Chicken Tikka Masala over Rice

with yogurt & fresh coriander

Family
Total time: 45 min. • Based on 2 servings

Garlic Fresh ginger

Chicken thigh fillet Full fat yogurt

Garam Masala Kurkuma

Onion Bell pepper

Ground cumin Ground coriander

Passata Basmati rice

Fresh coriander Coconut milk

Tomato
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
Frying pan, pan with lid attachment, aluminium
foil, baking dish, box grater
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Garlic (cloves) 1½ 3 4½ 6 7½ 9
Fresh ginger* (cm) 1 2 3 4 5 6 Step 1: Step 2: Step 3:
Chicken thigh fillet*
100 200 300 400 500 600
Preheat the oven to 220°C. Boil plenty of water in a Halve the chicken thighs and transfer to an oven Heat 1/4 tbsp butter and 1/2 tbsp olive oil per person
(g) lidded pan for the rice. Crush or mince the garlic and dish. Add half each of the yogurt, garlic and ginger, in a frying pan over medium heat. Fry the onion
Full fat yogurt* (g) 7) 50 100 150 200 250 300 grate the ginger with a microplane. along with (per person) 1/4 tbsp olive oil and 1 tsp and bell pepper for 3 – 4 minutes. Add the tomato
Garam Masala each of garam masala, turmeric and white wine along with the remaining ginger and garlic and fry
½ 1 1½ 2 2½ 3
(sachets)
vinegar. Add a pinch of salt and mix well, then cover for 1 minute. Add (per person) 1/2 tsp each of garam
Kurkuma (sachets) ½ 1 1½ 2 2½ 3
with aluminium foil and allow to marinate in the masala, turmeric, cumin and ground coriander.
Onion (pcs) ½ 1 1½ 2 2½ 3
fridge. Meanwhile, chop the onion and dice the bell Fry for 1 minute, then add the passata and allow to
Bell pepper* (pcs) ½ 1 1½ 2 2½ 3 pepper and tomato. cook for 10 – 15 minutes. In the meantime, take the
Ground cumin chicken out of the fridge and remove the aluminium
⅙ ⅓ ½ ⅔ ⅚ 1
(sachets)
foil. Bake the chicken in its marinade for 10 –
Ground coriander
(sachets)
⅙ ⅓ ½ ⅔ ⅚ 0.99 15 minutes in the oven until it is done.
Passata (g) 100 200 300 390 500 590
Basmati rice (g) 85 170 250 335 420 505
Fresh coriander* (g) 2½ 5 7½ 10 12½ 15
Coconut milk (ml) 90 180 250 360 430 540
Tomato (pcs) ½ 1 1½ 2 2½ 3
Not included
Olive oil (tbsp) ¾ 1½ 2¼ 3 3¾ 4½
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) 3555 /850 559 /134
In the meantime, cook the rice with a pinch of salt Shake the coconut milk or stir well with a fork and Serve the rice on plates and top with the chicken
Total fat (g) 42 7
for 10 - 12 minutes, covered, then drain and set add it to the sauce. Stir well and season to taste tikka masala. Finish with the fresh coriander
Of which: saturated (g) 23,2 3,7
aside without the lid. In the meantime, finely chop with salt and pepper. Transfer the chicken to the and yogurt.
Carbohydrates (g) 81 13
the fresh coriander. sauce and allow to simmer for 3 – 4 minutes over
Of which: sugars (g) 14,5 2,3
low heat.
Fibre (g) 7 1 Enjoy!
Protein (g) 32 5
Salt (g) 0,5 0,1

Allergens
Always remember to check the ingredient label for the most
accurate information regarding allergens and traces.

Week 35 | 2022
Steak Haché with Homemade Fries & Aioli
with green bean salad & homemade onion jus
Family
Total time: 40 min. • Based on 2 servings

All-purpose potatoes Green beans

Red onion BBQ spice rub

Steak haché Mixed leaves

of radicchio,
arugula & lettuce

Aioli
Equipment
Kitchen paper, bowl, salad bowl, pan with lid
attachment, 2x frying pan, parchment-lined baking
sheet
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
All-purpose
250 500 750 1000 1250 1500
potatoes (g)
Green beans* (g) 150 300 450 600 750 900
Red onion (pcs) ½ 1 1½ 2 2½ 3
BBQ spice rub
⅓ ⅔ 1 1⅓ 1⅔ 2 Step 1: Step 2: Step 3:
(sachets)
Steak haché* (pcs)
Preheat the oven to 210°C (fan) or 230°C (electric). In the meantime, trim the ends off of the green Prepare the stock. Chop the red onion into half
66) 67) 68) 69) 1 2 3 4 5 6 Peel or thoroughly wash the potatoes and cut beans and transfer them to a pan with a shallow rings. Heat 1 tbsp butter per person in a frying
70) 72) into 1/2 - 1cm thick fries. Pat them dry with kitchen layer of water and a pinch of salt. Bring to a boil, pan over medium-high heat and fry the onion for
Mixed leaves of paper and toss together in a bowl with 1/2 tbsp olive covered, and allow to simmer gently for 6 - 7 minutes. Deglaze the pan with (per person)
radicchio, arugula & 20 40 60 90 100 130 oil per person. Season with salt and pepper and 6 - 8 minutes until al dente. Drain and rinse the 1.5 tbsp balsamic vinegar and 50ml beef stock. Stir
lettuce* (g)
then transfer the fries to a parchment-lined baking beans with cold water so as to stop the cooking, in 1 tsp BBQ rub per person and allow to reduce
Aioli* (g) 8) 9) 60)
25 50 75 100 125 150 sheet. Bake the fries in the oven for 25 - 35 minutes, then set aside and allow to cool. over low heat for 5 - 8 minutes.
61)
tossing halfway.
Not included
Olive oil (tbsp) ½ 1 1½ 2 2½ 3
Beef stock (ml) 50 100 150 200 250 300
Butter (tbsp) 1½ 3 4½ 6 7½ 9
Balsamic vinegar
1½ 3 4½ 6 7½ 9
(tbsp)
Extra virgin olive oil
½ 1 1½ 2 2½ 3
(tbsp)
White wine vinegar
½ 1 1½ 2 2½ 3
(tbsp)
Honey (tsp) 1 2 3 4 5 6
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) 3829 /915 534 /128
Total fat (g) 54 8
Of which: saturated (g) 18,2 2,5
Step 4: Step 5: Step 6:
Carbohydrates (g) 70 10 Heat 1/2 tbsp butter per person in an other frying pan In a salad bowl, combine (per person) 1/2 tbsp each Serve the steak haché and fries on plates. Top with
Of which: sugars (g) 14,2 2,0 on medium-high heat and fry the steak haché for of extra virgin olive oil and white wine vinegar with the onion jus and serve the salad on the side. Finish
Fibre (g) 12 2 2 - 4 minutes on one side, then flip it over and 1 tsp each of mustard and honey. Season to taste with a dollop of aioli to enjoy with the fries.
Protein (g) 31 4 sprinkle with salt and pepper. Fry for a further with salt and pepper, then add the green beans and
2 - 4 minutes on the other side. mixed lettuce. Toss well to coat.
Salt (g) 1,9 0,3 Enjoy!
Allergens
Always remember to check the ingredient label for the most
accurate information regarding allergens and traces.

Week 35 | 2022
Red Lentil Dahl with Paneer & Naan Bread
with coconut milk, spinach & fresh ginger
Veggie
Total time: 35 min. • Based on 2 servings

Onion Fresh ginger

Carrot Curry powder

Tomato paste Coconut milk

Red split lentils Spinach

Paneer Naan bread with herbs

Fresh coriander 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
Box grater, large sauté pan with lid attachment,
kitchen paper, large bowl, frying pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Onion (pcs) ½ 1 1½ 2 2½ 3
Fresh ginger* (cm) 1¼ 2½ 3¾ 5 6¼ 7½ Step 1: Step 2: Step 3:
Carrot* (pcs) ½ 1 1½ 2 2½ 3 Preheat the oven to 200°C and prepare the stock. Heat the sunflower oil in a large sauté pan with a lid Add the lentils to the pan and season with salt and
Curry powder Finely chop the onion and finely grate the ginger. over medium-high heat. Fry the onion, ginger and pepper. Cook the dahl, covered, for 18 - 20 minutes
½ 1 1½ 2 2½ 3
(sachets) Give the carrot a 1cm dice. carrot for 2 - 3 minutes. Add the curry powder and until the lentils are done. Give it a good stir halfway
Tomato paste (cans) ½ 1 1½ 2 2½ 3 the tomato paste and fry for 2 more minutes while through and add the spinach. If the dahl is too dry,
Coconut milk (ml) 90 180 250 375 430 555 stirring. Shake the pack of coconut milk or mix until add some water.
Red split lentils (g) 25 50 75 100 125 150 there are no clumps. Add the coconut milk and
Spinach* (g) 100 200 300 400 500 600 stock to the pan and bring to a simmer.
Paneer* (g) 65 130 200 265 330 395
Naan bread with
½ 1 1½ 2 2½ 3
herbs (pcs)
Fresh coriander* (g) 5 10 15 20 25 30
Lime (pcs) ¼ ½ ¾ 1 1¼ 1½
Not included
Vegetable stock (ml) 150 300 450 600 750 900
Sunflower oil (tbsp) 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) 3452 /825 491 /117
Total fat (g) 46 7
Of which: saturated (g) 25,8 3,7
Carbohydrates (g) 62 9
Of which: sugars (g) 17,8 2,5
Fibre (g) 11 2
Step 4: Step 5: Step 6:
Protein (g) 33 5 In the meantime, pat dry the paneer using kitchen Bake the naan bread in the oven for 2 - 3 minutes. Before serving, add the paneer to the dahl and
Salt (g) 3,1 0,4 paper before cutting it into 2cm pieces. Heat 1/4 tbsp Once done, cut the naan into triangles. Finely allow it to soften. Serve the dahl in bowls along with
olive oil per person in a frying pan over medium- chop the coriander and juice the lime into a large the naan bread.
Allergens high heat and fry the paneer for 4 - 6 minutes until bowl. Add the paneer and coriander and toss well.
Always remember to check the ingredient label for the most lightly browned. Season with salt and pepper, set Season to taste with salt and pepper.
accurate information regarding allergens and traces.
aside on a plate with kitchen paper.
Enjoy!

Week 35 | 2022
Saté Burger with Homemade Atjar
with krupuk & peanut sauce
Nice & Fast
Total time: 25 min. • Based on 2 servings

Beef burger Peanut sauce

Poppyseed roll Vegetarian krupuk

Cucumber Carrot

Fresh ginger Garlic

Red chili pepper Ground turmeric

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
Box grater, colander, saucepan, pan with lid attachment, frying pan

Ingredients for 1-6 servings

1p 2p 3p 4p 5p 6p
Beef burger* (pcs) 1 2 3 4 5 6
Peanut sauce* (g) 1) 11) 13) 15) 60 120 180 240 300 360
Poppyseed roll (pcs) 3) 7) 13) 15) 16) 18)
1 2 3 4 5 6
61) 67) 70) 71) 72) Step 1: Step 2:
Vegetarian krupuk (g) 13) 15) 25 50 75 100 125 150 Preheat the oven to 200°C. Crush or mince the garlic, finely gate Heat 1/2 tbsp butter per person in a pan with a lid and sauté the garlic,
Cucumber* (pcs) ½ 1 1½ 2 2½ 3 the ginger, and deseed and finely chop the chili pepper. Halve the chili pepper and ginger for 1 minute over medium-high heat. Add some
Carrot* (pcs) ½ 1 1½ 2 2½ 3 cucumber lengthways, remove the seeds using a small spoon and salt and pepper along with (per person) 1/2 tsp turmeric, 3 tbsp white
Fresh ginger* (cm) 1 2 3 4 5 6 thinly slice the cucumber. Roughly grate the carrot. wine vinegar, 2 tbsp water, and 1/2 tbsp sugar. Continue cooking for
Garlic (cloves) ½ 1 1½ 2 2½ 3 about 2 - 3 minutes until the sugar has dissolved. Add the cucumber
Red chili pepper* (pcs) ¼ ½ ¾ 1 1¼ 1½ and carrot, remove from the heat and let it cool down for 10 minutes.
Ground turmeric (sachets) 1/6 ⅓ 1/2 ⅔ 3/4 1
Not included
Butter (tbsp) 1 2 3 4 5 6
White wine vinegar (tbsp) 2 4 6 8 10 12
Sugar (tsp) 1 2 3 4 5 6
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3895 /931 682 /163
Total fat (g) 49 9
Of which: saturated (g) 18,1 3,2
Carbohydrates (g) 73 13
Of which: sugars (g) 23,2 4,1
Fibre (g) 11 2
Protein (g) 43 8
Salt (g) 3,3 0,6

Allergens
Always remember to check the ingredient label Step 3:
for the most accurate information regarding allergens and traces.
Heat 1/2 tbsp butter per person in a frying pan over medium-high heat.
Flatten the burger into the same thickness as the bun and sprinkle with
salt and pepper. Fry the burger for 4 - 6 minutes per side or until done.
Bake the bun in the oven for 8 - 10 minutes.
Step 4:
Heat the peanut sauce in a saucepan over medium-high heat. Drain the
atjar using a colander. Cut the bun open and spread the inside with the
peanut sauce. Top with the burger and a third of the atjar. Serve the
burger on plates along with the rest of the atjar and the krupuk.

Enjoy!

Week 35 | 2022
Chicken Stroganoff over Rice
with mushrooms, pepper & fresh parsley
Family
Total time: 35 min. • Based on 2 servings

Onion Garlic

Chicken fillets Romano pepper

Tomato paste Mushrooms

White long grain rice Fresh flat leaf parsley

Organic crème fraîche Smoked paprika

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 attachment, sauté pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Onion (pcs) ½ 1 1½ 2 2½ 3
Garlic (cloves) ½ 1 1½ 2 2½ 3
Chicken fillets* (g) 100 200 300 400 500 600 Step 1: Step 2: Step 3:
Romano pepper* Prepare the chicken stock by combining (per Boil plenty of water with a pinch of salt in a lidded Add the tomato paste and fry for 2 - 3 more minutes.
½ 1 1½ 2 2½ 3
(pcs) person) 75ml boiled water with 1/4 chicken stock pan for the rice. Heat 1/2 tbsp butter per person Cut the mushrooms into quarters. Add another
Tomato paste (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 cube. Chop the onion and crush or mince the in a frying pan over medium-high heat. Rub the 1/2 tbsp butter per person to the pan and turn up
Mushrooms* (g) 125 250 375 500 625 750 garlic. Chop the bell pepper into thin strips. Cut the chicken fillet with salt and pepper and fry them for the heat, then add the mushrooms and fry for 4 -
White long grain
85 170 250 335 420 505
chicken fillets into 2cm uniform pieces. 2 - 3 minutes until evenly cooked. Remove them 5 minutes. Stir in 1/2 tbsp flour per person and cook
rice (g) from the pan and set aside (they don’t have to be for 1 more minute.
Fresh flat leaf completely cooked yet). Fry the garlic, onion and
5 10 15 20 25 30
parsley* (g) 69)
bell pepper in the same pan for 3 - 4 minutes.
Organic crème
50 100 150 200 250 300
fraîche* (g) 7)
Smoked paprika
½ 1 1½ 2 2½ 3
(sachets)
Not included
Butter (tbsp) 1 2 3 4 5 6
Flour (tbsp) ½ 1 1½ 2 2½ 3
Red wine vinegar
½ 1 1½ 2 2½ 3
(tbsp)
Mustard (tsp) 1 2 3 4 5 6
Chicken stock cube
¼ ½ ¾ 1 1¼ 1½
(pcs)
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3254 /778 613 /147
Total fat (g) 31 6
Of which: saturated (g) 18,4 3,5 Step 4: Step 5: Step 6:
Carbohydrates (g) 83 16 In the meantime, cook the rice for 12 - 15 minutes, Deglaze the vegetables with 1/2 tbsp red wine vinegar Serve the rice on plates and top with the chicken
Of which: sugars (g) 10,9 2,1 covered, then drain and set aside without the lid. per person and then add the chicken stock. Reduce stroganoff. Garnish with the rest of the parsley.
Fibre (g) 6 1 Roughly chop the flat leaf parsley. the heat and stir in the crème fraîche and half of
Protein (g) 40 8 the parsley, along with (per person) 1 tsp mustard
and 1/2 tsp smoked paprika. Add the chicken back to
Enjoy!
Salt (g) 1,7 0,3
the pan, season with salt and pepper and bring to a
Allergens gentle boil. Allow to simmer for 5 - 6 minutes.
Always remember to check the ingredient label for the most
accurate information regarding allergens and traces.

Week 35 | 2022
Beef Olive with Broccoli-Potato Gratin
with thyme & homemade onion jus

Total time: 45 min. • Based on 2 servings

Cooking cream Garlic

Fresh thyme Nutmeg

All-purpose potatoes Broccoli

Onion Beef olive

Grated emmentaler Bay leaf

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, saucepan, frying pan with lid attachment,
pan with lid attachment, baking dish, microplane
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Cooking cream*
100 200 300 400 500 600
(ml) 7) Step 1: Step 2: Step 3:
Garlic (cloves) 1 2 3 4 5 6 Preheat the oven to 200°C and prepare the stock. Boil plenty of water with a pinch of salt in a pan Cut the onion into half rings. Heat 1/2 tbsp butter per
Fresh thyme* (g) 2½ 5 7½ 10 12½ 15 Heat 1/4 tbsp butter per person in a saucepan over with a lid attachment. In the meantime, peel person in a frying pan with a lid attachment. Fry
Nutmeg (pinches) 1 2 3 4 5 6 medium heat. Add 1 tsp flour per person and mix the potatoes and slice them into pieces of 1cm the beef olive with the onion for 3 - 4 minutes over
All-purpose until combined. Add the milk and cooking cream thickness. Parboil the potatoes for 6 - 10 minutes. medium-high heat, until evenly browned.
200 400 600 800 1000 1200
potatoes (g)
while stirring and use a whisk to dissolve any In the meantime, cut the broccoli into small florets
Broccoli* (g) 200 360 500 720 860 1080
clumps. Bruise 1 garlic clove per person. Add the and dice the stem. Drain the potatoes.
Onion (pcs) 1 2 3 4 5 6
garlic clove and half of the thyme and grate 1 pinch
Beef olive* (pcs) 8)
1 2 3 4 5 6 of nutmeg per person into the saucepan.
13) 15)
Grated
25 50 75 100 125 150
emmentaler* (g) 7)
Bay leaf (pcs) 1 1 2 2 3 3
Not included
Beef stock (ml) 125 250 375 500 625 750
Milk (ml) 25 50 75 100 125 150
Butter (tbsp) ¾ 1½ 2¼ 3 3¾ 4½
Flour (tsp) 1½ 3 4½ 6 7½ 9
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) 3941 /942 439 /105
Total fat (g) 57 6
Of which: saturated (g) 29,0 3,2
Carbohydrates (g) 64 7 Step 4: Step 5: Step 6:
Of which: sugars (g) 14,7 1,6
Transfer the potatoes and broccoli to a baking Reduce the heat of the pan with the beef olive. Serve the gratin on plates. Take the thyme sprigs
Fibre (g) 13 1
dish and season with salt and pepper. Take the Add per person: 1/2 tsp flour and 1 tsp mustard and and bay leaf from the jus. Place one beef olive on
Protein (g) 40 4 thyme sprigs and the garlic clove from the creamy deglaze the pan with the stock. Add the bay leaf each plate and pour the onion jus over them.
Salt (g) 2,9 0,3 sauce and pour the sauce over the potatoes and and the rest of the thyme to the frying pan and
broccoli in the baking dish. Finish with the grated allow everything to cook gently for 16 - 18 minutes,
Allergens Enjoy!
Always remember to check the ingredient label for the most Emmentaler and roast in the oven for covered lightly with the lid. Turn the beef olive
accurate information regarding allergens and traces. 15 - 20 minutes. halfway through. Take the lid off the pan for the final
5 minutes of cooking and allow the jus to reduce to
the desired consistency.

Week 35 | 2022
Steak Ardennes with Caramelised Endive
with roasted potatoes & a crisp salad

Total time: 35 min. • Based on 2 servings

Waxy potatoes Endive

Sunflower & Mesclun

pumpkin seed blend

Ardennes steak 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
Kitchen paper, sauté pan or large frying pan, salad
bowl, pan with lid attachment, parchment-lined
baking sheet, 2x frying pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Waxy potatoes (g) 250 500 750 1000 1250 1500 Step 1: Step 2: Step 3:
Endive* (pcs) 1½ 3 4½ 6 7½ 9 Boil plenty of water in a pan with a lid for the Drain the potatoes, pat them dry with kitchen paper In the meantime, heat half of the butter in a sauté
Sunflower & potatoes and preheat the oven to 220°C. Thoroughly and place the potatoes onto a parchment-lined pan or large frying pan with a lid and sauté the
pumpkin seed blend 10 15 20 25 35 40 wash the potatoes, slice into 0.5cm thick pieces and baking sheet. Drizzle the potatoes with 1/2 tbsp olive endive for 1 minute over high heat while stirring.
(g) 60) 61) 62)
boil for 5 minutes. In the meantime, cut the endive oil per person and roast in the oven for 20 minutes. Reduce the heat, sprinkle the endive with some salt
Mesclun* (g) 30 60 90 120 150 180
lengthways into wedges. Keep the tough core and pepper and fry for 10 - 15 minutes, covered with
Ardennes steak*
(pcs) 13) 15)
1 2 3 4 5 6 attached so the leaves stay together. the lid.
Mayonnaise* (g)
25 50 75 100 125 150
8) 9)
Not included
Olive oil (tbsp) ½ 1 1½ 2 2½ 3
Butter (tbsp) 1 2 3 4 5 6
Mustard (tsp) ¼ ½ ¾ 1 1¼ 1½
White wine vinegar
¼ ½ ¾ 1 1¼ 1½
(tsp)
Extra virgin olive oil
½ 1 1½ 2 2½ 3
(tbsp)
Honey (tbsp) ½ 1 1½ 2 2½ 3
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 4308 /1030 598 /143
Total fat (g) 72 10
Of which: saturated (g) 20,5 2,8
Carbohydrates (g) 65 9
Of which: sugars (g) 13,5 1,9
Step 4: Step 5: Step 6:
Fibre (g) 10 1 Heat 1/2 tbsp butter per person in a frying pan over In the meantime, heat a frying pan on high heat Serve the endive, potatoes and steak on plates and
Protein (g) 26 4 medium-low heat and fry the steak for and toast the mixed seeds until they start to pop. serve with the salad and the mayonnaise. Garnish
Salt (g) 1,3 0,2 12 - 15 minutes until done, turning regularly. Turn Take from the pan and set aside. In a salad bowl, the salad with the toasted mixed seeds.
up the heat for the endive, add the honey, and combine the mustard, white wine vinegar, and extra
Allergens caramelise for 2 minutes over high heat, carefully virgin olive oil, with some salt and pepper to make
Always remember to check the ingredient label for the most turn every now and then. the dressing a dressing. Toss the mesclun with
Enjoy!
accurate information regarding allergens and traces.
the dressing.

Week 35 | 2022
Walnut-Crusted Red Snapper with Tomato Risotto
with Parmigiano Reggiano & a crisp salad

Premium
Total time: 40 min. • Based on 2 servings

Garlic Red onion

Risotto rice Red cherry tomatoes

Organic lemon Fresh flat leaf

parsley & tarragon

Red snapper Butter lettuce

Chopped walnuts Leccino olives

Parmigiano Reggiano
Equipment
Box grater, small bowl, frying pan with lid
attachment, salad bowl, baking dish
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Garlic (cloves) ½ 1 1½ 2 2½ 3
Red onion (pcs) ½ 1 1½ 2 2½ 3
Risotto rice (g) 75 150 225 300 375 450
Red cherry
125 250 375 500 625 750
tomatoes (g)
Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½ Step 1: Step 2: Step 3:
Fresh flat leaf
Preheat the oven to 200°C and prepare the stock. Once the stock is absorbed, add another third of Toss the tomatoes in an oven dish with the balsamic
parsley & tarragon* 5 10 15 20 25 30
(g) Crush or mince the garlic and finely chop the onion. the stock and repeat the same process with the rest vinegar, 1/2 tbsp olive oil per person and some salt
Red snapper* (pcs) 1 2 3 4 5 6
Heat 1/2 tbsp olive oil per person in a large frying of the stock. The risotto is cooked as soon as the and pepper. Roast in the oven for
Butter lettuce*
pan with a lid and sauté the onion with half of the grains are soft on the outside, but still have a nice 18 - 20 minutes. In the meantime, zest and cut
¼ ½ ¾ 1 1¼ 1½ garlic for 2 - 3 minutes. Add the risotto rice and bite to them. This will take about 20 - 30 minutes. the lemon into wedges. Finely chop the walnuts,
(heads)
Chopped walnuts toast for 1 minute, before adding a third of the If needed, add some more water to cook the tarragon and parsley and mix in a small bowl with
10 20 30 40 50 60
(g) 24) 60) 61) 62) stock. Allow the stock to be slowly absorbed while rice more. the rest of the garlic, some salt and pepper, and (per
Leccino olives* (g) 20 30 40 60 70 90 stirring regularly. person) 1/2 tsp lemon juice and 1/4 tbsp olive oil.
Parmigiano
25 50 75 100 125 150
Reggiano* (g) 7)
Not included
Vegetable stock (ml) 250 500 750 1000 1250 1500
Olive oil (tbsp) 1½ 3 4½ 6 7½ 9
Extra virgin olive oil
1 2 3 4 5 6
(tbsp)
White balsamic
1 2 3 4 5 6
vinegar (tsp)
Balsamic vinegar
1 2 3 4 5 6
(tsp)
Butter (tbsp) ½ 1 1½ 2 2½ 3
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3971 /949 536 /128
Total fat (g) 58 8
Step 4: Step 5: Step 6:
Of which: saturated (g) 13,3 1,8
Use the rest of the olive oil to grease an oven dish. Roughly chop the butter lettuce in the meantime. Grate three-quarters of the Parmigiano Reggiano
Carbohydrates (g) 71 10
Place the fish fillet in the oven dish and rub or In a salad bowl, combine the extra virgin olive oil into the risotto, add the butter and half of the
Of which: sugars (g) 9,2 1,2
spread the mixture onto the red snapper fillet. with the white balsamic vinegar and some salt roasted tomatoes and stir. Serve the risotto on
Fibre (g) 6 1
roast for 7 - 14 minutes in the oven, or until the fish and pepper to make a dressing. Mix in the olives plates and top with the fish fillet and the rest of
Protein (g) 32 4
is cooked. and lettuce. the tomatoes. Finish by grating the rest of the
Salt (g) 3,6 0,5
Parmigiano Reggiano onto the dish and serve with
Allergens the salad and lemon wedges. Sprinkle with salt and
Always remember to check the ingredient label for the most pepper to taste.
accurate information regarding allergens and traces.

Enjoy!

Week 35 | 2022
Filet Mignon with Garlic Jus & Chive Mash
with bacon, capers, pickles & a crisp radish salad
Premium
Total time: 30 min. • Based on 2 servings

Filet mignon Floury potatoes

Garlic Red onion

Fresh chives Butter lettuce

Roma tomato Radish

Capers & pickles Bacon

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
Potato masher, kitchen paper, salad bowl, frying
pan, pan with lid attachment, aluminium foil
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Filet mignon* (pcs) 1 2 3 4 5 6
Floury potatoes (g) 300 600 900 1200 1500 1800 Step 1: Step 2: Step 3:
Garlic (cloves) 1½ 3 4½ 6 7½ 9 Take the steak from the refrigerator, rub both sides Crush or mince the garlic and finely chop the onion. In a salad bowl, combine (per person) 1/2 tbsp each
Red onion (pcs) ½ 1 1½ 2 2½ 3 with salt and pepper and set aside so as to allow it Finely chop the chives. Roughly chop the butter of extra virgin olive oil and white wine vinegar with
Fresh chives* (g) 5 10 15 20 25 30 to reach room temperature. Boil plenty of water in lettuce. Cut the tomato into wedges. Remove the 1 tsp each of mustard and honey. Toss the capers,
Butter lettuce* a lidded pan. Peel the potatoes and cut them into leaves from the radishes and cut the radishes pickles and chopped red onion with the dressing
¼ ½ ¾ 1 1¼ 1½
(heads) large pieces. Cook the potatoes, covered, for into quarters. and season with salt and pepper. Heat a frying pan
Roma tomato (pcs) ½ 1 1½ 2 2½ 3 12 - 15 minutes until done, then drain and set aside over medium-high heat and fry the bacon without
Radish* (bunches) ½ 1 1½ 2 2½ 3 without the lid. any oil for 6 - 8 minutes until crispy, then transfer to
Capers & pickles* (g) 25 50 75 100 125 150 a sheet of kitchen paper and allow it to drain.
Bacon* (g) 25 50 75 100 125 150
Not included
Beef stock cube
¼ ½ ¾ 1 1¼ 1½
(pcs)
Extra virgin olive oil
½ 1 1½ 2 2½ 3
(tbsp)
White wine vinegar
½ 1 1½ 2 2½ 3
(tbsp)
Honey (tsp) 1 2 3 4 5 6
Mustard (tsp) 2 4 6 8 10 12
Butter (g) 60 120 180 240 300 360
Milk a splash
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 4864 /1163 623 /149
Total fat (g) 77 10 Step 4: Step 5: Step 6:
Of which: saturated (g) 42,0 5,4
Set aside 1 tsp butter per person for the next step Mash the potatoes, then add the chives along with Add the butter lettuce, radish and tomato to the
Carbohydrates (g) 74 9
and melt the remaining butter in the same frying (per person) 1 tsp each of butter and mustard. Add dressing and toss well to combine. Crumble in the
Of which: sugars (g) 14,4 1,9 pan over medium-high heat. Sear the filet mignon a splash of milk to make the mash creamier and fried bacon. Slice the filet mignon and serve on
Fibre (g) 9 1 for 1 - 3 minutes per side, frying longer if so desired, season to taste with salt and pepper. plates. Pour over the jus and serve the salad and the
Protein (g) 38 5 then remove from the pan and allow it to rest under mashed potatoes on the side.
Salt (g) 3,4 0,4 aluminium foil. Add the garlic and butter to the
same frying pan and fry for 1 minute until golden-
Allergens
brown. Stir in (per person) 1/4 stock cube and 1 tbsp
Enjoy!
Always remember to check the ingredient label for the most
accurate information regarding allergens and traces. water so as to make a jus, then allow to reduce over
low heat for 1 minute.

Week 35 | 2022
Italian-Style Feast with Tagliata di Manzo & Fillet of Bream
with salad caprese, parmesan spaghetti & grilled eggplant

Feast
Total time: 40 min. • Based on 2 servings

Garlic Bream fillet with skin

Rump steak Arugula

Spaghetti Burrata

Beef tomato Eggplant

Italian seasoning Lemon

Parmigiano Reggiano Fresh basil

Fresh rosemary Crema di balsamico

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, large bowl, frying pan, pan with
lid attachment, baking dish, parchment-lined
baking sheet, box grater, aluminium foil
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Garlic (cloves) 1 2 3 4 5 6 Step 1: Step 2: Step 3:
Bream fillet with Take the rump steak from the refrigerator to let it Slice the eggplant into pieces of 1cm thickness. In a Place a third of the arugula on a large plate. Slice
½ 1 1½ 2 2½ 3
skin* (pcs) 4)
come up to room temperature. Preheat the oven to large bowl, mix half of the garlic with (per person): the beef tomato and place on top of the arugula.
Rump steak* (pcs) ½ 1 1½ 2 2½ 3
180°C. Crush or mince the garlic and roughly grate 1 tbsp balsamic vinegar, 11/2 tbsp olive oil and Tear the burrata into pieces and scatter over the
Arugula* (g) 40 60 80 100 140 160 the Parmigiano Reggiano. 1/2 sachet Italian seasoning. Place the eggplant on a tomato, then tear the basil into pieces onto the
Spaghetti (g) 13) 15) parchment-lined baking sheet and brush both sides burrata. Drizzle everything with olive oil to taste and
45 90 135 180 225 270
67) 68) 70) 71)
with the balsamic vinaigrette and sprinkle with season with salt and pepper.
Burrata* (pcs) 7) ½ 1 1½ 2 2½ 3
salt and pepper. Bake in the oven for 30 minutes,
Beef tomato (pcs) ½ 1 1½ 2 2½ 3
turning when halfway done.
Eggplant* (pcs) ½ 1 1½ 2 2½ 3
Italian seasoning
½ 1 1½ 2 2½ 3
(sachets)
Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½
Parmigiano
15 25 40 50 65 75
Reggiano* (g) 7)
Fresh basil* (g) 2½ 5 7½ 10 12½ 15
Fresh rosemary*
½ 1 1½ 2 2½ 3
(sprigs)
Crema di balsamico
4 8 12 16 20 24
(g) 14)
Not included
Olive oil (tbsp) 2 4 6 8 10 12
Butter (tbsp) 1½ 3 4½ 6 7½ 9
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3833 /916 764 /183 Step 4: Step 5: Step 6:
Total fat (g) 63 13 Boil plenty of water with a pinch of salt in a pan Heat 1/2 tbsp butter per person in a frying pan over Slice the rump steak. Serve the steak onto a layer
Of which: saturated (g) 26,7 5,3 with a lid. Thinly slice the lemon. Place the fish in an medium-high heat. Pat dry the rump steak using of arugula on large plates and finish with the rest of
Carbohydrates (g) 44 9 oven dish and rub with 1/2 tbsp olive oil per person kitchen paper and rub the steak with salt and the Parmigiano Reggiano and crema di balsamico.
Of which: sugars (g) 10,5 2,1 and some salt and pepper. Make sure that the fish pepper. Once the pan is nice and hot, carefully place Serve the eggplant separately on a large plate.
Fibre (g) 6 1 is placed in the oven dish with the skin side down the steak in the pan and fry for 1 - 3 minutes per side Serve the fish, tagliata di manzo, caprese salad,
Protein (g) 41 8 and top with (per person) half a sprig of thyme until golden brown. Cover with aluminium foil and pasta, and eggplant in the centre of the table -
Salt (g) 0,7 0,1 and 3 slices of lemon and bake in the oven on the allow it to rest for at least 3 minutes. Heat 1 tbsp Italian style!
bottom rack for 10 minutes. Boil the spaghetti, butter per person in a wok or sauté pan with a lid
Allergens covered, for 10 - 12 minutes. Once done, set aside over medium-high heat. Add the spaghetti, the rest
Always remember to check the ingredient label for the most some pasta water before draining the spaghetti. of the garlic, and half of the Parmigiano Reggiano
Enjoy!
accurate information regarding allergens and traces.
along with (per person) 2 tbsp pasta water and
1/2 tsp freshly ground black pepper. Stir everything
until the cheese has melted.
Week 35 | 2022
Japanese-Inspired Cod with Wakame & Sesame Dressing
over rice with crunchy vegetable ribbons & furikake

Global Cuisine
Total time: 30 min. • Based on 2 servings

Risotto rice Persian cucumber

Yellow carrot Salad mix

with pea shots

Sesame seeds Cod fillet

Soy sauce Mayonnaise

Sesame oil Wakame

Furikake
Equipment
Box grater, small bowl, deep plate, kitchen paper,
salad bowl, pan with lid attachment, frying pan
Ingredients for 1 - 6 servings
1p 2p 3p 4p 5p 6p
Risotto rice (g) 75 150 225 300 375 450
Persian cucumber*
½ 1 1½ 2 2½ 3
(pcs)
Yellow carrot* (pcs) ½ 1 1½ 2 2½ 3
Salad mix with pea
30 60 80 120 140 180
shots* (g) 69) Step 1: Step 2: Step 3:
Sesame seeds (g) 3)
10 20 30 40 50 60 Boil plenty of water in a pan with a lid. Add the Dice the cucumber and roughly grate the carrot. Pat the fish dry with a paper towel. Add the flour to
60) 61)
Cod fillet* (pcs) 4) 1 2 3 4 5 6 risotto rice and crumble ¼ stock cube per person Add the cucumber, carrot and salad medley a deep plate and bread the fish. In the meantime,
Soy sauce (ml) 11) into the pan and bring back to a boil. Cook the to a salad bowl. Add salt and pepper to taste. heat ½ tbsp olive oil per person in the frying pan
20 40 60 80 100 120
13) 15) risotto rice, covered, for 12 – 15 minutes until done. Meanwhile, heat a frying pan, without any oil, over from the sesame seeds over medium-high heat.
Mayonnaise* (g) Drain if necessary and set aside. medium-high heat and toast the sesame seed until
25 50 75 100 125 150
8) 9) golden brown. Remove from the pan and set aside.
Sesame oil (ml) 3) 5 10 15 20 25 30
Wakame* (g) 3) 11)
50 100 150 200 250 300
13) 15)
Furikake (sachets)
¼ ½ ¾ 1 1¼ 1½
3) 11) 13) 15)
Not included
Flour (tbsp) 1 2 3 4 5 6
Olive oil (tbsp) ½ 1 1½ 2 2½ 3
Honey (tsp) 1 2 3 4 5 6
White wine/rice
½ 1 1½ 2 2½ 3
vinegar (tbsp)
Sugar (tbsp) ½ 1 1½ 2 2½ 3
Vegetable stock
¼ ½ ¾ 1 1¼ 1½
cube (pcs)
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3683 /880 720 /172
Total fat (g) 41 8
Step 4: Step 5: Step 6:
Of which: saturated (g) 4,8 0,9
Fry the fish for 1 - 2 minutes. Turn, reduce the In the meantime, make a sesame dressing in a small Transfer the rice to plates. Surround the rice with
Carbohydrates (g) 88 17
heat and fry for another 1 – 2 minutes. Next, add bowl by mixing the mayonnaise with the sesame salad and place the fish on top of the rice. Top
Of which: sugars (g) 15,0 2,9
per person: 1 tbsp soy sauce and 1 tsp honey and seeds and per person: ½ tbsp water, ½ tbsp white the fish with the wakame and furikake seasoning.
Fibre (g) 9 2
continue frying for another 1 – 2 minutes. wine vinegar or rice vinegar, ½ tbsp sugar, 1 tsp soy Garnish with the sesame dressing.
Protein (g) 35 7
sauce and 1 tsp sesame oil. Add pepper to taste.
Salt (g) 6,5 1,3
Enjoy!
Allergens
Always remember to check the ingredient label for the most
accurate information regarding allergens and traces.

Week 35 | 2022
Pork Tenderloin with Piccalilli Mousseline
with celeriac mash, broccoli & fresh herbs
Premium Nice & Fast
Total time: 20 min. • Based on 2 servings

Pork tenderloin Piccalilly

Hollandaise sauce Broccoli florets

Diced celeriac Fresh dill & flat

leaf parsley

Pre-cooked halved Garlic

baby potatoes

Lemon-infused olive oil

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
Potato masher, bowl, frying pan, 2x pan with lid attachment

Ingredients for 1-6 servings

1p 2p 3p 4p 5p 6p
Pork tenderloin* (pcs) 1 2 3 4 5 6
Piccalilly* (g) 9) 11) 13) 15) 25 50 75 100 125 150
Hollandaise sauce* (sachets) 7) 8) ½ 1 1½ 2 2½ 3
Broccoli florets* (g) 69) 100 200 300 400 500 600 Step 1: Step 2:
Diced celeriac* (g) 10) 150 300 450 600 750 900 Add the baby potatoes and diced celeriac to a pan with a lid Heat 1 tbsp butter per person in a frying pan over medium-high heat
Fresh dill & flat leaf parsley* (g) 5 10 15 20 25 30 attachment and with plenty of water. Add a generous pinch of salt and and fry the pork for 4 - 6 minutes. Turn it regularly so as to ensure it is
Pre-cooked halved baby potatoes* (g) 200 400 600 800 1000 1200 cook for 8 - 10 minutes over medium-high heat, covered, then drain evenly seared on the outside. Cover the pan and allow to cook for a
Garlic (cloves) ½ 1 1½ 2 2½ 3 and set aside without the lid. Meanwhile, crush or mince the garlic and further 4 minutes.
Lemon-infused olive oil (ml) 4 8 12 16 20 24 roughly chop the fresh herbs. Prepare 30ml stock per person.
Not included
Milk a splash
Butter (tbsp) 1½ 3 4½ 6 7½ 9
Vegetable stock (ml) 30 60 90 120 150 180
Salt & pepper to taste
* keep in the refrigerator

Nutritional values
Per serving Per 100g
Energy (kJ/kcal) 3061 /732 406 /97
Total fat (g) 38 5
Of which: saturated (g) 22,1 2,9
Carbohydrates (g) 48 6
Of which: sugars (g) 3,1 0,4
Fibre (g) 15 2
Protein (g) 44 6
Salt (g) 1,7 0,2

Allergens
Always remember to check the ingredient label for the most accurate information
regarding allergens and traces.
Step 3: Step 4:
Heat 1/2 tbsp butter in another pan with a lid attachment and fry the To the broccoli, add the lemon-infused olive oil and half of the fresh
garlic for 1 minute. Add the broccoli florets and the stock, then cover herbs. Toss well to combine and season to taste with salt and pepper.
with the lid and allow to steam for 5 minutes over medium-low heat. Serve the mash on plates and top with the pork loin. Serve the broccoli
Drain the broccoli and then transfer it to a bowl. Meanwhile, mash the on the side. Top the pork with the piccalilli mousseline and garnish
potatoes and celeriac together and then stir in a third of the piccalilli. with the rest of the fresh herbs.
Add a splash of milk to make it creamy and season to taste with salt
and pepper. Add the Hollandaise sauce to the same pan you used
for the broccoli and heat it for 1 - 2 minutes, then stir in the rest of
Enjoy!
the piccalilli.

Week 35 | 2022