MARINATED PORK STRIPS WITH CHINESE RICE

Transcription

1 MARINATED PORK STRIPS WITH CHINESE RICE With ham, omelette and spicy sweet and sour cucumber Garlic Indian-style pork strips f White rice Red chilli peppers f Cucumber f Leeks f Free-range eggs f Ham f Salted peanuts Total: min. 9 * Easy Eat within 5 days bfamily dlactose free The secret to good fried rice is that the rice shouldn t be too wet when it is fried. Otherwise the rice sticks together resulting in a sticky mass. Before cooking, read our tips on the back to prevent this from happening. The fresh cucumber is a tasty companion for the savoury pork tenderloin.

2 A GOOD START PREPARATION Press or finely chop the garlic. Mix the pork strips with the garlic, ketjap t, 1 tbsp sugar per person and half the olive oil in a bowl. Allow to marinate for at least 15 minutes. In the meantime, bring 250 ml water per person to the boil in a pan with a lid and boil the rice, covered, for minutes. Drain if needed and allow to steam dry, uncovered, as explained in the tip tt. FRY THE RICE Heat the wok or deep saucepan with leek to medium-high, add the rice and fry for 2 3 minutes. Don t toss too often to allow the rice to stick to the pan. Add the ham and omelette strips and fry for 2 3 minutes. Season with salt and pepper. ttip: Don t have any ketjap? You can replace it with 1/2 tbsp soy sauce and 1/2 tbsp honey per person. EQUIPMENT 2 x a bowl, a pan with a lid, a wok or deep saucepan and a frying pan. Let s start cooking the Chinese rice with marinated pork strips. PICKLE THE CUCUMBERS In the meantime, remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the cucumber into small cubes and mix in a bowl with the red chilli pepper, white wine or rice vinegar and 1/2 tsp sugar per person. Allow the pickles to soak, toss regularly. FRY THE PORK STRIPS In the meantime, heat the olive oil in another frying pan at medium-high heat and fry the marinated pork strips for 4 6 minutes. In the meantime, coarsely chop the peanuts. tttip: In order for the rice to become crispy, it is important that it is as dry and cool as possible otherwise the grains will stick together. After boiling the rice, spread it onto a cutting board so that it can dry out. FRYING AND CUTTING In the meantime, cut the leek into quarters lengthwise and finely chop. Heat the sunflower oil in a wok or deep saucepan and fry the leek for 10 minutes at medium to low heat. In the meantime, whisk the egg in a bowl. Heat the remaining olive oil in a frying pan at medium to high heat and fry the egg into an omelette. Remove the omelette from the pan and cut into strips. Cut the ham into cubes of around 1 cm. SERVE Transfer the fried rice to plates and scoop the pork strips on the side. Garnish with the salted peanuts and serve with the sweet and sour cucumbers. SERVES 1-6 INGREDIENTS 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 P 2P 3P 4P 5P 6P Garlic (cloves) Indian-style pork strips (g) f White rice (g) Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Cucumber (pcs) f 1/2 1 11/2 2 21/2 3 Leeks (g) f Free-range eggs (pcs) 3) f Ham (g) 7) 15) f Salted peanuts (g) 5) 22) 25) Not included Ketjap (tbsp) Sugar (tsp) 11/2 3 41/2 6 71/2 9 Olive oil (tbsp) White or rice wine vinegar (tsp) 11/2 3 41/2 6 71/2 9 Sunflower oil (tbsp) Salt & pepper f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4079 / / 165 Total fat (g) 45 8 Of which: saturated (g) 7,8 1,3 Carbohydrates (g) Of which: sugars (g) 24,0 4,1 Fibre (g) 6 1 Protein (g) 45 8 Salt (g) 1,7 0,3 3) Eggs 5) Peanuts 7) Milk/lactose May contain traces of: 15) Gluten 22) Nuts 25) Sesame

3 SALMON FILLET WITH ASIAN POTATO SALAD With stir-fried broccoli and sesame seeds Roseval potatoes Broccoli f Garlic Shallots Ground coriander seed Soy sauce Sesame seeds Salmon fillet f Mayonnaise f 6 Total: min. d Lactose-free * Easy b Family Eat within 3 days This potato salad has an Asian twist: you will make a dressing of coriander, soy sauce, mayonnaise and sambal. Stir-frying the broccoli will maintain the broccoli's bite - this makes for a great combination with the soft salmon.

4 A GOOD START BOIL THE POTATOES Bring ample water to the boil in a pan with a lid for the potatoes. Thoroughly rinse or peel the potatoes and cut into coarse pieces. Boil the potatoes for minutes until done. Drain and set aside, uncovered, to steam dry. EQUIPMENT 2x a pan with a lid, a bowl, a frying pan and a wok or deep saucepan. Let s start cooking the salmon fillet with Asian potato salad. BLANCH THE BROCCOLI In the meantime, cut the broccoli head into florets and dice the stem. Put the broccoli, barely covered with water, in another pan with a lid, bring to the boil and simmer for 2 3 minutest. Drain and rinse with cold water to prevent the broccoli from cooking any further. CUT, MIX, ROAST In the meantime, press or finely chop the garlic and mince the shallot. Whip up a dressing of garlic, shallot, ground coriander, soy sauce, sambal and white wine vinegar in a bowl. Season with salt and pepper. Heat a frying pan to high heat and roast the sesame seeds, without any oil, until golden brown. Remove from the pan and set aside. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Roseval potatoes (g) Broccoli (g) f Garlic (cloves) 1/2 1 11/2 2 21/2 3 Shallots (pcs) 1/2 1 11/2 2 21/2 3 Ground coriander seed (tsp) 1/2 1 11/2 2 21/2 3 Soy sauce (ml) 1) 6) Sesame seeds (g) 11) 19) 22) Salmon fillet (unskinned) (100 g) 4) f Mayonnaise (tbsp) 3) 10) 19) 22) f Not included Sambal (tsp) 1/4 1/2 3/4 1 11/4 11/2 White wine vinegar (tsp) Olive oil (tbsp) Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3059 / / 125 Total fat (g) 41 7 Of which: saturated (g) 6,5 1,1 Carbohydrates (g) 53 9 Of which: sugars (g) 4,7 0,8 Fibre (g) 11 2 Protein (g) 32 6 Salt (g) 1,4 0,2 WOK THE BROCCOLI In the meantime, heat half the olive oil in a wok or deep saucepan at medium-high heat. Add the pre-boiled broccoli and half the dressing and stir-fry for 3 5 minutes or until the broccoli is soft but still has a bite. Stir in half the sesame seeds. FRY THE FISH In the meantime, pat the salmon fillet dry with paper towels. Heat the remaining olive oil in the same frying pan to mediumhigh heat and fry the fish for 2 3 minutes on the skin and 1 2 minutes on the other side. Season with salt and pepper. SERVE Stir the remaining dressing and the mayonnaise into the potatoes and season with salt and pepper. Transfer the potato salad and broccoli to plates. Serve with the salmon and sprinkle with the remaining sesame seeds. 1) Glutens 3) Eggs 4) Fish 6) Soy 10) Mustard 11) Sesame May contain traces of: 19) Peanuts 22) Nuts We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh ttip: Prefer your broccoli more soft? Extend the boiling time by 3 minutes. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

5 CONCHIGLIE WITH RED PESTO AND FETA With mini Roma tomatoes, rocket lettuce and basil Shallot Mini Roma tomatoes f Conchiglie Feta f Fresh basil f Red pesto f Rocket lettuce f 5 Total: min. * % Easy Eat within 5 days v Vegetarian Red pesto is less well known than the green variety, but it is just as tasty. It is made with sundried tomatoes which gives this pasta a delicious Mediterranean flavour. The rocket and fresh basil add freshness to the dish.

6 A GOOD START CHOP THE VEGGIES Bring plenty of water to the boil in a pan with a lid to cook the conchiglie in. Mince the shallot and halve the mini Roma tomatoes. EQUIPMENT A pan with a lid, a wok or deep saucepan and a small bowl. Let s start cooking the conchiglie with red pesto and feta. BOIL THE CONCHIGLIE Boil the conchilgie, covered, for minutes. Drain and set aside, uncovered, to steam dry. STIR-FRY THE TOMATOES In the meantime, heat the olive oil in a wok or deep saucepan and gently fry the shallots for 2 minutes at medium-low heat. Turn up the heat to medium-high, add the tomatoes and stir-fry for 4 minutes. Season with salt and pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Shallots (pcs) Mini Roma tomatoes (g) f Conchiglie (g) 1) 17) 20) Feta (g) 7) f Fresh basil (g) f 21/2 5 71/ /2 15 Red pesto (g) 7) 8) f Rocket lettuce (g) 23) f Not included Olive oil (tbsp) 1/ / /2 3 Black balsamic vinegar (tbsp) 1/ / /2 3 Extra-virgin olive oil (tbsp 1/ / /2 3 Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3441 / / 197 Total fat (g) Of which: saturated (g) 9,8 2,4 Carbohydrates (g) Of which: sugars (g) 10,0 2,4 Fibre (g) 7 2 Protein (g) 21 5 Salt (g) 1,7 0,4 1) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 20) Soy 23) Celery ASSEMBLE THE PASTA In the meantime, cut the feta into 1/2 cm cubes and tear the basil into bitesized pieces. Add the conchiglie and the red pesto to the ingredients in the wok or deep saucepan and heat for 1 minute t. PREPARE THE DRESSING Whisk together a dressing of black balsamic vinegar and extra-virgin olive oil in a small bowl. Season with salt and pepper. SERVE Transfer the rocket and conchiglie to plates. Drizzle with the dressing and garnish with the feta and basil. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip: For a sweet and sour note, add 1 tsp black balsamic vinegar per person to the pasta sauce. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

7 Green shakshuka with lentils and feta With crisp flatbread Onion Garlic clove Green pepper f Feta f Lentils, cooked Mascarpone f Spinach f Ground cumin Free-range eggs f White flatbread Total: min. 7 + % Many steps Eat within 5 days v Vegetarian The world is rapidly being seduced by the charms of Shakshuka. The dish, which consists of poached eggs in tomato sauce, is eaten in the Middle East and North Africa for breakfast, lunch and dinner. We love variety and today we will make a green version with green lentils, spinach and green pepper.

8 BEGIN GOED CHOP Preheat the oven to 200 degrees. Mince the onion. Press or mince the garlic. Remove the seeds from the green pepper and chop the pepper into cubes. Crumble the feta. Drain the lentils reserving the liquid, you will need it in step 2. EQUIPMENT Wok or deep frying pan wit lid, baking sheet with baking paper, tall bowl and a hand blender. Let's start cooking the green shakshuka with lentils and feta. MAKE A SAUCE In a high bowl, mix the mascarpone with half the spinach, and the liquid from the lentils using a hand blender. Crumble the stock cube on top, season with pepper, and blend to a smooth sauce. Add some extra water to dilute the sauce if needed. Tear the remaining spinach into small pieces. FRY THE VEGETABLES Heat the olive oil in a wok or frying pan with lid and fry the onion, garlic and green pepper for 3 minutes over medium-high heat. Add the cumin halfway through. Then add the sauce, the rest of the spinach and lentils and let the spinach wilt. 1 6 PERSONEN INGREDIËNTEN 1P 2P 3P 4P 5P 6P Onion (pc) 1/2 1 11/2 2 21/2 3 Garlic clove (pc) Green pepper (pc) f 1/2 1 11/2 2 21/2 3 Feta (g) 7) f Lentils, cooked (bag) 1/2 1 11/2 2 21/2 3 Mascarpone (g) 7) f Spinach (g) f Ground cumin (tl) Free-range eggs(pc) 3) f White flatbread (pc) 1) Not included Vegetable stock cube (pc) 1/4 1/2 3/4 1 11/4 11/2 Olive oil (tbsp) Salt & pepper f keep in the refrigerator NUTRITIONAL VALUES PER SERVING PER 100 g Energy (kj/kcal) 3508 / / 142 Fats (g) 47 8 Of which: saturated (g) 18,6 3,2 Carbohydrates (g) Of which: sugars (g) 7,9 1,3 Fibre (g) 12 2 Protein (g) 38 6 Salt (g) 4,3 0,7 1) Gluten 3) Eggs 7) Milk/lactose COOK THE EGGS Make a hole in the vegetable mixture for each egg and break the egg into it. Sprinkle the eggs with salt and pepper. Crumble half of the feta over the dish, cover the pan and let the eggs cook for 8 10 minutes on mediumhigh heatt. If the shakshuka is too wet, remove the lid halfway so that the excess liquid can evaporate tt. BAKE THE FLATBREAD Meanwhile place the flatbread on a baking sheet covered with baking paper and bake in the oven for 3 4 minutes or until crunchy.nttt. ttip: The egg is cooked when the egg white starts to colour but the egg yolk is still soft. If you prefer your yolks less runny, just cook the egg a little longer. SERVE Transfer the shakshuka to the plates, garnish with the remaining feta, and serve with the flatbread. tttip: How moist the shakshuka becomes depends very much on the surface of your pan. A wok makes poaching the eggs easier, but less moisture will evaporate. In a frying pan the shakshuka thickens, but the eggs cook faster. ttttip: Before baking it, you can rub the flatbread with olive oil and leftover cumin or another herb from your kitchen cabinet, and season it with salt and pepper. Wij horen graag wat jij van HelloFresh vindt. Bel of mail ons gerust of neem contact op via onze social-mediakanalen. #HelloFresh Een culinaire vraag tijdens het koken? Stuur tussen 16:00-21:00 uur een gratis WhatsApp-bericht naar +31 (0) (NL) of (BE). WEEK

9 Mexican tacos with minced chicken With spicy green chilli pepper and cheddar Onions Green chilli pepper f Green sweet pepper f Tomato f Red kidney beans Mexican-style minced chicken f Mexican herbs Tomato paste Taco shells Grated cheddar f Sour cream f Total: min. Quick & Easy 5 r Calorieconscious Easy * L Eat within 5 days Family % b g Gluten-free This Mexican dish found its way to Europe because of the popularity of tacos in America. You will use kidney beans for the filling - nutritious and full of protein. Together with the green chilli pepper and seasoned minced chicken, they will make for a typical Mexican flavour.

10 A GOOD START CHOP THE INGREDIENTS Pre-heat the oven to 180 degrees. Mince the onion. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Finely cut the green chilli peppers. Finely dice the tomatoes and green sweet pepper. Drain the red kidney beans. EQUIPMENT A wok or deep saucepan with a lid and a baking sheet lined with baking paper. Let s start cooking the Mexican tacos with minced chicken. FRY THE GROUND CHICKEN Heat the sunflower oil in a wok or deep saucepan with a lid and fry the minced chicken for 2 minutes at medium to high heat until it separates. STIR-FRY Next, add the onion, green chilli pepper, green sweet pepper, Mexican herbs and tomato paste to the wok or deep saucepan and stir-fry for another 2 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 11/2 2 21/2 3 Green chilli pepper (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Green sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3 Tomatoes (pcs) f Red kidney beans (pot) 1/2 1 11/2 2 21/2 3 Mexican-style minced chicken (g) f Mexican herbs (tsp) 1/2 1 11/2 2 21/2 3 Tomato paste (pot) 1/2 1 11/2 2 21/2 3 Taco shells (pcs) Grated cheddar (g) 7) f Sour cream (tbsp) 7) f Not included Sunflower oil (tbsp) Black balsamic vinegar (tbsp) Salt & pepper f Keep in the refrigerator STEW Add the tomato cubes, kidney beans and black balsamic vinegar to the wok or deep saucepan and allow to simmer, covered, for minutes at medium-low heat. Season with salt and pepper. If the sauce is still too runny for you, allow to reduce for another 2 3 minutes without the lid. stip: Like your food spicy? Add some tabasco to the sauce or serve it separately. HEAT THE TACO SHELLS In the meantime, transfer the taco shellst to a baking tray lined with baking paper and heat them in the oven for 5 minutes. TIP: The taco shells are quite delicate and unfortunately they can break during transportation. Did you receive some broken shells that cannot be stuffed anymore? Break all the tacos into pieces and roast them in the oven as instructed. Top with the minced meat mixture, sour cream and grated cheddar and roast for another 5 minutes. SERVE Transfer the tacos to plates and stuff with the minced chicken mixturett, garnish with the grated cheddar and a table spoon of sour cream per person. tttip: Fill each taco shell just before eating it, this keeps them nice and crunchy. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2469 / / 97 Total fat (g) 30 5 Of which: saturated (g) 10,4 1,7 Carbohydrates (g) 28 5 Of which: sugars (g) 14,8 2,4 Fibre (g) 13 2 Protein (g) 44 7 Salt (g) 1,9 0,2 7) Milk/lactose 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 Satisfying sweet potato and red pepper soup With creme fraiche and a turmeric roll Onions Garlic Sweet potatoes Red sweet peppers f Turmeric rolls Pumpkin seeds Creme fraiche f Total: min. 7 V Vegetarian Easy * Calorie-conscious L Eat within 5 days % Family b Soup is a delicious and quick way to get a lot of vitamins in. Today you'll be eating an orange vegetable soup with creme fraiche for a lovely touch of freshness. The main ingredients, sweet potato and red sweet pepper, are absolute vitamin bombs - red sweet pepper contains even more vitamin C than oranges!

12 A GOOD START PREPARATION Prepare the stock. Pre-heat the oven to 200 degrees. Mince the onion and press or finely chop the garlic. Peel the sweet potatoes and finely dice. Dice the sweet pepper. EQUIPMENT 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 soup pan with a lid and gently fry the onion and garlic For 2 minutes at medium-high heat. Add the sweet potato and sweet pepper and fry for 3 minutes at medium-high heat. Add the stock, put the lid on the pan, and simmer for 15 minutes. TOAST 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 1 1/ /2 3 Garlic (cloves) Sweet potatoes (g) Red sweet peppers (pcs) f Turmeric rolls (pcs) 1) 17) 20) 21) 22) 25) ) f Pumpkin seeds (g) 19) 22) 25) Creme fraiche (g) 7) 15) 20) f Not included Vegetable stock (ml) Butter (tbsp) 1/ /2 1 1/2 2 Salt & pepper fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2948 / / 75 Total fat (g) 27 3 Of which: saturated (g) 11,6 1,2 Carbohydrates (g) Of which: sugars (g) 22,8 2,4 Fibre (g) 11 1 Protein (g) 18 2 Salt (g) 5,6 0,6 1) 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 ROAST THE PUMPKIN SEEDS In the meantime, heat the frying pan at high heat and roast the pumpkin seeds, without any oil, until they start to pop. Remove from the pan and set aside. PURÉE THE SOUP Remove the soup pan from the stove and purée the soup using a hand blender. Add a little extra water if the soup becomes too thick and season with salt and pepper. SERVE Ladle the soup into soup bowls. Sprinkle with the pumpkin seeds, garnish with the creme fraiche and serve with the turmeric roll. LTIP: Watching your calorie intake? Use half of the pumpkin seeds and half of the creme fraiche. LTIP: Watching your salt intake? Replace half of the stock with boiling water or use a reduced salt stock. 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 roasted cauliflower and bimi With fresh lemon thyme and shaved almonds Fresh lemon thyme f Cauliflower f Bimi f Shallot Garlic Shaved almonds Orzo Parmigiano reggiano, flakes f 7 Total: min. * % Easy Eat within 5 days V Vegetarian Cauliflower is very healthy and versatile: you can boil it, turn it into cauliflower couscous or, like in this case, roast it. The florets will become crunchy on the outside and deliciously soft on the inside. Roasting it gives it a slightly nutty flavour which pairs nicely with the almonds.

14 A GOOD START PREPARATION Prepare the stock. Separate the lemon thyme leaves from the sprigs. Weigh the cauliflower, cut the cauliflower head into florets and chop the stem into cubes t. Cut the bimi in half. Mince the shallot and press or finely chop the garlic. EQUIPMENT A deep saucepan with a lid, a frying pan and a pan with a lid. Let s start cooking the orzo with roasted cauliflower and bimi. PREPARE THE VEGETABLES Heat the olive oil in a deep saucepan with a lid at medium to high heat. Heat the garlic, lemon thyme, cauliflower, bimi and 3 tbsp water per person and fry, covered, for minutes tt. Shake the pan every now and then to make sure the vegetables don t burn. ROAST THE ALMONDS In the meantime, heat a frying pan, no oil, to medium-high heat and roast the shaved almonds for 3 4 minutes or until they begin to change colour. Remove from the pan and set aside. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Fresh lemon thyme (g) f 21/2 5 71/ /2 15 Cauliflower (g) f Bimi (g) f Onions (pcs) 1/4 1/2 3/ /4 1 1/2 Garlic (cloves) Shaved almonds (g) 8) 19) 22) 25) Orzo (g) 1) Parmigiano reggiano, flakes (g) 7) f Not included Vegetable stock (ml) Olive oil (tbsp) Butter (tbsp) 1 1 1/ / /2 Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3079 / / 131 Total fat (g) 37 7 Of which: saturated (g) 13,7 2,4 Carbohydrates (g) Of which: sugars (g) 9,0 1,6 Fibre (g) 9 2 Protein (g) 26 5 Salt (g) 2,3 0,4 1) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 25) Sesame MAKE THE ORZO Heat the butter in a pan with a lid and fry the shallot for 2 3 minutes at medium to high heat. Add the orzo, stir until each grain is covered in butter and deglaze with the stock. Boil the orzo, covered, for minutes at low heat until dry. Turn regularly. Add some extra water if the orzo becomes too dry. ttip: The smaller your cut the florets, the more crunchy they get and the faster they are done. SEASON Add half the Parmigiano Reggiano to the orzo and allow to melt while stirring. Season with salt and pepper tt. tttip: You can also roast the vegetables in the oven. Pre-heat the oven to 200 degrees and transfer the cauliflower, bimi, garlic and lemon thyme to a baking sheet lined with baking paper. Mix with 1 tbsp olive oil per person, salt and pepper. Roast in the oven for minutes or until the vegetables are crispy and done. SERVE Transfer the orzo to plates, top with the cauliflower with thyme and garnish with the bimi, fried shaved almonds and the remaining Parmigiano Reggiano. ttttip: Do you like freshness and acidity in your dish? Taste it after seasoning it and add 1/2 to 1 tsp white wine vinegar per person. 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 Asian style vegetables with cashew nuts With fried rice and an egg Brown rice Sesame seeds Salted cashews Carrots f Green beans f Garlic Fresh ginger Spring onions f Lime Free-range egg f Soy sauce 8 Total: min. * Easy v Vegetarian % Eat within 5 days d Lactose-free You serve the stir-fry vegetables with fried rice and cashew nuts. The cashew nuts provide for a crunchy texture and are also packed full of protein and healthy fat. You won't shy away from making your own sauce today, with Asian seasoning such as soy sauce, ginger and sesame seeds you effortlessly put a very tasty dish on the table.

16 A GOOD START BOIL THE RICE Bring 250 ml water per person to the boil in a pan with a lid and boil the rice, covered, for minutes. Drain if necessary, and allow to steam dry t. ttip: After cooking, Spread the rice out onto a cutting board so that the rice grains can dry out and cool off, otherwise the grains will stick together when fried and the rice won't become crisp. EQUIPMENT A pan with a lid, a deep saucepan and a frying pan. Let s start cooking the Asian style vegetables with cashew nuts. ROAST AND CHOP THE SESAME In the meantime, heat a deep saucepan to high heat and toast the sesame seeds, without any oil, until golden brown. Remove from the pan and set aside. In the meantime, coarsely chop the cashews. tttip: Don t worry if the vegetables turn a little brown, this will only enhance their flavour. FRY THE VEGETABLES Finely dice the carrots. Trim the ends off the green beans and cut them into 2 equal parts. Heat half the olive oil in the same deep saucepan and stir-fry the carrots and green beans for 15 minutes or until the green beans have turned al dente tt. Season with salt and pepper. Remove from the pan and set aside. Don t worry if the vegetables cool down. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Brown rice (g) Sesame seeds (g) 11) 19) 22) Salted cashews (g) 5) 8) 9) 22) 25) Carrots (pcs) f 1/ / /2 3 Green beans (g) f Garlic (cloves) Fresh ginger (cm) Spring onions (pcs) f Lime (pcs) 1/ / /2 3 Free-range eggs (pcs) 3) f Soy sauce (ml) 1) 6) *Not included Olive oil* (tbsp) 1 1/ / /2 9 Sunflower oil* (tbsp) 1/ / /2 3 Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3492 / / 175 Total fat (g) 41 9 Of which: saturated (g) 7,2 1,5 Carbohydrates (g) Of which: sugars (g) 7,9 1,7 Fibre (g) 12 2 Protein (g) 23 5 Salt (g) 1,8 0,4 CUT AND FRY THE EGG In the meantime, press or finely chop the garlic. Peel and finely chop or grate the fresh ginger. Cut the spring onions into thin rings, setting aside the white and green parts separately. Cut the lime into wedges and set aside. Heat the sunflower oil in a frying pan and fry one egg, sunny side up, per person. FRY THE RICE Heat the remaining olive oil in the same wok or deep saucepan at medium to high heat. Add the garlic and the ginger and fry for another minute. Add the rice and fry for another 2 3 minutes. Don t turn too often so the rice can stick to the pan. Add the fried vegetables, half the soy sauce and the white part of the spring onions and fry for another minute. Taste and add a little more soy sauce if necessary. SERVE Scoop the rice into bowls. Serve with the fried egg on top and garnish with the cashews, sesame seeds and the green part of the spring onions. Drizzle with lime juice. 1) Glutens 3) Eggs 5) Peanuts 6) Soy 8) Nuts 11) Sesame May contain traces of: 19) Peanuts 22) (Other) 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. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

17 chicken gyros with herbed bulgur With kohlrabi, vadouvan and fresh labne Kohlrabi f Red onion Ground cumin Vadouvan Whole wheat bulgur Chicken gyros f Mesclun f Labne f Total: min. 7 Easy Calorie concious L Labne is traditionally found in Middle Eastern cuisine. It is a soft cheese made from strained yoghurt with some added salt and spices. It is eaten as a dip with flatbread, but is also delicious as a fresh garnish with herbed dishes, such as this bulgur. Kohlrabi is a vegetable you don't come across often. This cabbage has a slightly peppery flavour with a sweet note. LEES MEER OVER Eat within 5 days * % KOOLRABI OP DE BLOG

18 BEGIN GOED PEEL AND CHOP THE KOHLRABI Prepare the stock. Weigh the kohlrabi, peel the kohlrabi and cut into small, 1 cm cubes. Chop the onion. EQUIPMENT Frying pan and 2x wok or deep frying pan with lid. Let's start cooking the chicken gyros with herbed bulgur. FRY AND COOK THE BULGUR Measure out the bulgurt. Heat 1/3 of the olive oil in a wok or frying pan with a lid and fry the onion for 2 minutes on mediumhigh heat. Add the cumin, the vadouvan and the bulgur and stir-fry for 1 minute. Pour the stock over the bulgur and cook on a low heat, covered, for minutes until the liquid is absorbed. Stir regularly then let it steam dry without the lid. FRY THE KOHLRABI Heat 1/3 of the olive oil in a wok or frying pan with a lid and fry the kohlrabi for 3 minutes at medium-high heat. Season with salt and pepper. Add the honey and 2 tbsp of water per person, cook with the lid on for minutes at middle-low heat, or until the kohlrabi is tender. 1 6 PERSONEN INGREDIËNTEN 1P 2P 3P 4P 5P 6P Kohlrabi (g) f Red onion (pc) 1/2 1 11/2 2 21/2 3 Ground cumin (tsp) Vadouvan (tsp) 10) Whole wheat bulgur (g) 1) Chicken gyros (g) f Mesclun (g) 23) f Labne (g) 7) 19) 22) f Not included Vegetable stock (ml) Olive oil (tbsp) 1 1/2 11/ /2 41/2 Honey (tsp) White balsamic vinegar (tsp) 1/2 1 11/2 2 21/2 3 Extra virgin olive oil Salt & pepper f Keep in the refrigerator NUTRITIONAL VALUES PER SERVING PER 100 g Energy (kj/kcal) 2732 / / 104 Fats (g) 27 4 Of which: saturated (g) 7,8 1,2 Carbohydrates (g) Of which: sugars (g) 9,3 1,5 Fibre (g) 15 2 Protein (g) 34 5 Salt (g) 2,5 0,4 1) Gluten 7) Milk/lactose 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 23) Celery FRY THE GYROS Heat the remaining olive oil in a frying pan and stir fry the gyros for 8 10 minutes at medium-high heat. Then remove the pan from the heat. MIX Add the kohlrabi, the white balsamic vinegar, half the mesclun and half of the gyros to the bulgur. Toss together then season with salt and pepper. Add the remaining mesclun to the frying pan with the remaining gyros and stir. SERVE Divide the bulgur over the plates and spoon the left over gyros with mesclun on top. Sprinkle with extra virgin olive oil and garnish with the labne. ttip: You don't need to use all of the bulgur for this dish. The left over bulgur can be cooked the next day and used, for example, in a salad. Have a large appetite? It's ok to use all of the bulgur. 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 RIGATONI IN A CREAMY MUSHROOM SAUCE With chicory and fresh parsley Rigatoni Onion Garlic Chicory f Mixed sliced mushrooms f Whipping cream f Fresh curly parsley f 4 Total: 20 min. Quick & Easy - Very simple v Vegetarian % Eat within 5 days Nothing beats a heart-warming plate of comfort food at the end of a long day, and that is exactly what this creamy pasta dish is! Part of the chicory maintains a nice crunch, but you can also fry it all if you prefer it soft.

20 A GOOD START EQUIPMENT: A pan with a lid and a deep saucepan. Let s start cooking the rigatoni with mushroom sauce. 1 PREPARATION Bring 500 ml water per person to the boil in a pan with a lid for the rigatoni and boil the rigatoni, covered, for minutes. Drain and set aside, uncovered, to steam dry. In the meantime, mince the onion and press or finely chop the garlic. 2 CUT THE CHICORY Remove the bottom of the chicory stalks and cut the chicory in half. Remove the tough core and cut the chicory into thin half rings. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Rigatoni (g) 1) 17) 20) Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Chicory (stalk) f Mixed sliced mushrooms (g) 23) f Whipping cream (ml) 7) 15) 20) f Fresh curly parsley (g) 23) f 21/2 5 71/ /2 15 Not included Olive oil (tbsp) Red wine vinegar (tbsp) Vegetable stock cube (pcs) 1/4 1/2 3/4 1 11/4 11/2 Salt & pepper f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3623 / / 189 Fats (g) Of which: saturated (g) 23,2 5,0 Carbohydrates (g) Of which: sugars (g) 10,6 2,3 Fibre (g) 7 1 Protein (g) 17 4 Salt (g) 1,4 0,3 1) Glutens 7) Milk/lactose Can contain traces of: 15) Glutens 17) Eggs 20) Soy 23) Celery ttip: In this dish, a little bit of chicory remains raw to give the dish a multitude of textures. Not a fan? Feel free to fry all the chicory instead. 3 MAKE THE SAUCE Heat the olive oil in a deep saucepan at medium-high heat and fry the onion and garlic for 2 3 minutes. Add the mushrooms and the majority of the chicory t and fry for 4 6 minutes at medium-high heat. Deglaze with the whipping cream and red wine vinegar tt and crumble the stock cube over it. Stir well. Boil the sauce for another 3 minutes at medium-low heat and season with salt and pepper. 4 MIX AND SERVE In the meantime, finely chop the curly parsley. Scoop the rigatoni into the sauce and heat while stirring to distribute all the flavours. Season the salad with salt and pepper. Serve the rigatoni in deep plates. Sprinkle with the remaining chicory and garnish with the curly parsley. tttip: Got some white wine? Replace the red wine vinegar with white wine, it adds some slightly acidic tones to the dish. 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 ITALIAN-STYLE BURGER With tomato salsa, basil-mayonnaise and pine nuts White ciabatta Tomato f Plum tomato f Red onions Garlic Parmigiano reggiano f Basil cream f Mayonnaise f Mixed meat burger f Pine nuts Radicchio, rocket lettuce & lamb s lettuce 4 Total: 20 min. - Very simple Eat within 3 days Quick & Easy Using ingredients such as basil cream, Parmigiano cheese and pine nuts, you'll give this burger an Italian twist. Sink your teeth into the crunchy ciabatta and imagine yourself in Italy for a moment... Buon appetito!

22 A GOOD START EQUIPMENT: A bowl, 2x frying pans, a small bowl and a coarse grater. Let s start cooking the Italian-style burger. 1 PREPARATION Pre-heat the oven to 200 degrees and bake the ciabatta for 6 8 minutes until brown. Cut the plum tomatoes and tomatoes into small cubes. Finely mince half the red onion and cut the other half into half rings. Press or finely chop the garlic. Coarsely grate the Parmigiano reggiano. 2 MAKE THE SALSA AND MAYO Mix the finely chopped red onion, tomato cubes, garlic, extra-virgin olive oil and black balsamic vinegar in a bowl. Season with salt and pepper and set aside. Use a small bowl to mix the basil cream with the mayonnaise. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P White ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) Tomatoes (pcs) f Plum tomatoes (pcs) f 1/2 1 11/2 2 21/2 3 Red onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Parmigiano reggiano (g) 7) f Basil cream (ml) f Mayonnaise (g) 3) 10) 19) 22) f Mixed meat burger (pcs) f Pine nuts (g ) 19) 22) 25) Radicchio, rocket lettuce & lamb s lettuce Not included Extra-virgin olive oil (tbsp) Black balsamic vinegar (tbsp) 1/2 1 11/2 2 21/2 3 Butter (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4067 / / 199 Fats (g) Of which: saturated (g) 21,3 4,4 Carbohydrates (g) 42 9 Of which: sugars (g) 9,6 2,0 Fibre (g) 6 1 Protein (g) 40 8 Salt (g) 1,7 0,3 1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 10) Mustard Can contain traces of: 17) Eggs 19) Peanuts 22) Nuts 23) Celery 25) Sesame 27) Lupins 3 FRY THE HAMBURGERS Heat the butter in a frying pan to medium-high heat and fry the hamburger together with the red onion rings for 2 3 minutes on each side or until the hamburger is done. Sprinkle half the Parmigiano reggiano over the burgers for the final minute. In the meantime, heat another frying pan, without any oil, to high heat and roast the pine nuts until they begin to change colour. Remove from the pan and set aside. 4 SERVE Cut the ciabattas in half and spread with the basil mayonnaise. Place the hamburger on top, cover with 3 tbsp tomato salsa per person and some radicchio, rocket and lamb s lettuce. Mix the remaining lettuce into the remaining tomato salsa and serve on the side. Garnish the salad with the pine nuts and the remaining Parmigiano reggiano. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call us, us or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a WhatsApp message (free of charge) to +31 (0) (NL) or (BE) between 4 and 9 p.m. WEEK

23 SHRIMP IN FRESH TOMATO SAUCE WITH CREAMY POTATO PURÉE AND GREEN BEANS Crumbly potatoes Green beans f Shallots Mini-Roma tomatoes f Fresh parsley f Lemons Shrimps f 9 * Easy min Gluten-free Eat within 3 days g A singular French cuisine doesn t exist - each region has its own dishes and flavour combinations. Today you'll combining several regions in one dish full of rich flavours. The sauce is a classic with a twist: loosely inspired by the Provençal fish stew bouillabaisse, except with shrimp instead of fish. The potato purée has a rich flavour because of the added milk and butter. The more finely you mash the potatoes, the creamier the result.

24 A GOOD START BOIL THE POTATOES Peel the potatoes and cut into coarse pieces. Put the potatoes, barely covered with water, in a pan with a lid. Bring to the boil and boil the potatoes for minutes until done. Drain and set aside, uncovered, to steam dry. EQUIPMENT 2x a pan with a lid, a saucepan with a lid, a potato masher, a hand-held blender and a frying pan. Let s start cooking the shrimp in fresh tomato sauce. BOIL THE GREEN BEANS In the meantime, trim the stems off the green beans. Put the green beans, barely covered with water, in a pan with a lid. Bring to the boil and boil the green beans for 6 8 minutes until al dente. Drain and set aside, uncovered, to steam dry. Mix with 1/2 tbsp butter per person and season with salt and pepper. MAKE THE TOMATO SAUCE Mince the shallot and quarter the mini Roma tomatoes. Coarsely chop the fresh parsley and juice the lemon. Heat ½ tbsp olive oil per person in a saucepan with a lid and gently fry the shallot for 1 minute at medium-low heat. Add the mini Roma tomatoes and 50 ml of water per person. Crumble in the stock cube. Bring to the boil, turn down the heat and allow to simmer, covered, for 5 7 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Crumbly potatoes (g) Green beans (g) f Shallots (pcs) 1/2 1 11/2 2 21/2 3 Mini-Roma tomatoes (g) f Fresh parsley (g) 23) f 21/2 5 71/ /2 15 Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2 Shrimps (g) 2) f Not included Butter (tbsp) Olive oil (tbsp) 11/2 3 41/2 6 71/2 9 Fish stock cube (pcs) 1/3 2/3 1 11/3 12/3 2 Milk Generous dash Sugar (tsp) 1/4 1/2 3/4 1 11/4 11/2 Salt & pepper f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3328 / / 113 Fats (g) 45 6 Of which: saturated (g) 18,9 2,7 Carbohydrates (g) 63 9 Of which: sugars (g) 8,8 1,2 Fibre (g) 12 2 Protein (g) 28 4 Salt (g) 3,3 0,5 2) Shellfish MAKE THE MASHED POTATOES In the meantime, tap the shrimp dry with a paper towel. Mash the potatoes and the remaining butter into a fine purée using the potato masher. Add a generous splash of milk to give it a velvety texturet. Season to taste with salt, pepper and ½ tsp lemon juice per person. FRY AND PUREE Heat the remaining olive oil in a frying pan and fry the shrimp at medium-high heat for 3 4 minutes. Season with salt and pepper. Remove the shrimp from the pan and set aside. Add the sugar to the saucepan with the tomatoes. Remove the pan from the stove and purée the tomatoes into a smooth sauce using a hand blender. Mix the reduction of the shrimp into the tomato sauce and season with salt and pepper. SERVE Pour the tomato sauce into shallow plates and top with the potato purée. Top with the shrimp and sprinkle with parsley. Serve with the green beans. ttip: The purée is supposed to become smooth and super silky, so add more milk than usual and keep mashing until you achieve the desired consistency. 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 DELUXE BRIE AND PEAR TARTLETS WITH CRISP HAM AND SALAD WITH SNOW PEAS Pear Goat brie f Walnuts Fresh thyme f Red onion Cured ham f Free-range eggs f Cream f Pastry shell Snow peas f Delux lettuce mix with dill f 0 + % min Many steps Eat within 5 days This recipes uses goats brie, a new ingredient in your box! This cheese has a soft, creamy texture just as you would expect from a brie, but with the unmistakable taste of goat cheese. Tonight you use the brie as a filling for a savoury tartlet, which you also fill with pear: Sweetness pairs well with goat cheese. Crisp, fried, cured ham will play the salty counterpart to your tartlet.

26 BEGIN GOED PREPARATION Preheat the oven to 210 degrees. Peel half of the pear, remove the core, and cut the whole pear into thin slices. Cut the goats brie into thin slices and chop the walnuts coarsely. Remove the leaves from the thyme sprigs and mince the red onion. Spread the slices of cured ham out on a baking sheet covered with baking paper.r. EQUIPMENT Bowl, small bowl, salad bowl, whisk, oven dish, 2x baking sheet with baking paper, grill- or frying pan and sauce pan. Let's start cooking the deluxe brie and pear tartlet. MAKE THE TARTLETS Separate the egg yolks from the whitest, you only need the yolks. Mix the egg yolks in a bowl with 1 tbsp of cream per person and half of the thyme. Season with salt and pepper. Fill the pastry shells with a slice of goats brie and a slice of unpeeled pear. Divide half of the walnuts over the pastry shells. BAKE Place the pastry shells on to another baking sheet covered with baking paper. Pour the egg mixture evenly into the pastry shells, sprinkle the remaining thyme over top and bake for minutes in the oven. After 10 minutes of baking time, drizzle the tartlets with a 1/2 tbsp of honey per pastry shell. Place the baking tray with the cured ham in the oven for the last 10 minutes of the cooking time. 1 6 PERSONEN INGREDIËNTEN 1P 2P 3P 4P 5P 6P Pear (pc) 1/2 1 11/2 2 21/2 3 Goats brie (g) 7) f Walnuts (g) 8) 19) 25) Fresh thyme (g) f Red onion (pc) 1/4 1/2 3/4 1 11/4 11/2 Cured ham (g) 1) f Free-range egg (pc) 3) f Cream (tbsp) 7) f Pastry shell (pc) 1) 7) 13) Snow peas (g) f Deluxe lettuce mix with dill (g) 23) f Not included Honey (tbsp) 1/2 1 11/2 2 21/2 3 Butter (tbsp) 1/2 1 11/2 2 21/2 3 Mustard (tbsp) 1/2 1 11/2 2 21/2 3 White wine vinegar (tbsp) 1/2 1 11/2 2 21/2 3 Extra virgin olive oil (tbsp) 11/2 3 41/2 6 71/2 9 Salt & pepper f keep in the refrigerator NUTRITIONAL VALUES PER SERVING PER 100 G Energy (kj/kcal) 4628 / / 221 Fats (g) BOIL AND FRY In the meantime, bring a generous amount of water to the boil in a saucepan for the snow peas. Boil the snow peas for 4 6 minutes. Drain and rinse with cold water. Meanwhile, heat 1/2 tbsp of butter per person at medium-high heat in a grill or frying pan and fry the peeled slices of pear for 5 minutes per side, or until the pear browns. MAKE A DRESSING In a small bowl whip the mustard and the white wine vinegar with a whisk until smooth. Gradually add the extra virgin olive oil while continuing to stir and season with salt and pepper. Stir the minced red onion into the dressing. In a salad bowl, toss the mixed salad with dill together with the snow peas. SERVE Divide the salad over the plates and add the dressing. Place the slices of pear on top of the salad and the tartlet next to it. Crumble the baked ham over the salad and garnish with the walnuts. ttip: The easiest way to separate an egg is to first break it gently in the middle. Then tip the yolk from shell to shell each time letting some of the egg white out each time until only the yolk is left. Of which: saturated (g) 39,7 7,9 Carbohydrates (g) 46 9 Of which: sugars (g) 18,7 3,7 Fibre (g) 6 1 Protein (g) 37 7 Salt (g) 3,1 0,6 1) Gluten 3) Eggs 7) Milk/lactose 8) Nuts 13) Lupins May contain traces of: 19) Peanuts 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

27 BREAKFAST BOX- GOOD MORNING! BANANA PANCAKES With cinnamon and honey FULL-FAT QUARK WITH ORANGE FRUIT With pistachio nuts and dates RUSKS WITH GOAT'S CHEESE With avocado and alfalfa The nutrient values as stated here have been calculated per person, per serving. Make sure you clean ingredients that require cleaning before putting them into the dish. Want to pauze or change your box for next week? Let us know through your account no later than Wednesday prior to the next delivery. Got any questions about the products or our 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. BREAKFAST 1- BANANA PANCAKES With cinnamon and honey In a bowl, mash the bananas using a fork. 1 Add the eggs, half the linseed and a pinch of salt and stir with the fork into 2 a batter. Heat ¼ of the butter in a frying pan and bake a small pancake from ¼ of 3 the batter. Make sure its golden-brown on both sides. Repeat this with the remaining batter. In the meantime, juice the orange. 4 Transfer the pancakes to plates, pour the honey over them and sprinkle with 5 cinnamon and the remaining linseed. Serve with the orange juice. 1x INGREDIENTS FOR 1 BREAKFAST 2P 4P Bananas (pcs) 2 4 Free-range eggs (pcs) 3) f 4 8 Linseeds (g) 19) 22) 25) Juice oranges (pcs) 6 12 Honey (jar) 1 2 Cinnamon (tsp) 1 2 Salt Not included A pinch Butter (tbsp) 2 4 f Keep in the refrigerator EQUIPMENT A bowl and a frying pan NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2443 / / 136 Fats (g) 30 7 Of which: saturated (g) 12,1 2,8 Carbohydrates (g) Of which: sugars (g) 43,6 10,1 Fibre (g) 11 3 Protein (g) 19 5 Salt (g) 0,3 0,1 3) Eggs Can contain traces of: 19) Peanuts 22) Nuts 25) Sesame WEEK

28 BREAKFAST 2-2x BREAKFAST 3- FULL-FAT QUARK WITH ORANGE FRUIT With pistachios and dates RUSKS WITH GOAT S CHEESE With avocado and alfalfa 2x Transfer the quark to bowls. 1 Peel the orange and tangerine and 2 separate the wedges of both. Transfer the fruit to the quark. 3 Sprinkle with the pistachios and date pieces. INGREDIENTS FOR 1 BREAKFAST 2P 4P Full-fat quark (ml) 7) f Orange (pcs) 1 2 Tangerine (pcs) 2 4 Pistachio nuts (g) 8) 19) 22) 25) Date pieces (g) 19) 22) f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1406 / / 118 Fats (g) 18 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 4 1 Protein (g) 13 4 Salt (g) ) Milk/lactose 8) Nuts Can contain traces of: 19) Peanuts 22) (Other) nuts 25) Sesame Spread the rusks with the fresh 1 goat s cheese. Cut the avocado in half, remove the pit 2 and chop the flesh into cubes. Transfer the avocado cubes to the goat s cheese. Garnish the rusks with alfalfa and 3 sprinkle with salt and pepper. INGREDIENTS FOR 1 BREAKFAST 2P 4P Rustic rusks (pcs) 1) 6 12 Fresh goat s cheese (g) 7) f Avocado (pcs) 1 2 Alfalfa (tbsp) f 3 6 Salt & pepper f Keep in the refrigerator Not included NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1515 / / 248 Fats (g) Of which: saturated (g) 5,5 3,8 Carbohydrates (g) Of which: sugars (g) 2,4 1,7 Fibre (g) 13 9 Protein (g) 9 7 Salt (g) 0,9 0,6 1) Glutens 7) Milk/lactose