MINI PITAS WITH TUNA SALAD With sweet carrot and coconut CABRIZ BRANCO These delicious pitas deserve an aromatic Cabriz Branco from Portugal, which fits the tuna and roasted hazelnuts like a glove. Carrots f Red onions Red chilli peppers f Lime Tuna Hazelnuts Grated coconut Sour cream f Mini pitas Total: 35-40 min. 8 G Original Easy * Family b % Eat within 5 days Today you are preparing a tuna salad with the oriental flavours of lime, red chilli pepper and coconut shaving. A combination that is surprisingly tasty! Roasting the carrot in the oven gives it a sweet flavour that fits the refreshing lemon very well. The dish is topped with crunchy hazelnuts.
A GOOD START PREPARE THE CARROT Pre-heat the oven to 220 degrees. Bring 500 ml water per person to the boil in a pan with a lid for the carrots. Remove the leaves of the carrot but leave a little bit of the greens attached. Cut the large carrots in quarters and the small ones in half, both lengthwise. Boil the carrots, covered, in the pan with a lid for 5 minutes. Drain the carrots. EQUIPMENT A pan with a lid, a grater, a mixing bowl and a baking sheet lined with baking paper. Let s start cooking the mini pitas with tuna salad. CUT AND DRAIN In the meantime, finely mince the red onion. Remove the seed pods from the red chilli pepper and finely chop. Thoroughly rinse the Lime, use a fine grater to zest the peel and squeeze out the juice. Set aside. Drain the tuna. Coarsely chop the hazelnuts. Prefer to serve the dish less spicy? Finely chop the chilli pepper but serve it separately at the table. MAKE THE TUNA SALAD Use a mixing bowl to mix the red chilli pepper, tuna, coconut shaving, ½ tsp lime zest per person, ½ tbsp lime juice per person and ⅓ of the red onion. Next, mix in the sour cream, mustard and extra-virgin olive oil. Season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Carrots (g) f 200 400 600 800 1000 1200 Red onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Red chilli peppers (pcs) f 1/4 1/2 ¾ 1 1 1/4 1 1/2 Lime (pcs) 1/4 1/2 ¾ 1 1 1/4 1 1/2 Tuna (can ) 4) 1 2 3 4 5 6 Hazelnuts (g) 8) 19) 22) 25) 15 30 45 60 75 90 Grated coconut (g) 19) 22) 25) 10 15 20 25 30 35 Sour cream (g) 7) f 50 100 150 200 250 300 Mini pitas (pcs) 1) 3 6 9 12 15 18 Mustard* (tsp) 1/2 1 1 1/2 2 2 1/2 3 Extra-virgin olive oil* (tbsp) 1/2 1 1 1/2 2 21/2 3 Olive oil* (tbsp) 1 2 3 4 5 6 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3678 / 879 725 / 173 Total fat (g) 50 10 Of which: saturated (g) 18.2 3.6 Carbohydrates (g) 74 15 Of which: sugars (g) 16.4 3.2 Fibre (g) 12 2 Protein (g) 27 5 Salt (g) 1.6 0.3 ROAST CARROT AND ONION Transfer the carrot and red onion to a baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Bake in the oven for 15 minutes. HEAT THE PITAS Sprinkle the pitas with water, cut a small opening and stuff with the tuna salad (see tip). After 10 minutes, remove the carrots from the oven and sprinkle with hazelnuts. Place the pitas in between the carrots and put them back in the oven for the remaining 5 minutes. SERVE Serve the stuffed pitas with the carrots and garnish with the remaining lime zest. Preparing this dish in a small oven for more than 2 people? Heat the pitas in a toaster and stuff them with tuna afterwards. 1) Glutens 4) Fish 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017
ENDIVE HOTCHPOTCH WITH BRANDT & LEVIE SAUSAGE With herb cheese and cherry tomatoes LAVILA ROUGE Lavila Rouge from the Gascogne area is a juicy, fruity wine that goes well with the cherry tomatoes and endive hotchpotch. Melody potatoes Red onions Parsley & garlic pork sausage f Endives f Herb cheese cubes f Red cherry tomatoes f Total: 25-30 min. 6 G Original Easy * Quick & Easy Q Eat within 3 days Gluten-free g This hotchpotch is served with a pork sausage from our trusted supplier Brandt & Levie. Brandt & Levie select pig farmers who take care of their animals, which affects the flavour. For this hotchpotch you will fry the onion in balsamic vinegar, which ensures a sweet flavour that combines well with the fresh endive and the parsley-garlic sausage.
A GOOD START BOIL THE POTATOES Bring 400 ml water per person to the boil in a pan with a lid to boil the potatoes (melody) in. Thoroughly scrub or peel the potatoes, cut into coarse pieces and boil, covered, for 15 minutes. Drain, reserving a little of the cooking liquid, and allow to steam dry uncovered. EQUIPMENT A pan with a lid, a frying pan with a lid, a wok or a deep saucepan and a potato masher. Let s start cooking the endive hotchpotch with Brandt & Levie sausage. CHOP THE In the meantime cut the red onion into fine rings. Halve the red cherry tomatoes. FRY THE SAUSAGE Heat half the butter in a frying pan with a lid and fry the pork sausage for 3 4 minutes at medium to high heat until brown all around. Add the red onion and the black balsamic vinegar and stir-fry for 1 minute. Turn down the heat, cover the pan and simmer for 10 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Melody potatoes (g) 300 600 900 1200 1500 1800 Red onions (pcs) 1/2 1 1 1/2 2 21/2 3 Red cherry tomatoes (g) f 60 125 180 250 350 400 Parsley & garlic pork sausage (100 g ) f 1 2 3 4 5 6 Endives (g) 23) f 150 300 450 600 750 900 Herb cheese cubes (g) 7) f 25 50 75 100 125 150 Butter* (tbsp) 1 2 3 4 5 6 Black balsamic vinegar* (tbsp) 1 2 3 4 5 6 Milk* splash Mustard* (tsp) 1 2 3 4 5 6 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3234 / 773 440 / 105 Total fat (g) 39 5 Of which: saturated (g) 20.0 2.7 Carbohydrates (g) 67 9 Of which: sugars (g) 9.3 1.3 Fibre (g) 10 1 Protein (g) 33 4 Salt (g) 2.4 0.3 7) Milk/lactose May contain traces of: 23) Celery STIR-FRY THE ENDIVE In the meantime, heat the remaining butter in a wok or deep saucepan and fry most of the endive for 5 minutes at medium to high heat. MAKE THE HOTCHPOTCH Mash the potatoes into a coarse purée using the potato masher. Add a splash of milk or cooking liquid to give the mash a velvety texture. Stir the fried endives, the raw endives and the cherry tomatoes into the hotchpotch and season with mustard, salt and pepper. SERVE Transfer the endive hotchpotch to plates and garnish with the fried red onion and herb cheese cubes. Serve with the pork sausage. Stir the encrustation in the pan you used to fry the sausage and onion with a dash of water or cooking liquid until it lets go. Season with a knob of butter, salt and pepper. 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017
Lasagna with leek and courgette With fresh herbs and Grana Padano VARAS ROUGE A lasagna with fresh herbs and spicy cheese requires an intense, complex red wine that supports the flavours in the dish. The Varas Rouge has these deeper tones. Garlic Leeks f Courgettes f Fresh thyme f Fresh oregano f Fresh sage f Single cream f Grated Grana Padano f Lasagna sheets f Total: 35-40 min. 8 G Original Easy * Vegetarian v % Eat within 5 days This creamy lasagna with fresh herbs is one of our favourites! Like a fully trained chef, you will prepare your own creamy sauce based on a roux - a mixture of butter and flower. With this technique you can vary endlessly and prepare the best sauces. For this recipe you will add cream, Grana Padano and fresh thyme, sage and oregano which infuse a lot of flavour.
A GOOD START CHOP THE Pre-heat the oven to 200 degrees and prepare the vegetable stock. Press or finely chop the garlic. Slice the leeks into thin rings and the courgette into thin slices using a knife or a vegetable peeler. Strip the leaves from the sprigs of thyme, oregano and sage. Chop finely. ASSEMBLE THE LASAGNE Grease an oven-proof casserole dish with the olive oil. Pour a shallow layer of sauce into the oven dish. Cover with a layer of lasagna sheets and press firmly into place. Cover the lasagna sheets with the courgette slices and cover with a layer of sauce. Repeat until all the sauce has been used up. EQUIPMENT A wok or a deep saucepan, a whisk and an oven sheet. Let s start cooking the lasagna with leek and courgette. MAKE THE ROUX Heat the butter in a wok or deep saucepan and gently fry the garlic for 2 minutes at low heat. Stir in the flour and fry, stirring constantly, for 1 minute at mediumlow heat. Add ⅓ of the stock and whisk into a smooth mixture (using a whisk) until all the stock has evaporated. Repeat twice with the remaining stock. Stir the sauce until smooth, bring to the boil and simmer for 1 minute (see tip). IN THE OVEN Cover the lasagna with a layer of sauce and top with the remaining Grana Padano. Bake the lasagna in the oven for 20 25 minutes, or until it has a lovely, crunchy crust. FINISH THE SAUCE Add the fresh herbs and the leeks to the sauce and gently simmer for 3 4 minutes at low heat. Lastly, add the single cream, ⅓ of the Grana Padano and salt and pepper to taste. Stir well. SERVE Before serving, allow the lasagna to rest for 3 minutes. This will firm it up a little which allows for easier cutting. Transfer the lasagna to plates. Don t worry if your sauce doesn t come out looking perfectly smooth; the little lumps are probably the finely chopped garlic. If too thin, reduce the sauce a bit more. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) 1 2 3 4 5 6 Leeks (pcs) f ½ 1 1½ 2 2½ 3 Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Fresh thyme (sprigs) 23) f 4 8 12 16 20 24 Fresh oregano (sprigs) 23) f 4 8 12 16 20 24 Fresh sage (leaves) 23) f 2 4 6 8 10 12 Single cream (packet) 7) f 1/4 1/2 ¾ 1 1 1/4 1 1/2 Grated Grana Padano (g) 3) 7) f 25 50 75 100 125 150 Lasagna sheets (pcs) 1) 3) f 2 4 6 8 10 12 Vegetable stock* (ml) 200 400 600 800 1000 1200 Butter* (tbsp) 1 2 3 4 5 6 Flour* (tbsp) 1 2 3 4 5 6 Olive oil* (tsp) 1/2 1 1 1/2 2 2 1/2 3 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3105 / 742 490 / 117 Total fat (g) 40 6 Of which: saturated (g) 21.6 3.4 Carbohydrates (g) 74 12 Of which: sugars (g) 13.7 2.2 Fibre (g) 7 1 Protein (g) 26 4 Salt (g) 2.8 0.4 1) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 23) Celery 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017
Fish package with codfish and fennel With lime-lemon rice and garlic tomatoes MASAN BLANC The fresh lime and gooseberry tones of the Masan Blanc combine perfectly with the citrus rice and crunchy fennel. Garlic Fennel f Fillet of cod f Basmati rice Red cherry tomatoes f Lime Lemons Total: 25-30 min. Quick & Easy 6 Q Calorieconscious Easy * L g Eat within 3 days Gluten-free D D Discovery Lactose-free Today you will be steaming the codfish fillet and fennel by wrapping them in a tin foil package. This ensure a juicy, tender and very flavourful fish. We will give the rice a little kick as well by adding lime and lemon. The refreshing flavour goes well with the fish and the sweet roasted tomatoes.
A GOOD START PREPARATION Preheat the oven to 200 degrees and bring 250 ml water per person to the boil in a pan with a lid for the rice. Press or finely chop the garlic. Cut the fennel into quarters and remove the tough core. Mince the fennel (see tip) and mince the leaves, if any. Pat the fillet of cod dry with paper towels. EQUIPMENT A pan with a lid, a paper towel, an oven sheet, tin foil, a fine grater and a small bowl. Let s start cooking the fish package with codfish and fennel. CHERRY TOMATOES IN THE OVEN Boil the rice, covered, in the pan with a lid for 10 12 minutes. Next, soak for 5 minutes, covered. It's ok if the rice is sticky (see tip). In the meantime, transfer the red cherry tomatoes to an oven sheet and mix the cherry tomatoes with the garlic and half the olive oil. Season with salt and pepper and roast the red cherry tomatoes in the oven for 15 17 minutes. MAKE THE FISH PACKAGE In the meantime transfer the minced fennel to a piece of tin foil of 30 x 30 cm per person and place the fish on top. Drizzle with the remaining olive oil and season with salt and pepper. Fold the packages air-tight. Place the packages in the oven next to the cherry tomatoes and bake for 12-14 minutes or until the fish is done. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) 1/2 1 1 1/2 2 2 1/2 3 Fennel (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Fillet of cod (skinned) (100g) 4) f 1 2 3 4 5 6 Basmati rice (g) 85 170 250 335 420 500 Red cherry tomatoes (g) f 125 250 375 500 625 750 Lime (pcs) 1/4 1/2 ¾ 1 1 1/4 1 1/2 Lemons (pcs) 1/4 1/2 ¾ 1 1 1/4 1 1/2 Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Extra-virgin olive oil* Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2067 / 494 341 / 81 Total fat (g) 9 1 Of which: saturated (g) 1.3 0.2 Carbohydrates (g) 74 12 Of which: sugars (g) 2.7 0.4 Fibre (g) 7 1 Protein (g) 28 5 Salt (g) 0.2 0.0 4) Fish GRATE AND SQUEEZE In the meantime rinse the lime and lemon and grate the skin of the lime and lemon (zest) with a fine grater. Use a small bowl to squeeze the lime and lemon. LEMON-LIME RICE First mix half the lime and lemon juice in with the rice, have a taste and add more juice if you prefer more acidity. Season with salt and pepper and drizzle with a little extra-virgin olive oil. Don t like sticky rice? Boil the rice for 12-15 minutes or allow to steam dry for another 5 minutes, covered. SERVE Serve the lime-lemon rice with fish packages and roasted garlic tomatoes. Garnish the rice with the lime and lemon zest and the fish with the fennel leaves. By mincing fennel we intend that you cut it like you would an onion: very finely. The fennel will go into the package together with the fish and will not cook fast enough if cut too coarsely. 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017
Chicken gyros with fried potatoes With kohlrabi and labne SYNERA TINTO Gyros is the Greek version of shawarma which goes well with the Spanish Synera Tinto and its spicy flavours. Nicola potatoes Kohlrabi f Plum tomatoes f Chicken gyros f Dried thyme Cucumber f Labne f Total: 35-40 min. 8 Original Easy * Family b Eat within 3 days Gluten-free g Honour the summer with this gyros dish with cucumber and labne. We will combine the spicy chicken gyros with the refreshing flavour of kohlrabi which gains a little sweetness when fried. kohlrabi is quite poorly known but very versatile - it can be (stir)fried, boiled, steamed or consumed raw.
A GOOD START FRY THE POTATOES Thoroughly scrub or peel the potatoes (Nicola) and cut into wedges. Heat half the olive oil in a deep saucepan with a lid and fry the potatoes, covered, for 25 30 minutes at medium to high heat. Turn regularly and season with salt and pepper. Take the lid off the pan after 20 minutes. EQUIPMENT A deep saucepan with a lid and a frying pan with a lid. Let s start cooking the chicken gyros with fried potatoes. CHOP THE VEGETABLES In the meantime peel the kohlrabi and cut into cubes of 1 cm. Finely dice the plum tomatoes. FRY THE KOHLRABI Heat the remaining olive oil in a frying pan with a lid and fry the kohlrabi at medium to high heat for 6 minutes. Add a splash of water and fry, covered, for another 14 18 minutes. Season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Nicola potatoes (g) 300 600 900 1200 1500 1800 Kohlrabi (pcs) f ½ 1 1½ 2 2½ 3 Plum tomatoes (pcs) f 1 2 3 4 5 6 Chicken gyros (g) f 120 240 360 480 600 720 Dried thyme (tsp) 1 2 3 4 5 6 Cucumbers (pcs) f 1/3 ⅔ 1 1 1/3 1⅔ 2 Labne (g) 7) 19) 22) f 30 60 90 120 150 180 Olive oil* (tbsp) 1 2 3 4 5 6 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2720 / 650 335 / 80 Total fat (g) 28 3 Of which: saturated (g) 6.9 0.9 Carbohydrates (g) 61 8 Of which: sugars (g) 7.3 0.9 Fibre (g) 10 1 Protein (g) 33 4 Salt (g) 0.6 0.1 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts FRY THE CHICKEN GYROS After 8 minutes, add the chicken gyros and the thyme to the frying pan and continue frying, uncovered. ADD THE TOMATOES Add the tomatoes to the frying pan and fry for another 3 4 minutes. Season with salt and pepper. In the meantime, slice the cucumber. SERVE Transfer the potatoes and the chicken gyros to plates and serve with the fried labne and the cucumber. Labne is a healthy substitute for mayonnaise. It tastes great with both the chicken gyros and the fried potatoes! Is the labne a little overwhelming for small children? Mix in a little full-fat yoghurt. This will temper the flavour. 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017
Whole-wheat spaghetti with spinach-pesto sauce With pine nuts and fresh basil CABRIZ TINTO This firm spaghetti demands a wine with good structure, a requirement that is certainly met by the Cabriz Tinto from Portugal. Whole-wheat spaghetti Onions Red chilli peppers f Pine nuts Spinach f Green pesto f Grated Grana Padano f Fresh basil f Total: 20-25 min. 5 b Family Easy * Vegetarian V Eat within 3 days Quick & Easy Q You will make your own Italian sauce with green pesto, Grana Padano and spinach. You will mix the sauce into the spaghetti at the end which will give it a beautiful green colour. Prefer not to mix everything together? Serve the sauce on top of the spaghetti.
A GOOD START PREPARATION Bring 500 ml water per person to the boil in a pan with a lid to cook the spaghetti in. Mince the onion. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. EQUIPMENT A pan with a lid, a wok or a saucepan and a hand blender. Let s start cooking the whole-wheat spaghetti with spinach-pesto sauce. TOAST AND SAUTE Heat a wok or deep saucepan at high heat and toast the pine nuts, without any oil, until golden brown. Remove from the pan and set aside. Next, heat half the olive oil in the same wok or deep saucepan and fry the onion and red chilli pepper for 2-3 minutes at medium-low heat. ADD THE SPINACH Finely tear the spinach over the wok or deep saucepan and reduce while stirring for 5-7 minutes. In the meantime, boil the spaghetti, covered, in the pan with a lid for 10 12 minutes. Drain the spaghetti. SERVES 1-6 1P 2P 3P 4P 5P 6P Whole-wheat spaghetti (g) 1) 90 180 270 360 450 540 Onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Red chilli peppers (pcs) f 1/4 1/2 ¾ 1 1 1/4 1 1/2 Pine nuts (g) 19) 22) 25) 10 15 20 25 30 35 Spinach (g) 23) f 200 400 600 800 1000 1200 Green pesto (g) 7) 8) f 40 80 120 160 200 240 Grated Grana Padano (g) 3) 7) f 25 50 75 100 125 150 Fresh basil (leaves) 23) f 4 8 12 16 20 24 Olive oil* (tbsp) 1 2 3 4 5 6 Extra-virgin olive oil* Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3628 / 876 593 / 142 Total fat (g) 49 8 Of which: saturated (g) 9.8 1.6 Carbohydrates (g) 70 11 Of which: sugars (g) 6.7 1.1 Fibre (g) 12 2 Protein (g) 30 5 Salt (g) 1.4 0.2 1) Glutens 3) Eggs 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame MAKE THE SAUCE In the meantime add the green pesto and most of the Grana Padano to the wok or deep saucepan and season with salt and pepper. Add a little water if the sauce has dried up too much. Remove the pan from the heat. Add the basil to the sauce after taking it off the heat, since a lot of the flavour is lost if you add it beforehand. MASH Tear the basil leaves into bite-size pieces. Add half the basil to the wok or deep saucepan, add the remaining olive oil and mash the sauce with a hand blender (mind the splatter, see tip). Put the wok or deep saucepan back on the heat, add the spaghetti and heat for another 1-2 minutes while stirring. You can mash the sauce in the pan or in a high bowl to prevent splatter. SERVE Transfer the dish to plates. Garnish the spaghetti with the pine nuts, the remaining Grana Padano and the remaining basil. Drizzle with a little extra-virgin olive oil, salt and pepper. Will you be serving this dish to children? The green colour may startle them. Call this dish spaghetti with monster sauce and who knows, the green colour may suddenly turn very interesting! 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017
Tomato soup with sweet pepper-pesto bruschette With Grana Padano SYNERA BLANCO Grana Padano goes well with the Synera Blanco which has a slight fattiness due to the chardonnay. This goes well with the cheese. Onions Garlic Carrots f Tomatoes f Dried thyme Paprika Tomato paste Whole-wheat ciabatta Red sweet pepper pesto f Grana Padano f Total: 25-30 min. 6 Original Easy * Vegetarian V Calorieconscious Eat within 5 days % L This is a delicious home-made soup of fresh vegetables. For an extra-sweet flavour, you will be adding carrot on top of the tomatoes. You will be using the ciabatta to make bruschette with fresh sweet pepper pesto.
A GOOD START CHOP THE VEGGIES Preheat the oven to 200 degrees and bring 300 ml of water per person to the boil for the soup. Cut the onion into half rings and press or finely chop the garlic. Slice the carrots into thin half moons and the tomatoes into wedges. EQUIPMENT A soup pan with a lid, a baking sheet lined with baking paper and a hand blender. Let s start cooking the tomato soup with sweet pepper pesto bruschette. FRY THE VEGETABLES Heat half the olive oil in a soup pan with a lid and sauté the onion and garlic for 2 minutes at medium to low heat. Add the carrots, tomato, dried thyme, paprika and tomato paste and fry for 2 minutes. MAKE THE SOUP Add the honey and the boiling water to the soup pan. Crumble 1/2 stock cube per person over the pan. Simmer the soup, covered, for 12 15 minutes at low heat. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Garlic (cloves) 1 2 2 3 3 4 Carrots (pcs) f 1/3 ⅔ 1 1 1/3 1⅔ 2 Tomatoes (pcs) f 3 6 9 12 15 18 Dried thyme (tsp) 1 2 3 4 5 6 Paprika (tsp) 1 2 3 4 5 6 Tomato paste (tin) 1/2 1 1 1/2 2 2 1/2 3 Whole-wheat ciabattas (pcs) 1) 6) 7) 17) 22) 25) 27) 1 2 3 4 5 6 Red sweet pepper pesto (g) 7) 8) f 25 50 75 100 125 150 Grana Padano (g) 3) 7) f 25 50 75 100 125 150 Olive oil* (tbsp) 1/2 1 2 2 3 3 Honey* (tsp) 1/2 1 1 1/2 2 2 1/2 3 Vegetable stock* (cubes) 1/2 1 1 1/2 2 2 1/2 3 Extra-virgin olive oil* Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2109 / 504 254 / 61 Total fat (g) 21 3 Of which: saturated (g) 7.0 0.8 Carbohydrates (g) 61 7 Of which: sugars (g) 22.4 2.7 Fibre (g) 11 1 Protein (g) 18 2 Salt (g) 4.4 0.5 MAKE THE BRUSCHETTE In the meantime, cut the ciabatta into slices 1 cm thick. Transfer the ciabatta slices to a baking tray or grill lined with baking paper, spread with the red sweet pepper pesto, drizzle with the remaining olive oil and bake in the oven for 6 8 minutes. PURÉE THE SOUP In the meantime, take the soup off the heat, add half the Grana Padano and purée the soup with a hand blender. Add a little extra (hot) water if the soup becomes too thick and season with salt and pepper. SERVE Transfer the soup to bowls and garnish with the remaining Grana Padano. Drizzle to taste with extra-virgin olive oil and serve with the sweet pepper pesto bruschette. This soup can also be served cold in summer as a delicious gazpacho. Serve the soup in a serving glass and don't use any cheese, or use the cheese as topping for the bruschette. 1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 22) Nuts 25) Sesame 27) Lupins 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017
Flatbread pizza with grilled courgette With chestnut mushrooms, walnuts and aged cheese VARAS BLANC The grilled courgette with chestnut mushrooms and rosemary in this dish go perfectly with the mild spice of the white Varas Blanc from Portugal. Garlic Courgettes f Chestnut mushrooms f Concentrated tomato paste Lebanese flatbread Grated aged cheese f Walnuts Broken rosemary Total: 25-30 min. 6 - Very simple Eat within 3 days V Vegetarian This pizza is extremely easy to prepare since you will use a Lebanese flatbread which needs very little oven time. The topping consists of a combination of the classic flavours of chestnut mushrooms, walnuts and aged cheese.
A GOOD START CHOP THE VEGGIES Pre-heat the oven to 200 degrees. Press or finely chop the garlic. Thinly slice the courgette and chestnut mushrooms. EQUIPMENT A frying pan, a bowl and an oven tray lined with baking paper. Let s start cooking the flatbread pizza with grilled courgette. FRY THE COURGETTE Heat the olive oil in a frying pan or grill pan and fry or grill the courgette slices for 2 minutes per side at high heat (see tip). Do not be afraid to turn up the heat nice and high. The more brown spots on the courgette, the more flavour! MIX THE SAUCE In the meantime use a bowl to mix the tomato paste with the garlic. Top 2 Lebanese flatbreads with the tomato paste. Next, transfer the courgette and chestnut mushrooms to the pizza (see tip). SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) 1 2 3 4 5 6 Courgettes (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Chestnut mushrooms (g) f 100 200 300 400 500 600 Concentrated tomato paste (g) 125 250 375 500 625 750 Lebanese flatbread (pcs) 1) 2 4 6 8 10 12 Grated aged cheese (g) 7) f 50 100 150 200 250 300 Walnuts (g) 8) 19) 22) 25) 10 20 30 40 50 60 Broken rosemary (tsp) 1 2 3 4 5 6 Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Extra-virgin olive oil* (tbsp) Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3075 / 735 545 / 130 Total fat (g) 32 6 Of which: saturated (g) 13.8 2.4 Carbohydrates (g) 82 15 Of which: sugars (g) 13.9 2.5 Fibre (g) 9 2 Protein (g) 29 5 Salt (g) 0.1 0.0 1) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) (Other) nuts 25) Sesame TOP THE PIZZAS Top the pizzas with the grated aged cheese, walnuts and rosemary. Season to taste with salt and pepper. Put the flatbread pizzas on a baking tray lined with baking paper and bake the pizzas for 7-8 minutes in the oven or until golden brown. OTHER PIZZAS In the meantime, top any remaining flatbreads. Repeat the other steps as well. SERVE Transfer the flatbread pizza to plates and drizzle with a little extra-virgin olive oil. You may not have enough room in the oven to bake the pizzas at the same time, which is why you are topping and baking them in turns. You can also eat a pizza while the next one is in the oven. As a result, your pizza is nice and warm every time. 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017
GERMAN STEAK WITH SPICY SWEET POTATO MASH With savoy cabbage VARAS ROSÉ A juicy German steak goes well with a rosé wine, especially one with character such as the Varas of Cabernet Sauvignon grapes. Sweet potatoes Melody potatoes Red chilli peppers f Garlic Spring onions f Pre-cut savoy cabbage f German steak f Total: 20-25 min. 5 D Discovery Calorieconscious Easy * L Eat within 3 days Gluten-free g Savoy cabbage is one of the oldest cabbage types and has a considerable size. Stir-frying the cabbage maintains its flavour and structure. You will serve it with a sweet potato mash and red chilli pepper - an accessible mix of sweet and spicy. A great combination with the juicy German steak.
A GOOD START CHOP THE FLAVOURING Prepare the stock in a pan with a lid to cook the sweet potatoes and potatoes in(melody). Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Press or finely chop the garlic. Cut the spring onions into thin rings, setting aside the white and green parts separately. EQUIPMENT A pan with a lid, a wok or a deep saucepan and a potato masher. Let s start cooking the German steak with spicy sweet potato mash. STIR-FRY THE SAVOY CABBAGE Heat the olive oil in a wok or deep saucepan to medium-high heat and fry the garlic and the white part of the spring onions for 2 3 minutes. Add the savoy cabbage and stir-fry for 10-12 minutes or until the savoy cabbage begins to reduce but still remains crispy. Season with salt and pepper. BOIL THE SWEET POTATO AND POTATO In the meantime, peel the sweet potatoes and potatoes and chop into large chunks. Boil the potatoes and sweet potatoes for 8-10 minutes, covered, in the pan with stock. Next drain, reserving a little of the stock, and allow to steam dry, uncovered. SERVES 1-6 1P 2P 3P 4P 5P 6P Red chilli peppers (pcs) f 1/4 1/2 ¾ 1 1 1/4 1 1/2 Garlic (cloves) 1 2 3 4 5 6 Spring onions (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Pre-cut savoy cabbage (g) 23) f 200 400 600 800 1000 1200 Sweet potatoes (g) 200 400 600 800 1000 1200 Melody potatoes (g) 75 150 225 300 375 450 German steak (100 g) f 1 2 3 4 5 6 Vegetable stock* (ml) 400 800 1200 1600 2000 2400 Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Butter* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Milk* splash Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2510 / 600 344 / 82 Total fat (g) 19 3 Of which: saturated (g) 6.5 0.9 Carbohydrates (g) 67 9 Of which: sugars (g) 21.5 2.9 Fibre (g) 14 2 Protein (g) 32 4 Salt (g) 1.1 0.2 May contain traces of: 23) Celery FRY THE MEAT In the meantime heat the butter in a frying pan and fry the German steak at medium-high heat for 2 3 minutes on each side until brown all around. Fry the German steak longer if you like your meat well-done. Want to make a gravy with the remaining grease? See our tip! Deglaze the grease from the German steak with 2 tbsp water per person, stir firmly and pour over the mash. MAKE THE MASHED POTATOES In the meantime, finely mash the sweet potato and potato with a potato masher. Add a splash of milk and some of the remaining cooking fluid, stir the red chilli pepper into it and season with salt and pepper (see tip). Prefer your dish less spicy? Leave out the red chilli pepper and season the sweet potato mash with ½ tsp curry powder per person. SERVE Transfer the sweet potato mash to plates and garnish with the green parts of the spring onions and some extra red chilli pepper if you prefer the dish a bit more spicy. Serve with the savoy cabbage and the German steak. No need to keep an eye on your calorie intake? Use all the sweet potatoes and potatoes and add another cube of butter to the mash for extra silkiness. 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017
PEARL MILLET WITH MUSHROOMS AND EGG With roasted carrot and soy-lime butter sauce PEARL BARLEY Pearl barley has been polished, in other words pearled to remove some or all of the outer bran layer along with the hull. This makes the grain easier to cook. The lighter the colour, the more of the hull has been removed. Carrots f Mushroom melange f Radishes f Garlic Fresh ginger Lime Pearl barley Soy sauce Free-range eggs f Sesame seeds Total: 40-45 min. 9 D Discovery Several steps + Vegetarian v % Eat within 5 days This adventurous fusion dish combines a typical French butter sauce, beurre blanc, with the Asian flavours of soy, ginger and lime. Roasting the mushrooms and carrot in the oven gives them an intense flavour that fits the fried egg like a glove.
A GOOD START CHOP THE VEGGIES Make sure the butter is in the refrigerator (see tip). Pre-heat the oven to 220 degrees and boil 225 ml water per person in a pan with a lid. Cut each carrot in half lengthwise and then into quarters. Wipe the mushrooms clean with kitchen paper. Slice the radish. Press or finely chop the garlic. Peel the ginger and grate it with a fine grater. Juice the lime. EQUIPMENT A pan with a lid, a fine grater, a baking sheet lined with tin foil, a saucepan and a frying pan. Let s start cooking the pearl millet with mushrooms and egg. ROAST THE VEGGIES Transfer the carrots to one side of a baking sheet lined with tin foil and mix in ½ tbsp olive oil per person. Season with salt and pepper. Roast the carrots in the oven for 20-25 minutes. Next, remove the baking sheet from the oven, transfer the mushrooms to the other side and mix in the remaining olive oil. Season with salt and pepper and roast for another 8 10 minutes. COOK THE PEARL MILLET In the meantime add the pearl barley and a pinch of salt to the pan with boiling water and boil the pearl barley, covered, for around 25 minutes until all the moisture has evaporated. Stir occasionally, being sure to scrape the bottom of the pan to prevent the millet from burning. SERVES 1-6 1P 2P 3P 4P 5P 6P Carrots (g) f 125 250 375 500 625 750 Mushroom melange (g) f 75 150 225 300 375 450 Radishes (pcs) f 3 6 9 12 15 18 Garlic (cloves) 1/2 1 1 1/2 2 2 1/2 3 Fresh ginger (cm) 1 2 3 4 5 6 Lime (pcs) 1/2 1 1 1/2 2 2 1/2 3 Pearl barley (g) 1) 85 170 250 335 420 500 Soy sauce (ml) 1) 6) 10 20 30 40 50 60 Free-range eggs (pcs) 3) f 1 2 3 4 5 6 Sesame seeds (g) 11) 19) 22) 5 10 15 20 25 30 Olive oil* (tbsp) ¾ 1 1/2 2¼ 3 3¾ 4 1/2 White balsamic vinegar* (tbsp) 1 2 3 4 5 6 Sunflower oil* (tbsp) 1/4 1/2 ¾ 1 1 1/4 1 1/2 Butter* (tbsp) 1 2 3 4 5 6 Honey* (tsp) 1 1/2 3 4 1/2 6 7 1/2 9 Salt & pepper* *Not included fstore in the refrigerator MAKE THE SAUCE In the meantime add the ginger, garlic, white balsamic vinegar and soy to a saucepan and simmer for 5-8 minutes at medium to low heat until ⅓ of the original volume remains (see tip). Over-reduced the sauce? No worries: just add a few drops of water for some extra liquid in your sauce. FINISH THE SAUCE In the meantime, heat the sunflower oil in a frying pan and fry one egg, sunny side up, per person. Stick the ice-cold butter on a fork and move the butter through the sauce in the saucepan until it has all melted. Take the pan from the heat, add the honey and 1 tsp lime juice per person and stir well. SERVE Transfer the pearl barley to plates and top with the carrot, mushrooms, radish and finally the fried egg. Drizzle with the soylime butter sauce. Finally sprinkle with the sesame seeds and with the remaining lime juice. Attention: it is important that the butter in this dish remains ice-cold until used. Place it in the refrigerator, preferably a few hours in advance. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2958 / 707 484 / 116 Total fat (g) 34 6 Of which: saturated (g) 12.0 2.0 Carbohydrates (g) 83 14 Of which: sugars (g) 13.9 2.3 Fibre (g) 19 3 Protein (g) 20 3 Salt (g) 2.0 0.3 1) Glutens 3) Eggs 6) Soy 11) Sesame May contain traces of: 19) Peanuts 22) Nuts 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017
MUFFINS WITH BLUEBERRIES AND ORANGE WITH WHITE CHOCOLATE * Easy Muffins are delicious as a dessert, but they can also serve as a great breakfast. A muffin for breakfast isn't just tasty but also convenient on the go. A muffin is something in between bread and cake. You can create a sweet or a savoury version. Feel free to experiment. Orange Blueberries
A GOOD START EQUIPMENT A fine grater, a saucepan, 2 bowls, a blender, muffin tins and a muffin baking sheet. Pre-heat the oven to 180 degrees. Thoroughly rinse the Oranges, use a fine grater to zest 1 the peel and squeeze out the juice. Coarsely chop the white chocolate. Melt the butter in a saucepan at medium-low heat. 2 3Mix the self-raising flower with the granulated sugar, vanilla sugar, orange zest and a pinch of salt in a bowl. Break the eggs in another bowl and whisk them with a hand blender for 2-3 minutes 4 until nice and fluffy. Add the melted butter and 2 tbsp orange juice and stir well. Add the whisked eggs and milk to the dry mixture. Briefly blend until it becomes a 5 smooth, thick batter. Add the blueberries and white chocolate to the batter. Place the muffin tins on the muffin baking sheet and transfer the batter, using 6 2 spoons, to the muffin tins. Bake the muffins in the oven for 25-30 minutes or until the muffins are golden brown. t TIP Got any white chocolate left? Melt the chocolate au-bain-marie and use it as a topping for the muffins. 2P Orange (pcs) ½ Blueberries (g) 125 White chocolate* (g) 100 Butter *(g) 100 Self-raising flower* (g) 300 Granulated sugar* (g) 150 Vanilla sugar* (bag) 1 Salt* pinch Eggs* (pcs) 2 Milk* (ml) 150 The products in the Fruit Box that you will need for this recipe do not contain any allergens. *Not included fstore in the refrigerator We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. WEEK 43 2017 www.hellofresh.nl www.hellofresh.be #HelloFresh
BREAKFAST 1- WALNUT ROLL With goat's cheese, honey and fresh orange juice 1x 1 2 WALNUT ROLL With goat's cheese, honey and fresh orange juice FULL-FAT QUARK WITH ORANGE FRUITS With dates and pistachio nuts FOR 1 BREAKFAST 2P 4P Juicy orange (pcs) 4 8 Walnut roll (pcs) 1) 8) 17) 20) 21) 22) 25) 27) f 2 4 Goat s cheese (g) 7) f 100 200 Honey (jar) 1 2 *Not included fstore in the refrigerator 3 CRACKERS WITH HAM With aged cheese and jam -BREAKFAST BOX- GOODMORNING! -EXTRA- Strawberry smoothie NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1971 / 471 733 / 175 Fats (g) 19 7 Of which: saturated (g) 8.1 3.0 Carbohydrates (g) 59 22 Of which: sugars (g) 35.4 13.2 Fibre (g) 5 2 Protein (g) 13 5 Salt (g) 1.1 0.4 The nutrient values as stated here have been calculated per person, per serving. Make sure you clean the ingredients before you process them into the dish. Do you want to take a break or change your box for next week? Let us know no later than the Wednesday before the next delivery through your account. Do you have any questions about the produce 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. www.hellofresh.nl www.hellofresh.be WEEK 43 2017 Pre-heat the oven to 200 degrees. Juice the oranges. 1 Bake the whole-grain walnut rolls for 6-8 minutes. 2 Cut the rolls open and spread with the goat s cheese. Drizzle with honey 3. Serve the rolls with fresh orange juice. 4 1) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) (Other) Nuts 25) Sesame 27) Lupine
BREAKFAST 2-2x BREAKFAST 3- FULL-FAT QUARK WITH ORANGE FRUITS With dates and pistachio nuts CRACKERS WITH HAM With aged cheese and jam 2x Transfer the quark to bowls. 1 Peel the Minneola and tangerine and 2 separate the wedges. Top the quark with the fruit. 3 Sprinkle with the pistachio nuts and date pieces. Full-fat quark (ml) 7) 15) 20) f 250 500 Minneola (pcs) 1 2 Tangerine (pcs) 2 4 Pistachio nuts (g) 8) 19) 22) 25) 20 40 Date pieces (g) 19) 22) 25 50 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1130 / 270 582 / 139 Fats (g) 16 8 Of which: saturated (g) 7.5 3.9 Carbohydrates (g) 20 10 Of which: sugars (g) 14.7 7.6 Fibre (g) 11 6 Protein (g) 3 2 Salt (g) 0.1 0.1 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame Spread 1 cracker per person with 1 cheese, 1 with ham and 1 with jam. Transfer the crackers to plates. 2 FOR 1 BREAKFAST 2P 4P Fibrous cracker 1) 11) 6 12 Aged cheese (slices) 7) f 2 4 Ham (slices) 7) 15) f 2 4 Berry-strawberry fruit spread (jar) 1/2 1 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1561 / 373 1156 / 276 Fats (g) 20 15 Of which: saturated (g) 12.5 9.3 Carbohydrates (g) 21 16 Of which: sugars (g) 5.1 3.8 Fibre (g) 9 9 Protein (g) 25 25 Salt (g) 1.2 1.2 1) Glutens 7) Milk/lactose 11) Sesame Can contain traces of: 15) Glutens