Pearl couscous with shrimp and courgette With fresh thyme, red chilli pepper and lemon

Transcription

1 Pearl couscous with shrimp and courgette With fresh thyme, red chilli pepper and lemon SHRIMP Vannamei-shrimp, also known as whitefoot shrimp, are found in tropical waters. They have a mild and sweet flavour. The shrimp in your box were sourced in Asia. Red onions Garlic Red chilli peppers f Lemons Fresh thyme f Courgette f Pearl couscous Shrimps f Rocket lettuce f Total: min. 6 b Family Calorieconscious Easy * L Eat within 3 days Lactose-free d European and Middle-Eastern cuisines meet in this sunny shrimp dish. Pearl couscous is popular in countries like Israel and Lebanon, but with ingredients such as rocket lettuce, fresh thyme and lemon, the flavours of this dish bring it closer to Italian cuisine.

2 A GOOD START PREPARATION Prepare the stock. Mince the red onion and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Grate the yellow rind of the lemon (zest) with a fine grater and juice the lemon. Strip the leaves from the thyme sprigs and dice the courgette. EQUIPMENT A fine grater, a pan with a lid and a wok or deep saucepan. Let s start cooking the pearl couscous with shrimp and courgette. BOIL THE PEARL COUSCOUS Heat half the olive oil in a pan with a lid and stir-fry the pearl couscous for 1 minute at medium to high heat. Add the stock, turn down the heat and boil the pearl couscous, covered, for 12 minutes until done. Keep stirring the pearl couscous to prevent it from burning. Add extra water if the pearl couscous becomes too dry. Drain if necessary. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry. STIR-FRY THE SHRIMPS In the meantime, heat the remaining olive oil in a wok or deep saucepan and stirfry the shrimp for 3 minutes at medium-high heat t. Remove from the pan and set aside. Keep the cooking fluid from the shrimp. SERVES 1-6 1P 2P 3P 4P 5P 6P Red onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2 Fresh thyme (sprigs) 23) f Courgettes (pcs) f 1/2 1 11/2 2 21/2 3 Pearl couscous (g) 1) Shrimps (g) 2) f Rocket lettuce (g) 23) f Vegetable stock (ml) Olive oil (tbsp) Sunflower oil (tbsp) 1/ /2 11/2 2 Salt & pepper to taste f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2540 / / 95 Total fat (g) 21 3 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 27 4 Salt (g) ) Glutens 2) Shellfish May contain traces of: 23) Celery FRY THE COURGETTE Heat the sunflower oil in the same wok or deep saucepan and gently fry the red onion, garlic and red chilli pepper for 2 minutes at medium-low heat. Add the courgette, thyme and lemon zest, season to taste with salt and pepper and fry for 6 minutes. ttip: Are your shrimp too moist? Tap them dry carefully but thoroughly prior to placing them in the pan, this will help them gain a nice brown colour when fried. MIX Add the shrimp, including their reduction, to the courgette. Season to taste with ½ tbsp lemon juice per person, salt and pepper and heat for another minute. Turn off the heat. Tear the rocket lettuce into bitesize pieces. Add the pearl couscous and rocket lettuce to the wok or deep saucepan and blend in thoroughly ttt. tttip: Are you serving this dish to children? You can leave out the chilli pepper and serve it separately as a topping. SERVE Transfer the dish to plates and drizzle to taste with lemon juice. ttttip: Heating rocket lettuce can give it a slightly bitter flavour. Not a fan? Do not stir the rocket lettuce into the warm courgette, but use it to garnish the dish. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

3 Chicken thigh fillet with roasted sweet pepper With rice and feta CHICKEN THIGH FILLET This piece of meat is extra tender. It contains more fat than chicken fillet which gives it a more rounded flavour and makes it nice and juicy. Red sweet peppers f Lemon Chicken thigh fillet f Mexican spice mix Surinam rice Fresh parsley f Feta f Shaved almonds 9 Total: min. * Easy Eat within 3 days g Gluten-free Roasting the sweet pepper intensifies its flavour and makes it a lot sweeter. The Mexican spices mix will give this dish a Latin-American touch. With jalapeños, smoked sweet pepper, lemon and even dried cactus, the sun will shine in your home today!

4 A GOOD START ROAST THE SWEET PEPPER Pre-heat the oven to 200 degrees. Bring 175 ml water per person to the boil in a pan with a lid and crumble 1/6 stock cube per person over the pan. In the meantime, cut the red sweet pepper into quarters lengthwise and remove the seed pods. Transfer the sweet peppers to a baking tray lined with baking paper, drizzle with 1/2 tbsp olive oil per person and season to taste with salt and pepper. Roast the sweet pepper for minutes t. EQUIPMENT A pan with a lid, a baking sheet lined with baking paper, a deep saucepan with a lid and a frying pan. Let s start cooking the chicken thigh fillet with roasted sweet pepper. SEASON THE CHICKEN In the meantime, slice half the lemon and juice the other half. Mix the chicken fillet in a bowl with 1/2 tbsp olive oil per person and half the Mexican spices mix. FRY THE CHICKEN Heat the remaining olive oil in a deep saucepan with a lid at medium-high heat and fry the chicken for 2 minutes on each side. Remove from the pan. SERVES 1-6 1P 2P 3P 4P 5P 6P Red sweet peppers (pcs) f 11/2 3 41/2 6 71/2 9 Lemons (pcs) 1/2 1 11/2 2 21/2 3 Chicken thigh fillet (50 g) f Mexican spices mix (tsp) Surinam rice (g) Fresh parsley (sprigs) 23) f 21/2 5 71/ /2 15 Feta (g) 7) f Shaved almonds (g) 8) 19) 22) 25) Vegetable stock cube (pcs) 1/6 1/3 1/2 2/3 5/6 1 Olive oil (tbsp) 11/2 3 41/2 6 71/2 9 Salt & pepper to taste f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3364 / / 121 Total fat (g) 38 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 6 1 Protein (g) 33 5 Salt (g) COOK THE CHICKEN Mix the rice with the stock, 2 tsp lemon juice per person and the remaining spices mix to the deep saucepan and stir firmly. Add the chicken to the rice, turn down the heat to medium-low and allow to cook, covered, for minutes or until the rice is al dente tt. Stir the rice regularly. ttip: Roasting the sweet pepper in a combination microwave oven? You may need to extend the cooking time. Don t have the time? Cut the sweet peppers into smaller pieces. PREPARE THE SEASONING In the meantime, finely chop the fresh parsley. Crumble the feta. Heat a frying pan without oil to medium-high heat and roast the shaved almonds until golden-brown. tttip: The size of the pan greatly affects how quickly the rice soaks up the stock. Add more boiling water if the rice becomes too dry. SERVE Serve the chicken thigh fillets with the rice and roasted sweet peppers and garnish with the parsley, feta, shaved almonds and lemon. 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 23) Celery 25) Sesame We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

5 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. 9 - % 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

6 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 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 f keep in the refrigerator 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

7 Sea bass with potatoes in tomato sauce With cherry tomatoes and Leccino olives LECCINO OLIVES The colour of olives depends on when they were harvested: the earlier, the lighter their colour. Firm potatoes Garlic Shallot Tomato f Red cherry tomatoes f Tomato paste Leccino olives f Fillet of sea bass ( unskinned )f 7 Total: min. d Lactose-free * Easy g Gluten-free Eat within 3 days This recipe makes for a holiday on your plate! The flavour-rich combination of fish, tomatoes and olives takes you right to the Mediterranean Sea. Sea bass is a delicate fish with a mild flavour, suitable for frying on the skin.

8 A GOOD START PREPARATION Pre-heat the oven to 200 degrees and prepare the stock. Peel the potatoes and cut into 2 cm cubes. Press or finely chop the garlic and mince the shallots. Cut the tomatoes into small cubes. EQUIPMENT An oven dish, a pan with a lid, a wok or a deep saucepan and a frying pan. Let s start cooking the sea bass with potatoes in tomato sauce. BAKE THE TOMATOES Transfer the red cherry tomatoes to an oven dish with half the garlic and mix with 1/2 tbsp olive oil per person. Season with salt and pepper and roast in the oven for minutes t. BOIL THE POTATOES In the meantime, put the potatoes in a pan with a lid, barely cover with water, bring to the boil and simmer for minutes. Drain, season to taste with salt and pepper and set aside uncovered to steam dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Firm potatoes (g) Garlic (cloves) 1/ / /2 3 Shallots (pcs) 1/ / /2 3 Tomatoes (pcs) f 1/ / /2 3 Red cherry tomatoes (g) f Tomato paste (g) Leccino olives (g) f Fillet of sea bass (unskinned) (100 g) 4) f Vegetable stock (ml) Olive oil (tbsp) 1 1/ / /2 9 Salt & pepper to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2598 / / 79 Total fat (g) 25 3 Of which: saturated (g) Carbohydrates (g) 61 8 Of which: sugars (g) Fibre (g) 10 1 Protein (g) 32 4 Salt (g) ) Fish MAKE THE SAUCE In the meantime, heat 1/2 tbsp olive oil per person in a wok or a deep saucepan to medium-low heat and fry the remaining garlic and shallots for 2 3 minutes. Add the tomatoes and fry for another minute. Deglaze with the tomato paste and stock, bring to the boil and boil for minutes until about half the fluid has evaporated. Stir regularly. Next, carefully toss the oven-roasted cherry tomatoes into the tomato sauce. FRY THE SEA BASS In the meantime, slice the Leccino into thin rings. Tap the sea bass fillet dry with a paper towel and rub with salt and pepper. Heat the remaining olive oil in a frying pan at medium to high heat and fry the sea bass for 2 3 minutes on the skin. Reduce the heat, turn the sea bass and fry for another 1 2 minutes on the other side. SERVE Transfer the potatoes with sauce to plates, place the sea bass fillet on the side and garnish the dish with the Leccino olives. ttip: You can also fry the tomatoes in the pan together with the sea bass. This will eliminate the oven from the process. They will retain a bit more of their firmness but it s still tasty! Do make sure you use a large pan to allow the fish to become nice and crunchy. 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 Burger with spicy green chilli pepper and piccalilli With potato wedges and salad PICCALILLI For this British classic, vegetables such as cauliflower, onion and gherkin are pickled in vinegar with flavourings like ginger, garlic and turmeric. Whole-wheat ciabatta Potato wedges f Dried thyme Tomatoes f Cucumber f Green chilli pepper f Mixed lettuce f Mixed meat burger f Piccalilli f 5 Total: 25 min. * % Easy Eat within 5 days b Family r Quick & Easy This dish is perfect for the menu of a British pub. The burger is nice and spicy thanks to the green chilli pepper. Not a fan of spicy food? Be careful with the chilli or don't use it at all.

10 A GOOD START PREPARE THE POTATOES Pre-heat the oven to 220 degrees. Bake the ciabatta in the oven for 5 7 minutes. In the meantime, transfer the potato wedges to a baking sheet lined with baking paper and mix with the dried thyme and olive oil. Season with salt and pepper and roast the potato wedges in the oven for minutes or until crunchy and done. Turn when halfway done. EQUIPMENT A baking sheet lined with baking paper, a salad bowl and a frying pan. Let s start cooking the burger with spicy green pepper and piccalilli. CHOP THE In the meantime, cut the tomato and cucumber into thin slices. Cut the green chilli pepper into thin rings. MAKE THE SALAD Whip up a dressing in a salad bowl of honey, mustard and extra-virgin olive oil and season to taste with salt and pepper. Mix the dressing with the mixed lettuce, tomato and cucumber. SERVES 1-6 1P 2P 3P 4P 5P 6P Whole-wheat ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) Potato wedges (g) f Dried thyme (tsp) Tomatoes (pcs) f Cucumber (pcs) f 1/3 2/3 1 11/3 12/3 2 Green chilli pepper (pcs) f 1/2 1 11/2 2 21/2 3 Mixed lettuce (g) 23) f Mixed meat burger (100 g) f Piccalilli (g) 1) 6) 10) f Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Honey (tsp) Mustard (tsp) Extra-virgin olive oil (tsp) Butter (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste f Keep in the refrigerator FRY THE BURGER In the meantime, heat the butter in a frying pan and fry the burger with the green chilli pepper for 3 4 minutes on each side at medium-high heat. Reduce the heat and keep the burger warm in the pan. ASSEMBLE THE BURGER Cut the ciabatta in half and spread the bottom with a little piccalilli. Top with a little salad and place the burger on top. Sprinkle with the fried chilli peppers and pour the reduction over the burgerb. SERVE Transfer the potato wedges and the remaining salad to plates, serve with the hamburger and the remaining piccalilli. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3870 / / 133 Total fat (g) 43 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 12 2 Protein (g) 39 6 Salt (g) ) Glutens 6) Soy 7) Milk/lactose 10) Mustard May contain traces of: 17) Eggs 22) Nuts 23) Celery 25) Sesame 27) Lupins btip: Will you be eating this dish with children? Serve the green chilli pepper separately, it has quite a strong and spicy flavour. 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 Vegetarian lasagne with home-made cream sauce With aubergine, spinach and aged cheese Aubergine f Onions Garlic Dried rosemary Spinach f Alpro Soya Cuisine f Grated aged cheese f Lasagne sheets f Total: min. ) b Family Easy * Vegetarian V % Eat within 5 days Comforting and hearty - lasagne is a favourite to many. The secret to a good lasagne? A homemade sauce. Today, you'll be making the sause with the plantbased alternative for cream by Alpro. First, you'll make a foundation of roux of butter and flower. The slices of aubergine are nice and hearty and infuse a lot of vitamins and minerals together with the spinach.

12 A GOOD START PREPARATION Pre-heat the oven to 200 degrees and prepare the stock. Cut the aubergines into slices no more than ½ cm thick. EQUIPMENT A baking tray lined with baking paper, a deep saucepan, a whisk and an oven dish. Let s start cooking the vegetarian lasagne with home-made cream sauce. FRY THE AUBERGINE Transfer the aubergine to a baking sheet lined with baking paper and rub with 2 1/2 tsp olive oil per person, salt and pepper. Bake the aubergine in the oven for 10 minutes. Don t switch off the oven! In the meantime, mince the onions and press or finely chop the garlic. Heat the butter in a deep saucepan and gently fry the onion and the garlic for 2 minutes at medium-high heat. MAKE THE ROUX Stir in the flour and fry, stirring constantly, for 2 minutes. Add ⅓ of the stock and stir, using a whisk, until all the stock has been soaked up and the sauce has thickened. Repeat twice with the remaining stock. Stir the sauce until smooth, bring to the boil and allow to boil until it has the consistency of the cream t. SERVES 1-6 1P 2P 3P 4P 5P 6P Aubergine (pcs) f 1/ / /2 3 Onions (pcs) 1/ / /2 3 Garlic (cloves) Dried rosemary (tsp) 1/ / /2 3 Spinach (g) 23) f Alpro Soya Cuisine (ml) 6) 22)f Grated aged cheese (g) 7) f Lasagne sheets (pcs) 1) 3) f Vegetable stock (ml) Olive oil (tbsp) Butter (tbsp) 1 1/4 2 1/2 3 3/ /4 7 1/2 Flour (tbsp) 1 1/4 21/2 3 3/ /4 7 1/2 Salt & pepper to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3619 / / 106 Total fat (g) 52 6 Of which: saturated (g) Carbohydrates (g) 65 8 Of which: sugars (g) Fibre (g) 9 1 Protein (g) 29 4 Salt (g) ) Glutens 3) Eggs 6) Soy 7) Milk/lactose May contain traces of: 22) Nuts 23) Celery FINISH THE CREAM SAUCE Add the dried rosemary to the sauce and tear the spinach into bite -sized pieces over the wok or deep saucepan, in parts if necessary. Allow to wilt, while stirring. Lastly, add the single cream, ⅓ of the grated aged cheese and salt and pepper to taste. ttip: When making the roux, it is important to use equal parts of butter and flour. Is your sauce too thin? Boil it a little longer so that it will be reduced. ASSEMBLE THE LASAGNE Grease an oven dish with the remaining olive oil. Pour a shallow layer of sauce into the casserole dish. Cover with lasagne sheets tt and add a few slices of aubergine. Repeat until all the sauce has been used up. Finish by covering the lasagne with a layer of sauce and top with the remaining age cheese. Bake the lasagne in the oven for minutes. SERVE Before serving, allow the lasagne to rest for 3 minutes so that it can firm up a little. Transfer the lasagne to plates. ttip: By pressing the lasagne sheets into place, the sauce will be more evenly distributed and the lasagne will be cooked better more uniformly. 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 Mexican shakshuka with tortilla chips With feta and coriander CANNELLI BEANS The cannellini bean is the white sister of the kidney bean, the Burgundy red bean that owes its name to its similarity with kidneys. Cannelli beans Red sweet pepper f Tomato f Mexican spices mix Tomato cubes with onion Fresh coriander f Feta f Free-range egg f White tortilla 6 Total: min. * % Easy Eat within 5 days V Vegetarian Shakshuka is quickly conquering the world. The dish is based on eggs poached in tomato sauce and is consumed for breakfast, lunch or dinner in the Middle-East and North-Africa. We love variety, so we will give this favourite a Mexican twist with tortilla chips.

14 A GOOD START PREPARATION Pre-heat the oven to 210 degrees. Allow the cannelli beans to drain in a sieve. Remove the seed pods from the sweet pepper and cut the tomato and sweet pepper into cubes of around 1 cm. EQUIPMENT A sieve, a deep saucepan with a lid and a baking sheet lined with baking paper. Let s start cooking the Mexican shakshuka with tortilla chips. MAKE THE SHAKSHUKA Heat 1/2 tbsp olive oil per person in a deep saucepan with a lid and fry 1 tsp Mexican spices mix per person for 1/2 minute at medium-high heat. Add the tomato, sweet pepper, tomato cubes and cannellini beans to the herbs in the deep saucepan. Crumble the stock cube over the pan, stir well and allow to simmer, covered, for 5 minutes. Season to taste with salt and pepper. PREPARE THE TOPPINGS In the meantime, coarsely chop the coriander and crumble the feta. SERVES 1-6 1P 2P 3P 4P 5P 6P Cannellini beans (can) 1/2 1 11/2 2 21/2 3 Red sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3 Tomatoes (pcs) f Mexican spices mix (tsp) 11/2 3 41/2 6 71/2 10 Tomato cubes with onion (carton) 1/2 1 11/2 2 21/2 3 Fresh coriander (sprigs) 23) f Feta (g) 7) f Free-range eggs (pcs) 3) f White tortilla (pcs) 1) 20) 21) Olive oil (tbsp) Vegetable stock cube (pcs) 1/4 1/2 3/4 1 11/4 11/2 Salt & pepper to taste f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3732 / / 118 Total fat (g) 38 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 14 2 Protein (g) 37 5 Salt (g) ADD THE EGGS Make some room in the deep saucepan for the eggs and break the eggs inside. Cover the pan and allow the eggs to set for 8 10 minutes. Take the lid off the pan for the final 4 minutes, turn up the heat and allow the excess moisture to evaporate t. MAKE THE TORTILLA CHIPS In the meantime, cut the tortillas into pizza slices to form large tortilla chips. Drizzle with the remaining olive oil and Mexican spices mix and season with salt and pepper. Transfer the tortilla chips to a baking sheet lined with baking paper and bake in the oven for 4 5 minutes. SERVE Serve the shakshuka in the pan and garnish with the feta and coriander. Serve the tortilla chips on the side for dipping. 1) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 20) Soy 21) Milk 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: The egg is done once the egg white begins to turn white but the yolk is still runny. Of course you can also cook the egg longer if you prefer your yolk to be set. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

15 Mac & cheese with pumpkin With spinach and fresh thyme RIGATONI This pasta is perfect for a mac & cheese: the ribbed structure allows the sauce to stick for extra flavour! Rigatoni Onion Garlic Fresh thyme f Paprika Pumpkin cubes f Semi-skimmed milk f Spinach f Aged cheese, grated f Cheddar, grated f 8 Total: min. L Calorie-conscious * Easy V Vegetarian Eat within 3 days Macaroni with cheese, i.e. Mac & cheese', is an American classic and the ultimate comfort food: deliciously creamy with a lot of cheese. Our version is perfect for autumn because you'll make the sauce with the ingredient of the season: pumpkin.

16 A GOOD START BOIL THE RIGATONI Pre-heat the oven to 220 degrees. Bring ample water to the boil in a pan with a lid and boil the rigatoni, covered, for minutes. Drain and set aside, uncovered, to steam dry. Set aside some of the cooking fluid. In the meantime, finely chop the onion. Press or finely chop the garlic and strip the thyme leaves from the sprigs. EQUIPMENT A pan with a lid, an oven dish, a soup pan with a lid, a hand-held blender and a measuring cup. Let s start cooking the mac & cheese with pumpkin. BOIL THE PUMPKIN Heat the olive oil in a soup pan with a lid at medium-high heat and gently fry the onion, garlic and paprika for 1 2 minutes. Add the pumpkin cubes and 3/4 of the thyme and stir-fry for 4 6 minutes. Next, add the milk and stock and allow to boil, covered, for 8 11 minutes or until the pumpkin is soft t. MAKE THE SAUCE Take the pan with pumpkin off the heat and pour the contents into a measuring cuptt. Purée with a hand-held blender. Dilute the sauce if necessary by adding cooking fluid from the pasta. SERVES 1-6 1P 2P 3P 4P 5P 6P Rigatoni (g) 1) 17) 20) Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Fresh thyme (sprigs) 23) f Paprika (tsp) Pumpkin cubes (g) 23) f Semi-skimmed milk (ml) 7) 15) 20) f Spinach (g) 23) f Aged cheese, grated (g) 7) f Cheddar, grated (g) 7) f Olive oil (tbsp) Vegetable stock (ml) Salt & pepper to taste f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2853 / / 94 Total fat (g) 28 4 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 27 4 Salt (g) MIX Pour the sauce back into the soup pan. Add the spinach, 3/4 of the aged cheese, 3/4 of the cheddar and the rigatoni and toss firmly. Season to taste with salt and pepper. OVEN Scoop the mixture into an oven dish and sprinkle with the remaining cheese. Bake the pasta dish in the oven for minutes or until the top is nice and brown. SERVE Take the pasta dish out of the oven and transfer the mac & cheese to plates. Garnish with the remaining thyme. 1) Glutens 7) Milk/lactose May contain traces of: 15) Glutens 17) Eggs 20) Soy 23) Celery LTIP: Are you keeping an eye on your calorie intake? Use 60 g rigatoni. Use the remaining rigatoni the next day for a salad or soup over lunch. ttip: The milk may turn while boiling. Don t worry: once you've puréed the sauce, you won t notice a thing. tttip: You pour the pumpkin into a measuring cup to make it easier to purée. You can also do this in the pan, but it will take a little bit longer. You can also make the sauce in a blender. ttttip: Does your oven have a grill setting? Then the pasta dish only needs 5 minutes of oven time, until it gets a brown layer. 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 SMOKED SAUSAGE WITH POTATO GRATIN With crunchy fried Brussels sprouts and garlic SMOKED SAUSAGE This artisan sausage was smoked on beechwood shreds, just like back in the days. This used to be done to extend the expiration date of the sausage, but nowadays we primarily do it for the nice flavour. Firm potatoes Weerribben whipping ream BIO f Grated aged cheese f Brussels sprouts Garlic Smoked sausage f 9 Total: min. * Easy Eat within 3 days For this dish you will fry the Brussels sprouts in garlic. Frying them gives the Brussels sprouts a nice and nutty flavour. Do not throw out the cooking fluid of the Brussels sprouts, you can use it to heat the smoked sausage. Fewer dishes after dinner!

18 A GOOD START BOIL THE POTATOES Pre-heat the oven to 200 degrees. Bring ample water to the boil in a pan with a lid for the potatoes. Peel the potatoes and cut into slices of around 1 cm thick. Add the potatoes to a pan with a lid and boil for 6 8 minutes until halfway done. Drain and rinse with cold water in a colander. EQUIPMENT A pan with a lid, an oven dish, a frying pan, a colander and a whisk. Let s start cooking the smoked sausage with potato gratin. MAKE THE SAUCE In the meantime, heat 1/2 tbsp butter per person in a saucepan at medium-low heat. As soon as the butter has melted, add the flour and stir until a ball of dough emerges. Add the milk and whipping cream bit by bit while stirring. Whisk until any lumps have disappeared and mix in the grated aged cheese. Season to taste with salt and pepper. MAKE THE GRATIN Grease a (small) oven dish with the remaining butter. Tile the bottom with potato slices and pour the sauce on top. Bake the potato gratin in the oven for minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Firm potatoes (g) Weerribben whipping cream BIO (ml) 7) 15) 20) f Grated aged cheese (g) 7) f Brussels sprouts (g) 23) f Garlic (cloves) 1/2 1 11/2 2 21/2 3 Smoked sausage (100 g) f Butter (tbsp) 3/4 11/2 21/4 3 33/4 41/2 Flour (tbsp) 1/2 1 11/2 2 21/2 3 Milk (ml) Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4029 / / 170 Total fat (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 26 5 Salt (g) ) Milk/lactose May contain traces of: 15) Glutens 20) Soy 23) Celery BOIL THE BRUSSELS SPROUTS In the meantime, bring ample water to the boil in the same pan you used for the potatoes. Boil the Brussels sprouts for 6 8 minutes until al dente. Take the Brussels sprouts out of the pan but leave the cooking fluid in. Rinse the Brussels sprouts with cold water in a colander and halve them t. FRY THE BRUSSELS SPROUTS In the meantime, finely chop the garlic. Heat the olive oil in a frying pan at mediumhigh heat and fry the garlic for 1 minute tt. Add the Brussels sprouts and stir-fry for another 5 8 minutes. In the meantime, transfer the smoked sausage to the cooking fluid from the Brussels sprouts and boil for 4 6 minutes until done. ttip: Don't feel like cutting the Brussels sprouts in half, or serving a lot of people? Boil the Brussels sprouts a bit longer and fry them whole in the frying pan. SERVE Serve the potato gratin with the garlic- Brussels sprouts and smoked sausage. tttip: Not the biggest fan of Brussels sprouts? Fry them in butter instead of olive oil, this will make them softer and more creamy. You can also deglaze them with some balsamic vinegar or add some apple syrup for more sweetness. 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 Nasi Goreng with fried egg With lime, peanuts and coriander TURMERIC Turmeric is a root of a plant, just like ginger. Got some turmeric left over? Use it to make some fragrant tea. You'll find the recipe on our blog. Basmati rice Vegetable mix f Lime Spring onions f Fresh coriander f Ground coriander Ground turmeric Free-range egg f Soy sauce Salted peanuts 4 Total: 20 min. Quick & Easy - Very simple v Vegetarian % Eat within 5 days d Lactose-free Nasi goreng is an Indonesian speciality. It literally translates to fried (goreng) rice (nasi). The large number of Asian ingredients such as sweet soy sauce, sambal and lime, give this dish a sweet and sour, slightly spicy flavour. You'll be serving the rice with a fried egg and fresh coriander.

20 A GOOD START EQUIPMENT: A pan with a lid, a wok and a frying pan. Let s start cooking the nasi goreng with fried eggs. 1 BOIL THE RICE Bring ample water to the boil in a pan with a lid for the rice. Weight the rice. Boil the rice, covered, for 8 10 minutes. Drain and set aside, uncovered, to steam dry. In the meantime, heat a wok with sunflower oil to mediumhigh heat. Add the veggie mix and fry for 6 8 minutes. Season to taste with salt and pepper and stir regularly. 2 CUT, CHOP AND FRY THE In the meantime, cut the lime into wedges and the spring onion into thin rings. Coarsely chop the fresh coriander. Add the ground coriander, turmeric and half the spring onions and fresh coriander to the wok and fry for another 2 3 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Basmati rice (g) Vegetable mix: string beans, leeks and carrot (g) 23) f Lime (pcs) 1/ / /2 3 Spring onions (pcs) f Fresh coriander (sprigs) 23) f Ground coriander (tsp) Ground turmeric (tsp) 1/ / /2 3 Free-range eggs (pcs) 3) f Soy sauce (ml) 1) 6) Salted peanuts (g) 5) 22) 25) Sunflower oil (tbsp) Olive oil (tbsp) Ketjap manis (tbsp) 1/ / /2 3 Sambal (tsp) Salt & pepper to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3297 / / 137 Fats (g) 44 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 9 2 Protein (g) 27 5 Salt (g) ) Glutens 3) Eggs 5) Peanuts 6) Soy Can contain traces of: 22) Nuts 23) Celery 25) Sesame 3 FRY AND SEASON THE EGGS Heat the olive oil in a frying pan and fry 2 eggs, sunny side up, per person. Sprinkle with salt and pepper. Add the rice to the vegetables and mix well. Add the ketjap, sambal and soy sauce to taste and stir-fry for 2 3 minutes t. 4 SERVE Serve the nasi goreng with the fried eggs. Garnish with the lime, the remaining coriander and spring onions and the salted peanuts. ttip: Have a taste and add more sambal, ketjap, soy sauce, turmeric or ground coriander to taste. This is how you make your nasi goreng just like you want it! 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 CHICKEN WITH THYME-POTATOES AND LEMON-MAYONNAISE With a salad of green beans MAYONNAISE Want to make your own mayonnaise? It's easier than it seems! Just whisk toghether some egg yolk, mustard, oil and something acidic like lemon juice or vinegar. Voilà! Drieling potatoes Green beans f Diced bacon f Dried thyme Seasoned chicken cubes f Lime Mayonnaise f 4 Total: 20 min. - Very simple Eat within 3 days Quick & Easy This dish is very quick to prepare and a party of various flavours. Green beans are very versatile. Boiled, stir-fried, or nice and crunchy in a salad, like today: they feel right at home in any dish.

22 A GOOD START EQUIPMENT: 2x a pan with a lid, 2x a frying pan, a small bowl and a salad bowl. Let s start cooking the chicken with thyme-potatoes and lime-mayonnaise. 1 BOIL THE POTATOES Bring ample water to the boil in two pans with lids for the potatoes and green beans. Rinse the potatoes, halve and cut any bigger ones into quarters. Add the potatoes to a pan with a lid and boil for minutes until done. Drain and set aside, uncovered, to steam dry. 2 CUT, BOIL AND FRY In the meantime, trim the ends off the green beans and cut them into 3 equal parts. Add a pinch of salt to the other pan with a lid and boil the green beans for 5 8 minutes until done. Drain. Heat a frying pan without oil to medium-high heat and fry the bacon cubes for 3 4 minutes until crispy. Remove the bacon cubes from the pan and set aside the frying pan with the reduction. SERVES 1-6 1P 2P 3P 4P 5P 6P Drieling potatoes (g) Green beans (g) f Diced bacon (g) f Dried thyme (tsp) f Seasoned chicken cubes (g) f Lime (pcs) 1/4 1/2 3/4 1 11/4 11/2 Mayonnaise (g) 3) 10) 19) 22) f Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 White wine vinegar (tbsp) Extra-virgin olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3117 / / 139 Fats (g) 45 8 Of which: saturated (g) Carbohydrates (g) 48 9 Of which: sugars (g) Fibre (g) 10 2 Protein (g) 32 6 Salt (g) ) Eggs 10) Mustard Can contain traces of: 19) Peanuts 22) Nuts 3 FRY THE POTATOES AND CHICKEN Place the potatoes in the frying pan with the reduction from the bacon cubes and add 1 tbsp dried thyme per person. Make sure the potatoes are evenly covered in thyme and fry the potatoes for 4 6 minutes at medium-high heat. In the meantime, heat the olive oil in another frying pan and fry the chicken fillet cubes for 5 6 minutes until done. 4 MAKE THE SALAD AND SERVE Juice the lime and mix 1 tsp lime juice per person with the mayonnaise in a small bowl. Make a dressing of white wine vinegar and extra-virgin olive oil in a salad bowl and add the green beans and bacon cubes. Season to taste with salt and pepper. Serve the potatoes with the chicken fillet cubes and green bean salad on the side. Garnish with lime mayonnaise. 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 SPECIAL INGREDIENT ORECCHIETTE WITH CREAMY PESTO AND CANDIED CHICKEN WITH BUFFALO MOZZARELLA AND FRESH BASIL CANDIED CHICKEN Candying the chicken - slow-cooking it in its own fat - makes it extremely tender and delicate. Candied chicken thigh f Garlic Multi-coloured cherry tomatoes f Orecchiette Pine nuts Buffalo mozzarella f Green pesto f Sour cream f Fresh basil f min. Several steps Eat within 3 days Transform your home into a restaurant with the rich flavours of this dish. We have done most of the work for you by candying the chicken. You will be serving an impressive dish before you know it!

24 A GOOD START ROAST THE CHICKEN THIGH Pre-heat the oven to 220 degrees. Transfer the candied chicken drumstick to a baking tray lined with baking paper and roast in the oven for minutes. EQUIPMENT A frying pan, an oven dish, a pan with a lid and a baking sheet with baking paper. Let s start cooking the orecchiette with creamy pesto and candied chicken. ROAST THE CHERRY TOMATOES In the meantime, press or finely chop the garlic. Mix the multi-colour cherry tomatoes in an oven dish with the olive oil, black balsamic vinegar, garlic and salt and pepper to taste. Place the oven dish in the oven next to the chicken thigh and roast for minutes. BOIL THE PASTA In the meantime, boil ample water in a pan with a lid for the orecchiette and boil the orecchiette for minutes until al dente. Drain and set aside, uncovered, to steam dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Candied chicken thigh (pcs) f Garlic (cloves) 1/2 1 11/2 2 21/2 3 Multi-coloured cherry tomatoes (g) f Orecchiette (g) 1) 17) 20) Pine nuts (g) 19) 22) 25) Buffalo mozzarella (g) 7) f Green pesto (g) 7) 8) f Sour cream (g) 7) f Fresh basil (leaves) 23) f Olive oil (tbsp) Black balsamic vinegar (tsp) Salt & pepper to taste f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4402 / / 143 Fats (g) 58 8 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 7 1 Protein (g) 52 7 Salt (g) ROAST THE PINE NUTS In the meantime, roast the pine nuts in a frying pan without butter or oil until goldenbrown. Set aside. TEAR AND MIX Tear the buffalo mozzarella into pieces. Mix the green pesto and sour cream into the orecchiette. SERVE Transfer the pasta to plates, as well as the roasted multi-colour cherry tomatoes, chicken and mozzarella. Garnish with pine nuts and fresh basil leaves. 1) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 17) Eggs 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 Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

25 SPECIAL INGREDIENT PORK TENDERLOIN WITH ASIAN SWEET-SPICY SAUCE WITH SEED-HERB RICE AND BIMI WITH BOK CHOY IN FISH SAUCE PORK TENDERLOIN This is the most tender piece of pork. First you'll briefly fry the meat at high heat. Not too long, to make sure it gets nice and brown but still moist. Pork tenderloin f Red chilli peppers f Garlic Bok choy f Fresh ginger Juice orange Soy sauce Star anise Sesame seeds Seed mix Brown rice Bimi f Fish sauce Fresh coriander f = + 55 min. Several steps Pork tenderloin is an especially tender piece of pork meat that combines perfectly with the sweetspicy sauce you'll be serving it with. Both the sauce and vegetables are popular in Asian cuisine. Bimi is a cousin of broccoli and fits the fresh, slightly sharp bok-choy like a glove. Fresh mintf Spring onions f Eat within 3 days Lime

26 A GOOD START PREPARATION Pre-heat the oven to 180 degrees and take the pork tenderloin out of the refrigerator. Bring 100 ml water per person to the boil for the sauce. Remove the seed pods from the red chilli pepper and finely chop, and squeeze or finely chop the garlic. Remove the bottom from the stem of the bok choy and cut the bok choy into strips. Finely grate the ginger and squeeze the orange. EQUIPMENT A grater, a saucepan, a deep saucepan with a lid, a frying pan, a pan with a lid and an oven dish. Let s start cooking the pork tenderloin with Asian sweet-spicy sauce. MAKE THE SAUCE Add the ginger, red chilli pepper, garlic, soy sauce, star anise, brown sugar and 25 ml orange juice per person to a deep saucepan. Heat for 1 2 minutes at medium-low heat until the sugar has melted. Add the boiling water, crumble 1/8 stock cube per person over the pan, turn up the heat and boil for minutes until half the moisture has evaporated. Keep at very low heat t. ROAST AND BOIL In the meantime, heat a deep saucepan with a lid (you'll use the lid in step 5) and a frying pan at high heat and roast the sesame seeds and seed mix in separate pans until golden-brown. Remove from the pans and set aside. Bring 250 ml water per person to the boil in a pan with a lid and boil the brown rice, covered, for minutes until done. Drain if needed, and allow to steam dry, covered. SERVES 1-6 1P 2P 3P 4P 5P 6P Pork tenderloin (140 g) f Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Bok choy (pcs) f 1/2 1 11/2 2 21/2 3 Fresh ginger (cm) Juice oranges (pcs) 1/2 1 11/2 2 21/2 3 Soy sauce (ml) 1) 6) Star anise (pcs) Sesame seeds (g) 11) 19) 22) Seed mix (g) 19) 22) 25) Brown rice (g) Bimi (g) f Fish sauce (g) 4) Fresh coriander & mint(g) 23) f Spring onions (pcs) f Lime (pcs) 1/2 1 11/2 2 21/2 3 Brown sugar (tbsp) Vegetable stock cube (pcs) 1/8 1/4 3/8 1/2 5/8 3/4 Butter (tbsp) Olive oil (tbsp) 1 11/2 2 21/2 3 31/2 Salt & pepper f Keep in the refrigerator to taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3853 / / 106 Fats (g) 39 5 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) FRY THE PORK TENDERLOIN In the meantime, rub the pork tenderloin with salt and pepper. Heat the butter in the same frying pan at medium to high heat and fry the pork tenderloin for 3 4 minutes until brown all around. Place the pork tenderloin in an oven dish, pour the reduction over it and roast in the oven for 7 9 minutes or until done tt. FRYING AND CUTTING In the meantime, heat the olive oil in the same deep saucepan at medium-high heat. Add the bimi, fish sauce and 25 ml water per person. Fry for 6 12 minutes. Take the lid off the pan when halfway done, add the bok choy and continue frying, uncovered ttt. In the meantime, coarsely chop the coriander, cut the mint into strips, the spring onions into thin rings and the lime into wedges. SERVE Cut the pork tenderloin into slices. Mix the brown rice with the seed mix, fresh herbs, salt and pepper. Put a mound of rice on each plate and garnish with the spring onion. Place the bimi and bok choy on the side and sprinkle with sesame seeds. Serve with the pork tenderloin and garnish with the lime wedges. Pour a little bit of the sauce over the pork tenderloin and serve the rest of it separately. Fibre (g) 10 1 Protein (g) 47 5 Salt (g) ) Glutens 4) Fish 6) Soy 11) Sesame Can contain traces of: 19) Peanuts 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: Pork tenderloin is best consumed when left a little pink on the inside. ttip: Add more orange juice or stock if the sauce becomes too thick. Remove the star anise fromthe pan before serving the dish. ttttip: Don t like your vegetables too crunchy? You can leave the lid on top of the pan for longer, this will soften the bimi. Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

27 Rigatoni with chicken fillet and green beans With green pesto RIGATONI The ribbed structure of this tubular pasta makes the sauce stick for extra flavour! Green beans f Rigatoni Garlic Chicken strips f Green pesto f 5 Total: 25 min. b Family - Very simple r Quick & Easy Eat within 3 days This pasta dish is quick and full of flavour. The true king of this dish is the fresh green pesto - our own version of an Italian delicacy made of spinach, basil, matured cheese and pine nuts. Its subtle flavours make this dish a favourite for all ages.

28 A GOOD START PREPARATION Bring 600 ml water per person to the boil in a large pan with a lid to cook the green beans and rigatoni. In the meantime, trim the ends off the green beans and cut them into 3 equal parts. EQUIPMENT A large pan and a wok or a deep saucepan. Let s start cooking the rigatoni with chicken fillet and green beans. BOIL THE RIGATONI Boil the rigatoni, covered, for minutes in the large pan with the lid. After 5 8 minutes, add the green beans. Drain, reserving a little of the cooking liquid, and allow to steam dry, uncovered. MINCE THE GARLIC In the meantime, press or finely chop the garlic. SERVES 1-6 1P 2P 3P 4P 5P 6P Green beans (g) f Rigatoni (g) 1) 17) 20) Garlic cloves (pcs) Chicken strips (g) f Green pesto (g) 7) 8) f Olive oil (tbsp) 1/ / /2 3 Extra-virgin olive oil to taste Salt & pepper to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3540 / / 133 Total fat (g) 38 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 10 2 Protein (g) 37 6 Salt (g) ) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 20) Soy 23) Celery FRY THE CHICKEN Heat the olive oil in a wok or deep saucepan and gently fry the garlic for 2 minutes at low heat. Add the chicken strips and stir-fry for 3 5 minutes at medium to high heat until done and golden-brown. SEASON Next, add the green beans, rigatoni and green pesto to the pan and stir well. Add 1 tbsp cooking liquid per person to give it a velvety texture. Season to taste with salt and pepper. SERVE Transfer the rigatoni to plates. Drizzle with extra-virgin olive oil to taste. LTIP: This dish is calorie-rich. This is mainly due to the pesto which contains a lot of healthy fats. Are you keeping an eye on your calorie intake? Use 75 grams of rigatoni and 30 grams of green pesto 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. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) between 4 and 9pm. WEEK

29 D E SS E R TS MINI-TRIFLE WITH VANILLA MUFFIN With vanilla yoghurt and fried apple - 5 % Very simple Total: min. Eat within 5 days The trifle is a true British classic. This dessert consists of several layers, often consisting of fresh fruit, custard and whipped cream. Today you ll make a trifle with vanilla yoghurt instead of custard. It makes the dessert a lot lighter, but certainly not less tasty. Apple Ground cinnamon Whipping cream f Shaved almonds Semi-skimmed vanilla yoghurt f Vanilla muffin

30 TASTY DESSERT MINI-TRIFLE WITH VANILLA MUFFIN EQUIPMENT: A frying pan, a bowl and a mixer. Peel the apples and cut into quarters. Remove the core 1 and dice the apples. Heat the butter in a frying pan to medium-high heat. 2 Add the apple cubes to the frying pan, sprinkle with the brown sugar and cinnamon and fry for 6 9 minutes until soft and brown. Remove from the pan including the reduction and set aside. Wipe the pan clean with a paper towel. In the meantime, use a mixer to whip the whipping 3 cream together with the white sugar until firm. Heat the same frying pan and roast the almonds, without any oil, for 2 3 minutes until golden-brown. Turn regularly. 4 Transfer the vanilla yoghurt to bowls or glasses. Crumble the vanilla muffin over the dish and place the apple cubes on top. Pour the reduction of the apple over the dish. Garnish with the whipping cream and serve with the almonds. 2P 4P Apple (pcs) 2 4 Ground cinnamon (tsp) 1/2 1 Whipping cream (ml) 7) 15) 20) f Shaved almonds (g) 8) 19) 22) 25) Semi-skimmed vanilla yoghurt (ml) 7) 15) 20) f Vanilla muffin (pcs) 1) 3) 7) 20) 22) 25) 27) 1 2 Butter (tbsp) 1 2 Brown sugar (tbsp) 11/2 3 White sugar (tsp) 1 2 f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2063 / / 131 Fats (g) 24 6 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 1 Protein (g) 9 2 Salt (g) ) Glutens 3) Eggs 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 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. #HelloFresh WEEK

31 1 2 3 Juice oranges SCRAMBLED EGGS WITH TOMATO With a rose bun GREEK YOGHURT WITH PASSION FRUIT With figs and pumpkin seeds MULTI-GRAIN RUSKS WITH RICOTTA With cucumber and salted almonds -BREAKFAST BOX- GOOD MORNING! -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- SCRAMBLED EGGS WITH TOMATO With a rose bun Pre-heat the oven to 180 degrees. 1 Whisk the eggs in a bowl with a dash of milk, salt and pepper. Dice the 2 tomato and chop or finely cut the parsley. Add the tomato and parsley to the egg mixture. Bake the buns in the oven for 8 10 minutes. 3 In the meantime, heat a frying pan to medium-high heat. Add the egg mixture 4 to 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 bun. 5 1x FOR 1 BREAKFAST 2P 4P Free-range eggs (pcs) 3) f 4 8 Milk 7) 15) 20) f dash Plum tomatoes (pcs) 1 2 Fresh parsley (sprigs) 23) f 3 6 Brown rose roll (pcs) 1) 17) 20) 21) 22) 25) 27) 2 4 Olive oil (tbsp) 1 1 Salt & pepper f Keep in the refrigerator EQUIPMENT A bowl and a frying pan To taste NUTRIENT VALUE PER SERVING PER 100 G 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 Can contain traces of: 15) Glutens 17) Eggs 20) Soy 21) Milk/ lactose 22) Nuts 23) Celery 25) Sesame 27) Lupin WEEK

32 BREAKFAST 2-2x BREAKFAST 3- GREEK YOGHURT WITH PASSION FRUIT With figs and pumpkin seeds MULTI-GRAIN RUSKS WITH RICOTTA With cucumber and salted almonds 2x Pour the yoghurt into bowls. Mix the 1 multi-grain flakes into the yoghurt. Cut the passion fruit in half, scoop out 2 the flesh and transfer to the yoghurt. Garnish with the fig pieces and 3 pumpkin seeds. FOR 1 BREAKFAST 2P 4P Greek yoghurt (ml) 7) 15) 20) f Multi-grain flakes (g) 1) 19) 22) 25) Passion fruit (pcs) 2 4 Fig pieces (g) Pumpkin seeds (g ) 19) 22) 25) f Keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Slice the cucumber and finely chop the 1 salted almonds. Spread the rusks with the ricotta. 2 3 Top with the cucumber slices and almonds. Sprinkle with salt and pepper to taste. FOR 1 BREAKFAST 2P 4P Cucumber (pcs) 11/4 1/2 Salted almonds (g) 5) 8) 22) 25) Ricotta (g) 7) f Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13) Salt & pepper f Keep in the refrigerator 4 8 to taste Energy (kj/kcal) 1431 / / 182 Fats (g) 17 9 Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 5 3 Protein (g) 13 7 Salt (g) ) Glutens 7) Milk/lactose Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1385 / / 245 Fats (g) Of which: saturated (g) Carbohydrates (g) Of which: sugars (g) Fibre (g) 3 2 Protein (g) Salt (g) ) Glutens 3) Eggs 5) Peanuts 6) Soy 7) Milk/lactose 8) Nuts 11) Sesame 13) Lupin Can contain traces of: 22) (Other) nuts 25) Sesame