FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh

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FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh
FRIED SEA BASS WITH SAGE BUTTER
                   With spicy potatoes and leeks
                                                                                                                                                     MASAN BLANC

                                                                                                                                          Massan Blanc comes from Gascony and has a
                                                                                                                                          lively bouquet. It is a perfect complement to
                                                                                                                                           the sea bass, also because of the refreshing
                                                                                                                                             gooseberry and lime notes in this wine.

                                                                                                                                                Nicola               Curry powder
                                                                                                                                               potatoes

                                                                                                                                              Leeks f                  Red cherry
                                                                                                                                                                       tomatoes f

                                                                                                                                                Garlic                Fresh sage f

                                                                                                                                               Fillet of
                                                                                                                                              sea bass f

                                    Of course, you can buy herb butter ready-to-eat, but making it yourself is surprisingly easy. All
8 Total: 35-40 min. b Family        you need is a little butter and some fresh herbs. In this recipe, you will be flavouring the butter
* Easy              g Gluten-free   with sage: a pungent and slightly bitter herb that goes extremely well with sea bass.

§ Eat within 3 days
FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh
A GOOD                     EQUIPMENT
                                                                                                                                                     SERVES 1 - 6
                           2 baking trays lined with baking paper, a frying pan and a small bowl.

START                      Let’s start cooking the fried sea bass with sage butter.
                                                                                                                                                     INGREDIENTS
                                                                                                                                                                                     1P 2P 3P 4P 5P 6P
                                                                                                                                                     Nicola potatoes (g)    250 500 750 1000 1250 1500
                                                                                                                                                     Curry powder
                                                                                                                                                                            1½ 3 4½ 6 7½ 9
                                                                                                                                                     (tsp) 23 ) 24)
                                                                                                                                                     Leeks (pcs) f           ½ 1 1½ 2 2½ 3
                                                                                                                                                     Red cherry
                                                                                                                                                                            125 250 375 500 625 750
                                                                                                                                                     tomatoes (g) f
                                                                                                                                                     Garlic (cloves)         ½ 1 1½ 2 2½ 3
                                                                                                                                                     Fresh sage
                                                                                                                                                                             3   6    9 12 15 18
                                                                                                                                                     (leaves) 23) f
                                                                                                                                                     Fillet of sea bass
                                                                                                                                                                             1   2    3    4   5    6
    ROAST THE POTATOES                                  CHOP THE VEGETABLES                                BAKE THE TOMATOES                         (unskinned) (pcs) 4) f
    Preheat the oven to 200 degrees and                 In the meantime, rinse the leeks and cut           Transfer the cherry tomatoes to another   Butter* (tbsp)          ¾ 1½ 2¼ 3 3¾ 4½
take the butter out of the refrigerator t.         the white and light green parts into thin rings.   baking tray lined with baking paper and        Olive oil* (tbsp)       1   2    3    4   5    6
Thoroughly scrub or peel the potatoes              Quarter the red cherry tomatoes. Press or          sprinkle with salt and pepper and a little     Sugar* (tsp)                    to taste
(Nicola) and cut into wedges. Transfer the         finely chop the garlic and chop the sage           sugar. Put the baking tray with the tomatoes   Salt & pepper*                  to taste
potatoes to a baking tray lined with baking        leaves as finely as possible.                      in the oven 10 minutes before the potatoes     *Not included | fStore in the refrigerator
paper. Drizzle with half the olive oil, sprinkle                                                      are done.                                                                         PER
with the curry powder and season with salt         tTIP: If possible, take the butter out of the                                                     NUTRIENT VALUE                   SERVING            PER 100 G
and pepper. Mix well. Roast the potatoes           refrigerator 2 hours before needed. It will be                                                     Energy (kJ/kcal)                 2590 / 619          428 / 102
in the oven for 25 – 30 minutes or until they      softer, which will make it easier to blend with                                                    Total fat (g)                        26                  4
                                                                                                                                                        Of which: saturated (g)            9.0                1.5
are crispy.                                        the sage and garlic.
                                                                                                                                                      Carbohydrates (g)                    60                 10
                                                                                                                                                        Of which: sugars (g)              11.3                1.9
                                                                                                                                                      Fibre (g)                            11                  2
                                                                                                                                                      Protein (g)                          32                  5
                                                                                                                                                      Salt (g)                             0.3                0.0
                                                                                                                                                     ALLERGENS

                                                                                                                                                     4) Fish
                                                                                                                                                     May contain traces of: 23) Celery 24) Mustard

      FRY THE LEEKS                                     FRY THE SEA BASS                                   SERVE
      In the meantime, heat the remaining               Heat ½ tbsp sage butter per person in              Serve the fillet of sea bass with the
olive oil in a frying pan at medium-high heat      the same frying pan. Fry the fillet of sea bass    spicy potatoes, leeks and cherry tomatoes.
and sauté the leeks for 5 – 7 minutes until        on the skin sidett for 1 minute at medium-         Drizzle with the butter sauce in the
soft. Season to taste with salt and pepper.        high heat. Flip over and fry for another           frying pan.
Remove the leeks from the pan and set              minute on the other side. Sprinkle with salt
aside. In the meantime, transfer the butter,       and pepper. Stir the remaining butter and                                                         We would be happy to hear your opinion of HelloFresh. Don’t
                                                                                                                                                     hesitate to call, email or contact us through our social media
sage and garlic to a bowl and blend using          1 tbsp water per person into the drippings in                                                     channels.
a fork. Pat the fillet of sea bass dry with        the frying pan and fry for another minute.         ttTIP: Do not move the fish about while
                                                                                                                                                                           #HelloFresh
paper towels.                                                                                         frying it on the skin side. Using a spatula,
                                                                                                                                                           Running into a problem while cooking? Send a free
                                                                                                      press it carefully against the bottom of the         WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
                                                                                                      frying pan from time to time. This will make
                                                                                                                                                     www.hellofresh.nl | www.hellofresh.be
                                                                                                      the skin nice and crispy!                      WEEK 1 | 2018
FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh
ENDIVE HOTCHPOTCH WITH BRANDT & LEVIE SAUSAGE
                   With herb cheese and cherry tomatoes
                                                                                                                                                  LAVILA ROUGE

                                                                                                                                      The endive and cherry tomatoes in this dish go
                                                                                                                                        perfectly with Lavila Rouge, a fruity blend of
                                                                                                                                       the juicy Grenache and smooth Merlot grape.

                                                                                                                                           Melody                    Red onion
                                                                                                                                           potatoes

                                                                                                                                       Parsley & garlic               Endive f
                                                                                                                                       pork sausage f

                                                                                                                                         Herb cheese                 Red cherry
                                                                                                                                          cubes f                    tomatoes f

                                    This hotchpotch is served with a pork sausage from our supplier Brandt & Levie. They source
6 Total: 25-30 min. g Gluten-free   their pork from farms where the pigs are well cared for, which is reflected in their taste. You
* Easy                              will be frying the onions in this hotchpotch in balsamic vinegar for a sweet flavour that goes
                                    exceptionally well with the crisp endive and the parsley-garlic sausage.
% Eat within 5 days
FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh
A GOOD                    EQUIPMENT
                                                                                                                                                      SERVES 1 - 6
                          A pan with a lid, a frying pan with a lid, a wok or deep frying pan and a potato masher.

START                     Let’s start cooking the endive hotchpotch with Brandt & Levie sausage.
                                                                                                                                                      INGREDIENTS
                                                                                                                                                                                      1P 2P 3P 4P 5P 6P
                                                                                                                                                      Melody potatoes (g)            300 600 900 1200 1500 1800
                                                                                                                                                      Red onions (pcs)                ½ 1 1½ 2 2½ 3
                                                                                                                                                      Red cherry
                                                                                                                                                                                      60 125 180 250 350 400
                                                                                                                                                      tomatoes (g) f
                                                                                                                                                      Parsley & garlic pork
                                                                                                                                                                                       1     2      3     4      5        6
                                                                                                                                                      sausage (100 g) f
                                                                                                                                                      Endive (g) 23) f               150 300 450 600 750 900
                                                                                                                                                      Herb cheese cubes
                                                                                                                                                                                      25    50     75 100 125 150
                                                                                                                                                      (g) 7) f
                                                                                                                                                      Butter* (tbsp)                   1     2      3     4      5        6
     BOIL THE POTATOES                                 CHOP THE INGREDIENTS                               FRY THE SAUSAGE                             Black balsamic
                                                                                                                                                                                       1     2      3     4      5        6
     Bring plenty of water per person to the           In the meantime, slice the red onion into          Heat half the butter in a frying saucepan   vinegar* *(tbsp)
boil in a pan with a lid to cook the potatoes     thin rings. Halve the red cherry tomatoes.        with a lid and fry the pork sausage for 3 –       Milk*                                         splash
(Melody) in. Thoroughly scrub or peel the                                                           4 minutes at medium-high heat until brown         Mustard* (tsp)                   1     2      3    4       5        6
potatoes, cut into coarse pieces and boil,                                                          all around. Add the red onion and the black       Salt & pepper*                               to taste
covered, for 15 minutes. Drain, reserving a                                                         balsamic vinegar and stir-fry for 1 minute.       *Not included | fStore in the refrigerator
little of the cooking water, and allow to steam                                                     Turn down the heat, cover the pan and                                                PER
dry uncovered.                                                                                      simmer for another 10 minutest.                   NUTRIENT VALUE                   SERVING            PER 100 G
                                                                                                                                                       Energy (kJ/kcal)                 3234 / 773            440 / 105
                                                                                                                                                       Total fat (g)                        39                    5
                                                                                                                                                         Of which: saturated (g)           20.0                  2.7
                                                                                                                                                       Carbohydrates (g)                    67                    9
                                                                                                                                                         Of which: sugars (g)               9.3                  1.3
                                                                                                                                                       Fibre (g)                            10                    1
                                                                                                                                                       Protein (g)                          33                    4
                                                                                                                                                       Salt (g)                             2.4                  0.3
                                                                                                                                                      ALLERGENS

                                                                                                                                                      7) Milk/lactose
                                                                                                                                                      May contain traces of: 23) Celery

     STIR-FRY THE ENDIVE                               MAKE THE HOTCHPOTCH                               SERVE
     In the meantime, heat the remaining               Mash the potatoes into a coarse purée             Transfer the endive hotchpotch to plates
butter in a wok or deep frying pan and stir-      using a potato masher. Add a splash of milk        and garnish with the remaining fried red
fry most of the endive for 5 minutes at           or cooking liquid to give it a velvety texture.    onion and herb cheese cubes. Serve with the
medium-high heat.                                 Blend the fried endive, the raw endive             pork sausage.
                                                  and the cherry tomatoes into the mashed
                                                  potatoes and season to taste with mustard,                                                          We would be happy to hear your opinion of HelloFresh. Don’t
                                                                                                                                                      hesitate to call, email or contact us through our social media
                                                  salt and pepper.                                   tTIP: Deglaze the drippings in the pan in
                                                                                                                                                      channels.
                                                                                                     which you fried the sausage and the onion
                                                                                                                                                                            #HelloFresh
                                                                                                     with a splash of water or cooking liquid to
                                                                                                                                                            Running into a problem while cooking? Send a free
                                                                                                     make a jus for the hotchpotch. Stir in a knob          WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
                                                                                                     of butter (optional) and season to taste with
                                                                                                                                                      www.hellofresh.nl | www.hellofresh.be
                                                                                                     salt and pepper.
                                                                                                                                                      WEEK 1 | 2018
FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh
Pearl couscous with pumpkin and feta
                   With chestnut mushrooms and hazelnuts
                                                                                                                                             VARAS BRANCO

                                                                                                                                    The sweet pumpkin perfectly complements
                                                                                                                                  the fruitiness of this wine, which is reminiscent
                                                                                                                                     of peaches. Varas Branco is a Portuguese
                                                                                                                                    wine with a sophisticated acidity. Delicious
                                                                                                                                                       with feta!

                                                                                                                                         Onion                   Chestnut
                                                                                                                                                                mushrooms f

                                                                                                                                         Diced                      Pearl
                                                                                                                                        pumpkin f                 couscous

                                                                                                                                         Fresh                       Feta f
                                                                                                                                        tarragon f

                                                                                                                                        Hazelnuts

                                   This dish can be made easily and quickly. However, the flavours are quite complex due to the
5 Total: 20-25 min. v Vegetarian   aromatic tarragon and savoury feta. Feta is made from sheep’s milk, to which goat’s milk is
* Easy                             sometimes added. The cheese brings a hearty note as well as creaminess to this dish.

§ Eat within 3 days
FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh
A GOOD                    EQUIPMENT
                                                                                                                                                       SERVES 1 - 6
                          A pan with a lid, a baking tray lined with baking paper and a frying pan.

START                     Let’s start cooking the pearl couscous with pumpkin and feta.
                                                                                                                                                       INGREDIENTS
                                                                                                                                                                                       1P 2P 3P 4P 5P 6P
                                                                                                                                                       Onions (pcs)                     ½     1     1½     2     2½        3
                                                                                                                                                       Chestnut
                                                                                                                                                                                      125 250 375 500 625 750
                                                                                                                                                       mushrooms (g) f
                                                                                                                                                       Diced pumpkin
                                                                                                                                                                                      100 200 300 400 500 600
                                                                                                                                                       (g) 23) f
                                                                                                                                                       Pearl couscous (g) 1)           85 170 250 335 420 500
                                                                                                                                                       Fresh tarragon
                                                                                                                                                                                        3     6      9     12     15    18
                                                                                                                                                       (sprigs) 23) f
                                                                                                                                                       Feta (g) 7) f                   40    75 100 125 150 175
                                                                                                                                                       Hazelnuts (g)
    PREPARATION                                        ROAST THE VEGETABLES                               COOK THE PEARL COUSCOUS                                                      10    20     30     40     50    60
                                                                                                                                                       8) 19) 22) 25)
    Preheat the oven to 200 degrees and                Transfer the onion, mushrooms and                  In the meantime, pour the pearl              Vegetable stock* (ml)          175 350 525 700 875 1050
prepare the vegetable stock in a pan with a lid   diced pumpkin to a baking tray lined with           couscous into the stock. Bring to the boil and   Olive oil* (tbsp)               ½ 1 1½ 2 2½ 3
for the pearl couscous. In the meantime, slice    baking paper. Drizzle with the olive oil and        simmer, covered, for 12 minutes until all the    White balsamic
                                                                                                                                                                                        ½     1     1½     2     2½        3
                                                                                                                                                       vinegar* (tbsp)
the onion into half rings. Wipe the chestnut      season to taste with salt and pepper. Roast         stock has been absorbed. Add a little extra
                                                                                                                                                       Extra-virgin olive oil*                      to taste
mushrooms clean with paper towels and             in the oven for 15 – 20 minutes, turning            water if the pearl couscous becomes dry too
                                                                                                                                                       Salt & pepper*                               to taste
slice them.                                       them halfway.                                       quickly. Fluff the pearl couscous using a fork
                                                                                                                                                       *Not included | fStore in the refrigerator
                                                                                                      and set aside, uncovered, to steam dry.
                                                                                                                                                                                          PER
                                                                                                                                                       NUTRIENT VALUE                   SERVING            PER 100 G
                                                                                                                                                        Energy (kJ/kcal)                 2502 / 598            455 / 109
                                                                                                                                                        Total fat (g)                       23                     4
                                                                                                                                                          Of which: saturated (g)             6.5                1.2
                                                                                                                                                        Carbohydrates (g)                     71                 13
                                                                                                                                                          Of which: sugars (g)                8.2                1.5
                                                                                                                                                        Fibre (g)                              6                  1
                                                                                                                                                        Protein (g)                           23                  4
                                                                                                                                                        Salt (g)                              2.9                0.5
                                                                                                                                                       ALLERGENS

                                                                                                                                                       1) Glutens 7) Milk/lactose 8) Nuts
                                                                                                                                                       May contain traces of: 19) Peanuts 22) (Other) nuts 23) Celery
                                                                                                                                                       25) Sesame
     CHOP THE TARRAGON                                 ASSEMBLE                                            SERVE
     In the meantime, strip the tarragon               Mix the roasted vegetables with the white           Transfer the dish to plates and garnish
leaves from the sprigs. Keep the leaves whole     balsamic vinegar and most of the tarragon           with the feta, hazelnuts, and the remaining
and chop the stems. Crumble the feta and          into the pearl couscous and season to taste         tarragon. Drizzle with a little extra-virgin
coarsely chop the hazelnuts. Heat a frying        with salt and pepper.                               olive oil to taste.
pan to high heat and roast the hazelnuts,
without any oil, until they start to emit a                                                                                                            We would be happy to hear your opinion of HelloFresh. Don’t
                                                                                                                                                       hesitate to call, email or contact us through our social media
lovely scent.                                                                                         tTIP: Do you have any tarragon left over?
                                                                                                                                                       channels.
                                                                                                      Add some to a bottle of extra-virgin olive
                                                                                                                                                                             #HelloFresh
                                                                                                      oil to make some lovely tarragon oil. This is
                                                                                                                                                             Running into a problem while cooking? Send a free
                                                                                                      delicious in a dressing or as an ingredient in         WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
                                                                                                      pesto.
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                                                                                                                                                       WEEK 1 | 2018
FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh
SALADE NIÇOISE WITH WHOLE-WHEAT COUSCOUS
                   With mixed vegetables and tuna
                                                                                                                                                   SYNERA BLANCO

                                                                                                                                          A glass of Synera Blanco, a wine with a lovely
                                                                                                                                         bouquet of herbs, is the perfect complement to
                                                                                                                                         the tuna and vegetables in this dish. Crisp and
                                                                                                                                          fruity, it goes well with just about any salad.

                                                                                                                                             Free-range                Red onion
                                                                                                                                               egg f

                                                                                                                                                Garlic                    Green
                                                                                                                                                                          beans f

                                                                                                                                              Red sweet                  Tuna in
                                                                                                                                              pepper f                   olive oil

                                                                                                                                            Whole-wheat                Cucumber f
                                                                                                                                             couscous

                        Calorie-     This is a Salade Niçoise with a twist: it contains whole-wheat couscous! Furthermore, this dish
6 Total: 25-30 min. L conscious      chock-full of vegetables and you will be using the olive oil from the tuna to give the salad even
* Easy              D Lactose-free   more flavour.

% Eat within 5 days
FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh
A GOOD                     EQUIPMENT
                                                                                                                                                        SERVES 1 - 6
                           A saucepan with a lid, a wok or deep frying pan with lid and a salad bowl.

START                      Let’s start cooking the Salade Niçoise with whole-wheat couscous.
                                                                                                                                                        INGREDIENTS
                                                                                                                                                                                        1P 2P 3P 4P 5P 6P
                                                                                                                                                        Free-range eggs
                                                                                                                                                                                         1     2      3     4      5       6
                                                                                                                                                        (pcs) 3) f
                                                                                                                                                        Red onions (pcs)                ½ 1 1½ 2 2½ 3
                                                                                                                                                        Garlic (cloves)                 1   2   3   4   5   6
                                                                                                                                                        Green beans (g) f              100 200 300 400 500 600
                                                                                                                                                        Red sweet
                                                                                                                                                                                        ½      1     1½     2     2½       3
                                                                                                                                                        peppers (pcs) f
                                                                                                                                                        Tuna in olive oil
                                                                                                                                                                                         1     2      3     4      5       6
                                                                                                                                                        (tins) 4)
                                                                                                                                                        Whole-wheat
                                                                                                                                                                                        60 120 180 240 300 360
    BOIL THE EGGS                                        CHOP THE VEGGIES                                     FRY THE VEGETABLES                        couscous (g) 1)
    Prepare the stock. Make sure that the                In the meantime, slice the red onion into            Heat ½ tbsp olive oil reserved from the   Cucumbers (pcs) f               ½ 1 1½ 2 2½ 3
eggs are barely covered in the saucepan with        half rings. Press or finely chop the garlic. In     tin of tuna in a wok or deep frying pan with    Vegetable stock* (ml)          125 250 375 500 625 750
the lid, bring to the boil, covered, and boil for   the meantime, trim the ends off the green           a lid and fry the red onion, garlic and green   Black balsamic
                                                                                                                                                                                        ½      1     1½     2     2½       3
                                                                                                                                                        vinegar* *(tbsp)
6 – 8 minutes until hard. Remove from the           beans and cut them into 3 equal parts. Cut          beans for 1 minute at medium-high heat. Add
                                                                                                                                                        Salt & pepper*                               to taste
pan and rinse with cold water.                      the sweet pepper into thin strips. Drain the        2 tbsp water per person and simmer, covered,
                                                                                                                                                        *Not included | fStore in the refrigerator
                                                    tuna, reserving the olive oil.                      for 10 minutes at medium-high heat. Add the
                                                                                                        sweet pepper after about 5 minutes.                                                PER
                                                                                                                                                        NUTRIENT VALUE                   SERVING            PER 100 G
                                                                                                                                                         Energy (kJ/kcal)                 2234 / 534            356 / 85
                                                                                                                                                         Total fat (g)                        23                   4
                                                                                                                                                           Of which: saturated (g)            5.0                 0.8
                                                                                                                                                         Carbohydrates (g)                    47                   7
                                                                                                                                                           Of which: sugars (g)              10.0                 1.6
                                                                                                                                                         Fibre (g)                            11                   2
                                                                                                                                                         Protein (g)                          31                   5
                                                                                                                                                         Salt (g)                             2.0                 0.3
                                                                                                                                                        ALLERGENS

                                                                                                                                                        1) Glutens 3) Eggs 4) Fish

      SLICE THE EGG AND CUCUMBER                        MAKE THE SALAD                                        SERVE
      In the meantime, transfer the couscous            Mix the green beans, sweet pepper,                    Transfer the dish to plates. Serve with
to a salad bowl. Pour the stock onto the            cucumber, tuna and black balsamic vinegar           the egg and drizzle with the remaining olive
couscous, stir, cover and set aside to soak for     with the couscous (which should now be dry)         oil from the tuna to taste.
10 minutes. Thinly slice the cucumber using         and season to taste with salt and pepper.
a knife or vegetable peeler. Peel the eggs and
cut into quarters.                                                                                                                                      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
                                                    RFACTS: Did you know that tuna is                   tTIP: Do you have any couscous left over?
                                                                                                                                                              Running into a problem while cooking? Send a free
                                                    extremely high in Omega-3 fatty acids and           You can put it in a salad for lunch tomorrow.         WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
                                                    has a low mercury content? A delicious as
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                                                    well as healthy choice!                                                                             WEEK 1 | 2018
FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh
Burger with spicy green chilli peppers and piccalilli
                   With potato wedges and salad
                                                                                                                                                 SYNERA TINTO

                                                                                                                                      This spicy burger goes well with Synera Tinto,
                                                                                                                                       a wine with a bouquet of ripe red fruit, wild
                                                                                                                                      berries and spices that lingers on the palate.

                                                                                                                                           Potato                     Dried
                                                                                                                                           wedges f                   thyme

                                                                                                                                           Tomato f                Cucumber f

                                                                                                                                         Green chilli               Meslcun f
                                                                                                                                           pepper

                                                                                                                                            White                Seasoned beef
                                                                                                                                           ciabatta                 burger f

                                                                                                                                           Piccalilly f

                                     You will be making this burger extra spicy by frying it along with green peppers and spreading
5 Total: 20-25 min. b Family         the ciabatta with piccalilli, a condiment made from pickled vegetables. This meal is ready
* Easy              Q Quick & Easy   in no time at all: the potatoes have been pre-cooked and only need to be baked briefly for a
                                     crispy result.
§ Eat within 3 days
FRIED SEA BASS WITH SAGE BUTTER - With spicy potatoes and leeks - HelloFresh
A GOOD                    EQUIPMENT
                                                                                                                                                       SERVES 1 - 6
                          A baking sheet lined with baking paper, a salad bowl and a frying pan.

START                     Let’s start cooking the burger with spicy green chilli peppers and piccalilli.
                                                                                                                                                       INGREDIENTS
                                                                                                                                                                                       1P 2P 3P 4P 5P 6P
                                                                                                                                                       Potato wedges (g) 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                 ⅓ ⅔ 1 1⅓                      1⅔ 2
                                                                                                                                                       Green chilli
                                                                                                                                                                                   ½ 1 1½ 2                      2½      3
                                                                                                                                                       peppers (pcs)
                                                                                                                                                       Mesclun (g) 23) f           40 60 80 100                 120 140
                                                                                                                                                       White ciabatta (pcs)
                                                                                                                                                                                   1   2    3    4                5      6
                                                                                                                                                       1) 6) 7) 17) 22) 25) 27)
                                                                                                                                                       Seasoned beef
    PREPARE THE POTATOES                               CHOP THE INGREDIENTS                              MAKE THE SALAD                                                            1   2    3    4                5      6
                                                                                                                                                       burger (100 g) f
    Preheat the oven to 210 degrees. Transfer          While the potatoes are in the oven, thinly        In a salad bowl, whisk together a             Piccalilli (g) 1) 6) 10) f 25 50 75 100                  125 150
the potato wedges to a baking sheet lined         slice the tomato and the cucumber. Slice the      dressing of honey, mustard and extra-virgin        Olive oil* (tbsp)           ½ 1 1½ 2                     2½ 3
with baking paper, sprinkle with the dried        green chilli peppers into thin rings.             olive oil. Season to taste with salt and pepper.   Honey* (tsp)                1   2    3    4                5  6
thyme and drizzle with olive oil. Season to                                                         Transfer the mesclun, tomato and cucumber          Mustard* (tsp)              2   4    6    8               10 12
taste with salt and pepper and roast in the                                                         to the salad bowl and toss. Bake the ciabatta      Extra-virgin olive oil*
                                                                                                                                                                                   2   4    6    8               10     12
                                                                                                                                                       (tsp)
oven for 15 – 20 minutes, or until crispy. Turn                                                     rolls in the oven for 4 – 6 minutes.
                                                                                                                                                       Butter* (tbsp)              ½ 1 1½ 2                      2½      3
when halfway done.                                                                                                                                                                         to taste
                                                                                                                                                       Salt & pepper*
                                                                                                                                                       *Not included | fStore in the refrigerator
                                                                                                                                                                                          PER
                                                                                                                                                       NUTRIENT VALUE                   SERVING            PER 100 G
                                                                                                                                                        Energy (kJ/kcal)                 3682 / 880          517 / 124
                                                                                                                                                        Total fat (g)                        47                  7
                                                                                                                                                          Of which: saturated (g)           14.6                2.1
                                                                                                                                                        Carbohydrates (g)                    92                 13
                                                                                                                                                          Of which: sugars (g)              11.6                1.6
                                                                                                                                                        Fibre (g)                             9                  1
                                                                                                                                                        Protein (g)                          37                  5
                                                                                                                                                        Salt (g)                             1.6                0.2
                                                                                                                                                       ALLERGENS

                                                                                                                                                       1) Glutens 6) Soy 7) Milk/lactose 10) Mustard
      FRY THE BURGERS                                 ASSEMBLE                                          SERVE                                          May contain traces of: 17) Eggs 22) Nuts 23) Celery
                                                                                                                                                       25) Sesame 27) Lupins
      In the meantime, melt the butter in             In the meantime, cut the rolls in half            Transfer the burgers, potato wedges
a frying pan and brown the beefburgers,           and spread the bottom half with a little          and the remaining salad to plates. Serve the
together with the green chilli peppers,           piccalilli. Top with a little salad and the       remaining piccalilli on the side.
at medium-high heat for 3 – 4 minutes on          burger. Garnish with the fried peppers and
each side. Turn down the heat and keep the        pour some of the drippings in the pan over
burgers warm in the pan.                          the burgert.                                                                                         We would be happy to hear your opinion of HelloFresh. Don’t
                                                                                                                                                       hesitate to call, email or contact us through our social media
                                                                                                    RFACTS: The name piccalilli probably
                                                                                                                                                       channels.
                                                                                                    comes from the English word “to pickle”,a
                                                                                                                                                                             #HelloFresh
                                                                                                    method of preserving vegetables. Pickled
                                                                                                                                                             Running into a problem while cooking? Send a free
                                                  tTIP: Will you be serving this dish to            vegetables were often flavoured with Indian              WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
                                                  children? Serve the green chilli peppers          spices, giving them a slightly acidic, but also
                                                                                                                                                       www.hellofresh.nl | www.hellofresh.be
                                                  separately as they are rather hot!                sweet and spicy flavour.
                                                                                                                                                       WEEK 1 | 2018
Creamy vegetarian lasagne with spinach
                   With courgette and Grana Padano
                                                                                                                                                  LAVILA BLANC

                                                                                                                                      Lavila Blanco is a rich, juicy wine with a lively
                                                                                                                                        after-taste. It is delicious with this creamy
                                                                                                                                      vegetable lasagne and Grana Padano, a rich,
                                                                                                                                                  full-flavoured cheese.

                                                                                                                                         Courgette f                     Onion

                                                                                                                                            Garlic                      Fresh
                                                                                                                                                                       oregano f

                                                                                                                                          Spinach f                Single cream f

                                                                                                                                          Grated                       Lasagne
                                                                                                                                       Grana Padano f                  sheets f

                                   You will be making home-made béchamel sauce for this dish. The first step is to make a roux: a
9 Total: 40-45 min. b Family       mixture of fried fat and flour and which comprises the basis of many sauces that are traditional
* Easy              V Vegetarian   to French cuisine. In the next steps, you will be adding more flavour to this classic sauce by
                                   adding ingredients such as oregano and Grana Padano.
% Eat within 5 days
A GOOD                     EQUIPMENT
                                                                                                                                                       SERVES 1 - 6
START
                           A baking tray lined with baking paper, a wok or deep frying pan, a whisk and an oven dish.
                           Let’s start cooking the creamy vegetarian lasagne with spinach.
                                                                                                                                                       INGREDIENTS
                                                                                                                                                                                       1P 2P 3P 4P 5P 6P
                                                                                                                                                       Courgettes (pcs) f              ½      1     1½     2     2½        3
                                                                                                                                                       Onions (pcs)                    ½      1     1½     2     2½        3
                                                                                                                                                       Garlic (cloves)                 1      2      2     3      3        4
                                                                                                                                                       Fresh oregano
                                                                                                                                                                                        2     4      6     8      10    12
                                                                                                                                                       (sprigs) 23) f
                                                                                                                                                       Spinach (g) 23) f              100 200 300 400 500 600
                                                                                                                                                       Single cream
                                                                                                                                                                                        ⅓     ⅔      1    1⅓ 1⅔            2
                                                                                                                                                       (packets) 7) f
                                                                                                                                                       Grated Grana
                                                                                                                                                                                       40    75 100 125 150 175
                                                                                                                                                       Padano (g) 3) 7) f
    CHOP THE COURGETTE                                  FRY THE COURGETTE                                 MAKE THE ROUX                                Lasagne sheets
                                                                                                                                                                                        2     4      6     8      10    12
    Pre-heat the oven to 220 degrees and                Transfer the courgette to a baking sheet          Heat the butter in a wok or deep frying      (pcs) 1) 3) f
prepare the stock. Cut the courgettes into         lined with baking paper and drizzle with most     pan and sauté the onion and the garlic for        Vegetable stock* (ml)          250 500 750 1000 1250 1500
slices no more than ½ cm thick.                    of the olive oil. Season to taste with salt and   2 minutes at medium-low heat. Stir in the         Olive oil* (tbsp)               1 1½ 2 2½ 3 3½
                                                   pepper. Bake the courgette in the oven for        flour and fry, while stirring, for 2 minutes.     Butter* (tbsp)                 1½ 3 4½ 6 7½ 9
                                                   10 minutes. Do not switch the oven off. In        Add ⅓ of the stock and stir, using a whisk,       Flour* (tbsp)                   1   2    3    4   5    6
                                                   the meantime, mince the onion, and press          until all the stock has been absorbed. Repeat     Salt & pepper*                          to taste
                                                   or finely chop the garlic. Strip the oregano      twice with the remaining stock, stir until the    *Not included | fStore in the refrigerator
                                                   leaves off the sprigs and chop finely.            sauce is smooth, bring to the boil and heat for                                      PER
                                                                                                     another minute. Season to taste with pepper.      NUTRIENT VALUE                   SERVING            PER 100 G
                                                                                                                                                        Energy (kJ/kcal)                 3464 / 828            491 / 117
                                                                                                                                                        Total fat (g)                        49                    7
                                                                                                                                                          Of which: saturated (g)           26.4                  3.7
                                                                                                                                                        Carbohydrates (g)                    62                    9
                                                                                                                                                          Of which: sugars (g)              11.2                  1.6
                                                                                                                                                        Fibre (g)                             6                    1
                                                                                                                                                        Protein (g)                          31                    4
                                                                                                                                                        Salt (g)                             2.9                  0.4
                                                                                                                                                       ALLERGENS

                                                                                                                                                       1) Glutens 3) Eggs 7) Milk/lactose
                                                                                                                                                       May contain traces of: 23) Celery

     FINISH THE SAUCE                                   ASSEMBLE THE LASAGNE                             BAKE AND SERVE
     Add the oregano and the spinach to the             Pour a shallow layer of sauce into the           Cover the lasagne with a layer of sauce
sauce and allow to wilt, stirring constantly.      casserole dish. Cover with a layer of lasagne     and top with the remaining Grana Padano.
Lastly, add the single cream, ⅓ of the Grana       sheets and press firmly into place. Cover         Bake the lasagne in the pre-heated oven for
Padano and a little salt and pepper. Grease        the lasagne sheets with a few slices of           20 minutes. Transfer the lasagne to plates.
the oven dish with a little butter or olive oil.   courgette and cover the courgette slices
                                                                                                                                                       We would be happy to hear your opinion of HelloFresh. Don’t
                                                   with a layer of sauce. Repeat until you have
                                                                                                                                                       hesitate to call, email or contact us through our social media
                                                   used up all the ingredients, reserving a little                                                     channels.
                                                   sauce for the top. Note: Because you are
                                                                                                                                                                             #HelloFresh
                                                   using fresh lasagne sheets, you will not need     RFACTS: Grana Padano and Parmigiano
                                                                                                                                                             Running into a problem while cooking? Send a free
                                                   to use as much sauce for each layer as you        Reggiano are both Italian cheeses made from             WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
                                                   would otherwise.                                  cow’s milk and are very similar to each other.
                                                                                                                                                       www.hellofresh.nl | www.hellofresh.be
                                                                                                     Grana Padano is a little milder in flavour.       WEEK 1 | 2018
Orzo with broccoli, pecorino and pine nuts
                   With fresh thyme
                                                                                                                                                     ESPIGA BRANCO

                                                                                                                                          Espiga Branco is a Portuguese wine with some
                                                                                                                                           lovely, subtle spice notes. It’s a perfect match
                                                                                                                                           with the pecorino, pine nuts and fresh thyme
                                                                                                                                                             in this dish.

                                                                                                                                                  Onion                     Garlic

                                                                                                                                               Broccoli f                   Fresh
                                                                                                                                                                           thyme f

                                                                                                                                               Pine nuts                     Orzo

                                                                                                                                                Grated
                                                                                                                                               pecorino f

                                      Orzo is the Italian word for millet, but it is actually a dried pasta variety. Today, you will be
6 Total: 25-30 min. V Vegetarian      combining it with broccoli: chock-full of fibres and delicious in combination with the toasted
* Easy              b Family          pine nuts and savoury pecorino.

% Eat within 5 days
A GOOD                    EQUIPMENT
                                                                                                                                                  SERVES 1 - 6
                          A pan with a lid, and a wok or deep frying pan with a lid.

START                     Let’s start cooking the orzo with broccoli, pecorino and pine nuts.
                                                                                                                                                  INGREDIENTS
                                                                                                                                                                                  1P 2P 3P 4P 5P 6P
                                                                                                                                                  Onions (pcs)                    ½ 1 1½ 2 2½ 3
                                                                                                                                                  Garlic (cloves)                 1   2   2   3    3    4
                                                                                                                                                  Broccoli (g) f                 250 400 650 800 1050 1200
                                                                                                                                                  Fresh thyme
                                                                                                                                                                                   3     6      9     12    15     18
                                                                                                                                                  (sprigs) 23) f
                                                                                                                                                  Pine nuts (g)
                                                                                                                                                                                  15    30     45     60    75     90
                                                                                                                                                  19) 22) 25)
                                                                                                                                                  Orzo (g) 1)                     85 170 250 335 420 500
                                                                                                                                                  Grated pecorino
                                                                                                                                                                                  40    75 100 125 150 175
                                                                                                                                                  (g) 7) f
    PREPARATION                                        ROAST THE PINE NUTS                            PREPARE THE RISOTTO                         Vegetable stock* (ml)          175 350 550 700 900 1100
    Prepare the stock. Bring plenty of water           Heat a wok or deep frying pan at high          Heat the olive oil in the same wok or       Olive oil* (tbsp)               ½ 1      1 1½ 1½ 2
per person to the boil in a pan with a lid to    heat and roast the pine nuts, without any      deep frying pan and gently fry the onion and      Salt & pepper*                          to taste
cook the broccoli in. Mince the onion and        oil, until golden brown. Remove from the pan   the garlic for 2 minutes at low heat. Add the     *Not included | fStore in the refrigerator
press or finely chop the garlic. Chop the        and set aside.                                 thyme and the orzo and stir-fry for 1 minute
                                                                                                                                                                                     PER
broccoli head into florets and dice the stem.                                                   at medium-low heat. Stir in the stock and         NUTRIENT VALUE                   SERVING           PER 100 G
Strip the leaves off the sprigs of thyme and                                                    simmer, covered, for 10 – 12 minutes at low        Energy (kJ/kcal)                 2862 / 684          500 / 120
chop finely.                                                                                    heat until all the stock has been absorbed.        Total fat (g)                        29                  5
                                                                                                Stir regularly. Add a little extra water if the      Of which: saturated (g)           10.7                1.9
                                                                                                orzo is too dry.                                   Carbohydrates (g)                    69                 12
                                                                                                                                                     Of which: sugars (g)               7.5                1.3
                                                                                                                                                   Fibre (g)                            11                  2
                                                                                                                                                   Protein (g)                          32                  6
                                                                                                                                                   Salt (g)                             3.7                0.6
                                                                                                                                                  ALLERGENS

                                                                                                                                                  1) Glutens 7) Milk/lactose
                                                                                                                                                  May contain traces of: 19) Peanuts 22) Nuts 23) Celery
                                                                                                                                                  25) Sesame

                                                                                                                                                  LTIP: Are you keeping an eye on your
     COOK THE BROCCOLI                                SEASON                                         SERVE                                        calorie intake? Use only 10 g pine nuts per
     In the meantime, cook the broccoli,              Stir half the broccoli and half the            Transfer the orzo to plates and top with     person and 25 g pecorino. In this case, the
covered, for 6 -10 minutes in the pan with the   pecorino into the orzo and allow the cheese    the pine nuts and the remaining pecorino.         dish will contain 602 kcal, 23 g fat, 68 g
lid and drain.                                   to melt while stirring. Season to taste with                                                     carbohydrates, 11 g fibre, 27 g protein and 3.1
                                                 salt and pepper.                                                                                 g salt per serving.
                                                                                                                                                  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

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                                                                                                sTIP: Are you a fan of hot, spicy food? Add             WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.

                                                                                                a teaspoon of harissa or sambal.                  www.hellofresh.nl | www.hellofresh.be
                                                                                                                                                  WEEK 1 | 2018
SWEET PEPPER-SWEET POTATO SOUP
                   With full-fat yoghurt and a turmeric roll
                                                                                                                                                  PUMPKIN SEEDS

                                                                                                                                        Pumpkin seeds are very healthy: they contain
                                                                                                                                        lots of Vitamin E and B and various minerals,
                                                                                                                                        such as potassium and magnesium. You can
                                                                                                                                         remove them from the pumpkin, wash them
                                                                                                                                         and dry them. After that, simply remove the
                                                                                                                                           husks or toast them in a frying pan with
                                                                                                                                                       the husk still on.

                                                                                                                                              Onion                    Garlic

                                                                                                                                              Sweet                  Red sweet
                                                                                                                                              potato                 pepper f

                                                                                                                                            Turmeric                  Pumpkin
                                                                                                                                             roll f                    seeds

                                                                                                                                             Full-fat
                                                                                                                                             yoghurt f

                        Calorie-     Everyone can use a few extra vitamins in winter. Vegetable soup is perfect for this purpose:
7 Total: 30-35 min. L conscious      there is hardly an easier way to consume lots of vegetables. That certainly applies to this soup
* Easy              V Vegetarian     with sweet potato and red sweet peppers, both bursting with vitamins!

% Eat within 5 days
A GOOD                    EQUIPMENT
                                                                                                                                                SERVES 1 - 6
                          A soup pan with a lid, a frying pan and a hand blender.

START                     Let’s start cooking the sweet pepper-sweet potato soup.
                                                                                                                                                INGREDIENTS
                                                                                                                                                                                1P 2P 3P 4P 5P 6P
                                                                                                                                                Onions (pcs)               ½ 1 1½ 2 2½ 3
                                                                                                                                                Garlic (cloves)            1   2    2    3  3    4
                                                                                                                                                Sweet potatoes (g)        200 400 600 800 1000 1200
                                                                                                                                                Red sweet
                                                                                                                                                                           1   2    3    4  5    6
                                                                                                                                                peppers (pcs) f
                                                                                                                                                Turmeric rolls (pcs) 1)
                                                                                                                                                                           1   2    3    4  5    6
                                                                                                                                                17) 20) 21) 22) 25) 27) f
                                                                                                                                                Pumpkin seeds (g)
                                                                                                                                                                           10 20 30 40 50 60
                                                                                                                                                19) 22) 25)
                                                                                                                                                Full-fat yoghurt
                                                                                                                                                                           2   4    6    8 10 12
    CHOP THE VEGGIES                                 MAKE THE SOUP                                   BAKE THE ROLLS                             (tbsp) 7) 15) 20) f
    Prepare the stock. Pre-heat the oven             Heat the butter in a pan with a lid and         In the meantime, bake the turmeric         Vegetable stock* (ml) 400 800 1200 1600 2000 2400
to 200 degrees. Mince the onion and press       gently fry the onion and the garlic             rolls in the oven for 6 – 8 minutes.            Butter* (tbsp)             ½ 1      1 1½ 1½ 2
or finely chop the garlic. Peel and dice the    for 2 minutes at medium heat. Add the sweet                                                     Salt & pepper*                     to taste
sweet potato. Dice the red sweet pepper.        potato and red sweet pepper and fry for                                                         *Not included | fStore in the refrigerator
                                                3 minutes at medium-high heat. Stir in the                                                                                         PER
                                                stock, put the lid on the pan, and simmer for                                                   NUTRIENT VALUE                   SERVING            PER 100 G
                                                15 minutes.                                                                                      Energy (kJ/kcal)                 2477 / 592           262 / 63
                                                                                                                                                 Total fat (g)                        16                  2
                                                                                                                                                   Of which: saturated (g)            7.9                0.8
                                                                                                                                                 Carbohydrates (g)                    93                 10
                                                                                                                                                   Of which: sugars (g)              24.4                2.6
                                                                                                                                                 Fibre (g)                            10                  1
                                                                                                                                                 Protein (g)                          14                  1
                                                                                                                                                 Salt (g)                             5.6                0.6
                                                                                                                                                ALLERGENS

                                                                                                                                                1) Glutens 7) Milk/lactose
                                                                                                                                                May contain traces of: 15) Glutens 17) Eggs 19) Peanuts
                                                                                                                                                20) Soy 21) Milk/lactose 22) Nuts 25) Sesame 27) Lupin

                                                                                                                                                LTIP: Are you keeping an eye on your
                                                                                                                                                calorie intake? Use 1 tbsp creme fraiche less
     TOAST THE PUMPKIN SEEDS                          SEASON                                         SERVE
                                                                                                                                                per person and/or half the pumpkin seeds
     In the meantime heat the frying pan              Remove the soup pan from the stove and         Ladle the soup into soup bowls. Garnish
                                                                                                                                                indicated in the recipe. The dish will then
to high heat and toast the pumpkin seeds,       purée the soup using a hand blender. Add        with the pumpkin seeds and a dollop of full-
                                                                                                                                                contain 600 kcal, 18 g fat, 91 g carbohydrates,
without any oil, until they start to pop.       a little more water if the soup is too thick.   fat yoghurt. Serve with the turmeric rolls on
                                                                                                                                                10 g fibre, 13 g protein and 5.6 g salt
Remove from the pan and set aside.              Season to taste with salt and pepper.           the side.
                                                                                                                                                per serving.
                                                                                                                                                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 1 | 2018
KOHLRABI HOTCHPOTCH WITH SMOKED CHICKEN
                      With apple and a creamy goat’s cheese sauce
                                                                                                                                                   MASAN ROUGE

                                                                                                                                        The smoked chicken in creamy goat’s cheese
                                                                                                                                        sauce is delicious with Masan Rouge: a blend
                                                                                                                                       of Grenache grapes and a little Merlot, with the
                                                                                                                                                  juicy fragrance of red fruit.

                                                                                                                                             Melody                   Kohlrabi f
                                                                                                                                            potatoes

                                                                                                                                            Jonagold                    Shallot
                                                                                                                                              apple

                                                                                                                                        Smoked chicken                Hazelnuts
                                                                                                                                          breast f

                                                                                                                                          Fresh goat’s
                                                                                                                                           cheese f

                                       Winter and hotchpotch belong together. This winter, we will be providing plenty of variation
6 Total: 25-30 min.                    in hearty hotchpotch recipes. Kohlrabi has a slightly peppery taste with a hint of sweetness.
* Easy                                 Would you like to learn more about this turnip? Have a look at our blog.

% Eat within 5 days
A GOOD                     EQUIPMENT
                                                                                                                                                              SERVES 1 - 6
START
                           A pan with a lid, some tin foil, a frying pan, a whisk and a potato masher.
                           Let’s start cooking the kohlrabi hotchpotch with smoked chicken.
                                                                                                                                                              INGREDIENTS
                                                                                                                                                                                              1P 2P 3P 4P 5P 6P
                                                                                                                                                              Melody potatoes (g)            200 400 600 800 1000 1200
                                                                                                                                                              Kohlrabi (g) f                 200 400 600 800 1000 1200
                                                                                                                                                              Jonagold apples (pcs)           ½ 1 1½ 2 2½ 3
                                                                                                                                                              Shallots (pcs)                  ½ 1 1½ 2 2½ 3
                                                                                                                                                              Smoked chicken
                                                                                                                                                                                              80 160 240 320 400 480
                                                                                                                                                              breast (g) f
                                                                                                                                                              Hazelnuts (g)
                                                                                                                                                                                              10    15     20     25     30       35
                                                                                                                                                              8) 19) 22) 25)
                                                                                                                                                              Fresh goat’s
                                                                                                                                                                                              25    50     75 100 125 150
                                                                                                                                                              cheese (g) 7) f
    CHOP THE INGREDIENTS                                  BOIL THE POTATOES                                   HEAT THE CHICKEN                                Vegetable stock* (ml)          100 200 300 400             500 600
    Preheat the oven to 180 degrees and                   Make sure that the potatoes and the                 In the meantime, wrap the smoked                Butter* (tbsp)                  ½ 1 1½ 2                   2½ 3
prepare the stock. Thoroughly scrub or peel         kohlrabi barely covered in water in a pan            chicken breast in tin foil and heat in the oven      Flour* (tbsp)                   ¾ 1½ 2¼ 3                  3¾ 4½
the potatoes (Melody) and cut into slices 1 –       with a lid, cover the pan, bring to the boil         for 10 minutes. Coarsely chop the hazelnuts          Milk*                                    splash
2 cm thick. Weigh 200 g kohlrabi per person.        and gently boil the vegetables for 12 –              and set aside.                                       Mustard* (tbsp)                 ½ 1 1½ 2                   2½       3
In the meantime, peel the kohlrabi and cut          15 minutes, or until done. Drain, reserving a                                                             Salt & pepper*                          to taste
into slices and then into pieces of 1 – 2 cm.       little of the cooking liquid, and allow to steam                                                          *Not included | fStore in the refrigerator
Cut the apples (Jonagold) into quarters,            dry uncovered.                                                                                                                               PER
remove the cores and cut into dice of 1 cm.                                                                                                                   NUTRIENT VALUE                   SERVING           PER 100 G
Finely dice the shallot.                                                                                                                                       Energy (kJ/kcal)                 2540 / 607             329 / 79
                                                                                                                                                               Total fat (g)                       19                     2
                                                                                                                                                                 Of which: saturated (g)            9.0                  1.2
                                                                                                                                                               Carbohydrates (g)                     68                   9
                                                                                                                                                                 Of which: sugars (g)               14.9                 1.9
                                                                                                                                                               Fibre (g)                             13                   2
                                                                                                                                                               Protein (g)                           34                   4
                                                                                                                                                               Salt (g)                              3.2                 0.4
                                                                                                                                                              ALLERGENS

                                                                                                                                                              7) Milk/lactose 8) Nuts
                                                                                                                                                              May contain traces of: 19) Peanuts 22) (Other) nuts
                                                                                                                                                              25) Sesame

       MAKE THE SAUCE                                     MASH THE POTATOES                                   SERVE
       Heat the butter in a pan with a lid and            Mash the potatoes and the kohlrabi into             Remove the chicken from the tin foil
gently fry the shallot for 1 minute at medium-      a coarse purée using a potato masher. Add            and cut into thin slices. Transfer the kohlrabi
low heat. Stir in the flour and fry, while          a splash of milk or cooking liquid to give it a      hotchpotch to plates. Pour little goat’s
stirring, for 2 minutes. Add ⅓ of the stock and     velvety texture. Next, blend in the mustard,         cheese sauce over the hotchpotch and
stir, using a whisk, until all the stock has been   stir in the apple and season to taste with salt      arrange the chicken slices on top. Garnish
absorbed. Repeat twice with the remaining           and pepper.                                          with the hazelnuts.                                  We would be happy to hear your opinion of HelloFresh. Don’t
                                                                                                                                                              hesitate to call, email or contact us through our social media
stock and whisk into a smooth sauce. Stir                                                                                                                     channels.
in the goat’s cheese, bring to the boil and
                                                                                                                                                                                    #HelloFresh
simmer for 1 minute.                                                                                     RFACTS: Did you know that kohlrabi is
                                                                                                                                                                    Running into a problem while cooking? Send a free
                                                                                                         also available in a purple variant? It’s colour is         WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
                                                                                                         almost as bright as that of red cabbage!
                                                                                                                                                              www.hellofresh.nl | www.hellofresh.be
                                                                                                                                                              WEEK 1 | 2018
Udon noodles with spicy peanut sauce
                     With cucumber, avocado and coriander
                                                                                                                                                      CABRIZ BRANCO

                                                                                                                                                The spicy peanut sauce and coriander
                                                                                                                                             simply beg for a wine that is brimming with
                                                                                                                                             character. With its light spice notes, Cabriz
                                                                                                                                              Branco is complex enough to complement
                                                                                                                                              this dish and refreshing enough to go with
                                                                                                                                                             the cucumber.

                                                                                                                                               Fresh udon               Cucumber f
                                                                                                                                                 noodles

                                                                                                                                                 Spring                     Fresh
                                                                                                                                                 onion f                  coriander f

                                                                                                                                                   Lime                  Fresh ginger

                                                                                                                                                  Garlic                  Avocado

                                                                                                                                                 Peanut                    Salted
                                                                                                                                                 butter                    peanuts

                                       Street food is an important component of Thai eating culture: something delicious is being
4   Total: 20 min.
                    r   Quick & Easy
                                       prepared or eaten at every street corner. This noodle dish with a spicy sauce made from
                                       peanuts, coriander and lime derives its inspiration from this: it is ready in no time at all and it
- Very simple       v Vegetarian       will make you feel, even if only for an instant, that you are in Thailand.
% Eat within 5 days
A GOOD                   EQUIPMENT                                                                                                 SERVES 1 - 6
                                                                                                                                   INGREDIENTS
                         A pan with a lid, a fine grater and a bowl.

START                    Let’s start cooking the udon noodles with spicy peanut sauce.

                                                                                                                                                                                    1P     2P       3P   4P   5P      6P
                                                                                                                                   Fresh udon noodles (g) 1)                       200 400 600 800 1000 1200
                                                                                                                                   Cucumbers (pcs) f                                ½   1  1½      2 2½   3
                                                                                                                                   Spring onions (pcs) f                            1   2   3      4  5   6
                                                                                                                                   Fresh coriander (sprigs) 23) f                   8   16 24 32 40      48
                                                                                                                                   Limes (pcs)                                      ½   1  1½      2 2½   3
                                                                                                                                   Fresh ginger (cm)                                2   4   6      8 10  12
                                                                                                                                   Garlic (cloves)                                  ½   1  1½      2 2½   3
                                                                                                                                   Avocados (pcs)                                   ½   1  1½      2 2½   3
                                                                                                                                   Peanut butter (cups) 5) 22)                      1   2   3      4  5   6
                                                                                                                                   Salted peanuts (g) 5) 22) 25)                   10 20 30 40 50        60
                                                                                                                                   Ketjap* (tbsp)                                   2   4   6      8 10  12
1 PREPARATION                                                      2 PREPARE THE SAUCE                                             Sambal*                                                  to taste
                                                                                                                                   *Not included | fStore in the refrigerator
• Bring plenty of water to the boil in a pan with a lid for the    • In a bowl, mix together the peanut butter, ketjap, sambal,
  fresh udon noodles.                                                garlic, ginger and 1 tbsp boiling water per person from the   NUTRIENT VALUE                              PER SERVING               PER 100 G

• In the meantime, dice the cucumber and slice the spring            noodles into a lovely, thick sauce.                            Energy (kJ/kcal)                              3029 / 724              575 / 137
                                                                                                                                    Fats (g)                                          33                      6
  onion into rings.
                                                                                                                                      Of which: saturated (g)                        4.9                     0.9
• Coarsely chop the fresh coriander. Cut the lime into                                                                              Carbohydrates (g)                                 87                     17
  quarters. Grate the ginger using a fine grater and press or                                                                         Of which: sugars (g)                           22.1                    4.2
  finely chop the garlic. Dice the avocadot.                                                                                        Fibre (g)                                          9                      2
                                                                                                                                    Protein (g)                                       19                      4
                                                                                                                                    Salt (g)                                          6.3                    1.2
                                                                                                                                   ALLERGENS

                                                                                                                                   1) Glutens 5) Peanuts
                                                                                                                                   May contain traces of: 22) Nuts 23) Celery 25) Sesame

3 PREPARE THE NOODLES                                              4 SERVE
• Boil the noodles for 3 minutes until al dente. Drain.            • Transfer the noodles to soup plates and garnish with
• Add the sauce to the noodles and mix thoroughly.                   the cucumber, avocado, coriander, spring onion, lime,
                                                                     salted peanuts and a little sambal to taste (optional).       We would be happy to hear your opinion of HelloFresh. Don’t
                                                                                                                                   hesitate to call, email or contact us through our social media
                                                                                                                                   channels.
tTIP: The best way to do this is by cutting the avocado
                                                                                                                                                         #HelloFresh
in half lengthwise, removing the pit and cutting a
chequerboard pattern into the flesh being careful not to cut                                                                             Running into a problem while cooking? Send a free
                                                                                                                                         WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
through to the skin. You will now be able to easily scoop out
                                                                   sTIP: If you really don’t like spicy food, simply leave out
the diced flesh with a spoon.                                      the sambal.
                                                                                                                                   www.hellofresh.nl | www.hellofresh.be
                                                                                                                                   WEEK 1 | 2018
Caserecce with chicken meatballs in cream sauce
                      With spinach and cherry tomatoes
                                                                                                                                                        CABRIZ TINTO

                                                                                                                                             Cabriz Tinto is an elegant wine a hint of red
                                                                                                                                             and black berries, delicious with the cherry
                                                                                                                                            tomatoes in this dish. The wine also has light
                                                                                                                                             wood tones that perfectly complement the
                                                                                                                                                           minced chicken.

                                                                                                                                                  Onion                    Garlic

                                                                                                                                               Red cherry                Caserecce
                                                                                                                                               tomatoes f

                                                                                                                                             Italian-style                Paprika
                                                                                                                                            minced chicken f

                                                                                                                                              Single cream               Spinach f

                                        Our butcher has seasoned the minced chicken for you with Italian herbs so that you will be
4   Total: 20 min.       Quick & Easy
                                        able to put this meal on the table even faster. The pasta is shaped in such a way to make as much
                                        sauce cling to it as possible so that every bite will be bursting with flavour.
- Very simple
§ Eat within 3 days
A GOOD                    EQUIPMENT                                                                                                    SERVES 1 - 6
                                                                                                                                       INGREDIENTS
                          A pan with a lid and a wok or deep frying pan.

START                     Let’s start cooking the caserecce with minced chicken in a cream sauce.

                                                                                                                                                                                        1P     2P       3P    4P     5P     6P
                                                                                                                                       Onions (pcs)                                     ½       1       1½      2    2½      3
                                                                                                                                       Garlic (cloves)                                   1      2        2      3     4      4
                                                                                                                                       Red cherry tomatoes (g) f                       125     250      375 500      625    750
                                                                                                                                       Caserecce (g) 1)                                 90     180      270 360      450    540
                                                                                                                                       Italian-style minced chicken (g) f              100     200      300 400      500    600
                                                                                                                                       Paprika (tsp)                                     1      2        3      4     5      6
                                                                                                                                       Single cream (packet) 7)                         ¼       ½        ¾      1    1¼     1½
                                                                                                                                       Spinach (g) 23)                                 150     300      450 600      750    900
                                                                                                                                       Olive oil* (tbsp)                                ½       1       1½      2    2½      3
                                                                                                                                       Salt & pepper*                                                     to taste

1 PREPARATION                                                       2 FRY
                                                                                                                                       *Not included | fStore in the refrigerator
                                                                                                                                       NUTRIENT VALUE                              PER SERVING                 PER 100 G
• Bring 500 ml water per person to the boil in a pan with a lid.    • Wile the pasta is cooking, heat the olive oil in a wok or deep    Energy (kJ/kcal)                              3159 / 755                419 / 100
• Mince the onion and press or finely chop the garlic.                saucepan with a lid.                                              Fats (g)                                         29                         4
                                                                    • Fry the Italian-style minced chicken for 5 minutes at               Of which: saturated (g)                       10.9                      1.4
• Halve the cherry tomatoes.
                                                                      medium-high heat, loosening it as you go.                         Carbohydrates (g)                                80                        11
• Boil the caserecce, covered, in the pan with a lid for 10 –                                                                             Of which: sugars (g)                           8.7                       1.2
  12 minutes. Drain, remove the lid and set aside to steam dry.     • Add the onion and the garlic halfway.
                                                                                                                                        Fibre (g)                                        10                         1
                                                                    • Stir in the cherry tomatoes, paprika and single cream and         Protein (g)                                      38                         5
                                                                      heat for 2 minutes.                                               Salt (g)                                         0.4                       0.1
                                                                                                                                       ALLERGENS

                                                                                                                                       1) Glutens 7) Milk/lactose
                                                                                                                                       May contain traces of: 23) Celery

3 ADD THE SPINACH                                                   4 SERVE
• Tear the spinach into bite-sized pieces into the pan and stir-    • Transfer the caserecce and the sauce to plates.
  fry until all the leaves are wilted, in portions if necessary.
                                                                                                                                       We would be happy to hear your opinion of HelloFresh. Don’t
• Season to taste with salt and pepper.
                                                                                                                                       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.
                                                                    RFACTS: Today, you will be cooking caserecce: a pasta variety
                                                                    from Sicily.                                                       www.hellofresh.nl | www.hellofresh.be
                                                                                                                                       WEEK 1 | 2018
C IA L IN GR E DIE N T
                                                                                                                                                  SPE

                          RISOTTO WITH GREEN ASPARAGUS AND
                           CEPS WITH BAKED PORTOBELLO
                                                                                                                                                              CEPS

                                                                                                                                              Ceps (or Porcini mushrooms) are edible
                                                                                                                                             mushrooms from the Boletus family. This
                                                                                                                                               special mushroom can only be found
                                                                                                                                             uncultivated in the wild and has a refined,
                                                                                                                                                            nutty taste.

                                                                                                                                               Dried ceps                   Shallot

                                                                                                                                                  Garlic                   Green
                                                                                                                                                                          asparagus f

                                                                                                                                               Risotto rice              Portobello
                                                                                                                                                                         mushroom f

                                                                                                                                             Grated mature                 Dried
                                                                                                                                             goat’s cheese f              rosemary

                                                                                                                                                 Lemon                     Fresh
                                                                                                                                                                          tarragon f

                                      The starring role in this deluxe risotto is shared by the green asparagus and the mushrooms. Dried
8 40-25 min.          g Gluten-free   ceps have a strong, earthy flavour that perfectly matches the vegetarian centrepiece of this dish: a
                                      portobello mushroom stuffed with goat’s cheese.
+ Several steps       V Vegetarian
% Eat within 5 days
A GOOD                    EQUIPMENT                                                                                                                       SERVES 1 - 6
START
                          A measuring cup, a pan with a lid, a baking tray lined with baking paper and a fine grater.
                          Let’s start cooking the risotto with green asparagus and ceps.
                                                                                                                                                          INGREDIENTS
                                                                                                                                                                                         1P     2P      3P    4P    5P      6P
                                                                                                                                                          Dried ceps (g)                5      10      15    20    25      30
                                                                                                                                                          Shallots (pcs)                ½      1       1½    2     2½      3
                                                                                                                                                          Garlic (cloves)               ½      1       1½    2     2½      3
                                                                                                                                                          Green asparagus (g) f         125    250     375   500   625     750
                                                                                                                                                          Risotto rice (g)              75     150     225   300   375     450
                                                                                                                                                          Portobello
                                                                                                                                                                                        1      2       3     4     5       6
                                                                                                                                                          mushrooms (pcs) f
                                                                                                                                                          Grated mature goat’s
                                                                                                                                                                                        25     50      75    100 125 150
                                                                                                                                                          cheese (g) 3) 7) f
                                                                                                                                                          Dried rosemary (tsp)           ¼      ½      ¾     1     1¼ 1½
    PREPARATION                                         CHOP AND COOK                                          ADD THE ASPARAGUS                          Lemons (pcs)                   ¼      ½      ¾     1     1¼ 1½
    Pre-heat the oven to 200 degrees. Prepare           Carefully remove the ceps from the stock               As soon as the stock has been              Fresh tarragon
                                                                                                                                                                                        2      4       6     8     10      12
the stock and boil 150 ml water per person in      and cut into pieces. Heat the butter in a pan          absorbed by the grains of risotto rice stir     (sprigs) 23) f
addition to this. In a measuring cup, mix the      with a lid and sauté the shallot and the garlic        in approximately ⅓ of the remaining stock,      Vegetable stock* (ml)         200 400 600 800 1000 1200
stock and the boiling water. Stir in the ceps      for 2 minutes at medium-high heat. Stir in             the asparagus and the ceps. Next, stir in       Butter* (tbsp)                1   2   3   4   5    6
and set aside. Mince the shallot and press         the risotto rice and fry, stirring constantly,         more stock until all the stock has been used    White wine vinegar*           1      2       3     4     5       6
                                                                                                                                                          (tsp)
or finely chop the garlic. Discard the woody       for 1 minute. Pour in the white wine vinegar           up.t. The risotto is done w the grains are
                                                                                                                                                          Salt & pepper*                    to taste
bottom part of the asparagus and cut the           and ⅓ of the stock. Allow the grains of rice to        soft on the outside but still a little chewy
asparagus in pieces of 1 – 2 cm. Be sure to        slowly absorb the stock, stirring regularly.           at the centre. This takes approximately 25 -    *Not included | fStore in the refrigerator
leave the tips intactt.                                                                                   30 minutestt. Add a little extra water if the                                        PER
                                                                                                          risotto absorbs the liquid too quickly.         NUTRIENT VALUE                     SERVING             PER 100 G
                                                                                                                                                           Energy (kJ/kcal)                  2803 / 670          445 / 106
                                                                                                                                                           Fats (g)                             34                   5
                                                                                                                                                             Of which: saturated (g)           15.0                2.4
                                                                                                                                                           Carbohydrates (g)                    70                  11
                                                                                                                                                             Of which: sugars (g)               5.0                0.8
                                                                                                                                                           Fibre (g)                             6                   1
                                                                                                                                                           Protein (g)                          17                   3
                                                                                                                                                           Salt (g)                             2.8                0.4
                                                                                                                                                          ALLERGENS

                                                                                                                                                          3) Eggs 7) Milk/lactose
     BAKE THE PORTOBELLO                                SEASON                                                 SERVE                                      Can contain traces of: 23) Celery

     Transfer the portobello to a baking tray           In the meantime, grate the yellow rind                 Transfer the risotto to plates and
lined with baking paper and sprinkle with the      of the lemon (zest) with a fine grater and             top with the portobello. Garnish with the
olive oil. Season to taste with salt and pepper    squeeze out the lemon juice. Strip the leaves          tarragon and lemon juice to taste.
and bake in the oven for 10 minutes. Remove        from the sprigs of tarragon. Stir 1 tbsp lemon
the baking tray from the oven and stuff the        juice per person into the risotto and season
portobello with the grated mature goat’s           to taste with salt and pepper.                                                                         We would be happy to hear your opinion of HelloFresh. Don’t
                                                                                                                                                          hesitate to call, email or contact us through our social media
cheese. Sprinkle with the rosemary and bake                                                               ttTIP: Optional: stir a little water into the   channels..
in the oven for another 5 minutes.                 tTIP: Do you have a little more time? Set              risotto and set aside for 5 minutes, covered.
                                                                                                                                                                                #HelloFresh
                                                   the asparagus tips aside. While the portobello         This will give it a velvety texture.
                                                                                                                                                                Running into a problem while cooking? Send a free
                                                   is in the oven, stir-fry them in Step 4 in a little                                                          WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
                                                   oil for 4 – 5 minutes in a small frying pan. Use
                                                                                                                                                          www.hellofresh.nl | www.hellofresh.be
                                                   them to garnish the dish.                                                                              WEEK 1 | 2018
ORANGE MOUSSE WITH PASSION FRUIT
               Soft and creamy, yet tart and sweet

                        This smooth orange mousse not only taste delicious, it
*   Easy
                        looks very festive too! The passion fruit gives this dessert
                        a tropical touch. Be sure to start on time: the mousse
                        needs to set in the refrigerator for at least 2 hours.

      Orange              Passion fruit
A GOOD                               EQUIPMENT

START
                                     A bowl, a small saucepan, a mixer and 4 glasses.

1   Squeeze 100 ml fresh orange juice. Soak the gelatin sheets in a bowl of
    cold water.

2   Heat the orange juice, together with the sugar, in a small saucepan at low
    heat until the sugar has been dissolved. Squeeze the water from the gelatin,
add it to the orange juice, and stir until the gelatin has been dissolved. Set aside
to cool for 5 minutes.

3    In the meantime, whip the cream using a mixer until it is as thick as yoghurt.
     Next, add ⅓ of the orange juice and fold in using a spatula. Finish by adding
the remaining orange juice and folding it gently into the mixture.

4      Transfer the orange mousse to 4 glasses and allow to set for in the
       refrigerator for at least 2 hours.

5   Just before serving, quarter each passion fruit. Scoop out the flesh from
    three quarters of each passion fruit. Top the mousse with the passion fruit.
Garnish each glass with the remaining quarters.

t   TIP: Instead of oranges, you can also use other fruit for this recipe. How about
limes, or mandarin oranges? Try out some alternatives if this dessert is a smash hit!

INGREDIENTS                                       2P             ALLERGENS
Oranges (pcs)                                      1             None of the products in the Fruit Box used in this recipe
Passion fruit (pcs)                                2             contain allergens.

Gelatin* (sheets)                                  2
Granulated sugar* (g)                             30
Whipping cream* (ml)                              250
*Not included |fStore in the refrigerator

We would be happy to hear your opinion of HelloFresh.
                                                                                             #HelloFresh
Don’t hesitate to call, email or contact us through our social
media channels.                                                  www.hellofresh.nl
                                                                 www.hellofresh.be
WEEK 1 | 2018
GREEK YOGHURT WITH HONEY
                   With lemon, almonds and fresh thyme
            T
       ER
DESS

                           Honey and Greek yoghurt are the basic ingredients in this
-   Very simple
                           traditional Greek dessert: ‘'yiaoúrti me méli’. This variant
2   Total: 10 - 12 min.    also includes lemon juice for tanginess, and golden
                           almonds for a crunchy bite.
%   Eat within 5 days

       Lemon               Fresh thyme f        Slivered almonds           Honey

    Greek yoghurt f
GREEK YOGHURT WITH HONEY
DELICIOUS
                                     EQUIPMENT
DESSERT                              Afine grater and a frying pan

                                       1  Grate the yellow rind of the lemon (zest) with a fine grater and
                                          squeeze out the lemon juice. Strip the leaves from the thyme
                                       sprigs. Finely cut or chop.

                                       2   Heat the butter in a frying pan and gently fry the slivered
                                           almonds for 2 – 3 minutes at medium-high heat until golden
                                       brown. Turn down the heat and drizzle in the honey. Allow the honey
                                       to melt and stir in ½ tsp lemon juice per person. Allow to simmer
                                       gently for 2 – 4 minutes, or until the sauce has thickened slightly.

                                       3   Remove the frying pan from the heat and stir the thyme into the
                                           honey-almond sauce. Scoop the Greek yoghurt into bowls and
                                       pour the sauce over the yoghurt. Garnish with lemon zest to taste.

                                                                                                PER
INGREDIENTS                                  2P       4P         NUTRIENT VALUE               SERVING       PER 100 G
Lemons (pcs)                                 ½         1         Energy (kJ/kcal)              1770 / 423     708 / 169
Fresh thyme (sprigs) 23) f                   5        10         Fats (g)                          27             11
Slivered almonds                                                   Of which: saturated (g)        15.3           6.1
                                             15       30
(g) 8) 19) 22) 25)                                               Carbohydrates (g)                 31             12
Honey (jar)                                   2       4            Of which: sugars (g)           30.1           12.0
Greek yoghurt (ml) 7) 15) 20) f              400     800         Fibre (g)                         1              0
Butter* (tbsp)                                ½       1          Protein (g)                       11             4
*Not included | fStore in the refrigerator                       Salt (g)                          0.2           0.1

                                                                 ALLERGENS

                                                                 7) Milk/lactose 8) Nuts
                                                                 Can contain traces of: 15) Glutens 19) Peanuts 20) Soy
                                                                 22) (Other ) nuts 23) Celery) 25) Sesame

We would be happy to hear your opinion of HelloFresh.
                                                                                             #HelloFresh
Don’t hesitate to call, email or contact us through our social
media channels.                                                   www.hellofresh.nl
                                                                  www.hellofresh.be
WEEK 1 | 2018
APPLE-PEAR CRUMBLE WITH ROSEMARY
                  With oatmeal and hazelnuts
            T
       ER
DESS

                          The topping on this sweet dessert with pears and apples
*   Easy
                          is made from oatmeal and hazelnut for extra crunch.
7   Total: 30-35 min.     As a surprising flavour accent, you will be adding fresh
                          rosemary. Serve the desert with creme fraiche for
%   Eat within 5 days
                          added creaminess.

Conference pear          Golden Reinette       Fresh rosemary f        Roast
                             apple                                    hazelnuts

     Oatmeal             Creme fraiche f
APPLE-PEAR CRUMBLE WITH ROSEMARY
DELICIOUS
                                       EQUIPMENT
DESSERT                                A saucepan, a mixing bowl and an oven dish

                                       1  Preheat the oven to 200 degrees. Peel the pear (Conference) and
                                          the apple (Golden Reinette), remove the cores and dice. Heat a
                                       saucepan to medium-high heat and add the diced pear and apple and
                                       ½ tsp light brown sugar per person. Turn down the heat to medium-
                                       low and stew the fruit gently for 5 minutes. Stir regularly.

                                       2      Strip the leaves from the rosemary sprigs. Finely cut or chop. Cut
                                              the cold butter into cubes. Coarsely chop the hazelnuts.

                                       3    In a bowl, mix together the oatmeal, rosemary, hazelnut,
                                            remaining light brown sugar, flour and a pinch of salt. Add
                                       the butter cubes and, using your fingers, knead the dough into a
                                       coarse crumble.

                                       4   Transfer the stewed fruit to an oven dish (to cover the bottom).
                                           Top with the oatmeal mixture and bake in the oven for 15 –
                                       20 minutes tor until the crumble is golden brown. Transfer the
                                       crumble to bowls and garnish with the creme fraiche.

                                       tTIP: The amount of time the crumble needs in the oven depends
                                       on the volume of your oven dish. Check regularly to make sure your
                                       crumble does not become too dark.

                                                                                                PER
INGREDIENTS                                   2P      4P         NUTRIENT VALUE               SERVING       PER 100 G
Conference pears (pcs)                        2        4         Energy (kJ/kcal)              1205 / 288     429 / 102
Golden Reinette apple (pcs)                   1        2         Fats (g)                          8              3
Fresh rosemary (sprigs) 23) f                 1        2           Of which: saturated (g)         4.2           1.5
Roasted hazelnuts                                                Carbohydrates (g)                 45             16
                                              30      60
(g) 8) 19) 22) 25)                                                 Of which: sugars (g)           25.3           9.0
Oatmeal (g) 1) 19) 22) 25)                    50      100        Fibre (g)                         7              2
Creme fraiche (tbsp) 7) 15) 20) f              2       4         Protein (g)                       4              1
Brown sugar* (tbsp)                            2       4         Salt (g)                          0.0           0.0
Cold butter* (tbsp)                            4       8
Flour* (tbsp)                                  2       4         ALLERGENS

Salt*                                            pinch           1) Glutens 7) Milk/lactose 8) Nuts
                                                                 Can contain traces of: 15) Glutens 19) Peanuts 20) Soy
*Not included | f Store in the refrigerator
                                                                 22) (Other) Nuts 23) Celery 25) Sesame

We would be happy to hear your opinion of HelloFresh.
                                                                                             #HelloFresh
Don’t hesitate to call, email or contact us through our social
media channels.                                                   www.hellofresh.nl
                                                                  www.hellofresh.be
WEEK 1 | 2018
BREAKFAST 1-                                                                                                                        1x
                           -BREAKFAST BOX-
                 GOOD MORNING!                                      SPINACH-CHEESE OMELETTE
                                                                    With a spelt baguette

  1
                                                                                                                                                        INGREDIENTS
                                                                                                                                                        FOR 1 BREAKFAST                               2P           4P
                SPINACH-CHEESE
                                                                                                                                                        Spelt baguette
                OMELETTE                                                                                                                                (pcs) 1) 17) 20) 21) 22) 25) 27)
                                                                                                                                                                                                       2           4
                With a spelt baguette                                                                                                                                                                  4           8
                                                                                                                                                        Free-range eggs (pcs) 3) f
                                                                                                                                                        Aged cheese (g) 7) f                           50          100

  2
                                                                                                                                                        Spinach (g) 23) f                              75          150
                BANANA-ORANGE
                                                                                                                                                        Butter* (tbsp)                                 1           2
                SMOOTHIE
                                                                                                                                                        Salt & pepper*                                   to taste
                With hemp seed and cinnamon
                                                                                                                                                        *Not included |fStore in the refrigerator
                                                                                                                                                        EQUIPMENT

  3
                SPELT WAFFLES WITH                                                                                                                      A mixing bowl and a frying pan

                COTTAGE CHEESE                                                                                                                                                            PER
                                                                                                                                                        NUTRIENT VALUE                  SERVING         PER 100 G
                With turkey breast
                                                                                                                                                         Energy (kJ/kcal)          2274 / 546              746 / 179
                and garden cress
                                                                                                                                                         Fats (g)                     25                       8
                    -EXTRA-                                                                                                                                Of which: saturated (g)   13.1                      4
                                                                                                                                                         Carbohydrates (g)            56                      18
• Strawberry smoothie                                                                                                                                      Of which: sugars (g)       5.8                      2
                                                                                                                                                         Fibre (g)                     3                       1
                                                                                                                                                         Protein (g)                  29                      10
                                                                                                                                                         Salt (g)                     1.6                      1
                                                                                                                                                        ALLERGENS

                                                                    1  Preheat the oven to 210 degrees and bake the spelt baguette for 6 – 8 minutes.
                                                                                                                                                        1) Glutens 3) Eggs 7) Milk/lactose
                                                                                                                                                        Can contain traces of: 17) Eggs 20) Soy 21) Milk/lactose

                                                                    2
                                                                                                                                                        22) Nuts 23) Celery 25) Sesame 27) Lupin
                                                                        In the meantime, beat the eggs using a fork. Blend in the aged cheese. Season
                                                                        to taste with salt and pepper.
The nutrient values as stated here have been calculated per

                                                                    3   Heat the butter in a frying pan. Tear in the spinach and sauté, stirring
person, per serving. Rinse or otherwise clean the ingredients as
necessary before using them in a recipe. Would you like to take a
break next week, or make some changes to your box? Please let           constantly, until wilted.
us know no later than the Wednesday before the next delivery via

                                                                    4
your account. If you have any questions about our products or            Carefully move the spinach to cover the bottom of the frying pan. Pour
service please contact our customer service department.
                                                                         in the egg mixture and fry the omelette at medium-low heat. Turn when
We would be happy to hear your opinion of HelloFresh. Don’t         halfway done.
hesitate to call, email or contact us through our social media

                                                                    5
channels.
                                                                        Cut open the spelt baguette and top with the spinach-cheese omelette.
                    #HelloFresh
     Running into a problem while cooking? Send
     a WhatsApp (free of charge) to +31 (0) 6 2727 3232
     between 4 and 9pm.
www.hellofresh.nl | www.hellofresh.be
WEEK 1 | 2018
BREAKFAST 2-                                                                                    2x               BREAKFAST 3-                                                                                  2x
BANANA-ORANGE SMOOTHIE                                                                                           SPELT WAFFLES WITH COTTAGE CHEESE
With hemp seed and cinnamon                                                                                      With turkey breast and garden cress

1                                                                                                                1
                                                  INGREDIENTS                                                                                                   INGREDIENTS
   Peel the banana and cut into pieces.           FOR 1 BREAKFAST                                2P        4P      Top two spelt waffles per person with        FOR 1 BREAKFAST                                 2P            4P
                                                  Bananas (pcs) f                                 2         4      cottage cheese and another spelt             Spelt waffles (pcs) 1) 20) 25)                   6            12
                                                  Fresh orange juice (ml) 21) 23) f             200        400   waffle with a slice of turkey breast.          Cottage cheese (g) 7) f                        100            200

2    In a blender or a hand blender pitcher,
     blend the orange juice, cinnamon,
yoghurt, banana and most of the hemp
                                                  Low-fat yoghurt (ml) 7) 15) 20) f
                                                  Ground cinnamon (tsp)
                                                  Hemp seed (g) 19) 22) 25)
                                                                                                200
                                                                                                  1
                                                                                                 40
                                                                                                           400
                                                                                                            2
                                                                                                           80    2    Slice the tomato. Top the spelt
                                                                                                                      waffles with cottage cheese with the
                                                                                                                                                                Turkey breast (slices) f
                                                                                                                                                                Plum tomatoes (pcs)
                                                                                                                                                                Garden cress (tbsp) 15) 23) 24) f              1½
                                                                                                                                                                                                                 2
                                                                                                                                                                                                                 1
                                                                                                                                                                                                                               4
                                                                                                                                                                                                                               2
                                                                                                                                                                                                                               3
seed into a thick smoothie. If it is too thick,   *Not included |fStore in the refrigerator                      tomato slices. Cut the garden cress and        Salt & pepper*                                   to taste
dilute with a little water.                       EQUIPMENT                                                      use to garnish all the spelt waffles. Season   *Not included |fStore in the refrigerator
                                                  A blender or a hand-held blender with a pitcher                to taste with salt and pepper.

3
                                                                                                                                                                NUTRIENT VALUE               PER SERVING        PER 100 G
   Pour the smoothie into tall glasses            NUTRIENT VALUE              PER SERVING        PER 100 G

                                                                                                                 3
   and garnish with the remaining                                                                                    Transfer the spelt waffles to plates.       Energy (kJ/kcal)               544 / 130         412 / 98
                                                  Energy (kJ/kcal)              1402 / 335         399 / 95
                                                                                                                                                                 Fats (g)                           3                2
hemp seed.                                        Fats (g)                          12                3                                                            Of which: saturated
                                                    Of which: saturated (g)        2.1               0.6                                                         (g)                               1.5                  1.1
                                                  Carbohydrates (g)                 43               12                                                          Carbohydrates (g)                 15                   11
                                                    Of which: sugars (g)           34.2              9.7                                                           Of which: sugars (g)            3.2                  2.4
                                                  Fibre (g)                          4                1                                                          Fibre (g)                          1                    1
                                                  Protein (g)                       12                3                                                          Protein (g)                       10                    8
                                                  Salt (g)                         0.1               0.0                                                         Salt (g)                          0.8                  0.6
                                                  ALLERGENS                                                                                                     ALLERGENS

                                                  7) Milk/lactose                                                                                               1) Glutens 7) Milk/lactose
                                                  Can contain traces of: 15) Glutens 19) Peanuts 20) Soy                                                        Can contain traces of: 15) Glutens 20) Soy 23) Celery
                                                  21) Milk/lactose 22) Nuts 23) Celery) 25) Sesame                                                              24) Mustard 25) Sesame
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