Chicken Cheeseburgers with Sweet Red Onion
with potato wedges and tomato salad
Family
Total time: 35 min. • Based on 2 servings
Waxy potatoes
Red onion
Tomato
Seasoned
chicken burger
Mini hamburger bun Arugula & lamb’s lettuce
Cucumber
Grated cheddar
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
Parchment-lined baking sheet, bowl, salad bowl,
frying pan
Ingredients for 1 - 6 servings
1p
Waxy potatoes (g)
2p
3p
4p
5p
6p
200 400 600 800 1000 1200
Red onion (pcs)
½
1
1½
2
2½
3
Tomato (pcs)
1
2
3
4
5
6
Seasoned chicken
burger* (pcs)
2
4
6
8
10
12
Mini hamburger bun
(pcs) 3) 7) 12) 13)
15) 61) 67) 70)
2
4
6
8
10
12
Arugula & lamb’s
lettuce* (g)
30
60
90
Cucumber* (pcs)
¼
½
¾
1
1¼
1½
Grated cheddar*
(g) 7)
15
25
40
50
65
75
120 150 180
Step 1:
Step 2:
Step 3:
Preheat the oven to 200 degrees. Peel the potatoes
and cut into wedges, then toss together in a bowl
with the olive oil and season to taste with salt
and pepper. Spread the potato wedges over a
parchment-lined baking sheet and bake in the oven,
tossing halfway, for 30 - 35 minutes or until golden
brown. Turn when halfway done.
In the meantime, cut the red onion into half
rings. Slice half of the tomato and finely dice the
other half.
Heat the sunflower oil in a frying pan and fry the
chicken burgers and the red onion for
8 - 10 minutes on medium-high heat, or until
cooked. Turn regularly. The onion is done when it
is soft, sweet and caramelised. In the meantime,
heat the mini hamburger buns in the oven for 4 5 minutes.
Step 4:
Step 5:
Step 6:
Dice the cucumber. In a salad bowl, mix per person:
1 tsp white balsamic vinegar, 1/2 tbsp extra virgin
olive oil, salt and pepper. Add the mixed lettuce, the
diced tomato and the cucumber to the dressing.
Save a little bit of lettuce for the burgers.
Transfer the hamburger buns to plates. Spread a
layer of mustard onto the bottom part and top with
a little bit of lettuce, a tomato slice, some of the
red onion and a chicken burger. Sprinkle with the
grated cheddar.
Serve the burgers with the fried potato wedges and
the salad.
Not included
Olive oil (tbsp)
½
¾
1
1¼
1¾
2
Sunflower oil (tbsp)
¾
1½
2¼
3
3¾
4½
White balsamic
vinegar (tsp)
1
2
3
4
5
6
Extra virgin olive oil
(tbsp)
½
1
1½
2
2½
3
Mustard (tsp)
1
2
3
4
5
6
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Total fat (g)
Of which: saturated (g)
Carbohydrates (g)
Of which: sugars (g)
Fibre (g)
Per serving
Per 100g
3901 /932
576 /138
45
7
10,6
1,6
89
13
12,2
1,8
9
1
Protein (g)
38
6
Salt (g)
2,6
0,4
Allergens
3) Sesame 7) Milk 12) Lupin 13) Gluten 15) Wheat
May contain traces of: 61) Nuts 67) Egg 70) Soy
Week 17 | 2022
Enjoy!
Surinam-style Bami with Chicken Thigh
with quick-pickled vegetables and crispy onions
Nice & Fast
Total time: 25 min. • Based on 2 servings
Onion
Garlic
Fresh ginger
Radish
Spaghetti
Dried galangal
Seasoned chicken
thigh strips
Tomato paste
Soy sauce
Fresh celery leaf
Crispy fried onions
Carrot
Beansprouts
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, peeler or cheese slice, wok, salad bowl, pan with lid
Ingredients for 1-6 servings
1p
2p
3p
4p
5p
6p
Onion (pcs)
½
1
1½
2
2½
3
Garlic (clove)
½
1
1½
2
2½
3
Fresh ginger* (cm)
1
2
3
4
5
6
Radish* (bunch)
½
1
1½
2
2½
3
Spaghetti (g) 13) 15) 67) 68) 70) 71)
90
Dried galangal (tsp)
1
Seasoned chicken thigh strips* (g)
180 270 360 450 540
2
3
4
5
120 240 360 480 600 720
¼
½
¾
1
1¼
1½
Soy sauce (ml) 11) 13) 15)
10
20
30
40
50
60
Fresh celery leaf* (g) 10)
5
10
15
20
25
30
Crispy fried onions (g) 13) 15)
15
30
45
60
75
90
2
2½
3
½
1
1½
Beansprouts* (g)
25
50
75
Step 2:
•
Boil ample water with a generous pinch of salt in a pan with a lid for
the spaghetti.
•
•
Chop the onion. Press or mince the garlic and finely grate the
ginger (Tip).
•
Mix the radish and carrot with the dressing and mix well (Tip).
•
Cook the spaghetti in the pan with boiling water for 10 -12 minutes,
covered with the lid. Then drain and save some of the pasta water.
•
Heat 1/2 tbsp sunflower oil per person in a wok on
medium-high heat.
•
Fry the garlic, onion, ginger and dried laos for 2 - 3 minutes.
6
Tomato paste (tin)
Carrot* (pcs)
Step 1:
•
Remove the leaves from the radish and thinly slice the radish. Using
a peeler or cheese slicer, create carrot ribbons.
100 125 150
In a salad bowl, make a dressing of per person: 1 tbsp white wine
vinegar and 1/2 tbsp sugar.
Not included
Sunflower oil (tbsp)
½
1
1½
2
2½
3
Ketjap (tbsp)
½
1
1½
2
2½
3
White wine vinegar (tbsp)
1
2
3
4
5
6
Sugar (tbsp)
½
1
1½
2
2½
3
Beef stock cube (pcs)
⅛
¼
⅓
½
⅗
¾
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Total fat (g)
Of which: saturated (g)
Carbohydrates (g)
Of which: sugars (g)
Per serving
Per 100g
3338 /798
630 /151
26
5
7,1
1,3
97
18
24,6
4,6
Fibre (g)
9
2
Step 3:
Step 4:
Protein (g)
39
7
Salt (g)
4,6
0,9
•
Add the chicken thigh strips to the wok and fry for another
4 - 6 minutes.
•
Finely chop the fresh celery leaves. Transfer the bami to plates and
garnish with the celery, bean sprouts, and crispy fried onions (Tip).
Serve with the radish salad.
Allergens
10) Celery 11) Soy 13) Gluten 15) Wheat
May contain traces of: 67) Egg 68) Mustard 70) Soy 71) Lupin
Week 17 | 2022
•
Add the tomato paste and soy sauce to the wok with chicken.
•
•
Then add 1/2 tbsp ketjap and 1/8 stock cube. Fry everything for
1 minute while stirring.
•
Then add the cooked spaghetti and mix well.
Enjoy!
•
Optionally, add some of the saved cooking liquid in case the bami
seems too dry.
Bang Bang Cauliflower with Chili Mayo
over garlic rice with crunchy vegetables
Veggie
Total time: 35 min. • Based on 2 servings
Mayonnaise
Sweet chili sauce
Panko breadcrumbs
Cauliflower florets
Garlic
Jasmine rice
Spinach
Carrot
Shallot
Persian cucumber
Soy sauce
Sesame seeds
A fresh start
Decide which recipes to cook first by checking the
expiration date of each ingredient. Make sure to
wash and weigh your fresh fruits and vegetables.
Equipment
Parchment-lined baking sheet, small bowl, 2x
bowl, frying pan, pan with lid
Ingredients for 1 - 6 servings
Mayonnaise* (g)
8) 9)
1p
2p
3p
4p
5p
6p
25
50
75
100 125 150
Sweet chili sauce*
(sachet)
1
2
3
Panko breadcrumbs
(g) 13) 15)
25
50
75
Cauliflower florets*
(g) 69)
100 200 300 400 500 600
1
1½
4
5
6
100 125 150
Garlic (clove)
½
Jasmine rice (g)
75
150 225 300 375 450
2
2½
3
Spinach* (g) 69)
75
150 225 300 375 450
Carrot* (pcs)
½
1
1½
2
2½
3
Shallot* (pcs)
1/4
1/2
3/4
1
11/4
11/2
Persian cucumber*
(pcs)
½
1
1½
2
2½
3
Soy sauce (ml) 11)
13) 15)
10
20
30
40
50
60
Sesame seeds (g) 3)
60) 61)
10
20
30
40
50
60
3¾
5
6¼
7½
3
4
5
6
Step 1:
Step 2:
Step 3:
Preheat the oven to 200 degrees. Use a large bowl
to mix the mayonnaise with the sweet-spicy chili
sauce. Scoop half the chili-mayonnaise into a small
bowl and set aside. Use a second large bowl to
mix the panko, a pinch of salt and 1/4 tbsp olive oil
per person.
Add the cauliflower florets to the large bowl with
chili-mayonnaise and mix firmly. Make sure the
cauliflower florets are covered with sauce all
around. Transfer to the bowl with panko and mix
into the panko until completely covered. Transfer
the cauliflower florets to a parchment-lined baking
sheet and roast for 20 - 25 minutes (see Tip).
Press or finely chop the garlic. Heat 1/2 tbsp olive
oil per person in a pan with a lid over low heat. Fry
the garlic for 1 - 2 minutes. Add the rice and 250 ml
water per person. Cook the rice, covered, for
10 - 12 minutes. Take the pan off the heat and allow
to soak, covered, for another 5 minutes. Drain the
rice if necessary.
Step 4:
Step 5:
Step 6:
Coarsely chop the spinach and remove any thick
stems. Cut the carrot into thin half slices and chop
the shallot. Thinly slice the cucumber.
Heat 1/2 tbsp olive oil per person in a frying pan
and fry the carrot for 4 - 6 minutes until done. Add
the spinach, the shallot and the soy sauce. Fry for
another 2 minutes and toss regularly. Next, make
the “bang bang” sauce by mixing the remaining
chili-mayonnaise with the white wine vinegar.
Serve the garlic rice in deep plates. Top with the
fried vegetables and place the crunchy cauliflower
florets on top. Serve with the “bang bang” sauce
and garnish with the cucumber and sesame seeds.
Not included
Olive oil (tbsp)
1¼
2½
1
2
White wine vinegar
(tsp)
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Total fat (g)
Of which: saturated (g)
Carbohydrates (g)
Of which: sugars (g)
Per serving
Per 100g
3484 /833
628 /150
39
7
4,5
0,8
97
17
13,8
2,5
Fibre (g)
9
2
Protein (g)
18
3
Salt (g)
2,6
0,5
Allergens
3) Sesame 8) Egg 9) Mustard 11) Soy 13) Gluten 15) Wheat
May contain traces of: 60) Peanuts 61) Nuts 69) Celery
Week 17 | 2022
Enjoy!
Asian-inspired Egg Wrap with Minced Tartare
with crunchy vegetables and sweet chili sauce
Calorie Smart
Total time: 45 min. • Based on 2 servings
Cucumber
Garlic
Carrot
Leek
Fresh ginger
Fresh coriander & mint
Egg
Soy sauce
Korean spice mix
Steak tartare
Sweet chili 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
2x frying pan, grater, whisk, 2x bowl, plate, pan
Ingredients for 1 - 6 servings
1p
2p
3p
4p
5p
6p
Cucumber* (pcs)
¼
½
¾
1
1¼
1½
Garlic (clove)
1
2
3
4
5
6
Carrot* (pcs)
1
2
3
4
5
6
Leek* (pcs)
½
1
1½
2
2½
3
Fresh ginger* (cm)
1
2
3
4
5
6
Fresh coriander &
mint* (g)
2½
5
7½
10
12½
15
Egg* (pcs) 8)
3
6
9
12
15
18
Soy sauce (ml) 11)
13) 15)
10
20
30
40
50
60
Korean spice mix
(sachet) 3) 11)
13) 15)
½
1
1½
2
2½
3
Steak tartare* (pcs)
1
2
3
4
5
6
Sweet chili sauce*
(sachet)
½
1
1½
2
2½
3
Step 1:
Step 2:
Step 3:
Halve the cucumber and then cut into strips. Finely
grate the ginger with a microplane. In a bowl, mix
1 tbsp white wine vinegar per person with a pinch
of salt, the ginger and cucumber. Toss and set aside
till serving.
Roughly grate the carrot and cut the leek in half
rings. Press or mince the garlic and roughly chop
the mint and coriander.
Using a whisk, mix the eggs in a bowl with half of
the fresh herbs, the soy sauce and a splash of milk.
Season to taste with salt and pepper. Boil ample
water in a pan and cover with a heat-resistant
plate. This plate will keep the cooked eggs warm
till serving.
Step 4:
Step 5:
Step 6:
Heat 1/4 tbsp sunflower oil per person in a frying
pan. Pour in a thin layer of the egg mixture into
the pan and fry for 2 - 3 minutes, or till the eggs
are done (see Tip 1). Then turn and fry for another
minute. Place the omelette on the plate to keep it
warm. Make enough omelettes till you have around
3 omelettes per person (see Tip 2).
Heat another frying pan with 1/4 tbsp sunflower oil
per person over medium-high heat. Fry the leek and
garlic for 3 - 4 minutes, then add the steak tartare
and separate while stirring. Add the grated carrot
and 1/2 sachet Korean spice mix per person and
continue cooking for 3 - 4 minutes while stirring.
Season to taste with salt and pepper.
Place some of the tartare mixture in the centre of an
omelette. Top with a few cucumber sticks and roll.
Drizzle with the sweet chili sauce and garnish with
the remaining fresh herbs.
Not included
Sunflower oil (tbsp)
½
1
1½
2
2½
3
White wine vinegar
(tbsp)
1
2
3
4
5
6
Milk
a splash
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Total fat (g)
Of which: saturated (g)
Carbohydrates (g)
Of which: sugars (g)
Fibre (g)
Per serving
Per 100g
2259 /540
343 /82
27
4
5,8
0,9
23
3
15,1
2,3
9
1
Protein (g)
47
7
Salt (g)
3,9
0,6
Allergens
3) Sesame 8) Egg 11) Soy 13) Gluten 15) Wheat
May contain traces of: -
Week 17 | 2022
Enjoy!
Ghentish Waterzooi with Chicken Thigh
Due to poor weather, there
may be some sand on the
celery. Take care to wash it
thoroughly before use.
with carrot, celery and leek
Family
Total time: 45 min. • Based on 2 servings
Bone-in chicken thigh
Fresh thyme
Bay leaf
Onion
Garlic
Celery
Fresh curly parsley
Waxy potatoes
Carrot
Leek
Heavy cream
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
Stock pot with lid, skimmer, saucepan with lid
Ingredients for 1 - 6 servings
1p
2p
3p
4p
5p
6p
Bone-in chicken
thigh* (pcs)
1
2
3
4
5
6
Fresh thyme* (g)
2½
5
7½
10
12½
15
Bay leaf (pcs)
1
1
1
1
2
2
Onion (pcs)
½
1
1½
2
2½
3
1
1½
2
2½
3
Garlic (clove)
½
Celery* (g) 10)
80
Fresh curly parsley*
(g)
2½
Waxy potatoes (g)
200 400 600 800 1000 1200
160 240 320 400 480
5
7½
10
12½
15
Carrot* (pcs)
⅓
⅔
1
1⅓
1⅔
2
Leek* (pcs)
½
1
1½
2
2½
3
Heavy cream*
(ml) 7)
50
Step 1:
Step 2:
Step 3:
Boil 400 ml water per person in a saucepan with a
lid and crumble 1 stock cube per person into the
water (TIP). Cut the chicken thigh to the bone in
2 places. Add the chicken thigh, thyme sprigs and
bay leaf to the stock and boil for 10 – 12 minutes
until the chicken is cooked, covered with the lid.
Take the chicken from the stock with a skimmer and
leave to cool. Save the stock.
In the meantime, chop the onion and press or mince
the garlic. Cut the celery stalks into half moons.
Finely chop the curly parsley. Thoroughly wash the
potatoes and cut into large pieces.
Cut the carrot and leek into very thin, long strips
(Julienne cut, or the size of matches).
Step 4:
Step 5:
Step 6:
Heat 1 tbsp butter per person in a large pan or
stock pot with a lid on medium-high heat. Add the
onion and garlic and fry for 1 – 2 minutes. Then add
the leek, carrot, celery, potato, 1/2 tbsp white wine
vinegar per person and the stock. Bring to a boil and
allow to cook for 5 minutes, covered with the lid.
Separate the meat from the chicken thigh with
2 forks. Add the pulled meat and whipping cream
to the stock. Allow to simmer for 8 – 10 minutes, or
until the potatoes are cooked. Season to taste with
salt and pepper.
Transfer the Ghentish chowder to bowls or deep
plates. Garnish with the curly parsley.
100 150 200 250 300
Not included
Vegetable stock
cube (pcs)
1
2
3
4
5
6
Butter (tbsp)
1
2
3
4
5
6
White wine vinegar
(tbsp)
½
1
1½
2
2½
3
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Total fat (g)
Of which: saturated (g)
Carbohydrates (g)
Per serving
Per 100g
2909 /695
432 /103
37
6
20,4
3,0
55
8
10,4
1,6
Fibre (g)
10
2
Protein (g)
29
4
Salt (g)
5,6
0,8
Of which: sugars (g)
Allergens
7) Milk 10) Celery
May contain traces of: -
Week 17 | 2022
Enjoy!
Rigatoni in Creamy Mushroom Sauce
with crispy endive and fresh parsley
Veggie Nice & Fast
Total time: 20 min. • Based on 2 servings
Rigatoni
Onion
Garlic
Endive
Mixed wild mushrooms
Heavy cream
Fresh curly parsley
Extra virgin olive oil
with truffle flavour
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, sauté pan
Ingredients for 1-6 servings
1p
2p
Rigatoni (g) 13) 15) 67) 68) 70) 71)
90
180 270 360 450 540
3p
4p
5p
6p
Onion (pcs)
½
1
1½
2
2½
3
Garlic (clove)
½
1
1½
2
2½
3
Endive* (pcs)
1
2
3
4
5
6
Step 1:
Step 2:
•
Remove the bottom stem from the chicory and cut the chicory in
half lengthwise.
•
Remove the hard core and cut the chicory into thin half rings.
Mixed wild mushrooms* (g)
100 175 275 350 450 525
•
Boil 500 ml water per person in a pan with a lid for the rigatoni.
Heavy cream* (ml) 7)
100 200 300 400 500 600
Fresh curly parsley* (g)
2½
5
7½
10
12½
15
•
Cook the rigatoni for 12 - 14 minutes, covered with the lid.
4
8
12
16
20
24
•
Then drain and leave to steam dry without the lid.
•
Chop the onion and press or mince the garlic.
Olive oil (tbsp)
1
2
3
4
5
6
Red wine vinegar (tbsp)
1
2
3
4
5
6
Vegetable stock cube (pcs)
¼
½
¾
1
1¼
1½
Extra virgin olive oil with truffle flavour (ml)
Not included
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Total fat (g)
Of which: saturated (g)
Carbohydrates (g)
Of which: sugars (g)
Per serving
Per 100g
3820 /913
703 /168
58
11
24,1
4,4
75
14
12,4
2,3
Fibre (g)
8
1
Protein (g)
18
3
Salt (g)
1,4
0,3
Allergens
7) Milk 13) Gluten 15) Wheat
May contain traces of: 67) Egg 68) Mustard 70) Soy 71) Lupin
Step 3:
Step 4:
•
Heat the olive oil in a sauté pan on medium heat and fry the onion
and garlic for 2 - 3 minutes.
•
In the meantime, finely chop the curly parsley. Mix the rigatoni with
the sauce and heat while stirring, so the flavors spread properly.
•
Add the mushrooms and the majority of the chicory and fry for 4 6 minutes on medium-high heat. Deglaze with the whipping cream
and red wine vinegar (Tip) and crumble the stock cube over it.
Stir well.
•
Optionally, season with salt and pepper. Serve the rigatoni in
deep plates.
•
Sprinkle with the leftover chicory and garnish with the curly parsley.
•
Sprinkle with the olive oil with truffle.
•
Week 17 | 2022
Cook the sauce for 3 more minutes on medium-low heat and
season with pepper. Optionally, add a little bit of salt.
Enjoy!
Chicken Tajine with Eggplant and Romano Pepper
over parsley potatoes with olives and a twist of lemon
Calorie Smart
Total time: 50 min. • Based on 2 servings
Waxy potatoes
Onion
Garlic
Fresh ginger
Romano pepper
Eggplant
Ground paprika
Ground cumin
Ground turmeric
Chicken breast
Fresh flat leaf parsley
Lemon
Leccino olives
Carrot
Equipment
Grater, pan with lid, large lidded frying pan
Ingredients for 1 - 6 servings
1p
Waxy potatoes (g)
2p
3p
4p
5p
6p
200 400 600 800 1000 1200
Onion (pcs)
½
1
1½
2
2½
3
Garlic (clove)
1
2
3
4
5
6
Fresh ginger* (cm)
1
2
3
4
5
6
Romano pepper*
(pcs)
½
1
1½
2
2½
3
Eggplant* (pcs)
½
1
1½
2
2½
3
Ground paprika
(sachet)
⅓
⅔
1
1⅓
1⅔
2
Ground cumin
(sachet)
⅓
⅔
1
1⅓
1⅔
2
Ground turmeric
(sachet)
¼
½
¾
1
1¼
1½
Chicken breast*
(pcs)
1
2
3
4
5
6
Fresh flat leaf
parsley* (g) 69)
5
10
15
20
25
30
1½
Lemon (pcs)
¼
½
¾
1
1¼
Leccino olives* (g)
20
40
60
80
100 120
½
1
1½
2
2½
3
Carrot* (pcs)
Step 1:
Step 2:
Step 3:
Boil ample water in a pan with a lid and add a
generous pinch of salt. Peel or thoroughly wash
the potatoes and cut them into large pieces. Cut
the onion into half rings. Press or mince the garlic
and grate the ginger. Halve the pepper, remove
the seeds and cut the pepper into thin strips. Cut
the eggplant into 1 - 2 cm dices. Halve the carrot
lengthways then slice into half-moons.
Cook the potatoes for 12 - 15 minutes, covered with
the lid. Then drain and allow to rest in the pan,
covered with the lid. Prepare the needed amount
of brown sugar, paprika powder, cumin seeds, and
turmeric so you can easily add them in step 3 and 4.
Heat 1 tbsp olive oil per person in a large sauté pan
with a lid on medium-high heat. Add the eggplant,
onion, garlic and ginger. Fry for 3 - 4 minutes while
stirring. Add the brown sugar and continue fry for
1 - 2 minutes while stirring. Make some room in
the pan and add the chicken breast and pepper.
Season the chicken fillet with salt and pepper and
fry for 2 minutes per side until brown. Then take the
chicken breast from the pan and set aside.
Step 4:
Step 5:
Step 6:
Add the paprika, ground cumin seed, ground
turmeric and 1 tsp honey per person and mix well.
Add the chicken breast back to the pan. Add about
50 ml water per person (the water has to cover 2/3 of
the vegetables). Allow to simmer for 12 - 15 minutes
on medium heat, covered with the lid.
In the meantime, finely chop the parsley. Cut the
lemon into quarters and cut the olives in half. When
the stew is finished, add the olives to the sauté pan.
Squeeze 1 lemon wedge per person over it and
allow to cook for another 5 - 6 minutes on mediumhigh heat, without the lid. Season to taste with salt
and pepper.
Add 2/3 of the parsley and 1/2 tbsp extra virign olive
oil per person to the pan with potatoes. Season to
taste with salt and pepper and mix well. Transfer
the potatoes to soup bowls. Serve with the stew.
Garnish with the remaining parsley and any
remaining lemon wedges.
Not included
Olive oil (tbsp)
1
2
3
4
5
6
Brown sugar (tbsp)
½
1
1½
2
2½
3
Honey (tsp)
1
2
3
4
5
6
Extra virgin olive oil
(tbsp)
½
1
1½
2
2½
3
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Per serving
Per 100g
2706 /647
414 /99
27
4
4,1
0,6
Total fat (g)
Of which: saturated (g)
Carbohydrates (g)
64
10
17,7
2,7
Fibre (g)
11
2
Protein (g)
32
5
Salt (g)
1,2
0,2
Of which: sugars (g)
Allergens
May contain traces of: 69) Celery
Week 17 | 2022
Enjoy!
Confit Duck Ragu
with linguine, arugula salad & aged cheese
Premium
Total time: 45 min. • Based on 2 servings
Confit duck leg
Garlic
Shallot
Red cherry tomatoes
Passata
Fresh flat leaf parsley
Linguine
Arugula
Aged cheese flakes
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
Salad bowl, pan, pan with lid, baking dish
Ingredients for 1 - 6 servings
1p
2p
3p
4p
5p
6p
1
2
3
4
5
6
Garlic (clove)
1
2
3
4
5
6
Shallot (pcs)
½
1
1½
2
2½
3
Confit duck leg*
(pcs)
Red cherry
tomatoes (g)
125 250 375 500 625 750
Passata (g)
100 200 300 390 500 590
Fresh flat leaf
parsley* (g) 69)
2½
Linguine (g) 13) 15)
67) 68) 70) 71)
90
180 270 360 450 540
Arugula* (g)
45
60
80
100 140 160
15
25
40
50
65
75
Aged cheese flakes*
(g) 7)
5
7½
10
12½
15
Step 1:
Step 2:
Step 3:
Preheat the oven to 200 degrees. Transfer the confit
duck leg to a baking dish, with the skin-side up.
Roast in the oven for 20 – 22 minutes until brown.
Allow to cool down until you can touch it without
burning your fingers.
Press or mince the garlic. Chop the shallot and
halve the red cherry tomatoes. Heat the butter in
a saucepan on medium heat and fry the shallot
and garlic for 2 minutes with a pinch of salt. Turn
the heat to medium-high, add the cherry tomatoes
and stir fry for 2 minutes. Deglaze with the black
balsamic vinegar and heat for 4 – 5 minutes, until
most of the moisture has evaporated.
Add the passata, 25 ml water and the sugar to the
saucepan and crumble 1/4 stock cube per person
over it. Bring to a boil and reduce the heat to
medium-low. Allow to cook gently for 20 minutes
(see Tip). Stir regularly. In the meantime, roughly
chop the fresh flat leaf parsley.
Step 4:
Step 5:
Step 6:
Boil ample water in a pan with a lid. Add the pasta
and cook for 12 - 14 minutes, covered with the lid
(Tip). Then drain and mix the pasta with half of the
extra virgin olive oil. Season with salt and pepper.
In a salad bowl, mix a dressing of the white wine
vinegar and the remaining extra virgin olive oil.
Season with salt and pepper. Mix the dressing with
the arugula. Use a fork to separate the duck meat
from the bone (see Tip). Add the meat and cooking
grease to the tomato sauce and mix well.
Transfer the pasta to deep plates and pour the
tomato sauce with duck meat over it. Sprinkle with
the parsley and the cheese flakes. Serve with the
arugula salad.
Not included
Butter (tbsp)
1
2
3
4
5
6
Balsamic vinegar
(tbsp)
½
1
1½
2
2½
3
Sugar (tsp)
¼
½
¾
1
1¼
1½
Chicken stock cube
(pcs)
¼
½
¾
1
1¼
1½
Extra virgin olive oil
(tbsp)
1
1½
2
2½
3½
4
White wine vinegar
(tbsp)
½
1
1½
2
2½
3
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Total fat (g)
Of which: saturated (g)
Carbohydrates (g)
Per serving
Per 100g
4160 /994
703 /168
53
9
20,0
3,4
81
14
15,9
2,7
Fibre (g)
8
1
Protein (g)
46
8
Salt (g)
3,7
0,6
Of which: sugars (g)
Allergens
7) Milk 13) Gluten 15) Wheat
May contain traces of: 67) Egg 68) Mustard 69) Celery
70) Soy 71) Lupin
Week 17 | 2022
Enjoy!
Sea Bass with Capers and Samphire
with celeriac mash and olives
Premium
Total time: 30 min. • Based on 2 servings
Celeriac
All-purpose potatoes
Cooking cream
Plum tomato
Olives & capers
Organic lemon
Garlic
Fresh flat leaf parsley
Sea bass fillet with skin
Samphire
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, frying pan with lid, frying pan, pan
with lid, aluminum foil, microplane
Ingredients for 1 - 6 servings
1p
2p
3p
4p
5p
6p
Celeriac (g) 10)
150 300 450 600 750 900
All-purpose
potatoes (g)
200 400 600 800 1000 1200
Cooking cream*
(ml) 7)
50
100 150 200 250 300
Plum tomato (pcs)
1
2
3
4
5
6
Olives & capers* (g)
15
30
45
60
75
90
Organic lemon (pcs)
¼
½
¾
1
1¼
1½
Garlic (clove)
½
1
1½
2
2½
3
Fresh flat leaf
parsley* (g) 69)
2½
5
7½
10
12½
15
1
2
3
4
5
6
25
50
75
Sea bass fillet with
skin* (pcs) 4)
Samphire* (g)
Step 1:
Step 2:
Step 3:
Boil ample water with a pinch of salt in a pan with
a lid. Peel the celeriac and potatoes and cut them
into 2 cm pieces. Weigh 150 g celeriac per person
and add to the pan with boiling water, together with
the cooking cream. Cook the celeriac for 3 minutes.
Then add the potatoes and cook for
12 - 15 minutes, covered with the lid. Drain, save
some of the cooking liquid and set aside, uncovered.
Dice the tomato and cut the olives in half. Zest the
lemon before cutting it into wedges. Press or mince
the garlic and roughly chop the flat leaf parsley.
Heat 1 tbsp olive oil per person in a frying pan with
a lid on medium-high heat. Add the tomato and
capers with per person: 1/2 tsp lemon juice, 1 tsp red
wine vinegar and 1/4 tsp sugar. Fry for 4 - 5 minutes
while stirring. Reduce the heat and add the olives
and 2/3 of the flat leaf parsley. Season to taste with
salt and pepper. Allow to simmer until serving,
covered with the lid.
Step 4:
Step 5:
Step 6:
Heat 1/2 tbsp olive oil per person in a frying pan on
medium-high heat. Fry the sea bass for 2 - 3 minutes
on the skin-side. Sprinkle with salt and pepper.
Reduce the heat and fry the fish for another
1 - 2 minutes on the other side. Then take the fish
from the pan and allow to rest under aluminium foil
until serving. Heat 1/2 tbsp butter per person in the
same frying pan and fry the garlic for 1 minute. Add
the samphire and stir fry for another 1 - 2 minutes.
In the meantime, mash the celeriac and potatoes
into a coarse puree, using a potato masher. Add per
person: 1/2 tbsp butter, 1 tsp mustard and a splash
of cooking liquid to make it smooth. Mix well and
season with salt and pepper.
Transfer the celeriac puree to plates. Top with the
fried samphire and the sea bass. Serve with the
tomato-olive sauce and the remaining parsley.
Garnish with the lemon wedges.
100 125 150
Not included
Olive oil (tbsp)
1½
3
4½
6
7½
9
Red wine vinegar
(tsp)
1
2
3
4
5
6
Sugar (tsp)
¼
½
¾
1
1¼
1½
Butter (tbsp)
1
2
3
4
5
6
Mustard (tsp)
1
2
3
4
5
6
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Per serving
Per 100g
3454 /826
499 /119
Total fat (g)
48
7
18,5
2,7
57
8
8,8
1,3
Fibre (g)
12
2
Protein (g)
35
5
Salt (g)
1,5
0,2
Of which: saturated (g)
Carbohydrates (g)
Of which: sugars (g)
Allergens
4) Fish 7) Milk 10) Celery
May contain traces of: 69) Celery
Week 17 | 2022
Enjoy!
Surf & Turf with Parmesan Sauce
with mashed potatoes, tomato salad and broccolini
Feast
Total time: 40 min. • Based on 2 servings
Rump steak
Garlic
Red cherry tomatoes
Fresh chives
Cooking cream
Parmigiano Reggiano
Shrimp
Baby potatoes
Broccolini
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
2x frying pan, parchment-lined baking sheet,
grater, saucepan, salad bowl, frying pan, aluminum
foil, sauté pan with lid, bowl, kitchen paper
Ingredients for 1 - 6 servings
1p
2p
3p
4p
5p
6p
Rump steak* (pcs)
1
2
3
4
5
6
Garlic (clove)
½
1
1½
2
2½
3
Red cherry
tomatoes (g)
125 250 375 500 625 750
Fresh chives* (g)
5
10
15
20
25
30
Cooking cream*
(ml) 7)
100 200 300 400 500 600
Parmigiano
Reggiano* (g) 7)
15
25
Shrimp* (g) 5)
90
180 270 360 450 540
Baby potatoes (g)
250 500 750 1000 1250 1500
Broccolini* (g)
100 200 300 400 500 600
Mayonnaise* (g)
8) 9)
25
40
50
75
50
65
75
Step 1:
Step 2:
Step 3:
Take the steak from the refrigerator, pat dry with
kitchen paper and rub with salt. Preheat the oven to
200 degrees. Wash or peel the potatoes and cut in
half. Mix them in a bowl with 1/2 olive oil per person
and some salt and pepper. Line the potatoes onto a
baking tray with baking paper and roast for
30 - 40 minutes in the oven or until golden brown.
Turn when halfway done.
Press or mince the garlic. In a salad bowl, make a
dressing with, per person: 1/2 tbsp extra virgin olive
oil and 1/2 tbsp white balsamic vinegar. Halve the
cherry tomatoes and finely chop the chives. Mix
the cherry tomatoes and 2/3 of the chives with the
dressing in the salad bowl and season with salt
and pepper.
Heat 1/2 tbsp olive oil per person in a sauté pan with
a lid. Cook the broccolini for 7 - 10 minutes and
season with salt and pepper. Reduce the heat and
cover with the lid to keep warm until serving.
Step 4:
Step 5:
Step 6:
Heat 1/2 tbsp butter per person in a saucepan on
medium-high heat and fry the remaining garlic for
1 minute. Add the double cream. While the cream
is heating, grate the Parmigiano reggiano with a
fine grater. Add the grated cheese to the cream. Mix
well, season with salt and pepper and let the sauce
reduce into the desired thickness. You can keep the
sauce warm on low heat until serving.
Heat 1/2 tbsp butter per person in a frying pan on
medium-high heat. As soon as the butter is nice and
hot, add the steak to the pan and fry for
2 - 4 minutes per side. Season to taste with pepper
and let it rest for maximum 3 minutes under
aluminium foil. Pat the shrimps dry with kitchen
paper. Heat 1/2 tbsp olive oil per person in a different
frying pan on medium-high heat and fry the shrimps
for 3 - 4 minutes until cooked. Season with salt
and pepper.
Transfer the puree to plates. Cut the steak into slices
and add these next to the puree, together with the
shrimps. Pour the sauce over the steak and garnish
with the rest of the chives. Serve with the broccoli
and cherry tomato salad.
100 125 150
Not included
Extra virgin olive oil
(tbsp)
½
1
1½
2
2½
3
White balsamic
vinegar (tbsp)
½
1
1½
2
2½
3
Olive oil (tbsp)
1½
3
4½
6
7½
9
1
2
3
4
5
6
Butter (tbsp)
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Total fat (g)
Per serving
Per 100g
5281 /1262
604 /144
85
10
28,3
3,2
61
7
14,2
1,6
Fibre (g)
11
1
Protein (g)
59
7
Salt (g)
2,4
0,3
Of which: saturated (g)
Carbohydrates (g)
Of which: sugars (g)
Allergens
5) Shellfish 7) Milk 8) Egg 9) Mustard
May contain traces of: -
Week 17 | 2022
Enjoy!
Pizza Capricciosa Deluxe
with artichoke hearts, olive tapenade & arugula
Global Cuisine
Total time: 35 min. • Based on 2 servings
Pizza Dough Rustique
Passata
Buffalo mozzarella
Cured ham
Artichoke hearts
Black olive tapenade
Dried oregano
Grated Italian cheese
Arugula
Tomato paste
Garlic
Baby red 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
Salad bowl, frying pan with lid, parchment-lined
baking sheet
Ingredients for 1 - 6 servings
1p
2p
3p
4p
5p
6p
1
2
3
4
5
6
Pizza Dough
Rustique* (roll) 13)
15) 19) 66)
Passata (g)
100 200 300 390 500 590
Buffalo mozzarella*
(pc(s)) 7)
½
1
1½
Cured ham* (g)
25
50
75
Artichoke hearts
(can)
¼
½
¾
1
1¼
Black olive
tapenade* (g) 69)
20
40
60
80
100 120
Dried oregano
(sachet)
½
1
1½
2
2½
3
Grated Italian
cheese* (g) 7)
15
25
40
50
65
75
Arugula* (g)
30
60
90
120 150 180
Organic tomato
paste (tin)
½
1
1½
2
2½
3
Garlic (clove)
½
1
1½
2
2½
3
Baby red onion
(pcs)
½
1
1½
2
2½
3
2
2½
3
100 125 150
Step 1:
Step 2:
Step 3:
Preheat the oven to 200 degrees. Press or mince
the garlic. Finely chop the red onion. Tear the
mozzarella into small pieces. Drain the artichoke
and cut in quarters.
Heat 1/4 tbsp olive oil per person in a frying pan
with a lid and add the garlic and red onion. Fry for
1 - 2 minutes over medium heat. Add the tomato
paste and fry for 1 minute over medium-high heat
(see Tip).
Deglaze with 1 tsp black baslamic vinegar per
person and the passata. Add the dried oregano and
season to taste with salt and pepper (see Tip). Allow
to simmer for 5 - 10 minutes.
Step 4:
Step 5:
Step 6:
Roll the pizza dough out on a baking sheet with
baking paper and spread with the tomato sauce.
Top the pizza with the shredded cheese and
artichoke. Bake in the oven for 13 - 15 minutes
(see Tip).
In a salad bowl, mix the arugula with 1 tsp black
balsamic vinegar per person. Add extra virgin olive
oil, salt and pepper to taste.
Serve the pizza on plates and garnish with the
olive tapenade and ham. Top with the mozzarella
and arugula.
1½
Not included
Olive oil (tbsp)
¼
½
¾
1
1¼
1½
Balsamic vinegar
(tsp)
2
4
6
8
10
12
Extra virgin olive oil
to taste
Salt & pepper
to taste
* keep in the refrigerator
Nutritional values
Energy (kJ/kcal)
Total fat (g)
Of which: saturated (g)
Carbohydrates (g)
Of which: sugars (g)
Fibre (g)
Per serving
Per 100g
5087 /1216
769 /184
43
6
16,8
2,5
137
21
17,4
2,6
20
3
Protein (g)
53
8
Salt (g)
6,0
0,9
Allergens
7) Milk 13) Gluten 15) Wheat 19) Spelt (wheat) (wheat)
May contain traces of: 66) Milk 69) Celery
Week 17 | 2022
Enjoy!