fish stew with coconut milk and lime - hellofresh pdf/hellofresh...coconut milk red sweet peppers f...

Masan is the name of a selection of wines from the Southwest of France. This light-coloured wine is made of Ugni Blanc and Colombard

grapes. The wine has an energizing bouquet and a fresh flavour with tones of gooseberry

and lime.

MASAN BLANC

Jasmine rice

Diced tomatoes

Ground curry spices

GarlicOnions

Coconut milk

Red sweet peppers f

LimeFresh coriander f

Fillet of pollack f

This fish stew is inspired by Moqueca Baiana, i.e. fish stew from the Brazilian Bahia region. It is easy to prepare and full of flavour. As the fish is cooked in the sauce, all the flavours - coconut, peppers and ground curry spices - are well absorbed. The lime zest gives the rice a refreshing flavour.

Easy Calorie-conscious

Eat within 3 days Lactose-free

* L

§ d

Fish stew with coconut milk and lime With rice and fresh coriander

FamilybTotal: 25-30 min.6

Gluten-freeg

SERVES 1 - 6

INGREDIENTSA GOOD START

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www.hellofresh.nl | www.hellofresh.beWEEK 07 | 2018

1P 2P 3P 4P 5P 6POnions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 1 2 2 3 3Red sweet peppers (pcs) f

½ 1 1½ 2 2½ 3

Coconut milk (ml) 26) 50 100 150 200 250 300Ground curry spices (tsp) 9) 10) 1 2 3 4 5 6

Diced tomatoes (tin) ½ 1 1½ 2 2½ 3 Jasmine rice (g) 85 170 250 335 420 500Fillet of pollack (skinned) (100g) 4) f

1 2 3 4 5 6

Fresh coriander (sprigs) 23) f

3 6 9 12 15 18

Lime (pcs) 1/4 ½ ¾ 1 1¼ 1½Olive oil* (tbsp) 1 1 2 2 3 3Vegetable stock cubes* (pcs) 1/4 1/2 3/4 1 1¼ 1½

Salt & pepper* to taste

*Not included | fStore in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2582/617 350/84Total fat (g) 18 2 Of which: saturated (g) 8.4 1.1Carbohydrates (g) 8.2 11 Of which: sugars (g) 9.2 1.2Fibre (g) 5 1Protein (g) 28 4Salt (g) 1.7 0.2

ALLERGENS

4) Fish 9) Celery 10) MustardMay contain traces of: 23) Celery 26) Sulphite

EQUIPMENTA pan with a lid, a wok or a deep saucepan with a lid and a fine grater.Let’s start cooking the fish stew with coconut milk and lime.

PREPARATIONBring 175 ml water per person to the boil

in a pan with a lid to cook the rice in. Mince the onion and press or finely chop the garlic. Remove the seed pods and finely chop the sweet pepper. Thoroughly stir the coconut milk to remove any lumps.

PREPARE THE SAUCEHeat the olive oil in a wok or a deep

saucepan with a lid and gently fry the onion, garlic and ground curry spices for 2 minutes at low heat. Add the sweet pepper, coconut milk and diced tomatoes. Crumble the stock cube into the pan and allow to simmer gently, covered, for 10 – 12 minutes at medium-low heat.

BOIL THE RICE Pour the rice into the pan with the lid and cook, covered, for 10 – 12 minutes. Drain if needed, and allow to steam dry, uncovered. Season the rice to taste with salt and pepper.

STEW THE POLLACK In the meantime, pat the pollack dry with paper towels and dice into 4 equal cubes. After 3 – 4 minutes, add the pollack to the wok or deep saucepan and allow to simmer, covered, for another 7 – 8 minutes at medium-low heat. Season to taste with salt and pepper.

CHOPPING THE FLAVOURING INGREDIENTS

In the meantime, finely chop the coriander. Grate the rind of the lime (zest) with a fine grater and cut the lime into wedges.

SERVE Add 1 tsp lime zest per person to the rice and a dash of lime juice, squeezed in little lime wedges, to taste. Transfer the rice and the fish stew to plates. Garnish with the coriander and the remaining lime wedges.

tTIP: Not a fan of coriander? Serve it separately to allow everyone to add as much as they like.

This wine is from the Southwest of France and is made of Merlot which makes the wine smooth and rounded. It is a soft wine with a deep red colour, a little spice and aromas of

wild strawberries and cherries.

L’AURÉOLE ROUGE

Hamburger (beef) f

Butterhead lettuce f

Whole-grain mini-hamburger roll

Nicola potatoes

Flesh tomato f

Red onions

This burger is made of 100% Maas-Rijn-IJsselrund beef. The cheddar you'll be using is sourced from a family-run business that has been making cheese for over 150 years. The flavour speaks for itself! The pungent cheddar goes well with the sweetness of the red onion and tomato. This tomato variety, the flesh tomato, is very firm because it has more ‘chambers’ than a vine tomato.

Easy

Eat within 5 days

*

%

Cheeseburger with tomato and cheddar With baked potatoes and mayonnaise

Total: 35-40 min.8

Grated cheddar f

Mayonnaise f

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PNicola potatoes (g) 250 500 750 1000 1250 1500Whole-grain mini- hamburger roll (pcs) 1) 3) 7) 11) 20) 22) 27)

1 2 3 4 5 6

Red onions (pcs) ½ 1 1½ 2 2½ 3 Flesh tomato (pcs) f ½ 1 1½ 2 2½ 3 Butterhead lettuce (head) f

1/4 ½ ¾ 1 1¼ 1½

Hamburger (beef) (100 g) f

1 2 3 4 5 6

Grated cheddar (g) 7) f

25 50 75 100 125 150

Mayonnaise (g) 3) 10) 19) 22) f

25 50 75 100 125 150

Olive oil* (tbsp) 1 1½ 2 2½ 3 3½Black balsamic vinegar* (tsp) 1 2 3 4 5 6

Extra-virgin olive oil* (tbsp) to taste

Butter* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 4071 / 973 673 / 161Total fat (g) 67 11 Of which: saturated (g) 21.6 3.6

Carbohydrates (g) 74 12 Of which: sugars (g) 10.1 1.7Fibre (g) 8 1Protein (g) 41 7Salt (g) 1.4 0.2

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 10) Mustard 11) SesameMay contain traces of: 19) Peanuts 20) Soy 22) Nuts 27) Lupins

EQUIPMENTA baking sheet lined with baking paper, a salad bowl and a frying pan.Let’s start cooking the cheeseburger with tomato and cheddar.

FRY THE POTATOESPre-heat the oven to 220 degrees.

Thoroughly scrub or peel the potatoes (Nicola) and cut into wedges. Transfer the potato wedges to a baking sheet lined with baking paper, and mix with olive oil, salt and pepper. Bake the potato wedges in the oven for 25-30 minutes t. Turn when halfway done. In the last 4 – 5 minutes, add the mini hamburger bun.

MAKE THE SALADIn the meantime, slice the red onions

into rings. Slice the flesh tomato and take apart the lettuce. Mix the flesh tomato with the butterhead lettuce, balsamic vinegar and extra virgin olive oil to taste in a salad bowl. Season to taste with salt and pepper.

FRY ONION Heat the butter in a frying pan at medium-low heat and fry the onion rings for 4-6 minutes.

FRY HAMBURGER Increase the heat to medium-high and add the hamburger to the onion rings in the frying pan. Fry the burger for 2-3 minutes per side, then remove from the pan.

BUILD BURGERS Slice open the mini-hamburger roll. Put some butterhead lettuce, a slice of flesh tomato, some red onion and a burger on each roll. Pour the shortening over the hamburger and sprinkle with the grated cheddar.

SERVE Serve the burger with the potato wedges, the remaining salad and the mayonnaise.

tTIP: Don’t have a very powerful oven? You can briefly pre-boil the potatoes to make sure they are done faster.

This wine from the Dão region in Portugal is made of typical native grape varieties. It is a

spicy and surprisingly lively wine with aromas of citrus and apple and the scent of fennel

and blossom.

CABRIZ BRANCO

Spinach f

Parmigiano reggiano f

Farfalle

GarlicShallots

Red chilli peppers f

Leeks f

Green pesto f

Pasta with leek? It may be a bit unexpected, but this distant cousin of the onion boasts a softer flavour which fits in perfectly with this dish. You season the sauce to taste with green pesto and Parmesan cheese. The red chilli peppers give the dish a little extra spice. The kick is in the seeds, remove them to prevent overkill.

Easy

Eat within 3 days

*

§

Farfalle with spinach-leek sauce With green pesto and red chilli pepper

VegetarianvTotal: 25-30 min.6

SERVES 1 - 6

INGREDIENTS


#HelloFresh



A GOOD START

1P 2P 3P 4P 5P 6PShallots (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 2 3 4 5 6 Leeks (pcs) f ½ 1 1½ 2 2½ 3 Red chilli peppers (pcs) f

1/4 ½ ¾ 1 1¼ 1½

Farfalle (g) 1) 17) 20) 90 180 270 360 450 540 Parmigiano reggiano, pcs (g) 7) f

25 50 75 100 125 150

Spinach (g) 23) f 100 200 300 400 500 600 Green pesto (g) 7) 8) f 40 80 120 160 200 240 Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3264 / 780 520 / 124 Total fat (g) 39 6 Of which: saturated (g) 10.3 1.6Carbohydrates (g) 74 12 Of which: sugars (g) 8.8 1.4Fibre (g) 10 2Protein (g) 28 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 grater and a wok or deep saucepan.Let’s start cooking the farfalle with spinach-leek sauce.

CHOP THE INGREDIENTSBring plenty of water per person to the

boil in a pan with a lid to cook the farfalle in. Mince the shallots, and press or finely chop the garlic. Slice the leeks into half rings. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper.

BOIL THE FARFALLEBoil the farfalle, covered, for

11 -13 minutes in the pan with the lid and drain. Set aside uncovered to steam dry.

GRATE THE PARMIGIANO In the meantime, grate the parmigiano reggiano. Make it fine or coarse to taste.

FRY THE VEGETABLES Heat the olive oil in a wok or deep saucepan and gently fry the shallots, garlic, leeks and red chilli pepper for 5 minutes at medium-high heat. Add the spinach, and stir-fry until the spinach has wilted.

SEASON Next, add the green pesto to the wok or saucepan. Season to taste with salt and pepper. Add the farfalle and half the parmigiano and stir.

SERVE Transfer the pasta to plates and top with the remaining Parmigiano.

This wine from the French region of Gascogne is made of Ugni-blanc and Colombard grapes,

which are harvested at night to preserve all their freshness. The result is a juicy, pale yellow

wine with aromas of lime, lychee and a hint of white pepper.

LAVILA BLANC

Dried thyme

Diced bacon fMussels f

Leeks fBaby potatoes

GarlicFennel f

This dish proves that sea and land go together perfectly: the mussels and bacon are an excellent combination. The mussels from our supplier Neeltje Jans are genuine Zeeland mussels and bear the ‘Zeker Zeeuws’ quality hallmark. Check our blog about our visit to Zeeland!

Easy Gluten-free

Eat within 3 days

* g

§

Zeeland mussels with bacon and baby potatoes With leek and fennel

Calorie-consciousLTotal: 30-35 min.7

SERVES 1 - 6

INGREDIENTS


#HelloFresh



A GOOD START

1P 2P 3P 4P 5P 6PBaby potatoes 250 500 750 1000 1250 1500Leeks (g) f 100 200 300 400 500 600Fennel (g) f 100 200 300 400 500 600Garlic (cloves) 1 2 3 4 5 6Mussels (g) 2) f 750 1500 2250 3000 3750 4500Diced bacon (g) f 25 50 75 100 125 150Dried thyme (tsp) ½ 1 1½ 2 2½ 3Olive oil* (tbsp) 2 3 4 5 6 7Vegetable stock* (ml) 150 200 250 300 350 400White wine vinegar* (tbsp) ½ 1 1½ 2 2½ 3

Mustard* (tsp) ½ 1 1½ 2 2½ 3Butter* (tbsp) 1 2 3 4 5 6Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

2) Crustaceans

LTIP: Are you keeping an eye on your calorie intake? Don’t use any butter and only use 150 g baby potatoes per person. Then the dish contains 584 kcal, 31 g fat, 43 g carbohydrates, 8 g fibre and 28 g protein.

EQUIPMENTA deep saucepan with a lid and a large soup pan or a mussel pan with a lid.Let’s start cooking the Zeeland mussels with bacon and baby potatoes.

PREPARE THE BABY POTATOESRinse the baby potatoes, halve them and

cut any bigger ones into quarters. Heat half the olive oil in a deep saucepan with a lid and fry the baby potatoes for 25 - 30 minutes, covered, at medium to high heat. Turn regularly, remove the lid from the pan after 20 minutes, and season with salt and pepper.

SCRUB THE MUSSELSIn the meantime, cut the leeks in half

lengthwise and slice into thin half-rings. Cut the fennel into quarters, remove the hard core and cut into thin strips. Finely chop the green fennel tops (optional). Press or finely chop the garlic and prepare the stock. Thoroughly rinse the mussels under cold streaming water and discard any damaged ones.

FRY THE BACON Heat a large soup pan, or a special mussel pan if you have one, without any oil, to medium-high heat and fry the diced bacon for 3 - 4 minutes until crispy. Remove the bacon from the pan and set aside.

FRY THE VEGETABLES Heat the remaining olive oil in the same large soup or mussel pan and fry the leek and the fennel for 5 – 7 minutes at medium-low heat, or until soft. Add the garlic and the thyme and fry for another minute.

tTIP: In Step 5 it is important that you do not forget to put the lid on the pan. Otherwise, the mussels will not open. Are you making this dish for more than 4 persons? Use several soup pans or a special large mussel pan.

STEAM THE MUSSELS Transfer the mussels to the soup or mussel pan and stir well but carefully. Add the white wine vinegar and the stock and steam the mussels, covered, for 7 – 10 minutes at high heat, or until they open t. Stir the mussels when they are halfway done. Stir the mustard and the butter into the mussels and season with salt and pepper. Discard any mussels that have not opened.

SERVE Transfer the mussels, together with the cooking liquid and the vegetables, to deep plates or bowls. Sprinkle with crunchy bacon, garnish with the fennel tops and serve with the fried baby potatoes.

This elegant red wine with character from the Dão region in Portugal is made of typical

native grape varieties. This wine has lively berry tones and a surprisingly pleasant freshness as well as spice and a touch

of wood.

CABRIZ TINTO

Italian-style minced chicken f

Pine nuts

Raisins

GarlicRed onions

OrzoBroccoli f

Grated Pecorino f

Pecorino is a hard Italian sheep's cheese. The cheese got its name from the Italian word for sheep: pecora. The cheese is regularly salted during its preparation, giving it its distinct salty flavour. The raisins in this dish are a good example of Arabic influences in Sicilian cuisine and their sweet flavour goes well with the salty cheese.

Very simple Family

Eat within 5 days

- b

%

Sicilian orzo with minced chicken and raisins With broccoli, Pecorino and pine nuts

Quick & EasyrTotal: 20-25 min.5

SERVES 1 - 6

INGREDIENTS


#HelloFresh



A GOOD START

1P 2P 3P 4P 5P 6PRed onions (pcs) ½ 1 1½ 2 2½ 3Garlic (cloves) 1 2 3 4 5 6Broccoli (g) f 200 400 600 800 1000 1200Orzo (g) 1) 70 140 210 280 350 420Raisins (g) 19) 22) 25) 20 40 60 80 100 120Pine nuts (g) 19) 22) 25) 10 20 30 40 50 60

Italian-style minced chicken (g) f

100 200 300 400 500 600

Grated pecorino (g) 7) f

25 50 75 100 125 150

Vegetable stock* (ml) 500 1000 1500 2000 2500 3000Olive oil* (tbsp) ½ 1 1 1½ 1½ 1½Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3222 / 770 532 / 127Total fat (g) 31 5 Of which: saturated (g) 9.9 1.6Carbohydrates (g) 73 12 Of which: sugars (g) 21.3 3.5Fibre (g) 11 2Protein (g) 44 7Salt (g) 2.9 0.5

ALLERGENS

1) Glutens 7) Milk/lactoseMay contain traces of: 19) Peanuts 22) Nuts 25) Sesame

EQUIPMENTA pan with a lid and a wok or deep saucepan.Let’s start cooking the Sicilian orzo with minced chicken and raisins.

CHOPPING THE FLAVOURING INGREDIENTS

Prepare the stock in a pan with a lid to cook the broccoli and the orzo in. Mince the red onion and press or finely chop the garlic.

CHOP THE BROCCOLICut the broccoli head into florets and

dice the stem.

COOK Put the broccoli and the orzo in the pan of boiling water and cook for 8 minutes, with the lid ont. Add the raisins after about 4 minutes. Drain and set aside, uncovered, to steam dry.

tTIP: If you don’t use all the orzo in the box today, you can add the remainder to a lunch soup, for example.

FRY THE MINCED CHICKEN In the meantime, heat the olive oil in a wok or deep saucepan and gently fry the onion, garlic and pine nuts for 2 minutes at low heat. Add the minced chicken and fry for 4 – 5 minutes, separating the meat as you go, at medium to high heat.

ASSEMBLE Add the broccoli, orzo and most of the Pecorino to the wok or deep saucepan, heat for another 2 – 3 minutes at high heat and season to taste with salt and pepper.

SERVE Transfer the dish to plates and garnish with the remaining Pecorino.

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.

LAVILA ROUGE

Fresh parsley f

Feta fLemons

Nicola potatoes

Aubergine f

Red cherry tomatoes f

Garlic

Free-range eggs f

Yoghurt- tahin sauce f

Aubergine can be prepared in many different ways. By oven-roasting the aubergine in tin foil, you give it a meaty structure. The creamy yoghurt-tahin sauce gives the dish a special, savoury flavour. Tahin is made of sesame seeds and it is an important ingredient in hummus. But it also works very well as a dip, with bread or in a sauce like in this dish. Drizzle some extra lemon juice on the dish for a refreshing sour touch.

Easy Vegetarian

Eat within 5 days Gluten-free

* V

% g

Aubergine with yoghurt-tahin sauce With tomato, feta and fried egg

FamilybTotal: 35-40 min.8

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PAubergine (pcs) f ½ 1 1½ 2 2½ 3Nicola potatoes (g) 200 400 600 800 1000 1200Garlic (cloves) ½ 1 1½ 2 2½ 3Red cherry tomatoes (g) f

125 250 375 500 625 750

Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½Feta 25 50 75 100 125 150Fresh parsley (sprigs) 23) f

3 6 9 12 15 18

Yoghurt-tahin sauce (g) 7) 10) 19) 22) f

50 100 150 200 250 300

Free-range eggs (pcs) 3) f

1 2 3 4 5 6

Olive oil* (tbsp) 2 4 6 8 10 12 Sunflower oil* (tbsp) 1 1 1½ 2 2½ 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

3) Eggs 7) Milk/lactose 10) MustardMay contain traces of: 19) Peanuts 22) Nuts 23) Celery

EQUIPMENTTin foil, a deep sauce pan with a lid, an oven dish, a fine grater, a small bowl and a frying pan.Let’s start cooking the aubergine with yoghurt-tahin sauce.

ROAST AUBERGINEPre-heat the oven to 210 degrees. Slice

the aubergine into thin half slices. Mix the aubergine with 1 tbsp olive oil per person, salt and pepper. Cover 1 30x30 cm sheet of tinfoil per person with 1/2 tbsp olive oil and spread the aubergine on top. Fold the package shut and bake the aubergine in the oven for 25-30 minutes.

FRY THE POTATOESThoroughly scrub or peel the potatoes

(Nicola) and cut into wedges. Heat the remaining olive oil in a deep saucepan with a lid and fry the potatoes for 20 – 25 minutes, covered, at medium-high heat. Take the lid off the pan after 15 minutes. Turn regularly and season with salt and pepper.

ROAST THE POTATOES While the rice is cooking, press or finely chop the garlic. Mix the red cherry tomatoes with the garlic and half the sunflower oil in an oven dish. Season to taste with salt and pepper. Bake the cherry tomatoes in the oven with the aubergine for the final 12 - 13 minutes.

MIX SAUCE In the meantime, grate the rind of the lemon (zest) with a fine grater and cut the lemon into wedges. Crumble the feta and finely chop the fresh parsley. Mix the yoghurt-tahin sauce with 1/4 tsp lemon zest per person in a bowlt.

tTIP: Not a fan of lemon zest? Feel free to leave it out.

FRY THE EGG Heat the remaining sunflower oil in a frying pan and fry one egg, sunny side up, per person. Be careful when removing the corn from the tinfoil, hot steam will escape!

SERVE Transfer the potato wedges to plates. Place the aubergine next to them and top with the cherry tomatoes. Pour the yoghurt-tahin sauce over the dish and sprinkle with feta and parsley. Serve with the egg and the lemon wedges.

This wine from the Lisbon area is made of native grape varieties and Pinot Noir and has aged in oak barrels for at least 3 to 4

months. The result is a complex wine with aromas of cherry and forest fruit and a

long after-taste.

VARAS ROUGE

Aged cheese cubes f

Rocket salad and lamb's lettuce f

Tomatoes f

Sweet potatoes

Pecan nuts

Red onions

Agria potatoes

In the winter, you can prepare an endless variety of mash. The sweet potato mash is nice and sweet which makes it popular among all age groups. And unlike the regular potato, it counts as a vegetable. Such a sweet vegetable requires strong flavours. With the nutty rocket and spicy aged cheese, we've got you covered!

Very simple Vegetarian

Eat within 5 days Gluten-free

- V

% g

SWEET POTATO MASH WITH AGED CHEESE With lamb's lettuce, rocket and pecan nuts


SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PPecan nuts (g) 8) 19) 22) 25) 10 20 30 40 50 60

Sweet potatoes (g) 200 400 600 800 1000 1200Agria potatoes (g) 100 200 300 400 500 600Red onions (pcs) 1 2 3 4 5 6Tomatoes (pcs) f 1 2 3 4 5 6Rocket salad and lamb's lettuce (g) 23) f

40 80 120 160 200 240

Aged cheese cubes (g) 7) f

40 75 100 125 150 175

Vegetable stock* (ml) 400 800 1200 1600 2000 2400 Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Mustard* (tbsp) ½ 1 1½ 2 2½ 3 Milk* splashSalt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2724 / 651 425 / 102Total fat (g) 28 4 Of which: saturated (g) 10.9 2Carbohydrates (g) 74 12 Of which: sugars (g) 22.0 3Fibre (g) 12 2Protein (g) 20 3Salt (g) 0.9 0

ALLERGENS

7) Milk/lactose 8) NutsMay contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame

EQUIPMENTA pan with a lid, a frying pan and a potato masher.Let’s start cooking the sweet potato mash with aged cheese.

PREPARATIONPrepare the stock in a pan with a lid

to cook the sweet potato and potatoes. Coarsely chop the pecan nuts. Heat a frying pan to high heat and roast the pecan nuts, without any oil, until golden brown. Remove from the pan and set aside.

BOIL POTATO AND SWEET POTATO

Thoroughly rinse or peel the sweet potatoes and potatoes (Agria) and cut into coarse pieces. Boil the sweet potato and potato, covered, for 12 - 15 minutes in the stock. Drain, reserving a little stock to use later on, and allow to steam dry, uncovered.

FRY THE RED ONIONS Cut the red onion into half rings. Heat the olive oil in the same frying pan and fry at medium to low heat for 6 – 8 minutest. Season to taste with salt and pepper. In the meantime, finely dice the tomato.

tTIP: It’s OK if the fried onions still have a bit of a bite. Fry the onion for 4 minutes longer if you prefer it soft.

MAKE THE MASHED POTATOES Mash the sweet potatoes and potatoes into a fine purée using a potato masher. Add the mustard and a splash of milk and/or stock to give it a velvety texture. Season to taste with salt and pepper.

ASSEMBLE Mix the red onion and half the aged cheese into the mash. You can heat the cheese to let it melt if you prefer. Then mix the tomato cubes and rocket & lamb's lettuce into the mash.

SERVE Transfer the mash to plates and garnish with the remaining aged cheese and pecan nuts.

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.

LAVILA ROUGE

Lemons

Fresh chives f

White ciabatta

Agria potatoesLeeks f

Parmiggiano reggiano f

Garlic

Creme fraiche f

This hearty soup with silky creme fraiche is exactly what you need on a cold winter day. The leek is related to onion, garlic and chive, but it has a milder flavour. The potato binds the soup but also makes it heartier. The home-made crostini with garlic and Parmesan cheese from the oven complement this treat.

Easy

Eat within 5 days

*

%

POTATO LEEK SOUP WITH CREME FRAICHE With chives and home-made crostini

VegetarianVTotal: 25-30 min.6

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PLeeks (g) f 200 400 600 800 1000 1200 Agria potatoes (g) 100 200 300 400 500 600 Garlic (cloves) ½ 1 1½ 2 2½ 3 Parmigiano reggiano, pcs (g) 7) f

25 50 75 100 125 150

White ciabatta (pcs) 1) 6) 7) 17) 22) 27) 1 2 3 4 5 6

Fresh chives (sprigs) 23) f

5 10 15 20 25 30

Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½Creme fraiche (pcs) 7) 15) 20) f

½ 1 1½ 2 2½ 3

Vegetable stock* (ml) 500 750 1000 1250 1500 1750Butter* (tbsp) 1 2 3 4 5 6Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3071 / 734 310 / 74 Total fat (g) 42 4

Of which: saturated (g) 26.4 2.7

Carbohydrates (g) 62 6 Of which: sugars (g) 12.8 1.3Fibre (g) 10 1Protein (g) 22 2Salt (g) 6.6 0.7

ALLERGENS

1) Glutens 6) Soy 7) Milk/lactose.May contain traces of: 15) Glutens 17) Eggs 20) Soy 22) Nuts 23) Celery 27) Lupin

EQUIPMENTA soup pan with a lid, a grater, a bowl, a baking sheet lined with baking paper and a hand blender.Let’s start cooking the potato-leek soup with creme fraiche.

CUT LEEK AND POTATOESPre-heat the oven to 180 degrees and

prepare the stock. Slice the leeks into half rings. Peel the potatoes (Agria) and finely cube.

PREPARE THE SOUPHeat the butter in a soup pan with a lid

at medium-high heat and fry the leeks for 3 – 4 minutes. Add the potato cubes, fry for another 2-3 minutes and deglaze with the stock. Gently simmer, covered, for 13 – 15 minutes.

MAKE CROSTINI In the meantime, press or finely chop the garlic and coarsely grate the parmiggiano reggiano. Mix the garlic with the parmiggiano reggiano in a bowl. Slice the ciabatta, transfer it to a baking sheet lined with baking paper and sprinkle with the garlic-parmiggiano mix. Roast the crostini in the oven for 6 – 8 minutes or until they are crispy.

CHOP THE INGREDIENTS Finely chop or cut the chives and cut the lemon into wedges.

PURÉE THE SOUP Purée the soup with a hand blender and season with ample pepper and salt to taste.

tTIP: Don't have a (hand) blender? You can also mash the soup with a potato masher. Do make sure you mince the leeks instead of cutting them into rings.

SERVE Transfer the soup into bowls and add a large scoop of creme fraiche to each bowltt. Garnish with the chives and serve with the crostini and a lemon wedge.

tTIP: Prefer to spread the creme fraiche more evenly? Add the creme fraiche to the soup as you purée it.

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

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

Eat within 3 days

*

§

Korean steak wraps with vegetables With sweet and sour cucumber


SERVES 1 - 6



#HelloFresh



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) 50 100 150 200 250 300

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

SERVING PER 100 GEnergy (kJ/kcal) 2485 / 594 583 / 139Total fat (g) 18 4 Of which: saturated (g) 5.4 1.3Carbohydrates (g) 72 17 Of which: sugars (g) 8.6 2.0Fibre (g) 6 1Protein (g) 33 8Salt (g) 3.1 0.7

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.

The Indonesian kitchen uses a lot of spice pastes, also known as bumbus. Traditionally, the ingredients - herbs and spices but also things like garlic, onion and lemon grass - are ground up in a mortar. These pastes are a perfect way of saving time without loss of flavour.

This wine from the Alenquer region in Portugal is made of typical native grape

varieties. Hot summers, cold winters and a soil rich in calcium, gravel and clay ensure a harmonious wine with exotic aromas of

citrus, bergamot and mango.

ESPIGA BRANCO

Very simple Calorie-conscious

Eat within 5 days Vegetarian

- L

% v

Quick & Easy Total: 20 min.4

Salted peanuts

Fresh coriander f

Coconut milk

GarlicRed chilli peppers f

Besengek curry paste f

Veggie mix chestnut mushrooms

& broccoli f

Udon noodles

INDONESIAN CURRY-NOODLE SOUP With coriander and cashew nuts

A GOOD START

SERVES 1 - 6

INGREDIENTS


#HelloFresh



1P 2P 3P 4P 5P 6PRed chilli peppers (pcs) f ½ 1 1½ 2 2½ 3Garlic (cloves) ½ 1 1½ 2 2½ 3Veggie mix chestnut mushrooms & broccoli (g) 23) f

200 400 600 800 1000 1200

Besengek curry paste (g) 1) 7) 9) 19) 22) f

50 100 150 200 250 300

Coconut milk (ml) 26) 150 250 375 500 625 750Fresh coriander (sprigs) 23) f 3 6 9 12 15 18Salted peanuts (g) 5) 22) 25) 10 20 30 40 50 60Udon noodles (g)1) 100 200 300 400 500 600Vegetable stock* (ml) 250 500 750 1000 1250 1500 Sunflower oil* (tbsp) 1 2 3 4 5 6Salt & pepper* to taste


NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 2866 / 685 381 / 91 Fats (g) 48 6 Of which: saturated (g) 23.6 3.1Carbohydrates (g) 48 6 Of which: sugars (g) 12.0 1.6Fibre (g) 7 1Protein (g) 15 2Salt (g) 5.2 0.7

ALLERGENS

1) Glutens 5) Peanuts 7) Milk/lactose 9) CeleryCan contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame 26 Sulphite

LTIP: Are you keeping an eye on your calorie intake? Use 75 ml coconut milk per person. Then the dish contains 599 kcal, 39 g fat, 47 g carbohydrates, 7 g fibre and 14 g protein. You can freeze any remaining coconut milk in an ice cube tray and use them whenever you’re cooking a coconut soup or curry again.

EQUIPMENT Soup pan. Let’s start cooking the Indonesian curry-noodle soup.

3 MAKE THE SOUP• Add the coconut milk and stock and allow to simmer for 5

- 7 minutes at medium-low heat.• In the meantime, finely chop the coriander and coarsely

chop the peanuts.• In the last 3 minutes, add the udon noodles to the soup.

tTIP: Cut the fresh udon noodles into pieces before adding them to the soup. They will be a lot easier to eat!

4 SERVE• Serve the soup in bowls. Garnish with the coriander and

the peanuts.

1 PREPARATION• Prepare the stock.• Mince the red chilli pepper and press or finely chop

the garlic.

2 STIR-FRY• Heat the sunflower oil in a soup pan at high heat.• Fry the red chilli pepper and garlic for 1 minute.• Add the veggie mix and stir-fry for 3 minutes. • Add the curry paste to the vegetables and stir-fry for

another minute.

With just a few simple ingredients you create a quick dish with a sauce that tastes as if you've spent many hours in the kitchen. The anise-like fennel and salty capers create a special flavour and by using butter you'll get a surprisingly creamy sauce that accentuates the shrimp beautifully.

This wine from Catalonia is a mix 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.

SYNERA BLANCO

Very simple

Eat within 3 days

-

§

Quick & Easy Total: 20 min.4

Capers f

Shrimps fGround fennel seeds

Red cherry tomatoes f

Garlic

Fresh parsley fPearl couscous

SHRIMP IN FENNEL-TOMATO SAUCE With pearl couscous and capers

A GOOD START

SERVES 1 - 6

INGREDIENTS


#HelloFresh



1P 2P 3P 4P 5P 6PGarlic (cloves) 1 2 3 4 5 6Red cherry tomatoes (g) f 200 375 625 750 900 1125Pearl couscous (g) 1) 85 170 250 335 420 500Fresh parsley (sprigs) 23) f 3 6 9 12 15 18Ground fennel seeds (tsp) ½ 1 1½ 2 2½ 3Shrimps (g) 2) f 80 160 240 320 400 480Capers (g) f 10 20 30 40 50 60Vegetable stock* (ml) 100 200 300 400 500 600Butter* (tbsp) 1½ 3 4½ 6 7½ 9Olive oil* (tbsp) ½ 1 1½ 2 2½ 3Salt & pepper* To taste



Energy (kJ/kcal) 2674 / 639 449 / 107Fats (g) 28 5 Of which: saturated (g) 13.7 2.3Carbohydrates (g) 70 12 Of which: sugars (g) 3.6 0.6Fibre (g) 7 1Protein (g) 23 4Salt (g) 2.9 0.5

ALLERGENS

1) Glutens 2) CrustaceansCan contain traces of: 23) Celery

EQUIPMENT A pan with a lid, a frying pan and a deep saucepan. Let’s start cooking the shrimp in fennel-tomato sauce..

3 FRY AND MIX SHRIMP • Heat the olive oil in a deep saucepan and fry the shrimps

at medium-high heat for 3 – 5 minutes. • Add the tomatoes with shortening, remaining butter,

parsley and capers to the shrimp and stir firmly. • Add half the shrimps and tomato sauce to the pearl

couscous.

4 SERVE• Transfer the pearl couscous to plates. • Top the pearl couscous with the remaining shrimps in

tomato sauce.

tTIP: Top-speed cutting? Place the cherry tomatoes in between two plates and halve them in one go by moving a large knife in between the two plates.

1 BOIL AND CUT• Bring the stock to the boil with 100 ml water per person in

a pan with a lid. • Press or finely chop the garlic and halve the cherry

tomatoes. • Boil the pearl couscous, covered, for 12-14 minutes in the

pan with the lid and drain.

2 FRY TOMATOES• Coarsely chop the parsley. • Heat 1 tbsp butter per person in a frying pan at high heat

and fry the garlic for 1 minute. • Add the cherry tomatoes and fennel seeds, stir-fry for

3-4 minutes and season to taste with salt and pepper.

45 min. Gluten-free

Eat within 5 days

g9

%

+ Several steps

This week we celebrate our love for good food! This dish is a tribute to beautiful flavour combinations like pork and apple, chicory and apple and pistachio and thyme. Pork tenderloin is the most tender back muscle of a pig. The meat in your box is sourced from the Belgian Piétrain pig breed which has a low fat content. Unlike other parts of the pig, the tenderloin can be consumed pink.

PORK TENDERLOIN WITH PISTACHIO-THYME CRUST WITH CARAMELISED CHICORY AND CREAMY CELERIAC-APPLE MASH

This nut comes from the pistachio tree, hence the name: pistachio. It contains a

relatively low amount of calories and a lot of vitamins and minerals. You can eat them

as a snack but they are also very suitable for both sweet and savoury dishes.

SPECIAL INGREDIENT

PISTACHIO NUT

Goudreinet apple

CeleriacAgria potatoes

Pistachio nutsFresh thyme f

Pork tenderloin f

Garlic clove

Mascarpone f

chicory f

A GOOD START

SERVES 1 - 6INGREDIENTS

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CARAMELIZE CHICORY In the meantime, cut the chicory in half lengthwise. Heat the butter with the sugar in a frying pan with a lid at medium-high heat and place the chicory in the pan with the cut edges facing down. Season to taste with salt. Leave it for 10 minutes, turn and simmer for another 5-7 minutes, covered with the lid. Optionally, cut the brown part out of the chicory if you find it too tough.

MAKE THE MASHED POTATOES Mash the potatoes, celeriac, apple and mascarpone into a fine mash with a potato masher. Season to taste with salt and pepper.

tTIP: You can also grind the garlic, pistachio and thyme in a blender.

SERVE Cut the pork tenderloin into slices. Transfer the mash and the pork tenderloin to plates. Serve with the caramelized chicory. Garnish with the remaining thyme and the pistachio nuts that have fallen off the pork tenderloin.

ttTIP: It is very important to cut the celeriac more finely than the potatoes. Celeriac needs more time to cook than potato.

PREPARE PORK TENDERLOINPre-heat the oven to 180 degrees. Strip

the leaves from the sprigs of thyme. Finely mince the pistachio nuts and garlic, and mix on a plate with half the thyme, pepper and saltt. Roll the pork tenderloin through the pistachio mixture and press into a crust. Transfer to a baking tray lined with baking paper and bake in the oven for approximately 20 – 25 minutes. Let it rest for a few minutes.

PREPARE MASHIn the meantime boil ample water in

a pan with a lid for the potatoes and the celeriac. Peel the celeriac and cut 150 g per person into 1 cm cubestt. Peel the potatoes (agria) and cut into coarse pieces. Peel the apple (goudreinet), remove the core and coarsely cut.

COOK Add the potatoes, celeriac and a generous pinch of salt to the pan with boiling water and boil for 17-20 minutes until done. In the last 2 – 3 minutes, add the apple. Drain and set aside, uncovered, to steam dry.

1P 2P 3P 4P 5P 6PFresh thyme (sprigs) 23) f

4 8 12 16 20 24

Pistachio nuts (g) 8) 19) 22) 25)

25 50 75 100 125 150

Garlic (cloves) 1 2 3 4 5 6Pork tenderloin (120 g) f

1 2 3 4 5 6

Agria potatoes (g) 150 300 450 600 750 900Celeriac (g) 9) 150 300 450 600 750 900Goudreinet apple (pc) ⅓ ⅔ 1 1⅓ 1⅔ 2chicory (pcs) f 1 2 3 4 5 6Mascarpone (g) 7) f 15 30 45 60 75 90Butter* (tbsp) 1½ 3 4½ 6 7½ 9 Sugar* (tsp) 2 4 6 8 10 12Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 G


ALLERGENS

7) Milk/lactose 8) Nuts 9) CeleriacCan contain traces of: 22) (Other) nuts 23) Celeriac 25) Sesame

EQUIPMENTBaking sheet with baking paper, a pan with a lid, a frying pan with a lid and a potato masher. Let’s start cooking the pork tenderloin with pistachio-thyme crust.

PearsKiwis Grapes

Easy* A special guest in the recipe for this week's Fruitbox: the walnut. Walnuts are full of antioxidants which contribute to good metabolism. They are delicious in a bowl of yoghurt with sliced pear and some honey, finely chopped on a sandwich with pesto or in a salad. Feeling lush? Bake this walnut cake - delicious with jam and fresh fruit from the box.

WALNUT CAKE WITH FRUIT Topped with kiwi and grapes

INGREDIENTS 2P

Kiwis (pcs) 1Pears (pcs) 1Grapes (g) 50Walnuts* (g) 100Butter* (g) 100Sugar* (g) 100Free-range egg* (pc) 2Flower* (g) 80

Jam*to

taste*Not included |fStore in the refrigerator

ALLERGENS

The products in the Fruit Box that you will need for this recipe do not contain any allergens.

1 Pre-heat the oven to 200 degrees.

2 Finely chop the walnuts. Melt the butter in a saucepan and add the sugar while stirring. Remove the pan from the heat and stir in the eggs one by one.

Add the walnuts and flower and stir into a smooth batter.

3 Pour the batter into a baking tray. Bake the walnut cake in the oven for 20 – 25 minutes or until golden brown.

4 In the meantime peel and cut the kiwi into thin slices. Peel the pear, remove the core, and cut into thin slices. Cut the grapes in half.

5 Take the cake from the oven and spread the jam on top. Allow to cool and finally top with the fruit.

RFACTS: 100 gram of walnuts contains more proteins than a whole egg.

EQUIPMENT A saucepan and a baking tray (16 cm diameter)an.

A GOOD START

We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call, email or contact us through our social media channels. WEEK 07 | 2018

#HelloFresh

www.hellofresh.nlwww.hellofresh.be

BREAKFAST 1-

123

GOOD MORNING!-BREAKFAST BOX-

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


#HelloFresh

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


-EXTRA-

BANANA PANCAKES With cinnamon and honey

• Pineapple-melon-mango * passion fruit juice

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Bananas (pcs) 2 4

Free-range eggs (pcs) 3) f 4 8Linseed (g) 19) 22) 25)

30 60

Juice oranges (pcs) 6 12

Honey (jar) 1 2

Cinnamon (tsp) 1 2

Salt* pinch

Butter* (tbsp) 2 4

*Not included |fStore in the refrigerator

EQUIPMENT A bowl and a frying pan.

NUTRIENT VALUEPER

SERVING PER 100 G


ALLERGENS

3) Eggs

Can contain traces of: 19) Peanuts 22) Nuts 25) Sesame

1 Mash the bananas with a fork in a bowl.

2 Add the eggs, half the linseed and a pinch of salt and stir to a batter with the fork.

3 Heat ¼ of the butter in a frying pan and use ¼ of the batter to bake a small pancake. Repeat with the remaining batter.

4 In the meantime, juice the oranges.

5 Transfer the pancakes to the plates, pour the honey on top and sprinkle with the cinnamon and the remaining linseed. Serve with the orange juice.

BANANA PANCAKES With cinnamon and honey FULL-FAT YOGHURT WITH APPLE With cranberry-walnut mix SPELT WAFFLE SANDWICH With avocado, aged cheese and garden cress

BREAKFAST 2- BREAKFAST 3- 2x 2x

SPELT WAFFLE-SANDWICH With avocado, aged cheese and garden cress


Elstar apple (st) 2 4

Conference pears (pcs)) 1 2

Full-fat yoghurt (ml) 7) 15) 20) f 400 800Cranberry-walnut mix (g) 8) 19) 22) 25)

60 120



Energy (kJ/kcal) 1618 / 387 376 / 90Fats (g) 17 4 Of which: saturated (g) 4.8 1Carbohydrates (g) 44 10 Of which: sugars (g) 36.8 9Fibre (g) 6 1Protein (g) 10 2Salt (g) 0.2 0

ALLERGENS

7) Milk/lactose 8) Nuts

Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame


Avocado (pcs) ½ 1Spelt waffles with quinoa (pcs) 1) 20) 25)

6 12

Aged cheese (slices) 7) f 2 4

Garden cress (tbsp) 20) 23) 24) f 2 4

Salt & pepper to taste




ALLERGENS

1) Glutens 7) Milk/lactose

Can contain traces of: 20) Soy 23) Celery 24) Mustard 25) Sesame

1 Cut the apple (elstar) and (conference) in quarters and remove the core. Cut

half the apple into cubes and the other half into thin slices. Dice the pear.

2 Mix the apple and pear cubes with the full-fat yoghurt in a bowl. Garnish

with the apple slices and sprinkle with the cranberry-walnut mix.

FULL-FAT YOGHURT WITH APPLE With cranberry-walnut mix

1 Cut the avocados in half, remove the pit and transfer the flesh to the

spelt waffles.

2 Top 2 spelt waffles per person with the aged cheese and half the

garden cress.

3 Place the third spelt waffle on top of one of the topped waffles as a

sandwich and sprinkle the remaining garden cress on top.

DESSERT

S

Greek yoghurt f Peanut butter

Ground cinnamon

Bananas Muesli

% Eat within 5 days

Total: 5 – 8 min.2

- Very simple Peanut butter and banana are an undisputed match. It isn’t just a tasty combination, but the vitamin C in the banana also enhances absorption of the iron in the peanut butter.

PEANUT BUTTER-BANANA SPLIT With Greek yoghurt, muesli and cinnamon

PEANUT BUTTER-BANANA SPLIT

1Peel the banana and cut in half lengthwise. Mix the peanut butter in a bowl with 1/2 – 1 tbsp boiling water

per person until a thick sauce forms.

2 Transfer the Greek yoghurt onto the plates and top with the banana halves. Scoop the peanut butter on

top of the banana and sprinkle with muesli.

3 Finish the banana split with a pinch of cinnamon and a drizzle of honey.

INGREDIENTS 2P 4P

Bananas (pcs) 2 4Peanut butter (g) 5) 2) 60 120Greek yoghurt (ml) 7) 15) 20) f 200 400Muesli (g) 1) 8) 12) 19) 22) 25) 60 120Ground cinnamon pinchHoney* (tsp) 2 4*Not included | fStore in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2812 / 672 876 / 209 Fats (g) 32 10 Of which: saturated (g) 10.9 3.4Carbohydrates (g) 72 22 Of which: sugars (g) 40.5 12.6Fibre (g) 8 2Protein (g) 19 6Salt (g) 0.3 0.1

ALLERGENS

1) Glutens 5) Peanuts 7)Milk/lactose 8) Nuts 12) SulphiteCan contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame

DELICIOUS DESSERT


#HelloFresh


DESSERT

S

Honey Pistachio nuts

Mascarpone f

Nectarine f Ground cinnamon

% Eat within 5 days

Total: 20 – 22 min.4

- Very simple This dessert has it all: the roasted nectarine with honey is deliciously sweet, the mascarpone adds creaminess and the pistachio nuts take care of the crunch.

ROASTED NECTARINE With honey, mascarpone and pistachio nuts

ROASTED NECTARINE

EQUIPMENT An oven dish and a frying pan.

1Pre-heat the oven to 200 degrees. Cut the nectarines in half and remove the pit. Place the nectarines in an

oven dish flat side up, drizzle with honey and sprinkle with cinnamon. Bake the nectarines in the oven for 15 minutes.

2 In the meantime, heat a frying pan, no oil, to medium-high heat and roast the pistachio nuts for 4-5 minutes

or until they begin to change colour.

3 Serve the roasted nectarines with the mascarpone and the pistachio nuts.

INGREDIENTS 2P 4P

Nectarine (pcs) f 2 4Honey (tsp) 2 4Ground cinnamon (tsp) 1 2Pistachio nuts (g) 8) 19) 22) 25) 20 40Mascarpone (g) f 50 100*Not included | fStore in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 1238 / 296 804 / 192Fats (g) 17 11 Of which: saturated (g) 9.0 5.8Carbohydrates (g) 31 20 Of which: sugars (g) 30.8 20.0Fibre (g) 2 1Protein (g) 4 3Salt (g) 0.0 0.0

ALLERGENS

8) NutsCan contain traces of: 19) Peanuts 22) (Other) nuts 25) Sesame

DELICIOUS DESSERT


#HelloFresh


fish stew with coconut milk and lime - hellofresh pdf/hellofresh...coconut milk red sweet peppers f...

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