LUKEWARM SALAD WITH SMOKED TROUT - With potatoes, green beans, apple and garden cress - HelloFresh
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LUKEWARM SALAD WITH SMOKED TROUT
With potatoes, green beans, apple and garden cress
LAVILA BLANC
This wine from the French region of Gascogne
is made of Ugni-blanc and Colombard grapes,
which are harvested at night to preserve their
freshness. The result is a juicy, pale yellow
wine with aromas of lime, lychee and a hint
of white pepper.
Roseval potatoes Green beans f
Junami apples Garden cress f
Smoked fillet of trout
f
The trout in this salad was traditionally smoked over an open oakwood fire. Back in the day,
6 Total: 25-30 min. b Family fish was smoked for preservation purposes, but nowadays it is mainly done for the distinct
- Very simple d Lactose-free flavour. The combination of slightly acidic apple and trout is a classic and it also works well
with other fatty types of fish, for example on a sandwich with smoked mackerel.
§ Eat within 3 days
A GOOD EQUIPMENT
SERVES 1 - 6
2X a pan with a lid and a salad bowl.
START Let’s start cooking the lukewarm salad with smoked trout.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Roseval potatoes (g) 250 500 750 1000 1250 1500
Green beans (g) f 150 300 450 600 750 900
Junami apples (pcs) 1 2 3 4 5 6
Garden cress
1 2 3 4 5 6
(tbsp) 15) 23) 24) f
Smoked fillet
70 140 210 280 350 420
of trout (g) 4) f
Extra-virgin olive oil*
1 1/2 3 4 1/2 6 7 1/2 9
(tbsp)
White balsamic
1 1/2 3 4 1/2 6 7 1/2 9
CHOP BOIL THE POTATOES BOIL THE GREEN BEANS vinegar* (tsp)
Thoroughly scrub or peel the potatoes Put the potatoes, barely covered with In the meantime, put a little water Honey* (tsp) 1 1/2 3 4 1/2 6 7 1/2 9
and cut into 1 – 2 cm cubes. Trim the ends water, in the pan with the lid. Bring to the boil in another pan with a lid. Add the green Mustard* (tsp) 1 1/2 3 4 1/2 6 7 1/2 9
off the green beans and cut them into and cook the potato cubes for 8 – 11 minutes beans and bring to the boil, covered. Boil Salt & pepper* to taste
3 equal parts. until done. Drain without a lid and allow to for 7 – 9 minutes until done. Drain the green *Not included | fStore in the refrigerator
steam dry. beans. PER
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 2749 / 657 420 / 100
Total fat (g) 22 3
Of which: saturated (g) 3.6 0.5
Carbohydrates (g) 79 12
Of which: sugars (g) 22.6 3.5
Fibre (g) 13 2
Protein (g) 27 4
Salt (g) 1.7 0.3
ALLERGENS
4) Fish
May contain traces of: 15) Glutens 23) Milk/lactose
24) Mustard
PREPARE THE DRESSING MAKE THE SALAD SERVE
In the meantime, cut the apples into Add the potatoes, green beans, apple Transfer the salad to plates and
quarters, remove the cores and dice. Cut the and half the garden cress to the salad bowl top with the trout. Garnish with the
garden cress and separate the smoked trout and mix the dressing. Season the salad to remaining garden cress.
into bite-sized pieces using a fork t. In a taste with salt and pepper.
salad bowl, whisk together a dressing from
the extra-virgin olive oil, the white balsamic We would be happy to hear your opinion of HelloFresh. Don’t
vinegar, honey, mustard, salt and pepper. hesitate to call, email or contact us through our social media
channels.
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tTIP: Some bones may have been left bTIP: Will you be eating this dish with Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
behind inside the fish. Check the trout before the whole family? The kids can help cut the
adding it to the salad. garden cress and make the dressing! www.hellofresh.nl | www.hellofresh.be
WEEK 18 | 2018
CHICKEN THIGHS IN CREAMY CHEDDAR-BEER SAUCE
With roasted potatoes and broccoli
AFFLIGEM BLOND
Affligem Blond is a Belgian abbey beer
with a clear, golden colour and a solid froth
collar. Following a mildly flavoured first sip,
the round flavour of tropical fruit leads to a
refreshing aftertaste.
Nicola Broccoli f
potatoes
Shallots Mushrooms f
Fresh Chicken
sage f thigh pieces f
Affligem Crème
Blond Fraîchef
Grated cheddar f
The chicken pieces in this dish are served in a creamy beer sauce. This sauce contains
8 Total: 35-40 min. D Discovery mushrooms and cheddar as well as Affligem Blond, a Belgian abbey beer with a well-rounded
* Easy flavour of tropical fruits. The cheddar makes the sauce nice and savoury and the beer
enhances the flavours.
§ Eat within 3 days
A GOOD EQUIPMENT
SERVES 1 - 6
START
A baking sheet lined with baking paper and a frying pan.
Let’s start cooking the chicken thighs in creamy cheddar-beer sauce.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Nicola potatoes (g) 250 500 750 1000 1250 1500
Broccoli (g) f 200 400 600 800 1000 1200
Shallots (pcs) 1/2 1 1 1/2 2 2½ 3
Mushrooms (g) f 75 150 225 300 375 450
Fresh sage
2 4 6 8 10 12
(leaves) 23) f
Chicken thigh
100 200 300 400 500 600
pieces (g) f
Affligem Blond (ml) 1) 40 75 100 125 150 175
Crème fraîche
ROAST THE POTATOES ROAST THE BROCCOLI FRY THE CHICKEN (tbsp) 7) 15) 20) f
1 1/2 3 4½ 6 7½ 9
Pre-heat the oven to 210 degrees. Peel or In the meantime cut the broccoli head into In the meantime chop the shallots and cut Grated cheddar (g) 7) f 25 50 75 100 125 150
thoroughly scrub the potatoes and cut into florets and dice the stem. Remove the potatoes the mushrooms into slices. Cut the sage leaves Olive oil* (tbsp) 1 2 3 4 5 6
thin wedges. Transfer the potatoes with half from the oven after 18 – 22 minutes and spread into strips. Heat the butter in a frying pan and Butter* (tbsp) 1/2 1 1 1/2 2 2½ 3
of the olive oil to one half of the baking sheet the broccoli across the empty half of the baking fry the chicken thigh pieces for 4 – 6 minutes Vegetable stock* (ml) 50 100 150 200 250 300
lined with baking paper and season with salt sheet. Mix the broccoli with the remaining at medium to high heat until done. Remove the Salt & pepper* to taste
and pepper. Roast the potatoes in the oven for olive oil and season with salt and pepper. chicken from the pan and set aside. *Not included | fStore in the refrigerator
30 – 35 minutes or until they are well-done and Add to the potatoes in the oven for the final
PER
crunchy. Turn when halfway done. 12 – 16 minutes, or until the florets are done tTIP NUTRIENT VALUE SERVING PER 100 G
and brown-coloured. Are you an sage lover? You can easily add a Energy (kJ/kcal) 3648 / 872 434 / 104
little more. Total fat (g) 49 6
Of which: saturated (g) 19.7 2.3
Carbohydrates (g) 54 6
Of which: sugars (g) 6.7 0.8
Fibre (g) 12 1
Protein (g) 43 5
Salt (g) 1.3 0.2
ALLERGENS
1) Glutens 7) Milk/lactose
May contain traces of: 15) Glutens 20) Soy 23) Celery
REDUCE THE BEER MAKE THE SAUCE SERVE
Add the shallot to the same frying pan and Add the vegetable stock and the crème Transfer the potatoes and the broccoli
gently fry the shallot for 1 minute at medium fraîche to the frying pan, stir firmly and allow to to plates. Serve with the chicken thighs in
to high heat. Then add the mushroom slices simmer for 5 – 7 minutes or until the liquid has cheddar-beer sauce.
to the pan and fry them for 4 – 5 minutes until thickened to a sauce. Mix the chicken, cheddar
brown. Pour the Affligem Blond into the frying and sage into the sauce and allow to simmer
pan, turn the heat to medium-low and reduce for another minute, or until the cheddar has We would be happy to hear your opinion of HelloFresh. Don’t
the beer to a quarter of its original volume. melted. Season to taste with salt and pepper. hesitate to call, email or contact us through our social media
channels.
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tTIP: Are you serving more people? Spread
tTIP: Will you be serving this dish to children? the broccoli and potatoes across 2 baking Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
Instead of the beer use more stock and add sheets or cook the potatoes for 25 – 30 minutes,
1/4 tsp white wine vinegar per person. covered, in a deep saucepan. www.hellofresh.nl | www.hellofresh.be
WEEK 18 | 2018
Tomato risotto with buffalo mozzarella
With fresh basil, red chilli peppers and pecorino
CABRIZ BRANCO
Onion Garlic
Celery f Plum tomato f
Fresh basil f Risotto rice
Red chilli Buffalo
pepper f mozzarella f
Grated
pecorino f
This risotto, featuring the ‘holy trinity’ of Italian cuisine: mozzarella, tomato and basil, is a
7 Total: 30-35 min. g Gluten-free genuine showstopper. Have any white wine left? Stir a little into the rice right after frying, but
+ Several steps v Vegetarian wait to add the stock until the wine has been absorbed.
% Eat within 5 days
A GOOD EQUIPMENT
SERVES 1 - 6
A pan with a lid.
START Let’s start cooking the tomato risotto with buffalo mozzarella.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Onions (pcs) ¼ ½ ¾ 1 1¼ 1½
Garlic (cloves) 1 2 3 4 5 6
Celery (stalks) 9) f 1 2 3 4 5 6
Plum tomatoes (pcs) f 11/2 3 41/2 6 71/2 9
Fresh basil
6 12 18 24 30 36
(leaves) 23) f
Risotto rice (g) 75 150 225 300 375 450
Red chilli peppers
¼ ½ ¾ 1 1¼ 1½
(pcs) f
Buffalo
CHOP THE VEGETABLES FRY THE RICE AND THE PREPARE THE RISOTTO mozzarella (g) 7) f
70 125 200 250 300 375
Prepare the stock. Mince the onion and VEGETABLES Stir ⅓ of the stock into the risotto. Allow Grated pecorino (g) 7) f 10 20 30 40 50 60
press or finely chop the garlic. Cut the celery Melt the butter in a pan with a lid at medium the grains of rice to slowly absorb the stock Vegetable stock* (ml) 250 500 750 1000 1250 1500
stalks in half lengthwise and slice into thin to low heat and add the onion, garlic, celery, t. Stir regularly. When the stock has been Butter* (tbsp) 1 1 2 2 3 3
half moons. olive oil and 2 tbsp water per person. Sauté absorbed by the rice add another ⅓ of the Olive oil* (tbsp) ½ 1 1½ 2 2½ 3
the vegetables for 5 minutes at low heat, or stock. Remove the seed pods from the red Salt & pepper* to taste
until soft. In the meantime, cut the tomatoes chilli pepper and finely chop the red chilli *Not included | fStore in the refrigerator
into 1 cm dice and set aside. Add the risotto pepper. Cut the basil leaves into strips. PER
rice to the pan with a lid and stir-fry for NUTRIENT VALUE SERVING PER 100 G
1 minute. Energy (kJ/kcal) 2674 / 639 400 / 96
Total fat (g) 30 4
Of which: saturated (g) 16,6 2,5
Carbohydrates (g) 68 10
Of which: sugars (g) 7,6 1,1
Fibre (g) 4 1
Protein (g) 21 3
Salt (g) 3,8 0,6
ALLERGENS
7) Milk/lactose 9) Celery
May contain traces of: 23) Celery
FINISH THE RISOTTO SEASON SERVE
Stir the diced tomatoes into the risotto. Remove the pan from the heat. Tear Transfer the risotto to plates and garnish
Add the remaining stock to the risotto and the buffalo mozzarella into pieces and stir with the red chilli pepper, the rest of the
allow the grains of rice to slowly absorb the into the risotto, together with half the basil pecorino and the remaining basil.
liquid, stirring constantly. The risotto is done leaves. Next, add half the pecorino. Season
as soon as the grains are soft on the outside to taste with salt and pepper and set aside to
but still have a pleasant bite at the centre. rest, covered, for 2 minutes. We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
Add a little extra water if the grains are not channels.
quite soft enough yet.
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Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
tTIP: Use 50 ml white wine per person
instead of stock for added flavour (optional). www.hellofresh.nl | www.hellofresh.be
WEEK 18 | 2018
HADDOCK EN PAPILLOTE WITH SAMPHIRE
With tomato, potato mash and dill
SYNERA BLANCO
This wine from Catalonia is made of Macabeo
and Chardonnay. The Macabeo grape injects
spice into this fresh, fruity wine with aromas
of pear, apple, banana, orange, white flowers
such as jasmine and a hint
of anise.
Agria Tomato f
potatoes
Fillet of Samphire f
haddock f
Shallot Garlic
Fresh dill f Lemon
Samphire is a vegetable that grows on salty or brackish soil, for example by the edge of the
5 Total: 20-25 min. L Calorie-conscious sea. This crispy plant is best when consumed raw or after frying it briefly. Samphire has a salty
* Easy g Gluten-free flavour so adding extra salt is rarely necessary. Do not wash this sea vegetable with tap water;
the vegetable may lose flavour and texture because it is used to salt water. Check our blog for
§ Eat within 3 days more information.
A GOOD EQUIPMENT
SERVES 1 - 6
A pan with a lid, tinfoil, a wok or deep saucepan and a potato masher.
START Let’s start cooking the haddock en papillote with samphire.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Agria potatoes (g) 250 500 750 1000 1250 1500
Tomatoes (pcs) f 2 4 6 8 10 12
Fillet of haddock
1 2 3 4 5 6
(100 g) 4) f
Samphire (g) f 65 130 195 260 325 390
Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3
Garlic (cloves) 1 2 2 3 3 4
Fresh dill (sprigs) 23) f 2 3 4 5 6 7
Lemons (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2
Olive oil* (tbsp) 1 2 3 4 5 6
PREPARE THE POTATOES MAKING THE PAPILLOTES CLEAN AND CUT
Butter* (tbsp) 1/2 1 1 1/2 2 2 1/2 3
Pre-heat the oven to 220 degrees. In the meantime, slice the tomatoes. Pat In the meantime, clean the samphire
Milk* splash
Thoroughly scrub or peel the potatoes the haddock dry with paper towels. Roll out with paper towels. Mince the shallot, Salt & pepper* to taste
and coarsely cut them. Make sure that the one sheet of tin foil per person and distribute and press or finely chop the garlic. Finely
*Not included | f keep in the refrigerator
potatoes are barely covered in the pan with the haddock across the tin foil sheets. Top chop the dill and set aside. Cut the lemon
the lid, bring to the boil and boil the potatoes with overlapping tomato slices. Drizzle with into wedges. PER
NUTRIENT VALUE SERVING PER 100 G
for 12 – 15 minutes until done. Drain, half the olive oil and season with salt and 2351 / 562 331 / 79
Energy (kJ/kcal)
reserving a little of the cooking water, and pepper. Fold the fish packets (papillotes), Total fat (g) 24 3
allow to steam dry uncovered. shut tight and bake in the oven for Of which: saturated (g) 6.3 0.9
11 – 13 minutes. Carbohydrates (g) 63 9
Of which: sugars (g) 12.2 1.7
Fibre (g) 9 1
Protein (g) 28 4
Salt (g) 1.6 0.2
ALLERGENS
4) Fish
May contain traces of: 23) Celery
FRY THE SAMPHIRE MAKE THE MASHED POTATOES SERVE
Heat the remaining olive oil in the wok Mash the potatoes into a fine purée Transfer the samphire and the mashed
or deep saucepan and gently fry the shallots using a potato masher. Add the butter and a potatoes to plates. Garnish the purée with
and the garlic for 2 – 3 minutes at medium splash of milk and/or cooking liquid to give the remaining dill and serve the haddock en
to high heat. Add the samphire and stir- it a velvety texture. Fold in half the dill and papillote with the lemon wedges.
fry for another 2 minutes. Season to taste season to taste with salt and pepper.
with pepper. LTIP: By cooking the fish en papillote We would be happy to hear your opinion of HelloFresh. Don’t
(French for ‘in parchment’), you will need hesitate to call, email or contact us through our social media
channels.
less oil. As a result, this dish contains fewer
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calories. Would you like to make this dish
even more calorie-conscious? Boil the Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
potatoes for the purée in a little stock and
leave out the butter. www.hellofresh.nl | www.hellofresh.be
WEEK 18 | 2018
Korean steak wraps with vegetables
With sweet and sour cucumber
CABRIZ TINTO
Garlic Fresh ginger
Red chilli Steak strips f
peppers f
Soy sauce Cucumbers f
Vegetable Fresh
mix f coriander f
Lime Tortilla wrap
In Korea dishes are often shared. Various dishes and bowls are placed on the table and
5 Total: 20-25 min. r Quick & Easy everyone grabs whatever they like. These wraps are inspired by that tradition in the sense that
* Easy b Familly they can be prepared at the table so everyone can season their own wraps to their own taste.
§ Eat within 3 days
A GOOD EQUIPMENT
SERVES 1 - 6
START
A bowl, tin foil and a frying pan.
Let’s start cooking the Korean steak wraps with vegetables.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Garlic (cloves) ½ 1 1½ 2 2½ 3
Fresh ginger (cm) 1 2 3 4 5 6
Red chilli peppers
½ 1 1½ 2 2½ 3
(pcs) f
Soy sauce (ml) 1) 6) 15 30 45 60 75 90
Steak strips (g) f 100 200 300 400 500 600
Cucumbers f ½ 1 1½ 2 2½ 3
Fresh coriander
4 8 12 16 20 24
(sprigs) 23) f
Lime (pcs) 1/4 ½ ¾ 1 1¼ 1½
CHOP THE INGREDIENTS MARINATE STEAK PICKLE CUCUMBER Tortilla wrap (pcs)
Pre-heat the oven to 180 degrees. Press Mix the red chilli pepper with the garlic, In the meantime, cut the cucumber 2 4 6 8 10 12
1) 20) 21)
or finely chop the garlic. Peel and chop or ginger, soy sauce and olive oil in a bowl. Cut into thin slices. Mix the cucumber with the Veggie mix carrot &
100 150 200 250 300 400
grate the ginger. Remove the seed pods from the steak strips into 1-2 cm pieces and mix white wine vinegar and sugar. Season to taste cabbage (g) 23)
the red chilli pepper and finely chop the red them into the brine. Marinate the steak strips with salt and set the cucumber aside. Stir Olive oil* (tbsp) ½ 1 1½ 2 2½ 3
White wine
chilli pepper. for at least 15 minutest. every now and then to allow the flavours to 2 4 6 8 10 12
vinegar* (tbsp)
soak intt. Sugar* (tsp) 1 2 3 4 5 6
Salt* to taste
*Not included | fStore in the refrigerator
PER
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 2569 / 614 539 / 129
Total fat (g) 19 4
Of which: saturated (g) 5,4 1,1
Carbohydrates (g) 74 16
Of which: sugars (g) 11,5 2,4
Fibre (g) 7 1
Protein (g) 35 7
Salt (g) 3,1 0,6
ALLERGENS
1) Glutens 6) Soy
May contain traces of: 20) Soy 21) Milk/lactose 23) Celery
HEAT TORTILLA FRY THE STEAKS SERVE
In the meantime, coarsely chop the In the meantime, heat a frying pan to Fill the wraps with the raw veggie mix.
coriander and cut the lime into wedges. Wrap medium to high heat. Wait for the pan to Top with the steak and some sweet-sour
the tortillas in tin foil and heat in the oven for heat and fry the steak with the marinade for cucumber and drizzle with some lime juice.
2 – 3 minutes. 2-3 minutes until brown on all sides. It’s OK if Sprinkle with coriander. Serve the remaining
the steak is still pink inside. cucumber separately.
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 longer you marinade the steak, tTIP: To add a little variety, mix half the
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the more flavour it soaks up. Got time in the veggie mix into the sweet-sour cucumber
Running into a problem while cooking? Send a free
morning? Make the marinade in advance, mix during step 3. WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
in the steak and store in the refrigerator for
www.hellofresh.nl | www.hellofresh.be
later use. WEEK 18 | 2018Baked aubergines with rigatoni
With tomato, aged cheese and salad
VARAS ROUGE
Aubergine f Tomato f
Garlic Sieved
tomatoes
Grated aged Rigatoni
cheese f
Rocket salad, lamb’s Fresh basil f
& frisée lettuce f
Melanzane alla parmigiana is a typical Italian dish whose main ingredient is the aubergine.
9 Total: 40-45 min. V Vegetarian Although you would think that the word parmigiana refers to the origin of the dish or the
* Easy b Family cheese, it actually refers to the way in which this casserole is assembled: just like the slats of
typical Italian window shutters.
% Eat within 5 daysA GOOD EQUIPMENT
SERVES 1 - 6
A frying pan, a bowl, an oven dish, a pan with a lid and a salad bowl.
START Let’s start cooking the baked aubergine with rigatoni.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Aubergines (pcs) f ½ 1 1½ 2 2½ 3
Tomatoes (pcs) f 1 2 3 4 5 6
Garlic (cloves) 1 2 3 4 5 6
Sieved tomatoes (g) 150 300 450 600 750 900
Grated aged
40 75 100 125 150 175
cheese (g) 7) f
Rigatoni (g) 1) 17) 20) 90 180 270 360 450 540
Rocket salad and
lamb’s ear & frisée 40 80 120 160 200 240
lettuce (g) 23)
PREPARATION ROAST THE AUBERGINE PREPARE THE SAUCE Fresh basil (leaves)
3 6 9 12 15 18
Pre-heat the oven to 220 degrees. Cut the Drizzle the aubergine slices with half In the meantime, transfer the sieved 23) f
aubergines lengthwise into slices 1 cm thick. Cut the olive oil. Heat a frying pan at medium to tomatoes, garlic, black balsamic vinegar, sugar, Olive oil* (tbsp) 1 2 3 4 5 6
the tomato into slices 1 cm thick. Press or finely high heat and fry the aubergine slices for salt and pepper to a bowl and blend into a sauce. Black balsamic
½ 1 1½ 2 2½ 3
chop the garlic. 4 – 5 minutes on each side t. Sprinkle with salt vinegar* (tsp)
and pepper. Sugar* (tsp) 1 2 3 4 5 6
Extra-virgin olive oil*
½ 1 1½ 2 2½ 3
(tbsp)
White balsamic
½ 1 1½ 2 2½ 3
vinegar* (tsp)
Salt & pepper* to taste
*Not included | fStore in the refrigerator
PER
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 3176 / 759 422 /101
Total fat (g) 33 4
Of which: saturated (g) 11,5 1,5
Carbohydrates (g) 86 11
Of which: sugars (g) 19,0 2,5
Fibre (g) 10 1
Protein (g) 26 3
Salt (g) 1,4 0,2
ALLERGENS
IN THE OVEN MAKE THE SALAD SERVE
1) Glutens 7) Milk/lactose
Grease an oven dish with the remaining In the meantime, bring 500 ml water to the Transfer the rigatoni to plates and top with May contain traces of: 17) Eggs 20) Soy 23) Celery
olive oil. Pour a shallow layer of sauce into the boil in a pan with a lid and boil the rigatoni, the baked aubergine. Tear the fresh basil into
casserole dish. Cover the sauce with aubergine covered, for 13 – 15 minutes. Next, drain and bite-size pieces and use to garnish the dish. Serve
slices. Top with a layer of sliced tomato. Repeat blend in a little extra- virgin olive oil to taste. In with the salad on the side.
until all the ingredients have been used up and a salad bowl, whisk together a dressing of extra-
end with a layer of sauce. Sprinkle the aged virgin olive oil, white balsamic vinegar and a little We would be happy to hear your opinion of HelloFresh. Don’t
cheese on top and bake the aubergine dish for salt and pepper. Add the rocket salad, lamb’s & hesitate to call, email or contact us through our social media
channels.
20 – 25 minutes in the oven. frisée lettuce and toss to coat with the dressing.
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TIP: Don’t feel like eating pasta today? Or are tTIP: Do you have a grill pan? If you do, you can Running into a problem while cooking? Send a free
you exceptionally hungry? Serve the dish with grill the aubergine slices instead of frying them. WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
crispy ciabatta bread: great for soaking up the This will give them attractive stripes. www.hellofresh.nl | www.hellofresh.be
sauce! WEEK 18 | 2018COURGETTE SOUP WITH FOREST MUSHROOM PESTO
With a spelt baguette topped with melted cheese
SYNERA TINTO
Onion Musica potatoes
Courgette f Pumpkin seeds
Forest Spelt
mushroom pesto f baguette f
Grated
aged cheese f
This dish proves that there is hardly a vegetable as versatile as the courgette. Besides making
7 Total: 30-35 min. V Vegetarian soup out of the courgette, you will be garnishing the soup with courgette ribbons. The forest
* Easy mushroom pesto gives the soup a complex and well-balanced flavour.
% 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 courgette soup with forest mushroom pesto.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Onion ½ 1 1 1½ 2 2½
Musica potatoes (g) 100 200 300 400 500 600
Courgettes (pcs) f ½ 1 1½ 2 2½ 3
Pumpkin seeds
10 15 20 25 30 35
(g) 19) 22) 25)
Spelt baguettes (pcs) 1)
½ 1 1½ 2 2½ 3
17) 20) 21) 22) 25) 27) f
Forest mushroom
40 80 120 160 200 240
pesto (g) 7) 8) f
Grated aged
25 50 75 100 125 150
PREPARATION TOAST THE PUMPKIN SEEDS FRY AND COOK cheese (g) 7) f
Pre-heat the oven to 180 degrees and Heat a wok or deep saucepan with a lid Add the potatoes and 300 ml boiling Olive oil* (tbsp) 1 2 2 3 3 4
bring 400ml of water per person to the to high heat and toast the pumpkin seeds, water per person. Crumble in the stock cube Vegetable stock
¾ 1½ 2¼ 3 3¾ 4½
cubes* (pcs)
boil. Mince the onion. Thoroughly rinse or without any oil, until they start to pop. and simmer for 10 minutes at low heat. Next,
Salt & pepper* to taste
peel the potatoes (Musica) and cut into Remove from the pan and set aside. Heat heat the remaining olive oil in a frying pan
dice. Thinly slice the courgette lengthwise half the olive oil in a soup pan and sauté and fry the courgette ribbons for 5 minutes *Not included | fStore in the refrigerator
to create 3 ribbons per person. Dice the the onion for 2 minutes at low heat. Add at medium to low heat, Flip over when PER
remaining courgette. the diced courgette, turn down the heat to halfway done. NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 33889 / 810 446 / 107
medium-low and stir-fry for 3 minutes.
Total fat (g) 52 7
Of which: saturated (g) 13,8 1,8
Carbohydrates (g) 63 8
Of which: sugars (g) 14,7 1,9
Fibre (g) 6 1
Protein (g) 24 3
Salt (g) 5,1 0,7
ALLERGENS
1) Glutens 7) Milk/lactose 8) Nuts
May contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/
lactose 22) Nuts 25) Sesame 27) Lupin
BAKE THE BAGUETTES SEASON SERVE
In the meantime, make a lengthwise Remove the soup from the stove and Ladle the soup into soup bowls. Garnish
incision at the top of the spelt baguette, purée using a hand-held blender. Add a little with the courgette ribbons and sprinkle
spread with half the pesto and top with extra boiling water if the soup is too thick. Stir with the pumpkin seeds. Serve with half a
half the aged cheese. Bake in the oven for in the remaining pesto and cheese. Season spelt baguette topped with grated cheese
8 minutes. to taste with salt and pepper. per person,
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tTIP: This dish is rich in calories. Are you
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little less cheese and pesto or don’t eat the
www.hellofresh.nl | www.hellofresh.be
baguette. WEEK 18 | 2018Lentil salad with spinach and danablu
With beets and pecan nuts
LAVILA ROUGE
This fruity wine from the French Languedoc
region is made of Grenache and Merlot grapes.
The result is an accessible, ruby-red wine
with aromas of red fruit like raspberries and
cherries and a hint of spice.
Red onions Red beets f
Spinach f Lentils
Fresh parsley f Danablu f
Pecan nuts
Danablu is a Danish blue fungus cheese that is aged for twelve weeks. This gives it its rich, full
5 Total: 20-25 min. V Vegetarian flavour that goes very well with the sweet and sour flavours of red beets and black balsamic
* Easy L Calorie-conscious vinegar. Together with the spinach, red onion and pecan nuts, this salad makes for a delicious,
colourful dish.
% Eat within 5 days g Gluten-freeA GOOD EQUIPMENT
SERVES 1 - 6
A frying pan, a salad bowl and a small bowl.
START Let’s start cooking the lentil salad with spinach and Danablu.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Red onions (pcs) 1/2 1 1 1/2 2 2 1/2 3
Red beets (g) f 150 300 450 600 750 900
Spinach (g) 23) f 50 75 100 125 150 175
Lentils (can) 1/2 1 1 1/2 2 2 1/2 3
Fresh parsley
3 6 9 12 15 18
(sprigs) 23) f
Danablu (g) 7) f 50 75 100 125 150 175
Pecan nuts (g)
10 20 30 40 50 60
8) 19) 22)
Olive oil* (tbsp) 1/2 1 1 2 2 3
CHOP THE VEGETABLES FRY THE VEGETABLES MAKE THE SALAD Black balsamic
Slice the red onion into half rings and Heat the olive oil in a frying pan and fry Tear the spinach into bite-sized pieces 1 2 2 3 3 4
vinegar* (tbsp)
cut the red beets into thin slices. Drain the red onion and the red beets at medium and transfer to a salad bowl, together Extra-virgin
1 2 2 3 3 4
the lentils. to low heat for 3 – 4 minutes. Deglaze by with the lentils, red onion and red beets olive oil* (tbsp)
Honey* (tsp) 1 2 2 3 3 4
pouring in half the black balsamic vinegar and toss.
Salt & pepper* to taste
and stir-fry for another minute to enable the
acidity of the vinegar to evaporate. *Not included | f keep in the refrigerator
PER
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 2506 / 599 568 / 136
Total fat (g) 37 8
Of which: saturated (g) 10.4 2.4
Carbohydrates (g) 34 8
Of which: sugars (g) 17.7 4.0
Fibre (g) 16 4
Protein (g) 22 5
Salt (g) 2.3 0.5
ALLERGENS
7) Milk/lactose 8) Nuts
May contain traces of: 19) Peanuts 22) (Other) nuts 23) Celery
PREPARE THE DRESSING FINISH THE SALAD SERVE
Whisk the extra-virgin olive oil, the Finely chop the parsley and add half, Transfer the salad to plates and garnish
remaining black balsamic vinegar, honey, together with half the Danablu, to the salad. with the pecan nuts, the remaining parsley
salt and pepper into a dressing and pour over and the rest of the Danablu.
the salad.
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hesitate to call, email or contact us through our social media
channels.
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WEEK 18 | 2018SPICY THAI HAMBURGER WITH LIME-MAYONNAISE
With bok choy and sweet potato fries from the oven
ESPIGA TINTO
This wine from the Alenquer region in Portugal
is made of typical native grape varieties. It is
a full, deep red wine with mild tannins and
pleasant tones of spices due to its partial
ageing in oak barrels.
Sweet potatoes Sesame seeds
Fresh coriander f Red onions
Bok choy f Soy sauce
Lime Mayonnaise f
Thai seasoned beef- White
pork burgers f hamburger bun
An American classic with a Thai twist: this burger is flavoured with ingredients from the Thai
7 Total: 30-35 min. cuisine like lemon grass and laos. Combined with the slightly acidic lime-mayonnaise, this
* Easy burger with a kick makes for an exotic day. Add the sweet potato en salty soy to the mix and
your meal turns into a party of different flavours.
§ Eat within 3 daysA GOOD EQUIPMENT
SERVES 1 - 6
START
A baking tray lined with baking paper, a wok or deep saucepan, a small bowl and a frying pan.
Let’s start cooking the spicy Thai hamburger with lime-mayonnaise.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Sweet potatoes (g) 150 300 450 600 750 900
Sesame seeds
5 10 15 20 25 30
(g) 11) 19) 22)
Fresh coriander
2 4 6 8 10 12
(sprigs) 23) f
Red onions (pcs) 1/2 1 1 1/2 2 2 1/2 3
Bok choy (pcs) f 1/2 1 1 1/2 2 2 1/2 3
Soy sauce (ml) 1) 6) 5 10 15 20 25 30
Lime (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2
MAKE THE SWEET POTATO CHOP THE ONION AND BOK CHOY FRY Mayonnaise
25 50 75 100 125 150
Pre-heat the oven to 220 degrees. Peel the In the meantime, cut the red onion into Heat the remaining olive oil in the wok or (g) 3) 10) 19) 22) f
sweet potatoes and slice into 1 cm thick fries. half rings. Remove the stalk from the bok choy. deep saucepan and fry the red onions for White hamburger rolls
Transfer the sweet potatoes to a baking tray Finely cut the stems of the bok choy, set aside 2 – 3 minutes at medium-high heat. Add the (pcs) 1) 7) 11) 13) 17) 1 2 3 4 5 6
20) 22)
lined with baking paper. Drizzle with half the 1 green leaf per person and finely chop the rest white part of the bok choy and fry for another
Thai seasoned beef-
olive oil and sesame seeds and toss. Season of the green parts. Keep the white and green 4 – 6 minutes. Next, add the finely chopped 1 2 3 4 5 6
pork burgers (100 g) f
with salt and paper and bake the sweet potato parts separately. green leaves and 1 tsp soy sauce per person t 1 2 3 4 5 6
Olive oil* (tbsp)
in the oven for 25 – 30 minutes or until the and toss until the leaves have reduced. Season Butter* (tbsp) 1/2 1/2 1 1 1 1/2 1 1/2
sweet potato fries are golden brown. Toss to taste with salt and pepper (attention: the soy Salt & pepper* to taste
halfway. For the last 4 – 5 minutes, add the tTIP: Do you have any soy sauce left over? You sauce is quite salty).
*Not included | fStore in the refrigerator
hamburger buns to the oven. can stir it into the lime-mayonnaise. Make sure
it doesn’t become too salty. PER
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 4167 / 996 735 / 176
Total fat (g) 61 11
Of which: saturated (g) 15.3 2.7
Carbohydrates (g) 87 15
Of which: sugars (g) 18.6 3.3
Fibre (g) 9 2
Protein (g) 36 6
Salt (g) 2.0 0.4
ALLERGENS
1) Glutens 3) Eggs 6) Soy
MAKE THE LIME-MAYONNAISE FRY THE HAMBURGERS SERVE 7) Milk/lactose 10) Mustard 11) Sesame 13) Lupin
Juice the lime. Use a small bowl to Heat the butter in a frying pan at medium Serve the Thai burgers with the sweet May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts
mix 1/2 tsp lime juice per person with the to high heat and fry the hamburgers for potato fries, stir-fried bok choy and the 23) Celery
mayonnaise tt, add more juice to taste 2 – 3 minutes on each side or until done. remaining lime-mayonnaise. LTIP: This dish is calorie-rich. You can limit your calorie
intake by serving half the lime-mayonnaise and sweet
if you prefer more acidity. Coarsely chop Spread a layer of lime-mayonnaise onto the
potato. Then the dish contains 838 kcal, 14 g fat, 71 g
the coriander. hamburger buns, top with a green leaf of bok carbohydrates, 7 g fibre, 35 g protein and 1.9 g salt
choy and finally with the hamburger. Sprinkle
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with coriander and cover with the other half of hesitate to call, email or contact us through our social media
the roll. channels.
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ttTIP: If you want to give the mayonnaise www.hellofresh.nl | www.hellofresh.be
some kick, mix in 1/4 tsp sambal per person. WEEK 18 | 2018Conchiglie with red pesto and feta
With mini Roma tomatoes, lamb’s lettuce and basil
MASAN BLANC
Shallot Red sweet
pepper f
Tomato f Conchiglie
Feta f Fresh basil f
Red pesto f Lamb’s
lettuce f
Not as well-known as the green variety, but at least as delicious: red pesto. If you don’t have a
4 Total: 20 min. Quick & Easy
lot of time, pesto is an excellent basic ingredient for a tasty dish on account of its strong taste.
- Very simple v Vegetarian You only need a few other ingredients to make a delicious sauce. Red pesto is made from sun-
dried tomatoes and gives this pasta dish an intense, Mediterranean flavour. The savoury feta is
% Eat within 5 days a perfect finishing touch.A GOOD
EQUIPMENT SERVES 1 - 6
INGREDIENTS
A pan with a lid, a wok or deep frying pan and a salad bowl.
START Let’s start cooking the conchiglie with red pesto and feta.
1P 2P 3P 4P 5P 6P
Shallots (pcs) 1 2 3 4 5 6
Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3
Tomatoes (pcs) f 1 2 3 4 5 6
Conchiglie (g) 1) 17) 20) 90 180 270 360 450 540
Feta (g) 7) f 50 100 150 200 250 300
Fresh basil (leaves) 23) f 3 6 9 12 15 18
Red pesto (g) 7) 8) f 40 80 120 160 200 240
Lamb’s lettuce (g) 23) f 40 60 80 100 120 140
Olive oil* (tbsp) ½ 1 1½ 2 2½ 3
Black balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3
Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3
1 CHOP AND COOK 2 FRY THE VEGETABLES Salt & pepper*
*Not included | f Store in the refrigerator
to taste
• Bring plenty of water per person to the boil in a pan with a • In the meantime, heat the olive oil in a wok or deep
lid to cook the conchiglie in. frying pan and gently fry the shallot for 2 minutes at NUTRIENT VALUE PER SERVING PER 100 G
• Mince the shallot and dice the tomato and sweet pepper. medium-low heat. Energy (kJ/kcal) 3577 / 855 566 / 135
Fats (g) 48 8
• Boil the conchiglie, covered, in the pan with a lid for • Add the sweet pepper and the tomato and stir-fry for
Of which: saturated (g) 13,6 2,2
14 – 16 minutes. Drain and set aside, uncovered, to 5– 6 minutes. Season to taste with salt and pepper.
Carbohydrates (g) 79 13
steam dry. • In the meantime, cut the feta into ½ cm cubes and tear the Of which: sugars (g) 13,0 2,1
basil into bite-sized pieces. Fibre (g) 9 1
Protein (g) 23 4
Salt (g) 1,0 0,2
ALLERGENS
1) Glutens 7) Milk/lactose 8) Nuts
May contain traces of: 17) Eggs 20) Soy 23) Celery
3 MAKE THE SALAD 4 SERVE
• Add the conchiglie and the red pesto to the ingredients in • Transfer the lamb’s lettuce and the conchiglie to plates.
the wok or deep frying pan and heat for 1 minute. Garnish with feta and basil.
• In a salad bowl, whisk together a dressing of black
We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call, email or
balsamic vinegar and extra-virgin olive oil. Season to taste contact us through our social media channels.
with salt and pepper. Transfer the lamb’s lettuce to the
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salad bowl and toss to coat with the dressing.
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3232 between 4 and 9pm.
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WEEK 18 | 2018Japanese ramen with fried cod
With udon noodles, conical cabbage and broccoli
ESPIGA BRANCO
The fried cod in this recipe and Espigo
Branco, a refreshing wine with the exotic
aromas of ripe fruit, are a match made
in heaven.
Fresh Red
ginger chilli pepper f
Carrot f Mushrooms f
Conical cabbage and Udon
broccoli veggie mix f noodles
Soy Fillet of
sauce cod f
Ramen is a clear Japanese noodle soup, chock-full of veggies and served with slices of meat,
4 Total: 20 min. Quick & Easy
fish or egg. Ramen is not the name of the noodles, but of the dish itself. In Japan, this soup is
eaten at every moment of the day: even for breakfast!
- Very simple
% Eat within 5 daysA GOOD EQUIPMENT SERVES 1 - 6
START INGREDIENTS
A wok or soup pan and a frying pan.
Let’s start cooking the Japanese ramen with cod.
1P 2P 3P 4P 5P 6P
Fresh ginger (cm) 1 2 3 4 5 6
Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½
Carrots (pcs) f ¼ ½ ¾ 1 1¼ 1½
Mushrooms f 60 125 190 250 315 375
Conical cabbage and broccoli
100 200 300 400 500 600
veggie mix (g) 23) f
Udon noodles (g) 1) 100 200 300 400 500 600
Soy sauce (sachet) 1) 6) ¼ ½ ¾ 1 1¼ 1½
Fillet of cod (skinned) (120 g) 4) f 1 2 3 4 5 6
Vegetable stock* (ml) 400 800 1200 1600 2000 2400
1 PREPARATION 2 PREPARE THE SOUP Sunflower oil* (tbsp)
Salt & pepper*
2 3 3 4
to taste
4 5
• Prepare the stock t. • Heat half the sunflower oil in a wok or soup pan. Fry *Not included | f Store in the refrigerator
• Peel and finely chop or grate the ginger. the garlic and red chilli pepper for 2 – 3 minutes at
NUTRIENT VALUE PER SERVING PER 100 G
medium-high heat.
• Remove the seed pods from the red chilli pepper and Energy (kJ/kcal) 2025 / 484 233 / 56
finely chop the red chilli pepper. • Add the carrot and the veggie mix and stir-fry for Fats (g) 22 3
2 minutes. Of which: saturated (g) 3,4 0,4
• Slice the carrots into thin half rings. Slice the mushrooms
• Pour in the broth and simmer for 6 – 8 minutes, adding the Carbohydrates (g) 41 5
into quarters.
mushrooms and the noodles after 3 or 4 minutestt. Of which: sugars (g) 8,1 0,9
Fibre (g) 7 1
Protein (g) 28 3
Salt (g) 7,1 0,8
ALLERGENS
1) Glutens 4) Fish 6) Soy
May contain traces of: 23) Celery
3 FRY THE FISH 4 SERVE
• In the meantime, pat the cod dry with paper towels. • Season the soup with soy sauce and pepper.
• Heat the remaining sunflower oil in a frying pan and fry the • Transfer the ramen to soup bowls and serve with the cod
cod for 2 – 3 minutes on each side. on top.
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• Season to taste with salt and pepper. contact us through our social media channels.
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3232 between 4 and 9pm.
adding them to the broth in the pan. That will make it much
tTIP: Don’t happen to have any fish stock cubes? Just use
vegetable stock cubes instead. easier to eat! www.hellofresh.nl | www.hellofresh.be
WEEK 18 | 2018C IA L IN GR E DIE N T
SPE
CANDIED CHICKEN THIGH WITH BAGNA CAUDA
WITH ANCHOVIES, GARLIC AND SWEET AND SOUR VEGETABLES
HELLO YELLOW BEETROOT
You probably already know its red cousin,
but have you ever tried yellow beetroot?
Yellow beetroot is slightly sweet and has a
fresh flavour. Try the white and beautifully
pink-white striped ones as well - chioggia
beets, which have an even more
refreshing flavour.
Green beans f Yellow beetroot f
Red sweet Garlic
peppers f
Candied chicken Demi-baguette
thigh f
Walnuts Anchovies
Fresh parsley f
40 - -45 Bagna cauda, a sauce of olive butter, anchovies and garlic, is consumed as a fondue in Italy, for
9 min dipping veggies. Today you'll make it into a sauce to go with the chicken, with finely chopped
walnuts and parsley. By slowly cooking the garlic clove in the oil, it becomes soft and gets a sweet
+ Several steps flavour - very different from how you’re used to eat your garlic!
% Eat within 5 daysEQUIPMENT
A GOOD A pan with a lid, a saucepan with a lid, a high bowl, a small saucepan, a baking sheet lined with baking paper and a SERVES 1 - 6
START skimmer.
Let’s start cooking the candied chicken thigh with bagna cauda. INGREDIENTS
1P 2P 3P 4P 5P 6P
Green beans (g) f 100 200 300 400 500 600
Yellow beetroot (pcs) f 1/2 1 1 1/2 2 2 1/2 3
Red sweet
1/4 1/2 3/4 1 1 1/4 1 1/2
peppers (pcs) f
Garlic (cloves) 1 2 3 4 5 6
Candied chicken
1 2 3 4 5 6
thigh (170 g) f
Demi-baguette (pcs) 1) 1 2 3 4 5 6
17) 20) 21) 22) 25) 27)
Walnuts (g) 10 20 30 40 50 60
PREPARATION PICKLE CUCUMBER SIMMER THE GARLIC 8) 19) 22) 25)
Pre-heat the oven to 200 degrees. Trim Add the white wine vinegar, sugar and Peel the garlic cloves tt and leave Anchovies (pcs) 4) 2 4 6 8 10 12
the ends off the green beans and cut them in 2 tbsp water per person and some salt to them whole. Add them to a small saucepan Fresh parsley (sprigs)
5 10 15 20 25 30
23) f
half. Make sure they are barely covered with a saucepan with a lid and bring to the boil. together with the olive oil. Slowly simmer
White wine
water in a pan with a lid, add a pinch of salt Add all the vegetables and allow to simmer, the garlic for 12 – 15 minutes at medium- vinegar* (tbsp)
2 4 6 8 10 12
and bring to the boil. Boil for 3 – 4 minutes, covered, for 3 minutes. Turn when halfway low heat or until it turns light brown and Sugar* (tsp) 2 4 6 8 10 12
drain and allow to steam dry, uncovered. done. Add the vegetables including their completely soft. Olive oil* (tbsp) 2 1/2 5 7 1/2 10 12 1/2 15
In the meantime, peel and cut the yellow cooking fluid to a high bowl and cover. Salt & pepper* to taste
beetroot into thin rods. Cut the red sweet Regularly toss the vegetables t. *Not included | fStore in the refrigerator
pepper into thin half strips.
PER
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 4376 / 1046 780 / 186
Fats (g) 55 10
Of which: saturated (g) 12.1 2.2
Carbohydrates (g) 93 17
Of which: sugars (g) 18 3.2
Fibre (g) 10 2
Protein (g) 38 7
Salt (g) 2.3 0.4
ALLERGENS
1) Glutens 4) Fish 8) Nuts
FRY AND CUT THE INGREDIENTS MIX THE BAGNA CAUDA. SERVE
Can contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/
In the meantime, place the candied Add the walnuts and anchovies to the Transfer the sweet and sour vegetables lactose 22) (Other) nuts 23) Celery 25) Sesame 27) Lupin
chicken thighs on a baking sheet lined with saucepan with oil and allow to simmer for to plates and sprinkle with a little bit of the
baking paper and place in the top of the oven. 4 minutes. In the meantime, squash the bagna cauda. Top with the candied chicken
Bake the chicken in the oven for garlic cloves into a paste, for example with thighs and sprinkle with the remaining
15 – 17 minutes or until golden brown. For the the convex side of a spoon. Take the pan off bagna cauda. Sprinkle with the remaining
first 8 – 9 minutes, bake the demi-baguettes the heat and stir in half the garlic paste and parsley and serve with the demi-baguette. We would be happy to hear your opinion of HelloFresh. Don’t
in the oven together with the chicken. In the half the parsley. Scoop the vegetables out of hesitate to call, email or contact us through our social media
channels..
meantime, finely cut the walnuts, anchovies the brine.
#HelloFresh
and fresh parsley. Remove the garlic from
the pan with a skimmer and set aside. Set tTIP: Toss regularly to make sure all ttTIP: First cut off the top and bottom of Running into a problem while cooking? Send a free
aside the oil as well. vegetables are touching the vinegar. The the garlic cloves. It is easier to peel them once WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
brine softens the vegetables. that’s done. www.hellofresh.nl | www.hellofresh.be
WEEK 18 | 2018CREPE WITH CARAMELIZED ORANGE
With creme fraiche and mint
T
ER
DESS
From tea and couscous to desserts - mint is a highly
* Easy
versatile ingredient. By caramelizing the orange, this dish
is infused with an intense sweet flavour of citrus. The
5 Total: 20 – 25 min.
creme fraiche infuses the necessary freshness, together
% Eat within 5 days
with the mint.
Oranges Peeled pistachios Ground cinnamon Fresh mint f
American pancake mix Free-range egg f Creme fraiche fCREPES WITH CARAMELIZED ORANGE
DELICIOUS EQUIPMENT:
DESSERT An oven-proof casserole dish, a bowl, a mixing bowl and 2x
a frying pan.
1 Pre-heat the oven to 200 degrees. Remove the bottom
and top of the orange and place it on one of the flat
sides. Cut the rind, including the white parts, from the
orange and cut the orange into slices sideways.
2 Mix the slices of orange in an oven-proof casserole
dish with brown sugar and 1/2 tsp ground cinnamon
per person. Bake in the oven for 10 - 20 minutes. In the
meantime, cut the mint into thin strips. Mix the creme
fraiche with the granulated sugar in a bowl.
3 Mix the pancake mix and half the milk in a mixing bowl
with a whisk. Add the eggs and the remaining milk and
stir into a smooth batter. Heat the butter in a frying pan at
medium-high heat, allow the pan to reach its temperature
and make one pancake per person.
4 In the meantime, coarsely chop the pistachios, roast
them in another frying pan at high heat, without
oil, until you can smell them. Serve the crepes with the
caramelized orange wedges, garnish with the creme
fraiche and sprinkle with the pistachios and mint.
INGREDIENTS 2P 4P PER
NUTRIENT VALUE SERVING PER 100 G
Orange 2 4
Energy (kJ/kcal) 2460 / 588 693 / 166
Peeled pistachios
15 30 Fats (g) 28 8
(g) 8) 19) 22) 25)
Ground cinnamon (tsp) 1 2 Of which: saturated (g) 14.5 4.1
Fresh mint (leaves) 23) f 6 12 Carbohydrates (g) 68 19
American pancake mix (g) 1) 27) 100 200 Of which: sugars (g) 35.4 10.0
Free-range eggs (pcs) 3) f 1 2 Fibre (g) 5 1
Creme fraiche (tbsp) 7) 15) 22) f 2 4 Protein (g) 14 4
Brown sugar* (tbsp) 1 1/2 3 Salt (g) 0.9 0.3
Granulated sugar* (tsp) 3/4 1 1/2
ALLERGENS
Milk* (ml) 200 400
Butter* (tbsp) 2 4 1) Glutens 3) Eggs 7) Milk/lactose 8) Nuts
Can contain traces of: 15) Glutens19) Peanuts 22)
*Not included | fStore in the refrigerator (Other) nuts 25) Sesame 27) Lupins
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 18 | 2018-BREAKFAST BOX- BREAKFAST 1- 1x
GOOD MORNING! SCRAMBLED EGGS WITH TOMATO
With a rose roll and fresh parsley
1
INGREDIENTS
FOR 1 BREAKFAST 2P 4P
SCRAMBLED EGGS
4 8
WITH TOMATO Free-range eggs (pcs) 3) f
With a rosemary roll and fresh Milk 7) 15) 20) f splash
parsley Plum tomatoes (pcs) 1 2
2
Fresh parsley (sprigs) 23) f 3 6
Whole-wheat rose rolls (pcs)
FRUIT SALAD 1) 17) 20) 21) 22) 25) 27)
2 4
With hazelnuts and quark 1 1
Olive oil* (tbsp)
Salt & pepper* To taste
*Not included |fStore in the refrigerator
3
MULTI-GRAIN RUSKS EQUIPMENT
A bowl and a frying pan.
With avocado, goat's cheese
PER
and garden cress NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 1686 / 403 641 / 153
Fats (g) 16 6
Of which: saturated (g) 4.3 1.6
Carbohydrates (g) 43 16
Of which: sugars (g) 2.8 1.1
Fibre (g) 2 1
Protein (g) 20 8
Salt (g) 1.2 0.5
1 Pre-heat the oven to 180 degrees. In a bowl, beat the eggs with a splash of
milk, salt and pepper. Dice the tomatoes and finely chop the parsley. Add the
tomatoes and parsley to the egg mixture.
ALLERGENS
1) Glutens 3) Eggs 7) Milk/lactose
May contain traces of: 15) Glutens 17) Eggs 20) Soy
21) Milk/lactose 22) Nuts 23) Selery 25) Sesame 27) Lupin
The nutrient values as stated here have been calculated per
person, per serving. Make sure you clean ingredients that require
2 Bake the rolls in the oven for 8 – 10 minutes. In the meantime, heat a frying pan
with olive oil to medium to high heat. Pour in the egg mixture into the pan and
stir-fry for 2 – 3 minutes or until the egg has set.
cleaning before putting them into the dish. Want to pauze or
change your box for next week? Let us know through your account
no later than Wednesday prior to the next delivery. Got any
questions about the products or our service? please contact our
customer service department.
3 Transfer the scrambled eggs to plates and serve with the roll.
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hesitate to call, email or contact us through our social media
channels.
#HelloFresh
Running into a problem while cooking? Send
a WhatsApp (free of charge) to +31 (0) 6 2727 3232
between 4 and 9pm.
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WEEK 18 | 2018BREAKFAST 2- 2x BREAKFAST 3- 2x
FRUIT SALAD MULTI-GRAIN RUSKS
With hazelnuts and quark With avocado, goat’s cheese and garden cress
1 1
INGREDIENTS INGREDIENTS
Cut the apple and banana into small FOR 1 BREAKFAST 2P 4P Transfer the rusks to plates. Cut the FOR 1 BREAKFAST 2P 4P
pieces. Coarsely chop the hazelnuts. Granny smith apples (pcs) 1 2 avocado into pieces. Top the rusks with Multi-grain rusks (pcs)
4 8
Bananas (pcs) 1 2 the avocado. 1) 3) 6) 7) 11) 13)
2 Transfer the apple, banana and Avocado (pcs) 1 2
Hazelnuts (g) 8) 19) 22) 25) 25 50
2
blueberries to deep plates. Garnish Blueberries (g) f Cut the garden cress apart. Sprinkle Aged goat’s cheese flakes (g) 3) 7) f 50 100
60 125
Garden cress (tbsp) 15) 23) 24) f 2 4
with the quark and sprinkle with Semi-skimmed quark (g) 7) 15) 20) f 200 400 the goat's cheese over the avocado
the hazelnuts. and garnish with the garden cress. Season Salt & pepper* to taste
*Not included |fStore in the refrigerator
to taste with salt and pepper. *Not included |fStore in the refrigerator
NUTRIENT VALUE PER SERVING PER 100 G
Energy (kJ/kcal) 1301 / 311 457 / 109 NUTRIENT VALUE PER SERVING PER 100 G
Fats (g) 13 5 Energy (kJ/kcal) 1841 / 440 1151 / 275
Of which: saturated (g) 3.5 1.2 Fats (g) 33 21
Carbohydrates (g) 32 11 Of which: saturated (g) 7.5 4.7
Of which: sugars (g) 25.3 8.9 Carbohydrates (g) 21 13
Fibre (g) 4 1 Of which: sugars (g) 5.9 3.7
Protein (g) 10 4 Fibre (g) 5 3
Salt (g) 0.1 0.0 Protein (g) 14 9
ALLERGENS Salt (g) 0.8 0.5
ALLERGENS
7) Milk/lactose 8) Nuts
May contain traces of: 15) Glutens 19) Peanuts 20) Soy 22)
1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame 13) Lupin
(Other) nuts 25) Sesame
Kan sporen bevatten van: 15) Glutens 23) Milk/lactose
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