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CUSTOMIZE – MAKE A MARK & MARK THE MOMENT
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Starters

Page 4 - Starters

Orange Pumpkin Soup with a twist

Toast thin slices of rye bread in a dry pan. Remove the bread and use the same pan to toast the pumpkin seeds. Add a dash of olive oil if you'd like. Peel and finely chop shallot, garlic, chili pepper, ginger and carrot... Read more »
Sunny Omelette

Slice the scallions, chop garlic and herbs. Put aside, preferably in a bowl from your MealKit. Melt the butter in a pan over low heat. Add the garlic and half of the scallions and fry gently. Crack the eggs in a bowl and... Read more »
Three Dip Tatoes

Boil the potato with highly salted water. Pour off the water. It's easy using the strainer in your MealKit. Serve the potatoes in the bowl, also from your MealKit. Prepare your tasty dips meanwhile. Pea pesto Chop parsley... Read more »
Rhubarb Carachoc

Slice the rhubarb and place it in a pan. Slice the vanilla pod and scrape the seeds from it. Add water, sugar, star anise and the vanilla pod and seeds to the pan. Bring to boil and simmer for a few minutes. Season with... Read more »
Poké Fire Bowl

Make a batch of rice according to the instructions on the package. Meanwhile dice your apple and cucumber. Sprinkle some lime juice on the apple to prevent it from turning brown. Place your chopped ingredients in a bowl from... Read more »
Wild Rosti

Grate the potato, carrot and onion one at a time on the Chopping board and add to the SnapBox Oval. Add in the foraged or dried herbs, season with salt and pepper. Mix well together. Heat one tsp rapeseed oil in the pan... Read more »
Salt Baked Beetroot with Honey Mustard

Skin the beetroot and put in the oven, cooked at 180c for 90 minutes. Or put in a pot of cold water, bring to the boil, reduce to a simmer and cook for 30-40 minutes. Peel and slice the beetroot into thin strips. Mix the beetroot... Read more »
Skillet Flatbread with three tasty dips

Pack all your dips, and your LunchKit into a bag for transport. At your chosen location, make the Skillet bread: Pour 200g flour into a StackBowl. Add the salt, pepper and oil and mix until the mixture resembles breadcrumbs... Read more »
Chilled Ash-e doogh soup

In a jug blender, add all the ingredients and pulse together until smooth. Taste and season with a little more salt if needed. Store in a bottle/contain in the fridge overnight. Decant the soup into an insulated... Read more »