FETTUCCINE WITH WARM-SMOKED MACKEREL

Transcription

1 FETTUCCINE WITH WARM-SMOKED MACKEREL With cherry tomatoes, crème fraîche and fresh oregano ESPIGA BRANCO Warm-smoked mackerel goes well with the aromatic and slightly powerful Portuguese Espiga to support the fatty fish. Smoked mackerel f Shallots Garlic Fresh oregano f Orange sweet peppers f Red cherry tomatoes f Fettuccine di semola Crème fraîche f Total: min. 6 G Original Easy * Family b Eat within 5 days % Quick & Easy Q The freshly caught mackerel is cleaned in the smokehouse and kept in salt water overnight. Afterwards the fish is warm-smoked by hand at a temperature of around 80 degrees. Mackerel is rich in omega 3 fatty acids which makes it a healthy fish.

2 A GOOD START CHOP THE VEGGIES Take the smoked mackerel out of the refrigerator. Bring 500 ml water per person to the boil in a pan with a lid to cook the fettuccine in. Mince the shallots, and press or finely chop the garlic. Strip and chop the leaves from the oregano strips. Dice the orange sweet pepper and cut the red cherry tomatoes in half. A pan with a lid and a wok or a deep saucepan. Let s start cooking the fettuccine with warm-smoked mackerel. COOK THE PASTA Pour the fettuccine into the pan with boiling water and cook the fettuccine, covered, for minutes. Drain, reserving a little of the cooking liquid, and allow to steam dry, uncovered. FRY THE ONIONS AND GARLIC In the meantime, heat the olive oil in a wok or a deep saucepan and gently fry the shallot, garlic and oregano for 2 minutes at low heat (see tip). Add the sweet pepper cubes and the cherry tomatoes, season with salt and pepper and fry for 5 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Smoked mackerel (g) 4) f Shallots (pcs) ½ 1 1 1½ 2 2 Garlic (cloves) Fresh oregano (sprigs) 23) f Orange sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Red cherry tomatoes (g) f Fettuccine di semola (g) 1) Crème fraîche (tbsp) 7) 15) 20) f Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3247 / / 122 Total fat (g) 37 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 29 5 Salt (g) ) Glutens 4) Fish 7) Milk/lactose May contain traces of: 15) Glutens 20) Soy 23) Celery DIVIDE THE MACKEREL INTO PIECES In the meantime, tear the mackerel apart into bite-sized pieces using a fork. ASSEMBLE Add the crème fraîche and 25 ml boiling fluid from the pasta per person to the vegetables and boil for 1 minute. Stir and then add the fettuccine and the majority of the mackerel. Also tasty: fry half the oregano in some oil until crisp and use it to garnish the pasta. The oil adds a lot of extra flavour and works well in a dressing too. SERVE Transfer the pasta to plates and garnish with the remaining mackerel. This dish is rich in calories. Are you keeping an eye on your calorie intake? If so, use only 75 grams of fettuccine 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

3 Cheese burger with tomato and cheddar With potatoes and mayonnaise CABRIZ TINTO This hearty home-made cheese burger is served with Cabriz Tinto, this burger can handle its beautiful spiciness and woody tones with ease! Nicola potatoes Mini hamburger buns Red onions Tomatoes f Butterhead lettuce f Hamburger f Grated cheddar f Mayonnaise f Total: min. 6 G Original Easy * Quick & Easy Q Eat within 3 days Cheddar originates from the village of Cheddar in the English county of Somerset. The cheddar in this recipe also comes from Somerset and is made by a family-owned company that has been making cheese for 150 years. The pungent cheddar complements the sweetness of the tomatoes and the red onion.

4 A GOOD START FRY THE POTATOES Pre-heat the oven to 220 degrees. Thoroughly scrub or peel the potatoes (Nicola) and cut into wedges. Transfer the potato wedges to a baking sheet lined with baking paper, drizzle with olive oil, sprinkle with salt and pepper and mix. Roast the potato wedges in the oven for minutes (see tip). Turn when halfway done. During the last 4-5 minutes, add the mini hamburger buns. FRY THE HAMBURGER Increase the heat from medium to high and add the hamburgers to the onion rings in the frying pan. Fry the burgers 2-3 minutes per side and remove from the pan. A baking sheet lined with baking paper, a salad bowl and a frying pan. Let s start cooking the Cheeseburger with tomato and cheddar. CHOP THE In the meantime, slice the red onions into rings. Slice the tomatoes and remove the lettuce leaves from the head. Mix the tomatoes, lettuce, balsamic vinegar and extra-virgin olive oil in a salad bowl. Season with salt and pepper. BUILD THE BURGERS Cut open the mini hamburger bun. Top each bun with lettuce, a slice of tomato, some red onion and a burger. Poor the juices from the pan over the hamburger and sprinkle with the grated cheddar. FRY THE ONION Heat the butter in a frying pan at medium to low heat and fry the onion rings for 4 6 minutes. SERVE Serve the burgers with the potato wedges and the remaining salad and mayonnaise. Don't have a powerful oven? Just boil the potatoes beforehand, this will speed up the process. SERVES 1-6 1P 2P 3P 4P 5P 6P Nicola potatoes (g) Mini hamburger buns (pcs) 1) 3) 7) 11) 20) ) 27) Red onions (pcs) ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f ½ 1 1½ 2 2½ 3 Butterhead lettuce (head) f ¼ ½ ¾ 1 1¼ 1½ Hamburger (100 g) f Grated cheddar (g) 7) f Mayonnaise (g) 3) 10) 19) 22) f Olive oil* (tbsp) 1 1½ 2 2½ 3 3½ Black balsamic vinegar* (tsp) Extra-virgin olive oil* (tbsp) Butter* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4071 / / 161 Total fat (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 41 7 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose 10) Mustard 11) Sesame May contain traces of: 19) Peanuts 20) Soy 22) Nuts 27) Lupins We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

5 Pearl couscous with pumpkin and feta cheese With chestnut mushrooms and hazelnuts SYNERA BLANCO We balance the full flavours in this dish of pearl couscous with pumpkin, with the fruity aromatic Synera, a fresh counterpart. Onions Chestnut mushrooms f Diced pumpkin f Pearl couscous Fresh tarragon f Feta f Hazelnuts Total: min. 5 G Original Easy * Quick & Easy Q Eat within 3 days This dish is quick and easy, yet challenging because of the aromatic tarragon and savoury Greek feta cheese. This feta cheese is made from sheep's milk and is sometimes supplemented with goat's milk. The cheese in this dish infuses an extra creamy flavour.

6 A GOOD START PREPARATION Pre-heat the oven to 200 degrees and prepare the vegetable stock in a pan with a lid. In the meantime cut the onion into half rings, brush the chestnut mushrooms clean with kitchen paper and slice the mushrooms. A pan with a lid, a baking tray lined with baking paper and a frying pan. Let s start cooking the pearl couscous with pumpkin and feta cheese. BAKE THE VEGETABLES Transfer the onion, mushrooms and pumpkin cubes to a baking tray lined with baking paper. Drizzle with the olive oil and season well with salt and pepper. Bake in the oven for minutes, turning them halfway. COOK THE PEARL COUSCOUS Meanwhile add the pearl couscous to the pan with stock, bring to the boil again and boil the pearl couscous, covered, for 12 minutes until dry. Add a little extra water if the pearl couscous becomes too dry. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Chestnut mushrooms (g) f Diced pumpkin (g) 23) f Pearl couscous (g) 1) Fresh tarragon (sprigs) 23) f Feta cheese (g) 7) f Hazelnuts (g) 8) 19) 22) 25) Vegetable stock* (ml) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 White balsamic vinegar* (tbsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil* Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2502 / / 109 Total fat (g) 23 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 1 Protein (g) 23 4 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) Nuts 23) Celery 25) Sesame CHOP THE TARRAGON In the meantime remove the tarragon leaves from the stems while keeping the leaves whole. Finely chop the stems. Crumble the feta cheese and coarsely chop the hazelnut. Heat a frying pan, without oil, at high heat and roast the hazelnuts until golden brown. ASSEMBLE Mix the vegetables from the oven with the white balsamic vinegar and most of the tarragon in with the pearl couscous and season with salt and pepper. SERVE Transfer the dish to plates and garnish with the remaining feta cheese, hazelnuts and the remaining tarragon. Drizzle with a little extra-virgin olive oil. Do you have any tarragon sprigs left over? Add them to the bottle with the extra-virgin olive oil to make a delicious tarragon oil. Great for a dressing or pesto. 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 Redfish fillet with bulgur and yoghurt dressing With spinach, red cherry tomatoes and mint VARAS ROSÉ The colours and flavours of the redfish fillet complement the red fruit aromas of the Varas Rosé perfectly. Onions Red cherry tomatoes Spinach f Bulgur Fresh mint f Low-fat yoghurt f Ground curry spices Fillet of redfish f Calorie- Total: min. 7 L conscious Very simple Discovery - D Eat within 3 days Today you will be preparing a deliciously spicy bulgur served with a gorgeous piece of redfish fillet. The yoghurt sauce with mint infuses the dish with a refreshing touch. A dish with Arabic flavours!

8 A GOOD START CHOP THE Prepare the stock for the bulgur. In the meantime mince the onion and halve the red cherry tomatoes. Shred the spinach into smaller pieces. A wok or a deep saucepan with a lid and a frying pan. Let s start cooking the redfish fillet with bulgur and yoghurt dressing. PREPARE THE BULGUR Heat half the olive oil in a wok or deep saucepan with a lid and gently fry the onion with the sambal for 2 minutes at medium to low heat. Add the bulgur, stock and half the cherry tomatoes and simmer, covered, for minutes at low heat until all the stock has been absorbed. Turn regularly and steam dry uncovered. Season with salt and pepper. MAKE THE YOGHURT SAUCE In the meantime, chop the mint in small strips (see tip). In a bowl, mix the yoghurt, curry powder and half of the mint. Season to taste with pepper and salt. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Red cherry tomatoes (g) Spinach (g) 23) f Bulgur (g) 1) Fresh mint (leaves) 23) f Low-fat yoghurt (tbsp) 7) 19) 22) f Ground curry spices (tsp) ½ 1 1½ 2 2½ 3 Fillet of redfish (unskinned) (120 g) 4) f Vegetable stock* (ml) Olive oil* (tbsp) ¾ 1½ 2¼ 3 3¾ 41½ Sambal* (tsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2393 / / 83 Total fat (g) 15 2 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 21 3 Protein (g) 38 6 Salt (g) ) Glutens 4) Fish 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 23) Celery ASSEMBLE Mix the spinach and the remaining cherry tomatoes with the bulgur. Pat the redfish fillet dry with paper towels. FRY THE FISH Heat a frying pan with the remaining olive oil to medium-high heat. Fry the redfish fillet for 2-3 minutes skin down. Reduce the heat, turn over the redfish fillet and fry for another 1-2 minutes on the other side. Season with salt and pepper. A quick and easy way to slice mint? Place the leaves on top of each other, roll them like a cigar and then slice them. SERVE Transfer the bulgur to plates, serve with the redfish fillet and pour the yoghurt sauce over the dish. Garnish with the remaining mint. Having trouble frying fish? While frying, try shaking the pan from time to time. This prevents the fish from sticking to the pan. It also helps to heat a bit of butter together with the oil. This gives the fish a soft, creamy flavour. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Piri-piri chicken drumsticks with aioli With roasted Dutch carrots and potatoes MASAN ROUGE Tender chicken drumsticks from the oven with a Masan made from the merlot grape gives the dish a fruity and juicy character. Carrots f Plum tomatoes f Lemons Nicola potatoes Seasoned chicken drumsticks f Mesclun f Aioli f Total: min. 8 Original Easy * Family b g Eat within 3 days Gluten-free D Lactose-free The chicken drumsticks in this dish were seasoned with piri-piri herbs: a spicy herb mixture that is frequently used in the Portuguese cuisine. It is served with creamy aioli based on mayonnaise with a good amount of garlic.

10 A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Discard the green carrot tops and cut the carrots in quarters lengthwise. Cut the plum tomato into wedges and squeeze the juice from the lemon. Thoroughly scrub the potatoes (Nicola) and cut into wedges. A baking sheet lined with baking paper, a saucepan with a lid and a salad bowl. Let s start cooking the piri-piri chicken drumsticks with aioli. TRANSFER VEGETABLES Transfer the tomatoes to a baking sheet lined with baking paper and place the seasoned chicken drumsticks on top. Add the carrot. Sprinkle the chicken and the vegetables with half the olive oil and 2 tsp lemon juice per person. Season with salt and pepper. IN THE OVEN Roast the chicken drumsticks and the vegetables in the oven for minutes or until the chicken drumsticks are golden brown and done. Turn when halfway done. SERVES 1-6 1P 2P 3P 4P 5P 6P Carrots (g) f Plum tomatoes (pcs) f Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½ Nicola potatoes (g) Seasoned chicken drumsticks (pcs) f Mesclun (g) 20) 23) f Aioli (tbsp) 3) 10) 19) 22)f Olive oil* (tbsp) White balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3247 / / 110 Total fat (g) 42 6 Of which: saturated (g) Carbohydrates (g) 54 8 Of which: sugars (g) Fibre (g) 11 2 Protein (g) 39 6 Salt (g) ) Eggs 10) Mustard May contain traces of: 19) Peanuts 20) Soy 22) Nuts 23) Celery FRY THE POTATOES In the meantime heat the remaining olive oil in a deep saucepan with a lid and fry the potatoes for minutes, covered, at medium-high heat. Take the lid off the pan after 20 minutes. Turn regularly and season with salt and pepper. MAKE THE SALAD In the meantime mix the mesclun with the white balsamic vinegar and ½ tsp lemon juice per person in a salad bowl. SERVE Transfer the chicken drumsticks, vegetables and fried potatoes to plates. Serve with the salad and the aioli. Want to give the chicken a crispy crust? Heat ½ tbsp olive oil per person in a frying pan and fry the chicken drumsticks for 5 6 minutes while turning regularly. Take them out of the pan and place them on the baking sheet when the carrot is halfway done. 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 COLOURFUL MASH WITH PARSNIP AND SWEET POTATO With rocket, pecan nuts and herb cheese cubes L AURÉOLE ROUGE The earthy parsnip in this dish goes well with the light spiciness and wild strawberries of this friendly L'Auréole Rouge. Doré potatoes Sweet potatoes Parsnip f Courgettes Fresh rosemary f Rocket salad f Pecan nuts Herb cheese cubes f Total: min. 8 b Family Easy * Vegetarian V Eat within 5 days % Gluten-free g This is a lush, cheerfully colourful mash - made with parsnip, sweet potatoes, rocket, courgette and pecan nuts. The herb cheese cubes add a creamy texture to the dish. In addition, the rosemary ensures a deliciously aromatic flavour. A little different but very tasty!

12 A GOOD START PREPARATION Peel or scrub the potatoes (doré), the sweet potatoes and the parsnip thoroughly. Cut the potatoes and sweet potatoes in quarters and cut the parsnip in slices of a similar size. A large pan, a frying pan and a potato masher. Let s start cooking the colourful mash with parsnip and sweet potato. COOK Put the potatoes, sweet potatoes and parsnip in a large pan with a lid, barely covered with water. Bring to the boil with a pinch of salt, covered, and cook for minutes until done. Drain, reserving a little of the cooking liquid, and allow to steam dry uncovered. CHOP THE In the meantime cut the courgette into 1 cm cubes. Strip the rosemary off the sprigs and finely chop the rosemary. Finely shred the rocket and coarsely chop the pecan nuts. SERVES 1-6 1P 2P 3P 4P 5P 6P Doré potatoes (g) Sweet potatoes (g) Parsnip (g) f Courgettes (pcs) ½ 1 1½ 2 2½ 3 Fresh rosemary (sprigs) 23) f ¼ ½ ¾ 1 1¼ 1½ Rocket salad (g) 20) 23) f Pecan nuts (g) 8) 19) 22) 25) Herb cheese cubes (g) 7) f X Olive oil* (tbsp) Mustard* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2879 / / 106 Total fat (g) 27 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 16 2 Protein (g) 18 3 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 20) Soy 22) (Other ) nuts 23) Celery) 25) Sesame ROAST THE PECAN NUTS Heat a frying pan to high heat and roast the pecan nuts, without any oil, until golden brown. Remove from the pan and set aside. Heat the olive oil in the same frying pan and fry the courgette and rosemary at medium to high heat for 6 7 minutes. Season with salt and pepper. MASH THE POTATOES Mash the potatoes, sweet potatoes and parsnip into a coarse purée using a potato masher. Stir the courgette, herb cheese cubes, mustard and most of the rocket into the mash (see tip). Add some cooking fluid for extra creaminess (see tip). Season with salt and pepper. SERVE Transfer the mash to plates and garnish with the pecan nuts and the remaining rocket. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. Want to create an even creamier mash? Use a dash of milk and a lump of butter for additional seasoning. Don t like raw rocket? Add all the rocket to the mash. This will reduce the rocket and it becomes part of the mash. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 FRIED RICE WITH MANGO CHUTNEY AND FRIED EGGS With spinach and peanuts LAVILA BLANC We like to combine Indian basmati rice with an aromatic white Lavila. The fresh spinach is supported by the refreshing tones in the wine. Basmati rice Onions Garlic Red chilli peppers f Salted peanuts Soy sauce Mango chutney f Spinach f Free-range eggs f Total: min. 6 * % Easy Eat within 5 days V Vegetarian Original Today you are preparing nasi goreng, which means fried rice. This dish is consumed in a lot of different countries and there are at least as many varieties. This version is seasoned with mango chutney and soy sauce, red chilli pepper and garlic. Goes well with the fried egg.

14 A GOOD START BOIL THE RICE Bring 250 ml water to the boil in a pan with a lid for the rice. Boil the rice, covered, for minutes. Drain and set aside, uncovered, to steam dry. A pan with a lid,a wok or a deep saucepan and a frying pan. Let s start cooking the fried rice with mango chutney and fried egg. CHOP THE VEGGIES In the meantime, mince the onion, and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Coarsely chop the salted peanuts. FRY Use a bowl to make a sauce of the soy, half the sunflower oil, 1 tbsp water per person and half the mango chutney (see tip). Heat the remaining sunflower oil in a wok or deep saucepan and gently fry the onion, garlic and red chilli pepper for 2 minutes at low heat. Add the spinach, turn the heat to medium-high and stir-fry for about 3 minutes or until most of the moisture has evaporated. SERVES 1-6 1P 2P 3P 4P 5P 6P Basmati rice (g) Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) ½ 1 1½ 2 2½ 3 Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Salted peanuts (g) 5) 22) 25) Soy sauce (ml) 1) 6) Mango chutney (g) 10) 19) 22) f Spinach (g) 23) f Free-range eggs (pcs) 3) f Sunflower oil* (tbsp) Butter* (tbsp) ½ ½ 1 1 1½ 1½ Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3590 / / 132 Total fat (g) 35 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 25 4 Salt (g) ) Glutens 5) Peanuts 6) Soy 7) Milk/lactose 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame STIR-FRY Add the rice to the wok or deep saucepan and stir-fry for 3 minutes. Finally add the sauce and stir-fry for another 2 minutes. Season to taste with salt and pepper. FRY THE EGG In the meantime, heat the butter in a frying pan at medium-high heat and fry 1 egg per person sunny side up. This dish is rich in calories. Are you keeping an eye on your calorie intake? Only use gram basmati rice per person and use half the peanuts and mango chutney. SERVE Transfer the dish to plates. Serve with the fried egg, the remaining mango chutney and garnish with the peanuts. This dish combines all flavours. Don't like sweet or prefer to dose the favours yourself? Don't mix the mango chutney into the sauce but serve it separately and choose your own quantity during dinner. Do season the dish with some extra salt and pepper because the chutney provides extra flavour as well. 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 Wrap with falafel, roasted sweet pepper and tahini sauce With fresh red cabbage-carrot mix BERTICOT ROUGE This eastern dish in a wrap made with falafel is served with a hearty Berticot of Cabernet Sauvignon, black berries and subtle tannins. Red sweet peppers f Ginger Mint f Butterhead lettuce f Lime Vegetable mix f Falafel f Tortillas Yoghurt-tahini sauce f Total: min. 8 V Vegetarian Calorieconscious Easy * L % Eat within 5 days Because the sweet pepper is roasted inside this falafel wrap, it turns soft as butter and sweet. You will mix a subtle amount of grated ginger into the dressing for the vegetable mix of red cabbage and finely chopped carrot, for a fresh and exotic touch.

16 A GOOD START ROAST THE SWEET PEPPERS Pre-heat the oven to 220 degrees. Transfer the sweet pepper to a baking sheet lined with tin foil. Roast the sweet pepper in the oven for minutes or until they are soft and their skin blackened (see tip). Turn halfway. A baking sheet lined with baking paper, a fine grater, 3x a bowl, a frying pan and tin foil. Let s start cooking the wrap with falafel, roasted sweet pepper and tahini sauce. CHOP THE VEGGIES In the meantime peel and grate the ginger. Cut the mint into strips. Cut the butterhead lettuce in strips and squeeze the juice from half the lime. Cut the remaining lime into wedges. MIX THE VEGETABLE MIXTURE Use a bowl to make a dressing of the white wine vinegar, ½ tbsp lime juice per person, the grated ginger and the sugar. Season with salt and pepper. Add the vegetable mix and half the mint and stir well. Allow to soak. SERVES 1-6 1P 2P 3P 4P 5P 6P Red sweet peppers (pcs) ½ 1 1½ 2 2½ 3 Ginger (cm) ½ 1 1½ 2 2½ 3 Mint (leaves) 23) f Butterhead lettuce (head) f ¼ ½ ¾ 1 1¼ 1½ Lime (pcs) ½ 1 1½ 2 2½ 3 Vegetable mix (g ) 23) f Falafel (g) 1) 19) 22) f Tortillas (pcs) Yoghurt-tahini sauce (tbsp) 7) 11) 19) 22) f White wine vinegar* (tbsp) Sugar* (tsp) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1891 / / 106 Total fat (g) 22 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 12 3 Protein (g) 14 3 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 23) Celery FRY THE FALAFEL Heat the olive oil in a frying pan and fry the falafel for 5 6 minutes until brown on all sides. In the meantime use a bowl to mix the butterhead lettuce and half the sweet and sour vegetable mix. Wrap the tortillas in tin foil and heat in the oven with the peppers for the final 2 3 minutes. CUT THE SWEET PEPPER Take the sweet peppers out of the oven and place them in a bowl right away. Cover with tin foil and cool until you can touch the peppers without burning yourself. Carefully pull the skin off the peppers, remove the seed pods and cut the peppers into slices. Watch out: they may release hot steam! Season with salt and pepper. SERVE Transfer the tortillas to plates and cover with some leaves of lettuce, some vegetable mix and the sweet peppers. Top with the falafel and the yoghurt-tahini sauce. Sprinkle with the remaining mint and serve with the lime wedges and the remaining lettuce. Is the skin of the sweet pepper rather charred? No problem! This is what gives it that wonderful, smoky flavour. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

17 RICH HUNGARIAN GOULASH With beef strips and vegetables SYNERA TINTO A rich Hungarian stew with spicy beef strips goes best with a spicy Spanish Synera. Melody potatoes Onions Garlic Mushrooms f Yellow sweet peppers f Smoked paprika Ground cumin Beef strips f Concentrated tomato paste Fresh parsley f Total: min. 5 D Discovery Calorieconscious Easy * L Eat within 3 days Gluten-free g This is a quick version of the traditional Hungarian goulash. The stew is seasoned with smoked paprika powder and cumin. As a result your kitchen fills up with delicious aromas. Together with the boiled potatoes, this dish forms a savoury, warming meal which is served with sour cream. Sour cream f

18 A GOOD START CUT THE POTATOES Thoroughly brush or peel the potatoes (Melody) and cut into coarse pieces. Not a fan of smoked paprika powder? Feel free to use regular paprika powder. A pan with a lid, a wok or a deep saucepan and a bowl. Let s start cooking the rich Hungarian goulash. BOIL THE POTATOES Put the potatoes, barely covered with water, in a pan with a lid. Bring to the boil and cook the potatoes for minutes until done. Drain and set aside, uncovered, to steam dry. No need to keep an eye on your calorie intake? Add all the green curry paste. CHOP THE VEGGIES In the meantime mince half the onion and cut the other half into wedges. Set aside. Press or finely chop the garlic. Wipe the mushrooms clean with a paper towel and cut the mushrooms in quarters. Cut the red sweet pepper into strips. SERVES 1-6 1P 2P 3P 4P 5P 6P Melody potatoes (g) Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Mushrooms (g) f Yellow sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Smoked paprika (tsp) ½ 1 1½ 2 2½ 3 Ground cumin (tsp) Beef strips (g) f Concentrated tomato paste (g) Fresh parsley (sprigs) 23) f Sour cream (g) 7) f Olive oil* (tbsp) Black balsamic vinegar* (tbsp) Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2435 / / 81 Total fat (g) 22 3 Of which: saturated (g) Carbohydrates (g) 54 8 Of which: sugars (g) Fibre (g) 11 2 Protein (g) 34 5 Salt (g) FRY Heat half the olive oil in a wok or deep saucepan with a lid and gently fry the onion wedges for 1-2 minutes at mediumhigh heat. Add half of the smoked paprika powder and half of the ground cumin and fry for 1 minute. Add the beef strips, mushrooms and sweet pepper and fry for another 4 5 minutes. Remove the vegetables and beef strips from the pan and set aside in a bowl. MAKE THE SAUCE Heat the remaining olive oil in the same wok or deep saucepan and gently fry the minced onion with the garlic, the remaining smoked paprika powder and the cumin for 3 minutes at medium-high heat. Add the tomato paste and the black balsamic vinegar. Gently simmer for 5 minutes at medium-low heat. Add the beef strips and vegetables, stir firmly and let everything stew, covered, for a couple of minutes. SERVE In the meantime, coarsely chop the fresh parsley. Transfer the potatoes to plates and pour the goulash on top. Serve with a spoon of sour cream and garnish with the parsley. The amount of moisture that evaporates from the sauce strongly depends on the type of pan. Is your stew turning out a bit too dry? Add a little water or vegetable stock. 7) Milk/lactose 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

19 Whole-wheat fusilli with silky courgette cream With sundried tomatoes and chestnut mushrooms SUN-DRIED TOMATOES These sundried tomatoes have been marinated in oil with garlic, capers and oregano. After they have been picked, the tomatoes are dried in traditional style, under the Turkish sun. Shallots Courgettes f Chestnut mushrooms f Sun-dried tomatoes f Fresh basil f Whole-wheat fusilli Fresh goat s cheese f Pine nuts Total: min. 7 D Discovery Easy * Vegetarian v % Eat within 5 days The courgette cream is made by frying the courgette first for more depth of flavour, and then mashing it in with fresh goat s cheese. By processing vegetables in a sauce like this, you will find it easy to eat a lot of them. The sundried tomatoes infuse this pasta with extra flavour.

20 A GOOD START CHOP THE VEGGIES Bring 500 ml water per person to the boil in a pan with a lid for the whole-wheat fusilli. Finely dice the shallots. Cut the courgette into 1 cm cubes. Slice the chestnut mushrooms and cut the sundried tomatoes. Cut the basil leaves into strips. A pan with a lid, a high bowl, a frying pan and a hand blender. Let s start cooking the whole-wheat fusilli with silky courgette cream. COOK THE FUSILLI Pour the fusilli into the pan with boiling water and cook the fusilli, covered, for minutes. Drain, reserving 1 tbsp cooking liquid per person, and allow to steam dry, uncovered. Heat half the olive oil in a deep saucepan and gently fry the shallot for 2 minutes at medium to high heat. Add the courgette cubes and fry for minutes until soft and brown (see tip). FRY THE COURGETTE Add the white balsamic vinegar to the pan and heat for another minute. Add the cooking liquid to a high bowl, crumble 1/5 stock cube per person and stir firmly. SERVES 1-6 1P 2P 3P 4P 5P 6P Shallots (pcs) ¼ ½ ¾ 1 1¼ 1½ Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Chestnut mushrooms (g) f Sundried tomatoes Fresh basil (leaves) 23) f Whole-wheat fusilli (g) 1) Fresh goat s cheese (g) 7) f Pine nuts (g) 19) 22) 25) Stock cube* (pcs) 1/5 2/5 3/5 4/ /5 Olive oil* (tbsp) White balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3084 / / 125 Total fat (g) 25 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 13 2 Protein (g) 30 5 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame MAKE CREAM Add the courgette and the shallot to the high bowl and top with crumbled goat's cheese. Add half the basil to the high bowl and mash the courgette and the goat's cheese into a smooth sauce with a hand blender. In the meantime heat the remaining olive oil in the same frying pan and fry the chestnut mushrooms at medium to high heat for 5 7 minutes until brown. Season to taste with salt and pepper. ASSEMBLE THE PASTA In the meantime heat another frying pan to high heat and roast the pine nuts, without any oil, until golden brown. Then mix the courgette cream and half the mushrooms, pine nuts and sundried tomatoes into the fusilli. SERVE Transfer the pasta to plates and top with the remaining mushrooms. Sprinkle with the remaining pine nuts, sundried tomatoes and basil. While frying the courgette, don't stir more than a few times. The cubes don't turn brown when they are stirred too much. 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 PEAR STRUDEL A variation on the classic Austrian Apfelstrudel * Easy The sweet dates and the fresh pear and tangerine give this strudel a surprising taste. The spicy cinnamon and the crunchy walnuts finish it off beautifully. Not a fan of pear? Use apple, banana, mango or peach instead. You can also use dried fruits instead of the dates if you prefer. Pears Tangerine

22 A GOOD START A deep saucepan with a lid and a baking sheet lined with baking paper. Allow the filo dough to reach room temperature. 1 Finely chop the pear (no need to peel them) and the dates. Coarsely chop the walnuts 2 and press the tangerines. Mix the pears, dates, walnuts and the tangerine juice with the honey, 1½ tsp 3 cinnamon and 2 tbsp water in a deep saucepan with a lid and heat, covered, for 5 minutes at low heat. Firmly stir a couple of times. Combine 2 sheets of filo dough into 1 large sheet by sticking the edges together with 4 water and sunflower oil. Turn over the filo dough and sprinkle this side of the dough with water and sunflower oil as well. Transfer 3 tbsp of stuffing to the left side of the filo dough. Maintain about 2 cm of 5 space at the top and bottom. Fold these edges inside and roll the filo dough into a package. Transfer the strudel to a baking sheet lined with baking paper. Repeat these steps with the remaining sheets. Scramble the egg and cover the strudel with it. Sprinkle with the cane sugar and 6 remaining cinnamon and bake the strudels in the oven for minutes or until golden brown and crunchy. 2P Pears (pcs) 2 Tangerine (pcs) 1 Dates* (pcs) 3 Filo dough* (sheets) 6 Walnuts* (pcs) 3 Honey* (tsp) 1 Sunflower oil* (tbsp) 1 Eggs* (pcs) 1 Cane sugar* (tbsp) 1 Cinnamon* (tsp) 2 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 1 2 3 Orange-kiwi juice CROISSANT With a boiled egg and fruit spread BANANA-COCONUT SMOOTHIE With yoghurt and dates SPELT WAFFLES WITH CUMIN CHEESE With avocado and garden cress -BREAKFAST BOX- GOOD MORNING! -EXTRA- The nutrient values as stated here have been calculated per person, per serving. Make sure you clean the ingredients before you process them into the dish. Do you want to take a break or change your box for next week? Let us know no later than the Wednesday before the next delivery through your account. Do you have any questions about the produce 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. WEEK BREAKFAST 1- CROISSANT With a boiled egg and fruit spread Pre-heat the oven to 180 degrees. 1 Put the eggs in a pan with a lid, barely covered with water. Bring to the boil, 2 covered, and cook for 6 8 minutes until the eggs are hard-boiled. Remove from the pan and rinse with cold water. Bake the croissants in the oven for 5 minutes. 3 Chop the head off the egg and sprinkle with salt. Cut the croissants open and 4 spread with butter and jam. 1x FOR 1 BREAKFAST 2P 4P Free-range eggs (pcs) 3) f 2 4 Multigrain croissant (pcs) 1) 3) 6) 7) 11) 22) 27) f 2 4 Apple-raspberry fruit spread (jar) 1 2 Butter* Salt* pinch *Not included fstore in the refrigerator A deep saucepan with a lid NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1452 / / 289 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 2 2 Protein (g) Salt (g) ) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame May contain traces of: 22) Nuts 27) Lupin

24 BREAKFAST 2-2x BREAKFAST 3- BANANA-COCONUT SMOOTHIE With yoghurt and dates SPELT WAFFLES WITH CUMIN CHEESE With avocado and garden cress 2x Slice the banana and mix with the 1 coconut milk, oats and half the date pieces in a blender or with a hand blender in a blender pitcher into a thick smoothie. Add the yoghurt to make it a little 2 thinner, plus a little water, if necessary. Add half the honey and blend for another minute. Pour the smoothie into glasses or 3 bowls and garnish with the remaining date pieces and honey. FOR 1 BREAKFAST 2P 4P Bananas (pcs) 2 4 Coconut milk (ml) 26) Bulgarian yoghurt (ml) 7) 15) 20) f Oats (g) 15) 19) 22) 25) Date pieces (g) 19) 22) Honey (jar) 1 2 *Not included fstore in the refrigerator Blender or hand-held blender with a blender pitcher NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1849 / / 150 Fats (g) 13 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 2 Protein (g) 10 3 Salt (g) ) Milk/lactose May contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame 26) Sulphite Cut the avocados in half and scoop out 1 the flesh using a spoon. Top the spelt waffles with the 2 avocado and the cumin cheese. Garnish with garden cress and 3 sprinkle with pepper and salt. You can preserve the remaining half of the avocado by sprinkling it with lemon juice and storing it, covered, in the refrigerator FOR 1 BREAKFAST 2P 4P Avocado (pcs) ½ 1 Spelt waffles (pcs) 1) 20) 25) 6 12 Cumin cheese (slices) 7) f 2 4 Garden cress (tbsp) 15) 23) 24) f 2 4 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1322 / / 295 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 6 Protein (g) Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 15) Glutens 20) Soy 23) Celery 24) Mustard 25) Sesame