oven dish. the lid.
on* (pcs) 4)
Season with salt and pepper and roast in the oven
Green pesto* (g) 7)
30 60 90 120 150 180 for 15 minutes.
25) 61)
Onion (pcs) ½ 1 1½ 2 2½ 3
Not included
Balsamic vinegar
1 2 3 4 5 6
(tbsp)
Olive oil (tbsp) 1½ 3 4½ 6 7½ 9
Butter (tbsp) ¼ ½ ¾ 1 1¼ 1½
Salt & pepper to taste
* keep in the refrigerator
Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 4050 /968 811 /194
Total fat (g) 56 11
Of which: saturated (g) 10,3 2,1
Carbohydrates (g) 75 15
Of which: sugars (g) 11,7 2,3
Fibre (g) 7 1
Protein (g) 34 7
Salt (g) 1,4 0,3
Allergens Step 4: Step 5: Step 6:
4) Fish 7) Milk 13) Gluten 15) Wheat 25) Cashews Heat the remaining olive oil in another frying pan Mix the spaghetti with the tomato in the oven Serve the spaghetti on plates with the salmon fillet
May contain traces of: 61) Nuts 67) Egg 68) Mustard over high heat and fry the salmon fillet for 3 minutes dish. Add the remaining pesto and courgette and on top.
70) Soy 71) Lupin
on the skin. Turn down the heat and flip the salmon. mix firmly.
Spread 1 tsp pesto onto the skin of each salmon
fillet piece and fry for another 1 - 2 minutes on the
Enjoy!
other side, with the skin facing up. Season with salt
and pepper.
Week 24 | 2022
Homemade Fries with Peanut Sauce, Onions & Mayo
with a patty & a green beans and cucumber salad
Family
Total time: 40 min. • Based on 2 servings
All-purpose potatoes Green beans
Onion Seasoned hamburger
Cucumber Mayonnaise
Peanut 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
Baking sheet with baking paper, saucepan, bowl,
salad bowl, frying pan, pan with lid
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
All-purpose
250 500 750 1000 1250 1500
potatoes (g) Step 1: Step 2: Step 3:
Green beans* (g) 100 200 300 400 500 600 Preheat the oven to 220 degrees (Tip). Wash or peel In the meantime, trim the ends off the green beans. Heat 1/4 tbsp sunflower oil per person in a frying pan
Onion (pcs) ½ 1 1½ 2 2½ 3 the potatoes and cut them into 0.5 - 1 cm thick Add a little bit of water to a pan with a lid and add on medium-high heat and fry the onion half rings
Seasoned fries. In a bowl, mix the fries with 1/2 tbsp olive oil the green beans and a pinch of salt. Cover with the for 1 - 2 minutes. Add the hamburger and fry for
1 2 3 4 5 6
hamburger* (pcs)
per person, salt and pepper. Transfer the fries to a lid and bring to a boil, then cook gently for 2 - 3 minutes per side, or until the burger is cooked.
Cucumber* (pcs) ½ 1 1½ 2 2½ 3
baking sheet lined with baking paper and roast in 8 - 10 minutes. Drain and rinse with cold water.
Mayonnaise* (g)
20 40 60 75 100 115 the oven for 30 - 35 minutes, or longer if you prefer Season with salt and pepper. In the meantime,
8) 9)
them crunchier. Turn them when halfway done. chop half of the onion and cut the other half into
Peanut sauce* (g) 1)
60 120 180 240 300 360 half rings.
11) 13) 15)
Not included
Olive oil (tbsp) ½ 1 1½ 2 2½ 3
Sunflower oil (tbsp) ¼ ½ ¾ 1 1¼ 1½
White wine vinegar
1 2 3 4 5 6
(tsp)
Mustard (tsp) 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) 3828 /915 513 /123
Total fat (g) 50 7
Of which: saturated (g) 11,3 1,5
Carbohydrates (g) 68 9
Of which: sugars (g) 14,2 1,9
Fibre (g) 12 2
Step 4: Step 5: Step 6:
Protein (g) 42 6
In a salad bowl, mix 1 tbsp white wine vinegar and Heat the peanut sauce in a saucepan over low heat Serve the fries, hamburgers and onion rings on
Salt (g) 1,6 0,2
1/2 tsp mustard. Dice the cucumber and mix with the for 3 - 5 minutes while stirring, or till fully warm. plates. Top the fries with the peanut sauce and
Allergens dressing in the salad bowl and season with extra mayonnaise and garnish with the chopped onion.
1) Peanuts 8) Egg 9) Mustard 11) Soy 13) Gluten 15) Wheat virgin olive oil, salt and pepper. Serve with the cucumber salad and green beans.
May contain traces of: -
Enjoy!
Week 24 | 2022
Creamy Artichoke Conchiglie
with spinach & cheese
Veggie
Total time: 30 min. • Based on 2 servings
Conchiglie Spinach
Artichoke hearts Onion
Garlic Cooking cream
Italian seasoning Grated mature cheese
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
Wok or sauté pan, colander, pan with lid
Ingredients for 1-6 servings
1p 2p 3p 4p 5p 6p
Conchiglie (g) 13) 15) 67) 68) 70) 71) 90 180 270 360 450 540
Spinach* (g) 69) 100 200 300 400 500 600
Artichoke hearts (g) 200 400 600 800 1000 1200
Onion (pcs) ½ 1 1½ 2 2½ 3 Step 1: Step 2:
Garlic (pcs) 1 2 3 4 5 6 • Boil 500 ml water per person in a lidded pan for the pasta. • Drain the artichoke using a colander.
Cooking cream* (ml) 7) 100 150 200 250 350 400 • Crumble 1/2 vegetable stock per person into the pan. • Finely chop the onion and press or mince the garlic.
Italian seasoning (sachet(s)) ½ 1 1½ 2 2½ 3
• Boil the pasta, covered, for 14 - 16 minutes until done. • Cut the artichoke first into quarters, then into rough pieces.
Grated mature cheese* (g) 7) 40 75 115 150 190 225
Not included
• Then drain and set aside, uncovered.
Vegetable stock cube (pcs) ½ 1 1½ 2 2½ 3
Olive oil (tbsp) ½ 1 1½ 2 2½ 3
Salt & pepper to taste
* keep in the refrigerator
Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3215 /768 683 /163
Total fat (g) 36 8
Of which: saturated (g) 18,9 4,0
Carbohydrates (g) 77 16
Of which: sugars (g) 6,8 1,5
Fibre (g) 10 2
Protein (g) 29 6
Salt (g) 4,5 1
Allergens
7) Milk 13) Gluten 15) Wheat
May contain traces of: 67) Egg 68) Mustard 69) Celery 70) Soy 71) Lupin
Step 3: Step 4:
• Heat 1/2 tbsp olive oil per person in a wok or sauté pan and fry • Add the artichoke and cooking cream and continue cooking for
the onion and garlic with the Italian herbs for 2 minutes over 2 minutes.
medium-low heat. • Add salt and pepper to taste.
• Turn the heat to medium-high and tear the spinach into small • Reduce the heat to low and add the pasta along with half of the
pieces into the pan. grated cheese. Mix well and heat for 1 minute.
• Allow the spinach to shrink. • Serve the pasta on plates and garnish with the remaining cheese.
Enjoy!
Week 24 | 2022
Chicken Drumsticks in Creamy Spinach Sauce
with carrot and pan-fried rosemary baby potatoes
Total time: 45 min. • Based on 2 servings
Onion Shallot
Carrot Garlic
Baby potatoes Fresh rosemary en tijm
Chicken drumsticks Cooking cream
Spinach Lemon
Nutmeg
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, frying pan with lid, lidded pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Onion (pcs) ½ 1 1½ 2 2½ 3
Shallot (pcs) ½ 1 1½ 2 2½ 3
Carrot* (pcs) ½ 1 1½ 2 2½ 3 Step 1: Step 2: Step 3:
Garlic (pcs) 1 2 3 4 5 6 Prepare the chicken stock. Chop the onion and Heat 1/2 tbsp butter per person in a lidded pan over Heat 1/2 tbsp olive oil per person in a frying pan with
Baby potatoes (g) 200 400 600 800 1000 1200 shallot. Cut the carrot into thin slices. Press or high heat. Carve the chicken drumsticks up to the a lid and fry the baby potatoes and rosemary for
Fresh rosemary en
5 10 15 20 25 30
mince the garlic. Rinse the baby potatoes and cut bone in 2 places. Fry the chicken drumsticks for 25 - 30 minutes, covered, over medium-high heat.
tijm* (g) them in half. Strip the rosemary leaves from the 6 - 8 minutes until brown all around. Remove from Toss regularly, remove the lid after 20 minutes and
Chicken drumsticks* sprigs and finely chop the leaves. the pan and set aside. Save some of the cooking sprinkle with salt and pepper.
2 4 6 8 10 12
(pcs)
grease for step 4.
Cooking cream*
100 200 300 400 500 600
(ml) 7)
Spinach* (g) 69) 50 100 150 200 250 300
Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½
Nutmeg (pinch(es)) 1 2 3 4 5 6
Not included
Chicken stock (ml) 100 200 300 400 500 600
Olive oil (tbsp) ½ 1 1½ 2 2½ 3
Butter (tbsp) 1 2 3 4 5 6
Flour (tbsp) ½ 1 1½ 2 2½ 3
Salt & pepper to taste
* keep in the refrigerator
Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3929 /939 471 /112
Total fat (g) 57 7
Of which: saturated (g) 25,2 3,0
Carbohydrates (g) 60 7
Of which: sugars (g) 14,5 1,7
Fibre (g) 8 1 Step 4: Step 5: Step 6:
Protein (g) 44 5 Heat 1/2 tbsp butter per person in the pan used Meanwhile, cut the lemon into wedges. Remove Serve the rosemary potatoes on plates with the
Salt (g) 2,6 0,3 for the chicken over medium-low heat. Fry the the lid from the pan, add the cooking cream and chicken drumsticks on the side. Serve with the
onion, shallot, garlic and carrot for 3 - 4 minutes. spinach, season with salt, pepper and squeeze creamy spinach and garnish with the remaining
Allergens Add 1/2 tbsp flour per person and fry for 1 minute. 1 lemon wedge per person into the pan. Grate about lemon wedges.
7) Milk
May contain traces of: 69) Celery Deglaze with chicken stock. Stir firmly, add the 1 pinch of nutmeg into the pan and stir well. Allow
thyme sprigs and return the chicken drumsticks. to reduce for another
Simmer, covered, for 15 - 18 minutes. 4 - 6 minutes, uncovered.
Enjoy!
Week 24 | 2022Triple Pepper Burger with Caramelised Endive
with baby potatoes and a crisp apple salad with mustard dressing
Nice & Fast
Total time: 20 min. • Based on 2 servings
Baby potatoes Endive
Apple Lamb’s lettuce
Mayonnaise Triple pepper burgerA 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
Frying pan, salad bowl, frying pan, pan with lid
Ingredients for 1-6 servings
1p 2p 3p 4p 5p 6p
Baby potatoes (g) 200 400 600 800 1000 1200
Endive* (g) 180 360 540 720 900 1080
Apple (pcs) ½ 1 1½ 2 2½ 3
Lamb’s lettuce* (g) 20 40 60 80 100 120 Step 1: Step 2:
Mayonnaise* (g) 8) 9) 25 50 75 100 125 150 • Bring plenty of water to the boil in a pan with a lid for the • Remove the bottoms of the endives and cut the endives in half.
Triple pepper burger* (pcs) 9) 62) 66) 67) baby potatoes. • Remove the tough core. Then cut the endive into thin
1 2 3 4 5 6
69) 70) 72)
• Rinse the baby potatoes, halve them and cut any larger baby strips lengthways.
Not included
potatoes into quarters. • Heat 1/2 tbsp butter per person in a frying pan and fry the endives for
Butter (tbsp) 1 2 3 4 5 6
Honey (tbsp) 1 2 3 4 5 6
• Cook the baby potatoes, covered, for 10 - 14 minutes until done. 2 - 3 minutes.
Mustard (tsp) 1 2 3 4 5 6 • Drain and set aside. Season the baby potatoes with salt and pepper. • Add the honey, salt and pepper.
White balsamic vinegar (tsp) 1 2 3 4 5 6 • Fry the endives for another 3 - 4 minutes while stirring over high
Extra virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 heat until al dente and light brown.
Salt & pepper to taste
* keep in the refrigerator
Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3648 /872 565 /135
Total fat (g) 54 8
Of which: saturated (g) 18,5 2,9
Carbohydrates (g) 65 10
Of which: sugars (g) 27,0 4,2
Fibre (g) 8 1
Protein (g) 27 4
Salt (g) 1,6 0,3
Allergens
8) Egg 9) Mustard
May contain traces of: 62) Sesame 66) Milk 67) Egg 69) Celery 70) Soy 72) Gluten
Step 3: Step 4:
• Heat 1/2 tbsp butter per person in a frying pan over • Use a salad bowl to make a dressing by mixing per person: 1 tsp
medium-high heat. mustard, 1 tsp white balsamic vinegar, 1/2 tbsp extra-virgin olive oil,
• Fry the burgers for 3 - 5 minutes on each side. The burger may still salt and pepper.
be pink inside. • Cut the apple into wedges and mix into the dressing together with
the lamb’s lettuce.
• Serve the baby potatoes, burger and endives on plates. Serve the
salad and mayonnaise on the side.
Enjoy!
Week 24 | 2022Stuffed Chicken Breast with Goat’s Cheese & Spinach
with pesto potatoes and green salad
Premium
Total time: 35 min. • Based on 2 servings
Waxy potatoes Green pesto
Spinach Fresh goat’s cheese
Chicken breast Green beans
Courgette Hazelnuts
LemonA 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
Peeler or cheese slicer, sauté pan with lid, salad
bowl, baking tray with baking paper, pan with lid,
frying pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Waxy potatoes (g) 300 600 900 1200 1500 1800 Step 1: Step 2: Step 3:
Green pesto* (g) 7) Preheat the oven to 200 degrees. Heat 1 tbsp olive In the meantime, heat 1/2 tbsp olive oil per person in Cut the chicken breast lengthways to open it up, but
20 40 60 80 100 120
25) 61)
oil per person in a sauté pan with a lid attachment, a frying pan and fry half of the spinach for do not completely slice it in half, so as to be able to
Spinach* (g) 69) 50 100 150 200 250 300
and in the meantime, wash the potatoes and cut 2 - 3 minutes until it has reduced, then add 2/3 of the stuff it. Transfer the chicken to a parchment-lined
Fresh goat’s cheese* into 1 - 2 cm large pieces. Fry the potatoes for goat’s cheese and 1/2 tbsp pesto per person and stir oven tray and stuff with the spinach-goat’s cheese
25 50 75 100 125 150
(g) 7)
25 - 30 minutes on medium-high heat, stirring well to combine. mixture, then fold it to seal shut. Season the top
Chicken breast*
(pcs)
1 2 3 4 5 6 regularly, covered with the lid for the first with salt and pepper and roast in the oven for
Green beans* (g) 100 200 300 400 500 600
15 minutes. During the last minute of cooking, add 15 - 20 minutes.
Courgette* (pcs) ¼ ½ ¾ 1 1¼ 1½
the remaining green pesto, (you will use the rest
Hazelnuts (g) 23)
in step 2), mix well and season to taste with salt
10 20 30 40 50 60 and pepper.
60) 61) 62)
Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½
Not included
Olive oil (tbsp) 1½ 3 4½ 6 7½ 9
Honey (tsp) 1 2 3 4 5 6
Mustard (tsp) ½ 1 1½ 2 2½ 3
Extra virgin olive oil
½ 1 1½ 2 2½ 3
(tbsp)
Salt & pepper to taste
* keep in the refrigerator
Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3988 /953 546 /131
Total fat (g) 50 7
Of which: saturated (g) 10,9 1,5
Carbohydrates (g) 74 10
Step 4: Step 5: Step 6:
Of which: sugars (g) 7,9 1,1
Fibre (g) 11 1 Create courgette ribbons using a cheese slicer or In a salad bowl, make the dressing by combining: Serve the pesto-coated potatoes on plates, with
Protein (g) 47 6
peeler. Boil water with a pinch of salt in a lidded pan per person; 1/2 tbsp extra virgin olive oil, 1 tsp honey, the stuffed chicken beside, then crumble over
Salt (g) 1,3 0,2
and cut the tough ends off of the green beans, then 1/2 tsp mustard and 1/2 tbsp lemon juice. Season to the rest of the goat’s cheese. Serve with the salad
cook the beans for 6 - 8 minutes. Cut the lemon into taste with salt and pepper, then add the rest of the and garnish with the hazelnuts and reserved
Allergens wedges, save 1 per person for serving and juice the spinach, the courgette ribbons, and green beans to lemon wedges.
7) Milk 23) Hazelnuts 25) Cashews rest, then roughly chop the hazelnuts. the dressing, and toss everything together.
May contain traces of: 60) Peanuts 61) Nuts 62) Sesame
69) Celery Enjoy!
Week 24 | 2022Bérnaise Salmon with White & Green Asparagus
with mashed potatoes, spinach & tarragon
Premium
Total time: min. • Based on 2 servings
Floury potatoes White asparagus
Fresh tarragon Spinach
Salmon fillet with skin Bearnaise Sauce
Green asparagusA 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 tray with baking paper, salad bowl, frying
pan, vegetable peeler, aluminum foil, kitchen
paper, potato masher, large pan or asparagus pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Floury potatoes (g) 200 400 600 800 1000 1200 Step 1: Step 2: Step 3:
White asparagus* Preheat the oven to 200 degrees. Boil ample Cook the potatoes, covered, for 12- 15 minutes Boil ample water with a generous amount of
125 250 375 500 625 750
(g)
water in a pan with a lid for the potatoes. Peel the until done. Drain and set aside in the covered salt in a large pan or asparagus pan for the white
Fresh tarragon* (g) 2½ 5 7½ 10 12½ 15
potatoes or rinse them thoroughly and cut into pan. Remove 2 cm from the bottom of the green asparagus. Make sure the asparagus remain upright
Spinach* (g) 69) 50 100 150 200 250 300 chunks. Cut the tough part (about 1 to 2 cm) from asparagus. Transfer the green asparagus to a baking in the pan and cook them for 7 - 10 minutes until
Salmon fillet with the bottom of the white asparagus. Carefully peel sheet lined with baking paper and mix with 1/2 tbsp done, covered with the lid. Drain and set aside.
1 2 3 4 5 6
skin* (piece(s)) 4)
the white asparagus using a peeler. Do not peel olive oil per person, salt and pepper. Oven-roast for Season with salt and pepper.
Bearnaise sauce*
(ml) 7) 8)
50 100 150 200 250 300 the tips. 10 - 15 minutes or until al dente. Toss halfway.
Green asparagus*
50 100 150 200 250 300
(g)
Not included
Olive oil (tbsp) 1½ 3 4½ 6 7½ 9
Butter (el) 1 2 3 4 5 6
Extra virgin olive oil
½ 1 1½ 2 2½ 3
(tbsp)
Milk (splash)
Salt & pepper to taste
* keep in the refrigerator
Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3936 / 941 618 / 148
Total fat (g) 68 11
Of which: saturated (g) 21,9 3,4
Carbohydrates (g) 45 7
Of which: sugars (g) 4,8 0,8
Fibre (g) 7 1 Step 4 Step 5 Step 6
Protein (g) 30 5
Strip the leaves from the tarragon sprigs and finely Pat dry the salmon fillet with kitchen paper and Transfer the spinach to plates, spread it out a little
Salt (g) 0,9 0,1
chop the leaves. Mash the potatoes into a puree. rub with salt and pepper. Heat 1 tbsp olive oil per bit and add the white and green asparagus on top.
Allergens Mix in 1 tbsp butter per person, the tarragon and person in a frying pan to medium-high heat and Top with the salmon fillet and serve with the potato
4) Vis 7) Melk / Lactose 8) Egg a splash of milk. Season with salt and pepper. Mix fry the salmon fillet for 2 - 3 minutes on the skin. puree and bearnaise sauce.
May contain traces of: the spinach in a salad bowl with 1/2 tbsp extra-virgin Reduce the heat, turn the fish and fry for another
69) Celery olive oil per person, salt and pepper. 1 - 2 minutes. Rest the salmon fillet covered with
aluminium foil and, in the meantime, heat the
Enjoy!
bearnaise sauce in the same pan.
Week 24 | 2022Loin of Beef with Creamy Mushroom Sauce
with carrot purée, bacon green beans & roast potatoes
Feast
Total time: 60 min. • Based on 2 servings
Beef tenderloin Waxy potatoes
Italian seasoning Garlic
Fresh rosemary Mushrooms
Green beans Carrot
Heavy cream Bacon lardonsA 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
Hand blender, 3x pan with lid, 2x frying pan, deep
bowl, small bowl, 2x baking dish, kitchen paper
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Beef tenderloin*
1 2 3 4 5 6
(pcs) Step 1: Step 2: Step 3:
Waxy potatoes (g) 300 600 900 1200 1500 1800 Take the beef tenderloin and butter from the In the meantime, pat dry the beef tenderloin using In the meantime, heat 1 tbsp butter per person in a
Italian seasoning refrigerator and allow them to reach room kitchen paper and rub with salt, pepper and the frying pan on high heat. As soon as the butter is nice
⅓ ⅔ 1 1⅓ 1⅔ 2
(sachet(s))
temperature. Preheat the oven to 180 degrees. Italian herbs. Press or mince the garlic. Strip the and hot, put the beef tenderloin in the pan, with the
Garlic (pcs) 1 2 3 4 5 6
Boil water with a pinch of salt in a pan with a lid rosemary leaves from the stems and finely chop fat side down 1 minute per side. Then transfer to a
Fresh rosemary*
1 2 3 4 5 6 for the potatoes. Peel the potatoes and cut into the leaves. In a small bowl, create the herb butter baking dish and cook in the oven for 5 - 7 minutes.
(sprig(s))
large pieces. Cook the potatoes for 6 – 8 minutes by mixing 1 tbsp butter per person, the rosemary, Save the cooking grease in the frying pan.Boil water
Mushrooms* (g) 125 250 375 500 625 750
in the pan with boiling water. Then drain and set a third of the garlic, salt and pepper. Mix the herb in 2 pans with lids. Trim the ends off the green beans
Green beans* (g) 100 200 300 400 500 600
aside, uncovered. butter with the cooked potatoes. Transfer the and cut the beans in half. Finely dice the carrot.
Carrot* (pcs) 1 2 3 4 5 6
potatoes to a baking dish and roast in the oven for
Heavy cream*
(ml) 7)
100 200 300 400 500 600 20 – 25 minutes.
Bacon lardons* (g) 25 50 75 100 125 150
Not included
Butter (tbsp) 2 4 6 8 10 12
White wine vinegar
½ 1 1½ 2 2½ 3
(tbsp)
Beef stock cube
¼ ½ ¾ 1 1¼ 1½
(pcs)
Mustard (tsp) 1 2 3 4 5 6
Salt & pepper to taste
* keep in the refrigerator
Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 4824 /1153 477 /114
Total fat (g) 66 7
Of which: saturated (g) 38,1 3,8
Carbohydrates (g) 78 8
Step 4: Step 5: Step 6:
Of which: sugars (g) 10,0 1,0 Cook the green beans for 6 – 8 minutes in one of the Heat another frying pan without oil on medium– Separate the beef tenderloin into thin slices, cutting
Fibre (g) 16 2 pans with boiling water and cook the diced carrot high heat and fry the bacon for 6 – 8 minutes. Then against the grain. Place some of the sliced beef on
Protein (g) 54 5 for 10 – 12 minutes in the other pan. Drain both add the green beans and fry for another each plate and add the carrot cream next to it. Serve
Salt (g) 2,5 0,2 and save a little bit of the cooking liquid. Fry the 2 – 3 minutes. In the meantime, transfer the diced the potatoes and green beans in nice serving bowls.
mushrooms and remaining garlic for 4 – 6 minutes carrot, the remaining heavy cream and the mustard Serve the sauce in a separate bowl so everyone can
Allergens in the frying pan you used for the beef. Add per to a measuring cup and puree using a hand blender. add it to taste.
7) Milk person: 75 ml heavy cream and 1/2 tbsp white wine Season to taste with salt and pepper. Optionally,
May contain traces of: -
vinegar and crumble 1/4 beef stock cube into the use some of the saved cooking liquid to make the
sauce. Mix well and allow the sauce to reduce on carrot cream smoother.
Enjoy!
low heat.
Week 24 | 2022Middle Eastern-Style Eggplant over Giant Couscous
with Chicken Merguez
with yogurt sauce, fresh pomegranate seeds and chapati
Global Cuisine
Total time: 35 min. • Based on 2 servings
Eggplant Beef mince
Chicken merguez Tomato paste
sausage
Garlic Passata
Ras el hanout Fresh mint
Pomegranate Chapati
Organic full-fat yogurt Shaved almonds
Giant couscous Middle Eastern Spice
blendEquipment
Small bowl, sauté pan with lid, bowl, frying pan,
pan with lid, baking dish
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Eggplant* (pcs) ½ 1 1½ 2 2½ 3
Beef mince* (g) 100 200 300 400 500 600
Chicken merguez
1 2 3 4 5 6
sausage* (pcs)
Tomato paste
½ 1 1½ 2 2½ 3
(can(s)) Step 1: Step 2: Step 3:
Garlic (pcs) ½ 1 1½ 2 2½ 3
Preheat the oven to 200 degrees. Cut the eggplant Bring 200 ml water per person to a boil along with Heat 1/4 tbsp olive oil per person in the pan used for
Passata (ml) 100 200 300 390 500 590
in half lengthways. Make diagonal cross cuts in the 1/4 stock cube per person in a pan with a lid. Then the eggplant over medium heat. Fry the garlic and
Ras el hanout
⅓ ⅔ 1 1⅓ 1⅔ 2 flesh, but leave the skin intact. Heat 1/2 tbsp olive oil add the giant couscous and let it cook for 1 tsp ras el hanout per person for 1 minute. Fry the
(sachet(s))
per person in a frying pan with a lid over high heat. 12 - 13 minutes. Then drain any remaining liquid. minced meat for 3 minutes. Add the tomato paste
Fresh mint* (g) 69) 5 10 15 20 25 30
Fry the eggplant on the skin for 3 minutes. Reduce Heat a frying pan without oil and toast the almonds and passata and season the sauce with salt and
Pomegranate* (pcs) ¼ ½ ¾ 1 1¼ 1½
the heat, turn the eggplant over and cook for a over high heat until golden brown. Crush or finely pepper. Add the giant couscous and let the sauce
Chapati (pcs) 7)
13) 15)
1 2 3 4 5 6 further 5 minutes. Remove from heat and set aside chop the garlic. In a small bowl, mix per person: simmer for another 3 minutes on low heat. Keep
Organic full-fat in a baking dish until further use. 1/2 sachet of Middle Eastern spices with 1/2 tbsp warm by covering with the lid.
50 100 150 200 250 300 olive oil.
yogurt* (g) 7)
Shaved almonds (g)
5 10 15 20 25 30
22) 60) 61) 62)
Giant couscous
(g) 13) 15) 67) 68) 45 85 130 170 215 255
70) 71)
Middle Eastern spice
½ 1 1½ 2 2½ 3
blend (sachet(s))
Not included
Olive oil (tbsp) 1¼ 2½ 3¾ 5 6¼ 7½
Vegetable stock
¼ ½ ¾ 1 1¼ 1½
cube (pcs)
White wine vinegar
½ 1 1½ 2 2½ 3
(tsp)
Butter (tbsp) ¼ ½ ¾ 1 1¼ 1½
* keep in the refrigerator
Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 4696 /1122 725 /173 Step 4: Step 5: Step 6:
Total fat (g) 52 8 Brush the eggplant in the baking dish with the herb Roll the pomegranate over the counter using your Heat the chapati in the oven for 2 minutes. Place
Of which: saturated (g) 17,3 2,7 oil. Roast the eggplant in the oven for palm and apply light pressure so that you hear half an eggplant on each plate. Sprinkle the yogurt
Carbohydrates (g) 101 16 12 - 15 minutes. Heat 1/4 tbsp butter per person in the seeds crack. Cut open the pomegranate and with mint over the eggplant. Garnish with the
Of which: sugars (g) 24,7 3,8 the same frying pan used for the almonds over remove the pomegranate seeds from the peel. pomegranate seeds. Spoon the tomato sauce with
Fibre (g) 11 2 medium heat and fry the sausages for 6 - 8 minutes Use a quarter of the pomegranate seeds for each minced meat and couscous next to the eggplant.
Protein (g) 57 9 until brown and cooked through. Season with salt person. Meanwhile, finely chop the mint. In a bowl, Place the sausages on the sauce and garnish with
Salt (g) 4,6 0,7 and pepper. mix the yogurt with salt and pepper, half of the the almond shavings and the remaining mint. Serve
finely chopped mint and 1/2 tsp white wine vinegar with the warm chapati.
Allergens per person.
7) Milk 13) Gluten 15) Wheat 22) Almonds
May contain traces of: 60) Peanuts 61) Nuts 62) Sesame Enjoy!
67) Egg 68) Mustard 69) Celery 70) Soy 71) Lupin
Week 24 | 2022You can also read
