Squid in Gold

1. 1 Garlic≈ $10.00 per kg 5 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Hard cheesepack 200 g ≈ $2.64 20 g
4. 4 Canned pineapplepack 565 g ≈ $2.50 30 g
5. 5 Squid tubespack 500 g ≈ $8.00 100 g
6. 6 Olive oil 16 ml
7. 7 Lemon≈ $4.65 per kg 4 g
8. 8 Ground black pepper 1 g
9. 9 Salt 2 g
10. 10 Sunflower oil 16 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the squid⁵ into small cubes

2. Pat dry and dice the pineapple

3. Hard³-boil the eggs², reserving a few slices for garnish

4. Grated the cheese finely

5. Whisk together the olive oil, lemon⁷ juice, minced garlic¹, salt, and pepper

6. Combine all ingredients in a bowl

7. Garnish with egg slices, pineapple rings, and grated cheese

In short

• In the planner this dish is cooked for two days: reheat on day two.