Orzo-risotto with cod

Transcription

1 Orzo-risotto with cod With bacon, lemon and thyme 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. Onions Garlic Fennel f Courgette f Low-fat bacon cubes f Orzo Lemons Fillet of cod ( unskinned ) f Dried thyme Total: min. 7 * Easy Eat within 3 days b Family All kinds of flavours melt together in this orzo. From the anise-like fennel to the salty bacon and fresh lemon - each bite has a little bit of it all. You'll fry the cod on the skin. If you tap it dry before frying, the skin gets nice and crispy.

2 A GOOD START CHOP THE VEGGIES Prepare the stock. Mince the onion and press or finely chop the garlic. Cut the fennel into quarters, remove the hard core and cut the fennel into thin strips. Slice the courgette into thin half moonst. EQUIPMENT A deep saucepan with a lid, a fine grater and a frying pan. Let s start cooking the orzo-risotto with cod. FRY THE BACON CUBES Heat a deep saucepan with a lid, without any oil, to medium-high heat and fry the diced bacon for 3 5 minutes until crispy. Remove from the pan and set aside. Leave the frying fat in the pan. PREPARE THE ORZO-RISOTTO Heat 1/2 tbsp butter per person in the same deep saucepan with frying fat at mediumhigh heat and fry the onion, garlic, fennel and courgette for 3 4 minutes. Fry the orzo for 1 minute and gently pour in the stock. Bring to the boil, covered, and cook the orzo for minutes at low heat. Turn regularly. Add a little extra water if the orzo becomes too dry. Season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/ / /2 3 Garlic (cloves) Fennel (g) f Courgette (g) f Low-fat bacon cubes (g) f Orzo (g) 1) Lemons (pcs) 1/4 1/2 3/ /4 1 1/2 Fillet of cod (unskinned) (100g) ) f Dried thyme (tsp) Vegetable stock* (ml) Butter* (tbsp) 1 1/ / /2 9 Extra-virgin olive oil* (tbsp) to taste Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3079 / / 95 Total fat (g) 30 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 38 5 Salt (g) ) Glutens 4) Fish GRATE THE LEMON PEEL In the meantime, grate the rind of the lemon (zest) with a fine grater. Cut the lemon into half moons. FRY THE CODFISH Tap the cod dry with kitchen paper and sprinkle the skin-free side with the dried thyme, salt and pepper. Heat the remaining butter in a frying pan at medium to high heat and fry the cod for 3 4 minutes on the skin side. Season to taste with salt and pepper. Reduce the heat, and fry for another 1 2 minutes on the other side. SEASON Transfer the orzo-risotto to plates and sprinkle with extra-virgin olive oil to taste. Place the fried cod on top, skin-side up. Sprinkle with 1/2 tsp lemon zest per person and place 2 half moons of lemon on top of each piece of fish. Garnish the dish with the bacon. 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: Got enough time? Shave the courgette into ribbons and fry them together with the cod. This makes the dish look even better! Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

3 FLATBREAD PIZZA WITH CHICKEN GYROS With red cabbage and red sweet pepper 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. 6 Total: min. - Very simple Eat within 3 days With flatbread as a bottom and a surprising combination of ingredients on top, this pizza is just a bit different than usual. The red cabbage doesn t just provide a gorgeous purple colour, but marinated in a fresh-sweet dressing it goes very well with the spicy chicken gyros. Red sweet pepper f Red onions Chicken gyros f Tomato paste Dried thyme Lebanese flatbread Grated aged cheese f Shaved red cabbage f

4 A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Cut the red sweet pepper into small cubes and mince the red onion. Cut any large pieces of chicken gyros in half. EQUIPMENT A frying pan, a small bowl, a baking sheet lined with baking paper and a bowl. Let s start cooking the flatbread pizza with chicken gyros. FRY THE CHICKEN GYROS Heat the sunflower oil in a frying pan at medium-high heat and fry the chicken gyros for 2 3 minutes. The chicken gyros doesn t have to be completely cooked at this point. PREPARE THE TOMATO SAUCE In the meantime, mix the tomato paste with 2 tbsp water per person, the dried thyme and 1/2 tsp black balsamic vinegar per person in a small bowl. Stir into a smooth sauce and season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Red onions (pcs) 1/4 1/2 3/ /4 11/2 Chicken gyros (g) f Tomato paste (tin) ½ 1 1½ 2 2½ 3 Dried thyme (tsp) ½ 1 1½ 2 2½ 3 Lebanese flatbread (pcs) 1) Grated aged cheese (g) 7) f Shaved red cabbage (g) 23) f Sunflower oil* (tbsp) 1/ / /2 3 Black balsamic vinegar* (tsp) 1 1/ / /2 9 Honey* (tsp) 1/ / /2 3 Extra-virgin olive oil* (tbsp) 1/4 1/2 3/ /4 1 1/2 Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3376 / / 158 Total fat (g) 33 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 41 8 Salt (g) TOP THE FLATBREAD Transfer the Lebanese flatbreads to a baking tray lined with baking paper and spread the tomato sauce on top. Top the flatbreads with red onion, red sweet pepper and chicken gyros. Pour the shortening from the chicken gyros over the pizzas. Sprinkle the grated aged cheese on top and bake the flatbread pizzas for 7 9 minutes in the oven or until crispy. MARINATE THE RED CABBAGE In the meantime, whisk together a dressing from the honey, extra-virgin olive oil, the remaining black balsamic vinegar and salt an pepper in a bowl. Add the shaved red cabbage and stir firmly. SERVE Transfer the flatbread pizzas to plates and garnish with the red cabbage. 1) Glutens 7) Milk/lactose May contain traces of: 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

5 Conchiglie with red pesto and feta With mini Roma tomatoes, rocket salad and basil 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. Shallots Mini Roma tomatoes f Conchiglie tricolore Feta f Fresh basil f Red pesto f Rocket salad f Total: min. 5 - % Very simple Eat within 5 days v Vegetarian Conchiglie means shells in Italian. The sauce doesn t just get inside the shell, the ribbed structure of the pasta also makes sure it sticks to the outside. The perfect pasta shape for this meal! The three colours of the pasta add a subtle taste: the green shells are seasoned with spinach and the red ones with tomato paste.

6 A GOOD START PREPARATION Bring 500 ml water per person to the boil in a pan with a lid to cook the conchiglie in. Mince the shallot and halve the mini Roma tomatoes. EQUIPMENT A pan with a lid, a wok or deep saucepan and a small bowl. Let s start cooking the conchiglie with red pesto and feta. COOK THE CONCHIGLIE Boil the conchiglie, covered, in a pan with a lid for minutes. Drain and set aside, uncovered, to steam dry. STIR-FRY THE TOMATOES In the meantime, heat the olive oil in a wok or deep saucepan and gently fry the shallots for 2 minutes at medium-low heat. Turn up the heat to medium-high, add the tomatoes and stir-fry for 4 minutes. Season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Shallots (pcs) Mini Roma tomatoes (g) f Conchiglie tricolore (g) 1) Feta Fresh basil (leaves) 23) f Red pesto (g) 7) 8) f Rocket salad (g) 23) f Olive oil* (tbsp) 1/ / /2 3 Black balsamic vinegar* (tbsp) 1/ / /2 3 Extra-virgin olive oil* (tbsp) 1/ / /2 3 Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3372 / / 149 Total fat (g) 45 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 21 4 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 23) Celery ASSEMBLE THE PASTA In the meantime, cut the feta into ½ cm cubes and tear the basil into bite-sized pieces. Add the conchiglie and the red pesto to the ingredients in the wok or deep saucepan and heat for 1 minutet. PREPARE THE DRESSING Whisk together a dressing of black balsamic dressing and extra-virgin olive oil in a small bowl. Season to taste with salt and pepper. SERVE Transfer the rocket lettuce and the conchiglie to plates. Drizzle with the dressing and garnish with the feta and basil leaves. 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: For a sweet and sour note, add 1 tsp black balsamic vinegar per person to the pasta sauce in Step 4. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

7 Fried sea bass with spicy sweet potato With roasted cauliflower and cumin SYNERA BLANCO This wine from Catalonia is made of Macabeo and Chardonnay. The Macabeo grape injects spice into this fresh, fruity wine with aromas of pear, apple, banana, orange, white flowers such as jasmine and a hint of anise. Sweet potatoes Red chilli peppers f Garlic Cauliflower f Ground cumin Lemons Fillet of sea bass f Total: min. 9 * Easy Eat within 3 days g Gluten-free For this dish, the oven is your best friend - it does all the work for you, you'll just be frying the fish in the pan. The cauliflower, which you'll season with cumin and roast to a nice crisp, can be cut as a steak instead of florets. If the cauliflower gets a few dark spots while roasting, that's not a problem. This actually gives them an extra nutty flavour.

8 A GOOD START PREPARE THE SWEET POTATOES Pre-heat the oven to 220 degrees. Peel the sweet potato and cut into cubes of 1 cm. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Use an oven-proof casserole dish to mix the sweet potato, red chilli pepper, unpeeled garlic cloves, half the olive oil, salt and pepper. Bake the sweet potatoes in the oven for minutes, turning them halfway. EQUIPMENT An oven-proof casserole dish, a baking sheet lined with baking paper, a small bowl and a frying pan. Let s start cooking the pan-fried sea bass with spicy sweet potato. CUT THE CAULIFLOWER In the meantime, cut the cauliflower into small 3 cm florets and cut the stem into cubes t. CAULIFLOWER IN THE OVEN Transfer the cauliflower to a baking sheet lined with baking paper, sprinkle with the ground cumin and drizzle with the remaining olive oil. Season to taste with salt and pepper. Bake the cauliflower for minutes in the oven with the sweet potato or until the cauliflower is done. Turn when halfway done. SERVES 1-6 1P 2P 3P 4P 5P 6P Sweet potatoes (g) Red chilli peppers (pcs) f 1/ / /2 3 Garlic (cloves) Cauliflower (g) f Ground cumin (tsp) Lemons (pcs) 1/ / /2 3 Fillet of sea bass (unskinned) (80 g) 4) f Olive oil* (tbsp) 1 1/ / /2 9 Butter* (tbsp) 1/ / /2 3 Extra-virgin olive oil* (tbsp) Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3297 / / 121 Total fat (g) 40 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 12 2 Protein (g) 27 4 Salt (g) ) Fish PREPARE THE DRESSING In the meantime, cut half the lemon into wedges and juice the other half. Whisk up a dressing in a small bowl using 1/2 tsp lemon juice per person and the extra-virgin olive oil. Once the sweet potato is done, take the soft garlic cloves out of the oven dish and flatten them with a fork. Mix the garlic into the dressing to taste tt. Season to taste with salt and pepper. FRY THE SEA BASS Heat the butter in a frying pan to medium-high heat. Tap the sea bass dry with a kitchen towel and rub with salt and pepper. Fry the sea bass for 1 2 minutes on the skin and another minute on the other side. tttip: Roasting the garlic turns it sweet and concentrates its flavour. When the garlic cloves are soft enough, you can squeeze them right out of the skin or mash them with a fork. SERVE Transfer the sweet potatoes, sea bass and cauliflower to plates. Sprinkle the cauliflower with the dressing. Serve with a lemon wedge. ttip: Care to try something new? Cut the cauliflower into steaks instead of florets. This is done by cutting the cauliflower into thin slices and baking them in the oven on the baking sheet. Cut carefully, cauliflower crumbles easily. The cauliflower does need a little more time to cook this way. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Burger with spicy green chilli peppers and piccalilli With potato wedges and salad 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. Potato wedges f Dried thyme Tomatoes f Cucumbers f Green chilli peppers Mixed lettuce f White ciabatta Spiced beef burger f Piccalilli f Total: min. 5 * % Easy Eat within 5 days b Family r Quick & Easy You'll season this burger with piccalilli. Piccalilli is a real British classic that includes pickled vegetables such as cauliflower, onion and cucumber, with vinegar and seasoning such as ginger, garlic and turmeric. Great on a burger but also with a hotchpotch or the Belgian variety called stoemp. If you don t like your food too spicy, go easy on the green chilli pepper.

10 A GOOD START PREPARE THE POTATOES Pre-heat the oven to 210 degrees. Transfer the potato wedges to a baking sheet lined with baking paper, sprinkle with the dried thyme and drizzle with olive oil. Season to taste with salt and pepper and roast the potato wedges in the oven for minutes or until crispy. Turn when halfway done. EQUIPMENT A baking sheet lined with baking paper, a salad bowl and a frying pan. Let s start cooking the burger with spicy green chilli peppers and piccalilli. CHOP THE In the meantime, thinly slice the tomato and the cucumber. Slice the green chilli peppers into thin rings. MAKE THE SALAD In the meantime, whisk together a dressing in a salad bowl of honey, mustard and extra-virgin olive oil. Season to taste with salt and pepper. Mix the mixed lettuce, tomato and cucumber into the dressing and toss. Bake the ciabatta rolls in the oven for 4 6 minutes together with the potatoes. SERVES 1-6 1P 2P 3P 4P 5P 6P Potato wedges f Dried thyme (tsp) Tomatoes (pcs) f Cucumbers f 1/3 ⅔ 1 1 1/3 1⅔ 2 Green chilli peppers (pcs) 1/ / /2 3 Mixed lettuce (g) 23) f White ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) Seasoned beef burger (100 g) f Piccalilli (g) 1) 6) 10) f Olive oil* (tbsp) 1/ / /2 3 Honey* (tsp) Mustard* (tsp) Extra-virgin olive oil* (tsp) Butter* (tbsp) 1/ / /2 3 Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3456 / / 119 Total fat (g) 45 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 36 5 Salt (g) FRY THE BURGERS In the meantime, heat the butter in a frying pan and fry the beef burgers, together with the green chilli peppers, at medium to high heat for 3 4 minutes on each side. Turn down the heat and keep the burgers warm in the pan. BUILD THE BURGERS Cut the ciabatta rolls in half and spread the bottom half with a little piccalilli. Top with some lettuce and place the burger on top. Sprinkle with the fried green chilli peppers and pour the baking grease over the burgerb. SERVE Transfer the burgers, potato wedges and the remaining salad to plates and serve the remaining piccalilli on the side. 1) Glutens 6) Soy 7) Milk/lactose 10) Mustard May contain traces of: 17) Eggs 22) Nuts 23) Celery 25) Sesame 27) Lupins We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh btip: Will you be serving this dish to children? Serve the green chilli pepper separately because it is rather spicy. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

11 Orzo with mini Roma tomatoes from the oven With courgette, Gruyère and lemon LAVILA ROUGE This fruity wine from the French Languedoc region is made of Grenache and Merlot grapes. The result is an accessible, ruby-red wine with aromas of red fruit like raspberries and cherries and a hint of spice. Mini Roma tomatoes f Shallots Garlic Courgettes f Lemons Orzo Dried oregano Grated Gruyère cheese f Total: min. 6 b Family Easy * Vegetarian V % Eat within 5 days Orzo is the Italian word for barley, but it is made of semolina of durum wheat. Applications of semolina include pudding but this variety is also used to make couscous. You will season the orzo with Swiss Gruyère and oregano. The sweet, slightly spicy Gruyère gives the dish a subtle, nutty flavour.

12 A GOOD START ROAST THE TOMATOES Pre-heat the oven to 220 degrees and prepare the stock. Transfer the mini Roma tomatoes to an oven-proof casserole dish, drizzle with the black balsamic vinegar and half the olive oil and season with salt and pepper. Bake in the oven for minutes. EQUIPMENT An oven-proof casserole dish, a fine grater, a pan with a lid and a frying pan. Let s start cooking the orzo with mini Roma tomatoes from the oven. CUT, GRATE, JUICE THE In the meantime, mince the shallots, and press or finely chop the garlic. Dice the courgette. Grate the yellow rind of the lemon (zest) with a fine grater and squeeze out the lemon juice. COOK THE ORZO Heat the butter in a pan with a lid at medium-low heat and fry the shallot, 1/2 tsp lemon zest per person and half the garlic in 2 minutes. Stir in the orzo and dried oregano and fry, stirring constantly, for 1 minute. Add the stock and allow the orzo to simmer, covered, for minutes at low heat until all the stock has been absorbed. Turn regularly. Add a little extra water if the orzo becomes too dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Mini Roma tomatoes (g) f Shallots (pcs) 1/ Garlic (cloves) Courgettes (pcs) f 1/ / /2 3 Lemons (pcs) 1/4 1/2 3/ /4 1 1/2 Orzo (g) 1) Dried oregano (tsp) / /2 4 Grated Gruyère cheese (g) 7) f Vegetable stock* (ml) Black balsamic vinegar* (tsp) Olive oil* (tbsp) Butter* (tbsp) Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3351 / / 116 Total fat (g) 40 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 27 4 Salt (g) ) Glutens 7) Milk/lactose FRY THE COURGETTE In the meantime, heat the remaining olive oil in a frying pan and fry the courgette and remaining garlic at medium to high heat for 6 minutes. Drizzle with ½ tsp olive oil per person halfway and season with salt and pepper. MIX THE ORZO Add the courgette and half the grated Gruyère to the orzo and stir firmly. SERVE Transfer the orzo to plates and garnish with the remaining Gruyère. Transfer the mini Roma tomatoes to the dish, including their baking grease. btip: Gruyère has an outspoken taste. Not all children like it. You can replace the Gruyère with aged or old cheese. Use the Gruyère for lunch, for example in a toasted sandwich with Gruyère and tomato. 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 Spicy harissa couscous with feta With aubergine, tomato and olives 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. Onions Aubergine f Tomatoes f Dried thyme Leccino olives f Tomato paste Harissa f Whole-wheat couscous Feta f Lamb s ear lettuce f Total: min. 7 L Calorie-conscious Easy * Vegetarian V % Eat within 5 days Harissa is a popular seasoning in North-African cuisine. This spicy sauce includes red chilli pepper, garlic and cumin and gives the couscous an intense flavour. It is easy to make the harissa yourself, you can find the recipe on our blog. The salty feta balances the spicy harissa in a tasty way.

14 A GOOD START PREPARATION Prepare the stock for the couscous. Mince the onion and cut the aubergine and tomato into cubes of 1 cm. Halve the olives. EQUIPMENT A wok or a deep saucepan with a lid, a pan with a lid and a salad bowl. Let s start cooking the spicy harissa couscous with feta. FRY THE AUBERGINE Heat half olive oil in a wok or deep saucepan with a lid and sauté the onion for 2 minutes at low heat. Add the aubergine, thyme and 2 tbsp water per person and fry, covered, for minutes at medium-low heat. Turn regularly and season with salt and pepper. PREPARE THE COUSCOUS In the meantime, heat the remaining olive oil in a pan with a lid and fry the tomato, tomato purée, harissa, (attention, this is spicy!), couscous and black balsamic vinegar while stirring for 1 minute at mediumlow heat. Add the stock, bring to the boil and take off the heat right away. Allow to weld for 10 minutes, uncovered. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Aubergine (pcs) f ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f Dried thyme (tsp) Leccino olives (g) f Tomato paste (tin) ⅓ ⅔ 1 1⅓ 1⅔ 2 Harissa (tsp) f ½ 1 1½ 2 2½ 3 Whole-wheat couscous (g) 1) Feta Lamb s ear lettuce Vegetable stock* (ml) Olive oil* (tbsp) Black balsamic vinegar* (tsp) Extra-virgin olive oil* to taste Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2778 / / 97 Total fat (g) 30 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 15 2 Protein (g) 23 3 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 23) Celery MAKE THE SALAD In the meantime, crumble the feta and mix a small portion into the lamb's ear lettuce in a salad bowl. Season to taste with extra-virgin olive oil, salt and pepper. SEASON Add the fried aubergine to the couscous and season to taste with harissa, salt and pepper. SERVE Mix the lamb s ear lettuce with the couscous or serve it separately and garnish with the remaining feta. Add more extravirgin olive oil to taste. LTIP: Are you keeping an eye on your calorie intake? Use 60 g couscous per person with 125 ml stock per person. Then the dish contains 576 kcal, 29 g fat, 56 g carbohydrates, 13 g fibre, 20 g protein and 2.9 g salt. 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 PUMPKIN-PEANUT SOUP WITH EGG With carrot and Lebanese flatbread 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. Garlic Carrots f Spring onions f Diced pumpkin f Ground curry spices Free-range eggs f Lebanese flatbread Peanut butter Total: min. 6 * Easy Eat within 3 days V Vegetarian This pumpkin-peanut soup is an explosion of colour and flavour. The sweet orange vegetables go well with the silky, savoury peanut butter and spicy ground curry spices. You will be serving this soup with a boiled egg and use the flatbread to dip into the soup.

16 A GOOD START PREPARATION Bring 400 ml water per person to the boil for the soup. Press or finely chop the garlic and slice the carrots. EQUIPMENT A soup pan with a lid, a deep saucepan with a lid, a frying pan and a potato masher. Let s start cooking the pumpkin-peanut soup with egg. CHOP THE SPRING ONION Cut the spring onions into thin rings. Set apart 1 tbsp of the green section per person to garnish the soup with. COOKING Heat the olive oil in a soup pan with a lid and stir-fry the garlic, carrot, diced pumpkin, curry spices and the remaining spring onion at high heat for 2 minutes t. Next, add 300 ml boiling water per person, crumble in ¾ of a stock cube per person, put the lid on the pan and bring to the boil. Gently simmer for minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) ½ 1 1½ 2 2½ 3 Carrots (pcs) f ½ 1 1½ 2 2½ 3 Spring onions (pcs) f Diced pumpkin (g) 23) f Ground curry spices (tsp) 9) 10) 1 1/ / /2 9 Free-range eggs (pcs) 3) f Lebanese flatbread (pcs) 1) Peanut butter (container) 5) 22) Olive oil* (tbsp) Vegetable stock cubes* (pcs) ¾ 1½ 2¼ 3 3¾ 4½ Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3443 / / 97 Total fat (g) 29 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 25 3 Salt (g) ) Glutens 3) Eggs 5) Peanuts 9) Celery 10) Mustard May contain traces of: 22) (Other ) nuts 23) Celery BOIL THE EGGS Place the eggs in a saucepan with a lid, barely covered with water and boil, covered, in 6 8 minutes until hard-boiled. Rinse with cold water. Peel the hard-boiled egg and cut in half. PURÉE THE SOUP In the meantime, heat the Lebanese flatbreads in a dry frying pan at mediumhigh heat, 30 seconds on each sidett. Remove the soup from the stove, blend in the peanut butter and purée using a handheld blender. Add a little boiling water if the soup is too thick. Season to taste with salt and pepper. ttip: Don t like the taste of raw spring onions? Boil all the spring onions in Step 3 together with the soup. SERVE Ladle the soup into soup bowls, put the eggs on top and garnish with the green bits of the spring onion you set aside earlier. Serve with the flatbread. tttip: Like your flatbread crispy? Sprinkle the flatbreads with some olive oil and salt and bake them in the oven at 210 degrees for 3 4 minutes. 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 CELERIAC HOTCHPOTCH WITH SERRANO HAM With herbed cream cheese and chives CABRIZ TINTO This elegant red wine with character from the Dão region in Portugal is made of typical native grape varieties. This wine has lively berry tones and a surprisingly pleasant freshness as well as spice and a touch of wood. Celeriac Melody potatoes Serrano ham f Fresh chives f Herbed cream cheese f Total: min. 6 L Calorie-conscious Easy * Gluten-free g % Eat within 5 days Stamppot is hotchpotch in Dutch, but this Belgian version is called stoemp. Stoemp has a structure that is a bit more coarse. Today you ll be creating a creamy stoemp of celeriac with herbed cream cheese and crispy serrano ham.

18 A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Bring 500 ml water per person to the boil in a pan with a lid on. Peel the celeriac and weigh 200 g celeriac per person. Then cut the celeriac into coarse pieces of 2 cmt. Peel the potatoes and cut into coarse pieces of 2 cm as well. EQUIPMENT A large pan with a lid, a baking sheet lined with baking paper and a potato masher. Let s start cooking the celeriac hotchpotch with serrano ham. BOIL Add the celeriac and a pinch of salt to the large pan with boiling water and boil the celeriac for 3 minutes. Add the potatoes and boil, covered, for minutes or until both the potatoes and celeriac are done. Drain and set aside, uncovered, to steam dry. FRY THE SERRANO HAM In the meantime, pull the slices of serrano ham apart and transfer the serrano ham to a baking sheet lined with baking papertt. Roast the serrano ham in the oven for 8 10 minutes or until the ham is crispy. In the meantime, finely chop the chives. SERVES 1-6 1P 2P 3P 4P 5P 6P Celeriac (g) 9) Melody potatoes (g) Serrano ham f Fresh chives (sprigs) 23) f Herbed cream cheese (g) 7) f Butter* (tbsp) 1/ / /2 3 Mustard* (tsp) Milk* splash Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2749 / / 108 Total fat (g) 27 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 16 3 Protein (g) 27 4 Salt (g) ) Milk/lactose 9) Celery May contain traces of: 23) Celery L TIP: Are you keeping an eye on your calorie intake? Add half the herbed cream cheese. MAKE THE HOTCHPOTCH Mash the celeriac, potatoes and herbed cream cheese into a coarse purée using a potato masher. Mix in the butter, mustard and a dash of milk to taste for a silky texture. SEASON Season the hotchpotch with the majority of the chives and salt and pepper. Add more mustard to taste if necessary. Break the crispy serrano ham into pieces. SERVE Transfer the celeriac hotchpotch to plates and garnish with the crispy serrano ham and the remaining chives. ttip: This is how you cut a celeriac: cut a piece from the bottom and place the celeriac on the flat side. Use a large knife to to peel the celeriac from top to bottom. Halve it, place it with the flat cutting edge on the cutting board, slice and cut the slices into pieces. ttip: Keep the serrano ham in the refrigerator until you use it. When the ham is cold, it doesn t stick as much and you'll find it easier to pull the slices apart. 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 NASI GORENG WITH FRIED EGG With lime, peanuts and coriander MASAN BLANC Masan is the name of a selection of wines from the Southwest of France. This light-coloured wine is made of Ugni Blanc and Colombard grapes. The wine has an energizing bouquet and a fresh flavour with tones of gooseberry and lime. Basmati rice Vegetable mix f Lime Spring onions f Fresh coriander f Ground coriander Turmeric Free-range eggs f Soy sauce Salted peanuts Total: 20 min. 4 Quick & Easy Very simple - Vegetarian v % Eat within 5 days Nasi goreng literally means fried rice in Indonesian. From soy and sambal to coriander and turmeric - this nasi goreng is filled with Asian flavours and is very quick to prepare.

20 A GOOD START EQUIPMENT: A pan with a lid, a wok and a frying pan. Let's start cooking the nasi goreng with fried eggs 1 BOIL THE RICE Bring ample water to the boil in a pan with a lid for the rice. Boil the rice, covered, for minutes. Drain and set aside, uncovered, to steam dry. In the meantime, heat a wok with sunflower oil to mediumhigh heat. Add the veggie mix and fry for 6 8 minutes. Turn regularly. 2 CHOP THE In the meantime, cut the lime into wedges and cut the spring onion into thin rings. Coarsely chop the fresh coriander. Add the ground coriander, turmeric, half the spring onions and half the fresh coriander to the wok and fry for another 2 3 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Basmati rice (g) Vegetable mix (g ) 23) f Lime (pcs) 1/ / /2 3 Spring onions (pcs) f Fresh coriander (sprigs) 23) f Ground coriander (tsp) Turmeric (tsp) 1/ / /2 3 Free-range eggs (pcs) 3) f Soy sauce (ml) 1) 6) Salted peanuts (g) 5) 22) 25) Sunflower oil* (tbsp) Olive oil* (tbsp) Ketjap manis* (tbsp) 1/ / /2 3 Sambal* (tsp) Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3330 / / 121 Fats (g) 39 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 26 4 Salt (g) ) Glutens 3) Eggs 5) Peanuts 6) Soy Can contain traces of: 22) Nuts 23) Celery 25) Sesame 3 FRY THE EGGS Heat the olive oil in a frying pan and fry 2 eggs, sunny side up, per person. Add the rice to the vegetables and mix well. Add the ketjap, sambal and soy sauce to taste and stir-fry for 2 3 minutest. 4 SERVE Serve the nasi goreng with the fried eggs. Garnish with the lime, remaining coriander, spring onions and salted peanuts. ttip: Don t have any ketjap? Mix 1 tsp honey into the soy sauce. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

21 WARM POTATO SALAD WITH SMOKED TROUT With red sweet pepper, lemon and dill LAVILA BLANC This wine from the French region of Gascogne is made of Ugni-blanc and Colombard grapes, which are harvested at night to preserve their freshness. The result is a juicy, pale yellow wine with aromas of lime, lychee and a hint of white pepper. Baby potatoes Red sweet peppers f Red onions Garlic Mini Romaine lettuce f Lemons Fresh dill f Smoked trout fillet f Total: 20 min. 4 Quick & Easy Very simple - Calorie-conscious L % Eat within 5 days Trout is related to salmon and has a soft flavour. Trout is traditionally smoked on beech or oak. This used to be a way of preserving the fish but nowadays it's mostly about the flavour. The dressing of lemon and dill is nice and fresh to go with the potato salad.

22 A GOOD START EQUIPMENT: A pan with a lid, a frying pan and a salad bowl. Let s start cooking the warm potato salad with smoked trout 1 BOIL THE BABY POTATOES Fill a pan with a lid with just enough water for the baby potatoes and bring to the boil. Boil the baby potatoes for minutes until tender, yet crunchy. 2 CUT AND FRY Dice the red sweet pepper. Mince the red onion and press or finely chop the garlic. Cut the mini romaine lettuce into strips. Heat the olive oil in a frying pan and stir-fry the red onion, red sweet pepper and garlic at medium to high heat for 5 6 minutest. SERVES 1-6 1P 2P 3P 4P 5P 6P Baby potatoes Red sweet peppers (pcs) f 1/ / /2 3 Red onions (pcs) 1/ / /2 3 Garlic (cloves) 1/ / /2 3 Mini Romaine lettuce (head) f Lemons (pcs) 1/ / /2 3 Fresh dill (sprigs) 23) f Smoked trout fillet (70 g) 4) f Olive oil* (tbsp) 1/ / /2 3 Extra-virgin olive oil* (tbsp) 1 1/ / /2 9 Honey* (tsp) Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2410 / / 100 Fats (g) 28 5 Of which: saturated (g) Carbohydrates (g) 52 9 Of which: sugars (g) Fibre (g) 8 1 Protein (g) 25 4 Salt (g) ) Fish Can contain traces of: 23) Celery 3 MAKE THE DRESSING, SPREAD THE FISH Squeeze the juice from the lemon and finely chop the dill. Use a salad bowl to mix 1 tbsp lemon juice per person with the extra-virgin olive oil, honey, dill, salt and pepper. In the meantime, tear the smoked trout apart into small pieces using a fork. 4 SERVE Use a salad bowl to mix the dill dressing with the mini romaine lettuce, baby potatoes, sweet pepper, onion and smoked trout. Transfer the dish to plates and sprinkle with the remaining lemon juice to taste. ttip: For an extra fresh bite, you can set aside some red onion to garnish the dish. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

23 SPECIAL INGREDIENT CHICKEN WITH NUTTY CRUST AND CAPRESE SALAD WITH FETTUCCINE, CAPERS AND OLIVES BUFFALO MOZZARELLA This mozzarella is made of 100% buffalo s milk. It is a fresh cheese with a soft, layered structure. Walnuts Hazelnuts Garlic Chicken fillet f Fettuccine Tomatoes f Buffalo mozzarella f Fresh basil f Mix of capers and olives f min Several steps Eat within 3 days Caprese salad: super easy but oh so tasty - a classic for a reason! With ripe tomato, rich buffalo mozzarella, fresh basil and good olive oil, you'll have prepared a delicious salad before you know it. The better the quality of the ingredients, the better the caprese. For the chicken, you'll be making a nutty crust of walnuts, hazelnuts and garlic.

24 A GOOD START PREPARE NUT BUTTER Pre-heat the oven to 210 degrees. Take the butter out of the refrigerator and allow to reach room temperaturet. Finely chop the walnuts and hazelnuts and press or finely chop the garlic. EQUIPMENT A frying pan, a pan with a lid, a small bowl, an oven-proof casserole dish and a serving dish. Let s start cooking the chicken with nutty crust and caprese salad.. FRY AND COOK Heat the olive oil in a frying pan to medium-high heat. Fry the chicken fillet for 4 6 minutes until brown all around. In the meantime, bring ample water to the boil in a pan with a lid and boil the fettuccine for minutes. Drain and set aside, uncovered, to steam dry. CHICKEN IN THE OVEN In the meantime, use a small bowl to mix the butter with the garlic and ground nuts and season to taste with salt and pepper. Transfer the chicken fillet including shortening to an oven-proof casserole dish and spread the majority of the nut butter on top of the chicken. Scoop the rest of the nut butter into the casserole dish and bake the chicken fillet for 6 8 minutes in the oven. SERVES 1-6 1P 2P 3P 4P 5P 6P Walnuts (g) 8) 19) 22) 25) Hazelnuts (g) 8) 19) 22) 25) Garlic (cloves) 1/ / /2 3 Chicken fillet (120 g) f Fettuccine (g) 1) 17) 20) Tomatoes (pcs) f 1 1/ / /2 9 Buffalo mozzarella (g) 7) f Fresh basil (leaves) 23) f Mix of capers and olives (g) f Butter* (tbsp) 1/ / /2 3 Olive oil* (tbsp) Black balsamic vinegar* (tsp) Extra-virgin olive oil* (tbsp) Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4623 / / 163 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 1 Protein (g) 50 7 Salt (g) MAKE THE CAPRESE In the meantime, cut the tomatoes into slices and tear the buffalo mozzarella into coarse pieces. Use a bowl to mix the black balsamic vinegar with half the extra-virgin olive oil, salt and pepper. Coarsely chop the basil leaves. Transfer the tomato slices to a serving dish and spread the mozzarella on top. Drizzle the caprese salad with the dressing and sprinkle with the basil. FINISH THE PASTA Coarsely chop the olives and capers. Remove the chicken fillet from the casserole dish and mix the fettuccine with the remaining shortening and nuts from the casserole dish. Next, stir the olives and capers into the fettuccine and season to taste with the reamining extra-virgin olive oil, salt and pepper. SERVE Transfer the fettuccine to plates and top with the chicken fillet. Serve with the caprese salad. ttip: If possible, take the butter out of the refrigerator at least an hour before you start cooking. This will ensure it is easier to mix during step 3. 1) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) (Other) nuts 23) Celery 25) Sesame We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels.. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

25 BREAKFAST BOX- GOOD MORNING! EGG MUFFINS With bacon, spring onion and cheese SEMI-SKIMMED QUARK WITH FRUIT With muesli and grated coconut RUSTIC CRACKERS WITH GOAT'S CHEESE With avocado and alfalfa 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 BREAKFAST 1- EGG MUFFINS With bacon, spring onions and cheese Pre-heat the oven to 180 degrees. Grease two muffin spaces for each person with 1 sunflower oil. Finely chop the spring onions and slice the bacon into thin strips. Break the 2 eggs into a bowl and add the milk. Whisk, using a fork, into a frothy mixture. Fold the spring onions, the bacon and the grated cheese into the egg and milk 3 mixture. Season to taste with paprika, salt and pepper. Pour the batter into the greased muffin shapes. Bake the egg muffins for minutes in the oven until golden brown. 1x FOR 1 BREAKFAST 2P. 4P. Spring onions (pcs) f 1 2 Bacon (rashers) f 4 8 Free-range eggs (pcs) 3) f 4 8 Grated aged cheese (g) 7) f Paprika (tsp) ½ 1 Sunflower oil* (tbsp) ½ 1 Milk* (tbsp) 2 4 Salt & pepper* *Not included fstore in the refrigerator EQUIPMENT A muffin mould and a bowl To taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1188 / / 171 Fats (g) Of which: saturated (g) Carbohydrates (g) 2 1 Of which: sugars (g) Fibre (g) 1 1 Protein (g) Salt (g) ) Eggs 7) Milk/lactose

26 BREAKFAST 2-2x BREAKFAST 3- SEMI-SKIMMED QUARK WITH FRUIT With muesli and grated coconut RUSTIC CRACKERS WITH GOAT S CHEESE With avocado and alfalfa 2x Slice the bananas. Peel the tangerine 1 and pull the wedges apart. Transfer the semi-skimmed quark 2 to bowls. Add the banana and tangerine and 3 garnish with the grated coconut and muesli. FOR 1 BREAKFAST 2P. 4P. Bananas (pcs) 1 2 Tangerine (pcs) 2 4 Semi-skimmed quark (g) 7) 15) 20) f Grated coconut (g) 19) 22) 25) Muesli (g) 1) 8) 12) 19) 22) 25) *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1552 / / 133 Fats (g) 14 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 5 2 Protein (g) 13 5 Salt (g) Top the crackers with the fresh 1 goat s cheese. Cut the avocado in half and remove 2 the pit. Spread the flesh over the goat's cheese. Garnish the crackers with alfalfa and 3 sprinkle with salt and pepper to taste. FOR 1 BREAKFAST 2P. 4P. Rustic crackers (pcs) 1) 6 12 Fresh goat s cheese (g) 7) f Avocado (pcs) 1 2 Alfalfa (tbsp) f 3 6 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1678 / / 242 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 14 8 Protein (g) 10 6 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts 12) Sulphite Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame 1) Glutens 7) Milk/lactose

27 D E SS E R T MASCARPONE CREAM WITH ORANGE With chocolate flakes and dried cranberries - Very simple Orange and pure chocolate is a classic combination. In this dessert, the sweet orange, bitter chocolate and sour 2 % Total: min. Eat within 5 days cranberry supplement each other perfectly. Mixing the mascarpone with sour cream makes the dessert nice and fresh. Oranges Mascarpone f Sour cream f Dried cranberries Chocolate flakes

28 DELICIOUS DESSERT MASCARPONE CREAM WITH ORANGE EQUIPMENT: A fine grater, a bowl and a blender. 1Grate the yellow rind of the orange (zest) with a fine grater. Remove the bottom and top of the orange and place it on one of the flat sides. Then remove the peel, including the white part, from the orange. Cut the flesh into half moons. Mix the mascarpone and half the sugar in a bowl with 2 a blender until smooth. Add the sour cream, remaining sugar and 1/2 tsp orange zest per person and stir firmly. Transfer the mascarpone cream to the bowls and 3 garnish with the half moons of orange. Sprinkle with the cranberries and 10 g chocolate flakes per person. 2P. 4P. Orange 1 2 Mascarpone (g) 7) f Sour cream (g) 7) f Dried cranberries (g) 19) 22) 25) Chocolate flakes (g) 6) 7) 22) 25) Sugar* (tsp) 2 4 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1912 / / 241 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 2 1 Protein (g) 5 3 Salt (g) ) Soy 7) Lactose Can contain traces of: 19) Peanuts 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

29 D E SS E R T BREAD PUDDING FROM THE OVEN With raisins and cinnamon * Easy Bread pudding came about as a way to consume old bread, just like French toast. A bread pudding is made by 6 % Total: min. Eat within 5 days soaking the bread in milk and mixing it with ingredients like sugar and cinnamon. A quick bake in the oven and your pudding is done! Free-range egg f Whipping cream f Ground cinnamon Raisins White ciabatta

30 DELICIOUS DESSERT BREAD PUDDING FROM THE OVEN EQUIPMENT: A large bowl and an oven-proof casserole dish. 1Pre-heat the oven to 200 degrees. Whisk the eggs in a large bowl and stir in the whipping cream, cinnamon, raisins and sugar. Slice the white ciabatta. Grease a small oven-proof casserole dish with butter 2 and place the ciabatta slices in an imbricated fashion. Use a small oven-proof casserole dish to make sure the ciabatta is largely covered by cream. Pour the cream mixture over it. Make sure there are no raisins on top, they will burn otherwise. Bake the bread pudding in the oven for minutes t. Transfer the bread pudding to plates. 3 ttip: Attention: the baking duration is based on a small casserole dish for 2 servings. Are you serving more? Transfer the pudding to several small casserole dishes or increase the baking duration by minutes. 2P. 4P. Free-range eggs (pcs) 3) f 3 6 Whipping cream (ml) 7) 15) 20) f Ground cinnamon (tsp) 2 4 Raisins (g) 19) 22) 25) White ciabatta (st) 1) 6) 7) 17) 22) 25) 27) 1 2 Sugar* (tsp) 3 4 Butter* For greasing *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2853 / / 269 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 2 1 Protein (g) 15 6 Salt (g) ) Glutens 3) Eggs 6) Soy 7) Milk/lactose Can contain traces of: 15) Glutens 17) Eggs 19) Peanuts 20) Soy 22) 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