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
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
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
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paper towels. frying it on the skin side. Using a spatula,
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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
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the skin nice and crispy! WEEK 1 | 2018
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
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
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with a splash of water or cooking liquid to
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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
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salt and pepper.
WEEK 1 | 2018
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
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
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oil to make some lovely tarragon oil. This is
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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
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
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.
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RFACTS: Did you know that tuna is tTIP: Do you have any couscous left over?
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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
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
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
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method of preserving vegetables. Pickled
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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
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separately as they are rather hot! sweet and spicy flavour.
WEEK 1 | 2018Creamy 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 daysA 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
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with a layer of sauce. Repeat until you have
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used up all the ingredients, reserving a little channels.
sauce for the top. Note: Because you are
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using fresh lasagne sheets, you will not need RFACTS: Grana Padano and Parmigiano
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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.
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Grana Padano is a little milder in flavour. WEEK 1 | 2018Orzo 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 daysA 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.
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channels.
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a teaspoon of harissa or sambal. www.hellofresh.nl | www.hellofresh.be
WEEK 1 | 2018SWEET 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 daysA 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
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WEEK 1 | 2018KOHLRABI 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 daysA 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!
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WEEK 1 | 2018Udon 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 daysA 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
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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.
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WEEK 1 | 2018Caserecce 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 daysA 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.
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RFACTS: Today, you will be cooking caserecce: a pasta variety
from Sicily. www.hellofresh.nl | www.hellofresh.be
WEEK 1 | 2018C 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 daysA 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.
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the asparagus tips aside. While the portobello This will give it a velvety texture.
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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
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them to garnish the dish. WEEK 1 | 2018ORANGE 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 fruitA 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
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Don’t hesitate to call, email or contact us through our social
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WEEK 1 | 2018GREEK 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 fGREEK 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
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#HelloFresh
Don’t hesitate to call, email or contact us through our social
media channels. www.hellofresh.nl
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WEEK 1 | 2018APPLE-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 fAPPLE-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
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Don’t hesitate to call, email or contact us through our social
media channels. www.hellofresh.nl
www.hellofresh.be
WEEK 1 | 2018BREAKFAST 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 | 2018BREAKFAST 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) SesameYou can also read
