Fillet of haddock with tomato tapenade With ratatouille and rice

Transcription

1 Fillet of haddock with tomato tapenade With ratatouille and rice CABRIZ BRANCO The tomato tapenade and the ratatouille are spicy, making them a wonderful match with the full-bodied, aromatic complexity of this Cabriz Branco. Basmati rice Onion Garlic Red chilli peppers f Plum tomatoes f Aubergines f Paprika Tomato tapenade f Fillet of haddock f Total: min. 7 * g Easy Eat within 3 days Gluten-free b L d Family Calorieconscious Lactose-free Today, you will be cooking haddock, a delicate fish that needs to be treated carefully. Perfect for a recipe with only a few steps, like this one. You will be making a ratatouille, a traditional vegetable dish from the French city of Nice, to go along with the fish.

2 A GOOD START PREPARATION Pre-heat the oven to 210 degrees. Bring 250 ml water per person to the boil in a pan with a lid and add the rice. Simmer, covered, for minutes. Drain if needed, and allow to steam dry, uncovered. Prepare the stock for the ratatouille. A pan with a lid, wok or deep sauce pan with a lid and a baking tray lined with baking paper. Let s start cooking the fillet of haddock with tomato tapenade. CHOP THE 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. Finely dice the plum tomato and aubergine. FRY Heat the olive oil in a wok or deep saucepan with a lid and gently fry the onion, garlic and red chilli pepper for 2 minutes at medium heat. Add the tomato and the black balsamic vinegar and fry for 2 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Basmati rice (g) Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Plum tomatoes (pcs) f Aubergines (pcs) f ½ 1 1½ 2 2½ 3 Paprika (tsp) Tomato tapenade (g) 4) f Fillet of haddock (skinned) (100g) 4) f Vegetable stock* (ml) Olive oil* (tbsp) Black balsamic vinegar* (tbsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2460 / / 82 Total fat (g) 23 3 Of which: saturated (g) Carbohydrates (g) 64 9 Of which: sugars (g) Fibre (g) 7 1 Protein (g) 28 4 Salt (g) ) Fish PREPARE THE RATATOUILLE Add the aubergine, the paprika and half the tomato tapenade and fry for another minute. Add the stock and allow to simmer for minutes, covered, or until the aubergine has softened. Take the lid off the pan after 5 or 6 minutes. Season with salt and pepper. FRY THE FISH In the meantime, season one side of the fillet of haddock with salt and pepper. Turn, and spread the other side with the remaining tomato tapenade. Bake the haddock in the oven for 6-8 minutes. t TIP You will not need to use all the basmati rice in this week s box in this week's box. No need to keep an eye on your calorie intake? Use all the rice. SERVE Serve the fillet of haddock with the rice and the ratatouille. 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 MINCED BEEF PATTIES WITH MUSHROOMS With potatoes and a fresh salad SURTOUT Surtout is a cold sauce, chock-full of vegetables and without any preservatives or colouring agents. This delicious sauce gives every dish an exciting vegetable touch and goes exceptionally well with the beef patties in this recipe. Nicola potatoes Red onion Fresh rosemary f Fresh marjoram f Mushrooms f Cucumber f Tomatoes f Mesclun f Minced beef patties f Total: min. 6 * Easy Eat within 3 days L g Calorieconscious Gluten-free These beef patties are deliciously tender, and to make sure they stay this way we recommend not frying them too long. It s better to remove the meat from the pan before it is too well-done and let it rest wrapped in tin foil.

4 A GOOD START PREPARATION Thoroughly scrub the potatoes (Nicola) and cut into wedges. Slice the red onions into half rings. Strip the leaves from the sprigs of rosemary and marjoram. Finely cut or chop. Take the minced beef patties out of the refrigerator (see tip). A wok or deep saucepan with a lid, a salad bowl and a frying pan. Let s start cooking the minced beef patties with mushrooms. FRY THE POTATOES Heat the olive oil in a wok or deep saucepan and fry the potatoes, with the herbs, for minutes, covered, at medium to high heat. Take the lid off the pan after 20 minutes. Turn regularly and season with salt and pepper. In the meantime, slice the mushrooms. MAKE THE SALAD Thinly slice the cucumber using a knife or vegetable peeler and cut the tomatoes into wedges. Transfer to a salad bowl, together with the mesclun. Whisk the extravirgin olive oil, the white wine vinegar, honey, mustard, salt and pepper into a dressing. Add to the ingredients in the salad bowl and toss. SERVES 1-6 1P 2P 3P 4P 5P 6P Nicola potatoes (g) Red onions (pcs) ½ 1 1½ 2 2½ 3 Fresh rosemary (sprigs) 23) f ½ 1 1½ 2 2½ 3 Fresh marjoram (sprigs) 23) f Mushrooms (g) f Cucumbers f ¼ ½ ¾ 1 1¼ 1½ Tomatoes (pcs) f Mesclun (g) 23) f Minced beef patties (120 g) f Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3 White wine vinegar* (tsp) ¼ ½ ¾ 1 1¼ 1½ Honey* (tsp) ¼ ½ ¾ 1 1¼ 1½ Mustard* (tsp) ¼ ½ ¾ 1 1¼ 1½ Butter* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* *Not included f Store in the refrigerator FRY MUSHROOMS AND ONIONS Heat the butter in a frying pan and gently fry the onion and the mushrooms for 2 3 minutes at medium to high heat. Take the beef patties out of the refrigerator in advance, so that it can reach room temperature. If you don t do this, the muscle tissue in the meat will contract due to the temperature differences and dry out when you cook it. FRY THE MINCED BEEF Put the minced beef patties in the pan with the mushrooms and the onion and brown all around at medium to high heat for 5 6 minutes. Season with salt and pepper. Don t leave the beef patties in the pan any longer than this if you like your meat rare. SERVE Transfer the minced beef patties, the fried potatoes and the mushroom & onion mixture to plates. Serve with the salad.. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2502 / / 86 Total fat (g) 20 3 Of which: saturated (g) Carbohydrates (g) 66 9 Of which: sugars (g) Fibre (g) 9 1 Protein (g) 32 5 Salt (g) 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

5 Fettuccine with broccoli sauce and goat's cheese With walnuts and sun-dried tomatoes MASAN BLANC The tart notes of lime and gooseberries in the wine combine wonderfully with the dry, tangy flavour of the goat s cheese. Broccoli f Shallot Garlic Sun-dried tomatoes f Walnuts Fettuccine Dried oregano Single cream Grated goat s cheese f Total: min. 4 * % Easy Eat within 5 days Q v Quick & Easy Vegetarian This pasta dish has it all: plenty of vegetables, creamy goat s cheese and a delicious bite on account of the crunchy walnuts. What s more, it can be prepared in just a few minutes and all you need is two pans: hardly any washing up after dinner!

6 A GOOD START PREPARATION Prepare the stock. Bring 500 ml water per person to the boil in a pan (with the lid on) to cook the fettuccine in. Cut the broccoli head into florets and dice the stem. A pan with a lid and a wok or deep saucepan with a lid. Let s start cooking the fettuccine with broccoli sauce and goat s cheese. CHOPPING THE FLAVOURINGS Mince the shallots, and press or finely chop the garlic. Cut the sun-dried tomatoes into tiny pieces. Coarsely chop the walnuts (see tip). COOK THE FETTUCCINE Cook the fettuccine, covered, for minutes in the pan with a lid. Drain and set aside, uncovered, to steam dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Broccoli (g) f Shallots (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Sun-dried tomatoes (g) f Walnuts (g) 8) 19) 22) 25) Fettuccine (g) 1) Dried oregano (tsp) Single cream (tbsp) 7) f Grated goat s cheese (g) 3) 7) f Vegetable stock* (ml) Olive oil* (tbsp) ½ Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3188 / / 117 Total fat (g) 28 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 13 2 Protein (g) 32 5 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 25) Sesame COOK THE BROCCOLI In the meantime, heat the olive oil in a wok or deep saucepan and gently fry the shallots and garlic for 2 3 minutes at medium heat. Add the broccoli, oregano and stock. Bring to the boil, covered, turn down the heat and simmer for 4 minutes at medium to high heat. SEASON Stir in the fettuccine, single cream and half the goat s cheese and heat for another minute. Lastly, add the sun-dried tomatoes and season with salt and pepper. In this recipe, we will not be roasting the walnuts. Do you prefer the taste of roast walnuts? Heat a frying pan to high heat and roast the walnuts, without any oil, until they start to darken. SERVE Transfer the dish to plates and garnish with the remaining goat s cheese and the walnuts. Will you be eating this dish with children who don't like the taste of goat s cheese? Don t blend it into the sauce but put it on the table for people to add as they like. 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 PEARL COUSCOUS WITH FILLET OF HAKE With chicory and leek VARAS BLANC This creamy pearl couscous can easily be paired with a robust wine, like this rugged Varas Blanc from Portugal. Garlic Leek f Chicory f Pearl couscous Herbed cream cheese f Fillet of hake f Curry powder Total: min. 6 Quick & Easy Q Easy * Discovery D Eat within 3 days Today, you will be making creamy pearl couscous with soft leek, slightly bitter chicory and mild herbed cream cheese. You will be completing the dish with a piece of hake. This fish is humorously referred to as a pretty girl. It looks somewhat like a cod, but its taste is a little more refined.

8 A GOOD START CHOP THE VEGGIES Prepare the stock in a pan with a lid. Press or finely chop the garlic. Slice the leeks into thin half rings. Halve chicory lengthwise, remove the hard core and cut into 1 cm strips. A pan with a lid, a wok or deep saucepan with a lid and a frying pan. Let s start cooking the creamy pearl couscous with fillet of hake. COOK THE PEARL COUSCOUS Stir the pearl couscous into the stock. Boil the pearl couscous, covered, for minutes until dry. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry. FRY THE VEGETABLES In the meantime, heat the olive oil in a wok or deep saucepan and stir-fry the leek and garlic for 5 minutes at medium to high heat. Add the chicory and stir-fry for 2 minutes. Season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) Leeks (pcs) f ½ 1 1½ 2 2½ 3 Chicory (pcs) f Pearl couscous (g) 1) Herbed cream cheese (g) 7) f Fillet of hake (unskinned) (100 g) 4) f Curry powder (tsp) Vegetable stock* (ml) Olive oil* (tbsp) 1 1½ 2 2½ 3 3½ Butter* (ml) ½ 1 1½ 2 2½ 3 Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2992 / / 111 Total fat (g) 32 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 34 5 Salt (g) ) Glutens 4) Fish 7) Milk/lactose FINISH THE PEARL COUSCOUS Add 25 ml water per person to the ingredients in the wok or deep saucepan and fry the vegetables, covered, for 8 minutes. In the last minute, add the herbed cream cheese. Stir the pearl couscous into the vegetables and heat for another minute at low heat. Do you prefer to eat chicory raw? You could decide to stir-fry only the leeks, and add the chicory, still raw, to the pearl couscous in Step 4. FRY THE HAKE While all the other ingredients are cooking, pat the fillet of hake dry with paper towels and season with salt, pepper and curry powder. Melt the butter in a frying pan at medium to high heat and fry the fillet of hake for 1-3 minutes on the skin side. Press the hake firmly against the bottom of the pan using a spatula. Reduce the heat, and fry the hake for another 1 2 minutes on the other side. SERVE Transfer the dish to plates and top with the fried fillet of hake, skin side up. Will you be serving this dish to people who don t like spicy food? Season the fish with only half as much curry powder. 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 CHICKEN THIGH PIECES WITH FOREST MUSHROOM PESTO With baby potatoes, red sweet pepper and spinach VARAS ROUGE This forest mushroom pesto will transform any dish into an autumn classic. Enjoy it with a glass of aromatic Varas Rouge from Portugal and your meal will be complete. Baby potatoes Onion Red sweet pepper f Spinach f Seasoned chicken thigh pieces f Forest mushroom pesto f Total: min. 6 * g Easy Eat within 3 days Gluten-free Q b Quick & Easy Family Our butcher has seasoned the chicken thigh pieces for you with oregano, parsley and paprika, so that you can get started a little faster today. For even more flavour, you will be enhancing this dish with forest mushroom pesto. Perfect for the autumn season!

10 A GOOD START PREPARATION Bring 300 ml water per person to the boil in a pan with a lid to cook the baby potatoes in. Halve the baby potatoes and cut any bigger ones into quarters. Boil the baby potatoes, covered, in the pan with a lid for minutes. A pan with a lid, a wok or deep saucepan and a salad bowl. Let s start cooking the chicken thigh pieces with forest mushroom pesto. SLICE THE SWEET PEPPERS AND ONION While the potatoes are being boiled, dice the onion and sweet pepper. TEAR THE SPINACH Tear the spinach into bite-size pieces. SERVES 1-6 1P 2P 3P 4P 5P 6P Baby potatoes (g) Onions (pcs) ½ 1 1½ 2 2½ 3 Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Spinach (g) 23) f Seasoned chicken thigh pieces (g) f Forest mushroom pesto (g) 7) 8) f Olive oil* (tbsp) ½ Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2992 / / 137 Total fat (g) 40 8 Of which: saturated (g) Carbohydrates (g) 49 9 Of which: sugars (g) Fibre (g) 7 1 Protein (g) 29 6 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 23) Celery FRY Heat the olive oil in a wok or deep saucepan and fry the onion, sweet pepper and season chicken thigh pieces for 5 minutes at low to medium heat. Add half the spinach and stir. Season with salt and pepper. MAKE THE SALAD Transfer the baby potatoes, sweet pepper, seasoned chicken thigh pieces and the remaining spinach to a salad bowl and toss (see tip). SEASON Add the forest mushroom pesto, toss, and season with salt and pepper. Transfer the dish to plates. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Don t like raw spinach? Fry all the spinach at once. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

11 Spaghetti aglio olio with aged cheese With cherry tomato, courgette and basil SYNERA TINTO This rich dish with garlic and aged cheese needs to be paired a strong red wine with sufficient complexity, like this Portuguese Synera Tinto. Courgette f Red cherry tomatoes f Whole-wheat spaghetti Shallot Garlic Fresh basil f Pumpkin seeds Dried oregano Grated aged cheese f Total: min. 7 b Family Easy * Vegetarian V % Eat within 5 days Spaghetti aglio olio is a genuine Italian classic. Originally, this was a simple pasta dish with only garlic, olive oil and parsley. This week, you will be transforming it into a main course by adding cherry tomatoes, courgette and aged cheese.

12 A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Bring 500 ml water per person to the boil in a pan with a lid for the whole-wheat spaghetti. Cut the courgette into 1 cm dice. A pan with a lid, a baking sheet lined with baking paper and a wok or deep saucepan. Let s start cooking the spaghetti aglio olio with aged cheese. PREPARE THE VEGETABLES Transfer the diced courgette to one side of a baking sheet lined with baking paper, and the red cherry tomatoes to the other side. Drizzle with the balsamic vinegar and half the olive oil and season with salt and pepper. Bake in the oven for minutes. COOK THE PASTA While the vegetables roasting, boil the spaghetti, covered, in the pan with a lid for 10 minutes and drain. In the meantime, finely dice the shallots, and press or finely chop the garlic. Tear the basil into bite-size pieces. Heat a wok or deep saucepan to high heat and roast the pumpkin seeds, without any oil, until they start to pop. Remove from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Red cherry tomatoes (g) f Whole-wheat spaghetti (g) 1) Shallots (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Fresh basil (leaves) 23) f Pumpkin seeds (g) 19) 22) 25) Dried oregano (tsp) Grated aged cheese (g) 7) f Black balsamic vinegar* (tbsp) Olive oil* (tbsp) Extra-virgin olive oil* (tbsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3096 / / 115 Total fat (g) 36 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 23 4 Salt (g) PREPARE THE PASTA Heat the remaining olive oil in the same wok or deep saucepan and gently fry the shallots and the garlic for 3 minutes at low heat. Add the dried oregano and fry for another minute. Add the spaghetti and half the grated aged cheese. Heat for another minute at high heat and season with salt and pepper. ASSEMBLE Take the pan off the cooker and add the roasted vegetables to the spaghetti mixture. Next, stir in the extra-virgin olive oil and half the basil. SERVE Transfer the dish to plates. Garnish with the pumpkin seeds and the remaining basil and aged cheese. Fresh herbs like basil should generally be added just before serving. Not only does this look better, the flavour will be more intense. 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 PUMPKIN-CHICKPEA SOUP WITH CUMIN With sour cream and a spelt baguette SYNERA BLANCO This pumpkin-chickpea soup needs a crisp, tart wine to keep the palate clear. This fresh, aromatic Synera Blanco will do just that. Onion Red chilli peppers f Hokkaido pumpkin Chickpeas Ground cumin Spelt baguette Fresh mint f Sour cream f Total: min. 7 * % Easy Eat within 5 days V D Vegetarian Discovery Round, oval, green, orange - pumpkins come in numerous types and sizes. One of the advantages to the Hokkaido pumpkin is that there is no need to remove the peel. Besides pumpkin, this winter mealtime soup contains chickpeas, an excellent source of protein. Cumin and fresh mint give it a lovely aroma, while the red chilli peppers give it plenty of heat.

14 A GOOD START PREPARATION Preheat the oven to 210 degrees and bring 450 ml of water per person to the boil. In the meantime, mince the onion. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. A colander, a soup pan with a lid, a baking sheet lined with baking paper and a hand blender. Let s start cooking the pumpkin-chickpea soup with cumin. SLICE THE PUMPKIN Slice the Hokkaido pumpkin in wedges. Remove the seeds and the thread-like bits inside, near the seeds. Cut the pumpkin into small pieces. There is no need to remove the peel. Drain the chickpeas into a colander and rinse well. MAKE THE SOUP Heat the olive oil in a soup pan and gently fry the onion and the red chilli pepper for 1 minute at medium-high heat. Add the pumpkin, the cumin (see tip) and half the chickpeas. Stir-fry for 4 minutes. Crumble the stock cube above the pan, add 350 ml boiling water per person and bring to the boil, covered. Gently simmer the soup for 15 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Hokkaido pumpkins (pcs) ¼ ½ ¾ 1 1¼ 1½ Chickpeas (tins) ½ 1 1½ 2 2½ 3 Ground cumin (tsp) 1½ 3 4½ 6 7½ 9 Spelt baguette (pcs) 1) 17) 20) 21) 22) 25) 27) Fresh mint (leaves) 23) f Sour cream (tbsp) 7) f Olive oil* (tbsp) 1 1 1½ 1½ 2 2 Vegetable stock cubes* (pcs) ¾ 1½ 2¼ 3 3¾ 4½ Honey* (tsp) ½ 1 1½ 2 2½ 3 Red wine vinegar* (tsp) ¼ ½ ¾ 1 1¼ 1½ Extra-virgin olive oil* (tbsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2443 / / 59 Total fat (g) 17 2 Of which: saturated (g) Carbohydrates (g) 89 9 Of which: sugars (g) Fibre (g) 14 1 Protein (g) 22 2 Salt (g) ROAST THE CHICKPEAS In the meantime, transfer the remaining chickpeas to a baking sheet lined with baking paper, drizzle with honey and bake in the oven for 15 minutes. In the last 5 7 minutes, bake the spelt baguette in the oven alongside the chickpeas. Cut the mint into thin strips. PURÉE THE SOUP Remove the soup from the stove, add the red wine vinegar and purée using a handheld blender. Season with salt and pepper and, if the soup is too thick, add a little boiling water. SERVE Ladle the soup into bowls and garnish with the chickpeas you baked in the oven, the mint, the sour cream and a dash of extravirgin olive oil. Serve with the spelt baguette on the side. 1) Glutens 7) Milk/lactose 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. Don t have any red wine vinegar? Use white wine vinegar or white balsamic vinegar instead. Don t like spicy food? Add a little less cumin in Step 3. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

15 Noodles with home-made peanut sauce With vegetables and a fried egg CABRIZ TINTO The peanut sauce in it this dish needs a fullbodied wine to complement it. The hint of spices in this Cabriz Tinto from Portugal makes it a perfect match. Ginger Garlic Peanut butter Curry powder Soy sauce Noodles f Vegetable mix f Free-range eggs f Total: min. 5 * % Easy Eat within 5 days V Vegetarian This recipe derives its inspiration from Gado-Gado: an Indonesian dish of vegetables served with warm peanut sauce. Today, you will be making this dish with noodles. A fried egg, sunny side up, will serve as the proverbial cherry on your cake. Easy to cook and quick to prepare: perfect for an ordinary weekday.

16 A GOOD START CHOP THE Bring 600 ml water per person to the boil in a pan with a lid to cook the noodles in. Peel and finely chop or grate the ginger. Press or finely chop the garlic. A pan with a lid, a fine grater, a saucepan, a colander and a frying pan. Let s start cooking the noodles with home-made peanut sauce. FRY THE VEGETABLES Heat half the sunflower oil in a saucepan and gently fry half the ginger and garlic for 1 2 minutes at medium heat. MAKE THE PEANUT SAUCE Add the peanut butter, curry powder, half the soy sauce and the honey, ketjap, sambal, white wine vinegar and1½ tbsp water per person to the ingredients in the saucepan. Stir into a smooth sauce. Keep the pan warm at low heat until it is time to serve. If it is too thick, dilute with a little water. SERVES 1-6 1P 2P 3P 4P 5P 6P Ginger (cm) Garlic (cloves) ½ 1 1½ 2 2½ 3 Peanut butter (cup) 5) 15) 20) 21) 22) Curry powder (tsp) ½ 1 1½ 2 2½ 3 Soy sauce (ml) 1) 6) Noodles (g) 1) Vegetable mix (g) 23) f Free-range eggs (pcs) 3) f Sunflower oil* (tbsp) Honey* (tsp) ½ 1 1½ 2 2½ 3 Ketjap* (tsp) Sambal* (tsp) ½ 1 1½ 2 2½ 3 White wine vinegar* (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2623 / / 123 Total fat (g) 28 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 22 4 Salt (g) ) Glutens 3) Eggs 5) Peanuts 6) Soy May contain traces of: 15) Glutens 20) Soy 21) Milk/lactose 22) Nuts 23) Celery COOK THE NOODLES Cook the noodles together with the vegetable mix in the pan with a lid, covered, for 2 3 minutes until done. Drain and set aside in a colander. FRY THE EGG In the meantime, heat the remaining sunflower oil in a frying pan and fry one egg per person, sunny side up. Season with salt and pepper. SERVE Stir half the peanut sauce into the noodles and vegetables. Season with the remaining soy sauce. Transfer the noodles and the vegetables to plates. Serve with a fried egg on top and the remaining peanut sauce. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. Do you like your food more spicy? Add 1 tsp sambal per person to the peanut sauce. This dish is also delicious with rice instead of noodles. Cook the rice in Step 1 and proceed with the rest of the recipe. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

17 FLEMISH MEATBALLS IN A SWEET PEPPER-TOMATO SAUCE with potatoes and a salad ESPIGA TINTO This red wine from Portugal is particularly smooth and supple, and a perfect match with these Flemish meatballs in tomato sauce. Onion Red sweet pepper f Fresh parsley f Free-range eggs f Minced beef f Nicola potatoes Diced tomatoes Lamb s lettuce f Total: min. 9 * % Easy Eat within 5 days D Discovery Meatballs in tomato sauce is a genuine Flemish classic. In this recipe, you will be adding red sweet peppers to the sauce so that you can be assured of eating enough vegetables. You will be making the meatballs yourself, so don t be afraid to get your hands dirty!

18 A GOOD START MAKING THE MEATBALLS Mince the onion, dice the red sweet pepper and coarsely chop the fresh parsley. In a bowl, mix together 1/3 of the onion with 2 tbsp mustard per person, the egg, breadcrumbs, minced beef and a little salt and pepper. Make approximately 4 meatballs the size of a golf ball per person. If the mixture is too wet, add more breadcrumbs (see tip). POACH THE MEATBALLS Bring the remaining stock to the boil and poach (see facts) the meatballs in the liquid for 5 minutes. Remove the meatballs from the stock and transfer to the tomato sauce. Stir until everything is heated through. A mixing bowl, 2 pans with a lid, a deep saucepan, a whisk, and a salad bowl. Let s start cooking the Flemish meatballs in a sweet pepper-tomato sauce. BOIL THE POTATOES Bring 500 ml water per person to the boil in a pan with a lid for the potatoes. Peel the potatoes (Nicola) and leave them whole. Transfer the potatoes to the pan with the lid and boil the potatoes, covered, for minutes, until done. Drain and set aside, uncovered, to steam dry. In the meantime, prepare the stock in another pan with a lid. MAKE THE SALAD In the meantime, whisk together a dressing in a salad bowl from the extra-virgin olive oil, the remaining mustard and honey. Season with salt and pepper. Transfer the lamb s lettuce and the remaining diced sweet pepper to the salad bowl and toss RFACTS Poaching means cooking something in a liquid, like stock. As a result, your meatballs will remain wonderfully juicy. MAKE THE SAUCE In the meantime, heat the butter in a deep saucepan and sauté the remaining onion for 2 3 minutes at medium-high heat. Stir in the flour and fry, while stirring, for 1 minute. Reduce the heat to medium-low and stir in 3 tbsp stock per person. Stir using a whisk until smooth. Add the diced tomatoes and half the sweet pepper, stir well, and season with salt and pepper. Gently simmer the sauce for 5 6 minutes. SERVE Transfer the potatoes to plates. Scoop a few meatballs with sauce alongside and garnish the potatoes with the parsley. Serve with the salad on the side. Don t have any breadcrumbs? Crumble a few rusks. Don t have any rusks either? Make the meatballs without breadcrumbs. Add a little less egg to prevent the mixture from being too wet. The meatballs will, however, not be as firm. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Red sweet peppers (pcs) f Fresh parsley (sprigs) 23) f Free-range eggs (pcs) 3) f ½ 1 1½ 2 2½ 3 Minced beef (g) f Nicola potatoes (g) Diced tomatoes (tin) Lamb s lettuce (g) 23) f Mustard* (tsp) 2½ 5 7½ 10 12½ 15 Breadcrumbs* (tbsp) 1½ 3 4½ 6 7½ 9 Beef stock* (ml) Butter* (tbsp) ½ 1 1½ 2 2½ 3 Flour* (tbsp) ½ 1 1½ 2 2½ 3 Honey* (tsp) ¼ ½ ¾ 1 1¼ 1½ Extra-virgin olive oil* (tbsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3531 / / 91 Total fat (g) 38 4 Of which: saturated (g) Carbohydrates (g) 73 8 Of which: sugars (g) Fibre (g) 11 1 Protein (g) 47 5 Salt (g) ) Eggs 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 SWEET POTATO HOTCHPOTCH WITH AGED CHEESE With lamb s lettuce, rocket salad and crunchy pecan nuts ESPIGA BRANCO This rugged Espiga Branco is a good complement to the oily texture of the pecan nuts and the sweetness of the sweet potatoes. Pecan nuts Sweet potato Milva potatoes Red onion Tomato f Rocket salad f Aged cheese cubes f Calorie- Total: min. 6 L conscious Very simple - Gluten-free g Eat within 3 days Vegetarian v Besides regular potatoes, this hotchpotch also contains sweet potatoes, which gives this classic dish an interesting twist and a sweet flavour that will be loved particularly by the younger eaters at your table. The mustard and aged cheese make for a savoury counterpart.

20 A GOOD START PREPARATION Prepare the stock in a pan with a lid to cook the mashed potatoes in. Coarsely chop 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. A pan with a lid, a frying pan, and apotato masher. Let s start cooking the sweet potato hotchpotch with aged cheese. BOIL THE POTATOES Thoroughly rinse or peel the sweet potatoes and the regular potatoes (Nicola) and cut into coarse pieces. Boil the sweet potatoes and the regular potatoes, covered, for minutes in the stock. Drain, reserving a little of the stock, and allow to steam dry, uncovered. FRY THE RED ONIONS In the meantime, slice the red onions into half rings. Heat the olive oil in the same frying pan and sauté the onion at medium heat for 6 8 minutes (see tip). Season to taste with salt and pepper. In the meantime, dice the tomato. SERVES 1-6 1P 2P 3P 4P 5P 6P Pecan nuts (g) 8) 19) 22) 25) Sweet potatoes (g) Milva potatoes (g) Red onions (pcs) Tomatoes (pcs) f Rocket salad and lamb s lettuce (g) 23) f Aged cheese cubes (g) 7) f Vegetable stock* (ml) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Mustard* (tbsp) ½ 1 1½ 2 2½ 3 Milk* splash Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2456 / / 97 Total fat (g) 24 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 16 3 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame MAKE THE MASHED POTATOES Mash the potatoes into a fine purée using a potato masher. Add the mustard and a splash of milk and/or stock for a velvety texture. Season with salt and pepper. ASSEMBLE Stir the red onion and half the aged cheese into the hotchpotch. Heat briefly to allow the cheese to melt. Finish by blending in the diced tomato and the rocket salad & lamb s lettuce. It s perfectly fine if the sautéed onion retains a nice bite. Fry it for another 4 minutes or so if you like it softer. SERVE Transfer the hotchpotch to plates and garnish with the remaining aged cheese and the pecan nuts. You won t need to use all the aged cheese cubes in this week s box today. No need to keep an eye on your calorie intake? Add all the cheese. 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 GRAPEFRUIT BRÛLÉE A tart, tangy dessert * Easy In this fruit recipe you will make use of the same technique you would when caramelising the sugar on crème brûlée. This will give the grapefruit a crunchy topping, and you will create a tart, tangy dessert. Grapefruit

22 A GOOD START Paper towels and a crème brûlée burner or an oven with a grill setting Cut the grapefruit in half. Pat the cut sides of the grapefruit dry with paper 1 towels and sprinkle with sugar and cinnamon. Use a crème brûlée burner to caramelise the sugar on the grapefruit or place the grapefruit in the oven under a hot grill (at 200 degrees) for 10 minutes. Transfer the grapefruit to plates and spoon the flesh from the skin. 3 t TIP You can also decide not to caramelise the sugar. The dessert will still be delicious! 2P Grapefruit (pcs) 2 Granulated sugar* (tbsp) 1 Cinnamon* (tsp) ½ *Not included fstore in the refrigerator None of the products in the Fruit Box used in this recipe contain allergens. 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 BREAKFAST 1- SCRAMBLED EGGS WITH AGED CHEESE With a multi-seed baguette 1x 1 2 SCRAMBLED EGGS WITH AGED CHEESE With a multi-seed baguette BLUEBERRY SMOOTHIE With linseed and oatmeal FOR 1 BREAKFAST 2P 4P Free-range eggs (pcs) 3) f 4 8 Grated aged cheese (g) 7) f Multi-seed baguette (pcs) 1) 17) 20) 21) 22) 25) 27) f 2 4 Butter* (tbsp) 1 2 Salt & pepper* *Not included fstore in the refrigerator 3 Orange juice 21) 23) SPELT WAFFLE SANDWICH With avocado, semi-aged cheese and garden cress -BREAKFAST BOX- GOODMORNING! -EXTRA- Can contain traces of: 21) Milk/lactose 23) Celery The nutrient values as stated here have been calculated per person, per serving. Rinse or otherwise clean the ingredients, if necessary, before using them in the recipe. Would you like to cancel your box next week, or make any changes? Please let us know no later than the Wednesday prior to your 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 190 degrees. Beat the eggs and most of the aged cheese in 1 a mixing bowl. Sprinkle with salt and pepper. Bake the multi-seed baguettes in the oven for 8 minutes. 2 Melt half the butter in a frying pan. Stir in the eggs and allow to set, 3 stirring constantly. Cut the multi-seed baguettes open, spread each half with the remaining 4 butter and top with the scrambled egg. Garnish with the remaining aged cheese. A bowl and a frying pan NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2778 / / 250 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 3 Protein (g) Salt (g) ) Glutens 3) Eggs 7) Milk/lactose Can contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame 27) Lupin

24 BREAKFAST 2-2x BREAKFAST 3- BLUEBERRY SMOOTHIE With linseed and oatmeal SPELT WAFFLE SANDWICH With avocado, semi-aged cheese and garden cress 2x Put the blueberries, apple-mint juice 1 and low-fat yoghurt into a blender and blend for 1 minute. Next, add the linseed and the oatmeal 2 and pulse again briefly. Pour the smoothie into tall glasses. 3 FOR 1 BREAKFAST 2P 4P Blueberries (g) f Apple-mint juice (ml) f Low-fat yoghurt (ml) 7) 15) 20) f Linseed (g) 19) 22) 25) Oatmeal (g) 1) 19) 22) 25) *Not included fstore in the refrigerator Blender NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1201 / / 90 Fats (g) 7 2 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 3 Protein (g) 12 4 Salt (g) Cut the avocados in half lengthwise, 1 take out the pit and mash the flesh using a fork. Spread the avocado onto the spelt waffles. Top 2 spelt waffles per person with 2 the semi-aged cheese and half the garden cress. Put the third spelt waffle on one of 3 the other waffles and garnish with the remaining garden cress. FOR 1 BREAKFAST 2P 4P Avocados (pcs) ½ 1 Spelt waffles with quinoa (pcs) 1) 20) 25) 6 12 Semi-aged cheese (slices) 7) f 2 4 Garden cress (tbsp) f 2 4 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1448 / / 380 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 4 4 Protein (g) Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 19) Peanuts 20) Soy 22) Nuts 25) Sesame 1) Glutens 7) Milk/lactose May contain traces of: 20) Soy 25) Sesame