FRIED COD WITH BUTTER SAUCE

Transcription

1 FRIED COD WITH BUTTER SAUCE With sweet pearl couscous, carrot and tomato LAVILA BLANC This refreshing, juicy wine with a lively aftertaste and the aroma of lime and lychees is a blend of Ugni Blanc and Colombard grapes. It s a perfect match with the white fish. Carrot f Red cherry tomatoes f Fresh flatleaf parsley f Garden cress f Pearl couscous Raisins Fillet of cod f Total: min. 9 b Family Several steps + Calorie-conscious L Eat within 3 days Today, cod is on the menu: a fish that appeals to eaters of all ages because it does not taste too fishy. You will be serving pearl couscous with the fish. It is more full-bodied and rounder than regular couscous, both in terms of shape and taste. The raisins and roasted carrots and cherry tomatoes give the dish some sweetness, while the parsley and garden cress add a refreshing note.

2 A GOOD START SLICE THE CARROTS Pre-heat the oven to 200 degrees and prepare the stock. Cut each carrot in half lengthwise and afterwards into half-moons ½ cm thick. EQUIPMENT An oven dish, a pan with a lid, a frying pan and some tin foil. Let s start cooking the fried fillet of cod with butter sauce. ROAST THE VEGETABLES Transfer the carrots to an oven dish and drizzle with half the olive oil. Season with salt and paper and roast in the oven for 10 minutes. Remove the dish from the oven, add the red cherry tomatoes, mix with the carrots and roast in the oven for another 15 minutes. In the meantime, finely chop the parsley and cut the garden cress with a pair of scissors. COOK THE PEARL COUSCOUS Heat the remaining olive oil in a pan with a lid. Add the pearl couscous and fry, stirring constantly, for 1 minute at mediumhigh heat. Stir in the stock and the raisins, turn down the heat and simmer the pearl couscous, covered, for 12 minutes until dry. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry. Next, add ⅓ of the parsley and season to taste with salt and pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Carrots (pcs) f ½ 1 1½ 2 2½ 3 Red cherry tomatoes (g) f Fresh flat-leaf parsley (sprigs) 23) f Garden cress (tbsp) 15) 23) 24) f Pearl couscous (g) 1) Raisins (g) 1) 22) 25) Fillet of cod (skinned) (100g) 4) f Vegetable stock* (ml) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Butter* (tbsp) Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2853 / / 102 Total fat (g) 22 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 31 5 Salt (g) ) Glutens 4) Nuts May contain traces of: 15) Glutens 22) Nuts 23) Celery 24) Mustard 25) Sesame FRY THE COD In the meantime, melt half the butter in a frying pan at medium-high heat and fry the cod for 1 2 minutes on each side. Season to taste with salt and pepper. Remove the cod from the pan. Keep warm wrapped in tin foil. Don t rinse the frying pan! MAKE THE BUTTER SAUCE Heat the remaining butter in the frying pan you just fried the cod in and stir in ⅓ of the parsleyt. Season to taste with salt and pepper and stir. SERVE Mix together the cherry tomatoes, carrots and pearl couscous. Transfer the pearl couscous to plates and garnish with the garden cress and the remaining parsley. Serve with the cod and the butter sauce. ttip: We wanted to keep the dish light. Therefore, the sauce is more like a jus. Would you rather make a classic butter sauce? Make a roux from butter and flour and deglaze with some stock. Stir well. Add the parsley to finish the sauce. LTIP: Are you keeping an eye on your calorie intake? Use only 2/3 of the cooked pearl couscous. In this case, the dish will contain 578 kcal, 21 g fat, 64 g carbohydrates, 10 g fibre en 28 g protein per serving. You can use the remainder of the couscous in a salad during the course of the next week. 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 CHICKEN CHEESEBURGERS WITH SWEET RED ONION With baked sweet potatoes and a light salad L AURÉOLE ROUGE This is a smooth Merlot with the fragrance and flavour of forest strawberries and cherries: a perfect complement to the chickencheeseburgers with sweet red onion. Sweet potato Mini hamburger buns Red onion Tomato f Romaine lettuce f Seasoned chicken burgers f Grated cheddar f Total: min. 7 * Easy Eat within 3 days Cheeseburger and fries with a twist. The cheddar comes from a family-owned dairy farm that has been making cheese for 150 years; traditional craftsmanship and you can taste the difference! The pungent cheddar goes well with the sweet taste of the sweet potatoes and the red onion. The salad provides a nice, fresh contrast.

4 A GOOD START PREPARE THE SWEET POTATOES Preheat the oven to 200 degrees. Peel the sweet potato and cut into slices ½ cm thick. Spread the sweet potato out onto a baking tray lined with baking paper. Drizzle with half the olive oil and sprinkle with salt and pepper. Bake the sweet potatoes in the oven for minutes. In the last 4 5 minutes, add the mini hamburger buns. EQUIPMENT A baking tray lined with baking paper, a frying pan, a bowl and a salad bowl. Let s start cooking the chicken cheeseburgers with sweet red onion. PREPARE THE ONIONS AND TOMATOES In the meantime, slice the red onion into half rings. Heat the remaining olive oil in a frying pan and fry the red onion for 4 6 minutes at low heat until perfectly done. Remove from the pan and set aside. In the meantime, slice half the tomato and dice the other half. MAKE THE SALAD Tear the Romaine lettuce into bite-sized pieces and mix with the diced tomato in a salad bowl. Drizzle with extra-virgin olive oil and black balsamic vinegar. Season to taste with salt and pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Sweet potatoes (g) Mini hamburger buns (pcs) 1) 3) 7) 11) 20) ) 27) Red onions (pcs) ½ 1 1½ 2 2½ 3 Tomatoes (pcs) Mini Romaine lettuce (heads) f ¼ ½ ¾ 1 1¼ 1½ Seasoned chicken burgers (pcs) f Grated cheddar (g) 7) f Olive oil* (tbsp) 1 1½ 2 2½ 3 3½ Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Black balsamic vinegar* (tsp) Sunflower oil* (tbsp) ½ 1 1½ 2 2½ 3 Mustard* to taste Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3535 / / 153 Total fat (g) 42 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 2 Protein (g) 44 8 Salt (g) FRY THE BURGERS Heat the remaining olive oil in the same frying pan and fry the chicken burgers for 8 10 minutes at medium to high heat until done. Turn regularly. ASSEMBLE THE BURGERS In the meantime, take the sweet potatoes out of the oven. Transfer the mini hamburger buns to plates and cut them open. Spread a little mustard on the bottom half and top with a little Romaine lettuce, a slice of tomato, a little red onion and a chicken burger. Garnish with the grated cheddar and finish by placing the top part of the bun on top. SERVE Serve the burgers with the sweet potatoes and the remaining salad. LTIP: This dish is rich in calories. Are keeping an eye on your calorie intake? Save a bun for tomorrow s lunch or don t eat the sweet potatoes. You can could use them for a salad tomorrow. 1) Glutens 3) Eggs 7) Milk/lactose 11) Sesame May contain traces of: 20) Soy 22) Nuts 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

5 Veggie lasagne with home-made cream sauce With aubergine, spinach and aged cheese CABRIZ TINTO This Portuguese wine has a hint of herbs and a lovely wood notes: a perfect complement to this vegetarian lasagne with pungent aged cheese. Aubergine f Onion Garlic Dried rosemary Spinach f Single cream f Grated aged cheese f Lasagne sheets f Total: min. 0 * % Easy Eat within 5 days v Vegetarian Heart-warming and filling: lasagne is a favourite meal for many people. The secret to a good lasagne? It s all in the sauce. Today, you will be making a cream sauce based on a roux made from butter and flour. The aubergine slices make this lasagne a filling meal and combined with the spinach contains lots of vitamins and minerals.

6 A GOOD START SLICE THE AUBERGINE Pre-heat the oven to 200 degrees and prepare the stock. Cut the aubergines into slices no more than ½ cm thick. EQUIPMENT A baking tray lined with baking paper, a wok or deep frying pan, a whisk and an oven dish. Let s start cooking the veggie lasagne with home-made cream sauce. ROAST THE AUBERGINE Transfer the aubergine to a baking sheet lined with baking paper and rub with half the olive oil and a little salt and pepper. Bake the aubergine in the oven for 10 minutes. In the meantime, mince the onion, and press or finely chop the garlic. Heat the butter in a wok or deep frying pan and gently fry the onion and the garlic for 2 minutes at low heat. MAKE THE ROUX Stir in the flour and fry, stirring constantly, for 2 minutes at medium-low heat. Add ⅓ of the stock and stir using a whisk until all the stock has been absorbed. Repeat twice with the remaining stock. Stir the sauce until smooth, bring to the boil and simmer for 1 minute t. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Aubergines (pcs) f ½ 1 1½ 2 2½ 3 Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Dried rosemary (tsp) Spinach (g) 23) f Single cream (packets) 7) f ¼ ½ ¾ 1 1¼ 1½ Grated aged cheese (g) 7) f Lasagne sheets (pcs) 1) 3) f Vegetable stock* (ml) Olive oil* (tbsp) Butter* (tbsp) Flour* (tbsp) Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3573 / / 125 Total fat (g) 52 8 Of which: saturated (g) Carbohydrates (g) 63 9 Of which: sugars (g) Fibre (g) 8 1 Protein (g) 28 4 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 23) Celery FINISH THE CREAM SAUCE Stir the dried rosemary into the sauce. Next, tear and stir the spinach into the sauce, in portions if necessary. Allow to wilt, while stirring. Lastly, blend in the single cream, ⅓ of the aged cheese and a little salt and pepper to taste. ttip: When making a roux it is crucial that you use equal amounts of butter and flour. Is your sauce too thin? Cook it a little longer so that it will be reduced. ASSEMBLE THE LASAGNE Grease an oven dish with the remaining olive oil. Pour a shallow layer of sauce into the oven dish. Cover with lasagne sheets and top with a few slices of aubergine tt. Repeat until all the sauce has been used up. Finish by covering the lasagne with a layer of sauce and top with the remaining aged cheese. Bake the lasagne in the pre-heated oven for minutes. SERVE Before serving, allow the lasagne to rest for 3 minutes so that it can firm up a little. Transfer the lasagne to plates. tttip: By firmly pressing the lasagne sheets into place, the sauce will be more evenly distributed and the lasagne will be cooked more uniformly. 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 HADDOCK WITH BRAISED LEEK With caramelised chicory and boiled potatoes SYNERA BLANCO The braised leek and caramelised chicory go wonderfully well with a glass of Synera Blanco. This is a refreshing, fruity wine with some lovely herb tones provided by the Macabeo grape. Nicola potatoes Chicory f Leek f Nutmeg Mustard seed Fillet of haddock f Total: min. 7 L Calorie-conscious Easy * Gluten-free g Eat within 3 days Besides the soft haddock, the vegetables play a prominent part in this dish. Leek is often used as a flavouring ingredient, like onion or garlic, but it s also delicious as a main ingredient. Because you will be braising it cooking it in its own juices in a pan with the lid on none of the flavour will be lost. The chicory is caramelised with honey, giving it a sweet touch.

8 A GOOD START BOIL THE POTATOES Thoroughly scrub the potatoes (Nicola) and cut into quarters. Put the potatoes, barely covered in water, in a pan with a lid. Bring to the boil and boil the potatoes for minutes until done. Drain and set aside, uncovered, to steam dry. Cut each head of chicory into wedges (lengthwise). Leave the core to prevent the leaves from separating. EQUIPMENT 2 pans with a lid, a wok or deep frying pan with a lid, some tin foil, a fine grater and a frying pan. Let s start cooking the haddock with braised leek. CARAMELISE THE CHICORY Heat half the olive oil in a wok or deep frying pan with a lid and fry the chicory for 1 minute at high heat. Turn down the heat, drizzle the chicory with honey, sprinkle with salt and pepper and caramelise the chicory, covered, for minutes at mediumlow heat. Turn carefully during this process. Remove from the pan and keep warm, wrapped in tin foil. GRATE THE NUTMEG In the meantime, slice the leek into rings and grate the nutmeg using a fine grater. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Nicola potatoes (g) Chicory (pcs) f Leeks (pcs) f Nutmeg (tsp) ¼ ½ ¾ 1 1¼ 1½ Mustard seed (tsp) 10) Fillet of haddock (skinned) (120 g) 4) f Olive oil* (tbsp) Honey* (tsp) Mustard* (tsp) Butter* (tbsp) Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2314 / / 85 Total fat (g) 22 3 Of which: saturated (g) Carbohydrates (g) 53 8 Of which: sugars (g) Fibre (g) 31 5 Protein (g) 0 0 Salt (g) 0 0 4) Fish 10) Mustard BRAISE THE LEEK Heat a pan with a lid at high heat and toast the mustard seed for 1 minute. Stir in the butter and allow to melt for 30 seconds. Add the leek, nutmeg and mustard and braise the leek, covered, for minutes at medium-low heat. Season to taste with salt and pepper. FRY THE HADDOCK Heat the remaining olive oil in a frying pan and fry the haddock for 2 3 minutes on each side. Season to taste with salt and pepper. SERVE Transfer the potatoes, leek, chicory and fillet of haddock to plates. Garnish with a pinch of nutmeg 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 RFACTS: Chicory is also called Belgian endive. Endive, however is something entirely different. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Italian-style pitas with minced beef With sweet potatoes, a tomato-pesto salad and iceberg lettuce VARAS ROUGE This dish simply begs for a robust wine. Varas Rouge is an intense, complex Portuguese wine with the aromas of cherries and wild forest fruits. Potato wedges f Dried rosemary White pitas Tomato f Green pesto f Italian-style minced beef f Iceberg & lamb s lettuce f Total: min. 5 Quick & Easy Easy * Family b Eat within 3 days With ingredients like Italian-style seasoned minced beef, green pesto and rosemary, this is an Italian variant of shawarma, which is also basically meat served in a piece of pita bread. Easy and fun for the whole family: put all the ingredients on the table and let everyone put together their own pita.

10 A GOOD START FRY THE POTATO WEDGES Pre-heat the oven to 220 degrees. Transfer the potato wedges to a baking tray lined with baking paper. Mix with the rosemary and half the olive oil. Season to taste with salt and pepper. Bake in the oven for minutes or until the potato wedges are golden brown. Turn when halfway done. EQUIPMENT A baking tray lined with baking paper, a salad bowl and a frying pan. Let s start cooking the Italian-style pitas with minced beef. BAKE THE PITAS Sprinkle the pitas with a little water and put in the oven, together with the potatoes, for 5 minutes. Alternatively, you can heat them in a toaster. MAKE THE SALAD In the meantime, slice the tomatoes. Transfer the tomatoes and the pesto to a salad bowl. Mix. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Potato wedges (g) f Dried rosemary (tsp) White pitas (pcs) Tomatoes (pcs) f Green pesto (g) 7) 8) f Italian-style minced beef (g) f Iceberg & lamb s lettuce (g) 23) f Olive oil* (tbsp) Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4188 / / 191 Total fat (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 2 Protein (g) 40 8 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 23) Celery FRY THE MINCED MEAT Heat a frying pan to medium to high heat and fry the minced beef in the remaining olive oil for five minutes, stirring to loosen the meat. MIX THE BEEF Mix together the tomato-pesto salad and the minced beef. Season with salt and pepper. SERVE Transfer the pitas to plates. Let everyone at the table put together their own pita with tomato-pesto salad and iceberg lettuce mix. Serve with the potato wedges. ttip: Do you have any minced beef left over? Fill the remaining pitas with minced meat the next day for lunch. Pitas are also delicious with a slice of cheese and toasted in a toaster. 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 PARSNIP AND SWEET POTATO HOTCHPOTCH With rocket salad, pecan nuts and herb cheese cubes ESPIGA TINTO Espiga Tinto has pleasant spice notes because it was partially ripened on oak. The robust, juicy flavour is a perfect complement to this hotchpotch with herb cheese. Agria potatoes Sweet potato Parsnip f Courgette f Fresh rosemary f Rocket salad f Pecan nuts Herb cheese cubes f Total: min. 8 b Family Easy * Vegetarian V Eat within 5 days % Gluten-free g The parsnip is one of the products we refer to as heirloom vegetables. However, its versatility has made this white root vegetable. quite a popular ingredient in modern cuisine. With its creamy texture and sweet flavour it will it will be substituting the traditional potato in this hotchpotch, together with the sweet potato.

12 A GOOD START PREPARATION Peel or thoroughly scrub the potatoes (Agria), sweet potatoes and parsnip. Cut both types of potatoes into quarters and the parsnips into slices of approximately the same size. EQUIPMENT A large pan with a lid, a frying pan and a potato masher. Let s start cooking the parsnip-sweet potato hotchpotch. COOK Put the potatoes, sweet potatoes and parsnips in a pan with a lid and barely cover with water. Add a pinch of salt, bring to the boil, covered, and cook for minutes until done. Drain, reserving a little of the cooking liquid, and allow to steam dry uncovered. CHOP THE INGREDIENTS In the meantime, cut courgette into 1 cm dice. Strip the rosemary leaves off the sprigs and chop finely. Tear the rocket salad into pieces and coarsely chop the pecan nuts. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Agria potatoes (g) Sweet potatoes (g) Parsnips (g) f Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Fresh rosemary (sprigs) 23) f ¼ ½ ¾ 1 1¼ 1½ Rocket salad (g) 23) f Pecan nuts (g) 8) 19) 22) 25) Herb cheese cubes (g) 7) f Olive oil* (tbsp) Mustard* (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) 2879 / / 106 Total fat (g) 27 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 16 2 Protein (g) 18 3 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 23) Celery 25) Sesame ROAST THE PECAN NUTS Heat a frying pan to high heat and roast the pecan nuts, without any oil, until golden brown. Remove from the pan and set aside. Next, heat the olive oil in the same frying pan and fry the courgette with the rosemary for 6 7 minutes at medium-high heat. Season to taste with salt and pepper. MASH THE POTATOES Mash the potatoes and the parsnips into a coarse purée using a potato masher. Blend the courgette, the herb cheese cubes, mustard and most of the rocket salad into the hotchpotcht. Optional: stir in a little cooking liquid for a velvety texturett. Season to taste with salt and pepper. SERVE Transfer the hotchpotch to plates and garnish with the pecan nuts and the remaining rocket salad. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh ttip Don t like raw rocket salad? Stir all the rocket salad into the hotchpotch. As a result, all the rocket salad will be cooked. tttip: Would you like to make the hotchpotch even more velvety? Add a splash of milk and a knob of butter. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 COCONUT SOUP WITH NOODLES, SUGAR SNAPS AND EGG With Chinese cabbage and lemongrass VARAS BLANC This soup needs a robust wine to accompany it, like this Varas Blanc from Portugal. Its slightly pungent flavour goes particularly well with coconut! Fresh ginger Red chilli pepper f Chinese cabbage f Sugar snaps f Lime Coconut milk Free-range egg f Ground lemongrass Noodles f Soy sauce Total: min. 5 V Vegetarian Very simple - Lactose-free D % Eat within 5 days This rich noodle soup will make you feel as if you were in Asia. The coconut milk makes the soup rich and creamy, while the lemongrass adds a hint of freshness. The crispy sugar snaps are a cross between snow peas and garden peas. They give the soup a pleasant bite.

14 A GOOD START PREPARATION Prepare the stock. Peel and finely chop the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the Chinese cabbage into strips. Juice the lime. EQUIPMENT A wok or a soup pan with a lid and a saucepan with a lid. Let s start cooking the coconut soup with noodles, sugar snaps and egg. STIR THE COCONUT MILK Thoroughly stir the coconut milk to remove any lumps. STIR-FRY Heat the sunflower oil in a wok or soup pan with a lid and gently fry the ginger and the red chilli pepper for 2 minutes at medium-high heat. Add the Chinese cabbage and the sugar snaps and stir-fry for another 3 minutest. ttip: Cabbage reduces enormously in volume when you stir-fry it. Do you have any Chinese cabbage left over, and would you like more vegetables in your soup? Simply add more. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Fresh ginger (cm) Red chilli peppers (pcs) f ¼ ½ ½ ¾ 1 1 Chinese cabbage (g) f Sugar snaps (g) f Limes (pcs) ¼ ½ ½ ¾ 1 1 Coconut milk (ml) 26) Free-range eggs (pcs) 3) f Ground lemongrass (tsp) ½ ¾ 1 1½ 2 2½ Noodles (g) 1) Soy sauce (ml) 1) 6) Vegetable stock* (ml) Sunflower oil* (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) 3268 / / 86 Total fat (g) 44 5 Of which: saturated (g) Carbohydrates (g) 71 8 Of which: sugars (g) Fibre (g) 10 1 Protein (g) 26 3 Salt (g) ) Glutens 3) Eggs 6) Soy May contain traces of: 26) Sulphite BOIL THE EGGS Put the eggs, barely covered with water, in a saucepan with a lid. Bring to the boil, covered, and boil for 6 8 minutes until hard. Rinse the eggs with cold water and peel. PREPARE THE SOUP In a wok or soup pan, bring the coconut milk, lemongrass and stock to the boil while stirring. Cover the pan and allow the soup to simmer gently for 10 minutes. After 6 minutes, add the noodlestt. Season to taste with the soy sauce, 1 tsp lime juice per person, salt and pepper. SERVE Ladle the coconut soup into soup bowls. Cut the eggs in half and use them to garnish the soup. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. tttip: Break the noodles into pieces before putting them in the soup. That will make it easier to eat! #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

15 Beet risotto with feta and mint With lamb s lettuce and walnuts CABRIZ BRANCO Cabriz Branco has a hint of herbs and the fragrance of fennel an blossoms. This wine goes well with refreshing flavours like mint and soft cheeses like feta. Shallot Walnuts Risotto rice Cooked red beet f Feta f Fresh mint f Lamb s lettuce f Total: min. 8 V Vegetarian Easy * Gluten-free g % Eat within 5 days Brimming with vitamins and minerals, with a lovely colour and a unique taste: we are talking about beets, of course. The sweet, earthy taste of this vegetable complements the sweet, acidic flavour of feta perfectly. The mint adds a refreshing note, while the roasted walnuts gives the dish a pleasant bite.

16 A GOOD START ROAST THE WALNUTS Prepare the stock. Finely dice the shallot and coarsely chop the walnuts. Heat a wok or deep frying pan to high temperature and roast the walnuts, without oil, until they start to darken. Remove from the pan and set aside. EQUIPMENT A saucepan or a deep frying pan and a coarse grater Let s start cooking the beet risotto with feta and mint. MAKE THE RISOTTO Heat the butter in the same frying pan and fry the shallot at medium-high heat for 1 2 minutes. Stir in the risotto rice and fry, stirring constantly, for 1 minute. Pour in ⅓ of the stock. Allow the grains of rice to slowly absorb the stock, stirring regularly. FINISH THE RISOTTO As soon as the stock has been absorbed by the grains of risotto rice add approximately ⅓ of the remaining stock. Repeat until all the stock has been used up. The risotto is done when the grains are soft on the outside but still a little chewy at the centre. This takes about minutes. Add a little extra water if the grains are not quite soft enough yet. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Shallots (pcs) Walnuts (g) 8) 19) 22) 25) Risotto rice (g) Cooked red beet (g) f Feta (g) 7) f Fresh mint (leaves) 23) f Lamb s lettuce (g) 23) f Vegetable stock* (ml) Butter* (tbsp) Extra-virgin olive oil* (tbsp) to taste Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2753 / / 109 Total fat (g) 32 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 18 3 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 23) Celery 25) Sesame ADD THE BEET In the meantime, grate the cooked beet with a coarse gratert and add to the risotto during the last 5 minutes. Crumble the feta and slice the mint into thin strips. BLEND IN THE FETA Blend half the feta into the risotto, stirring until it has melted. Season to taste with salt and pepper. SERVE Transfer the lamb s lettuce to plates. Add a scoop of risotto tt and top with the walnuts and the remaining feta. Garnish with the mint and drizzle with a little extra-virgin olive oil to taste (optional). ttip: Want to protect your hands from becoming red while grating the beet? Put your hands in small plastic bags. tttip: Scooping the warm risotto onto the lamb s lettuce will cause it to wilt. Prefer your greens to remain crunchy? Arrange the lamb s lettuce around the risotto and don t mix until you eat. You can also dress the lettuce with a little extra-virgin olive oil, 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

17 Chicken thighs with lemon and baby potatoes With fried runner beans and garlic LAVILA ROUGE The chicken in this recipe and Lavila Rouge are a perfect match. A blend of the juicy Grenache and smooth Merlot grape, this fruity-tasting wine with the aromas of red fruit such as raspberries and black currants is exceptionally easy on the palate. Lemon Baby potatoes Dried rosemary Chicken thigh pieces (with skin and bone) f Fresh thyme f Garlic Pre-cut runner beans f Total: min. 8 - Very simple Eat within 3 days g Gluten-free Although the breast is the most popular part of the chicken, the thighs are a lot more tender. By first browning the non-deboned chicken thighs, the skin will become deliciously crispy. Next, you will be roasting them in the oven with lemon and thyme for added flavour.

18 A GOOD START ZEST AND CHOP Pre-heat the oven to 200 degrees. Zest (grate the rind of) and then slice the lemon. GTIP: How about roasting an entire chicken? Simply brown the chicken, remove from the pan and stuff with thyme and lemon zest. For the drippings in over the chicken, top with lemon slices and roast in the oven for minutes, or until done (depending on the size of the chicken). EQUIPMENT 2 oven dishes and a frying pan with a lid. Let s start cooking the chicken thigh pieces with lemon and baby potatoes. MIX THE POTATOES Rinse and halve the baby potatoes. Transfer the baby potatoes to an oven dish, mix with the dried rosemary and drizzle with the olive oil. Mix. Season to taste with salt and pepper. PREPARE THE CHICKEN Rub the chicken with salt and pepper. In the meantime, heat ½ tbsp butter per person in a frying pan and fry the chicken thigh pieces at medium-high heat for 4 6 minutes until golden brown all around. In the last minute, add ½ tsp lemon zest per person. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Lemons (pcs) ½ 1 1½ 2 2½ 3 Baby potatoes (g) Dried rosemary (tsp) Chicken thigh pieces (with skin and bone) (pcs) f Fresh thyme (sprigs) 23) f Garlic (cloves) Pre-cut runner beans (g) 23) f Olive oil* (tbsp) Butter* (tbsp) 1½ 3 4½ 6 7½ 9 Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3494 / / 124 Total fat (g) 48 7 Of which: saturated (g) Carbohydrates (g) 53 8 Of which: sugars (g) Fibre (g) 13 2 Protein (g) 41 6 Salt (g) May contain traces of: 23) Celery ROAST THE CHICKEN Transfer the lemon slices and sprigs of thyme to another oven dish and spread out across the bottom. Remove the chicken thigh pieces from the pan and place on top of the lemon slices. Pour the drippings from the pan over the chicken. Put the chicken and the potatoes in the oven and roast for minutes, or until done. FRY THE RUNNER BEANS Press or finely chop the garlic. Heat the remaining butter in the same frying pan (wipe clean with a paper towel if necessary) and fry the garlic for 1 minute at medium-high heat. Add the runner beans, plus 2 tbsp water per person, and fry, covered, for 6 minutest. Remove the lid from the pan and fry for another 4 minutes. Season to taste with salt and pepper. SERVE Transfer the baby potatoes, chicken thigh pieces and runner beans to plates. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip: Don t like crispy runner beans? You can braise them instead. Briefly fry with garlic, add 1 tbsp water per person, cover and braise for minutes. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

19 Vegetarian Caesar Salad With green beans, capers and croutons MASAN BLANC Masan Blanc is a blend of Ugni Blanc and Colombard grapes. With a refreshing bouquet of gooseberries and lime, this wine is ideally suited to accompany a salad. Green beans f Free-range egg f White ciabatta Mini Romaine lettuce f Lemon Mayonnaise f Grated Grana Padano f Capers f Total: 20 min. 4 Quick & Easy r Easy * Vegetarian V Eat within 3 days Calorie-conscious L Caesar salad is a classic salad that has enjoyed tremendous popularity, particularly in the United States, for decades. This salad owes its name to Italian immigrant Caesar Cardini. According to legend, it was born out of necessity: its ingredients were the only ones this chef had in his kitchen on a public holiday. Today, you will be making a vegetarian variant without anchovies.

20 A GOOD START EQUIPMENT A pan with a lid, a frying pan and a salad bowl. Let s start cooking the vegetarian Caesar Salad. 1 PREPARATION Bring plenty of water to the boil in a pan with a lid for the green beans. Trim the ends off the green beans and thoroughly rinse the eggs. Cut the white ciabatta into dice of 1 cm. Put the green beans, the eggs and a generous pinch of salt in the pan with a lid. Put the lid on the pan and cook the beans and eggs for 8 10 minutes. 2 FRY THE CROUTONS Heat the olive oil in a large frying pan at medium-high heat and stir-fry the diced ciabatta for 6 7 minutes until golden brown. Season to taste with salt and pepper. Separate the leaves of the mini Romaine lettuce. Squeeze the lemon. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Green beans (g) f Free-range eggs (pcs) 3) f White ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) Mini Romaine lettuce (heads) f Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½ Mayonnaise (g) 3) 10) 19) 22) f Grated Grana Padano (g) 3) 7) f Capers (g) f Olive oil* (tbsp) 1½ 3 4½ 6 7½ 9 Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3046 / / 201 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 5 1 Protein (g) 29 8 Salt (g) ) Glutens 3) Eggs 6) Soy 7) Milk/lactose 10) Mustard May contain traces of: 17) Eggs19) Peanuts 20) Nuts 25) Sesame 27) Lupins 3 MAKE THE DRESSING In a salad bowl, blend together the mayonnaise, most of the Grana Padano, the capers, ½ tbsp lemon juice and ½ tbsp water per person and some salt and pepper. Transfer the Romaine lettuce to the salad bowl and toss to coat with the dressing. Drain the green beans and rinse the eggs with cold water. 4 SERVE Peel the eggs and slice in half lengthwise. Transfer the salad to plates, mix in the green beans and top with the eggs. Garnish with the croutons and the remaining Grana Padano. LTIP: Are you keeping an eye on your calorie intake? Use only half the ciabatta and half the amount of mayonnaise per person. In this case, the dish will contain 598 kcal, 43 g fat, 23 g carbohydrates, 5 g fibre en 27 g protein per serving. Do, however, prepare all the croutons. You can save them in an air-tight container to use in another solid or a soup in the course of the week. Instead of using only mayonnaise, use half the mayonnaise and half yoghurt (optional). We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

21 Japanese ramen with fried cod With udon noodles, conical cabbage and broccoli ESPIGA BRANCO The fried cod in this recipe and Espigo Branco, a refreshing wine with the exotic aromas of ripe fruit, are a match made in heaven. Fresh ginger Red chilli pepper f Carrot f Mushrooms f Conical cabbage and broccoli veggie mix f Udon noodles Soy sauce Fillet of cod f Total: 20 min. 4 Quick & Easy Very simple - Calorie-conscious L % Eat within 5 days Ramen is a clear Japanese noodle soup, chock-full of veggies and served with slices of meat, fish or egg. Ramen is not the name of the noodles, but of the dish itself. In Japan, this soup is eaten at every moment of the day: even for breakfast!

22 A GOOD START EQUIPMENT A wok or soup pan and a frying pan. Let s start cooking the Japanese ramen with cod. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Fresh ginger (cm) Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Carrots (pcs) f ¼ ½ ¾ 1 1¼ 1½ Mushrooms f Conical cabbage and broccoli veggie mix (g) 23) f Udon noodles (g) 1) Soy sauce (sachet) 1) 6) ¼ ½ ¾ 1 1¼ 1½ Fillet of cod (skinned) (120 g) 4) f PREPARATION Prepare the stock t. Peel and finely chop or grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Slice the carrots into thin half rings. Slice the mushrooms into quarters. 2 PREPARE THE SOUP Heat half the sunflower oil in a wok or soup pan. Fry the garlic and red chilli pepper for 2 3 minutes at medium-high heat. Add the carrot and the veggie mix and stir-fry for 2 minutes. Pour in the broth and simmer for 6 8 minutes, adding the mushrooms and the noodles after 3 or 4 minutestt. Vegetable stock* (ml) Sunflower oil* (tbsp) Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1870 / / 51 Fats (g) 16 2 Of which: saturated (g) Carbohydrates (g) 41 5 Of which: sugars (g) Fibre (g) 7 1 Protein (g) 32 4 Salt (g) ) Glutens 4) Fish 6) Soy May contain traces of: 23) Celery 3 FRY THE FISH In the meantime, pat the cod dry with paper towels. Heat the remaining sunflower oil in a frying pan and fry the cod for 2 3 minutes on each side. Season to taste with salt and pepper. ttip: Don t happen to have any fish stock cubes? Just use vegetable stock cubes instead. 4 SERVE Season the soup with soy sauce and pepper. Transfer the ramen to soup bowls and serve with the cod on top. tttip: Break the noodles into smaller pieces before adding them to the broth in the pan. That will make it much easier to eat! 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 PORK TENDERLOIN WITH ORECCHIETTE WITH MUSHROOM-CREAM SAUCE AND ROCKET SALAD SPECIAL INGREDIENT PORK TENDERLOIN The tenderloin is a muscle located on the underside of a pig s back. This lovely piece of meat is exceptionally tender when prepared well, and can be eaten when still a little pink inside. Shallot Garlic Mixed mushrooms f Pork tenderloin f Dried rosemary Orecchiette Creme fraiche f Rocket salad f 9 45 min * Easy Eat within 3 days Orecchiette is the Italian word for ears. It is a pasta variety from the South of Italy. Its shape lends itself perfectly to creamy sauces: each little ear scooping up a little sauce. The tenderloin you will be serving with the pasta is first fried in a frying pan to create a tasty brown crust. Next, it is finished in the oven to ensure uniform doneness without any danger of drying out.

24 A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Mince the shallot, and press or finely chop the garlic. Wipe the mushrooms clean with a paper towel and separate the shimeji mushrooms. Slice the larger mushrooms into quarters and leave the little ones whole. Sprinkle a little salt and pepper onto the pork tenderloin. EQUIPMENT A large frying pan, an oven dish, some tin foil and a pan with a lid. Let s start cooking the pork tenderloin with orecchiette. FRY THE PORK TENDERLOIN Heat the olive oil in a large frying pan to medium-high heat. Fry the pork tenderloin in the hot oil for 4 minutes until brown all around. Remove pan from cooker. Stir mustard, honey, dried rosemary, garlic and half the butter into the pan, mixing well. Transfer the pork tenderloin, including the sauce, to an oven dish and put in the oven for minutes. Take out of the oven and let rest beneath a sheet of tin foilt. Save the sauce until Step 5. COOK THE ORECCHIETTE In the meantime, bring plenty of water to the boil in a pan with a lid for the orecchiette and cook the orecchiette, covered, for minutes. Drain and set aside, uncovered, to steam dry. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Shallots (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Mixed mushrooms (g) f Pork tenderloin (120 g) f Dried rosemary (tsp) ½ 1 1½ 2 2½ 3 Orecchiette (g) 1) 17) 20) Creme fraiche (tbsp) (g) 7) 15) 20) f Rocket salad (g) 23) f Olive oil* (tbsp) 1 1½ 2 2½ 3 3 Mustard* (tsp) Honey* (tsp) 1½ 3 4½ 6 7½ 9 Butter* (tbsp) Black balsamic vinegar* (tsp) ¾ 1½ 2¼ 3 3¾ 4½ Vegetable stock cubes* (pcs) 1/8 ¼ 3/8 ½ 5/8 ¾ Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3573 / / 121 Fats (g) 40 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 43 6 Salt (g) FRY THE MUSHROOMS In the meantime, wipe the frying pan clean with some paper towels. Heat the remaining butter to medium-high heat and fry the shallot for 2 minutes. Turn the heat up, add the mushrooms and stir-fry for another 4 5 minutes. Pour in the black balsamic vinegar. Turn the heat down to medium-low and heat until all the moisture has evaporated. ASSEMBLE THE PASTA Crumble 1/8 stock cube per person into the frying pan with the mushrooms and stir in the creme fraiche, 2 tbsp water per person, the mustard sauce from the oven dish and a little salt and pepper. Gently simmer for 1 minute. Add the orecchiette, mix well, and heat for another minute. Slice the pork tenderloin. SERVE Make a bed of rocket salad on each plate and top with the orecchiette. Arrange the pork tenderloin on top of the pasta and sprinkle with a little salt and pepper. ttip: There is no need for concern if the pork tenderloin is still a little pink inside. It is perfectly all right to eat this way. 1) Glutens 7) Milk/lactose Can contain traces of: 15) Glutens 17) Eggs 20) Soy 23) Celery We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels.. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

25 BRUSCHETTE With pear jam and goat s cheese * Easy You will be making home-made pear jam for this delicious snack. It may seem time-consuming, but with this recipe you will be ready in no time at all. Tip: make more jam and store in empty jars. Nice to save or give away. Pears Oranges (not for juicing)

26 A GOOD START EQUIPMENT: A fine grater, a saucepan with a lid and an oven rack with baking paper. Pre-heat the oven to 200 degrees. Finely dice the pears. Thoroughly rinse the 1 orange and use a fine grater to zest the peel. Squeeze out the juice. In a saucepan, mix together the caster sugar, star anise and a pinch of salt. 2 Heat to medium heat and allow the sugar to caramelise, stirring constantly. Add the pear and 1 tsp orange zest. Turn down the heat and stir thoroughly. Next, stir in the black balsamic vinegar and 3 tbsp orange juice. Cover the 3 pan and gently simmer for 10 minutes. Next, remove the lid from the pan and allow the jam to further reduce, if necessary. Discard the star anise and mash the jam into a coarse purée using a fork. In the meantime, slice the ciabatta. Transfer the slices to an oven rack lined 4 with baking paper and drizzle with olive oil. Carefully spread the olive oil and bake the ciabatta for 5-10 minutes in the oven. Top the ciabatta slices with the pear jam. Crumble the goat s cheese on 5 top, drizzle with extra-virgin olive oil to taste and garnish with pepper and orange zest. RFACTS Caramelisation is a process in which sugar is transformed into caramel. It is done by heating the sugar until it turns light brown. INGREDIENTS 2P Pears (pcs) 1 Oranges (pcs) 1 Caster sugar* (g) 50 Star anise* (pods) 2 Black balsamic vinegar* (tsp) 1 Ciabattas* (pcs) 1 Olive oil* (tbsp) 2 Fresh goat s cheese* (g) 50 Salt & pepper* to taste *Not included fstore in the refrigerator None of the products in the Fruit Box used in this recipe contain allergens. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call us, us or contact us through our social media channels. WEEK #HelloFresh

27 -BREAKFAST BOX- GOOD MORNING! BREAKFAST 1- AUTHENTIC SPELT WAFFLES WITH AVOCADO With a boiled egg and fresh orange juice 1x AUTHENTIC SPELT WAFFLES WITH AVOCADO With a boiled egg and fresh orange juice GREEK YOGHURT WITH PEAR With raisins and hazelnuts MANGO SMOOTHIE With hemp seed INGREDIENTS FOR 1 BREAKFAST 2P 4P Free-range eggs (pcs) 3) f 4 8 Juice oranges (pcs) 4 8 Avocados (pcs) 1 2 Authentic spelt-quinoa waffles (pcs) 1) 20) 25) 6 12 Salt & pepper* To taste *Not included fstore in the refrigerator EQUIPMENT A pan with a lid NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1602 / / 128 Fats (g) 20 7 Of which: saturated (g) Carbohydrates (g) 28 9 Of which: sugars (g) Fibre (g) 9 3 Protein (g) 18 6 Salt (g) 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 Put the eggs in a pan with a lid, barely covered with water. Bring to the boil, 1 covered, and boil the eggs for 6 8 minutes. Remove from the pan and rinse with cold water. In the meantime, squeeze the oranges and pour the juice into glasses. 2 Cut the avocados in half lengthwise, take out the pit and mash the flesh using a 3 fork. Spread the avocado onto the crackers. Peel and slice the eggs. Use to garnish the crackers. Sprinkle with salt and 4 pepper. Serve with the orange juice. 1) Glutens 3) Eggs Can contain traces of: 20) Soy 25) Sesame

28 BREAKFAST 2-2x BREAKFAST 3-2x GREEK YOGHURT WITH PEAR With raisins and hazelnuts MANGO SMOOTHIE With hemp seed Scoop the Bulgarian yoghurt into 1 bowls. Finely dice the pear and transfer to the bowls of yoghurt. Garnish with the yellow raisins and the hazelnuts. INGREDIENTS FOR 1 BREAKFAST 2P 4P Bulgarian yoghurt (ml) 7) 15) 20) f Pears (pcs) 2 4 Yellow raisins (g) 12) 19) 22) 25) Hazelnuts (g) 8) 19) 22) 25) *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2029 / / 123 Fats (g) 26 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 2 Protein (g) 13 3 Salt (g) Peel the mango and cut the flesh from 1 the pit. Transfer the mango, vanilla yoghurt, 2 most of the hemp seed and the orange-banana juice to a blender or a blender pitcher and purée into a thick smoothie. Pour the mango smoothie into tall 3 glasses and garnish with the remaining hemp seed. INGREDIENTS FOR 1 BREAKFAST 2P 4P Mangos (pcs) ½ 1 Vanilla yoghurt (g) 7) 15) 20) f Hemp seed (g) 19) 22) 25) Orange-banana juice (ml) f *Not included fstore in the refrigerator EQUIPMENT Regular or hand blender NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1163 / / 80 Fats (g) 6 2 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 1 Protein (g) 8 2 Salt (g) ) Milk/lactose 8) Nuts 12) Sulphite Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame 7) Milk/lactose Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame

29 D E SS E R T GREEK YOGHURT WITH MANGO With pistachio nuts and coconut - Very simple This colourful dessert is ready to eat in no time at all. Puréed together with a little water and sugar, the mango 2 % Total: 10 min. Eat within 5 days makes a sweet contrast to the acidic, creamy Greek yoghurt. The pistachio nuts and grated coconut give it an exotic twist. Pistachio nuts Grated coconut Mango Greek yoghurt f

30 DELICIOUS DESSERT GREEK YOGHURT WITH MANGO. EQUIPMENT: A frying pan, a mixing bowl and a hand blender. 1Heat a frying pan to medium-high heat and roast the pistachio nuts for 4 6 minutes. In the final 2 minutes, add the grated coconut. Dice the flesh of the mango. In a blender pitcher, blend 2 together the mango, the sugar and ½ tbsp water per person into a smooth purée. Transfer enough Greek yoghurt to glasses to form a 3 layer. Top with a layer of mango purée. Repeat until all the purée has been used. Garnish with pistachio nuts and the grated coconut. INGREDIENTS 2P 4P Pistachio nuts (g) 8) 19) 22) 25) Grated coconut (g) 19) 22) 25) Mangos (pcs) 1 2 Greek yoghurt (ml) 7) 15) 20) f Sugar* (tsp) 2 4 *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1264 / / 155 Fats (g) Of which: saturated (g) Carbohydrates (g) 18 9 Of which: sugars (g) Fibre (g) 3 2 Protein (g) 9 5 Salt (g) ) Milk/lactose 8) (Other) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. WEEK #HelloFresh

31 D E SS E R T RICE PUDDING WITH BLUEBERRIES AND CARDAMOM With lime and Thai basil - Very simple The best rice pudding is made with risotto rice, because this becomes extra velvety during the cooking process. 7 Total: min. Eat within 3 days The addition of oriental flavours like lime, Thai basil and cardamom gives this traditional dessert a unique twist. Risotto rice Coconut milk Cardamom Lime Thai basil f Blueberries f