ORZO WITH GARLIC SHRIMP AND COURGETTE With fresh herbs and almond slivers Garlic Shallots Almond slivers Fresh basil f Fresh oregano f Courgettes f Orzo Shrimps f 9 Total: 40-45 min. L Calorie-conscious * Easy d Lactose-free Eat within 3 days b Family You'll be using fresh garlic, basil and oregano to flavour the shrimp. All these flavours will blend together in the creamy orzo. To add some excitement to the dish, you'll garnish it with almond slivers adding a nice crunch.
A GOOD START PREPARATION Prepare the stock. Press or finely chop the garlic. Cut the shallots into half rings. Finely chop the almond slivers. Separate the leaves from the fresh basil and oregano and finely chop. Cut each courgette in quarters lengthwise and then into small dices. EQUIPMENT A pan with a lid, a wok or a deep saucepan with a lid and tin foil. Let s start cooking the orzo with garlic shrimp and courgette. COOK THE ORZO Heat half the olive oil in a pan with a lid and fry the orzo for 1 minute at medium to low heat t. Stir in the stock and simmer for 10 12 minutes, covered, at low heat until all the stock has been absorbed. Stir regularly and add a little extra water if the orzo becomes too dry. FRY THE SHRIMPS In the meantime, heat the remaining olive oil in a wok or deep saucepan and gently fry the garlic and shallots for 2 minutes at low heat. Add the shrimp, the majority of the shaved almonds and the majority of the fresh herbs and fry for 3 4 minutes at medium-high heat. Add extra-virgin olive oil and season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) 1 2 3 4 5 6 Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3 Almond slivers (g) 8) 19) 22) 25) 10 20 30 40 50 60 Fresh basil (leaves) 23) f 6 12 18 24 30 36 Fresh oregano (sprigs) 23) f 5 10 15 20 25 30 Courgettes (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Orzo (g) 1) 60 120 180 240 300 360 Shrimps (g) 2) f 80 160 240 320 400 480 Vegetable stock* (ml) 125 250 375 500 625 750 Olive oil* (tbsp) 1 2 3 4 5 6 Extra-virgin olive oil* Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2113 / 505 423 / 101 Total fat (g) 20 4 Of which: saturated (g) 2.8 0.6 Carbohydrates (g) 56 11 Of which: sugars (g) 13.1 2.6 Fibre (g) 5 1 Protein (g) 24 5 Salt (g) 2.0 0.4 1) Glutens 2) Shellfish 8) Nuts May contain traces of: 19) Peanuts 22) (Other) Nuts 23) Celery 25) Sesame FRY THE COURGETTE Remove the shrimp from the work or deep saucepan and set aside, wrapped in tin foil to keep warm. In the same wok, fry the courgette for 1 minute at medium to high heat. Add 1 tbsp water per person, season with salt and pepper and simmer, covered, for 5 6 minutes at medium-low heat until the courgette is done but still crunchy. SEASON Add the orzo to the wok or deep saucepan and heat for another minute at high heat. Season with salt and pepper. SERVE AND GARNISH Serve the courgette-orzo with the shrimp and garnish with the remaining almond shavings and the remaining herbs. ttip: You won t be using all the orzo in this dish. If you want to use it all, you'll need an additional 175 ml stock per person. As this does change the balance in the dish, the flavours become less concentrated. 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 22 2018
Chicken fillet with pesto-potatoes With a colourful summer salad Nicola potatoes Chicken breasts f Green pesto f Red sweet peppers f Yonagold apple Radishes f 6 Total: 25-30 min. + Several steps Eat within 3 days g Gluten-free The chicken fillet in the recipe is not just any piece of chicken. You'll carefully flatten the fillet first, making it extra tender and allowing it to cook evenly. You ll cover it in pesto before frying it which gives it a delicious flavour.
A GOOD START PREPARE THE POTATOES In the meantime, thoroughly scrub or peel the potatoes and cut into coarse pieces. Put the potatoes in a pan with a lid and barely cover with water. Add a little salt and bring to the boil while covered. Boil the potatoes for 12 15 minutes until done. Drain and set aside, covered. EQUIPMENT A pan with a lid, baking paper or clingfilm, skewers, a frying pan with a lid, a salad bowl and a small bowl. Let s start cooking the chicken fillet with pesto-potatoes. STUFF THE CHICKEN In the meantime, cover the chicken with a piece of baking paper or clingfilm and use a frying pan to beat the chicken until flat. Remove the paper or foil, cover half the chicken fillet with 1 tsp green pesto per person and sprinkle with salt and pepper. Fold the chicken fillet and secure the edges with 2 skewers. FRY THE CHICKEN Heat half olive oil in a frying pan with a lid and fry the chicken fillet at high heat until brown on all sides. Turn down the heat to medium-low, cover the pan and fry for 10 minutes or until the chicken fillet is done. Turn regularly. SERVES 1-6 1P 2P 3P 4P 5P 6P Nicola potatoes (g) 250 500 750 1000 1250 1500 Chicken fillet (100 g) f 1 2 3 4 5 6 Green pesto (g) 7) 8) f 40 80 120 160 200 240 Red sweet peppers (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Yonagold apple (st) 1/2 1 1 1/2 2 2 1/2 3 Radishes (bunch) f 1/2 1 1 1/2 2 2 1/2 3 Olive oil* (tbsp) 1 1 2 2 3 3 Honey* (tsp) 1/2 1 1 1/2 2 2 1/2 3 Mustard* (tsp) 1 2 3 4 5 6 White balsamic vinegar* (tsp) 1 2 3 4 5 6 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2929 / 700 469 / 112 Total fat (g) 32 5 Of which: saturated (g) 5.3 0.8 Carbohydrates (g) 67 11 Of which: sugars (g) 18.7 3.0 Fibre (g) 9 1 Protein (g) 33 5 Salt (g) 0.9 0.1 7) Milk/lactose 8) Nuts CHOP THE VEGGIES In the meantime, dice the red sweet pepper. Cut the apples into quarters, remove the cores and dice the apple. Thinly slice the radishes and finely chop half the green radish tops. Mix the sweet pepper, apple, radish and radish tops in a salad bowl. PREPARE THE DRESSING Use a small bowl to whip up a dressing of the remaining olive oil, the honey, mustard, white balsamic vinegar, salt and pepper and mix into the salad. SERVE Stir the remaining green pesto into the potatoes. Transfer the potatoes and chicken fillet to plates and serve with the salad. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. QTIP: In a rush? Rub the chicken fillet with a little green pesto and fry in the pan with some olive oil. LTIP: This dish is calorie-rich because of the vegetable fats in the pesto. Are you keeping an eye on your calorie intake? Use only half the amount of pesto. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 22 2018
Traditional shakshuka with egg With goat s cheese and spelt baguette Onions Garlic Red chilli peppers f Red sweet pepper f Plum tomato f Fresh curly parsley f Free-range eggs f Fresh goat s cheese f Spelt baguette Total: 30-35 min. 7 L Calorie-conscious Easy * Vegetarian v % Eat within 5 days Shakshuka is one of our favourite veggie dishes. Eggs are a great source of natural proteins making them a nutritious vegetarian option. Shakshuka is an easy dish to cook that is also great for lunch - use this recipe card as a base to create your own version! It's a great way to use op leftover vegetables.
A GOOD START PREPARATION Pre-heat the oven to 210 degrees. Mince the onion and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and the sweet pepper and finely chop. Dice the tomatoes and finely chop the curly parsley. EQUIPMENT A wok or deep saucepan with a lid. Let s start cooking the traditional shakshuka with eggs. FRY THE FLAVOURINGS Heat the olive oil in a wok or deep saucepan with a lid and gently fry the onion, garlic and red chilli pepper for 2 minutes at medium-high heat. Add the sweet peppers, the tomato and half the curly parsley. COOK Add 30 ml water per person to the wok or deep saucepan and crumble in the vegetable stock cube. Bring to the boil, turn down the heat and allow to simmer, covered, for 5 minutes. Season with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1 1/2 2 2½ 3 Garlic (cloves) 1 2 3 3 4 4 Red chilli peppers (pcs) f ¼ ½ 3/4 1 1 1/4 1 1/2 Red sweet peppers (pcs) f ½ 1 1 1/2 2 2½ 3 Plum tomatoes (pcs) f 2 4 6 8 10 12 Fresh curly parsley (sprigs) 23) f 3 6 9 12 15 18 Free-range eggs (pcs) 3) f 2 4 6 8 10 12 Fresh goat s cheese (g) 7) f 40 75 100 125 150 175 Spelt baguette (pcs) 1) 17) 20) 21) 22) 25) 27) 1 2 3 4 5 6 Olive oil* (tbsp) 1 1 2 2 3 3 Vegetable stock cubes* (pcs) 1/4 ½ 3/4 1 1 1/4 1 1/2 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2515 / 601 387 / 93 Total fat (g) 24 4 Of which: saturated (g) 8.8 1.4 Carbohydrates (g) 70 11 Of which: sugars (g) 18.5 2.9 Fibre (g) 8 1 Protein (g) 30 5 Salt (g) 2.7 0.4 COOK THE EGGS Make a little indentation in the vegetable mixture for each egg, and break an egg into each indentation. Sprinkle a little salt and pepper onto the eggs. Crumble all of the goat s cheese over the dish, cover the pan and allow the eggs to set in 10 minutest. Take the lid off the pan for the final 4 minutes, turn up the heat a little and allow the excess moisture to evaporatett. BAKE THE BAGUETTES In the meantime, bake the spelt baguettes in 5-7 minutes in the pre-heated oven, or until golden brown. ttip: The eggs will be done when the whites begin to turn white, but the yolks are still runny. Of course, if you prefer hard-boiled eggs, you can cook the dish a little longer. SERVE Transfer the dish to plates. Garnish with the remaining curly parsley and serve with the spelt baguette. ttip: How moist the shakshuka ends up strongly depends on the surface of your pan. If you re using a wok, less moisture will evaporate. Using a deep saucepan will give the shakshuka a thicker texture. 1) Glutens 3) Eggs 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 22 2018
FRIED COD WITH COCONUT CRUMBLE With roasted broccoli and lime-mayonnaise Nicola potatoes Broccoli f Lime Mayonnaise f Grated coconut Fillet of cod f 8 Total: 35-40 min. * Easy Eat within 3 days g Gluten-free Cod has a mild, soft flavour. Try not to move the fish around the pan too much while frying to prevent it from falling apart. Adding lime to the mayonnaise makes it nice and fresh, which balances the sweet coconut crumble.
A GOOD START FRY THE POTATOES Pre-heat the oven to 200 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 mediumhigh heat. Take the lid off the pan after 20 minutes. Turn regularly and season with salt and pepper. EQUIPMENT A deep saucepan with a lid, a pan with a lid, a baking sheet lined with baking paper, a small bowl and a frying pan. Let s start cooking the fried cod with coconut crumble. PREPARE THE BROCCOLI In the meantime, bring ample water to the boil in a pan with a lid. Cut the broccoli head into florets and dice the stem. Add the broccoli to the pan, boil for 3 5 minutes and drain t. Transfer the broccoli to a baking tray lined with baking paper, drizzle with the remaining olive oil, season with salt and pepper and toss. Roast the broccoli in the oven for 16 20 minutes or until done and crispy tt. MAKE THE LIME-MAYONNAISE In the meantime, juice the lime. Use a small bowl to mix 1 tsp lime juice per person with the mayonnaise. SERVES 1-6 1P 2P 3P 4P 5P 6P Nicola potatoes (g) 250 500 750 1000 1250 1500 Broccoli (g) f 200 400 600 800 1000 1200 Lime (pcs) 1/2 1 1 1/2 2 2 1/2 3 Mayonnaise (g) 3) 10) 19) 22) f 25 50 75 100 125 150 Grated coconut (g) 19) 22) 25) 10 20 30 40 50 60 Fillet of cod (skinned) (120 g) 4) f 1 2 3 4 5 6 Olive oil* (tbsp) 1 1/2 3 4 1/2 6 7 1/2 9 Butter* (tbsp) 1 1 1/2 2 2 1/2 3 3 1/2 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3330 / 796 527 / 126 Total fat (g) 48 8 Of which: saturated (g) 12.7 2.0 Carbohydrates (g) 51 8 Of which: sugars (g) 4.5 0.7 Fibre (g) 12 2 Protein (g) 34 5 Salt (g) 0.4 0.1 3) Eggs 4) Fish 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 25) Sesame ROAST THE COCONUT Heat 1/4 tbsp butter per person in a frying pan at medium-high heat. Add the grated coconut and some salt and fry for 1 2 minutes until golden brown. Make sure the coconut doesn t burn. Remove from the pan and set aside. Wipe the pan clean with a paper towel. FRY THE FISH Heat the remaining butter in the same frying pan to medium-high heat. Tap the cod dry with a kitchen towel and season with salt and pepper. Fry for 2 3 minutes on each side or until the fish is done. SERVE Transfer the roasted potatoes to plates. Add the cod and roasted broccoli on the side. Sprinkle with the grated coconut and serve with the lime-mayonnaise. 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: No need to boil the broccoli beforehand. It will remain more crispy if you don t. tttip: The broccoli may get brown tips while in the oven. This gives it an extra deep, roasted flavour. Do make sure the broccoli doesn t burn. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 22 2018
Stuffed pita Italian style With minced beef, tomato-pesto salad and sweet potato fries Sweet potatoes Dried rosemary Whole-wheat pita bread Tomatoes f Green pesto f Italian-style minced beef f Mixed lettuce f 5 Total: 25 min. r Quick & Easy * Easy b Family Eat within 3 days With ingredients like Italian style seasoned minced beef, green pesto and rosemary, this dish is an Italian version of the well-known shawarma roll. A convenient and cosy meal: serve the various elements of the dish separately so everyone can make their own roll.
A GOOD START PREPARATION Pre-heat the oven to 220 degrees. Weigh the sweet potato, rinse or peel it and cut into 1 cm thick slices. EQUIPMENT A baking sheet lined with baking paper, a salad bowl and a frying pan. Let s start cooking the Italian-style stuffed pitas. FRY THE SWEET POTATOES Transfer the sweet potato to a baking sheet lined with baking paper, drizzle with the rosemary and half the olive oil. Season with salt and pepper and toss. Roast in the oven for 18 20 minutes or until the sweet potato is done. Turn when halfway done. BAKE THE PITAS Sprinkle the pitas with water and put in the oven, together with the sweet potatoes, for the final five minutes. Alternatively, you can heat them in a toaster. ttip: This week s box contains more pitas then you will need today. Hungry? Heat all the pitas in step 3. SERVES 1-6 1P 2P 3P 4P 5P 6P Sweet potatoes (g) 200 400 600 800 1000 1200 Dried rosemary (tsp) 1 2 3 4 5 6 Whole-wheat pita bread (pcs) 1) 1 2 3 4 5 6 Tomatoes (pcs) f 2 3 4 5 6 7 Green pesto (g) 7) 8) f 20 40 60 80 100 120 Italian-style minced beef (g) f 100 200 300 400 500 600 Mixed lettuce (g) 23) f 40 60 80 120 140 160 Olive oil* (tbsp) 1 1 2 2 3 3 White balsamic vinegar* (tsp) 1 2 3 4 5 6 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3770 / 901 644 / 154 Total fat (g) 43 7 Of which: saturated (g) 11.3 1.9 Carbohydrates (g) 85 15 Of which: sugars (g) 17.8 3.0 Fibre (g) 10 2 Protein (g) 39 7 Salt (g) 1.2 0.2 1) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 23) Celery MAKE THE SALAD In the meantime, slice the tomatoes and mix with the pesto in a salad bowl. FRY THE MINCED MEAT Heat a frying pan with the remaining olive oil to medium-high heat and fry the minced beef for 5 minutes until it separates. Stir into the tomato-pesto salad and the white balsamic vinegar and season with salt and pepper. SERVE Transfer the pitas to plates. Have everyone create their own pitas with minced meat-tomato salad and mixed lettuce. Serve with the sweet potatoes. 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 22 2018
Vegetarian lasagne with home-made cream sauce With aubergine, spinach and aged cheese Aubergine f Onions Garlic Dried rosemary Spinach f Single cream f Grated aged cheese f Lasagne sheets f Total: 55-60 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 make the dish with a cream sauce. 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.
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 1 1 1/2 2 2 1/2 3 Onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Garlic (cloves) 1 2 3 4 5 6 Dried rosemary (tsp) 1/2 1 1 1/2 2 2 1/2 3 Spinach (g) 23) f 100 200 300 400 500 600 Single cream (packet) 7) f 1/4 1/2 3/4 1 1 1/4 1 1/2 Grated aged cheese (g) 7) f 40 75 100 125 150 175 Lasagne sheets (pcs) 1) 3) f 2 4 6 8 10 12 Vegetable stock* (ml) 250 500 750 1000 1250 1500 Olive oil* (tbsp) 1 2 3 4 5 6 Butter* (tbsp) 1 1/4 2 1/2 3 3/4 5 6 1/4 7 1/2 Flour* (tbsp) 1 1/4 21/2 3 3/4 5 6 1/4 7 1/2 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3874 / 926 472 / 113 Total fat (g) 58 7 Of which: saturated (g) 29.6 3.6 Carbohydrates (g) 66 8 Of which: sugars (g) 11.0 1.3 Fibre (g) 9 1 Protein (g) 29 4 Salt (g) 3.6 0.4 1) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 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. 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 20 25 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, 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 22 2018
ROASTED POTATOES WITH TOMATO SAUCE With chestnut mushrooms and aged goat's cheese. Alva potatoes Shallots Garlic Chestnut mushrooms f Red cherry tomatoes f Fresh chives f Fresh parsley f Tomato paste Grated aged goat's cheese f Sour cream f Total: 45-50 min. 0 V Vegetarian Easy Gluten-free * g Consume within 5 days % Roasting the potatoes makes them deliciously soft and silky. Combined with the sweet tomato sauce, sour cream and spicy chives-butter, they make for a surprising dish till the last bite.
A GOOD START PREPARE THE POTATOES Take the butter out of the refrigerator and place it in a warm location in the kitchen. Pre-heat the oven to 220 degrees and thoroughly rinse the potatoes. Cut smaller potatoes in half lengthwise and larger potatoes into quarters. Place the potatoes on a sheet of tin foil of 30 x 30 cm per person and mix with half the olive oil, salt and pepper t. EQUIPMENT Tin foil, a deep saucepan and a bowl. Let s start cooking the roasted potatoes with tomato sauce. ROAST AND CUT Fold the tin foil to form a closed packet and roast the potatoes in the oven for 35 40 minutes or until they are done. In the meantime, mince the shallots and press or finely chop the garlic. Cut the chestnut mushrooms into thick slices and halve the red cherry tomatoes. Finely cut the fresh chives and fresh parsley. FRY THE MUSHROOMS Heat the remaining olive oil in a deep saucepan at medium to low heat and fry the shallots for 4 minutes. Turn up the heat to high, add the chestnut mushrooms, salt and pepper and stir-fry for 4 minutes. Add the garlic for the final minute. Next, add the black balsamic vinegar to the pan and heat until the moisture has evaporated. SERVES 1-6 1P 2P 3P 4P 5P 6P Alva potatoes (g) 300 600 900 1200 1500 1800 Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3 Garlic (cloves) 1/2 1 1 1/2 2 2 1/2 3 Chestnut mushrooms (g) f 125 250 375 500 625 750 Red cherry tomatoes (g) f 125 250 375 500 625 750 Fresh chives (sprigs) 23) f 5 10 15 20 25 30 Fresh parsley (sprigs) 23) f 3 6 9 12 15 18 Tomato paste (g) 100 200 300 400 500 600 Grated aged goat's cheese (g) 3) 7) f 25 50 75 100 125 150 Sour cream (g) 7) f 25 50 75 100 125 150 Butter* (tbsp) 1 2 3 4 5 6 Olive oil* (tbsp) 1 2 3 4 5 6 Black balsamic vinegar* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Honey* (tsp) 1/2 1 1 1/2 2 2 1/2 3 Vegetable stock cubes* (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3163 / 756 401 / 96 Total fat (g) 40 5 Of which: saturated (g) 19.7 2.5 Carbohydrates (g) 73 9 Of which: sugars (g) 11.8 1.5 Fibre (g) 12 2 Protein (g) 19 2 Salt (g) 2.4 0.3 MAKE THE SAUCE Add the cherry tomatoes and stir-fry for another 2 3 minutes. Add the tomato paste and 1 1/2 tbsp water per person to the pan, turn the heat to medium-low and add the honey. Crumble 1/4 stock cube per person over the sauce and simmer for 8 10 minutes. Season with salt and pepper. MIX THE BUTTER In the meantime, mix the butter with the chives and half the grated aged goat s cheese in a bowl. Carefully open the packets of roasted potato (attention: hot steam will escape!) and transfer the butter mixture to the potatoes. SERVE Transfer the packets of roasted potatoes to plates. Top with the tomato sauce and sprinkle with parsley and the remaining goat s cheese. Garnish with the sour cream. 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. ttip: Use two sheets per person if the tin foil is going to tear. The packets must be shut tight to make sure the potatoes cook properly. TIP: You can also serve the sauce separately. Transfer the sour cream, parsley and goat's cheese straight to the potatoes. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 22 2018
Seasoned tofu with rice and peanut sauce With vegetables, peanuts and coconut Green beans f Red sweet peppers f Red chilli peppers f Salted peanuts Jasmine rice Ground curry spices Seasoned tofu cubes f Peanut sauce Grated coconut Total: 25-30 min. 6 * % Easy Eat within 5 days V Vegetarian This recipe has everything it takes to be a smash hit. Not too sweet, not too spicy: all the flavours are perfectly balanced. The seasoned tofu gets even more flavour by frying it together with the red chilli peppers and the curry spices. Delicious with peanut sauce and sweet coconut!
A GOOD START CHOP THE Trim the ends off the green beans and cut them into 3 equal parts Q. Finely dice the green sweet pepper. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Coarsely chop the peanuts. QTIP: A shortcut to cutting green beans: Place them next to each other horizontally and trim the ends in one go. Next, cut into three pieces. FRY THE VEGETABLES In the meantime, heat the olive oil in a wok or deep saucepan and fry the red chilli pepper and the ground curry spices for 1 2 minutes at medium to high heat. Add the sweet pepper and the green beans and stir-fry for another 5 6 minutes. For the final 3 minutes, add the seasoned tofu cubes. EQUIPMENT 2 pans with a lid, a wok or a deep saucepan and a saucepan. Let s start cooking the seasoned tofu with rice and peanut sauce. BOIL THE GREEN BEANS Pour a little water to cover the bottom of a pan with a lid, add a pinch of salt and the green beans. Bring to the boil, covered, and boil for 3 4 minutes until soft yet crunchy. Drain and briefly rinse the green beans under cold water. MAKE THE PEANUT SAUCE In the meantime, heat a saucepan to low heat and add the peanut butter, milk and ketjap while stirring. Reduce for 4 5 minutes until the required thickness has been reached. Add a little extra milk or water if the peanut sauce is too thick s. stip: Do you like your food spicy? Add 1 tsp sambal per person to the peanut sauce. BOIL THE RICE In the meantime, bring 250 ml water per person to the boil in another pan with a lid and boil the rice, covered, for 12 15 minutes. Drain if needed, and allow to steam dry, uncovered. SERVE Transfer the rice to plates and top with the fried vegetables and the seasoned tofu cubes. Pour the peanut sauce over the dish and garnish with the grated coconut and the peanuts. GTIP: You can also briefly roast the grated coconut and peanuts. Heat a frying pan to medium-high heat and roast the coconut and the peanuts until golden brown. In Indonesia, this mixture is called seroendeng. SERVES 1-6 1P 2P 3P 4P 5P 6P Green beans (g) f 100 200 300 400 500 600 Red sweet peppers (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Red chilli peppers (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Salted peanuts (g) 5) 22) 25) 20 40 60 80 100 120 Jasmine rice (g) 85 170 250 335 420 500 Ground curry spices (tsp) 9) 10) 1 2 3 4 5 6 Seasoned tofu cubes (packet) 6) f 1/2 1 1 1/2 2 2 1/2 3 Peanut sauce (container) 5) 22) 1 2 3 4 5 6 Grated coconut (g) 19) 22) 25) 10 20 30 40 50 60 Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Milk* (ml) 50 75 100 125 150 175 Ketjap * (tbsp) 1 2 3 4 5 6 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3837 / 917 611 / 146 Total fat (g) 44 7 Of which: saturated (g) 12.0 1.9 Carbohydrates (g) 90 14 Of which: sugars (g) 16.6 2.6 Fibre (g) 11 2 Protein (g) 35 6 Salt (g) 3.9 0.6 5) Nuts 6) Soy 7) Milk/lactose 9) Celery 10) Mustard 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. WEEK 22 2018
CHINESE RICE WITH MARINATED PORK STRIPS With ham, omelette and spicy sweet and sour cucumber Garlic Pork tenderloin strips with Indian spices f Jasmine rice Red chilli peppers f Cucumber f Leeks f Free-range eggs f Ham f Salted peanuts Total: 40-45 min. 9 * Easy Eat within 3 days The secret of properly fried rice is that the rice shouldn't be too moist when fried. When left too sticky before frying, the result will be a sticky mass when done. The sweet and sour cucumber is done in a jiffy and gives the dish a slightly acidic tone.
A GOOD START PREPARATION Press or finely chop the garlic. Mix the pork strips with the garlic, ketjap t, 1 tsp sugar per person and half the olive oil in a bowl. Set aside to marinate for at least 15 minutes. In the meantime, bring 250 ml water per person to the boil in a pan with a lid and boil the rice, covered, for 12 15 minutes. Next, drain if necessary and allow to steam dry and cool according to the tip tt. EQUIPMENT 2 x a bowl, a pan with a lid, a wok or a deep saucepan and a frying pan. Let s start cooking the Chinese rice with marinated pork strips. MAKE THE PICKLES In the meantime, remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the cucumber into small cubes and mix in a bowl with the red chilli pepper, white wine vinegar or rice vinegar and 1/2 tsp sugar per person. Allow the pickles to soak, toss regularly. FRY AND CUT THE In the meantime, cut the leeks in quarters lengthwise and finely chop. Heat the sunflower oil in a wok or deep saucepan and fry the leeks for 10 minutes at medium to low heat. In the meantime, whisk the egg in a bowl. Heat the remaining olive oil in a frying pan at medium to high heat and fry the egg into an omelette. Remove the omelette from the pan and cut into strips. Cut the ham into cubes of around 1 cm. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) 1 2 3 4 5 6 Pork tenderloin strips 100 200 300 400 500 600 with Indian spices (g) f Jasmine rice (g) 85 170 250 335 420 500 Red chilli peppers (pcs) f 1/4 1/2 3/4 1 1 1/4 1 1/2 Cucumber (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Leeks (g) f 100 200 300 400 500 600 Free-range eggs (pcs) 3) f 1 2 3 4 5 6 Ham (g) 7) 15) f 10 15 25 30 35 40 Salted peanuts (g) 5) 22) 25) 20 40 60 80 100 120 Ketjap * (tbsp) 1 2 3 4 5 6 Sugar* (tsp) 1 1/2 3 4 1/2 6 7 1/2 9 Olive oil* (tbsp) 1 2 3 4 5 6 White or rice wine vinegar* (tsp) 1 1/2 3 4 1/2 6 7 1/2 9 Sunflower 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) 3946 / 943 532 / 127 Total fat (g) 43 6 Of which: saturated (g) 7.6 1.0 Carbohydrates (g) 93 13 Of which: sugars (g) 15.7 2.1 Fibre (g) 6 1 Protein (g) 42 6 Salt (g) 1.3 0.2 FRY THE RICE Turn up the heat on the wok or deep saucepan with the leeks to medium-high, add the rice and fry for another 2 3 minutes. Don t toss too often to allow the rice to stick to the pan. Add the ham and the omelette strips and fry for 2 3 minutes. Season with salt and pepper. ttip: Don t have any ketjap? You can add some soy sauce with honey instead. Use 1/2 tbsp soy sauce and 1/2 tbsp honey. FRY THE PORK STRIPS In the meantime, heat the olive oil in another frying pan at medium-high heat and fry the marinated pork strips for 4 6 minutes. In the meantime, coarsely chop the peanuts. tttip: It is important to allow the rice to steam-dry properly in order to make it nice and crunchy. Otherwise the grains will stick. After boiling, spread the rice across a cutting board or a plate so the rice grains can steam-dry. This means the rice should cool down as well. SERVE Transfer the fried rice to plates and place the pork strips on the side. Garnish with the salted peanuts and serve with the sweet and sour cucumbers. 3) Eggs 5) Peanuts 7) Milk/lactose May contain traces of: 15) Glutens 22) 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. WEEK 22 2018
OMELETTE SANDWICH WITH SPICY BLUE CHEESE With grilled portobello and coleslaw Garlic Fresh parsley f Portobello f Vegetable mix carrot & red cabbage f Sourdough bread Free-range eggs f Dana blue f Total: 20 min. 4 Quick & Easy Very simple - Vegetarian v % Eat within 5 days Did you know that the English word coleslaw is derived from the Dutch word koolsla? Today you'll be making your own vinaigrette for the coleslaw. The acidity of the vinaigrette makes the raw cabbage soft and fresh, delicious with the spicy blue cheese. In short: not just any scrambled egg sandwich!
A GOOD START EQUIPMENT A salad bowl, a bowl and 2 x a frying pan. Let s start cooking the omelette sandwich with spicy blue cheese. 1 CHOP THE VEGGIES Pre-heat the oven to 210 degrees. Press or finely chop the garlic and coarsely chop the fresh parsley. Slice the portobello mushroom. Whisk together a dressing from the extra-virgin olive oil, white balsamic vinegar, honey, and a little salt an pepper in a salad bowl. 2 MIX THE COLESLAW Add the vegetable mix to the salad bowl, stir well and store separately. Bake the sourdough bread in the oven for 8 minutes. In a bowl, whisk the eggs using a fork and mix in the parsley, salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Garlic (cloves) 1/2 1 1½ 2 2½ 3 Fresh parsley (sprigs) 23) f 3 6 9 12 15 18 Portobello (pcs) f 1 2 3 4 5 6 Veggie mix carrot & red cabbage (g) 23) f 100 200 300 400 500 600 Sourdough bread (pcs) 1) 6) 11) 17) 22) 27) 1 2 3 4 5 6 Free-range eggs (pcs) 3) f 2 4 6 8 10 12 Dana Blue (g) 7) f 25 50 75 100 125 150 Extra-virgin olive oil* (tbsp) 1 1/2 3 4½ 6 7½ 9 White wine vinegar* (tbsp) 1/2 1 1½ 2 2½ 3 Mustard* (tsp) ¼ ½ 3/4 1 1 1/4 1 1/2 Honey* (tsp) 1/4 1/2 3/4 1 1 1/4 1 1/2 Butter* (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) 3707 / 886 741 / 177 Fats (g) 52 10 Of which: saturated (g) 19,2 3,8 Carbohydrates (g) 68 14 Of which: sugars (g) 5,5 1,1 Fibre (g) 8 2 Protein (g) 33 7 Salt (g) 2,4 0,5 1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame Can contain traces of: 217) Eggs 22) Nuts 23) Celery 27) Lupins 3 FRY THE SCRAMBLED EGGS AND PORTOBELLOS Heat half the butter in a frying pan at medium-low heat, add the egg mixture and fry in 6-7 to create 1 omelette per 2 servingst. In a different frying pan, heat the remaining butter at high heat and fry the portobello together with the garlic, salt and pepper for 4 minutes until done and brown. Crumble the dana blue over the omelette. 4 SERVE Cut the roll in half. Cut the omelette in half and transfer to the roll. Place the slices of portobello and a small portion of the coleslaw on top of the omelette. Serve the rolls with the remaining coleslaw. ttip: You don t need to flip the omelette. It is done as soon as the top has set. 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 22 2018
CURRY WITH CHICKEN AND GREEN BEANS With couscous, mint and almonds Green beans f Chicken thigh pieces f Coconut milk Red curry paste f Whole-wheat couscous Fresh mint f Salted almonds Low-fat yoghurt f Total: 20 min. 4 Quick & Easy Very simple - Calorie- L conscious Eat within 3 days Couscous, almonds and mint are popular ingredients in Middle-Eastern dishes. This lightning quick dish combines couscous with a classic Indian red curry - a special combination and a real treat for your taste buds!
A GOOD START EQUIPMENT: A wok or a deep saucepan with a lid and a bowl. Let s start cooking the curry with chicken and green beans. 1 PREPARATION Prepare the stock for the couscous. Trim the ends off the green beans and cut the green beans into 3 equal parts. Heat the olive oil in a wok or deep saucepan with a lid to high heat. Stir-fry the chicken thigh pieces together with the green beans for 3 4 minutes. 2 PREPARE THE CURRY Add the coconut milk and curry paste to the wok or deep saucepan. Stir well and turn the heat to low. Allow to curry to boil, covered, for 6 10 minutes or until the green beans are done but still crunchy. SERVES 1-6 1P 2P 3P 4P 5P 6P Green beans (g) f 150 300 450 600 750 900 Chicken thigh pieces (g) f 100 200 300 400 500 600 Coconut milk (ml) 26) 60 125 180 250 375 500 Red curry paste (g) 1) 6) 7) 19) 22) f 30 60 90 120 150 180 Whole-wheat couscous (g) 1) 60 120 180 240 300 360 Fresh mint (leaves) 23) f 6 12 18 24 30 36 Salted almonds (g) 5) 8) 22) 25) 5 10 15 20 25 30 Low-fat yoghurt (tbsp) 7) 19) 22) f 1 2 3 4 5 6 Vegetable stock* (ml) 110 220 330 440 550 660 Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Extra-virgin olive oil* Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2841 / 679 520 / 124 Fats (g) 36 7 Of which: saturated (g) 15.6 2.9 Carbohydrates (g) 53 10 Of which: sugars (g) 5.5 1.0 Fibre (g) 12 2 Protein (g) 34 6 Salt (g) 1.7 0.3 1) Glutens 5) Peanuts 6) Soy 7) Milk/lactose 8) Nuts Can contain traces of: 19) Peanuts 22) (other) nuts 23) Celery 25) Sesame 26 Sulphite 3 SOAK THE COUSCOUS Transfer the couscous to a bowl and add the stock. Soak for 10 minutes, covered, and loosen with a fork. Coarsely cut the fresh mint leaves. Coarsely chop the salted almonds. ttip: You won t be using all the couscous in this dish. Like a bigger meal? Use all the couscous and 175 ml stock per person for soaking the couscous. 4 SERVE Transfer the couscous to plates. Scoop the curry over the couscous. Garnish with the mint, almonds and yoghurt. Season with extra-virgin olive oil. LTIP: Are you keeping an eye on your calorie intake? Use 50 g couscous with 100 ml stock per person, 50 ml coconut milk and leave out the almonds. Then the dish contains 593 kcal, 31 g fat, 45 g carbohydrates, 11 g fibre, 31 g protein and 1.6 g salt. 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 22 2018
STUFFED CHICKEN FILLET IN COPPA DI PARMA WITH RICOTTA, LEMON-RISOTTO AND ROASTED COURGETTE Shallots Garlic Courgettes f Fresh oregano f Chicken fillet f Ricotta f Coppa di Parma f Risotto rice Parmigiano Reggiano f Lemons Peeled hazelnuts 8 + 40 min. Several steps Eat within 3 days Today s dish is an Italian party on a plate. The chicken fillet is stuffed with ricotta and oregano and wrapped in coppa di Parma. The risotto is creamy but still nice and fresh because of the lemon.
A GOOD START PREPARATION Pre-heat the oven to 200 degrees and prepare the stock. Mince the shallots and press or finely chop the garlic. Cut the courgette into quarters lengthwise. Cut the quarters in half widthwise. Transfer the courgette to a baking sheet lined with baking paper and mix with half the olive oil, half the garlic, salt and pepper. Set aside. EQUIPMENT A baking tray lined with baking paper, a pan with a lid, a frying pan and a grater. Let s start cooking the stuffed chicken fillet wrapped in coppa di Parma. PREPARE THE CHICKEN FILLET Strip the leaves from the sprigs of fresh oregano. Cut the chicken fillet open and stuff it with the ricotta. Sprinkle the chicken fillet with the oregano leaves, salt and pepper and wrap with the coppa di Parma. Set aside. PREPARE THE RISOTTO Heat the remaining olive oil in a pan with a lid and gently fry the remaining garlic and shallots for 1 minutes at low heat. Add the risotto rice and fry, stirring constantly, for 1 minute. Add 1/3 of the stock. Allow the grains of rice to slowly absorb the stock. Stir regularly. SERVES 1-6 1P 2P 3P 4P 5P 6P Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3 Garlic (cloves) 1 2 3 4 5 6 Courgettes (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Fresh oregano (sprigs) 23) f 2 4 6 8 10 12 Chicken fillet (120 g) f 1 2 3 4 5 6 Ricotta (g) 7) f 25 50 75 100 125 150 Coppa di Parma (g) f 25 50 75 100 125 150 Risotto rice (g) 75 150 225 300 375 450 Parmigiano Reggiano (g) 7) f 25 50 75 100 125 150 Lemons (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2 Peeled hazelnuts (g) 8) 19) 22) 25) 10 20 30 40 50 60 Vegetable stock* (ml) 250 500 750 1000 1250 1500 Olive oil* (tbsp) 1 2 3 4 5 6 Butter* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Salt & pepper* *Not included f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3950 / 944 532 / 127 Fats (g) 49 7 Of which: saturated (g) 18.2 2.4 Carbohydrates (g) 72 10 Of which: sugars (g) 11.0 1.5 Fibre (g) 3 0 Protein (g) 51 7 Salt (g) 4.6 0.6 BOIL AND FRY As soon as the stock has been absorbed by the grains of rice, add 1/3 of the stock. Repeat until all the stock has been used up. The risotto is done as soon as the grains are soft on the outside but are still a little chewy at the centre. This takes around 20 25 minutes. Add a little extra water if the grains are not quite soft enough yet t. In the meantime, roast the courgette in the oven for 16 18 minutes. FRY THE CHICKEN In the meantime, heat the butter in a frying pan and fry the chicken fillet for 5 6 minutes on each side until done and brown. In the meantime, coarsely grate the Parmigiano Reggiano and finely grate the lemon peel (zest). Next, cut the lemon into wedges and coarsely chop the hazelnuts. Mix half the parmigiano reggiano and 3/4 tsp lemon zest per person into the risotto and season with pepper. SERVE Serve the risotto with the chicken fillet and the roasted courgette. Garnish with the lemon wedges and hazelnuts and sprinkle the risotto with the remaining parmigiano reggiano. ttip: Finished the risotto before the rest of the dish? Add a little extra water, stir, cover and allow to soak. 7) Milk/lactose 8) Nuts 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 22 2018
D E SS E R T ROASTED RED GRAPES WITH LEMON THYME With crispy raisin bread and Greek yoghurt - Very simple Lemon thyme has a subtle thyme taste with a touch of you guessed it lemon. Roasting the red grapes in 4 % Total: 15 20 min. Eat within 5 days this desert gives them a rich, sweet taste that is perfectly balanced out by the tart Greek yoghurt and lemon thyme. Fresh lemon thyme f Red grapes f Honey Raisin bread Greek yoghurt f
DELICIOUS DESSERT ROASTED RED GRAPES WITH LEMON THYME EQUIPMENT An oven dish and a frying pan 1Pre-heat the oven to 200 degrees. Strip the leaves from the sprigs of lemon thyme. In an oven dish, mix together the red grapes, the honey and the lemon thyme. Roast the grapes in the oven for 15 minutes. In the meantime, melt the butter in a frying pan and 2 heat to medium-high heat. Cut the raisin bread in half lengthwise and then into small cubes. Fry the raisin bread cubes for 10 12 minutes until crispy. Transfer the Greek yoghurt to bowls or glasses and 3 top with the raisin bread. Garnish with the roasted red grapes. 2P 4P Fresh lemon thyme (sprigs) 23) f 6 12 Red grapes (g) f 250 500 Honey (tsp) 2 4 Raisin bread (pcs) 1) 8) 17) 20) 21) 22) 25) 27) 1 2 Greek yoghurt (ml) 7) 15) 20) f 250 500 Butter* (tbsp) 2 4 Salt & pepper* *Not included f Store 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. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2042 / 488 626 / 150 Fats (g) 16 5 Of which: saturated (g) 8.2 2.5 Carbohydrates (g) 71 22 Of which: sugars (g) 54.7 16.8 Fibre (g) 5 2 Protein (g) 11 3 Salt (g) 0.5 0.2 1) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 15 ) Glutens 17) Eggs 20) Soy 21) Milk/lactose 22) (Other) nuts 23) Celery 25) Sesame 27) Lupin #HelloFresh WEEK 22 2018
1 2 3 SPINACH-CHEESE OMELETTE With spelt baguette FULL-FAT QUARK WITH KIWI With pear, pecan nuts and chia seeds SPELT WAFFLES WITH TURKEY FILLET With cottage cheese, tomato and garden cress. -BREAKFAST BOX- GOOD MORNING! -EXTRA- Juice oranges (pcs) Strawberries 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- SPINACH-CHEESE OMELETTE With spelt baguette Pre-heat the oven to 210 degrees and bake the spelt baguette for 6 8 minutes. 1 Whisk the eggs with a fork in a bowl and mix in the aged cheese. Season to 2 taste with salt and pepper. Heat the butter in a frying pan, tear the spinach into bite-sized pieces over the 3 pan and allow to wilt while stirring. Carefully spread the spinach onto the bottom of the frying pan, pour in the egg 4 and fry an omelette at medium-low heat. Turn halfway. Cut open the spelt baguette and top with the spinach-cheese omelette. 5 1x FOR 1 BREAKFAST 2P 4P Spelt baguette (st) 1) 17) 20) 21) 22) 25) 27) 2 4 Free-range eggs (pcs) 3) f 4 8 Aged cheese (g) 7) f 50 100 Spinach (g) 23) f 50 100 Butter* (tbsp) 1 2 Salt & pepper* *Not included fstore in the refrigerator EQUIPMENT A bowl and a frying pan. To taste NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2274 / 543 776 / 185 Fats (g) 26 9 Of which: saturated (g) 13.5 5 Carbohydrates (g) 56 19 Of which: sugars (g) 5.8 2 Fibre (g) 3 1 Protein (g) 30 10 Salt (g) 1.3 0 1) Glutens 3) Eggs 7) Milk/lactose Can contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame 27) Lupin WEEK 22 2018
BREAKFAST 2-2x BREAKFAST 3- FULL-FAT QUARK WITH KIWI With pear, pecan nuts and chia seeds SPELT WAFFLES WITH TURKEY FILLET With cottage cheese, tomato and garden cress 2x Peel the pears, remove the cores, 1 and dice. Peel and cut the kiwi into thin slices. Scoop the quark into breakfast bowls. 2 Add the fruit and sprinkle with 1/2 tsp chia seeds per person. Coarsely chop the pecan nuts and sprinkle over the bowls. FOR 1 BREAKFAST 2P 4P Pears (pcs) 1 2 Kiwis (pcs) 2 4 Full-fat quark (g) 7) 15) 20) f 250 500 Chia seeds (tsp) 19) 22) 25) 1 2 Pecan nuts (g) 8) 19) 22) 25) 30 60 Top two spelt waffles per person with 1 cottage cheese and the other spelt waffles with turkey fillet. Slice the tomato and transfer onto the 2 cottage cheese. Cut the garden cress and use to garnish all the spelt waffles. Season with salt and pepper. Transfer the spelt waffles to plates. 3 FOR 1 BREAKFAST 2P 4P Spelt waffles (pcs) 1) 20) 21) 25) 6 12 Cottage cheese (g) 7) f 100 200 Turkey fillet (slices) f 2 4 Plum tomatoes (pcs) 1 2 Garden cress (tbsp) 15) 23) 24) f 1 1/2 3 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1402 / 335 570 / 136 Fats (g) 23 9 Of which: saturated (g) 7.8 3.2 Carbohydrates (g) 18 7 Of which: sugars (g) 15.1 6.1 Fibre (g) 5 2 Protein (g) 11 4 Salt (g) 0.1 0.0 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 925 / 221 593 / 142 Fats (g) 4 3 Of which: saturated (g) 1.6 1.0 Carbohydrates (g) 31 20 Of which: sugars (g) 4.1 2.6 Fibre (g) 4 3 Protein (g) 14 9 Salt (g) 0.8 0.5 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other ) nuts 25) Sesame 1) Glutens 7) Milk/lactose Can contain traces of: 15) Glutens 20) Soy 21) Milk/lactose 23) Celery 24) Mustard 25) Sesame