Shakshuka with tuna % L. With sweet pepper and ciabatta

Transcription

1 Shakshuka with tuna With sweet pepper and ciabatta MASAN BLANC This dish, which contains lots of vegetables, is a perfect match with Masan Blanc: a crisp, fresh wine with notes of gooseberry and lime. This also makes it a good complement to the tuna. Garlic Red onion f Red sweet pepper f Tomato f Fresh basil f Red chilli pepper f Ciabatta with sunflower seeds Sieved tomatoes Tuna Free-range egg f Total: min. 5 b Family Easy * Quick & Easy Q Calorieconscious Eat within 5 days % L Shakshuka is a popular dish in North Africa and the Middle East. From Morocco to Israel: every country has its own variant of these eggs poached in tomato sauce. Today, you will be making shakshuka with tuna. You can eat the warm ciabatta along with the shakshuka, or dip the crispy bread into the sauce.

2 A GOOD START CHOP THE INGREDIENTS Pre-heat the oven to 210 degrees. Press or finely chop the garlic and mince the red onion. Slice the red sweet pepper into thin strips and dice the tomato. Coarsely chop the basil leaves. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. EQUIPMENT A deep frying pan with a lid. Let s start cooking the shakshuka with tuna. BAKE THE CIABATTA Bake the ciabatta in the oven for 5 7 minutes or until golden brown. FRY In the meantime, heat the olive oil in a wok or deep frying pan with a lid and gently fry the garlic, red onion and red chilli pepper for 1 minute at medium-high heat. Next, add the sweet pepper, tomato, sieved tomato and half the basil. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic (cloves) 1½ 3 4½ 6 7½ 9 Red onions (pcs) f ½ 1 1½ 2 2½ 3 Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f Fresh basil (leaves) 23) f Red chilli peppers (pcs) f ½ 1 1½ 2 2½ 3 Ciabatta with sunflower seeds (pcs) ) 17) 20) 21) 22) 25) 27) Sieved tomatoes (ml) Tuna (tins) 4) Free-range eggs (pcs) 3) f Olive oil* (tbsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2372 / / 99 Total fat (g) 26 5 Of which: saturated (g) Carbohydrates (g) 46 8 Of which: sugars (g) Fibre (g) 10 2 Protein (g) 32 6 Salt (g) MAKE THE SAUCE Briefly bring the tomato sauce to the boil and season to taste with salt and pepper. POACH THE EGGS Stir the tuna, including the liquid from the tin, into the sauce in the deep frying pan and mix well. Make one indentation for each egg in the sauce and break one into each indentation. Sprinkle a little salt and pepper onto the eggs. Cover the pan and allow the eggs to set for 6 minutes. Take the lid off the pan after 3 minutes. SERVE Transfer the shakshuka to plates. Garnish with the remaining basil and serve with the ciabatta. 1) Glutens 3) Eggs 4) Fish May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame 27) Lupin 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 CREAMY FARFALLE WITH SPICY MINCED CHICKEN With fennel, spinach and mature cheese LAVILA ROUGE Lavila Rouge is a fruity wine that is best when drunk slightly chilled in combination with this dish of farfalle and fennel. The savoury minced chicken goes well with the spice notes in this wine. Onion Garlic Red chilli pepper f Fennel f Farfalle Italian-style minced chicken f Spinach f Creme fraiche f Grated mature cheese f Total: min. 5 * Easy Eat within 3 days Quick & Easy Q Fennel has a light, anise-like flavour, that is slightly reminiscent of licorice. In this dish, you will be combining it with Italian-style minced chicken and the mild dairy taste of creme fraiche. Are you wondering what the best way is to chop this root vegetable? Take a look at our blog for convenient step-by-step instructions.

4 A GOOD START CHOP ONION AND GARLIC Bring plenty of water to the boil in a pan with a lid to cook the farfalle in. Mince the onion and press or finely chop the garlic. EQUIPMENT A pan with a lid and a wok or deep frying pan with a lid. Let s start cooking the creamy farfalle with seasoned minced chicken. CHOP THE FENNEL Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper t. Halve the fennel, cut into quarters and remove the hard core. Finely dice the fennel. BOIL THE FARFALLE Boil the farfalle, covered, for minutes in the pan with the lid and drain. Set aside to steam dry, without the lid on. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Fennel (bulbs) f ½ 1 1½ 2 2½ 3 Farfalle (g) 1) Italian-style minced chicken (g) f Spinach (g) 23) f Creme fraiche (tbsp) 7) 15) 20) f Grated mature cheese (g) 7) f Olive oil* (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) 3402 / / 120 Total fat (g) 38 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 42 6 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 15) Glutens 20) Soy 23) Celery FRY In the meantime, heat the olive oil in a wok or deep frying pan with a lid and fry the minced chicken at medium to high heat, loosening it as you fry, for 3 minutes. Add the onion, garlic and red chilli pepper and fry for another 2 minutes. Add the fennel and 1 tbsp water per person, sprinkle with salt and pepper and fry, covered, for another 5 minutes. PREPARE THE SAUCE Turn down the heat and tear the spinach into bite-size pieces, in portions if necessary, into the wok or deep frying pan and stir-fry until wilted. Blend in the creme fraiche and half the mature cheese. Stir well. Add the farfalle and season to taste with salt and pepper. Heat for another minute. SERVE Transfer the pasta to plates. Garnish with the remaining mature cheese. ttip The seed pods and seeds are the hottest part of the chilli pepper, which is why we discard them. Do you like your food spicy? Fry them along with the rest of the chilli 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 BAKED PORTOBELLO WITH GOAT'S CHEESE With walnuts, honey and fresh rosemary CABRIZ BRANCO The fresh rosemary in this dish pairs wonderfully with the Cabriz Branco, a fresh, aromatic wine with a hint of spices and the scent of fennel and blossoms. Roseval potatoes Fresh rosemary f Red onion Courgette f Portobello mushroom f Fresh goat s cheese f Walnuts Calorie- Total: min. 7 L conscious Easy * Vegetarian v Eat within 5 days % Gluten-free g The portobello could easily be the most beautiful mushroom of all. It is the enlarged version of the chestnut mushrooms, and perfect for stuffing thanks to its big size. Today, you will be stuffing this mushroom with goat s cheese: a combination that has justly become a classic. You will be serving it with roast courgette and fried potatoes.

6 A GOOD START BOIL THE POTATOES Pre-heat the oven to 200 degrees and bring plenty of water to the boil in a pan with a lid for the potatoes. Thoroughly scrub the potatoes (Roseval) and cut into long, thin wedges. Boil the potatoes, covered, for 4 6 minutes. Drain and set aside to steam dry, without the lid on. Next, pat the potatoes dry with a clean tea towel or paper towels. EQUIPMENT A pan with a lid, a deep frying pan with a lid and a baking tray lined with baking paper. Let s start cooking the baked portobello with goat s cheese. CHOP THE INGREDIENTS In the meantime, strip the leaves from the sprigs of rosemary and finely chop the rosemary leaves. Slice the red onion into rings and cut the courgette into thin slices. FRY THE POTATOES Heat half the olive oil in a deep frying pan with a lid and fry the potatoes, together with half the rosemary and a little salt and pepper, covered, for minutes at medium-high heat. Take the lid off the pan during the last 5 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Roseval potatoes (g) Fresh rosemary (sprigs) 23) f ½ 1 1½ 2 2½ 3 Red onions (pcs) ½ 1 1½ 2 2½ 3 Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Portobello mushrooms (pcs) f Fresh goat s cheese (g) f Walnuts (g) 8) 19) 22) 25) Olive oil* (tbsp) Honey* (tsp) 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) 2862 / / 99 Total fat (g) 32 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 21 3 Salt (g) ) Nuts May contain traces of: 19) Peanuts 22) (Other) Nuts 23) Celery 25) Sesame BAKE THE VEGETABLES In the meantime, transfer the courgette and red onion to a baking tray lined with baking paper. Place of the portobello with the open side facing up and stuff with the goat s cheese. Drizzle with the remaining olive oil and the honey and season with the remaining rosemary, salt and pepper. Roast in the oven for 15 minutes t. ADD THE WALNUTS In the meantime, coarsely chop the walnuts. After the baking tray has been in the oven for 10 minutes, scatter the walnuts onto the vegetables. SERVE Transfer the potatoes, portobello and roast vegetables to plates. Drizzle with a little extra-virgin olive oil to taste. ttip Don t have an oven with a baking tray? You can also fry the courgette and onion in a wok or deep frying pan at medium-high heat. Simply slice the portobello into thin strips and fry along with the vegetables. 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 Creamy whole-wheat spaghetti with mackerel With tomato and courgette SYNERA BLANCO Synera Blanco a fruity Spanish wine with the fragrance of apples and aromatic jasmine: a perfect complement to the mackerel and tomato in this dish. Red onion Garlic Courgette f Tomato f Fresh basil f Fresh coriander f Smoked fillet of mackerel f Whole-wheat spaghetti Tomato paste Single cream f Total: min. 5 - % Very simple Eat within 5 days D Discovery Not only is mackerel delicious, this fatty fish is chock-full of Omega 3 fatty acids and extremely healthy. It lends itself to a variety of recipes. Today, you will be using it in a creamy pasta sauce that will surely appeal to eaters of all ages.

8 A GOOD START PREPARATION Bring plenty of water per person to the boil in a pan with a lid to cook the spaghetti in. Mince the red onion and press or finely chop the garlic. In the meantime, finely dice the courgette and the tomato. Slice the basil leaves into thin strips and strip the leaves of lemon thyme from the sprigs. EQUIPMENT A pan with a lid and a wok or deep frying pan. Let s start cooking the creamy whole-wheat spaghetti with mackerel. DIVIDE THE MACKEREL INTO PIECES In the meantime, tear the smoked fillet of mackerel apart into bite-sized pieces using a fork. COOK THE SPAGHETTI Boil the spaghetti, covered, in the pan with a lid for minutes. Drain and set aside, uncovered, to steam dry. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Red onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 1½ 2 2½ 3 3½ Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f Fresh basil (leaves) 23) f Fresh lemon thyme (sprigs) 23) f Smoked fillet of mackerel (g) 4) f Whole-wheat spaghetti (g) 1) Tomato paste (tins) ½ ¾ 1 1¼ 1½ 1¾ Single cream (packets) 7) f ⅓ ⅔ 1 1⅓ 1⅔ 2 Olive oil* (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) 3607 / / 108 Total fat (g) 41 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 1 Protein (g) 34 4 Salt (g) ) Glutens 4) Fish 7) Milk/lactose May contain traces of: 23) Celery FRY THE VEGETABLES In the meantime, heat the olive oil in a wok or deep frying pan at medium-high heat and fry the onion and garlic for 1 2 minutes. Add the courgette and the lemon thyme and stir-fry for another 5 7 minutes. Stir regularly and season to taste with salt and pepper. MAKE THE SAUCE Add the mackerel, tomato paste, single cream and diced tomato and stir for 1 2 minutes into a sauce. Season to taste with salt and pepper. Do you prefer a thicker sauce? Simmer it a little longer, allowing it to reduce. stip Do you like spicy food? Add ½ tsp sambal per person to the sauce. SERVE Transfer the spaghetti onto plates and top with the sauce. Garnish with the basil. TIP In this recipe, you will be serving this sauce on top of the spaghetti so that you can also taste the spaghetti without any sauce. Would you rather coat all the spaghetti with sauce? Stir the spaghetti into the sauce before 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

9 SWEET CARROT HUTSPOT WITH SMOKED SAUSAGE With coloured carrots and fried red onion SYNERA TINTO You will be enjoying this dish with a glass of Synera Tinto, made from the Grenache and the Tempranillo grape. This rich Spanish wine, bursting with temperament, is a perfect match with the smoked sausage. Agria potatoes Yellow carrot f Orange carrot f Smoked sausage f Red onion Lean bacon bits f Rocket salad f Total: min. 7 b Family Easy * Gluten-free g % Eat within 5 days It s cold outside: time for hotchpotch! In this recipe for Dutch hutspot you will not be cooking the onions and carrots together, but frying the onions in butter for a delicious, sweet taste. The rock salad provides a unique, nutty twist. You will be serving this dish in the traditional manner, with a sausage authentically smoked on beech shavings.

10 A GOOD START PREPARATION Bring plenty of water per person to the boil in a pan with a lid to cook the potatoes and the carrots in. Thoroughly scrub or peel the potatoes (Agria) and cut into coarse pieces. Weigh the yellow and orange carrots and peel using a vegetable peeler. Slice both into coarse pieces. Slice the red onion into half rings. EQUIPMENT A pan with a lid, a vegetable peeler, a potato masher, a deep frying pan, a frying pan and a mixing bowl. Let s start cooking the sweet hutspot with smoked sausage. COOK In the meantime, boil the potatoes and the carrots, covered, for minutes in the pan with a lid. In the last 5 minutes, add the smoked sausage. Drain, reserving a little of the cooking liquid, and mash into a coarse hotchpotch using a potato masher. Set the smoked sausage aside. CARAMELISE THE ONION In the meantime, heat a deep frying pan to medium-high heat and fry the red onion, with a pinch of salt but without any butter or oil, in 2 3 minutes. Turn down the heat, and add ½ tbsp butter per person. Fry for another minutes at medium heat t. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Agria potatoes (g) Yellow carrots (g) f Orange carrots (g) f Smoked sausage (100g) f Red onions (pcs) Lean bacon bits (g) f Rocket salad (g) 23) f Butter* (tbsp) 1½ 3 4½ 6 7½ 9 Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Milk* splash 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) 4058 / / 121 Total fat (g) 62 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 14 2 Protein (g) 26 3 Salt (g) May contain traces of: 23) Celery PREPARE THE ROCKET SALAD In the meantime, heat the olive oil in a frying pan at medium-high heat and fry the bacon bits for 5 6 minutes until crispy. In a bowl, whisk together a dressing from extravirgin olive oil, salt and pepper. Add the rocket salad and toss. SEASON Add the bacon bits, the drippings from the bacon and the remaining butter and a splash of milk to the hotchpotch for a velvety texture. Season to taste with salt and pepper. SERVE Create a bed of rocket salad on each plate, top with a scoop of hutspot and serve with the smoked sausage. Top with the caramelised onion. ttip Keeping the heat low makes the onions soft and sweet. Raising the heat makes them crispier and harder, and they won t taste as sweet. 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 Animal pasta with cherry tomato sauce With feta and fresh oregano CABRIZ TINTO Cabriz Tinto comes from the Portuguese Dâo region. The lively, elegant berry tones in this wine form a perfect combination with the cherry tomato sauce and pumpkin seeds in this dish. Onion Garlic Aubergine f Cherry tomatoes f Fresh oregano f Pumpkin seeds Tomato paste Animal pasta Feta f Total: min. 6 b Family Easy * Vegetarian V Eat within 5 days % Quick & Easy Q Tomato paste is highly concentrated and rather acidic, but it becomes a lot sweeter when you fry it briefly. With some stock, black balsamic vinegar and a little brown sugar you will be turning it into a delicious, sweet tomato sauce. The fresh oregano, also known as wild marjoram, is a perfect addition to this sauce: it has an aromatic, slightly sweet taste. The finishing touch is provided by salty feta and crunchy pumpkin seeds.

12 A GOOD START PREPARATION Bring plenty of water per person to the boil in a pan with a lid to cook the animal pasta in. Mince the onion and press or finely chop the garlic. Cut the aubergines into dice of 1 cm and halve the cherry tomatoes. Strip the leaves from the oregano sprigs. Finely cut or chop. EQUIPMENT A pan with a lid and a wok or deep frying pan with a lid. Let s start cooking the animal pasta with cherry tomato sauce. TOAST THE SEEDS Heat a wok or deep frying pan with a lid to high heat and toast the pumpkin seeds, without any oil, until they start to pop. Remove from the pan and set aside. FRY THE AUBERGINE Heat the olive oil in the same wok or deep frying pan and stir-fry the aubergine for 5 minutes at medium-high heat. Turn down the heat, add the onion and garlic and fry for 2 minutes. Next, add the tomato paste and stir-fry for another minute. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1 1½ 2 2 Garlic (cloves) Aubergines (pcs) f ½ 1 1½ 2 2½ 3 Cherry tomatoes (g) f Fresh oregano (sprigs) 23) f Pumpkin seeds (g) 19) 22) 25) Tomato paste (tins) ½ 1 1½ 2 2½ 3 Animal pasta (g) 1) Feta Olive oil* (tbsp) Black balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3 Brown sugar* (tsp) ½ 1 1½ 2 2½ 3 Vegetable stock cubes* (pcs) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2812 / / 87 Total fat (g) 24 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 12 2 Protein (g) 25 3 Salt (g) MAKE THE SAUCE Stir in the black balsamic vinegar and the brown sugar and heat for another minute to temper the vinegar. Add 100 ml of water per person and the oregano and crumble in ¼ stock cube per person. Gently simmer for 10 minutes, covered. After about 5 minutes, add the cherry tomatoes and season to taste with salt and pepper. COOK THE PASTA In the meantime, boil the animal pasta, covered, in the pan with a lid for 8 10 minutes. Drain and stir into the sauce. SERVE Transfer the pasta to plates, crumble the feta on top and garnish with the pumpkin seeds. 1) Glutens 7) Milk/lactose May contain traces of: 19) Peanuts 22) 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

13 HEARTY WINTER CASSEROLE WITH LENTILS With carrot and mature goat s cheese LAVILA BLANC You will be finishing this dish with dry goat s cheese. Lavila Blanc is a dry wine with an aroma of lime and lychees and a lively after-taste. Red onion Garlic Carrot f Celery f Agria potatoes Fresh flat-leaf parsley f Dried rosemary Tomato paste Lentils Grated mature goat s cheese f Total: min. 0 V Vegetarian Easy * Gluten-free g % Eat within 5 days This casserole is perfect for wet and cold winter weather. It will warm you through and through and give you plenty of energy. The lentils are a surprising substitute for minced meat, while the mature goat s cheese gives the dish an extra hearty note.

14 A GOOD START PREPARATION Pre-heat the oven to 200 degrees and bring plenty of water to the boil in a pan with a lid for the potatoes. Mince the red onion and press or finely chop the garlic. Cut the carrot into dice of approximately ½ cm and slice the celery into thin half moons. Peel the potatoes (Agria) and cut into coarse pieces. EQUIPMENT A pan with a lid, a wok or a deep frying pan with a lid, a potato masher and an oven dish. Let s start cooking the wintry casserole with lentils. FRY AND BOIL Boil the potatoes, covered, in the pan with a lid for minutes. Drain, reserving a little of the cooking liquid, and allow to steam dry, uncovered. In the meantime, heat the olive oil in a wok or deep frying pan and gently fry the onion and garlic for 1 minute at medium-high heat. ADD THE LENTILS Add the carrot, celery and dried rosemary to the ingredients in the wok or deep frying pan and stir-fry for minutes. In the last 2 minutes, stir in the tomato paste. Add the lentils, including any liquid in the tin, and 1 tbsp water per person and fry, covered, for 5 minutes at medium heat. Season to taste with salt and pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Red onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) ½ 1 1½ 2 2½ 3 Carrots (pcs) f ½ 1 1½ 2 2½ 3 Celery (stalks) 9) f Agria potatoes (g) Fresh flat-leaf parsley (sprigs) 23) f Dried rosemary (tsp) ¾ 1½ 2¼ 3 3¾ 4½ Tomato paste (tins) ½ 1 1½ 2 2½ 3 Lentils (tins) ½ 1 1½ 2 2½ 3 Grated mature goat s cheese (g) 7) f Olive oil* (tbsp) Butter* (tbsp) ½ 1 1½ 2 2½ 3 Milk* splash Mustard* (tsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3255 / / 118 Total fat (g) 37 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 19 3 Protein (g) 30 5 Salt (g) MASH THE POTATOES Mash the potatoes into a fine purée using a potato masher. Add the butter and a splash of milk to give it a velvety texture. Next, blend in the mustard and season to taste with salt and pepper. IN THE OVEN Transfer the lentil mixture to the casserole dish, cover with a layer of mashed potato and smooth the top. Sprinkle with the grated mature goat s cheese and bake in the middle of the oven for 8 10 minutes, or until the cheese has melted. R Did you know that this dish contains almost ⅔ of the daily recommended allowance of dietary fibre per serving? SERVE Coarsely chop the fresh flat-leaf parsley. Garnish the casserole with the parsley and transfer to plates. QTIP This casserole can easily be made in advance, so all you will need to do before serving it is heat it up. Loosely cover the dish with tin foil. Put the casserole in a pre-heated oven (200 degrees) for 30 minutes, removing the tin foil after 20 minutes. 7) Milk/lactose 9) Celery May 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

15 EGG CURRY WITH CAULIFLOWER With sweet & sour cucumber salad and rice ESPIGA BRANCO Espiga Branco, a fragrant Portuguese wine with a hint of exotic flavours like mango and ripe fruit, is a perfect complement to the aromatic curry and roasted cauliflower. Cauliflower f Onion Garlic Fresh ginger Fresh coriander f Cucumbers f Spicy honey peanuts Fresh lemongrass f Jasmine rice Free-range eggs f Total: min. 7 V Vegetarian Easy * Gluten-free g Eat within 5 days % Lactose-free D Indian cuisine uses lots of different flavouring ingredients, such as ginger and turmeric, which you will be using today. This egg curry is served with roasted mustard cauliflower and a sweet & sour cucumber salad. Another special touch: you will be cooking the rice with lemongrass for a subtle lemon flavour. Ground turmeric Curry powder

16 A GOOD START ROAST THE CAULIFLOWER Pre-heat the oven to 210 degrees. In a small bowl, mix together the olive oil, mustard, ½ tbsp water per person and a little salt and pepper. Cut the cauliflower head into florets and dice the stem. Transfer the cauliflower to a baking sheet lined with baking paper and drizzle with the mustard dressing. Toss. Roast in the oven for minutes or until the cauliflower is crispy and done t. Turn when halfway done. EQUIPMENT A small bowl, a baking tray lined with baking paper, a grater, a bowl, a pan with a lid, a sauce pan with a lid and a frying pan. Let s start cooking the egg curry with cauliflower. MAKE THE CUCUMBER SALAD In the meantime, mince the onion, and press or finely chop the garlic. Peel and grate the ginger. Finely chop the coriander. Slice the cucumbers into half moons. Coarsely chop the spicy honey peanuts. In a bowl, whisk together the white wine vinegar and the sugar. Add the cucumber and toss. Season with salt and pepper. BOIL THE RICE Prepare the stock. Crush lemongrass by bending it in four places, or give it a few good whacks with the back of your knife. Bring 250 ml water per person to the boil in a pan with a lid and pour in the rice. Add the lemongrass. Simmer, covered, for minutes. Drain if needed and allow to steam dry, uncovered. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Cauliflower (g) f Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) ½ 1 1½ 2 2½ 3 Fresh ginger (cm) Fresh coriander (sprigs) 23) f Cucumbers f ¼ ½ ¾ 1 1¼ 1½ Spicy honey peanuts (g) 5) 8) 25) Fresh lemongrass (stalks) f ½ 1 1½ 2 2½ 3 Jasmine rice (g) Free-range eggs (pcs) 3) f Ground turmeric (tsp) Curry powder (tsp) 9 ) 10) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Mustard* (tsp) ½ 1 1½ 2 2½ 3 White wine vinegar* (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Sugar* (tsp) ¾ 1½ 2¼ 3 3¾ 4½ Vegetable stock* (ml) Sunflower oil* (tbsp) Salt & pepper* to taste *Not included fstore in the refrigerator BOIL THE EGGS In the meantime, bring plenty of water to the boil in a pan with a lid and boil the eggs, covered, for 6 8 minutes. Remove from the pan and rinse with cold water. MAKE THE CURRY SAUCE Heat the sunflower oil in a frying pan and gently fry the onion, garlic, ginger and turmeric for 2 3 minutes at medium-low heat. Add the curry powder and vegetable stock and allow to reduce into a sauce for minutes at low heat. Add a little more water if the sauce is too dry. Peel the boiled eggs and put them in the curry sauce. Mix well. SERVE Remove the lemongrass from the rice. Transfer the rice onto plates and top with the egg curry. Serve with the cauliflower and the cucumber salad. Garnish with the coriander and the honey peanuts. ttip Check to see if the cauliflower is done from time to time. A few dark brown spots on cauliflower enhance its flavour, but it should not be burnt. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3121 / / 96 Total fat (g) 34 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 26 3 Salt (g) ) Eggs 5) Peanuts 8) Nuts 9) Celery 10) Mustard May contain traces of: 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

17 Boneless chicken thighs with ricotta and basil With cherry tomatoes and brown rice L AURÉOLE ROUGE L'Auréole Rouge is a smooth Merlot that is delicious in combination with the chicken and ricotta in this dish. The hint of spices in it is a perfect complement to the basil and pecorino. Fresh basil f Red cherry tomatoes f Shallot Red sweet pepper f Ricotta f Grated pecorino f Boneless chicken thighs f Brown rice Total: min. 9 D Discovery Calorieconscious Easy * L Eat within 3 days In this recipe, you will be stuffing boned chicken thighs with a mixture of ricotta, pecorino and basil. This genuine Italian classic is called involtini di pollo. You will be roasting the tomatoes together with the chicken, allowing all the flavours to mingle.

18 A GOOD START PREPARATION Pre-heat the oven to 180 degrees and bring 250 ml of water per person to the boil in a pan with a lid for the rice. Finely chop 2 fresh basil leaves per person and cut the rest into strips. Halve the red cherry tomatoes. Mince the shallot and cut the red sweet pepper into dice of approximately ½ cm. EQUIPMENT A bowl, a frying pan, a pan with a lid and an oven dish. Let s start cooking the boneless chicken thigh with ricotta and basil. STUFF THE CHICKEN In a bowl, mix together the finely chopped basil, the ricotta and the pecorino. Season to taste with salt and pepper. Fold open the boneless chicken thighs and spread one piece per person with a generous dollop of the ricotta mixture. Place another piece of chicken on top and press down lightly. FRY THE RICOTTA CHICKEN Heat 1 tbsp olive oil per person in a frying pan at medium-high heat and fry the chicken for 3 minutes on each side t. Turn carefully, and only once. The ricotta mixture may run out, but that is not anything to worry about tt. Simply press it into place using a spatula. The chicken does not have to be completely done yet. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Fresh basil (sprigs) 23) f Red cherry tomatoes (g) f Shallots (pcs) ½ 1 1½ 2 2½ 3 Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Ricotta (g) 7) f Grated pecorino (tbsp) 7) f Boneless chicken thighs (50 g) f Brown rice (g) Olive oil* (tbsp) 1½ 3 4½ 6 7½ 9 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3184 / / 159 Total fat (g) 35 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 1 Protein (g) 33 7 Salt (g) ) Milk/lactose May contain traces of: 23) Celery BAKE THE RICOTTA CHICKEN In the meantime, boil the rice, covered, in the pan with a lid for minutes. Drain if needed and allow to steam dry, uncovered. Transfer the chicken to an oven dish, place the cherry tomatoes around the chicken and pour the drippings from the chicken, including any ricotta, over the chicken. Season to taste with salt and pepper and bake the chicken in the oven for minutes. FRY THE SWEET PEPPER In the meantime, heat the remaining olive oil in the same frying pan and fry the shallot at medium-high heat for 1 2 minutes. Add the diced sweet pepper and fry for another 6 8 minutes. Add the rice, stir-fry for another 2 3 minutes and season to taste with salt and pepper. ttip In this recipe, you will be transferring the chicken thigh pieces to an oven dish. Do you have an oven-proof frying pan? Use this to fry the chicken in and simply put the entire pan in the oven. SERVE Scoop the rice and sweet peppers to plates. Put the chicken and cherry tomatoes on the rice. Pour the ricotta sauce from the oven dish over the chicken. Garnish with the remining basil strips. tttip Because the ricotta mixture will melt while you are baking the chicken, chances are that it will run out all of the chicken pieces. This is nothing to worry about because you will be pouring it over the chicken before putting it in the oven. You will be using it as a sauce to go over the rice. LTIP Are keeping an eye on your calorie intake? Use 60 g rice and only 1 tbsp olive oil per person. This will result in the following nutrient values: 619 kcal, 58 g carbohydrates, 31 g protein, 6 g fibre and 0.8 g salt. 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 SALAD WITH PEAR, DANA BLUE AND WALNUT With baked potatoes and courgette ribbons WALNUTS The walnut is officially a drupe (a stone fruit). The fruit grows in a hard shell surrounded by a thick, green husk that bursts open when the nut is ripe. Anabelle potatoes Walnuts Courgette f Conference pear Mixed lettuce f Dana blue f Total: min. 8 D Discovery Easy * Vegetarian v Eat within 3 days Gluten-free g Blue cheese with pear and walnut: a classic combination that never ceases to surprise. Dana Blue is the Danish answer to Roquefort, but made from cow s cheese. You will be serving this salad together with potatoes, which you will be baking: a preparation method that makes them wonderfully mild in taste.

20 A GOOD START BAKE THE POTATOES Pre-heat the oven to 220 degrees. Thoroughly scrub the potatoes (Anabelle) and cut into quarters. Cut any larger potatoes into six pieces t. Transfer the potatoes to one sheet of tin foil per person, drizzle with half the olive oil and season with salt and pepper. Fold the tin foil closed. Transfer to a baking sheet and bake in the oven for minutes, or until done. EQUIPMENT Some tin foil, a baking tray 2 frying pans and a salad bowl. Let s start cooking the salad with pear, Dana Blue and walnuts. CHOP THE INGREDIENTS In the meantime, coarsely chop the walnuts. Cut the courgette into long, thin ribbons using a knife or vegetable peeler. Cut the pears (Conference) in half, remove the cores and cut into thin wedges, leaving the skin on. FRY THE COURGETTE Heat a frying pan to medium-high heat, without any oil, and roast the walnuts until golden brown. Remove from the pan and set aside. Heat the remaining olive oil in the same frying pan and fry the courgette ribbons at medium-high heat for 8 10 minutes tt. Remove the courgette ribbons from the pan and mix in a salad bowl. with the white wine vinegar, salt and pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Anabelle potatoes (g) Walnuts (g) 8) 19) 22) 25) Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Conference pears (pcs) Mixed lettuce (g) 23) f Dana Blue (g) 7) f Olive oil* (tbsp) White wine vinegar* (tsp) ½ 1 1½ 2 2½ 3 Butter* (tbsp) ½ 1 1½ 2 2½ 3 Black balsamic vinegar* (tsp) 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) 2992 / / 111 Total fat (g) 40 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 18 3 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) Nuts 23) Celery 25) Sesame FRY THE PEAR In the meantime, heat the butter in another frying pan and fry the pear wedges for 8 10 minutes at medium-high heat until they start to darken. If the pear is still hard, it will take longer to soften while cooking. Deglaze the pear with the black balsamic vinegar, remove from the pan and set aside. MAKE THE SALAD Mix together the mixed lettuce and the cooled-down courgette ribbons. Drizzle with a little extra-virgin olive oil (optional) and season to taste with salt and pepper. tttip Are you making this dish for more than 2 persons? Use more than one frying pan or grill the courgette on a baking tray in the oven. GARNISH Transfer the baked potatoes to plates. Serve with a little salad next to the potatoes and garnish the salad with the pear, Dana Blue and walnuts. ttip If the potatoes are on the large side, or if your oven is not so powerful, it will take longer for the potatoes to be done. Would you like to save some time? Cut the potatoes into smaller pieces, or dice them. Don t have a good oven? Boil the potatoes instead of baking them. Mix the boiled potatoes with a little salt, pepper and olive oil. 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 BANANA-YOGHURT ICE CREAMS With granola * Easy Greek yoghurt, granola, bananas and honey: a delicious combination! Not just for breakfast, but also as an ice cream. With this recipe you can make a delicious in-between-meals snack. Banana What s the difference between muesli and granola? Principally speaking, muesli is unsweetened and unroasted. Granola is a blend of nuts and seeds, sweetened with honey or syrup and subsequently roasted in the oven. You can buy it in the supermarket, but you can also make it yourself. You will find a recipe for granola on our blog.

22 A GOOD START EQUIPMENT A blender or a hand blender with a blender pitcher, a mixing bowl and 6 ice cream moulds. Peel the bananas and cut into pieces. Purée into a smooth mixture, together 1 with the Greek yoghurt, in a blender or, if you are using a hand blender, a blender pitcher. In a bowl, blend together the granola and the honey. Scoop the mixture into 2 the ice cream moulds and press into place firmly using a spoon. Next, pour the banana yoghurt onto the granola in the ice cream moulds (all 3 the way up to the edge), insert a stick into each mould and freeze for at least 4 hours. Take the granola ice creams out of the freezer, briefly dip in hot water and 4 carefully release from the moulds. t TIP Would you like to make this ice cream even more special? Add 2 tsp grated chocolate to the banana-yoghurt mixture. INGREDIENTS 2P Bananas (pcs) f 2 Greek yoghurt* (ml) 200 Granola* (g) 50 Honey* (tsp) 1 The products in the Fruit Box that you will need for this recipe do not contain any 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

23 D E SS E R T RICOTTA CREAM WITH ORANGE With chocolate flakes and cranberries - Very simple This dessert derives its inspiration from cannoli, Sicilian tube-shaped pastries filled with creamy ricotta. The taste 2 % Total: min. Eat within 5 days of the grated orange rind (zest) is reminiscent of candied fruit, another product frequently used in Sicilian cuisine. Orange Whipping cream f Ricotta f Dried cranberries Chocolate flakes

24 DELICIOUS DESSERT RICOTTA CREAM WITH ORANGE EQUIPMENT A fine grater, 2 mixing bowls and a mixer. Grate the zest off the orange with a fine grater. Cut the top 1 and bottom off the orange and place it upright on one of the flat sides. Next, cut the rind, including the white part, from the orange and slice into half moons. In a mixing bowl, blend together the whipping cream 2 and the sugar. Beat, but stop before peaks start to form. Beat the ricotta in another bowl until smooth. Next, add the ricotta and ½ tsp grated orange zest per 2 persons to the whipped cream and beat for 5 10 seconds, using the mixer, until smooth. Transfer the ricotta cream to bowls and garnish with the 3 orange half-slices. Sprinkle with the cranberries and chocolate flakes. Serve immediately. ttip Don t make this dessert until just before serving. The ricotta cream will curdle if you leave it too long. INGREDIENTS 2P 4P Oranges (pcs) 1 2 Whipping cream (ml) 7) 15) 20) f Ricotta (g) 7) f Dried cranberries (g) 19) 22) 25) Chocolate flakes (g) 6) 7) 19) 22) 25) Sugar* (tsp) 1½ 3 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2050 / / 240 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 2 1 Protein (g) 7 3 Salt (g) ) Soy 7) Milk/lactose Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 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

25 D E SS E R T PANCAKE WITH CARAMELISED ORANGE With creme fraiche and mint - Very simple Mint is an herb that can be added just as easily to savoury as to sweet dishes. In this desert, you will be using it to Total: min. garnish oranges: a classic combination. 5 % Eat within 5 days Orange Peeled pistachio nuts Star anise Fresh mint f American pancake mix Free-range egg f Creme fraiche f

26 DELICIOUS DESSERT PANCAKE WITH CARAMELISED ORANGE EQUIPMENT An oven dish, a whisk, a mixing bowl and 2 frying pans. Pre-heat the oven to 200 degrees. Cut the top and bottom off the 1 orange and place it upright on one of the flat sides. Next, cut the rind, including the white part, from the orange and cut the orange into slices. Coarsely chop the pistachio nuts. 2Break the star anise into pieces. Transfer the orange slices to an oven dish and sprinkle with the brown sugar. Place the star anise pieces among the orange slices. Bake in the oven for minutes. 3In the meantime, cut the mint into thin strips. In mixing bowl, whisk together the American pancake mix and half the milk. Add the egg and the remaining milk. Whisk into a smooth batter. Heat the butter in a frying pan to medium-high heat. Allow the pan to heat up sufficiently and fry 1 pancake per person. 4In the meantime heat another frying pan to high heat and roast the pistachio nuts, without any oil, until you can smell them. Transfer the pancakes to plates and fold into triangles. Serve with the caramelised orange slices (remove the star anise pieces), garnish with the creme fraiche and sprinkle with the pistachio nuts and mint. INGREDIENTS 2P 4P Oranges (pcs) 2 4 Peeled pistachio nuts (g) 8) 19) 22) 25) ttip Wait until the pan has heated up sufficiently to prevent the pancakes from sticking to the bottom Star anise (pods) 2 4 Fresh mint (leaves) 23) f 6 12 American pancake mix (g) 1) 27) Free-range eggs (pcs) 3) f 1 2 Creme fraiche (tbsp) 7) 15) 20) 22) f 2 4 Brown sugar* (tsp) 1½ 3 Milk* (ml) Butter* (tbsp) 2 4 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2326 / / 160 Fats (g) 28 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 5 1 Protein (g) 14 4 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other ) 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. WEEK #HelloFresh

27 BREAKFAST 1- MULTI-GRAIN BAGUETTE With cheese & tomato scrambled eggs 1x 1 2 MULTI-GRAIN BAGUETTE With cheese-tomato scrambled eggs MULTI-GRAIN RUSK With avocado, cumin cheese and garden cress INGREDIENTS FOR 1 BREAKFAST 2P 4P Tomatoes (pcs) f 1 2 Free-range eggs (pcs) 3) f 4 8 Grated aged cheese (g) 7) f Multi-grain baguette (pcs) 1) 11) 17) 20) 21) 22) 27) f 2 4 Butter* (tbsp) 2 4 Salt & pepper* *Not included fstore in the refrigerator to taste 3 FULL-FAT QUARK WITH KIWI With pear and pecan nuts -BREAKFAST BOX- GOOD MORNING! -EXTRA- Pineapple, melon, mango & passion fruit juice 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 Pre-heat the oven to 210 degrees. Dice the tomatoes. 1 In a bowl, whisk the eggs and season to taste with salt and 2 pepper. Add the diced tomatoes and half the aged cheese. Bake the multi-grain baguette in the oven for 5 7 minutes. 3 Melt half the butter in a frying pan. Add the egg mixture and fry 4 at medium-low heat, stirring constantly until scrambled. Cut the baguettes in half lengthwise and spread with the 5 remaining butter. Transfer to plates. Put the scrambled eggs on top of the baguettes and garnish with the remaining aged cheese. EQUIPMENT A mixing bowl and a frying pan NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1540 / / 180 Fats (g) Of which: saturated (g) Carbohydrates (g) 19 9 Of which: sugars (g) Fibre (g) 4 2 Protein (g) Salt (g) ) Glutens 3) Eggs 7) Milk/lactose 11) Sesame Can contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 27) Lupin

28 BREAKFAST 2-2x BREAKFAST 3- MULTI-GRAIN RUSKS With avocado, cumin cheese and garden cress FULL-FAT QUARK WITH KIWI With pear and pecan nuts 2x Cut the avocados in half, remove the pit 1 and mash the flesh with a fork. Spread the avocado onto the rusks. 2 Top with the cumin cheese and garnish with the garden cress. t TIP Sprinkle a little water onto the garden cress in its container to keep it fresh longer. INGREDIENTS FOR 1 BREAKFAST 2P 4P Avocados (pcs) ½ 1 Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13) 4 8 Cumin cheese (slices) 7) f 2 4 Garden cress (tbsp) 15) 23) 24) f 1 2 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1029 / / 286 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 3 Protein (g) 9 10 Salt (g) Peel the pears, remove the cores, and 1 dice. Peel and thinly slice the kiwi. Scoop the quark into bowls. Add the 2 fruit and sprinkle with ½ tsp chia seed per person. Coarsely chop the pecan nuts and sprinkle onto the quark and fruit in the bowls. INGREDIENTS FOR 1 BREAKFAST 2P 4P Pears (pcs) 1 2 Kiwis (pcs) 2 4 Full-fat quark (g) 7) 15) 20) f Chia seeds (g) 19) 22) 25) Pecan nuts (g) 8) 19) 22) 25) *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1402 / / 136 Fats (g) 23 9 Of which: saturated (g) Carbohydrates (g) 18 7 Of which: sugars (g) Fibre (g) 5 2 Protein (g) 11 4 Salt (g) ) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame 13) Lupin 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 23) Milk/lactose 24) Mustard Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame