Basmati rice Onions Garlic Red chilli peppers Aubergine PDF/HelloFresh_2018_W11... · Basmati rice...

This wine from Catalonia is made of Macabeo and Chardonnay. The Macabeo grape injects spice into this fresh, fruity wine with aromas

of pear, apple, banana, orange, white flowers such as jasmine and a hint

of anise.

SYNERA BLANCO

Haddock belongs to the codfish family and its flavour resembles that of cod. The meat is a little softer and the Dutch name ‘schelvis’ refers to how the meat falls apart. Because the fish is quite vulnerable, it works best in a dish like this one, where you prepare it in the oven to serve it on top of the ratatouille. As a result, it won’t fall apart as quickly as it would when pan-fried.

Easy

Eat within 3 days

Family

Calorie-conscious

Gluten-free

Lactose-free

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g

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Haddock fillet with tomato tapenade With ratatouille and rice

Total: 30-35 min.7

Aubergine fPlum tomatoes f

Red chilli peppers fGarlic

Fillet of haddock f

Tomato tapenade fPaprika

OnionsBasmati rice

SERVES 1 - 6

INGREDIENTSA GOOD START

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www.hellofresh.nl | www.hellofresh.beWEEK 11 | 2018

1P. 2P. 3P. 4P. 5P. 6P.Basmati rice (g) 40 85 120 170 210 260Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1 2 2 3 4 4 Red chilli peppers (pcs) f

1/4 1/2 3/4 1 11/4 11/2

Plum tomatoes (pcs) f 1 2 3 4 5 6 Aubergine (pcs) f 1/2 1 11/2 2 21/2 3 Paprika (tsp) 1 2 3 4 5 6 Tomato tapenade (g) 4) f

40 80 120 160 200 240

Fillet of haddock (skinned) (100g) 4) f

1 2 3 4 5 6

Vegetable stock* (ml) 100 150 200 250 300 350Olive oil* (tbsp) 1 1 2 2 3 3Black balsamic vinegar* (tbsp) 1 2 3 4 5 6

Salt & pepper* to taste

*Not included | fStore in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2460 / 588 343 / 82Total fat (g) 23 3 Of which: saturated (g) 5.8 0.8Carbohydrates (g) 64 9 Of which: sugars (g) 12.0 1.7Fibre (g) 7 1Protein (g) 28 4Salt (g) 2.3 0.3

ALLERGENS

4) Fish

EQUIPMENTA pan with a lid, a wok or a deep saucepan with a lid, a baking sheet lined with baking paper.Let’s start cooking the haddock fillet with tomato tapenade.

PREPARATIONPre-heat the oven to 210 degrees. Bring

250 ml water per person to the boil in a pan with a lid and boil the rice, covered, for 12 –15 minutes. Drain if needed, and allow to steam dry, uncovered. Prepare the stock for the ratatouille.

CHOP THE INGREDIENTSIn the meantime, mince the onion, and

press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Finely chop the plum tomatoes and aubergine.

FRY Heat the olive oil in a wok or deep saucepan with a lid and gently fry the onion, garlic and red chilli pepper for 2 minutes at medium-low heat. Add the tomato and the black balsamic vinegar and stir-fry for 2 minutes.

PREPARE THE RATATOUILLE Add the aubergine, paprika and half the tomato tapenade and fry for another minute. Add the stock and simmer for 10-12 minutes or until the aubergine is soft. Take the lid off the pan halfway. Season to taste with salt and pepper.

FRY THE FISH In the meantime sprinkle one side of the haddock with salt and pepper. Turn the fillet and spread the remaining tomato tapenade on the other side. Bake the haddock fillet in the oven for 6 – 8 minutes.

SERVE Serve the haddock fillet with the rice and the ratatouille.

LTIP: You will not need to use all the basmati rice in this dish. No need to keep an eye on your calorie intake? Use all the rice.

This wine from Catalonia is made of Tempranillo and Cabernet Sauvignon. It is a full, supple wine with aromas of ripe red

fruit and dark fruit, a subtle smokiness and some vanilla due to a brief oakwood

aging process.

SYNERA TINTO

Red cherry tomatoes f

Herb cheese cubes f

Red onionsPotatoes

Endives fPork sausage parsley & garlic f

You’ll give this classic endive hotchpotch a tasty twist by frying the onions in balsamic vinegar, for a nice and sweet flavour. You'll serve the hotchpotch with a parsley-garlic sausage from Brandt & Levie. These sausage producers work with pig farmers who take good care of their animals. You can taste it!

Easy

Eat within 5 days

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ENDIVE HOTCHPOTCH WITH BRANDT & LEVIE SAUSAGE With herbed cheese and cherry tomatoes

Gluten-freegTotal: 25-30 min.6

SERVES 1 - 6



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1P. 2P. 3P. 4P. 5P. 6P.Potatoes (g) 300 600 900 1200 1500 1800 Red onions (pcs) 1/2 1 11/2 2 21/2 3 Red cherry tomatoes (g) f

60 125 180 250 350 400

Pork sausage parsley & garlic (100 g) f

1 2 3 4 5 6

Endives (g) 23) f 150 300 450 600 750 900 Herb cheese cubes (g) 7) f

25 50 75 100 125 150

Butter* (tbsp) 1 2 3 4 5 6Black balsamic vinegar* (tbsp) 1 2 3 4 5 6

Milk* splashMustard* (tsp) 1 2 3 4 5 6Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

7) Milk/lactoseMay contain traces of: 23) Celery

EQUIPMENTA pan with a lid, a frying pan with a lid, a wok or a deep saucepan and a potato masher.Let’s start cooking the endive hotchpotch with Brandt & Levie sausage..

BOIL THE POTATOESBring plenty of water to the boil in a pan

with a lid to cook the potatoes in. Thoroughly scrub or peel the potatoes, cut into coarse pieces and boil, covered, for 15 minutes. Drain, reserving a little of the cooking water, and allow to steam dry uncovered.

CHOP THE INGREDIENTSIn the meantime, cut the red onion into

thin rings. Halve the red cherry tomatoes.

FRY THE SAUSAGE Heat half the butter in a frying pan with a lid and fry the pork sausage for 3 – 4 minutes at medium to high heat until brown all around. Add the red onion and the black balsamic vinegar and stir-fry for 1 minute. Turn down the heat, cover the pan and simmer for 10 minutest.

STIR-FRY THE ENDIVE In the meantime, heat the remaining butter in a wok or deep saucepan and fry most of the endive for 5 minutes at medium to high heat.

MAKE THE HOTCHPOTCH Mash the potatoes into a coarse purée using a potato masher. Add a splash of milk or cooking liquid to give the purée a velvety texture. Stir the fried endive, raw endive and cherry tomatoes into the mash and season to taste with mustard, salt and pepper.

SERVE Transfer the endive hotchpotch to plates and garnish with the fried red onion and herbed cheese cubes. Serve with the pork sausage.

tTIP: Stir the encrustation from the sausage and onion loose in the pan with a dash of water or cooking water and use it as a gravy in the hotchpotch. Add a cube of butter and season to taste with salt and pepper.

This wine from the Lisbon area is made of native grape varieties and Pinot Noir and has aged in oak barrels for at least 3 to 4

months. The result is a complex wine with aromas of cherry and forest fruit and a

long after-taste.

VARAS ROUGE

Fresh oregano f

OrzoMushrooms f

ShallotPine nuts

Red sweet pepper Garlic

Parmigiano reggiano f

Pesto comes in many varieties and is very easy to make at home. Today you'll be using fresh oregano. Oregano is also known as wild majoram and in Italian cuisine it is often used in dried form. Its spicy flavour makes the fresh variety of this herb very suitable for pesto. The earthy flavour of the mushrooms fits perfectly.

Easy

Eat within 5 days

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Orzo with home-made oregano pesto With mushrooms and red sweet peppers

VegetarianvTotal: 25-30 min.6

SERVES 1 - 6



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1P 2P. 3P. 4P. 5P. 6P.Pine nuts (g) 19) 22) 25) 20 40 60 80 100 120 Shallot 1/2 1 11/2 2 21/2 3 Garlic 1/2 1 11/2 2 21/2 3 Red sweet pepper 1/2 1 11/2 2 21/2 3 Mushrooms (g) f 125 250 375 500 625 750 Orzo (g) 1) 85 170 250 335 420 500 Fresh oregano (sprigs) 23) f

11/2 3 41/2 6 71/2 9

Parmigiano reggiano, pcs (g) 7) f

10 20 40 50 60 80

Vegetable stock* (ml) 175 350 525 700 875 1050Olive oil* (tbsp) 2 3 3 3 3 3Extra-virgin olive oil* (tbsp) 11/2 3 41/2 6 71/2 9



NUTRIENT VALUEPER


ALLERGENS

7) Milk/lactoseMay contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame

EQUIPMENTA frying pan, a pan with a lid and a hand blender.Let’s start cooking the orzo with home-made oregano pesto.

TOAST THE PINE NUTSPrepare the stock. Heat a frying pan to high

heat and roast the pine nuts, without any oil, until golden brown. Remove from the pan and set aside.

CHOP THE VEGETABLESIn the meantime, finely dice the shallots,

and press or finely chop the garlic. Cut the sweet red pepper into thin strips and slice the mushrooms.

COOK THE ORZO Heat half olive oil in a pan with a lid and sauté the shallots for 2 – 3 minutes at medium to high heat. Stir in the orzo and fry, stirring constantly, for 1 minute. Add the stock and allow the orzo to simmer, covered, for 8 - 10 minutes. Stir occasionally, being sure to scrape the bottom of the pan to prevent the orzo from burning. Add a little extra water if the orzo becomes too dry.

FRY THE VEGETABLES Heat the remaining olive oil in the same frying pan and fry the red sweet pepper and half the garlic for 3 minutes. Add the mushrooms, season to taste with salt and pepper and sauté for 5 – 6 minutes at medium to high heat.

MAKE THE PESTO In the meantime, strip the leaves from the sprigs of oregano and chop finely. Coarsely grate the Parmigiano Reggiano. Purée the oregano with the Parmigiano Reggiano, 2/3 of the pine nuts, the extra-virgin olive oil, the remaining garlic and 11/2 tbsp water per person with a hand blender into a pestot. Season to taste with pepper.

tTIP: Add a little more olive oil or water if the pesto is difficult to blend.

SERVE Add the orzo to the vegetables and heat for another minute. Transfer the orzo to plates. Top with oregano pesto and garnish with the remaining pine nuts.

QTIP: In a rush? Don’t make the pesto. Simply fry the oregano and the remaining garlic with the vegetables and garnish the dish with the Parmigiano Reggiano, pine nuts and a dash of extra-virgin olive oil.

This wine from the Dão region in Portugal is made of typical native grape varieties. It is a

spicy and surprisingly lively wine with aromas of citrus and apple and the scent of fennel

and blossom.

CABRIZ BRANCO

Fillet of mackerel f

Creme fraiche f

ShallotsChallenger potatoes

Tomatoes fCapers f

Mackerel is very versatile. The box often contains it smoked. But today you’ll use it fresh and fry it on the skin. You’ll season the mashed potatoes with capers and shallots. You'll make the purée extra tasty by frying it in the oven, giving it a crunchy crust. You'll serve the mackerel on top of the purée, skin-side up, to make sure it stays crunchy.

Easy

Eat within 3 days

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FRESH MACKEREL WITH CRUNCHY POTATO MASH With capers, shallots and roasted tomatoes

Total: 40-45 min.9

SERVES 1 - 6



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1P. 2P. 3P. 4P. 5P. 6P.Challenger potatoes (g) 250 500 750 1000 1250 1500Shallots (pcs) 1 2 3 4 5 6Capers (g) f 20 40 60 80 100 120Tomatoes (pcs) f 2 4 6 8 10 12Creme fraiche (tbsp) 7) 15) 20) f

2 4 6 8 10 12

Fillet of mackerel (unskinned) (100g) 4) f

1 2 3 4 5 6

Olive oil* (tbsp) 1 11/2 2 21/2 3 3Mustard* (tsp) 1 2 3 4 5 6Butter* (tbsp) 1 2 3 4 5 6Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

4) Fish 7) Milk/lactoseMay contain traces of: 15) Glutens 20) Soy

EQUIPMENTA pan with a lid, a bowl, paper towels, a potato masher, an oven-proof casserole dish, a baking sheet lined with baking paper and a frying pan.Let’s start cooking the fresh mackerel with crunchy potato mash..

BOIL THE POTATOESPre-heat the oven to 220 degrees. Peel

the potatoes and cut into coarse pieces. Put the potatoes, barely covered with water, in a pan with a lid. Bring to the boil and cook the potatoes for 12 - 15 minutes until done. Drain and set aside, uncovered, to steam dry.

CUT AND PAT In the meantime, finely dice the shallots

and coarsely cut the capers. Halve the tomatoes and mix them in a bowl with half the olive oil. Season to taste with salt and pepper. Pat the fillet of mackerel dry with paper towelst.

tTIP: It is important that you pat the mackerel until dry. This is the only way to make the skin extra crispy!

FRY THE PUREE Mash the potatoes into a fine purée using the potato masher. Stir in the creme fraiche, shallot, capers, mustard and butter. Season to taste with salt and a lot of pepper. Grease an oven-proof casserole dish with some olive oil or butter and scoop in the purée. Place the oven-proof casserole dish on the right side of a baking tray lined with baking paper.

ROAST THE TOMATOES Place the tomatoes cutting-edge up on the left side of the same baking tray lined with baking paper. Roast the purée and the tomatoes in the oven for 14 – 18 minutes or until the top of the potato mash is golden brown and the tomatoes are done.

FRY THE MACKEREL In the meantime, heat the remaining olive oil in a frying pan at medium to high heat and fry the mackerel fillet for 2 minutes on the skin. Using a spatula, press against the bottom of the frying pan from time to time. Reduce the heat, and fry the mackerel for another minute on the other side. Season to taste with salt and pepper.

SERVE Transfer the potato mash to plates. Top with the mackerel, skin-side up, and serve with the grilled tomatoes.

LTIP: The mackerel is healthy but fatty, making this dish relatively rich in calories. Are you keeping an eye on your calorie intake? Don’t use butter in the mash. Then the dish contains 846 kcal, 53 g fat, 61 g carbohydrates, 9 g fibre, 27 g protein and 3.2 g salt.

This wine from the Alenquer region in Portugal is made of typical native grape varieties. It is a full, deep red wine with mild tannins and pleasant tones of spices due to its partial

ageing in oak barrels.

ESPIGA TINTO

String beans f

Fresh lemon grassCoconut milk

Red chilli peppers fFresh ginger

Spicy chicken thigh strips f

Carrots

Fish sauce (nam pla)

Lime fFresh basil f

Fresh udon noodles

With ingredients like lemon grass, coconut milk and fish sauce, this coconut-noodle soup brings the authentic Asian cuisine into your home. Fish sauce may seem like an unlikely ingredient in a noodle soup with chicken thighs, but it is used as seasoning in all kinds of Asian dishes. It gives your soup a deep, savoury flavour. A great combination with the fresh acidic flavour of the lemon grass.

Easy Lactose-free

Eat within 3 days

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COCONUT-NOODLE SOUP WITH CHICKEN THIGHS With fresh lemon grass and basil

Quick & EasyrTotal: 20-25 min.5

SERVES 1 - 6



#HelloFresh



1P. 2P. 3P. 4P. 5P. 6P.Fresh ginger (cm) 1 2 3 4 5 6Red chilli peppers (pcs) f

1/4 1/2 3/4 1 11/4 11/2

Carrots (g) 50 100 150 200 250 300Spicy chicken thigh strips (g) f

100 200 300 400 500 600

Coconut milk (ml) 26) 125 250 375 500 625 750Fresh lemon grass (pcs) 1 1 1 1 2 2String beans (g) 23) f 100 200 300 400 500 600Fresh udon noodles (g) 1) 100 200 300 400 500 600

Fresh basil (leaves) 23) f

5 10 15 20 25 30

Lime (pcs) f 1/4 1/2 3/4 1 11/4 11/2

Fish sauce (ml) 4) 10 20 30 40 50 60Chicken stock *(ml) 300 600 900 1200 1500 1800 Sunflower oil* (tbsp) 1 1 2 2 3 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 4) FishMay contain traces of: 26) Sulphite

EQUIPMENTA soup pan with a lid.Let’s start cooking the coconut-noodle soup with chicken thighs.

PREPARATIONPrepare the stock. Peel and finely chop

the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Weight the carrot and cut into thin slices.

FRY THE FLAVOURINGSHeat the sunflower oil in a soup pan with

a lid and gently fry the ginger and the red chilli pepper for 1 – 2 minutes at medium-low heat. Add the herbed chicked thigh strips and stir-fry for 2 – 3 minutes.

MAKE THE SOUP Firmly stir the coconut milk and add to the soup pan together with the stock. Bruise the lemon grass in 3 places. Add the lemon grass, string beans and carrot to the pan. Cover and simmer for 8 minutes. Add the noodles halfwayt.

TEAR THE HERBS In the meantime, coarsely tear the basil leaves. Squeeze half the lime and cut the other half into wedges.

SEASON Remove the lemon grass from the soup and season to taste with the fish sauce, lime juice and salt and pepper.

tTIP: You can cut the fresh udon noodles into pieces before adding them to the soup. They will be a lot easier to eat!

SERVE Transfer the soup to bowls and garnish with the basil and lime wedges.

LTIP: Are you keeping an eye on your calorie intake? Replace 50 ml coconut milk by 50 ml extra stock. Then the dish contains 543 kcal, 31 g fat, 41 g carbohydrates, 3 g fibre, 25 g protein and 8.2 g salt. Are you concerned about eating too much salt? Use less fish sauce or don't use it at all.

This wine is from the Southwest of France and is made of Merlot which makes the wine smooth and rounded. It is a soft wine with a deep red colour, a little spice and aromas of

wild strawberries and cherries.

L’AURÉOLE ROUGE

Grated aged cheese f

Portobello fCourgette f

Dried rosemaryNicola potatoes

Red onionsDried thyme

Mayonnaise fFree-range eggs f

Hamburger buns

Portobello is a large mushroom. This robust, meaty bad boy has a chestnut-brown hood and makes a perfect burger. Flavours like rosemary and thyme go well with the nutty, earthy flavour of the Portobello. Easy Vegetarian

Eat within 5 days

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PORTOBELLO BURGER WITH FRIED EGG With potatoes and grilled courgettes

FamilybTotal: 35-40 min.8

SERVES 1 - 6



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1P. 2P. 3P. 4P. 5P. 6P.Nicola potatoes (g) 250 500 750 1000 1250 1500Dried rosemary (tsp) 1 2 3 4 5 6Dried thyme (tsp) 1 2 3 4 5 6Red onions (pcs) 1/2 1 11/2 2 21/2 3Courgettes (pcs) f 1/2 1 11/2 2 21/2 3Portobello (pcs) f 1 2 3 4 5 6Grated aged cheese (g) 7) f

25 50 75 100 125 150

Hamburger buns (pcs) 1) 7) 11) 13) 17) 20) 22) 1 2 3 4 5 6

Free-range eggs (pcs) 3) f

1 2 3 4 5 6

Mayonnaise (tbsp) 3) 10) 19) 22) f

1 2 3 4 5 6

Olive oil* (tbsp) 1 2 3 4 5 6Butter* (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Gluten 3) Eieren 7) Melk/lactose 10) Mosterd 11) Sesam 13) LupineMay contain traces of: 17) Eieren 19) Pinda's 20) Soja 22) Noten

EQUIPMENTA deep saucepan with a lid, a baking sheet lined with baking paper and a frying pan.Let’s start cooking the portobello burgers with fried egg.

PREPARE THE POTATOESPre-heat the oven to 210 degrees.

Thoroughly scrub the potatoes (Nicola) and cut into long, thin wedges. Heat half the olive oil in a deep saucepan with a lid and fry the potatoes, covered, for 25 – 30 minutes at medium to high heat. Take the lid off the pan after 20 minutes. Add the rosemary and thyme during the last 2 minutes and season to taste with salt and pepper.

CHOP THE VEGGIESIn the meantime, slice the red onion into

rings and cut the courgette into thin slices. Carefully remove the stem from the portobello.

IN THE OVEN Transfer the courgette to one side of a baking tray lined with baking paper t. Put the portobello on the other side, with the open side up. Drizzle the courgette and the portobello with the remaining olive oil and season with salt and pepper. Bake in the oven for 10 minutes.

MELT THE CHEESE Carefully pour out the moisture that has escaped from the portobello and stuff the portobello with the grated aged cheese. Top the courgette with the red onion. Bake in the oven for another 5 – 10 minutes. In the last 4 – 6 minutes, toast the hamburger buns in the oven alongside the courgette.

FRY THE EGG In the meantime, heat the butter in a frying pan and fry one egg, sunny side up, per person. Season to taste with salt and pepper. Cut open the hamburger buns.

LTIP: Are you keeping an eye on your calorie intake? Use half the potatoes and half the cheese. Then the dish contains 810 kcal, 47 g fat, 83 g carbohydrates, 8 g fibre, 26 g protein and 1.3 g salt. You can boil the remaining potatoes to put in a salad for lunch or dinner on another day. Or you can boil them in a soup to make it extra hearty and garnish it with the remaining cheese.

SERVE Make one burger per person by topping each bun with a portobello, a fried egg and half the fried red onion. Serve with the courgette, the remaining red onion and the potatoes. Add a dollop of mayonnaise on the side.

tTIP: Arrange the courgette slices on the baking tray with as much distance in between as possible. The less they overlap, the better they will brown.

This wine from the Alenquer region in Portugal is made of typical native grape varieties.

Hot summers, cold winters and a soil rich in calcium, gravel and clay ensure a harmonious wine with exotic aromas of citrus, bergamot

and mango.

ESPIGA BRANCO

Feta f

Pearl milletAlmonds

Red cherry tomatoes f

Courgettes f

Spring onions fFresh thyme f

Pearl millet is on its way back. A lot of people remember it as groat or pearl barley in dishes like barley porridge or water gruel. With grilled courgette, feta and almonds, you'll give the pearl millet in this dish a Mediterranean makeover. As far as we're concerned a near competitor to rice and pasta!

Easy Calorie-conscious

Eat within 5 days

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Pearl millet with roasted vegetables With feta and almonds

VegetarianVTotal: 30-35 min.7

SERVES 1 - 6



#HelloFresh



1P. 2P. 3P. 4P. 5P. 6P.Courgettes (pcs) f 1/2 1 1½ 2 21/2 3 Red cherry tomatoes (g) f

125 250 375 500 625 750

Fresh thyme (sprigs) 23) f

1 2 3 4 5 6

Spring onions (pcs) f 1 2 3 4 5 6Almonds (g) 8) 19) 22) 25) 20 40 60 80 100 120

Pearl millet (g) 1) 85 170 250 335 420 500Feta 40 75 100 125 150 175Vegetable stock* (ml) 200 400 600 800 1000 1200Olive oil* (tbsp) 1/2 1 11/2 2 21/2 3 Butter* (tbsp) 1/2 1 11/2 2 21/2 3 Extra-virgin olive oil* to taste Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3113 / 744 485 / 110Total fat (g) 36 5 Of which: saturated (g) 12.4 1.8

Carbohydrates (g) 85 13 Of which: sugars (g) 10.5 1.5Fibre (g) 20 3Protein (g) 25 4Salt (g) 2.5 0.4

ALLERGENS

1) Glutens 7) Milk/lactose 8) NutsMay contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame

LTIP: Are you keeping an eye on your calorie intake? Use half the almonds and boil 60 grams pearl millet in 150 ml stock per person. Then the dish contains 591 kcal, 29 g fat, 64 g carbohydrates, 15 g fibre, 20 g protein and 1.9 g salt. You can put the remaining pearl millet in a lunch salad.

EQUIPMENTAn oven-proof casserole dish lined with baking paper, a pan with a lid, and a frying pan.Let’s start cooking the pearl millet with roasted vegetables.

CHOP THE VEGGIES Pre-heat the oven to 220 degrees and

prepare the stock. First, cut the courgettes into slices around 1 cm thick and then dice. Halve the red cherry tomatoes. Strip the leaves from the thyme sprigs and cut the spring onions into thing rings. Coarsely chop the almonds.

ROAST THE VEGETABLES Mix the courgette, cherry tomatoes and

half the thyme with the olive oil in an oven-proof casserole dish lined with baking paper. Sprinkle with salt and pepper and roast the vegetables in the oven for 20 minutes.

COOK THE PEARL MILLET In the meantime, heat the butter in a pan with a lid and gently fry the pearl millet and the remaining thyme for 1 minute at medium to high heat. Add the stock to the pearl millet and boil, covered, for 20 minutes until all the stock has been absorbed (watch out for splashing). After 10 minutes, add the spring onions. Scrape the bottom of the pan from time to time while cooking. Add a little extra water if needed to prevent the millet from burning.

ROAST THE ALMONDS In the meantime, roast the almonds in a frying pan, without any oil, for 2 minutes at medium to high heat. Remove from the pan.

SEASON Crumble the feta and stir half into the pearl millet. Scoop in half the grilled vegetables, including the cooking liquid. Season to taste with salt and pepper.

SERVE Transfer the pearl millet to plates. Top with the remaining vegetables and garnish with the almonds and the remaining feta. Drizzle with a little extra-virgin olive oil to taste.

RFACTS Did you know that this dish contains 2/3 of the daily recommended amount of dietary fibres?

This fruity wine from the French Languedoc region is made of Grenache and Merlot grapes.

The result is an accessible, ruby-red wine with aromas of red fruit like raspberries and

cherries and a hint of spice.

LAVILA ROUGE

Sweet potatoes

Green lentilsGround turmeric

Red chilli peppers fGarlic

Ground curry spicesCoconut milk

Low-fat yoghurt fFresh coriander f

Soy sauceBok choy f

White pita

Indian cuisine is synonymous to curry. Spices and herbs with distinct flavours like turmeric, red chilli pepper and ground curry spices form the foundation of a curry. Curry is often consumed with rice, but in this dish you'll replace the rice with sweet potato and lentils. You’ll prepare everything in one pan so all ingredients will soak up all the flavours. You’ll have fewer dishes to wash too!

Easy

Eat within 3 days

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CLASSIC INDIAN CURRY WITH YOGHURT With lentils, sweet potato and bok choy

VegetarianVTotal: 35-40 min.8

SERVES 1 - 6



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1P. 2P. 3P. 4P. 5P. 6P.Garlic (cloves) 1/2 1 11/2 2 21/2 3 Red chilli peppers (pcs) f

1/4 1/2 3/4 1 11/4 11/2

Coconut milk (ml) 26) 75 150 225 300 375 450 Ground curry spices (tsp) 9) 10) 2 3 4 5 6 7

Ground turmeric (tsp) 1 2 3 4 5 6 Green lentils (g) 40 80 120 160 200 240 Sweet potatoes (g) 150 300 450 600 750 900 White pita (pcs) 1) 2 4 6 8 10 12 Bok choy (heads) f 1/2 1 11/2 2 21/2 3 Soy sauce (ml) 1) 6) 10 20 30 40 50 60 Fresh coriander (sprigs) 23) f

4 8 12 16 20 24

Low-fat yoghurt (ml) 7) 19) 20) f

50 100 150 200 250 300

Sunflower oil* (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 6) Soy 7) Milk/lactose 9) Celery 10) MustardMay contain traces of: 19) Peanuts 20) Nuts 23) Celery 26) Sulphite

EQUIPMENTA wok or deep saucepan with a lid.Let’s start cooking the traditional Indian curry with yoghurt.

PREPARATIONPre-heat the oven to 180 degrees. Press

or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Stir the coconut milk or shake it firmly until all lumps, if any, have dissolved.

FRY THE FLAVOURINGSHeat the sunflower oil in a wok or deep

saucepan and stir-fry the garlic, red chili pepper, ground curry spices and ground turmeric for 3 minutes at medium-high heat. Add the green lentils and fry for another minute. Add the coconut milk and 150 ml water per person and boil for 25-30 minutes, covered, at low heat. Add a little extra water if the curry becomes too dry.

PREPARE THE SWEET POTATOES In the meantime, peel the sweet potato and cut into cubes of 1 cm. Add the sweet potato to the wok or deep saucepan after 10 minutes and boil with the rest. Sprinkle a little water onto the pita bread and toast for 4 - 6 minutes in the oven.

PREPARE THE BOK CHOY In the meantime, finely chop the bok choy and keep the green leaves separate from the white part. Add the white part of the bok choy to the wok or deep saucepan for the final 5 minutes. Coarsely chop the coriander.

SEASON Right before serving, add the green leaves of the bok choy and the soy sauce to the curry and stir for another minute. Season the curry to taste with salt and pepper.

sTIP: If you don’t like your food too spicy, use less red chilli pepper and deglaze with the yoghurt. Dairy reduces the burning sensation.

SERVE Transfer the curry to plates and garnish with the fresh coriander and low-fat yoghurt. Serve with the pita bread.

RFACTS For this dish, you’ll first prepare the foundation, to then add something to the curry step by step. This allows the flavours of the curry to be soaked up while each vegetable gets its own perfect garnishing. Also, you'll need only one pan.

This elegant red wine with character from the Dão region in Portugal is made of typical

native grape varieties. This wine has lively berry tones and a surprisingly pleasant

freshness as well as spice and a touch of wood.

CABRIZ TINTO

Turmeric rolls

Pickles fCabbage & carrot vegetable mix f

Chicken thighs fRed onions

Mayonnaise fSmoked paprika

This chicken with coleslaw is just as full of flavour as the more well-known pulled pork, but much faster to prepare. “Pulled” means that you'll pull apart the soft, butter-stewed meat with two forks. You'll make the fresh acidic coleslaw yourself but we’ve done all the cutting for you.Easy

Eat within 3 days

*

§

Pulled chicken with coleslaw On a roll with sweet red onion and pickle

Total: 35-40 min.8

SERVES 1 - 6



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1P. 2P. 3P. 4P. 5P. 6P.Red onions (pcs) 1 2 3 4 5 6Chicken thighs with bone (160 g) f

1 2 3 4 5 6

Smoked paprika (tsp) 1 2 3 4 5 6Mayonnaise (tbsp) 3) 10) 19) 22) f

2 3 4 5 6 7

Cabbage & carrot vegetable mix (g) f

150 300 450 600 750 1000

Pickles (g) f 25 50 75 100 125 150Turmeric rolls (pcs) 1) 17) 20) 21) 22) 25) 27) 1 2 3 4 5 6

Butter* (tbsp) 1 11/2 2 21/2 3 31/2

Mustard* (tbsp) 1/2 1 11/2 2 21/2 3White wine vinegar* (tbsp) 1/2 1 11/2 2 21/2 3


*Not included | f keep in the refrigerator

NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 10) MustardMay contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame 27) Lupin

EQUIPMENTA deep saucepan with a lid and a salad bowl.Let’s start cooking the pulled chicken with coleslaw.

FRY THE CHICKEN THIGHSSlice the red onion into half rings. Cut

2 indentations in the chicken thighs up until the bone. Heat the butter in a deep saucepan with a lid and fry the chicken together with the red onion and the smoked paprika for 5 – 6 minutes at high heat until brown all around (attention: smoked paprika has a strong flavour). Turn down the heat, add 1 tbsp water per person and simmer, covered, for 15 – 18 minutes at medium-low heat. Turn regularly.

PREPARE THE COLESLAWIn the meantime, pre-heat the oven to

200 degrees. Whip up a dressing in a salad bowl using the mustard, mayonnaise and white wine vinegar. Season to taste with salt and pepper. First mix 1/3 of the dressing with the cabbage-carrot mix. Then add the remaining mix and half the pickles and stir firmlyt.

FRY, COOL AND COOK Transfer the turmeric roll to a baking sheet lined with baking paper, sprinkle with some water and bake for 7 – 8 minutes until golden-brown. In the meantime, remove the chicken from the pan and allow to cool. Turn the heat of the deep saucepan to high and boil the red onion, uncovered, for 2 – 3 minutes or until most of the fluid has evaporated.

PICK Pull the cooled-down chicken thigh meat off the bone with your hands. If you prefer, you can also use 2 forks.

ASSEMBLE THE HAMBURGERS Cut open the roll, top with the pulled chicken and scoop the fried red onion on top. Garnish with some coleslaw.

SERVE Transfer the rolls to plates. Serve the remaining coleslaw on the side and garnish the pulled chicken with the remaining pickles.

tTIP: Mix the dressing with the coleslaw in steps to make sure the dressing is spread properly.

Spicy, rich in flavour and hearty - that’s mujadarra in a nutshell. You will prepare this Middle-Eastern dish of fried lentils and rice with caramelised onions. This quick version is served with a fresh yoghurt-tahin sauce and topped with a fried egg (sunny side up).

Masan is the name of a selection of wines from the Southwest of France. This light-coloured wine is made of Ugni Blanc and Colombard grapes. The wine has an

energizing bouquet and a fresh flavour with tones of gooseberry and lime.

MASAN BLANC

Very simple Vegetarian

Eat within 3 days Gluten-free

- v

§ g

Quick & Easy Total: 20 min.4

Lemons

Ground corianderGround cumin

ShallotsBasmati rice

LentilsRed sweet peppers f

Yoghurt-tahin sauce f

Free-range eggs f

Fresh coriander f

Quick mujadarra with lentils and rice With fried egg and yoghurt-tahin sauce

A GOOD START


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3 FRY THE EGG • In the meantime slice the lemon into wedges and coarsely

chop the coriander. • Heat the remaining sunflower oil in a frying pan and fry

2 eggs per person.• Add the rice, lentils, salt and pepper to the wok and stir

firmly.

tTIP: Note: this week’s box contains more rice than you’ll need for this dish.

4 SERVE• Transfer the dish to plates.• Squeeze the lemon wedges over the dish to taste.• Top with the fried eggs (sunny side up). Sprinkle with

the coriander, salt and pepper and drizzle with the yoghurt-tahin sauce.

tTIP: Not in a rush? Remove the shallot from the pan with a skimmer after frying and use it as a topping.

1 BOIL THE RICE• Bring 125 ml water per person to the boil in a pan with a lid

to cook the rice in. • Weigh 40 g rice per person t, transfer to the pan with

boiling water together with a pinch of salt and boil the rice, covered, for 12 - 14 minutes.

• Drain if needed, and allow to steam dry, uncovered.

2 CUT AND FRY INGREDIENTS• Cut the shallot into thin half moons, cut the red sweet

pepper into thin strips and drain the lentils. • Heat the olive oil in a wok and fry the shallot for 3 minutes

at high heat until brown tt. • Add the red sweet pepper, cumin and coriander and a

pinch of salt and fry for 6 minutes.

SERVES 1 - 6

INGREDIENTS1P 2P 3P 4P 5P 6P

Basmati rice (g) 40 85 120 170 200 240Shallots (pcs) 1 2 3 4 5 6Red sweet peppers (pcs) f 1 2 3 4 5 6Lentils (can) 1/2 1 11/2 2 21/2 3Ground cumin (tsp) 1 2 3 4 5 6Ground coriander (tsp) 11/2 3 41/2 6 71/2 9Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2

Fresh coriander (sprigs) 23) f 6 12 18 24 30 36Free-range eggs (pcs) 3) f 2 4 6 8 10 12Yoghurt-tahin sauce (g) 3) 11) 19) 22) f

50 100 150 200 250 300

Olive oil* (tbsp) 11/4 2½ 33/4 5 61/4 71/2

Sunflower oil* (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper* to taste


NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 2937 / 702 473 / 113Fats (g) 36 6 Of which: saturated (g) 8.3 1.3Carbohydrates (g) 59 10 Of which: sugars (g) 11.9 1.9Fibre (g) 14 2Protein (g) 29 5Salt (g) 1.3 0.2

ALLERGENS

3) Eggs 11) SesameCan contain traces of: 19) Peanuts 22) Nuts 23) Celery

EQUIPMENT: A pan with a lid, a wok and a frying pan. Let’s start cooking the quick mujadarra with lentils and rice.

Cod is a low-fat fish, rich in protein and minerals. It has a pleasant, loose structure and is loved by many. You will serve the fish with a home-made chives-mayonnaise and season it with home-made garlic butter. Quick to serve and full of flavour!

This wine from the French region of Gascogne is made of Ugni-blanc and

Colombard grapes, which are harvested at night to preserve their freshness. The result

is a juicy, pale yellow wine with aromas of lime, lychee and a hint of

white pepper.

LAVILA BLANC

Very simple Gluten-free

Eat within 5 days

- g

%

Quick & Easy Total: 20 min.4

Mayonnaise fFillet of cod f

Broccoli fBaby potatoes

Chives fGarlic

COD FILLET WITH CHIVES-MAYONNAISE With garlic-baby potatoes and broccoli

A GOOD START


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3 FRY AND MIX THE INGREDIENTS • Pat the cod fillet dry and sprinkle with salt and pepper.• Heat the olive oil in a frying pan at medium-low heat and

fry the cod fillet for 2 – 3 minutes on each side.• In the meantime, mix the chives into the mayonnaise and

season to taste with salt and pepper.

4 SERVE

• Mix the butter and garlic into the baby potatoest.• Serve the garlic-potatoes with the broccoli, cod fillet

and chives-mayonnaise.

tTIP: Are you a big fan of garlic? Double the amount of garlic you add to the baby potatoes.

1 PREPARATION• Fill a pan with a lid with just enough water for the baby

potatoes and bring to the boil. • Boil the baby potatoes for 15 - 17 minutes until done, drain

and allow to steam dry without the lid.• In the meantime, bring 200 ml water per person to the boil

in a pan with a lid to cook the broccoli in. Crumble the stock cube over the pan.

2 COOK THE BROCCOLI• Cut the broccoli head into florets and dice the stem. • Boil the broccoli for 6 - 8 minutes until done, drain and

allow to steam dry without the lid.• In the meantime, press or finely chop the garlic and mince

the chives.

SERVES 1 - 6

INGREDIENTS1P 2P 3P 4P 5P 6P

Baby potatoes 200 400 600 800 1000 1200Broccoli (g) f 200 400 600 800 1000 1200Garlic (cloves) 1/4 1/2 3/4 1 11/4 11/2

Chives (sprigs) 23 f 5 10 15 20 25 30Fillet of cod (skinned) (100g) 4) f 1 2 3 4 5 6Mayonnaise (g) 3) 10) 19) 22) f 50 100 150 200 250 300Vegetable stock cubes* (pcs) 1/4 1/2 3/4 1 11/4 11/2

Olive oil* (tbsp) 1 2 3 4 5 6Butter* (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper* to taste



Energy (kJ/kcal) 3423 / 818 595 / 142 Fats (g) 57 10 Of which: saturated (g) 10.4 1.8Carbohydrates (g) 41 7 Of which: sugars (g) 3.5 0.6Fibre (g) 10 2Protein (g) 29 5Salt (g) 1.8 0.3

ALLERGENS

3) Eggs 4) Fish 10) Mustard Can contain traces of: 19) Peanuts 22) Nuts 23) Celery

EQUIPMENT: 2 pans with a lid and a frying pan. Let’s start cooking the cod fillet with chives-mayonnaise

40 min.

Eat within 3 days

8

§

* Easy

From the creamy, mild flavour of the buffalo mozzarella to the crunchy capers: this dish is a party in your mouth. Roasting the grapes gives them an intense sweet flavour, which goes great with the salty Serrano ham and creamy buffalo mozzarella. You will deep-fry the capers in a layer of hot oil which turns them into a crunchy, salty topping for the salad.

SALAD WITH BUFFALO MOZZARELLA AND SERRANO HAM WITH SHAVED FENNEL AND ROASTED GRAPES

This mozzarella is made of 100% buffalo milk which gives it its white colour. It is a

fresh cheese with a soft, layered structure.

SPECIAL INGREDIENT

BUFFALO MOZZARELLA

Capers f

WalnutsDemi-baguette

Fresh mint fFennel f

Blue grapes fBuffalo mozzarella f

Serrano ham f

Mixed lettuce f

SERVES 1 - 6


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MAKE CROSTINI In the meantime, cut the finished demi-baguette into thin slices and rub the slices with the remaining olive oil and salt. Heat the same frying pan at medium-high heat and fry the slices for 5-7 minutes on each side or until they are golden-brown and crunchy. Using a spatula, press them carefully against the bottom of the frying pan from time to time. Remove from the pan and set aside.

PLATE In the meantime, whisk together a dressing from the extra-virgin olive oil, white balsamic vinegar, mustard, honey, and salt and pepper in a salad bowltt. Add the mixed lettuce and shaved fennel to the salad bowl and mix firmly. Transfer the salad to plates and top with pieces of mozzarella, slices of Serrano ham and roasted grapes.

tTIP: Mind your fingers! It is easier to shave the fennel by peeling it from the narrow side. There will always be a little fennel left that you cannot use.

SERVE Serve the salad with the crostini and sprinkle with the crunchy capers, fennel leaves (if any), mint and walnuts.

ttTIP: When a dressing is whisked well and long, it turns into an emulsion. This means that the oil and vinegar are properly mixed and are less likely to turn when combined with the other ingredients.

CHOP THE INGREDIENTS

Pre-heat the oven to 210 degrees. Halve the fennel and remove the tough core. If

there are any leaves, finely chop them. Shave the halved fennel with a potato peeler into paper thin slices t. Cut the mint leaves into thin strips. Rip the buffalo mozzarella into coarse pieces.

ROAST THE GRAPESLeave the blue grapes on the sprigs and

carefully mix them in an oven dish with 1/4 tbsp olive oil per person. Bake in the oven for 15-20 minutes. Place the demi-baguette on the side and bake for the final 7-9 minutes. In the meantime, heat a frying pan to high heat and roast the walnuts, without any oil, until you can smell them. Remove from the pan and set aside.

DEEPFRY THE CAPERS Pat the capers dry with paper towels. Heat the sunflower oil in a small saucepan at high heat and wait until the oil is hot. Carefully add the capers to the pan and deep-fry them for 5-7 minutes or until they are crunchy. Remove from the pan with a skimmer and allow to drain on a paper towel.

1P. 2P. 3P. 4P. 5P. 6P.Fennel (pcs) f 1/2 1 11/2 2 21/2 3Fresh mint (leaves) 23) f

5 10 15 20 25 30

Buffalo mozzarella (g) 7) f

60 125 180 250 310 360

Blue grapes (g) f 125 250 375 500 625 750Demi-baguette (pcs) 1) 7) 17) 20) 22) 25) 27) 1 2 3 4 5 6

Walnuts (g) 10 20 30 40 50 60Capers (g) f 10 20 30 40 50 60Mixed lettuce (g) 23) f 40 80 120 160 200 240Serrano ham f 40 80 120 160 200 240Olive oil* (tbsp) 11/4 21/2 33/4 5 61/4 71/2

Sunflower oil* (tbsp) 4 8 12 16 20 24Extra-virgin olive oil* (tbsp)

1 2 3 4 6 8

White balsamic vinegar* (tbsp)

1/2 1 1½ 2 3 4

Mustard* (tsp) 1/4 1/2 3/4 1 11/4 11/2

Honey* (tsp) 1/2 1 11/2 2 21/2 3Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 4720 / 1128 791 / 189Fats (g) 63 11 Of which: saturated (g) 16,0 2,7Carbohydrates (g) 98 16 Of which: sugars (g) 28,2 4,7Fibre (g) 10 2Protein (g) 37 6Salt (g) 5,4 0,9

ALLERGENS

1) Glutens 7) Milk/lactoseCan contain traces of: 17) Eggs 20) Soy 22) Nuts 23) Celery 25) Sesame 27) Lupin

EQUIPMENTA potato peeler, an oven dish, a frying pan, a whisk, a small saucepan, a skimmer and a salad bowl. Let’s start cooking the salad with buffalo mozzarella and Serrano ham.

BREAKFAST 1-

123

The nutrient values as stated here have been calculated per person, per serving. Make sure you clean ingredients that require cleaning before putting them into the dish. Want to pauze or change your box for next week? Let us know through your account no later than Wednesday prior to the next delivery. Got any questions about the products or our service? please contact our customer service department.

1x

GOOD MORNING!-BREAKFAST BOX-


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Running into a problem while cooking? Send a WhatsApp (free of charge) to +31 (0) 6 2727 3232 between 4 and 9pm.


CIABATTAS WITH A HAM & CHEESE OMELETTE With fresh orange juice

INGREDIENTS FOR 1 BREAKFAST 2P. 4P.

Whole-wheat ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27)f

2 4

Free-range eggs (pcs) 3) f 4 8

Ham (slices) 7) 15) f 2 4

Grana Padano (g) 3) 7) f 50 100

Juice oranges (pcs) 6 12

Olive oil (tbsp) 1 2


*Not included |fStore in the refrigerator

EQUIPMENT A bowl and a frying pan.

NUTRIENT VALUEPER

SERVING PER 100 G


ALLERGENS

1) Glutens 3) Eggs 6) Soy 7) Milk/lactose

Can contain traces of: 15) Glutens 17) Eggs 22) Nuts 25) Sesame 27) Lupins

1 Pre-heat the oven to 200 degrees. Bake the ciabatta rolls in the oven for 8 minutes.

2 In a bowl, beat the eggs using a fork. Sprinkle with salt and pepper. Juice the oranges.

3 Heat the olive oil in a frying pan, add the egg mixture and top with the ham. Sprinkle with the Grana padano.

4 Cut open the ciabatta and cut the omelette into quarters. Transfer the omelette to the rolls. Serve with the freshly squeezed orange juice.

CIABATTAS WITH A HAM & CHEESE OMELETTE With fresh orange juice LOW-FAT QUARK WITH KIWI With banana and nut-cranberry mix MULTI-GRAIN RUSKS WITH AVOCADO With cumin-cheese and garden cress

ONTBIJT 2- BREAKFAST 3- 2x 2x

MULTI-GRAIN RUSKS WITH AVOCADO With cumin-cheese and garden cress


Bananas (pcs) 2 4

Kiwis (pcs) 2 4Semi-skimmed yoghurt (g) 7) 15) 20) f

400 800

Nut-cranberry mix (g) 8) 19) 22) 25) 50 100




ALLERGENS

7) Milk/lactose 8) Nuts

Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame


Avocado (pcs) 1 2Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13)

4 8

Cumin-cheese (slices) 7) f 2 4

Garden cress (tbsp) f 1 2




ALLERGENS

1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame 13) Lupin

1 Slice the bananas. Peel the kiwis and finely cut.

2 Transfer the fruit to breakfast bowls. Add the yoghurt and sprinkle with the

nut-cranberry mix.

LOW-FAT QUARK WITH KIWI With banana and nut-cranberry mix

1 Cut the avocados in half, remove the pit and mash the flesh with a fork.

2 Spread the avocado onto the rusks. Top with the cumin-cheese and

garnish with the garden cress.

DESSERT

Lemon Honey

Greek yoghurt f

Shaved almonds Fresh thyme f

Total: 10-12 min.

Eat within 5 days

Very simple

2

%

- Honey and Greek yoghurt are the foundation of the classic Greek dessert 'yiaoúrti me méli'. You’ll add lemon juice for extra freshness and golden-brown almonds for a bite.

GREEK YOGHURT WITH HONEY With lemon, almond and fresh thyme

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 1770 / 423 708 / 169Fats (g) 27 11 Of which: saturated (g) 15.3 6.1Carbohydrates (g) 31 12 Of which: sugars (g) 30.1 12.0Fibre (g) 1 0Protein (g) 11 4Salt (g) 0.2 0.1

ALLERGENS

7) Milk/lactose 8) (other) NutsCan contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other ) nuts 23) Celery) 25) Sesame

INGREDIENTS 2P. 4P.

Lemons (pcs) 1/2 1Fresh thyme (sprigs) 23) f 5 10Shaved almonds (g) 8) 19) 22) 25)

15 30

Honey (jar) 2 4Greek yoghurt (ml) 7) 15) 20) f

400 800

Butter* (tbsp) 1/2 1


1Grate the yellow rind of the lemon (zest) with a fine grater and squeeze out the lemon juice. Strip the leaves

from the thyme sprigs and finely chop the leaves.

2 Heat the butter in a frying pan and fry the shaved almonds for for 2 – 3 minutes at medium to high heat

until golden-brown. Turn down the heat and add the honey. Let the honey melt and then add 1/2 tbsp lemon juice per person. Allow to simmer for 2 - 4 minutes or until the sauce has reduced a little.

3 Take the frying pan off the heat and mix the thyme into the honey-almond sauce. Transfer the Greek yoghurt

to bowls and pour over the sauce. Sprinkle to taste with lemon zest.

GREEK YOGHURT WITH HONEY

EQUIPMENT: A fine grater and a frying pan.

DELICIOUS DESSERT

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DESSERT

Lemon balm f

Creme fraiche f

Semi-skimmed milk f

Free-range egg f

Frisian giant sugar rolls

Ground cinnamon

% Eat within 5 days

Total: 15 – 20 min.4

- Very simple We think French toast is always a good idea! So feel free to make this dish on a weekend morning. The creme fraiche and lemon balm take care of the freshness, which does these rolls well.

FRENCH TOAST OF SUGAR ROLLS With creme fraiche and lemon balm

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DELICIOUS DESSERT

FRENCH TOAST OF SUGAR ROLLS.EQUIPMENT: 2 plates, a whisk and a frying pan.

1 Cut the top and bottom from the Frisian giant rolls t. Cut the lemon balm into strips.

2 Mix the sugar and cinnamon in a plate. Whisk the milk and egg in another plate with a whisk.

3 Heat the butter in a frying pan to medium-high heat. In the meantime, soak the sugar rolls in the egg mixture

and then in the sugar mixture. Place the sugar rolls in the pan and fry for about 4 minutes on each side, or until they become firm.

4 Transfer the French toast to the plates. Serve with the creme fraiche and garnish with the lemon balm.

tTIP: In this dish you cut the top and bottom from the roll so it can soak up the milk. You won’t be using the remaining bits in this recipe, but you can of course soak and fry them with the rest.

INGREDIENTS 2P. 4P.Frisian giant sugar rolls (st) 1) 3) 7) 13) 20) 22) 25)

2 4

Lemon verbena (leaves) 23) f 6 12Ground cinnamon (tsp) 3 6Semi-skimmed milk (ml) 7) 15) 20) f

125 250

Free-range eggs (pcs) 3) f 1 2Creme fraiche (tbsp) 7) 15) 20) f 4 8Granulated sugar* (tbsp) 3 6Butter* (tbsp) 1 2*Not included | fStore in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2469 / 590 983 / 235Fats (g) 24 10 Of which: saturated (g) 14.4 5.7Carbohydrates (g) 78 31 Of which: sugars (g) 51.9 20.7Fibre (g) 1 0Protein (g) 13 5Salt (g) 0.9 0.4

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 13) Lupins Can contain traces of: 15) Glutens 20) Soy 22) Nuts 23) Celery 25) Sesame

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