THIS WEEK S HELLOFRESH MENU: WEEK 08, FEBRUARY MATE S RATES! Spaghetti Vongole. Lemongrass Beef. Zucchini Fritters with Roast Tomatoes

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1 MATE S RATES! Login to your account & get your personalised voucher code. Spread the word & receive a discount for every friend you refer! WEEK 08, FEBRUARY THIS WEEK S HELLOFRESH MENU: Spaghetti Vongole Lemongrass Beef Zucchini Fritters with Roast Tomatoes ortuguese Chicken Skewers Chinese 5 Spice ork Tenderloin Some things last longer than others - to enjoy your produce at its best, here is our suggested order of consumption: 25 mins 20 mins 30 mins 20 mins 25 mins All nutritional information is provided as a guide only. They are calculated based on the individual portion size prescribed by the recipe. Customer Service hello@hellofresh.com.au All values include the sometimes optional carbohydrate component such as rice and couscous. Such carbohydrates can be omitted based on personal preference. lease be aware that values will change given that fresh produce will vary in size and weight and individual cooking processes will yield individual nutritional results.

2 Spaghetti Vongole g 500 g 750 g spaghetti 1 bag 2 bags 3 bags clams, rinsed garlic cloves, crushed* chilli, de-seeded & sliced* 1 tin 2 tins 3 tins diced tomatoes 100 ml 200 ml 300 ml white wine (optional) 1/ /2 basil bunch, torn Energy 1920 Kj rotein 45.1 g Fat, total 21 g -saturated 3 g Carbohydrate 16 g -sugars 12.8 g For the spaghetti Meanwhile, In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Strain the spaghetti and rinse under cold water. For the clams Rinse the clams under cold running water for a minute and then leave them aside. Heat some oil in a small pot or large deep saucepan over medium heat. Add the garlic, chilli, and the diced tomatoes and allow to simmer for 5 minutes. Now add in the white wine, and clams cover the pan and leave to simmer for 5 minutes or until the clams have all opened (discard the ones that don t open). Remove the lid and add the basil, leave to simmer on low heat. Divide the pasta between bowls. Using a ladle, spoon over the fragrant tomato sauce along with the clams and green beans. Garnish with a few leaves of fresh basil and offer your dish a good grind of salt and pepper and a splash of olive oil. #clamvongole The Moche people of ancient eru worshiped the sea and its animals. They often depicted clams in their art.

3 Lemongrass Beef Energy 2330 Kj rotein 56.5 g Fat, total 20.4 g -saturated 4.3 g Carbohydrate 32.6 g -sugars 3.7 g 150 g 300 g 450 g rice 2 tsp 4 tsp 6 tsp vegetable oil 1/ /2 spring onion bunch, julienned* garlic cloves, crushed* 1/ /2 lemongrass stalk, finely sliced 1/ /2 capsicum, thinly sliced* 100 g 200 g 300 g green beans, topped and tailed 300 g 600 g 900 g beef strips 1 tbs 2 tbs 3 tbs soy sauce 1 tbs 2 tbs 3 tbs rice vinegar (or white vinegar) For the rice Bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft, drain. While the rice is cooking prepare your vegetables. For the stir fry It s very important to have everything prepared because we re going to be working quickly! Heat the vegetable oil in a wok or large pan over high heat. Add the spring onion, garlic, and lemongrass, cook for 2 minutes. Add the green beans and the red capsicum and cook for 3 minutes. Now add the beef strips, cooking for 2-3 minutes. Remove from the heat and stir through the soy sauce and vinegar. Divide the rice between bowls and then top with the lemongrass beef stir fry. #lemongrassbeef In the Caribbean, lemongrass is known as Sweet Rush, and is used to treat colds and fevers.

4 Zucchini Fritters with Roast Tomatoes Energy 2370 Kj rotein 16.4 g Fat, total 40.2 g -saturated 10.4 g Carbohydrate 32.7 g -sugars 10.6 g tomatoes, halved* 1/2 cup 1 cup 1 1/2 cup plain flour egg, lightly beaten 1 tsp 2 tsp 3 tsp sea salt zucchinis, grated 1/ /2 capsicum, finely diced* 1/ /2 spring onion bunch, finely chopped* 100 g 200 g 300 g yoghurt 1 tbs 2 tbs 3 tbs dill 80 g 160 g 240 g rocket, washed* For the tomatoes re-heat the oven to 200ºC. lace the tomatoes on a tray, drizzle them with a little olive oil and season with salt and pepper. Roast in the oven for minutes. For the fritters Sift the flour into the beaten egg while whisking to avoid clumps from forming, add the salt. Combine the grated zucchini, capsicum, and the spring onion into the batter so that the ingredients bind. Heat some olive oil in a non-stick frying pan to medium. Use a large serving spoon to gently place a portion of the zucchini mixture on to the pan, do a few portions in each pan, you will need to do this in batches. Gently cook for 3 minutes on either side and transfer to a warm resting place. For the tzatziki In a small serving bowl combine the yoghurt, chopped dill, and salt and pepper, taste and adjust seasoning accordingly. Divide the rocket and tomatoes between plates and place the zucchini fritters on top, serve with a healthy dollop of tzatziki and enjoy. #zucchinifritters A tea made from a tablespoon of dill seed can help cure indigestion and treat hiccups

5 ortuguese Chicken Skewers with Spring Salad Energy 2650 Kj rotein 47.7 g Fat, total 30.7 g -saturated 6.9 g Carbohydrate 38.7 g -sugars 6.3 g 2 tsp 4 tsp 6 tsp HF portuguese seasoning lemon, zested & juiced 350 g 700 g 1050 g chicken thigh, chopped tomatoes, cut into thin wedges* 1/ /2 red onion, finely sliced 3 tbs 6 tbs 9 tbs olive oil 70 g 140 g 210 g rocket, washed & dried* lebanese bread For the chicken Combine the HF portuguese seasoning and a little olive oil in a small bowl, add the lemon zest, juice, and then season with salt and pepper. Add the chicken thigh pieces and toss until well coated, leave aside to marinate. Don t be afraid of the fat, it will bur off while you re cooking your skewers. For the salad Combine the tomato, onion, olive oil, and rocket in a bowl, toss well to combine. Season the salad well with salt and pepper and now leave aside. For the chicken You don t have to thread the chicken onto skewers if you don t have any, you can just as easily cook the chicken in a pan, it just makes for good presentation and locks in the moisture of the chicken. Thread a few pieces of the portuguese chicken thighs onto each skewer. Heat some oil in a pan over medium-high heat. lace the skewers in and cook for 2-3 minutes on all four sides, until the chicken has turned golden brown on the outside, remove from the pan and leave aside. Divide the skewers between plates and serve with a side of the salad along with the lebanese bread to wrap them up with! #portuguesechicken Lemons are nature s top source of citric acid, a life essential found in the cells of all living creatures

6 Chinese 5 Spice ork Tenderloin Energy 2305 Kj rotein 41 g Fat, total 28.2 g -saturated 9.2 g Carbohydrate 18.6 g -sugars 2 g 150 g 300 g 450 g rice 2 tsp 4 tsp 6 tsp HF Chinese five spice 1 tbs 2 tbs 3 tbs vegetable oil pork tenderloin 1 bunch 2 bunches 3 bunches chinese broccoli small knob of ginger, finely grated chilli, de-seeded & finely sliced* 2 tbs 4 tbs 6 tbs soy sauce For the rice lace the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook for 8-10 minutes or until the rice is cooked through. Strain and leave aside. For the pork re-heat an oven to 180 C. Combine the Chinese five spice with oil to make a marinade. Coat the pork well. Heat an oven proof pan over high heat. When hot, add the pork to the pan and sear on all sides quickly to lock in the moisture. lace in the oven and cook for minutes or until cooked to your liking. For the greens Boil or steam the Chinese broccoli for 3-4 minutes or until cooked to your liking. As the greens are cooking, in a separate bowl quickly combine the ginger, chilli (optional), and soy. Once the greens are cooked and drained toss them in this dressing. Serve your pork fillet with the punchy Asian greens on top of your steamed rice. #5spicepork The Chinese are also responsible for the invention of the crank handle. So, if their 5 spice doesn t crank your tractor, one of their handles will!