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

Transcription

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

2 A GOOD START PREPARATION Prepare the stock. Mince the red onion and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Grate the yellow rind of the lemon (zest) with a fine grater and squeeze out the lemon juice. Remove the leaves from the sprigs of thyme and chop finely. Dice the courgette. EQUIPMENT A fine grater, a pan with a lid and a wok or deep frying pan. Let s start cooking the pearl couscous with shrimp and courgette. COOK THE PEARL COUSCOUS Heat half the olive oil in a deep frying pan with a lid and fry the pearl couscous for 1 minute at medium-high heat, stirring constantly. Pour in the stock, turn down the heat and simmer, covered, for minutes. Drain if necessary. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry. STIR-FRY THE SHRIMPS Heat the remaining olive oil in the wok or deep frying pan and stir-fry the shrimps for 3 minutes at medium to high heat t. Remove from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Red onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½ Fresh thyme (sprigs) 23) f Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Pearl couscous (g) 1) Shrimps (g) 2) f Rocket salad (g) 23) f Vegetable stock* (ml) Olive oil* (tbsp) Sunflower oil* (tbsp) ½ 1 1 1½ 1½ 2 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2456 / / 98 Total fat (g) 21 4 Of which: saturated (g) 3,5 0,6 Carbohydrates (g) Of which: sugars (g) 12,7 2,1 Fibre (g) 6 1 Protein (g) 25 4 Salt (g) 2,8 0,5 1) Glutens 2) Crustaceans May contain traces of: 23) Celery FRY THE COURGETTE Heat the remaining sunflower oil in the same wok or deep frying pan and gently fry the red onion, garlic and red chilli pepper for 2 minutes at medium-low heat. Add the courgettes, thyme, lemon zest, salt and pepper and fry for 6 minutes. ASSEMBLE Add the shrimps, including any moisture released while cooking, to the courgettes. Season to taste with ½ tbsp lemon juice per person and a little salt and pepper. Heat for another minute. Turn off the cooker. Tear the rocket salad into bite-size pieces. Add the pearl couscous and the rocket salad to the ingredients in the wok or deep frying pan and mix well tt. ttip: Are your shrimps very moist? If you pat them dry with a paper towel before frying, they will come out golden brown! SERVE Transfer the dish to plates and sprinkle with a little lemon juice to taste. tttip: Rocket salad can taste bitter after heating. If you don't like the taste, don t add it to the warm courgettes, but use it as a garnish instead. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

3 SHAKSHUKA WITH SEASONED MINCED BEEF With egg and aubergine ESPIGA TINTO This wine from the Alenquer region in Portugal is made of typical native grape varieties. It is a full, deep red wine with mild tannins and pleasant tones of spices due to its partial ageing in oak barrels. 0 Total: min. d Lactose-free * Easy % Eat within 5 days For the shakshuka, you'll be poaching eggs in a sauce of tomatoes. All the other ingredients in this dish make for endless combinations. Use the herbs you prefer or add any left-over veggies to the recipe. Today you'll be eating shakshuka with aubergine and seasoned minced beef. Because you'll be stewing the tomatoes for a long time, the flavour becomes very rich. Aubergine f Onions Garlic Red chilli peppers f Red sweet peppers f Tomatoes f Ciabatta with sunflower seeds Free-range egg f Fresh curly parsley f Seasoned minced beef f Ground cumin Paprika

4 A GOOD START PREPARATION Pre-heat the oven to 190 degrees. Cut the aubergines into small dice of 1 cm at most. Mince the onion and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. EQUIPMENT A deep saucepan with a lid and a frying pan. Let s start cooking the shakshuka with seasoned minced beef. FRY THE VEGETABLES Heat the olive oil in a deep saucepan with a lid and gently fry the onion, garlic and red chilli pepper for 2 minutes at medium-high heat. Add the diced aubergine and fry for 5 minutes until brown. Season to taste with salt and pepper. In the meantime, dice the sweet pepper and the tomatoes. STEW THE VEGETABLES Add the sweet pepper, tomato and 20 ml water per person to the deep saucepan. Crumble the vegetable stock cube over the pan and stir firmly. Bring to the boil and simmer, covered, for minutes at medium-low heat. Season to taste with salt and pepper. Turn regularly. SERVES 1-6 1P 2P 3P 4P 5P 6P Aubergine (pcs) f 1/2 1 11/2 2 21/2 3 Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Red sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3 Tomatoes (pcs) f Ciabatta with sunflower seeds (pcs) ) 17) 20) 21) 22) 25) 27) Free-range egg (pcs) 3) f Fresh curly parsley (sprigs) 23) f Seasoned minced beef (g) f Ground cumin (tsp) Paprika (tsp) Olive oil* (tbsp) 1/2 1 11/2 2 21/2 3 Vegetable stock cubes* (pcs) 1/4 1/2 3/4 1 11/4 11/2 Sunflower oil* (tbsp) 1/4 1/2 3/4 1 11/4 11/2 Salt & pepper* to taste *Not included f keep in the refrigerator COOK THE EGGS In the meantime, bake the ciabatta rolls in the oven for 6-8 minutes. Make a little indentation in the vegetable mixture for each egg, and break an egg into each indentation. Sprinkle with salt and pepper. Allow the eggs to set, covered, for minutes t. Take the lid off the pan for the final 4 minutes, turn up the heat a little and allow the excess moisture to evaporate. FRY THE SEASONED MINCED BEEF In the meantime, finely chop the fresh curly parsley. Heat the sunflower oil in a frying pan at medium to high heat and add the seasoned minced beef, the ground cumin and the paprika. Stir-fry the seasoned minced beef for 3 minutes and season to taste with pepper and salt. ttip: You can also cook shakshuka in the oven. Use an oven-proof pan. After breaking the eggs into the vegetable mixture, place the pan in a 200-degree oven for 10 minutes. SERVE Transfer the vegetable stew and the eggs to plates and sprinkle with the seasoned minced beef. Garnish with the curly parsley and serve with the ciabatta roll. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2770 / / 90 Total fat (g) 31 4 Of which: saturated (g) Carbohydrates (g) 45 6 Of which: sugars (g) Fibre (g) 10 1 Protein (g) 46 6 Salt (g) ) Glutens 3) Eggs 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

5 SWEET POTATO MASH WITH AGED CHEESE With lamb's lettuce, rocket and pecan nuts CABRIZ TINTO Pecan nuts Sweet potatoes Melody potatoes Red onions Tomatoes f Rocket salad and lamb's lettuce f Aged cheese cubes f Calorie- Total: min. 6 L conscious Very simple - Vegetarian v Eat within 5 days % Gluten-free g In the winter, you can prepare an endless variety of mash. The sweet potato mash is nice and sweet which makes it popular among all age groups. And unlike the regular potato, it counts as a vegetable. Such a sweet vegetable requires strong flavours. With the nutty rocket and spicy aged cheese, we've got you covered!

6 A GOOD START PREPARATION Prepare the stock in a pan with a lid to cook the sweet potato and potatoes. Coarsely chop 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. EQUIPMENT A pan with a lid, a frying pan and a potato masher. Let s start cooking the sweet potato mash with aged cheese. BOIL POTATO AND SWEET POTATO Thoroughly rinse or peel the sweet potatoes and potatoes (Melody) and cut into coarse pieces. Boil the sweet potato and potato, covered, for minutes in the stock. Drain, reserving a little stock to use later on, and allow to steam dry, uncovered. FRY THE RED ONIONS Cut the red onion into half rings. Heat the olive oil in the same frying pan and fry at medium to low heat for 6 8 minutest. Season to taste with salt and pepper. In the meantime, finely dice the tomato. ttip: It s OK if the fried onions still have a bit of a bite. Fry the onion for 4 minutes longer if you prefer it soft. SERVES 1-6 1P 2P 3P 4P 5P 6P Pecan nuts (g) 8) 19) 22) 25) Sweet potatoes (g) Melody potatoes (g) Red onions (pcs) Tomatoes (pcs) f Rocket salad and lamb's lettuce (g) 23) f Aged cheese cubes (g) 7) f Vegetable stock* (ml) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Mustard* (tbsp) ½ 1 1½ 2 2½ 3 Milk* splash Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2703 / / 104 Total fat (g) 28 5 Of which: saturated (g) 10,9 2 Carbohydrates (g) Of which: sugars (g) 22,0 4 Fibre (g) 12 2 Protein (g) 19 3 Salt (g) 0,9 0 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame MAKE THE MASHED POTATOES Mash the sweet potatoes and potatoes into a fine purée using a potato masher. Add the mustard and a splash of milk and/or stock to give it a velvety texture. Season to taste with salt and pepper. ASSEMBLE Mix the red onion and half the aged cheese into the mash. You can heat the cheese to let it melt if you prefer. Then mix the tomato cubes and rocket & lamb's lettuce into the mash. SERVE Transfer the mash to plates and garnish with the remaining aged cheese and pecan nuts. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

7 HADDOCK WITH HOME-MADE HERBED CREAM CHEESE With stir-fried cucumber, baby potatoes and tomato salad CABRIZ BRANCO This wine from the Dão region in Portugal is made of typical native grape varieties. It is a spicy and surprisingly lively wine with aromas of citrus and apple and the scent of fennel and blossom. Baby potatoes Fillet of haddock f Cucumbers f Red cherry tomatoes f Garlic Fresh dill f Fresh chives f Cream cheese f Total: min. 6 L Calorie-conscious Easy * Gluten-free g Eat within 3 days Cucumber is usually consumed in a refreshing salad or pickled in sugar and vinegar. It is often served as a refreshing counterpart to a spicy dish. Today you'll be going for a completely different preparation; stir-frying. A tasty variation to a well-known ingredient - we are curious how you'll like it!

8 A GOOD START BOIL THE BABY POTATOES Bring plenty of water to the boil in a pan with a lid to cook the baby potatoes in. Halve the baby potatoes and cut any bigger ones into quarters. Boil the baby potatoes, covered, for minutes until done. Drain and set aside, uncovered, to steam dry. EQUIPMENT A pan with a lid, 2x a bowl and a wok or deep saucepan with a lid. Let s start cooking the haddock with home-made herbed cream cheese. CUT THE FISH AND CUCUMBER In the meantime pat the haddock dry and cut into quarters. Halve the cucumber lengthwise and use a teaspoon to remove the seed pods. Next, cut the cucumber into arcs. MAKE THE HERBED CREAM CHEESE Press or finely chop the garlic and finely chop the dill and chives. Mix the garlic and the majority of the herbs into the cream cheese in a bowl and season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Baby potatoes Fillet of haddock (skinned) (100g) 4) f Cucumber (pcs) f 1/2 1 11/2 2 21/2 3 Red cherry tomatoes (g) f Garlic (cloves) 1/8 1/4 3/8 1/2 5/8 3/4 Fresh dill (sprigs) 23) f Fresh chives (sprigs) 23) f Cream cheese (g) 7) f Butter* (tbsp) ½ ½ 1½ Extra-virgin olive oil* (tbsp) ½ ½ 1½ Honey* (tsp) ½ ½ 1½ Mustard* (tsp) 1/4 1/2 3/4 1 11/4 1½ Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2289 / / 82 Total fat (g) 21 3 Of which: saturated (g) Carbohydrates (g) 57 9 Of which: sugars (g) Fibre (g) 8 1 Protein (g) 27 4 Salt (g) ) Fish 7) Milk/lactose May contain traces of: 23) Celery FRY THE FISH AND CUCUMBER Heat half the butter in a wok or deep saucepan with a lid and fry the haddock for 1 2 minutes at medium to low heat on each side. Take the haddock out of the pan, add the cucumber and stir-fry for 3 4 minutes. Add the herbed cream cheese and the fish and stir carefully for 1 2 minutes. MAKE THE SALAD In the meantime, halve the red cherry tomatoes. Use a bowl to mix the cherry tomatoes with the extra-virgin olive oil, honey and mustard. Season to taste with salt and pepper and set aside. SERVE Stir the remaining butter into the warm baby potatoes and season with salt and pepper. Transfer the baby potatoes, tomato salad, fish and cucumber to plates. Sprinkle with the remaining dill and chives. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip: Got any herbs left? Make a delicious herbed butter: finely chop the herbs and mix them into butter. Season to taste with salt and pepper. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Chicken breast tenderloin with apple, cranberries and seeds With baby potatoes and little gem L AURÉOLE ROUGE This wine is from the Southwest of France and is made of Merlot which makes the wine smooth and rounded. It is a soft wine with a deep red colour, a little spice and aromas of wild strawberries and cherries. 5 Total: 25 min. r Quick & Easy * Easy g Gluten-free Eat within 3 days b Family Cranberries originated in North-America. These acidic red berries are often dried for consumption, giving them a sweeter flavour. Together with the fresh sweet apple, they make this a favourite dish for all ages. You'll be serving it with a salad of little gem a small, firm lettuce variety with a nice crunch and a refreshing flavour. Baby potatoes Red onions Elstar apple Chicken breast tenderloin f Cranberry-seed mix Little gem f

10 A GOOD START BOIL THE BABY POTATOES Halve the baby potatoes and cut any bigger ones into quarters. Put the baby potatoes, barely covered with water, in a pan with a lid. Bring to the boil and cook for minutes until done. Drain and set aside, uncovered, to steam dry. EQUIPMENT A pan with a lid, a deep saucepan and a small bowl. Let s start cooking the chicken breast tenderloin with apple, cranberries and seeds. CHOP THE In the meantime, cut the red onion into half rings. Cut the apples into quarters, remove the cores and dice. FRY THE CHICKEN Heat the olive oil in a deep saucepan and fry the chicken breast tenderloin and red onion for 4 5 minutes at medium to high heat. Add the apple and cranberry-seed mix and fry for another 3 4 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Baby potatoes (g) Red onions (pcs) 1/2 1 11/2 2 21/2 3 Elstar apple (pcs) 1/2 1 11/2 2 21/2 3 Chicken breast tenderloins (g) f Cranberry-seed mix (g) 19) 22) 25) Little gem (head) f Olive oil* (tbsp) Extra-virgin olive oil* (tbsp) White balsamic vinegar* (tsp) Mustard* (tsp) Honey* (tsp) Butter* (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3619 / / 141 Total fat (g) 47 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 35 6 Salt (g) May contain traces of: 19) Peanuts 22) Nuts 25) Sesame PREPARE THE DRESSING In the meantime, whip up a dressing in a bowl of extra-virgin olive oil, white wine vinegar, mustard and honey. Season to taste with salt and pepper. SEASON Stir the butter into the baby potatoes and season with salt and pepper. Cut the little gem into thin strips. SERVE Transfer the little gem to plates and drizzle with the honey-mustard dressing. Serve with the baby potatoes and the chicken breast tenderloin. 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 Tomato soup with sweet pepper-pesto bruschette With Grana Padano MASAN BLANC Onions Garlic Carrots f Tomatoes f Dried thyme Paprika Tomato paste Whole-wheat ciabatta Red sweet pepper pesto f Grana Padano f Total: min. 6 Familly b Easy * Vegetarian V Calorieconscious Eat within 5 days % L This is a delicious home-made soup of fresh vegetables. For an extra-sweet flavour, you will be adding carrot on top of the tomatoes. You will be using the ciabatta to make bruschette with fresh sweet pepper pesto.

12 A GOOD START CHOP THE VEGGIES Preheat the oven to 200 degrees and bring 300 ml of water per person to the boil for the soup. Cut the onion into half rings and press or finely chop the garlic. Slice the carrots into thin half moons and the tomatoes into wedges. EQUIPMENT A soup pan with a lid, a baking sheet lined with baking paper and a hand blender. Let s start cooking the tomato soup with sweet pepper pesto bruschette. FRY THE VEGETABLES Heat half the olive oil in a soup pan with a lid and sauté the onion and garlic for 2 minutes at medium to low heat. Add the carrots, tomato, dried thyme, paprika and tomato paste and fry for 2 minutes. MAKE THE SOUP Add the honey and the boiling water to the soup pan. Crumble 1/2 stock cube per person over the pan. Simmer the soup, covered, for minutes at low heat. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/ / /2 3 Garlic (cloves) Carrots (pcs) f 1/3 ⅔ 1 1 1/3 1⅔ 2 Tomatoes (pcs) f Dried thyme (tsp) Paprika (tsp) Tomato paste (tin) 1/ / /2 3 Whole-wheat ciabattas (pcs) 1) 6) 7) 17) 22) 25) 27) Red sweet pepper pesto (g) 7) 8) f Grana Padano (g) 3) 7) f Olive oil* (tbsp) 1/ Honey* (tsp) 1/ / /2 3 Vegetable stock* (cubes) 1/ / /2 3 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) 2222 / / 59 Total fat (g) 22 2 Of which: saturated (g) 7,8 0,9 Carbohydrates (g) 65 7 Of which: sugars (g) 25,0 2,8 Fibre (g) 12 1 Protein (g) 18 2 Salt (g) 4,9 0,5 MAKE THE BRUSCHETTE In the meantime, cut the ciabatta into slices 1 cm thick. Transfer the ciabatta slices to a baking tray or grill lined with baking paper, spread with the red sweet pepper pesto, drizzle to taste with the remaining olive oil and bake in the oven for 6 8 minutes. PURÉE THE SOUP In the meantime, take the soup off the heat, add half the Grana Padano and purée the soup with a hand blender. Add a little extra (hot) water if the soup becomes too thick and season with salt and pepper. SERVE Transfer the soup to bowls and garnish with the remaining Grana Padano. Drizzle to taste with extra-virgin olive oil and serve with the sweet pepper pesto bruschette. ttip: This soup can also be served cold in summer as a delicious gazpacho. Serve the soup in a serving glass and don't use any cheese, or use the cheese as topping for the bruschette. 1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 22) Nuts 25) Sesame 27) Lupins We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 Fried rice with a fried egg and cashews With stir-fried veggies and spring onion LAVILA BLANC Brown rice Sesame seeds Salted cashews Carrot f Green beans f Garlic Fresh ginger Spring onions f Free-range egg f Soy sauce Total: min. 6 * % Easy Eat within 5 days V D Vegetarian Lactose-free Soy sauce, ginger and sesame seeds: three ingredients typical to Oriental cuisine that will transform this rice dish into an explosion of flavour. The cashews used to garnish this dish not only give it a nice bite; they are chock-full of protein and healthy fats.

14 A GOOD START BOIL THE RICE Bring 250 ml water per person to the boil in a pan with a lid and pour in the rice. Simmer, covered, for minutes. Drain if needed, and allow to steam dry, uncovered. EQUIPMENT A pan with a lid, a wok or deep frying pan, a bowl and a frying pan. Let s start cooking the fried rice with a fried egg and cashews. TOAST THE SESAME SEEDS Heat a wok or deep frying pan at high heat and toast the sesame seeds, without any oil, until golden brown. Remove from the pan and set aside. Coarsely chop the cashews. CHOP THE Finely dice the carrots. In the meantime, trim the ends off the green beans and cut them into 2 equal parts. Press or finely chop the garlic. Peel and finely chop the ginger. Cut the spring onions into thin rings, setting aside the white and green parts separately. SERVES 1-6 1P 2P 3P 4P 5P 6P Brown rice (g) Sesame seeds (g) 11) 19) 22) Salted cashews (g) 8) 19) 22) 25) Carrots (pcs) f ½ 1 1½ 2 2½ 3 Green beans (g) f Garlic (cloves) Fresh ginger (cm) Spring onions (pcs) f Free-range eggs (pcs) 3) f Soy sauce (ml) 1) 6) Olive oil* (tbsp) 11/2 3 41/2 6 71/2 9 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) 3669 / / 137 Total fat (g) 47 7 Of which: saturated (g) 8,2 1,3 Carbohydrates (g) Of which: sugars (g) 6,5 1,0 Fibre (g) 12 2 Protein (g) 24 4 Salt (g) 1,8 0,3 1) Glutens 3) Eggs 6) Soy 8) Nuts 11) Sesame May contain traces of: 19) Peanuts 22) (Other) nuts 25) Sesame FRY THE VEGETABLES Heat half the olive oil in the same wok or deep saucepan and stir-fry the carrots for 5 minutes at medium to high heat. Season to taste with salt and pepper. Add the green beans and stir-fry for another 8 10 minutes, or until the beans are done (but still a little crunchy) t. Remove from the pan and set aside. In the meantime, heat the sunflower oil in a frying pan and fry one egg, sunny side up, per person. FRY THE RICE Wipe the wok or deep saucepan clean with a paper towel. Heat the remaining olive oil in the wok or deep saucepan to mediumhigh heat. Add the garlic and the ginger and fry for another minute. Add the rice and stirfry for another 1 2 minutes, or until the rice is crispy and brown. Add the stir-fried vegetables, half the soy sauce and the white part of the spring onions and fry for another minute. Taste and add a little more soy sauce if necessary. SERVE Scoop the rice into bowls. Serve with the fried egg on top and garnish with the cashews, sesame seeds and the green part of the spring onions. ttip: Don t worry if the vegetables turn a little brown, this will only enhance their flavour. A little dark spot here or there is no problem! 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 BULGUR-LENTIL SALAD WITH BLUE CHEESE With avocado and almonds MASAN ROUGE Masan is the name of a selection of wines from the Southwest of France. This red wine is made of Grenache, Carignan and Merlot grapes with aromas of red fruit. The result is an easy-going wine with a pleasant sweet and sour balance. Green lentils Bulgur Red onions Shaved almonds Avocado Little gem f Danablu f Total: min. 7 * % Easy Eat within 5 days V Vegetarian This salad is a colourful party on your plate. The powerful flavour of the blue cheese is nicely balanced with the mild, creamy flavour of the avocado. Little gem is a robust, crunchy lettuce variety that will not wilt when it comes into contact with the warm bulgur and lentils.

16 A GOOD START BOIL THE LENTILS AND BULGUR Pre-heat the oven to 200 degrees. Prepare the stock in a pan with a lid. Add the green lentils and boil, covered, for minutes at medium to medium to low heat. After 10 minutes, add the bulgur. Drain if needed, and allow to steam dry, uncovered. EQUIPMENT A pan with a lid, a baking sheet lined with baking paper and a salad bowl. Let s start cooking the bulgur-lentil salad with blue cheese. IN THE OVEN In the meantime, cut the red onion into thin half rings and mix with the olive oil on a baking tray lined with baking paper. Sprinkle with shaved almonds and roast for 6 8 minutes in the oven, or until golden brown. SLICE THE AVOCADOS In the meantime, cut the avocados in half, remove the pit, peal and chop the flesh into cubes. SERVES 1-6 1P 2P 3P 4P 5P 6P Green lentils (g) Bulgur (g) 1) Red onions (pcs) 1/ / /2 3 Shaved almonds (g) 8) 19) 22) 25) Avocado (pcs) 1/ / /2 3 Little gem (head) f Danablu (g) 7) f Vegetable stock* (ml) Olive oil* (tbsp) 1/2 1/ /2 1 1/2 Extra-virgin olive oil* (tbsp) 1/ / /2 3 Black balsamic vinegar* (tsp) Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3071 / / 157 Total fat (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 19 4 Protein (g) Salt (g) ) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 25) Sesame CHOP THE LITTLE GEM Finely chop the little gem and transfer to a salad bowl. MAKE THE SALAD Transfer the bulgur, lentils, half the avocado and half the Danablu to the salad bowl. Sprinkle with the extra-virgin olive oil and black balsamic vinegar. Season with salt and pepper. SERVE Transfer the salad to plates. Garnish with the red onion, shaved almonds, the remaining Danablu and the remaining avocado. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. RFACTS: Did you know that an avocado will ripen more quickly when you put it next to an apple or a banana? #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

17 KAPSALON WITH CHICKEN GYROS With home-made oven-roasted fries, lettuce and tomatoes SYNERA TINTO This wine from Catalonia is made of Tempranillo and Cabernet Sauvignon. It is a full, supple wine with aromas of ripe red fruit and dark fruit, a subtle smokiness and some vanilla due to a brief oakwood aging process. Inova potatoes Garlic Mini Roma tomatoes f Fresh chives f Mayonnaise f Chicken gyros f Mixed lettuce f 8 Total: min. g Gluten-free * Easy Eat within 3 days Kapsalon means hairdresser in Dutch, and the dish owes its name to the hairdresser who always ordered the dish at a shawarma restaurant in Rotterdam. This variety is a bit healthier than the original. For example, you'll replace the garlic sauce with a buttermilk-based dressing. Don t have any buttermilk? Check our tip for a delicious alternative.

18 A GOOD START OVEN-ROAST THE FRIES Pre-heat the oven to 220 degrees. Peel the potatoes and cut into strips of 1/2 1 cm thick (like French fries). Pat the fries dry with a paper towel and transfer them to a baking sheet lined with baking paper. Mix the fries with half the olive oil and season with salt and pepper. Roast for minutes in the oven, or longer if you want them extra crispy. Turn when halfway done. EQUIPMENT A baking sheet lined with baking paper, a salad bowl, a small bowl and a frying pan. Let s start cooking the kapsalon with chicken gyros. CHOP THE In the meantime, press or finely chop the garlic. Halve the mini Roma tomatoes and finely chop or cut the chives. MAKE THE DRESSING AND MAYO For the dressing, mix 11/2 tbsp mayonnaise per person in a bowl with the buttermilk and chives (don't have any buttermilk? see the tip t). Season to taste with salt and pepper. Use a small bowl to mix the remaining mayonnaise with the garlic. Received a large garlic clove or prefer less raw garlic? Use half. SERVES 1-6 1P 2P 3P 4P 5P 6P Inova potatoes (g) Garlic (cloves) 1/ / /2 3 Mini Roma tomatoes (g) f Fresh chives (sprigs) 23) f Mayonnaise (g) 3) 10) 19) 22) f Chicken gyros (g) f Mixed lettuce (g) 23) f Olive oil* (tbsp) Buttermilk* (tbsp) 11/ /2 6 71/2 9 Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3393 / / 136 Total fat (g) 51 9 Of which: saturated (g) Carbohydrates (g) 55 9 Of which: sugars (g) Fibre (g) 7 1 Protein (g) 29 5 Salt (g) ) Eggs 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 23) Celery FRY THE CHICKEN GYROS Heat the remaining olive oil in a frying pan at medium to high heat and fry the chicken gyros for 5 7 minutes until done. ttip: Don t have any buttermilk? Replace it with yoghurt or milk. This will make the dressing either a bit thicker or thinner, but the flavour will go well with this dish. Don t have those either? You can also use mayonnaise only, we opted for a mixture to make this kapsalon variety a bit healthier. MAKE THE SALAD In the meantime, stir the mixed lettuce and Roma tomatoes into the dressing in the salad bowl. tttip: Do you have any sambal? It goes great with kapsalon. SERVE A kapsalon means that you stack everything on top of each other: transfer the fries to plates. Top with the salad and top that with the chicken gyros. Scoop the garlic mayonnaise on top. Prefer to keep the fries crunchy? Serve the salad and chicken gyros next to the fries. Serve with the garlic mayonnaise. 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 Farfalle with wild mushroom pesto With chestnut mushrooms, lamb's lettuce and Pecorino ESPIGA BRANCO This wine from the Alenquer region in Portugal is made of typical native grape varieties. Hot summers, cold winters and a soil rich in calcium, gravel and clay ensure a harmonious wine with exotic aromas of citrus, bergamot and mango. Farfalle Shallots Chestnut mushrooms f Wild mushroom pesto f Lamb s lettuce f Curly parsley f Grated Pecorino f Total: 20 min. 4 Quick & Easy Very simple - Vegetarian v % Eat within 5 days The wild mushroom pesto is the king of this dish. It is made of dried wild mushrooms combined with typical ingredients for an Italian pesto, like pine nuts and fresh basil. The pesto gives the chestnut mushrooms an even more intense flavour.

20 A GOOD START 1 PREPARATION Bring plenty of water per person to the boil in a pan with a lid to cook the farfalle in. Boil the farfalle, covered, for minutes. Drain and set aside, uncovered, to steam dry. Finely dice the shallots. EQUIPMENT: A pan with a lid and a wok or deep saucepan. Let s start cooking the farfalle with wild mushroom pesto. Clean the chestnut mushrooms with a sheet of paper towel and cut them into quarters. 2 FRY Heat the olive oil in a wok or deep saucepan at mediumhigh heat and fry the shallots for 1 2 minutes. Add the chestnut mushrooms and fry for 5 7 minutes. Add the wild mushroom pesto and heat for 1 minute. SERVES 1-6 1P 2P 3P 4P 5P 6P Farfalle (g) 1) 17) 20) Shallots (pcs) 1/ / /2 3 Chestnut mushrooms (g) f Wild mushroom pesto (g) 7) 8) f Lamb s lettuce (g) 23) f Curly parsley (sprigs) 23) f Grated Pecorino (g) 7) f Olive oil* (tbsp) Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3247 / / 161 Fats (g) 45 9 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 1 Protein (g) 22 5 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 17) Eggs 20) Soy 23) Celery 3 SEASON Coarsely tear the lamb's ear lettuce. Coarsely chop the curly parsley. Stir the farfalle into the chestnut mushrooms in the wok or deep saucepan and season with salt and pepper. RFACTS: Farfalle is a pasta variety shaped like a bow tie. The literal Italian translation means butterflies. 4 SERVE Transfer the lamb's lettuce to plates. Top with the pasta. Garnish with the grated Pecorino and curly parsley. RFACTS: Did you know that mushrooms, just like a lot of vegetables, contain a lot of vitamins and minerals? They even beat a lot of veggies when it comes to vitamin B1, B11 and magnesium. 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 Steak strips in soy-ketjap dressing With rice and bok choy VARAS ROUGE This wine from the Lisbon area is made of native grape varieties and Pinot Noir and has aged in oak barrels for at least 3 to 4 months. The result is a complex wine with aromas of cherry and forest fruit and a long after-taste. Garlic Fresh ginger Red chilli peppers f Jasmine rice Steak strips f Soy sauce Bok choy f Total: 20 min. 4 Quick & Easy Very simple - Lactose-free d Eat within 3 days Soy sauce and ketjap are two quick flavourings from the Eastern cuisine. Ketjap is an Indonesian soy sauce which is a lot thicker in structure and has a much sweeter flavour than soy. The steak strips in this dish can be taken from meat that isn t thick enough to make a whole steak, making them nice and tender.

22 A GOOD START 1 PREPARATION Bring 250 ml water per person to the boil for the rice. Press or finely chop the garlic. Finely grate the ginger including the skin. EQUIPMENT: A pan with a lid, a grater, a bowl and a wok or deep saucepan. Let s start cooking the steak strips in soy-ketjap dressing. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. 2 BOIL AND MIX Boil the rice, covered, for minutes until done. Drain if needed, and allow to steam dry, uncovered. Cut any larger pieces of steak strips to make sure they all have the same size. Whip up a dressing in a bowl using the garlic, ginger, red chilli pepper, soy sauce t and ketjap t. Briefly stir the steak strips. Set aside for later use. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) 1/2 1 11/2 2 21/2 3 Fresh ginger (cm) Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Jasmine rice (g) Steak strips (g) f Soy sauce (ml) 1) 6) Bok choy (heads) f Ketjap * (tbsp) 1/2 1 11/2 2 21/2 3 Sunflower oil* (tbsp) 1 1 1/2 2 21/2 3 31/2 Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2452 / / 91 Fats (g) 14 2 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 4 1 Protein (g) 36 6 Salt (g) ) Glutens 6) Soy ttip: The soy sauce is supplied in packets of 20 or 40 ml. Are you making this dish for an uneven number of people? Make sure you use the right amount. Soy is very salty and quick to dominate the dish. 3 STIR-FRY Remove the stem from the bok choy and cut into strips. Heat the sunflower oil in a wok or deep saucepan at medium-high heat and fry the white part of the bok choi for 4 5 minutes. Add the steak strips and all the dressing to the bok choy and stir-fry for 3 4 minutes (attention: because the steak strips are small, they are done before you know it). Add the green leaves of the bok choy for the last minute. 4 SERVE Season the rice to taste with salt and pepper and transfer to plates. Serve with the bok choy with steak strips and pour the sauce over the dish. GTIP: You can also mix the steak strips with soy-ketjap dressing in the morning, using the dressing as a marinade. This gives the steak strips more flavour while saving you some cooking time later on. ttip: Don t have any ketjap? You can also prepare this dish without ketjap. Add 1/2 tsp honey or sugar per person, if necessary. 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 BURGER DELUXE WITH POTATOES A VEAL BURGER WITH FRIED EGG AND BACON SPECIAL INGREDIENT HELLO CAPERS Capers are the flower buds of the caper plant before they open. The capers are pickled, making them acidic, salty and fresh. Roseval potatoes White rose roll Little gem f Mini Roma tomatoes f Red onions Bacon f Veal burger f Free-range egg f Pickles and capers f Mayonnaise f 9 + % min Several steps Eat within 5 days Today you'll be stacking! Because this is a burger with a lot of extras from spicy red onion to a fried egg and bacon. To prevent the burger tower from falling apart, you can use a skewer. You'll serve crunchy baked potatoes and a fresh salad to go with the burger.

24 A GOOD START FRY THE POTATOES Pre-heat the oven to 200 degrees. Thoroughly scrub or peel the potatoes and cut into wedges. Transfer them to a baking sheet lined with baking paper. Drizzle with half the olive oil, season with salt and pepper and toss. Bake in the oven for minutes t. Drizzle the rose roll with water and add to the oven for the last 6 8 minutes. EQUIPMENT A baking sheet lined with baking paper, 2x a frying pan and a salad bowl. Let s start cooking the burger deluxe with potatoes. CUT AND FRY THE In the meantime, coarsely chop the little gem, halve the mini Roma tomatoes and cut the red onion into half rings. Heat a frying pan to medium to high heat and fry the bacon, without the fat, for 3 5 minutes until crispy. Remove from the pan and set aside. Break half the bacon into smaller pieces (to mix into the salad later). PREPARE THE DRESSING Whip up a dressing in a salad bowl using honey, mustard, extra-virgin olive oil and white wine vinegar. Season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Roseval potatoes (g) White rose roll (pcs) 1) 7) 11) 13) 17) 20) 22) Little gem (pcs) f Mini Roma tomatoes (g) f Red onions (pcs) 1/2 1 11/2 2 21/2 3 Bacon (g) f Veal burger (120 g) f Free-range egg (pcs) 3) f Pickles and capers (container) f 1/4 1/2 3/4 1 11/4 11/2 Mayonnaise (g) 3) 10) 19) 22) f Olive oil* (tbsp) Honey* (tsp) 1/4 1/2 3/4 1 11/4 11/2 Mustard* (tbsp) 1/2 1 11/2 2 21/2 3 Extra-virgin olive oil* (tbsp) White wine vinegar* (tbsp) 1/2 1 11/ /2 3 Butter* (tbsp) 1/4 1/2 3/4 1 11/4 11/2 Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 5100 / / 131 Fats (g) 70 8 FRY THE BURGER AND EGG Heat the butter in another frying pan and fry the red onion at medium to low heat for 2 minutes. Add the veal burger and fry for 4 5 minutes on each side tt. In the meantime, heat the remaining olive oil in the frying pan you used for the bacon and fry one egg, sunny side up, per person. tttip: Veal burgers can be eaten mediumrare, that is how they will come out following this recipe. If you prefer them well-done, take more time to fry them. MAKE THE SALAD Add the little gem, mini Roma tomatoes, bacon pieces, pickles and capers to the salad bowl and stir firmly. SERVE Cut open the rose rolls. Place the veal burger and onions on top. Top with the fried egg and the remaining bacon. Serve the burger with the Roseval potatoes, mayonnaise and salad. ttip: We've tested this dish with a forced air oven. Have you got a combination microwave or a less powerful oven? Roast the potatoes in the oven for 10 more minutes or until they are done. Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 1 Protein (g) 51 5 Salt (g) ) Glutens 3) Eggs 7) Milk/Lactose 10) Mustard 11) Sulphite 13) Lupin Can contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels.. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

25 -BREAKFAST BOX- GOOD MORNING! BREAKFAST 1- CIABATTA WITH BACON OMELETTE With fresh chives 1x 1 2 CIABATTA ROLLS WITH BACON OMELETTE With fresh chives MANGO-SMOOTHIE BOWL With cashews FOR 1 BREAKFAST 2P. 4P. Ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) 2 4 Fresh chives (sprigs) 23) 4 8 Free-range egg (pcs) 3) 4 8 Diced bacon (g) Milk (ml) 7) 15) 20) splash Butter* (tbsp) ½ 1 Salt & pepper* *Not included fstore in the refrigerator To taste 3 Strawberries BULGARIAN YOGHURT With blue grapes and muesli -EXTRA- The nutrient values as stated here have been calculated per person, per serving. Make sure you clean ingredients that require cleaning before putting them into the dish. Want to pauze or change your box for next week? Let us know through your account no later than Wednesday prior to the next delivery. Got any questions about the products or our service? please contact our customer service department. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a WhatsApp (free of charge) to +31 (0) between 4 and 9pm. WEEK Pre-heat the oven to 210 degrees. Bake the ciabatta rolls in the oven for minutes. In the meantime, finely chop the chives. Use a bowl to whisk the eggs, together 2 with a splash of milk and a the chives. Season to taste with salt and pepper. Melt the butter in a frying pan and fry the bacon cubes at high heat for 3 2 minutes until brown on all sides. Mix in the egg mixture and fry 1 omelette for every 2 servings. Cut the Ciabatta rolls in half and top with the omelette. Serve with a glass 4 of milk. EQUIPMENT A bowl and a frying pan. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1699 / / 180 Fats (g) 21 9 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 4 2 Protein (g) 19 8 Salt (g) ) Glutens 3) Eggs 6) Soy 7) Milk/lactose Can contain traces of: 15) Glutens 17) Peanuts 20) Soy 22) Nuts 23) Celery 25) Sesame 27) Lupin

26 2x BREAKFAST 2- MANGO-SMOOTHIE BOWL BULGARIAN YOGHURT With cashews With blue grapes and muesli 1 FOR 1 BREAKFAST Cashews (g) 5) 8) 22) 25) Buttermilk (ml) 7) 15) 20) f Peel the mango, take the flesh off the pit and cut into pieces. Coarsely chop the cashews. Mix the mango and half the cashews into the buttermilk using a blender or a blender pitcher with a hand-held blender and mix into a smooth, thick smoothie. 3 Pour the smoothie into breakfast bowls and sprinkle with the remaining cashews. Mangos (pcs) 2P. 4P. 1 2 *Not included fstore in the refrigerator EQUIPMENT A blender or hand-held blender with a blender pitcher NUTRIENT VALUE Energy (kj/kcal) Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) Protein (g) Salt (g) 2x BREAKFAST 3- PER SERVING PER 100 G 946 / / FOR 1 BREAKFAST 2P. 4P. Blue grapes (g) f Bulgarian yoghurt (ml) 7) 15) 20) f Muesli (g) Cut the grapes in half and transfer the grapes and Bulgarian yoghurt to bowls. Garnish with the muesli. *Not included fstore in the refrigerator NUTRIENT VALUE Energy (kj/kcal) Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) Protein (g) Salt (g) PER SERVING PER 100 G 1619 / / ) Milk/lactose 5) Peanuts 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 20) Soy Can contain traces of: 15) Glutens 20) Soy 22) (Other) nuts 25) Sesame

27 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 simple had to add whipped cream! Elstar apple Ground cinnamon Slivered almonds Whipping cream f Low-fat vanilla yoghurt f Vanilla muffins

28 DELICIOUS DESSERT MINIATURE TRIFLE WITH VANILLA MUFFINS EQUIPMENT A frying pan, a mixing bowl and a mixer Peel the apples (Elstar) and cut into quarters. Remove the cores 1 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. 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. Turn 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. 2P 4P Golden Elstar (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 fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1887 / / 133 Fats (g) 23 7 Of which: saturated (g) 8,5 2,5 Carbohydrates (g) Of which: sugars (g) 30,2 8,9 Fibre (g) 3 1 Protein (g) 29 9 Salt (g) 0,1 0,0 1) Gluten 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