Orzo with cod and mushrooms

Transcription

1 Orzo with cod and mushrooms With cabbage, leek and pine nuts MASAN BLANC Masan Blanc, a crisp, tart wine with notes of gooseberry and lime, perfectly brings out the subtle flavour of the cod in this recipe. Pine nuts Shallot Garlic Mushrooms f Orzo Leek & cabbage mix f Fillet of cod f Total: min. 5 * Easy Eat within 3 days b Q Family Quick & Easy Cod is a highly versatile fish. Dried cod is called stockfish (unsalted) or klippfisk (a salted Norwegian speciality). In the Netherlands cod is very popular deep-fried in batter. Today, you will be eating pan-fried fresh cod.

2 A GOOD START TOAST THE PINE NUTS Prepare the stock. Heat a wok or deep saucepan at high heat and toast the pine nuts, without any oil, until golden brown. Remove from the pan and set aside. A wok or deep saucepan with a lid, a pan with a lid and a frying pan. Let s start cooking the orzo with cod and mushrooms. COOK THE ORZO Heat half the butter in a pan with a lid and fry the orzo for 1 minute at medium-low heat, stirring constantly. Stir in the stock and simmer for minutes, covered, at low heat until all the stock has been absorbed. Stir regularly. Add a little extra water if the orzo is too dry. SAUTÉ THE MUSHROOMS In the meantime, finely dice the shallots, and press or finely chop the garlic. Slice the mushrooms into quarters. Heat the remaining butter in the same wok or deep saucepan with a lid and gently fry the shallots and the garlic for 1 2 minutes at medium to high heat. Add the mushrooms and stir-fry for 5 6 minutes. Remove from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Pine nuts (g) 19) 22) Orzo (g) 1) Shallots (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Mushrooms (g) f Leek & white cabbage mix (g) 23) f Fillet of cod (unskinned) (100 g) 4) f Vegetable stock* (ml) Butter* (tbsp) Olive oil* (tbsp) White balsamic vinegar* (tsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2556 / / 95 Total fat (g) 19 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 35 5 Salt (g) ) Glutens 4) Fish May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame FRY THE VEGETABLES Fry the leek & white cabbage mix for 1 minute at medium-high heat in the same wok or deep saucepan. Add 1 tbsp water per person, season with salt and pepper and simmer, covered, for 9 10 minutes at medium-low heat. FRY THE FISH Heat the olive oil in a frying pan at medium-high heat and fry the cod for 3 minutes on the skin side and approximately 2 minutes on the other side. Season with salt and pepper. SERVE Add the orzo to the wok or deep saucepan and stir-fry for another minute at high heat. Stir in the white balsamic vinegar. Transfer the dish to plates, arrange the cod on top of the orzo and vegetables and garnish with the pine nuts. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

3 POTATOES WITH CHICKEN SAUSAGES AND COURGETTE With fresh dill and creme fraiche LAVILA ROUGE In autumn you start to crave wintry food, like this potato and chicken dish, accompanied by a mellow red wine. Lavila Rouge from the Languedoc region couldn't be more of a better choice! Potato slices Onion Courgette Seasoned chicken sausages f Fresh dill f Creme fraiche f Total: min. 5 * Easy Eat within 3 days Q L Quick & Easy Calorieconscious g Gluten-free You will need only one pan to make this delicious potato dish. The chicken sausages have been seasoned for you with flavourings such as paprika, thyme and oregano. In addition to these, this recipe also uses fresh dill. Adding creme fraiche will give it a lovely, creamy touch.

4 A GOOD START CHOP THE Heat the olive oil in a deep saucepan and fry the potato slices at medium to high heat for minutes. Turn regularly. In the meantime, mince the onion and cut the courgette into thin slices. A deep saucepan, a wok or deep saucepan with a lid and some tin foil. Let s start cooking the potatoes with chicken sausages and courgette. FRY THE CHICKEN SAUSAGES Heat half the butter in a wok or deep saucepan with a lid. Using a sharp knife, make 3 incisions in each chicken sausage and fry the chicken sausages at mediumhigh heat for 6 minutes until brown all around. Remove from the pan and set aside, wrapped in tin foil. FRY THE COURGETTE Return the pan containing the drippings from the chicken sausages to the cooker at little heat, add the remaining butter and sauté the onion in these for 2 minutes. Add the courgette and stir-fry, covered, for 5 minutes at medium to high heat. SERVES 1-6 1P 2P 3P 4P 5P 6P Potato slices (g) Onions (pcs) ½ 1 1½ 2 2½ 3 Courgettes (pcs) ½ 1 1½ 2 2½ 3 Seasoned chicken sausages (50g) f Fresh dill (sprigs) 23) f Creme fraiche (tbsp) 7) 15) 20) f Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Butter* (tbsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2770 / / 110 Total fat (g) 33 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 27 4 Salt (g) ) Milk/lactose May contain traces of: 15) Glutens 20) Soy 23) Celery ADD THE POTATOES Add the potato slices to the courgette and fry for another 4 minutes. Season with salt and pepper. SEASON Remove the pan from the heat. Finely chop the dill. Add the creme fraiche and half the dill. Mix well. Season with salt and pepper (see tip). SERVE Transfer the casserole to plates. Put 2 chicken sausages on each plate. Sprinkle with the drippings and garnish with the remaining dill. ttip Is your pan oven-proof? Put the pan in a 200-degree oven for 5 10 minutes for the dish to develop a lovely, golden crust. ttip Are you keeping an eye on your calorie intake? Use only half the amount of creme fraiche. 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 SPINACH CURRY WITH YELLOW RICE With coconut milk, tomato and cashews VARAS ROUGE Varas Rouge is an intense wine with complex aromas of blueberries and cherries: a perfect complement to this vegetable curry with cashews. Onion Garlic Tomatoes f Turmeric Jasmine rice Cashews Grated coconut Curry powder Coconut milk Spinach f Total: min. 5 * Easy Eat within 3 days v d Vegetarian Lactose-free g Gluten-free Turmeric is one of the most frequently used ingredients in curries. It gives the rice in this dish a lovely, bright yellow colour, while the coconut milk and grated coconut give it a full-bodied, creamy flavour. You will be garnishing this curry with cashews for a crunchy texture.

6 A GOOD START PREPARATION Prepare the stock. Mince the onion and press or finely chop the garlic. Dice the tomatoes. A pan with a lid and a wok or deep saucepan. Let s start cooking the spinach curry with yellow rice. COOK THE RICE Heat the olive oil in a pan with a lid at medium heat and sauté the onion for 2 minutes. Add the turmeric and fry for another minute. Add the stock and the rice. Allow the rice to simmer, covered, for minutes. Add a little extra water if the rice becomes too dry. Set aside uncovered to steam dry. ROAST THE TOPPING Heat a wok or deep saucepan at high heat and roast the cashews, without any oil, until golden brown. After 1 minute, add the grated coconut. Remove from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Tomatoes (pcs) f Turmeric (tsp) ½ 1 1½ 2 2½ 3 Jasmine rice (g) Cashews (g) 5) 8) 22) 25) Grated coconut (g) 19) 22) 25) Curry powder (tsp) 9) 10) Coconut milk (ml) 26) Spinach (g) 23) f Vegetable stock* (ml) Olive oil* (tbsp) ½ ½ 1½ Sunflower oil* (tbsp) ½ ½ 1½ Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2962 / / 118 Total fat (g) 34 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 16 3 Salt (g) ) Peanuts 8) Nuts 9) Celery 10) Mustard May contain traces of: 19) Peanuts 22) (Other) nuts 23) Celery 25) Sesame 26) Sulphite PREPARE THE CURRY Allow the wok or deep saucepan to cool down for two minutes (to prevent the sunflower oil from burning). Next, heat the sunflower oil in the pan and fry the garlic and the curry powder for 1 2 minutes at medium heat. Add the tomato and fry, stirring constantly, for 4 minutes. Add the coconut milk (see tip), season with salt and pepper and bring to the boil. ADD THE SPINACH Tear the spinach into bite-size pieces above the wok or deep saucepan, allow to wilt and simmer for 1 2 minutes. RFACTS The cashew nut was discovered around the coast of Brazil in the 16 th century. Portuguese explorers took the cashew trees they found to other tropical regions, such as Africa and India, where they are still grown today. SERVE Put a mound of rice and spinach on each plate and garnish with the cashews and grated coconut. ttip Coconut milk can form lumps. This does not mean that the milk has turned bad. The lumps are the fatty substances of the coconut milk which give it its rich flavour. Thoroughly stir the coconut milk to remove any lumps. 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 Coconut soup with haddock and udon noodles With string beans, bok choy and soy sauce VARAS BLANC A dish like haddock with noodles needs a robust wine to accompany it, like this Varas Blanc from Portugal. Its slightly pungent flavour goes particularly well with coconut! Garlic Runner beans f Bok choy f Coconut milk Ground lemongrass Soy sauce Fillet of haddock f Udon noodles Total: min. 6 D Discovery Calorieconscious Easy * L Eat within 3 days Lactose-free d Lemongrass is also called sereh. It is originally an Indian grass variety with the tangy scent and flavour of lemons: exactly what is needed to give this soup a tart, tangy edge. To make it a little more filling, you will be adding udon noodles. These are thick, soft Japanese noodles made from wheat flour, water and salt.

8 A GOOD START PREPARATIONS Prepare the stock. Press or finely chop the garlic. Trim the ends off the runner beans and slice the runner beans into small pieces. A wok or soup pan with a lid. Let s start cooking the coconut soup with haddock and udon noodles. CHOP THE BOK CHOY Trim and discard the thick base of the bok choy and slice the bok choy leaves and stems into bite-sized pieces. Thoroughly stir the coconut milk to remove any lumps (see tip). FRY THE FLAVOURINGS Heat the sunflower oil in a wok or soup pan with a lid and fry the garlic for 1 2 minutes at medium to high heat. In the last 30 seconds, add the sambal and the ground lemongrass. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) Runner beans (g) f Bok choy (heads) f ⅓ ⅔ 1 1⅓ 1⅔ 2 Coconut milk (ml) 26) Ground lemongrass (tsp) Soy sauce (ml) 1) 6) Fillet of haddock (skinned) (100g) 4) f Udon noodles (g) 1) Vegetable stock* (ml) Sunflower oil* (tbsp) Sambal* (tsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2377 / / 69 Total fat (g) 31 4 Of which: saturated (g) Carbohydrates (g) 46 6 Of which: sugars (g) Fibre (g) 7 1 Protein (g) 27 3 Salt (g) ) Glutens 4) Fish 6) Soy May contain traces of: 26) Sulphite CUT THE HADDOCK Add the stock, coconut milk, soy sauce and runner beans. Cover and bring to the boil. Simmer the soup, covered, for 6 minutes at low heat. In the meantime, pat the haddock dry with paper towels and dice into cubes of approximately 2 cm. ASSEMBLE Add the bok choy and the haddock to the soup. Bring to the boil, cover and gently simmer for 2 minutes. Take the lid off the pan, add the udon noodles and simmer for another 2 minutes. Season with salt and pepper. ttip Do you like your food more spicy? Add a little more sambal. SERVE Ladle the coconut-fish soup into bowls. RFACTS Coconut milk can form lumps. This does not mean that the milk has turned bad. The lumps are the fatty substances that give the coconut milk its rich flavour. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 BEEF SCHNITZEL WITH SHALLOT JUS With baked potatoes and roast carrots SYNERA TINTO Synera Tinto is a spirited Spanish red wine, with lovely notes of ripe fruit and spices. A good combination with the shallot jus in this recipe. Nicola potatoes Carrot f Shallot Chives f Sour cream f Beef schnitzel f Total: min. 9 * Easy Eat within 3 days b g Family Gluten-free Baking potatoes in the oven rather than frying or boiling them, as you will be doing in this recipe, gives them a creamy texture and intensifies their taste. For the best results, carefully read the tips and instructions before frying the beef schnitzel. The schnitzels are done much more quickly than you would think!

10 A GOOD START BAKE THE POTATOES Pre-heat the oven to 220 degrees. Thoroughly scrub the potatoes (Nicola). Halve the smaller potatoes and cut the bigger potatoes into quarters (approx. 5 x 3 cm). Transfer the potatoes to the centre of a sheet of tin foil and drizzle with half the olive oil. Sprinkle with salt and pepper. Mix. Fold the tin foil closed around the potatoes. Transfer to a baking sheet and bake the tin foil-wrapped potatoes in the oven for minutes, or until done. Some tin foil, two baking sheets, a frying pan and a small bowl. Let s start cooking the beef schnitzels with shallot jus. ROAST THE CARROTS In the meantime, thoroughly rinse the carrots. Remove the green tops and cut each carrot in half lengthwise and then into quarters. Transfer the carrots to a baking tray lined with tin foil. Drizzle with the remaining olive oil. Bake them in the oven, along with the potatoes, for the last minutes. FRY SHALLOTS In the meantime, mince the shallots. Heat the butter in a frying pan to medium-low heat. Add the shallots and a pinch of salt. Sauté, stirring constantly, for minutes, or until the shallots are soft and golden brown. The shallots should be well done for a delicious, sweet flavour. SERVES 1-6 1P 2P 3P 4P 5P 6P Nicola potatoes (g) Carrots (g) f Shallots (pcs) Chives (sprigs) 23) f Sour cream (g) 7) f Beef schnitzel (110 g) f Olive oil* (tbsp) Butter* (tbsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2992 / / 116 Total fat (g) 40 6 Of which: saturated (g) Carbohydrates (g) 53 9 Of which: sugars (g) Fibre (g) 9 1 Protein (g) 30 5 Salt (g) ) Milk/lactose May contain traces of: 23) Celery MAKE THE CHIVES SAUCE In the meantime, finely cut or chop the chives. In a small bowl, blend most of the chives into the sour cream and season with salt and pepper. Sprinkle a little salt and pepper onto the beef schnitzel. ttip It is imperative that you allow the frying pan to heat up sufficiently before putting in the beef schnitzels. Because the schnitzels are done in virtually no time at all, you want to create a nice crispy crust as quickly as possible. FRY THE SCHNITZELS Using a spatula, move the shallots to one side of the frying pan. Turn the heat up to high heat and turn regularly (see tip). When the pan has heated up sufficiently, transfer the schnitzels to the pan and sear briefly, without moving the meat around in the pan. Turn immediately, sear the other side and remove from the pan. Add 1 tbsp water per person to the pan and stir the liquid with the shallots into a jus. SERVE Take the baked potatoes out of the oven. Spoon onto plates. Serve with the chives sauce and put a few roast carrots alongside the potatoes. Serve with the beef schnitzels, topped with the shallot jus. Garnish with the remaining chives. ttip Beef schnitzels are best rare or medium-rare. Be careful not to fry them too long! 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 Fettuccine with baked cherry tomatoes With Grana Padano and pumpkin seeds CABRIZ TINTO This slightly pungent, aromatic wine is a perfect complement to the sweet, roasted tomatoes and savoury cheese in this recipe. Garlic Turkish red chilli peppers f Cherry tomatoes f Fettuccine Pumpkin seeds Dried oregano Grated Grana Padano f Total: min. 6 b Family Easy * Quick & Easy Q Eat within 5 days % Vegetarian V Did you know that fettuccine means little ribbons in Italian? Today you will be making a quick pasta dish with oven-roasted tomatoes, Grana Padano and crunchy pumpkin seeds. The Turkish red pepper looks somewhat like a pointed sweet pepper, but is a little smaller and spicier: delicious in combination with the sweet tomatoes.

12 A GOOD START PREPARATION Preheat the oven to 200 degrees and bring 500 ml of water per person to the boil in a pan with a lid for the fettuccine. Press or finely chop the garlic. Remove the seed pods from the Turkish red chilli peppers and chop into thin rings. A pan with a lid, an oven dish and a wok or deep saucepan. Let s start cooking the fettuccine with roast cherry tomatoes. MIX THE CHERRY TOMATOES Transfer the cherry tomatoes to an oven dish, drizzle with the black balsamic vinegar and half the olive oil and season with salt and pepper. Roast the cherry tomatoes in the oven for minutes. COOK THE FETTUCCINE In the meantime, boil the fettuccine, covered, in the pan with a lid 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) Turkish red chilli peppers (pcs) f Cherry tomatoes (g) f Fettuccine (g) 1) Pumpkin seeds (g) 19) 22) 25) Dried oregano (tsp) Grated Grana Padano (g) 3) 7) f Black balsamic vinegar* (tsp) 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) 2870 / / 144 Total fat (g) 29 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 1 Protein (g) 28 6 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 25) Sesame ROAST THE PUMPKIN SEEDS 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. ASSEMBLE THE FETTUCCINE Heat the remaining olive oil in the same wok or deep saucepan at low heat. Fry the garlic, Turkish red chilli pepper and oregano for 4 5 minutes at mediumlow heat. Add the fettuccine, half the Grana Padano and 2 tbsp cooking liquid reserved from the fettuccine per person. Mix well. Season with salt and pepper and heat for another 1 2 minutes. SERVE Transfer the dish to plates. Garnish the fettuccine with the cherry tomatoes, sprinkle with the pumpkin seeds and the remaining Grana Padano and drizzle with a little extra-virgin olive oil. RFACTS Fettuccine is very popular in Rome, where the famous pasta dish Fettuccine Alfredo originated. Made with only butter and Parmesan cheese, this is one of the simplest and oldest pasta dishes. 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 MEXICAN RICE BOWL With corn, avocado and black beans CABRIZ BRANCO Drink a glass of Portuguese Cabriz Branco with this poké bowl. This rich, aromatic white wine is a perfect match with its Mexican ingredients. Sweet potatoes Paprika Basmati rice Garlic Tomatoes f Avocado Corn Black beans Ground cumin Coriander Total: min. 6 * % Easy Eat within 5 days V d Vegetarian Lactose-free g Gluten-free Poké bowls are extremely popular. This dish is originally from Hawaii, where bowls of rice are topped with a mixture of raw fish and a diversity of other ingredients. Nowadays you see lots of varieties! Today, you will be making our recipe for a vegetarian bowl inspired by Mexican cuisine. Lime

14 A GOOD START PREPARE THE SWEET POTATOES Pre-heat the oven to 220 degrees. Peel the sweet potato and cut into dice of approximately 1 cm. Transfer the sweet potato to a baking sheet lined with baking paper. Drizzle with 1 tbsp olive oil per person and sprinkle with the paprika. Toss. Season with salt and pepper and roast in the oven for minutes, or until done. Turn when halfway done. A baking sheet lined with baking paper, a pan with a lid, a colander, a frying pan and 2 small bowls. Let s start cooking the Mexican rice bowl. BOIL THE RICE In the meantime, bring 250 ml water per person to the boil in another pan with a lid and boil the basmati rice, covered, for minutes. Drain if necessary. Set aside, uncovered, to steam dry and season the rice to taste with salt and pepper. SLICE AND DRAIN While the rice is cooking, press or finely chop the garlic and finely dice the tomatoes. Cut the avocado in half, remove the pit and scoop out the flesh. Drain the corn into a colander and transfer to a bowl. Use the same colander to drain the black beans. SERVES 1-6 1P 2P 3P 4P 5P 6P Sweet potatoes (g) Paprika (tsp) ½ 1 1½ 2 2½ 3 Basmati rice (g) Garlic (cloves) ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f ½ 1 1½ 2 2½ 3 Avocados (pcs) ½ 1 1½ 2 2½ 3 Corn (tin) ¼ ½ ¾ 1 1¼ 1½ Black beans (tin) ½ 1 1½ 2 2½ 3 Ground cumin (tsp) ½ 1 1½ 2 2½ 3 Oregano (sprigs) 23) f Limes (pcs) ½ 1 1½ 2 2½ 3 Olive oil* (tbsp) 1½ 3 4½ 6 7½ 9 Extra-virgin olive oil * Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3402 / / 143 Total fat (g) 39 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 20 4 Protein (g) 18 3 Salt (g) May contain traces of: 23) Celery FRY THE BEANS In the meantime, heat a frying pan with olive oil to medium-high heat. Fry the garlic and cumin for 1 minute, add the black beans and tomato and stir-fry for another 2 3 minutes. Season with salt and pepper and drizzle with a little extra-virgin olive oil to taste. Transfer the fried beans and tomatoes to a bowl and set aside. Fry the corn in the same pan for 2 3 minutes. CHOP THE FLAVOURING In the meantime, coarsely chop the coriander and slice the lime into wedges. In a small bowl, mash the avocado using a fork. Stir in the juice of 1 lime wedge per person, half the coriander, and a little salt and pepper. Taste, and add a little more lime juice if necessary. RFACTS Take a look at our blog! Here you will find a fun recipe for a breakfast bowl: a pineapple-smoothie bowl. SERVE Spoon the rice into deep plates or bowls. Place the other ingredients around the rice in the bowl. Serve with a scoop of mashed avocado and garnish with the remaining coriander and lime. ttip You can make infinite variations on this recipe. This version is vegetarian and has more sweet ingredients, but you could also make a spicy version with jalapeño peppers and chilli sauce. Or, add minced beef and serve with taco chips! 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 CELERIAC-LAMB S LETTUCE HOTCHPOTCH With feta and roast sunflower seeds SYNERA BLANCO This rich, velvety hotchpotch with feta is a perfect match with the slightly buttery Chardonnay in this Synera Blanco. Milva potatoes Celeriac Shallot Feta f Fresh thyme f Sunflower seeds Lamb s lettuce f Total: min. 7 V Vegetarian Calorieconscious Easy * L Eat within 3 days Gluten-free g This recipe is a variation on the traditional Dutch hotchpotch. The celeriac gives it an earthy flavour, which combines wonderfully well with the zesty, crispy lamb s lettuce. You will be garnishing this dish with sunflower seeds and feta, for a little extra crunch and creaminess.

16 A GOOD START BOIL THE POTATOES Bring 400 ml water per person to the boil in a pan with a lid for the potatoes and the celeriac. Peel the potatoes (Nicola) and cut into wedges. Peel the celeriac and dice roughly. Boil the potatoes and the celeriac, covered, for minutes until done. Drain and set aside, uncovered, to steam dry. A pan with a lid, a frying pan, and a potato masher. Let s start cooking the celeriac-lamb s lettuce hotchpotch. PREPARATION In the meantime, slice the shallots into thin half rings and crumble the feta. Strip the leaves from the sprigs of thyme. TOAST THE SUNFLOWER SEEDS Heat a frying pan to high heat and toast the sunflower seeds, without any oil, until golden brown. Remove from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Milva potatoes (g) Celeriac (g) ¼ ½ ¾ 1 1¼ 1½ Shallots (pcs) Feta f Fresh thyme (sprigs) 23) f Sunflower seeds (g) 19) 22) 25) Lamb s lettuce (g) 23) f Butter* (tbsp) 1½ 3 4½ 6 7½ 9 Honey* (tsp) ½ 1 1½ 2 2½ 3 Balsamic vinegar* (tsp) Milk* splash Mustard* (tsp) Salt & pepper* *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2812 / / 111 Total fat (g) 36 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 15 2 Protein (g) 21 3 Salt (g) May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame FRY THE SHALLOTS Heat ½ tbsp butter per person in the same frying pan and sauté the shallots and thyme for 10 minutes at medium-high heat until golden brown. Add the honey and the balsamic vinegar. Fry for another 30 seconds. MAKE THE HOTCHPOTCH Mash the potatoes and the celeriac into a coarse purée using a potato masher. Add the remaining butter and a splash of milk for a velvety texture. Next, stir in the mustard, half the feta and half the lamb s lettuce, mixing well. SERVE Transfer the remaining lamb s lettuce to plates and top with a good scoop of celeriac-lamb s lettuce hotchpotch. Top the hotchpotch with the shallots and garnish with the remaining feta and sunflower seeds (see tip). 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 keeping an eye on your calorie intake? Use only half of the butter and sunflower seeds. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

17 SLOW-COOKED CHICKEN IN BEER With red sweet peppers, leeks and potatoes AFFLIGEM BLOND Affligem Blond is a Belgian abbey beer with a clear, golden colour and a nice, frothy head. Taking a sip, you will first taste a smooth, nutty flavour, followed by notes of mellow, full-bodied tropical fruit. Onion Leek f Garlic Nicola potatoes Diced bacon f Bay leaves Chicken thighs f Affligem Blond f Red sweet peppers f Total: min. 0 * Easy Eat within 3 days D Discovery Affligem Blond has a slightly bitter taste that goes especially well with this chicken seasoned with paprika. The beer in this recipe works as a flavour enhancer: it gives the sauce and the chicken an even heartier taste. Because you will be using the entire chicken thigh, it will remain much juicier than boneless chicken.

18 A GOOD START CHOP THE VEGGIES Mince the onion. Cut the leek in half lengthwise and slice into thin half rings. Press or finely chop the garlic. Peel the potatoes (Nicola) and cut into wedges. A deep saucepan with a lid and a skimmer. Let s start cooking the slow-cooked chicken in beer. FRY Heat half the butter in a deep saucepan with a lid and fry the diced bacon for 3 4 minutes at medium-high heat until crispy. Add the onion and the leek and fry for 3 4 minutes. Add the garlic and fry for another minute. Remove from the pan, using a skimmer, and set aside. FRY THE CHICKEN Make two diagonal incisions in the chicken thighs until you reach the bone, and season with salt and pepper. Heat the remaining butter in the same deep saucepan and fry the chicken thighs at medium to high heat for 2 3 minutes on each side until brown all around. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Leeks (g) f Garlic (cloves) ½ 1 1½ 2 2½ 3 Nicola potatoes (g) Diced bacon (g) f Chicken thighs (pcs) f Bay leaves (pcs) Affligem Blond (ml) 1) f Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Butter* (tbsp) Chicken stock cubes* (pcs) 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) 3456 / / 110 Total fat (g) 39 5 Of which: saturated (g) Carbohydrates (g) 61 8 Of which: sugars (g) Fibre (g) 9 1 Protein (g) 45 6 Salt (g) ) Glutens SIMMER Deglaze the chicken with Affligem Blond beer and stir in 25 ml water per person. Crumble in the stock cube, stir in the bacon-onion mixture, the potatoes and the bay leaves. Cover and allow to simmer gently for 35 minutes at low heat (see tip). Season with salt and pepper. ADD THE SWEET PEPPERS While the chicken is simmering, remove the seed pods from the sweet peppers and cut the sweet peppers into thin strips. Add the sweet peppers to the other ingredients in the deep saucepan, and turn up the heat to medium-high. Stew for the last 10 minutes without the lid on. Stir regularly to prevent the stew from burning. ttip Do you like your sauce thicker? After Step 4, remove the chicken (when it is done) from the pan and reduce the sauce to half its original volume. SERVE Transfer the dish to deep plates. ttip Of course, we want you to fully enjoy the flavour of the beer in this dish. However, if you are cooking for children or mothers-to-be, or simply don t like the taste of beer, you can substitute the beer with the same amount of 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

19 PERUVIAN POTATO SOUP WITH FETA With courgette, cashews and cumin MASAN ROUGE This mellow Masan Rouge, with its lovely notes of red fruit, is a perfect partner for this potato soup with courgette. Garlic Onion Sweet potatoes Milva potatoes Courgette f Ground cumin Paprika Fresh coriander f Feta f Roast cashews Total: min. 7 * Easy Eat within 3 days D v Discovery Vegetarian You can get this special potato soup called locro de papa in pretty much every village in Peru. Every family has its own recipe. Today, you will be making a vegetarian variety of this hearty mealtime soup, richly garnished with various toppings and flavoured with cumin. White ciabatta

20 A GOOD START CHOP THE Prepare the stock and pre-heat the oven to 210 degrees. In the meantime, press or finely chop the garlic and mince the onion. Peel the sweet potatoes and regular potatoes (Milva) and cut into cubes of 2 cm. Cut the courgette into dice of ½ cm. A soup pan with a lid, a frying pan and a hand blender. Let s start cooking the Peruvian potato soup with feta. MAKE THE SOUP Heat half olive oil in a soup pan with a lid and sauté the garlic and onion for 1 minute at medium-low heat. Stir in the ground cumin and paprika after 30 seconds (see tip). Add the stock and both types of potatoes and bring to the boil. Turn the heat down to medium-low. Cover the pan and allow the potatoes to simmer for 15 minutes. PREPARE THE GARNISH In the meantime, coarsely chop the coriander and cut the feta into cubes. Coarsely chop the cashews. Bake the ciabatta in the oven for 6 8 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) ½ 1 1½ 2 2½ 3 Onions (pcs) ½ 1 1½ 2 2½ 3 Sweet potatoes (g) Milva potatoes (g) Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Ground cumin (tsp) Paprika (tsp) Fresh coriander (sprigs) 23) f Feta (g) 7) f Roast cashews (g) 5) 8) 22) 25) White ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) Vegetable stock* (ml) 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) 3205 / / 82 Total fat (g) 32 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 24 3 Salt (g) FRY THE COURGETTE In the meantime, heat the remaining olive oil in the same frying pan and fry the diced courgette for 6 8 minutes at medium to high heat until golden and done. Season to taste with salt and pepper. PURÉE THE SOUP Purée the soup using a hand-held blender and add a little water, if necessary, until the right consistency is reached. Stir in the black balsamic vinegar and season the soup with salt and pepper. SERVE Ladle the soup into deep plates and garnish with the feta, cashews, fried courgette and coriander. Serve the ciabatta on the side. 1) Glutens 5) Peanuts 6) Soy 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 22) (Other) Nuts 23) Celery 25) Sesame 27) Lupins We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip Don t like the taste of cumin or paprika? Use only half the amount indicated in this recipe. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

21 STUFFED PEARS With blue cheese and walnuts * Easy Fruit and cheese often go extremely well together: not only as part of a cold cheese board, but also in warm dishes. In this recipe, you will be stuffing sweet pears with savoury blue cheese, melted in the oven. The walnuts give the dish a pleasant bite. Pear

22 A GOOD START A mixing bowl and an oven dish. Pre-heat the oven to 200 degrees. 1 Cut the pears in half lengthwise and remove the cores. 2 Crumble the blue cheese into a bowl and coarsely chop the walnuts. Carefully 3 blend together the blue cheese, walnuts and honey. Transfer the pear halves to an oven dish. Spoon a little of the blue cheese 4 mixture into each pear. Bake the stuffed pears in the oven for 10 minutes. Allow to cool down briefly 5 before serving. 2P Pears (pcs) 2 Blue cheese* (e.g. Stilton or Roquefort) (g) 50 Walnuts* (g) 50 Honey* (tsp) 2 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 1- BACON & CHIVE OMELETTE With a ciabatta roll 1x 1 2 BACON & CHIVE OMELETTE With a ciabatta roll FIGS AND PASSION FRUIT With Greek yoghurt FOR 1 BREAKFAST 2P 4P Whole-wheat ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) f 2 4 Chives (sprigs) 23 f 4 8 Free-range eggs (pcs) 3) f 4 8 Milk 7) 15) 20) f splash Diced bacon (g) f Butter* (tbsp) ½ 1 Salt & pepper* 3 MULTI-GRAIN RUSK With ricotta, cucumber and salted almonds -BREAKFAST BOX- GOODMORNING! -EXTRA- Orange-strawberry juice Stewed pear 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 Pre-heat the oven to 210 degrees. Bake the ciabatta rolls in the 1 oven for 6 8 minutes. In the meantime, chop the chives. In a bowl, whisk the eggs 2 together with a splash of milk and the chives. Season with salt and pepper. Melt the butter in a frying pan and fry the diced bacon at 3 medium-high heat for 2 minutes until golden brown all around. Pour in the egg mixture and fry 1 omelette for every 2 persons. Cut the ciabatta roll in half and top with the omelette. 4 Delicious with a glass of milk. ttip Are you using a Teflon-coated frying pan? If so, there is no need to use butter. The diced bacon contains enough fat to fry the omelettes in. *Not included fstore in the refrigerator A bowl and a frying pan NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1699 / / 180 Fats (g) 21 9 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 2 1 Protein (g) Salt (g) ) Glutens 3) Eggs 6) Soy 7) Milk/lactose Can contain traces of: 15) Glutens 17) Eggs 20) Soy 22) Nuts 23) Celery 25) Sesame 27) Lupin

24 BREAKFAST 2-2x BREAKFAST 3- FIGS AND PASSION FRUIT With Greek yoghurt MULTI-GRAIN RUSKS With ricotta, cucumber and salted almonds 2x Pour the yoghurt into bowls. Stir the 1 whole-grain flakes into the yoghurt. Cut the passion fruit in half, scoop 2 out the flesh and spoon on top of the yoghurt. Garnish with the fig pieces and 3 pumpkin seeds. FOR 1 BREAKFAST 2P 4P Greek yoghurt (ml) 7) 15) 20) f Multi-grain flakes (g) 1) 19) 20) 25) Passion fruits (pcs) 2 4 Fig pieces (g) Pumpkin seeds (g) 19) 22) 25) *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1431 / / 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) ) Milk/lactose Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame Cut the cucumber into thin slices and 1 finely chop the salted almonds. Top the multi-grain rusks with 2 the ricotta. 3 Next, top with the cucumber slices and the almonds. Sprinkle with a little salt and pepper. FOR 1 BREAKFAST 2P 4P Cucumbers (pcs) ¼ ½ Salted almonds (g) 5) 8) 22) 25) Ricotta (g) 7) f Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13) 4 8 *Not included fstore in the refrigerator A bowl and a hand-held blender NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1385 / / 245 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 2 Protein (g) Salt (g) ) Glutens 3) Eggs 5) Peanuts 6) Soy 7) Milk/lactose 8) Nuts 11) Sesame 13) Lupin Can contain traces of: 22) (Other) nuts 25) Celery