Pearl couscous with shrimp and courgette With fresh thyme, red chilli peppers and lemon

Transcription

1 Pearl couscous with shrimp and courgette With fresh thyme, red chilli peppers and lemon MASAN BLANC Masan Blanc is a refreshing wine with notes of lime and gooseberry: a perfect combination with the shrimp and lemon in this dish. Red onion Garlic Red chilli pepper f Lemon Fresh thyme f Courgette f Pearl couscous Shrimp f Rocket salad f Total: min. 6 b Family Calorieconscious Easy * L Eat within 3 days Lactose-free D This sunny shrimp dish is a fusion of European and Middle Eastern cuisine. You will find pearl couscous in Israel and Lebanon, for example, but ingredients like rocket salad, fresh thyme and lemon give this dish a decidedly Italian twist.

2 A GOOD START PREPARATION Prepare the stock and boil 150 ml water per person. Mince the red onion and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Grate the yellow rind of the lemon (zest) with a fine grater and squeeze out the lemon juice. Remove the leaves from the sprigs of thyme and chop finely. Dice the courgette. EQUIPMENT A fine grater, a pan with a lid and a wok or deep frying pan. Let s start cooking the pearl couscous with shrimp and courgette. COOK THE PEARL COUSCOUS Heat half the olive oil in a deep frying pan with a lid and fry the pearl couscous for 1 minute at medium-high heat, stirring constantly. Pour in the stock, turn down the heat and simmer, covered, for minutes. Drain if necessary. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry. STIR-FRY THE SHRIMPS Heat the remaining olive oil in the wok or deep frying pan and stir-fry the shrimps for 3 minutes at medium to high heat t. Remove from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Red onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½ Fresh thyme (sprigs) 23) f Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Pearl couscous (g) 1) Shrimps (g) 2) f Rocket salad (g) 23) f Vegetable stock* (ml) Olive oil* (tbsp) Sunflower oil* (tbsp) ½ 1 1 1½ 1½ 2 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2556 / / 103 Total fat (g) 21 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 2 Protein (g) 28 5 Salt (g) ) Glutens 2) Crustaceans May contain traces of: 23) Celery FRY THE COURGETTE Heat the remaining sunflower oil in the same wok or deep frying pan and gently fry the red onion, garlic and red chilli pepper for 2 minutes at medium-low heat. Add the courgettes, thyme, lemon zest, salt and pepper and fry for 6 minutes. ASSEMBLE Add the shrimps, including any moisture released while cooking, to the courgettes. Season to taste with ½ tbsp lemon juice per person and a little salt and pepper. Heat for another minute. Turn off the cooker. Tear the rocket salad into bite-size pieces. Add the pearl couscous and the rocket salad to the ingredients in the wok or deep frying pan and mix well tt. ttip Are your shrimps very moist? If you pat them dry with a paper towel before frying, they will come out golden brown! SERVE Transfer the dish to plates and sprinkle with a little lemon juice to taste. tttip: Rocket salad can taste bitter after heating. If you don't like the taste, don t add it to the warm courgettes, but use it as a garnish instead. 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 OVEN-BAKED BABY POTATOES WITH CHICKEN AND GREEN PESTO With green beans LAVILA ROUGE The green pesto gives this dish a nice, savoury touch: a perfect complement to Lavila Rouge, a fruity wine with raspberry and red currant notes and a hint of spices. Baby potatoes Green beans f Green pesto Genovese f Chicken thigh pieces f Total: min. 7 - Easy Eat within 3 days g Gluten-free This meal is easy to make: perfect for an ordinary weekday dinner. While the baby potatoes are in the oven, you can pre-cook the green beans before frying them along with the chicken pieces and green pesto. A simple dish, but bursting with flavour!

4 A GOOD START ROAST THE BABY POTATOES Pre-heat the oven to 200 degrees. Rinse and halve the baby potatoes. Transfer to an oven dish, drizzle with 1 tbsp olive oil per person and toss. Season to taste with salt and pepper. Put the baby potatoes in the oven and bake for minutes until crispy. Turn when halfway done. EQUIPMENT An oven dish, a pan with a lid, a colander and a frying pan. Let s start cooking the oven-baked baby potatoes with chicken and green pesto. TRIM THE BEANS In the meantime, trim the ends off the green beans and cut them in half. COOK THE GREEN BEANS Pour a little water in a pan with a lid to barely cover the bottom. Add a pinch of salt and the green beans. Bring to the boil, covered, and cook for 4-6 minutes until they are soft but still have a nice bite. Drain into a colander and rinse with cold water R. SERVES 1-6 1P 2P 3P 4P 5P 6P Baby potatoes (g) Green beans (g) f Green pesto Genovese (g) 7) 8) f Chicken thigh pieces (g) f Olive oil* (tbsp) 1½ 3 4½ 6 7½ 9 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3268 / / 130 Total fat (g) 44 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 12 2 Protein (g) 29 5 Salt (g) ) Milk/lactose 8) Nuts FRY THE CHICKEN In the meantime, heat the remaining olive oil in a frying pan and fry the chicken thigh pieces at medium-high heat for 3 4 minutes. ASSEMBLE Add the pesto and the green beans to the pan, stir well and fry for 4 6 minutes at medium-high heat. SERVE Serve the baby potatoes with the chicken and the green beans. RFACTS: Rinsing green beans (or other vegetables) with cold water right after cooking halts the cooking process instantly. If you don t, they will remain warm and may become overdone. ttip: Want to vary this recipe? Replace the baby potatoes with the pasta of your preference and mix everything together instead of serving the ingredients separately. This will also speed up the cooking process! We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

5 Baked aubergines with rigatoni With tomato, aged cheese and salad VARAS BRANCO Varas Branco is a Portuguese wine with a sophisticated acidity that brings out the tangy flavour of the tomatoes in this dish. It is also wonderfully refreshing with the baked aubergine. Aubergine f Tomato f Garlic Sieved tomatoes Grated aged cheese f Rigatoni Rocket salad, lamb s & frisée lettuce f Fresh basil f Total: min. 9 * % Easy Eat within 5 days v Vegetarian Melanzane alla parmigiana is a typical Italian dish whose main ingredient is the aubergine. Although you would think that the word parmigiana refers to the origin of the dish or the cheese, it actually refers to the way in which this casserole is assembled: just like the slats of typical Italian window shutters.

6 A GOOD START PREPARATION Pre-heat the oven to 220 degrees. Cut the aubergines lengthwise into slices ½ cm thick. Cut the tomato into slices ½ cm thick. Press or finely chop the garlic. EQUIPMENT A frying pan, a bowl, an oven dish, a pan with a lid and a salad bowl. Let s start cooking the baked aubergine with rigatoni. ROAST THE AUBERGINE Drizzle the aubergine slices with half the olive oil. Heat a frying pan at medium to high heat and fry the aubergine slices for 4 5 minutes on each side t. Sprinkle with salt and pepper. PREPARE THE SAUCE In the meantime, transfer the sieved tomatoes, garlic, black balsamic vinegar, sugar, salt and pepper to a bowl and blend into a sauce. SERVES 1-6 1P 2P 3P 4P 5P 6P Aubergines (pcs) f ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f Garlic (cloves) Sieved tomatoes (g) Grated aged cheese (g) 7) f Rigatoni (g) 1) 17) 20) Rocket salad and lamb s ear & frisée lettuce (g) 23) Fresh basil (leaves) 23) f Olive oil* (tbsp) Black balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3 Sugar* (tsp) Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3 White balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included fstore in the refrigerator IN THE OVEN Grease an oven dish with the remaining olive oil. Pour a shallow layer of sauce into the casserole dish. Cover the sauce with aubergine slices. Top with a layer of sliced tomato. Repeat until all the ingredients have been used up and end with a layer of sauce. Sprinkle the aged cheese on top and bake the aubergine dish for minutes in the oven. MAKE THE SALAD In the meantime, bring 500 ml water to the boil in a pan with a lid and boil the rigatoni, covered, for minutes. Next, drain and blend in a little extra- virgin olive oil to taste. In a salad bowl, whisk together a dressing of extravirgin olive oil, white balsamic vinegar and a little salt and pepper. Add the rocket salad, lamb s & frisée lettuce and toss to coat with the dressing. TIP: Don t feel like eating pasta today? Or are you exceptionally hungry? Serve the dish with crispy ciabatta bread: great for soaking up the sauce! SERVE Transfer the rigatoni to plates and top with the baked aubergine. Tear the fresh basil into bite-size pieces and use to garnish the dish. Serve with the salad on the side. ttip: Do you have a grill pan? If you do, you can grill the aubergine slices instead of frying them. This will give them attractive stripes. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3071 / / 106 Total fat (g) 33 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 26 4 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy 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

7 SEA BASS WITH ROASTED CAULIFLOWER-SPINACH SALAD With fried potato wedges and butter sauce SYNERA BLANCO Synera Blanco is is a lovely, refreshing wine to enjoy with the sea bass. The aromatic taste of the wine also brings out the flavours in the cauliflower-spinach salad. Nicola potatoes Cauliflower f Tomato f Shallot Garlic Baby spinach f Fillet of sea bass f Total: min. 8 * Easy Eat within 3 days g Gluten-free Sea bass has a pleasant texture and a mild, slightly sweet flavour that perfectly complements the cauliflower in this winter salad. Briefly roasting the cauliflower in the oven gives it a nutty flavour.

8 A GOOD START FRY THE POTATOES Pre-heat the oven to 200 degrees. Thoroughly scrub or peel the potatoes (Nicola) and cut into wedges. Heat half the olive oil in a wok or deep frying pan with a lid and fry the potatoes for minutes, covered, at medium-high heat. Turn regularly and season to taste with salt and pepper. Take the lid off the pan after 20 minutes. EQUIPMENT A wok or deep frying pan with a lid, a baking tray lined with baking paper, a salad bowl and a frying pan. Let s start cooking the sea bass with roasted cauliflower-spinach salad. ROAST THE CAULIFLOWER In the meantime, weigh the amount of cauliflower needed for this recipe. Cut the cauliflower head into florets and dice the stem. Transfer the cauliflower to a baking tray lined with baking paper, drizzle with the remaining olive oil, season to taste with salt and pepper and bake in the oven for minutes. In the meantime, slice the tomato into wedges. Turn the cauliflower after 10 minutes and add the tomato. PREPARE THE DRESSING In a salad bowl, whisk together a dressing of white balsamic dressing, honey and extra-virgin olive oil. Mince the shallot, and press or finely chop the garlic. SERVES 1-6 1P 2P 3P 4P 5P 6P Nicola potatoes (g) Cauliflower (g) f Tomatoes (pcs) f Shallots (pcs) Garlic (cloves) Baby spinach (g) 23) f Fillet of sea bass (unskinned) (100 g) 4) f Olive oil* (tbsp) 1 1½ 2 2½ 3 3½ White balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3 Honey* (tsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Butter* (tbsp) ½ ½ 1 1 1½ 1½ Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2791 / / 88 Total fat (g) 25 3 Of which: saturated (g) Carbohydrates (g) 69 9 Of which: sugars (g) Fibre (g) 12 2 Protein (g) 35 5 Salt (g) ) Fish May contain traces of: 23) Celery MAKE THE SALAD Transfer the baby spinach to the salad bowl and toss to coat with the dressing. Add the roasted tomato and the cauliflower and stir. FRY THE FISH Heat the butter in a frying pan at medium heat and fry the shallots and garlic for 2 minutes. Add the sea bass and fry for 3 4 minutes on the skin side. Flip over and fry for another 1 2 minutes. Season to taste with salt and pepper. SERVE Transfer the spinach-cauliflower salad and the potatoes to plates. Serve with the sea bass and the butter sauce. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh TIP: Do you prefer warm veggies to a salad? Stir-fry all the salad ingredients at mediumhigh heat for 5 6 minutes. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Italian orzo with savoury minced beef With creamy tomato sauce VARAS ROUGE Varas Rouge is a complex wine with the fragrance of raspberries, cherries and forest fruits. This wine has sufficient developed structure to hold its own against the savoury minced beef and creamy sauce. Onion Garlic Orzo Tomato paste Minced beef f Vegetable mix f Herbed cream cheese f Total: min. 5 b Family Easy * Quick & Easy r % Eat within 5 days Orzo, also called risoni, is a type of pasta that looks like big grains of rice. Today, you will be cooking orzo with a creamy sauce and five different types of vegetables. The minced beef has already been seasoned for your convenience. Perhaps this will be your family's new favourite?

10 A GOOD START PREPARE THE STOCK Prepare the stock in a pan with a lid to cook the orzo in. EQUIPMENT A pan with a lid and a wok or deep frying pan with a lid. Let s start cooking the Italian orzo with seasoned minced beef. CHOP THE FLAVOURING Mince the onion and press or finely chop the garlic. COOK THE ORZO Stir in the orzo and simmer, covered, for 8 9 minutes at low heat until all the stock has been absorbed. Stir regularly. Add a little extra water if the orzo is too dry. Take the lid off and allow to steam dry. Fluff the orzo with a fork. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Orzo (g) 1) Tomato paste (tins) ½ 1 1½ 2 2½ 3 Minced beef (g) f Vegetable mix (g) 23) f Herbed cream cheese (g) 7) f Vegetable stock* (ml) Butter* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3473 / / 119 Total fat (g) 34 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 46 7 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 23) Celery MAKE THE SAUCE In the meantime, heat the butter in a wok or deep frying pan with a lid and fry the onion and garlic for 2 minutes at low heat. Add the tomato paste and the minced beef and fry for 3 minutes at medium-high heat, loosening the meat as you fry. Stir in the veggie mix and stir-fry for 7 minutes at medium heat. SEASON Next, blend the herbed cream cheese into the minced beef, heat the sauce for another minute and season to taste with salt and pepper. SERVE Transfer the orzo to plates and top with the sauce. LTIP: This dish is rich in calories. Are you keeping an eye on your calorie intake? Use only 60 g orzo per person. You can use the rest in a soup or a salad for a special weekend lunch, for example. 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 ORANGE VEGETABLE-PEANUT SOUP WITH EGG With Lebanese flatbread PEANUT The peanut is actually not a nut at all: it is a legume. Did you know that peanuts grow beneath the ground? A little stalk grows out of every flower of the peanut plant that bores itself into the ground. It is from these that peanuts grow. Garlic Carrot f Spring onion f Diced pumpkin f Curry powder Free-range egg f Lebanese flatbread Peanut sauce Total: min. 6 b Family Easy * Vegetarian V Eat within 3 days From Suriname to Indonesia, and particularly in our country: peanut soup is very popular! Today, you will be making a variant with orange vegetables - pumpkin and carrots - that go wonderfully well with peanut butter. You will be serving this soup with a boiled egg and flatbread to dip into the soup.

12 A GOOD START SLICE THE CARROTS Bring 400 ml water per person to the boil for the soup. Press or finely chop the garlic and slice the carrots. EQUIPMENT A soup pan with a lid, a saucepan with a lid, a frying pan and a hand blender. Let s start cooking the orange vegetable-peanut soup with eggs. SLICE THE SPRING ONION Slice the spring onions into thin rings. Set apart 1 tbsp of the green section per person to garnish the soup with. COOKING Heat the olive oil in a soup pan with a lid and stir-fry the garlic, carrot, diced pumpkin, curry spices and the remaining spring onion at high heat for 2 minutes t. Next, add 300 ml boiling water per person, crumble in ¾ stock cube per person, put the lid on the pan and bring to the boil. Gently simmer the soup for minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) ½ 1 1½ 2 2½ 3 Carrots (pcs) f ½ 1 1½ 2 2½ 3 Spring onions (pcs) f Diced pumpkin (g) 23) f Curry powder (tsp) 9 ) 10) 1½ 3 4½ 6 7½ 9 Free-range eggs (pcs) 3) f Lebanese flatbread (pcs) 1) Peanut butter (container) 8) 22) Olive oil* (tbsp) Vegetable stock cubes* (pcs) ¾ 1½ 2¼ 3 3¾ 4½ Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3443 / / 97 Total fat (g) 29 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 25 3 Salt (g) ) Glutens 3) Eggs 8) Nuts 9) Celery 10) Mustard May contain traces of: 22) (Other ) nuts 23) Celery BOIL THE EGGS Place the eggs in a saucepan with a lid, barely covered with water and boil, covered, in 6-8 minutes. Remove from the pan and rinse with cold water. Peel the hard-boiled eggs and cut them in half. PURÉE THE SOUP In the meantime, heat the Lebanese flatbread in a dry frying pan at medium-high heat, for 30 seconds on each side tt. Take the soup off the cooker, blend in the peanut butter and purée using a hand-held blender. Add a little boiling water if the soup is too thick. Season to taste with salt and pepper. SERVE Ladle the soup into soup bowls, put the eggs on top and garnish with the green spring onion you set aside earlier. Serve with the flatbread. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip: Don t like the strong taste of raw spring onions? Fry all the spring onions in Step 3. tttip: Do you like crispy flatbread? Sprinkle the flatbread with a little olive oil and bake in a 210-degree oven for 3 4 minutes. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 Tomato risotto with buffalo mozzarella With fresh basil, red chilli peppers and pecorino MASAN ROUGE This risotto with buffalo mozzarella goes wonderfully well with a glass of smooth, mellow Masan Rouge from the Languedoc. Made from the Grenache grape, it has the juicy aromas of red fruit. Onion Garlic Celery f Plum tomato f Fresh basil f Risotto rice Red chilli pepper f Buffalo mozzarella f Grated pecorino f Calorie- Total: min. 7 L conscious Several steps + Vegetarian V Eat within 5 days % Gluten-free g This risotto, featuring the holy trinity of Italian cuisine: mozzarella, tomato and basil, is a genuine showstopper. Have any white wine left? Stir a little into the rice right after frying, but wait to add the stock until the wine has been absorbed.

14 A GOOD START CHOP THE VEGETABLES Prepare the stock. Mince the onion and press or finely chop the garlic. Cut the celery stalks in half lengthwise and slice into thin half moons. EQUIPMENT A pan with a lid. Let s start cooking the tomato risotto with buffalo mozzarella. FRY THE RICE AND THE VEGETABLES Melt the butter in a pan with a lid at medium to low heat and add the onion, garlic, celery, olive oil and 2 tbsp water per person. Sauté the vegetables for 5 minutes at low heat, or until soft. In the meantime, cut the tomatoes into 1 cm dice and set aside. Add the risotto rice to the pan with a lid and stir-fry for 1 minute. PREPARE THE RISOTTO Stir ⅓ of the stock into the risotto. Allow the grains of rice to slowly absorb the stock t. Stir regularly. When the stock has been absorbed by the rice add another ⅓ of the stock. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the basil leaves into strips. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ¼ ½ ¾ 1 1¼ 1½ Garlic (cloves) Celery (stalks) 9) f Plum tomatoes (pcs) f Fresh basil (leaves) 23) f Risotto rice (g) Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Buffalo mozzarella (g) 7) f Grated pecorino (g) 7) f Vegetable stock* (ml) Butter* (tbsp) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2686 / / 117 Total fat (g) 32 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 1 Protein (g) 21 4 Salt (g) ) Milk/lactose 9) Celery May contain traces of: 23) Celery FINISH THE RISOTTO Stir the diced tomatoes into the risotto. Add the remaining stock to the risotto and allow the grains of rice to slowly absorb the liquid, stirring constantly. The risotto is done as soon as the grains are soft on the outside but still have a pleasant bite at the centre. Add a little extra water if the grains are not quite soft enough yet. SEASON Remove the pan from the heat. Tear the buffalo mozzarella into pieces and stir into the risotto, together with half the basil leaves. Next, add half the pecorino. Season to taste with salt and pepper and set aside to rest, covered, for 2 minutes. TIP: Celery is also delicious when eaten raw as a vegetable snack. You can dip any stalks left over in hummus or a dressing made from extra-virgin olive oil, red wine vinegar, salt and pepper. SERVE Transfer the risotto to plates and garnish with the red chilli pepper, the rest of the pecorino and the remaining basil. ttip: Use 50 ml white wine per person instead of stock for added flavour (optional). 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 SPICY NOODLES WITH OMELETTE STRIPS With Asian veggies, peanuts and lime VARAS ROSÉ Varas Rosé is a bold Portuguese wine, made from Castelão and Cabernet Sauvignon grapes. The aromas of strawberry and raspberry in this wine make it a perfect complement to the spicy noodles and omelette strips. Onion Garlic Lime f Salted peanuts Soy sauce Free-range egg f Udon noodles Veggie mix (cabbage, carrots, snow peas & bok choy) f Calorie- Total: min. 6 L conscious Easy * Vegetarian V Eat within 5 days % Lactose-free D In this recipe, you will be using fresh udon noodles made from buckwheat. These noodles are particularly popular in Japanese cuisine. They are rather thick and have a nice bite: perfect for a quick stir-fry.

16 A GOOD START CHOP THE Mince the onion and press or finely chop the garlic. Juice half the lime and cut the other half into wedges. Coarsely chop the salted peanuts. EQUIPMENT 2 bowls, a frying pan, a pan with a lid and a wok or deep frying pan with a lid. Let s start cooking the spicy noodles with omelette strips. MAKE THE SAUCE AND THE OMELETTE In a bowl, mix half the soy sauce with half the sambal, the lime juice, ketjap and 1 tbsp water per person. In another bowl, beat the eggs together with the remaining sambal and soy sauce. MAKE THE OMELETTE STRIPS Heat half the sunflower oil in a frying pan to medium-high heat. Pour in the egg mixture and fry an omelette t. Remove the omelette from the pan, transfer to a plate, roll up and slice into roll-ups. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Limes (pcs) f ½ 1 1½ 2 2½ 3 Salted peanuts (g) 5) 19) 22) 25) Soy sauce (ml) 1) 6) Free-range eggs (pcs) 3) f Udon noodles (g) 1) Veggie mix (cabbage, carrots, snow peas & bok choy) (g) 23) f Sambal* (tsp) ½ 1 1½ 2 2½ 3 Ketjap manis* (tbsp) Sunflower oil* (tbsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2966 / / 117 Total fat (g) 27 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 27 4 Salt (g) ) Glutens 3) Eggs 5) Peanuts 6) Soy May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame COOK THE NOODLES In the meantime, bring 500 ml water to the boil in a pan with a lid and boil the noodles, covered, for 2 3 minutes. Turn down the heat, leaving the noodles in the pan. Drain them in Step 5. STIR-FRY Heat the remaining sunflower oil in a wok or deep frying pan and fry the onion and garlic for 2 minutes at medium-high heat. Add the veggie mix and stir-fry for 5 6 minutes. Drain the noodles and add to the veggies, together with the home-made stirfry sauce. Stir-fry for a minute or two, until everything is thoroughly heated. ttip: Are you making this dish for more than 2 persons? Fry 1 omelette for every 2 persons. SERVE Transfer the noodles and vegetables to plates and top with the omelette roll-ups. Garnish with the peanuts and serve with a wedge of lime on the side. Sprinkle with ketjap and/or sambal to taste (optional). stip: Do you like spicy food? Add 1 tsp sambal (Indonesian chilli paste) per person to the dish. Will you be serving this dish to children? Leave out the sambal for the children. LTIP: Are you keeping an eye on your calorie intake? Use only 1 egg and leave out the peanuts. In this case, the dish will contain 585 kcal of which 3.2 g saturated fat, 86 g carbohydrates (of which 19.9 g sugar), 7 g fibre and 6.3 g salt per serving. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

17 Savoury jambalaya with spicy chicken With diced bacon, sweet pepper and green beans ESPIGA TINTO The pungent aromas and spicy chicken in this dish go wonderfully well with Espiga Tinto: a Portuguese wine that was partially ripened in oak casks for pleasant spice notes and a powerful, yet juicy flavour. Red onion Garlic Red sweet pepper f Green beans f Fresh parsley f Paprika Ground cumin Ground coriander Ground cinnamon Tomato paste Total: min. 9 g Gluten-free Easy * Lactose-free d Eat within 3 days Jambalaya is a savoury Creole rice dish from the Southern United States. This velvety rice dish is reminiscent of paella. According to some people, paella has its origins in jambalaya. It is an explosion of flavours, with a hint of spiciness Surinam rice Chicken thigh pieces f Diced bacon f

18 A GOOD START PREPARATION Prepare the stock. Mince the red onion and press or finely chop the garlic. Dice the red sweet pepper. Trim the ends off the green beans and cut them into 3 equal parts. Finely chop the fresh parsley. EQUIPMENT A wok or deep frying pan with a lid and a frying pan. Let s start cooking the savoury jambalaya with spicy chicken. FRY THE VEGETABLES Heat half the sunflower oil in a wok or deep frying pan with a lid and gently fry the onion, garlic, paprika, cumin, coriander and cinnamon for 1 minute at medium-high heat. Add the green beans, paprika and tomato paste and stir-fry for 3 minutes. BOIL THE RICE Stir the Surinam rice, stock and white wine vinegar into the ingredients in the wok or deep frying pan. Cover and bring to the boil. Turn down the heat to mediumlow, cover the pan and simmer the rice for minutes or until the rice is done. Stir regularly to prevent the rice from burning. SERVES 1-6 1P 2P 3P 4P 5P 6P Red onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) ½ 1 1½ 2 2½ 3 Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Green beans (g) f Fresh flat-leaf parsley (sprigs) 23) f Paprika (tsp) 1½ 3 4½ 6 7½ 9 Ground cumin (tsp) ½ 1 1½ 2 2½ 3 Ground coriander (tsp) ½ 1 1½ 2 2½ 3 Ground cinnamon (tsp) ½ 1 1½ 2 2½ 3 Tomato paste (tins) ⅓ ⅔ 1 1⅓ 1⅔ 2 Surinam rice (g) Diced bacon (g) f Chicken thigh pieces (g) f Vegetable stock* (ml) Sunflower oil* (tbsp) White wine vinegar* (tsp) ½ 1 1½ 2 2½ 3 Sambal* (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included fstore in the refrigerator FRY THE CHICKEN AND BACON In the meantime, heat the remaining sunflower oil in a frying pan at medium-high heat and fry the diced bacon and the chicken pieces for 5 7 minutes until brown and done. When halfway done, add the sambal and season to taste with salt and pepper s. ASSEMBLE Mix half the chicken and the bacon into the rice. SERVE Transfer the rice to plates, top with the remaining chicken and diced bacon and drizzle with the cooking fat. Garnish with the parsley. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3293 / / 101 Total fat (g) 33 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 34 4 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 stip: Will you be serving this dish to small children, or don t like spicy food? Use less sambal or none at all. stip: Some brands of sambal are hotter than others. Be sure to add more or less sambal to taste. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

19 Creamy fettuccine with broccoli With goat s cheese, walnuts and sun-dried tomatoes CABRIZ BRANCO The goat s cheese in this dish is a perfect match with Cabriz Branco, a lively, refreshing and aromatic wine with tones of citrus and apple. Broccoli f Shallot Garlic Sun-dried tomatoes f Walnuts Fettuccine Dried oregano Single cream f Grated mature goat s cheese f Total: 20 min. 4 Quick & Easy r Very simple - Vegetarian v % Eat within 5 days There are numerous types of goat s cheese available. In this dish, we have chosen a mature variant. The sharp taste of the sun-dried tomatoes makes them a perfect match with the cheese, while the crunchy walnuts gave the dish a nice bite. Our Quick & Easy tip: cook the broccoli along with the pasta - faster and one less pan to clean!

20 A GOOD START EQUIPMENT A pan with a lid and a wok or deep frying pan. Let s start cooking the creamy fettuccine with broccoli. 1 PREPARATION Prepare the stock. Bring plenty of water per person to the boil in a pan with a lid to cook the fettuccine and the broccoli in. Chop the broccoli head into florets and dice the stem. Mince the shallot, and press or finely chop the garlic. 2 COOK THE FETTUCCINE Cut the sun-dried tomatoes into tiny pieces. Coarsely chop the walnuts t. Boil the fettuccine, covered, in the pan with a lid for minutes. After 5 7 minutes, add the broccoli. 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) 17) 20) Dried oregano (tsp) Single cream (tbsp) 7) Grated mature goat s cheese (g) 3) 7) f Vegetable stock* (ml) Olive oil* (tbsp) ½ Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3368 / / 115 Fats (g) 38 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 28 4 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame 3 MAKE THE SAUCE Heat the olive oil in a wok or deep frying pan and gently fry the shallots, garlic and oregano for 2 3 minutes at medium heat. Add the stock and the single cream and bring to the boil. Stir in the fettuccine, broccoli and half the goat s cheese tt and heat for another minute. Lastly, add the sun-dried tomatoes and season to taste with salt and pepper. 4 SERVE Transfer the pasta to plates. Garnish with the remaining goat s cheese and the walnuts. ttip: In this recipe, we will not be roasting the walnuts. Do you prefer the taste of roasted walnuts? Heat a frying pan to high heat and roast the walnuts, without any oil, until they start to darken. tttip: 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

21 PITAS WITH TURKEY SHAWARMA With yellow carrot, yoghurt and fresh lamb s lettuce LA VIEILLE FERME ROUGE The turkey shawarma is delicious with a glass of La Vieille Ferme, an aromatic wine with some lovely red berry overtones. Yellow carrot f Leek f Turkey shawarma f Pitas Lamb s lettuce f Yoghurt f Total: 20 min. 4 - % Very simple Eat within 5 days Quick & Easy r People tend to eat more chicken than turkey, but it is at least as delicious. Its texture is somewhat firmer, which gives it a nice bite. The savoury shawarma is served in a pita with tart lamb s lettuce and crunchy yellow carrot. This meal is prepared in no time at all and a veritable explosion of colour on your plate!

22 A GOOD START EQUIPMENT A wok or deep saucepan and a salad bowl. Let s start cooking the pitas with turkey shawarma. SERVES CHOP THE Pre-heat the oven to 220 degrees to toast the pita bread (or use a toaster and do it later on). Cut the yellow carrot into dice of approximately ½ cm and slice the leek into thin rings. 2 FRY Heat the olive oil in a wok or deep frying pan with a lid. Add the carrot and turkey shawarma and fry, stirring constantly, for 4 minutes at medium-high heat. Add the leek and a dash of water. Put the lid on the pan and fry for another 8 10 minutes at medium-low heat. Turn regularly. 1P 2P 3P 4P 5P 6P Yellow carrots (pcs) f ¼ ½ ¾ 1 1¼ 1½ Leeks (pcs) f ½ 1 1½ 2 2½ 3 Turkey shawarma (g) f Pitas (pcs) 1) f Lamb s lettuce (g) 23) f Yoghurt (g) 7) 19) 22) f Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil* (g) Honey* (tsp) White wine vinegar* (tsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3372 / / 151 Fats (g) 33 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 33 6 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 23) Celery 3 DRESS THE SALAD Sprinkle a little water onto the pita bread and toast for 5 minutes in the oven or toast the bread in a toaster. In a salad bowl, whisk together a dressing of extra-virgin olive oil, honey, white balsamic vinegar and a little salt and pepper. Transfer the lamb s lettuce to the salad bowl and toss to coat with the dressing. 4 SERVE Cut the pita bread open and transfer to plates. Let everyone fill their own pitas with the turkey shawarma, yoghurt and salad at the table. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

23 STEAK & CHIPS WITH TARRAGON MAYONNAISE WITH ROASTED CHERRY TOMATOES AND A GREEN SALAD SPECIAL INGREDIENT RUMP STEAK This steak is cut from the upper rump of a cow, near the ball joint. Our steak comes from a dual-purpose breed : MRIJ (Meuse Rhine IJssel) cattle. Rump steak f Nicola potatoes Red cherry tomatoes f Butterhead lettuce f Fresh chervil f Fresh tarragon f Spring onion f Capers & sliced pickles f Mayonnaise f 9 45 min. * Easy Eat within 3 days g d Gluten-free Lactose-free This classic combination of steak and chips will make you feel as if you are dining in a French bistro! You will be making a special mayonnaise with fresh tarragon and chervil - the flavouring ingredients of Béarnaise sauce, another French classic. Before you start, be sure to read our tips for the perfect steak. Enjoy!

24 A GOOD START FRY THE CHIPS Take the steak out of the refrigerator and allow it to reach room temperature t. Pre-heat the oven to 210 degrees. Thoroughly scrub or peel the potatoes (Nicola) and cut into chips ½ to 1 cm in width. Transfer the chips to a baking sheet lined with baking paper and mix with 1 tbsp olive oil per person, salt and pepper. Bake in the middle of the oven for minutes. Turn when halfway done. EQUIPMENT A baking tray lined with baking paper, an oven dish, a salad bowl, a small bowl, a frying pan, some paper towels and some tin foil. Let s start cooking the steak & chips with tarragon mayonnaise. ROAST THE CHERRY TOMATOES In the meantime, drizzle the red cherry tomatoes with ¼ tbsp olive oil per person and season to taste with salt and pepper. Roast the tomatoes in the oven alongside the chips in the last minutes. CHOP THE In the meantime, cut the butterhead lettuce into bite-sized pieces and finely chop the fresh chervil. Strip the leaves from the sprigs of tarragon and chop coarsely. Slice the spring onions into thin rings. ttip: We recommend taking the rump steak out of the refrigerator minutes before cooking. Otherwise, the steak will remain too cold inside and the muscle tissue will contract when you fry the steak. SERVES 1-6 1P 2P 3P 4P 5P 6P Rump steak (140 g) f Nicola potatoes (g) Red cherry tomatoes (g) f Butterhead lettuce (heads) f ¼ ½ ¾ 1 1¼ 1½ Fresh chervil (sprigs) 23) f Fresh tarragon (sprigs) 23) f Spring onions (pcs) f Capers & sliced pickles (g) f Mayonnaise (tbsp) 3) 10) 19) 22) f Olive oil* (tbsp) Extra-virgin olive oil* (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Red 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 Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3745 / / 138 Fats (g) 54 8 Of which: saturated (g) Carbohydrates (g) 56 9 Of which: sugars (g) Fibre (g) 8 1 Protein (g) 41 6 Salt (g) MAKE THE SALAD In a salad bowl, whisk the extra-virgin olive oil, red wine vinegar, honey and mustard into a vinaigrette dressing. Add the spring onions and season to taste with salt and pepper. Transfer the butterhead lettuce and the capers & pickles to the salad bowl and toss to coat with the dressing. In a small bowl, blend the tarragon and chervil into the mayonnaise. FRY THE STEAK In the meantime, heat a frying pan with olive oil to medium-high heat tt. Pat the rump steak dry with paper towels and rub with salt and pepper. As soon as the oil is hot enough, carefully transfer the steak to the pan and fry for 2 to 4 minutes on each side until golden brown. Sprinkle with a little black pepper and set aside to rest, covered with tin foil. SERVE Transfer the chips, salad and roast tomatoes to plates. Add the rump steak. Serve with the tarragon mayonnaise. tttip: The best frying pan to use for a steak is not a Teflon pan. This will not give you that lovely, golden crust. Don t be afraid to let the oil heat up properly. Turn the steak every 30 seconds for uniform doneness. 3) Eggs 10) Mustard Can contain traces of: 19) Peanuts 22) Nuts 23) Celery We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels.. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

25 LEMON-POPPYSEED MUFFINS An easy recipe for a dozen delicious muffins! * Easy These muffins are particularly popular at coffee shops. The lemon juice and zest in these muffins make them deliciously tart and light. The poppy seeds make for a surprising effect! Lemon

26 A GOOD START EQUIPMENT A fine grater, a saucepan, 2 mixing bowls, a mixer and a muffin pan (for 12 muffins). Pre-heat the oven to 180 degrees. Thoroughly rinse the lemon, use a fine grater 1 to zest the yellow peel and squeeze out the juice. Cut the vanilla bean in half lengthwise, scrape out the inside using a small paring knife and set aside. Melt the butter in a saucepan and set aside to cool for 5 minutes. Mix the 2 flour, granulated sugar, baking powder, lemon zest and a pinch of salt in a mixing bowl. In another bowl, beat the eggs until light and fluffy using a mixer. Blend in the 3 melted, slightly cooled butter, the inside of the vanilla bean, the milk and the lemon juice. Gently fold the ingredients from the first bowl into the eggs to keep the 4 mixture as airy as possible. Lastly, add the poppy seeds. Put the muffin liners in the muffin pan and pour in the batter. Bake in the 5 oven for minutes or until the muffins are golden brown. 2P Lemons (pcs) 1 Vanilla beans* (pcs) ½ Butter* (g) 110 Flour* (g) 250 Granulated sugar* (g) 200 Baking powder* (sachets) 1 Eggs* (pcs) 2 Milk* (ml) 100 Poppy seeds* (tbsp) ½ Salt* pinch *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

27 1 2 3 WARM OATMEAL CRUMBLE With creamy quark LOW-FAT YOGHURT WITH PEAR With kiwi and muesli CRACKERS WITH AGED CHEESE With avocado and tomato -BREAKFAST BOX- GOOD MORNING! -EXTRA- Orange juice 21) 23) The nutrient values as stated here have been calculated per person, per serving. Rinse or otherwise clean the ingredients as necessary before using them in a recipe. Would you like to take a break next week, or make some changes to your box? Please let us know no later than the Wednesday before the next delivery via your account. If you have any questions about our products or service please contact our customer service department. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a WhatsApp (free of charge) to +31 (0) between 4 and 9pm. WEEK BREAKFAST 1- WARM OATMEAL CRUMBLE With creamy quark Pre-heat the oven to 180 degrees. Break the pecan nuts in a bowl and mix with 1 the sunflower seeds, grated coconut and oatmeal. Blend together the peanut butter, honey, butter and 2 tbsp water per person 2 in sauce pan and allow to melt at low heat. Next, turn off the cooker. Transfer the oatmeal mixture to the pan and mix thoroughly. Next, transfer to 3 a baking tray lined with baking paper and bake for minutes in the oven. Set aside to cool. Scoop the oatmeal crumble into bowls and top with a good dollop of quark. 4 1x FOR 1 BREAKFAST 2P 4P Date pieces (g) 19) 22) Pecan nuts (g) 8) 19) 22) 25) Sunflower seeds (g) 19) 22) 25) Grated coconut (g) 19) 22) 25) Oatmeal (g) 15) 19) 22) 25) Peanut butter (container) 5) 22) 2 4 Honey (jar) 1 2 Full-fat quark (g) 7) 15) 20) f Butter* (tbsp) 2 4 *Not included fstore in the refrigerator EQUIPMENT A mixing bowl, a saucepan and a baking sheet lined with baking paper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2536 / / 333 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 3 Protein (g) 11 6 Salt (g) ) Peanuts 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 21) Milk/lactose 22) (Other) nuts 23) Celery) 25) Sesame

28 BREAKFAST 2-2x BREAKFAST 3- LOW-FAT YOGHURT WITH PEAR With kiwi and muesli CRACKERS WITH AGED CHEESE With avocado and tomato 2x Peel and dice the kiwi. Peel the pear, 1 remove the core, and dice. Scoop the low-fat yoghurt into bowls 2 and blend in the kiwi. Top with the pear and the muesli. 3 FOR 1 BREAKFAST 2P 4P Green kiwis (pcs) 1 2 Conference pears (pcs) 1 2 Low-fat yoghurt (ml) 7) 15) 20) f Muesli (g) 1) 8) 12) 19) 22) 25) *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Halve the avocado, remove the pit and 1 scoop out the flesh using a spoon. Slice the tomatoes into thin slices. 2 Arrange the avocado on top of the crackers and top with the aged cheese and tomato slices. Sprinkle with pepper to taste. FOR 1 BREAKFAST 2P 4P Avocados (pcs) ½ 1 Plum tomatoes (pcs) f 1 2 Wasa high-fibre crackers (pcs) 1) 11) 21) 4 8 Aged cheese (slices) 7) f 2 4 Pepper* *Not included fstore in the refrigerator to taste Energy (kj/kcal) 962 / / 135 Fats (g) 6 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 2 Protein (g) 10 6 Salt (g) NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1146 / / 196 Fats (g) Of which: saturated (g) Carbohydrates (g) 12 9 Of which: sugars (g) Fibre (g) 7 5 Protein (g) 11 8 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts 12) Sulphite Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame 1) Glutens 7) Milk/lactose 11) Sesame May contain traces of: 21) Milk/lactose

29 D E SS E R TS CHOCOLATE CUSTARD WITH MANGO With cardamom cashews - 3 % Very simple Total: min. Eat within 5 days Chocolate combines surprisingly well with exotic flavours, like that of the mango in this dessert. The cardamom cashews give it a pleasant bite. Raw cashews Mango Cardamom Chocolate vla custard f

30 DELICIOUS DESSERT CHOCOLATE CUSTARD WITH MANGO EQUIPMENT: A frying pan. Heat a frying pan to high heat and roast the cashews until they 1 start to darken. Next, add the cardamom, sugar and butter to the cashews in the frying pan. Stir well to coat the cashews with the caramelised sugar and butter mi xturet. In the meantime, peel the mango and dice the fleshtt. 2. Scoop the chocolate custard (vla) into bowls. Garnish with the 3 diced mango and sprinkle with the cardamom cashews. ttip: You can also roast the cashews in the oven. Pre-heat the oven to 175 degrees. Put the raw cashews on a baking tray lined with baking paper and bake for 8 10 minutes in the oven or until golden brown. Transfer the still-warm cashews to a bowl and mix with the cardamom, sugar and butter tttip: Use a knife to cut the mango into two sections along the pit. Next, use a spoon to scoop the flesh out of the two big mango halves. 2P 4P Raw cashews (g) 5) 8) 22) 25) Mangos (pcs) 1 2 Cardamom (tsp) ¼ ½ Chocolate vla (ml) 7) 15) 20) f Butter* (tsp) 1 2 Sugar* (tsp) ½ 1 *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1071 / / 99 Fats (g) 6 2 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 1 0 Protein (g) 8 3 Salt (g) ) Peanuts 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 20) Soy 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. WEEK #HelloFresh

31 D E SS E R T FRENCH TOAST MADE FROM SUGAR BUNS With creme fraiche and lemon verbena - Very simple As far as we re concerned, French toast is always delicious! Why not just make it on an ordinary weekday? 4 % Total: min. Eat within 5 days The creme fraiche and lemon verbena add a light, refreshing touch to the rich sugar buns. Frisian giant sugar buns Lemon verbena f Ground cinnamon Low-fat milk f Free-range egg f Creme fraiche f

32 DELICIOUS DESSERT FRENCH TOAST FROM SUGAR BUNS EQUIPMENT 2 soup plates, a whisk and a frying pan. 1Remove the top and the bottom of each giant Frisian sugar bun t. Cut the lemon verbena leaves into strips. In a soup plate, mix together the sugar and the 2 cinnamon and whisk together the milk and the egg in another soup plate. Heat the butter in a frying pan to medium-high heat. In 3 the meantime, soak the sugar buns in the egg mixture and subsequently coat with the sugar mixture. Transfer the sugar buns to the frying pan and fry for approximately 4 minutes on each side, until they become firm. Put the French toast on plates, serve with a dollop of 4 creme fraiche and garnish with the lemon verbena. ttip: In this recipe, you will remove the top and bottom of each bun to allow the bread to better absorb the milk and egg mixture. You will not use the discarded pieces in this recipe, but you can soak and fry them along with the rest if you like. 2P 4P Giant Frisian sugar buns (pcs) 1) 3) 7) 13) 20) 22) 25) 2 4 Lemon verbena (leaves) 23) f 6 12 Ground cinnamon (tsp) 3 6 Low-fat milk (ml) 7) 15) 20) f Free-range eggs (pcs) 3) f 1 2 Creme fraiche (tbsp) 7) 15) 20) f 4 8 Granulated sugar* (tbsp) 3 6 Butter* (tbsp) 1 2 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2469 / / 235 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 1 0 Protein (g) 13 5 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose13) Lupin Can contain traces of: 15) Eggs 20) Soy 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. WEEK #HelloFresh