LUKEWARM SALAD WITH SMOKED TROUT With potatoes, green beans, apples and garden cress

Transcription

1 LUKEWARM SALAD WITH SMOKED TROUT With potatoes, green beans, apples and garden cress GARDEN CRESS This plant is sold fresh year-round but it is also very easy to grow yourself. It is great for salads or as seasoning and contains a lot of vitamins and iron. Roseval potatoes Green beans f Junami apples Garden cress f Smoked fillet of trout f Total: min. 6 b Family Very simple - Lactose-free d Eat within 3 days This salad is easy to bring to the park or the beach on a summery day. Keep the trout and dressing separate until serving. The trout was traditionally smoked over an open oakwood fire. Fish used to be smoked for preservation purposes back in the day, but today we do it primarily for the flavour.

2 A GOOD START CHOP THE Thoroughly scrub or peel the potatoes and cut ino 1 2 cm cubes. Trim the ends off the green beans and cut the green beans into 3 equal parts. EQUIPMENT 2x a pan with a lid and a salad bowl. Let s start cooking the lukewarm salad with smoked trout. BOIL THE POTATOES Put the potatoes, barely covered with water, in a pan with a lid. Bring to the boil and boil the potatoes for 8 11 minutes until done. Drain and set aside, uncovered, to steam dry. BOIL THE GREEN BEANS In the meantime, put a little water in another pan with a lid. Add the green beans and bring to the boil, covered. Boil for 7 9 minutes until done. Drain the green beans. SERVES 1-6 1P 2P 3P 4P 5P 6P Roseval potatoes (g) Green beans (g) f Junami apples (pcs) Garden cress (tbsp) 15) 23) 24) f Smoked fillet of trout (g) 4) f *Not included Extra-virgin olive oil* (tbsp) 1 1/ / /2 9 White balsamic vinegar* (tsp) 1 1/ / /2 9 Honey* (tsp) 1 1/ / /2 9 Mustard* (tsp) 1 1/ / /2 9 Salt & pepper* to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2749 / / 100 Total fat (g) 22 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 13 2 Protein (g) 27 4 Salt (g) ) Fish May contain traces of: 15) Glutens 23) Milk/lactose 24) Mustard FINISH THE SALAD In the meantime, cut the apples into quarters, remove the cores and dice the apples. Cut the garden cress and separate the smoked trout into bite-sized pieces using a fork t. In a salad bowl, whisk together a dressing from the extra-virgin olive oil, the white balsamic vinegar, honey, mustard, and salt and pepper. MIX THE SALAD Add the potatoes, green beans, apple and half the garden cress to the salad bowl and mix with the dressing. Season the salad to taste with salt and pepper. SERVE Transfer the salad to plates and top with the trout. Garnish with the remaining garden cress. 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 trout may still contain some small bones. Make sure you check the trout before adding it to the salad. btip: Will you be eating this dish with the whole family? The kids can help cut the garden cress and make the dressing! Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

3 Chicken cheeseburgers with sweet red onion With fried potatoes and fresh salad CHEDDAR This cheese owes its name to the English village of Cheddar. This firm cheese variety has become so popular that it is being made and consumed all over the globe. Firm potatoes Red onions Flesh tomato f Butterhead lettuce f Seasoned chicken burgers f Mini hamburger rolls Grated cheddar f Total: min. 7 * Easy Eat within 3 days Large, small, beef or chicken: burgers are always a good idea! These chicken cheeseburgers are a favourite for all ages. The red onion becomes nice and sweet when fried for a long time allowing the sugars in the onion to caramelise.

4 A GOOD START FRY THE POTATOES Pre-heat the oven to 200 degrees. Peel the potatoes and cut into wedges. Heat half the olive oil 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. EQUIPMENT A pan with a lid, a frying pan, a bowl and a frying pan. Let s start cooking the chicken cheeseburgers with sweet red onion. FRY THE RED ONIONS In the meantime, cut the red onion into half rings. Heat the remaining olive oil in a frying pan and fry the red onion for 4 6 minutes at low heat until caramelised. Remove from the pan and set aside in a bowl. MAKE THE SALAD In the meantime, slice half the fleshy tomatoes and chop the other half. Coarsely chop the butterhead lettuce and mix with the chopped tomatoes in a salad bowl. Sprinkle with extra-virgin olive oil and black balsamic vinegar. Season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Firm potatoes (g) Red onions (pcs) 1/ / /2 3 Flesh tomato (pcs) f 1/ / /2 3 Butterhead lettuce (head) f 1/4 1/2 3/ /4 1 1/2 Seasoned chicken burgers (50 g) f Mini hamburger buns (pcs) 1) 7) 11) 13) 17) ) 22) Grated cheddar (g) 7) f *Not included Olive oil* (tbsp) 1 1 1/ / /2 Extra-virgin olive oil* (tbsp) 1/ / /2 3 Black balsamic vinegar* (tsp) Sunflower oil* (tbsp) 1/ / /2 3 Mustard* to taste Salt & pepper* to taste FRY Heat the sunflower oil in the same frying pan and fry the seasoned chicken burgers for 8 10 minutes at medium to high heat or until done. Turn regularly. Bake the mini hamburger rolls in the oven for 4 5 minutes. COMPOSE THE BURGERS Transfer the mini hamburger rolls to plates. Spread a little mustard on the bottom half and top with a little lettuce, a slice of tomato, a little red onion and a chicken burger and sprinkle with the grated cheddar. SERVE Serve the burgers with the fried potatoes and the remaining salad. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4008 / / 147 Total fat (g) 50 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 40 6 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose 11) Sesame 13) Lupin May contain traces of: 20) Soy 22) Nuts We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

5 Orzo with broccoli, pecorino and pine nuts With fresh thyme PECORINO This cheese got its name from the Italian word for sheep: pecora. The cheese is regularly salted during its preparation, giving it its distinct salty flavour. Onions Garlic Broccoli f Fresh thyme f Pine nuts Orzo Grated pecorino f Total: min. 6 v Vegetarian Calorieconscious Easy * L % Eat within 5 days Will you join us on a trip to Italy? Orzo means barley in Italian and although it looks like a rice grain, it is actually a dried pasta variety. It is perfect for a risotto - or orzotto, as the Italians call this variety. A convenient difference: orzo cooks a lot faster than risotto rice.

6 A GOOD START PREPARATION Prepare the stock. Bring plenty of water to the boil in a pan with a lid to cook the broccoli in. Mince the onion and press or finely chop the garlic. Cut the broccoli head into florets and dice the stem. Strip the thyme leaves off the sprigs and finely cut or chop. EQUIPMENT A pan with a lid and a wok or a deep saucepan with a lid. Let s start cooking the orzo with broccoli, Pecorino and pine nuts. ROAST Heat a wok or deep saucepan to high heat and roast the sunflower seeds, without any oil, until golden brown. Remove from the pan and set aside. PREPARE THE RISOTTO Heat the olive oil in the same wok or deep saucepan and gently fry the onion and garlic for 2 minutes at low heat. Add the thyme and orzo and stir-fry for 1 minute at medium to low heat. Add the stock and allow the orzo to simmer, covered, for minutes at low heat until all the stock has been absorbed. Turn regularly. Add a little extra water if the orzo becomes too dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/ / /2 3 Garlic (cloves) Broccoli (g) f Fresh thyme (sprigs) 23) f Pine nuts (g) 19) 22) 25) Orzo (g) 1) Grated Pecorino (g) 7) f *Not included Vegetable stock* (ml) Olive oil* (tbsp) 1/ /2 1 1/2 2 Salt & pepper* to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2862 / / 120 Total fat (g) 29 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 11 2 Protein (g) 32 6 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame BOIL THE BROCCOLI In the meantime, boil the broccoli, covered, for 6 10 minutes in the pan with the lid and drain. SEASON Add the broccoli and half the pecorino to the orzo and allow the cheese to melt while stirring. Season to taste with salt and pepper. SERVE Transfer the orzo to plates and top with the pine nuts and the remaining pecorino. LTIP: Are you keeping an eye on your calorie intake? Use 10 g pine nuts per person and 25 g pecorino. Then the dish contains 602 kcal, 53 g fat, 68 g carbohydrates, 11 g fibre, 27 g protein and 3.1 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 stip: Are you a fan of hot, spicy food? Add a teaspoon of harissa or sambal. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

7 Linguine with anchovies butter With salted almonds, fresh parsley and tarragon ANCHOVIES These little fish from Fish Tales are sourced in Argentinian waters and were caught in a sustainable way by anchovies fisherman Mariano, the first MSC-certified anchovies fisherman in the world! Anchovies f Garlic Red cherry tomatoes f Linguine Fresh parsley f Fresh tarragon f Whole salted roasted almonds Total: min. 7 - % Very simple Eat within 5 days With this pasta you'll turn your home into little Italy. Just like many Italian pasta classics, this is a simple dish full of flavour because of ingredients like anchovies. Because these small fish are conserved in salt and olive oil, their flavour is enhanced; a small fish with a grand flavour.

8 A GOOD START CUT THE TOMATOES Bring plenty of water per person to the boil in a pan with a lid to cook the linguine in. Allow the anchovies to drain and finely cut the anchovies t. Press or finely chop the garlic and cut the red cherry tomatoes in half. EQUIPMENT A pan with a lid and a deep saucepan. Let s start cooking the linguine with anchovies butter. BOIL THE LINGUINE Add the linguine and ample salt to the pan with a lid and boil the linguine for minutes until done. Drain and rinse under cold water. MAKE THE SAUCE In the meantime, heat the butter in a deep saucepan and gently fry the garlic and anchovies for 5 minutes at medium-low heat. Turn up the heat to high, add the cherry tomatoes and sugar and stir well. Season to taste with salt and pepper tt. Fry the cherry tomatoes for 3 minutes. Turn down the heat to medium-low and fry for another 7 9 minutes, or until soft. Toss every now and then. SERVES 1-6 1P 2P 3P 4P 5P 6P Anchovies (can) 4) f 1/ / /2 3 Garlic (cloves) Red cherry tomatoes (g) f Linguine (g) 1) 17) 20) Fresh parsley (sprigs) 23) f Fresh tarragon (sprigs) 23) f Whole salted roasted almonds (g) 5) 8) 22) 25) *Not included Butter* (tbsp) 1 1/ / /2 9 Sugar* (tsp) 1/ / /2 3 Salt & pepper* to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3314 / / 121 Total fat (g) 39 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 12 2 Protein (g) 23 4 Salt (g) ) Glutens 4) Fish 5) Peanuts 8) Nuts May contain traces of: 17) Eggs 20) Soy 22) (Other) nuts 23) Celery 25) Sesame CUT AND CHOP THE NUTS In the meantime, coarsely chop the fresh parsley, fresh tarragon ttt and whole salted almonds. ASSEMBLE THE PASTA Add the linguine, half the fresh parsley and half the tarragon to the deep saucepan with tomato sauce and toss well. Season to taste with salt and pepper. SERVE Transfer the pasta to plates and top with the salted almonds, remaining parsley and tarragon. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip: Love the salty flavour of anchovies? Keep the anchovies and sprinkle them over the pasta in step 6. tttip: Salt dehydrates. By adding salt to the tomatoes while boiling, they become soft faster. ttttip: Tarragon has a distinct anise-like flavour. Not a fan? Only use the leafs, since the sprigs often have a stronger flavour. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Korean steak wraps with vegetables With sweet and sour cucumber SWEET AND SOUR CUCUMBER This is a common side dish in Surinam and Indonesian cuisine. It is nice and fresh, easy to prepare and fits distinct, spicy flavours - like these wraps - like a glove. Garlic Fresh ginger Red chilli peppers f Steak strips f Soy sauce Cucumber f Vegetable mix f Fresh coriander f Lime Tortilla wrap Total: 25 min. 5 Quick & Easy Easy * Family b Eat within 3 days Korean cuisine is known for its rich flavours that emerge from pure ingredients without any hassle. In Korea, it is a custom to serve small bowls with so-called banchan, the collective term for side dishes, together with the main course. This allows everyone to build their own dish, just like with these wraps.

10 A GOOD START CHOP THE Pre-heat the oven to 180 degrees. Press or finely chop the garlic. Peel and finely chop or grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. EQUIPMENT 2x a bowl, tin foil and a frying pan. Let s start cooking the Korean steak wraps with vegetables. MARINATE STEAK Mix the red chilli pepper with the garlic, ginger, soy sauce and olive oil in a bowl. Cut the steak strips into 1 2 cm pieces and mix them into the brine. Marinate the steak strips for at least 15 minutes t. MAKE THE PICKLES In the meantime, cut or shave the cucumber into thin ribbons. Mix the cucumber with the white wine vinegar and sugar in a bowl. Season to taste with salt and set the sweet and sour cucumber aside. Stir every now and then to allow the flavours to soak in tt. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) 1/ / /2 3 Fresh ginger (cm) Red chilli peppers (pcs) f 1/ / /2 3 Soy sauce (ml) 1) 6) Steak strips (g) f Cucumber (pcs) f 1/4 1/2 3/ /4 1 1/2 Fresh coriander (sprigs) 23) f Lime (pcs) 1/4 1/2 3/ /4 1 1/2 Tortilla wrap (pcs) 1) 20) 21) Veggie mix carrot & cabbage (g) 23) *Not included Olive oil* (tbsp) 1/ / /2 3 White wine vinegar* (tbsp) Sugar* (tsp) Salt* to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2699 / / 120 Total fat (g) 20 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 40 7 Salt (g) HEAT THE TORTILLA In the meantime, coarsely chop the coriander and cut the lime into wedges. Wrap the tortillas in tin foil and heat in the oven for 2 3 minutes. FRY THE STEAKS In the meantime, heat a frying pan to medium to high heat. Wait until the pan is hot and fry the steak with marinade for 2 3 minutes until brown all around. It s OK if the steak is still pink inside. SERVE Fill the wraps with the raw veggie mix. Top with the steak and some sweet and sour cucumber and drizzle with some lime juice. Sprinkle with coriander. Serve the remaining cucumber separately. 1) Glutens 6) Soy May contain traces of: 20) Soy 21) Milk/lactose 23) Celery ttip: The longer you marinate the steak, the more flavour it soaks up. Got time in the morning? Make the marinade in advance, mix in the steak and store in the refrigerator for later use. tttip: To add a little variety, mix half the veggie mix into the sweet-sour cucumber during step 3. 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 Rocket salad hotchpotch with herbed cheese With courgette, tomato and creme fraiche SUNFLOWER SEEDS The seeds are located in the centre of the sunflower and can be harvested once the flower has dried. This flower loves the sun so much that it turns to face the sun all day long. Semi-crumbly potatoes Courgettes f Red cherry tomatoes f Rocket salad f Fresh basil f Sunflower seeds Creme fraiche f Herbed cheese cubes f Total: min. 6 V Vegetarian Easy * Family b % Eat within 5 days Give this winter classic a Mediterranean metamorphosis. Using vegetables and herbs with refreshing flavours makes this dish great for a warm summery night.

12 A GOOD START BOIL THE POTATOES Thoroughly scrub or peel the potatoes and cut into quarterst. Put the potatoes in a pan with a lid and barely cover with water. Add a little salt. Bring to the boil and gently simmer, covered, for minutes. Drain and set aside, uncovered, to steam dry. EQUIPMENT A pan with a lid, a frying pan and a potato masher. Let s start cooking the rocket salad hotchpotch with herbed cheese. CHOP THE VEGGIES In the meantime, cut each courgette in quarters lengthwise and then into small cubes. Halve the red cherry tomatoes. Tear the rocket salad and the basil into bite-size pieces. ttip: The mashed potatoes will be more flavourful if you don t peel them. ROAST THE SUNFLOWER SEEDS Heat a frying pan to high heat and roast the sunflower seeds, without any oil, until they gain some colour. Remove from the pan and set aside. SERVES 1-6 1P 2P 3P 4P 5P 6P Semi-crumbly potatoes (g) Courgettes (pcs) f 1/ / /2 3 Red cherry tomatoes (g) f Rocket salad (g) 23) f Fresh basil (leaves) 23) f Sunflower seeds (g) 19) 22) 25) Creme fraiche (tbsp) 7) 15) 20) f Herbed cheese cubes (g) 7) f *Not included Olive oil* (tbsp) Butter* (tbsp) Mustard* (tbsp) 1/ / /2 3 Salt & pepper* to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3226 / / 117 Total fat (g) 42 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 22 3 Salt (g) FRY THE VEGETABLES Heat the olive oil in the same frying pan at medium-high heat and fry the courgette for 3 minutes. Add the cherry tomatoes and fry for another 3 minutes. SEASON In the meantime, mash the potatoes into a coarse purée. Blend in the creme fraiche, butter and mustard tt. Stir the courgette, cherry tomatoes, half the herbed cheese cubes, half the rocket salad and half the basil into the purée. Season to taste with salt and pepper. SERVE Make a bed of the remaining rocket salad on each plate, add extra-virgin olive oil to taste and top with the hotchpotch. Top the hotchpotch with the remaining cheese and basil and garnish with the sunflower seeds. 7) Milk/lactose May contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) 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 tttip: Not a big fan of mustard? Don t use any or add only 1 tsp per person. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 Oven-roasted aubergines with rigatoni With tomatoes, aged cheese and salad RIGATONI The ribbed structure of this tubular pasta makes the sauce stick for extra flavour! Aubergine f Tomato f Garlic Tomato paste Grated aged cheese f Rigatoni Rocket salad, lamb s lettuce & frisée lettuce f Fresh basil f Total: min. 9 * % Easy Eat within 5 days v Vegetarian This recipe was inspired by melanzane alla parmigiana, an Italian oven dish starring aubergine. It is a common misunderstanding that parmigiana refers to the origin of the dish or the cheese, but it actually refers to the way the oven dish is layered: like the slats of typical Italian shutters.

14 A GOOD START PREPARATION Pre-heat the oven to 220 degrees. Cut the aubergines lengthwise into 1/2 cm thick slices. Cut the tomatoes into 1/2 cm thick slices too. Press or finely chop the garlic. EQUIPMENT A frying pan, a bowl, an oven dish, a pan with a lid and a salad bowl. Let s start cooking the oven-roasted aubergines with rigatoni. ROAST THE AUBERGINE Drizzle the aubergine slices with half the olive oil. Heat a frying pan at medium to high heat and roast the aubergine slices for 4 5 minutes on each side t. Sprinkle with salt and pepper. MAKE THE SAUCE In the meantime, mix the tomato paste, garlic, black balsamic vinegar, sugar and salt and pepper to taste in a bowl to make the sauce. SERVES 1-6 1P 2P 3P 4P 5P 6P Aubergine (pcs) f 1/ / /2 3 Tomatoes (pcs) f Garlic (cloves) Tomato paste (g) Grated aged cheese (g) 7) f Rigatoni (g) 1) 17) 20) Rocket salad and lamb s & frisée lettuce (g) 23) f Fresh basil (leaves) 23) f *Not included Olive oil* (tbsp) Black balsamic vinegar* (tbsp) 1/ / /2 3 Sugar* (tsp) Extra-virgin olive oil* (tbsp) 1/ / /2 3 White balsamic vinegar* (tsp) 1/ / /2 3 Salt & pepper* to taste IN THE OVEN Grease an oven dish with the remaining olive oil. Pour a shallow layer of sauce into the casserole dish. Cover the sauce with aubergine slices. Top with a layer of tomato sauce. Repeat until all the ingredients have been used up and end with a layer of sauce. Sprinkle the grated aged cheese on top and bake the aubergine dish for minutes in the oven. MAKE THE SALAD In the meantime, bring ample water to the boil in a pan with a lid and boil the rigatoni, covered, for minutes. Next, drain and mix with extra-virgin olive oil to taste. In the meantime, whip up a dressing in a bowl of extravirgin olive oil, white balsamic vinegar, salt and pepper. Add the lamb s lettuce, rocket salad and frisée lettuce and toss. SERVE Transfer the rigatoni to plates and top with the roasted aubergine. Tear the fresh basil into bite-size pieces and use it to garnish the dish. Serve with the salad. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3071 / / 106 Total fat (g) 33 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 1 Protein (g) 26 4 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy 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. TIP: Don t feel like eating pasta? Or are you exceptionally hungry? Serve the dish with crispy ciabatta bread to soak up the sauce! ttip: Do you have a grill pan? If you do, you can grill the aubergine slices instead of roasting them. This will give them nice grill stripes. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

15 INDIAN DAHL WITH SWEET POTATO AND COCONUT MILK With pumpkin seed salsa and spicy naan bread NAAN Want to bake your own naan next time? All you need is three ingredients: self-raising flour, yoghurt and a pinch of salt. Onion Ginger Sweet potato Curry powder Tomato paste Coconut milk Red lentils Pumpkin seeds Fresh coriander f Lime Total: min. 6 - % Very simple Eat within 5 days V Vegetarian Fly to India with this heart-warming dish. The word dahl refers to all kinds of legumes, but lentils traditionally make up the foundation of this thick, spicy soup. The consistency is perfect for dipping your naan bread! Naan bread Spinach f

16 A GOOD START PREPARATION Pre-heat the oven to 200 degrees and prepare the stock. Mince the onion and finely grate the ginger (you can leave the skin). Peel the sweet potato and cut into cubes of 11/2 cm. EQUIPMENT A large frying pan, a frying pan, a grater, 2x a bowl and a baking sheet lined with baking paper. Let s start cooking the Indian dahl with sweet potato and coconut milk. FRY THE FLAVOURINGS Heat the sunflower oil in a large frying pan with a lid at medium to high heat. Fry the onion for 3 4 minutes. Add the ginger, curry powder and tomato purée. Stir well and fry for another 2 minutes. Stir the coconut milk or shake the packet firmly to make sure the lumps have dissolved. Add the coconut milk and stock to the pan and bring to the boil. BOIL THE DAHL Add the sweet potato and red lentils, season to taste with salt and pepper and boil the dahl, covered, for minutes or until the lentils and sweet potato have turned soft. Add a little extra water if the dahl becomes too dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/ / /2 3 Ginger (cm) 1 1/ / /2 9 Sweet potatoes (g) Ground curry spices (tsp) 9) 10) 1 1/ / /2 9 Tomato paste (tin) 1/ / /2 3 Coconut milk (ml) 26) Red lentils (g) Pumpkin seeds (g) 19) 22) 25) Fresh coriander (sprigs) 23) f Lime (pcs) 1/ / /2 3 Naan bread (pcs) 1) 6) 7) 25) 1/ / /2 3 Spinach (g) 23) f *Not included Vegetable stock* (ml) Sunflower oil* (tbsp) 1/ / /2 3 Extra-virgin olive oil* (tbsp) 1/ / /2 3 Olive oil* (tbsp) 1/ / /2 3 Salt & pepper* to taste MAKE THE SALSA In the meantime, roast the pumpkin seeds in a frying pan without butter or oil until they begin to pop. Finely chop the coriander, grate the rind of the lime and juice the lime. Mix half the coriander in a small bowl with the lime zest, 2 tsp lime juice per person, the roasted pumpkin seeds and extra-virgin olive oil. Season to taste with salt and pepper. BAKE THE NAAN BREAD Mix the remaining coriander in a small bowl with the olive oil and season to taste with salt and pepper. Transfer the naan bread to a baking tray lined with baking paper and drizzle with the coriander oil. Bake the naan bread in the pre-heated oven for 5 7 minutes. Allow to cool down and cut in half. SERVE Once the dahl is done, stir the spinach into the dahl and allow to wilt. Taste the dahl and season to taste with salt, pepper and the remaining lime juice. Transfer the dahl to bowls, garnish with the pumpkin seed oil and serve with the naan bread. ttip: The box contains more naan bread than you'll need in this recipe. Like to eat more or aren t worried about your calorie intake? Serve the dahl with 1 naan bread per person. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3707 / / 114 Total fat (g) 51 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 18 2 Protein (g) 25 3 Salt (g) ) Glutens 6) Soy 7) Milk/lactose 9) Celery 10) Mustard May contain traces of: 19) Peanuts 22) 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

17 SLIGHTLY SPICY BROTH WITH MEATBALLS With Asian vegetables and noodles BIMI This vegetable is a small cousin of broccoli with a thinner stem and a milder flavour that tends towards green asparagus. Pork sausage with Laos spices f Garlic Red chilli peppers f Ginger Bimi f Bok choy f Dried udon noodles Soy sauce Calorie- Total: min. 6 L conscious Easy Lactose-free * d Eat within 3 days The Brandt & Levi sausage is seasoned with a special ingredient: galangal. It is also known as Laos root and it is related to the ginger root except it has its own distinct flavour. The galangal gives the stock a refreshing and surprising flavour.

18 A GOOD START MAKE THE MEATBALLS Prepare the stock. Cut open the pork sausage and squeeze the meat from the sausage skin. Use the meat to make 4 meatballs per person t. Heat the sunflower oil in a wok or deep saucepan with a lid to medium-high heat and fry the meatballs for 7 minutes until brown all around. Remove from the pan using a skimmer and set aside. EQUIPMENT A wok or a deep saucepan with a lid, a grater and a pan with a lid. Let s start cooking the slightly spicy broth with meatballs. CUT AND GRATE THE VEGETABLES In the meantime, press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Peel and finely grate the ginger. Cut the bimi in half lengthwise and then into two equal parts. Remove the bottom from the stem of the bok choy and cut the bok choy into bite-sized pieces, keeping the white parts from the stem separate from the green leaves. FRY THE BIMI Fry the garlic, red chilli pepper s and ginger in the same wok or deep saucepan for 2 minutes at low heat. Next, add the bimi to the pan and stir-fry for 4 minutes at medium-high heat. SERVES 1-6 1P 2P 3P 4P 5P 6P Pork sausage with Laos spices (100 g) f Garlic (cloves) 1/ / /2 3 Red chilli peppers (pcs) f 1/ / /2 3 Ginger (cm) Bimi (g) f Bok choy (pcs) f 1/ / /2 3 Soy sauce (ml) 1) 6) Dried udon noodles (g) 1) *Not included Chicken stock *(ml) Sunflower oil* (tbsp) 1/ / /2 3 White balsamic vinegar* (tsp) 3/4 1 1/2 4 1/ /4 4 1/2 Salt & pepper* to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2536 / / 86 Total fat (g) 25 4 Of which: saturated (g) Carbohydrates (g) 60 8 Of which: sugars (g) Fibre (g) 5 1 Protein (g) 30 4 Salt (g) ) Glutens 6) Soy PREPARE THE STOCK Pour the stock and 100 ml water per person into the wok or deep saucepan. Add the white stems of the bok choy and the meatballs, cover and allow to boil at medium-low heat for 6 8 minutes. Next, add the green leaves, half the soy sauce and the white balsamic vinegar and heat for another minute. BOIL THE NOODLES In the meantime, bring 500 ml water per person to the boil in a pan with a lid for the noodles and boil the noodles, covered, for 4 minutes. Drain and rinse under cold water. ttip: Make the meatballs with moist hands to prevent the meat from sticking to your fingers. SERVE Transfer the noodles to plates and pour the broth with meatballs over it. Add the reamining soy sauce to taste. stip: Not a fan of spicy food? Don t use any red chilli pepper or only use half. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

19 Fried gnocchi with green pesto With courgette ribbons, rocket salad and cherry tomatoes CHERRY TOMATOES Got a sunny spot on your windowsill or balcony? A cherry tomato plant will feel right at home - a super easy way to grow your own tomatoes. Courgette f Red cherry tomatoes f Gnocchi Green pesto f Rocket salad f Provolone mini flakes f Total: 20 min. 4 Quick & Easy Very simple - Vegetarian v % Eat within 5 days The pronunciation of these pillows of dough can be tricky - pronounce it like the Italians: njocky - but luckily they are very easy to prepare. Gnocchi are usually boiled but in this recipe you'll be frying them which gives them a crunchy crust while they remain soft and fluffy on the inside. You'll cut the courgette into ribbons for a different texture.

20 A GOOD START EQUIPMENT: 2x a frying pan. Let s start cooking the fried gnocchi with green pesto. 1 PREPARATION Cut the courgette into long, thin ribbons using a potato peeler or cheese slicer t. Halve the red cherry tomatoes. 2 FRY THE GNOCCHI Heat the olive oil in a frying pan to medium-high heat. Fry the gnocchi for 6 8 minutes until golden brown. Don t turn them too often, as this will disrupt the browning process. SERVES 1-6 1P 2P 3P 4P 5P 6P Courgettes (pcs) f 1/ / /2 3 Red cherry tomatoes (g) f Gnocchi (g) 1) Green pesto (g) 7) 8) f Rocket salad (g) 23) f Provolone mini-flakes (g) 7) f * Not included Olive oil* (tbsp) Salt & pepper* to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3586 / / 150 Fats (g) 38 7 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 20 4 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 23) Celery 3 MIX In the meantime, heat 1/2 tbsp olive oil per person in another frying pan at medium-high heat. Fry the cherry tomatoes and courgette ribbons for 4 5 minutes. Mix the green pesto into the vegetables and stir well. Add the fried gnocchi, stir well and turn off the heat. 4 SERVE Turn off the heat and mix the rocket salad into the gnocchi. Garnish with the provolone mini-flakes and serve. ttip: Don t remove the tip of the courgette so you can hold it while you shave the ribbons. 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 Chicken shawarma with couscous salad With pita and garlic sauce MAYONNAISE All you need to make your own mayonnaise is egg yolk, mustard, oil and something acidic like lemon juice or vinegar. Use a whisk or a hand-held blender for the quick version. Garlic Mayonnaise f Whole-wheat couscous Chicken shawarma f Pitas Tomatoes f Cucumber f Fresh mint f Fresh parsley f Vegetable mix f Total: 20 min. 4 Quick & Easy Very simple - Lactose-free d Eat within 3 days Join us on a trip to the Middle-East with this chicken shawarma - perfect for a Friday or just any summery day. Our butcher has seasoned the meat for you with all kinds of Middle- Eastern herbs including allspice, cayenne, ground coriander, paprika and cinnamon. The easy to make couscous salad is refreshing as well as nutritious because you'll be using whole-wheat couscous.

22 SHRIMP IN FRESH TOMATO JUICE WITH CREAMY POTATO PURÉE AND GREEN BEANS SPECIAL INGREDIENT GREEN BEANS These green beans are harvested early. That gives them a much more refined flavour and structure than mature green beans. Crumbly potatoes Green beans f Shallots Mini Roma tomatoes f Fresh parsley f Lemons Shrimps f 9 * Easy min Gluten-free Eat within 3 days g French cuisine doesn t exist - each region has its own dishes and combinations of flavour. Today you'll be combining multiple regions in this dish full of rich flavours. The tomato sauce was roughly inspired by a classic from the Provence, the bouillabaise fish stew. The potato purée has a full flavour because of the added milk and butter. The more finely you mash the potatoes, the creamier the result.

23 A GOOD START BOIL THE POTATOES Peel the potatoes and cut into coarse pieces. Put the potatoes, barely covered with water, in a pan with a lid. Bring to the boil and boil the potatoes for minutes until done. Drain and set aside, uncovered, to steam dry. EQUIPMENT 2x a pan with a lid, a saucepan with a lid, a potato masher and a frying pan. Let s start cooking the shrimp in fresh tomato sauce.. BOIL THE GREEN BEANS In the meantime, trim the stems off the green beans. Put the green beans, barely covered with water, in a pan with a lid. Bring to the boil and boil the green beans for 6 8 minutes until al dente. Drain and set aside, uncovered, to steam dry. Mix with 1/2 tbsp per person and season with salt and pepper. MAKE THE TOMATO SAUCE Mince the shallot and quarter the mini Roma tomatoes. Coarsely chop the fresh parsley and juice the lemon. Heat 1/2 tbsp olive oil per person in a saucepan with a lid and gently fry the shallot for 1 minute at medium-low heat. Add the mini Roma tomatoes and 50 ml of water per person. Crumble in the stock cube. Bring to the boil, turn down the heat and allow to simmer, covered, for 5 7 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Crumbly potatoes (g) Green beans (g) f Shallots (pcs) 1/ / /2 3 Mini Roma tomatoes (g) f Fresh parsley (sprigs) 23) f Lemons (pcs) 1/4 1/2 3/ /4 1 1/2 Shrimps (g) 2) f *Not included Butter* (tbsp) Olive oil* (tbsp) 1 1/ / /2 9 Fish stock cube* (pcs) 1/3 2/ /3 1 2/3 2 Milk* Generous dash Sugar* (tsp) 1/4 1/2 3/ /4 1 1/2 Salt & pepper* to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3297 / / 106 Fats (g) 45 6 Of which: saturated (g) Carbohydrates (g) 62 8 Of which: sugars (g) Fibre (g) 12 2 Protein (g) 26 3 Salt (g) ) Shellfish Can contain traces of: 23) Celery MAKE THE MASHED POTATOES In the meantime, tap the shrimp dry with a paper towel. Mash the potatoes and the remaining butter into a fine purée using the potato masher. Add a generous splash of milk to give it a velvety texture t. Season to taste with salt, pepper and 1/2 tsp lemon juice per person. FRY AND PUREE Heat the remaining 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. Remove the shrimp from the pan and set aside. Add the sugar to the saucepan with the tomatoes. Remove the pan from the stove and purée the tomatoes into a smooth sauce using a hand blender. Mix the reduction of the shrimp into the tomato sauce and season to taste with salt and pepper. SERVE Pour the tomato sauce into shallow plates and top with the potato purée. Top with the shrimp and sprinkle with parsley. Serve with the green beans. ttip: The purée is supposed to become smooth and super silky, so add more milk than usual and keep mashing until you achieve the desired consistency. 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

24 D E SS E R T RICE PUDDING WITH BLUEBERRIES AND CARDAMOM With lime and Thai basil - Very simple The best rice pudding is made of risotto rice because it turns extra silky while boiled. By adding Eastern flavours 7 Total: min. Eat within 3 days like lime, Thai basil and cardamom, this dessert turns into a remarkable variety of a traditional dessert. Risotto rice Coconut milk Cardamom Lime Thai basil f Blueberries f

25 DELICIOUS DESSERT RICE PUDDING WITH BLUEBERRIES AND CARDAMOM EQUIPMENT: A saucepan and a fine grater. 1Heat the butter in a saucepan at medium-high heat. Add the risotto rice and stir-fry for 2 minutes. Pour the coconut milk and 125 ml water per person 2 into the pan and add the cardamom, brown sugar and a pinch of salt. Bring to the boil. Turn down the heat and allow to simmer for 25 minutes, or until the rice is al dente. Stir firmly now and then. In the meantime, grate the rind of the lime (zest) 3 with a fine grater and cut the Thai basil leaves into strips. Then stir 1/4 tsp of the lime zest per person into the rice pudding. Transfer the rice pudding to glasses or bowls and 4 garnish with blueberries and Thai basil. 2P 4P Risotto rice (g) Coconut milk (ml) 26) Cardamom (tsp) 1/2 1 Lime (pcs) 1 1 Thai basil (leaves) 23) f 3 6 Blueberries (g) f *Not included Butter* (tbsp) 1/2 1 Brown sugar* (tbsp) 1 2 Salt* to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1782 / / 167 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 1 Protein (g) 5 2 Salt (g) Can contain traces of: 23) Celery 26) Sulphite We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh WEEK

26 1 2 3 Juice oranges White grapes -BREAKFAST BOX- GOOD MORNING! CIABATTA WITH BACON OMELETTE With chives QUARK WITH MELON With muesli and grated coconut RUSKS WITH PEANUT BUTTER With banana and coconut -EXTRA- The nutrient values as stated here have been calculated per person, per serving. Make sure you clean ingredients that require cleaning before putting them into the dish. Want to pauze or change your box for next week? Let us know through your account no later than Wednesday prior to the next delivery. Got any questions about the products or our service? please contact our customer service department. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a WhatsApp (free of charge) to +31 (0) between 4 and 9pm. BREAKFAST 1- CIABATTA WITH BACON OMELETTE With chives Pre-heat the oven to 210 degrees. Bake the ciabatta rolls in the oven for minutes. 2In the meantime, finely chop the chives. Use a bowl to whisk the eggs, together with a splash of milk and the chives. Season to taste with salt and pepper. Melt the butter in a frying pan and fry the bacon cubes at high heat for 3 2 minutes until brown on all sides. Mix in the egg mixture and fry 1 omelette for every 2 servings. Cut the Ciabatta rolls in half and top with the omelette. Serve with a glass 4 of milk. 1x FOR 1 BREAKFAST 2P 4P Ciabatta brown (pcs) 1) 6) 7) 17) 22) 25) 27) f 2 4 Chives (sprigs) 23 f 4 8 Free-range eggs (pcs) 3) f 4 8 Diced bacon (g) f Milk 7) 15) 20) f Splash *Not included Butter* (tbsp) 1/2 1 Salt & pepper* EQUIPMENT A bowl and a frying pan. To taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1699 / / 180 Fats (g) 21 9 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 4 2 Protein (g) 19 8 Salt (g) ) Glutens 3) Eggs 6) Soy 7) Milk/lactose May contain traces of: 15) Glutens 17) Eggs 20) Soy 22) Nuts 23) Celery 25) Sesame 27) Lupin WEEK

27 BREAKFAST 2-2x BREAKFAST 3- QUARK WITH MELON With muesli and grated coconut PEANUT BUTTER-BANANA RUSK With grated coconut 2x Slice the melon into wedges, remove 1 the rind and the pits and dice. Transfer the quark to deep plates. 2 Top with the melon, muesli and grated coconut. ttip: Are you in a rush in the morning? Dice the melon in the evening and store in the fridge. FOR 1 BREAKFAST 2P 4P Cantaloupe melon 1/2 1 Semi-skimmed quark (ml) 7) 15) 20) f Muesli (g) 1) 8) 12) 19) 22) 25) Grated coconut (g) 19) 22) 25) NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1238 / / 97 Fats (g) 11 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 1 Protein (g) 12 4 Salt (g) Spread the peanut butter onto the 1 multi-grain rusks. Slice the bananas and place on top of 2 the multi-grain rusks. Garnish the multi-grain rusks with the 3 grated coconut. FOR 1 BREAKFAST 2P 4P Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13) 4 8 Peanut butter (container) 5) 22) 2 4 Bananas (pcs) 2 4 Grated coconut (g) 19) 22) 25) NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1795 / / 220 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 5 3 Protein (g) 12 6 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts 12) Sulphite Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame 1) Glutens 3) Eggs 5) Peanuts 6) Soy 7) Milk/lactose 11) Sesame 13) Lupin Can contain traces of: 19) Peanuts 22) Nuts 25) Sesame