SALMON FILLET WITH ASIAN POTATO SALAD With stir-fried broccoli and sesame seeds BROCCOLI Broccoli is healthy and contains a lot of important nutrients. You will preserve them by briefly stir-frying the vegetable. Roseval potatoes Broccoli f Garlic Shallots Ground coriander seed Soy sauce Sesame seeds Salmon fillet f Mayonnaise f 6 Total: 25-30 min. d Lactose-free * Easy b Family Eat within 3 days This potato salad has an Asian twist: you will make a dressing of coriander, soy sauce, mayonnaise and sambal. Stir-frying the broccoli will maintain the broccoli's bite - this makes for a great combination with the soft salmon.
A GOOD START BOIL THE POTATOES Bring ample water to the boil in a pan with a lid for the potatoes. Thoroughly rinse or peel the potatoes and cut into coarse pieces. Boil the potatoes for 12 15 minutes until done. Drain and set aside, uncovered, to steam dry. EQUIPMENT 2x a pan with a lid, a bowl, a frying pan and a wok or deep saucepan. Let s start cooking the salmon fillet with Asian potato salad. BLANCH THE BROCCOLI In the meantime, cut the broccoli head into florets and dice the stem. Put the broccoli, barely covered with water, in another pan with a lid, bring to the boil and simmer for 2 3 minutest. Drain and rinse with cold water to prevent the broccoli from cooking any further. CUT, MIX, ROAST In the meantime, press or finely chop the garlic and mince the shallot. Whip up a dressing of garlic, shallot, ground coriander, soy sauce, sambal and white wine vinegar in a bowl. Season with salt and pepper. Heat a frying pan to high heat and roast the sesame seeds, without any oil, until golden brown. Remove from the pan and set aside. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Roseval potatoes (g) 250 500 750 1000 1250 1500 Broccoli (g) f 200 400 600 800 1000 1200 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Shallots (pcs) 1/2 1 11/2 2 21/2 3 Ground coriander seed (tsp) 1/2 1 11/2 2 21/2 3 Soy sauce (ml) 1) 6) 5 10 15 20 25 30 Sesame seeds (g) 11) 19) 22) 5 10 15 20 25 30 Salmon fillet (unskinned) 1 2 3 4 5 6 (100 g) 4) f Mayonnaise (tbsp) 3) 10) 19) 22) f 1 2 3 4 5 6 Not included Sambal (tsp) 1/4 1/2 3/4 1 11/4 11/2 White wine vinegar (tsp) 1 2 3 4 5 6 Olive oil (tbsp) 1 2 3 4 5 6 Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3443 / 823 599 / 143 Total fat (g) 51 9 Of which: saturated (g) 7.8 1.4 Carbohydrates (g) 53 9 Of which: sugars (g) 5.5 1.0 Fibre (g) 12 2 Protein (g) 34 6 Salt (g) 1.1 0.2 ALLERGENS WOK THE BROCCOLI In the meantime, heat half the olive oil in a wok or deep saucepan at medium-high heat. Add the pre-boiled broccoli and half the dressing and stir-fry for 3 5 minutes or until the broccoli is soft but still has a bite. Stir in half the sesame seeds. FRY THE FISH In the meantime, tap the salmon fillet dry with paper towels. Heat the remaining olive oil in the same frying pan to mediumhigh heat and fry the fish for 2 3 minutes on the skin and 1 2 minutes on the other side. Season with salt and pepper. SERVE Stir the remaining dressing and the mayonnaise into the potatoes and season with salt and pepper. Transfer the potato salad and broccoli to plates. Serve with the salmon and sprinkle with the remaining sesame seeds. 1) Glutens 3) Eggs 4) Fish 6) Soy 10) Mustard 11) Sesame May contain traces of: 19) Peanuts 22) Nuts We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh ttip: Prefer your broccoli more soft? Extend the boiling time by 3 minutes. Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 40 2018
SHAKSHUKA WITH SEASONED MINCED BEEF With egg and aubergine AUBERGINE Vegetable or fruit? Just like its cousin the tomato, aubergine is actually a fruit. Aubergine contains few calories and is rich in fibre, vitamins and minerals. Aubergine f Onions Garlic Red chilli peppers f Red sweet peppers f Tomatoes f Ciabatta with sunflower seeds Free-range egg f Fresh curly parsley f Seasoned beef tartar f 9 Total: 40-45 min. * % Easy Eat within 5 days L Calorie-conscious For the shakshuka, you'll be poaching eggs in a sauce of tomatoes. All the other ingredients in this dish make for endless combinations. Use the herbs you prefer or add any left-over veggies to the recipe. This time we've opted for aubergine and beef tartar. Ground cumin Paprika
A GOOD START PREPARATION Pre-heat the oven to 190 degrees. Cut the aubergines into small dices of 1 cm at most. Mince the onion and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. EQUIPMENT A deep saucepan with a lid and a frying pan. Let s start cooking the shakshuka with seasoned minced beef. FRY THE VEGETABLES Heat the olive oil in a deep saucepan with a lid and gently fry the onion, garlic and red chilli pepper for 2 minutes at medium-high heat. Add the diced aubergine and fry for 5 minutes until brown. Season with salt and pepper. In the meantime, dice the sweet pepper and the tomatoes. STEW THE VEGETABLES Add the sweet pepper, tomato and 20 ml water per person to the deep saucepan. Crumble the vegetable stock cube over the pan and stir firmly. Bring to the boil and simmer, covered, for 12 14 minutes at medium-low heat. Season with salt and pepper. Turn regularly. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Aubergine (pcs) f 1/2 1 11/2 2 21/2 3 Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1 2 3 4 5 6 Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Red sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3 Tomatoes (pcs) f 2 4 6 8 10 12 Ciabatta with sunflower seeds (pcs) 1) 17) 20) 1 2 3 4 5 6 21) 22) 25) 27) Free-range eggs (pcs) 3) f 2 4 6 8 10 12 Fresh curly parsley (sprigs) 23) f 3 6 8 10 13 16 Seasoned beef tartar (g) f 100 200 300 400 500 600 Ground cumin (tsp) 1 2 3 4 5 6 Paprika (tsp) 1 2 3 4 5 6 Not included Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Vegetable stock cube (pcs) 1/4 1/2 3/4 1 11/4 11/2 Sunflower oil (tbsp) 1/4 1/2 3/4 1 11/4 11/2 Salt & pepper f keep in the refrigerator COOK THE EGGS In the meantime, bake the ciabatta rolls in the oven for 6 8 minutes. Make a little indentation in the vegetable mixture for each egg, and break an egg into each indentation. Sprinkle with salt and pepper. Allow the eggs to set, covered, for 10 14 minutes t. Take the lid off the pan for the final 4 minutes, turn up the heat a little and allow the excess moisture to evaporate. FRY THE SEASONED MINCED BEEF In the meantime, finely chop the fresh curly parsley. Heat the sunflower oil in a frying pan at medium to high heat and add the seasoned minced beef, the ground cumin and the paprika. Stir-fry the seasoned beef tartar for 3 minutes and season with pepper and salt. ttip: The egg is done once the egg white begins to turn white but the yolk is still runny. Of course you can also cook the egg longer if you prefer your yolk to be set. SERVE Transfer the vegetable stew and the eggs to plates and sprinkle with the seasoned minced beef. Garnish with the curly parsley and serve with the ciabatta roll. LTIP: Are you keeping an eye on your calorie intake? Add 1 egg per person. Then the dish contains 596 kcal, 27 g fat, 44 g carbohydrates, 10 g fibre, 39 g protein and 2.5 g salt. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2770 / 662 375 / 90 Total fat (g) 31 4 Of which: saturated (g) 6.4 0.9 Carbohydrates (g) 45 6 Of which: sugars (g) 16.6 2.2 Fibre (g) 10 1 Protein (g) 46 6 Salt (g) 2.7 0.4 ALLERGENS 1) Glutens 3) Eggs 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 40 2018
Peruvian potato soup with feta With courgette, cashews and cumin CASHEWS Thses nuts grow on the cashew tree, beneath large false fruits. The false fruit looks a lot like an apple, but the cashew is the actual fruit and is filled with healthy fats and proteins. Garlic Onions Sweet potatoes Crumbly potatoes Courgettes f Ground cumin Paprika Fresh coriander f Feta f Salted cashews 7 Total: 30-35 min. * % Easy Eat within 5 days V Vegetarian This hearty soup was inspired by locro de papa from Peru. This potato soup isn t just served in Peru. You'll find it in homes all across South-America. Today you'll make a vegetarian variety with cumin and toppings such as cashews and feta. Whole-wheat ciabatta
A GOOD START CHOP THE INGREDIENTS Prepare the stock and pre-heat the oven to 210 degrees. Press or finely chop the garlic and mince the onion. Weight the sweet potato. Peel the sweet potato and potato and cut into cubes of 2 cm. Cut the courgette into ½ cm cubes. EQUIPMENT A soup pan with a lid, a frying pan and a hand-held blender. Let s start cooking the Peruvian potato soup with feta. MAKE THE SOUP Heat half the olive oil in a stockpot with a lid and sauté the garlic and onion for 1 minute at medium-high heat. When halfway done, add the ground cumin and paprika. Add the stock, potatoes and sweet potatoes, bring to the boil and turn the heat to medium-low. Cover the pan and simmer the potatoes and sweet potatoes for 15 minutes until done. CUT THE SEASONING In the meantime, coarsely chop the fresh coriander and cut the feta into cubes. Coarsely chop the salted cashews. Bake the whole-wheat ciabatta in the oven for 6 8 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic (cloves) 1/2 1 11/2 2 21/2 3 Onions (pcs) 1/2 1 11/2 2 21/2 3 Sweet potatoes (g) 100 200 300 400 500 600 Crumbly potatoes (g) 125 250 375 500 625 750 Courgettes (pcs) f 1/2 1 11/2 2 21/2 3 Ground cumin (tsp) 1 2 3 4 5 6 Paprika (tsp) 1 2 3 4 5 6 Fresh coriander (sprigs) 23) f 2 4 6 8 10 12 Feta (g) 7) f 50 100 150 200 250 300 Salted cashews (g) 5) 8) 22) 25) 10 20 30 40 50 60 Whole-wheat ciabattas (pcs) 1) 6) 7) 17) 22) 25) 27) 1 2 3 4 5 6 Not included Vegetable stock (ml) 350 700 1050 1400 1750 2100 Olive oil (tbsp) 1 2 3 4 5 6 Black balsamic vinegar (tsp) 1 2 3 4 5 6 Salt & pepper f keep in the refrigerator FRY THE COURGETTE In the meantime, heat the remaining olive oil in a frying pan and fry the courgette cubes for 6 8 minutes at medium to high heat or until brown and done. Season with salt and pepper. PURÉE THE SOUP Purée the soup with a hand-held blender and add some extra water to make the soup thinner. Mix in the black balsamic vinegar and season the soup with salt and pepper. SERVE Transfer the soup to deep plates and garnish with the feta, fried cashews and coriander. Serve with the ciabatta. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3197 / 764 344 / 82 Total fat (g) 32 3 Of which: saturated (g) 11.9 1.3 Carbohydrates (g) 92 10 Of which: sugars (g) 19.3 2.1 Fibre (g) 12 1 Protein (g) 21 2 Salt (g) 5.1 0.5 ALLERGENS 1) Glutens 5) Peanuts 6) Soy 7) Milk/lactose 8) Nuts 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. LTIP: Are you keeping an eye on your calorie intake? Don t use the bread. Then the dish contains 703 kcal, 30 g fat, 61 g carbohydrates, 7 g fibre and 18 g protein. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 40 2018
PILAV WITH STEAMED COD With basmati rice, sweet pepper and spinach COD Cod is extremely healthy and contains nutrients like omega 3. It is a low-fat fish variety and easy to prepare. Shallots Red chilli peppers f Garlic Red sweet pepper f Fresh ginger Curry powder Basmati rice Spinach f Lemon Fillet of cod f 9 Total: 40-45 min. L Calorie-conscious * Easy g Gluten-free Eat within 3 days Today you only need one pan. While the rice is cooking, you will place the cod in the same pan. This will steam the fish. You will season the dish with aromatic herbs, ginger and a little red chilli pepper for some extra spice.
A GOOD START CHOP THE INGREDIENTS Prepare the stock. Mince the shallots. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Press or finely chop the garlic. Dice the red sweet pepper. Peel and finely chop or grate the ginger. ttip: No need to peel the ginger before grating it. EQUIPMENT A fine grater, a deep saucepan with a lid. Let s start cooking the pilav with steamed cod fillet. STIR-FRY Heat the butter in a deep saucepan with a lid and gently fry the shallots, red chilli pepper and ginger for 3 minutes at mediumlow heat. Add the garlic and curry spice mix and fry for 1 minute. Turn up the heat, add the sweet pepper and stir-fry for another minute. Weigh 70 g rice per person, add to the pan and toss welltt. STEAM THE RICE Pour the stock into the rice and bring to the boil. Turn the heat to medium-low, cover the pan and allow the rice to simmer for 10 12 minutes. Stir regularly to prevent the rice from burning at the bottom of the pan. tttip: Keep in mind that the box contains more rice than you need, so weigh it. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Shallots (pcs) 1/2 1 11/2 2 21/2 3 Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Red sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3 Fresh ginger (cm) 1 2 3 4 5 6 Ground curry spices (sachet) 9) 10) 1/2 1 11/2 2 21/2 3 Basmati rice (g) 70 140 210 280 350 420 Spinach (g) 23) f 100 200 300 400 500 600 Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2 Fillet of cod (skinned) (120 g) 4) f 1 2 3 4 5 6 Not included Vegetable stock (ml) 250 500 750 1000 1250 1500 Butter (tbsp) 11/2 3 41/2 6 71/2 9 Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2469 / 560 357 / 85 Total fat (g) 22 3 Of which: saturated (g) 13.1 1.9 Carbohydrates (g) 63 9 Of which: sugars (g) 6.1 0.9 Fibre (g) 6 1 Protein (g) 33 5 Salt (g) 2.5 0.4 ALLERGENS CUT THE SPINACH In the meantime, coarsely tear or cut the spinach and cut the lemon into wedges. Tap the cod fillet dry with a kitchen towel and season with salt and pepper. FINISH THE PILAV Add the spinach to the deep saucepan in batches and firmly stir into the rice, season with salt and pepper. Place the cod fillet on top of the rice and cover with the lid. Allow the rice and fish to steam gently for 8 10 minutes or until both are done. SERVE Transfer the rice and fish to plates. Serve with the lemon wedges. 4) Fish 9) Celery 10) Mustard May contain traces of: 23) Celery We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 40 2018
Mexican tacos with minced chicken With spicy green chilli pepper and cheddar KIDNEY BEANS These burgundy beans are shaped like kidneys - hence the name. The cannellini bean is the white cousin of the kidney bean. Onions Green chilli pepper f Green sweet pepper f Plum tomato f Mexican-style minced chicken f Guadalajara spices Tomato paste HAK small red kidney beans Taco shells Grated cheddar f 5 Total: 20-25 min. r Quick & Easy * Easy L Calorie-conscious % Eat within 5 days b Family g Gluten-free This Mexican dish found its way to Europe because of the taco-hype that emerged in America. You will use kidney beans for the stuffing. Together with the green chilli pepper and seasoned minced chicken, they will make for a typical Mexican flavour. Sour cream f
A GOOD START CHOP THE INGREDIENTS Pre-heat the oven to 180 degrees. Mince the onion. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Finely cut the green chilli peppers. Finely dice the plum tomatoes and green sweet pepper. EQUIPMENT A wok or deep saucepan with a lid and a baking sheet lined with baking paper. Let s start cooking the Mexican tacos with minced chicken. FRY THE MINCED CHICKEN Heat the sunflower oil in a wok or deep saucepan with a lid and fry the minced chicken for 2 minutes at medium to high heat until it separates. STIR-FRY Next, add the onion, green chilli pepper, green sweet pepper, Guadalajara and tomato paste to the wok or deep saucepan and stir-fry for another 2 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 11/2 2 21/2 3 Green chilli pepper (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Green sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3 Plum tomatoes (pcs) f 1 2 3 4 5 6 Mexican-style minced chicken (g) f 120 240 360 480 600 720 Guadalajara spices (tsp) 1/2 1 11/2 2 21/2 3 Tomato paste (can) 1/2 1 11/2 2 21/2 3 HAK small red kidney beans (bag) 1/2 1 11/2 2 21/2 3 Taco shells (pcs) 3 6 9 12 15 18 Grated cheddar (g) 7) f 25 50 75 100 125 150 Sour cream (tbsp) f 7) 1 2 3 4 5 6 Not included Sunflower oil (tbsp) 1 1 2 2 3 3 Black balsamic vinegar (tbsp) 1 2 3 4 5 6 Salt & pepper f keep in the refrigerator STEW Add the plum tomato cubes, kidney beans and black balsamic vinegar to the wok or deep saucepan and allow to simmer, covered, for 10 12 minutes at medium-low heat. Season with salt and pepper. If the sauce is still too runny for you, allow to reduce for another 2 3 minutes without the lid. RFACT: These small red kidney beans by HAK come in an upright bag and contain little moisture. This gives them a nice bite and you can use them right from the bag. HEAT THE TACO SHELLS In the meantime, transfer the taco shells to a baking tray lined with baking paper and heat them in the oven for 5 minutes. stip: Like your food spicy? Add some tabasco to the sauce or serve it separately. SERVE Transfer the tacos to plates and stuff with the minced chicken mixturet, garnish with the grated cheddar and a table spoon of sour cream per person. ttip: Stuff each taco shell right before eating it. This prevents the stuffing from making it soggy and you'll have a crunchy taco every time round. NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2498 / 649 412 / 107 Total fat (g) 34 6 Of which: saturated (g) 13.0 2.1 Carbohydrates (g) 35 6 Of which: sugars (g) 16.1 2.7 Fibre (g) 16 3 Protein (g) 43 7 Salt (g) 1.8 0.3 ALLERGENS 7) Milk/lactose LTIP: Are you keeping an eye on your calorie intake? Use 10 g cheddar per person. Then the dish contains 591 kcal, 29 g fat, 35 g carbohydrates, 16 g fibre, 39 g protein and 1.5 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 40 2018
Orzo with mini-roma tomatoes from the oven With courgette, gruyère and lemon OREGANO This herb is also known as Majoram and is especially popular in Italian and Greek cuisine. Mini Roma tomatoes f Shallots Garlic Courgettes f Lemons Orzo Dried oregano Grated gruyère f 6 Total: 25-30 min. * % Easy Eat within 5 days b Family Orzo is Italian for barley but it is actually made of hard wheat meal. Meal is used for things like pudding, but this variety - semolina - is also used to make couscous, for example. You will flavour the orzo with oregano and Swiss gruyère. This sweet, slightly aromatic cheese gives the dish a subtle, somewhat nutty flavour.
A GOOD START ROAST THE TOMATOES Pre-heat the oven to 220 degrees and prepare the stock. Heat the mini-roma tomatoes in an oven dish with the black balsamic vinegar, half the olive oil, salt and pepper. Roast in the oven for 15 20 minutes. EQUIPMENT An oven dish, a fine grater, a pan with a lid and a frying pan. Let s start cooking the orzo with mini-roma tomatoes from the oven. CUT, GRATE, JUICE In the meantime, mince the shallots and press or finely chop the garlic. Finely dice the courgette. Grate the yellow rind of the lemon (zest) with a fine grater and juice the lemon. BOIL THE ORZO Heat the butter in another pan with a lid to medium-low heat and sauté the shallot, ½ tsp lemon zest per person and half the garlic for 2 minutes. Add the orzo and dried oregano and stir-fry for 1 minute. Add the stock and allow the orzo to simmer, covered, for 10 12 minutes at low heat until all the stock has been absorbed. Turn regularly. Add a little extra water if the orzo becomes too dry. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Mini-Roma tomatoes (g) f 150 300 450 600 750 900 Shallots (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1 2 3 4 5 6 Courgettes (pcs) f 1/2 1 11/2 2 21/2 3 Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2 Orzo (g) 1) 85 170 250 335 420 500 Dried oregano (tsp) 1 2 3 4 5 6 Grated gruyère (g) 7) f 40 75 100 125 150 175 Not included Vegetable stock (ml) 175 350 550 700 900 1100 Black balsamic vinegar (tsp) 1 2 3 4 5 6 Olive oil (tbsp) 1 2 3 4 5 6 Butter (tbsp) 1 2 3 4 5 6 Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3310 / 791 478 / 114 Total fat (g) 39 6 Of which: saturated (g) 17.6 2.5 Carbohydrates (g) 79 11 Of which: sugars (g) 14.0 2.0 Fibre (g) 8 1 Protein (g) 26 4 Salt (g) 2.5 0.4 ALLERGENS 1) Glutens 7) Milk/lactose FRY THE COURGETTE In the meantime, heat the remaining olive oil in a frying pan and fry the courgette and the remaining garlic at medium-high heat for 6 minutes. When halfway done, drizzle with 1 tsp lemon juice per person and season with salt and pepper. MIX THE ORZO Add the courgette and half the grated gruyère to the orzo and toss firmly. SERVE Transfer the orzo to plates and garnish with the remaining gruyère. Transfer the mini-roma tomatoes to the dish. Serve with the remaining lemon juice so you can add it. btip: Gruyère has quite a distinct flavour. Not everybody likes it. You can also replace the cheese by matured or aged cheese. Use the gruyère in a grilled cheese sandwich, delicious with some tomato. 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 40 2018
Flatbread pizza funghi With thyme, red onion, rocket and buffalo mozzarella FLATBREAD From tortillas in South-America to naan in Asia and pita in the Middle-East: flatbread is easy to make and you'll find different varieties all over the globe. Mushrooms f Red onions Garlic Buffalo mozzarella f Tomato paste Dried thyme White flatbread Rocket lettuce f 7 Total: 30-35 min. * % Easy Eat within 5 days V Vegetarian Every pizzeria has pizza funghi on the menu, and we were inspired by this pizza classic. Tonight you will be using flatbread for a base - crunchy and quick! The buffalo mozzarella makes it nice and creamy. Curious how the mozzarella in your box is made? Take a look at our blog!
A GOOD START PREPARATION Pre-heat the oven to 200 degrees. Cut the mushrooms into slices. Mince half the red onion and cut the other half into rings. Press or finely chop the garlic. Tear the buffalo mozzarella apart and into small pieces. EQUIPMENT A deep saucepan, a frying pan and a baking sheet lined with baking paper. Let s start cooking the flatbread pizza funghi. MAKE THE TOMATO SAUCE Heat half the olive oil in a saucepan at medium-low heat and gently fry the garlic and minced red onion for 1 2 minutes. Add the tomato paste, black balsamic vinegar, half the dried thyme and 1 tbsp water per person and season with salt and pepper. Allow to soak for 6 8 minutes at medium-low heat until a thick sauce forms. Stir regularly. FRY In the meantime, heat a frying pan with the remaining olive oil to medium-low heat. Fry the red onion rings and mushrooms for 4 5 minutes at medium-high heat. Turn regularly and season with salt and pepper. In the meantime, bake the flatbreads for 4 5 minutes in the pre-heated oven on a baking sheet lined with baking papert. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Mushrooms (g) f 250 375 500 625 875 1000 Red onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Buffalo mozzarella (g) 7) f 60 125 185 250 310 370 Tomato paste (g) 100 200 300 400 500 600 Dried thyme (tsp) 1 2 3 4 5 6 White flatbread (pcs) 1) 2 4 6 8 10 12 Rocket lettuce (g) 23) f 40 60 80 100 120 140 Not included Olive oil (tbsp) 1 2 3 4 5 6 Black balsamic vinegar (tsp) 1 2 3 4 5 6 Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2879 / 688 447 / 107 Total fat (g) 28 4 Of which: saturated (g) 11.3 1.8 Carbohydrates (g) 78 12 Of which: sugars (g) 8.5 1.3 Fibre (g) 11 2 Protein (g) 27 4 Salt (g) 1.2 0.2 ALLERGENS 1) Glutens 7) Milk/lactose May contain traces of: 23) Celery TOP THE PIZZAS Take the flatbreads out of the oven. Spread the flatbreads with tomato sauce. Spread the mushroom mixture and buffalo mozzarella pieces over the pizzas. Garnish with the remaining dried thyme and sprinkle with salt and pepper. BAKE THE PIZZAS Bake the pizzas for 5 7 minutes in the pre-heated oven on a baking sheet lined with baking paper. SERVE Sprinkle the pizzas with rocket lettuce and serve. 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: You will briefly bake the pizzas without the sauce to make sure they are crunchy all around. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 40 2018
RICE WITH SPICY VEGETABLES AND FALAFEL With harissa and refreshing tzatziki HARISSA Got some harissa left? Use it to make a spicy dressing. Mix ½ tsp harissa, 1 tbsp olive oil and 1 tsp balsamic vinegar per person with salt and pepper. Great in a salad with couscous, bulgur or quinoa. Brown rice Garlic Cucumber f Full-fat yoghurt f Broccoli f Carrot f Harissa f Curry powder Falafel f 6 Total: 25-30 min. * % Easy Eat within 5 days V Vegetarian Harissa is a spicy sauce that includes red chilli pepper, garlic and cumin. It is used to flavour all kinds of dishes in North-African cuisine. To balance the spiciness, you will make a refreshing tzatziki: yoghurt with cucumber and garlic.
A GOOD START BOIL THE RICE Prepare the stock and bring to the boil in a pan with a lid and boil the rice, covered, for 12 15 minutes until done. Drain if needed, and allow to steam dry, uncovered. EQUIPMENT A pan with a lid, a grater, a sieve, a bowl, a wok or deep saucepan and a frying pan. Let s start cooking the rice with spicy vegetables and falafel. MAKE THE TZATZIKI In the meantime, press or finely chop the garlic. Coarsely grate the cucumber and add to a colander or sieve. Press the juice out of the cucumber using the convex side of a spoon. Mix the cucumber with the yoghurt and garlic in a bowl. Season with salt and pepper and keep in the refrigerator to allow the flavours to soak. CHOP THE VEGGIES Cut the broccoli head into florets and dice the stem. Cut the carrot into thin slices. ttip: This week s box contains more curry powder than you will need today. Feel free to add a little more if you enjoy the flavour. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Brown rice (g) 85 170 250 335 420 500 Garlic (cloves) 1/4 1/2 3/4 1 11/4 11/2 Cucumber (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Full-fat yoghurt (g) 7) 19) 22) f 75 150 225 300 375 450 Broccoli (g) f 100 200 300 400 500 600 Carrot (g) f 125 250 375 500 625 750 Harissa (tsp) f 1/2 1 11/2 2 21/2 3 Ground curry spices (tsp) 9) 10) 1 2 3 4 5 6 Falafel (packet) 1) 19) 22) f 1/2 1 11/2 2 21/2 3 Not included Vegetable stock (ml) 300 600 900 1200 1500 1800 Olive oil (tbsp) 1 2 3 4 5 6 Sunflower oil (tbsp) 1 11/2 2 21/2 3 31/2 Extra-virgin olive oil Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3996 / 955 462 / 111 Total fat (g) 43 5 Of which: saturated (g) 8.5 1.0 Carbohydrates (g) 109 13 Of which: sugars (g) 18.7 2.2 Fibre (g) 16 2 Protein (g) 24 3 Salt (g) 5.5 0.6 ALLERGENS FRY THE VEGETABLES Heat the olive oil in a wok or deep saucepan with a lid and fry the carrot and broccoli with the harissa (keep in mind that the harissa is very spicys) and the curry powdert for 1 2 minutes at medium-high heat. Add 2 tbsp water per person, season to taste with salt and pepper and fry, covered, for 6 7 minutes until al dente. Add the rice to the vegetables and stir-fry for 1 2 minutes at medium-high heat, uncovered. FRY THE FALAFEL In the meantime, heat the sunflower oil in a frying pan and fry the falafel for 2 3 minutes at medium-high heat until brown all around. stip: This spicy flavour fits the dish like a glove. Want to have more control over the amount of harissa in the dish? Serve it separately instead of mixing it into the vegetables. SERVE Transfer the rice with vegetables to plates. Add some extra-virgin olive oil to make it more creamy. Serve with the falafel and tzatziki. FFACT: Did you know that this dish is very rich in fibres? It contains over half of the daily recommended amount. 1) Glutens 7) Milk/lactose 9) Celery 10) Mustard May contain traces of: 19) Peanuts 22) Nuts We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. WEEK 40 2018
SWEET MARINATED PORK TENDERLOIN PIECES With fried Romaine lettuce and noodles GINGER Ginger is a root of a plant, just like turmeric. Got some ginger left over? Make home-made ginger tea by cutting it into thin slices and adding hot water. Pork tenderloin strips f Garam masala Ginger Red chilli peppers f Red onions Lime Romaine lettuce f Mendake bami Asian style 7 Total: 30-35 min. * Easy Eat within 3 days d Lactose-free Today you will marinate the meat in garam masala. This is a roasted spice mixture from India that includes star anise, coriander seed, cumin, caraway seed, chilli and cinnamon. You will be frying the Romaine lettuce. This may sound a bit odd, but this lettuce variety can take it due to the firm structure of the leaf.
A GOOD START MARINATE THE FISH Cut the pork tenderloin pieces into equal parts and mix in a bowl with the ketjap, olive oil and garam massalat. Allow to marinate for at least 15 minutestt. In the meantime, bring a pan with ample water to the boil and boil the noodles. EQUIPMENT A bowl, a pan, a fine grater, a deep saucepan and a frying pan. Let s start cooking the sweet marinated pork tenderloin pieces. CHOP THE INGREDIENTS Peel and finely chop or grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Mince the red onion. Cut the lemon into wedges. Finely cut the Romaine lettuce. tttip: Marinating the meat makes it tender. If you ve got time, let it soak for longer or even marinate it the night before! BOIL AND FRY THE VEGETABLES Boil the noodles for 2 3 minutes. Drain and rinse with cold water to stop the noodles from cooking and make sure they don t stick. It is OK if the noodles cool down. Heat the sunflower oil in a deep saucepan and gently fry the red onion, red chilli pepper and ginger for 3 4 minutes at medium-low heat. Add the Romaine lettuce and stir-fry until it begins to wilt. Season with salt and pepper. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Pork tenderloin strips (g) f 120 240 360 480 600 720 Garam masala (tsp) 1 2 3 4 5 6 Ginger (cm) 1 2 3 4 5 6 Red chilli peppers (pcs) f 1/2 1 11/2 2 21/2 3 Red onions (pcs) 1/2 1 11/2 2 21/2 3 Lime (pcs) 1/4 1/2 3/4 1 11/4 11/2 Romaine lettuce (head) f 1/2 1 11/2 2 21/2 3 Mendake bami Asian-style (g) 1) 17) 20) 75 150 225 300 375 450 Not included Ketjap manis (tbsp) 11/2 3 41/2 6 71/2 9 Olive oil (tbsp) 1 2 3 4 5 6 Sunflower oil (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2806 / 671 424 / 101 Total fat (g) 22 3 Of which: saturated (g) 3.8 0.6 Carbohydrates (g) 79 12 Of which: sugars (g) 5.1 0.8 Fibre (g) 7 1 Protein (g) 37 6 Salt (g) 2.3 0.3 ALLERGENS 1) Glutens May contain traces of: 17) Eggs 20) Soy FRY THE PORK TENDERLOIN PIECES In the meantime, heat a frying pan to medium-high heat and fry the pork tenderloin pieces with all of the marinade for 3 4 minutes (no need for extra oil since you are using the marinade). Scoop the pork tenderloin pieces out of the pan. Deglaze the marinade with 50 ml water per person and reduce for 1 minute. MIX Scoop the noodles into the pan with Romaine lettuce, heat briefly and season to taste with salt and pepper. ttip: Don t have any ketjap but have got soy sauce instead? Make a marinade using 1 tbsp olive oil, 1.5 tbsp soy sauce, 1 tsp garam masala and 1.5 tsp honey per person. SERVE Transfer the noodles to plates, scoop the pork tenderloin pieces on top and pour the marinade sauce over it. Squeeze the lime wedges over the dish. 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 40 2018
Creamy fettuccine with broccoli With goat s cheese, walnuts and sun-dried tomatoes Broccoli f Shallot Garlic Sun-dried tomatoes f Walnuts Fettuccine Dried oregano Single cream f Grated mature goat s cheese f Total: 20 min. 4 Quick & Easy r Very simple - Vegetarian v % Eat within 5 days There are numerous types of goat s cheese available. In this dish, we have chosen a mature variant. The sharp taste of the sun-dried tomatoes makes them a perfect match with the cheese, while the crunchy walnuts gave the dish a nice bite. Our Quick & Easy tip: cook the broccoli along with the pasta - faster and one less pan to clean!
A GOOD START 1 PREPARATION Prepare the stock. EQUIPMENT A pan with a lid and a wok or deep frying pan. Let s start cooking the creamy fettuccine with broccoli. Bring plenty of water per person to the boil in a pan with a lid to cook the fettuccine and the broccoli in. Chop the broccoli head into florets and dice the stem. Mince the shallot, and press or finely chop the garlic. 2 COOK THE FETTUCCINE Cut the sun-dried tomatoes into tiny pieces. Coarsely chop the walnuts t. Boil the fettuccine, covered, in the pan with a lid for 10 12 minutes. After 5 7 minutes, add the broccoli. Drain and set aside, uncovered, to steam dry. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Broccoli (g) f 200 400 600 800 1000 1200 Shallots (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 2 3 4 5 6 Sun-dried tomatoes (g) f 35 60 90 120 155 180 Walnuts (g) 8) 19) 22) 25) 10 20 30 40 50 60 Fettuccine (g) 1) 17) 20) 90 180 270 360 450 540 Dried oregano (tsp) 1 2 3 4 5 6 Single cream (tbsp) 7) 2 4 6 8 10 12 Grated mature goat s cheese (g) 3) 7) f 25 50 75 100 125 150 Vegetable stock* (ml) 75 150 225 300 375 450 Olive oil* (tbsp) ½ 1 1 2 2 3 Salt & pepper* *Not included fstore in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3368 / 805 482 / 115 Fats (g) 38 5 Of which: saturated (g) 13.4 1.9 Carbohydrates (g) 81 12 Of which: sugars (g) 14.0 2.0 Fibre (g) 11 2 Protein (g) 28 4 Salt (g) 2.7 0.4 ALLERGENS 1) Glutens 3) Eggs 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame tttip: Will you be eating this dish with children who don't like the taste of goat s cheese? Don t blend it into the sauce but put it on the table for people to add as they like. 3 MAKE THE SAUCE Heat the olive oil in a wok or deep frying pan and gently fry the shallots, garlic and oregano for 2 3 minutes at medium heat. Add the stock and the single cream and bring to the boil. Stir in the fettuccine, broccoli and half the goat s cheese tt and heat for another minute. Lastly, add the sun-dried tomatoes and season with salt and pepper. 4 SERVE Transfer the pasta to plates. Garnish with the remaining goat s cheese and the walnuts. ttip: In this recipe, we will not be roasting the walnuts. Do you prefer the taste of roasted walnuts? Heat a frying pan to high heat and roast the walnuts, without any oil, until they start to darken. We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. www.hellofresh.nl www.hellofresh.be WEEK 40 2018
Steak sandwich with provolone With a fresh salad PROVOLONE This semi-hard Italian cheese is made of cow s milk. There are two varieties: dolce, the fresh, mild variety and piccante, the matured, aromatic version. Shallots Red cherry tomatoes f Steak pieces f White ciabatta Provolone mini flakes f Rocket & lamb s lettuce f Sunflower seeds 4 Total: 20 min. - % Very simple Eat within 5 days Quick & Easy The steak sandwich originated on the other side of the ocean, in the United States. In Philadelphia it is called the Philly Cheese Steak. Today you will be using Italian provolone cheese, just like in the traditional recipe. Don t fry the steak for too long to make sure the meat stays nice and juicy.
A GOOD START 1 PREPARE, CUT AND MIX Pre-heat the oven to 200 degrees. Cut the shallots into thin half rings (you will eat them raw so cut them very thinly). Halve the red cherry tomatoes. EQUIPMENT: A salad bowl, a frying pan and a baking sheet lined with baking paper. Let s start cooking the steak sandwich with provolone. Mix the extra-virgin olive oil with the black balsamic vinegar and shallots in a salad bowl. Season with salt and pepper. 2 FRY THE STEAKS Heat the olive oil in a frying pan at high heat and fry the steak pieces for 11/2 minute until brown all around. ATTENTION! Don t cook the steak pieces all the way, you will finish them off in the oven. Cut the ciabatta in half and spread both halves with mustard. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Shallots (pcs) 1/2 1 11/2 2 21/2 3 Red cherry tomatoes (g) f 250 500 750 1000 1250 1500 Steak pieces (g) f 100 200 300 400 500 600 White ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) 1 2 3 4 5 6 Provolone mini-flakes (g) 7) f 10 20 30 40 50 60 Rocket & lamb s lettuce (g) 23) f 30 60 90 120 150 180 Sunflower seeds (g) 19) 22) 25) 5 10 15 20 25 30 Not included Extra-virgin olive oil (tbsp) 1 2 3 4 5 6 Black balsamic vinegar (tsp) 1 2 3 4 5 6 Olive oil (tbsp) 1 2 3 4 5 6 Mustard (tsp) 11/2 3 41/2 6 71/2 9 Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 2912 / 696 516 / 123 Fats (g) 37 7 Of which: saturated (g) 7.2 1.3 Carbohydrates (g) 48 9 Of which: sugars (g) 6.0 1.1 Fibre (g) 9 2 Protein (g) 38 7 Salt (g) 1.4 0.2 ALLERGENS 1) Glutens 6) Soy 7) Milk/lactose Can contain traces of: 17) Eggs 19) Peanuts 22) Nuts 23) Celery 25) Sesame 27) Lupins 3 FRY THE BREAD AND TOMATOES Transfer the steak pieces (keep the reduction in the pan) and the provolone to the lower half of the ciabatta. Place the bread on a baking sheet lined with baking paper with the open side facing up, and bake for 4 5 minutes or until the provolone has melted. In the meantime, heat the same frying pan with the remaining reduction and fry the red cherry tomatoes for 4 5 minutes at medium-high heat. Season with salt and pepper. 4 SERVE Mix the rocket and lamb s lettuce with the dressing in the salad bowl. Top the ciabatta with half the cherry tomatoes and cover with the top half of the ciabatta. Place the salad next to the steak sandwich and top the salad with the remaining cherry tomatoes. Garnish the salad with the sunflower seeds. 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 40 2018
LINGUINE WITH WARM-SMOKED SALMON WITH BABY SPINACH, AVOCADO AND ROASTED CHERRY TOMATOES SPECIAL INGREDIENT WARM-SMOKED SALMON Salmon can be smoked warm or cold. Smoking the salmon warm basically cooks the fish in the smoking oven and conserves it with the smoke. Linguine Garlic Red cherry tomatoes f Pine nuts Lemon Avocado Fresh parsley f Baby spinach f Warm-smoked salmon f 6 + % 30 min. Lactose-free Several steps Eat within 5 days d The best way of making your pasta creamy without actually adding any cream: avocado! The combination with salmon is a classic, they are both rich in healthy fats and supplement each other's flavours. Roasting the tomatoes in the oven makes them nice and sweet. The lemon gives the dish its freshness.
A GOOD START BOIL THE LINGUINE Pre-heat the oven to 200 degrees. Bring ample water to the boil in a pan with a lid and boil the linguine, covered, for 8 10 minutes. Drain and set aside, uncovered, to steam dry. EQUIPMENT A pan with a lid, an oven dish, a frying pan and a hand-held blender. Let s start cooking the linguine with warm-smoked salmon. ROAST THE TOMATOES In the meantime, press or finely chop the garlic. Mix the red cherry tomatoes with the olive oil and garlic in an oven dish and season with salt and pepper. Roast the cherry tomatoes in the oven for 18 20 minutes. PREPARE THE SEASONING In the meantime, heat a frying pan, without any oil, to high heat and roast the pine nuts until they begin to change colour. Remove from the pan and set aside. Juice half the lemon and cut the other half into wedges. Remove the pit from the avocado and cut the flesh into pieces. Coarsely chop the fresh parsley. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Linguine (g) 1) 17) 20) 90 180 270 360 450 540 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Red cherry tomatoes (g) f 125 250 375 500 625 750 Pine nuts (g) 19) 22) 25) 20 40 60 80 100 120 Lemons (pcs) 1/2 1 11/2 2 21/2 3 Avocado (pcs) 1/2 1 11/2 2 21/2 3 Fresh parsley ( sprigs) 23) f 3 6 9 12 15 18 Baby spinach (g) 23) f 60 125 180 250 300 360 Warm-smoked salmon (g) 4) f 80 160 240 320 400 480 Not included Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Extra-virgin olive oil (tbsp) 1 2 3 4 5 6 Salt (tsp) 1/4 1/2 3/4 1 11/4 11/2 Salt & pepper f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3435 / 821 517 / 123 Fats (g) 38 6 Of which: saturated (g) 5.7 0.9 Carbohydrates (g) 75 11 Of which: sugars (g) 5.0 0.8 Fibre (g) 10 2 Protein (g) 40 6 Salt (g) 2.1 0.3 ALLERGENS MAKE THE SAUCE Use a hand-held blender to mix the avocado, lemon juice, parsley, extra-virgin olive oil and 25 ml water per person into a smooth sauce. Season with salt, pepper and 1/4 tsp salt per person. MIX AND TEAR Mix the avocado sauce and half the baby spinach into the linguine. Tear the warmsmoked salmon into small pieces using two forks. SERVE Make a bed of the remaining baby spinach on the plates. Transfer the linguine to the plates and garnish with the warmsmoked salmon, cherry tomatoes, pine nuts and lemon wedges. 1) Glutens 4) Fish Can contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts 23) Celery 25) Sesame We would be happy to hear your opinion of HelloFresh. Don t hesitate to call, 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 40 2018
RISOTTO WITH DUCK AND SHIITAKE WITH A FRESH SALAD OF ORANGE AND SNOW PEAS. SPECIAL INGREDIENT SHIITAKE These Asian mushrooms have an aromatic, nutty flavour. Clean them with a piece of paper towel - water makes them lose flavour. Shiitake f Chestnut mushrooms f Shallots Garlic Candied duck drumstick from the Veluwe f Risotto rice Snow peas f Hazelnuts Orange Lamb s lettuce f 8 - % 35 - -40 min Very simple Eat within 5 days This dish unites several cuisines. Duck and orange is a classic French combination, ingredients such as shiitake and snow peas are common in Asian cuisine and risotto is an Italian ingredient. Risotto is a true comfort food. Because it is stirred a lot during preparation, the starch is released from the rice grain which gives it a creamy texture. Parmigiano reggiano f
A GOOD START PREPARATION Pre-heat the oven to 200 degrees and prepare the stock.t. Cut the shiitake and chestnut mushrooms in half. Mince the shallots and press or finely chop the garlic. Transfer the candied duck drumstick to a baking tray lined with baking paper and roast in the oven for 20 22 minutes. EQUIPMENT A baking sheet lined with baking peper, a pan with a lid, a saucepan, a frying pan, a grater and a salad bowl. Let s start cooking the risotto with duck and shiitake. PREPARE THE RISOTTO In the meantime, heat the butter in a pan with a lid to medium-low heat and fry the shallot and garlic for 1 minute. Add the risotto rice and mushrooms and fry for another 1 2 minutes. Add 1/3 of the stock and allow the rice grains to soak up the stock slowly. Stir regularly. FINISH THE RISOTTO As soon as the stock has been absorbed by the risotto grains, add 1/3 of the stock again and repeat this with the remaining stock. The risotto is done as soon as the grains are soft on the outside but still have a little bite on the inside. Stir regularly. This takes around 20 25 minutestt. Add some extra water or stock if you want to cook the rice a bit further. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Shiitake (g) f 50 100 150 200 250 300 Chestnut mushrooms (g) f 60 125 185 250 310 375 Shallots (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Candied duck drumstick from the Veluwe (pcs) f 1 2 3 4 5 6 Risotto rice (g) 75 150 225 300 375 450 Snow peas (g) f 50 100 150 200 250 300 Hazelnuts (pcs) 8) 19) 22) 25) 5 10 15 20 25 30 Fleshy orange (g) 1/2 1 11/2 2 21/2 3 Lamb s lettuce (g) 23) f Parmigiano reggiano (g) 7) f Forest mushroom stock (ml) 20 40 60 80 100 120 15 25 40 50 65 80 Not included 300 600 900 1200 1500 1800 Butter (tbsp) 1 2 3 4 5 6 Extra-virgin olive oil (tbsp) 1 2 3 4 5 6 White balsamic vinegar (tsp) Salt & pepper f keep in the refrigerator 1 2 3 4 5 6 NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 4711 / 1126 538 / 129 Fats (g) 71 8 Of which: saturated (g) 31.2 3.6 Carbohydrates (g) 71 8 Of which: sugars (g) 7.7 0.9 Fibre (g) 6 1 PREPARE THE SEASONING In the meantime, boil water in a saucepan for the snow peas and boil the snow peas for 4 5 minutes until al dente. Next, rinse with cold water. Coarsely chop the hazelnuts. Heat a frying pan without oil to medium-high heat and roast the hazelnuts until golden-brown. Remove from the pan and set aside. Grate the skin off the orange. Remove the skin and cut the flesh into cubes. MAKE THE SALAD Mix the extra-virgin olive oil with the white balsamic vinegar and 1/2 tsp orange zest per person in a salad bowl. Add the orange, snow peas and lamb's lettuce and season with salt and pepper. Coarsely grate the Parmigiano Reggiano. Right before serving, stir the Parmiggiano reggiano and the reduction from the duck into the risotto. ttip: Don t have any forest mushroom stock? Use stock from poultry or vegetables. SERVE Transfer the risotto to plates and top with the candied duck drumstick. Garnish with the hazelnuts and serve with the snow pea salad. tttip: The amount of fluid you need to cook the risotto depends on the size of your pan. So make sure you taste while cooking and add more water or stock. Protein (g) 46 5 Salt (g) 4.1 0.5 ALLERGENS 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 40 2018
Baby potatoes with seasoned minced beef With vegetables and red pesto 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. Baby potatoes Köfte-style minced beef f Red pesto f Chestnut mushrooms, leeks, broccoli and courgette f Fresh curly parsley f 5 Total: 25 min. r Quick & Easy - Very simple g Gluten-free % Eat within 5 days b Family This lightning quick recipe has a lot of clever tricks to save you a lot of time. The minced meat is already seasoned for you, the small baby potatoes don t need to be peeled and they cook very quickly due to their small size, and the red pesto infuses a flavour explosion in a jiffy. This dish will be done before you know it!
A GOOD START BOIL THE BABY POTATOES Bring plenty of water to the boil in a pan with a lid to cook the baby potatoes in. Halve the baby potatoes and cut any bigger ones into quarters. Boil the baby potatoes in a pan with a lid for 12 15 minutes. Drain the baby potatoes. EQUIPMENT A pan with a lid and a deep saucepan. Let s start cooking the baby potatoes with seasoned minced beef. CUT THE CURLY PARSLEY In the meantime, finely chop the fresh curly parsley. FRY THE MINCED MEAT Heat the olive oil in a deep saucepan at high heat. Fry the seasoned minced beef for 3 4 minutes. SERVES 1-6 INGREDIENTS 1P 2P 3P 4P 5P 6P Baby potatoes (g) 250 500 750 1000 1250 1500 Köfte-style minced beef (g) f 100 200 300 400 500 600 Red pesto (g) 7) 8) f 40 80 120 160 200 240 Chestnut mushrooms, leeks, broccoli and courgette (g) 23) f 200 400 600 800 1000 1200 Fresh curly parsley (pcs) 23) f 3 6 9 12 15 18 * Not included Olive oil* (tbsp) 1 1 2 2 3 3 Salt & pepper* f keep in the refrigerator NUTRIENT VALUE PER SERVING PER 100 G Energy (kj/kcal) 3499 / 822 574 / 137 Total fat (g) 47 8 Of which: saturated (g) 11.5 1.9 Carbohydrates (g) 58 10 Of which: sugars (g) 8.2 1.4 Fibre (g) 10 2 Protein (g) 40 7 Salt (g) 1.1 0.2 ALLERGENS 7) Milk/lactose 8) Nuts May contain traces of: 23) Celery FRY THE VEGETABLES Add the vegetable mix and half the curly parsley and fry for 5 6 minutes. MIX Add the baby potatoes and red pesto to the deep saucepan, toss and fry for another 1 2 minutes. SERVE Transfer the dish to plates and garnish with the remaining curly parsley. 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 40 2018