FRIED COD FILLET WITH BUTTER SAUCE

Transcription

1 FRIED COD FILLET WITH BUTTER SAUCE With sweet pearl couscous, carrot and tomato Carrots f Red cherry tomatoes f Fresh parsley f Garden cress f Pearl couscous Raisins Fillet of cod f Total: min. 9 b Family Calorieconscious Several steps + L Eat within 3 days 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 to taste 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 * Not included Vegetable stock* (ml) Olive oil* (tbsp) 1/2 1 11/2 2 21/2 3 Butter* (tbsp) Salt & pepper* to taste 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 to taste 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 CHICKEN TENDERLOIN WITH COLOURFUL SALAD With grana-padano dressing and fried potatoes GRANA PADANO This cheese owes its name to its grainy (grana) structure. It resembles Parmigiana cheese but its flavour is more mild. Roseval potatoes Grana padano, grated f Little gem f Red onions Yellow sweet pepper f Dried oregano Chicken tenderloins f 8 Total: min. * Easy Eat within 3 days g Gluten-free Little gem is a small, compact lettuce variety that gives your salad a nice bite. Combined with the yellow sweet pepper and red onion, it makes for a colourful plate. The dressing will be done in a jiffy, you ll make it yourself with mustard and grana padano.

4 A GOOD START FRY THE POTATOES Thoroughly scrub the potatoes and cut into wedges. Heat 1 tbsp olive oil per person in a deep saucepan with a lid and fry the potatoes for minutes, covered, at medium-high heat. Take the lid off the pan after 20 minutes. Turn regularly and season with salt and pepper. EQUIPMENT A deep saucepan with a lid, a salad bowl and a frying pan. Let s start cooking the chicken tenderloins with a colourful salad. PREPARE THE DRESSING In the meantime, whisk the grana padano, the extra-virgin olive oil, white balsamic vinegar, mustard and 1 tbsp water per person into a dressing in a salad bowl. Season to taste with salt and pepper. CUT AND MIX Chop the little gem and red onion as finely as possible (you'll be serving part of them raw). Dice the yellow sweet pepper. Transfer the little gem and half of the red onion to the salad bowl with the dressing. SERVES 1-6 1P 2P 3P 4P 5P 6P Roseval potatoes (g) Grana padano, grated (g) 3) 7) f Little gem (head) f Red onions (pcs) 1/4 1/2 3/ /4 1 1/2 Yellow sweet peppers (pcs) f 1/ / /2 3 Dried oregano (tsp) Chicken breast tenderloins (g) f Not included* Olive oil* (tbsp) Extra-virgin olive oil* (tbsp) White balsamic vinegar* (tsp) 1/ / /2 3 Mustard* (tsp) 1/ / /2 3 Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3464 / / 134 Total fat (g) 50 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 36 6 Salt (g) ) Eggs 7) Milk/lactose FRY Heat 1/2 tbsp olive oil per person in a frying pan at high heat and fry the yellow sweet pepper, dried oregano and the remaining red onion for 3 minutes. Remove from the pan and add to the ingredients in the salad bowl. FRY THE CHICKEN TENDERLOIN If necessary, cut the chicken tenderloins into equally-sized pieces. Heat the remaining olive oil in the same frying pan to mediumhigh heat and fry the chicken tenderloins for 6 8 minutes until brown on all sides and done t. Season to taste with salt and pepper. SERVE Transfer the salad to plates and top with the chicken tenderloins. Serve with the fried potatoes. 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 frying time for the chicken tenderloin depends on their thickness: fry them a little longer if they are thick and a little shorter if they are thinner. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

5 YELLOW RICE WITH SPINACH-COCONUT CURRY With tomatoes, cashew nuts and a fried egg Onions Garlic Tomatoes f Ground turmeric Jasmine rice Cashews Grated coconut Ground curry spices Coconut milk Free-range egg f Spinach f Total: min. 5 v Vegetarian Easy * Gluten-free g Eat within 5 days % Lactose-free d Cashews originated in the Caribbean, but the tree can now be found anywhere in the tropics and therefore the nut in all kinds of dishes all over the world. Turmeric is an important ingredient in Indian cuisine and gives a lot of curry dishes their typical flavour and colour. Turmeric is made of the root of the plant. Did you know you can also use it to make tea? For more information, check our blog.

6 A GOOD START PREPARATION Prepare the stock. Mince the onion and press or finely chop the garlic. Dice the tomatoes. EQUIPMENT A pan with a lid, a wok or a deep saucepan and a frying pan. Let s start cooking the yellow rice with spinach-coconut curry. COOK THE RICE Heat half the olive oil in a pan with a lid at medium-low heat and gently fry the onion for 2 minutes. Add the turmeric and fry for another minute. Add the rice and stock and boil the rice, covered, for minutes. Add a little extra water if the rice becomes too dry. Set aside uncovered to steam dry. ROAST THE TOPPING In the meantime, heat a wok or deep saucepan to medium-high heat and toast the cashews, without any oil, until golden brown. After 1 minute, add the grated coconut. Remove both from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/ / /2 3 Garlic (cloves) Tomatoes (pcs) f Ground turmeric (tsp) 1/ / /2 3 Jasmine rice (g) Cashews (g) 5) 8) 22) 25) Grated coconut (g) 19) 22) 25) Ground curry spices (tsp) 9) 10) Coconut milk (ml) 26) Free-range egg (pcs) 3) f Spinach (g) 23) f *Not included Vegetable stock* (ml) Olive oil* (tbsp) Sunflower oil* (tbsp) 1/ /2 1 1/2 Salt & pepper* to taste f keep in the refrigerator PREPARE THE CURRY Allow the wok or deep saucepan to cool for 2 minutes (otherwise the sunflower oil will burn right away). Heat the sunflower oil in the pan and gently fry the garlic and ground curry spices for 1 2 minutes at medium-low heat. Add the tomato and fry, while stirring, for 4 minutes. Add the coconut milk, season to taste with salt and pepper and bring to the boil t. FRY AND REDUCE In the meantime, heat the remaining olive oil in a frying pan and fry one egg, sunny side up, per person. Next, tear the spinach into small pieces over the wok or deep saucepan, reduce while stirring and simmer for 1 2 minutes. ttip: The coconut milk may become a bit lumpy. This does not mean that the milk has turned bad. The lumps are the fatty substances in the coconut milk that give it its rich flavour. They dissolve if you shake the packet well. SERVE Transfer the rice and the spinach to plates and top with the fried egg. Garnish with the cashews and grated coconut. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3552 / / 124 Total fat (g) 46 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 22 3 Salt (g) ) Eggs 5) Peanuts 8) Nuts 9) Celery 10) Mustard May contain traces of: 19) Peanuts 22) (other) nuts 23) Celery 25) Sesame 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 Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

7 SHRIMP WITH GINGER-LIME DRESSING With stir-fried broccoli, rice and peanuts SOY SAUCE This is a true classic: soy sauce emerged about 2,500 years ago in China and has become an inherent part of Asian cuisine where it serves as a salt replacement. Pandan rice Broccoli f Fresh ginger Lime Salted peanuts Garlic Spring onion f Soy sauce Shrimps f 6 Total: min. * Easy Eat within 3 days d Lactose-free Stir-frying broccoli gives it a slightly nutty flavour. You'll make your own dressing of fresh ginger and lime, two strong, refreshing flavours that are popular in Asian cuisine. These Asian flavours fit the slightly sweet shrimp like a glove.

8 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 2 x a pan with a lid, a grater, a bowl, a wok or deep saucepan and a frying pan. Let s start cooking the shrimp with ginger-lime dressing. CHOP THE In the meantime, bring 300 ml water per person to the boil in a different pan with a lid for the broccoli t. Cut the broccoli head into florets. Halve the florets lengthwise and dice the stem. Peel and finely chop or grate the ginger tt. Juice the lime. Coarsely chop the peanuts and finely chop the garlic. Slice the spring onions into thin rings, setting aside the white and green sections separately. BOIL AND MIX Add the broccoli to the pan with a lid and boil for 3 minutes. Drain and rinse with cold water. In the meantime, mix 1 1/2 tsp ginger, 2 tsp lime juice and 1/2 tbsp sunflower oil per person with the soy sauce, white balsamic vinegar and honey in a bowl to make the dressing. Add the chopped peanuts. SERVES 1-6 1P 2P 3P 4P 5P 6P Jasmine rice (g) Broccoli (g) f Fresh ginger (cm) Lime (pcs) 1/ / /2 3 Salted peanuts (g) 5) 22) 25) Garlic (cloves) Spring onions (pcs) f Soy sauce (ml) 1) 6) Shrimps (g) 2) f * Not included Sunflower oil* (tbsp) 1 1/4 2 1/2 3 3/ /4 7 1/2 White balsamic vinegar* (tsp) Honey* (tsp) Olive oil* (tbsp) 1/4 1/2 3/ /4 1 1/2 Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3063 / / 117 Total fat (g) 31 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 29 5 Salt (g) ) Glutens 2) Shellfish 5) Peanuts 6) Soy May contain traces of: 22) Nuts 25) Sesame STIR-FRY THE BROCCOLI Heat the remaining sunflower oil in the wok or deep saucepan and stir-fry the broccoli for 6 8 minutes. For the final minute, add the garlic, the white part of the spring onion and the remaining ginger. Season to taste with salt and pepper. STIR-FRY THE SHRIMPS Tap the shrimp dry with a paper towel. Heat the olive oil in a frying pan and fry the shrimp at medium-high heat for 3 4 minutes. Season to taste with salt and pepper. SERVE Transfer the rice to plates and top with the broccoli. Garnish with shrimp and drizzle with peanut-lime dressing. Sprinkle with the green part of the spring onion. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip: Prefer your vegetables crunchy? Fry the broccoli without boiling it. Do add 2 4 minutes to the frying time. tttip: The stringy texture of ginger can make it difficult to cut or grate. You can also freeze ginger, this preserves it and makes it much easier to grate. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Baby potatoes with seasoned minced beef With vegetables and red pesto RED PESTO Pesto alla siciliana, which is how the Italians call red pesto, owes its intense flavour to its main ingredient: tomatoes. Sundried tomatoes make for an even more intense flavour. Baby potatoes Köfte-style minced beef f Red pesto f Chestnut mushrooms, leeks, broccoli and courgette f Fresh curly parsley f 5 Total: 25 min. r Quick & Easy - Very simple g Gluten-free % Eat within 5 days b Family This lightning quick recipe has a lot of clever tricks to save you a lot of time. The minced meat is already seasoned for you, the small baby potatoes don t need to be peeled and they cook very quickly due to their small size, and the red pesto infuses a flavour explosion in a jiffy. This dish will be done before you know it!

10 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 in a pan with a lid for minutes. Drain the baby potatoes. EQUIPMENT A pan with a lid and a deep saucepan. Let s start cooking the baby potatoes with seasoned minced beef. CUT THE CURLY PARSLEY In the meantime, finely chop the fresh curly parsley. FRY THE MINCED MEAT Heat the olive oil in a deep saucepan at high heat. Fry the seasoned minced beef for 3 4 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Baby potatoes (g) Köfte-style minced beef (g) f Red pesto (g) 7) 8) f Chestnut mushrooms, leeks, broccoli and courgette (g) 23) f Fresh curly parsley (pcs) 23) f * Not included Olive oil* (tbsp) Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3499 / / 137 Total fat (g) 47 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 40 7 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 23) Celery FRY THE VEGETABLES Add the vegetable mix and half the curly parsley and fry for 5 6 minutes. MIX Add the baby potatoes and red pesto to the deep saucepan, toss and fry for another 1 2 minutes. SERVE Transfer the dish to plates and garnish with the remaining 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

11 Orzo with Roma vine tomatoes and Gruyère With courgette, pine nuts and rosemary Shallot Garlic Courgette f Mini Roma tomatoes f Orzo Pine nuts Fresh rosemary f Grated Gruyère cheese f Total: min. 7 b Family Easy * Vegetarian V Calorieconscious Eat within 5 days % L L Calorie-conscious This is a mild, creamy dish with sweet tomatoes, pungent Gruyère cheese and crunchy pine nuts. You will be roasting the pine nuts together with a little rosemary, which will bring out both flavours even more. The Gruyère gives this orzo dish a savoury note.

12 A GOOD START CHOP THE VEGGIES Prepare the stock. Mince the shallots, and press or finely chop the garlic. Cut the courgette in half moons and halve the mini Roma vine tomatoes. Strip the leaves from the sprigs of rosemary and chop finely. EQUIPMENT A pan with a lid and a frying pan. Let s start cooking the orzo with Roma vine tomatoes and Gruyère cheese. PREPARE THE ORZO Heat the butter in a pan with a lid and gently fry the shallot for 2 minutes at medium to low heat. Stir in the orzo and fry, stirring constantly, for 1 minute. Add the stock and allow the orzo to simmer, covered, for 8 10 minutes. Stir occasionally, being sure to scrape the bottom of the pan to prevent the orzo from burning. Add a little extra water if the orzo is too dry. ROAST THE SEEDS In the meantime, heat a frying pan at high heat, without any oil, and roast the pine nuts together with half the rosemary until golden brown. Remove from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Shallots (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Mini Roma tomatoes (g) f Fresh rosemary (sprigs) 23) f ½ 1 1½ 2 2½ 3 Orzo (g) 1) Pine nuts (g) 19) 22) 25) Grated Gruyère cheese (g) 7) f * Not included Vegetable stock* (ml) Butter* (tbsp) ½ 1 1 1½ 1½ 2 Olive oil* (tbsp) ½ 1 1 1½ 1½ 2 Salt & pepper* to taste f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2460 / / 98 Total fat (g) 25 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 1 Protein (g) 22 4 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame FRY THE VEGETABLES Heat the remaining olive oil in a frying pan and fry the courgette, garlic and the remaining rosemary at medium to high heat for 6 8 minutes. Add the mini Roma vine tomatoes after about 3 4 minutes. SEASON Add half the Gruyère and the vegetables to the orzo, stirring well (see tip). Season to taste with salt and pepper. SERVE Transfer the orzo to plates. Top with the tomato and the courgette and garnish with the rosemary and pine nut mixture and the remaining Gruyère. LTIP: No need to keep an eye on your calorie intake? Use all the pine nuts and all the orzo. Use 175 ml stock per person instead of 150 ml for the orzo. ttip: Gruyère is a rather pungent cheese. Are there people at your table who don t like it? Don t add the Gruyère to the orzo. Instead, set it on the table for people to add individually. ttip: Do you have a little more time? Drizzle the tomatoes with a little oil, season with salt and pepper and roast in a 200-degree oven for 15 minutes. Add all the courgettes to the orzo, but do not add the tomatoes until you serve 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

13 Couscous with halloumi and roasted sweet peppers With lime-garlic oil and yoghurt Almonds Garlic Fresh coriander f Limes Halloumi f Red sweet pepper f Whole-wheat couscous Raisins Full-fat yoghurt f Total: min. 8 + % Several steps Eat within 5 days V Vegetarian Halloumi is a type of cheese that remains firm when heated thanks to its solid texture. In this vegetarian couscous dish, you will be grilling the halloumi to give it a crispy crust. Frying the sweet pepper brings out its sweetness. The coriander and lime gave the dish a contrasting tart note.

14 A GOOD START PREPARATION Prepare the stock. Coarsely chop the almonds, press or finely chop the garlic and finely chop the coriander. Grate the lime rind (zest) and squeeze out the lime juice. Cut the halloumi into cubes approximately 1-2 cm thick. Cut the red sweet pepper into strips. EQUIPMENT A grater, a salad bowl and 2 frying pans. Let s start cooking the couscous with halloumi and fried sweet peppers. SOAK THE COUSCOUS In the meantime, mix the couscous with the raisins and the stock in a salad bowl and set aside to soak, covered, for 10 minutes. When done, fluff using a fork. FRY THE SWEET PEPPER In the meantime, heat half the olive oil in a frying pan to medium heat and stir-fry the sweet pepper strips for 7 9 minutest. Season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Almonds (g) 5) 8) 22) 25) Garlic (cloves) ½ 1 1½ 2 2½ 3 Fresh coriander (sprigs) 23) f Limes (pcs) ½ 1 1½ 2 2½ 3 Halloumi (g) 7) f Red sweet peppers (pcs) f Whole-wheat couscous (g) 1) Raisins (g) 19) 22) 25) Full-fat yoghurt (g) (g) 7) 19) 22) f Vegetable stock* (ml) Olive oil* (tbsp) ¾ 1½ 2¼ 3 3¾ 4½ Extra-virgin olive oil* (tbsp) Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3640 / / 149 Total fat (g) 48 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 12 2 Protein (g) 30 5 Salt (g) FRY THE HALLOUMI Heat the remaining olive oil in another frying pan at medium-high heat and fry the lime zest and the garlic for 30 seconds. Add the diced halloumi, fry until crispy on all sides in 3 4 minutes and remove from the pan. Fry the soaked couscous in the same pan for 1 2 minutes in the lime-garlic oil. ASSEMBLE THE COUSCOUS Stir the coriander into the couscous and season with extra-virgin olive oil, salt and pepper. ttip: You can roast the sweet pepper in the oven before slicing it into strips. This will enhance its sweetness. Roast the whole sweet peppers for minutes in a 220-degree oven. The sweet peppers are done when the skin begins to blister and dark spots appear. Remove the skin and sliced into strips (watch out: hot!). SERVE Transfer the couscous to plates, with the sweet pepper strips on the side. Sprinkle the couscous with lime juice and garnish with the halloumi and the almonds. Serve with the yoghurt on the side, so that everyone will be able to add as much as they like. GTIP: Will you be making this dish again? You can use pistachios instead of almonds, or try adding a little mint. 1) Glutens 5) Peanuts 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 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

15 Roasted tomato-sweet pepper soup With oven-grilled cheese baguette and sour cream BASIL Did you know that there are many other varieties of basil apart from the one you'll be using today? For example Thai basil which resembles the flavour of anise and is a popular ingredient in Asia. Tomato f Red sweet pepper f Red onions Garlic Fresh basil f Multi-grain baguette Aged cheese f Sour cream f 0 Total: min. b Family - Very simple V Vegetarian % Eat within 5 days Tomato soup with a grilled cheese sandwich is a classic American combination. You can make it as easy or as complicated as you want. In this recipe you'll be oven-roasting the tomatoes with sweet pepper for a more intense flavour. You'll toast the bread in the oven as well, and instead of regular bread, you'll be using a crunchy baguette.

16 A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Cut the tomatoes into quarters and the red sweet pepper into strips. Coarsely chop the red onion and garlic. Coarsely tear half the basil leaves. EQUIPMENT An oven dish, a baking sheet lined with baking paper, a soup pan and a hand-held blender. Let s start cooking the roasted tomato-sweet pepper soup. ROAST THE VEGETABLES Transfer the tomato, sweet pepper, red onion, garlic and torn basil leaves to an oven dish. Drizzle the vegetables with olive oil and black balsamic vinegar. Season to taste with ample salt and pepper and roast the vegetables in the pre-heated oven for minutes. PREPARE THE GRILLED CHEESE SANDWICHES In the meantime, cut the baguette in half lengthwise. Place them on a baking sheet lined with baking paper with the cutting edge up and sprinkle with the grated aged cheese. Prepare the stock as well. SERVES 1-6 1P 2P 3P 4P 5P 6P Tomatoes (pcs) f Red sweet peppers (pcs) f Red onions (pcs) Garlic (cloves) Fresh basil (leaves) 23) f Multi-grain baguette (pcs) 1) 11) 17) 20) 21) ) 27) Aged cheese, grated (g) 7) f Sour cream (g) 7) f * Not included Olive oil* (tbsp) 1 1/ / /2 9 Black balsamic vinegar* (tbsp) 1/ / /2 3 Vegetable stock* (ml) Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3489 / / 91 Total fat (g) 46 5 Of which: saturated (g) Carbohydrates (g) 76 8 Of which: sugars (g) Fibre (g) 16 2 Protein (g) 23 3 Salt (g) TOAST THE GRILLED CHEESE SANDWICHES Toast the sandwiches, after removing the vegetables from the oven, for 5 7 minutes in the oven. PURÉE THE SOUP In the meantime, add the vegetables, including their cooking fluid, to a soup pan. Purée the vegetables with a hand-held blender and add stock until the soup has reached the desired consistency. SERVE Ladle the soup into soup bowls. Garnish the soup with sour cream and the remaining basil. Serve with the oven-grilled cheese sandwiches. 1) Glutens 7) Milk/lactose 11) Sesame May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 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

17 LITTLE GEM WITH RICH DRESSING AND BACON With pork tenderloin strips in herbed butter on a ciabatta CIABATTA This Italian bread has quite the bite. You can grill leftovers to make crostini. Cut into thin slices, rub with garlic, drizzle with olive oil and grill away! Garlic Lime Red onions Tomato f Unsalted peanuts Little gem f Fresh curly parsley f Fresh chives f White ciabatta Diced bacon f 7 Total: min. * Easy Eat within 3 days L Calorie-conscious Lettuce is becoming increasingly popular. Not necessarily in a salad, but served whole. A firm lettuce variety like little gem fits that purpose perfectly. With fresh herbs and a flavourful, rich dressing you'll turn these heads of lettuce into something special. You'll serve them with seasoned pork and a home-made herbed butter. Pork tenderloin strips f

18 A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Take the butter and pork tenderloin strips out of the refrigerator and allow to reach room temperature. Press or finely chop the garlic. Juice the lime, mince the red onions as finely as possible t and cut the tomato into very small cubes of about 1/2 cm. EQUIPMENT 2x a bowl and a frying pan. Let s start cooking the little gem with rich dressing. CHOP THE Finely chop the peanuts and cut the little gem in half lengthwise. Remove the tough core and pull the leaves apart (do keep them whole). Finely cut or chop the chives and finely chop the curly parsley. PREPARE THE DRESSING Mix 2 tsp lime juice per person in a bowl with the red onion, tomato, peanuts, half the chives, curly parsley and garlic and the milk tt. Season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) 1/4 1/2 3/ /4 1 1/2 Lime (pcs) 1/ / /2 3 Red onions (pcs) 1/4 1/2 3/ /4 1 1/2 Tomatoes (pcs) f 1/4 1/2 3/ /4 1 1/2 Unsalted peanuts (g) 5) 22) 25) Little gem (heads) f Fresh chives (sprigs) 23) f Fresh curly parsley (sprigs) 23) f White ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) Diced bacon (g) f Pork tenderloin strips (g) f * Not included Butter* (tbsp) Milk* (tbsp) 1 1/ / /2 9 Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2264 / / 124 Total fat (g) 27 6 Of which: saturated (g) Carbohydrates (g) 39 9 Of which: sugars (g) Fibre (g) 5 1 Protein (g) 34 8 Salt (g) FRY Bake the ciabatta in the oven for 6 8 minutes or until golden brown. In the meantime, heat a frying pan to medium-high heat and fry the bacon cubes, without any oil, for 3 5 minutes until crispy. Remove from the pan and set aside. ttip: The red onion goes into the dressing raw. It is important to make sure it is very finely minced. Don t like the flavour of raw onion? Use less of it or fry the onion together with the bacon cubes. MIX AND FRY In the meantime, use another bowl to mix the butter with the remaining garlic, chives and curly parsley. Season to taste with salt and pepper. Heat the herbed butter in the same frying pan at high heat and fry the pork tenderloin strips for 3 4 minutes or until done. Season to taste with salt and pepper. SERVE Cut open the ciabatta. Place a few little gem leaves on top and place the pork tenderloin strips over the leaves. Cover with the reduction. Stack the remaining little gem (like half a head) and top with the rich dressing. Garnish the little gem with the fried bacon cubes. tttip: The milk makes the dressing extra creamy. Haven t got any milk? You can replace it with yoghurt. This will make the dressing a bit more acidic and thicker. 1) Glutens 5) Peanuts 6) Soy 7) Milk/lactose 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 Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

19 Conchiglie with red pesto and feta With mini Roma tomatoes, lamb s lettuce and basil Shallot Red sweet pepper f Tomato f Conchiglie Feta f Fresh basil f Red pesto f Lamb s lettuce f Total: 20 min. 4 Quick & Easy - Very simple v Vegetarian % Eat within 5 days Not as well-known as the green variety, but at least as delicious: red pesto. If you don t have a lot of time, pesto is an excellent basic ingredient for a tasty dish on account of its strong taste. You only need a few other ingredients to make a delicious sauce. Red pesto is made from sundried tomatoes and gives this pasta dish an intense, Mediterranean flavour. The savoury feta is a perfect finishing touch.

20 A GOOD START EQUIPMENT A pan with a lid, a wok or deep frying pan and a salad bowl. Let s start cooking the conchiglie with red pesto and feta. SERVES CHOP AND COOK Bring plenty of water per person to the boil in a pan with a lid to cook the conchiglie in. Mince the shallot and dice the tomato and sweet pepper. Boil the conchiglie, covered, in the pan with a lid for minutes. Drain and set aside, uncovered, to steam dry. 2 FRY THE VEGETABLES In the meantime, heat the olive oil in a wok or deep frying pan and gently fry the shallot for 2 minutes at medium-low heat. Add the sweet pepper and the tomato and stir-fry for 5 6 minutes. Season to taste with salt and pepper. In the meantime, cut the feta into ½ cm cubes and tear the basil into bite-sized pieces. 1P 2P 3P 4P 5P 6P Shallots (pcs) Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f Conchiglie (g) 1) 17) 20) Feta (g) 7) f Fresh basil (leaves) 23) f Red pesto (g) 7) 8) f Lamb s lettuce (g) 23) f * Not included Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Black balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3 Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3577 / / 135 Fats (g) 48 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 23 4 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 20) Soy 23) Celery 3 MAKE THE SALAD Add the conchiglie and the red pesto to the ingredients in the wok or deep frying pan and heat for 1 minute. In a salad bowl, whisk together a dressing of black balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Transfer the lamb s lettuce to the salad bowl and toss to coat with the dressing. 4 SERVE Transfer the lamb s lettuce and the conchiglie to plates. Garnish with feta and basil. 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 Rolled-up flatbread with turkey shawarma With Turkish green peppers, iceberg lettuce and aioli FLATBREAD From tortillas in South-America to naan in Asia and pita in the Middle-East: flatbread is easy to make and you'll find different varieties all over the globe. Turkish green chilli peppers f Red sweet pepper f Red onions Turkey shawarma f Iceberg lettuce f White flatbread Aioli f 4 Total: 20 min. - Very simple Eat within 3 days Quick & Easy A shawarma roll, done differently. Instead of pita rolls you ll use flatbread and just like in a Turkish pizza you'll make a roll of the flatbread. We ve opted for turkey shawarma which is a lot more lean than lamb, for example. This dish is quick to prepare and a perfect start of the weekend.

22 A GOOD START 1 CHOP THE Remove the seed pods from the Turkish green chilli peppers and red sweet peppers. Cut them both into small cubes. Mince the red onion. EQUIPMENT: A deep saucepan and a bowl. Let s start cooking the rolled up flatbread with turkey shawarma. stip: Do you like your food spicy? Sambal is a great addition to these flatbreads, serve it separately or mix 1 tsp sambal per person into the aioli. 2 FRY Heat half the butter in a deep saucepan at medium-high heat and fry the Turkish green chilli peppers, sweet peppers and red onion for 3 minutes. Add the turkey shawarma and the remaining butter to the saucepan and boil for another 5 6 minutes. Season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Turkish green chilli peppers (pcs) f Red sweet peppers (pcs) f 1/ / /2 3 Red onions (pcs) 1/ / /2 3 Turkey shawarma (g) f Iceberg lettuce (heads) f 1/8 1/4 3/8 1/2 5/8 3/4 White flatbread (pcs) 1) 20) Aioli (g) 3) 10) 19) 22) f Not included* Butter* (tbsp) Extra-virgin olive oil* (tbsp) 1/4 1/2 3/ /4 1 1/2 White wine vinegar* (tsp) Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3975 / / 179 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 2 Protein (g) 34 6 Salt (g) ) Glutens 3) Eggs 10) Mustard Can contain traces of: 19) Peanuts 20) Soy 22) Nuts LTIP: Are you keeping an eye on your calorie intake? Use half of the aioli and mix it with 25 g skimmed yoghurt, for example. Then the dish contains 807 kcal, 38 g fat, 78 g carbohydrates, 8 g fibre, 34 g protein and 0.9 g salt. 3 ASSEMBLE THE FLATBREAD In the meantime, cut the iceberg lettuce into thin strips and mix in a bowl with the extra-virgin olive oil, white wine vinegar, salt and pepper. Transfer the iceberg lettuce to the Lebanese flatbreads and scoop the shawarma and vegetables on top. Garnish with the aioli and roll up the flatbreads t. 4 SERVE Transfer the flatbreads with shawarma to plates. ttip: No need to bake the flatbreads. Prefer them warm? Briefly heat them in the pan instead of in the oven. Don t heat them too much otherwise they become crunchy and you won t be able to roll them anymore. Having trouble keeping the flatbreads rolled up? Roll them up in tin foil. 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 POTATO PANCAKES WITH WARM-SMOKED SALMON WITH SOUR CREAM, DILL AND KOHLRABI-APPLE SALAD Kohlrabi f Elstar apple Radishes f Lemons Fresh dill f Fresh chives f Warm-smoked salmon f Potatoes Shallots Free-range eggs f Sour cream f = * Easy % min Gluten-free Eat within 5 days g Crunchy potato pancakes are popular in many cultures - from Jewish latkes to White-Russian dranikis and British tattie fish. Regardless of the name, they are delicious with this warm-smoked salmon. Sour cream and dill fit salmon like a glove, and for a refreshing tone, you'll make a crispy salad of raw kohlrabi and apple.

24 A GOOD START PREPARATION Weigh 125 g kohlrabi per person. Peel the kohlrabi and remove the core from the apple. Cut both ingredients into thin rods and cut the radish into thin slices. Juice the lemon and finely cut the fresh dill and fresh chives. Take the warm-smoked salmon apart into coarse pieces. EQUIPMENT A salad bowl, a coarse grater, a colander, a bowl, a large bowl and a frying pan. Let s start cooking the potato pancakes with warm-smoked salmon.. MAKE THE SALAD Whip up a dressing in a salad bowl using the extra-virgin olive oil, while balsamic vinegar, honey, dill, 1/2 tbsp lemon juice per person, salt and pepper. Add the kohlrabi, apple and radish and stir firmly. Allow the flavours to soak in until serving. SQUEEZE OUT THE FLUID Peel the potatoes and grate the potatoes and shallot with a coarse grater. Transfer both ingredients to a colander and squeeze out as much fluid as possible by firmly pressing them with the convex side of a ladle. SERVES 1-6 1P 2P 3P 4P 5P 6P Kohlrabi (g) f Elstar apple (pcs) ½ 1 1 1/ /2 3 Radishes (pcs) f Lemons (pcs) 1/4 1/2 3/ /4 1 1/2 Fresh dill (sprigs) 23) f Fresh chives (sprigs) 23) f Warm-smoked salmon 100 (g) 4) f Potatoes (g) Shallots (pcs) 1/ / /2 3 Free-range eggs (pcs) 3) f Sour cream (g) 7) f Extra-virgin olive oil* (tbsp) White balsamic vinegar* (tbsp) ¼ 1/2 3/ /4 1 1/2 Honey* (tsp) ½ 1 1 1/ /2 3 Flour* (tbsp) Sunflower oil* (tbsp) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4313 / / 131 Fats (g) 54 7 ASSEMBLE Firmly whisk the egg in a bowl with a fork. Add 1/2 tbsp of the egg per person to a large bowl and mix with the grated potatoes and shallot, flower, ample salt and pepper. FRY THE POTATO PANCAKES Heat a frying pan with sunflower oil to medium-high heat. As soon as the pan has reached its temperature, scoop 5 heaps of the potato mixture per person into the frying pan. Carefully flatten the heaps and fry the potato pancakes for 4 minutes until goldenbrown. Turn the pancakes with a thin spatula and fry for another 3 minutes. SERVE Transfer the potato pancakes to plates and top with the pieces of salmon. Top with the sour cream and serve with the salad. Sprinkle with the chives. Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 12 2 Protein (g) 39 5 Salt (g) ) Eggs 4) Fish 7) Milk/lactose Can 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 ttip: A thin spatula will make it easier to get beneath the pancakes, making sure they don t fall apart as easily. ttip: Making the potato pancakes for more than 2 servings? Use more than one frying pan or keep the pancakes warm in the oven. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

25 GREEK YOGHURT WITH HONEY With lemon, almond, fresh thyme and spiced biscuit crumbs - Very simple Honey and Greek yoghurt are the foundation of the classic Greek dessert 'yiaoúrti me méli'. For this variety 2 % Total: min. Eat within 5 days you ll be adding speculaas (Dutch spiced biscuit) crumbs and almonds for some extra crunch. The lemon juice and fresh thyme give the dessert a refreshing tone. Lemon Fresh thyme f Shaved almonds Honey Greek yoghurt f Speculaas crumbs

26 DELICIOUS DESSERT GREEK YOGHURT WITH HONEY EQUIPMENT: A fine grater and a frying pan. 1Grate the yellow rind of the lemon (zest) with a fine grater and squeeze out the lemon juice. Strip the leaves from the thyme sprigs and finely chop the leaves. Heat the butter in a frying pan and fry the shaved 2 almonds at medium to high heat for 2 3 minutes until golden-brown. Turn down the heat and add the honey. Let the honey melt and then add 1/2 tbsp lemon juice per person. Allow to simmer for 2 4 minutes or until the sauce has reduced a little. Take the frying pan off the heat and mix the thyme into 3 the honey-almond sauce. Transfer the Greek yoghurt to bowls and pour over the sauce. Garnish with the speculaas crumbs and drizzle with lemon juice to taste. 2P 4P Lemons (pcs) 1/2 1 Fresh thyme (sprigs) 23) f 5 10 Shaved almonds (g) 8) 19) 22) 25) Honey (jar) 2 4 Greek yoghurt (ml) 7) 15) 20) f Speculaas crumbs (g) 1) Not included* Butter* (tbsp) 1/2 1 f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2322 / / 222 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 1 0 Protein (g) 13 5 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh WEEK

27 -BREAKFAST BOX- GOOD MORNING! BREAKFAST 1- SPELT RUSKS WITH AVOCADO With boiled egg and fresh orange juice 1x SPELT RUSKS WITH AVOCADO With boiled egg and fresh orange juice FULL-FAT YOGHURT With strawberries and muesli SPELT WAFFLES WITH PEANUT BUTTER With aged cheese and cucumber FOR 1 BREAKFAST 2P 4P Free-range egg 3) f 4 8 Juice oranges 4 8 Avocado 1 2 Spelt rusks 1) 21) 25) 6 12 Salt & pepper* f keep in the refrigerator EQUIPMENT A pan with a lid. Not included* To taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1523 / / 153 Fats (g) 18 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 3 Protein (g) 8 3 Salt (g) 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. Put the eggs in a pan with a lid, barely covered with water. Bring to the boil, 1 covered, and boil the eggs for 6 8 minutes. Next, rinse with cold water. In the meantime, juice the oranges and pour the juice into glasses. 2 Cut the avocado in half, purée the flesh and transfer to the rusks. 3 Peel and slice the eggs. Use to garnish the crackers. Sprinkle with salt and 4 pepper. Serve with the orange juice. 1) Glutens 3) Eggs Can contain traces of: 21) Milk/lactose 25) Sesame WEEK

28 BREAKFAST 2-2x BREAKFAST 3- FULL-FAT YOGHURT With strawberries and muesli SPELT WAFFLES WITH PEANUT BUTTER With aged cheese and cucumber 2x Pour the full-fat yoghurt into 1 breakfast bowls. Cut the strawberries into quarters and 2 top the yoghurt with the strawberries and muesli. FOR 1 BREAKFAST 2P 4P Full-fat yoghurt (ml) 7) 15) 20) f Strawberries (g) f Muesli (g) 1) 8) 12) 19) 22) 25) f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1320 / / 76 Fats (g) 12 3 Of which: saturated (g) Carbohydrates (g) 36 9 Of which: sugars (g) Fibre (g) 3 1 Protein (g) 12 3 Salt (g) Slice the cucumber. Spread 1 spelt 1 waffle per person with peanut butter. Spread the remaining 2 spelt waffles with the aged cheese and cucumber slices. Transfer the spelt waffles to plates. 2 FOR 1 BREAKFAST 2P 4P Cucumber (pcs) f 1 1/4 1/2 Spelt waffles (pcs) 1) 20) 21) 25) 6 12 Peanut butter (jar) 5) 22) 2 4 Aged cheese (slices) 7) f 4 8 f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1870 / / 344 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 5 4 Protein (g) 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 5) Peanuts 7) Milk/lactose Can contain traces of: 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame