Great party snack

Ingredients

• 2 ready-to-eat EAT ME avocados
• ½ baguette
• 3 tomatoes
• 3 tbsp olive oil
• 1 handful basil
• 250g chorizo
• 150 g (gorgonzola) cheese
• salt & pepper

Preparation:
Preheat the oven to 210˚C.
Cut the baguette into oblique slices. Chop the basil and cut the tomatoes into small pieces. Mix the tomatoes and basil with the olive oil and a little bit of salt and pepper.
Halve the avocado and remove the pit. Spoon out flesh from the skin and cut the avocado flesh into small cubes. Cut the chorizo ​and gorgonzola ​into slices. Garnish each piece of baguette with the tomato mixture. Lay two slices of chorizo ​​with some diced avocado and a slice of cheese on top of it. Bake the crostini's in the oven for about 6 minutes. Enjoy!

Healthy breakfast / snack

Ingredients

• 1 ready-to-eat EAT ME avocado
• 4 eggs
• 100 g margarine
• ½ smoked mackerel
• 1 pickle
• 1 tomato
• 1 shallot
• 1 tbsp olive oil
• salt & pepper

Preparation:
Beat the eggs in a bowl. Bake 2 omelettes in a pan with a knob of margarine. Bake the omelettes golden brown on both sides.
Chop the shallot and cut the pickle, tomato and mackerel into small cubes.
Halve the avocado and remove the pit. Remove with a spoon the flesh from the shell. Cut the avocado flesh into small cubes and mix with the shallot, pickle, tomato, olive oil, salt and pepper. Fill each omelet with the mixture and roll them up. The omelets can be served hot or cold. Enjoy!

Summer soup

Ingredients

• 1 ready-to-eat EAT ME avocado
• ½ cucumber
• ½ tablespoon olive oil
• 1 shallot
• 4 mint leaves
• 2 tbsp plain yogurt
• 250 ml vegetable stock
• 1 lime (use the juice)
• 1 tsp honey
• 10 sprigs of dill
• 50 g shrimp

Preparation:
Mix all ingredients (except the shrimp & avocado) in a food processor into a smooth soup. Then Halve the avocado and remove the pit. Spoon out the flesh from the avocado and cut the flesh into cubes. Pour the soup into a soup bowl and sprinkle some shrimps and avocado cubes over it. Enjoy!

Mmm delicious!

Ingredients - 2 to 3 persons:

• ½ papaya
• 1 onion
• 1 large clove garlic
• 1 red pepper
• 1 lime
• 100g salted peanuts
• 250g crème fraîche
• 350g chicken breast
• ½ tbsp curry powder
• 1 dl sunflower oil
• salt & pepper
• Tabasco

Preparation:

Cut the chicken into small cubes. Chop the onion, garlic and red peppers. Peel the papaya and remove the seeds. Then cut half of the papaya into cubes and store the other half, wrapped in kitchen foil, in the refrigerator. Sprinkle lime juice over the papaya cubes.
Fry the onions in sunflower oil, on a low heat. Then add the garlic, pepper and curry powder and fry them briefly. Now bake the chicken in it. Add some salt and pepper to taste. Stir in the crème fraîche and let it simmer. Then gently stir in the papaya and peanuts and let it simmer again. Add some drops of Tabasco for a spicier flavour. Serve with some rice or a pita bread. Enjoy!

Refreshingly delicious

Papaya salad with prawns & lime

Ingredients:

• 1 papaya
• 1 lime
• 1 clove of garlic
• 12 prawns
• 200g mixed salad of your choice
• Oil
• salt & pepper

Preparation:
Preheat the oven to 180 ° C.
Marinate the prawns with garlic, oil and salt. Bake the prawns about 12 minutes in the oven, until ready. Peel the papaya and remove the seeds. Meanwhile, puree one half of the papaya, a clove of garlic and the juice of a lime into a nice dressing. Remove the prawns from the oven. Let them cool before peeling them. Cut the other half of the papaya into strips. Wash the lettuce and add the prawns and papaya.  Pour the dressing over the salad. Enjoy!

Specially created for us by 24Kitchen's Master Pastry chef Rudolph van Veen.

Ingredients:
Dough:

• 1 vanilla pod
• 330 g flour
• a pinch of salt
• 275 g butter
• 60 g icing sugar
• 1 egg yolk

Mango Filling:

• 2 ready-to-eat EAT ME mangos
• 1 can condensed milk
• 4 eggs
• 60 g honey
• 1 tsp cardamom powder

Lemon clotted cream:

• 50 g crème fraîche
• 150 g mascarpone
• 1 tsp powdered sugar
• 1 lemon

Additional need: 1 low cartel baking tin of 20 cm diameter, butter for greasing, dried beans, baking paper


Preparation:
Dough: Halve the vanilla pod lengthwise, scrape out the pulp and mix it with the flour and salt. Knead the butter with the icing sugar and the egg yolk. Add the flour and knead to a smooth dough. Wrap the dough in plastic and place it in the refrigerator for 30 minutes.
Preheat the oven to 190 º C. Roll out the dough to 5 millimeters thick. Grease the pie tin.  Cover the pie tin with the dough. Prick a few holes with a fork into the base of the dough. Lay a piece of baking paper on the dough and divide the dried beans over it. Bake the pie for 10 minutes. Then remove the dried beans and baking paper.

Mango Filling: Preheat the oven to 150 º C. Peel the mangos and cut the flesh from the pit. Puree the mangos. Mix the mango puree with the condensed milk, eggs, honey and cardamom powder. Pour the filling into the pie base and bake for about 30 minutes until golden brown. Let the cake cool before cutting it.

Lemon clotted cream: Mix the crème fraîche with the mascarpone and icing sugar. Add some lemon juice to taste. Mix well and serve with the honey-mango pie. Enjoy!

Specially created for us by 24Kitchen's Chef Danny Jansen.

Ingredients:
Indian chicken burger:

• 2 boneless chicken thighs
• 4 chicken breasts
• 2 tsp cumin powder
• 1 tbsp garam masala
• 1 spring onion
• ½ bunch of coriander
• 1 egg
• 2 biscuits
• 4 Naan breads
• olive oil for frying
• 1 clove of garlic

Mango-pumpkin topping:

• 1 ready-to-eat EAT ME mango
• 300 g pumpkin
• 1 tsp cumin powder
• 400 ml coconut milk
• 1 tbsp potato starch
• 100 g frozen peas

Additional: food processor, grill, 4 long skewers


Preparation:
Indian checken burger: Preheat the oven to 160 º C. Cut the tendons of the chicken thighs and remove the skin. Cut the chicken thighs and breasts into cubes. Then grind the meat with the food processor until coarsely chopped. Cut the spring onions into rings. Chop the coriander. Mix the minced chicken with cumin, garam masala, green onion, egg and biscuit. Knead to a firm mince. Shape the mince into burgers. Heat a grill pan, grease the burgers with olive oil and grill them for about 4 minutes. Let the burgers bake in the oven for about 15 minutes.

Mango-pumpkin topping:Peel the pumpkin, remove the seeds and cut the flesh into cubes. Bring the coconut milk with the cumin powder and the pumpkin to a boil. Cook for about 20 minutes. Scoop out the pumpkin from the coconut milk. Ling the potato starch with a little bit of water and add it to the coconut milk. Let the coconut milk thicken until it is as thick as yogurt. Peel the mango and cut the flesh into cubes. Add the mango, peas and pumpkin to the coconut milk and season with a little bit of salt and pepper.

Naan bread: Heat a grill pan and grill the Naan bread approximately 2 minutes, until crispy. Rub a garlic clove on to the bread. Cut the Naan lengthwise.

Serve: Place on one half of the Naan bread the chicken burger. Scoop a large amount of the mango- pumpkin sauce on the other half of the bread. Secure the burger with a toothpick. Enjoy!

Specially created for us by 24Kitchen's Master Pastry chef Rudolph van Veen.

Ingredients:

Dough:

• 150g butter
• 300g flour
• 2 eggs
• a pinch of salt

Filling

• 500g potatoes
• 50g butter
• 10 eggs
• 1 bunch green asparagus
• 400ml crème fraiche
• 100g grated cheese

Additional: plastic film, Ø  24cm backing tin, potato masher, 1 egg with a dash of cream.

Preparation:

Dough: Knead the butter, flour, eggs and salt into a smooth dough. Cover the dough in plastic and let it rest in the refrigerator for about 30 minutes. Roll out the dough.  Grease the backing tin with butter. Cover the backing tin with the dough. Cut the remaining dough from the edges and save it for later. Prick a few holes in the dough by using a fork.

Filling: Preheat the oven to 180 º C. Peel and cut the potatoes into chunks and boil for 20 minutes in salted water, until tender. Drain the potatoes and steam them dry. Mash the potatoes with the butter into a puree. Spread the mashed potatoes on top of the dough.Boil two eggs. Peel the eggs and cut into wedges. Bring a pan of water and salt to a boil. Cut the bottoms from the asparagus. Cook the asparagus for about 3 minutes. After that, let the asparagus cool in ice water. Pat the asparagus dry and place them in the backing tin.Beat the remaining eggs with the cream. Mix the cream with the cheese and season with a little bit of salt and pepper. Pour the mixture into the backing tin. Roll out the remaining dough into a 5 millimeter thick paste. Cut the dough in strips of 2 centimeter and place them side by side, vertically on the counter. Braid the other strips  horizontally into a braided dough mat. Place the dough mat on the cake and press the edges together. Brush the top of the cake with the egg-cream mixture. Bake the quiche for about 1 hour until, golden brown. Enjoy!

Specially created for us by 24Kitchen's Master Pastry chef Rudolph van Veen.

Ingredients:

Dough:

• 200g flour
• 120g butter
• 80g sugar
• 80g almond powder
• 2 eggs
• a pinch of salt

Lemon curd:

• 2 egg yolks
• 4 EAT ME  limes
• 125g sugar
• 1 tbsp cornflour
• 50g cold butter

Apple Stuffing:

• 4 apples
• 25g sugar
• merengue
• 6 egg whites
• 250g sugar

Additional required: sieve, butter for greasing, serrated cake pan of 23 cm

Preparation:
Dough: Knead the flour, butter, sugar, almonds, eggs and salt into a smooth dough  and let the dough 'rest' in the refrigerator, for 30 minutes.

Lemon curd: grate 1 lime and squeeze out the lime juice. Bring the lime juice with the zest and sugar to a boil, while stirring. Separate the eggs. Mix the corn flour with a little bit of water and the egg yolks. Add the egg yolks to the lime juice, while stirring, and cook for another 2 minutes on low heat. Pour the mixture through a sieve and stir in pieces of the butter. Let the lemon curd cool.

Apple Stuffing: Preheat the oven to 180 º C. Roll out the dough and line a greased pie dish with it. Peel the apples and them into cubes. Mix the apples with the sugar. Divide the apple filling into the pie dish. Bake the pie for about 30 minutes. Let the pie cool on a rack. Raise the temperature of the oven to 200 ° C. Divide the lemon curd over the apple pie filling. Beat the sugar with the egg whites stiff. Spread the foam onto the cake and make spikes in the foam by using your fingers. Bake the pie in the oven for about 5 minutes, until the meringue is roasted brown. Enjoy!

Specially created for us by 24Kitchen's Chef Danny Jansen.

Ingredients:

Hamburger:

• ½ bunch dill
• 1 tbsp capers
• 1 egg
• 100g panko
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp ketchup
• 500g minced beef
• sunflower oil
• 4 slices cheddar cheese

Surf and turf burger:

• 4 sesame buns
• olive oil
• 3 cloves of garlic
• 50 g butter
• 1 bunch EAT ME green asparagus
• 250 g crayfish tails
• 100g of spinach
• 4 tbsp fried onions

Tomato Butter Sauce:

• 100 g butter
• 1 onion
• 100 ml of water
• 100 ml of acetic
• 1 teaspoon five spice powder
• 1 tbsp tomato puree
• 4 eggs

Preparation:

Hamburger: Chop the dill. Mix together all the burger ingredients and season with a little bit of salt and pepper. Form burgers of the mince. Brush a bit of oil on each burger and grill them for 3 minutes. Then place a slice of cheese on top of the warm burger so it will melt.

Surf and turf burger: Cut the sesame buns open and sprinkle it bit of oil on the inside. Grill the inside of the bread until it is golden brown. Peel 1 clove of garlic and rub it on the inside of the buns.
Peel and chop the remaining garlic cloves for the garlic butter. Melt the butter in a pan. Add the garlic and cook over low heat for a few minutes.
Heat a grill pan. Cut two inches from the bottom of the asparagus. Brush a bit of garlic butter on the asparagus and grill them.
Mix two tablespoons of garlic butter with the crayfish tails. Just before serving, heat a frying pan and fry the crayfish in about 2 minutes, until golden.

Tomato butter sauce: Melt the butter on low heat. Peel and chop the onion. Bring water and vinegar, five spice powder and onion to a boil. Add the tomato paste, stir well and let it cool down slightly.
Separate the eggs, mix the egg yolks with the tomato pulp and beat bain-marie until a solid light sauce arises. Put the bowl on the pan and gradually add the butter until smooth and light tomato sauce arises. Season with a little bit of salt and fresh ground pepper. Keep the sauce covered in a lukewarm place.

Serving: Remove the large stems of the spinach. Divide the spinach over the bunds. Place the burger, asparagus and crayfish on top of it. Divide the fried onions on top. Cover each bun  with the other half of the bun. Serve the tomato butter sauce separately. Enjoy!

Specially created for us by 24Kitchen's Chef Danny Jansen.

Ingredients:

• 2 ready-to-eat EAT ME avocados
• 125g halibut
• 1 lime
• 1 tbsp ginger syrup
• 1 clove of garlic
• sunflower oil
• 750 ml vegetable stock
• 250 ml cream
• 1 pinch of wasabi paste
• 1 tsp sesame oil
• ½ bunch Taragon

Preparation:
Halve the lime. Cut the avocado in half lengthwise, remove the pit and scoop out the flesh. Puree in a blender the avocado flesh lime juice and ginger syrup.Peel and chop the garlic. Heat a little bit of oil in a pan and fry the garlic. Add the vegetable stock and cream and bring to the boil. Then turn off the heat.Add the avocado puree to the soup and stir well with a whisk. Add the wasabi and sesame oil. Chop the tarragon and add to the soup. Season with a little bit of  salt and pepper.
Divide the halibut over the soup bowls and pour the avocado soup over it. Enjoy!

Specially created for us by 24Kitchen's Chef Danny Jansen.

Ingredients:

Potato Crunch:

• 1 potato

lime Cream:

• 1 lime
• 100 ml yoghurt
• 3 sprig tarragon

Prawns Salad:

• 12 whole prawns
• splash of oil
• 1 tsp turmeric
• white wine
• 1 sprig of tarragon

Avocado Cream:

• 1 ready-to-eat EAT ME avocado
• 1 clove of garlic
• 1 tbsp mayonnaise
• 1 tsp sambal badjak
• ½ lime

Additional: Oil for deep frying, mandolin, paper towels, hand blender

Preparation:
potato Crunch: Heat some oil to 180 º C. Peel the potatoes and into thin strips, by using a mandolin. Cut the slices into strips and then into small cubes. Rinse the starch from the potatoes and pat dry with kitchen paper. Fry the potato cubes 1 minute,  until golden. Let the cubes drain on a piece of paper towel and season with a little bit of salt.

lime Cream: Grate and squeeze the lime into the yoghurt. Cut the dragon finely and add to the yogurt. Mix all ingredients together.

Prawns Salad: Peel the prawns and remove the head and the gut. Cut the prawns lengthwise in halve. Heat a bit of oil in a small pan, fry the turmeric and add the halved prawns.  Extinguish with a dash of white wine. Cut the dragon finely and sprinkle over the prawns.

Avocado Cream: Peel and halve the garlic. Mash the avocado with the garlic, mayonnaise and chili paste until a smooth cream and season with a little bit of salt & pepper.

Serving: Build the cocktail in layers. Start with the avocado cream, then the potato crunch, the shrimp salad and finally the lime cream. Enjoy!

Specially created for us by 24Kitchen's Chef Danny Jansen.

Ingredients:

Indian mango soup:

• 1 ready-to-eat EAT ME mango
• 1 onion
• 1 red pepper
• 1 tsp cumin seeds
• 1 tsp coriander grains
• 1 tsp cardamom pods
• 2 tbsp oil
• 2 star anise
• 1 tsp turmeric
• 2 cinnamon sticks
• 700 ml vegetable stock

Indian Vegetable pakoras:

• 1 large leek
• 1 carrot
• 2 large potatoes
• 1 clove of garlic
• 1 red onion
• 1 tbsp masala
• 75 g flour
• 75 g chickpea flour
• 175 ml of water
• A pinch of turmeric

Additional: blender, oil for frying, kitchen paper, mandolin.

Preparation:
Indian mango soup: Peel and chop the onion. Cut the pepper into tiny pieces. Mortar the  cumin, coriander and cardamom pods. Heat the oil in a pan and fry the onion, pepper and mortared spices. Add the star anise, turmeric, cinnamon and a little bit of freshly ground pepper. Extinguish with the vegetable stock and let it cook for about 30 minutes.
Peel the mango and cut the flesh from the pit. Cut the mango into cubes.
Pour the soup through a sieve and then pour it back into the pan. Add the mango to the soup and puree with a hand blender until a smooth soup. Serve the mango soup with bread

Indian Vegetable pakoras: Wash the vegetables. Remove the green part from the leek and cut the white part into thin strips. Cut the carrots into thin slices by using a mandolin. Peel the potatoes and also cut into thin strips. Peel and chop the garlic finely. Peel the onion, cut in half and cut into very thin half rings. Mix the flour with the masala, turmeric and chickpea flour. Add water and mix until a thick, but running, batter arises. Stir the vegetables, onion and garlic into the batter.
Heat oil to about 180 º C. Spoon with 2 tablespoons heaps pakora in the hot oil and fry for about 3 minutes, until golden brown. Drain the pakoras on kitchen paper and sprinkle a little bit of salt on top. Enjoy!

Easy to make, great taste

Ingredients for 4 persons:

Salad:

• 1 ready-to-eat EAT ME mango
• 500g sugar snaps
• 250g smoked ham
• 1 onion
• Chives (amount of your liking)

Dressing:

• 200ml chicken stock
• 4ml water
• 4g corn-starch
• ½ clove of garlic
• 10g mustard (hot)
• 24g sugar
• 40g salt
• 70ml white wine vinegar
• 200ml rapeseed oil

Preparation:

Wash the sugar snaps and blanch in boiling water, chill thoroughly afterwards (in ice water to preserve colour and texture). Hold the mango lengthwise and cut the fruit on both sides, as closely as possible of the seed. From here, cut or scoop out the flesh out of the skin and cut the mango flesh into cubes. Cut the onion in to rings. Wash and chop the chives. Mix the sugar snaps, mango, chives and onion together. Cut the ham into strips and placed on top of the salad.

Bring the chicken stock to a boil. Mix the water with the corn-starch and add to the boiling stock, while stirring. Let the thickened stock cool to room temperature. Mix the stock, mustard, garlic, sugar, salt and vinegar in a blender. While still blending slowly add the oil until a homogeneous, emulsified liquid develops. Add more salt and pepper to your liking.
Finally, pour some dressing on top of the salad. Enjoy!

A great dish for large families

Ingredients:

• 1 ready-to-eat mango
• 2 chicken breasts
• 1 red onion
• 1 onion
• ½ lime
• 1 clove of garlic
• 1 handful coriander
• ¼ red pepper
• 150g couscous
• 1 tbsp olive oil
• 1 tbsp turmeric
• salt & pepper

Preparation:

Chop the onion and garlic and fry in a pan. Add the chicken and cook it for about 5 minutes, until the outside of the chicken is white. Add juice of the lime juice, turmeric, salt and pepper into the pan. Place the lid on the pan and let it simmer for 20 minutes, on a low heat.

Hold the mango lengthwise and cut the fruit on both sides, as closely as possible of the seed. From here, cut or scoop out the flesh out of the skin and cut the mango flesh into cubes.

Chop the red onion and red pepper. Make a salsa by mixing the mango, pepper, red onion and coriander together. Prepare the couscous according to directions on the packaging.
Place two scoops of salsa on a big plate and place the chicken on top of it. Make two couscous balls and place them on the plate. Enjoy!

Romantic breakfast

Ingredients for 2 persons:

• 1 ready-to-eat EAT ME mango
• 4 slices of (old) white bread
• 2 eggs
• ½ dl cream
• ½ dl coconut milk
• 2 tbsp desiccated coconut
• 1 tbsp sugar
• butter
• icing sugar

Preparation:
Cut the crusts from the bread slices. Beat the eggs loose together with the cream, milk and sugar, in a deep plate. Wallow the bread slices into the egg mixture. Let the bread lie in the mixture so it can absorb the egg mixture.
Hold the mango lengthwise and cut the fruit on both sides, as closely as possible of the seed. From here, cut or scoop out the flesh out of the skin and cut the mango flesh into small cubes.
Divide the mango and the shredded coconut on to two slices of bread. Cover with the other two slices of bread and press the edges together. Melt a knob of butter in a frying pan and bake the bread on both sides, over high heat, until golden brown. Dust a bit of icing sugar over the French toast and serve hot. Enjoy!

Mojito with a twist.

Ingredients:

• 1 lime
• 2 tsp sugar
• 10 mint leaves
• 3 ice cubes
• 1 granadilla
• 5 cl white rum
• 15 cl soda water
• 1 sprig of mint (garnish)

Preparation:
Cut the lime in half and cut one half into wedges. Wash the mint leaves. Put the sugar, lime wedges and mint leaves in a glass. Muddle the lime and mint leaves with the muddler. Add the ice cubes. Cut the granadilla in half. Scoop one half of the granadilla flesh into the glass. Add the rum and soda water to the mixture and stir everything together. Cut the other half of the lime into fine slices.  Garnish the glass with the lime slices and a sprig of mint.

Specially created for us by 24Kitchen's Chef Danny Jansen.

Ingredients:

• 2 ready-to-eat EAT ME avocados
• 1 lime
• 3 tbsp mayonnaise
• 1 cucumber
• 250g crab meat
• 50g rocket
• 4 tbsp cashew
• ½ bunch coriander
• 18 rice sheets

Additional: piping bag, mandolin, blender

Preparation

Halve the avocados, remove the pit and skin. Halve the lime. Mix with a blender the avocado  with, the mayonnaise and the juice of half a lime into a smooth cream. Season with a little bit of salt and pepper. Put the avocado cream into a piping bag. Cut the cucumber into thin slices by using a mandolin. Make the crab meat loose. Heat the crab meat with a little bit of water for about 30 seconds. Then drain the meat.Brush a little bit of warm water onto the rice sheets, until the sheets are soft. Place in the middle of each sheet a little bit of all ingredients. Spray a bit of avocado cream on top. Roll the rice sheets tightly and fold the ends. Enjoy!

Tip: Serve with sweet and sour sauce.

A sparkling cocktail

Ingredients (7 cocktails):

• 1 pomegranate
• 0.5 dl grenadine syrup
• 1 bottle of Prosecco, chilled
• 1 lime

Preparation:

Halve the pomegranate. Take out one half of the seeds. Squeeze out of the other half. Strain the juice. Fill each champagne glass with a layer of pomegranate seeds and a little bit of grenadine syrup. Add a some pomegranate juice. Fill the rest of the glass with Prosecco. Garnish each glass with a wedge of lime.

Simply Asian

Ingredients:

• 1 package of baby corn
• 5 green asparagus
• 1 onion
• 1 red bell pepper
• 150g rice
• curry powder
• 1 clove of garlic
• soy sauce
• salt & pepper
• olive oil

Preparation:
Cook the rice in boiling water for about 10 minutes. Meanwhile, cut the onion in rings. Was the vegetables. Cut of the ends of the asparagus and discard them. Cut the asparagus & pepper into equal cubes.  Cook the onion and pressed garlic clove in a frying pan,  with a  dash of olive oil. Now add the other vegetables. Toss the vegetables frequently. Add after about 5 minutes the sauces (to taste). Place the rice on a plate and place the stir-fried vegetables on top of it. Enjoy