Pan-fried sea bass with sage butter With tomatoes, leeks and curry-potatoes LEEK The majority of the leek grows underground, which is why it is white. Do not discard the green part, it is full of vitamins! Firm potatoes Ground curry spices Leeks f Red cherry tomatoes f Garlic Fresh sage f Fillet of sea bass f 8 Total: 35-40 min. L Calorie-conscious * Easy g Gluten-free Eat within 3 days b Family Herbed butter is surprisingly easy to make. All you need is some butter, a few fresh herbs and a little muscle power. In this dish, we will be flavouring the butter with sage: an herb that goes extremely well with sea bass fillet. Tip: make sure you allow the butter to reach room temperature well in advance, it will be much easier to mix.
A GOOD START PREPARE THE POTATOES Pre-heat the oven to 200 degrees and take the butter out of the refrigeratort. Thoroughly scrub or peel the potatoes and cut into wedges. Transfer the potatoes to a baking tray lined with baking paper. Drizzle with half the olive oil and the ground curry spices. Season to taste with salt and pepper and stir well. Roast the potatoes in the oven for 30 35 minutes or until they are crispy. EQUIPMENT A baking sheet lined with baking paper, a frying pan and a small bowl. Let s start cooking the pan-fried sea bass with sage butter. CHOP THE VEGGIES In the meantime, thoroughly rinse the leeks and cut the white and light green parts into thin rings. Quarter the red cherry tomatoes. Press or finely chop the garlic and chop the fresh sage leaves as finely as possible. ttip: If possible, take the butter out of the refrigerator two hours before you start cooking. It is easier to mix in the sage if the butter is soft. BAKE THE TOMATOES Transfer the cherry tomatoes to a different baking sheet lined with baking paper and sprinkle with salt, pepper and 1/2 tsp sugar per person or more to taste. Bake the cherry tomatoes in the oven with the potatoes for the final 10 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Firm potatoes (g) 250 500 750 1000 1250 1500 Ground curry spices (tsp) 9) 10) 1 1/2 3 4 1/2 6 7 1/2 9 Leeks (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Red cherry tomatoes (g) f 125 250 375 500 625 750 Garlic (cloves) 1/2 1 1 1/2 2 2 1/2 3 Fresh sage (leaves) 23) f 3 6 9 12 15 18 Fillet of sea bass (unskinned) (100g) 4) f 1 2 3 4 5 6 * Not included Butter* (tbsp) 3/4 1 1/2 2 1/4 3 3 3/4 4 1/2 Olive oil* (tbsp) 1 2 3 4 5 6 Sugar* (tsp) to taste Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2573 / 615 426 / 102 Total fat (g) 26 4 Of which: saturated (g) 9.0 1.5 Carbohydrates (g) 59 10 Of which: sugars (g) 6.3 1.0 Fibre (g) 10 2 Protein (g) 32 5 Salt (g) 0.3 0.0 4) Fish 9) Celery 10) Mustard May contain traces of: 23) Celery FRY, MIX AND TAP In the meantime, heat the remaining olive oil in a frying pan at medium to high heat and fry the leeks for 5 7 minutes until soft. Season to taste with salt and pepper. Remove the leeks from the pan and set aside, covered with tin foil to keep warm. In the meantime, transfer the butter, sage and garlic to a small bowl and mix using a fork. Tap the fillet of sea bass dry with paper towels. FRY THE SEA BASS Use the same frying pan to heat 1/2 tbsp of the sage butter per person at mediumhigh heat and fry the sea bass fillet skin-side down for 2 3 minutes. Reduce the heat, and fry the fish for another minute on the other sidett. Sprinkle with salt and pepper. Add the remaining sage butter and 1 tbsp water per person to the frying pan and fry for another minute. SERVE Serve the fillet of sea bass with the seasoned potatoes, leeks and cherry tomatoes. Drizzle with the reduction from the frying pan. tttip: Do not move around the fish too much while frying it on the skin, but carefully press it with a spatula every now and then instead. This will make the skin extra crispy! 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 35 2018
JAPANESE NOODLE SOUP WITH CHICKEN FILLET With chestnut mushrooms and bok choy Fresh ginger Red chilli peppers f Chestnut mushrooms f Bok choy f Japanese marinated chicken strips f Udon noodles Soy sauce 5 Total: 20-25 min. - Very simple Eat within 3 days d Lactose-free Japanese noodle soup, also known as ramen, is easy to prepare and full of flavour. It is a light soup that you can stuff with loads of veggies. Today you'll prepare the soup with marinated chicken strips. Are you a fan of hot, spicy food? Use some of the chili pepper seeds instead of discarding them.
A GOOD START PREPARE THE STOCK Prepare the chicken stock. EQUIPMENT A wok or a soup pan with a lid. Let s start cooking the Japanese noodle soup with chicken fillet. CHOP THE Peel and chop or grate the ginger t. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the chestnut mushrooms into slices. Remove the bottom from the stem of the bok choy and coarsely cut the bok choy. ttip: For a slightly less prominent ginger flavour, cut the ginger into slices instead of chopping it and remove the slices before serving the dish. FRY Heat the sunflower oil in a wok or soup pan and gently fry the ginger and the red chilli pepper for 2 3 minutes at medium-low heat. Add the chicken strips and fry for 2 minutes at medium to high heat. Add the chestnut mushrooms and the bok choy and fry for another 2 minutes. SERVES 1-6 1P 2P 3P 4P 5P 6P Fresh ginger (cm) 1 2 3 4 5 6 Red chilli peppers (pcs) f 1/4 1/2 3/4 1 1 1/4 1 1/2 Chestnut mushrooms (g) f 125 250 375 500 625 740 Bok choy (g) f 75 150 225 300 375 450 Japanese marinated 100 chicken fillet strips (g) f 200 300 400 500 600 Udon noodles (g) 1) 100 200 300 400 500 600 Soy sauce (ml) 1) 6) 5 10 15 20 25 30 Chicken stock *(ml) 500 1000 1500 2000 2500 3000 * Not included Sunflower oil* (tbsp) 2 3 4 5 6 7 Black pepper* to taste fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2159 / 516 232 / 55 Total fat (g) 27 3 Of which: saturated (g) 4.9 0.5 Carbohydrates (g) 38 4 Of which: sugars (g) 5.2 0.6 Fibre (g) 4 0 Protein (g) 29 3.1 Salt (g) 8.3 1 1) Glutens 6) Soy MAKE THE SOUP Add the stock to the wok or soup pan and simmer, covered, for 6 minutes. After 3 minutes, add the udon noodles. SEASON Add 1 tsp soy sauce per person to the soup and season to taste with pepper and some extra soy sauce. SERVE Ladle the soup into soup bowls. LTIP: Are you concerned about eating too much salt? Use less or no soy sauce. Or prepare 500 ml stock with 3/4 stock cube instead of a whole cube. 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 35 2018
CONCHIGLIE WITH RED PESTO AND FETA With mini Roma tomatoes, rocket lettuce and basil ROCKET LETTUCE Rocket lettuce is not really a lettuce, but a cabbage variety and related to the radish. This explains its punchy flavour. Shallot Mini Roma tomatoes f Conchiglie Feta f Fresh basil f Red pesto f Rocket lettuce f 5 Total: 20-25 min. * % Easy Eat within 5 days The intense flavour of the red pesto in this dish teleports you straight to Italy. Red pesto is less well known than the green variety, but it is at least as tasty. It is made of sun-dried tomatoes and gives this pasta a delicious Mediterranean flavour. The rocket and fresh basil add freshness to the dish.
A GOOD START CHOP THE VEGGIES Bring plenty of water to the boil in a pan with a lid to cook the conchiglie in. Mince the shallot and halve the mini Roma tomatoes. EQUIPMENT A pan with a lid, a wok or deep saucepan and a small bowl. Let s start cooking the conchiglie with red pesto and feta. BOIL THE CONCHIGLIE Boil the conchilgie, covered, for 14 16 minutes. Drain and set aside, uncovered, to steam dry. STIR-FRY THE TOMATOES In the meantime, heat the olive oil in a wok or deep saucepan and gently fry the shallots for 2 minutes at medium-low heat. Turn up the heat to medium-high, add the tomatoes and stir-fry for 4 minutes. Season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Shallots (pcs) 1 2 3 4 5 6 Mini Roma tomatoes 125 250 375 500 625 750 (g) f Conchiglie 90 180 270 360 450 540 (g) 1) 17) 20) Feta (g) 7) f 50 75 100 125 150 175 Fresh basil (leaves) 23) f 3 6 9 12 15 18 Red pesto (g) 7) 8) f 40 80 120 160 200 240 Rocket lettuce (g) 23) f 40 60 80 100 120 140 *Not included Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Black balsamic vinegar* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Extra-virgin olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3499 / 822 637 / 152 Total fat (g) 46 9 Of which: saturated (g) 11.6 2.1 Carbohydrates (g) 78 14 Of which: sugars (g) 7.4 1.4 Fibre (g) 9 2 Protein (g) 22 4 Salt (g) 1.0 0.2 1) Glutens 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 20) Soy 23) Celery ASSEMBLE THE PASTA In the meantime, cut the feta into 1/2 cm cubes and tear the basil into bitesized pieces. Add the conchiglie and the red pesto to the ingredients in the wok or deep saucepan and heat for 1 minute t. PREPARE THE DRESSING Whisk together a dressing of black balsamic vinegar and extra-virgin olive oil in a small bowl. Season to taste with salt and pepper. SERVE Transfer the rocket and conchiglie to plates. Drizzle with the dressing and garnish with the feta and basil. 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: For a sweet and sour note, add 1 tsp black balsamic vinegar per person to the pasta sauce. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 35 2018
HADDOCK FILLET WITH LENTILS AND DICED BACON with carrot and leeks Onions Garlic Carrots f Leeks f Diced bacon f Lentils Fillet of haddock f Total: 30-35 min. 7 L Calorie-conscious Very simple - Gluten-free g Eat within 3 days Lactose-free d Turkey and India produce and consume over half of all the lentils in the world. But these super healthy legumes are also very popular here. Makes sense, because lentils aren t just tasty and versatile, but they are also filled with proteins, iron and Vitamin B. Lentils also take care of your carbs, so you don t need to add any potatoes or rice to this dish.
A GOOD START CHOP THE Mince the onion and press or finely chop the garlic. Cut the carrot into small cubes of ½ cm and the leeks 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 diced bacon. FRY THE VEGETABLES Heat half the olive oil in a wok or deep saucepan and gently fry the onion and garlic for 2 3 minutes at medium-low heat. Add the carrot and leeks and fry, covered, for 5 7 minutes at medium-high heat. You can keep the carrot crunchy. FRY THE BACON In the meantime, heat a frying pan, without oil, at medium-high heat and roast the diced bacon until crispy. Drain the lentils. SERVES 1-6 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 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 40 80 120 160 200 240 Lentils (can) ½ 1 1½ 2 2½ 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* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2276 / 544 434 / 104 Total fat (g) 28 5 Of which: saturated (g) 8,0 1,5 Carbohydrates (g) 29 6 Of which: sugars (g) 9,6 1,8 Fibre (g) 17 3 Protein (g) 36 7 Salt (g) 2,4 0,5 4) Fish ASSEMBLE Add the diced bacon and lentils to the wok or deep saucepan with the fried carrot and leeks and season to taste with salt and pepper t. Keep warm until serving. FRY THE FISH Pat the haddock fillet dry with paper towels. Heat the remaining olive oil in the same frying pan you used for the diced bacon, and fry the haddock fillet for 1 2 minutes on each side at medium-high heat. Season to taste 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. #HelloFresh ttip: Attention: the bacon is already quite salty. Have a good taste and season this dish to taste with pepper. LFACT: Lentils are super healthy. They are a legume and contain a lot of fibres. Great for the belly! Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 35 2018
Burger with spicy green chilli peppers and piccalilli With potato wedges and salad Brown ciabatta Potato wedges f Dried thyme Tomatoes f Cucumbers f Green chilli peppers Mixed lettuce f Spiced beef burger f Piccalilli f Total: 20-25 min. 5 * % Easy Eat within 5 days b Family r Quick & Easy You'll season this burger with piccalilli. Piccalilli is a real British classic that includes pickled vegetables such as cauliflower, onion and cucumber, with vinegar and seasoning such as ginger, garlic and turmeric. Great on a burger but also with a hotchpotch or the Belgian variety called stoemp. If you don t like your food too spicy, go easy on the green chilli pepper.
A GOOD START PREPARE THE POTATOES Pre-heat the oven to 220 degrees. Transfer the potato wedges to a baking rack lined with baking paper, sprinkle with the dried thyme and drizzle with olive oil. Season to taste with salt and pepper and roast the potato wedges in the oven for 17 22 minutes or until crispy. Turn when halfway done. Bake the ciabatta rolls in the oven for 5 7 minutes together with the potatoes. FRY THE BURGERS Heat the butter in a frying pan and fry the beef burgers, together with the green chilli peppers, at medium to high heat for 3 4 minutes on each side. Turn down the heat and keep the burgers warm in the pan. EQUIPMENT A baking rack lined with baking paper, a salad bowl and a frying pan. Let s start cooking the burger with spicy green chilli peppers and piccalilli. CHOP THE In the meantime, thinly slice the tomato and the cucumber. Slice the green chilli peppers into thin rings. BUILD THE BURGERS Cut the ciabatta rolls in half and spread the bottom half with a little piccalilli. Top with some lettuce and place the burger on top. Sprinkle with the fried green chilli peppers and pour the baking grease over the burgerb. MAKE THE SALAD In the meantime, whisk together a dressing in a salad bowl of honey, mustard and extra-virgin olive oil. Season to taste with salt and pepper. Mix the mixed lettuce, tomato and cucumber into the dressing and toss. SERVE Transfer the burgers, potato wedges and the remaining salad to plates and serve the remaining piccalilli on the side. btip: Will you be serving this dish to children? Serve the green chilli pepper separately because it is rather spicy. 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 35 2018 1P 2P 3P 4P 5P 6P Brown ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) 1 2 3 4 5 6 Potato wedges f 200 400 600 800 1000 1200 Dried thyme (tsp) 1 2 3 4 5 6 Tomatoes (pcs) f 1 2 3 4 5 6 Cucumbers f 1/3 ⅔ 1 1 1/3 1⅔ 2 Green chilli peppers (pcs) 1/2 1 1 1/2 2 2 1/2 3 Mixed lettuce (g) 23) f 50 100 150 200 250 300 Seasoned beef burger (100 g) f 1 2 3 4 5 6 Piccalilli (g) 1) 6) 10) f 25 50 75 100 125 150 *Not included Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Honey* (tsp) 1 2 3 4 5 6 Mustard* (tsp) 2 4 6 8 10 12 Extra-virgin olive oil* (tsp) 2 4 6 8 10 12 Butter* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3866 / 924 556 / 133 Total fat (g) 46 7 Of which: saturated (g) 14.7 2.1 Carbohydrates (g) 82 12 Of which: sugars (g) 13.3 1.9 Fibre (g) 12 2 Protein (g) 33 5 Salt (g) 1.8 0.3 1) Glutens 6) Soy 7) Milk/lactose 10) Mustard May contain traces of: 17) Eggs 22) Nuts 23) Celery 25) Sesame 27) Lupins
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 *Not included 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* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3716 / 899 460 / 110 Total fat (g) 55 7 Of which: saturated (g) 29.1 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 to taste. ttip: When making the roux, it is important to use equal parts of butter and flour. Is your sauce too thin? Boil it a little longer so that it will be reduced. ASSEMBLE THE LASAGNE Grease an oven dish with the remaining olive oil. Pour a shallow layer of sauce into the casserole dish. Cover with lasagne sheets tt and add a few slices of aubergine. Repeat until all the sauce has been used up. Finish by covering the lasagne with a layer of sauce and top with the remaining age cheese. Bake the lasagne in the oven for 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 35 2018
Vegetables in sweet soy sauce with fried egg With rice, cashews and sesame seeds CASHEWS The cashew tree grows these nuts beneath large pseudo-fruits. The pseudo-fruits resemble apples, but the actual fruit is the cashew itself, containing a lot of healthy fats and proteins. Basmati rice Broccoli f Fresh ginger Garlic Shallot Chestnut mushrooms f Fresh parsley f Sesame seeds Free-range egg f Soy sauce 8 Total: 35-40 min. d Lactose-free * Easy V Vegetarian % Eat within 5 days Leaving the chestnut mushrooms whole brings their flavour out even better. With Asian flavourings such as ginger and soy sauce, you'll make an Eastern sweet sauce to go with the mushrooms and broccoli in a jiffy. Non-salted cashews
A GOOD START BOIL THE RICE Boil ample water in a pan with a lid for the broccoli and basmati rice. Boil the rice, covered, for 10 12 minutes until done. Drain and set aside, uncovered, to steam dry. EQUIPMENT 2x a pan with a lid, a wok or a deep saucepan and a frying pan. Let s start cooking the vegetables in sweet soy sauce with fried eggs. BOIL THE BROCCOLI In the meantime, cut the broccoli head into small florets and dice the stem. Boil the linguine, covered, in the other pan for 3 4 minutes. Drain and rinse with cold water. No need to fully cook the broccoli just yet. CHOP THE In the meantime, finely grate the ginger t. Press or finely chop the garlic and mince the shallots. Wipe the chestnut mushrooms clean with a paper toweltt. Coarsely chop the fresh parsley. SERVES 1-6 1P 2P 3P 4P 5P 6P Basmati rice (g) 85 170 250 335 420 500 Broccoli (g) f 200 400 600 800 1000 1200 Fresh ginger (cm) 1 2 3 4 5 6 Garlic (cloves) 1 2 3 4 5 6 Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3 Chestnut mushrooms (g) f 125 250 375 500 625 750 Fresh parsley (sprigs) 23) f 2 1/2 5 7 1/2 10 12 1/2 15 Sesame seeds (g) 11) 19) 22) 5 10 15 20 25 30 Free-range eggs (pcs) 3) 2 4 6 8 10 12 Soy sauce (ml) 1) 6) 20 40 60 80 100 120 Non-salted cashews (g) 5) 8) 22) 25) 20 40 60 80 100 120 *Not included Olive oil* (tbsp) 1 2 3 4 5 6 Sunflower oil* (tbsp) 1 2 3 4 5 6 Honey* (tsp) 1 2 3 4 5 6 Salt & pepper* to taste f keep in the refrigerator FRY Heat the sunflower oil in a wok or deep saucepan at medium-low heat. Fry the ginger, garlic and shallots for 2 3 minutes. Add the chestnut mushrooms and stir-fry for 5 6 minutes. In the meantime, heat a frying pan, without oil, at medium-high heat and roast the sesame seeds until golden-brown. Remove from the pan, add the olive oil to the pan and fry 2 eggs, sunny side up, per person. ttip: No need to peel the ginger before grating it. FINISH THE VEGGIES Add the soy sauce ttt, honey, cashew nuts, broccoli and 2 tbsp water per person to the mushrooms and turn the heat to medium-low. Fry for another 2 3 minutes and toss regularly to make sure the vegetables are covered in the sticky sauce. tttip: You will be leaving the mushrooms whole in this dish. Got particularly large mushrooms in your box? Feel free to halve them. SERVE Transfer the rice and vegetables to plates. Serve with the fried eggs. Sprinkle with the sesame seeds and parsley. ttttip: Is the flavour of soy sauce too strong for you? Add half and serve the rest separately. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4000 / 956 499 / 119 Total fat (g) 48 6 Of which: saturated (g) 8.9 1.1 Carbohydrates (g) 90 11 Of which: sugars (g) 16.7 2.1 Fibre (g) 11 1 Protein (g) 35 4 Salt (g) 3.4 0.4 1) Glutens 3) Eggs 5) Peanuts 6) Soy 8) Nuts 11) Sesame May contain traces of: 19) Peanuts 22) (Other) Nuts 23) Celery 25) Sesame We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, 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 35 2018
Tomato soup and warm roll with buffalo mozzarella With red pesto, tomato and fresh basil RED PESTO Pesto alla siciliana, which is how the Italians call red pesto, owes its intense flavour to its main ingredient: tomatoes. Sundried tomatoes make for an even more intense flavour. Onion Garlic Tomato f Fresh basil f Fresh thyme f Paprika White ciabatta Buffalo mozzarella f Red pesto f 7 Total: 30-35 min. L Calorie-conscious - Very simple V Vegetarian % Eat within 5 days Soup in the summer? This Italian-style tomato soup is always a good option. Just like the famous Spanish gazpacho, you can eat this soup cold - great when it's hot outside!
A GOOD START PREPARATION Pre-heat the oven to 200 degrees and bring 250 ml of water per person to the boil for the soup. Cut the onion into half rings and press or finely chop the garlic. Cut the tomatoes into thin slices and set aside 3 slices of tomato per person for the ciabatta. Separate the thyme leaves from the sprigs. EQUIPMENT A soup pan with a lid and a hand-held blender. Let s start cooking the tomato soup and warm roll with buffalo mozzarella. PREPARE THE SOUP Heat the olive oil in a soup pan and fry the onion and garlic at medium-low heat for 2 3 minutes. Add the tomato, thyme and paprika and fry for 2 minutes at medium to high heat. Add the boiling water and honey and crumble the stock cube over the pan. Bring the soup to the boil, covered, and gently simmer for 10 12 minutes. PREPARE THE ROLL In the meantime, cut open the ciabatta. Coarsely tear the buffalo mozzarella and finely chop the basil. 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 3 4 5 6 Tomatoes (pcs) f 4 8 12 16 20 24 Fresh thyme (sprigs) 23) f 4 6 8 10 12 14 Paprika (tsp) 1 2 3 4 5 6 White ciabattas (pcs) 1) 6) 7) 17) 22) 25) 27) 1 2 3 4 5 6 Fresh basil (leaves) 23) f 5 10 15 20 25 30 Buffalo mozzarella (g) 7) f 65 125 190 250 315 375 Red pesto (g) 7) 8) f 20 40 60 80 100 120 *Not included Olive oil* (tbsp) 1 1 2 2 3 3 Honey* (tsp) 1/2 1 1 1/2 2 2 1/2 3 Vegetable stock cubes* (pcs) 3/4 1 1/2 2 1/4 3 3 3/4 4 1/2 Extra-virgin olive oil* to taste Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2523 / 603 304 / 73 Total fat (g) 35 4 Of which: saturated (g) 12.6 1.5 Carbohydrates (g) 49 6 Of which: sugars (g) 15.8 1.9 Fibre (g) 8 1 Protein (g) 21 3 Salt (g) 5.5 0.7 1) Glutens 6) Soy 7) Milk/lactose 8) Nuts SPREAD THE ROLL Spread the bottom half of the ciabatta with the red pesto, the remaining tomato slices and the buffalo mozzarella and sprinkle with salt and pepper. Place the top half of the ciabatta on top and bake in the oven for 6 8 minutes or until the ciabatta turns golden-brown and the buffalo mozzarella has melted slightly. ttip: Don't like your buffalo mozzarella melted? You can also bake the roll first and add the toppings later. PUREE In the meantime, purée the soup with a hand-held blender and season to taste with salt and pepper. SERVE Ladle the soup into the bowls. Drizzle to taste with extra-virgin olive oil and garnish with half the basil and pepper to taste. Carefully lift the top half of the warm ciabatta, sprinkle with the remaining basil and cover the ciabatta. Serve the warm roll with the soup. May contain traces of: 17) Eggs 22) (Other) nuts 23) Celery 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. WEEK 35 2018
BÁNH MÌ WITH MEATBALLS With sweet & sour vegetables and spicy mayonnaise FISH SAUCE This fermented Thai sauce is usually made of anchovies or squid. Don t let the strong scent scare you off: once processed in the dish it adds a delicious flavour! Shallot Fresh ginger Red chilli peppers f Lime Little gem f Fish sauce Red cabbage & carrot f Seasoned beef meatballs f Baguette Mayonnaise f 6 Total: 25-30 min. * Easy Eat within 3 days In Vietnam they know their way around a baguette! A bánh mì sandwich is the ultimate street food - quick, easy and delicious. From the marinated vegetables to the seasoned meat, with this delicious roll you are bringing Vietnam right to your own doorstep.
A GOOD START PREPARATION Pre-heat the oven to 210 degrees. Mince the shallots and finely grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Finely chop the little gem. stip: Do you like your food spicy? Leave the seed pods inside the red chilli pepper. EQUIPMENT A grater, a small bowl, a salad bowl and a frying pan with a lid. Let s start cooking the bánh mì with meatballs. MAKE THE DRESSING AND SALAD Use a small bowl to mix the fish sauce, 3/4 tbsp lemon juice per person, the ginger, white balsamic vinegar, olive oil and sugar into a dressing. Season to taste with salt and pepper. Next, stir the shallot into the dressing. Mix the vegetable mix in a salad bowl with 11/2 tbsp of the dressing per person. Toss well and allow to soak. FRY In the meantime, heat the sunflower oil in a frying pan with a lid and fry the meatballs at medium to high heat for 3 4 minutes until golden-brown all around. Turn down the heat, cover the pan and simmer for another 8 10 minutes or until the meatballs are done. SERVES 1-6 1P 2P 3P 4P 5P 6P Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3 Fresh ginger (cm) 1 2 3 4 5 6 Red chilli peppers (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Lime (pcs) 1/2 1 1 1/2 2 2 1/2 3 Little gem (pcs) f 1 2 3 4 5 6 Fish sauce (ml) 4) 15 30 45 60 75 90 Red cabbage & carrot (g) 23) f 50 100 150 200 250 300 Seasoned beef meatballs (pcs) f 3 6 9 12 15 18 Baguette (st) 1) 17) 20) 21) 22) 25) 27) 1 2 3 4 5 6 Mayonnaise (g) 3) 10) 19) 22)f 15 30 45 60 75 90 *Not included White balsamic vinegar* (tbsp) 3/4 1 1/2 2 1/4 3 3 3/4 4 1/2 Olive oil* (tbsp) 3/4 1 1/2 2 1/4 3 3 3/4 4 1/2 Sugar* (tsp) 2 4 6 8 10 12 Sunflower oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Salt & pepper* to taste f keep in the refrigerator BAKE AND MIX In the meantime, bake the baguette in the oven for 7 9 minutes. Add the little gem to the salad bowl with vegetables and mix in the rest of the dressing. SPREAD THE ROLLS Mix the red chilli pepper and mayonnaise in a small bowl and cut the meatballs in half. Cut the baguette in half and spread with the spicy mayonnaise. Top with part of the salad and the halved meatballs. SERVE Serve the bánh mì with the remaining salad. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3912 / 935 764 / 183 Total fat (g) 44 9 Of which: saturated (g) 10.5 2.1 Carbohydrates (g) 89 17 Of which: sugars (g) 17.0 3.3 Fibre (g) 7 1 Protein (g) 41 8 Salt (g) 5.5 1.1 1) Glutens 3) Eggs 4) Fish 10) Mustard May contain traces of: 17) Eggs 19) Peanuts 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. ttip: Don t have any white balsamic vinegar? Replace it by 1/2 tbsp white wine vinegar per person. LTIP: This week s box contains more mayonnaise than you will need today. No need to keep an eye on your calorie intake? Add more mayonnaise to taste. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 35 2018
BEAN SALAD WITH CROUTONS AND FRIED EGG With tomato and creamy dressing tomato EGG Poaching, frying or boiling - what is your favourite way of preparing an egg? In our blog, you'll find all our tips for the perfect egg. Green beans f Cannellini beans Paprika Whole-wheat ciabattas Plum tomato f Shallot Mayonnaise f Free-range egg f Rocket salad and lamb's lettuce f 4 Total: 20 min. Quick & Easy - Very simple V Vegetarian % Eat within 5 days This salad is full of proteins thanks to the cannellini beans and the fried egg. This makes it a perfect post-workout dish. Because proteins help your muscles recover. And it is also quick to prepare - you can start packing your gym bag!
A GOOD START EQUIPMENT: A pan with a lid and a frying pan. Let s start cooking the bean salad with croutons and fried egg. 1 BOIL THE GREEN BEANS Trim the ends off the green beans and cut them in half. Pour a little water into a pan with a lid to cover the bottom. Add a pinch of salt and the green beans, bring to the boil, covered, and allow to simmer for 8 10 minutes. Drain. 2 FRYING AND CUTTING In the meantime, allow the cannelli beans to drain properly. Heat 1/2 tbsp olive oil per person in a frying pan at high heat and fry the beans with the paprika and salt and pepper to taste for 4 5 minutes. In the meantime, dice the whole-wheat ciabatta. Cut the plum tomatoes into wedges. SERVES 1-6 1P 2P 3P 4P 5P 6P Green beans (g) f 100 200 300 400 500 600 Cannellini beans (can) 1/2 1 1 1/2 2 2 1/2 3 Paprika (tsp) 1 2 3 4 5 6 Whole-wheat ciabattas (st) 1) 6) 17) 22) 25) 27) 1 2 3 4 5 6 Plum tomatoes (pcs) f 1 2 3 4 5 6 Shallots (pcs) 1/3 2/3 1 1 1/3 1 2/3 2 Mayonnaise (g) 3) 10) 19) 22) f 40 75 100 125 150 175 Free-range eggs (pcs) 3) f 1 2 3 4 5 6 Rocket & lamb's lettuce (g) 23) f 20 40 60 80 100 120 Not included* Olive oil* (tbsp) 1 1/2 3 4 1/2 6 7 1/2 9 White wine vinegar* (tsp) 1 1/2 3 4 1/2 6 7 1/2 9 Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3314 / 792 610 / 146 Fats (g) 48 9 Of which: saturated (g) 7.1 1.3 Carbohydrates (g) 60 11 Of which: sugars (g) 7.4 1.4 Fibre (g) 16 3 Protein (g) 22 4 Salt (g) 2.1 0.4 1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 10) Mustard Can contain traces of: 17) Eggs19) Peanuts 22) Nuts 23) Celery 25) Sesame 27) Lupins 3 BAKE THE CROUTONS Remove the beans from the pan and set aside. Add 1/2 tbsp olive oil per person to the pan and fry the ciabatta until crunchy. Add a little extra olive oil if the croutons become brown too quickly. Season to taste with salt and pepper. Mince the shallots. Mix the shallots with the mayonnaise and the white wine vinegar and season with salt and pepper. 4 FRY THE EGG AND SERVE Remove the croutons from the pan and set aside. Heat the remaining olive oil in the frying pan and fry one egg, sunny side up, per person. Mix the rocket & lamb s lettuce with the cannellini beans, green beans, plum tomato and croutons in a salad bowl. Garnish with the fried egg and dressing. RTIP: Did you know that this dish contains more than half of the recommended daily amount of nutrient fibre? 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 35 2018
Pearl couscous salad with German steak With fried portobello and pesto dressing Pearl couscous Garlic Portobello f Tomatoes f Green pesto f German steak (110 g) f Rocket salad f 4 Total: 20 min. * Easy Eat within 3 days Quick & Easy Pesto has a strong flavour making it a convenient ingredient if you've in a hurry - it makes for an intensely flavoured sauce in a jiffy. By adding olive oil and vinegar to the pesto, you'll whip up a dressing for the salad.
A GOOD START EQUIPMENT A pan with a lid, 2x a frying pan, a small bowl and a salad bowl. Let s start cooking the pearl couscous salad with German steak. 1 BOIL AND CUT Bring 300 ml water per person to the boil in a pan with a lid. Crumble the stock cube over it and boil the pearl couscous, covered, for 12 minutes until done. Drain, fluff the grains and set aside uncovered to steam dry. Press or finely chop the garlic. Cut the portobello into slices and the tomato into wedges. 2 PREPARE THE PORTOBELLO AND DRESSING Heat the olive oil in a frying pan at medium-high heat, add the garlic, portobello, salt and pepper and stir-fry for 5 6 minutes until golden-brown. In the meantime, whip up a dressing of green pesto, extravirgin olive oil and black balsamic vinegar in a small bowl and season to taste with salt and pepper. SERVES 1-6 1P 2P 3P 4P 5P 6P Pearl couscous (g) 1) 85 170 250 335 420 500 Garlic (cloves) f 1/2 1 1 1/2 2 2 1/2 3 Portobello (pcs) f 1 2 3 4 5 6 Tomatoes (pcs) f 1 2 3 4 5 6 Green pesto (g) 7) 8) f 25 50 75 100 125 150 German steak (100 g) f 1 2 3 4 5 6 Rocket salad (g) 23) f 40 90 130 180 220 260 Not included* Vegetable stock cubes* (pcs) 1/2 1 1 1/2 2 2 1/2 3 Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Extra-virgin olive oil* (tbsp) 1 2 3 4 5 6 Black balsamic vinegar* (tsp) 1 2 3 4 5 6 Butter* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Salt & pepper* to taste fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3510 / 839 530 / 127 Fats (g) 45 7 Of which: saturated (g) 10.4 1.6 Carbohydrates (g) 66 10 Of which: sugars (g) 6.7 1.0 Fibre (g) 7 1 Protein (g) 39 6 Salt (g) 3.3 0.5 1) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 23) Celery 3 FRY AND MIX Heat another frying pan with butter at medium to high heat and fry the German steak for 2 4 minutes on each side t. Sprinkle with salt and pepper. In the meantime, mix the tomato, rocket salad and half the pesto dressing in a salad bowl. Next, add the pearl couscous and mix well. ttip: It s OK if the German steak is still rare on the inside after frying it. 4 SERVE Transfer the pearl couscous to plates. Place the portobello and German steak on top and garnish with the remaining pesto dressing. 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 35 2018
SPECIAL INGREDIENT CHICKEN PICCATA WITH GREEN ASPARAGUS AND LINGUINE AN ITALIAN DISH WITH CAPERS, LEMON AND PARSLEY HELLO ASPARAGUS White and green asparagus - the same variety, a different colour. White asparagus grow underground, without any sunlight. Once sunlight reaches the asparagus, it turns green within 20 minutes. Shallot Fresh parsley f Red cherry tomatoes f Lemon Garlic Green asparagus f Linguine Chicken fillet f Capers f 9 40-45 min + Several steps Eat within 3 days This dish was inspired by the Italian dish piccata al limone. In Italy this dish is usually prepared with thin slices of veal, but in the United States it is mainly popular with chicken. That is the version you'll be preparing today. Refreshingly acidic with deliciously tender chicken.
A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Bring ample water to the boil in 2 pans with lids. Prepare the stock. Mince the shallots, finely chop the parsley and and cut the red cherry tomatoes in half. Juice the lemon. Press or finely chop the garlic. Remove 2 cm off the bottom of the green asparagus t Boil the asparagus for 1 2 minutes in one pan and scoop them into a large bowl filled with cold water. EQUIPMENT 2X a pan with a lid, a large bowl, an oven dish, baking paper, a deep saucepan, tin foil and a grilling or frying pan. Let s start cooking the chicking piccata with green asparagus and linguine. ROAST AND BOIL In the meantime, mix the cherry tomatoes with black balsamic vinegar, brown sugar, garlic and olive oil in an oven dish. Season to taste with salt and pepper and roast the cherry tomatoes in the oven for 20 25 minutes. In the meantime, boil the linguine, covered, in the other pan for 8 10 minutes. Drain and set aside, uncovered, to steam dry. PREPARE THE CHICKEN In the meantime, cover the chicken fillet with a piece of baking paper or cling film and beat the chicken fillet with the frying pan until flat tt. Remove the paper or film and sprinkle the chicken fillet with salt and pepper. Heat 1/2 tbsp butter per person in a deep saucepan at medium to high heat and fry the chicken fillet for 3 4 minutes on each side. Remove from the pan and set aside, covered with tin foil, while you proceed with the sauce. SERVES 1-6 1P 2P 3P 4P 5P 6P Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3 Fresh parsley (sprigs) 23) f 2 1/2 5 7 1/2 10 12 1/2 15 Red cherry tomatoes (g) f 125 250 375 500 625 750 Lemons (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 Green asparagus (g) f 225 450 675 900 1125 1350 Linguine (g) 1) 17) 20) 90 180 270 360 450 540 Chicken fillet (g) f 120 240 360 480 600 720 Capers (g) f 15 30 45 60 75 90 Not included* Vegetable stock* (ml) 50 100 150 200 250 300 Black balsamic vinegar* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Brown sugar* (tsp) 1 2 3 4 5 6 Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Butter* (tbsp) 1 1/2 3 4 1/2 6 7 1/2 9 Salt & pepper* to taste f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3418 / 817 406 / 97 Fats (g) 34 4 Of which: saturated (g) 15.2 1.8 Carbohydrates (g) 83 10 Of which: sugars (g) 11.8 1.4 Fibre (g) 10 1 Protein (g) 39 5 Salt (g) 2.3 0.3 MAKE THE SAUCE In the meantime, heat 1/2 tbsp butter per person in a grilling or frying pan and fry the green asparagus for another 3 4 minutes. Season to taste with salt and pepper. Heat the deep saucepan from the chicken, without extra reduction, at medium-high heat and fry the shallots for 1 2 minutes. Add 1/2 tbsp lemon juice per person, the stock and the capers and simmer for 3 4 minutes. MIX Remove the deep saucepan from the heat and stir in 1/2 tbsp butter per person. Add the cherry tomatoes and half the fresh parsley. Carefully mix in the linguine and season with salt and pepper. ttip: The bottom part of the asparagus can be a bit woody, that is why you remove about 2 cm. This may differ per asparagus so adjust how much you remove if necessary. SERVE Transfer the linguine to plates and place the green asparagus on the side. Top the linguine with the chicken fillet and garnish with the remaining fresh parsley. tttip: You flatten the chicken fillet to make sure it is equally thick all around. This ensures it cooks evenly and becomes a bit more tender. 1) Glutens Can contain traces of: 17) Eggs 20) Soy 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. WEEK 35 2018
MINI-TRIFLE WITH VANILLA MUFFIN With vanilla-yoghurt, baked apple and almond - Very simple Trifle is a true British classic. This dessert consists of multiple layers, often of fresh fruit, custard and whipped 4 % Total: 18 22 min. Eat within 5 days cream. Today you'll combine the flavours of apple pie in this healthier variety with sweet apples and vanilla yoghurt. Delcorf apples Ground cinnamon Shaved almonds Whipping cream f Semi-skimmed vanilla yoghurt f Vanilla muffin f
TASTY DESSERT MINI-TRIFLE WITH VANILLA MUFFIN EQUIPMENT: A frying pan, a bowl and a blender. 1Peel the apples and cut into quarters. Remove the cores from the apples and dice. Heat the butter in a frying pan to medium-high heat. 2 Add the apple cubes to the frying pan, sprinkle with brown sugar and cinnamon and bake for 6 9 minutes until soft and brown. Remove from the pan including the reduction and set aside. In the meantime, whisk the whipping cream with the 3 sugar in a bowl using a blender until soft. Heat the same frying pan and roast the almonds, without any oil, for 2 3 minutes until golden-brown. Toss regularly. Transfer the vanilla yoghurt to the bowls or glasses. 4 Crumble the vanilla muffin over it and top with the apple cubes. Pour the reduction from the apples on top. Garnish with the whipping cream and sprinkle with the almonds. 2P 4P Delcorf apples (pcs) 2 4 Ground cinnamon (tsp) 1/2 1 Shaved almonds (g) 8) 19) 22) 25) 10 20 Whipping cream (ml) 7) 15) 20) f 50 100 Semi-skimmed vanilla yoghurt (ml) 7) 15) 20) f 300 600 Vanilla muffin (pcs) 1) 3) 7) 20) 22) 25) 27) 1 2 *Not included Butter* (tbsp) 1 2 Brown sugar* (tbsp) 1 1/2 3 Sugar* (tsp) 1 2 f keep 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 #HelloFresh PER 100 G Energy (kj/kcal) 1996 / 477 575 / 137 Fats (g) 24 7 Of which: saturated (g) 8.7 2.5 Carbohydrates (g) 55 16 Of which: sugars (g) 30.2 8.7 Fibre (g) 3 1 Protein (g) 32 9 Salt (g) 0.1 0.0 1) Glutens 3) Eggs 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame 27) Lupin WEEK 35 2018
-BREAKFAST BOX- GOOD MORNING! BREAKFAST 1- SUGAR BREAD FRENCH TOAST With a creamy banana smoothie 1x 1 2 SUGAR BREAD FRENCH TOAST With creamy banana smoothie BULGARIAN YOGHURT WITH PEAR With pistachios and dried apricots FOR 1 BREAKFAST 2P 4P Free-range eggs (pcs) 3) f 1 2 Semi-skimmed milk (ml) 7) 15) 20) f 300 600 Sugar bread buns (pcs) 1) 3) 7) 13) 20) 22) 25) 2 4 Bananas (pcs) 2 4 Full-fat yoghurt (ml) 7) 15) 20) 200 400 *Not included Butter* (tbsp) 1 2 f keep in the refrigerator 3 MULTI-GRAIN RUSKS WITH AVOCADO With cumin cheese and garden cress 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. Whisk the eggs in a bowl using a fork. Add 1/3 of the milk. Cut the sugar bread 1 bun in half horizontally and dunk into the egg mixture. Melt the butter in a frying pan and fry the sugar bread bun for 2 3 minutes on 2 each side. Prepare the smoothie. Peel the banana. Put the banana, full-fat yoghurt 3 and the remaining milk in a blender or hand-held blender pitcher and blend into a smoothie. Put a slice of French toast on each plate and serve with the banana smoothie. EQUIPMENT A mixing bowl, a frying pan and a blender or a handheld blender with a pitcher NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2502 / 598 487 / 119 Fats (g) 17 3 Of which: saturated (g) 9.8 1.9 Carbohydrates (g) 88 17 Of which: sugars (g) 55.3 11.0 Fibre (g) 3 1 Protein (g) 20 4 Salt (g) 1.0 0.2 1) Glutens 3) Eggs 7) Milk/lactose 13) Lupins Can contain traces of: 15) Glutens 20) Soy 22) Nuts 25) Sesame WEEK 35 2018
BREAKFAST 2-2x BREAKFAST 3- BULGARIAN YOGHURT WITH PEAR With pistachios and dried apricots MULTI-GRAIN RUSKS WITH AVOCADO With cumin-cheese and garden cress 2x Peel the pears, remove the cores, 1 and dice. Pour the Bulgarian yoghurt into 2 breakfast bowls. Garnish with the pear cubes and dried apricots. Garnish with the pistachios. FOR 1 BREAKFAST 2P 4P Triomphe de vienne (st) 1 2 Dried apricot pieces (g) 50 100 Bulgarian yoghurt (ml) 7) 15) 20) f 375 750 Pistachio nuts (g) 8) 19) 22) 25) 20 40 *Not included fstore in the refrigerator Cut the avocados in half, remove the pit 1 and mash the flesh with a fork. Spread the avocado onto the rusks. Top 2 with the cumin-cheese and garnish with the garden cress. FOR 1 BREAKFAST 2P 4P Avocado (pcs) 1 2 Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13) 4 8 Cumin-cheese (slices) 7) f 2 4 Garden cress (tbsp) 15) 23) 24) 1 2 *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1377 / 329 462 / 110 Fats (g) 15 5 Of which: saturated (g) 6.8 2.3 Carbohydrates (g) 22 11 Of which: sugars (g) 29.6 9.9 Fibre (g) 6 2 Protein (g) 12 2 Salt (g) 0.3 0.1 NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 1653 / 395 1080 / 258 Fats (g) 31 20 Of which: saturated (g) 31 20 Carbohydrates (g) 7.4 4.8 Of which: sugars (g) 4.6 3.0 Fibre (g) 5 3 Protein (g) 13 8 Salt (g) 0.7 0.5 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame 1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame 13) Lupin Can contain traces of: 15) Glutens 23) Milk/lactose 24) Mustard