SPICY FILLET OF PLAICE WITH GREEN BEANS With potatoes and ravigotte sauce

Transcription

1 SPICY FILLET OF PLAICE WITH GREEN BEANS With potatoes and ravigotte sauce LAVILA BLANC A light white wine goes best with this fish dish. The grapes from which this Lavila is made grow in the cool climate of south-western France. Nicola potatoes Green beans f Fillet of plaice (without the skin) f Paprika Ravigotte sauce f Total: min. 6 G Original Easy * Family b Eat within 3 days Quick & Easy Q This colourful dish is perfect for a weekday meal - healthy and quick to prepare. The paprika makes the dish a dash spicier and gives it a wonderful, deep colour. A perfect combination when served together with two classics, green beans and boiled potatoes.

2 A GOOD START PREPARATION Thoroughly rinse the potatoes (nicola) and cut in half. Cut the bigger potatoes into quarters. Trim the ends off the green beans and cut them into 3 equal parts. 2 pans with a lid and a frying pan. Let s start cooking the spicy fillet of plaice with green beans. BOIL THE POTATOES Put the potatoes in the pan with the lid, barely cover with water, bring to the boil and simmer for minutes. Drain and set aside uncovered to steam dry. Add half the butter to the potatoes and mix thoroughly. Season with salt and pepper. PREPARE THE BEANS While the potatoes are cooking, put a little water in another pan with a lid. Add a pinch of salt and the green beans. Bring to the boil and gently simmer for 5-7 minutes. Drain and add ½ tbsp extra-virgin olive oil per person to the green beans. Mix thoroughly and season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Nicola potatoes (g) Green beans (g) f Fillet of plaice (without the skin) (100g) 4) f Paprika (tsp) Ravigotte sauce (g) 3) 7) 10) 19) 22) f Butter* (tbsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil* (tbsp) 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) 3261 / / 120 Total fat (g) 41 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 13 2 Protein (g) 30 5 Salt (g) ) Eggs 4) Fish 7) Milk/lactose 10) Mustard Can contain traces of: 19) Peanuts 22) Nuts SEASON THE FISH In the meantime, pat the fillet of plaice dry and sprinkle with 1 tbsp paprika per person. FRY THE FISH Heat the remaining butter in a frying pan and fry the fillet of plaice for 2-3 minutes on each side at medium heat. Season with salt and pepper. SERVE Transfer the potatoes and green beans to plates and serve with the fried fillet of plaice and ravigotte sauce. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip Are you watching your calorie intake? Don t add butter to the potatoes, and flavour the green beans with lemon juice rather than oil. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

3 CREAMY PASTA WITH CHICKEN MEATBALLS With purslane and white courgettes L'AURÉOLE ROUGE The flavours in this pasta are brought out best when accompanied by a smooth, mellow red wine that can be drunk chilled. Garlic White courgette f Fresh chervil f Fresh tarragon f Purslane f Seasoned minced chicken f Rigatoni Creme fraiche f Total: min. 6 G Original Easy * Discovery D Eat within 3 days Purslane is a very healthy vegetable, but not very well-known in the Netherlands. It has a fresh, slightly peppery and lightly acidic flavour. When eaten raw, it is firm and crunchy. Heated, its texture becomes softer. It can easily be combined with lots of other flavours.

4 A GOOD START PREPARATION Bring 500 ml water per person to the boil in a pan (with the lid on) to cook the rigatoni in. Press or finely chop the garlic. Slice the courgette and cut into half moons. Remove the leaves from the herb sprigs. Finely cut or chop the leaves. Cut the ends off the purslane and and rinse any soil off the purslane. Tear or cut the purslane in half lengthwise. A pan with a lid and a wok or deep saucepan. Let s start cooking the creamy pasta with chicken meatballs. MAKE THE MEATBALLS Make six meatballs per person from the minced chicken. Thoroughly knead the minced meat to make meatballs without cracks to prevent them from breaking while frying (see tip). COOK THE RIGATONI Cook the rigatoni in the pan with the lid, covered, for minutes. Drain, reserving a little of the cooking liquid, and allow to steam dry, uncovered. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) ½ 1 1½ 2 2½ 3 White courgette (pcs) f ½ 1 1½ 2 2½ 3 Fresh chervil (sprigs) 23) f Fresh tarragon (sprigs) 23) f 1½ 3 4½ 6 7½ 8 Purslane (g) f Seasoned minced chicken (g) f Rigatoni (g) 1) Creme fraiche (tbsp) 7) 15) 2) f Olive oil* (tbsp) White wine vinegar* (tsp) 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) x / 792 x / 113 Total fat (g) 36 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 1 Protein (g) 1 5 Salt (g) ) Glutens 7) Milk/lactose 10) Mustard Can contain traces of: 15) Glutens 20) Soy 23) Celery FRY In the meantime, heat the olive oil in a wok or deep saucepan and gently fry the chicken meatballs and the garlic for 4-6 minutes at medium to high heat until brown on all sides. Next, add the courgette and stir-fry for another 4 minutes. SEASON In the meantime, add the purslane, 1 tbsp creme fraiche per person and the white wine vinegar to the rigatoni. Mix thoroughly. Add 1 tbsp of the cooking liquid per person and season with salt and pepper. Stir the remaining creme fraiche through the chicken meatballs and season these with salt and pepper. ttip This is also a great lunch dish. If you prefer your vegetables crunchy, don t add the purslane to the pasta until just before serving. SERVE Transfer the pasta to plates and garnish with the chicken meatballs in creamy sauce. Sprinkle with the fresh herbs and a little extravirgin olive oil. ttip Don t have time to make meatballs? You can also fry the minced chicken and mix it with the pasta. 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 ASPARAGUS PIE AND STIR-FRIED SWEET PEPPER SALAD With a tangy vinaigrette and a boiled egg SYNERA BLANCO Synera contains a small percentage of Muscat, an aromatic grape that goes wonderfully well with asparagus. Red onions Red sweet peppers f Asparagus pie f Free-range eggs f Mixed lettuce f Total: min. 6 G Original Easy * Vegetarian v % Eat within 5 days The crispy crust of this asparagus pie creates a lovely contrast with the creamy cheese and white asparagus filling. The acidity of the vinaigrette and the stir-fried vegetables give the dish a nice tangy touch.

6 A GOOD START PREPARATION Pre-heat the oven to 180 degrees. Slice the red onion into half rings and cut the sweet pepper into thin strips. A baking sheet lined with baking paper, a wok or deep saucepan, a saucepan with a lid and a salad bowl. Let s start cooking the asparagus pie and stir-fried sweet pepper salad. BAKE AT THE PIE Take the asparagus pie out of the silver packaging and bake for 18 minutes in the oven on a baking tray lined with baking paper. FRY THE VEGETABLES In the meantime, heat the butter in a wok or deep saucepan and gently fry the red onion and the sweet pepper for 10 minutes at low heat. After 1 minute, add the white balsamic vinegar. Season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Red onions (pcs) ½ 1 1½ 2 2½ 3 Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Asparagus pie (Pcs) 1) 3) 7) 13) f Free-range eggs (pcs) 3) f Mixed lettuce (g) 23) f Butter* (tbsp) ½ 1 1½ 2 2½ 3 White balsamic vinegar* (tsp) Black balsamic vinegar* (tsp) Extra virgin olive oil* (tbsp) Mustard* (tsp) ½ 1 1½ 2 2½ 3 Honey* (tsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2488 / / 153 Total fat (g) Of which: saturated (g) Carbohydrates (g) 36 9 Of which: sugars (g) Fibre (g) 4 1 Protein (g) 10 2 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose 13) Lupins Can contain traces of: 23) Celery BOIL THE EGGS Place the eggs in a saucepan with water and boil, covered, in 6-8 minutes. Do you prefer a soft-boiled egg? Take the eggs out of the pan after 5-6 minutes. Immerse the eggs in cold water and peel carefully. Cut the eggs in half lengthwise and set aside. PREPARE THE DRESSING In the meantime, make the dressing in a salad bowl by whisking together the black balsamic vinegar, extra-virgin olive oil, mustard and honey. Add the sweet pepper, red onion and mixed lettuce and season with salt and pepper. SERVE Transfer the salad to plates and serve with the asparagus pie and the boiled egg. ttip Eggs are much easier to peel under running water. This way, the bits of eggshell will simply flow into your sink. Pat the peeled eggs dry with a little paper towel. 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 FISH EN PAPILLOTTE WITH FENNEL With fried potatoes, a tangy orange dressing and dill VARAS ROSÉ The orange in this fish dish gives it a distinct, fruity twist. It is therefore best accompanied by a full-bodied, fruity rosé. Nicola potatoes Thyme Fennel f Oranges Cucumbers f Lake Victoria perch, skinned f Dill f Total: min. 8 D Discovery Calorieconscious Several steps + L Eat within 3 days Lactose-free d g Gluten-free Fish and dill are a match made in heaven. This recipe uses Lake Victoria perch. The fish is prepared by wrapping it in tinfoil and baking it in the oven. Because the tinfoil prevents the heat from escaping, the fish is steamed until perfectly done.

8 A GOOD START FRY THE POTATOES Pre-heat the oven to 220 degrees. Thoroughly scrub or peel the potatoes (nicola) and cut into wedges. Heat the olive oil in a frying pan and fry the potato wedges together with the thyme, covered, for minutes at medium to high heat. Turn regularly and season with salt and pepper. Take the lid off the pan after 20 minutes. A deep saucepan with a lid, a wok or deep saucepan, a fine grater, tinfoil and a bowl. Let s start cooking the fish en papilotte with fennel. CHOP THE FENNEL In the meantime, cut the fennel into quarters, remove the core and cut the fennel into thin strips. Heat the sunflower oil in another wok or deep saucepan and gently fry the fennel for 4-6 minutes at medium to high heat. JUICE THE ORANGE In the meantime, grate the orange peel (zest) and juice the orange. Slice the cucumber lengthwise into long ribbons. SERVES 1-6 1P 2P 3P 4P 5P 6P Nicola potatoes (g) Thyme (tsp) Fennel (bulbs) f ½ 1 1½ 2 2½ 3 Oranges (pcs) f ¼ ½ ¾ 1 1¼ 1½ Cucumbers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Lake Victoria perch (skinned) (100g) 4) f Dill (sprigs) 23) f Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Sunflower oil* (tsp) ½ 1 1½ 2 2½ 3 Extra virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Mustard* (tbsp) White balsamic vinegar* (tsp) Honey* (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) 3155 / / 90 Total fat (g) 23 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 28 4 Salt (g) ) Fish Can contain traces of: 23) Celery MAKE THE PAPILOTTES Transfer the fennel to 1 sheet of tinfoil per person. Top with the Lake Victoria perch and 1 sprig of dill per person. Garnish with 1 tsp grated orange peel per person, and sprinkle with 1 tbsp orange juice per person. Season with salt and pepper. Carefully fold the papilottes and bake for minutes in the oven, or until the fish is done. WHISK TOGETHER THE DRESSING In the meantime, chop the remaining dill. In a bowl, whisk together a dressing of extravirgin olive oil, mustard, white balsamic vinegar, honey, dill, 2 tbsp orange juice per person and season with salt and pepper. Mix the dressing with the cucumber. ttip Do you like your food spicy? Sprinkle a little tabasco or cayenne pepper on the fish in the papilottes. SERVE Transfer the potato wedges and the fish papilottes to plates and serve with the cucumber salad. ttip Are keeping an eye on your calorie intake? You can leave out the potato wedges or replace them with boiled potatoes or a little mashed potatoes made with stock. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Italian orzo with seasoned minced beef With a creamy tomato sauce, cream cheese with herbs and five different vegetables MASAN ROUGE Masan contains quite a bit of Merlot, a grape that has a slightly creamy taste and therefore goes exceptionally well with tomato sauce. Onions Garlic Orzo Tomato paste IMAGE NIET IN MEDIAVALET Minced beef f Vegetable mix f Herbed cream cheese f Total: min. 6 - Very simple Eat within 3 days b Original Quick & Easy Q Family This fast and easy orzo dish is made with seasoned minced beef, herbed cream cheese, tomato cubes and a vegetable mix containing carrots, Chinese cabbage, white cabbage, red sweet pepper and leeks. The result is a creamy, slightly sweet dish that the whole family will enjoy.

10 A GOOD START PREPARE THE STOCK Prepare the stock in a pan with the lid to cook the orzo in. A pan with a lid and a wok or deep saucepan with a lid. Let s start cooking the Italian orzo with seasoned minced beef. CHOPPING ONIONS AND GARLIC Finely dice the onion, and press or finely chop the garlic. COOK THE ORZO Add the orzo to the stock and simmer, covered, for 8-9 minutes at low heat until dry. Stir regularly. Add a little extra water if the orzo is too dry. Drain and rinse. Allow to steam dry, uncovered, and fluff using a fork. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Orzo (g) 1) 17) Tomato paste (can) 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* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3254 / / 134 Total fat (g) 35 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 15 2 Protein (g) 53 7 Salt (g) ) Glutens 7) Milk/lactose Can contain traces of: 17) Eggs 23) Celery PREPARE THE SAUCE In the meantime, heat the butter in a wok or deep saucepan and gently 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 to high heat. Add the vegetable mix and fry, covered, for 7 minutes at medium to low heat. SEASON Stir in the herbed cream cheese. Allow the sauce to simmer for 1 minute and season with salt and pepper. SERVE Transfer the orzo to plates and top with the pasta sauce. ttip This dish is rich in calories. Are you keeping an eye on your calorie intake? If so, cook only 60g orzo per person. You can use the rest in a soup, to eat for lunch during the weekend, 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 Caserecce with creamy cauliflower sauce With mushrooms and garden cress ESPIGA BRANCO Espiga is a tart yet full-bodied wine and goes wonderfully well with this creamy pasta dish. Cauliflower f Caserecce integrale Onions Garlic Mushrooms f Garden cress f Hazelnuts Grated aged cheese f Mascarpone f Thyme Total: min. 7 b Family Easy * Vegetarian V Eat within 3 days The creamy sauce in this pasta dish is made with cauliflower and mascarpone. The combination of mild flavours and peppery garden cress and crunchy nuts make for a surprising dish.

12 A GOOD START COOK THE CAULIFLOWER Bring 500 ml water and a pinch of salt per person to the boil in a pan with a lid to cook the cauliflower and the caserecce in. In the meantime, cut the cauliflower head into florets and chop the stem into small pieces. Cook the cauliflower, covered, for 10 minutes. Next, remove from the pan using a skimmer and transfer to your hand blender s blending pitcher or regular blender. A pan with a lid, a hand blender with a blending pitcher or a regular blender, a small bowl and a wok or a deep saucepan. Let s start cooking the caserecce with cauliflower sauce. COOK THE PASTA Add the caserecce to the pan with the lid and cook the caserecce, covered, for minutes. Drain, reserving 2 tbsp cooking liquid per person. In the meantime, finely dice the onion, and press or finely chop the garlic. Cut the mushrooms into slices. Using scissors, cut the garden cress. Roughly chop the hazelnuts. ROAST THE HAZELNUTS Heat a frying pan, without oil, at high heat and roast the hazelnuts for 4-5 minutes. Remove from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Cauliflower (g) f Caserecce integrale (g) 1) Onions (pc) ½ 1 1½ 2 2½ 3 Garlic (cloves) Mushrooms (g) f Garden cress (tbsp) f Hazelnuts (g) Grated aged cheese (g) 7) f Mascarpone (g) 7) f Thyme (tsp) f Vegetable stock cubes* (pcs) 1/5 2/5 3/5 4/ /5 Butter* (tbsp) 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) 3515 / / 127 Total fat (g) 44 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 15 2 Protein (g) 27 4 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts PREPARE THE SAUCE Put 2 tbsp cooking liquid per person from the pan with the lid into a bowl and crumble the stock cube over the liquid. Allow to dissolve, while stirring. Add the stock, half the aged cheese and the mascarpone to the cauliflower. Purée the cauliflower until you have a smooth sauce and season with salt and pepper (see tip). SAUTÉ THE MUSHROOMS Heat the butter in a wok or deep saucepan and gently fry the onion and the garlic for 2 minutes at low heat. Add the mushrooms and the thyme, season with salt and pepper and sauté for 5 minutes. Add the sauce and the caserecce to the wok or deep saucepan and heat for 1-2 minutes. SERVE Transfer onto plates and garnish with the garden cress, the remaining cheese and the hazelnuts. ttip Running short of time? Instead of puréeing the cauliflower, mix it with the pasta, the cheese and the mascarpone for a pleasant texture. Season with salt and pepper. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 OVEN-BAKED PORTOBELLO MUSHROOMS With fresh rosemary, soft goat s cheese, crunchy walnuts and honey CABRIZ TINTO Mushrooms and aromatic Mediterranean herbs like rosemary simply demand to be enjoyed with a full-bodied, pungent red wine like this Cabriz from the Portuguese Dão region. Roseval potatoes Fresh rosemary f Red onions Courgettes Portobello mushrooms f Soft goat s cheese f Walnuts Total: min. 7 Original Easy * Vegetarian V Eat within 5 days % Gluten-free g The portobello could easily be the best mushroom there is. It is a much bigger version of the chestnut mushroom, and therefore ideal for stuffing. We will be using goat s cheese in this recipe. A few minutes in the oven and you have a beautiful-looking dish!

14 A GOOD START PREPARE THE POTATOES Pre-heat the oven to 200 degrees. Thoroughly rinse and scrub the potatoes (Roseval), cut in half lengthwise and then into long, narrow wedges. Strip the rosemary leaves from the sprigs. Finely chop the rosemary leaves. A wok or deep saucepan with a lid and a baking tray lined with baking paper. Let s start cooking the oven-baked portobello mushrooms. FRY THE POTATOES Heat half the olive oil in a wok or deep saucepan with a lid and fry the potatoes, with half the rosemary and a little salt and pepper, covered, for minutes at medium to low heat. Take the lid off the pan during the last 5 minutes. CHOP THE COURGETTE In the meantime, slice the red onions into rings and cut the courgettes into thin slices. SERVES 1-6 1P 2P 3P 4P 5P 6P Roseval potatoes (g) Fresh rosemary (sprigs) 23) f ½ 1 1½ 2 2½ 3 Red onions (pcs) ½ 1 1½ 2 2½ 3 Courgettes (pcs) ½ 1 1½ 2 2½ 3 Portobello mushrooms (pcs) f Soft goat s cheese (g) 7) f Walnuts (g) 8) 19) 22) Olive oil* (tbsp) Honey* (tsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil * Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3143 / / 107 Total fat (g) 39 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 22 3 Salt (g) Allergens 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) Nuts 23) Celery STUFF THE MUSHROOMS Transfer the courgette and the red onion to a baking sheet tray with baking paper. Place the portobello mushrooms on the baking sheet, rounded side down, and stuff the portobello mushrooms with goat s cheese. Drizzle with the remaining olive oil and honey and sprinkle with the remaining rosemary, salt and pepper. Bake in the oven for 15 minutes (see tip!). ROAST THE WALNUTS Coarsely chop the walnuts. After 10 minutes, sprinkle the walnuts over the vegetables on the baking tray. SERVE Transfer the potatoes and portobello mushrooms with the roasted vegetables onto plates. Drizzle with a little extra-virgin olive oil. ttip If you don t have an oven with a baking tray, you can also stir-fry the courgette and the onion in a wok or a deep saucepan at medium to high heat. Cut the portobello mushrooms into strips and stir-fry alongside. 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 COUSCOUS WITH APRICOTS With spinach and stir-fried vegetables in a honey-lemon dressing LA VIEILLE FERME BLANC A slightly fruity, aromatic white wine is the perfect complement to the sweet apricots, tangy spinach and tart and pungent spring onions in this dish. Dried apricots Red sweet peppers Spring onions f Spinach f Whole-wheat couscous Lemon Cut string beans f Total: min. 5 V Vegetarian Easy * Quick & Easy Q Calorieconscious Eat within 3 days L Lactose-free d The minuscule grains of couscous are traditionally hand-rolled: a labour-intensive and timeconsuming task. The sweet honey and summery apricots in this couscous salad are brought into balance with the zesty taste of fresh lemon juice.

16 A GOOD START CHOP THE VEGETABLES Prepare the stock. Chop the apricots into little pieces. Remove the seed pods from the sweet pepper and cut the sweet pepper into thin strips. Slice the spring onions into thin rings and tear the spinach into bite-sized pieces. A salad bow, a fine grater and a wok or deep saucepan. Let s start cooking the couscous with apricots. SOAK THE COUSCOUS Transfer the couscous, the apricots and the stock to a salad bowl and set aside to soak, covered, for 10 minutes. GRATE THE LEMON PEEL Scrub or rinse the lemon, grate the yellow peel with a fine grater and squeeze out the lemon juice. Set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Dried apricots (g) Red sweet peppers (pcs) ½ 1 1½ 2 2½ 3 Spring onions (pcs) f Spinach (g) 23) f Whole-wheat couscous (g) 1) Lemon ¼ ½ ¾ 1 1¼ 1½ Cut string beans (g) 23) f Vegetable stock* (ml) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Honey* (tsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2019 / / 86 Total fat (g) 11 2 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 17 3 Protein (g) 17 3 Salt (g) ) Glutens Can contain traces of: 23) Celery FRY THE VEGETABLES Heat the olive oil in a wok or deep saucepan and stir-fry the sweet pepper, most of the spring onion and the string beans for 5-6 minutes at medium to high heat. Take the pan off the cooker and add 2 tsp lemon juice per person and honey. Season with salt and pepper. SEASON Add the spinach to the couscous and mix. Next, add the stir-fried vegetables and mix again. Season with salt and pepper. SERVE Transfer the couscous salad to plates and garnish with the remaining spring onion. Add the grated lemon peel and the remaining lemon juice. 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 Baked potatoes with salad and bacon With fennel and yoghurt SYNERA TINTO Bacon and Tempranillo are a perfect combination! Synera contains 75% Tempranillo grapes and thanks to a short ripening process in oak barrels it has a delicious, full-bodied flavour. Gwenne potatoes Fennel f Red cherry tomatoes Pumpkin seeds Bacon rashers f Mixed lettuce f Low-fat yoghurt f Calorie- Total: min. 9 L conscious Easy Gluten-free * g Eat within 3 days Baking potatoes brings out a highly concentrated flavour. Bacon is the traditional partner of the potato, while the roasted pumpkin seeds give this dish a crunchy bite.

18 A GOOD START BAKE THE POTATOES Pre-heat the oven to 220 degrees. Scrub the potatoes (gwenne) until clean. Halve the smaller potatoes and cut the bigger potatoes into quarters (approx. 5 x 3 cm). Transfer the potatoes onto 1 sheet of tinfoil per person. Drizzle with half the olive oil, fold the tinfoil closed and bake the potatoes in the oven for minutes or until done. Tinfoil, a wok or a deep saucepan and a salad bowl. Let s start cooking the baked potatoes with salad and bacon. CHOP THE VEGETABLES In the meantime, cut the fennel into quarters, remove the core and cut the fennel into small pieces. Finely chop the green fennel tops (optional). Halve the cherry tomatoes. ROAST THE PUMPKIN SEEDS In the meantime heat the 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. Next, fry the bacon rashers for 3-4 minutes until crispy on each side. Remove from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Gwenne potatoes (g) Fennel (bulbs) f ½ 1 1½ 2 2½ 3 Red cherry tomatoes (g) Pumpkin seeds (g) 19) 22) Bacon rashers (g) f Mixed lettuce (g) 12) f Low-fat yoghurt (tbsp) 7) 19) 22) f Olive oil* (tbsp) Black balsamic vinegar* (tsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2498 / / 103 Total fat (g) 34 6 Of which: saturated (g) Carbohydrates (g) 48 8 Of which: sugars (g) Fibre (g) 11 2 Protein (g) 18 3 Salt (g) ) Milk/lactose Can contain traces of: 19) Peanuts 22) Nuts 23) Celery STIR-FRY THE FENNEL Next, stir-fry the fennel in the wok or deep saucepan and add 1 tbsp water per person. Fry for 6-8 minutes until done, but still little crunchy. Season with salt and pepper. MAKE THE SALAD Whisk together a dressing in a salad bowl with the remaining olive oil and the black balsamic vinegar. Add the cherry tomatoes and the mixed lettuce and mix with the fennel to create a salad. Coarsely chop the bacon rashers and crumble over the salad. SERVE Season the potatoes with salt and pepper and top with a dollop of low-fat yoghurt, the pumpkin seeds and the green fennel tops (optional). Serve with the salad. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip Want to speed up the process of baking the potatoes? Start by boiling the potatoes for 8-10 minutes and briefly heat in the oven. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

19 INDONESIAN SMOOR TERONG With egg, sweet tomato and mild aubergine LEMONGRASS Lemongrass is a shoot from the Cymbopogon citratus plant. It has a fresh, fragrant taste, a little like lemon. Indispensable to the Indonesian cuisine. Onions Garlic Aubergines Tomatoes Ginger Brown rice Free-range eggs Sieved tomatoes Lemongrass Harissa f Total: min. 9 D Discovery Easy * Vegetarian v Eat within 5 days % Lactose-free d g Gluten-free This vegetarian Indonesian smoor, or stew, is sweet and spicy. The aubergine is stewed in tomato sauce until soft. The hard-boiled egg and the fresh coriander give the dish a fresh, tangy taste. Fresh coriander f

20 A GOOD START PREPARATION Bring 500 ml water per person to the boil in a pan with a lid to cook the rice and the eggs in. Finely dice the onion, and press or finely chop the garlic. Cut each aubergine in half lengthwise and then into slices. Cut the tomatoes into cubes. Peel and finely chop the ginger. Thoroughly rinse the egg. A pan with a lid and a wok or deep saucepan with a lid. Let s start cooking the Indonesian smoor terong. BOIL Boil the rice, covered, in the pan with a lid for minutes. Add the egg during the last 6 minutes. Drain and rinse the egg under ice-cold water. Allow the rice to steam dry, covered. FRY THE AUBERGINE Heat the sunflower oil in a wok or deep saucepan and gently fry the onion and garlic for 2 minutes at medium low heat. Add the aubergine, tomato and ginger and fry for 3-4 minutes at medium high heat. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Aubergines (pc) ½ 1 1½ 2 2½ 3 Tomatoes (pcs) Ginger (cm) Brown rice (g) Free-range eggs (pcs) 3) Sieved tomatoes (g) Lemongrass (tsp) Harissa (tsp) f ½ 1 1½ 2 2½ 3 Fresh coriander (sprigs) 23) f Sunflower oil* (tbsp) Ketjap* (tbsp) 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) 2518 / / 84 Total fat (g) 23 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 18 2 Salt (g) ) Eggs Can contain traces of: 23) Celery STEW Next, add the sieved tomatoes, the lemongrass, the harissa and the ketjap and stew the vegetables, covered, for minutes at medium low heat. SEASON Finely chop the coriander. Peel the egg and cut into quarters. Season the smoor to taste with salt and pepper. SERVE Transfer the smoor and the rice to plates. Serve with the egg and garnish with coriander. RFACTS Indonesian terong is originally made with peteh beans, parkia speciosa, a legume that native Indonesians call stink bean. You will find this bean variety in Indonesian sambals and sajoors. However, it is difficult to get hold of here in the Western world! ttip Can you get hold of some real peteh beans? Add them when you are frying the onions and garlic. Proceed with the remaining steps in the recipe. 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 FRESH KIWI CARPACCIO With sweet mascarpone - Easy The fresh taste of summer in combination with the full, creamy flavour of mascarpone, finished with vanilla and honey. The perfect end of a hard day at work. It takes only 5 minutes to prepare. Kiwi gold Oranges

22 A GOOD START : A fine grater and a bowl. Peel the kiwis and cut into very thin slices. Thoroughly scrub the orange. 1 In a bowl, mix the mascarpone together with1½ tbsp honey and the vanilla extract. Transfer the kiwis to two small dessert plates. Put a dollop of mascarpone 2 in the middle and drizzle with remaining honey. Grate approximately ½ tsp orange peel per person over the dessert. ttip Would you like to make this dessert even healthier? Use full-fat curd cheese (quark) or Greek or Turkish yoghurt instead of mascarpone. 2P Kiwi gold (pcs) 2 Oranges (pcs) 1 Mascarpone* (g) 100 Honey* (tsp) 2 Vanilla extract* (tsp) ½ None of the products in the Fruit Box used in this recipe contain 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 -BREAKFAST BOX- GOOD MORNING! BREAKFAST 1- BANANA PANCAKES With strawberries and coconut 1x BANANA PANCAKES With strawberries and coconut GREEK YOGHURT With passion fruit, figs and pumpkin seeds OATMEAL PORRIDGE With apples, cinnamon, raisins and pecan nuts FOR 1 BREAKFAST 2P 4P Bananas (pcs) 2 4 Free-range eggs (pcs) 3) f 2 4 Linseed (g) 19) 22) Strawberries (g) f Honey (tsp) 1 2 Grated coconut (g) 19) 22) 5 10 Salt* pinch Butter* (tbsp) 1 2 *Not included fstore in the refrigerator A bowl and a frying pan -EXTRA- Apple-pear-raspberry juice Orange-kiwi juice 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 Put the bananas in a bowl and mash using a fork. Add the eggs, 1 the linseed and a pinch of salt and stir using a fork or whisk until you have a smooth batter. Melt ½ tbsp butter per person in a frying pan and fry 1 pancake 2 per person. In the meantime, cut the strawberries into thin slices. 3 Transfer the pancakes to plates and top with the strawberries. 4 Drizzle with honey and garnish with grated coconut. PER NUTRIENT VALUE SERVING Energy (kj/kcal) 372 Fats (g) 15 Of which: saturated (g) 6 Carbohydrates (g) 43 Of which: sugars (g) Fibre (g) 9 Protein (g) 11 Salt (g) 3) Eggs Can contain traces of: 19) Peanuts 22) Nuts NUTRIENT VALUE INCOMPLEET PER 100 G

24 BREAKFAST 2-2x BREAKFAST 3- GREEK YOGHURT With passion fruit, figs and pumpkin seeds OATMEAL PORRIDGE With apples, cinnamon, raisins and pecan nuts 2x Pour the Greek yoghurt into bowls. 1 Stir the whole-grain flakes into the yoghurt. Cut the passion fruit in half, scoop 2 out the flesh and put on top of the yoghurt. Garnish with the fig pieces and 3 pumpkin seeds. FOR 1 BREAKFAST 2P 4P Greek yoghurt (ml) 7) 19) 22) f Whole-grain flakes (g) 1) 19) 20) 25) Passion fruits (pcs) 2 4 Fig pieces (g) Pumpkin seeds (g) 19) 22) *Not included fstore in the refrigerator Blender (regular or hand-held) NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1435 / / 182 Fats (g) 17 9 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 5 3 Protein (g) 13 7 Salt (g) Cut the apples (Elstar) into small pieces. 1 In a saucepan with a lid, mix the apple 2 with the oatmeal, the low-fat milk and 50 ml water per person, adding half the raisins, most of the cinnamon and a pinch of salt. Bring to the boil, covered, turn down the heat and allow to simmer for 5 minutes at medium to low heat. Stir regularly. Transfer the oatmeal porridge to bowls 3 and garnish with the pecan nuts, the honey, the remaining raisins and the rest of the cinnamon. FOR 1 BREAKFAST 2P 4P Elstar apples (pcs) 2 4 Oatmeal (g) 1) 19) 22) Low-fat milk (ml) 7) 15) 20) Cinnamon (tsp) 1½ 3 Raisins (g) 19) 22) Pecan nuts (g) 8) 19) 22) Honey (jar) 1 2 Salt* pinch *Not included fstore in the refrigerator Saucepan with a lid NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1983 / / 169 Fats (g) 14 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 2 Protein (g) 12 4 Salt (g) ) Glutens 7) Milk/lactose Can contain traces of: 19) Peanuts 20) Soy 22) Nuts 25) Sesame 1) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts (other than pecan nuts)