FRIED COD FILLET WITH BUTTER SAUCE

Transcription

1 FRIED COD FILLET WITH BUTTER SAUCE With sweet pearl couscous, carrot and tomato 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. Carrots f Red cherry tomatoes f Fresh parsley f Garden cress f Pearl couscous Raisins Fillet of cod f Total: min. 9 + Several steps Eat within 3 days b Family Pearl couscous originated in Northern Africa and is also known as moghrabieh. It literally translates to dish from the Maghreb. The flavour is a mix of couscous and pasta, it is a bit more rich and creamy than the traditional variety. The parsley keeps the dish light while the garden cress adds some kick.

2 A GOOD START PREPARATION Pre-heat the oven to 200 degrees and prepare the stock. Cut each carrot in half lengthwise and then into very thin half-moons. EQUIPMENT An oven-proof casserole dish, a pan with a lid, a frying pan and some tin foil. Let s start cooking the fried cod fillet with butter sauce. BAKE THE VEGETABLES Transfer the carrots to a casserole dish and drizzle with half the olive oil. Mix well to make sure all the carrot is covered with a layer of olive oil and season with salt and pepper. Bake in the oven for 10 minutes. Next, add the red cherry tomatoes to the carrots in the casserole dish, toss, and roast for another 15 minutes. In the meantime finely chop the parsley and cut the garden cress with a pair of scissors. COOK THE PEARL COUSCOUS Heat the remaining olive oil in a pan with a lid. Add the pearl couscous and fry, stirring constantly, for 1 minute at medium to high heat. Add the stock and the raisins, turn down the heat and simmer the pearl couscous, covered, for 12 minutes until all the stock has been absorbed. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry. When dry, blend in ⅓ of the parsley and season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Carrots (pcs) f 1/2 1 11/2 2 21/2 3 Red cherry tomatoes (g) f Fresh parsley (sprigs) 23) f Garden cress (tbsp) 15) 23) 24)f Pearl couscous (g) 1) Raisins (g) 19) 22) 25) Fillet of cod (skinned) (100 g) 4) f Vegetable stock* (ml) Olive oil* (tbsp) 1/2 1 11/2 2 21/2 3 Butter* (tbsp) Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2853 / / 102 Total fat (g) 22 3 Of which: saturated (g) 9,8 1,5 Carbohydrates (g) Of which: sugars (g) 22,9 3,4 Fibre (g) 11 2 Protein (g) 31 5 Salt (g) 2,2 0,3 1) Glutens 4) Fish May contain traces of: 15) Glutens 19) Peanuts 22) Nuts 23) Celery 24) Mustard 25) Sesame FRY THE CODFISH In the meantime, melt the butter in a frying pan at medium to high heat and fry the cod for 1 2 minutes on each side. Season to taste with salt and pepper. Remove the cod from the pan and set aside, wrapped in tin foil to keep warm. Don t rinse the frying pan! MAKE THE BUTTER SAUCE Heat the remaining butter in the frying pan you just fried the cod in and stir in ⅓ of the parsley t. Season with salt and pepper and stir. ttip: We are keeping the dish light so the sauce becomes more like a gravy. Would you rather make a classic butter sauce? Make a roux containing equal parts of butter and flour and gradually stir in some stock. Add the parsley to finish the sauce. SERVE Add the cherry tomatoes and the carrots to the pearl couscous and toss. Transfer the pearl couscous to plates and garnish with the garden cress and the remaining parsley. Serve with the cod and the butter sauce. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

3 OVEN-BAKED BABY POTATOES WITH CHICKEN AND GREEN PESTO With green beans 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. Baby potatoes Green beans f Green pesto f Chicken thigh pieces f Total: min. 7 - Easy Eat within 3 days g Gluten-free This evening meal is easy to prepare. While the baby potatoes are in the oven, all you need to do is boil the green beans and mix them into the chicken thigh pieces and pesto. The name pesto is derived from the Italian word pestare which means to mash. It refers to how it is traditionally prepared; in a mortar.

4 A GOOD START ROAST THE BABY POTATOES Pre-heat the oven to 200 degrees. Rinse the baby potatoes and cut in half. Transfer the baby potatoes to an oven dish, drizzle with ½ tbsp olive oil per person and toss. Season with salt and pepper. Put the baby potatoes in the oven and bake for minutes until crispy. Turn when halfway done. EQUIPMENT An oven dish, a pan with a lid, a colander and a frying pan. Let s start cooking the oven-baked baby potatoes with chicken and green pesto. TRIM THE GREEN BEANS In the meantime, trim the ends off the green beans and cut them in half. BOIL THE GREEN BEANS Pour a little water to cover the bottom of a pan with a lid. Add a pinch of salt and the green beans. Bring to the boil, covered, and cook for 4 6 minutes until soft yet crunchy. Drain into a colander and rinse with cold water R. SERVES 1-6 1P 2P 3P 4P 5P 6P Baby potatoes Green beans (g) f Green pesto (g) 7) 8) f Chicken thigh pieces (g) f Olive oil* (tbsp) 11/2 3 41/2 6 71/2 9 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3318 / / 132 Total fat (g) 46 8 Of which: saturated (g) 8,4 1,4 Carbohydrates (g) Of which: sugars (g) 3,4 0,6 Fibre (g) 12 2 Protein (g) 30 5 Salt (g) 0,8 0,1 7) Milk/lactose 8) Nuts FRY THE CHICKEN In the meantime, heat the remaining olive oil in a frying pan and fry the chicken thigh pieces at medium to high heat for 3 4 minutes. ASSEMBLE Add the pesto and the green beans to the frying pan, stir well and fry for 4 6 minutes at medium-high heat. SERVE Serve the baby potatoes with the chicken and the green beans. RFACT: Rinsing the green beans (or other vegetables) with cold water right after cooking them halts the cooking process instantly. If you don t, they will remain warm and may become overdone. ttip: Want to vary this recipe? Replace the baby potatoes with paste of your choice and mix everything together instead of serving the ingredients separately. This makes preparing this dish even faster! 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 Risotto with courgette and buffalo mozzarella With shrub celery 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. Red onions Garlic Shrub celery ( stalks) f Red chilli peppers f Fresh basil f Courgettes f Risotto rice Buffalo mozzarella f Grana Padano f Total: min. 8 v Vegetarian Easy * Gluten-free g % Eat within 5 days When it comes to stew, soup and sauce, then onion, shrub celery and carrot are the foundation of pretty much any regional Italian cuisine. Together, these three ingredients are referred to in Italian as soffritto which means fry slowly at low heat. You will be using shrub celery to flavour this risotto.

6 A GOOD START CHOP THE VEGGIES Mince the red onion and press or finely chop the garlic. Cut the celery stalks in half lengthwise and dice. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the courgette into 2 cm cubes. Strip the leaves from the basil sprigs. Finely cut or chop the leaves and set the sprigs aside. Prepare the stock with the basil sprigs and set aside the leaves. EQUIPMENT A wok or deep saucepan with a lid. Let s start cooking the risotto with courgette and buffalo mozzarella. PREPARE THE RISOTTO In the meantime, heat the olive oil in a wok or deep saucepan and gently fry the onion, garlic and celery for 5 minutes at medium to low heat. Turn down the heat, add the red chilli pepper and risotto rice and stir-fry for 1 minute. Remove the basil sprigs from the stock and add ⅓ of the stock. Allow the grains to slowly absorb the stock. Stir regularly. FINISH THE RISOTTO As soon as the stock has been absorbed by the grains of rice, add ⅓ of the stock and let the risotto slowly absorb the stock again. Add the courgette and the remaining stock to the risotto. The risotto is done as soon as the grains are soft on the outside but are still a little chewy at the centre. This takes around minutes. Add a little extra water if the risotto becomes too dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Red onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) Celery (stalks) 9) f Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Fresh basil (leaves) 23) f Courgettes (pcs) f 1/2 1 11/2 2 21/2 3 Risotto rice (g) Buffalo mozzarella (g) 7) f Grana Padano, grated (g) 3) 7) f Vegetable stock* (ml) Butter* (tbsp) Olive oil* (tbsp) Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3226 / / 117 Total fat (g) 41 6 Of which: saturated (g) 80,8 12,3 Carbohydrates (g) Of which: sugars (g) 13,1 2,0 Fibre (g) 4 1 Protein (g) 24 4 Salt (g) 2,9 0,4 3) Eggs 7) Milk/lactose 9) Celery May contain traces of: 23) Celery TEAR THE MOZZARELLA In the meantime, tear the mozzarella into bite-size pieces. SEASON Remove the pan from the heat. Stir the mozzarella and half of the basil leaves into the risotto. Season the risotto with salt and pepper. SERVE Transfer the risotto to bowls and garnish with the remaining basil leaves and Grana Padano. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip: The amount of fluid needed to cook the risotto strongly depends on the size of your pan. Make sure you taste often and add more water or stock if necessary. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

7 HADDOCK FILLET WITH LENTILS AND DICED BACON with carrot and leeks 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. Onions Garlic Carrots f Leeks f Diced bacon f Lentils Fillet of haddock f Total: min. 7 L Calorie-conscious Very simple - Gluten-free g Eat within 3 days Lactose-free d Turkey and India produce and consume over half of all the lentils in the world. But these super healthy legumes are also very popular here. Makes sense, because lentils aren t just tasty and versatile, but they are also filled with proteins, iron and Vitamin B. Lentils also take care of your carbs, so you don t need to add any potatoes or rice to this dish.

8 A GOOD START CHOP THE Mince the onion and press or finely chop the garlic. Cut the carrot into small cubes of ½ cm and the leeks into thin rings. EQUIPMENT A wok or deep saucepan with a lid and a frying pan. Let s start cooking the haddock fillet with lentils and diced bacon. FRY THE VEGETABLES Heat half the olive oil in a wok or deep saucepan and gently fry the garlic for 2 3 minutes at medium-low heat. Add the carrot and leeks and fry, covered, for 5 7 minutes at medium-high heat. You can keep the carrot crunchy. FRY THE BACON In the meantime, heat a frying pan, without oil, at medium-high heat and roast the diced bacon until crispy. Drain the lentils. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Carrots (g) f Leeks (g) f Diced bacon (g) f Lentils (can) ½ 1 1½ 2 2½ 3 Fillet of haddock (skinned) (100g) 4) f Olive oil* (tbsp) Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2276 / / 104 Total fat (g) 28 5 Of which: saturated (g) 8,0 1,5 Carbohydrates (g) 29 6 Of which: sugars (g) 9,6 1,8 Fibre (g) 17 3 Protein (g) 36 7 Salt (g) 2,4 0,5 4) Fish ASSEMBLE Add the diced bacon and lentils to the wok or deep saucepan with the fried carrot and leeks and season with salt and pepper t. Keep warm until serving. FRY THE FISH Pat the haddock fillet dry with paper towels. Heat the remaining olive oil in the same frying pan you used for the diced bacon, and fry the haddock fillet for 1 2 minutes on each side at medium-high heat. Season to taste with salt and pepper. SERVE Transfer the lentil-vegetable mixture to deep plates and serve with the haddock fillet. 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: Attention: the bacon is already quite salty. Have a good taste and season this dish with pepper. LFACT: Lentils are super healthy. They are a legume and contain a lot of fibres. Great for the belly! Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Tabouleh with pork strips With tomato and fresh herbs 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. Red onions Whole-wheat bulgur Tomatoes f Fresh coriander f Fresh curly parsley f Fresh mint f Gyros pork strips f Rocket mix salad f Total: min. 5 b Family Easy * Quick & Easy r Eat within 3 days Lactose-free d Bulgur is the main ingredient in tabouleh and originated in the Middle-East. It is full of proteins so you won't be hungry for a while. Other elements in tabouleh are parsley and other fresh herbs. Today you'll use curly parsley with mint and coriander.

10 A GOOD START PREPARE THE BULGUR Prepare the stock. Heat half the olive oil in a pan with a lid, add the bulgur and stir-fry for 1 minute. Add the stock to the bulgur and simmer, covered, for 15 minutes until all the stock has been absorbed. Stir regularly and drain uncovered, to steam dry. EQUIPMENT A pan with a lid, a salad bowl and a frying pan. Let s start cooking the tabouleh with pork strips. CHOP THE In the meantime, finely chop the red onion and tomato. CHOP THE HERBS Strip the leaves from the sprigs of mint. Finely chop the coriander, curly parsley and mint leaves. Mix the tomato and half of the fresh herbs in a salad bowl. SERVES 1-6 1P 2P 3P 4P 5P 6P Red onions (pcs) 1/2 1 11/2 2 21/2 3 Whole-wheat bulgur (g) 1) Tomatoes (pcs) f 11/2 3 41/2 6 71/2 9 Fresh coriander (sprigs) 23) f Fresh curly parsley (sprigs) 23) f Fresh mint (leaves) 23) f Gyros pork strips (g) f Rocket salad mix (g) 23) f Vegetable stock* (ml) Olive oil* (tbsp) White balsamic vinegar* (tsp) 1/2 1 11/2 2 21/2 3 Extra-virgin olive oil* (tbsp) 11/2 3 41/2 6 71/2 9 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3171 / / 126 Total fat (g) 27 5 Of which: saturated (g) 6,6 1,1 Carbohydrates (g) Of which: sugars (g) 7,9 1,3 Fibre (g) 13 2 Protein (g) 37 6 Salt (g) 1,9 0,3 FRY THE PORK STRIPS Heat the remaining olive oil in a frying pan and fry the pork strips with the red onion at medium to high heat for 3 4 minutes until done. Stir regularly. SEASON Add the white balsamic vinegar, extravirgin olive oil and ½ tsp water per person to the tomato in the salad bowl. Add the bulgur and rocket salad mix, toss, and season the tabouleh with salt and pepper. SERVE AND GARNISH Transfer the tabouleh to plates and garnish with the fried pork strips and the rest of the fresh herbs. 1) Glutens May contain traces of: 23) Celery ttip: Do you like your dish to have a bite? Add some raw red onion to the salad bowl. You can fry the remaining red onion together with the pork strips. 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 SPINACH-SWEET POTATO CURRY WITH FRIED EGG AND YOGHURT With red chilli pepper and fresh coriander 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. Basmati rice Onions Garlic Red chilli peppers f Sweet potatoes Coconut milk Ground curry spices Fresh coriander f Free-range eggs f Spinach f Total: min. 6 b Family Easy * Vegetarian V Eat within 3 days Calorie-conscious L The sweet potato is actually not a potato but a vegetable. It contains more vitamins and minerals, more fibres and also more carbs than potatoes. In addition, it has a deliciously sweet flavour which fits this aromatic curry like a glove. Yoghurt f

12 A GOOD START BOIL THE RICE Bring 250 ml water per person to the boil in a pan with a lid and boil the rice, covered, for minutes. Drain if needed, and allow to steam dry, uncovered. EQUIPMENT A pan with a lid, a wok or a deep saucepan with a lid and a frying pan. Let s start cooking the spinach-sweet potato curry with fried egg and yoghurt. CHOP THE VEGETABLES In the meantime, 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. Peel the sweet potato and cut into cubes of 1 cm. Thoroughly stir the coconut milk to remove any lumps. FRY THE SWEET POTATOES Heat the sunflower oil in a wok or deep saucepan with a lid and gently fry the onion, garlic and red chilli pepper for 2 minutes at medium-low heat s. Add the sweet potato and the ground curry spices halfway and fry for the final minute. SERVES 1-6 1P 2P 3P 4P 5P 6P Basmati rice (g) Onions (pcs) 1/ Garlic (cloves) Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Sweet potatoes (g) Coconut milk (ml) 26) Ground curry spices (tsp) 9) 10) Fresh coriander (sprigs) 23) f Free-range eggs (pcs) 3) f Spinach (g) 23) f Yoghurt (tbsp) 7) 19) 22) f Sunflower oil* (tbsp) Vegetable stock cubes* (pcs) 1/4 1/2 3/4 1 11/4 11/2 Butter* (tbsp) 1/2 1/ /4 11/2 Salt & pepper* *Not included f keep in the refrigerator FINISH THE CURRY Next, add the coconut milk and 25 ml of water per person. Crumble in ¼ stock cube per person. Bring to the boil, covered, and gently simmer for 10 minutes. In the meantime, finely chop the coriander t. FRY THE EGG When the sweet potatoes are almost done, heat the butter in a frying pan and fry one egg, sunny side up, per person. You can, of course, fry several eggs in the same frying pan. Sprinkle a little salt and pepper onto the eggs. In the meantime, tear the spinach into bite-sized pieces, add to the sweet potatoes and allow to wilt. SERVE Transfer the rice to plates. Top with the curry and the fried egg. Garnish with a dollop of yoghurt and the coriander. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2711 / / 95 Total fat (g) 33 5 Of which: saturated (g) 18,8 2,8 Carbohydrates (g) 63 9 Of which: sugars (g) 11,7 1,7 Fibre (g) 9 1 Protein (g) 22 3 Salt (g) 1,8 0,3 3) Eggs 7) Milk/lactose 9) Celery 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 23) Celery 26) Sulphite 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: There is more coriander in this box than you will need. Use as much as you like! stip: Will you be serving this dish to children who don t like spicy food? Add the red chilli pepper. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 PUMPKIN-CHICKPEA SOUP WITH CUMIN With sour cream and spelt baguette 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. Onions Red chilli peppers f Kabocha pumpkin Chickpeas Ground cumin Spelt baguette Fresh mint f Sour cream f Total: min. 7 L Calorie-conscious Easy * Vegetarian V % Eat within 5 days Kabocha is a Japanese pumpkin with a green skin and orange flesh. It has a very sweet flavour, even sweeter than the butternut squash. In Japan it is often consumed in a salad or, like in this recipe, in a soup. The chickpeas give the soup a nice bite and are rich in proteins. This turns the soup into a proper meal.

14 A GOOD START PREPARATION Pre-heat the oven to 210 degrees and bring 450 ml of water per person to the boil. Mince the onion. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. EQUIPMENT A colander, a soup pan with a lid, a baking sheet lined with baking paper and a hand blender. Let s start cooking the pumpkin-chickpea soup with cumin. CUT THE PUMPKIN Cut the pumpkin into wedges. Remove the seeds and stringy inside and finely cut the pumpkin. No need to peel the pumpkin. Drain the chickpeas in a colander and rinse them under the tap. MAKE THE SOUP Heat the olive oil in a soup pan with a lid and gently fry the onion and red chilli pepper for 1 minute at medium-high heat. Add the pumpkin, cumin t and half the chickpeas and stir-fry for 4 minutes. Crumble the stock cube into the pan, add 350 ml boiling water per person and bring to the boil, covered. Gently simmer for minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 11/2 2 21/2 3 Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Kabocha pumpkin (st) 1/2 1 11/2 2 21/2 3 Chickpeas (tin) 1/2 1 11/2 2 21/2 3 Ground cumin (tsp) 11/2 3 41/2 6 71/2 9 Spelt baguettes (pcs) 1) 17) 20) 21) 22) 25) 27) Fresh mint (leaves) 23) f Sour cream (tbsp) 7) f Olive oil* (tbsp) /2 11/2 2 2 Vegetable stock cubes* (pcs) Honey* (tsp) 1/2 1 11/2 2 21/2 3 Red wine vinegar* (tsp) 1/4 1/2 3/4 1 11/4 11/2 Extra-virgin olive oil* (tbsp) Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2477 / / 63 Total fat (g) 17 2 Of which: saturated (g) 5,8 0,6 Carbohydrates (g) 89 9 Of which: sugars (g) 19,7 2,1 Fibre (g) 14 1 Protein (g) 22 2 Salt (g) 6,4 0,7 ROAST THE CHICKPEAS In the meantime, mix the remaining chickpeas with the honey on a baking sheet lined with baking paper and bake in the oven for 15 minutes. Include the spelt baguette for the last 5 7 minutes. Cut the fresh mint leaves into thin strips. PUREE Remove the soup pan from the stove, add the red wine vinegar and purée the soup using a hand-held blender. Season to taste with salt and pepper. Add some of the remaining boiling water if you want to make the soup less solid. SERVE Transfer the soup to the bowls and garnish with the fried chickpeas, mint, sour cream and extra-virgin olive oil. Serve with the spelt baguette. 1) Glutens 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame 27) Lupin We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh ttip: Not a fan of spicy food? Add less ground cumin during step 3. GTIP: Don't have any red wine vinegar? Use white wine vinegar or white balsamic vinegar instead. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

15 PEARL COUSCOUS WITH FRIED SHALLOTS With chestnut mushrooms and lemon ricotta 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. Shallots Chestnut mushrooms f Lemons Fresh chervil f Fresh tarragon f Pearl couscous Ricotta f Grated Pecorino f Total: min. 6 * % Easy Eat within 5 days V Vegetarian Shallots are the king of this pearl couscous dish. The shallot is more aromatic and has a more refined flavour than the more commonly used yellow onion. By frying it for a long time, the shallot becomes deliciously sweet. The nutty, earthy flavour of the mushrooms fits perfectly.

16 A GOOD START PREPARATION Prepare the stock. Cut each shallot in quarters lengthwise t. Clean the chestnut mushrooms with a sheet of paper towel and slice. Grate the yellow rind of the lemon (zest) with a fine grater and squeeze out the lemon juice. Finely chop the fresh chervil and fresh tarragon. EQUIPMENT A fine grater, a large frying pan, a pan with a lid and a small bowl. Let s start cooking the pearl couscous with fried shallots. SAUTÉ THE MUSHROOMS Heat the olive oil in a large frying pan at medium-low heat and stir-fry the shallot for minutes until golden-brown and soft. Add the chestnut mushrooms for the final 5 7 minutes and stir-fry until brown. Season with salt and pepper. COOK THE PEARL COUSCOUS In the meantime, heat a pan with a lid, no oil, to medium-high heat and roast the pearl couscous for 1 minute. Add the stock to the pearl couscous and boil for 12 minutes until done. Then drain, fluff the grains and set aside uncovered to steam dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Shallots (pcs) Chestnut mushrooms (g) f Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2 Fresh chervil (sprigs) 23) f Fresh tarragon (sprigs) 23) f Pearl couscous (g) 1) Ricotta (g) 7) f Grated Pecorino (g) 7) f Vegetable stock* (ml) Olive oil* (tbsp) Butter* (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2818 / / 104 Total fat (g) 33 5 Of which: saturated (g) 14,8 2,3 Carbohydrates (g) Of which: sugars (g) 6,7 1,0 Fibre (g) 6 1 Protein (g) 25 4 Salt (g) 4,1 0,6 1) Glutens 7) Milk/lactose May contain traces of: 23) Celery MIX THE RICOTTA In the meantime, use a small bowl to mix the ricotta with the grated Pecorino and ¼ tsp lemon zest and ½ tbsp lemon juice. Season with salt and a lot of black pepper. MIX THE PEARL COUSCOUS Add the butter, half the chervil, half the lemon ricotta and the pearl couscous to the frying pan with the shallot and mushrooms and stir firmly. SERVE Transfer the pearl couscous to plates and garnish with the remaining lemon ricotta. Sprinkle the pearl couscous with the remaining chervil, the tarragon and the remaining lemon zest tt. Drizzle with the remaining lemon juice. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip: You can also cut the shallots into eight pieces each if the quarters are too large. tttip: Tarragon has an anise-like flavour. Not everybody likes that. Taste it before you add it to the dish. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

17 Vegetable stew with beef merguez With fried potatoes and raisins 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. Inova potatoes Paprika Beef merguez sausages f Courgettes f Red sweet peppers f Carrots f Ground cumin Ground cinnamon Raisins Fresh curly parsley f Total: min. 7 d Lactose-free Easy * Gluten-free g % Eat within 5 days Merguez sausages originated in North-African cuisine. They are so full of flavour because they are seasoned with harissa, chilli and cumin. The spicy sausages go well with the sweet flavours in this dish.

18 A GOOD START FRY THE POTATOES Prepare the stock. Thoroughly rinse the potatoes and cut into small cubes of around 1 cm. Heat a frying pan with half of the sunflower oil to medium-high heat. Add the potato cubes, paprika and salt and pepper. Fry the potato cubes for minutes. Turn regularly. EQUIPMENT A frying pan, a deep saucepan with a lid and tin foil. Let s start cooking the vegetable stew with beef merguez. FRY THE MERGUEZ In the meantime, use a knife to cut into each beef merguez sausage twice. Heat the remaining sunflower oil in a deep saucepan and stir-fry the merguez sausages at medium-high heat for 5 minutes until brown on all sides. Remove from the pan and set aside, covered in tin foil. Also set aside the pan with shortening. CUT AND FRY Cut the courgette, red sweet pepper and carrot into cubes. Add the carrot to the deep saucepan with shortening and fry for 3 4 minutes at medium-high heat. SERVES 1-6 1P 2P 3P 4P 5P 6P Inova potatoes (g) Paprika (tsp) Beef merguez (60 g) f Courgettes (pcs) f 1/2 1 11/2 2 21/2 3 Red sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3 Carrots (g) f Ground cumin (tsp) Ground cinnamon (tsp) 1/2 1 11/2 2 21/2 3 Raisins (g) 19) 22) 25) Fresh curly parsley (sprigs) 23) f Vegetable stock* (ml) Sunflower oil* (tbsp) Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3632 / / 113 Total fat (g) 43 6 Of which: saturated (g) 11,0 1,4 Carbohydrates (g) Of which: sugars (g) 31,7 4,1 Fibre (g) 11 1 Protein (g) 40 5 Salt (g) 1,2 0,2 May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame STEW THE VEGETABLES Next, add the courgette, sweet pepper, cumin, cinnamon and stock. Turn the heat to medium-low and allow to stew, covered, for 5 minutes. Take the lid off the pan, add the raisins and beef merguez and simmer for another 3 minutes. CHOP THE PARSLEY In the meantime, finely chop the curly parsley. SERVE Serve the fried potato cubes with vegetable stew and beef merguez. Garnish with the curly parsley. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

19 Fried gnocchi with green pesto With courgette ribbons, rocket and cherry tomatoes 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. Courgette f Red cherry tomatoes f Gnocchi Green pesto f Rocket salad f Provolone mini-flakes f Total: 20 min. 4 Quick & Easy Very simple - Vegetarian v % Eat within 5 days It is easy to get the pronunciation of these little pillows of dough wrong the right way to say it is 'njokki luckily they are very easy to prepare. Gnocchi are usually boiled, but for this recipe you will be frying them, giving them a crispy crust while keeping them soft and fluffy on the inside. You'll cut the courgette into ribbons for a different texture.

20 A GOOD START 1 PREPARATION Cut the courgette into long, thin ribbons using a vegetable peeler or cheese cutter. Halve the red cherry tomatoes. EQUIPMENT: A frying pan. Let s start cooking the fried gnocchi with green pesto. 2 FRY THE GNOCCHI Heat the olive oil in a frying pan to medium-high heat. Fry the gnocchi for 6 8 minutes until golden brown. Don t turn them too often, as this will disrupt the browning process. SERVES 1-6 1P 2P 3P 4P 5P 6P Courgettes (pcs) f 1/2 1 11/2 2 21/2 3 Red cherry tomatoes (g) f Gnocchi (g) 1) Green pesto (g) 7) 8) f Rocket salad (g) 23) f Provolone, mini-flakes (g) 7) f Olive oil* (tbsp) Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3494 / / 133 Fats (g) 34 5 Of which: saturated (g) 7,4 1,2 Carbohydrates (g) Of which: sugars (g) 11,4 1,8 Fibre (g) 8 1 Protein (g) 22 3 Salt (g) 2,3 0,4 1) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 23) Celery 3 ASSEMBLE Firmly mix the green pesto into the gnocchi. Add the cherry tomatoes and courgette ribbons to the gnocchi. Stir carefully and fry for another 4 5 minutes. 4 SERVE Turn off the heat and mix the rocket lettuce into the gnocchi. Garnish with the Provolone mini-flakes and serve. ttip: Don t remove the tip of the courgette so you can hold it in your hand while shaving the ribbons. 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 SHRIMP BURGER WITH LABNE With broccoli-rocket salad and almonds 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. Broccoli f Shallots Hamburger buns Salted almonds Shrimp burger f Rocket salad f Labne f Total: 20 min. 4 * Easy Eat within 3 days Quick & Easy This shrimp burger is quick and easy to prepare for a weekday meal. It is also an accessible way of trying fish for (young or not-so-young) beginners. The labne, a yoghurt dip from Middle-Eastern cuisine, makes the burger nice and fresh.

22 A GOOD START EQUIPMENT: A pan with a lid, a frying pan, a salad bowl and a soup plate. Let s start cooking the shrimp burger with labne. 1 PREPARATION Pre-heat the oven to 200 degrees and bring ample water to the boil in a pan with a lid for the broccoli. Cut the broccoli head into florets and dice the stem. Mince the shallots t. Boil the broccoli for 5 7 minutes in the pan with a lid, drain and allow to steam dry without the lid. 2 BAKE AND CHOP Bake the hamburger roll in the oven for 4 6 minutes. Coarsely chop the salted almonds. Heat a frying pan at medium to high heat, melt the butter and fry the shrimp burger for 2 3 minutes on each side. SERVES 1-6 1P 2P 3P 4P 5P 6P Broccoli (g) f Shallots (pcs) 1/4 1/2 3/4 1 11/4 11/2 Hamburger roll (pcs) 1) 7) 11) 13) 17) 20) 22) Salted almonds (g) 5) 8) 22) 25) Shrimp burger (95 g) 2) 3) 4) 6) f Rocket salad (g) 23) f Labne (g) 7) 19) 22) f Butter* (tbsp) 1 11/2 2 21/2 3 31/2 Red wine vinegar* (tsp) Extra-virgin olive oil* (tbsp) 11/2 3 41/2 6 71/2 9 Honey* (tsp) Mustard* (tsp) 1/2 1 11/2 2 21/2 3 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2987 / / 144 Fats (g) 43 9 Of which: saturated (g) 12,5 2,5 Carbohydrates (g) Of which: sugars (g) 14,4 2,9 Fibre (g) 12 2 Protein (g) 29 6 Salt (g) 2,7 0,5 1) Glutens 2) Shellfish 3) Eggs 4) Fish 6) Soy 7) Milk/lactose 8) Nuts 11) Sesame 13) Lupin Can contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) (Other) nuts 23) Celery 25) Sesame 3 MAKE THE SALAD In a salad bowl, whisk together a dressing of extravirgin olive oil, red wine vinegar, honey, mustard, salt and pepper. Mix the shallot, broccoli and rocket lettuce into the dressing. 4 SERVE Top the hamburger roll with the shrimp burger, labne and a few small broccoli florets from the salad. Serve the burger with the broccoli-rocket salad and garnish with the salted almonds. ttip: The shallots are added to the dressing raw, so make sure you mince them very finely. Don t like raw shallots? Fry them together with the shrimp burger. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

23 SHRIMP IN FRESH TOMATO SAUCE WITH CREAMY POTATO PURÉE AND GREEN BEANS SPECIAL INGREDIENT SHRIMPS Shrimp are a type of crayfish that live both in fresh and salt water. This fresh water shrimp has a grey shell that colours pink once fried. It has a firm structure and a slightly sweet flavour. Bildstar potatoes Green beans f Shallots Mini Roma tomatoes f Fresh parsley f Lemons Shrimps f 9 * Easy min Eat within 3 days g Gluten-free Dive into French cuisine with this dish full of rich flavours. You'll quickly whip up a sweet yet refreshing sauce of fresh mini-roma tomatoes to go with the shrimp. The butter makes the potato mash deliciously soft and silky.

24 A GOOD START BOIL THE POTATOES Peel the potatoes and cut into coarse pieces. Put the potatoes, barely covered with water, in a pan with a lid. Bring to the boil and cook the potatoes for minutes until done. Drain and set aside, uncovered, to steam dry. EQUIPMENT 2x a pan with a lid, a saucepan with a lid, a potato masher and a frying pan. Let s start cooking the shrimp in fresh tomato sauce.. BOIL THE GREEN BEANS In the meantime, remove the ends of the green beans. Put the green beans, barely covered with water, in a pan with a lid. Bring to the boil and boil for 6 8 minutes until done. Drain and set aside, uncovered, to steam dry. Mix in ½ tbsp butter per person and season with salt and pepper. MAKE THE TOMATO SAUCE In the meantime, mince the shallot and quarter the mini Roma tomatoes. Coarsely chop the fresh parsley leaves and juice the lemon. Heat ½ tbsp olive oil per person in a saucepan with a lid and gently fry the shallot for 1 minute at medium-low heat. Add the mini Roma tomatoes and 50 ml of water per person. Crumble in the stock cube. Bring to the boil, turn down the heat and simmer, covered, for 5 7 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Bildstar potatoes (g) Green beans (g) f Shallots (pcs) 1/2 1 11/2 2 21/2 3 Mini Roma tomatoes (g) f Fresh parsley (sprigs) 23) f Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2 Shrimps (g) 2) f Butter* (tbsp) Olive oil* (tbsp) 1 1/2 3 41/2 6 71/2 9 Fish stock cube* (pcs) 1/3 ⅔ 1 11/3 12/3 2 Milk* Generous dash Sugar* (tsp) 1/4 1/2 3/4 1 11/4 11/2 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3297 / / 106 Fats (g) 45 6 Of which: saturated (g) 19,6 2,6 Carbohydrates (g) 62 8 Of which: sugars (g) 6,8 0,9 Fibre (g) 12 2 Protein (g) 26 3 Salt (g) 2,9 0,4 2) Crustaceans Can contain traces of: 23) Celery MAKE THE MASHED POTATOES In the meantime, pat the shrimps dry with paper towels. Mash the potatoes and the remaining butter into a very fine purée using the potato masher. Add a large splash of milk to give it a velvety texturet. Season with salt, pepper and ½ tsp lemon juice per person. FRY AND PUREE Heat the remaining olive oil in a frying pan and fry the shrimp at medium to high heat for 3 4 minutes. Season with salt and pepper. Remove the shrimp from the pan and set aside. Add the sugar to the saucepan with the tomatoes. Remove the pan from the stove and purée the tomatoes using a hand blender into a smooth sauce. Mix the frying fluid of the shrimp into the tomato sauce and season with salt and pepper. SERVE Pour the tomato sauce onto plates and top with the potato mash. Top with the shrimp and sprinkle with the parsley. Serve with the green beans. ttip: The purée is supposed to be smooth and super creamy. Add more milk than usual and keep mashing until the desired consistency is reached. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels.. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

25 -BREAKFAST BOX- GOOD MORNING! BREAKFAST 1- EASTER BREAKFAST WITH EASTER ROOSTER With boiled egg, fruit spread and kiwi salad 1x 1 2 EASTER BREAKFAST WITH EASTER ROOSTER With boiled egg, fruit spread and kiwi salad BANANA SPLIT WITH YOGHURT With multi-grain and chocolate flakes FOR 1 BREAKFAST 2P 4P Free-range eggs (pcs) 3) f 2 4 Kiwis green (pcs) 2 4 Passion fruit (pcs) 1 2 Juice oranges (pcs) 6 12 Berry-strawberry fruit spread (Jar) f 1 2 Easter rooster (pcs) 1) 3) 7) 20) 22) 25) 27) f 2 4 Honey* (tsp) 1 2 Salt & pepper* To taste 3 SPELT WAFFLES WITH AVOCADO With tomatoes and matured cheese 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 Put the eggs in a pan with a lid, barely covered with water. Bring to the boil, 1 covered, and boil for 6 8 minutes until the eggs are hard-boiled. Rinse with cold water. In the meantime peel and cut the kiwi into thin slices. Juice the oranges. Scoop 2 the flesh out of the passion fruit and mix with 1 tbsp of fruit spread and 1 tbsp of orange juice per person to create a dressing. Transfer the kiwi to bowls and garnish with the dressing. Serve the Easter rooster with the remaining fruit spread, the boiled egg, the 3 kiwi salad and the freshly squeezed orange juice. Happy Easter! *Not included fstore in the refrigerator EQUIPMENT A pan with a lid and a bowl NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2791 / / 140 Fats (g) 15 3 Of which: saturated (g) 5,9 1,2 Carbohydrates (g) Of which: sugars (g) 49,5 10,4 Fibre (g) 6 1 Protein (g) 20 4 Salt (g) 1,7 0,4 1) Glutens 3) Eggs 7) Milk/lactose Can contain traces of: 20) Eggs 22) Nuts 25) Sesame 27) Lupins

26 BREAKFAST 2-2x BREAKFAST 3- BANANA SPLIT WITH YOGHURT With multi-grain and chocolate flakes SPELT WAFFLES WITH AVOCADO With tomato and matured cheese 2x 1Cut the banana in half lengthwise. Transfer the banana halves to plates 2 and top with the yoghurt. Sprinkle with the multi-grain and 3 chocolate flakes. FOR 1 BREAKFAST 2P 4P Bananas (pcs) 2 4 Full-fat yoghurt (ml) 7) 15) 20) f Multi-grain flakes (g) 1) 19) 20) 25) Chocolate flakes (g) 6) 7) 19) 22) 25) *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1782 / / 136 Fats (g) 9 3 Of which: saturated (g) 5,6 1,8 Carbohydrates (g) Of which: sugars (g) 32,0 10,2 Fibre (g) 7 2 Protein (g) 12 4 Salt (g) 0,2 0,1 1) Glutens 6) Soy 7) Milk/lactose. Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame Cut the avocados in half, remove the pit 1 and scoop out the flesh using a spoon. Top the spelt waffles with the 2 avocado. Slice the plum tomato. Top the waffles with avocado with the tomato slices. 3 Garnish the waffles with the aged cheese. Sprinkle with a little salt and pepper. FOR 1 BREAKFAST 2P 4P Avocado (pcs) 1 2 Spelt waffles (pcs) 1) 20) 25) 6 12 Plum tomatoes (pcs) 2 4 Aged cheese (g) 7) f Pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1510 / / 177 Fats (g) Of which: saturated (g) 8,2 3,2 Carbohydrates (g) Of which: sugars (g) 5,5 2,2 Fibre (g) 9 3 Protein (g) 14 5 Salt (g) 0,4 0,2 1) Glutens 7) Milk/lactose Can contain traces of: 20) Soy 25) Sesame