Creamy linguine with shrimps and lemon With courgette and tomatoes

Creamy linguine with shrimps and lemon With courgette and tomatoes Courgettes f Dried rosemary Garlic Tomatoes f Lemons Linguine Shrimps f Creme fraiche f Total: 30-35 min. 7 * Easy Eat within 3 days b Family Pasta is part of Italy's cultural heritage. The secret to good pasta? Simplicity. This combination of shrimp, summery vegetables and deliciously aromatic rosemary teleports you straight to the Mediterranean Sea. Buon appetito!

A GOOD START ROAST THE COURGETTES Pre-heat the oven to 210 degrees. Cut the courgette into half slices of 1/2 cm thick. Transfer the courgette to a baking sheet lined with baking paper, sprinkle with the dried rosemary and drizzle with half the olive oil. Season with salt and pepper and roast in the oven for 20 30 minutes or until the courgette is brown and done. EQUIPMENT A baking sheet lined with baking paper, a fine grater, a pan with a lid, a deep saucepan and tin foil. Let s start cooking the creamy linguine with shrimp and lemon. CUT AND BOIL In the meantime, press or finely chop the garlic and cut the tomatoes into 1 cm cubes. Grate the yellow rind of the lemon (zest) with a fine grater and juice the lemon. Fill a pan with a lid with plenty of water, bring to the boil, add the linguine and boil, covered, for 10 12 minutes. Drain reserving a little of the cooking liquid, and allow to steam dry uncovered. FRY THE SHRIMP Pat the shrimp dry with paper towels. Heat the remaining olive oil in a frying pan and fry the shrimp at medium-high heat for 3 4 minutes tt. Season with salt and pepper. Remove the shrimp from the pan and set aside, wrapped in tin foil. SERVES 1-6 1P 2P 3P 4P 5P 6P Courgettes (pcs) f 1/2 1 11/2 2 21/2 3 Dried rosemary (tsp) 1 2 3 4 5 6 Garlic (cloves) 1 2 3 4 5 6 Tomatoes (pcs) f 1 2 3 4 5 6 Lemons (pcs) 1/2 1 11/2 2 21/2 3 Linguine (g) 1) 17) 20) 90 180 270 360 450 540 Shrimps (g) 2) f 80 160 240 320 400 480 Creme fraiche (tbsp) 7) f 2 4 6 8 10 12 Not included Olive oil (tbsp) 1 2 3 4 5 6 Sunflower oil (tbsp) 1/4 1/2 3/4 1 11/4 11/2 Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3031 / 725 555 / 133 Total fat (g) 30 6 Of which: saturated (g) 10.6 1.9 Carbohydrates (g) 80 15 Of which: sugars (g) 16.9 3.1 Fibre (g) 6 1 Protein (g) 29 5 Salt (g) 1.0 0.2 1) Glutens 2) Crustaceans 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy MAKE THE SAUCE Heat the sunflower oil in the same deep saucepan and gently fry the garlic for 1 minute at medium-low heat. Add the diced tomatoes and fry for 2 minutes until soft. Turn down the heat, add the creme fraiche and allow to melt while stirring. Stir 1/2-1 tbsp cooking liquid per person from the linguine into the sauce to make it a little thinner. Season with salt and pepper. ASSEMBLE THE PASTA Add the linguine to the deep saucepan and stir into the sauce. Add half the courgette, half the shrimp,1 tsp lemon juice per person and 1/4 tsp lemon zest. Mix well. ttip: Keep a close eye on the courgette. How long you need to cook them depends on the thickness of the courgette pieces and the strength of your oven. SERVE Transfer the linguine to plates and garnish with the remaining courgette and shrimp. Garnish with the remaining lemon zest. tttip: Shrimp are done before you know it, so keep a close eye on the preparation time. Frying them for too long makes them chewy and tough. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019

Aromatic köfte in sweet & spicy sauce With brown rice and curly parsley Shallots Turkish red chilli peppers f Green sweet pepper f Tomato f Seasoned ground beef f Brown rice Ground cinnamon Ground cumin Tomato paste Raisins Fresh curly parsley f Total: 40-45 min. 9 + % Several steps Eat within 5 days g d Gluten-free Lactose-free Köfte are aromatic Persian meatballs. They are found in all kinds of varieties in cuisines ranging from Turkish to Indian. We have pre-seasoned the minced beef for you with cumin, cardamom and coriander. The sauce is sweet because of the raisins and the sambal adds a kick.

A GOOD START CUT AND PREPARE KOFTE Bring 200 ml water per person to the boil for the rice. Mince the shallots. Cut open the top of the Turkish red chilli pepper, lightly rub in between your hands and rinse with water to remove the seeds. Cut the Turkish chilli pepper into thin rings and the green sweet pepper and tomato into cubes. Use the minced beef to make 4 meatballs per person and roll them into thumb-sized sausages (köfte)t. MAKE THE SAUCE Turn the heat back down to low and sauté the remaining shallots for 1 minute using the fat of the köfte. Add the Turkish pepper, green sweet pepper, tomato, sambal, cinnamon and cumin and stir-fry for 1 minute tt. tttip: Measure the cinnamon properly, you only need a little bit! EQUIPMENT A pan with a lid and a wok or deep saucepan with a lid. Let s start cooking the aromatic köfte in sweet & spicy sauce. BOIL THE RICE Heat half the olive oil in a pan with a lid and sauté half the shallots for 1 minute at low heat. Add the rice, season with salt and stir-fry for 1 minute. Pour the boiling water over the pan (be careful for splashing!), cover and bring to the boil. Allow to simmer for 12 15 minutes. Drain if needed, and allow to steam dry, covered. BOIL THE SAUCE Next, add the tomato puree and 50 ml water per person and season with salt and pepper. Return the köfte to the pan, add the rosemary and simmer, covered, for 10 minutes. In the meantime, finely chop the curly parsley. FRY THE KOFTE In the meantime, heat the remaining olive oil in a wok or deep saucepan with a lid and fry the köfte all around for 5 minutes at medium-high heat. Remove from the pan and set aside. SERVE Transfer the rice and köfte with vegetables to plates. Pour the sauce over the rice and garnish with curly parsley. ttip: In order to make the köfte extra tender, you can mix a beaten egg into the minced meat before rolling it into sausages. SERVES 1-6 We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019 1P 2P 3P 4P 5P 6P Shallots (pcs) 1 2 3 4 5 6 Turkish red chilli peppers (pcs) f 1 2 3 4 5 6 Green sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3 Tomatoes (pcs) f 1 2 3 4 5 6 Seasoned minced beef (g) f 100 200 300 400 500 600 Brown rice (g) 85 170 250 335 420 500 Ground cinnamon (tsp) 1/4 1/2 3/4 1 11/4 11/2 Ground cumin (tsp) 1/2 1 11/2 2 21/2 3 Tomato paste (container) 1/3 2/3 1 11/3 12/3 2 Raisins (g) 19) 22) 25) 10 20 30 40 50 60 Fresh curly parsley (g) 23) f 5 10 15 20 25 30 Not included Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Sambal (tsp) 1/2 1 11/2 2 21/2 3 Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3069 / 734 531 / 127 Total fat (g) 25 4 Of which: saturated (g) 8.3 1.4 Carbohydrates (g) 83 14 Of which: sugars (g) 16.5 2.9 Fibre (g) 10 2 Protein (g) 40 7 Salt (g) 0.7 0.1 May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame

Pearl couscous with pumpkin and feta With mushrooms, hazelnuts and tarragon Onions Mushrooms f Pumpkin cubes f Pearl couscous Fresh tarragon f Feta f Hazelnuts Total: 20-25 min. 5 V Vegetarian Calorieconscious Easy * L Eat within 3 days This dish is easy and quick to prepare yet the flavours are enticing due to the aromatic tarragon and savoury Greek feta. Tarragon has a distinct anise-like flavour. Not everyone likes it. Not familiar with the flavour yet? Taste it first and then add more.

A GOOD START PREPARATION Pre-heat the oven to 200 degrees and bring the vegetable stock to the boil in a pan with a lid for the pearl couscous. In the meantime, cut the onion into half rings, wipe the mushrooms clean with a paper towel and cut into slices. EQUIPMENT A pan with a lid, a baking sheet lined with baking paper, and a frying pan. Let s start cooking the pearl couscous with pumpkin and feta. VEGETABLES IN THE OVEN Transfer the onion, mushrooms and pumpkin cubes to a baking sheet lined with baking paper. Drizzle with the olive oil and season with salt and pepper. Oven-roast for 15 20 minutes, turning them halfway t. BOIL THE PEARL COUSCOUS In the meantime, add the pearl couscous to the pan with stock, bring to the boil again and boil the pearl couscous, covered, for 12 14 minutes until dry. Add a little extra water if the pearl couscous becomes too dry. Fluff the pearl couscous and set aside, uncovered, to steam dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 11/2 2 21/2 3 Mushrooms (g) f 125 250 375 500 625 750 Pumpkin cubes (g) 23) f 100 200 300 400 500 600 Pearl couscous (g) 1) 85 170 250 335 420 500 Fresh tarragon (g) 23) f 21/2 5 71/2 10 121/2 15 Feta (g) 7) f 40 75 100 125 175 200 Hazelnuts (g) 8) 19) 22) 25) 10 20 30 40 50 60 Not included Vegetable stock (ml) 175 350 525 700 875 1050 Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 White balsamic vinegar (tbsp) 1/2 1 11/2 2 21/2 3 Extra-virgin olive oil Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2494 / 596 418 / 100 Total fat (g) 24 4 Of which: saturated (g) 6.9 1.2 Carbohydrates (g) 69 11 Of which: sugars (g) 8.7 1.5 Fibre (g) 8 1 Protein (g) 22 4 Salt (g) 3.0 0.5 1) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 23) Celery 25) Sesame PREPARE THE SEASONING In the meantime, strip the tarragon leaves from the sprigs - keep the leaves whole and finely chop the sprigs. Crumble the feta and coarsely chop the hazelnuts. Heat a frying pan, without any oil, to high heat and roast the hazelnuts until they smell fragrant. MIX Mix the vegetables from the oven, the white balsamic vinegar and the majority of the tarragon into the pearl couscous and season with salt and pepper. SERVE Transfer the dish to plates and garnish with the feta, hazelnuts and remaining tarragon. Drizzle with extra-virgin olive oil. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. ttip: The cooking time of the pumpkin may differ depending on your oven. Keep an eye on the cooking process and shorten or extend the oven time if necessary. GTIP: Got some tarragon sprigs left over? Transfer them to a bottle of extra-virgin olive oil to make a delicious tarragon oil. Great in a dressing or for making pesto. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019

HADDOCK FILLET WITH LENTILS AND BACON With carrot and leek Onions Garlic Carrots f Leeks f Diced bacon f Lentils Fillet of haddock ( skinned )f Calorie- Quick, few dishes and delicious - what more do you want? Haddock belongs to the codfish Total: 30-35 min. 7 L conscious READ MORE ABOUT family and its flavour resembles that of cod, except it has a slightly softer structure. The lentils in this dish are not just tasty, they are also full of proteins, iron and vitamin B. Lentils also HADDOCK Very simple Gluten-free - g provide carbohydrates so no need to add potatoes or rice to this dish. IN OUR BLOG Eat within 3 days Lactose-free d

A GOOD START CHOP THE Mince the onion and press or finely chop the garlic. Cut the carrot into cubes of ½ cm and the leek into thin rings. EQUIPMENT A wok or deep saucepan with a lid and a frying pan. Let s start cooking the haddock fillet with lentils and bacon. FRY THE VEGETABLES Heat half the olive oil in a wok or deep saucepan with a lid and sauté the onion and garlic for 2 3 minutes at mediumlow heat. Add the carrot and leek and fry the vegetables, covered, for 5 7 minutes at medium-high heat. It s OK for the carrot to remain crunchy. FRY THE BACON CUBES In the meantime, heat a frying pan without oil to medium-high heat and fry the bacon cubes for 3 4 minutes until crispy. Drain the lentils. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2 1/2 3 Garlic (cloves) 1 2 3 4 5 6 Carrots (g) f 100 200 300 400 500 600 Leeks (g) f 100 200 300 400 500 600 Diced bacon (g) f 25 50 75 100 125 150 Lentils (packet) ½ 1 1½ 2 2 1/2 3 Fillet of haddock (skinned) (100g) 4) f 1 2 3 4 5 6 Not included Olive oil (tbsp) 1 2 3 4 5 6 Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1966 / 470 388 / 93 Total fat (g) 22 4 Of which: saturated (g) 5.5 1.1 Carbohydrates (g) 30 6 Of which: sugars (g) 10.3 2.0 Fibre (g) 13 2 Protein (g) 31 6 Salt (g) 2.3 0.5 4) Fish MIX Add the bacon cubes and lentils to the wok or deep saucepan with fried carrot and leek and season with salt and pepper t. Keep warm until serving. FRY THE FISH Pat the haddock fillet dry with a paper towel. Heat the remaining olive oil in the same frying pan as you used for the bacon cubes and fry the haddock fillet at medium to high heat for 1 2 minutes on each side. Season with salt and pepper. SERVE Transfer the lentil-vegetable mixture to deep plates and serve with the haddock fillet. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. ttip: Keep in mind that bacon is already quite salty. Have a good taste and use mostly pepper for seasoning this dish. LFACT: Lentils are legumes and super healthy. They are rich in fibres making them good for digestion. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019

CREAMY FARFALLE WITH SEASONED MINCED CHICKEN With fennel, spinach and matured cheese Onions Garlic Red chilli peppers f Fennel f Farfalle Italian-style ground chicken f Spinach f Creme fraiche f Grated matured cheese f Total: 20 25 min. 5 * Easy Eat within 3 days Quick & Easy b Family This dish is done before you know it. We have pre-seasoned the minced chicken for you to provide extra flavour. The pasta is creamy yet refreshing due to the light anise flavour of the fennel. You'll add some spice with red chilli pepper - don t forget to adjust the amount of chilli to the number of servings.

A GOOD START CUT THE GARLIC AND ONION Bring plenty of water per person to the boil in a pan with a lid to cook the farfalle in. Mince the onion and press or finely chop the garlic. EQUIPMENT A pan with a lid and a wok or deep saucepan. Let s start cooking the creamy farfalle with seasoned minced chicken. CUT THE CHILLI AND FENNEL Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Halve the fennel, cut into quarters and remove the tough core. Finely dice the fennel. BOIL THE FARFALLE Boil the farfalle, covered, for 10 12 minutes in the pan with the lid and drain. Set aside uncovered to steam dry. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1 2 3 4 5 6 Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Fennel (pcs) f 1/2 1 11/2 2 21/2 3 Farfalle (g) 1) 17) 20) 90 180 270 360 450 540 Italian-style ground chicken (g) f 100 200 300 400 500 600 Spinach (g) f 100 200 300 400 500 600 Creme fraiche (tbsp) 7) f 3 6 9 12 15 18 Grated matured cheese (g) 7) f 10 25 40 50 65 80 Not included Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3548 / 848 638 / 153 Total fat (g) 40 7 Of which: saturated (g) 18.3 3.3 Carbohydrates (g) 77 14 Of which: sugars (g) 11.6 2.1 Fibre (g) 9 2 Protein (g) 40 7 Salt (g) 0.7 0.1 1) Glutens 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy FRY In the meantime, heat the olive oil in a wok or deep saucepan with a lid and fry the minced chicken for 3 minutes at medium to high heat until it separates. Add the onion, garlic and red chilli pepper and fry for another 2 minutes. Add the fennel and 1 tbsp water per person, season with salt and pepper and fry, covered, for 5 minutes. MAKE THE SAUCE Turn down the heat and tear the spinach into bite-sized pieces over the wok or deep saucepan, in batches if necessary, and allow to reduce while stirring. Add the creme fraiche and half the matured cheese and stir firmly. Add the farfalle, season with salt and pepper and heat for another minute. SERVE Transfer the pasta to plates. Garnish with the remaining matured cheese. ttip: The seed pods and seeds are the most spicy part of the chilli pepper, that is why you remove them. Do you like your food spicy? Don t remove the seed pods. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019

Creamy spinach gratin with fried egg With fried potatoes Firm potatoes Shallots Garlic Plum tomatoes f Nutmeg Dried thyme Spinach f Creme fraiche f Grated matured cheese f Free-range eggs f Total: 35-40 min. 8 b Family Very simple - Vegetarian V Eat within 3 days Gluten-free g With this recipe you'll make a luxurious version of the traditional vegetable dish spinach à la crème. You'll use creme fraiche instead of whipping cream, add sharp matured cheese and tomato and a fried egg, sunny side up, to boot. Comfort food, ideal for a cold and dark day.

A GOOD START FRY THE POTATOES Pre-heat the oven to 210 degrees. Thoroughly scrub or peel the potatoes and cut into wedges. Heat half the olive oil in a deep saucepan with a lid and fry the potatoes for 25 35 minutes, covered, at medium-high heat. Take the lid off the pan after 20 minutes. Turn regularly and season with salt and pepper. In the meantime, mince the shallots and press or finely chop the garlic. EQUIPMENT A deep saucepan with a lid, a fine grater, a wok or deep saucepan, a colander, an oven dish and a frying pan. Let s start cooking the creamy spinach gratin with fried egg. PREPARE THE SPINACH Dice the plum tomato. Grate some nutmeg with a fine grater. Heat the remaining olive oil in a wok or deep saucepan and fry the garlic, shallot and dried thyme for 2 3 minutes. Add the spinach and stir-fry for 3 4 minutes or until it has reduced. Drain the spinach in a colander. Press firmly to drain most of the liquid from the spinach t. SEASON Return the wok or deep saucepan to the heat and add the plum tomatoes. Fry for another minute. Turn the heat to mediumlow, add the creme fraiche and drained spinach to the wok or deep saucepan and stir-fry for another minute. Season with nutmegtt, salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Firm potatoes (g) 250 500 750 1000 1250 1500 Shallots (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Plum tomatoes (pcs) f 1 2 3 4 5 6 Nutmeg (pcs) 1 1 1 1 1 1 Dried thyme (tsp) 1/2 1 11/2 2 21/2 3 Spinach (g) f 200 400 600 800 1000 1200 Creme fraiche (tbsp) 7) f 3 6 9 12 15 18 Grated matured cheese (g) 7) f 25 50 75 100 125 150 Free-range eggs (pcs) 3) f 1 2 3 4 5 6 Not included Olive oil (tbsp) 1 2 3 4 5 6 Butter (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3542 / 847 472 / 113 Total fat (g) 53 7 Of which: saturated (g) 25.2 3.4 Carbohydrates (g) 59 8 Of which: sugars (g) 9.8 1.3 Fibre (g) 11 1 Protein (g) 27 4 Salt (g) 0.8 0.1 3) Eggs 7) Milk/lactose ROAST THE GRATIN Transfer the spinach mixture to an oven dishttt. Sprinkle the grated matured cheese on top and roast for 10 15 minutes in the oven. FRY THE EGG In the meantime, heat the butter in a frying pan and fry one egg, sunny side up, per person. Season with salt and pepper. SERVE Transfer the potatoes to plates and top with the fried egg. Serve with the spinach gratin. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. ttip: Make sure you firmly press the liquid out of the spinach to prevent the gratin from becoming too moist. tttip: Nutmeg has quite a distinct flavour. Don t add too much at once and have a good taste before you add more. ttttip: Spinach has a lot of volume when raw, but the vegetable reduces considerably when heated. That is why you don t need a large oven dish for this recipe. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019

GRATINATED AUBERGINE WITH SWEET POTATO PUREE With aged goat s cheese and chives Aubergine f Aged goat s cheese flakes f Sweet potatoes Fresh chives f Red sweet peppers f Total: 25-30 min. 6 g Gluten-free Easy * Vegetarian V % Eat within 5 days The aubergine absorbs the olive oil like a sponge: the more oil you add, the softer the aubergine becomes, but this also adds calories to the dish. Do you find the skin of the aubergine a bit too tough? Feel free to remove it.

A GOOD START CUT THE AUBERGINE Pre-heat the oven to 200 degrees and bring ample water to the boil in a pan with a lid for the sweet potatoes. Halve the aubergine lengthwise and cut into slices of 1/2 thick. Transfer to a baking sheet lined with baking paper and drizzle with olive oil, salt and pepper. EQUIPMENT A pan with a lid, a baking sheet lined with baking paper and a potato masher. Let s start cooking the gratinated aubergine with sweet potato puree. ROAST THE AUBERGINE Sprinkle the aubergine with half the goat s cheese and fry for 15 20 minutes in the oven or until the aubergine slices are softt. BOIL THE SWEET POTATO In the meantime, weight the sweet potato, peel and cut into coarse pieces. Boil the sweet potato, covered, for 10 minutes in a pan with ample water. Drain and set aside, uncovered, to steam dry. ttip: Aged cheese melts differently than younger cheeses. If you don't like the texture of melted aged (goat s) cheese, use all the goat s cheese in step 6. SERVES 1-6 1P 2P 3P 4P 5P 6P Aubergine (pcs) f 1 2 3 4 5 6 Aged goat s cheese flakes (g) 7) f 50 100 150 200 250 300 Sweet potatoes (g) 250 500 750 1000 1250 1500 Fresh chives (g) 23) f 21/2 5 71/2 10 121/2 15 Red sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3 Not included Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Butter (tbsp) 1/2 1 11/2 2 21/2 3 Milk Extra-virgin olive oil Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2711 / 648 424 / 101 Total fat (g) 31 5 Of which: saturated (g) 16.6 2.6 Carbohydrates (g) 64 10 Of which: sugars (g) 25.4 4.0 Fibre (g) 12 2 Protein (g) 21 3 Salt (g) 1.2 0.2 7) Milk/lactose May contain traces of: 23) Celery CHOP THE In the meantime, finely cut or chop the chives. Finely dice the sweet pepper. ttip: Seasoning the aubergine with ample salt will speed up the softening process in the oven. Do rub off the salt after roasting them. Is your aubergine drying too quickly? Drizzle some extra olive oil over it. MAKE THE PUREE Mash the sweet potatoes to a coarse purée using a potato masher. Mix in half the chives, the sweet pepper cubes and butter. Season with salt and pepper. Add some extra milk for extra silkiness. SERVE Transfer the sweet potato puree to plates and serve with the gratinated aubergine. Garnish with the remaining chives and the remaining goat s cheese. Drizzle with extra-virgin olive oil. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019

PUMPKIN-CHICKPEA SOUP WITH CUMIN With sour cream and spelt baguette Onions Red chilli peppers f Butternut squash Chickpeas Ground cumin Spelt baguette Fresh mint f Sour cream f Calorie- Total: 30-35 min. 7 L conscious Easy Vegetarian * V % Eat within 5 days Hokkaido is a deep-orange and relatively small pumpkin. It has a mild and sweet flavour. A nice bonus: you can eat the skin of this pumpkin variety which saves you time in the kitchen! The chickpeas give the soup a nice bite and are full of proteins, making this soup a meal on its own.

A GOOD START PREPARATION Pre-heat the oven to 210 degrees and bring 450 ml of water per person to the boil. Mince the onion. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. ttip: Not a fan of spicy food? Add less ground cumin in step 3. EQUIPMENT A colander, a stockpot with a lid, a baking sheet lined with baking paper and a hand-held blender. Let s start cooking the pumpkin-chickpea soup with cumin. CUT THE PUMPKIN Cut the pumpkin into wedges. Remove the seeds and stringy inside and cut the pumpkin into small pieces. No need to peel the pumpkin. Drain the chickpeas in a colander and rinse with cold water. MAKE THE SOUP Heat the olive oil in a soup pan with a lid and fry the onion and red chilli pepper for 1 minutes at medium-high heat. Add the pumpkin, cumin t and half the chickpeas and stir-fry for 4 minutes. Crumble the stock cube over the pan tt, add 350 ml boiling water per person and bring to the boil, covered. Allow the soup to simmer for 15 17 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 11/2 2 21/2 3 Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Squash (pcs) 1/2 1 11/2 2 21/2 3 Chickpeas (packet) 1/2 1 11/2 2 21/2 3 Ground cumin (tsp) 11/2 3 41/2 6 71/2 9 Spelt baguette (pcs) 1) 17) 20) 21) 22) 25) 27) 1 2 3 4 5 6 Fresh mint (g) 23) f 21/2 5 71/2 10 121/2 15 Sour cream (tbsp) 7) f 1 2 3 4 5 6 Not included Olive oil (tbsp) 1 1 11/2 11/2 2 2 Vegetable stock cube (pcs) 1 2 3 4 5 6 Honey (tbsp) 1/2 1 11/2 2 21/2 3 Red wine vinegar (tbsp) 1/4 1/2 3/4 1 11/4 11/2 Extra-virgin olive oil (tbsp) Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2653 / 634 308 / 74 Total fat (g) 16 2 Of which: saturated (g) 4.1 0.5 Carbohydrates (g) 91 11 Of which: sugars (g) 24.5 2.8 Fibre (g) 15 2 Protein (g) 24 3 Salt (g) 6.4 0.7 ROAST THE CHICKPEAS In the meantime, mix the remaining chickpeas with the honey on a baking sheet lined with baking paper and roast in the oven for 15 minutes. Add the spelt baguette for the final 5 7 minutes. Cut the fresh mint leaves into thin strips. ttttip: Don t have any red wine vinegar? Replace it by white wine vinegar or white balsamic vinegar. PURÉE Remove the soup pan from the stove, add the red wine vinegar ttt and purée the soup using a hand-held blender. Season with salt and pepper. Add some of the remaining boiling water if you want to make the soup less thick. tttip: Are you keeping an eye on your salt intake? Use 3/4 stock cube per person or opt for low-sodium stock cubes. SERVE Pour the soup into bowls and garnish with the roasted chickpeas, mint, sour cream and extra-virgin olive oil. Serve with the spelt baguette. RFACT: Thanks to the pumpkin and chickpeas, this dish contains over half the daily recommended amount of nutrient fibre. These ingredients are also rich in magnesium, different B-vitamins and iron. 1) Glutens 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame 27) Lupin We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019

SEASONED CHICKEN DRUMSTICKS WITH ONION GRAVY With roasted broccoli and potatoes Broccoli f Shaved almonds Marinated chicken drumsticks f Garlic Firm potatoes Fresh parsley f Spicy onion chutney f Total: 30-35 min. 7 * Easy Eat within 3 days g Gluten-free Slow-cooking a simple ingredient such as onion gives it a very intense flavour. Take the onion chutney you ll use to make a quick gravy, for example. The gravy makes for a perfect match with the chicken and it gives the boiled potatoes some extra pizzazz. You won t be boiling the broccoli this time round. Instead you'll oven-roast it, making it nice and crunchy and extra tasty.

A GOOD START STEAM THE BROCCOLI Pre-heat the oven to 220 degrees. Bring a layer of water of around 3 cm to the boil in a pan with a lid. In the meantime cut the broccoli head into florets and dice the stem. Transfer the broccoli to a colander and suspend in or over the pan with boiling watert. Steam the broccoli, covered, for 4 5 minutes tt. EQUIPMENT 2x a pan with a lid, a colander, a deep saucepan with a lid and a baking sheet lined with baking paper. Let s start cooking the seasoned chicken drumsticks with onion gravy. ROAST AND CUT Transfer the broccoli to a baking tray lined with baking paper, mix with olive oil and season with black balsamic vinegar, salt and pepper. Roast the broccoli in the oven for 15 minutes. Turn when halfway done. Add the shaved almonds for the final 5 minutes. In the meantime, carve the chicken drumsticks to the bone in 2 places and press or finely chop the garlic. FRY THE CHICKEN Heat the butter in a deep saucepan with a lid and fry the chicken drumsticks for 5 minutes at high heat until brown all around. Add the garlic and fry for another minute. Turn down the heat, add 1 tbsp water per person and fry the chicken drumsticks, covered, for 15 18 minutes at medium-low heat. Turn regularly. Remove the chicken drumsticks from the pan when done and set aside. In the meantime, peel the potatoes and cut into coarse pieces. SERVES 1-6 1P 2P 3P 4P 5P 6P Broccoli (g) f 200 400 600 800 1000 1200 Shaved almonds (g) 8) 19) 25) 10 15 20 25 35 40 Marinated chicken drumsticks (pcs) f 2 4 6 8 10 12 Garlic (cloves) 1 2 3 4 5 6 Firm potatoes (g) 250 500 750 1000 1250 1500 Fresh parsley (g) 23) f 21/2 5 71/2 10 121/2 15 Spicy onion chutney (g) 19) 22) f 40 80 120 160 200 240 Not included Olive oil (tbsp) 1 2 3 4 5 6 Black balsamic vinegar (tsp) 1 2 3 4 5 6 Butter (tbsp) 1 2 3 4 5 6 Red wine vinegar (tsp) 1 2 3 4 5 6 Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3860 / 923 542 / 130 Total fat (g) 47 7 Of which: saturated (g) 14.2 2.0 Carbohydrates (g) 74 10 Of which: sugars (g) 22.4 3.1 Fibre (g) 11 2 Protein (g) 44 6 Salt (g) 0.6 0.1 BOIL AND CUT Put the potatoes, barely covered with water, in a pan with a lid. Bring to the boil and boil the potatoes for 12 15 minutes until done. Drain and set aside, uncovered, to steam dry. In the meantime, finely chop the fresh parsley. ttip: When steaming vegetables, it is important to make sure that they do not touch the boiling water. The steam coming from the water is supposed to cook them. Make sure that the bottom of the colander isn t touching the water! MAKE THE GRAVY Heat the same deep saucepan you used for the chicken drumsticks to medium-high heat and add the red wine vinegar, spicy onion chutney and 1 2 tbsp water per person. Stir firmly. Turn down the heat to low and allow to simmer for 1 2 minutes, or until a syrupy gravy emerges. tttip: Got a powerful oven that roasts well? No need to steam the broccoli, just roast it in the oven (step 2). Do roast the broccoli for 20 minutes instead of 15. SERVE Transfer the potatoes to plates and pour the gravy over the potatoes. Serve with the broccoli and chicken drumsticks. Garnish with the fresh parsley shaved almonds. 8) Nuts May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame LTIP: Are you keeping an eye on your calorie intake? Use half the potatoes or 1 drumstick per person. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019

INDONESIAN CURRY-NOODLE SOUP With coriander and peanuts Red chilli peppers f Garlic Vegetable mix f Besengek curry paste f Coconut milk Fresh coriander f Salted peanuts Fresh udon noodles Total: 20 min. 4 Quick & Easy Very simple - Vegetarian V Eat within 3 days The use of a good curry paste makes for a quick and easy delicious Indonesian curry soup. You will finish the dish with fresh coriander and peanuts, together they will create a nice bite.

A GOOD START 1 PREPARATION Prepare the stock. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Press or finely chop the garlic. EQUIPMENT: A stockpot. Let s start cooking the Indonesian curry-noodle soup. 2 STIR-FRY Heat the sunflower oil in a stockpot at high heat. Fry the red chilli pepper and garlic for 1 minute. Add the vegetable mix and stir-fry for 3 minutes. Stir the curry paste into the vegetables and stir-fry for another minute. SERVES 1-6 1P 2P 3P 4P 5P 6P Red chilli peppers (pcs) f 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Vegetable mix (g ) 23) f 200 400 600 800 1000 1200 Besengek curry paste (g) 1) 7) 9) 19) 22) f 50 100 150 200 250 300 Coconut milk (ml) 26) 150 250 375 500 625 750 Fresh coriander (g) 23) f 21/2 5 71/2 10 121/2 15 Salted peanuts (g) 5) 22) 25) 20 40 60 80 100 120 Fresh udon noodles (g) 1) 100 200 300 400 500 600 Not included Vegetable stock (ml) 250 500 750 1000 1250 1500 Sunflower oil (tbsp) 1 2 3 4 5 6 Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3144 / 752 407 / 97 Fats (g) 54 7 Of which: saturated (g) 24.3 3.1 Carbohydrates (g) 51 7 Of which: sugars (g) 12.5 1.6 Fibre (g) 7 1 Protein (g) 16 2 Salt (g) 5.3 0.7 1) Glutens 5) Peanuts 7) Milk/lactose 9) Celery Can contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame 26) Sulphite 3 FINISH THE SOUP Add the coconut milk and stock to the stockpot and simmer for 5-7 minutes at medium-low heat. In the meantime, finely chop the coriander and coarsely chop the peanuts. For the final 3 minutes, add the udon noodles to the soup t. ttip: Cut the fresh udon noodles into pieces before adding them to the soup. They will be a lot easier to eat! 4 SERVE Serve the soup in bowls. Garnish with the coriander and peanuts. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call us, email us or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a WhatsApp message (free of charge) to +31 (0) 6 2727 3232 (NL) or +32 0486 70 35 29 (BE) between 4 and 9 p.m. WEEK 09 2019

Naan pizza with ground beef and spinach With a refreshing salad Naan bread Onion Garlic Köfte-style minced beef f Spinach f Red cherry tomatoes f Yazzara f Total: 15-20 min. 4 - Very simple Eat within 3 days Quick & Easy This dish is done before you know it because you'll be using naan bread as a pizza base. You'll give this pizza a surprising twist by replacing the tomato sauce with yazzara, an Eastern carrot-pumpin dip. A great combination with the refreshing salad!

A GOOD START 1 PREPARATION Pre-heat the oven to 200 degrees and bake the naan bread for 4 6 minutes or toast the naan bread in a toaster. Mince the onion. Press or finely chop the garlic. EQUIPMENT: A frying pan and a salad bowl. Let s start cooking the naan pizza with ground beef and spinach. 2 FRY THE MINCED MEAT Heat the olive oil in a frying pan at medium-low heat and fry the garlic and onion for 2 3 minutes. Add the ground beef and fry for 3 minutes. Add half the spinach and fry for another 2 minutes. Season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Naan bread (pcs) 1) 6) 7) 25) 1 2 3 4 5 6 Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Köfte-style ground beef (g) f 100 200 300 400 500 600 Red cherry tomatoes (g) f 60 125 185 250 310 375 Spinach (g) 23) f 100 200 300 400 500 600 Yazzara (g) 7) 19) 22) f 40 80 120 160 200 240 Not included Extra-virgin olive oil (tbsp) 1/2 1 11/2 2 21/2 3 White balsamic vinegar (tsp) 1 2 3 4 5 6 Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3669 / 877 746 / 178 Fats (g) 44 9 Of which: saturated (g) 10,4 2,1 Carbohydrates (g) 70 14 Of which: sugars (g) 12,2 2,5 Fibre (g) 11 2 Protein (g) 44 9 Salt (g) 1,6 0,3 1) Glutens 6) Soy 7) Milk/lactose Can contain traces of: 19) Peanuts 23) Celery 25) Sesame 3 MAKE THE SALAD Halve the red cherry tomatoes. Mix the cherry tomatoes in a salad bowl with the remaining spinach, white balsamic vinegar and extravirgin olive oil. Season with salt and peppert. ttip: Is your spinach too coarse? Tear it into bite-sized pieces beforehand. 4 SERVE Spread the baked naan with yazarra. Scoop the ground beef with spinach on top. Serve the naan pizza with the salad. ttip: Have your naan pizzas cooled down a bit after topping them? Put them back in the oven and heat for about 3 minutes. Heating them more will cause the ground beef to dry out. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call us, email us or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a WhatsApp message (free of charge) to +31 (0) 6 2727 3232 (NL) or +32 0486 70 35 29 (BE) between 4 and 9 p.m. WEEK 09 2019

ROUND STEAK WITH SHALLOT-THYME SAUCE WITH POTATO GRATIN AND GREEN BEANS Firm potatoes Shallots Garlic Whipping cream f Grated aged cheese f Dried thyme Green beans f Round steak f 8 + 40 min. Several steps Eat within 3 days Today you will be serving a restaurant classic. The tender steak is cut from the upper part of the cow s buttocks, in this case the Maas-Rijn-IJsselrund. This piece of meat has a round shape, hence the name. We will leave it up to you whether you will cook it medium-rare, medium or well-done!

A GOOD START PREPARATION Take the steak out of the refrigerator. Preheat the oven to 200 degrees and prepare the stock. Bring ample water to the boil in 2 pans with lids for the potatoes and for the green beans. Peel the potatoes and cut into slices of around 1 cm. 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 the meantime, mince the shallots and press or finely chop the garlic. EQUIPMENT 2x a pan with a lid, 2x a saucepan, an oven dish, a frying pan and tin foil. Let s start cooking the round steak with shallot-thyme sauce. MAKE THE GRATIN Heat 1/2 tbsp butter per person in a saucepan at medium-low heat. Add half the flour and stir until a smooth mass takes shape. Add the milk and whipping cream while stirring. Whisk with a whisk until all the lumps have dissolved. Mix in the aged cheese and season with salt, pepper and half the thyme. Place the potato wedges in an oven dish and pour the cream mixture over it. Bake the gratin in the oven for 18 22 minutes. MAKE THE SHALLOT-THYME SAUCE In the meantime, heat 1 tbsp butter per person in another saucepan at medium-low heat. Then add the garlic, shallot and the remaining thyme. Stir firmly and allow the shallot to become soft in 5 7 minutes. Add the remaining flour and stir-fry for 3 4 minutes t. Add the stock and stir the sauce until smooth. Season with white wine vinegar, salt and pepper and allow to reduce at low heat until serving. SERVES 1-6 1P 2P 3P 4P 5P 6P Firm potatoes (g) 200 400 600 800 1000 1200 Shallots (pcs) 2 4 6 8 10 12 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Whipping cream (ml) 7) f 50 100 150 200 250 300 Grated aged cheese (g) 7) f 15 25 35 50 60 70 Dried thyme (tsp) 1 2 3 4 5 6 Green beans (g) f 150 300 450 600 750 900 Round steak (140 g) f 1 2 3 4 5 6 Not included Beef stock (ml) 75 150 225 300 375 450 Butter (tbsp) 2 4 6 8 10 12 Flour (tbsp) 1 2 3 4 5 6 Milk (ml) 25 50 75 100 125 150 White wine vinegar (tsp) 1/2 1 11/2 2 21/2 3 Olive oil (tbsp) 1 2 3 4 5 6 Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4477 / 1070 521 / 124 Fats (g) 64 7 Of which: saturated (g) 33.4 3.9 Carbohydrates (g) 67 8 Of which: sugars (g) 12.9 1.5 Fibre (g) 13 2 Protein (g) 48 6 Salt (g) 1.4 0.2 BOIL THE GREEN BEANS Remove the stems from the green beans and boil them in another pan with a lid for 6 8 minutes until al dente. Drain and set aside, uncovered, to steam dry. Mix with 1/2 tbsp butter per person and season with salt and pepper. ttip: Making a flour-based sauce is a delicate process: a little bit too much flour and the sauce becomes too thick and floury, too little flour and your sauce will become too thin. Measure or weigh the tablespoons carefully to prevent this from happening. We assume that 1 tablespoon contains 10 grams of flour. FRY THE STEAKS Heat the olive oil in a frying pan to mediumhigh heat. Tap the round steak dry with a kitchen towel and rub with salt and pepper. As soon as the oil is nice and hot, carefully place the steak in the pan and fry for 3 4 minutes on each side until golden-brown. Sprinkle with some black pepper and allow to rest covered by tin foil for no more than 3 minutes. SERVE Cut the round steak into thin slices. Serve the round steak with the potato gratin, the green beans and the shallot-thyme sauce. ttip: It is best to take the round steak out of the refrigerator 30 minutes to an hour before you start cooking. Otherwise the steak will remain cold on the inside and it won't respond properly when you fry it. 7) Milk/lactose We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019

LARGE SHRIMP WITH LEMON-GARLIC MARINADE WITH PEARL COUSCOUS, SOFT GOAT S CHEESE AND NUT-HERB TOPPING Lemon Garlic Unskinned large shrimp f Walnuts Fresh tarragon f Fresh dill f Pearl couscous Courgette f Fennel f Fresh goat s cheese f Spring onions f Rocket cress f 9 + 45 min. Several steps Eat within 3 days The shell of the shrimp infuses extra flavour while cooking, but removing it can be quite the chore. Today we ve simplified it for you: the head of the shrimp in your box has already been removed and they were also cut open for your convenience. This allows you to enjoy the taste of unskinned shrimp without the hassle of skinning them!

A GOOD START MARINATE THE SHRIMP Bring the stock to the boil in a pan with a lid for the pearl couscous. Grate the rind off the lemon (zest) with a fine grater and juice the lemon. Press or finely chop the garlic. Mix the olive oil with the garlic and 1 tsp lemon juice per person in a bowl and place the large shrimp inside. Allow to soak until you will be frying them in step 5t. EQUIPMENT A pan with a lid, a grater, a bowl, a frying pan, a small bowl, a fine grater and a deep saucepan. Let s start cooking the large shrimp with lemon-garlic marinade. MAKE THE TOPPING Coarsely chop the walnuts. Heat a frying pan, without any oil, to medium-high heat and roast the walnuts until they begin to change colour. Remove from the pan and set aside. Strip the leaves from the tarragon sprigs and coarsely chop. Finely chop the dill. Mix the walnuts with half the dill, half the tarragon and 1 tsp lemon juice per person in a small bowl. BOIL THE PEARL COUSCOUS Add the pearl couscous to the stock and boil the pearl couscous, covered, for 12 14 minutes. Drain the pearl couscous and rinse with warm water. SERVES 1-6 1P 2P 3P 4P 5P 6P Lemons (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Unskinned large shrimp (g) 2) f 130 260 390 520 650 780 Walnuts (g) 8) 19) 22) 25) 20 40 60 80 100 120 Fresh dill & tarragon (g) 23) f 5 10 15 20 25 30 Pearl couscous (g) 1) 85 170 250 335 420 500 Courgettes (pcs) f 1/2 1 11/2 2 21/2 3 Fennel (pcs) f 1/2 1 11/2 2 21/2 3 Fresh goat s cheese (g) 7) f 25 50 75 100 125 150 Spring onions (pcs) f 1 2 3 4 5 6 Rocket cress (container) 10) f 1/4 1/2 3/4 1 11/4 11/2 Not included Vegetable stock (ml) 250 500 750 1000 1250 1500 Olive oil (tbsp) 1 2 3 4 5 6 Butter (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3628 / 867 406 / 97 Fats (g) 41 5 FRY THE VEGETABLES In the meantime, cut the courgette into half slices of 1/2 cm thick. Halve the fennel, cut into quarters and remove the hard core. Set aside any fennel leaves. Finely dice the fennel. Heat the butter in a deep saucepan at medium-high heat and fry the fennel for 5 minutes. Add the courgette and fry for another 10 12 minutes or until done. FRY THE SHRIMP In the meantime, crumble the goat s cheese. Cut the scallion into fine rings. Strip the rocket cress from the plant. Heat the frying pan right before serving to mediumhigh heat and fry the shrimp together with the marinade for 3 minutes or until nice and pink. Mix the pearl couscous, scallion and the remaining dill and tarragon into the courgette and fennel. Season with salt and pepper. SERVE Transfer the pearl couscous to plates, top with the goat s cheese and scoop the large shrimp on the side. Garnish with the walnut topping, rocket cress and any fennel leaf. ttip: Keep the remaining lemon juice and serve it separately so everyone can add it. Of which: saturated (g) 12.0 1.3 Carbohydrates (g) 76 9 Of which: sugars (g) 16.8 1.9 Fibre (g) 9 1 Protein (g) 43 5 Salt (g) 4.3 0.5 1) Glutens 2) Crustaceans 7) Milk/lactose 8) Nuts 10) Mustard Can 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, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 09 2019

1 2 3 -BREAKFAST BOX- GOOD MORNING! OMELETTE WITH AVOCADO With a whole-wheat rose roll FULL-FAT YOGHURT WITH APPLE With cranberry-walnut mix WHOLE-WHEAT RUSKS With cheese and peanut butter -EXTRA- Seedless blue grapes 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, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a WhatsApp (free of charge) to +31 (0) 6 2727 3232 between 4 and 9pm. BREAKFAST 1- OMELETTE WITH AVOCADO With a whole-wheat rose roll Pre-heat the oven to 180 degrees. Beat the eggs in a bowl with a dash of milk, 1 salt and pepper. Finely cut or chop the chives and add to the egg mixture. Bake the rose rolls for 8 minutes in the oven. 2 Cut the avocado in half, remove the pit and skin and slice the flesh. 3 Heat the olive oil in a frying pan at medium-high heat and fry 1 omelette 4 per person. Transfer the omelettes to plates and top with avocado. Serve the roll with 5 the omelette. 1x FOR 1 BREAKFAST 2P 4P Free-range eggs (pcs) 3) f 4 8 Chives (g) 23) f 5 10 Whole-wheat rose roll (pcs) 1) 17) 20) 21) 22) 25) 27) 2 4 Avocado (pcs) 1 2 Milk Not included Splash Olive oil (tbsp) 1 2 Salt & pepper EQUIPMENT A bowl and a frying pan NUTRIENT VALUE PER SERVING To taste PER 100 G Energy (kj/kcal) 2466 / 590 859 / 206 Fats (g) 34 12 Of which: saturated (g) 6.1 2.1 Carbohydrates (g) 48 17 Of which: sugars (g) 1.9 0.6 Fibre (g) 6 2 Protein (g) 22 8 Salt (g) 1.1 0.4 1) Glutens 3) Eggs May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame 27) Lupin WEEK 09 2018

BREAKFAST 2-2x BREAKFAST 3- FULL-FAT YOGHURT WITH APPLE With cranberry-walnut mix WHOLE-WHEAT RUSKS With cheese and peanut butter 2x Cut the apple and pear into quarters 1 and remove the core. Cut half of the apple and pear into cubes and the other half into thin slices. Mix the apple and pear cubes into the 2 full-fat yoghurt in a bowl. Garnish with the apple and pear slices and sprinkle with cranberry-walnut mix. FOR 1 BREAKFAST 2P 4P Apple (pcs) 1 2 Pears (pcs) 1 2 Full-fat yoghurt (ml) 7) f 400 800 Cranberry-walnut mix (g) 8) 19) 22) 25) 60 120 NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1667 / 399 399 / 96 Fats (g) 18 4 Of which: saturated (g) 5.5 1.3 Carbohydrates (g) 46 11 Of which: sugars (g) 39.1 9.4 Fibre (g) 7 2 Protein (g) 9 2 Salt (g) 0.2 0.0 Top 2 rusks with cheese and spread the 1 other rusks with peanut butter. Transfer the rusks to plates. 2 FOR 1 BREAKFAST 2P 4P Whole-wheat rusks (pcs) 1) 6 12 Aged cheese (slices) 7) f 2 4 Peanut butter (container) 5) 22) 2 4 NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1381 / 330 1748 / 418 Fats (g) 18 22 Of which: saturated (g) 7.5 9.4 Carbohydrates (g) 25 32 Of which: sugars (g) 1.3 1.7 Fibre (g) 9 11 Protein (g) 14 17 Salt (g) 0.9 1.1 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 1) Glutens 5) Peanuts 7) Milk/lactose May contain traces of: 22) Nuts 22) (Other) nuts 25) Sesame