pearl couscous with shrimp and courgette

Masan Blanc is a refreshing wine with notes of lime and gooseberry: a perfect combination

with the shrimp and lemon in this dish.

MASAN BLANC

Pearl couscous

Courgette fFresh thyme f

GarlicRed onion

LemonRed chilli pepper f

Rocket salad f

Shrimp f

This sunny shrimp dish is a fusion of European and Middle Eastern cuisine. You will find pearl couscous in Israel and Lebanon, for example, but ingredients like rocket salad, fresh thyme and lemon give this dish a decidedly Italian twist.Easy Calorie-

conscious

Eat within 3 days Lactose-free

* L

§ D

Pearl couscous with shrimp and courgette With fresh thyme, red chilli peppers and lemon

FamilybTotal: 25-30 min.6

SERVES 1 - 6

INGREDIENTSA GOOD START

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www.hellofresh.nl | www.hellofresh.beWEEK 02 | 2018

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

¼ ½ ¾ 1 1¼ 1½

Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½Fresh thyme (sprigs) 23) f

3 6 9 12 15 18

Courgettes (pcs) f ½ 1 1½ 2 2½ 3Pearl couscous (g) 1) 85 170 250 335 420 500Shrimps (g) 2) f 90 180 270 360 450 540Rocket salad (g) 23) f 20 40 60 80 100 120Vegetable stock* (ml) 175 350 525 700 875 1050Olive oil* (tbsp) 1 2 2 2 3 3 Sunflower oil* (tbsp) ½ 1 1 1½ 1½ 2Salt & pepper* to taste

*Not included | fStore in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2556 / 611 432 / 103Total fat (g) 21 4 Of which: saturated (g) 3.8 0.6Carbohydrates (g) 72 12 Of which: sugars (g) 12.7 2.1Fibre (g) 9 2Protein (g) 28 5Salt (g) 2.7 0.5

ALLERGENS

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

EQUIPMENTA fine grater, a pan with a lid and a wok or deep frying pan.Let’s start cooking the pearl couscous with shrimp and courgette.

PREPARATIONPrepare the stock and boil 150 ml water per

person. Mince the red onion and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Grate the yellow rind of the lemon (zest) with a fine grater and squeeze out the lemon juice. Remove the leaves from the sprigs of thyme and chop finely. Dice the courgette.

COOK THE PEARL COUSCOUSHeat half the olive oil in a deep frying

pan with a lid and fry the pearl couscous for 1 minute at medium-high heat, stirring constantly. Pour in the stock, turn down the heat and simmer, covered, for 13 – 15 minutes. Drain if necessary. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry.

STIR-FRY THE SHRIMPS Heat the remaining olive oil in the wok or deep frying pan and stir-fry the shrimps for 3 minutes at medium to high heat t. Remove from the pan and set aside.

FRY THE COURGETTE Heat the remaining sunflower oil in the same wok or deep frying pan and gently fry the red onion, garlic and red chilli pepper for 2 minutes at medium-low heat. Add the courgettes, thyme, lemon zest, salt and pepper and fry for 6 minutes.

ASSEMBLE Add the shrimps, including any moisture released while cooking, to the courgettes. Season to taste with ½ tbsp lemon juice per person and a little salt and pepper. Heat for another minute. Turn off the cooker. Tear the rocket salad into bite-size pieces. Add the pearl couscous and the rocket salad to the ingredients in the wok or deep frying pan and mix well tt.

tTIP Are your shrimps very moist? If you pat them dry with a paper towel before frying, they will come out golden brown!

SERVE Transfer the dish to plates and sprinkle with a little lemon juice to taste.

ttTIP: Rocket salad can taste bitter after heating. If you don't like the taste, don’t add it to the warm courgettes, but use it as a garnish instead.

The green pesto gives this dish a nice, savoury touch: a perfect complement to Lavila Rouge, a fruity wine with raspberry and red currant

notes and a hint of spices.

LAVILA ROUGE

Green beans fBaby potatoes

Chicken thigh pieces f

Green pesto Genovese f

This meal is easy to make: perfect for an ordinary weekday dinner. While the baby potatoes are in the oven, you can pre-cook the green beans before frying them along with the chicken pieces and green pesto. A simple dish, but bursting with flavour! Easy

Eat within 3 days

-

§

OVEN-BAKED BABY POTATOES WITH CHICKEN AND GREEN PESTO With green beans

Gluten-freegTotal: 30-35 min.7

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PBaby potatoes (g) 250 500 750 1000 1250 1500Green beans (g) f 200 400 600 800 1000 1200Green pesto Genovese (g) 7) 8) f

40 80 120 160 200 240

Chicken thigh pieces (g) f

100 200 300 400 500 600

Olive oil* (tbsp) 1½ 3 4½ 6 7½ 9 Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

7) Milk/lactose 8) Nuts

EQUIPMENTAn oven dish, a pan with a lid, a colander and a frying pan. Let’s start cooking the oven-baked baby potatoes with chicken and green pesto.

ROAST THE BABY POTATOESPre-heat the oven to 200 degrees. Rinse

and halve the baby potatoes. Transfer to an oven dish, drizzle with 1 tbsp olive oil per person and toss. Season to taste with salt and pepper. Put the baby potatoes in the oven and bake for 25 – 30 minutes until crispy. Turn when halfway done.

TRIM THE BEANSIn the meantime, trim the ends off the

green beans and cut them in half.

COOK THE GREEN BEANS Pour a little water in a pan with a lid to barely cover the bottom. Add a pinch of salt and the green beans. Bring to the boil, covered, and cook for 4 - 6 minutes until they are soft but still have a nice bite. Drain into a colander and rinse with cold water R.

FRY THE CHICKEN In the meantime, heat the remaining olive oil in a frying pan and fry the chicken thigh pieces at medium-high heat for 3 – 4 minutes.

ASSEMBLE Add the pesto and the green beans to the pan, stir well and fry for 4 – 6 minutes at medium-high heat.

RFACTS: Rinsing green beans (or other vegetables) with cold water right after cooking halts the cooking process instantly. If you don’t, they will remain warm and may become overdone.

SERVE Serve the baby potatoes with the chicken and the green beans.

tTIP: Want to vary this recipe? Replace the baby potatoes with the pasta of your preference and mix everything together instead of serving the ingredients separately. This will also speed up the cooking process!

Varas Branco is a Portuguese wine with a sophisticated acidity that brings out the

tangy flavour of the tomatoes in this dish. It is also wonderfully refreshing with the

baked aubergine.

VARAS BRANCO

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

Eat within 5 days

*

%

Baked aubergines with rigatoni With tomato, aged cheese and salad

VegetarianvTotal: 40-45 min.9

SERVES 1 - 6



#HelloFresh



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


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 ½ cm thick. Cut the tomato into slices ½ 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 Blanco is is a lovely, refreshing wine to enjoy with the sea bass. The aromatic taste

of the wine also brings out the flavours in the cauliflower-spinach salad.

SYNERA BLANCO

Fillet of sea bass f

Baby spinach f

Garlic

Cauliflower fNicola potatoes

ShallotTomato f

Sea bass has a pleasant texture and a mild, slightly sweet flavour that perfectly complements the cauliflower in this winter salad. Briefly roasting the cauliflower in the oven gives it a nutty flavour. Easy

Eat within 3 days

*

§

SEA BASS WITH ROASTED CAULIFLOWER-SPINACH SALAD With fried potato wedges and butter sauce


SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PNicola potatoes (g) 300 600 900 1200 1500 1800Cauliflower (g) f 150 300 450 600 750 900Tomatoes (pcs) f 1 2 3 4 5 6Shallots (pcs) 1 2 3 4 5 6Garlic (cloves) 1 2 2 3 3 4Baby spinach (g) 23) f 60 125 180 250 310 375Fillet of sea bass (unskinned) (100 g) 4) f

1 2 3 4 5 6

Olive oil* (tbsp) 1 1½ 2 2½ 3 3½White balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3

Honey* (tsp) ½ 1 1½ 2 2½ 3Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3

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


NUTRIENT VALUEPER


ALLERGENS

4) FishMay contain traces of: 23) Celery

EQUIPMENTA wok or deep frying pan with a lid, a baking tray lined with baking paper, a salad bowl and a frying pan.Let’s start cooking the sea bass with roasted cauliflower-spinach salad.

FRY THE POTATOESPre-heat the oven to 200 degrees.

Thoroughly scrub or peel the potatoes (Nicola) and cut into wedges. Heat half the olive oil in a wok or deep frying pan with a lid and fry the potatoes for 25 – 30 minutes, covered, at medium-high heat. Turn regularly and season to taste with salt and pepper. Take the lid off the pan after 20 minutes.

ROAST THE CAULIFLOWERIn the meantime, weigh the amount of

cauliflower needed for this recipe. Cut the cauliflower head into florets and dice the stem. Transfer the cauliflower to a baking tray lined with baking paper, drizzle with the remaining olive oil, season to taste with salt and pepper and bake in the oven for 20 – 25 minutes. In the meantime, slice the tomato into wedges. Turn the cauliflower after 10 minutes and add the tomato.

PREPARE THE DRESSING In a salad bowl, whisk together a dressing of white balsamic dressing, honey and extra-virgin olive oil. Mince the shallot, and press or finely chop the garlic.

MAKE THE SALAD Transfer the baby spinach to the salad bowl and toss to coat with the dressing. Add the roasted tomato and the cauliflower and stir.

FRY THE FISH Heat the butter in a frying pan at medium heat and fry the shallots and garlic for 2 minutes. Add the sea bass and fry for 3 – 4 minutes on the skin side. Flip over and fry for another 1 – 2 minutes. Season to taste with salt and pepper.

SERVE Transfer the spinach-cauliflower salad and the potatoes to plates. Serve with the sea bass and the butter sauce.

TIP: Do you prefer warm veggies to a salad? Stir-fry all the salad ingredients at medium-high heat for 5 – 6 minutes.

Varas Rouge is a complex wine with the fragrance of raspberries, cherries and forest

fruits. This wine has sufficient developed structure to hold its own against the savoury

minced beef and creamy sauce.

VARAS ROUGE

Herbed cream cheese f

Vegetable mix f

Minced beef f

Garlic Onion

Tomato paste

Orzo

Orzo, also called risoni, is a type of pasta that looks like big grains of rice. Today, you will be cooking orzo with a creamy sauce and five different types of vegetables. The minced beef has already been seasoned for your convenience. Perhaps this will be your family's new favourite?Easy Quick & Easy

Eat within 5 days

* r

%

Italian orzo with savoury minced beef With creamy tomato sauce


SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6POnions (pcs) ½ 1 1½ 2 2½ 3Garlic (cloves) 1 2 3 4 5 6Orzo (g) 1) 85 170 250 335 420 500Tomato paste (tins) ½ 1 1½ 2 2½ 3Minced beef (g) f 100 200 300 400 500 600Vegetable mix (g) 23) f 200 400 600 800 1000 1200Herbed cream cheese (g) 7) f

25 50 75 100 125 150

Vegetable stock* (ml) 200 400 600 800 1000 1200Butter* (tbsp) ½ 1 1½ 2 2½ 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

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

LTIP: This dish is rich in calories. Are you keeping an eye on your calorie intake? Use only 60 g orzo per person. You can use the rest in a soup or a salad for a special weekend lunch, for example.

EQUIPMENTA pan with a lid and a wok or deep frying pan with a lid.Let’s start cooking the Italian orzo with seasoned minced beef.

PREPARE THE STOCK Prepare the stock in a pan with a lid to

cook the orzo in.

CHOP THE FLAVOURING INGREDIENTS

Mince the onion and press or finely chop the garlic.

COOK THE ORZO Stir in the orzo and simmer, covered, for 8 – 9 minutes at low heat until all the stock has been absorbed. Stir regularly. Add a little extra water if the orzo is too dry. Take the lid off and allow to steam dry. Fluff the orzo with a fork.

MAKE THE SAUCE In the meantime, heat the butter in a wok or deep frying pan with a lid and fry the onion and garlic for 2 minutes at low heat. Add the tomato paste and the minced beef and fry for 3 minutes at medium-high heat, loosening the meat as you fry. Stir in the veggie mix and stir-fry for 7 minutes at medium heat.

SEASON Next, blend the herbed cream cheese into the minced beef, heat the sauce for another minute and season to taste with salt and pepper.

SERVE Transfer the orzo to plates and top with the sauce.

The peanut is actually not a nut at all: it is a legume. Did you know that peanuts grow beneath the ground? A little stalk grows out

of every flower of the peanut plant that bores itself into the ground. It is from these that

peanuts grow.

PEANUT

Lebanese flatbread

Free-range egg f

Curry powder

Carrot fGarlic

Diced pumpkin f

Spring onion f

Peanut sauce

From Suriname to Indonesia, and particularly in our country: peanut soup is very popular! Today, you will be making a variant with orange vegetables - pumpkin and carrots - that go wonderfully well with peanut butter. You will be serving this soup with a boiled egg and flatbread to dip into the soup.

Easy Vegetarian

Eat within 3 days

* V

§

ORANGE VEGETABLE-PEANUT SOUP WITH EGG With Lebanese flatbread


SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PGarlic (cloves) ½ 1 1½ 2 2½ 3Carrots (pcs) f ½ 1 1½ 2 2½ 3Spring onions (pcs) f 2 4 6 8 10 12Diced pumpkin (g) 23) f

150 300 450 600 750 900

Curry powder (tsp) 9 ) 10) 1½ 3 4½ 6 7½ 9

Free-range eggs (pcs) 3) f

1 2 3 4 5 6

Lebanese flatbread (pcs) 1) 2 4 6 8 10 12

Peanut butter (container) 8) 22) 1 2 3 4 5 6

Olive oil* (tbsp) 1 2 3 4 5 6Vegetable stock cubes* (pcs) ¾ 1½ 2¼ 3 3¾ 4½

Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 8) Nuts 9) Celery 10) MustardMay contain traces of: 22) (Other ) nuts 23) Celery

EQUIPMENTA soup pan with a lid, a saucepan with a lid, a frying pan and a hand blender.Let’s start cooking the orange vegetable-peanut soup with eggs.

SLICE THE CARROTSBring 400 ml water per person to the boil

for the soup. Press or finely chop the garlic and slice the carrots.

SLICE THE SPRING ONIONSlice the spring onions into thin rings.

Set apart 1 tbsp of the green section per person to garnish the soup with.

COOKING Heat the olive oil in a soup pan with a lid and stir-fry the garlic, carrot, diced pumpkin, curry spices and the remaining spring onion at high heat for 2 minutes t. Next, add 300 ml boiling water per person, crumble in ¾ stock cube per person, put the lid on the pan and bring to the boil. Gently simmer the soup for 14 – 16 minutes.

BOIL THE EGGS Place the eggs in a saucepan with a lid, barely covered with water and boil, covered, in 6 - 8 minutes. Remove from the pan and rinse with cold water. Peel the hard-boiled eggs and cut them in half.

PURÉE THE SOUP In the meantime, heat the Lebanese flatbread in a dry frying pan at medium-high heat, for 30 seconds on each side tt. Take the soup off the cooker, blend in the peanut butter and purée using a hand-held blender. Add a little boiling water if the soup is too thick. Season to taste with salt and pepper.

tTIP: Don’t like the strong taste of raw spring onions? Fry all the spring onions in Step 3.

SERVE Ladle the soup into soup bowls, put the eggs on top and garnish with the green spring onion you set aside earlier. Serve with the flatbread.

ttTIP: Do you like crispy flatbread? Sprinkle the flatbread with a little olive oil and bake in a 210-degree oven for 3 – 4 minutes.

This risotto with buffalo mozzarella goes wonderfully well with a glass of smooth,

mellow Masan Rouge from the Languedoc. Made from the Grenache grape, it has the juicy

aromas of red fruit.

MASAN ROUGE

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 Gluten-free

+ V

% g

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

Calorie-consciousLTotal: 30-35 min.7

SERVES 1 - 6



#HelloFresh



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 1 2 3 4 5 6Fresh 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) 2686 / 642 490 / 117Total fat (g) 32 6 Of which: saturated (g) 18 3.3Carbohydrates (g) 65 12 Of which: sugars (g) 6.1 1.1Fibre (g) 3 1Protein (g) 21 4Salt (g) 3.7 0.7

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.

TIP: Celery is also delicious when eaten raw as a vegetable snack. You can dip any stalks left over in hummus or a dressing made from extra-virgin olive oil, red wine vinegar, salt and pepper.

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).

Varas Rosé is a bold Portuguese wine, made from Castelão and Cabernet Sauvignon grapes. The aromas of strawberry and raspberry in this wine make it a perfect complement to the spicy noodles and

omelette strips.

VARAS ROSÉ

Udon noodles

Free-range egg f

Soy sauce

GarlicOnion

Salted peanutsLime f

Veggie mix (cabbage, carrots, snow peas

& bok choy) f

In this recipe, you will be using fresh udon noodles made from buckwheat. These noodles are particularly popular in Japanese cuisine. They are rather thick and have a nice bite: perfect for a quick stir-fry.Easy Vegetarian

Eat within 5 days Lactose-free

* V

% D

SPICY NOODLES WITH OMELETTE STRIPS With Asian veggies, peanuts and lime

Calorie-consciousLTotal: 25-30 min.6

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6POnions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 2 3 4 5 6 Limes (pcs) f ½ 1 1½ 2 2½ 3 Salted peanuts (g) 5) 19) 22) 25) 10 20 30 40 50 60

Soy sauce (ml) 1) 6) 10 20 30 40 50 60 Free-range eggs (pcs) 3) f

2 4 6 8 10 12

Udon noodles (g) 1) 200 400 600 800 1000 1200 Veggie mix (cabbage, carrots, snow peas & bok choy) (g) 23) f

200 400 600 800 1000 1200

Sambal* (tsp) ½ 1 1½ 2 2½ 3Ketjap manis* (tbsp) 1 2 3 4 5 6Sunflower oil* (tbsp) 1 2 3 4 5 6Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 5) Peanuts 6) SoyMay contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame

LTIP: Are you keeping an eye on your calorie intake? Use only 1 egg and leave out the peanuts. In this case, the dish will contain 585 kcal of which 3.2 g saturated fat, 86 g carbohydrates (of which 19.9 g sugar), 7 g fibre and 6.3 g salt per serving.

EQUIPMENT2 bowls, a frying pan, a pan with a lid and a wok or deep frying pan with a lid.Let’s start cooking the spicy noodles with omelette strips.

CHOP THE INGREDIENTSMince the onion and press or finely chop

the garlic. Juice half the lime and cut the other half into wedges. Coarsely chop the salted peanuts.

MAKE THE SAUCE AND THE OMELETTE

In a bowl, mix half the soy sauce with half the sambal, the lime juice, ketjap and 1 tbsp water per person. In another bowl, beat the eggs together with the remaining sambal and soy sauce.

MAKE THE OMELETTE STRIPS Heat half the sunflower oil in a frying pan to medium-high heat. Pour in the egg mixture and fry an omelette t. Remove the omelette from the pan, transfer to a plate, roll up and slice into roll-ups.

COOK THE NOODLES In the meantime, bring 500 ml water to the boil in a pan with a lid and boil the noodles, covered, for 2 – 3 minutes. Turn down the heat, leaving the noodles in the pan. Drain them in Step 5.

STIR-FRY Heat the remaining sunflower oil in a wok or deep frying pan and fry the onion and garlic for 2 minutes at medium-high heat. Add the veggie mix and stir-fry for 5 – 6 minutes. Drain the noodles and add to the veggies, together with the home-made stir-fry sauce. Stir-fry for a minute or two, until everything is thoroughly heated.

tTIP: Are you making this dish for more than 2 persons? Fry 1 omelette for every 2 persons.

SERVE Transfer the noodles and vegetables to plates and top with the omelette roll-ups. Garnish with the peanuts and serve with a wedge of lime on the side. Sprinkle with ketjap and/or sambal to taste (optional).

sTIP: Do you like spicy food? Add 1 tsp sambal (Indonesian chilli paste) per person to the dish. Will you be serving this dish to children? Leave out the sambal for the children.

The pungent aromas and spicy chicken in this dish go wonderfully well with Espiga Tinto: a Portuguese wine that was partially ripened in oak casks for pleasant spice notes and a

powerful, yet juicy flavour.

ESPIGA TINTO

Ground cumin

PaprikaFresh parsley f

GarlicRed onion

Green beans fRed sweet pepper f

Diced bacon fSurinam rice

Tomato paste

Ground cinnamon

Chicken thigh pieces f

Ground coriander

Jambalaya is a savoury Creole rice dish from the Southern United States. This velvety rice dish is reminiscent of paella. According to some people, paella has its origins in jambalaya. It is an explosion of flavours, with a hint of spicinessEasy Lactose-free

Eat within 3 days

* d

§

Savoury jambalaya with spicy chicken With diced bacon, sweet pepper and green beans


SERVES 1 - 6



#HelloFresh



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

½ 1 1½ 2 2½ 3

Green beans (g) f 100 200 300 400 500 600Fresh flat-leaf parsley (sprigs) 23) f

2 4 6 8 10 12

Paprika (tsp) 1½ 3 4½ 6 7½ 9Ground cumin (tsp) ½ 1 1½ 2 2½ 3Ground coriander (tsp) ½ 1 1½ 2 2½ 3Ground cinnamon (tsp) ½ 1 1½ 2 2½ 3Tomato paste (tins) ⅓ ⅔ 1 1⅓ 1⅔ 2Surinam rice (g) 85 170 250 335 420 500Diced bacon (g) f 25 50 75 100 125 150Chicken thigh pieces (g) f

100 200 300 400 500 600

Vegetable stock* (ml) 300 600 900 1200 1500 1800Sunflower oil* (tbsp) 1 2 3 4 5 6White wine vinegar* (tsp) ½ 1 1½ 2 2½ 3

Sambal* (tsp) ½ 1 1½ 2 2½ 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

May contain traces of: 23) Celery

EQUIPMENTA wok or deep frying pan with a lid and a frying pan. Let’s start cooking the savoury jambalaya with spicy chicken.

PREPARATIONPrepare the stock. Mince the red onion

and press or finely chop the garlic. Dice the red sweet pepper. Trim the ends off the green beans and cut them into 3 equal parts. Finely chop the fresh parsley.

FRY THE VEGETABLESHeat half the sunflower oil in a wok or

deep frying pan with a lid and gently fry the onion, garlic, paprika, cumin, coriander and cinnamon for 1 minute at medium-high heat. Add the green beans, paprika and tomato paste and stir-fry for 3 minutes.

BOIL THE RICE Stir the Surinam rice, stock and white wine vinegar into the ingredients in the wok or deep frying pan. Cover and bring to the boil. Turn down the heat to medium-low, cover the pan and simmer the rice for 17 – 20 minutes or until the rice is done. Stir regularly to prevent the rice from burning.

FRY THE CHICKEN AND BACON In the meantime, heat the remaining sunflower oil in a frying pan at medium-high heat and fry the diced bacon and the chicken pieces for 5 – 7 minutes until brown and done. When halfway done, add the sambal and season to taste with salt and pepper s.

ASSEMBLE Mix half the chicken and the bacon into the rice.

sTIP: Will you be serving this dish to small children, or don’t like spicy food? Use less sambal – or none at all.

SERVE Transfer the rice to plates, top with the remaining chicken and diced bacon and drizzle with the cooking fat. Garnish with the parsley.

sTIP: Some brands of sambal are hotter than others. Be sure to add more – or less – sambal to taste.

There are numerous types of goat’s cheese available. In this dish, we have chosen a mature variant. The sharp taste of the sun-dried tomatoes makes them a perfect match with the cheese, while the crunchy walnuts gave the dish a nice bite. Our Quick & Easy tip: cook the broccoli along with the pasta - faster and one less pan to clean!

The goat’s cheese in this dish is a perfect match with Cabriz Branco, a lively,

refreshing and aromatic wine with tones of citrus and apple.

CABRIZ BRANCO

Very simple Vegetarian

Eat within 5 days

- v

%

Quick & Easy rTotal: 20 min.4

Dried oregano

FettuccineWalnuts

ShallotBroccoli f

Sun-dried tomatoes f

Garlic

Grated mature goat’s cheese f

Single cream f

Creamy fettuccine with broccoli With goat’s cheese, walnuts and sun-dried tomatoes

SERVES 1 - 6



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3 MAKE THE SAUCE • Heat the olive oil in a wok or deep frying pan and gently

fry the shallots, garlic and oregano for 2 – 3 minutes at medium heat.

• Add the stock and the single cream and bring to the boil. • Stir in the fettuccine, broccoli and half the goat’s cheese tt and heat for another minute.

• Lastly, add the sun-dried tomatoes and season to taste with salt and pepper.

4 SERVE• Transfer the pasta to plates.• Garnish with the remaining goat’s cheese and

the walnuts.

tTIP: In this recipe, we will not be roasting the walnuts. Do you prefer the taste of roasted walnuts? Heat a frying pan to high heat and roast the walnuts, without any oil, until they start to darken.

1 PREPARATION• Prepare the stock. • Bring plenty of water per person to the boil in a pan with a

lid to cook the fettuccine and the broccoli in. • Chop the broccoli head into florets and dice the stem. • Mince the shallot, and press or finely chop the garlic.

2 COOK THE FETTUCCINE• Cut the sun-dried tomatoes into tiny pieces. • Coarsely chop the walnuts t.• Boil the fettuccine, covered, in the pan with a lid for 10 –

12 minutes. • After 5 – 7 minutes, add the broccoli. Drain and set aside,

uncovered, to steam dry.

1P 2P 3P 4P 5P 6PBroccoli (g) f 200 400 600 800 1000 1200Shallots (pcs) ½ 1 1½ 2 2½ 3Garlic (cloves) 1 2 3 4 5 6Sun-dried tomatoes (g) f 35 60 90 120 155 180Walnuts (g) 8) 19) 22) 25) 10 20 30 40 50 60Fettuccine (g) 1) 17) 20) 90 180 270 360 450 540Dried oregano (tsp) 1 2 3 4 5 6Single cream (tbsp) 7) 2 4 6 8 10 12Grated mature goat’s cheese (g) 3) 7) f

25 50 75 100 125 150

Vegetable stock* (ml) 75 150 225 300 375 450Olive oil* (tbsp) ½ 1 1 2 2 3Salt & pepper* to taste


NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 3368 / 805 482 / 115Fats (g) 38 5 Of which: saturated (g) 13.4 1.9Carbohydrates (g) 81 12 Of which: sugars (g) 14.0 2.0Fibre (g) 11 2Protein (g) 28 4Salt (g) 2.7 0.4

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 8) NutsMay contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame

ttTIP: Will you be eating this dish with children who don't like the taste of goat’s cheese? Don’t blend it into the sauce but put it on the table for people to add as they like.

EQUIPMENTA pan with a lid and a wok or deep frying pan.Let’s start cooking the creamy fettuccine with broccoli.

People tend to eat more chicken than turkey, but it is at least as delicious. Its texture is somewhat firmer, which gives it a nice bite. The savoury shawarma is served in a pita with tart lamb’s lettuce and crunchy yellow carrot. This meal is prepared in no time at all and a veritable explosion of colour on your plate!

The turkey shawarma is delicious with a glass of La Vieille Ferme, an aromatic wine

with some lovely red berry overtones.

LA VIEILLE FERME ROUGE

Very simple

Eat within 5 days

-

%

Quick & Easy rTotal: 20 min.4

Yoghurt fLamb’s lettuce f

Leek fYellow carrot f

PitasTurkey shawarma f

PITAS WITH TURKEY SHAWARMA With yellow carrot, yoghurt and fresh lamb’s lettuce

SERVES 1 - 6



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3 DRESS THE SALAD• Sprinkle a little water onto the pita bread and toast for

5 minutes in the oven or toast the bread in a toaster.• In a salad bowl, whisk together a dressing of extra-virgin

olive oil, honey, white balsamic vinegar and a little salt and pepper. Transfer the lamb’s lettuce to the salad bowl and toss to coat with the dressing.

4 SERVE• Cut the pita bread open and transfer to plates. • Let everyone fill their own pitas with the turkey

shawarma, yoghurt and salad at the table.

1 CHOP THE INGREDIENTS• Pre-heat the oven to 220 degrees to toast the pita bread (or

use a toaster and do it later on). • Cut the yellow carrot into dice of approximately ½ cm and

slice the leek into thin rings.

2 FRY• Heat the olive oil in a wok or deep frying pan with a lid. • Add the carrot and turkey shawarma and fry, stirring

constantly, for 4 minutes at medium-high heat.• Add the leek and a dash of water. Put the lid on the pan

and fry for another 8 – 10 minutes at medium-low heat. Turn regularly.

1P 2P 3P 4P 5P 6PYellow carrots (pcs) f ¼ ½ ¾ 1 1¼ 1½Leeks (pcs) f ½ 1 1½ 2 2½ 3Turkey shawarma (g) f 100 200 300 400 500 600Pitas (pcs) 1) f 2 4 6 8 10 12Lamb’s lettuce (g) 23) f 40 80 120 160 200 240Yoghurt (g) 7) 19) 22) f 50 100 150 200 250 300Olive oil* (tbsp) ½ 1 1½ 2 2½ 3Extra-virgin olive oil* (g) 1 2 3 4 5 6Honey* (tsp) 1 2 3 4 5 6White wine vinegar* (tsp) 1 2 3 4 5 6Salt & pepper* to taste




ALLERGENS

1) Glutens 7) Milk/lactoseMay contain traces of: 19) Peanuts 22) Nuts 23) Celery

EQUIPMENTA wok or deep saucepan and a salad bowl.Let’s start cooking the pitas with turkey shawarma.

45 min.

Lactose-free

Gluten-free

Eat within 3 days

d

g9

§

* Easy

This classic combination of steak and chips will make you feel as if you are dining in a French bistro! You will be making a special mayonnaise with fresh tarragon and chervil - the flavouring ingredients of Béarnaise sauce, another French classic. Before you start, be sure to read our tips for the perfect steak. Enjoy!

STEAK & CHIPS WITH TARRAGON MAYONNAISE WITH ROASTED CHERRY TOMATOES AND A GREEN SALAD

This steak is cut from the upper rump of a cow, near the ball joint. Our steak comes

from a ‘dual-purpose breed’: MRIJ (Meuse Rhine IJssel) cattle.

SPECIAL INGREDIENT

RUMP STEAK

Spring onion f

Fresh tarragon f

Fresh chervil f

Nicola potatoes

Rump steak f

Butterhead lettuce f

Red cherry tomatoes f

Mayonnaise f

Capers & sliced pickles f

SERVES 1 - 6


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MAKE THE SALAD In a salad bowl, whisk the extra-virgin olive oil, red wine vinegar, honey and mustard into a vinaigrette dressing. Add the spring onions and season to taste with salt and pepper. Transfer the butterhead lettuce and the capers & pickles to the salad bowl and toss to coat with the dressing. In a small bowl, blend the tarragon and chervil into the mayonnaise.

FRY THE STEAK In the meantime, heat a frying pan with olive oil to medium-high heat tt. Pat the rump steak dry with paper towels and rub with salt and pepper. As soon as the oil is hot enough, carefully transfer the steak to the pan and fry for 2 to 4 minutes on each side until golden brown. Sprinkle with a little black pepper and set aside to rest, covered with tin foil.

SERVE Transfer the chips, salad and roast tomatoes to plates. Add the rump steak. Serve with the tarragon mayonnaise.

ttTIP: The best frying pan to use for a steak is not a Teflon pan. This will not give you that lovely, golden crust. Don’t be afraid to let the oil heat up properly. Turn the steak every 30 seconds for uniform doneness.

FRY THE CHIPSTake the steak out of the refrigerator and

allow it to reach room temperature t. Pre-heat the oven to 210 degrees. Thoroughly scrub or peel the potatoes (Nicola) and cut into chips ½ to 1 cm in width. Transfer the chips to a baking sheet lined with baking paper and mix with 1 tbsp olive oil per person, salt and pepper. Bake in the middle of the oven for 30 – 35 minutes. Turn when halfway done.

ROAST THE CHERRY TOMATOESIn the meantime, drizzle the red cherry

tomatoes with ¼ tbsp olive oil per person and season to taste with salt and pepper. Roast the tomatoes in the oven alongside the chips in the last 10 – 15 minutes.

CHOP THE INGREDIENTS In the meantime, cut the butterhead lettuce into bite-sized pieces and finely chop the fresh chervil. Strip the leaves from the sprigs of tarragon and chop coarsely. Slice the spring onions into thin rings.

tTIP: We recommend taking the rump steak out of the refrigerator 30 – 60 minutes before cooking. Otherwise, the steak will remain too cold inside and the muscle tissue will contract when you fry the steak.

1P 2P 3P 4P 5P 6PRump steak (140 g) f 1 2 3 4 5 6Nicola potatoes (g) 250 500 750 1000 1250 1500Red cherry tomatoes (g) f

125 250 375 500 625 800

Butterhead lettuce (heads) f

¼ ½ ¾ 1 1¼ 1½

Fresh chervil (sprigs) 23) f

4 8 12 16 20 24

Fresh tarragon (sprigs) 23) f

3 6 9 12 15 18

Spring onions (pcs) f 1 2 3 4 5 6Capers & sliced pickles (g) f

25 50 75 100 125 150

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

1 2 3 4 5 6

Olive oil* (tbsp) 2 4 6 8 9 10Extra-virgin olive oil* (tbsp)

¾ 1½ 2¼ 3 3¾ 4½

Red wine vinegar* (tsp) ¼ ½ ¾ 1 1¼ 1½Honey* (tsp) ¼ ½ ¾ 1 1¼ 1½Mustard* (tsp) ¼ ½ ¾ 1 1¼ 1½Salt & pepper* to taste

*Not included | f Store in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 3745 / 895 577 / 138Fats (g) 54 8 Of which: saturated (g) 7.6 1.2

Carbohydrates (g) 56 9 Of which: sugars (g) 4.2 0.6Fibre (g) 8 1Protein (g) 41 6Salt (g) 1.9 0.3

ALLERGENS

3) Eggs 10) Mustard Can contain traces of: 19) Peanuts 22) Nuts 23) Celery

EQUIPMENTA baking tray lined with baking paper, an oven dish, a salad bowl, a small bowl, a frying pan, some paper towels and some tin foil. Let’s start cooking the steak & chips with tarragon mayonnaise.

Lemon

Easy* These muffins are particularly popular at coffee shops. The lemon juice and zest in these muffins make them deliciously tart and light. The poppy seeds make for a surprising effect!

LEMON-POPPYSEED MUFFINS An easy recipe for a dozen delicious muffins!

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 02 | 2018

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www.hellofresh.nlwww.hellofresh.be

INGREDIENTS 2P

Lemons (pcs) 1Vanilla beans* (pcs) ½Butter* (g) 110Flour* (g) 250Granulated sugar* (g) 200Baking powder* (sachets) 1Eggs* (pcs) 2Milk* (ml) 100Poppy seeds* (tbsp) ½Salt* pinch

*Not included |fStore in the refrigerator

ALLERGENS

None of the products in the Fruit Box used in this recipe contain allergens.

1 Pre-heat the oven to 180 degrees. Thoroughly rinse the lemon, use a fine grater to zest the yellow peel and squeeze out the juice. Cut the vanilla bean in half

lengthwise, scrape out the inside using a small paring knife and set aside.

2 Melt the butter in a saucepan and set aside to cool for 5 minutes. Mix the flour, granulated sugar, baking powder, lemon zest and a pinch of salt in a

mixing bowl.

3 In another bowl, beat the eggs until light and fluffy using a mixer. Blend in the melted, slightly cooled butter, the inside of the vanilla bean, the milk and the

lemon juice.

4 Gently fold the ingredients from the first bowl into the eggs to keep the mixture as airy as possible. Lastly, add the poppy seeds.

5 Put the muffin liners in the muffin pan and pour in the batter. Bake in the oven for 20 - 25 minutes or until the muffins are golden brown.

EQUIPMENT A fine grater, a saucepan, 2 mixing bowls, a mixer and a muffin pan (for 12 muffins).

BREAKFAST 1-

123

GOOD MORNING!-BREAKFAST BOX-

-EXTRA-

The nutrient values as stated here have been calculated per person, per serving. Rinse or otherwise clean the ingredients as necessary before using them in a recipe. Would you like to take a break next week, or make some changes to your box? Please let us know no later than the Wednesday before the next delivery via your account. If you have any questions about our products or service please contact our customer service department.

1x


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


WARM OATMEAL CRUMBLE With creamy quark

• Orange juice 21) 23)

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Date pieces (g) 19) 22) 50 100

Pecan nuts (g) 8) 19) 22) 25) 40 80

Sunflower seeds (g) 19) 22) 25) 15 30

Grated coconut (g) 19) 22) 25) 10 20

Oatmeal (g) 15) 19) 22) 25) 50 100

Peanut butter (container) 5) 22) 2 4

Honey (jar) 1 2

Full-fat quark (g) 7) 15) 20) f 100 200

Butter* (tbsp) 2 4


EQUIPMENT A mixing bowl, a saucepan and a baking sheet lined with baking paper

NUTRIENT VALUEPER

SERVING PER 100 G


ALLERGENS

5) Peanuts 7) Milk/lactose 8) Nuts

Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 21) Milk/lactose 22) (Other) nuts 23) Celery) 25) Sesame

1 Pre-heat the oven to 180 degrees. Break the pecan nuts in a bowl and mix with the sunflower seeds, grated coconut and oatmeal.

2 Blend together the peanut butter, honey, butter and 2 tbsp water per person in sauce pan and allow to melt at low heat. Next, turn off the cooker.

3 Transfer the oatmeal mixture to the pan and mix thoroughly. Next, transfer to a baking tray lined with baking paper and bake for 15 – 20 minutes in the oven.

Set aside to cool.

4 Scoop the oatmeal crumble into bowls and top with a good dollop of quark.

WARM OATMEAL CRUMBLE With creamy quark LOW-FAT YOGHURT WITH PEAR With kiwi and muesli CRACKERS WITH AGED CHEESE With avocado and tomato

BREAKFAST 2- BREAKFAST 3- 2x 2x

CRACKERS WITH AGED CHEESE With avocado and tomato


Green kiwis (pcs) 1 2

Conference pears (pcs) 1 2

Low-fat yoghurt (ml) 7) 15) 20) f 250 500

Muesli (g) 1) 8) 12) 19) 22) 25) 90 180




ALLERGENS

1) Glutens 7) Milk/lactose 8) Nuts 12) Sulphite

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


Avocados (pcs) ½ 1

Plum tomatoes (pcs) f 1 2Wasa high-fibre crackers (pcs) 1) 11) 21)

4 8

Aged cheese (slices) 7) f 2 4

Pepper* to taste




ALLERGENS

1) Glutens 7) Milk/lactose 11) Sesame May contain traces of: 21) Milk/lactose

1 Peel and dice the kiwi. Peel the pear, remove the core, and dice.

2 Scoop the low-fat yoghurt into bowls and blend in the kiwi.

3 Top with the pear and the muesli.

LOW-FAT YOGHURT WITH PEAR With kiwi and muesli

1 Halve the avocado, remove the pit and scoop out the flesh using a spoon. Slice

the tomatoes into thin slices.

2 Arrange the avocado on top of the crackers and top with the aged

cheese and tomato slices. Sprinkle with pepper to taste.

DESSERT

S

Raw cashews Chocolate ‘vla’ custard f

CardamomMango

Total: 12 - 14 min.

Eat within 5 days

Very simple

3

%

- Chocolate combines surprisingly well with exotic flavours, like that of the mango in this dessert. The cardamom cashews give it a pleasant bite.

CHOCOLATE CUSTARD WITH MANGO With cardamom cashews

DELICIOUS DESSERT


#HelloFresh


CHOCOLATE CUSTARD WITH MANGO EQUIPMENT: A frying pan.

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 1071 / 256 415 / 99Fats (g) 6 2 Of which: saturated (g) 2.4 0.9Carbohydrates (g) 42 16 Of which: sugars (g) 39.8 15.4Fibre (g) 1 0Protein (g) 8 3Salt (g) 0.4 0.2

ALLERGENS

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

INGREDIENTS 2P 4P

Raw cashews (g) 5) 8) 22) 25) 15 30

Mangos (pcs) 1 2

Cardamom (tsp) ¼ ½

Chocolate vla (ml) 7) 15) 20) f 400 800

Butter* (tsp) 1 2

Sugar* (tsp) ½ 1

*Not included | f Store in the refrigerator

1 Heat a frying pan to high heat and roast the cashews until they start to darken. Next, add the cardamom, sugar and butter to

the cashews in the frying pan. Stir well to coat the cashews with the caramelised sugar and butter mi xturet.

2 In the meantime, peel the mango and dice the fleshtt. .

3 Scoop the chocolate custard (vla) into bowls. Garnish with the diced mango and sprinkle with the cardamom cashews.

tTIP: You can also roast the cashews in the oven. Pre-heat the oven to 175 degrees. Put the raw cashews on a baking tray lined with baking paper and bake for 8 – 10 minutes in the oven or until golden brown. Transfer the still-warm cashews to a bowl and mix with the cardamom, sugar and butter ttTIP: Use a knife to cut the mango into two sections along the pit. Next, use a spoon to scoop the flesh out of the two big mango halves.

DESSERT

Lemon verbena f

Creme fraiche f

Low-fat milk f

Free-range egg f

Frisian giant sugar buns

Ground cinnamon

% Eat within 5 days

Total: 15 – 20 min.4

- Very simple As far as we’re concerned, French toast is always delicious! Why not just make it on an ordinary weekday? The creme fraiche and lemon verbena add a light, refreshing touch to the rich sugar buns.

FRENCH TOAST MADE FROM SUGAR BUNS With creme fraiche and lemon verbena

DELICIOUS DESSERT


#HelloFresh


FRENCH TOAST FROM SUGAR BUNSEQUIPMENT 2 soup plates, a whisk and a frying pan.

1Remove the top and the bottom of each giant Frisian sugar bun t. Cut the lemon verbena leaves into strips.

2 In a soup plate, mix together the sugar and the cinnamon and whisk together the milk and the egg in

another soup plate.

3 Heat the butter in a frying pan to medium-high heat. In the meantime, soak the sugar buns in the egg mixture

and subsequently coat with the sugar mixture. Transfer the sugar buns to the frying pan and fry for approximately 4 minutes on each side, until they become firm.

4 Put the French toast on plates, serve with a dollop of creme fraiche and garnish with the lemon verbena.

tTIP: In this recipe, you will remove the top and bottom of each bun to allow the bread to better absorb the milk and egg mixture. You will not use the discarded pieces in this recipe, but you can soak and fry them along with the rest if you like.

INGREDIENTS 2P 4PGiant Frisian sugar buns (pcs) 1) 3) 7) 13) 20) 22) 25)

2 4

Lemon verbena (leaves) 23) f 6 12Ground cinnamon (tsp) 3 6Low-fat milk (ml) 7) 15) 20) f 125 250Free-range eggs (pcs) 3) f 1 2Creme fraiche (tbsp) 7) 15) 20) f 4 8Granulated sugar* (tbsp) 3 6Butter* (tbsp) 1 2*Not included | fStore in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2469 / 590 983 / 235Fats (g) 24 10 Of which: saturated (g) 14.4 5.7Carbohydrates (g) 78 31 Of which: sugars (g) 51.9 20.7Fibre (g) 1 0Protein (g) 13 5Salt (g) 0.9 0.4

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose13) Lupin Can contain traces of: 15) Eggs 20) Soy 22) Nuts 23) Celery 25) Sesame

pearl couscous with shrimp and courgette

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