FRIED SEA BASS WITH SAGE BUTTER With spicy potatoes and leeks

Transcription

1 FRIED SEA BASS WITH SAGE BUTTER With spicy potatoes and leeks MASAN BLANC Massan Blanc comes from Gascony and has a lively bouquet. It is a perfect complement to the sea bass, also because of the refreshing gooseberry and lime notes in this wine. Nicola potatoes Curry powder Leeks f Red cherry tomatoes f Garlic Fresh sage f Fillet of sea bass f Total: min. 8 b Family Easy * Gluten-free g Eat within 3 days Of course, you can buy herb butter ready-to-eat, but making it yourself is surprisingly easy. All you need is a little butter and some fresh herbs. In this recipe, you will be flavouring the butter with sage: a pungent and slightly bitter herb that goes extremely well with sea bass.

2 A GOOD START ROAST THE POTATOES Preheat the oven to 200 degrees and take the butter out of the refrigerator t. Thoroughly scrub or peel the potatoes (Nicola) and cut into wedges. Transfer the potatoes to a baking tray lined with baking paper. Drizzle with half the olive oil, sprinkle with the curry powder and season with salt and pepper. Mix well. Roast the potatoes in the oven for minutes or until they are crispy. 2 baking trays lined with baking paper, a frying pan and a small bowl. Let s start cooking the fried sea bass with sage butter. CHOP THE VEGETABLES In the meantime, rinse the leeks and cut the white and light green parts into thin rings. Quarter the red cherry tomatoes. Press or finely chop the garlic and chop the sage leaves as finely as possible. ttip: If possible, take the butter out of the refrigerator 2 hours before needed. It will be softer, which will make it easier to blend with the sage and garlic. BAKE THE TOMATOES Transfer the cherry tomatoes to another baking tray lined with baking paper and sprinkle with salt and pepper and a little sugar. Put the baking tray with the tomatoes in the oven 10 minutes before the potatoes are done. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Nicola potatoes (g) Curry powder (tsp) 23 ) 24) 1½ 3 4½ 6 7½ 9 Leeks (pcs) f ½ 1 1½ 2 2½ 3 Red cherry tomatoes (g) f Garlic (cloves) ½ 1 1½ 2 2½ 3 Fresh sage (leaves) 23) f Fillet of sea bass (unskinned) (pcs) 4) f Butter* (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Olive oil* (tbsp) Sugar* (tsp) to taste Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2590 / / 102 Total fat (g) 26 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 32 5 Salt (g) ) Fish May contain traces of: 23) Celery 24) Mustard FRY THE LEEKS In the meantime, heat the remaining olive oil in a frying pan at medium-high heat and sauté the leeks for 5 7 minutes until soft. Season to taste with salt and pepper. Remove the leeks from the pan and set aside. In the meantime, transfer the butter, sage and garlic to a bowl and blend using a fork. Pat the fillet of sea bass dry with paper towels. FRY THE SEA BASS Heat ½ tbsp sage butter per person in the same frying pan. Fry the fillet of sea bass on the skin sidett for 1 minute at mediumhigh heat. Flip over and fry for another minute on the other side. Sprinkle with salt and pepper. Stir the remaining butter and 1 tbsp water per person into the drippings in the frying pan and fry for another minute. SERVE Serve the fillet of sea bass with the spicy potatoes, leeks and cherry tomatoes. Drizzle with the butter sauce in the frying pan. tttip: Do not move the fish about while frying it on the skin side. Using a spatula, press it carefully against the bottom of the frying pan from time to time. This will make the skin nice and crispy! We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

3 ENDIVE HOTCHPOTCH WITH BRANDT & LEVIE SAUSAGE With herb cheese and cherry tomatoes LAVILA ROUGE The endive and cherry tomatoes in this dish go perfectly with Lavila Rouge, a fruity blend of the juicy Grenache and smooth Merlot grape. Melody potatoes Red onion Parsley & garlic pork sausage f Endive f Herb cheese cubes f Red cherry tomatoes f Total: min. 6 * % Easy Eat within 5 days g Gluten-free This hotchpotch is served with a pork sausage from our supplier Brandt & Levie. They source their pork from farms where the pigs are well cared for, which is reflected in their taste. You will be frying the onions in this hotchpotch in balsamic vinegar for a sweet flavour that goes exceptionally well with the crisp endive and the parsley-garlic sausage.

4 A GOOD START BOIL THE POTATOES Bring plenty of water per person to the boil in a pan with a lid to cook the potatoes (Melody) in. Thoroughly scrub or peel the potatoes, cut into coarse pieces and boil, covered, for 15 minutes. Drain, reserving a little of the cooking water, and allow to steam dry uncovered. A pan with a lid, a frying pan with a lid, a wok or deep frying pan and a potato masher. Let s start cooking the endive hotchpotch with Brandt & Levie sausage. CHOP THE INGREDIENTS In the meantime, slice the red onion into thin rings. Halve the red cherry tomatoes. FRY THE SAUSAGE Heat half the butter in a frying saucepan with a lid and fry the pork sausage for 3 4 minutes at medium-high heat until brown all around. Add the red onion and the black balsamic vinegar and stir-fry for 1 minute. Turn down the heat, cover the pan and simmer for another 10 minutest. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Melody potatoes (g) Red onions (pcs) ½ 1 1½ 2 2½ 3 Red cherry tomatoes (g) f Parsley & garlic pork sausage (100 g) f Endive (g) 23) f Herb cheese cubes (g) 7) f Butter* (tbsp) Black balsamic vinegar* *(tbsp) Milk* splash Mustard* (tsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3234 / / 105 Total fat (g) 39 5 Of which: saturated (g) Carbohydrates (g) 67 9 Of which: sugars (g) Fibre (g) 10 1 Protein (g) 33 4 Salt (g) ) Milk/lactose May contain traces of: 23) Celery STIR-FRY THE ENDIVE In the meantime, heat the remaining butter in a wok or deep frying pan and stirfry most of the endive for 5 minutes at medium-high heat. MAKE THE HOTCHPOTCH Mash the potatoes into a coarse purée using a potato masher. Add a splash of milk or cooking liquid to give it a velvety texture. Blend the fried endive, the raw endive and the cherry tomatoes into the mashed potatoes and season to taste with mustard, salt and pepper. SERVE Transfer the endive hotchpotch to plates and garnish with the remaining fried red onion and herb cheese cubes. Serve with the pork sausage. ttip: Deglaze the drippings in the pan in which you fried the sausage and the onion with a splash of water or cooking liquid to make a jus for the hotchpotch. Stir in a knob of butter (optional) and season to taste with salt and pepper. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

5 Pearl couscous with pumpkin and feta With chestnut mushrooms and hazelnuts VARAS BRANCO The sweet pumpkin perfectly complements the fruitiness of this wine, which is reminiscent of peaches. Varas Branco is a Portuguese wine with a sophisticated acidity. Delicious with feta! Onion Chestnut mushrooms f Diced pumpkin f Pearl couscous Fresh tarragon f Feta f Hazelnuts Total: min. 5 * Easy Eat within 3 days v Vegetarian This dish can be made easily and quickly. However, the flavours are quite complex due to the aromatic tarragon and savoury feta. Feta is made from sheep s milk, to which goat s milk is sometimes added. The cheese brings a hearty note as well as creaminess to this dish.

6 A GOOD START PREPARATION Preheat the oven to 200 degrees and prepare the vegetable stock in a pan with a lid for the pearl couscous. In the meantime, slice the onion into half rings. Wipe the chestnut mushrooms clean with paper towels and slice them. A pan with a lid, a baking tray lined with baking paper and a frying pan. Let s start cooking the pearl couscous with pumpkin and feta. ROAST THE VEGETABLES Transfer the onion, mushrooms and diced pumpkin to a baking tray lined with baking paper. Drizzle with the olive oil and season to taste with salt and pepper. Roast in the oven for minutes, turning them halfway. COOK THE PEARL COUSCOUS In the meantime, pour the pearl couscous into the stock. Bring to the boil and simmer, covered, for 12 minutes until all the stock has been absorbed. Add a little extra water if the pearl couscous becomes dry too quickly. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Chestnut mushrooms (g) f Diced pumpkin (g) 23) f Pearl couscous (g) 1) Fresh tarragon (sprigs) 23) f Feta (g) 7) f Hazelnuts (g) 8) 19) 22) 25) Vegetable stock* (ml) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 White balsamic vinegar* (tbsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil* to taste Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2502 / / 109 Total fat (g) 23 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 1 Protein (g) 23 4 Salt (g) CHOP THE TARRAGON In the meantime, strip the tarragon leaves from the sprigs. Keep the leaves whole and chop the stems. Crumble the feta and coarsely chop the hazelnuts. Heat a frying pan to high heat and roast the hazelnuts, without any oil, until they start to emit a lovely scent. ASSEMBLE Mix the roasted vegetables with the white balsamic vinegar and most of the tarragon into the pearl couscous and season to taste with salt and pepper. SERVE Transfer the dish to plates and garnish with the feta, hazelnuts, and the remaining tarragon. Drizzle with a little extra-virgin olive oil to taste. ttip: Do you have any tarragon left over? Add some to a bottle of extra-virgin olive oil to make some lovely tarragon oil. This is delicious in a dressing or as an ingredient in pesto. 1) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 23) Celery 25) Sesame We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

7 SALADE NIÇOISE WITH WHOLE-WHEAT COUSCOUS With mixed vegetables and tuna SYNERA BLANCO A glass of Synera Blanco, a wine with a lovely bouquet of herbs, is the perfect complement to the tuna and vegetables in this dish. Crisp and fruity, it goes well with just about any salad. Free-range egg f Red onion Garlic Green beans f Red sweet pepper f Tuna in olive oil Whole-wheat couscous Cucumber f Calorie- Total: min. 6 L conscious Easy Lactose-free * D % Eat within 5 days This is a Salade Niçoise with a twist: it contains whole-wheat couscous! Furthermore, this dish chock-full of vegetables and you will be using the olive oil from the tuna to give the salad even more flavour.

8 A GOOD START BOIL THE EGGS Prepare the stock. Make sure that the eggs are barely covered in the saucepan with the lid, bring to the boil, covered, and boil for 6 8 minutes until hard. Remove from the pan and rinse with cold water. A saucepan with a lid, a wok or deep frying pan with lid and a salad bowl. Let s start cooking the Salade Niçoise with whole-wheat couscous. CHOP THE VEGGIES In the meantime, slice the red onion into half rings. Press or finely chop the garlic. In the meantime, trim the ends off the green beans and cut them into 3 equal parts. Cut the sweet pepper into thin strips. Drain the tuna, reserving the olive oil. FRY THE VEGETABLES Heat ½ tbsp olive oil reserved from the tin of tuna in a wok or deep frying pan with a lid and fry the red onion, garlic and green beans for 1 minute at medium-high heat. Add 2 tbsp water per person and simmer, covered, for 10 minutes at medium-high heat. Add the sweet pepper after about 5 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Free-range eggs (pcs) 3) f Red onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Green beans (g) f Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Tuna in olive oil (tins) 4) Whole-wheat couscous (g) 1) Cucumbers (pcs) f ½ 1 1½ 2 2½ 3 Vegetable stock* (ml) Black balsamic vinegar* *(tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2234 / / 85 Total fat (g) 23 4 Of which: saturated (g) Carbohydrates (g) 47 7 Of which: sugars (g) Fibre (g) 11 2 Protein (g) 31 5 Salt (g) ) Glutens 3) Eggs 4) Fish SLICE THE EGG AND CUCUMBER In the meantime, transfer the couscous to a salad bowl. Pour the stock onto the couscous, stir, cover and set aside to soak for 10 minutes. Thinly slice the cucumber using a knife or vegetable peeler. Peel the eggs and cut into quarters. MAKE THE SALAD Mix the green beans, sweet pepper, cucumber, tuna and black balsamic vinegar with the couscous (which should now be dry) and season to taste with salt and pepper. SERVE Transfer the dish to plates. Serve with the egg and drizzle with the remaining olive oil from the tuna to taste. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. RFACTS: Did you know that tuna is extremely high in Omega-3 fatty acids and has a low mercury content? A delicious as well as healthy choice! ttip: Do you have any couscous left over? You can put it in a salad for lunch tomorrow. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Burger with spicy green chilli peppers and piccalilli With potato wedges and salad SYNERA TINTO This spicy burger goes well with Synera Tinto, a wine with a bouquet of ripe red fruit, wild berries and spices that lingers on the palate. Potato wedges f Dried thyme Tomato f Cucumber f Green chilli pepper Meslcun f White ciabatta Seasoned beef burger f Piccalilly f Total: min. 5 b Family Easy * Quick & Easy Q Eat within 3 days You will be making this burger extra spicy by frying it along with green peppers and spreading the ciabatta with piccalilli, a condiment made from pickled vegetables. This meal is ready in no time at all: the potatoes have been pre-cooked and only need to be baked briefly for a crispy result.

10 A GOOD START PREPARE THE POTATOES Preheat the oven to 210 degrees. Transfer the potato wedges to a baking sheet lined with baking paper, sprinkle with the dried thyme and drizzle with olive oil. Season to taste with salt and pepper and roast in the oven for minutes, or until crispy. Turn when halfway done. A baking sheet lined with baking paper, a salad bowl and a frying pan. Let s start cooking the burger with spicy green chilli peppers and piccalilli. CHOP THE INGREDIENTS While the potatoes are in the oven, thinly slice the tomato and the cucumber. Slice the green chilli peppers into thin rings. MAKE THE SALAD In a salad bowl, whisk together a dressing of honey, mustard and extra-virgin olive oil. Season to taste with salt and pepper. Transfer the mesclun, tomato and cucumber to the salad bowl and toss. Bake the ciabatta rolls in the oven for 4 6 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Potato wedges (g) f Dried thyme (tsp) Tomatoes (pcs) f Cucumbers f ⅓ ⅔ 1 1⅓ 1⅔ 2 Green chilli peppers (pcs) ½ 1 1½ 2 2½ 3 Mesclun (g) 23) f White ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) Seasoned beef burger (100 g) f Piccalilli (g) 1) 6) 10) f Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Honey* (tsp) Mustard* (tsp) Extra-virgin olive oil* (tsp) Butter* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3682 / / 124 Total fat (g) 47 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 37 5 Salt (g) FRY THE BURGERS In the meantime, melt the butter in a frying pan and brown the beefburgers, together with the green chilli peppers, at medium-high heat for 3 4 minutes on each side. Turn down the heat and keep the burgers warm in the pan. ASSEMBLE In the meantime, cut the rolls in half and spread the bottom half with a little piccalilli. Top with a little salad and the burger. Garnish with the fried peppers and pour some of the drippings in the pan over the burgert. ttip: Will you be serving this dish to children? Serve the green chilli peppers separately as they are rather hot! SERVE Transfer the burgers, potato wedges and the remaining salad to plates. Serve the remaining piccalilli on the side. RFACTS: The name piccalilli probably comes from the English word to pickle,a method of preserving vegetables. Pickled vegetables were often flavoured with Indian spices, giving them a slightly acidic, but also sweet and spicy flavour. 1) Glutens 6) Soy 7) Milk/lactose 10) Mustard May contain traces of: 17) Eggs 22) Nuts 23) Celery 25) Sesame 27) Lupins We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

11 Creamy vegetarian lasagne with spinach With courgette and Grana Padano LAVILA BLANC Lavila Blanco is a rich, juicy wine with a lively after-taste. It is delicious with this creamy vegetable lasagne and Grana Padano, a rich, full-flavoured cheese. Courgette f Onion Garlic Fresh oregano f Spinach f Single cream f Grated Grana Padano f Lasagne sheets f Total: min. 9 b Family Easy * Vegetarian V % Eat within 5 days You will be making home-made béchamel sauce for this dish. The first step is to make a roux: a mixture of fried fat and flour and which comprises the basis of many sauces that are traditional to French cuisine. In the next steps, you will be adding more flavour to this classic sauce by adding ingredients such as oregano and Grana Padano.

12 A GOOD START CHOP THE COURGETTE Pre-heat the oven to 220 degrees and prepare the stock. Cut the courgettes into slices no more than ½ cm thick. A baking tray lined with baking paper, a wok or deep frying pan, a whisk and an oven dish. Let s start cooking the creamy vegetarian lasagne with spinach. FRY THE COURGETTE Transfer the courgette to a baking sheet lined with baking paper and drizzle with most of the olive oil. Season to taste with salt and pepper. Bake the courgette in the oven for 10 minutes. Do not switch the oven off. In the meantime, mince the onion, and press or finely chop the garlic. Strip the oregano leaves off the sprigs and chop finely. MAKE THE ROUX Heat the butter in a wok or deep frying pan and sauté the onion and the garlic for 2 minutes at medium-low heat. Stir in the flour and fry, while stirring, for 2 minutes. Add ⅓ of the stock and stir, using a whisk, until all the stock has been absorbed. Repeat twice with the remaining stock, stir until the sauce is smooth, bring to the boil and heat for another minute. Season to taste with pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Fresh oregano (sprigs) 23) f Spinach (g) 23) f Single cream (packets) 7) f ⅓ ⅔ 1 1⅓ 1⅔ 2 Grated Grana Padano (g) 3) 7) f Lasagne sheets (pcs) 1) 3) f Vegetable stock* (ml) Olive oil* (tbsp) 1 1½ 2 2½ 3 3½ Butter* (tbsp) 1½ 3 4½ 6 7½ 9 Flour* (tbsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3464 / / 117 Total fat (g) 49 7 Of which: saturated (g) Carbohydrates (g) 62 9 Of which: sugars (g) Fibre (g) 6 1 Protein (g) 31 4 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 23) Celery FINISH THE SAUCE Add the oregano and the spinach to the sauce and allow to wilt, stirring constantly. Lastly, add the single cream, ⅓ of the Grana Padano and a little salt and pepper. Grease the oven dish with a little butter or olive oil. ASSEMBLE THE LASAGNE Pour a shallow layer of sauce into the casserole dish. Cover with a layer of lasagne sheets and press firmly into place. Cover the lasagne sheets with a few slices of courgette and cover the courgette slices with a layer of sauce. Repeat until you have used up all the ingredients, reserving a little sauce for the top. Note: Because you are using fresh lasagne sheets, you will not need to use as much sauce for each layer as you would otherwise. BAKE AND SERVE Cover the lasagne with a layer of sauce and top with the remaining Grana Padano. Bake the lasagne in the pre-heated oven for 20 minutes. Transfer the lasagne to plates. RFACTS: Grana Padano and Parmigiano Reggiano are both Italian cheeses made from cow s milk and are very similar to each other. Grana Padano is a little milder in flavour. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 Orzo with broccoli, pecorino and pine nuts With fresh thyme ESPIGA BRANCO Espiga Branco is a Portuguese wine with some lovely, subtle spice notes. It s a perfect match with the pecorino, pine nuts and fresh thyme in this dish. Onion Garlic Broccoli f Fresh thyme f Pine nuts Orzo Grated pecorino f Total: min. 6 V Vegetarian Easy * Family b % Eat within 5 days Orzo is the Italian word for millet, but it is actually a dried pasta variety. Today, you will be combining it with broccoli: chock-full of fibres and delicious in combination with the toasted pine nuts and savoury pecorino.

14 A GOOD START PREPARATION Prepare the stock. Bring plenty of water per person to the boil in a pan with a lid to cook the broccoli in. Mince the onion and press or finely chop the garlic. Chop the broccoli head into florets and dice the stem. Strip the leaves off the sprigs of thyme and chop finely. A pan with a lid, and a wok or deep frying pan with a lid. Let s start cooking the orzo with broccoli, pecorino and pine nuts. ROAST THE PINE NUTS Heat a wok or deep frying pan at high heat and roast the pine nuts, without any oil, until golden brown. Remove from the pan and set aside. PREPARE THE RISOTTO Heat the olive oil in the same wok or deep frying pan and gently fry the onion and the garlic for 2 minutes at low heat. Add the thyme and the orzo and stir-fry for 1 minute at medium-low heat. Stir in the stock and simmer, covered, for minutes at low heat until all the stock has been absorbed. Stir regularly. Add a little extra water if the orzo is too dry. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Broccoli (g) f Fresh thyme (sprigs) 23) f Pine nuts (g) 19) 22) 25) Orzo (g) 1) Grated pecorino (g) 7) f Vegetable stock* (ml) Olive oil* (tbsp) ½ 1 1 1½ 1½ 2 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2862 / / 120 Total fat (g) 29 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 32 6 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame COOK THE BROCCOLI In the meantime, cook the broccoli, covered, for 6-10 minutes in the pan with the lid and drain. SEASON Stir half the broccoli and half the pecorino into the orzo and allow the cheese to melt while stirring. Season to taste with salt and pepper. SERVE Transfer the orzo to plates and top with the pine nuts and the remaining pecorino. LTIP: Are you keeping an eye on your calorie intake? Use only 10 g pine nuts per person and 25 g pecorino. In this case, the dish will contain 602 kcal, 23 g fat, 68 g carbohydrates, 11 g fibre, 27 g protein and 3.1 g salt per serving. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh stip: Are you a fan of hot, spicy food? Add a teaspoon of harissa or sambal. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

15 SWEET PEPPER-SWEET POTATO SOUP With full-fat yoghurt and a turmeric roll PUMPKIN SEEDS Pumpkin seeds are very healthy: they contain lots of Vitamin E and B and various minerals, such as potassium and magnesium. You can remove them from the pumpkin, wash them and dry them. After that, simply remove the husks or toast them in a frying pan with the husk still on. Onion Garlic Sweet potato Red sweet pepper f Turmeric roll f Pumpkin seeds Full-fat yoghurt f Calorie- Total: min. 7 L conscious Easy Vegetarian * V % Eat within 5 days Everyone can use a few extra vitamins in winter. Vegetable soup is perfect for this purpose: there is hardly an easier way to consume lots of vegetables. That certainly applies to this soup with sweet potato and red sweet peppers, both bursting with vitamins!

16 A GOOD START CHOP THE VEGGIES Prepare the stock. Pre-heat the oven to 200 degrees. Mince the onion and press or finely chop the garlic. Peel and dice the sweet potato. Dice the red sweet pepper. A soup pan with a lid, a frying pan and a hand blender. Let s start cooking the sweet pepper-sweet potato soup. MAKE THE SOUP Heat the butter in a pan with a lid and gently fry the onion and the garlic for 2 minutes at medium heat. Add the sweet potato and red sweet pepper and fry for 3 minutes at medium-high heat. Stir in the stock, put the lid on the pan, and simmer for 15 minutes. BAKE THE ROLLS In the meantime, bake the turmeric rolls in the oven for 6 8 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Sweet potatoes (g) Red sweet peppers (pcs) f Turmeric rolls (pcs) 1) 17) 20) 21) 22) 25) 27) f Pumpkin seeds (g) 19) 22) 25) Full-fat yoghurt (tbsp) 7) 15) 20) f Vegetable stock* (ml) Butter* (tbsp) ½ 1 1 1½ 1½ 2 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2477 / / 63 Total fat (g) 16 2 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 1 Protein (g) 14 1 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 15) Glutens 17) Eggs 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame 27) Lupin TOAST THE PUMPKIN SEEDS In the meantime heat the frying pan to high heat and toast the pumpkin seeds, without any oil, until they start to pop. Remove from the pan and set aside. SEASON Remove the soup pan from the stove and purée the soup using a hand blender. Add a little more water if the soup is too thick. Season to taste with salt and pepper. SERVE Ladle the soup into soup bowls. Garnish with the pumpkin seeds and a dollop of fullfat yoghurt. Serve with the turmeric rolls on the side. LTIP: Are you keeping an eye on your calorie intake? Use 1 tbsp creme fraiche less per person and/or half the pumpkin seeds indicated in the recipe. The dish will then contain 600 kcal, 18 g fat, 91 g carbohydrates, 10 g fibre, 13 g protein and 5.6 g salt per serving. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

17 KOHLRABI HOTCHPOTCH WITH SMOKED CHICKEN With apple and a creamy goat s cheese sauce MASAN ROUGE The smoked chicken in creamy goat s cheese sauce is delicious with Masan Rouge: a blend of Grenache grapes and a little Merlot, with the juicy fragrance of red fruit. Melody potatoes Kohlrabi f Jonagold apple Shallot Smoked chicken breast f Hazelnuts Fresh goat s cheese f Total: min. 6 * % Easy Eat within 5 days Winter and hotchpotch belong together. This winter, we will be providing plenty of variation in hearty hotchpotch recipes. Kohlrabi has a slightly peppery taste with a hint of sweetness. Would you like to learn more about this turnip? Have a look at our blog.

18 A GOOD START CHOP THE INGREDIENTS Preheat the oven to 180 degrees and prepare the stock. Thoroughly scrub or peel the potatoes (Melody) and cut into slices 1 2 cm thick. Weigh 200 g kohlrabi per person. In the meantime, peel the kohlrabi and cut into slices and then into pieces of 1 2 cm. Cut the apples (Jonagold) into quarters, remove the cores and cut into dice of 1 cm. Finely dice the shallot. A pan with a lid, some tin foil, a frying pan, a whisk and a potato masher. Let s start cooking the kohlrabi hotchpotch with smoked chicken. BOIL THE POTATOES Make sure that the potatoes and the kohlrabi barely covered in water in a pan with a lid, cover the pan, bring to the boil and gently boil the vegetables for minutes, or until done. Drain, reserving a little of the cooking liquid, and allow to steam dry uncovered. HEAT THE CHICKEN In the meantime, wrap the smoked chicken breast in tin foil and heat in the oven for 10 minutes. Coarsely chop the hazelnuts and set aside. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Melody potatoes (g) Kohlrabi (g) f Jonagold apples (pcs) ½ 1 1½ 2 2½ 3 Shallots (pcs) ½ 1 1½ 2 2½ 3 Smoked chicken breast (g) f Hazelnuts (g) 8) 19) 22) 25) Fresh goat s cheese (g) 7) f Vegetable stock* (ml) Butter* (tbsp) ½ 1 1½ 2 2½ 3 Flour* (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Milk* splash Mustard* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2540 / / 79 Total fat (g) 19 2 Of which: saturated (g) Carbohydrates (g) 68 9 Of which: sugars (g) Fibre (g) 13 2 Protein (g) 34 4 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 25) Sesame MAKE THE SAUCE Heat the butter in a pan with a lid and gently fry the shallot for 1 minute at mediumlow heat. Stir in the flour and fry, while stirring, for 2 minutes. Add ⅓ of the stock and stir, using a whisk, until all the stock has been absorbed. Repeat twice with the remaining stock and whisk into a smooth sauce. Stir in the goat s cheese, bring to the boil and simmer for 1 minute. MASH THE POTATOES Mash the potatoes and the kohlrabi into a coarse purée using a potato masher. Add a splash of milk or cooking liquid to give it a velvety texture. Next, blend in the mustard, stir in the apple and season to taste with salt and pepper. SERVE Remove the chicken from the tin foil and cut into thin slices. Transfer the kohlrabi hotchpotch to plates. Pour little goat s cheese sauce over the hotchpotch and arrange the chicken slices on top. Garnish with the hazelnuts. RFACTS: Did you know that kohlrabi is also available in a purple variant? It s colour is almost as bright as that of red cabbage! We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

19 Udon noodles with spicy peanut sauce With cucumber, avocado and coriander CABRIZ BRANCO The spicy peanut sauce and coriander simply beg for a wine that is brimming with character. With its light spice notes, Cabriz Branco is complex enough to complement this dish and refreshing enough to go with the cucumber. Fresh udon noodles Cucumber f Spring onion f Fresh coriander f Lime Fresh ginger Garlic Avocado Peanut butter Salted peanuts Total: 20 min. 4 Quick & Easy r Very simple - Vegetarian V % Eat within 5 days Street food is an important component of Thai eating culture: something delicious is being prepared or eaten at every street corner. This noodle dish with a spicy sauce made from peanuts, coriander and lime derives its inspiration from this: it is ready in no time at all and it will make you feel, even if only for an instant, that you are in Thailand.

20 A GOOD START A pan with a lid, a fine grater and a bowl. Let s start cooking the udon noodles with spicy peanut sauce. SERVES 1-6 INGREDIENTS 1 PREPARATION Bring plenty of water to the boil in a pan with a lid for the fresh udon noodles. In the meantime, dice the cucumber and slice the spring onion into rings. Coarsely chop the fresh coriander. Cut the lime into quarters. Grate the ginger using a fine grater and press or finely chop the garlic. Dice the avocadot. 2 PREPARE THE SAUCE In a bowl, mix together the peanut butter, ketjap, sambal, garlic, ginger and 1 tbsp boiling water per person from the noodles into a lovely, thick sauce. 1P 2P 3P 4P 5P 6P Fresh udon noodles (g) 1) Cucumbers (pcs) f ½ 1 1½ 2 2½ 3 Spring onions (pcs) f Fresh coriander (sprigs) 23) f Limes (pcs) ½ 1 1½ 2 2½ 3 Fresh ginger (cm) Garlic (cloves) ½ 1 1½ 2 2½ 3 Avocados (pcs) ½ 1 1½ 2 2½ 3 Peanut butter (cups) 5) 22) Salted peanuts (g) 5) 22) 25) Ketjap* (tbsp) Sambal* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3029 / / 137 Fats (g) 33 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 2 Protein (g) 19 4 Salt (g) ) Glutens 5) Peanuts May contain traces of: 22) Nuts 23) Celery 25) Sesame 3 PREPARE THE NOODLES Boil the noodles for 3 minutes until al dente. Drain. Add the sauce to the noodles and mix thoroughly. ttip: The best way to do this is by cutting the avocado in half lengthwise, removing the pit and cutting a chequerboard pattern into the flesh being careful not to cut through to the skin. You will now be able to easily scoop out the diced flesh with a spoon. 4 SERVE Transfer the noodles to soup plates and garnish with the cucumber, avocado, coriander, spring onion, lime, salted peanuts and a little sambal to taste (optional). stip: If you really don t like spicy food, simply leave out the sambal. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

21 Caserecce with chicken meatballs in cream sauce With spinach and cherry tomatoes CABRIZ TINTO Cabriz Tinto is an elegant wine a hint of red and black berries, delicious with the cherry tomatoes in this dish. The wine also has light wood tones that perfectly complement the minced chicken. Onion Garlic Red cherry tomatoes f Caserecce Italian-style minced chicken f Paprika Single cream Spinach f Total: min. 5 Quick & Easy Very simple - Family b Eat within 3 days Our butcher has seasoned the minced chicken for you with Italian herbs so that you will be able to put this meal on the table even faster. The pasta is shaped in such a way to make as much sauce cling to it as possible so that every bite will be bursting with flavour.

22 A GOOD START A pan with a lid and a wok or deep frying pan. Let s start cooking the caserecce with minced chicken in a cream sauce. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Red cherry tomatoes (g) f Caserecce (g) 1) Italian-style minced chicken (g) f Paprika (tsp) Single cream (packet) 7) ¼ ½ ¾ 1 1¼ 1½ Spinach (g) 23) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste 1 PREPARATION Bring 500 ml water per person to the boil in a pan with a lid. Mince the onion and press or finely chop the garlic. Halve the cherry tomatoes. Boil the caserecce, covered, in the pan with a lid for minutes. Drain, remove the lid and set aside to steam dry. 2 FRY Wile the pasta is cooking, heat the olive oil in a wok or deep saucepan with a lid. Fry the Italian-style minced chicken for 5 minutes at medium-high heat, loosening it as you go. Add the onion and the garlic halfway. Stir in the cherry tomatoes, paprika and single cream and heat for 2 minutes. *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3159 / / 100 Fats (g) 29 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 1 Protein (g) 38 5 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 23) Celery 3 ADD THE SPINACH Tear the spinach into bite-sized pieces into the pan and stirfry until all the leaves are wilted, in portions if necessary. Season to taste with salt and pepper. 4 SERVE Transfer the caserecce and the sauce to plates. RFACTS: Today, you will be cooking caserecce: a pasta variety from Sicily. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

23 RISOTTO WITH GREEN ASPARAGUS AND CEPS WITH BAKED PORTOBELLO SPECIAL INGREDIENT CEPS Ceps (or Porcini mushrooms) are edible mushrooms from the Boletus family. This special mushroom can only be found uncultivated in the wild and has a refined, nutty taste. Dried ceps Shallot Garlic Green asparagus f Risotto rice Portobello mushroom f Grated mature goat s cheese f Dried rosemary Lemon Fresh tarragon f min. Several steps + % Eat within 5 days g V Gluten-free Vegetarian The starring role in this deluxe risotto is shared by the green asparagus and the mushrooms. Dried ceps have a strong, earthy flavour that perfectly matches the vegetarian centrepiece of this dish: a portobello mushroom stuffed with goat s cheese.

24 A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Prepare the stock and boil 150 ml water per person in addition to this. In a measuring cup, mix the stock and the boiling water. Stir in the ceps and set aside. Mince the shallot and press or finely chop the garlic. Discard the woody bottom part of the asparagus and cut the asparagus in pieces of 1 2 cm. Be sure to leave the tips intactt. A measuring cup, a pan with a lid, a baking tray lined with baking paper and a fine grater. Let s start cooking the risotto with green asparagus and ceps. CHOP AND COOK Carefully remove the ceps from the stock and cut into pieces. Heat the butter in a pan with a lid and sauté the shallot and the garlic for 2 minutes at medium-high heat. Stir in the risotto rice and fry, stirring constantly, for 1 minute. Pour in the white wine vinegar and ⅓ of the stock. Allow the grains of rice to slowly absorb the stock, stirring regularly. ADD THE ASPARAGUS As soon as the stock has been absorbed by the grains of risotto rice stir in approximately ⅓ of the remaining stock, the asparagus and the ceps. Next, stir in more stock until all the stock has been used up.t. The risotto is done w the grains are soft on the outside but still a little chewy at the centre. This takes approximately minutestt. Add a little extra water if the risotto absorbs the liquid too quickly. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Dried ceps (g) Shallots (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) ½ 1 1½ 2 2½ 3 Green asparagus (g) f Risotto rice (g) Portobello mushrooms (pcs) f Grated mature goat s cheese (g) 3) 7) f Dried rosemary (tsp) ¼ ½ ¾ 1 1¼ 1½ Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½ Fresh tarragon (sprigs) 23) f Vegetable stock* (ml) Butter* (tbsp) White wine vinegar* (tsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2803 / / 106 Fats (g) 34 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 1 Protein (g) 17 3 Salt (g) BAKE THE PORTOBELLO Transfer the portobello to a baking tray lined with baking paper and sprinkle with the olive oil. Season to taste with salt and pepper and bake in the oven for 10 minutes. Remove the baking tray from the oven and stuff the portobello with the grated mature goat s cheese. Sprinkle with the rosemary and bake in the oven for another 5 minutes. SEASON In the meantime, grate the yellow rind of the lemon (zest) with a fine grater and squeeze out the lemon juice. Strip the leaves from the sprigs of tarragon. Stir 1 tbsp lemon juice per person into the risotto and season to taste with salt and pepper. ttip: Do you have a little more time? Set the asparagus tips aside. While the portobello is in the oven, stir-fry them in Step 4 in a little oil for 4 5 minutes in a small frying pan. Use them to garnish the dish. SERVE Transfer the risotto to plates and top with the portobello. Garnish with the tarragon and lemon juice to taste. tttip: Optional: stir a little water into the risotto and set aside for 5 minutes, covered. This will give it a velvety texture. 3) Eggs 7) Milk/lactose Can contain traces of: 23) Celery We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels.. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

25 ORANGE MOUSSE WITH PASSION FRUIT Soft and creamy, yet tart and sweet * Easy This smooth orange mousse not only taste delicious, it looks very festive too! The passion fruit gives this dessert a tropical touch. Be sure to start on time: the mousse needs to set in the refrigerator for at least 2 hours. Orange Passion fruit

26 A GOOD START A bowl, a small saucepan, a mixer and 4 glasses. Squeeze 100 ml fresh orange juice. Soak the gelatin sheets in a bowl of 1 cold water. Heat the orange juice, together with the sugar, in a small saucepan at low 2 heat until the sugar has been dissolved. Squeeze the water from the gelatin, add it to the orange juice, and stir until the gelatin has been dissolved. Set aside to cool for 5 minutes. In the meantime, whip the cream using a mixer until it is as thick as yoghurt. 3 Next, add ⅓ of the orange juice and fold in using a spatula. Finish by adding the remaining orange juice and folding it gently into the mixture. Transfer the orange mousse to 4 glasses and allow to set for in the 4 refrigerator for at least 2 hours. Just before serving, quarter each passion fruit. Scoop out the flesh from 5 three quarters of each passion fruit. Top the mousse with the passion fruit. Garnish each glass with the remaining quarters. ttip: Instead of oranges, you can also use other fruit for this recipe. How about limes, or mandarin oranges? Try out some alternatives if this dessert is a smash hit! INGREDIENTS Oranges (pcs) 1 2P Passion fruit (pcs) 2 Gelatin* (sheets) 2 Granulated sugar* (g) 30 Whipping cream* (ml) 250 None of the products in the Fruit Box used in this recipe contain allergens. *Not included fstore in the refrigerator We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. WEEK #HelloFresh

27 BREAKFAST 1- SPINACH-CHEESE OMELETTE With a spelt baguette 1x 1 2 SPINACH-CHEESE OMELETTE With a spelt baguette BANANA-ORANGE SMOOTHIE With hemp seed and cinnamon INGREDIENTS FOR 1 BREAKFAST 2P 4P Spelt baguette (pcs) 1) 17) 20) 21) 22) 25) 27) 2 4 Free-range eggs (pcs) 3) f 4 8 Aged cheese (g) 7) f Spinach (g) 23) f Butter* (tbsp) 1 2 Salt & pepper* *Not included fstore in the refrigerator to taste 3 SPELT WAFFLES WITH COTTAGE CHEESE With turkey breast and garden cress -BREAKFAST BOX- GOOD MORNING! -EXTRA- Strawberry smoothie The nutrient values as stated here have been calculated per person, per serving. Rinse or otherwise clean the ingredients as necessary before using them in a recipe. Would you like to take a break next week, or make some changes to your box? Please let us know no later than the Wednesday before the next delivery via your account. If you have any questions about our products or service please contact our customer service department. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a WhatsApp (free of charge) to +31 (0) between 4 and 9pm. WEEK Preheat the oven to 210 degrees and bake the spelt baguette for 6 8 minutes. 1 In the meantime, beat the eggs using a fork. Blend in the aged cheese. Season 2 to taste with salt and pepper. Heat the butter in a frying pan. Tear in the spinach and sauté, stirring 3 constantly, until wilted. Carefully move the spinach to cover the bottom of the frying pan. Pour 4 in the egg mixture and fry the omelette at medium-low heat. Turn when halfway done. 5Cut open the spelt baguette and top with the spinach-cheese omelette. A mixing bowl and a frying pan NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2274 / / 179 Fats (g) 25 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 1 Protein (g) Salt (g) ) Glutens 3) Eggs 7) Milk/lactose Can contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame 27) Lupin

28 BREAKFAST 2-2x BREAKFAST 3- BANANA-ORANGE SMOOTHIE With hemp seed and cinnamon SPELT WAFFLES WITH COTTAGE CHEESE With turkey breast and garden cress 2x Peel the banana and cut into pieces. 1 In a blender or a hand blender pitcher, 2 blend the orange juice, cinnamon, yoghurt, banana and most of the hemp seed into a thick smoothie. If it is too thick, dilute with a little water. Pour the smoothie into tall glasses 3 and garnish with the remaining hemp seed. INGREDIENTS FOR 1 BREAKFAST 2P 4P Bananas (pcs) f 2 4 Fresh orange juice (ml) 21) 23) f Low-fat yoghurt (ml) 7) 15) 20) f Ground cinnamon (tsp) 1 2 Hemp seed (g) 19) 22) 25) *Not included fstore in the refrigerator A blender or a hand-held blender with a pitcher NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1402 / / 95 Fats (g) 12 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 4 1 Protein (g) 12 3 Salt (g) Top two spelt waffles per person with 1 cottage cheese and another spelt waffle with a slice of turkey breast. Slice the tomato. Top the spelt 2 waffles with cottage cheese with the tomato slices. Cut the garden cress and use to garnish all the spelt waffles. Season to taste with salt and pepper. Transfer the spelt waffles to plates. 3 INGREDIENTS FOR 1 BREAKFAST 2P 4P Spelt waffles (pcs) 1) 20) 25) 6 12 Cottage cheese (g) 7) f Turkey breast (slices) f 2 4 Plum tomatoes (pcs) 1 2 Garden cress (tbsp) 15) 23) 24) f 1½ 3 Salt & pepper* *Not included fstore in the refrigerator to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 544 / / 98 Fats (g) 3 2 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 1 1 Protein (g) 10 8 Salt (g) ) Milk/lactose 1) Glutens 7) Milk/lactose Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 23) Celery) 25) Sesame Can contain traces of: 15) Glutens 20) Soy 23) Celery 24) Mustard 25) Sesame

29 D E SS E R T GREEK YOGHURT WITH HONEY With lemon, almonds and fresh thyme - 2 % Very simple Total: min. Eat within 5 days Honey and Greek yoghurt are the basic ingredients in this traditional Greek dessert: 'yiaoúrti me méli. This variant also includes lemon juice for tanginess, and golden almonds for a crunchy bite. Lemon Fresh thyme f Slivered almonds Honey Greek yoghurt f

30 DELICIOUS DESSERT GREEK YOGHURT WITH HONEY Afine grater and a frying pan Grate the yellow rind of the lemon (zest) with a fine grater and 1 squeeze out the lemon juice. Strip the leaves from the thyme sprigs. Finely cut or chop. Heat the butter in a frying pan and gently fry the slivered 2 almonds for 2 3 minutes at medium-high heat until golden brown. Turn down the heat and drizzle in the honey. Allow the honey to melt and stir in ½ tsp lemon juice per person. Allow to simmer gently for 2 4 minutes, or until the sauce has thickened slightly. 3 Remove the frying pan from the heat and stir the thyme into the honey-almond sauce. Scoop the Greek yoghurt into bowls and pour the sauce over the yoghurt. Garnish with lemon zest to taste. INGREDIENTS 2P 4P Lemons (pcs) ½ 1 Fresh thyme (sprigs) 23) f 5 10 Slivered almonds (g) 8) 19) 22) 25) Honey (jar) 2 4 Greek yoghurt (ml) 7) 15) 20) f Butter* (tbsp) ½ 1 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1770 / / 169 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 1 0 Protein (g) 11 4 Salt (g) ) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other ) nuts 23) Celery) 25) Sesame We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. WEEK #HelloFresh

31 D E SS E R T APPLE-PEAR CRUMBLE WITH ROSEMARY With oatmeal and hazelnuts * 7 % Easy Total: min. Eat within 5 days The topping on this sweet dessert with pears and apples is made from oatmeal and hazelnut for extra crunch. As a surprising flavour accent, you will be adding fresh rosemary. Serve the desert with creme fraiche for added creaminess. Conference pear Golden Reinette apple Fresh rosemary f Roast hazelnuts Oatmeal Creme fraiche f

32 DELICIOUS DESSERT APPLE-PEAR CRUMBLE WITH ROSEMARY A saucepan, a mixing bowl and an oven dish Preheat the oven to 200 degrees. Peel the pear (Conference) and 1 the apple (Golden Reinette), remove the cores and dice. Heat a saucepan to medium-high heat and add the diced pear and apple and ½ tsp light brown sugar per person. Turn down the heat to mediumlow and stew the fruit gently for 5 minutes. Stir regularly. 2Strip the leaves from the rosemary sprigs. Finely cut or chop. Cut the cold butter into cubes. Coarsely chop the hazelnuts. In a bowl, mix together the oatmeal, rosemary, hazelnut, 3 remaining light brown sugar, flour and a pinch of salt. Add the butter cubes and, using your fingers, knead the dough into a coarse crumble. Transfer the stewed fruit to an oven dish (to cover the bottom). 4 Top with the oatmeal mixture and bake in the oven for minutes tor until the crumble is golden brown. Transfer the crumble to bowls and garnish with the creme fraiche. ttip: The amount of time the crumble needs in the oven depends on the volume of your oven dish. Check regularly to make sure your crumble does not become too dark. INGREDIENTS 2P 4P Conference pears (pcs) 2 4 Golden Reinette apple (pcs) 1 2 Fresh rosemary (sprigs) 23) f 1 2 Roasted hazelnuts (g) 8) 19) 22) 25) Oatmeal (g) 1) 19) 22) 25) Creme fraiche (tbsp) 7) 15) 20) f 2 4 Brown sugar* (tbsp) 2 4 Cold butter* (tbsp) 4 8 Flour* (tbsp) 2 4 Salt* pinch *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1205 / / 102 Fats (g) 8 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 2 Protein (g) 4 1 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) Nuts 23) Celery 25) Sesame We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. WEEK #HelloFresh