FILLET OF HADDOCK WITH CHIVES SAUCE With fried potatoes and carrots

Transcription

1 FILLET OF HADDOCK WITH CHIVES SAUCE With fried potatoes and carrots SYNERA BLANCO Synera Blanco is fresh and fruity: delicious with haddock. The aromatic notes in the wine also go particularly well with the chives sauce. Carrot f Nicola potatoes Fillet of haddock f Fresh chives f Full-fat yoghurt f Total: min. 7 b Family Calorieconscious Easy * L Eat within 3 days Gluten-free g The haddock belongs to the same family as the cod, but it has a stronger taste and the meat is a little softer. Haddock can therefore easily be substituted for cod in many recipes. Besides cod, haddock is also often used in fish & chips, for example.

2 A GOOD START PREPARATION Pre-heat the oven to 220 degrees. Bring 250 ml water per person to the boil in a pan with a lid for the potatoes and carrots. Weigh 200 g carrots per person. Cut each carrot in half lengthwise and then into quarters. Thoroughly scrub or peel the potatoes (Nicola) and cut into long, thin wedges. EQUIPMENT A pan with a lid, a baking tray lined with baking paper, some paper towels, a small bowl and a frying pan. Let s start cooking the fillet of haddock with chives sauce. COOK Boil the carrots and the potatoes together, covered, in the pan with a lid for 10 minutes. Drain and set aside, uncovered, to steam dry. IN THE OVEN Transfer the carrots and potatoes to a baking tray lined with baking paper, pat dry with paper towels and drizzle with olive oil. Bake in the oven for 15 minutes. Season to taste with salt and pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Carrots (g) f Nicola potatoes (g) Fresh chives (sprigs) 23) f Full-fat yoghurt (tbsp) 7) 19) 22) f Fillet of haddock (skinned) (100g) 4) f Olive oil* (tbsp) 1 1½ 2 2½ 3 3½ Mustard* (tsp) ½ 1 1½ 2 2½ 3 Butter* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2305 / / 90 Total fat (g) 23 4 Of which: saturated (g) Carbohydrates (g) 54 9 Of which: sugars (g) Fibre (g) 10 2 Protein (g) 26 4 Salt (g) ) Fish 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 23) Celery MAKE THE CHIVES SAUCE In the meantime, finely cut or chop the fresh chives. In a small bowl, blend together the full-fat yoghurt, the mustard and the chives. Season to taste with salt and pepper. FRY THE FISH When the potatoes and carrots are almost done, pat the fillet of haddock dry with paper towels. Melt the butter in a frying pan and fry the haddock at medium-high heat for 2 3 minutes on each side. Take the fish out of the pan and stir the chives sauce into the frying fat left in the pan. SERVE Transfer the carrots and potatoes to plates, arrange the haddock on top of the vegetables and serve with the chives 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 Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

3 Fettuccine with cream sauce and Serrano ham With mushrooms and lemon SYNERA TINTO Synera Tinto is made primarily from the Grenache grape, which gives it its mellow taste, while the Tempranillo and Cabernet Sauvignon grapes give this blend more depth of flavour: a perfect accompaniment to the Serrano ham and mushrooms. Shallot Mushrooms f Fettuccine Dried oregano Walnuts Serrano ham f Lemon Crème fraîche f Rocket salad f Total: min. 6 * % Easy Eat within 5 days Fettuccine means little ribbons in Italian. This pasta resembles tagliatelle, but is a little narrower. The slightly rougher texture of the pasta allows the creamy sauce to stick to it better. The salty Serrano ham and tangy lemon balances this dish to perfection.

4 A GOOD START PREPARATION Bring plenty of water to the boil in a pan with a lid for the fettuccine. Finely dice the shallot and cut the mushrooms into wedges. Cut any bigger mushrooms into smaller pieces. EQUIPMENT A pan with a lid, a deep frying pan and a fine grater. Let s start cooking the fettuccine with cream sauce and Serrano ham. COOK THE FETTUCCINE Cook the fettuccine, covered, for minutes at medium-low heat. Drain, reserving a little of the cooking liquid, and allow to steam dry uncovered. SAUTÉ THE MUSHROOMS Heat the remaining olive oil in a deep frying pan and gently fry the shallot with the dried oregano for 4 5 minutes at low heat, or until softened and slightly brown. Add the mushrooms, season to taste with salt and pepper and sauté the mushrooms for 5 minutes at high heat until the liquid has evaporated. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Shallots (pcs) ½ 1 1½ 2 2½ 3 Mushrooms (g) f Fettuccine (g) 1) 17) 20) Dried oregano (tsp) ½ 1 1½ 2 2½ 3 Walnuts (g) 8) 19) 22) 25) Serrano ham f Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½ Crème fraîche (tbsp) 7) 15) 20) f Rocket salad (g) 23) f Olive oil* (tbsp) Extra-virgin olive oil* to taste Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3406 / / 142 Total fat (g) 43 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 32 6 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 15) Glutens 17) Eggs 19) Peanuts 20) Soy 22) (Other ) nuts 23) Celery) 25) Sesame GRATE THE LEMON PEEL In the meantime, coarsely chop the walnuts t and tear the Serrano ham into pieces tt. Grate the yellow rind of the lemon (zest) with a fine grater and squeeze out the lemon juice. SEASON Add the crème fraîche and oregano to the mushrooms and stir into a sauce. Mix in the fettuccine. Add 1½ tsp lemon juice, 1 tsp lemon zest and ½ tbsp cooking liquid per person, season to taste with salt and pepper and stir well. ttip: Not in a hurry today? Briefly roast the walnuts in a frying pan for a deeper flavour. SERVE Tear the rocket salad into pieces and transfer to plates. Place a mound of fettuccine on top of the rocket salad. Garnish with the walnuts and the Serrano ham. Drizzle with a little extra-virgin olive oil and add a little pepper to taste. tttip: Don t like raw ham and/or prefer crispy ham in your pasta? Fry the Serrano ham in ½ tbsp olive oil per person in a frying pan at medium-high heat. 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 Traditional shakshuka with egg With goat s cheese and a spelt baguette LAVILA BLANC The goat s cheese in this recipe combines wonderfully well with Lavila Blanc, a wine with the fresh aromas of lime and lychee. It is rich and juicy, with a lively after-taste. Onion Garlic Red chilli pepper f Red sweet pepper f Plum tomato f Fresh curly parsley f Free-range egg f Fresh goat s cheese f Spelt baguette Calorie- Total: min. 7 L conscious Easy Vegetarian * v % Eat within 5 days Shakshuka is a traditional dish from Middle Eastern cuisine made with tomatoes and eggs. It is eaten at all times of the day and tastes delicious with a little bread. Today, you will be preparing this dish with goat s cheese and serving it with a spelt baguette from our supplier Le Perron.

6 A GOOD START PREPARATION Preheat the oven to 210 degrees. Mince the onion and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and the sweet pepper and finely chop both. Dice the tomatoes and finely chop the curly parsley. EQUIPMENT A wok or deep frying pan with a lid. Let s start cooking the traditional shakshuka with egg. FRY THE FLAVOURINGS Heat the olive oil in a wok or deep frying pan with a lid and gently fry the shallot, garlic and red chilli pepper for 2 minutes at medium-high heat. Add the sweet peppers, the tomato and half the curly parsley. COOK Add 30 ml water per person to the ingredients in the wok or deep frying pan and crumble in the vegetable stock cube. Bring to the boil, turn down the heat and allow to simmer, covered, for 5 minutes. Season to taste with salt and pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Plum tomatoes (pcs) f Fresh curly parsley (sprigs) 23) f Free-range eggs (pcs) 3) f Fresh goat s cheese (g) 7) f Spelt baguette (pcs) 1) 17) 20) 21) 22) 25) 27) Olive oil* (tbsp) Vegetable stock cubes* (pcs) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2515 / / 93 Total fat (g) 24 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 30 5 Salt (g) POACH THE EGG Make a little indentation in the vegetable mixture for each egg, and break an egg into each indentation. Sprinkle a little salt and pepper onto the eggs. Crumble all of the goat s cheese over the mixture, cover the pan and allow the eggs to set in 10 minutes t. Take the lid off the pan after 4 minutes, turn up the heat a little and allow the excess moisture to evaporate tt. BAKE THE BAGUETTES In the meantime, bake the spelt baguettes in 5 7 minutes in the preheated oven, or until golden brown. ttip: The eggs will be done when the whites begin to turn white, but the yolks are still runny. Of course, if you prefer hard-boiled eggs, you can cook the dish a little longer. SERVE Transfer the dish to plates. Garnish with the remaining curly parsley and serve with the spelt baguette. tttip: Your shakshuka will be thinner or thicker depending on how flat your pan is. If you are using a wok the liquid will not evaporate as quickly. Cooked in a deep frying pan, the shakshuka will be thicker. 1) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame 27) Lupin We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

7 SALMON IN A SWEET & SPICY MARINADE With garlic broccoli and brown rice ESPIGA BRANCO The marinated salmon in this recipe goes exceptionally well with Espiga Branco. This Portuguese wine has exotic aromas, like mango and citrus, in it. Garlic Fresh ginger Red chilli pepper f Broccoli f Soy sauce Brown rice Fillet of salmon f Total: min. 7 * Easy Eat within 3 days D Lactose-free Today, you will be marinating salmon in a sweet & spicy mixture of soy sauce and ginger. The marinade will be reduced to make a sauce. The Asian-style salmon is perfectly complemented with the crispy roasted garlic broccoli.

8 A GOOD START PREPARATION Preheat the oven to 200 degrees and bring 250 ml of water per person to the boil in a pan with a lid for the rice. Press or finely chop the garlic. Peel and finely chop or grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Chop the head of the broccoli into small florets (they will not become soft enough if they are too large) and dice the stem. EQUIPMENT A pan with a lid, a grater, 2 bowls, a baking tray lined with baking paper, and a frying pan. Let s start cooking the salmon in a sweet and spicy marinade. MARINADE In a bowl, mix together the brown sugar, soy sauce, ginger and half the olive oil. Transfer the salmon to the bowl and marinate for at least 10 minutes. Turn every now and then. ROAST THE BROCCOLI In the meantime, mix together the remaining olive oil, garlic and broccoli in a bowl tt. Season to taste with salt and pepper. Transfer to a baking tray lined with baking paper. Roast the broccoli in the oven for minutes or until just done. Turn after 10 minutes or so. The tips may darken during the roasting process. This will only give the broccoli a nuttier flavour, but make sure it doesn t burn! SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic (cloves) Fresh ginger (cm) Red chilli peppers (pcs) f ½ 1 1½ 2 2½ 3 Broccoli (g) f Soy sauce (ml) 1) 6) Fillet of salmon (100g) 4) f Brown rice (g) Brown sugar* (tsp) Olive oil* (tbsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3017 / / 122 Total fat (g) 31 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 2 Protein (g) 34 6 Salt (g) ) Glutens 4) Fish 6) Soy BOIL THE RICE In the meantime, boil the rice, covered, in the pan with a lid for minutes. Drain if needed and allow to steam dry, uncovered. ttip: There may still be a few stray scales left on the salmon s skin. In principle, these will all have been removed by our supplier. Did you nevertheless encounter one? No need for concern; simply remove with a sharp knife. Carefully move the knife against the direction of the skin and it will let go! FRY THE SALMON Heat the butter in a frying pan at medium to low heat and fry the salmon for 2 3 minutes on the skin side and 1 2 minutes on the other side. Take the salmon out of the pan and pour in the marinade. Stir ½ tbsp water per person into the marinade and heat for another 2 minutes. If you would like more sauce, add more water. The flavour will, however, not be as concentrated. SERVE Transfer the rice to plates. Arrange the broccoli around the mound of rice and top with the salmon. Garnish the salmon and the rice with the sauce in the frying pan. tttip: You will be mixing the broccoli in a bowl to evenly distribute the flavours. Want to reduce the amount of washing up? Mix the broccoli with the garlic and olive oil directly on the baking tray. 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 Gnocchi with chicken in creamy sauce With fennel and basil CABRIZ TINTO Cabriz Tinto was briefly ripened in wooden casks, which gives it a slightly pungent flavour. This makes it a perfect complement to the fennel and basil in this dish. Red onion Tomato f Fennel f Italian-style chicken thigh pieces f Single cream f Gnocchi Fresh basil f Rocket salad f Total: min. 5 Quick & Easy Q Very simple - Family b % Eat within 5 days In this dish you will be combining soft pillows of wheat flour and potato dough with a creamy sauce bursting with vegetables, including fennel. Italians love this bulb vegetable with its anise flavour the average Italian apparently consumes 7 kilos a year! Read our blog for tips about how to clean this vegetable.

10 A GOOD START PREPARATION Bring plenty of water per person to the boil in a pan with a lid to cook the gnocchi in. Mince the red onion and dice the tomato. EQUIPMENT A pan with a lid and a wok or deep frying pan with a lid. Let s start cooking the gnocchi with chicken in a cream sauce. CHOP THE FENNEL Cut the fennel into quarters, remove the core and chop the fennel into small dice. FRY THE CHICKEN Heat the olive oil in a wok or deep frying pan with a lid and fry the chicken thigh pieces and the red onion for 2 minutes at medium-high heat. Add the fennel, tomato and single cream, season to taste with salt and pepper, cover and simmer for 8 minutes at medium-high heat. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Red onions (pcs) ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f Fennel (bulbs) f ½ 1 1½ 2 2½ 3 Italian-style chicken thigh pieces (g) f Single cream (ml) 7) f Gnocchi (g) 1) Fresh basil (leaves) 23) f Rocket salad (g) 23) f Olive oil* (tbsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3054 / / 115 Total fat (g) 28 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 32 5 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 23) Celery COOK THE GNOCCHI While the sauce is cooking, boil the gnocchi in the pan of boiling water (with the lid on) until they float to the surface. Drain and set aside, uncovered, to steam dry. FINISH THE GNOCCHI In the meantime, tear the basil into small pieces. Add the gnocchi to and the rocket salad the sauce in the wok or deep frying pan and heat for another 2 minutes at mediumhigh heat t. SERVE Transfer the dish to plates and garnish with the basil. ttip: Are you a fan of spicy food? Set aside some of the rocket salad and use it to garnish the dish. Raw rocket salad tastes spicier than if you heat it, as done in this 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

11 Rigatoni with aubergine-tomato sauce With olives, provolone and pine nuts VARAS ROUGE This hearty pasta dish should be accompanied by a complex wine. Varas Rouge is an intense Portuguese wine with a hint of cherries and wild forest fruits that lingers on the palate. Onion Garlic Aubergine f Plum tomato f Fresh basil f Leccino olives f Rigatoni Pine nuts Paprika Tomato paste Total: min. 7 b Family Easy * Vegetarian V % Eat within 5 days Today, you will be making a variant of a typical Sicilian dish: pasta alla Norma. It was created in honour of the opera Norma by the Sicilian-born composer Bellini. Instead of salted ricotta you will be using provolone. The dish is garnished with olives and pine nuts. Dried oregano Provolone flakes f

12 A GOOD START CHOP THE INGREDIENTS Mince the onion and press or finely chop the garlic. Cut the aubergine and plum tomatoes into dice of 1 2 cm. Slice the basil leaves into strips and the leccino olives into rings. EQUIPMENT A pan with a lid and a wok or deep frying pan. Let s start cooking the rigatoni with aubergine-tomato sauce. TOAST THE PINE NUTS Bring plenty of water to the boil in a pan with a lid for the rigatoni. In the meantime, heat a wok or deep frying pan to mediumhigh heat and toast the pine nuts, without any oil, until golden brown. Remove from the pan and set aside. ROAST THE AUBERGINE Heat the olive oil in the same wok or deep frying pan and gently fry the onion, garlic and paprika for 2 3 minutes. Add the aubergine and fry at medium-high heat for minutes, or until the aubergine has softened. Season to taste with salt and pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) ½ 1 1½ 2 2½ 3 Aubergines (pcs) f ½ 1 1½ 2 2½ 3 Plum tomatoes (pcs) f Fresh basil (leaves) 23) f Leccino olives (g) f Rigatoni (g) 1) 17) 20) Pine nuts (g) 19) 22) 25) Paprika (tsp) Tomato paste (tins) ½ 1 1½ 2 2½ 3 Dried oregano (tsp) Provolone flakes (g) 7) f Olive oil* (tbsp) Black balsamic vinegar* (tsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3038 / / 129 Total fat (g) 32 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 2 Protein (g) 23 4 Salt (g) COOK THE RIGATONI In the meantime, boil the rigatoni, covered, in the pan with a lid for minutes. Drain and set aside, uncovered, to steam dry. RFACTS: Did you know that pine nuts are the edible seeds of pine trees? They contain lots of oil, which is why they can darken very suddenly when toasting. Keep a watchful eye on the pine nuts and stir regularly to prevent them form burning. MAKE THE SAUCE In the meantime, stir the tomato paste into the aubergine in the wok or deep frying pan. Stir-fry for 1 minute and add the diced tomato, oregano, black balsamic vinegar and 150 ml water per person. Stir into a smooth sauce in 2 3 minutes and season to taste with salt and pepper. Simmer a little longer for a thicker sauce, or add a little water or stock for more sauce. SERVE Transfer the rigatoni to plates and top with the sauce. Garnish with the leccino olives, basil, provolone flakes and pine nuts. TIP: You can also make this dish in advance and heat it in the oven. Mix the rigatoni into the sauce, transfer to an oven dish and store in a cool place. Just before heating, garnish with provolone flakes. Heat for 5 9 minutes in a preheated oven (200 degrees). Garnish with pine nuts, basil and olives. 1) Glutens 7) Milk/lactose May contain traces of: 17) Eggs 19) Peanuts 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. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 BROCCOLI-COURGETTE SOUP WITH OLIVE CIABATTA With courgette ribbons and pumpkin seeds CABRIZ BRANCO When you make broccoli and courgette into soup, the texture of these vegetables becomes velvety, resulting in a creamy product. Therefore, it needs to be accompanied by a full-bodied white wine. Onion Milva potatoes Broccoli f Courgette f Pumpkin seeds Olive ciabatta Crème fraîche f Total: min. 7 * % Easy Eat within 5 days V Vegetarian The courgette will be playing the starring role in today s dish: not only is this vegetable, along with the broccoli, an excellent source of vitamins, you will also be garnishing this dish with grilled courgette ribbons for a more intense flavour. To make today s meal more filling, you will be serving the soup with crunchy olive ciabatta rolls.

14 A GOOD START PREPARE THE VEGETABLES Preheat the oven to 180 degrees and bring 400ml of water per person to the boil. Mince the onion. Thoroughly scrub or peel the potatoes (Milva) and cut into dice 1 cm thick. Cut the broccoli head into florets and dice the stem. Slice 3 thin ribbons of courgette per person (using a knife or vegetable peeler) and dice the rest. EQUIPMENT A soup pan with a lid, a grill or frying pan and a hand blender. Let s start cooking the broccoli-courgette soup with olive ciabatta. MAKE THE SOUP Heat half olive oil in a soup pan with a lid and sauté the onion for 2 minutes at mediumlow heat. Add the broccoli and the diced courgette and fry, continuously stirring, for 3 minutes. Add the potato and 300ml of water per person. Crumble in the stock cube. Cover and simmer for 15 minutes. BAKE THE BREAD Bake the olive ciabatta in the oven for 8 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Milva potatoes (g) Broccoli (g) f Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Pumpkin seeds (g) 19) 22) 25) Olive ciabatta rolls (pcs) 1) 17) 20) 21) Crème fraîche (tbsp) 7) 15) 20) f 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) 2824 / / 73 Total fat (g) 34 4 Of which: saturated (g) Carbohydrates (g) 65 7 Of which: sugars (g) Fibre (g) 13 1 Protein (g) 22 2 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 15) Glutens 17) Eggs 19) Peanuts 20) Soy 21) Lactose 22) Nuts 25) Sesame GRILL THE COURGETTE In the meantime, toast the pumpkin seeds in a grill or frying pan at high heat, without any oil, for 2 minutes or until they start to pop. Remove from the pan and set aside. Next, heat the remaining olive oil in the same grill or frying pan and fry the courgette ribbons for 5 minutes at medium-high heat. Flip over when halfway done. PURÉE THE SOUP Purée the soup using a hand blender, adding a little water if it is too thick. Stir in 1 tbsp crème fraîche per person and season with salt and pepper. SERVE Ladle the soup into soup bowls. Top with a dollop of the remaining crème fraîche and the courgette ribbons and garnish with the toasted pumpkin seeds. Add a little extra pepper to taste. Serve with the olive rolls. QTIP: Would you like to put this soup on the table even faster? Leave out the courgette ribbons. Dice all the courgette and fry in Step 2. 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 PORTOBELLO STUFFED WITH FETA AND SALAD With rocket salad, lamb s lettuce, sweet potato and lentils L AURÉOLE ROUGE The portobello stuffed with feta in this recipe is a perfect match with L Aureole Rouge: a fruity wine made from the Merlot grape with the fragrance of wild strawberries and cherries. Green lentils Sweet potato Dried thyme Red sweet pepper f Feta f Portobello mushroom f Mixed lettuce f Total: min. 7 V Vegetarian Easy * Gluten-free g Eat within 3 days Portobello mushrooms are actually a type of giant chestnut mushroom. Their relatively big size make them perfect for stuffing. Today, you will be stuffing them with feta. The mixed lettuce gives the dish a refreshing flavour.

16 A GOOD START COOK THE LENTILS Preheat the oven to 200 degrees. Put the green lentils, 200 ml water per person and a pinch of salt in a pan with a lid. Bring to the boil, cover, turn down the heat and simmer for minutes at low heat. Drain when done. EQUIPMENT A pan with a lid, a baking tray lined with baking paper and a salad bowl. Let s start cooking the portobello stuffed with feta and salad. PREPARE THE SWEET POTATOES In the meantime, peel the sweet potato and cut into dice of 1 cm. Transfer the sweet potato to one half of a baking tray lined with baking paper. Sprinkle with the thyme, drizzle with half the olive oil, season with salt and pepper and toss. Bake the sweet potato in the oven for 20 minutes, turning halfway. PREPARE THE PORTOBELLO While the potatoes are in the oven, remove the seed pods from the red sweet pepper and finely dice the sweet pepper. Crumble the feta and stuff the portobello with most of the feta t. Sprinkle the sweet pepper and the portobello with the remaining olive oil, salt and pepper. After 5 minutes, transfer the portobello and the sweet pepper to the baking tray in the oven, next to the sweet potato, and bake along with the potato for the last 15 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Green lentils (g) Sweet potatoes (g) Dried thyme (tsp) Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Feta (g) 7) f Portobello mushrooms (pcs) f Mixed lettuce (g) 23) f Olive oil* (tbsp) Black balsamic vinegar* (tsp) Extra-virgin olive oil* (tbsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3130 / / 118 Total fat (g) 35 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 15 2 Protein (g) 20 3 Salt (g) ) Milk/lactose May contain traces of: 23) Celery DRESS THE SALAD In the meantime, dress the mixed lettuce in a salad bowl with the black balsamic vinegar and the extra-virgin olive oil. MAKE THE SALAD Add the sweet pepper, sweet potato and lentils to the salad, toss, and season with salt and pepper to taste. SERVE Transfer the salad to plates. Serve with the portobello on a bed of salad. Garnish with remaining feta. ttip : Don t like dirty hands? Crumble the feta in a bowl, using a fork. GTIP: Instead of a vinaigrette dressing, you can dress this salad with a honey-mustard dressing. Mix 1 tsp mustard with 1 tsp honey and 1 tsp white balsamic vinegar per person. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

17 Oriental minced beef with chestnut mushrooms With rice, bok choy and toasted sesame seeds QUINTA DA ESPIGA TINTO Partially ripened in oak casks, Quinta da Espiga Tinto has pleasant spice tones: delicious with this Oriental meal! Fresh ginger Garlic Shallot Sesame seeds Chestnut mushrooms f Spring onion f Bok choy f Surinam rice Fish sauce Seasoned low-fat minced beef f Calorie- Total: min. 6 L conscious Easy Lactose-free * D Eat within 3 days Minced beef in an Asian dish: this may sound funny but, mixed together with bok choy, mushrooms and soy sauce, this low-fat minced beef is given a delicious Japanese twist. The toasted sesame seeds provide the perfect finishing touch. Let yourself be surprised by this special recipe! Soy sauce

18 A GOOD START PREPARATION Bring 250 ml water per person to the boil in a pan with a lid to cook the rice in. Peel and thinly slice the ginger. Press or finely chop the garlic and mince the shallot. Heat a frying pan, without oil, at high heat and toast the sesame seeds for 2 3 minutes until golden brown. Remove from the pan and set aside. EQUIPMENT A pan with a lid, some paper towels and 2 frying pans. Let s start cooking the oriental minced beef with chestnut mushrooms. CHOP THE VEGETABLES Wipe the chestnut mushrooms clean with some paper towels. Cut the chestnut mushrooms to half, and any bigger ones into quarters. Slice the spring onions into thin rings. Discard the bottom from the stem of the bok choy and cut the bok choy into bite-sized pieces, keeping the white parts from the stem separate from the green leaves. BOIL THE RICE Cook the rice and the ginger t in the pan with a lid, covered, for minutes until done. Drain if needed, and allow to steam dry, uncovered. Before serving, discard the ginger and season the rice with salt and pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Fresh ginger (cm) Garlic (cloves) Shallots (pcs) Sesame seeds (g) Chestnut mushrooms (g) 11) 19) 22) f Spring onions (pcs) f ½ 1 1½ 2 2½ 3 Bok choy (heads) f ⅓ ⅔ 1 1⅓ 1⅔ 2 Surinam rice (g) Fish sauce (ml) 4) Seasoned low-fat minced beef (g) f Soy sauce (ml) 1) 6) Sunflower 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) 2176 / / 95 Total fat (g) 18 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 4 1 Protein (g) 4 1 Salt (g) ) Glutens 4) Fish 6) Soy 11) Sesame May contain traces of: 19) Peanuts 22) Nuts FRY THE BOK CHOY In the meantime, heat half the sunflower oil in the same frying pan to medium-high heat and stir-fry the garlic for 1 2 minutes. Add the white part of the bok choy and fry for 6 7 minutes. Add the green part in the last 2 minutes. Season to taste with the fish sauce. ttip: In this recipe, you will be cooking ginger along with the rice. This will give the rice a subtle gingery flavour. Are you a ginger lover? Add a little more: it won t be too dominant because you will be boiling it. FRY THE MINCED BEEF Heat the remaining sunflower oil in another frying pan at medium-high heat and fry the shallot for 2 minutes Add the seasoned low-fat minced beef and fry for 3-4 minutes, loosening the meat as you fry. Add the chestnut mushrooms and the soy sauce and fry for another 4 5 minutes, or until the mushrooms are soft. Season to taste with pepper. SERVE Scoop the rice onto the plates the plates and top with the minced beef, chestnut mushrooms and bok choy. Garnish with the spring onion and sesame seeds. GTIP: Have any spring onions left over? This flavouring ingredient is also tasty in omelettes, or as a garnish in soups. You can also braise spring onions in their entirety. Briefly fry in butter, add 1 tbsp water per person, cover and braise for 10 minutes. Season to taste with salt and pepper and you will have a delicious side dish. 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 Pearl couscous with mushrooms and Gruyère With rocket salad and walnuts CABRIZ BRANCO This wine is refreshingly aromatic and with some mellow herbal notes and the fragrance of fennel. A perfect match with Gruyère cheese and walnuts. Pearl couscous Garlic Mushrooms f Grated Gruyère cheese f Rocket salad f Walnuts Total: 20 min. 4 Quick & Easy Very simple - Vegetarian v % Eat within 5 days What do Gruyère cheese, mushrooms, walnuts and rocket salad have in common? They all have a nutty flavour: a perfect combination in this creamy dish. While the crunchy walnuts give the dish body and texture, the refreshing, spicy rocket salad brings the dish into perfect balance.

20 A GOOD START EQUIPMENT A pan with a lid and a wok or deep frying pan. Let s start cooking the pearl couscous with mushrooms and Gruyère cheese. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Pearl couscous (g) 1) Garlic (cloves) Mushrooms (g) f Grated Gruyère (g) 7) f Rocket salad (g) 23) f Walnuts (g) 8) 19) 22) 25) Vegetable stock* (ml) Butter* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included fstore in the refrigerator 1 COOK THE PEARL COUSCOUS Prepare the stock in a pan with a lid. Stir in the pearl couscous and simmer, covered, for 12 minutes until all the stock has been absorbed. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry. Press or finely chop the garlic and cut the mushrooms into quarters. 2 SAUTÉ THE MUSHROOMS Heat the butter in a wok or deep saucepan. Fry the garlic t and the mushrooms for 4 5 minutes at medium-high heat. Season to taste with salt and pepper. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2753 / / 111 Fats (g) 31 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 28 5 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 23) Celery 25) Sesame 3 FINISH THE PEARL COUSCOUS Add the pearl couscous, half the Gruyère and half the rocket salad to the mushrooms tt. Transfer the remaining rocket salad to plates and spread out to create a bed. ttip: If you don t like the sharp taste of garlic, you can also temper it by sautéing it for 1 minute before adding the mushrooms to the pan. 4 SERVE Transfer the pearl couscous to plates and garnish with the walnuts and the remaining Gruyère. tttip: Don t like the bitter taste of heated rocket salad? Instead, leave it raw and transfer all of it to plates in Step 3 to create a bed. You can also dress it with a little oil and vinegar to taste. 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 RIGATONI WITH BROCCOLI AND BACON With creme fraiche and mature cheese LAVILA ROUGE Lavila Rouge from the Languedoc is a perfect accompaniment to pasta dishes, thanks to its fruity flavour with red fruit notes and a hint of spices. It also goes exceptionally well with the bacon in this dish! Broccoli f Rigatoni Onion Garlic Flat-leaf parsley f Diced bacon f Crème fraîche f Grated mature cheese f Total: 20 min. 4 - % Very simple Eat within 5 days Quick & Easy r Did you have a busy day, are you in a hurry or exceptionally hungry? Today s menu features a super-fast pasta dish. Cooking the pasta and the broccoli together not only speeds up the cooking process; there s less washing up to do, too.

22 A GOOD START EQUIPMENT A pan with a lid and a wok or deep frying pan. Let s start cooking the rigatoni with broccoli and bacon. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Broccoli (g) f Rigatoni (g) 1) 17) 20) Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) ½ 1 1½ 2 2½ 3 Flat-leaf parsley (sprigs) 23) f Diced bacon (g) f Crème fraîche ½ 1 1½ 2 2½ 3 (container) 7) 15) 20) f Grated mature cheese (g) 7) f Salt & pepper* to taste *Not included fstore in the refrigerator 1 COOK THE RIGATONI AND BROCCOLI Bring plenty of water to the boil in a pan with a lid to cook the rigatoni and the broccoli in. Chop the broccoli head into florets and dice the stem. Boil the rigatoni, covered, for minutes until dry. Add the broccoli in the last 5 minutes. Drain and set aside to steam dry, without the lid on. 2 CHOP THE INGREDIENTS Mince the onion. Press or finely chop the garlic. Finely chop the fresh flat-leaf parsley. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3657 / / 123 Fats (g) 47 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 12 2 Protein (g) 34 5 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 15) Glutens 17) Eggs 20) Soy 23) Celery 3 FRY THE BACON Heat the remaining olive oil in a wok or deep frying pan to high heat and fry the diced bacon for 3 4 minutes. Add the onion and garlic and fry for another 3 4 minutes. Remove the pan from the heat and stir the crème fraîche and half the parsley into the fried bacon. Season to taste with salt and pepper. 4 SERVE Transfer the rigatoni and the broccoli with the sauce to plates. Garnish with the grated mature cheese and the remaining parsley. 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 SHRIMP IN FRESH TOMATO SAUCE WITH CREAMY MASHED POTATOES AND ROASTED BIMI SPECIAL INGREDIENT SHRIMP Shrimp are crustaceans and grow in both salt and sweet water. This sweet water shrimp has a grey shell that turns pink when you fry it. It has a firm texture and slightly sweet flavour. Agria potatoes Bimi f Shallot Mini Roma tomatoes f Fresh flat-leaf parsley f Lemon Shrimps f 9 * Easy 45 min Gluten-free Eat within 3 days g The inspiration for today s meal comes from bouillabaisse, a French fish soup. The refined tomato sauce in this recipe is blended with the juices form the shrimp. The vegetables, however, come from an entirely different corner of the globe: bimi also called asparagus broccoli was developed in Japan. It is a cross between broccoli and kailan, a Chinese cabbage variety.

24 A GOOD START BOIL THE POTATOES Preheat the oven to 200 degrees. Peel the potatoes (Agria) and cut into coarse pieces. Put the potatoes, barely covered with water, in a pan with a lid. Bring to the boil and cook the potatoes for minutes until done. Drain and set aside, uncovered, to steam dry. EQUIPMENT A pan with a lid, a baking tray lined with baking paper, a saucepan with a lid, a potato masher and a frying pan. Let s start cooking the shrimp in fresh tomato sauce. ROAST THE BIMI Transfer the bimi to a baking tray lined with baking paper, drizzle with ½ tbsp olive oil per person and season to taste with salt and pepper. Roast in the oven for minutes or until the bimi is done. In the meantime, mince the shallot and cut the mini Roma tomatoes into quarters. Coarsely chop the fresh flat-leaf parsley and juice the lemon. MAKE THE SAUCE Heat ½ tbsp olive oil per person in a saucepan with a lid and fry the shallot and for 1 minute at medium heat. Add the mini Roma tomatoes and 50 ml of water per person. Crumble in the stock cube. Bring to the boil, turn down the heat and simmer for 5 7 minutes, with the lid on the pan. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Agria potatoes (g) Bimi (g) f Shallots (pcs) ½ 1 1½ 2 2½ 3 Mini Roma tomatoes (g) f Fresh flat-leaf parsley (sprigs) 23) f Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½ Shrimps (g) 2) f Olive oil* (tbsp) 1½ 3 4½ 6 7½ 9 Fish stock cubes* (pcs) ⅓ ⅔ 1 1⅓ 1⅔ 2 Butter* (tbsp) 1½ 3 4½ 6 7½ 9 Milk* generous splash Sugar* (tsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3000 / / 97 Fats (g) 40 5 Of which: saturated (g) Carbohydrates (g) 57 8 Of which: sugars (g) Fibre (g) 11 1 Protein (g) 27 4 Salt (g) ) Crustaceans Can contain traces of: 23) Celery MASH THE POTATOES Pat the shrimp dry with paper towels. Mash the potatoes and the butter into a very fine purée using a potato masher. Add a generous splash of milk to give it a velvety texture t. Season to taste with salt and pepper and stir in ½ tsp lemon juice per person. FRY AND PURÉE Heat the remaining olive oil in a frying pan and fry the shrimp at medium-high heat for 3 4 minutes. Season to taste with salt and pepper. Remove the shrimp from the pan and set aside. Add the sugar to the ingredients in the saucepan. Remove the soup pan from the stove and purée the tomatoes into a smooth sauce using a hand blender. Next, blend the frying fat from the shrimp into the tomato sauce and season to taste with salt and pepper. SERVE Ladle the tomato sauce onto plates and scoop the potato purée onto the sauce. Top with the shrimp. Garnish with the parsley. Serve with the bimi. ttip: The potatoes should be mashed into a smooth, creamy purée. Add more milk than usual and keep mashing until the right consistency has been reached. 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 BAKED APPLES IN PUFF PASTRY With cinnamon and walnuts * Easy Today, you will be making a traditional Dutch pastry with apples. It is an easy recipe that produces a delicious result. It can be eaten as a dessert or served with tea or coffee. Serve the apple pastry when still hot, with cinnamon and honey and a generous dollop of whipped cream or scoop of ice cream. Apple

26 A GOOD START EQUIPMENT A baking sheet lined with baking paper. Preheat the oven to 200 degrees. Defrost the puff pastry. 1 Peel the apples. Cut them in half and remove the cores. 2 Put 4 sheet of puff pastry on a baking sheet lined with baking paper and put 3 half an apple on each sheet. Sprinkle the apple with cinnamon and drizzle with honey. Top each half apple with two walnuts. Fold the puff pastry around the apple, seal and sprinkle with 4 granulated sugar. Bake the apple pastries in the oven for minutes or until they are 5 golden brown. Serve with ice cream or whipped cream to taste. ttip: Moisten the edges of the puff pastry with a little water. This will make the edges stick better. INGREDIENTS Apples (pcs) 2 2P Frozen puff pastry* (sheets) 4 Cinnamon* (tsp) 2 Honey* (tsp) 2 Walnuts* (pcs) 8 Granulated sugar* (tbsp) 2 Ice cream* or whipped cream* for on the side 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

27 D E SS E R T PEAR WITH RICOTTA AND NUTS With cranberries and honey - Very simple Ricotta and pear is a classic combination that you will encounter in both sweet and savoury dishes. In this 2 % Total: 5 10 min. Eat within 5 days recipe, the pear is sliced to create a fan, making this dessert exceptionally festive-looking. It tastes festive, too: with cranberries, nuts and honey that is a deliciously sweet and creamy end to your evening meal. Pears Honey Ricotta f Cranberry-nut mix

28 DELICIOUS DESSERT PEAR WITH RICOTTA AND NUTS 1Halve the pear lengthwise and remove the core. Cut each pear in into thin lengthwise slices. Stir half the honey into the ricotta. Arrange the pear slices on the plates in the shape of 2 a fan. Scoop a little honey-ricotta mixture onto the centre 3 of each fan and garnish with the cranberry-nut mix. Drizzle with the remaining honey. INGREDIENTS 2P 4P Pears (pcs) 1 2 Honey (tsp) 2 4 Ricotta (g) 7) f Cranberry-nut mix (g) 8) 19) 22) 25) *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1000 / / 121 Fats (g) 6 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 4 2 Protein (g) 6 3 Salt (g) ) Milk/lactose 8) Nuts Can contain traces of: 19) Peanuts 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

29 D E SS E R TS MINI TRIFLE WITH VANILLA MUFFINS With vanilla yoghurt and fried apple - 5 % Very simple Total: min. Eat within 5 days A trifle is a festive British dessert, traditionally made with custard, jam and whipped cream. Today, you will be making a lighter version with fried apple and vanilla yoghurt. Still, we simply had to add whipped cream! Golden Reinette apples Ground cinnamon Whipping cream f Slivered almonds Low-fat vanilla yoghurtf Vanilla muffins

30 DELICIOUS DESSERT MINIATURE TRIFLE WITH VANILLA MUFFINS EQUIPMENT A frying pan, a mixing bowl and a mixer. Peel the apples (Golden Reinette) and cut into quarters. Remove 1 the cores and dice the apples. Heat the butter in a frying pan to medium-high heat. Add the 2 diced apple, sprinkle with the brown sugar and cinnamon and fry for 6 9 minutes until soft and brown. Remove the apples from the pan, including the juices, and set aside. Wipe the pan clean with a paper towel. In the meantime, use a mixer to whip the whipping cream in a 3 bowl, together with the white sugar. Stop before it starts to form peaks. Heat the same frying pan and roast the almonds, without any oil, for 2 3 minutes until golden brown. Stir regularly. Pour the vanilla yoghurt into bowls or tall glasses. Crumble the 4 muffin over the yoghurt and top with the diced apple. Pour the juices from the fried apple over the dessert. Garish with the whipped cream and sprinkle with the almonds. INGREDIENTS 2P 4P Golden Reinette apples (pcs) 2 4 Ground cinnamon (tsp) ½ 1 Whipping cream (ml) 7) 15) 20) f Slivered almonds (g) 8) 19) 22) 25) Low-fat vanilla yoghurt (ml) 7) 15) 20) f Vanilla muffins (pcs) 1) 3) 7) 20) 22) 25) 27) 1 2 Butter* (tbsp) 1 2 Brown sugar* (tbsp) 1½ 3 White sugar* (tsp) 1 2 *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1887 / / 133 Fats (g) 23 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 1 Protein (g) 29 9 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other ) nuts 25) Sesame 27) Lupin We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. WEEK #HelloFresh

31 1 2 3 CIABATTA WITH SCRAMBLED EGG With sweet pepper and rocket salad cress MULTI-GRAIN RUSK With cheese, ham and radish FRUITSALAD WITH GREEK YOGHURT With hazelnuts and dates -BREAKFAST BOX- GOOD MORNING! -EXTRA- 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- CIABATTA WITH SCRAMBLED EGGS With sweet pepper and rocket salad cress Pre-heat the oven to 200 degrees. In a bowl, beat the eggs with a splash of milk. 1 Season to taste with salt and pepper. Dice the sweet pepper and add to the egg mixture. 2 Bake the whole-wheat ciabatta rolls in the oven for 6 8 minutes. 3 4 In the meantime, heat the butter in a frying pan to medium-high heat. Pour in the egg mixture and fry, stirring, for 2 3 minutes until the egg has set. Cut the ciabatta rolls in half and transfer to plates. Top the ciabatta rolls with the 5 scrambled eggs. Garnish the ciabatta rolls with freshly cut rocket salad cress. Delicious with a glass of milk. 1x INGREDIENTS FOR 1 BREAKFAST 2P 4P Free-range eggs (pcs) 3) f 4 8 Low-fat milk (ml) 7) 15) 20) f Red sweet peppers (pcs) 1 2 Whole-wheat ciabatta rolls (pcs) 1) 6) 7) 17) 22) 25) 27) f 2 4 Rocket salad cress (tbsp) 10) f 2 4 Butter* (tbsp) ½ 1 Salt & pepper* *Not included fstore in the refrigerator EQUIPMENT A mixing bowl and a frying pan To taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1498 / / 116 Fats (g) 14 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 2 Protein (g) 17 6 Salt (g) ) Glutens 3) Eggs 6) Soy 7) Milk/lactose 10) Mustard Can contain traces of: 15) Glutens 17) Eggs 20) Soy 22) Nuts 25) Sesame 27) Lupin

32 BREAKFAST 2-2x BREAKFAST 3- MULTI-GRAIN RUSK With cheese, ham and radish FRUIT SALAD WITH GREEK YOGHURT With hazelnuts and dates 2x Top 2 rusks with young mature cheese. 1 Top 1 rusk with ham. Slice the radish. Top the rusks with the 2 radish slices. INGREDIENTS FOR 1 BREAKFAST 2P 4P Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13) 4 8 Young mature cheese (slices) 7) f 2 4 Good-quality ham (slices) f 2 4 Radishes (pcs) f 6 12 *Not included fstore in the refrigerator Cut the grapes in half. Peel and dice the 1 kiwi and the grapefruit. Coarsely chop the hazelnuts. 2 Transfer the fruit to plates. Top with a scoop of Greek yoghurt and garnish with the date pieces and the hazelnuts. INGREDIENTS FOR 1 BREAKFAST 2P 4P Grapes (g) f Kiwis (pcs) 1 2 Grapefruit (pcs) 1 2 Hazelnuts (g) 8) 19) 22) 25) Greek yoghurt (ml) 7) 15) 20) f Date pieces (g) 19) 22) NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1013 / / 242 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 1 1 Protein (g) Salt (g) ) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame 13) Lupin *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1720 / / 143 Fats (g) 25 9 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 2 Protein (g) 9 3 Salt (g) ) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 17) Eggs 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame