Recipes for lunch and dinner

On this page, all allergen-free recipes are listed. However, please note that the recipes may still contain allergens. Each recipe indicates which allergens it is free from.

Please keep in mind that allergens may vary depending on the product and manufacturer, so always check the allergen information on the packaging of the purchased products.

If you have any questions, feel free to contact us.

The overview of all the (heavier) lunch and dinner recipes on the website is listed below.
Click on the dish below to go directly to the recipe. Or scroll through all recipes for inspiration.

Lunch and dinner

Sweet potato salad

Goat cheese salad with crispy bacon and avocado

Cauliflower casserole with minced meat

Sweet potato fries with minced meat and salad

Sweet potato rösti

Tray bake: Sweet potato and cauliflower with a meatball

Crispy potatoes

Crispy Smashed Potatoes

Roast potatoes with green beans and a hamburger

Salmon with mixed vegetables and oven-roasted potatoes

Salmon seasoning

Chicken schnitzel with mixed vegetables and oven-roasted potatoes

Gluten-free crispy chicken schnitzel

Couscous with dates and green vegetables

Cauliflower Soup with Cheese Crisp

Chickensoup

Pumpkin Coconut Soup

Cucumber-Zucchini Soup

Leek Broccoli Soup

Curried Leek Soup with Bacon Bits

Fusilli Tartufo

Pasta casserole with salmon

Pasta casserole with feta, broccoli and cherry tomatoes

Spinach pasta

Ravioli with spinach and cauliflower rice

Lasagna with extra cheese

Béchamel sauce

Tomato sauce

Mac and Cheese with a Twist

Lemongrass Chili Green Beans with Rice

Poké Bowl

Nasi with Meatballs

Mihoen with Beef Strips

Tortilla with Fresh Salad

Tacos with Chicken, Mexican Vegetables, and Avocado

Spinach Cream Cheese Egg Wrap

Spinach Cream Cheese Egg Wrap with Crispy Chicken Schnitzel

Smashed Avocado

Peeling garlic and making garlic cubes for the freezer

Salad parma ham and mozzarella

Salad parma ham, burrata and peach

Salad with Parma Ham, Burrata, and Peach

(4 servings)

Instructions: see the preparation video via the above social media

1. Wash the zucchini and slice it into thin rounds about 2-3 mm thick. Heat a grill pan or skillet over medium heat, add a splash of olive oil, and cook the zucchini for 5 minutes. Allow the zucchini to cool on a plate.
2. Halve the avocados, remove the pit, and dice the flesh. Scoop the flesh out of the skin with a spoon, or scoop it out first and then cut it into cubes.
3. Divide the salad greens among 4 plates, then arrange the avocado and grilled zucchini on top.
4. Take the burrata out of its liquid and let it drain. Tear the burrata in half and distribute it over the plates.
5. Sprinkle the Parmigiano over the salad and drizzle 1 tablespoon of olive oil over each plate. Arrange the ham on the plates and season with pepper and salt to taste.

Salad with Parma Ham and Mozzarella

(4 servings)

Instructions: see the preparation video via the above social media

1. Wash the cucumber and peel it if desired. Cut the cucumber in half and slice it into approximately 0.5 cm thick slices.
2. Halve the avocados, remove the pit, and dice the flesh. Scoop the flesh out of the skin.
3. Take the mozzarella out of its liquid and let it drain. Slice the mozzarella into thin slices or tear it into pieces.
4. Divide the salad greens among 4 plates, then distribute the cucumber, avocado, and mozzarella. Sprinkle the Parmigiano over the salad and drizzle 1 tablespoon of olive oil over each plate. Arrange the ham on the plates and season with pepper and salt to taste.

Pasta Casserole with Feta, Broccoli, and Cherry Tomatoes

(4 servings)

Preparation method: See the preparation video via the above social media.

1. Preheat the convection oven to 180 degrees Celsius.
2. Wash and halve the cherry tomatoes.
3. Take a baking dish of about 20x30 cm. Place the white cheese or feta in the center. Add the broccoli florets and cherry tomatoes around the cheese.
4. Grate the lemon zest.
5. In a bowl, mix together the cooking cream, grated cheese, dried herbs, and lemon zest. Pour this mixture into the baking dish.
6. Place the baking dish in the center of the preheated oven and bake for 20 minutes.
7. Meanwhile, bring a pot of water to a boil and cook the pasta according to the package instructions.
8. Remove the baking dish from the oven. Mash the white cheese or feta with a fork and mix everything together. Add the cooked pasta and mix again.

Enjoy your meal!

Pasta casserole with salmon

(4-6 servings)

Preparation method: See the preparation video via the above social media.

1. Preheat the convection oven to 180 degrees Celsius.
2. Wash the zucchini, peel it (optional), and cut it into cubes.
3. Slice the mushrooms. Finely chop the onion and press the garlic.
4. Take a baking dish (about 20x30 cm) and add the zucchini, mushrooms, onion, salmon, garlic, herb cream cheese, and cooking cream to the dish.
5. Place the baking dish in the center of the preheated oven for 20 minutes.
6. Cook the pasta according to the instructions on the package, then drain it. Add a splash of olive oil to the pasta to prevent it from sticking together.
7. Add the pasta to the baking dish and mix everything well together.

Crispy Smashed Potatoes

(4 servings)

Preparation method: See the preparation video via the above social media.

1. Wash the potatoes and boil them with the skin on for 20 minutes. Drain the potatoes and, if necessary, dry them with a clean tea towel.
2. Preheat the convection oven to 180 degrees Celsius.
3. Take a baking sheet lined with parchment paper, place the potatoes on the parchment, and press them flat with the bottom of a glass or spoon.
4. Sprinkle the cheddar cheese, sea salt, and rosemary over the potatoes.
5. Place the baking sheet in the center of the preheated oven and bake the potatoes for about 20 minutes until crispy. For extra crispiness, turn on the top grill for the last 5 minutes.
6. Remove the baking sheet from the oven and distribute the potatoes onto plates.
7. Add vegetables and fish/meat of your choice to the potato dish, or use the potatoes as a side dish.

Fresh Chicken Soup with Rice Noodles

(6-8 servings)

Preparation method: See the preparation video via the above social media.

1. If necessary, clean the chicken breast and cut it into strips.
2. Take a (soup) pot and place it on medium heat. Add the olive oil to the pot and sear the chicken strips. Add 2 liters of water and the bouillon cubes, and bring the mixture to a boil. Let it cook for 20 minutes.
3. Use a skimmer or tongs to remove the chicken strips from the broth and shred the chicken using two forks (pulled chicken).
4. Return the chicken to the broth and add the soup vegetables and rice noodles. Let it cook for 10 minutes before the soup is ready.

Enjoy your meal!

Fresh tomato sauce

Instructions: see the preparation video via the above social media

1. Cook the fresh tomatoes in the broth for 5 minutes. Remove the skins from the tomatoes.
2. Strip or pluck the leaves from the stem of the herbs.
3. Add the fresh herbs, salt, pepper, tomato paste, and garlic cloves to the tomatoes in the broth. Puree the mixture until smooth.

Delicious with (gluten free) pasta and finely chopped vegetables.

Buon appetito!

Sweet Potato Rösti

(side dish, 3-4 servings)

Preparation: see the preparation video via the above social media

1. Preheat the convection oven to 180 degrees Celsius.
2. Peel the sweet potatoes and finely grate them.
3. Clean and press the garlic.
4. In a bowl or deep plate, mix the grated sweet potato, garlic, rosemary, sea salt, and olive oil.
5. Place the mixture in circles with a diameter of about 5 cm and a height of 0.5 cm on a baking sheet lined with parchment paper. You can optionally use a round mold/ring.
6. Bake the sweet potato rösti for 20 minutes in the middle of the oven.

Boursin Spinach Pasta with Bacon, Mushrooms, and Onion

(4 servings)

Preparation: see the preparation video via the above social media

1. Thaw the spinach in a pan over low heat with the lid on. Stir regularly to ensure all the spinach thaws and warms up.
2. Cut the onion into half rings and the mushrooms into slices (0.3-0.5 cm thick).
3. Put a pot of water on medium-high heat and bring it to a boil. Cook the pasta according to the instructions on the package and add a splash of olive oil to prevent the pasta from sticking together and the water from boiling over.
4. Take a frying pan or sauté pan and add a splash of olive oil or (plant-based) cooking butter. Heat the butter/oil over medium heat and add the onion. Sauté the onion for 3-4 minutes, then add the bacon. Cook the bacon for about 5 minutes until browned, then add the mushrooms and cook for another 3-4 minutes.
5. Add the Boursin to the spinach, stirring well. Then add the mixture of onion, bacon, and mushrooms to the spinach and stir everything together.
6. Serve the spinach pasta in deep (preheated) plates.

Buon appetito!

Leek Broccoli Soup

(4 servings)

Preparation:

1. Clean the onion and garlic. Finely chop the onion and either press or finely chop the garlic.
2. Wash the broccoli and leeks. Cut the leeks into rings and the broccoli into florets.
3. Place a (soup) pot over medium heat and add 2 tablespoons of olive oil to the warm pot. Add the chopped onion and garlic, and sauté while stirring for 3-4 minutes until the onion is translucent. Then add the broccoli, chickpeas, and leeks and heat the mixture for about 4 minutes.
4. Add 750 milliliters of water, the curry powder, and the bouillon cubes. Bring the mixture to a boil and let it simmer for 12-15 minutes with the lid on the pot.
5. Turn off the heat and puree the soup with an immersion blender until smooth.
6. Ladle the soup into deep plates or bowls. Add pepper to taste.

Variation tip: Add crispy (turkey) bacon bits, cooking cream, and grated cheddar cheese.

Ravioli with Spinach and Cauliflower Rice

(3 servings)

Instructions: see the preparation video via the above social media

1. Cook the pasta according to the instructions on the package. Add a little olive oil to the water to prevent it from boiling over and to prevent the pasta from sticking together.
2. Heat a skillet or wok over medium-high heat. Add a dash of olive oil to the heated pan and add the spinach, letting it wilt for 3-4 minutes. Then add the cauliflower rice and sauté for another 4 minutes.
3. Add the herbed cream cheese and cooking cream, and heat the mixture for 4-5 minutes.
4. Serve the pasta on a plate and top it with the vegetable cream sauce.

Buon appetito!

Crispy potatoes

(6 servings)

Preparation: see the preparation video via the above-mentioned social media

1. Preheat the convection oven to 180 degrees Celsius.
2. Mix all the spices together in a bowl. Grate the Parmigiano. Grate the zest of the lemon.
3. Wash the spring onions and thinly slice them, about 1-2 mm thick.
4. Wash the potatoes and dry them thoroughly. Halve the potatoes.
5. Add the spices, olive oil, Parmigiano, spring onions, and grated lemon zest to the potatoes. Mix well.
6. Line a baking sheet with parchment paper and spread the potato mixture on top. Place the halved potatoes with the cut side down on the baking sheet.
7. Place the baking sheet in the middle of the preheated oven and bake the potatoes for 25 minutes.

Serve the potatoes with a green salad and Rendang seasoned minced meat.

Lasagna with extra cheese

(4-6 servings)

Preparation: see the preparation video via the above-mentioned social media

1. Preheat the convection oven to 180 degrees Celsius (356 degrees Fahrenheit).
2. Place a wok or frying pan over medium heat, add a splash of olive oil to the warm pan, and add the garlic. Stir the garlic for 3-4 minutes.
3. Add the minced beef and cook until browned, about 5-6 minutes.
4. Add the Italian vegetables and stir-fry for another 4 minutes.
5. Grease an oven dish with a splash of olive oil and start building the lasagna. Begin with a layer of sauce, then layer lasagna sheets, sauce, lasagna sheets, sauce, torn mozzarella pieces, lasagna sheets, and then the béchamel sauce. Sprinkle the grated cheese over the béchamel sauce and sprinkle the Italian herbs on top.
6. Place the oven dish on a rack in the middle of the oven and bake the lasagna for 30 minutes. Turn on the grill of the oven for the last 5 minutes to get a nice brown layer of cheese.
7. Remove the lasagna from the oven and let it stand for 5 minutes before serving.

Buon appetito!

Gluten-free béchamel sauce

Preparation:

1. Melt the butter in a saucepan. Stir in the cornstarch with a whisk until a grainy texture forms.
2. Continue stirring and gradually pour the milk into the saucepan. Let the sauce thicken slightly. If the sauce is too thick, add a little more milk.
3. Season the béchamel sauce with salt and pepper.

Tray bake: Sweet potato and cauliflower with a meatball

(3-4 servings)

Preparation: see the preparation video via the above-mentioned social media

1. Preheat the convection oven to 180 degrees Celsius (356 degrees Fahrenheit).
2. Add the shakshuka spice mix, salt, pepper, and egg to the minced beef and mix well. Shape into 3 or 4 meatballs.
3. Wash and dry the sweet potatoes thoroughly. Cut the sweet potatoes into approximately 2x2 cm cubes.
4. Remove the leaves from the cauliflower and cut it into 2x2 cm cubes or break into small florets. Wash the cauliflower thoroughly and dry it.
5. Place the sweet potatoes and cauliflower on a baking tray. Drizzle with 3-4 tablespoons of olive oil.
6. Strip the rosemary leaves from the stems and sprinkle over the vegetables on the baking tray lined with parchment paper.
7. Cut the lemon in half. Squeeze the juice of one half over the baking tray. Optionally, grate the zest of half a lemon over the sweet potato cubes and cauliflower florets.
8. Mix everything together and place the baking tray in the middle of the oven for 30 minutes. Stir halfway through cooking.
9. Heat butter in a frying pan over medium-high heat. Once the butter is hot, add the meatballs to the pan. Brown the meatballs on all sides, then cover the pan with a lid. Turn the meatballs occasionally. After about 15 minutes, the meatballs should be cooked through. Cooking time may vary depending on the size of the meatballs.
10. Serve the sweet potato and cauliflower on a plate with a meatball on top.

Peeling garlic and making garlic cubes for the freezer

(16 cubes)

Preparation: see the preparation video via the above-mentioned social media

1. Cut off the top of the garlic bulb. Crush the garlic with the flat side of a knife.
2. Place the garlic in a container with a lid. Shake the container back and forth, and after shaking vigorously a few times, the garlic cloves will come loose from their skins.
3. Transfer the garlic cloves to a food processor or blender. Finely chop the garlic.
4. Take a sealable bag, place the garlic puree in the bag, and seal the bag tightly.
5. Distribute the garlic puree evenly in the bag and use the back of a knife to make cubes.

Freeze the cubes so that you always have fresh garlic on hand for cooking.

Cauliflower soup with bacon and cheese biscuit

(4-6 servings)

Preparation: see the preparation video via the above-mentioned social media

1. Turn on the fan oven at 180 degrees Celsius and preheat. Coarsely grate the Parmigiano and mix in a tablespoon of Italian herbs. Place baking paper on the baking tray and divide the Parmigiano over the baking tray. Place the baking tray in the center of the oven and let the cheese melt and become golden brown in about 10 minutes. Then take the baking tray out of the oven and let the cheese cool.
2. Finely chop the onion, crush or press the garlic. Clean the cauliflower, leek and potatoes and cut the whole cauliflower into pieces (florets and stems). Only use the white part of the leek and cut it into 1 cm slices. Make potato cubes of about 2cm.
3. Heat the olive oil in the soup pan and fry the chopped onion and garlic until translucent (4-5 minutes). Add the cauliflower florets/stems, potato and leek and fry for 5 minutes, stirring occasionally. Crumble the stock cubes into the pan and pour the water into the pan. Cook for about 15 minutes until the vegetables are soft
4. Fry the bacon and let it drain and crisp on a piece of kitchen paper.
5. Remove the soup pot from the heat, add the shakshuka and puree until a smooth soup. Add salt and pepper to taste.
6. Spoon the soup into bowls or a deep plate and garnish with a piece of cheesecake and 1-2 strip(s) of fried bacon.
7. To taste: use chilli flakes as a garnish after pouring the soup

The thickness of the soup can be adjusted by adding more or less water.

Variation: add fried bacon when serving the soup instead of fried bacon

Sweet potato salad

(2-3 servings)

Instructions: see the preparation video via the social media link above

1. Preheat the convection oven to 200 degrees Celsius (390 degrees Fahrenheit).
2. Wash the sweet potatoes and dry them. Cut the sweet potatoes into wedges. Line a baking sheet with parchment paper, spread the sweet potatoes, drizzle olive oil over them. Place the baking sheet in the middle of the oven for 30 minutes.
3. Wash the zucchini, halve the zucchini (you can use it whole too). Slice the zucchini into slices no more than 0.5 cm thick. Heat a grill pan over medium-high heat and grill the zucchinis for 4-5 minutes on each side.
4. Heat a frying pan over medium heat and warm the chickpeas for about 8-10 minutes until heated through. Remove the chickpeas from the heat and let them cool.
5. Heat a frying pan over medium heat and add some butter to the pan. Season the chicken breast cubes with pepper and salt to taste. Fry the chicken breast cubes over medium heat for 8-10 minutes until browned and cooked through.
6. Wash the cucumber, peel it, and cut it into small cubes or thin slices.
7. Halve the avocados, remove the pits, and slice the avocados. Remove the avocado skin.
8. Arrange the plate with all the ingredients.

Goat cheese salad with crispy bacon and avocado

(2 servings)

Instructions: see the preparation video via the social media link above

1. Halve the cucumber, wash it, and remove the skin with a knife or vegetable peeler. Slice the cucumber halves into 2 or 3 slices lengthwise. Then cut the slices into cubes about 0.5 cm in size.
2. Halve the avocado and remove the pit. Cut the avocado into cubes and then remove the flesh from the skin.
3. Toast the pine nuts for 2-3 minutes over medium heat until light brown.
4. Heat the goat cheese over medium heat and flip it after 2-3 minutes, once the goat cheese becomes brown. Bake the goat cheese for another 2-3 minutes.
5. Meanwhile, assemble a deep plate with the lettuce, cucumber, bacon, avocado, pine nuts, and once the goat cheese is ready, also add the goat cheese. Finish with the crema aceto balsamico dressing.

Cauliflower casserole with minced meat

(3-4 servings)

Instructions: see the preparation video via the social media link above

1. Preheat the oven to 200 degrees Celsius.
2. Peel the onion and finely chop it.
3. Cut the cauliflower into small florets and the stems into pieces. Wash the cauliflower pieces under running water.
4. Clean the leek by cutting off the end and removing some of the green parts. Cut the leek in half lengthwise and wash it under running water. Slice the leek into slices about 0.5 cm thick.
5. Bring a pan of water to medium-high heat, bring it to a boil, and cook the potatoes for about 15 minutes until tender. Drain the water from the pan and mash the potatoes until smooth to make mashed potatoes.
6. At the same time as step 5, heat a wok or frying pan over medium-high heat, add the onion, and sauté until translucent, stirring occasionally. Add the minced beef and cook until browned for about 5 minutes. Add the vegetables and cook for another 5 minutes, stirring occasionally. Add the cooking cream and curry powder and heat the mixture, but do not let it boil.
7. Take an oven dish and place the minced meat with vegetable mixture in the dish, then spread the mashed potatoes over it. Sprinkle the grated cheese over the mashed potatoes, spreading it evenly. Season with salt and pepper to taste.
8. Place the oven dish in the middle of the oven and bake for 20 minutes until the cheese is melted and golden brown.

Sweet potato fries with meatballs and salad

(3-4 servings)

Instructions: see the preparation video via the social media link above

1. Place the minced meat in a bowl and mix the minced meat seasoning into the meat. Shape the meat into 3 or 4 meatballs.
2. Clean the avocados and slice them. Wash and peel the cucumber, then cut it into thin slices (2-3 mm). Remove the mozzarella from the packaging and slice it into slices or cubes. Open the can of corn slightly to drain the liquid, then let the corn drain.
3. If not pre-cut, wash the sweet potatoes under running water and then cut them into long fries. Slice the potatoes into slices about 0.5 cm thick. Cut the slices into strips about 0.5 cm wide.
4. Heat a frying pan over medium heat and add a little liquid butter to the pan. Once heated, add the sweet potato fries. Let the fries cook for about 15 minutes, stirring occasionally. Alternatively (my preference): bake the fries in the middle of the (convection) oven at 180 degrees Celsius for 25-30 minutes until cooked.
5. Heat a skillet (or frying pan) over medium heat and add some liquid butter to the pan. Once heated, add the meatballs to the pan. Turn the meatballs regularly to brown and cook evenly. Cover the pan with a lid occasionally to allow the meatballs to cook through. Depending on the size, the meatballs will be ready in about 12-15 minutes.
6. Meanwhile, bring a pot of water to a boil and add the eggs once boiling. Cook the eggs for about 5 minutes. Then, rinse the eggs with cold water and peel them.
7. Arrange the plates and place lettuce on each half of a plate. Arrange the cucumber, corn, mozzarella, avocado, and the halved egg on the lettuce. Serve with sweet potato fries and a meatball.

Roast potatoes with green beans and a hamburger

(serves 2)

Instructions: see preparation video via the above social media

1. Preheat the convection oven to 220 degrees Celsius. Remove the foil from the packaging and once the oven is preheated, place the potatoes in the middle of the oven. After 30 minutes, the potatoes will be ready.
2. When the potatoes have been in the oven for 15 minutes, bring a pan of water to a boil. Once the water is boiling, add the green beans and bring the water to a boil again. Cook the beans for 8 minutes and then drain the pan.
3. Put a dash of liquid cooking butter in a frying pan and heat it until it no longer bubbles. Place the burgers in the pan and let them cook for 12-14 minutes until done.
4. Remove the potatoes from the oven, divide them onto plates, add the green beans, and finally the burger.

Instructions (non-prepackaged):

1. Place the ground beef in a bowl and add a tablespoon of meat seasoning. Mix thoroughly and shape into 2 burgers.
2. Preheat the convection oven to 220 degrees Celsius. Wash the potatoes, pat them dry, and cut them into wedges. Zest the lemon over the potato wedges and drizzle with olive oil. Sprinkle the rosemary sprigs over the potato wedges. Mix well and spread the potato wedges on a baking sheet lined with parchment paper. Place the potatoes in the middle of the oven. After 30 minutes, the potatoes will be ready.
3. Shell the green beans and halve them. When the potatoes have been in the oven for 15 minutes, bring a pan of water to a boil. Once the water is boiling, add the green beans and bring the water to a boil again. Cook the beans for 8 minutes and then drain the pan.
4. At the same time, add a dash of liquid cooking butter to a frying pan and heat until it no longer bubbles. Place the burgers in the pan, sear them, flip them several times, and let them cook for 12-14 minutes until done.
5. Remove the potatoes from the oven, divide them onto plates, add the green beans, and finally the burgers.

Salmon with mixed vegetables and oven-roasted potatoes

(serves 2)

Instructions: see preparation video via the above social media

1. Preheat the convection oven to 180 degrees Celsius.
2. Wash the baby potatoes and dry them with a clean kitchen towel. Cut the potatoes into wedges and place them on a baking sheet lined with parchment paper. Sprinkle sea salt over the potatoes, grate the zest of half a lemon, and squeeze about a quarter to half lemon over the potatoes, depending on the size of the lemon. Mix everything together and spread the potatoes evenly on the baking sheet. Place the baking sheet in the middle of the oven. Stir the potatoes after 10 minutes.
3. Place a pot on the stove, bring water to a boil, and cook the vegetables according to the package instructions. For slightly crispier vegetables, cook them 2-3 minutes less than indicated on the package.
4. Pat the salmon dry and sprinkle it with the fish seasoning. Place a frying pan over medium-high heat and cook the salmon on each side for about 5 minutes per side until cooked through. Cooking time may vary depending on the size and thickness of the salmon fillets.
5. Serve the salmon fillet, oven-roasted potatoes, and vegetables on a plate.

Salmon seasoning

(2 servings)

Instructions: see preparation video via the above social media

1. Place all the spices in a bowl and mix them together.

If you prefer the spices to be finer, transfer the mixture to a mortar and grind the spices finely.

Chicken schnitzel with mixed vegetables and oven-roasted potatoes

(serves 2)

Instructions: see preparation video via the above social media

1. Preheat the convection oven to 180 degrees Celsius.
2. Wash the baby potatoes and dry them with a clean kitchen towel. Cut the potatoes into wedges and place them on a baking sheet lined with parchment paper. Sprinkle sea salt over the potatoes, grate the zest of half a lemon, and squeeze about a quarter to half lemon over the potatoes, depending on the size of the lemon. Mix everything together and spread the potatoes evenly on the baking sheet. Place the baking sheet in the middle of the oven. Stir the potatoes after 10 minutes.
3. Place a pot on the stove, bring water to a boil, and cook the vegetables according to the package instructions. For slightly crispier vegetables, cook them 2-3 minutes less than indicated on the package.
4. Place a frying pan over medium-high heat and cook the crispy chicken schnitzels on each side for about 4 minutes per side until cooked through.
5. Serve the chicken schnitzel, oven-roasted potatoes, and vegetables on a plate.

Gluten-free crispy chicken schnitzel

(serves 5)

Instructions: see preparation video via the above social media

1. Preheat the convection oven to 200 degrees Celsius.
2. Take 1 deep plate or baking dish and beat the eggs.
3. Take 1 deep plate and slightly crush the cornflakes.
4. Take 1 deep plate and put 3 tablespoons of cornstarch (Maizena) in it. Place the plates close to each other.
5. Clean the chicken breasts and place them between parchment paper or plastic wrap. Pound the chicken breasts until they are about half of their original thickness. Season the chicken breasts with salt and pepper to taste.
6. Dip the chicken breasts first into the egg, then into the cornstarch, back into the egg, and finally into the crushed cornflakes, ensuring that the cornflakes stick to the chicken breasts. Place the chicken schnitzels on a baking sheet lined with parchment paper.
7. Place the baking sheet in the middle of the oven and let the chicken schnitzels cook for 20-25 minutes until cooked through and golden brown. Flip the chicken breasts halfway through.

For extra flavor, the zest of the (cleaned) lemon can be grated over the chicken schnitzels or a little lemon juice can be sprinkled over the schnitzels.

Couscous with dates and green vegetables

(serves 4)

Instructions: see preparation video via the above social media

1. Clean the broccoli, wash it, and cut it into florets. Wash the green beans, trim them, and halve if not pre-cut. Wash the zucchini and cut it into 0.5 cm by 0.5 cm cubes.
2. Slice the olives (tip: use a pastry fork, stick it into the olive, and slice between the tines of the fork to create slices). Remove the pits from the dates by halving them. Halve the dates once more, creating 4 pieces. If using small dates, one halving is sufficient.
3. Place the fennel seeds in a mortar and crush them until powdered.
4. Bring a pot of water to medium-high heat. Once boiling, add the broccoli and green beans and cook for 8 minutes. Drain the pot.
5. While the vegetables from step 4 are cooking, heat olive oil in a wok or large pan. Add the zucchini and chickpeas and sauté for about 5 minutes, stirring occasionally.
6. Prepare the gluten-free couscous according to the instructions on the package.
7. Add the broccoli and green beans to the pan with the zucchini and chickpeas. Stir to combine. Then add the lactose-free cream cheese, herb cream cheese, curry powder, cinnamon, and powdered fennel seeds. Heat over medium heat for 3-5 minutes. Season with pepper and salt to taste.
8. Mix the couscous with the vegetables. Stir to combine.
9. Serve the couscous mixture in bowls or on plates. Add the olives and dates.

Variation: Replace the dates with meatballs or chicken pieces.

Variation: Replace the dates with raisins.

Pumpkin Coconut Soup

(4 servings)

Instructions: see preparation video via the above social media

1. Finely chop the onion, crush or press the garlic. Peel the butternut squash and cut it into 2 cm cubes. Clean the carrots and slice them into 1 cm slices. Peel the apple, remove the core, and cut the apple into cubes. Peel the ginger and cut it into 2 or 3 pieces.
2. Heat the olive oil or coconut oil in the (soup) pan and sauté the chopped onion and garlic until translucent (4-5 minutes) over low heat. Add the butternut squash and carrots and sauté for 5 minutes, stirring occasionally. Pour the coconut milk and water into the pan and add the stock cubes. Cook for about 15 minutes until the carrots and squash are soft. Add the ras-el-hanout. Remove the pan from the heat and puree the cooked vegetables into a smooth soup. Season with pepper and salt to taste.
3. Ladle the soup into bowls or deep plates and garnish with extra coconut cream.

Variation: Add crispy bacon bits when serving the soup.

Cucumber-Zucchini Soup

(4 servings)

Instructions: see preparation video via the above social media

1. Clean the onion and garlic. Finely chop the onion and crush or mince the garlic.
2. Wash the cucumber and zucchini. Peel the cucumber and zucchini, then cut them into cubes about half a centimeter in size.
3. Place a (soup) pot over medium heat and add 2-3 tablespoons of olive oil. Add the chopped onion and garlic, and sauté, stirring occasionally, for 3-4 minutes until the onion becomes translucent. Then add the cucumber and zucchini and heat for about 4 minutes.
4. Add the water and the bouillon cubes, bring to a boil, and let it simmer for 15 minutes with the lid on.
5. Turn off the heat and use an immersion blender to puree the soup until smooth.
6. Wash the lemon and zest half of the lemon peel into the soup. Cut the lemon in half and squeeze half of the lemon into the soup. Stir well and the soup is ready to serve.
7. Ladle the soup into deep bowls or dishes. Add some cress and pepper to taste.

Variation tip: Add crispy bacon bits.

Variation tip: Add 10 grams of finely chopped dill to the soup.

Variation tip: Add pine nuts (may contain traces of peanuts and nuts).

Curried Leek Soup with Bacon Bits

(4-6 servings)

Instructions: see preparation video via the above social media

1. Peel the cloves of garlic and mince or press the garlic.
2. Wash the potatoes and peel them. Cut the potatoes into 1 cm cubes.
3. Clean the leeks by trimming the ends and the green leaves. Cut the leeks in half lengthwise and wash them thoroughly. Slice the leeks into half rings.
4. Place a (soup) pot over medium heat and add 2-3 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes. Then add the potatoes and leeks and sauté, stirring occasionally, for 4 minutes.
5. Add the water and bring the mixture to a boil. Let it simmer for 15 minutes with the lid on.
6. Remove the pot from the heat and use an immersion blender to puree the vegetables into a smooth soup. Add the curry powder and season with salt and pepper to taste.
7. Mix the soup well and it's ready to serve. Ladle the soup into bowls and garnish with bacon bits.

Variation tip: Add a swirl of cooking cream (possibly plant-based) as a garnish for the soup.

Variation tip: Add pine nuts to the soup as a garnish. Note: Pine nuts may contain traces of peanuts and nuts.

Fusilli Tartufo

(3-4 servings)

Instructions: see the preparation video via the above social media

1. Wash the courgette, halve it (you can also use a whole courgette). Cut the courgette into cubes. Slice the mushrooms into slices/pieces. Strip the thyme leaves from the stems and finely chop the oregano leaves.
2. Grate half of the Parmigiano. Store the other half in the refrigerator.
3. Bring a pan of water to a boil. Add the (gluten-free) pasta to the boiling water with a splash of olive oil and bring it back to a boil. Let the pasta cook for 10 minutes (or as indicated on the package). Drain the pasta.
4. Meanwhile, brown the minced beef in a wok or large skillet and add a teaspoon of Italian herbs. Once the beef is cooked, add the mushrooms and courgette. Stir and stir-fry for 4 minutes. Add the fresh herbs and stir again, then add the Tartufo sauce. Stir and heat the sauce, but do not let it boil.
5. Spoon the pasta onto a deep plate, top it with the meat and vegetable sauce, and finish with grated Parmigiano and pepper to taste.

Mac and Cheese with a Twist

(4 servings)

Instructions: see the preparation video via the above social media

1. Bring water to a boil and add the bouillon cube. Cook the pasta according to the instructions on the package.
2. Heat a skillet over medium heat and fry the bacon until crispy. Drain on a piece of kitchen paper.
3. Heat the olive oil in a large pan over medium heat, then add the broccoli and peas. Cook the vegetables until heated through.
4. Grate the cheddar cheese (if not pre-grated). Add the cream cheese and cheddar cheese to the vegetables, let the cheese melt, then add the bacon and pasta.
5. Serve the mac and cheese on plates and add pepper to taste.

Variation: Replace the bacon with ham or make it vegetarian by omitting the bacon.

Variation: Cheese tortellini is a tasty alternative.

Lemongrass Chili Green Beans with Rice

(3-4 servings)

Instructions: see the preparation video via the above social media

1. Clean the green beans (trim the ends), halve them, and wash them under running water. Clean the onion and finely chop it. Wash the cucumber, halve it, and then halve it again (4 quarters), remove the seeds with a spoon. Slice the quarters into slices about half a centimeter thick.
2. Bring a pot of water to a boil and cook the basmati rice according to the instructions on the package.
3. Heat a frying pan over medium heat and brown the onions. Remove the pan from the heat and let the onions stand.
4. Clean the chicken breast and cut it into cubes about 2 cm in size. Season the chicken breast with salt and pepper. Heat a wok pan over high heat, add the liquid butter (or stir-fry oil) to the pan, and once the butter is no longer 'bubbling', add the chicken. Stir-fry the chicken until cooked through and browned. Reduce the heat to medium-high and add the green beans to the pan. Stir-fry the green beans for 5 minutes until tender, then add the lemongrass chili sauce and the fried onions. Heat through. The spiciness of the dish depends on the amount of sauce added to the dish.
5. Serve the rice on a plate (variation: fill a small bowl with rice and unmold it onto a plate), spoon the beans with chicken over the rice, and add the cucumber.

Variation: Boil an egg for 4-5 minutes (if no allergy/intolerance to eggs), peel the egg, and add it to the dish on the plate.

Poké Bowl

(3 servings)

Instructions: see the preparation video via the above social media

1. Cook the rice according to the instructions on the package, put the rice (1 packet per bowl) in a deep plate or bowl, stir the rice vinegar into the warm rice, and let it cool down.
2. Thaw the tuna in the packaging in cold water (if frozen).
3. Stir-fry the shrimps briefly over high heat until cooked (2-3 minutes), then let the shrimps cool down on a plate.
4. Wash the cucumber, halve it, and remove the seeds. Cut the cucumber into pieces 0.5 cm wide. Wash the radishes and slice them thinly. Cut the avocado flesh into 1 cm cubes.
5. Cut the tuna into cubes or slices.
6. Arrange the edamame, cucumber, corn, carrot, avocado, tuna, shrimps, seaweed salad, and nori snack on the rice. Sprinkle with white and black sesame seeds.

Variation: Use salmon instead of tuna and shrimps or add it for an even richer poké bowl.

Variation: Fish and shellfish-free: Use fried chicken pieces or beef steak (tataki) instead of tuna and shrimps.

Nasi with Meatballs

(3-4 servings)

Instructions: see the preparation video via the above social media

1. Bring a pan of water to a boil. Add the rice and cook according to the instructions on the package.
2. Place the minced meat in a bowl and mix in the seasoning and sambal. Shape into small meatballs. Heat a skillet over medium heat and add the oil. Add the meatballs and cook until browned and cooked through, about 5 minutes. Add the coconut milk and Nasi Goreng paste, and let it simmer for another 10 minutes over low heat.
3. Peel and finely chop the onion. Peel the garlic clove and press it through a garlic press. Peel the ginger and finely chop it into small pieces. Heat a wok over high heat and add a dash of (wok) oil. Sauté the onion, garlic, and ginger until the onion is translucent (4-5 minutes). Then add the mixed vegetables and bean sprouts, and stir-fry for about 5 minutes. Add the cooked rice and stir-fry briefly for 2-3 minutes.
4. Take a (deep) plate and first add the rice, then top it with the meatballs. Enjoy your meal!

Mihoen with Beef Strips

(3-4 servings)

Instructions: see the preparation video via the above social media

1. Peel and finely chop the onion. Clean the leek, cut it in half lengthwise, and wash it. Slice the leek into thin strips about 0.5 cm wide.
2. Heat a wok pan over medium heat and add some wok or olive oil. Add the chopped onion to the pan and sauté until translucent. Add the leek to the onion and stir regularly.
3. Heat a skillet or frying pan over medium-high heat and add some wok or olive oil. Add the beef strips and let the meat cook until tender, stirring occasionally, for about 4-5 minutes.
4. Add the yellow carrot nasi or mixed stir-fry vegetables to the pan with the onion and leek, and stir regularly.
5. Add the Rendang paste and coconut milk to the beef strips. Stir everything together and let it simmer gently for 8-10 minutes over low heat.
6. Bring a pot of water to a boil, cook the mihoen according to the instructions on the package. Drain the mihoen, let it drain for a moment, then add the mihoen to the vegetables and stir everything together.
7. Serve the mihoen with vegetables in a (deep) plate, then add the beef strips with the sauce on top. Enjoy your meal!

Tortilla with Fresh Salad

(2-3 servings)

Instructions: see the preparation video via the above social media

1. Halve the avocados, remove the pit, and cut the avocado into cubes of 0.5-1 cm. Scoop out the flesh and place it in a bowl. Add the Julienne carrots and corn. Mix everything with 3 tablespoons (100 grams) of sour cream and pepper to taste. Stir well.
2. Preheat the oven to the grill setting at 180 degrees Celsius.
3. Heat a skillet over medium heat, add the minced meat with the meat seasoning, and cook until the meat is browned. Then add the contents of the Tortilla Mix bag and heat through (do not let it boil).
4. Heat the tortillas in a pan or in the microwave (according to package instructions).
5. Spoon the meat mixture onto the tortillas and roll them up. Place the tortillas in an ovenproof dish and sprinkle the grated cheese over them.
6. Place the ovenproof dish in the top part of the oven, under the grill. Let the cheese melt (about 10 minutes), then remove the tortillas from the oven.
7. Place a tortilla from the ovenproof dish onto a plate. Add the salad to the plate.
8. Prepare a separate plate with some salad and the nacho chips. Enjoy your meal!

Tacos with Chicken, Mexican Vegetables, and Avocado

(3-4 servings)

Instructions: see the preparation video via the above social media

1. Preheat the convection oven to 180 degrees Celsius.
2. Halve the avocados, remove the pits, and scoop out the avocado flesh. Cut the avocados into cubes of 0.5 by 0.5 cm. Squeeze the lime juice over the avocado cubes, add the pepper and salt, and mix everything together.
3. Grate the cheddar cheese.
4. Heat a small pan or wok over medium heat, add some olive oil to the heated pan, and then add the vegetables. Stir-fry the vegetables for 5 minutes, then add the Mexican bean mix and the chicken strips. Heat through for another 3-5 minutes.
5. Place the taco shells in the preheated oven as soon as the bean mix and chicken go into the pan. Warm the taco shells for 4-5 minutes.
6. Remove the taco shells from the oven and place them on plates. Fill the taco shells with the vegetable mix, top with avocado, and sprinkle with the grated cheese and cheddar cheese. Enjoy your delicious tacos!

Spinach Cream Cheese Egg Wrap

(3 servings)

Instructions: see the preparation video via the above social media

1. Beat the eggs in a bowl and add the salt and pepper. Cut 1/3 of the spinach into strips about 0.5 cm wide and mix it into the beaten eggs.
2. Peel the onion and garlic cloves. Finely chop the onion and press the garlic.
3. Heat a frying pan (and if available, 3 frying pans) over medium heat. Add a small amount of butter or olive oil to the pan(s), and once hot, pour 1/3 of the egg mixture into each pan. After about 3-5 minutes, when the egg browns on the bottom, flip the cooked egg over and cook for another 3-5 minutes. Tip for flipping the egg: Place a plate upside down or a large lid on the egg and flip the plate/lid with the pan. Then slide the egg from the plate/lid back into the frying pan.
4. Heat a wok over medium heat and add a little olive oil to the pan. Let it warm up and add the onion and garlic to the pan. Sauté the onion and garlic until translucent, about 4 minutes. Then, add the remaining 2/3 of the spinach in small batches (handful at a time), letting it wilt slightly before adding more spinach. Stir-fry until all the spinach is wilted, then add the herb cream cheese and stir it into the spinach. Heat through for another 3-4 minutes.
5. Place the cooked egg wrap on a plate and spoon the spinach cream cheese mixture onto one half of the egg wrap. Fold the egg wrap in half. Enjoy your delicious spinach cream cheese egg wraps!

Spinach Cream Cheese Egg Wrap with Crispy Chicken Schnitzel

(3 servings)

Instructions: see the preparation video via the above social media

1. Beat the eggs in a bowl and add the salt and pepper. Cut 1/3 of the spinach into strips about 0.5 cm wide and mix it into the beaten eggs.
2. Peel the onion and garlic cloves. Finely chop the onion and press the garlic.
3. Heat a frying pan (and if available, 3 frying pans) over medium heat. Add a small amount of butter or olive oil to the pan(s), and once hot, pour 1/3 of the egg mixture into each pan. After about 3-5 minutes, when the egg browns on the bottom, flip the cooked egg over and cook for another 3-5 minutes. Tip for flipping the egg: Place a plate upside down or a large lid on the egg and flip the plate/lid with the pan. Then slide the egg from the plate/lid back into the frying pan.
4. Fry the chicken schnitzels in a frying pan over medium heat for 8-10 minutes until cooked through and golden brown.
5. Heat a wok over medium heat and add a little olive oil to the pan. Let it warm up and add the onion and garlic to the pan. Sauté the onion and garlic until translucent, about 4 minutes. Then, add the remaining 2/3 of the spinach in small batches (handful at a time), letting it wilt slightly before adding more spinach. Stir-fry until all the spinach is wilted, then add the herb cream cheese and stir it into the spinach. Heat through for another 3-4 minutes.
6. Place the cooked egg wrap on a plate and spoon the spinach cream cheese mixture onto one half of the egg wrap. Fold the egg wrap in half. Serve with the crispy chicken schnitzels. Enjoy your meal!

Smashed avocado

(3 servings)

Instructions: see the preparation video via the above social media

1. Halve the avocados and remove the pit and skin. Cut the avocado into cubes and place them in a bowl.
2. Mash the avocados and then add the salt and curry powder. Grate the peel of half the lime and squeeze half a lime. Mix everything together.

The smashed avocado can be enjoyed on crackers, bread, or with Mexican dishes. For inspiration, check out the various recipes on the website and social media. Enjoy!