Cover_kookboekje.indd 1 25-11-2014 15:11:56

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NOTHING BRINGS PEOPLE CLOSER TOGETHER LIKE GOOD FOOD

This is our gift to you, for being part of our Xindao family.

The Dutch saying “wij geven je graag een kijkje in de keuken van Xindao” is probably best translated as “You’re welcome at the Xindao family kitchen table and join in”. The world today is all about sharing and connecting. About having fun and growing together. Creating a good life in a healthy environment and enjoy ourselves.

Since nothing brings people closer together like good food and gifts do, we would like to share with you some of our most fun and creative recipes. And through our foods you can get to know us a little bit better. Every department at Xindao contributed to this special little ‘Cookbook’ that will put a smile on your face.

We wish you a happy 2015!

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STRAWBERRIES & BUBBLES

Ingredients:- Champagne!- Strawberries- Whipped cream

Optional:- Orbo serving bowls- Nice colleagues

Instructions:Pour the champagne into the glassesServe the strawberries and whipped cream in the Orbo serving bowls.

Suggestion:If you are extra creative or have a sweet tooth, you can also make a champagne -strawberry smoothie of it.

We are the support team of the commercial department. We wish you a prosperous year and hope to be of service to you in the near future!

Albert van der Veen, CEOMartijn de Vetten, Commercial DirectorHan van Houten, Marketing Manager Shakira Mossink, Assistent Commercial DirectorClaudia Nugteren, Customer Service ManagerMonique Melchior, Factory Direct manager / Sales manager Austria and Switzerland

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Team CommerceMartijn / Monique / Shakira / Albert / Han / Claudia

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Ingredients:- minced biscuit- cocoa- milk- sugar- vanilla sugar- rum- minced coconut

Instructions:The recipe is really easy. Mix all ingredients to get a massa out of it. The proportions you are free to decide according to your own taste. If you like it really sweet you can put more sugar in it, if you like it with the taste of rum you can add more. As an alternative you can add some dry fruits to it. Form small balls from the massa and roll them in the coconut.

As a nice extra you can also form a long rectangular and roll the whole in coconut. Put it into the fridge to get a harder variety and cut it afterwards in pieces. It can be served immediately and it is a really nice and delicious sweetness for every occasion.

Xindao export team is taking care of more than 45 countries in the world(!). With our multi-lingual back office of Chantal, Katalin and Maria all requests will be handled with superb quality. With Laszlo and Robert in the field to enhance our corporation you are secure of a solid base to stay our loyal customer. Specially for you we decided to create a nice recipe, coming from the geographical center of our sales area; Hungary. We hope you will enjoy! In case you want to shop with us outside our Dutch office hours, we are 24/7 available via www.xindao.com where you can with your login order, also including imprint now. Have fun with creating and eating our favorite dish and we’re looking forward to meet you soon again!

KÓKUSZGOLYÓ HUNGARIAN COCONUT RUM BALLS

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Team ExportLaszlo / Chantal / Maria / Katalin / Robert

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Ingredients:- 4 tbs coconut oil- 2 onions- 2 minced garlic cloves- ½ tbs salt- ¼ tsp chopped coriander- 750 ml vegetable bouillon- 450 gram chopped butternut squash (pumpkin)- 1 tbs curry powder- ¼ tsp chilli powder- 250 ml coconut milk

Instructions:1. Heat the oil in a large soup pot over medium-high heat. Add the onion and garlic along once the oil is heated. Approximately for 5 minutes till the onion becomes translucent.2. Add the vegetable bouillon, sweet pumpkin squares, salt, curry powder, coriander and chilli powder. Bring it to the boil while stirring it till it becomes aromatic. Approximately 10 minutes.3. Reduce heat to low and simmer and stir occasionally. Cook for 20 minutes until the sweet pumpkin is tender.4. Add the coconut milk and cook for 5 minutes.5. Use a stick blender to puree the soup in the pot until it is smooth. Alternately, you can use a blender.6. Let it cook for another 5 minutes and the soup is ready to serve!

Serving tip: Serve garnished with fresh coriander and a sprinkle of fresh chilli.

Within Xindao the retail department is still one of the smallest departments. However, the growth over the last years prooved the dedication of the team behind XD Design and Loooqs. Shirley and Melanie are there to help the customers with any problems they are facing, but are also very dedicated to help the brands grow. This year we welcomed two interns Tim and Nino to the team to help out in our daily tasks and our on-going mission to spread the brand awareness of XD Design and Loooqs. Together with you, our well appreciated customer, we will for sure succeed in this mission!

The retail department is just like the recipe; Sweet but Spicy!

SWEET PUMPKIN COCONUT CURRY SOUP

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Team RetailTim / Melanie / Shirley / Nino

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Ingredients:- moose round roast 3 pounds- 1 large onion- 5 cloves garlic (elephant)- 1 1/2 cups of barbeque sauce

Have you ever wanted to barbeque a moose roast and still have it be tender? We have, and recently cooked a moose round roast on the barbeque that was so tender once we carved it, it was possible to cut it with your fork.

Instructions:• Startwitharoastingpanandplacethemooseroundroastthatyou plan to barbeque onto a thin layer of the chopped onions.• Placetherestoftheonionsaroundtheroastevenlyandrubtheroastitself with the minced garlic.• Pourthebarbequesauceovertheroastandcovertheentirepanwitha layer of aluminum foil.• Nowit’stimeforsomemagichoursonyourbarbeque.• Wemaintainedaconstanttemperatureofabout110degreesCelsiusfor several hours, until the internal temperature reached 62 degrees. • Weservedthemooseroastwithbabypotatoes,carrots,choppedonions and mushrooms. All of which were cooked on the barbeque. The gravy we made from the juice of the meat pan and we also had grape tomatoes with feta cheese dressed with Balsamic Vinegar Reduction.

The barbequed moose roast, a fantastic Scandinavian dish!

In our Scandinavian team we are 7 enthusiastic players representing Norway, Sweden and Finland. Miriam, Frida and Maria take care of our back office with an honor. On the road we have 4 hunting sales guys. We all grew up with nature next door. Both Björn and Reijo are very experienced with skills in all areas, while Martin and Stefan –our youngsters- do their best, both finding new ways in the kitchen and sell at the same time. Let us share with you our fabulous Moose Roast – a culinary experience we have spent hours on!

MOOSE ROAST

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Team ScandinaviaStefan / Martin / Björn / Reijo / Miriam / Frida / Elin

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MEATY LOAF

Ingredients:- 1 round white loaf of 25 cm diameter - 2 onions - 150g mature farmhouse cheese - 100 gr bean sprouts - 5 sprigs of parsley - 1 tablespoon olive oil - 450 gr lean ground beef - 2 tablespoons mustard - 2 tablespoons soy sauce - 1 1/2 teaspoon chili paste (hot***)

Instructions:Cut the top of the bread off and hollow the bread out. Crumble the content. Cut the cheese into small cubes, chop the onions and cut the parsley. Preheat oven to 200 Celsius.

Heat the olive oil in a frying pan and fry the onions. Add the mince and loosen it while baking.Add the breadcrumbs and cook the whole three minutes. Add the bean sprouts, chili, mustard and soy sauce and stir well. Season to taste with salt and pepper.

Remove the pan from the heat and add the cheese and parsley. Fill the bread, put the top back on it and fold Aluminum foil around it. Bake 25 minutes in the oven.

At Xindao logistics we make sure all goods arrive at their destination on time. This is sometimes very challenging work and we need good food to do our job properly. That’s why we came up with this recipe for a meaty loaf. With this Meaty Loaf you will be ready for another challenging but fun day at the office. Enjoy!

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Team LogisticsEsther / Zelim / Jason / Sohrab / Maarten

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HARE FILET WITH RED WINE SAUCE

Ingredients (4 persons):- 1 small onion- 1 clove of garlic- 3 tablespoons extra virgin olive oil with truffle aroma- 380 ml brown game stock - ½ bottle of Italian red wine- 10 gr fresh rosemary - 1 cinnamon stick- 1 clove - 35 g tomato paste- 250 g chestnut mushrooms - 150 g asparagus broccoli - 4 saddle of hare filet (500 g)- salt & pepper- ½ tablespoon lemon juice- 90 g bacon strips

Instructions:Peel and chop the onion and garlic. Heat 1 tablespoon of oil in a large pan and gently fry onion and garlic for about 1 minute. Add brown game stock, wine, rosemary, cinnamon stick, clove and tomato paste. Boil down sauce on high heat for 20 to 30 minutes to about 1/3. Strain the sauce above a bowl. Wipe mushrooms with kitchen paper and cut into slices. Cut off hard ends asparagus broccoli.

Preheat oven at 150°C or gas mark 2. In a pan with water and salt boil asparagus broccoli in 3 to 4 minutes until al dente. Drain and sprinkle lemon juice and 1/2 tablespoon oil over it. Preheat 4 plates.

Heat remaining oil in frying-pan and deep fry for 2 minutes the Saddle of Hare filet. Put In baking dish and sprinkle with salt and pepper. Leave in oven for about another six minutes for inside rosé result. Meanwhile fry bacon strips and mushrooms on high heat for about 3 minutes. Mix the sauce with the mushrooms and bacon strips and heat. Season with salt and pepper. Cut Saddle of Hare filet diagonally into slices and place on plates. Put vegetables and sauce alongside or make your own creation.

With our team we are responsible for sales in Belgium, The Netherlands and Luxembourg. Our daily job is to help you out with all your orders and inquiries and work together with you as a team! Traditionally during the end of the year game specialties are on the menu in Holland. So therefore our favorite recipe is for a nice piece saddle of hare filet. If you do not favor game specialties, you can easily change it to a nice fillet of beef and use brown stock made from beef. With this nice dish you will get a lot of compliments from your guests!

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Team BeneluxVanessa / Jason / Ronald / Pascal / Peter / Bob / Lindsey

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Ingredients (for about 20 crêpes):- 250 g flour- 5 eggs- 500 ml milk- pinch of salt- 1 tablespoon olive oil

Utensiles:- A large bowl- A wooden spoon - A ladle- A fork- A crêpe pan- A teaspoon- A palette knife

Preparation time 5 minRest time 1 heureCooking time 2 min a crêpe

Instructions:• Pourtheflourinalargebowl.• Breaktheeggsinthemiddle.Stirwiththewoodenspoon.• Inordertoavoidlumps,pourthemilkgradually.Addonepinchofsaltand olive oil. Refrigerate it for an hour.• Afteranhourofrest,mixitagainwiththewoodenspoon.• Placeadrizzleofoliveoilinthepan.Nowgetthepanveryhot.• Withaladle,pourthebatterovertheentiresurfaceofthepan,theselittle crêpes should be thinner than the basic pancakes!• Itshouldtakeonlyhalfminuteorsotocook,thenflipthecrêpeoverwitha palette knife after a few seconds only.

These crêpes are the best hot or warm. So do not wait too long !

Suggestion:Various ingredients for the filling : cheese, ham, crème fraîche, meat or even julienned vegetables … but the plain crêpes are very tasty too !

The finance department is the last in line of all the processes, but is involved in all the processes. We had therefore made two recipes. A “main course” to indicate our involvement and a “dessert” to indicate we are the last in line. After a strict but fair selection process only one recipe made it into the book. We hope you enjoy our Crepes as much as we did.

LES CRÊPESFRENCH PANCAKES

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Team FinanceFrans / Nathalie / Cock / Per / Bram

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TORTILLA DE PATATAS POTATO OMELETTE

Ingredients (6 people):- 6-7 medium potatoes, peeled- 1 whole yellow onion- 5-6 large eggs- 2-3 cups of olive oil for pan frying- Salt to taste

Instructions:Slice the potatoes in small pieces. Peel and chop the onion into small pieces as well. Put potatoes and onions into a bowl and mix them together. Salt the mixture. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn. Leave in pan until the potatoes are cooked. Remove from the pan with a slotted spoon or spatula and allow oil to drain. Crack the eggs into a large mixing bowl and beat by hand with a fork. Pour in the potato onion mixture. Mix together with a large spoon. Pour 1-2 tbsp of olive oil into a small, non-stick frying pan and heat on medium heat. When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelette to check if the egg has “browned.” The inside of the mixture should not be completely cooked andtheeggwon’tbecompletelycookedeither.

Whenthemixturehasbrownedonthebottom,itmeansit’sreadytoturnitover to cook the other side. Take the frying pan to a sink. Place a large dinner plate upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelette will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelette into the frying pan. Use a spatula to shape the sides of the omelette. Let the omelettte cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

The first thing you’ll probably eat when you come to Spain it’s a paella or a “tapa” of spanish omelette, or in spanish called “Tortilla de patatas”. We’ve decided to choose this dish because it’s delicious and easy to cook, no matter where you’re from. There are different ways to cook a spanish omelette, and you can even add more ingredients like spanish ham, but we wanted to show you the easiest way. If you’re from Spain or Portugal please don’t hesistate in visiting our showroom located in Barcelona, or if you want you can always contact us sending an e-mail to comercial@xindaoiberica.es We hope you enjoy our recipe!

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Team SpainIgnacio / Karla / Yadira

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BANANA BREAD

Ingredients:- 450 gr ripe bananas - 60 gr walnuts (without shell)- 230 gr flour- 90 gr sugar- 1 teasp baking powder- ¼ teasp baking soda- ¼ teasp salt- ¾ teasp ground cinamon- 2 large eggs- 113 gr unsalted butter, melted

Utensiles:- 1 liter bread tin- Brown paper (for baking)- 2 bowls- Tin foil

Instructions:Preheat oven to 180*C and place oven rack in the middle of the ovenButterandflourthetin

Break the wallnuts into smaller pieces, lay them on the baking paper in the oven for about 8-10 (until slightly baked). Take them out and leave to cool a bit.Inabowlcombine:flour,sugar,bakingpowder,bakingsoda,salt,cinamonand nuts. In another bowl combine: mashed bananas, eggs, melted butter

Lightlyfoldthewetingredientsintodryingredients,don’tover-mix,thentransfer the mix into the tin. In a small oven, bake about 40 minutes (a larger oven may take slightly longer). If the loaf turns too brown on top, cover loosely with tin foil (shiny side up). The loaf is baked when you press the top and it feels‘springy’.

After taking it from the oven, loosen the sides with a blunt knife, rest for a few minutes, then turn out of tin and onto a cooling rack. Can be eaten slightly warm or cooled. If not eaten the same day, keep in the fridge wrapped in tin foil.

Enjoy!

The HR/Office department is responsible for a wide variety of activities in the office: from HR and Personnel to office management, party- and meeting planning, productdesign-registration, management support….and anything else that comes our way, making sure that everything runs smoothly! This year the department grew from one person to two, we both like baking so a sweet recipe was easily chosen. Enjoy our recipe for success!

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Team HR / OfficeJoy / Susanne

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SPAGHETTI À LA UTP

Ingredients (4 people):- 5m UTP Cable (Cat 5E)- 16 DVI to VGA connectors- 12 USB to PS2 connectors- 200 gr. cooling paste- 100 mL water

Instructions:Cut the UTP cable in 10cm pieces. Put the cables in boiling water for 15 to 20 minutes. While the UTP cables are boiling, put the VGA connectors in the wok. Stir-fry the VGA connectors until they are crispy brown. If you overcook them, they will melt.

Mix the cooling paste with the water and add it to the VGA connectors. Let this cook on a low heat for 3 minutes and then add the PS2 connectors.Cook the mixture for another 2 minutes.

When the UTP cables are done, drain the water and put the cables in a serving bowl.

Serve the cables and the mixture separately. Enjoy!!

Xindao ICT is one of the most fun departments! Despite some rare difficult malfunctions and errors we always help our internal and external customers to the best of our ability! We are a team of 5 and together we serve as Xindao’s support troops! Not only are we the support desk, we are constantly improving our systems and services to better serve you, our customers. And of course, we can cook!

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Team ITSjoerd / Asiek / Gerard* / Floris* / Alistair*

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WONTONDUMPLINGS

Ingredients (35 - 40 wontons):- 1/2 pound boneless lean pork- 1/2 pound shelled and deveined medium shrimp- 3 water chestnuts- 2 slices ginger- 1 tablespoon oyster sauce- 2 teaspoons soy sauce- 1 tablespoon Chinese rice wine- 1 teaspoon granulated sugar- a few drops sesame oil- Freshly ground white pepper- Wonton wrappers

Instructions:Finely chop the pork and shrimp. Peel the water chestnuts and finely chop. Mince the ginger until you have 1 teaspoon.

Combine the pork and shrimp with the water chestnuts, minced ginger, oyster sauce, soy sauce, rice wine, sugar, sesame oil and white pepper.

To fill the wontons, lay one won ton skin in front of you. (Cover the remaining won ton skins with a damp towel to keep them from drying out). Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center. Fold the wonton wrapper as shown on the right.

Boiling the wontons: Bring a large pot of water to a boil. Add the wontons, making sure there is enough room for them to move about freely. Let the wontons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

Bon appetit!

The Studio in Shanghai consist of a great diversity of 6 people. LJ, Shirley, Liam, Marine, Thomas and Spree respectively coming from Chinese, French and Indian culture are harmoniously mixed together to a strong team. This team is not only creative in designing products but brings you a creative touch on their personal beloved dishes. In this mix of dishes we are sure you can find one or a combination which you can give your own personal touch just like we did. Enjoy the food, we hope you’ll love it!

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Team Design (Shanghai)Marine / LJ / Prianjali / Thomas* / Liam* / Shirley*

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EVA’S LEGENDARY PRETZELS

Ingredients:- 500g flower- 1 block of yeast- 1 teaspoon of sugar- 1 tablespoon of salt- 2 tablespoons of baking soda- Coarse salt for sprinkling- 375ml water, lukewarm

Preparation:Preparation Time: 30 minWaiting time 1h

Preparation:Dissolve the yeast with the sugar in 375ml lukewarm water. Cover it and let it sit for approx. 10 minutes at a warm place (not warmer than 40degrees).Mixflowerandsaltinabowl.Addthewater-sugar-yeastmixwhile stirring and knead the dough. Let it sit covered another 50 minutes until it rose to about double of its size.

Preheat the oven to 180-200 degrees (convection).Boil 1,5l of water in a pot, add baking soda and let it boil for 10 minutes. Knead again, make a roll and make 10-12 portions. Make a roll from each portion and form into a pretzel. Dip each pretzel for about 20 sec in the natron water, drain it and besprinkle with the coarse salt.

Use baking paper on the baking tray and let the pretzels bake on it for 15-20 minintheoven.Don’tgoforgoldorchestnut,goforbrown,theflavourgoeswith it!

Remove from the oven and allow to cool completely on a wire rack. They taste good warm, but better when cooled and crisped. Great for eating with beer, on the go or with friends!

Germans Best! As crunchy and crispy as a pretzel is our team.Eva Müller, Mareike Götz, Maria Lingham, Anna Oltmann, Isabel Veth-Barchewitz, Petra Niedertscheider and John van der Vliet – the Back-Office for every matter.

25Anna / John / Eva / Mareike / Petra / Maria / Isabel * / Evi*

Team Germany (backoffice)

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COTTAGE PIE

Ingredients (serves 4 to 6):- 675g minced beef- Salt and pepper, to taste- 25ml olive oil- Butter- 3 onions, finely chopped- 3 carrots, cut into 1cm dice- ½ tsp ground cinnamon- ½ tsp chopped fresh rosemary- 1tbsp tomato purée- 1tbsp tomato ketchup- 2 tsp Worcestershire sauce- 150ml red wine - 25g plain flour- 200ml beef stock- 900g Mashed Potatoes

Instructions:Season the minced beef with salt and pepper, and pan-fry in the oil in a hot frying pan. For the best results, fry in batches. As one lot is fried and coloured, pour off from the pan and drain in a colander.

In another large saucepan, melt a knob of butter. Add the vegetables and season with salt, pepper and cinnamon and then add the rosemary. Cook for 5-6 minutes, until beginning to soften. Add the mince, tomato purée, ketchup and Worcestershire sauce and stir into the mix. Add the red wine in three parts, and turntheheatup,reducingeachtime.Sprinkletheflourintothepanandcookfor2-3 minutes. Pour in the beef stock, bring to a soft simmer, cover and gently cook for about 1-1 ½ hours on top of the stove. During the cooking time, the sauce may become too thick; if so, add little water to loosen. However, remember that the mashpotatowillbespreadontop,sodon’tallowthesaucetobecometoothin.

Make the mashed potatoes* during the last 30 minutes of the cooking time. The potato mixture needs to be of a medium soft consistency not watery so that it gives a good firm topping when cooked. Once the cottage pie mince is ready, spoon into a suitable ovenproof serving dish. The mashed potatoes can now be spooned or piped on top, brushed with a little butter and finished in a very hot oven or under the grill to become golden in colour.

*Mashed potatoes –potatoes are boiled till soft, then cream or milk and a knob of butter added and then all combined together to a creamy consistency, salt and pepper to taste.

Xindao Team UK is a family of 6 people. We all have varying skills, from sales, administration, management and accounts, building us up to be all things to all customers. We are an eclectic mix of personalities, resulting in our office being an interesting and fun place to work. For our recipe we choose something from the main British tradition. Because we love it!

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Team UKPaul / Sonia / Sarah / Lesleyanne / Lisa / Sarghar

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CLASSIC LEMON MERINGUE PIE

Ingredients (6 people):- 1 (14-ounce) can sweetened condensed milk- 1/2 cup lemon juice- 1 teaspoon grated lemon zest- 3 egg yolks- 1 (8-inch) prebaked pie shell or crumb crust

Meringue:- 3 egg whites- 1/4 teaspoon cream - 1/4 cup sugar

France is the country of taste. The lemon pie is one of our favourite dishes. The delicious mix of sweet and sour will bring you back to your childhood. Do you remember when you were a child and when you just stayed in front of the oven waiting for the cake? And the delicious smell in the kitchen? There are so many ways to cook lemon and Lemon Meringue Pie is the basis you should taste!

Instructions:Combine milk, lemon juice and zest in a medium bowl.Blend in egg yolks. Pour into cooled crust.

Preheat oven to 325 degrees F.

Beat egg whites with cream until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

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Team FranceLaura / Axel / Jimmy / Lucile / Martijn / Isabelle / Dominique / Julien

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SALAD WITH WARM GOAT CHEESE

Ingredients:- 150 gr mixed salad leaves- 50 gr pine nuts, toasted- 250 gr cherry tomatoes, halved- 30 gr crispy fried bacon- 50 ml of olive oil- 1 tbsp honey- 2 tablespoons balsamic vinegar- Salt and pepper- 4 tablespoons julienne carrots- 4 slices goat cheese a 75 gr (with honey!)

Materials:Parchment paper or aluminum foil

Preparation:Preheat the grill or oven to 200 degrees. First mix the dressing – mix the olive oil, honey and balsamic vinegar together. You can season it to your taste with salt and pepper. Put the lettuce in a bowl and mix with the dressing. Then add the pine nuts, julienne carrots, bacon and cherry tomatoes and mix gently with a (lettuce) fork.

Save some pine nuts and bacon for garnish. Divide the lettuce on 4 plates. Put the slices of goat cheese on a piece of parchment paper or aluminum foil and bake for 5 minutes under grill or on the barbecue. Because they are very soft, it is best to cut the baking paper into quarters and the slices of goat cheese slip of the paper onto the salad. Garnish with bacon and pine nuts.

As hostesses at Xindao Head Office, we take great pride in looking after every culinary need. Good Food means Happy People, and we like to keep everyone happy and healthy. So we prefer to create fresh salads, fresh soup and fresh sandwiches. Lunch at Xindao is like a big family lunch. We set the table with all the usual lunch items and try to surprise our colleagues with something special every day. Regular items vary from chocolate sprinkles to goat cheese, from salads to soup. Our salad specials are by far the most favorite. We would like to share one of these with you.

31Monique / Marja

Team Hospitality

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WIENER SCHNITZEL

Ingredients:- 4 veal cutlet (haunch or topside)- 3 eggs- salt- 250 g Butter oil (concentrated butter)- 1 lemon (sliced)- Flower- Breadcrumbs

Instructions:Have your butcher cut nice veal cutlets and gash the edges slightly. Cover the cutlets with plastic wrap and pound them. Evenly salt the cutlets on both sides.Whisk the eggs. Flipthecutletsinflower,thenintheeggs,thereafterinthebreadcrumbs.

Heat the butter oil in a frying pan and fry the cutlets in. Carefullyflipthecutletsandfinishfryingtheotherside.Drain the cutlets and remove the surplus fat with paper towels and garnish with lemon slices.

Adequate side dishes are potato salad, cucumber salad, boiled potatoes with parsley, fries, seasonable vegetables

The 3 front-office guys: Andreas Goldhahn, André van Offeren and Sebastian Tatzel do have a Schnitzel continously – Attention: hot and spicy

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Team Germany (front office)Andreas / André / Sebastian

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OATS QUICHE

Ingredients:- 200 grams Oatmeal - 5 eggs- Olive Oil- Broccoli- 1 red Bell Pepper- Leek - Honey- Salt en Pepper- Smoked chicken breast- Goat cheese- Cherry tomatoes- Garlic- Red Onion

Instructions:Preheat the oven at a temperature of 180 degrees.Mix the oat meal, 2 of the eggs and a tablespoon of olive oil into dough. Knead the dough and leave it in the fridge for about 30 minutes.Thinly slice the onions, heat up some olive oil in a frying pan and glaze the onions together with the garlic and the leek.Cook the broccoli in ample water for 10 minutes.Chop the cherry tomatoes, the bell pepper, the chicken breast and the goat cheese into cubes. Prepare an oven dish by rubbing the insides with olive oil. Take the oat meal dough out of the fridge and apply it to the bottom and sides of the oven dish evenly.Beat the remaining eggs in a bowl. Mix all the vegetables and place them inside the oat meal dough base. Drizzle the beaten eggs on top. Apply salt, pepper and honey for taste.Bake the quiche for 40 minutes at 180 degrees in the oven.

Bon Appetite.

Purchase is the department where we always do our best to estimate the forecast. We might only be a 2 person department with Mara en JP but we manage roughly 1200 items. Due to our daily connection with Shanghai we have short communication lines. That wide diversity we took along in our recipe. Have a taste of what we can manage with our own bought items.

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Team PurchaseMara / Jan Paul

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PAVLOVA

Ingredients (8 people):For the meringue:• 8eggwhites• 350gr.offinesugar• (somevanillasugar)• pinchofsalt For the topping:• 500gr.ofthebeststrawberries you can find• 4passionfruits• 500mlofwhippingcream• somesugar• somevanillasugar

Preparation:Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.

With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 5 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer.

Line a baking tray with baking paper. Put the meringue mixture on the tray in a round shape of approximately 30 centimeters. Put the tray into the oven and bake for 1 hour until the meringue looks slightly golden. Please, do not open the oven, your meringue might collapse! Keep the oven closed for at least another hour to let the meringue cool down.

Halve or quarter the large strawberries and leave the smaller ones whole. Whip the cream with the sugar until it forms soft peaks. Spoon the cream mixture on top of the meringue and smooth it out. Sprinkle your strawberries evenly on top of the cream mixture. Cut the passion fruits in half, take a fork and scratch the inside out onto the strawberries. Nowit’stimetoserveyourwonderfuldessert,apartfromthefactthatitisdelicious, it looks stunning!

The Product Team is responsible for the sourcing and development of all these great items in the Xindao collection. Kevin, Antti and Sandro are traveling a lot. To trade fairs around the world, and to our factories, mainly in China. New product ideas are continuously collected from the market, from our sales teams and sometimes directly from our customers. There is so much inspiration! The Design Studio and purchasers in Shanghai then pick up these great ideas and design and develop all these wonderful new products. It’s like creating a delicious desert; tasteful, delightful and with great looks! Enjoy your Pavlova!

37Sandro / Kevin / Antti*

Team Product

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QUICHE

Ingredients:- 300grams of flour- 150grams of butter at room temperature - 80ml of water and - a pinch of salt

The basic filling:- 4 eggs - 200 grams of sour cream- Salt & Pepper to your taste- Other ingredients to your liking

Instructions:Ifyoudon’thavealotoftime,youcanbuyreadytousedoughfromthesupermarket. They are good and you just need to open the package. But, obviously,thebestthingtodoismakeityourself.Youmixfirsttheflourandsalt.Thenyouaddthebutterandmixitwiththeflour.Byhandorinafoodprocessor.Finallyyouaddthewater.Don’taddeverythingatoncebutlittlebylittle to make sure it is not too wet. Then you can roll it and put it in your pie dish. You can then let it rest while you make the filling.

Take the eggs and sour cream. Mix it together and add salt and pepper to your liking. If you use bacon, you will not need any salt. You need to know that some foods, like bacon and certain kinds of cheese, are already very salty. Then you can add whatever you prefer. Bacon and cheese (the Quiche Lorraine), veggies like spinach, or salmon. Use cheese only or several different cheeses. Really, you can make it with almost anything. Just one suggestion, when you want to add bacon for example or tomatoes, make sure you cook them before. This way you avoid water coming out during the cooking and your dough will cook properly.

When all ingredients are in the mix you can put your quiche in the oven at 180 degrees for about 25-30 minutes and it is ready.

Our Trading team consists of 6 people. The team is very international with Emilie from France; Azur from Bosnia (he grew up in Sweden); Ulrika from Sweden; Esther, who is native German, and Marije and Monique; who are both Dutch but lived abroad for a while. On top of that there is our former colleague Debbie, who lives in Brazil, helps us out occasionally. After thinking about what recipe to make, we came up with the idea of a “Quiche”. Why? Because it is easy to make and you can make a lot of variations! The Quiche therefore represents the variety of our team!

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Team TradingUlrika / Azur / Esther / Monique / Emilie / Marije* / Debbie*

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KUNG POW SPICY CHICKEN STIR-FRY

Ingredients:- 1 lb boneless skinless chicken breast, cut into 1 inch pieces - 1 tablespoon cornstarch - 2 teaspoons light sesame oil - 3 tablespoons green onions, chopped with tops - 2 garlic cloves, minced - 1/4-1 1/2 teaspoon crushed red pepper flakes- 1/2 teaspoon powdered ginger - 2 tablespoons rice wine vinegar - 2 tablespoons soy sauce - 2 teaspoons sugar - 1/3 cup dry roasted peanuts - 4 cups cooked rice, hot

Instructions:Combine chicken and cornstarch in small bowl. Toss to coat.Heat oil in large non-stick skillet or wok on medium heat. Add chicken.Stir fry 5- 7 minutes or until no longer pink in center. Remove from heat.

Add onions, garlic, red pepper and ginger to skillet. Stir fry 15 seconds.Remove from heat. Combine vinegar, soy sauce and sugar in small bowl.Stir well. Add to skillet. Return chicken to skillet. Stir until chicken is well coated. Stir in nuts. Heat thoroughly, stirring occasionally.

Serve over hot rice.

Based in Shanghai is our team of purchasers scanning Asia for the best deals for the best quality products. Together with QA, QC and Logistics they make sure all products get to Europe in the best condition. The sales team takes care of the sales in all sales efforts in Asia and far beyond. The complete Shanghai team of 60 people is dedicated to make sure we get the best products available!

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Team Purchase & Sales (Shanghai)

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SOTO AJAMSPICY CHICKEN SOUP

Ingredients:- 2 or 3 liter water- 250 gr chicken breast or wings- 1 onion & 2 cloves of garlic - 10-12 allspice grains - 1 piece loas (5-6 cm) - 1 stalk lemongrass - 3-4 salam leaves - 2 chicken stock cubes- Salt & pepper

Filling:- 2 sprigs of celery - 200 grams bean sprouts - Baked potatoes chips - 100 g of vermicelli - 1 small onion & baked garlic- 1 egg per person

Preparation:Cut the onion and garlic into small pieces. Heat 1 tablespoon of oil in a stockpot. Fry the onion and garlic light brown. Add the (boiling) water. Add the soup meat, allspice grains, Laos, lemon grass, Salam leaf and the Maggi blocks. Add the whole chicken breast (for filling). When the chicken is cooked, remove it from the pot. Let the whole soup cook for about 30 minutes. Add 5 minutes before the end the white pepper. Possibly salt or Maggi to taste.

Filling:Fluff the chicken breast (previously boiled in the soup). Put 1 teaspoon oil in a fryingpanandfrythefluffedchicken.Peel the potatoes and grate in sticks of about 2, 5 x 0, 5 x 0, 5 cm. Fry the grated potato and vermicelli and mix them together. Cut the onion and garlic into thin strips. Fry them until golden brown and mix them together.Cut the celery into fine pieces.

Serving:Place the filling in a soup bowl. Do the boiling water in the bowl and serve immediately!

The Xindao Reception Area is the heart of the Rijswijk Office. When you call us, when we visit us, we always give you a very warm Xindao welcome. Always enthusiastic and always with a smile! And we like to cook the way we work. And when we cook it’s not only about how it tastes, it’s also about how it looks! Enjoy our beautiful Soto Ajam and have a great time making it.

43Farzana / Anica / Jacqueline* / Kim*

Team Reception

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LAMB CHOPS

Ingredients (4 people):For the lamb:- 12 lambs chop- 6 tablespoons of green pesto - 2 tablespoons of olive oil

For the rosemary potatoes:- 1kg of potatoes - 6 sprigs of fresh rosemary - 2 teaspoons of coarse sea salt - 4 tablespoons of olive oil - 2 cloves of garlic - Salad (choice)

Instructions:Start with rosemary potatoes. Preheat the oven to 200 ° C. Scrub the potatoes clean and cut them into half. Bring a large pot of water to boil, kook the potatoes for 6 minutes and pour them off.

Put the potatoes in the roasting pan or baking dish that is prepared with baking paper. Add the rosemary and sea salt and drizzle some olive oil on it. Remove the skin from the garlic cloves and mix the cloves through the potatoes. Bake around 50 min. until the potatoes are gold brown. Shovel it regularly. Serve with (part of) the garlic (squeezed from the sheets). In the meantime, make a salad with your own interpretation to give this dish a personal twist.

Dip the lamb chops dry with paper towels and brush the pesto on both sides of the lamb chops. Let it rest for about 10 minutes. Put a tablespoon of olive oil in a saucepan with a thick bottom and heat it up. Add the lamb chops and sear 3 minutes on each side to give the meat a nice brown color. A part of the pesto will‘disappear’inthesaucepan,butthetasteofthepestoisalreadyinyourchops!

This is our favorite recipe because: .... There is a good basis but there are also many ways to give the dish a nice personal twist. And if you add a touch of your own creativity into it, it will not soon be forgotten!

Enjoy your meal!

The Xindao Customer Service team is at your service! The team handles a large variety of special requests; we are trouble shooters and serve as a spill between our sales department, our customers, product development and of course our brand new printing facilities in Romania. Our team consists of native speakers for each country-group. We have Jennifer for the German speaking customers, Zlata for the eastern European and Scandinavian markets, Romain for France and Dennis for the Benelux. Claudia oversees the team and Karina provides the graphic support.

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Team Customer ServiceRomain / Claudia / Dennis / Zlata / Jennifer / Karina *

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HUTSPOT MASHED POTATOES, CARROTS AND ONIONS

Ingredients:For the ‘hutspot’- Onions- potatoes (twice the amount of onions )- Carrots (three times the amount of onions)- Cracklings- Butter

For the meatballs:- Butter - 150g/5oz onion, finely chopped- 1 clove garlic, crushed- 900g/2lb freshly minced beef- 1 free-range egg, beaten- salt and pepper- 3 tbsp olive oil

This typically Dutch dish originates from the days of the Spanish occupation. The people in Leiden were almost starving to death during the occupation of theircitywhenWilliamofOrangedecidedtohavethecityflooded.Hisfleetthen sailed in and arrived just in time to bring food to the starving people of Leiden. The ships brought bread, cheese and herring. Two days later the Spanish were defeated and legend has it that a little boy found the remains of some mashed vegetables in a deserted Spanish camp. This dish (just like white bread and herring) is still eaten on the 3rd of October, when the city of Leiden celebrates the defeat of the Spanish aggressor in 1574.

Preparation for the ‘hutspot’:Peel the Onions, carrots and potatoes and slice them in pieces. Boiltheslicedvegetablesinasmallamountofsaltedwateruntilthey’rewell-done. Mash the vegetables together with the butter, add the cracklings andyou’redone!

Preparation for the meatballs:In a bowl, mix the minced beef with the cold sweated onion and garlic. Add peper and salt and the beaten egg. Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into round balls. Heat a frying pan and cook the meatballs for about 10 minutes in hot butter.

Enjoy!

The ladies responsible for Austria and Switzerland (Isabel and Monique) decided to prepare a meal for their colleagues from marketing at Isabel’s home. They made a menu combing the Dutch “refined” kitchen with a German taste for sweet desserts. During their cooking they used all kinds of XD items. For example their 2014-favorite item: the tulip salad set to mix their own salad dressing; a real eye catcher to show in your kitchen! Isabel and Monique hope you will enjoy this tulip just as much as they do!

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Team Austria / SwitzerlandMonique / Isabel

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COZONACROMANIAN SWEET BREAD

Ingredients for the dough:- 600 gr flour- 200 gr butter- 100 ml of milk- 50 grams sugar- 7 g dry yeast- 2 yolks- a pinch of salt

Ingredients for the filling:- 500 gr walnuts- 100 ml of milk- 4 tablespoons sugar

Ingredients for hot wine:- 1 l of good red wine,- 5 tablespoons of honey,- 1 pinch of cinnamon,- 10 cloves,- 10 peppercorns.

“Cozonac” is a very popular cake in Transylvania area, a kind of cake filled with walnut or poppy.

Instructions: Putinabowltheflourandmixitwithdryyeastandsalt.Addtheeggyolksandmelted butter. Dissolve sugar in warm milk and add it little by little in the dough. Knead until you get a consistent dough and leave to rise until it doubles its volume.Mix the grinded nuts with sugar on your taste. Add hot milk, little by little, until you get a creamy consistency. Take the dough and stretch it into a round sheet. Put the filling and spread it evenly on the dough. Roll the dough and put into the oven pan. Apply on top a yolk mixed with water bake it for an hour at 180°.

Hotflavoredwine-isaChristmasdrinkwithaspecialflavor.

Instructions: Boil the wine in a pot together with peppercorns, cinnamon and cloves. When it is already boiling add honey and mix. At the first boil, quickly take thewineo_theheat.It’sservedwarm,traditionallyinclaycups.

Printmasters is a fast growing, XD owned company based in Romania, specialized in decorating and printing industrial and promotional products. Printmasters is active on the European market since 2008,focusing on a range of printing techniques for hard and soft goods.

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Printmasters

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HOT AIR 2.0… FOR THE ULTIMATE ‘OUT OF THE BOX’ EXPERIENCE

Ingredients:- A touch of happy enthusiasm- A puff of brilliant creativity- A whisk of clear transparency- A healthy amount of good humour- Add a mix of skills to your liking

Preparation:• PreheatyourHotAirPotto‘pleasantlywarm’• Thenrisetemperatureto‘pipinghot’andletsimmerforanhour• Servewhilehotandsteamy

Be inspired and give this dish your own twist, the way you like it.Adjust the amount of Hot Air you want to your target groupOnceyou’vetriedit,youwon’twantanythingelse.It is a great accompaniment for any dish, on every moment of the day.It is easy to make, low on carbs, non-fattening and gives you a great high.

What’s cooking at Xindao Marketing department?There is a nearly endless amount of questions fired at us, every day; all day.Can you spice this up a bit? This needs some sugar coating. Wouldn’t it be better with a little extra bite? Where is the icing on the cake? This needs some buttering up, can you help us out please. We need a smoke-screen now! Does this sound familiar? The culinary solution is a Xindao Original, tweaked to perfection by our Marketing team.

51Sylvain / Lucré / Arjan / Agnes / Han / Rick / Nadine

Team Marketing

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