Flatbread pizzas with tuna With sweet red pepper, red onion and matured cheese FLATBREAD

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1 Flatbread pizzas with tuna With sweet red pepper, red onion and matured cheese 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. Red sweet pepper f Red onions Garlic Tomato paste Tuna in olive oil White flatbread Matured cheese f Rocket lettuce f 6 Total: min. - % Very simple Eat within 5 days b Family Today you'll make your own version of the pizza tonno, with a base of flatbread. Got some olives or capers in the fridge? Feel free to add them! The white Albacore tuna from Fish Tales is caught off the coast of San Diego with a rod and line. This is the most sustainable and environmentally friendly way of catching fish.

2 A GOOD START CHOP THE Pre-heat the oven to 200 degrees. Cut the sweet red pepper into thin strips. Slice the red onions into half rings. Press or finely chop the garlic. EQUIPMENT A saucepan and a baking sheet lined with baking paper. Let s start cooking the flatbread pizzas with tuna. MAKE THE SAUCE Heat the olive oil in a saucepan at medium-low heat. Fry the garlic and tomato paste for 3 4 minutes. For the final minute, add 4 tbsp water per person and stir until it turns into a smooth sauce. Season with salt and peppert. ttip: Finding the tomato sauce too acidic? Add 1/2 tsp honey or sugar per person. DRAIN THE TUNA In the meantime, drain the tuna. SERVES 1-6 1P 2P 3P 4P 5P 6P Red sweet peppers (pcs) f 1/ / /2 3 Red onions (pcs) 1/ / /2 3 Garlic (cloves) 1/ / /2 3 Tomato paste (tin) Tuna in olive oil (tin) 4) White flatbread (pcs) 1) Matured cheese, grated 25 (g) 7) f Rocket lettuce (g) 23) f *Not included Olive oil* (tbsp) 1/ / /2 3 Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2975 / / 166 Total fat (g) 25 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 3 Protein (g) 33 8 Salt (g) ) Glutens 4) Fish 7) Milk/lactose May contain traces of: 23) Celery TOP THE FLATBREAD Transfer the flatbread to a baking tray lined with baking paper. Top the flatbreads with the tomato sauce and season with salt and pepper. TOP THE FLATBREAD Next, top the flatbreads with red onion, sweet pepper and tuna and sprinkle with grated matured cheese. Bake the flatbreads in the pre-heated oven for 9 10 minutes tt. tttip: Can t fit all the pizzas in the oven at once? Don t top the next batch of flatbreads until you ve put the current batch in the oven, this prevents the bases from getting too moist. SERVE Transfer the rocket lettuce to the flatbread pizzas and serve. 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 Risotto with fennel salad and seasoned pork sausage With mascarpone and grana padano Onions Red chilli peppers f Fennel f Marjoram-garlic pork sausage f Lemons Fennel seed Risotto rice Mascarpone f Grated Grana Padano f Total: min. 9 + % Several steps Eat within 5 days g Gluten-free Risotto is a real comfort food. Stirring causes the starch, released from the grains of rice, producing a creamy effect. The mascarpone and Grana Padano enhance the creaminess of this risotto. The lemon-thyme sausage is sourced from our supplier Brandt & Levie, who select farmers that take care of their pigs. This time you ll remove the meat from the sausage and fry it with fennel. The anise-like flavour of this vegetable goes perfectly with pork.

4 A GOOD START CHOP THE VEGETABLES Mince the onion. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the fennel into quarters, remove the hard core and cut the fennel into very thin strips. Keep the fennel leaves separately. EQUIPMENT A wok or deep saucepan with a lid and a bowl. Let s start cooking the risotto with mascarpone and seasoned pork sausage. SKIN THE SAUSAGE Cut open the pork sausage and scrape or squeeze the meat from the sausage skin. Prepare the stock. Squeeze the juice from the lemon. FRY THE Heat the butter in a wok or a deep saucepan with a lid at medium heat and add the onion, chilli pepper, most of the fennel, the fennel seed and the sausage meat. Brown the meat at high heat, loosening it as you fry, and simmer, covered, for 4 5 minutes at medium heat. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 1½ 2 2½ 3 Red chilli peppers (pcs) f 1¼ 1¼ ½ ½ 1 1 Fennel (pcs) f ½ 1 1½ 2 2½ 3 Marjoram-garlic pork sausage (100 g) f Lemons (pcs) 1/4 ½ ¾ 1 1 1/4 1 1/2 Fennel seed (tsp) 1/4 1/2 3/ /4 1 1/2 Risotto rice (g) Mascarpone (g) 7) f Grated Grana Padano (g) 3) 7) f *Not included Vegetable stock cubes* (st) 1/2 1 11/2 2 21/2 3 Butter* (tbsp) Extra-virgin olive oil* Salt & pepper* fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3151 / / 102 Total fat (g) 29 4 Of which: saturated (g) 20,7 2,8 Carbohydrates (g) 66 9 Of which: sugars (g) 5,4 0,7 Fibre (g) 5 1 Protein (g) 29 4 Salt (g) 4,3 0,6 3) Eggs 7) Milk/lactose MAKE THE FENNEL SALAD In the meantime, whisk a dressing from the 1 tablespoon of lemon juice per person, the extra-virgin olive oil, and a little salt and pepper, in a salad bowl. Add the remaining fennel and toss. Add the risotto to the wok or deep saucepan and stirr while frying for 2 minutes at medium to low heatt. Add ⅓ of the stock. Allow the grains of rice to slowly absorb the stock. Stir regularly. COOK THE RISOTTO As soon as the stock has been absorbed by the grains of rice add approximately ⅓ of the remaining stock. Repeat until all the stock has been used up. Cook the risotto until donett in about minutes, stirring regularly. Add a little extra water if the risotto grains are not plump enough. ttip: Traditionally, risotto is made with wine. Do you have any white wine? In Step 4, pour in a good swig of wine. SERVE Add the mascarpone and most of the Grana Padano to the risotto and season to taste with salt and pepper. Transfer to deep plates and sprinkle with the rest of the Grana Padano. Serve with the fennel salad and garnish with the fennel tops. ttip: The risotto is done as soon as the grains are soft on the outside but are still a little chewy at the centre. 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 PORTOBELLO WITH GOAT'S CHEESE FROM THE OVEN With fried potatoes and courgette WALNUTS Do you ever buy whole walnuts? A good way of checking the quality is to shake them. If they rattle, the nuts are no good. Franceline potatoes Fresh tarragon f Red onions Courgette f Portobello f Fresh goat s cheese f Walnuts 8 Total: min. L Calorie-conscious * Easy v Vegetarian % Eat within 5 days g Gluten-free The portobello is a large version of the chestnut mushroom. Because of its size it is perfectly suited to be stuffed. Today you'll be stuffing it with the classic combination of goat's cheese, walnuts and honey. A brief visit to the oven and you've got a beautiful dish.

6 A GOOD START PRE-BOIL THE POTATOES Pre-heat the oven to 200 degrees and bring ample water to the boil in a pan with a lid for the potatoes. Thoroughly scrub the potatoes and cut into long thin wedges. Boil the potatoes for 4 6 minutes. Drain and set aside, uncovered, to steam dry. Tap the potatoes dry with a paper towel or a clean kitchen towel. EQUIPMENT A pan with a lid, a deep saucepan with a lid and a baking sheet lined with baking paper. Let s start cooking the portobello with goat's cheese from the oven. CHOP THE In the meantime, strip the leaves from the sprigs of rosemary and finely chop. Slice the red onion into rings and cut the courgette into thin slices. FRY THE POTATOES Heat half the olive oil in a deep saucepan with a lid and fry the potatoes, covered, for minutes at medium to high heat together with half the rosemary, salt and pepper. Take the lid off the pan for the final 5 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Franceline potatoes (g) Fresh rosemary (sprigs) 23) f 1/ / /2 3 Red onions (pcs) 1/ / /2 3 Courgettes (pcs) f 1/ / /2 3 Portobello (pcs) f Fresh goat s cheese (g) 7) f Walnuts (g) 8) 19) 22) 25) *Not included Olive oil* (tbsp) Honey* (tsp) 1/ / /2 3 Extra-virgin olive oil* Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2862 / / 99 Total fat (g) 32 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 21 3 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame BAKE THE VEGETABLES In the meantime, transfer the courgette and red onion to a baking tray lined with baking paper. Add the portobello open side up and stuff the portobello with the goat s cheese. Drizzle all the vegetables with the remaining olive oil and rosemary and season with salt and pepper. Top the portobello stuffed with goat s cheese with honey. Roast in the oven for minutes. ADD THE WALNUTS In the meantime, coarsely chop the walnuts. After 15 minutes, sprinkle the walnuts over the baking tray with vegetables. SERVE Transfer the potatoes and portobello with oven-roasted vegetables to plates. Drizzle with extra-virgin olive oil. LTIP: Are you keeping an eye on your calorie intake? Use 200 g potatoes. Then the dish contains 596 kcal, 32 g fat, 55 g carbohydrates, 9 g fibre, 19 g protein and 0.4 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

7 SWEET APPLE-PARSNIP SOUP WITH SMOKED TROUT With fresh dill and sunflower seed ciabatta ELSTAR Did you know that there are over 400 varieties of apples? The Elstar apple was born from a cross-breading of Golden Delicious and Ingrid Marie. It was discovered by Arie from Elst, hence the name. Onion Garlic Parsnip f Leek f Elstar apple Ciabatta Smoked fillet of trout f Fresh dill f 7 Total: min. * % Easy Eat within 5 days L Calorie-conscious Parsnip is considered a forgotten vegetable but it is not available at most supermarkets. This white root is deliciously sweet and has an anise-like flavour which makes for a perfect match with the sweet & sour apple. You will garnish the soup with smoked trout and pieces of apple for a nice bite.

8 A GOOD START PREPARATION Pre-heat the oven to 210 degrees and bring 400 ml of water per person to the boil. Mince the onion and press or finely chop the garlic. Weigh the parsnip and leek. Peel the parsnip and cut into slices. Cut the leek into rings. Set a bit of apple aside as garnishing. In the meantime, peel the rest of the apple and chop into large chunks. EQUIPMENT A soup pan with a lid and a hand-held blender. Let s start cooking the sweet apple-parsnip soup with smoked trout. FRY Heat the butter in a soup pan with a lid and gently fry the onion and garlic for 2 minutes at medium-low heat. Add the parsnip, leek and apple and fry for another 2 minutes. BOIL Next, add the boiled water and crumble the stock cube over the pan. Cover the pan and allow to boil for minutes at medium-low heat or until the leek and parsnip are soft. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/ / /2 3 Garlic (cloves) Parsnip (g) f Leeks (g) f Elstar apple (pcs) 1/ / /2 3 Sunflower seed ciabattas (pcs) 1) 17) 20) 21) 22) 25) 27) Smoked fillet of trout (g) 4) f Fresh dill (sprigs) 23) f *Not included Butter* (tbsp) 1/2 1/ /2 1 1/2 Vegetable stock cubes* (pcs) 3/4 1 1/2 2 1/ /4 4 1/2 White wine vinegar* (tsp) 1/ / /2 3 Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2477 / / 61 Total fat (g) 20 2 Of which: saturated (g) Carbohydrates (g) 62 6 Of which: sugars (g) Fibre (g) 16 2 Protein (g) 32 3 Salt (g) PREPARE THE GARNISHING In the meantime, bake the ciabatta in the oven for 6 8 minutes. Tear the smoked trout into small pieces using a fork. Finely chop the dill and the remaining apple. PURÉE THE SOUP Remove the soup pan from the stove and purée the soup using a hand-held blender. Add the white wine vinegar and a little water if the soup becomes too thick. Season with salt and pepper. SERVE Ladle the soup into deep plates or soup bowls. Place the smoked trout and apple in the centre and garnish with the dill and (freshly ground) pepper. Serve with the sunflower seed ciabatta. 1) Glutens 4) Fish May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame 27) Lupin LTIP: Are you concerned about eating too much salt? Use half a stock cube per person or opt for stock that is low on potassium. 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: While puréeing the soup, keep the pan at a slight angle. This creates a little vortex and the soup will purée faster as a result. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 FRIED CHICKEN FILLET WITH GARLIC-STRING BEANS With boiled potatoes, capers and pumpkin seeds CAPERS Capers are the flower buds of the caper plant before they open. Once the flower is pollinated, the caper berry forms. Potatoes Garlic Pre-cut string beans f Shallots Chicken breasts f Pumpkin seeds Capers f Total: min. 5 Quick & Easy r Easy * Family b Eat within 3 days Gluten-free g You need a good pan to make a perfect chicken fillet: one with a thick base and not much larger than the chicken. If the pan is too large the baking grease burns before the chicken is done. You can prevent this by adding some extra grease while frying the chicken.

10 A GOOD START BOIL THE POTATOES Bring ample water to the boil in a pan with a lid for the potatoes. Thoroughly scrub or peel the potatoes and cut into pieces. Boil the potatoes, covered, for minutes or until they are done. Drain and allow to steam dry, without the lid. EQUIPMENT A pan with a lid and 2x a frying pan. Let s start cooking the fried chicken fillet with garlic-string beans. FRY THE STRING BEANS In the meantime, press or finely chop the garlic. Heat the olive oil in a frying pan to medium-high heat and fry the garlic with the string beans for minutes. Stir regularly and season with salt and pepper. CUT AND RUB In the meantime, slice the shallots into rings. Rub the chicken fillet with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Potatoes (g) Garlic (cloves) 1/ / /2 3 Pre-cut string beans (g) ) f Shallots (pcs) 1/ / /2 3 Chicken fillet (g) f Pumpkin seeds (g ) 19) 22) 25) Capers (g) f *Not included Olive oil* (tbsp) Butter* (tbsp) Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2895 / / 120 Total fat (g) 35 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 33 6 Salt (g) May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame FRY Heat half the butter in another frying pan to medium-high heat and fry the chicken fillet for 2 3 minutes on each side. Lower the heat to medium-low, add the pumpkin seeds and shallot and fry together for another 4 5 minutes or until the chicken is donet. MIX THE POTATOES Mix the capers with the potatoes and stir in the remaining butter. Season with salt and pepper. SERVE Transfer the potatoes to plates. Place the chicken fillet on the side and garnish with the fried shallot and pumpkin seeds. Serve with the fried string beans. 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: The frying time for the chicken depends on the thickness of the fillet. Adapt the frying time if necessary. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

11 Traditional shakshuka with egg With goat s cheese and spelt baguette Onions Garlic Red chilli peppers f Red sweet pepper f Plum tomato f Fresh curly parsley f Free-range eggs f Fresh goat s cheese f Spelt baguette Total: min. 7 b Family Easy * Vegetarian V % Eat within 5 days Shakshuka is one of our favourite veggie dishes. Eggs are a great source of natural proteins making them a nutritious vegetarian option. Shakshuka is an easy dish to cook that is also great for lunch - use this recipe card as a base to create your own version! It's a great way to use op leftover vegetables.

12 A GOOD START PREPARATION Pre-heat the oven to 210 degrees. Mince the onion and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and the sweet pepper and finely chop. Dice the tomatoes and finely chop the curly parsley. EQUIPMENT A wok or deep saucepan with a lid. Let s start cooking the traditional shakshuka with eggs. FRY THE FLAVOURINGS Heat the olive 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-high heat. Add the sweet peppers, the tomato and half the curly parsley. COOK Add 30 ml water per person to the wok or deep saucepan and crumble in the vegetable stock cube. Bring to the boil, turn down the heat and allow to simmer, covered, for 5 minutes. Season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1 1/2 2 2½ 3 Garlic (cloves) Red chilli peppers (pcs) f ¼ ½ 3/ /4 1 1/2 Red sweet peppers (pcs) f ½ 1 1 1/2 2 2½ 3 Plum tomatoes (pcs) f Fresh curly parsley (sprigs) 23) f Free-range eggs (pcs) 3) f Fresh goat s cheese (g) 7) f Spelt baguette (pcs) 1) 17) 20) 21) 22) 25) 27) *Not included Olive oil* (tbsp) Vegetable stock cubes* (pcs) 1/4 ½ 3/ /4 1 1/2 Salt & pepper* fstore in the refrigerator COOK THE EGGS Make a little indentation in the vegetable mixture for each egg, and break an egg into each indentation. Sprinkle a little salt and pepper onto the eggs. Crumble all of the goat s cheese over the dish, cover the pan and allow the eggs to set in 10 minutest. Take the lid off the pan for the final 4 minutes, turn up the heat a little and allow the excess moisture to evaporatett. BAKE THE BAGUETTES In the meantime, bake the spelt baguettes in 5 7 minutes in the pre-heated oven, or until golden brown. ttip: The eggs will be done when the whites begin to turn white, but the yolks are still runny. Of course, if you prefer hard-boiled eggs, you can cook the dish a little longer. SERVE Transfer the dish to plates. Garnish with the remaining curly parsley and serve with the spelt baguette. ttip: How moist the shakshuka ends up strongly depends on the surface of your pan. If you re using a wok, less moisture will evaporate. Using a deep saucepan will give the shakshuka a thicker texture. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2515 / / 93 Total fat (g) 24 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 8 1 Protein (g) 30 5 Salt (g) ) Glutens 3) Eggs 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 Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 SALAD WITH PEAR, DANABLU AND WALNUTS With roast potatoes and courgette ribbons Potatoes Walnuts Courgettes f Conference pears Mixed lettuce f Danablu f Total: min. 8 V Vegetarian Easy * Gluten-free g % Eat within 5 days Just like strawberries with balsamic vinegar, watermelon with feta or apple with mackerel, pear and blue cheese make for a surprising but delicious combination. The secret lies in the combination of fat, salt and acidity. The cheese takes care of the former two, and the pear is nice and sweet but also a bit acidic.

14 A GOOD START ROAST THE POTATOES Pre-heat the oven to 220 degrees. Thoroughly wash the potatoes and cut into quarters, cut the larger ones, if any, into six partst. Transfer the potatoes to 1 sheet of tin foil per person. Drizzle with half the olive oil and season with salt and pepper. Fold the packets, place them on a baking sheet and roast the potatoes for minutes in the oven or until done. EQUIPMENT Tin foil, a baking sheet, 2x a frying pan and a salad bowl. Let s start cooking the salad with pear, danablu and walnuts. CHOP THE In the meantime, coarsely chop the walnuts. Shave or cut the courgette into long thin ribbons. Halve the pear, remove the core and cut the pear including its peel into wedges. FRY THE COURGETTE Heat a frying pan without oil to mediumhigh heat and roast the walnuts until golden brown. Remove from the pan and set aside. Heat the remaining olive oil in the same frying pan and fry the courgette ribbons at medium to high heat for 8 10 minutes tt. Take the courgette ribbons out of the pan and mix them in a salad bowl with white wine vinegar, salt and pepper. Allow the courgette ribbons to cool down. SERVES 1-6 1P 2P 3P 4P 5P 6P Potatoes (g) Walnuts (g) 8) 19) 22) 25) Courgettes (pcs) f 1/ / /2 3 Conference pears (pcs)) Mixed lettuce (g) 23) f Danablu (g) 7) f *Not included Olive oil* (tbsp) White wine vinegar* (tsp) 1/ / /2 3 Butter* (tbsp) 1/ / /2 3 Black balsamic vinegar* (tsp) Extra-virgin olive oil* Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2992 / / 111 Total fat (g) 40 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 18 3 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) Nuts 23) Celery 25) Sesame FRY THE PEAR In the meantime, melt the butter in another frying pan and fry the pear wedges for 8 10 minutes at medium-high heat or until the outside is starting to turn brown. If the pear is still hard to begin with, it will take a bit more time for it to become soft in the pan. Add the black balsamic vinegar to the pear, take the pear out of the pan and set aside. MAKE THE SALAD Mix the mixed lettuce with the (cooled) courgette ribbons. Add some extravirgin olive and season with salt and pepper. ttip: It takes a little longer to cook the potatoes if they are larger or prepared in a less powerful oven. Want to save some time? Cut the potatoes into smaller pieces or dice them. Don't have a good oven? Then you can also boil the potatoes instead roasting them. In that case, mix them with pepper, salt and olive oil after boiling. SERVE Transfer the roast potatoes to plates. Place the lettuce on the side and garnish the lettuce with the pear, danablu and walnuts. tttip: Are you making this dish for more than 2 persons? Use several frying pans or grill the courgette on a baking sheet in the oven. 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 feta with honey and sweet potatoes With green lentils, cherry tomatoes and mixed lettuce LENTILS Red, orange, yellow or green; lentils come in all kinds of colours. The green variety has a slightly more firm structure, which keeps the lentils whole when they are boiled. Green lentils Sweet potato Shallot Garlic Red cherry tomatoes f Feta f Lemon Fresh parsley f Rocket and lamb's lettuce 0 Total: min. V Vegetarian * Easy g Gluten-free % Eat within 5 days Sweet potatoes and lentils are an excellence source of fibre, which helps maintain your blood sugar level and quickly gives you a feeling of satiety. Sweet potato is not a potato but rather a vegetable. It doesn t just contain fibres but is also richer in vitamins, minerals and carbs than potatoes.

16 A GOOD START BOIL AND BAKE Pre-heat the oven to 200 degrees. Bring ample water to the boil in a pan with a lid. Boil the green lentils for minutes, covered, at medium-low heat. Drain the green lentils. Cut the sweet potatoes into 1 cm thick half moons. Transfer the sweet potato slices to a baking tray lined with baking paper. Mix with 1 tbsp olive oil per person t. Season with salt and pepper. Bake the sweet potato in the oven for minutes or until golden brown. EQUIPMENT A pan with a lid, a baking sheet lined with baking paper, 2x a frying pan and a salad bowl. Let s start cooking the roasted feta with honey and sweet potatoes. CUT AND FRY In the meantime, mince the shallots and press or finely chop the garlic. Halve the red cherry tomatoes. Cut the feta into 3 strips per person and season with salt and pepper. Place the feta next to the sweet potato on the baking tray in the oven for the final 7 10 minutes tt. FRY AND MIX In the meantime, heat 1/2 tbsp olive oil per person in a frying pan at medium to high heat and fry the cherry tomatoes for 6 8 minutes. Stir regularly. Juice the lemon. Whisk together a dressing of 1 tbsp lemon juice per person and the extra-virgin olive oil in a bowl. SERVES 1-6 1P 2P 3P 4P 5P 6P Green lentils (g) Sweet potatoes (g) Shallots (pcs) 1/ / /2 3 Garlic (cloves) 1/ / /2 3 Red cherry tomatoes (g) f Feta (g) 7) f Lemons (pcs) 1/4 1/2 3/ /4 1 1/2 Fresh parsley (sprigs) 23) f Rocket & lamb s lettuce (g) 23) f * Not included Olive oil* (tbsp) Extra-virgin olive oil* (tbsp) 1/ / /2 3 Honey* (tsp) 1/ / /2 3 Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3889 / / 145 Total fat (g) 44 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 18 3 Protein (g) 24 4 Salt (g) HEAT THE LENTILS Heat 1/2 tbsp olive oil per person in another frying pan at medium to high heat and fry the shallots for 3 4 minutes. Add the garlic and fry for another minute. Next, add the boiled green lentils and season with salt and pepper. Stir-fry for another 1 2 minutes. Add the majority of the lemon dressing, turn the heat to high and heat briefly. FRY AND DRESS In the meantime, drizzle the feta with the honey right before serving and return to the oven for 2 minutes. Finely chop the fresh parsley. Tear the rocket and lamb s lettuce into bite-size pieces. Mix the rocket & lamb's lettuce with the remaining lemon dressing and season with salt and pepper. SERVE Transfer the lettuce to plates and top with the green lentils. Place the sweet potatoes, tomatoes and feta on top and garnish with the fresh parsley ttt. 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. ttip: Make sure all the sweet potatoes are covered in olive oil to prevent them from burning. tttip: Not a fan of warm feta? Skip this step and crumble the cheese over the dish right before serving. ttttip: Carefully transfer the warm feta to plates, make sure it doesn t break apart. Don t allow the cheese to cool down otherwise it will become dry. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

17 Sweet peppers stuffed with chilli con carne With basmati rice and yoghurt HAK SMALL RED KIDNEY BEANS HAK small red kidney beans have a pure flavour and a nice bite. They are very versatile and can be used in traditional South- American dishes as well as soups and salads. Green sweet pepper f Basmati rice Onion Red chilli peppers f Red sweet pepper f Tomato f HAK small Red kidney beans Seasoned ground beef f Guadalajara spices f Full-fat yoghurt f 8 Total: min. * % Easy Eat within 5 days g Gluten-free Opinions vary on the origin of chilli con carne, but it has become an inherent part of both Mexican and the Texan TexMex food culture. There are countless variations to this dish and we will be adding a HelloFresh version to the mix, nice and fresh with yoghurt! Cheddar, grated f

18 A GOOD START FRY THE GREEN SWEET PEPPER Pre-heat the oven to 200 degrees. Bring plenty of water to the boil in a pan with a lid to cook the rice in. Cut the green sweet pepper in half lengthwise and remove the seed pods. As soon as the oven has reached its temperature, place the green sweet pepper on a baking sheet lined with baking paper with the open side facing down, and roast for minutes or until light brown. EQUIPMENT A pan with a lid, a baking sheet lined with baking paper and a wok or deep saucepan with a lid. Let s start cooking the stuffed sweet peppers with chilli con carne. BOIL THE RICE In the meantime, boil the rice in the pan with a lid, covered, for minutes. Drain and set aside, uncovered, to steam dry. CHOP THE VEGGIES In the meantime, mince the onion. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Dice the red sweet pepper and the tomatoes. SERVES 1-6 1P 2P 3P 4P 5P 6P Green sweet peppers (pcs) f Basmati rice (g) Onions (pcs) 1/ / /2 3 Red chilli peppers (pcs) f 1/4 1/2 3/ /4 1 1/2 Tomatoes (pcs) f Red sweet peppers (bag) f 1/ / /2 3 HAK small Red kidney beans (bag) 1/ / /2 3 Seasoned minced beef (g) f Guadalajara spice mix (tsp) f Full-fat yoghurt (tbsp) 7) 19) 22) f Cheddar, grated (g) 7) f *Not included Butter* (tbsp) Black balsamic vinegar* (tsp) Salt & pepper* f keep in the refrigerator FRY Heat the butter in a wok or deep saucepan with a lid and gently fry the onions for 2 minutes at medium-low heat. Add the minced beef, red sweet pepper and guadalajara spices and season with salt and pepper. Fry the minced beef at medium-high heat for 1 2 minutes until loose, it doesn t need to be fully cooked yet. SIMMER Add the tomato, red sweet pepper, kidney beans (no need to drain) and black balsamic vinegar to the wok or deep saucepan, cover the pan and allow to stew for minutes at medium-low heat. Take the lid off the pan for the final 5 6 minutes. Turn regularly and season with salt and pepper. SERVE Transfer the rice to plates and place the green sweet pepper on the side t. Stuff the green peppers with chilli. Garnish with yoghurt and grated cheddar. ttip: You can also mix the rice into the minced meat and stuff the peppers with this mixture. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3364 / / 108 Total fat (g) 36 5 Of which: saturated (g) Carbohydrates (g) 61 8 Of which: sugars (g) Fibre (g) 17 2 Protein (g) 52 7 Salt (g) ) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

19 PASTA SALAD WITH AVOCADO AND RICOTTA With lemon and fresh herbs LAMB S LETTUCE Although lamb s lettuce consists of 90% water, it is also stuffed with vitamins. Each gram contains five times more vitamin C than a carrot! Rigatoni Multi-coloured cherry tomatoes f Shallot Lemon Avocado Ricotta f Fresh parsley f Fresh basil f Pumpkin seeds Lamb s lettuce f 4 Total: 20 min. - % Very simple Eat within 5 days Quick & Easy This summery salad is perfect to bring to the park, for example in a jam jar. The lemon and ricotta make the dish nice and refreshing. Ricotta means boiled again which refers to the way this soft Italian cheese is made: by re-boiling the whey left over from separating the coagulum.

20 A GOOD START EQUIPMENT: A pan with a lid and a frying pan. Let s start cooking the pasta salad with avocado and ricotta. SERVES BOIL THE RIGATONI Bring plenty of water to the boil in a pan with a lid. Boil the rigatoni with a pinch of salt for minutes until al dente. Drain and set aside, uncovered, to steam dry. 2 CHOP THE In the meantime, halve the multi-coloured cherry tomatoes. Mince the shallots. Juice half the lemon and cut the other half into wedges. Dice the avocado. 1P 2P 3P 4P 5P 6P Rigatoni (g) 1) 17) 20) Multi-coloured cherry tomatoes (g) f Shallots (pcs) 1/ / /2 3 Lemons (pcs) 1/ / /2 3 Avocado (pcs) 1/ / /2 3 Ricotta (g) 7) f Fresh parsley (sprigs) 23) f 2 1/ / /2 15 Fresh basil (leaves) 23) f Pumpkin seeds (g) 19) 22) 25) Lamb s lettuce (g) 23) f Not included* Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2460 / / 108 Fats (g) 22 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 19 3 Salt (g) ) Glutens 7) Milk/lactose Can contain traces of: 17) Eggs19) Peanuts 20) Soy 22) Nuts 23) Celery 25) Sesame 3 MIX, CHOP, ROAST Mix 1 tsp lemon juice per person, the finely chopped shallot, 1/4 tsp salt per person and 1/4 tsp pepper into the ricotta t. Finely chop the parsley and basil. Heat a frying pan, without any oil, to high heat and roast the pumpkin seeds until they begin to pop. Remove from the pan and set aside. 4 SERVE Mix the cherry tomatoes, avocado, herbs, ricotta and lamb s lettuce into the rigatoni. Transfer the pasta salad to plates and garnish with the pumpkin seeds and lemon wedges. ttip: Don t like raw shallots? Use half the shallots or don t use any. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call us, us or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a WhatsApp message (free of charge) to +31 (0) (NL) or (BE) between 4 and 9 p.m. WEEK

21 HADDOCK FILLET WITH GARLIC-BABY POTATOES With green beans, fresh herbs and sour cream CHIVES Chives are an example of the fines herbes from French cuisine. Their light and refined onion-like flavour fits well in a potato salad. Baby potatoes Green beans f Garlic Fresh parsley f Fresh chives f Fillet of haddock ( skinned ) f Sour cream f 4 Total: 20 min. Quick & Easy - Very simple b Family Eat within 3 days g Gluten-free Garlic is used in almost every kitchen. It is very versatile. The way you will be processing the garlic in this dish affects the flavour. Roast a garlic clove whole and it becomes a little bit sweet, finely chop the garlic and use it raw for a completely different, more sharp result. Today you'll be making your potatoes surprisingly flavourful using this technique.

22 A GOOD START EQUIPMENT: 2 pans with a lid and a frying pan. Let s start cooking the haddock fillet with garlic-baby potatoes. 1 BOIL THE BABY POTATOES Put the baby potatoes in a pan with a lid and barely cover with water. Add a little salt. Bring to the boil, covered, and boil for minutes until done. Bring a little bit of water to the boil with a pinch of salt in another pan with a lid for the green beans. 2 BOIL THE GREEN BEANS Trim the ends off the green beans and cut the green beans into 3 equal parts. Boil the green beans, covered, for, 6 8 minutes until al dente. SERVES 1-6 1P 2P 3P 4P 5P 6P Baby potatoes (g) Green beans (g) f Garlic (cloves) 1/ / /2 3 Fresh parsley (sprigs) 23) f 2 1/ / /2 15 Fresh chives (sprigs) 23) f Fillet of haddock (skinned) (120 g) 4) f Sour cream (tbsp) 7) f Not included* Butter* (tbsp) Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2506 / / 91 Fats (g) 18 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 13 2 Protein (g) 33 5 Salt (g) ) Fish 7) Milk/lactose Can contain traces of: 23) Celery 3 CUT AND FRY Press or finely chop the garlic. Finely chop the fresh parsley and chives. Melt half the butter in a frying pan at medium to high heat and fry the haddock fillet for 1 2 minutes on each side. Season with salt and pepper. ttip: In this recipe you will use raw garlic. Find the flavour too overpowering? Use less or fry the garlic together with the haddock. 4 SERVE Mix the remaining butter into the baby potatoes and mix in the garlic, fresh herbs and green beans. Season to taste with salt and pepper. Transfer the baby potatoes and green beans to plates. Serve with the haddock and garnish with 1 tbsp sour cream per person. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call us, us or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a WhatsApp message (free of charge) to +31 (0) (NL) or (BE) between 4 and 9 p.m. WEEK

23 RUMP STEAK WITH ASIAN SALAD WITH HOME-MADE OVEN-ROASTED FRIES AND LIME MAYONNAISE SPECIAL INGREDIENT RUMP STEAK Rump steak is a thick, tender piece of steak. It is often used to make carpaccio. Firm potatoes Fresh ginger Red chilli peppers f Lime Soy sauce Sesame oil Radishes f Pre-cut red cabbage f Sesame seeds Mayonnaise f min + Several steps Eat within 3 days Fusion cuisine is a combination of different cooking styles and culinary traditions. For example traditional Asian dishes with a Western twist. Or, like in this dish, a combination of a refreshing Asian salad and ingredients from the French cuisine: a deliciously juicy steak with oven-baked potatoes. Rump steak f Mixed lettuce f

24 A GOOD START MAKE THE FRIES Take the rump steak out of the refrigerator and allow to reach room temperature. Pre-heat the oven to 200 degrees. Peel or scrub the potatoes and slice into 1 cm thick fries. Transfer the fries to a baking tray lined with baking paper. Mix with 1 tbsp olive oil per person. Season with salt and pepper and roast in the oven for minutes. Turn when halfway done. EQUIPMENT A baking sheet lined with baking paper, 2x a small bowl, a salad bowl and a frying pan. Let s start cooking the rump steak with Asian salad. PREPARE THE DRESSING In the meantime, peel and finely grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Juice the lime. Whip up a dressing of 1/2 tsp lime juice per person, 2 tsp soy sauce, 1 tsp honey, 1/2 tsp ginger, 1/4 red chilli pepper and 2 tsp sesame oil in a small bowl. PICKLE THE RADISH AND CABBAGE Thinly slice the radish. Mix the shaved red cabbage with the radish and dressing in a salad bowl. Allow to soak. You will be adding the mixed lettuce at a later stage. SERVES 1-6 1P 2P 3P 4P 5P 6P Firm potatoes (g) Fresh ginger (cm) 1/ / /2 3 Red chilli peppers (pcs) f 1/4 1/2 3/ /4 1 1/2 Lime (pcs) 1/4 1/2 3/ /4 1 1/2 Soy sauce (ml) 1) 6) Sesame oil (ml) 5) Radishes (pcs) f Pre-cut red cabbage (g) 23) f Sesame seeds (g) 11) 19) 22) Mayonnaise (g) 3) 10) 19) 22) f Rump steak (140 g) f Mixed lettuce (g) 23) Not included* Olive oil* (tbsp) 1 1/ / /2 9 Honey* (tsp) Butter* (tbsp) 1/ / /2 3 Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3908 / / 147 Fats (g) 55 9 ROAST AND MIX Heat a frying pan to high heat and toast the sesame seeds, without any oil, until golden brown. Remove from the pan and set aside. Mix 1/2 tsp lime juice per person with the mayonnaise in a small bowl. ttip: Keep pouring the grease over the steak throughout the frying process to make it even more tender. This cooking technique is called basting and it prevents the meat from drying out. FRY THE RUMP STEAK Tap the rump steak dry with a kitchen towel and rub with salt and pepper. Heat the remaining olive oil in the same frying pan and fry the rump steak at medium to high heat for 1 3 minutes on each side until brown all around. Turn down the heat and fry for another 1 2 minutes on each side. After turning the meat for the last time, add the butter t. Allow the rump steak to rest briefly. ttip: The thickness of the steak may vary. Adapt the cooking time accordingly. SERVE In the meantime, mix the mixed lettuce into the red cabbage and radish. Transfer the salad to plates. Slice the rump steak in the opposite direction of the threads tt. Place on top of the salad and garnish with sesame seeds. Serve with the fries from the oven and the lime mayonnaise. tttip: Cut the meat in the opposite direction compared to the threads to make the steak more tender. Place the meat on a cutting board and check the direction of the muscle fibres. Are they running horizontally? Cut the meat vertically, and vice versa. Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 39 6 Salt (g) ) Glutens 3) Eggs 5) Peanuts 6) Soy 7) Milk/lactose 10) Mustard 11) Sesame Can contain traces of: 19) Peanuts 22) Nuts 23) Celery We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

25 FISH STEW WITH CREAM AND WHITE WINE WITH FENNEL AND FRIED BABY POTATOES SPECIAL INGREDIENT ESPIGA BRANCO This refreshing and aromatic white wine from Portugal isn t just delicious for drinking, but by using it in this dish you enhance the flavour of the other ingredients. Baby potatoes Garlic Shallots Fennel f Carrots f Leek f Espiga Branco Whipping cream f Fish melange f Fresh chervil f 8 40 min. Gluten-free + Several steps Eat within 3 days g This dish with fish poached in a sauce of cream and white wine is deliciously creamy. The fish melange contains salmon, pollack and cod. The various structures and flavours of these fish turn every bite into a surprise. You can prepare this dish without the wine, do make sure you read the tip on the back of the recipe. Lemon

26 A GOOD START BAKE THE BABY POTATOES Pre-heat the oven to 200 degrees. Rinse the baby potatoes and cut in half. Transfer the baby potatoes to a baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Bake the baby potatoes in the oven for minutes. Turn when halfway done. EQUIPMENT A baking sheet lined with baking paper, a potato peeler and a large pan. Let s start cooking the fish stew with cream and white wine. CHOP THE VEGGIES In the meantime, press or finely chop the garlic. Mince the shallots. Halve the fennel, cut into quarters and remove the hard core. Finely dice the fennel. Finely chop the green fennel tops, if any, and set aside. Peel the carrot with a potato peeler and cut the carrot into small cubes. Cut the leek into quarters lengthwise and finely chop. FRY THE VEGETABLES Heat the butter in a soup pan at medium-high heat. Fry the shallots and garlic for 2 3 minutes. Add the fennel, leek and carrot and stir-fry for 6 8 minutes. Season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Baby potatoes (g) Garlic (cloves) Shallots (pcs) 1/ / /2 3 Fennel (pcs) f 1/ / /2 3 Carrots (pcs) f 1/ / /2 3 Leeks (pcs) f 1/3 2/ /3 1 2/3 2 Espiga Branco (ml) 12) 17) 21) Whipping cream (ml) 7) Fish melange (g) 4) f Fresh chervil (sprigs) 23) f Lemons (pcs) 1/ / /2 3 Not included* Olive oil* (tbsp) Butter* (tbsp) Fish stock cube* (pcs) 1/ / /2 3 Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4740 / / 103 Fats (g) 67 6 Of which: saturated (g) Carbohydrates (g) 66 6 Of which: sugars (g) Fibre (g) 13 1 Protein (g) 36 3 Salt (g) BOIL THE VEGETABLES Deglaze the vegetables with the white wine, bring to the boil and allow to boil for 4 minutes until the alcohol has evaporated t. Add 125 ml water per person and the whipping cream, crumble the fish stock cube over the pan and allow to simmer for 10 minutes. If the stew is still to thin, boil for a little bit longer. ttip: Don t like the flavour of wine in your food? Extend the boiling time for the wine. FINISH THE FISH STEW In the meantime, finely chop the chervil and cut the lemon into wedges. Right before serving, add the fish melange to the pan and season with salt and pepper. Keep in mind that the fish cubes are small and don't need a lot of cooking time. So don t add them to the pan until you are about to serve the dish. SERVE Scoop the baby potatoes into the fish stew or serve them separately. Garnish the fish stew with the chervil and the fennel leaves (if any). Juice the lemon wedges over the dish. ttip: You can replace the white wine by fish stock, for example when serving this dish to children. You can also replace the wine with the same amount of fish stock. 4) Fish 7) Milk/lactose 12) Sulphite Can contain traces of: 17) Eggs 21) Milk/lactose 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

27 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

28 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. 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 23) Sellery 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

29 -BREAKFAST BOX- GOOD MORNING! BREAKFAST 1- PANCAKES With apple and raisin 1x PANCAKES With apple and raisin YOGHURT MIX With tangerine and muesli RUSKS WITH HAM With aged cheese and jam FOR 1 BREAKFAST 2P 4P Whole-wheat pancake mix (g) 1) 27) Milk (ml) 7) 15) 20) f Free-range eggs (pcs) 3) f 2 4 Raisins (g) 19) 22) 25) Apples (Breaburn) 1 2 Honey (jar) 1 2 Cinnamon (tsp) 1/2 1 *Not included Butter* (tbsp) 1 2 f keep in the refrigerator EQUIPMENT A mixing bowl and a frying pan. 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. In a mixing bowl, mix together the pancake mix and 2/3 of the milk. Stirring 1 constantly, add the eggs, the remaining milk and the raisins. Allow the batter to rest for 3 minutes. Melt 1/2 tbsp butter per person in a frying pan at medium-low heat and bake 2 thin pancakes. until all the batter has been used up. Before baking a batch of pancakes, give the batter a good stir: otherwise the raisins will sink to the bottom of the bowl! Cut the apples into quarters, remove the cores slice into thin wedges. Stack 3 the pancakes with a layer of apple wedges in between, ending with a layer of apple. Drizzle with 1 tsp honey per person and sprinkle with a little cinnamon. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3033 / / 143 Fats (g) 22 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 31 6 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame 27) Lupins WEEK

30 BREAKFAST 2-2x BREAKFAST 3- YOGHURT MIX With tangerine and muesli RUSKS WITH HAM With aged cheese and jam 2x Mix the Greek yoghurt and the 1 semi-skimmed yoghurt in the breakfast bowls. Peel the tangerine and cut into pieces 2 if necessary. Transfer the muesli and the tangerine to the breakfast bowls. FOR 1 BREAKFAST 2P 4P Greek yoghurt (ml) 7) 19) 22) f Semi-skimmed yoghurt (ml) 7) 15) 20) f Tangerine (pcs) 2 4 Muesli (g) 1) 8) 12) 19) 22) 25) *Not included fstore in the refrigerator Top 1 rusk per person with cheese, 1 1 with ham and 1 with jam. Transfer the rusks to plates. 2 FOR 1 BREAKFAST 2P 4P Spelt rusks (pcs) 1) 21) 25) 6 12 Aged cheese (slices) 7) f 2 4 Ham (slices) 7) 15) f 2 4 Berry-strawberry spread (jar) 1/2 1 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1381 / / 116 Fats (g) 16 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 2 1 Protein (g) 12 4 Salt (g) NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1293 / / 292 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 5 5 Protein (g) Salt (g) ) Glutens 7) Milk/lactose 8) Nuts 12) Sulphite Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame 1) Glutens 7) Milk/lactose Can contain traces of: 15) Glutens 21) Milk/lactose 25) Sesame