LUKEWARM SALAD WITH SMOKED TROUT PDF/HelloFresh_2018_W18... · LUKEWARM SALAD WITH SMOKED TROUT...

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.

LAVILA BLANC

Smoked fillet of trout f

Green beans fRoseval potatoes

Garden cress fJunami apples

The trout in this salad was traditionally smoked over an open oakwood fire. Back in the day, fish was smoked for preservation purposes, but nowadays it is mainly done for the distinct 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.

Very simple Lactose-free

Eat within 3 days

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LUKEWARM SALAD WITH SMOKED TROUT With potatoes, green beans, apple and garden cress

FamilybTotal: 25-30 min.6

SERVES 1 - 6

INGREDIENTSA GOOD START

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www.hellofresh.nl | www.hellofresh.beWEEK 18 | 2018

1P 2P 3P 4P 5P 6PRoseval potatoes (g) 250 500 750 1000 1250 1500Green beans (g) f 150 300 450 600 750 900Junami apples (pcs) 1 2 3 4 5 6Garden cress (tbsp) 15) 23) 24) f

1 2 3 4 5 6

Smoked fillet of trout (g) 4) f

70 140 210 280 350 420

Extra-virgin olive oil* (tbsp) 1 1/2 3 4 1/2 6 7 1/2 9

White balsamic vinegar* (tsp) 1 1/2 3 4 1/2 6 7 1/2 9

Honey* (tsp) 1 1/2 3 4 1/2 6 7 1/2 9 Mustard* (tsp) 1 1/2 3 4 1/2 6 7 1/2 9 Salt & pepper* to taste

*Not included | fStore in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2749 / 657 420 / 100Total fat (g) 22 3 Of which: saturated (g) 3.6 0.5Carbohydrates (g) 79 12 Of which: sugars (g) 22.6 3.5Fibre (g) 13 2Protein (g) 27 4Salt (g) 1.7 0.3

ALLERGENS

4) FishMay contain traces of: 15) Glutens 23) Milk/lactose 24) Mustard

EQUIPMENT2X a pan with a lid and a salad bowl.Let’s start cooking the lukewarm salad with smoked trout.

CHOPThoroughly scrub or peel the potatoes

and cut into 1 – 2 cm cubes. Trim the ends off the green beans and cut them into 3 equal parts.

BOIL THE POTATOESPut the potatoes, barely covered with

water, in the pan with the lid. Bring to the boil and cook the potato cubes for 8 – 11 minutes until done. Drain without a lid and allow to steam dry.

BOIL THE GREEN BEANS In the meantime, put a little water in another pan with a lid. Add the green beans and bring to the boil, covered. Boil for 7 – 9 minutes until done. Drain the green beans.

PREPARE THE DRESSING In the meantime, cut the apples into quarters, remove the cores and dice. Cut the garden cress and separate the smoked trout into bite-sized pieces using a fork t. In a salad bowl, whisk together a dressing from the extra-virgin olive oil, the white balsamic vinegar, honey, mustard, salt and pepper. tTIP: Some bones may have been left behind inside the fish. Check the trout before adding it to the salad.

MAKE THE SALAD Add the potatoes, green beans, apple and half the garden cress to the salad bowl and mix the dressing. Season the salad to taste with salt and pepper.

SERVE Transfer the salad to plates and top with the trout. Garnish with the remaining garden cress.

bTIP: Will you be eating this dish with the whole family? The kids can help cut the garden cress and make the dressing!

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.

AFFLIGEM BLOND

Affligem Blond

Chicken thigh pieces f

Fresh sage f

Broccoli fNicola potatoes

Mushrooms fShallots

Grated cheddar f

Crème Fraîchef

The chicken pieces in this dish are served in a creamy beer sauce. This sauce contains mushrooms and cheddar as well as Affligem Blond, a Belgian abbey beer with a well-rounded flavour of tropical fruits. The cheddar makes the sauce nice and savoury and the beer enhances the flavours.

Easy

Eat within 3 days

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CHICKEN THIGHS IN CREAMY CHEDDAR-BEER SAUCE With roasted potatoes and broccoli

DiscoveryDTotal: 35-40 min.8

SERVES 1 - 6



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1P 2P 3P 4P 5P 6PNicola potatoes (g) 250 500 750 1000 1250 1500Broccoli (g) f 200 400 600 800 1000 1200Shallots (pcs) 1/2 1 1 1/2 2 2½ 3Mushrooms (g) f 75 150 225 300 375 450Fresh sage (leaves) 23) f

2 4 6 8 10 12

Chicken thigh pieces (g) f

100 200 300 400 500 600

Affligem Blond (ml) 1) 40 75 100 125 150 175Crème fraîche (tbsp) 7) 15) 20) f

1 1/2 3 4½ 6 7½ 9

Grated cheddar (g) 7) f 25 50 75 100 125 150 Olive oil* (tbsp) 1 2 3 4 5 6Butter* (tbsp) 1/2 1 1 1/2 2 2½ 3Vegetable stock* (ml) 50 100 150 200 250 300Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 7) Milk/lactoseMay contain traces of: 15) Glutens 20) Soy 23) Celery

EQUIPMENTA baking sheet lined with baking paper and a frying pan.Let’s start cooking the chicken thighs in creamy cheddar-beer sauce.

ROAST THE POTATOESPre-heat the oven to 210 degrees. Peel or

thoroughly scrub the potatoes and cut into thin wedges. Transfer the potatoes with half of the olive oil to one half of the baking sheet lined with baking paper and season with salt and pepper. Roast the potatoes in the oven for 30 – 35 minutes or until they are well-done and crunchy. Turn when halfway done.

ROAST THE BROCCOLIIn the meantime cut the broccoli head into

florets and dice the stem. Remove the potatoes from the oven after 18 – 22 minutes and spread the broccoli across the empty half of the baking sheet. Mix the broccoli with the remaining olive oil and season with salt and pepper. Add to the potatoes in the oven for the final 12 – 16 minutes, or until the florets are done and brown-coloured.

FRY THE CHICKEN In the meantime chop the shallots and cut the mushrooms into slices. Cut the sage leaves into strips. Heat the butter in a frying pan and fry the chicken thigh pieces for 4 – 6 minutes at medium to high heat until done. Remove the chicken from the pan and set aside.�

tTIPAre you an sage lover? You can easily add a little more.

REDUCE THE BEER Add the shallot to the same frying pan and gently fry the shallot for 1 minute at medium to high heat. Then add the mushroom slices to the pan and fry them for 4 – 5 minutes until brown. Pour the Affligem Blond into the frying pan, turn the heat to medium-low and reduce the beer to a quarter of its original volume.

tTIP: Will you be serving this dish to children? Instead of the beer use more stock and add 1/4 tsp white wine vinegar per person.

MAKE THE SAUCE Add the vegetable stock and the crème fraîche to the frying pan, stir firmly and allow to simmer for 5 – 7 minutes or until the liquid has thickened to a sauce. Mix the chicken, cheddar and sage into the sauce and allow to simmer for another minute, or until the cheddar has melted. Season to taste with salt and pepper.

SERVE Transfer the potatoes and the broccoli to plates. Serve with the chicken thighs in cheddar-beer sauce.

tTIP: Are you serving more people? Spread the broccoli and potatoes across 2 baking sheets or cook the potatoes for 25 – 30 minutes, covered, in a deep saucepan.

CABRIZ BRANCO

Red chilli pepper f

Risotto riceFresh basil f

GarlicOnion

Plum tomato fCelery f

Grated pecorino f

Buffalo mozzarella f

This risotto, featuring the ‘holy trinity’ of Italian cuisine: mozzarella, tomato and basil, is a genuine showstopper. Have any white wine left? Stir a little into the rice right after frying, but wait to add the stock until the wine has been absorbed. Several steps Vegetarian

Eat within 5 days

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Tomato risotto with buffalo mozzarella With fresh basil, red chilli peppers and pecorino

Gluten-freegTotal: 30-35 min.7

SERVES 1 - 6



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1P 2P 3P 4P 5P 6POnions (pcs) ¼ ½ ¾ 1 1¼ 1½Garlic (cloves) 1 2 3 4 5 6Celery (stalks) 9) f 1 2 3 4 5 6Plum tomatoes (pcs) f 11/2 3 41/2 6 71/2 9Fresh basil (leaves) 23) f

6 12 18 24 30 36

Risotto rice (g) 75 150 225 300 375 450Red chilli peppers (pcs) f

¼ ½ ¾ 1 1¼ 1½

Buffalo mozzarella (g) 7) f

70 125 200 250 300 375

Grated pecorino (g) 7) f 10 20 30 40 50 60Vegetable stock* (ml) 250 500 750 1000 1250 1500Butter* (tbsp) 1 1 2 2 3 3Olive oil* (tbsp) ½ 1 1½ 2 2½ 3Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2674 / 639 400 / 96Total fat (g) 30 4 Of which: saturated (g) 16,6 2,5Carbohydrates (g) 68 10 Of which: sugars (g) 7,6 1,1Fibre (g) 4 1Protein (g) 21 3Salt (g) 3,8 0,6

ALLERGENS

7) Milk/lactose 9) Celery May contain traces of: 23) Celery

EQUIPMENTA pan with a lid.Let’s start cooking the tomato risotto with buffalo mozzarella.

CHOP THE VEGETABLESPrepare the stock. Mince the onion and

press or finely chop the garlic. Cut the celery stalks in half lengthwise and slice into thin half moons.

FRY THE RICE AND THE VEGETABLES

Melt the butter in a pan with a lid at medium to low heat and add the onion, garlic, celery, olive oil and 2 tbsp water per person. Sauté the vegetables for 5 minutes at low heat, or until soft. In the meantime, cut the tomatoes into 1 cm dice and set aside. Add the risotto rice to the pan with a lid and stir-fry for 1 minute.

PREPARE THE RISOTTOStir ⅓ of the stock into the risotto. Allow

the grains of rice to slowly absorb the stock t. Stir regularly. When the stock has been absorbed by the rice add another ⅓ of the stock. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the basil leaves into strips.

FINISH THE RISOTTOStir the diced tomatoes into the risotto.

Add the remaining stock to the risotto and allow the grains of rice to slowly absorb the liquid, stirring constantly. The risotto is done as soon as the grains are soft on the outside but still have a pleasant bite at the centre. Add a little extra water if the grains are not quite soft enough yet.

SEASONRemove the pan from the heat. Tear

the buffalo mozzarella into pieces and stir into the risotto, together with half the basil leaves. Next, add half the pecorino. Season to taste with salt and pepper and set aside to rest, covered, for 2 minutes.

SERVETransfer the risotto to plates and garnish

with the red chilli pepper, the rest of the pecorino and the remaining basil.

tTIP: Use 50 ml white wine per person instead of stock for added flavour (optional).

CABRIZ TINTO

Vegetable mix f

Cucumbers fSoy sauce

Fresh gingerGarlic

Steak strips fRed chilli peppers f

Tortilla wrapLime

Fresh coriander f

In Korea dishes are often shared. Various dishes and bowls are placed on the table and everyone grabs whatever they like. These wraps are inspired by that tradition in the sense that they can be prepared at the table so everyone can season their own wraps to their own taste.Easy Familly

Eat within 3 days

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Korean steak wraps with vegetables With sweet and sour cucumber

Quick & EasyrTotal: 20-25 min.5

SERVES 1 - 6



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1P 2P 3P 4P 5P 6PGarlic (cloves) ½ 1 1½ 2 2½ 3 Fresh ginger (cm) 1 2 3 4 5 6 Red chilli peppers (pcs) f

½ 1 1½ 2 2½ 3

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 (sprigs) 23) f

4 8 12 16 20 24

Lime (pcs) 1/4 ½ ¾ 1 1¼ 1½Tortilla wrap (pcs) 1) 20) 21) 2 4 6 8 10 12

Veggie mix carrot & cabbage (g) 23) 100 150 200 250 300 400

Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 White wine vinegar* (tbsp) 2 4 6 8 10 12

Sugar* (tsp) 1 2 3 4 5 6 Salt* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 6) Soy May contain traces of: 20) Soy 21) Milk/lactose 23) Celery

EQUIPMENT A bowl, tin foil and a frying pan.Let’s start cooking the Korean steak wraps with vegetables.

CHOP THE INGREDIENTSPre-heat the oven to 180 degrees. Press

or finely chop the garlic. Peel and chop or grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper.

MARINATE STEAKMix the red chilli pepper with the garlic,

ginger, soy sauce and olive oil in a bowl. Cut the steak strips into 1-2 cm pieces and mix them into the brine. Marinate the steak strips for at least 15 minutest.

PICKLE CUCUMBER In the meantime, cut the cucumber into thin slices. Mix the cucumber with the white wine vinegar and sugar. Season to taste with salt and set the cucumber aside. Stir every now and then to allow the flavours to soak intt.

HEAT TORTILLA In the meantime, coarsely chop the coriander and cut the lime into wedges. Wrap the tortillas in tin foil and heat in the oven for 2 – 3 minutes.

FRY THE STEAKS In the meantime, heat a frying pan to medium to high heat. Wait for the pan to heat and fry the steak with the marinade for 2-3 minutes until brown on all sides. It’s OK if the steak is still pink inside.

tTIP: The longer you marinade the steak, the more flavour it soaks up. Got time in the morning? Make the marinade in advance, mix in the steak and store in the refrigerator for later use.

SERVE Fill the wraps with the raw veggie mix. Top with the steak and some sweet-sour cucumber and drizzle with some lime juice. Sprinkle with coriander. Serve the remaining cucumber separately.

tTIP: To add a little variety, mix half the veggie mix into the sweet-sour cucumber during step 3.

VARAS ROUGE

Rocket salad, lamb’s & frisée lettuce f

RigatoniGrated aged cheese f

Tomato fAubergine f

Sieved tomatoes

Garlic

Fresh basil f

Melanzane alla parmigiana is a typical Italian dish whose main ingredient is the aubergine. Although you would think that the word parmigiana refers to the origin of the dish or the cheese, it actually refers to the way in which this casserole is assembled: just like the slats of typical Italian window shutters.

Easy Family

Eat within 5 days

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Baked aubergines with rigatoni With tomato, aged cheese and salad

VegetarianVTotal: 40-45 min.9

SERVES 1 - 6



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1P 2P 3P 4P 5P 6PAubergines (pcs) f ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f 1 2 3 4 5 6Garlic (cloves) 1 2 3 4 5 6Sieved tomatoes (g) 150 300 450 600 750 900Grated aged cheese (g) 7) f

40 75 100 125 150 175

Rigatoni (g) 1) 17) 20) 90 180 270 360 450 540Rocket salad and lamb’s ear & frisée lettuce (g) 23)

40 80 120 160 200 240

Fresh basil (leaves) 23) f

3 6 9 12 15 18

Olive oil* (tbsp) 1 2 3 4 5 6Black balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3

Sugar* (tsp) 1 2 3 4 5 6 Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3

White balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3

Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3176 / 759 422 /101Total fat (g) 33 4 Of which: saturated (g) 11,5 1,5Carbohydrates (g) 86 11 Of which: sugars (g) 19,0 2,5Fibre (g) 10 1Protein (g) 26 3Salt (g) 1,4 0,2

ALLERGENS

1) Glutens 7) Milk/lactoseMay contain traces of: 17) Eggs 20) Soy 23) Celery

EQUIPMENTA frying pan, a bowl, an oven dish, a pan with a lid and a salad bowl. Let’s start cooking the baked aubergine with rigatoni.

PREPARATIONPre-heat the oven to 220 degrees. Cut the

aubergines lengthwise into slices 1 cm thick. Cut the tomato into slices 1 cm thick. Press or finely chop the garlic.

ROAST THE AUBERGINEDrizzle the aubergine slices with half

the olive oil. Heat a frying pan at medium to high heat and fry the aubergine slices for 4 – 5 minutes on each side t. Sprinkle with salt and pepper.

PREPARE THE SAUCE In the meantime, transfer the sieved tomatoes, garlic, black balsamic vinegar, sugar, salt and pepper to a bowl and blend into a sauce.

IN THE OVEN Grease an oven dish with the remaining olive oil. Pour a shallow layer of sauce into the casserole dish. Cover the sauce with aubergine slices. Top with a layer of sliced tomato. Repeat until all the ingredients have been used up and end with a layer of sauce. Sprinkle the aged cheese on top and bake the aubergine dish for 20 – 25 minutes in the oven.

MAKE THE SALAD In the meantime, bring 500 ml water to the boil in a pan with a lid and boil the rigatoni, covered, for 13 – 15 minutes. Next, drain and blend in a little extra- virgin olive oil to taste. In a salad bowl, whisk together a dressing of extra-virgin olive oil, white balsamic vinegar and a little salt and pepper. Add the rocket salad, lamb’s & frisée lettuce and toss to coat with the dressing. TIP: Don’t feel like eating pasta today? Or are you exceptionally hungry? Serve the dish with crispy ciabatta bread: great for soaking up the sauce!

SERVE Transfer the rigatoni to plates and top with the baked aubergine. Tear the fresh basil into bite-size pieces and use to garnish the dish. Serve with the salad on the side.

�

tTIP: Do you have a grill pan? If you do, you can grill the aubergine slices instead of frying them. This will give them attractive stripes.

SYNERA TINTO

Grated aged cheese f

Spelt baguette f

Forest mushroom pesto f

Musica potatoesOnion

Pumpkin seeds Courgette f

This dish proves that there is hardly a vegetable as versatile as the courgette. Besides making soup out of the courgette, you will be garnishing the soup with courgette ribbons. The forest mushroom pesto gives the soup a complex and well-balanced flavour. Easy

Eat within 5 days

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COURGETTE SOUP WITH FOREST MUSHROOM PESTO With a spelt baguette topped with melted cheese

VegetarianVTotal: 30-35 min.7

SERVES 1 - 6



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1P 2P 3P 4P 5P 6POnion ½ 1 1 1½ 2 2½Musica potatoes (g) 100 200 300 400 500 600 Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Pumpkin seeds (g) 19) 22) 25) 10 15 20 25 30 35

Spelt baguettes (pcs) 1) 17) 20) 21) 22) 25) 27) f

½ 1 1½ 2 2½ 3

Forest mushroom pesto (g) 7) 8) f

40 80 120 160 200 240

Grated aged cheese (g) 7) f

25 50 75 100 125 150

Olive oil* (tbsp) 1 2 2 3 3 4 Vegetable stock cubes* (pcs) ¾ 1½ 2¼ 3 3¾ 4½



NUTRIENT VALUEPER


ALLERGENS

1) Glutens 7) Milk/lactose 8) NutsMay contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame 27) Lupin

EQUIPMENTA soup pan with a lid, a frying pan and a hand blender.Let’s start cooking the courgette soup with forest mushroom pesto.

PREPARATIONPre-heat the oven to 180 degrees and

bring 400ml of water per person to the boil. Mince the onion. Thoroughly rinse or peel the potatoes (Musica) and cut into dice. Thinly slice the courgette lengthwise to create 3 ribbons per person. Dice the remaining courgette.

TOAST THE PUMPKIN SEEDSHeat a wok or deep saucepan with a lid

to high heat and toast the pumpkin seeds, without any oil, until they start to pop. Remove from the pan and set aside. Heat half the olive oil in a soup pan and sauté the onion for 2 minutes at low heat. Add the diced courgette, turn down the heat to medium-low and stir-fry for 3 minutes.

FRY AND COOK Add the potatoes and 300 ml boiling water per person. Crumble in the stock cube and simmer for 10 minutes at low heat. Next, heat the remaining olive oil in a frying pan and fry the courgette ribbons for 5 minutes at medium to low heat, Flip over when halfway done.

BAKE THE BAGUETTES In the meantime, make a lengthwise incision at the top of the spelt baguette, spread with half the pesto and top with half the aged cheese. Bake in the oven for 8 minutes.

SEASON Remove the soup from the stove and purée using a hand-held blender. Add a little extra boiling water if the soup is too thick. Stir in the remaining pesto and cheese. Season to taste with salt and pepper.

SERVE Ladle the soup into soup bowls. Garnish with the courgette ribbons and sprinkle with the pumpkin seeds. Serve with half a spelt baguette topped with grated cheese per person,

tTIP: This dish is rich in calories. Are you keeping an eye on your calorie intake? Add a little less cheese and pesto or don’t eat the baguette.

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.

ESPIGA TINTO

Lime

Soy sauceBok choy f

Sesame seedsSweet potatoes

Red onionsFresh coriander f

White hamburger bun

Thai seasoned beef-pork burgers f

Mayonnaise f

An American classic with a Thai twist: this burger is flavoured with ingredients from the Thai cuisine like lemon grass and laos. Combined with the slightly acidic lime-mayonnaise, this 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.

Easy

Eat within 3 days

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SPICY THAI HAMBURGER WITH LIME-MAYONNAISE With bok choy and sweet potato fries from the oven

Total: 30-35 min.7

SERVES 1 - 6



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1P 2P 3P 4P 5P 6PSweet potatoes (g) 150 300 450 600 750 900 Sesame seeds(g) 11) 19) 22) 5 10 15 20 25 30

Fresh coriander (sprigs) 23) f

2 4 6 8 10 12

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 1/2Mayonnaise (g) 3) 10) 19) 22) f

25 50 75 100 125 150

White hamburger rolls (pcs) 1) 7) 11) 13) 17) 20) 22)

1 2 3 4 5 6

Thai seasoned beef-pork burgers (100 g) f

1 2 3 4 5 6

Olive oil* (tbsp) 1 2 3 4 5 6 Butter* (tbsp) 1/2 1/2 1 1 1 1/2 1 1/2Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 10) Mustard 11) Sesame 13) LupinMay contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts 23) Celery LTIP: This dish is calorie-rich. You can limit your calorie intake by serving half the lime-mayonnaise and sweet potato. Then the dish contains 838 kcal, 14 g fat, 71 g carbohydrates, 7 g fibre, 35 g protein and 1.9 g salt

EQUIPMENTA 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.

MAKE THE SWEET POTATOPre-heat the oven to 220 degrees. Peel the

sweet potatoes and slice into 1 cm thick fries. Transfer the sweet potatoes to a baking tray lined with baking paper. Drizzle with half the olive oil and sesame seeds and toss. Season with salt and paper and bake the sweet potato in the oven for 25 – 30 minutes or until the sweet potato fries are golden brown. Toss halfway. For the last 4 – 5 minutes, add the hamburger buns to the oven.

CHOP THE ONION AND BOK CHOYIn the meantime, cut the red onion into

half rings. Remove the stalk from the bok choy. Finely cut the stems of the bok choy, set aside 1 green leaf per person and finely chop the rest of the green parts. Keep the white and green parts separately.

tTIP: Do you have any soy sauce left over? You can stir it into the lime-mayonnaise. Make sure it doesn’t become too salty.

FRY Heat the remaining olive oil in the wok or deep saucepan and fry the red onions for 2 – 3 minutes at medium-high heat. Add the white part of the bok choy and fry for another 4 – 6 minutes. Next, add the finely chopped green leaves and 1 tsp soy sauce per person t and toss until the leaves have reduced. Season to taste with salt and pepper (attention: the soy sauce is quite salty).

MAKE THE LIME-MAYONNAISE Juice the lime. Use a small bowl to mix 1/2 tsp lime juice per person with the mayonnaise tt, add more juice to taste if you prefer more acidity. Coarsely chop the coriander.

ttTIP: If you want to give the mayonnaise some kick, mix in 1/4 tsp sambal per person.

FRY THE HAMBURGERS Heat the butter in a frying pan at medium to high heat and fry the hamburgers for 2 – 3 minutes on each side or until done. Spread a layer of lime-mayonnaise onto the hamburger buns, top with a green leaf of bok choy and finally with the hamburger. Sprinkle with coriander and cover with the other half of the roll.

SERVE Serve the Thai burgers with the sweet potato fries, stir-fried bok choy and the remaining lime-mayonnaise.

Not as well-known as the green variety, but at least as delicious: red pesto. If you don’t have a lot of time, pesto is an excellent basic ingredient for a tasty dish on account of its strong taste. 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 a perfect finishing touch.

MASAN BLANC

Very simple Vegetarian

Eat within 5 days

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Quick & Easy Total: 20 min.4

Red pesto f

Fresh basil fFeta f

Red sweet pepper f

Shallot

ConchiglieTomato f

Lamb’s lettuce f

Conchiglie with red pesto and feta With mini Roma tomatoes, lamb’s lettuce and basil

SERVES 1 - 6

INGREDIENTS


#HelloFresh



A GOOD START

3 MAKE THE SALAD • Add the conchiglie and the red pesto to the ingredients in

the wok or deep frying pan and heat for 1 minute.• In a salad bowl, whisk together a dressing of black

balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Transfer the lamb’s lettuce to the salad bowl and toss to coat with the dressing.

4 SERVE• Transfer the lamb’s lettuce and the conchiglie to plates.

Garnish with feta and basil.

1 CHOP AND COOK• Bring plenty of water per person to the boil in a pan with a

lid to cook the conchiglie in. • Mince the shallot and dice the tomato and sweet pepper. • Boil the conchiglie, covered, in the pan with a lid for

14 – 16 minutes. Drain and set aside, uncovered, to steam dry.

2 FRY THE VEGETABLES• In the meantime, heat the olive oil in a wok or deep

frying pan and gently fry the shallot for 2 minutes at medium-low heat.

• Add the sweet pepper and the tomato and stir-fry for 5– 6 minutes. Season to taste with salt and pepper.

• In the meantime, cut the feta into ½ cm cubes and tear the basil into bite-sized pieces.

1P 2P 3P 4P 5P 6PShallots (pcs) 1 2 3 4 5 6Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3Tomatoes (pcs) f 1 2 3 4 5 6Conchiglie (g) 1) 17) 20) 90 180 270 360 450 540Feta (g) 7) f 50 100 150 200 250 300Fresh basil (leaves) 23) f 3 6 9 12 15 18Red pesto (g) 7) 8) f 40 80 120 160 200 240Lamb’s lettuce (g) 23) f 40 60 80 100 120 140Olive oil* (tbsp) ½ 1 1½ 2 2½ 3Black balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3Salt & pepper* to taste

*Not included | f Store in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 3577 / 855 566 / 135Fats (g) 48 8 Of which: saturated (g) 13,6 2,2Carbohydrates (g) 79 13 Of which: sugars (g) 13,0 2,1Fibre (g) 9 1Protein (g) 23 4Salt (g) 1,0 0,2

ALLERGENS

1) Glutens 7) Milk/lactose 8) NutsMay contain traces of: 17) Eggs 20) Soy 23) Celery

EQUIPMENTA pan with a lid, a wok or deep frying pan and a salad bowl.Let’s start cooking the conchiglie with red pesto and feta.

Ramen is a clear Japanese noodle soup, chock-full of veggies and served with slices of meat, 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!

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.

ESPIGA BRANCO

Very simple

Eat within 5 days

-

%

Quick & Easy Total: 20 min.4

Soy sauce

Udon noodles

Conical cabbage and broccoli veggie mix f

Red chilli pepper f

Fresh ginger

Mushrooms fCarrot f

Fillet of cod f

Japanese ramen with fried cod With udon noodles, conical cabbage and broccoli

SERVES 1 - 6

INGREDIENTS


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A GOOD START

3 FRY THE FISH• In the meantime, pat the cod dry with paper towels.• Heat the remaining sunflower oil in a frying pan and fry the

cod for 2 – 3 minutes on each side. • Season to taste with salt and pepper.

tTIP: Don’t happen to have any fish stock cubes? Just use vegetable stock cubes instead.

4 SERVE• Season the soup with soy sauce and pepper. • Transfer the ramen to soup bowls and serve with the cod

on top.

ttTIP: Break the noodles into smaller pieces before adding them to the broth in the pan. That will make it much easier to eat!

1 PREPARATION• Prepare the stock t. • Peel and finely chop or grate the ginger. • Remove the seed pods from the red chilli pepper and

finely chop the red chilli pepper.• Slice the carrots into thin half rings. Slice the mushrooms

into quarters.

2 PREPARE THE SOUP• Heat half the sunflower oil in a wok or soup pan. Fry

the garlic and red chilli pepper for 2 – 3 minutes at medium-high heat.

• Add the carrot and the veggie mix and stir-fry for 2 minutes.

• Pour in the broth and simmer for 6 – 8 minutes, adding the mushrooms and the noodles after 3 or 4 minutestt.

1P 2P 3P 4P 5P 6PFresh ginger (cm) 1 2 3 4 5 6 Red chilli peppers (pcs) f ¼ ½ ¾ 1 1¼ 1½Carrots (pcs) f ¼ ½ ¾ 1 1¼ 1½Mushrooms f 60 125 190 250 315 375 Conical cabbage and broccoli veggie mix (g) 23) f

100 200 300 400 500 600

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 2400Sunflower oil* (tbsp) 2 3 3 4 4 5Salt & pepper* to taste

*Not included | f Store in the refrigerator


Energy (kJ/kcal) 2025 / 484 233 / 56Fats (g) 22 3 Of which: saturated (g) 3,4 0,4Carbohydrates (g) 41 5 Of which: sugars (g) 8,1 0,9Fibre (g) 7 1Protein (g) 28 3Salt (g) 7,1 0,8

ALLERGENS

1) Glutens 4) Fish 6) Soy May contain traces of: 23) Celery

EQUIPMENTA wok or soup pan and a frying pan.Let’s start cooking the Japanese ramen with cod.

40 - -45 min

Eat within 5 days

9

%

+ Several steps

Bagna cauda, a sauce of olive butter, anchovies and garlic, is consumed as a fondue in Italy, for 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 flavour - very different from how you’re used to eat your garlic!

CANDIED CHICKEN THIGH WITH BAGNA CAUDA WITH ANCHOVIES, GARLIC AND SWEET AND SOUR VEGETABLES

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.

SPECIAL INGREDIENT

HELLO YELLOW BEETROOT

Walnuts

Demi-baguetteCandied chicken thigh f

Yellow beetroot fGreen beans f

GarlicRed sweet peppers f

Fresh parsley f

Anchovies

SERVES 1 - 6


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FRY AND CUT THE INGREDIENTS In the meantime, place the candied chicken thighs on a baking sheet lined with baking paper and place in the top of the oven. Bake the chicken in the oven for 15 – 17 minutes or until golden brown. For the first 8 – 9 minutes, bake the demi-baguettes in the oven together with the chicken. In the meantime, finely cut the walnuts, anchovies and fresh parsley. Remove the garlic from the pan with a skimmer and set aside. Set aside the oil as well.

MIX THE BAGNA CAUDA. Add the walnuts and anchovies to the saucepan with oil and allow to simmer for 4 minutes. In the meantime, squash the garlic cloves into a paste, for example with the convex side of a spoon. Take the pan off the heat and stir in half the garlic paste and half the parsley. Scoop the vegetables out of the brine.

tTIP: Toss regularly to make sure all vegetables are touching the vinegar. The brine softens the vegetables.

SERVE Transfer the sweet and sour vegetables to plates and sprinkle with a little bit of the bagna cauda. Top with the candied chicken thighs and sprinkle with the remaining bagna cauda. Sprinkle with the remaining parsley and serve with the demi-baguette.

ttTIP: First cut off the top and bottom of the garlic cloves. It is easier to peel them once that’s done.

PREPARATIONPre-heat the oven to 200 degrees. Trim

the ends off the green beans and cut them in half. Make sure they are barely covered with water in a pan with a lid, add a pinch of salt and bring to the boil. Boil for 3 – 4 minutes, drain and allow to steam dry, uncovered. In the meantime, peel and cut the yellow beetroot into thin rods. Cut the red sweet pepper into thin half strips.

PICKLE CUCUMBERAdd the white wine vinegar, sugar and

2 tbsp water per person and some salt to a saucepan with a lid and bring to the boil. Add all the vegetables and allow to simmer, covered, for 3 minutes. Turn when halfway done. Add the vegetables including their cooking fluid to a high bowl and cover. Regularly toss the vegetables t.

SIMMER THE GARLIC Peel the garlic cloves tt and leave them whole. Add them to a small saucepan together with the olive oil. Slowly simmer the garlic for 12 – 15 minutes at medium-low heat or until it turns light brown and completely soft.

1P 2P 3P 4P 5P 6PGreen beans (g) f 100 200 300 400 500 600Yellow beetroot (pcs) f 1/2 1 1 1/2 2 2 1/2 3Red sweet peppers (pcs) f

1/4 1/2 3/4 1 1 1/4 1 1/2

Garlic (cloves) 1 2 3 4 5 6Candied chicken thigh (170 g) f

1 2 3 4 5 6

Demi-baguette (pcs) 1) 17) 20) 21) 22) 25) 27) 1 2 3 4 5 6

Walnuts (g) 8) 19) 22) 25) 10 20 30 40 50 60

Anchovies (pcs) 4) 2 4 6 8 10 12Fresh parsley (sprigs) 23) f

5 10 15 20 25 30

White wine vinegar* (tbsp)

2 4 6 8 10 12

Sugar* (tsp) 2 4 6 8 10 12Olive oil* (tbsp) 2 1/2 5 7 1/2 10 12 1/2 15Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 4376 / 1046 780 / 186Fats (g) 55 10 Of which: saturated (g) 12.1 2.2Carbohydrates (g) 93 17 Of which: sugars (g) 18 3.2Fibre (g) 10 2Protein (g) 38 7Salt (g) 2.3 0.4

ALLERGENS

1) Glutens 4) Fish 8) NutsCan contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/lactose 22) (Other) nuts 23) Celery 25) Sesame 27) Lupin

EQUIPMENTA pan with a lid, a saucepan with a lid, a high bowl, a small saucepan, a baking sheet lined with baking paper and a skimmer. Let’s start cooking the candied chicken thigh with bagna cauda.

DESSERT

Peeled pistachios

Free-range egg f

Fresh mint f

American pancake mix

Oranges Ground cinnamon

Creme fraiche f

% Eat within 5 days

Total: 20 – 25 min.5

* Easy From tea and couscous to desserts - mint is a highly versatile ingredient. By caramelizing the orange, this dish is infused with an intense sweet flavour of citrus. The creme fraiche infuses the necessary freshness, together with the mint.

CREPE WITH CARAMELIZED ORANGE With creme fraiche and mint

DELICIOUS DESSERT

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#HelloFresh

www.hellofresh.nlwww.hellofresh.be

CREPES WITH CARAMELIZED ORANGE

EQUIPMENT:An oven-proof casserole dish, a bowl, a mixing bowl and 2x a frying pan.

1Pre-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.

3Mix 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

Orange 2 4Peeled pistachios (g) 8) 19) 22) 25)

15 30

Ground cinnamon (tsp) 1 2Fresh mint (leaves) 23) f 6 12American pancake mix (g) 1) 27) 100 200Free-range eggs (pcs) 3) f 1 2Creme fraiche (tbsp) 7) 15) 22) f 2 4Brown sugar* (tbsp) 1 1/2 3Granulated sugar* (tsp) 3/4 1 1/2Milk* (ml) 200 400Butter* (tbsp) 2 4


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2460 / 588 693 / 166Fats (g) 28 8 Of which: saturated (g) 14.5 4.1Carbohydrates (g) 68 19 Of which: sugars (g) 35.4 10.0Fibre (g) 5 1Protein (g) 14 4Salt (g) 0.9 0.3

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 8) NutsCan contain traces of: 15) Glutens19) Peanuts 22) (Other) nuts 25) Sesame 27) Lupins

BREAKFAST 1-

123

The nutrient values as stated here have been calculated per person, per serving. Make sure you clean ingredients that require cleaning before putting them into the dish. Want to pauze or change your box for next week? Let us know through your account no later than Wednesday prior to the next delivery. Got any questions about the products or our service? please contact our customer service department.

1x

GOOD MORNING!-BREAKFAST BOX-


#HelloFresh

Running into a problem while cooking? Send a WhatsApp (free of charge) to +31 (0) 6 2727 3232 between 4 and 9pm.


SCRAMBLED EGGS WITH TOMATO With a rose roll and fresh parsley

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Free-range eggs (pcs) 3) f 4 8

Milk 7) 15) 20) f splash

Plum tomatoes (pcs) 1 2

Fresh parsley (sprigs) 23) f 3 6Whole-wheat rose rolls (pcs) 1) 17) 20) 21) 22) 25) 27)

2 4

Olive oil* (tbsp) 1 1

Salt & pepper* To taste

*Not included |fStore in the refrigerator

EQUIPMENT A bowl and a frying pan.

NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 1686 / 403 641 / 153Fats (g) 16 6 Of which: saturated (g) 4.3 1.6Carbohydrates (g) 43 16 Of which: sugars (g) 2.8 1.1Fibre (g) 2 1Protein (g) 20 8Salt (g) 1.2 0.5

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

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.

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.

3 Transfer the scrambled eggs to plates and serve with the roll.

SCRAMBLED EGGS WITH TOMATO With a rosemary roll and fresh parsley FRUIT SALAD With hazelnuts and quark MULTI-GRAIN RUSKS With avocado, goat's cheese and garden cress

BREAKFAST 2- BREAKFAST 3- 2x 2x

MULTI-GRAIN RUSKS With avocado, goat’s cheese and garden cress


Granny smith apples (pcs) 1 2

Bananas (pcs) 1 2

Hazelnuts (g) 8) 19) 22) 25) 25 50Blueberries (g) f 60 125Semi-skimmed quark (g) 7) 15) 20) f 200 400




ALLERGENS

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


Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13)

4 8

Avocado (pcs) 1 2Aged goat’s cheese flakes (g) 3) 7) f 50 100Garden cress (tbsp) 15) 23) 24) f 2 4





ALLERGENS

1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame 13) Lupin Kan sporen bevatten van: 15) Glutens 23) Milk/lactose 24) Mustard

1 Cut the apple and banana into small pieces. Coarsely chop the hazelnuts.

2 Transfer the apple, banana and blueberries to deep plates. Garnish

with the quark and sprinkle with the hazelnuts.

FRUIT SALAD With hazelnuts and quark

1 Transfer the rusks to plates. Cut the avocado into pieces. Top the rusks with

the avocado.

2 Cut the garden cress apart. Sprinkle the goat's cheese over the avocado

and garnish with the garden cress. Season to taste with salt and pepper.

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