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

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1 LUKEWARM SALAD WITH SMOKED TROUT With potatoes, green beans, apple and garden cress LAVILA BLANC This wine from the French region of Gascogne is made of Ugni-blanc and Colombard grapes, which are harvested at night to preserve their freshness. The result is a juicy, pale yellow wine with aromas of lime, lychee and a hint of white pepper. 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 The trout in this salad was traditionally smoked over an open oakwood fire. Back in the day, fish was smoked for preservation purposes, but nowadays it is mainly done for the distinct flavour. The combination of slightly acidic apple and trout is a classic and it also works well with other fatty types of fish, for example on a sandwich with smoked mackerel.

2 A GOOD START CHOP Thoroughly scrub or peel the potatoes and cut into 1 2 cm cubes. Trim the ends off the green beans and cut them 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 the pan with the lid. Bring to the boil and cook the potato cubes for 8 11 minutes until done. Drain without a lid and allow 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 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 *Not included fstore in the refrigerator 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 PREPARE THE DRESSING In the meantime, cut the apples into quarters, remove the cores and dice. 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, salt and pepper. MAKE THE SALAD Add the potatoes, green beans, apple and half the garden cress to the salad bowl and mix 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: Some bones may have been left behind inside the fish. 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 THIGHS IN CREAMY CHEDDAR-BEER SAUCE With roasted potatoes and broccoli AFFLIGEM BLOND Affligem Blond is a Belgian abbey beer with a clear, golden colour and a solid froth collar. Following a mildly flavoured first sip, the round flavour of tropical fruit leads to a refreshing aftertaste. Nicola potatoes Broccoli f Shallots Mushrooms f Fresh sage f Chicken thigh pieces f Affligem Blond Crème Fraîchef Grated cheddar f Total: min. 8 * Easy Eat within 3 days D Discovery The chicken pieces in this dish are served in a creamy beer sauce. This sauce contains mushrooms and cheddar as well as Affligem Blond, a Belgian abbey beer with a well-rounded flavour of tropical fruits. The cheddar makes the sauce nice and savoury and the beer enhances the flavours.

4 A GOOD START ROAST THE POTATOES Pre-heat the oven to 210 degrees. Peel or thoroughly scrub the potatoes and cut into thin wedges. Transfer the potatoes with half of the olive oil to one half of the baking sheet lined with baking paper and season with salt and pepper. Roast the potatoes in the oven for minutes or until they are well-done and crunchy. Turn when halfway done. EQUIPMENT A baking sheet lined with baking paper and a frying pan. Let s start cooking the chicken thighs in creamy cheddar-beer sauce. ROAST THE BROCCOLI In the meantime cut the broccoli head into florets and dice the stem. Remove the potatoes from the oven after minutes and spread the broccoli across the empty half of the baking sheet. Mix the broccoli with the remaining olive oil and season with salt and pepper. Add to the potatoes in the oven for the final minutes, or until the florets are done and brown-coloured. FRY THE CHICKEN In the meantime chop the shallots and cut the mushrooms into slices. Cut the sage leaves into strips. Heat the butter in a frying pan and fry the chicken thigh pieces for 4 6 minutes at medium to high heat until done. Remove the chicken from the pan and set aside. ttip Are you an sage lover? You can easily add a little more. SERVES 1-6 1P 2P 3P 4P 5P 6P Nicola potatoes (g) Broccoli (g) f Shallots (pcs) 1/ /2 2 2½ 3 Mushrooms (g) f Fresh sage (leaves) 23) f Chicken thigh pieces (g) f Affligem Blond (ml) 1) Crème fraîche (tbsp) 7) 15) 20) f 1 1/2 3 4½ 6 7½ 9 Grated cheddar (g) 7) f Olive oil* (tbsp) Butter* (tbsp) 1/ /2 2 2½ 3 Vegetable stock* (ml) Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3648 / / 104 Total fat (g) 49 6 Of which: saturated (g) Carbohydrates (g) 54 6 Of which: sugars (g) Fibre (g) 12 1 Protein (g) 43 5 Salt (g) ) Glutens 7) Milk/lactose May contain traces of: 15) Glutens 20) Soy 23) Celery REDUCE THE BEER Add the shallot to the same frying pan and gently fry the shallot for 1 minute at medium to high heat. Then add the mushroom slices to the pan and fry them for 4 5 minutes until brown. Pour the Affligem Blond into the frying pan, turn the heat to medium-low and reduce the beer to a quarter of its original volume. MAKE THE SAUCE Add the vegetable stock and the crème fraîche to the frying pan, stir firmly and allow to simmer for 5 7 minutes or until the liquid has thickened to a sauce. Mix the chicken, cheddar and sage into the sauce and allow to simmer for another minute, or until the cheddar has melted. Season to taste with salt and pepper. SERVE Transfer the potatoes and the broccoli to plates. Serve with the chicken thighs in cheddar-beer sauce. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip: Will you be serving this dish to children? Instead of the beer use more stock and add 1/4 tsp white wine vinegar per person. ttip: Are you serving more people? Spread the broccoli and potatoes across 2 baking sheets or cook the potatoes for minutes, covered, in a deep saucepan. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

5 Tomato risotto with buffalo mozzarella With fresh basil, red chilli peppers and pecorino CABRIZ BRANCO Onion Garlic Celery f Plum tomato f Fresh basil f Risotto rice Red chilli pepper f Buffalo mozzarella f Grated pecorino f Total: min. 7 g Gluten-free Several steps + Vegetarian v % Eat within 5 days This risotto, featuring the holy trinity of Italian cuisine: mozzarella, tomato and basil, is a genuine showstopper. Have any white wine left? Stir a little into the rice right after frying, but wait to add the stock until the wine has been absorbed.

6 A GOOD START CHOP THE VEGETABLES Prepare the stock. Mince the onion and press or finely chop the garlic. Cut the celery stalks in half lengthwise and slice into thin half moons. EQUIPMENT A pan with a lid. Let s start cooking the tomato risotto with buffalo mozzarella. FRY THE RICE AND THE VEGETABLES Melt the butter in a pan with a lid at medium to low heat and add the onion, garlic, celery, olive oil and 2 tbsp water per person. Sauté the vegetables for 5 minutes at low heat, or until soft. In the meantime, cut the tomatoes into 1 cm dice and set aside. Add the risotto rice to the pan with a lid and stir-fry for 1 minute. PREPARE THE RISOTTO Stir ⅓ of the stock into the risotto. Allow the grains of rice to slowly absorb the stock t. Stir regularly. When the stock has been absorbed by the rice add another ⅓ of the stock. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the basil leaves into strips. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ¼ ½ ¾ 1 1¼ 1½ Garlic (cloves) Celery (stalks) 9) f Plum tomatoes (pcs) f 11/2 3 41/2 6 71/2 9 Fresh basil (leaves) 23) f Risotto rice (g) Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Buffalo mozzarella (g) 7) f Grated pecorino (g) 7) f Vegetable stock* (ml) Butter* (tbsp) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2674 / / 96 Total fat (g) 30 4 Of which: saturated (g) 16,6 2,5 Carbohydrates (g) Of which: sugars (g) 7,6 1,1 Fibre (g) 4 1 Protein (g) 21 3 Salt (g) 3,8 0,6 7) Milk/lactose 9) Celery May contain traces of: 23) Celery FINISH THE RISOTTO Stir the diced tomatoes into the risotto. Add the remaining stock to the risotto and allow the grains of rice to slowly absorb the liquid, stirring constantly. The risotto is done as soon as the grains are soft on the outside but still have a pleasant bite at the centre. Add a little extra water if the grains are not quite soft enough yet. SEASON Remove the pan from the heat. Tear the buffalo mozzarella into pieces and stir into the risotto, together with half the basil leaves. Next, add half the pecorino. Season to taste with salt and pepper and set aside to rest, covered, for 2 minutes. SERVE Transfer the risotto to plates and garnish with the red chilli pepper, the rest of the pecorino and the remaining 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 ttip: Use 50 ml white wine per person instead of stock for added flavour (optional). Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

7 HADDOCK EN PAPILLOTE WITH SAMPHIRE With tomato, potato mash and dill SYNERA BLANCO This wine from Catalonia is made of Macabeo and Chardonnay. The Macabeo grape injects spice into this fresh, fruity wine with aromas of pear, apple, banana, orange, white flowers such as jasmine and a hint of anise. 5 Total: min. L Calorie-conscious * Easy g Gluten-free Eat within 3 days Samphire is a vegetable that grows on salty or brackish soil, for example by the edge of the sea. This crispy plant is best when consumed raw or after frying it briefly. Samphire has a salty flavour so adding extra salt is rarely necessary. Do not wash this sea vegetable with tap water; the vegetable may lose flavour and texture because it is used to salt water. Check our blog for more information. Agria potatoes Tomato f Fillet of haddock f Samphire f Shallot Garlic Fresh dill f Lemon

8 A GOOD START PREPARE THE POTATOES Pre-heat the oven to 220 degrees. Thoroughly scrub or peel the potatoes and coarsely cut them. Make sure that the potatoes are barely covered in the pan with the lid, bring to the boil and boil the potatoes for minutes until done. Drain, reserving a little of the cooking water, and allow to steam dry uncovered. EQUIPMENT A pan with a lid, tinfoil, a wok or deep saucepan and a potato masher. Let s start cooking the haddock en papillote with samphire. MAKING THE PAPILLOTES In the meantime, slice the tomatoes. Pat the haddock dry with paper towels. Roll out one sheet of tin foil per person and distribute the haddock across the tin foil sheets. Top with overlapping tomato slices. Drizzle with half the olive oil and season with salt and pepper. Fold the fish packets (papillotes), shut tight and bake in the oven for minutes. CLEAN AND CUT In the meantime, clean the samphire with paper towels. Mince the shallot, and press or finely chop the garlic. Finely chop the dill and set aside. Cut the lemon into wedges. SERVES 1-6 1P 2P 3P 4P 5P 6P Agria potatoes (g) Tomatoes (pcs) f Fillet of haddock (100 g) 4) f Samphire (g) f Shallots (pcs) 1/ / /2 3 Garlic (cloves) Fresh dill (sprigs) 23) f Lemons (pcs) 1/4 1/2 3/ /4 1 1/2 Olive oil* (tbsp) Butter* (tbsp) 1/ / /2 3 Milk* splash Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2351 / / 79 Total fat (g) 24 3 Of which: saturated (g) Carbohydrates (g) 63 9 Of which: sugars (g) Fibre (g) 9 1 Protein (g) 28 4 Salt (g) ) Fish May contain traces of: 23) Celery FRY THE SAMPHIRE Heat the remaining olive oil in the wok or deep saucepan and gently fry the shallots and the garlic for 2 3 minutes at medium to high heat. Add the samphire and stirfry for another 2 minutes. Season to taste with pepper. MAKE THE MASHED POTATOES Mash the potatoes into a fine purée using a potato masher. Add the butter and a splash of milk and/or cooking liquid to give it a velvety texture. Fold in half the dill and season to taste with salt and pepper. SERVE Transfer the samphire and the mashed potatoes to plates. Garnish the purée with the remaining dill and serve the haddock en papillote with the lemon wedges. LTIP: By cooking the fish en papillote (French for in parchment ), you will need less oil. As a result, this dish contains fewer calories. Would you like to make this dish even more calorie-conscious? Boil the potatoes for the purée in a little stock and leave out the butter. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

9 Korean steak wraps with vegetables With sweet and sour cucumber CABRIZ TINTO Garlic Fresh ginger Red chilli peppers f Steak strips f Soy sauce Cucumbers f Vegetable mix f Fresh coriander f Lime Tortilla wrap Total: min. 5 Quick & Easy r Easy * Familly b Eat within 3 days In Korea dishes are often shared. Various dishes and bowls are placed on the table and everyone grabs whatever they like. These wraps are inspired by that tradition in the sense that they can be prepared at the table so everyone can season their own wraps to their own taste.

10 A GOOD START CHOP THE Pre-heat the oven to 180 degrees. Press or finely chop the garlic. Peel and chop or grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. EQUIPMENT 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 minutest. PICKLE CUCUMBER In the meantime, cut the cucumber into thin slices. Mix the cucumber with the white wine vinegar and sugar. Season to taste with salt and set the cucumber aside. Stir every now and then to allow the flavours to soak intt. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) ½ 1 1½ 2 2½ 3 Fresh ginger (cm) Red chilli peppers (pcs) f ½ 1 1½ 2 2½ 3 Soy sauce (ml) 1) 6) Steak strips (g) f Cucumbers f ½ 1 1½ 2 2½ 3 Fresh coriander (sprigs) 23) f Lime (pcs) 1/4 ½ ¾ 1 1¼ 1½ Tortilla wrap (pcs) 1) 20) 21) Veggie mix carrot & cabbage (g) 23) Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 White wine vinegar* (tbsp) Sugar* (tsp) Salt* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2569 / / 129 Total fat (g) 19 4 Of which: saturated (g) 5,4 1,1 Carbohydrates (g) Of which: sugars (g) 11,5 2,4 Fibre (g) 7 1 Protein (g) 35 7 Salt (g) 3,1 0,6 HEAT 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 for the pan to heat and fry the steak with the marinade for 2-3 minutes until brown on all sides. It s OK if the steak is still pink inside. ttip: The longer you marinade 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. SERVE Fill the wraps with the raw veggie mix. Top with the steak and some sweet-sour cucumber and drizzle with some lime juice. Sprinkle with coriander. Serve the remaining cucumber separately. ttip: To add a little variety, mix half the veggie mix into the sweet-sour cucumber during step 3. 1) Glutens 6) Soy May contain traces of: 20) Soy 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

11 Baked aubergines with rigatoni With tomato, aged cheese and salad VARAS ROUGE Aubergine f Tomato f Garlic Sieved tomatoes Grated aged cheese f Rigatoni Rocket salad, lamb s & frisée lettuce f Fresh basil f Total: min. 9 V Vegetarian Easy * Family b % Eat within 5 days Melanzane alla parmigiana is a typical Italian dish whose main ingredient is the aubergine. Although you would think that the word parmigiana refers to the origin of the dish or the cheese, it actually refers to the way in which this casserole is assembled: just like the slats of typical Italian window shutters.

12 A GOOD START PREPARATION Pre-heat the oven to 220 degrees. Cut the aubergines lengthwise into slices 1 cm thick. Cut the tomato into slices 1 cm thick. 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 baked aubergine with rigatoni. ROAST THE AUBERGINE Drizzle the aubergine slices with half the olive oil. Heat a frying pan at medium to high heat and fry the aubergine slices for 4 5 minutes on each side t. Sprinkle with salt and pepper. PREPARE THE SAUCE In the meantime, transfer the sieved tomatoes, garlic, black balsamic vinegar, sugar, salt and pepper to a bowl and blend into a sauce. SERVES 1-6 1P 2P 3P 4P 5P 6P Aubergines (pcs) f ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f Garlic (cloves) Sieved tomatoes (g) Grated aged cheese (g) 7) f Rigatoni (g) 1) 17) 20) Rocket salad and lamb s ear & frisée lettuce (g) 23) Fresh basil (leaves) 23) f Olive oil* (tbsp) Black balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3 Sugar* (tsp) Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3 White balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste *Not included fstore in the refrigerator 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 sliced tomato. Repeat until all the ingredients have been used up and end with a layer of sauce. Sprinkle the aged cheese on top and bake the aubergine dish for minutes in the oven. MAKE THE SALAD In the meantime, bring 500 ml water to the boil in a pan with a lid and boil the rigatoni, covered, for minutes. Next, drain and blend in a little extra- virgin olive oil to taste. In a salad bowl, whisk together a dressing of extravirgin olive oil, white balsamic vinegar and a little salt and pepper. Add the rocket salad, lamb s & frisée lettuce and toss to coat with the dressing. TIP: Don t feel like eating pasta today? Or are you exceptionally hungry? Serve the dish with crispy ciabatta bread: great for soaking up the sauce! SERVE Transfer the rigatoni to plates and top with the baked aubergine. Tear the fresh basil into bite-size pieces and use to garnish the dish. Serve with the salad on the side. ttip: Do you have a grill pan? If you do, you can grill the aubergine slices instead of frying them. This will give them attractive stripes. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3176 / /101 Total fat (g) 33 4 Of which: saturated (g) 11,5 1,5 Carbohydrates (g) Of which: sugars (g) 19,0 2,5 Fibre (g) 10 1 Protein (g) 26 3 Salt (g) 1,4 0,2 1) 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. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

13 COURGETTE SOUP WITH FOREST MUSHROOM PESTO With a spelt baguette topped with melted cheese SYNERA TINTO Onion Musica potatoes Courgette f Pumpkin seeds Forest mushroom pesto f Spelt baguette f Grated aged cheese f Total: min. 7 * % Easy Eat within 5 days V Vegetarian This dish proves that there is hardly a vegetable as versatile as the courgette. Besides making soup out of the courgette, you will be garnishing the soup with courgette ribbons. The forest mushroom pesto gives the soup a complex and well-balanced flavour.

14 A GOOD START PREPARATION Pre-heat the oven to 180 degrees and bring 400ml of water per person to the boil. Mince the onion. Thoroughly rinse or peel the potatoes (Musica) and cut into dice. Thinly slice the courgette lengthwise to create 3 ribbons per person. Dice the remaining courgette. EQUIPMENT A soup pan with a lid, a frying pan and a hand blender. Let s start cooking the courgette soup with forest mushroom pesto. TOAST THE PUMPKIN SEEDS Heat a wok or deep saucepan with a lid to high heat and toast the pumpkin seeds, without any oil, until they start to pop. Remove from the pan and set aside. Heat half the olive oil in a soup pan and sauté the onion for 2 minutes at low heat. Add the diced courgette, turn down the heat to medium-low and stir-fry for 3 minutes. FRY AND COOK Add the potatoes and 300 ml boiling water per person. Crumble in the stock cube and simmer for 10 minutes at low heat. Next, heat the remaining olive oil in a frying pan and fry the courgette ribbons for 5 minutes at medium to low heat, Flip over when halfway done. SERVES 1-6 1P 2P 3P 4P 5P 6P Onion ½ 1 1 1½ 2 2½ Musica potatoes (g) Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Pumpkin seeds (g) 19) 22) 25) Spelt baguettes (pcs) 1) 17) 20) 21) 22) 25) 27) f ½ 1 1½ 2 2½ 3 Forest mushroom pesto (g) 7) 8) f Grated aged cheese (g) 7) f Olive oil* (tbsp) Vegetable stock cubes* (pcs) ¾ 1½ 2¼ 3 3¾ 4½ Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) / / 107 Total fat (g) 52 7 Of which: saturated (g) 13,8 1,8 Carbohydrates (g) 63 8 Of which: sugars (g) 14,7 1,9 Fibre (g) 6 1 Protein (g) 24 3 Salt (g) 5,1 0,7 1) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/ lactose 22) Nuts 25) Sesame 27) Lupin BAKE THE BAGUETTES In the meantime, make a lengthwise incision at the top of the spelt baguette, spread with half the pesto and top with half the aged cheese. Bake in the oven for 8 minutes. SEASON Remove the soup from the stove and purée using a hand-held blender. Add a little extra boiling water if the soup is too thick. Stir in the remaining pesto and cheese. Season to taste with salt and pepper. SERVE Ladle the soup into soup bowls. Garnish with the courgette ribbons and sprinkle with the pumpkin seeds. Serve with half a spelt baguette topped with grated cheese per person, We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. ttip: This dish is rich in calories. Are you keeping an eye on your calorie intake? Add a little less cheese and pesto or don t eat the baguette. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

15 Lentil salad with spinach and danablu With beets and pecan nuts LAVILA ROUGE This fruity wine from the French Languedoc region is made of Grenache and Merlot grapes. The result is an accessible, ruby-red wine with aromas of red fruit like raspberries and cherries and a hint of spice. Red onions Red beets f Spinach f Lentils Fresh parsley f Danablu f Pecan nuts 5 Total: min. V Vegetarian * Easy L Calorie-conscious % Eat within 5 days g Gluten-free Danablu is a Danish blue fungus cheese that is aged for twelve weeks. This gives it its rich, full flavour that goes very well with the sweet and sour flavours of red beets and black balsamic vinegar. Together with the spinach, red onion and pecan nuts, this salad makes for a delicious, colourful dish.

16 A GOOD START CHOP THE VEGETABLES Slice the red onion into half rings and cut the red beets into thin slices. Drain the lentils. EQUIPMENT A frying pan, a salad bowl and a small bowl. Let s start cooking the lentil salad with spinach and Danablu. FRY THE VEGETABLES Heat the olive oil in a frying pan and fry the red onion and the red beets at medium to low heat for 3 4 minutes. Deglaze by pouring in half the black balsamic vinegar and stir-fry for another minute to enable the acidity of the vinegar to evaporate. MAKE THE SALAD Tear the spinach into bite-sized pieces and transfer to a salad bowl, together with the lentils, red onion and red beets and toss. SERVES 1-6 1P 2P 3P 4P 5P 6P Red onions (pcs) 1/ / /2 3 Red beets (g) f Spinach (g) 23) f Lentils (can) 1/ / /2 3 Fresh parsley (sprigs) 23) f Danablu (g) 7) f Pecan nuts (g) 8) 19) 22) Olive oil* (tbsp) 1/ Black balsamic vinegar* (tbsp) Extra-virgin olive oil* (tbsp) Honey* (tsp) Salt & pepper* to taste *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2506 / / 136 Total fat (g) 37 8 Of which: saturated (g) Carbohydrates (g) 34 8 Of which: sugars (g) Fibre (g) 16 4 Protein (g) 22 5 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 23) Celery PREPARE THE DRESSING Whisk the extra-virgin olive oil, the remaining black balsamic vinegar, honey, salt and pepper into a dressing and pour over the salad. FINISH THE SALAD Finely chop the parsley and add half, together with half the Danablu, to the salad. SERVE Transfer the salad to plates and garnish with the pecan nuts, the remaining parsley and the rest of the Danablu. 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 SPICY THAI HAMBURGER WITH LIME-MAYONNAISE With bok choy and sweet potato fries from the oven ESPIGA TINTO This wine from the Alenquer region in Portugal is made of typical native grape varieties. It is a full, deep red wine with mild tannins and pleasant tones of spices due to its partial ageing in oak barrels. Sweet potatoes Sesame seeds Fresh coriander f Red onions Bok choy f Soy sauce Lime Mayonnaise f Thai seasoned beefpork burgers f White hamburger bun Total: min. 7 * Easy Eat within 3 days An American classic with a Thai twist: this burger is flavoured with ingredients from the Thai cuisine like lemon grass and laos. Combined with the slightly acidic lime-mayonnaise, this burger with a kick makes for an exotic day. Add the sweet potato en salty soy to the mix and your meal turns into a party of different flavours.

18 A GOOD START EQUIPMENT A baking tray lined with baking paper, a wok or deep saucepan, a small bowl and a frying pan. Let s start cooking the spicy Thai hamburger with lime-mayonnaise. SERVES 1-6 1P 2P 3P 4P 5P 6P Sweet potatoes (g) Sesame seeds (g) 11) 19) 22) Fresh coriander (sprigs) 23) f MAKE THE SWEET POTATO Pre-heat the oven to 220 degrees. Peel the sweet potatoes and slice into 1 cm thick fries. Transfer the sweet potatoes to a baking tray lined with baking paper. Drizzle with half the olive oil and sesame seeds and toss. Season with salt and paper and bake the sweet potato in the oven for minutes or until the sweet potato fries are golden brown. Toss halfway. For the last 4 5 minutes, add the hamburger buns to the oven. CHOP THE ONION AND BOK CHOY In the meantime, cut the red onion into half rings. Remove the stalk from the bok choy. Finely cut the stems of the bok choy, set aside 1 green leaf per person and finely chop the rest of the green parts. Keep the white and green parts separately. ttip: Do you have any soy sauce left over? You can stir it into the lime-mayonnaise. Make sure it doesn t become too salty. FRY Heat the remaining olive oil in the wok or deep saucepan and fry the red onions for 2 3 minutes at medium-high heat. Add the white part of the bok choy and fry for another 4 6 minutes. Next, add the finely chopped green leaves and 1 tsp soy sauce per person t and toss until the leaves have reduced. Season to taste with salt and pepper (attention: the soy sauce is quite salty). Red onions (pcs) 1/ / /2 3 Bok choy (pcs) f 1/ / /2 3 Soy sauce (ml) 1) 6) Lime (pcs) 1/4 1/2 3/ /4 1 1/2 Mayonnaise (g) 3) 10) 19) 22) f White hamburger rolls (pcs) 1) 7) 11) 13) 17) ) 22) Thai seasoned beefpork burgers (100 g) f Olive oil* (tbsp) Butter* (tbsp) 1/2 1/ /2 1 1/2 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4167 / / 176 Total fat (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 2 Protein (g) 36 6 Salt (g) MAKE THE LIME-MAYONNAISE Juice the lime. Use a small bowl to mix 1/2 tsp lime juice per person with the mayonnaise tt, add more juice to taste if you prefer more acidity. Coarsely chop the coriander. FRY THE HAMBURGERS Heat the butter in a frying pan at medium to high heat and fry the hamburgers for 2 3 minutes on each side or until done. Spread a layer of lime-mayonnaise onto the hamburger buns, top with a green leaf of bok choy and finally with the hamburger. Sprinkle with coriander and cover with the other half of the roll. SERVE Serve the Thai burgers with the sweet potato fries, stir-fried bok choy and the remaining lime-mayonnaise. 1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 10) Mustard 11) Sesame 13) Lupin May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts 23) Celery LTIP: This dish is calorie-rich. You can limit your calorie intake by serving half the lime-mayonnaise and sweet potato. Then the dish contains 838 kcal, 14 g fat, 71 g carbohydrates, 7 g fibre, 35 g protein and 1.9 g salt We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh tttip: If you want to give the mayonnaise some kick, mix in 1/4 tsp sambal per person. 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 MASAN BLANC 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 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 *Not included 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) 13,6 2,2 Carbohydrates (g) Of which: sugars (g) 13,0 2,1 Fibre (g) 9 1 Protein (g) 23 4 Salt (g) 1,0 0,2 1) 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 Japanese ramen with fried cod With udon noodles, conical cabbage and broccoli ESPIGA BRANCO The fried cod in this recipe and Espigo Branco, a refreshing wine with the exotic aromas of ripe fruit, are a match made in heaven. Fresh ginger Red chilli pepper f Carrot f Mushrooms f Conical cabbage and broccoli veggie mix f Udon noodles Soy sauce Fillet of cod f Total: 20 min. 4 - % Very simple Eat within 5 days Quick & Easy Ramen is a clear Japanese noodle soup, chock-full of veggies and served with slices of meat, fish or egg. Ramen is not the name of the noodles, but of the dish itself. In Japan, this soup is eaten at every moment of the day: even for breakfast!

22 A GOOD START EQUIPMENT A wok or soup pan and a frying pan. Let s start cooking the Japanese ramen with cod. SERVES 1-6 1P 2P 3P 4P 5P 6P Fresh ginger (cm) Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½ Carrots (pcs) f ¼ ½ ¾ 1 1¼ 1½ Mushrooms f Conical cabbage and broccoli veggie mix (g) 23) f Udon noodles (g) 1) Soy sauce (sachet) 1) 6) ¼ ½ ¾ 1 1¼ 1½ Fillet of cod (skinned) (120 g) 4) f PREPARATION Prepare the stock t. Peel and finely chop or grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Slice the carrots into thin half rings. Slice the mushrooms into quarters. 2 PREPARE THE SOUP Heat half the sunflower oil in a wok or soup pan. Fry the garlic and red chilli pepper for 2 3 minutes at medium-high heat. Add the carrot and the veggie mix and stir-fry for 2 minutes. Pour in the broth and simmer for 6 8 minutes, adding the mushrooms and the noodles after 3 or 4 minutestt. Vegetable stock* (ml) Sunflower oil* (tbsp) Salt & pepper* to taste *Not included f Store in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2025 / / 56 Fats (g) 22 3 Of which: saturated (g) 3,4 0,4 Carbohydrates (g) 41 5 Of which: sugars (g) 8,1 0,9 Fibre (g) 7 1 Protein (g) 28 3 Salt (g) 7,1 0,8 1) Glutens 4) Fish 6) Soy May contain traces of: 23) Celery 3 FRY THE FISH In the meantime, pat the cod dry with paper towels. Heat the remaining sunflower oil in a frying pan and fry the cod for 2 3 minutes on each side. Season to taste with salt and pepper. ttip: Don t happen to have any fish stock cubes? Just use vegetable stock cubes instead. 4 SERVE Season the soup with soy sauce and pepper. Transfer the ramen to soup bowls and serve with the cod on top. tttip: Break the noodles into smaller pieces before adding them to the broth in the pan. That will make it much easier to eat! 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 CANDIED CHICKEN THIGH WITH BAGNA CAUDA WITH ANCHOVIES, GARLIC AND SWEET AND SOUR VEGETABLES SPECIAL INGREDIENT HELLO YELLOW BEETROOT You probably already know its red cousin, but have you ever tried yellow beetroot? Yellow beetroot is slightly sweet and has a fresh flavour. Try the white and beautifully pink-white striped ones as well - chioggia beets, which have an even more refreshing flavour. Green beans f Yellow beetroot f Red sweet peppers f Garlic Candied chicken thigh f Demi-baguette Walnuts Anchovies Fresh parsley f 9 + % min Several steps Eat within 5 days Bagna cauda, a sauce of olive butter, anchovies and garlic, is consumed as a fondue in Italy, for dipping veggies. Today you'll make it into a sauce to go with the chicken, with finely chopped walnuts and parsley. By slowly cooking the garlic clove in the oil, it becomes soft and gets a sweet flavour - very different from how you re used to eat your garlic!

24 A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Trim the ends off the green beans and cut them in half. Make sure they are barely covered with water in a pan with a lid, add a pinch of salt and bring to the boil. Boil for 3 4 minutes, drain and allow to steam dry, uncovered. In the meantime, peel and cut the yellow beetroot into thin rods. Cut the red sweet pepper into thin half strips. EQUIPMENT A pan with a lid, a saucepan with a lid, a high bowl, a small saucepan, a baking sheet lined with baking paper and a skimmer. Let s start cooking the candied chicken thigh with bagna cauda. PICKLE CUCUMBER Add the white wine vinegar, sugar and 2 tbsp water per person and some salt to a saucepan with a lid and bring to the boil. Add all the vegetables and allow to simmer, covered, for 3 minutes. Turn when halfway done. Add the vegetables including their cooking fluid to a high bowl and cover. Regularly toss the vegetables t. SIMMER THE GARLIC Peel the garlic cloves tt and leave them whole. Add them to a small saucepan together with the olive oil. Slowly simmer the garlic for minutes at mediumlow heat or until it turns light brown and completely soft. SERVES 1-6 1P 2P 3P 4P 5P 6P Green beans (g) f Yellow beetroot (pcs) f 1/ / /2 3 Red sweet peppers (pcs) f 1/4 1/2 3/ /4 1 1/2 Garlic (cloves) Candied chicken thigh (170 g) f Demi-baguette (pcs) 1) 17) 20) 21) 22) 25) 27) Walnuts (g) 8) 19) 22) 25) Anchovies (pcs) 4) Fresh parsley (sprigs) 23) f White wine vinegar* (tbsp) Sugar* (tsp) Olive oil* (tbsp) 2 1/ / /2 15 Salt & pepper* to taste *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4376 / / 186 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 38 7 Salt (g) FRY AND CUT THE In the meantime, place the candied chicken thighs on a baking sheet lined with baking paper and place in the top of the oven. Bake the chicken in the oven for minutes or until golden brown. For the first 8 9 minutes, bake the demi-baguettes in the oven together with the chicken. In the meantime, finely cut the walnuts, anchovies and fresh parsley. Remove the garlic from the pan with a skimmer and set aside. Set aside the oil as well. MIX THE BAGNA CAUDA. Add the walnuts and anchovies to the saucepan with oil and allow to simmer for 4 minutes. In the meantime, squash the garlic cloves into a paste, for example with the convex side of a spoon. Take the pan off the heat and stir in half the garlic paste and half the parsley. Scoop the vegetables out of the brine. ttip: Toss regularly to make sure all vegetables are touching the vinegar. The brine softens the vegetables. SERVE Transfer the sweet and sour vegetables to plates and sprinkle with a little bit of the bagna cauda. Top with the candied chicken thighs and sprinkle with the remaining bagna cauda. Sprinkle with the remaining parsley and serve with the demi-baguette. tttip: First cut off the top and bottom of the garlic cloves. It is easier to peel them once that s done. 1) Glutens 4) Fish 8) Nuts Can contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/ lactose 22) (Other) 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

25 D E SS E R T CREPE WITH CARAMELIZED ORANGE With creme fraiche and mint * Easy From tea and couscous to desserts - mint is a highly versatile ingredient. By caramelizing the orange, this dish 5 % Total: min. Eat within 5 days is infused with an intense sweet flavour of citrus. The creme fraiche infuses the necessary freshness, together with the mint. Oranges Peeled pistachios Ground cinnamon Fresh mint f American pancake mix Free-range egg f Creme fraiche f

26 CREPES WITH CARAMELIZED ORANGE DELICIOUS DESSERT EQUIPMENT: An oven-proof casserole dish, a bowl, a mixing bowl and 2x a frying pan. 1Pre-heat the oven to 200 degrees. Remove the bottom and top of the orange and place it on one of the flat sides. Cut the rind, including the white parts, from the orange and cut the orange into slices sideways. Mix the slices of orange in an oven-proof casserole 2 dish with brown sugar and 1/2 tsp ground cinnamon per person. Bake in the oven for minutes. In the meantime, cut the mint into thin strips. Mix the creme fraiche with the granulated sugar in a bowl. 3Mix the pancake mix and half the milk in a mixing bowl with a whisk. Add the eggs and the remaining milk and stir into a smooth batter. Heat the butter in a frying pan at medium-high heat, allow the pan to reach its temperature and make one pancake per person. In the meantime, coarsely chop the pistachios, roast 4 them in another frying pan at high heat, without oil, until you can smell them. Serve the crepes with the caramelized orange wedges, garnish with the creme fraiche and sprinkle with the pistachios and mint. 2P 4P Orange 2 4 Peeled pistachios (g) 8) 19) 22) 25) Ground cinnamon (tsp) 1 2 Fresh mint (leaves) 23) f 6 12 American pancake mix (g) 1) 27) Free-range eggs (pcs) 3) f 1 2 Creme fraiche (tbsp) 7) 15) 22) f 2 4 Brown sugar* (tbsp) 1 1/2 3 Granulated sugar* (tsp) 3/4 1 1/2 Milk* (ml) Butter* (tbsp) 2 4 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2460 / / 166 Fats (g) 28 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 5 1 Protein (g) 14 4 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens19) Peanuts 22) (Other) nuts 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. WEEK #HelloFresh

27 -BREAKFAST BOX- GOOD MORNING! BREAKFAST 1- SCRAMBLED EGGS WITH TOMATO With a rose roll and fresh parsley 1x 1 2 SCRAMBLED EGGS WITH TOMATO With a rosemary roll and fresh parsley FRUIT SALAD With hazelnuts and quark FOR 1 BREAKFAST 2P 4P Free-range eggs (pcs) 3) f 4 8 Milk 7) 15) 20) f splash Plum tomatoes (pcs) 1 2 Fresh parsley (sprigs) 23) f 3 6 Whole-wheat rose rolls (pcs) 1) 17) 20) 21) 22) 25) 27) 2 4 Olive oil* (tbsp) 1 1 Salt & pepper* *Not included fstore in the refrigerator To taste 3 MULTI-GRAIN RUSKS With avocado, goat's cheese and garden cress EQUIPMENT A bowl and a frying pan. NUTRIENT VALUE PER SERVING PER 100 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. Pre-heat the oven to 180 degrees. In a bowl, beat the eggs with a splash of 1 milk, salt and pepper. Dice the tomatoes and finely chop the parsley. Add the tomatoes and parsley to the egg mixture. Bake the rolls in the oven for 8 10 minutes. In the meantime, heat a frying pan 2 with olive oil to medium to high heat. Pour in the egg mixture into the pan and stir-fry for 2 3 minutes or until the egg has set. Transfer the scrambled eggs to plates and serve with the roll. 3 Energy (kj/kcal) 1686 / / 153 Fats (g) 16 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 2 1 Protein (g) 20 8 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 15) Glutens 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Selery 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 WhatsApp (free of charge) to +31 (0) between 4 and 9pm. WEEK

28 BREAKFAST 2-2x BREAKFAST 3- FRUIT SALAD With hazelnuts and quark MULTI-GRAIN RUSKS With avocado, goat s cheese and garden cress 2x Cut the apple and banana into small 1 pieces. Coarsely chop the hazelnuts. Transfer the apple, banana and 2 blueberries to deep plates. Garnish with the quark and sprinkle with the hazelnuts. FOR 1 BREAKFAST 2P 4P Granny smith apples (pcs) 1 2 Bananas (pcs) 1 2 Hazelnuts (g) 8) 19) 22) 25) Blueberries (g) f Semi-skimmed quark (g) 7) 15) 20) f *Not included fstore in the refrigerator Transfer the rusks to plates. Cut the 1 avocado into pieces. Top the rusks with the avocado. 2 Cut the garden cress apart. Sprinkle the goat's cheese over the avocado and garnish with the garden cress. Season to taste with salt and pepper. FOR 1 BREAKFAST 2P 4P Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13) 4 8 Avocado (pcs) 1 2 Aged goat s cheese flakes (g) 3) 7) f Garden cress (tbsp) 15) 23) 24) f 2 4 Salt & pepper* *Not included fstore in the refrigerator to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1301 / / 109 Fats (g) 13 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 4 1 Protein (g) 10 4 Salt (g) NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1841 / / 275 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 5 3 Protein (g) 14 9 Salt (g) ) Milk/lactose 8) Nuts May contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame 1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame 13) Lupin Kan sporen bevatten van: 15) Glutens 23) Milk/lactose 24) Mustard