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• Bring the eggs to the boil in a pan with water. When the water is boiling, set the timer to 8 minutes.
• Drain the water, shock the eggs under cold water and peel them.
• Carefully halve the eggs and scoop out the yolks. Mash this yolk with a fork and mix it with mayonnaise, a little mustard and salt and pepper. Divide the mixture into 3 equal parts.

• Preheat the oven on grill setting to 190 degrees Celsius.
• Place the 4 slices of icing on a baking tray and spread the icing over the slice.
• Spread a slice of goat cheese on top. Cut the red onion into thin rings or crescents.

• Peel the asparagus with a peeler and remove the butts.
• Cook the asparagus, together with the peels, in the stock for about 15 minutes until tender.
• Strain the stock, discard the peels, add the asparagus back to the stock and blend with the hand blender until smooth.

Recharge quickly in the morning with (wholemeal) bread or energy nibbles with yoghurt.

Throwing away bread is a waste, of course! You can turn old bread into a delicious topping for your pasta dish.

Super nutritious and also quick to prepare. Just try this pumpkin soup!

• Preheat the oven to 180°C. Roll out the dough between 2 sheets of baking paper into sheets ± 3 mm thick.
• Cut out the moulds for the house (on the back of the leaflet) and place the moulds on your dough. Cut out the different parts of the house with a knife. Place the pieces of dough on a baking tray lined with baking paper.
• Bake in the oven for 15 to 20 minutes. Let the speculoos cool completely on a wire rack.