eat smart, feel good

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2 eat smart, feel good

3 PRODUCT BENEFITS Eat the Ball is only made with natural ingredients no E-numbers or flavor enhancers are used. The gentle Eat the Ball production process pro.ferment.iced guarantees the highest quality, outstanding taste and allows for a unique shape. Eat the Ball retains its original freshness for over 24 hours after thawing, which allows for early preparation and provides an unusually long product life.

4 Power Breakfast Time 10 min Difficulty ingredients for 4 portions Eat the Ball Multi 4 pieces Eggs 8 pieces Ham 8 slices Butter to taste Preparation: Cut Eat the Ball in half and spread butter on both halves. Cook ham and eggs in oil or butter in a skillet over medium-high heat until desired consistency is reached. Serve with salt, pepper and chives. Enjoy! 8 BREAKFAST & MORE BREAKFAST & MORE 9

5 Fresh Feeling Time 45 min Difficulty ingredients for 4 portions Eat the Ball Multi... 4 pieces Smoked salmon... 8 slices Spring onion... 4 pieces Quinoa... 8 tablespoons Arugla...1 handful Crème fraîche...2 tablespoons colorful Quinoa Salad Cooked Quinoa...8 tablespoons Colorful Mix of Peppers... 2 tablespoons Cherry Tomatoes... 4 pieces Celery... 1 pieces Tomato juice... 3 tablespoons Crème fraîche... 2 tablespoons Parsley... small handful Olive oil... 2 tablespoons Salt & Pepper... a pinch White balsamic vinegar... 1 dash Preparation Quinoa Salad: Boil the quinoa in salted water and let the water boil away. Chop red peppers, cherry tomatoes and the celery into fine dices and mix to quinoa. Add the remaining ingredients and spices to taste. Leave to brew for half an hour. Preparation: Cut Eat the Ball and toast it. Spread some Crème fraîche on the bottom half and add arugula on top. Then add smoked salmon and quinoa salad. Cut the spring onions in half and fry in a pan. Put the fried spring onion on top, cover with other half of Eat the Ball, and finish it. It s a delicious healthy snack! Enjoy! Tip Decorate your sandwich with some cress on top 10 SANDWICH & SNACK BREAKFAST & MORE 11

6 Caprese Classico time 10 min difficulty Ingredients for 4 Servings Eat the Ball... 4 pieces Tomatoes...4 x 2 slices Mozzarella...4 x 2 slices Arugula...1 bunch Basil...1 bunch Parmesan cheese...for taste Olive oil... 4 oz Pine nuts...2 tbsp. Garlic... ½ clove Salt...a pinch Pepper...a pinch Preparation Use a hand-held blender to mix basil, olive oil, roasted pine nuts, grated Parmesan cheese and garlic together and afterwards season the pesto with salt and pepper. Cut Eat the Ball in half and coat both sides with the freshly prepared basil pesto. Put arugula on the bottom half and garnish it with tomatoes and mozzarella. Season it slightly, fold Eat the Ball halves together and ready is your Eat the Ball veggie classic. 12 BREAKFAST & MORE SANDWICH & SNACK

7 Smashing pumpkin time 45 min difficulty Ingredients for 4 Servings Eat the Ball... 4 pieces Red Kuri Pumpkin... 1 pound Onion... 1 piece Lemongrass... 1 stalk Ginger... 1 piece Kaffir lime leaves...3 leaves Coconut milk fl oz/ 0.3L Vegetable broth fl oz/ 1L Chilli Seasoning... pinch Salt... pinch Pepper... pinch Nutmeg... pinch Chopped Pumpkin Preparation Cut the entire Red Kuri Pumpkin into cubes, add finely chopped onions, lemongrass, ginger, and kaffir lime leaves and roast in oil gently. As soon as you smell the fine roast aromas, add the vegetable broth and let it simmer on stove. Add coconut milk and blend with an electric blender until smooth. Before serving add salt, pepper and nutmeg. Garnish with pumpkin seed oil and roasted pumpkin seeds. Preparation Chopped Pumpkin Preheat oven to 180 degrees. Cut the Red Kuri Pumpkin into pieces and place on aluminum foil. Sprinkle with fresh herbs, add salt, pepper, butter and honey. Form aluminum foil into little bags and place them in preheated oven. Bake for about 30min. Once the pumpkin is soft, mash it with a fork and add seasoning to taste. Red Kuri Pumpkin oz/300 g Thyme... 1 branch Rosemary... 1 branch Butter... 1 teaspoon Salt... pinch Pepper... pinch Honey... 1 teaspoon SOUP & CO BREAKFAST & MORE 15

8 Chili con carne Time 50 min Difficulty ingredients for 4 portions Eat the Ball... 4 pieces Onions g Beef g Paprika, red...1 piece Paprika, yellow...1 piece Garlic... 2 cloves Red Chilli...1 piece Green Chilli...1 piece Celery... 2 pieces Olive oil...5 tbsp Salt...a pinch Tomato paste...2 tbsp Sweet pepper...1 tbsp Smocked pepper...1 tbsp Cayenne pepper...½ tbsp Brown sugar...1 tbsp Cumin...½ tbsp Pelati (Tomatoes) g Vegetable broth ml Corn g Kidney beans g Preparation: Cut meat in small stripes and onions and roast it in olive oil. Cut paprika, chilli and celery and add it to steam it as well. Add sweet and smocked paprika and tomato paste and put pelati tomato and vegetable broth in the pan. Add herbs and the roasted meat and cook slowly. After about an hour add corn and kidney beans and simmer until the meat is tender. Tip You will not regret if you add some Sour Cream to your Eat the Ball Chili Con Carne. 16 BREAKFAST & MORE SOUP & CO 17

9 Grid Burger by Dominik Kraihamer time 40 min difficulty Ingredients for 4 Servings Eat the Ball... 4 pieces Beef Patty... 4 pieces Melted tomatoes...1 Tbsp Cheese... 4 pieces Rocket salad g Dijon/Onion Chutney Dijon/Onion-Chutney White Onions... 4 pieces White wine...0,2 liter Dijon-mustard...2 tbsp Crème fraîche...2 tbsp Salt...a pinch Pepper...a pinch Selfmade Beef-Patty Ground beef g Egg yolk... 8 pieces Salt... 40g Pepper... add to taste Herbs... add to taste Preparation Dijon/Onion-Chutney Cut onions in fine slices and roast gently in olive oil. When they are a bit brown put some wine on it and simmer it. Add Crème fraîche, salt and pepper to taste. The chutney can be served cold and warm and matches perfectly with meat- or fish dishes. Preparation Melted tomatoes Cut tomatoes in fine slices and roast gently in olive oil. Add a bit of salt and pepper. Preparation burger patty Knead all ingredients until it is smooth. Form burger patties and sear them. Preparation Grid burger Cut Eat the Ball American Football in half and toast both sides. Spread Dijon/Onion-chutney on bottom half and add rocket salad. Put cheese on the burger patty and grill it in the oven. Place the patty on the rocket salad and add the melted tomatoes. Place the upper half of Eat the Ball on top and fix it with a skewer. 18 BURGER 19

10 COLD SANDWICH TACKLE "Bierbratl" Roast Pork // Sauerkraut // Mustard // Salad OVERTIME Meat Loaf // Horseradish Cream Cheese // Apple // Horseradish ROOKIE Beef // Chive Cream Cheese // Horseradish // Root Vegetables RECEIVER Liptauer // Chive // Arugula // Red Pepper TOUCHBACK Beetroot // Trout // Horseradish BACKFIELD Emmentaler // Pepper Cream Cheese // Red Pepper 20 ADDITIONAL CREATIVE CREATIONS 21

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