seasoned meatloaf - hellofresh

Free-range egg f

Mixed minced meat f

Leek f

Fresh curly parsley f

Onion

Floury potatoes

Nutmeg

Cranberry chutney f

Panko

Today you'll make a variety on a Flemish classic: meatloaf with sour cherries. You'll replace the cherries with cranberry chutney, which makes for a delicious sweet and sour twist. The minced meat is a mix of beef, veal and pork. This is not justy tasty, it also ensures that the minced meat stays moist. Have some left over meatloaf? It tastes great in a sandwich!

Several steps

Eat within 3 days

+

§

Seasoned meatloaf With braised leek, potato puree and cranberry chutney

Total: 40 min.8

SERVES 1 - 6

INGREDIENTSA GOOD START

We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

#HelloFresh

WEEK 38 | 2019

1P 2P 3P 4P 5P 6POnions (pcs) f 1/4 1/2 3/4 1 11/4 11/2Fresh curly parsley (g) f

21/2 5 71/2 10 121/2 15

Nutmeg (pcs) 1/2 1 11/2 2 21/2 3Floury potatoes (g) 250 500 750 1000 1250 1500Leeks (g) f 200 400 600 800 1000 1200Mixed seasoned minced meat (g) f

100 200 300 400 500 600

Free-range eggs (pcs) 3) f

1/2 1 11/2 2 21/2 3

Panko (g) 1) 25 50 75 100 125 150Cranberry chutney (g) 19) 22) f

40 80 120 160 200 240

Not includedVegetable stock (ml) 250 500 750 1000 1250 1500Butter (tbsp) 11/4 21/2 33/4 5 6 1/4 71/2Mustard (tsp) 1 2 3 4 5 6Milk dashSalt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3791 / 906 450 / 107Total fat (g) 37 4 Of which: saturated (g) 18,2 2,2Carbohydrates (g) 97 12 Of which: sugars (g) 28,6 3,4Fibre (g) 13 2Protein (g) 37 4Salt (g) 2,1 0,2

ALLERGENS

1) Grains containing gluten 3) EggsMay contain traces of: 19) Peanuts 22) Nuts

LTIP: Are you keeping an eye on your calorie intake? Use 200 g potatoes per person, replace the butter in the puree by an extra dash of milk and serve the dish with half the chutney.

EQUIPMENTAn oven dish, a potato masher, a deep saucepan with a lid, a pan with a lid, a grater and a bowl.Let’s start cooking the seasoned meatloaf.

PREPARATIONPre-heat the oven to 200 degrees. Very finely

mince the onions and finely chop the curly parsley. Grate a portion of the nutmeg until you've got about a knife tip of grated nutmeg per person.

CHOP THE INGREDIENTSPrepare the stock. Thoroughly rinse or peel

the potatoes and cut into coarse pieces. Cut the leek into pieces of around 10 cm lengthwise.

MIX AND KNEAD Transfer the minced meat to a bowl. Add the eggt, panko, minced onion, grated nutmeg, 1/4 tsp salt per person and half the curly parsley to the bowl. Knead into a firm ball.

tTIP: Are you making this dish for an uneven number of people? First beat the egg, so you can measure the right amount.

BAKE THE MEATLOAF Grease an oven dish with 1/4 tbsp butter per person. Place the meatloaf inside and press a little until it gets the shape of a buntt. Bake in the oven for 20 – 30 minutesttt.

tttTIP: Making the meatloaf for more than two people? It may take a bit longer for the meatloaf to cook. Extend the oven time and keep an eye on the cooking process!

BRAISE THE LEEK AND MAKE THE PUREE

In the meantime, heat 1/2 tbsp butter per person in a deep saucepan with a lid to medium-high heat and fry the leek for 3 – 4 minutes. Deglaze with stock, cover the pan and simmer for 15 minutes. In the meantime, bring a pan with ample water to the boil and boil the potatoes for 12 – 15 minutes. Drain and mash the potatoes into a fine puree using the potato masher. Add 1/2 tbsp butter per person, mustard and a dash of milk to give it a velvety texture. Season to taste with salt and pepper.

SERVE Slice the meatloaf and transfer the slices to plates. Sprinkle with the remaining reduction from the oven dish. Scoop the potato puree and braised leek on the side and serve with the cranberry chutney. Garnish the puree with the remaining curly parsley.

ttTIP: Place some cubes of butter on top of the meatloaf to make it even silkier!

Brown rice

Tomato cubes Ground curry spices

GarlicOnions

Coconut milk

Red sweet peppers f

Fresh Lime

Fillet of pollack f

This easy to prepare stew was inspired by moqueca Baiana, i.e. fish stew from Bahia in Brazil. Cooking the fish in the sauce allows it to soak up all the flavours - coconut, sweet pepper and curry spices. 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 red pepper

FamilybTotal: 25-30 min.6

Gluten-freeg

SERVES 1 - 6



#HelloFresh

WEEK 38 | 2019

1P 2P 3P 4P 5P 6POnions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1 1 2 2 3 3Red sweet peppers (pcs) f

1/2 1 11/2 2 21/2 3

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

Tomatoe cubes (tin) 1/2 1 11/2 2 21/2 3 Brown rice (g) 85 170 250 335 420 500Fillet of pollack (pcs) 4) f

1 2 3 4 5 6

Lime (pcs) 1/4 1/2 3/4 1 11/4 11/2Not included

Olive oil (tbsp) 1 1 2 2 3 3Vegetable stock cubes (pcs) 1/4 1/2 3/4 1 11/4 11/2

Salt & pepper to taste


NUTRIENT VALUESPER


ALLERGENS

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

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

PREPARATIONBring ample water to the boil in a pan

with a lid for the rice. Mince the onion and press or finely chop the garlic. Remove the seed pods from the red sweet pepper and finely chop the red sweet pepper. Stir the coconut milk until all the lumps have dissolved.

MAKE THE SAUCEHeat the olive oil in a wok or deep

saucepan with a lid and gently fry the onion, garlic and curry spices for 2 minutes at low heat. Add the sweet pepper, coconut milk and tomatoe cubes. Crumble the stock cube over the pan, bring to the boil and simmer, covered, for 10 – 12 minutes at medium-low heat.

BOIL THE RICE In the meantime, add the brown rice to a pan with a lid and boil for 10 – 12 minutes until done. Drain if needed, and allow to steam dry, uncovered. Season the brown rice with salt and pepper.

STEW THE POLLACK In the meantime, tap the pollack fillet dry with paper towels and cut into 4 equal pieces. For the final 6 – 8 minutes, place the pollack fillet on top of the vegetables and allow to cook, covered, at medium-low heat. Season to taste with salt and pepper.

CUT THE LIME 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 juice the lime wedges over it to taste. Transfer the rice and fish stew to plates. Garnish with the remaining lime wedgest.

Red lentils

Coconut milkTomato paste

GingerOnion

Curry powderSweet potato

Spinach fNaan bread

LimeFresh coriander f

Pumpkin seeds

Today you will be serving an Indian classic. The word ‘dahl’ refers to all kinds of legumes, but lentils traditionally make up the foundation of this thick, spicy soup. The consistency is perfect for dipping your naan bread!Very simple

Eat within 3 days

-

§

INDIAN DAHL WITH SWEET POTATO With pumpkin seed salsa and herbed naan bread

VegetarianvTotal: 45 min.9

SERVES 1 - 6



#HelloFresh

WEEK 38 | 2019

1P 2P 3P 4P 5P 6POnions (pcs) 1/2 1 11/2 2 21/2 3 Ginger (cm) 11/2 3 41/2 6 71/2 9 Sweet potatoes (g) 75 150 225 300 375 450 Ground curry spices (tsp) 9) 10) 11/2 3 41/2 6 71/2 9

Tomato paste (container) 1/2 1 11/2 2 21/2 3

Coconut milk (ml) 26) 125 250 375 500 625 750 Red lentils (g) 35 75 100 140 175 210 Pumpkin seeds (g) 19) 22) 25) 10 20 30 40 50 60

Fresh coriander(g) f

5 10 15 20 25 30

Lime f (pcs) 1/2 1 11/2 2 21/2 3 Naan bread (pcs) 1) 6) 7) 25) 1/2 1 11/2 2 21/2 3

Spinach (g) f 100 200 300 400 500 600

Not includedVegetable stock (ml) 250 500 750 1000 1250 1500 Sunflower oil (tbsp) 1/2 1 11/2 2 21/2 3 Extra-virgin olive oil (tbsp) 1/2 1 11/2 2 21/2 3

Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste


NUTRIENT VALUESPER


ALLERGENS

1) Grains containing gluten 7) Milk/lactose 9) Celery 10) MustardMay contain traces of: 19) Peanuts 22) Nuts 25) Sesame 26) Sulphite

EQUIPMENTA large frying pan with a lid, a frying pan, a grater, 2x a small bowl and a baking sheet lined with baking paper.Let’s start cooking the Indian dahl with sweet potato and coconut milk.

PREPARATIONPre-heat the oven to 200 degrees and prepare

the stock. Mince the onion and finely grate the ginger (you can leave the skin). Peel the sweet potato and cut into cubes of 1.5 cm.

tTIP: Did you know that this dish contains almost 2/3 of the daily recommended amount of dietary fibres? The lentils are the primary source, followed by the vegetables and sweet potato.

FRY THE FLAVOURINGSHeat the sunflower oil in a large frying pan

with a lid at medium to high heat. Fry the onion for 3 – 4 minutes. Add the ginger, curry powder and tomato purée. Stir well and fry for another 2 minutes. Stir the coconut milk or shake the packet firmly to make sure the lumps have dissolved. Add the coconut milk and stock to the pan and bring to the boil.

BOIL THE DAHL Add the sweet potato and red lentils, season to taste with salt and pepper and boil the dahl, covered, for 18 – 20 minutes or until the lentils and sweet potato have turned soft. Add a little extra water if the dahl becomes too dry.

MAKE THE SALSA In the meantime, roast the pumpkin seeds in a frying pan without butter or oil until they begin to pop. Finely chop the coriander, grate the rind of the lime and juice the lime. Mix half the coriander in a small bowl with the lime zest, 2 tsp lime juice per person, the roasted pumpkin seeds and extra-virgin olive oil. Season to taste with salt and pepper.

BAKE THE NAAN BREAD Mix the remaining coriander in a small bowl with the olive oil and season to taste with salt and pepper. Transfer the naan bread to a baking tray lined with baking paper and drizzle with the coriander oil. Bake the naan bread in the pre-heated oven for 5 – 7 minutes. Allow to cool down and cut in half.

SERVE Once the lentils are done, stir the spinach into the dahl and allow to wilt. Taste the dahl and season to taste with salt, pepper and the remaining lime juice. Transfer the dahl to bowls, garnish with the salsa and serve with the naan bread.

RFACT: Did you know that this dish contains more than half of the daily recommended amount of dietary fibre? This is mainly due to the red lentils.

Grated coconut

Roasted hazelnuts

Tuna in olive oil

Red onionsCarrot f

Lime fRed chilli peppers f

Tortillas

Mayonnaise f

Today you'll make a tuna salad with the Asian flavours of lime, red chilli pepper and grated coconut. Roasting the carrot in the oven releases its sugars making it extra sweet. The acidic lime keeps the dish nice and fresh. You'll finish the dish with crunchy hazelnuts.Easy

Eat within 5 days

*

%

TORTILLAS WITH TUNA SALAD With sweet carrot and coconut

Lactose-freedTotal: 40 min.8

SERVES 1 - 6



#HelloFresh

WEEK 38 | 2019

1P 2P 3P 4P 5P 6PCarrot (g) f 200 400 600 800 1000 1200 Red onions (pcs) 1/2 1 11/2 2 21/2 3 Red chilli peppers (pcs) f

1/4 1/2 3/4 1 11/4 11/2

Lime f (pcs) 1/4 1/2 3/4 1 11/4 11/2Tuna in olive oil (can) 4) 1 2 3 4 5 6

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

Grated coconut (g) 19) 22) 25) 5 10 15 20 25 30

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

2 4 6 8 10 12

Tortillas (pcs) 1) 3 6 9 12 15 18

Not includedOlive oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste


NUTRIENT VALUESPER


ALLERGENS

1) Grains containing gluten 3) Eggs 4) Fish 8) Nuts 10) MustardMay contain traces of: 19) Peanuts 22) Nuts 25) Sesame

LTIP: This dish is calorie-rich. Are you keeping an eye on your calorie intake? Use 2 tortillas per person and prepare the tuna with half the mayonnaise.

EQUIPMENTA pan with a lid, a grater, a baking sheet lined with baking paper and a bowl.Let’s start cooking the tortillas with tuna salad.

BOIL THE CARROTPre-heat the oven to 220 degrees. Bring

ample water to the boil in a pan with a lid for the carrots. Remove the leaves from the carrots but leave a little bit of the green stem. Cut any large carrots into quarters lengthwise and smaller ones in half. Boil the carrots, covered, in a pan with a lid for 5 minutes. Next, drain.

PREPARE THE SEASONINGSIn the meantime, finely mince the red

onion. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Grate the yellow rind of the lime (zest) with a fine grater and juice the lime. Drain the tuna. Coarsely chop the hazelnuts.

ROAST THE CARROTS Transfer the carrots and half the red onion to a baking tray lined with baking paper, mix with olive oil and season to taste with salt and pepper. Roast in the oven for 15 – 20 minutes. After 10 minutes, sprinkle the hazelnuts over the carrots.

PREPARE THE TUNA SALAD Mix the red chilli pepper, tuna, grated coconut, ½ tsp lime zest per person, ½ tbsp lime juice per person, the remaining red onion and mayonnaise in a bowl. Season to taste with salt and pepper.

HEAT THE TORTILLASWrap the tortillas in aluminium foil. Put

them with the carrots in the oven for the last 5 minutes.

SERVE Fill the tortillas with the tuna salad and serve them with the carrot. Garnish with the remaining lime zest.

Fresh coriander f

Cucumber fSteak strips f

Fresh ginger

Garlic

Soy sauce

Red chilli peppers f

Vegetable mix f

Tortilla

Lime

Korean cuisine is known for its rich flavours that emerge, without a lot of fuss, because of the pure ingredients. In Korea, it is a custom to serve small bowls with so-called banchan, the collective term for side dishes, together with the main course. This allows everyone to build their own dish, just like with these wraps.

Easy Family

Eat within 3 days Calorie-conscious

* b

§ L

Korean wraps with steak strips With fresh raw vegetables and sweet and sour cucumber

Quick & EasyTotal: 25 min.5

SERVES 1 - 6



#HelloFresh

WEEK 38 | 2019

1P 2P 3P 4P 5P 6PGarlic (cloves) 1/2 1 11/2 2 21/2 3Fresh ginger (cm) 1 2 3 4 5 6Red chilli peppers (pcs) f

1/2 1 11/2 2 21/2 3

Soy sauce (ml) 1) 6) 15 30 45 60 75 90Steak strips (g) f 120 240 360 480 600 720Cucumber (pcs) f 1/2 1 11/2 2 21/2 3Fresh coriander (g) f 21/2 5 71/2 10 121/2 15Lime (pcs) f 1/4 1/2 3/4 1 11/4 11/2Tortilla (pcs) 1) 20) 21) 2 4 6 8 10 12Carrot & cabbage (g ) 23) f

100 150 200 300 350 450

Not included Olive oil (tbsp) 1/2 1 11/2 2 21/2 3White wine vinegar (tbsp) 2 4 6 8 10 12

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


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2778 / 664 516 / 123 Total fat (g) 19 4 Of which: saturated (g) 3,0 0,6Carbohydrates (g) 79 15 Of which: sugars (g) 14,8 2,7Fibre (g) 6 1Protein (g) 41 8Salt (g) 3,6 0,7

ALLERGENS

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

EQUIPMENT2x a bowl, tin foil, a fine grater, vegetable peeler and a frying pan.Let’s start cooking the Korean wraps with steak strips.

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 THE FISHMix 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 marinade. Marinate the steak strips for at least 15 minutest.

MAKE THE PICKLES In the meantime, cut or shave the cucumber into thin ribbons. Mix the cucumber with the white wine vinegar and sugar in a bowl. Season to taste with salt and set the sweet and sour cucumber aside. Stir every now and then to allow the flavours to soak intt.

HEAT THE 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 until the pan is hot and fry the steak with marinade for 2 – 3 minutes until brown all around. It’s OK if the steak is still pink inside.

tTIP: The longer you marinate 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 Stuff the wraps with the raw veggie mix. Top with the steak and some sweet and sour cucumber and drizzle with some lime juice. Sprinkle with coriander. Serve the remaining cucumber separately.

ttTIP: You can also mix half the vegetable mix into the sweet and sour cucumber in step 3.

Fresh basil f


Risotto rice

GarlicOnion

Plum tomato fCelery f

Pecorino, grated f

Buffalo mozzarella f

Preparing this risotto will transport you right into an Italian cucina. The classic trinity of mozzarella, basil and tomato steels the show in this dish. Have some white wine left over in the fridge? Deglaze the rice with a small dash before adding the stock. This adds depth of flavour to the dish.

Several steps Gluten-free

Eat within 5 days

+ g

%

Risotto with buffalo mozzarella With tomato, basil cream and pecorino

VegetarianVTotal: 30-35 min.7

SERVES 1 - 6



#HelloFresh

WEEK 38 | 2019

1P 2P 3P 4P 5P 6POnions (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2Garlic (cloves) 1 2 3 4 5 6 Celery (stalks) 9) f 1 2 3 4 5 6 Plum tomatoes (pcs) f 1 1/2 3 4 1/2 6 7 1/2 9 Risotto rice (g) 75 150 225 300 375 450 Red chilli peppers (pcs) f

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

Fresh basil (g) f 21/2 5 71/2 10 121/2 15Buffalo mozzarella (g) 7) f

70 125 200 250 300 375

Pecorino, grated (g) 7) f

10 20 30 40 50 60

*Not includedVegetable stock* (ml) 250 500 750 1000 1250 1500 Butter* (tbsp) 1 1 2 2 3 3 Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Salt & pepper* to taste

f keep in the refrigerator

NUTRIENT VALUESPER


ALLERGENS

7) Milk/lactose 9) Celery

EQUIPMENTA pan with a lid and a salad bowl.Let’s start cooking the risotto with buffalo mozzarella.

PREPARE THE VEGGIESPrepare the stock. Mince the onion and

press or finely chop the garlic. Coursely chop the basil. Cut the celery into thin half arches. 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.

FRY THE RISOTTO RICEIn the meantime, cut the plum tomatoes

into 1 cm cubes and set aside. Add the risotto rice to the pan with a lid and stir-fry for 1 minute.

PREPARE THE RISOTTO Add 1/3 of the stock to the pan with the lid and allow the grains of rice to slowly absorb the stock t. Stir regularly. As soon as the stock has been absorbed by the rice, add another 1/3 of the stock. In the meantime, remove the seed pods from the red chilli pepper and finely chop the red chilli pepper.

FINISH THE RISOTTO Stir the diced tomatoes into the risotto. Add the remaining stock to the risotto and allow the grains of rice to slowly absorb the stock. Keep stirring. The risotto is done as soon as the grains are soft on the outside but are still ‘al dente’ at the centre. This takes around 20 – 25 minutes tt. Add a little extra water if the grains are not yet soft enough.

SEASON Remove the pan from the heat. Tear the buffalo mozzarella into pieces and stir into the risotto, together with half the basil cream. Next, add half the grated pecorino. Season to taste with salt and pepper and set aside to rest, covered, for 2 minutes.

ttTIP: The amount of stock you'll need to cook the risotto depends on the size of your pan. So keep tasting as you go and add more stock or water if necessary.

SERVE Transfer the risotto to plates and garnish with the red chili pepper and the remaining pecorino. Garnish with the remaining basil.

tTIP: Use 50 ml white wine per person instead of stock for added flavour, if desired.

Tomato purée

Fresh parsley f


PaprikaWaxy potatoes

GarlicGreen pointed peppers f

Aioli fGrated matured goat’s cheese f

Free-range eggs f

In Spain, patatas bravas are eaten as tapas with many small dishes on the side. Today you'll be combining these crunchy potatoes with spicy tomato sauce, fried omelette with goat’s cheese, and roasted green pointed peppers. The way you will be preparing these mild chilli peppers resembles pimentos de padron, another famous tapas dish.

Easy Vegetarian

Eat within 5 days

* V

%

Patatas bravas with a goat’s cheese omelette With pointed peppers and spicy tomato sauce

Gluten-freegTotal: 45 min.9

SERVES 1 - 6



#HelloFresh

WEEK 38 | 2019

1P 2P 3P 4P 5P 6PWaxy potatoes (g) 250 500 750 1000 1250 1500Paprika (tsp) 1 2 3 4 5 6 Green pointed peppers (pcs) f

3 5 7 9 12 14

Garlic (cloves) 1/2 1 11/2 2 21/2 3 Red chilli peppers (pcs) f

1/4 1/2 3/4 1 11/4 11/2

Fresh parsley (g) 23) f

21/2 5 71/2 10 121/2 15

Tomato purée (g) 50 100 150 200 250 300 Free-range eggs (pcs) 3) f

2 4 6 8 10 12

Grated matured goat’s cheese (g) 3) 7) f

25 50 75 100 125 150

Aioli (g) 3) 10) 19) 22) f 25 50 75 100 125 150Not included

Olive oil (tbsp) 2 4 6 8 10 12 Milk dashSalt & pepper to taste


NUTRITIONAL VALUEPER


ALLERGENS

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

EQUIPMENT2x a bowl, a deep saucepan, a pan with a lid, a baking sheet lined with baking paper, a saucepan and a frying pan.Let’s start cooking the patatas bravas with goat's cheese omelette.

FRY THE POTATOESPre-heat the oven to 220 degrees. Peel

the potatoes and cut into cubes of 1 – 2 cm. Mix the potatoes with 3/4 tbsp olive oil per person and the paprika in a bowl and season to taste with salt and pepper. Heat a deep saucepan with a lid and fry the potatoes for 25 – 35 minutes, covered, at medium-high heat. Take the lid off the pan after 20 minutes. Turn regularly t.

ROAST THE GREEN PEPPERSIn the meantime, transfer the green

pointed peppers to a baking tray lined with baking paper. Mix with 1/2 tbsp olive oil per person. Season with ample salt tt. Place the baking sheet with peppers in the oven and roast for 10 – 15 minutes or until they start getting dark. Turn halfway to prevent them from burning.

CHOP THE INGREDIENTS In the meantime, press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Coarsely chop the fresh parsley.

ttTIP: Do you have coarse sea salt? Use this to season the Turkish green chilli peppers. The grains remain firm while roasting and aren’t fully absorbed.

MAKE THE SAUCE Heat 1/4 tbsp olive oil per person in another saucepan at medium-high heat. Fry the red chilli peppersand garlic for 1 – 2 minutes. Turn down the heat, pour in the tomato purée and simmer for 5 minutes until you get a thick sauce. Season to taste with salt and pepper. Add some water to make the sauce a bit thinner.

tTIP: Turn down the heat if the paprika colours too quickly.

MAKE THE OMELETTE In the meantime, whisk the eggs in a bowl with a dash of milk and the grated matured goat’s cheese. Season to taste with salt and pepper. Heat the remaining olive oil in a frying pan at medium to high heat and pour the egg mixture into the frying pan. Fry the omelette for about 5 – 8 minutes until done and carefully fold in half. Increase the frying time if you prefer the omelette a bit darker.

sTIP: Do you like your food spicy? Add more red chilli pepper to the sauce in step 4.

SERVE Transfer the green pointed peppers and goat’s cheese omelette to plates. Serve with the patatas bravas, spicy tomato sauce and aioli. Garnish with fresh parsley.

BROCCOLI SOUP WITH SOUR CREAM with shaved almond and fresh mint

Sour cream f Fresh mint f

GarlicWhole-wheat raisin-walnut roll

Shaved almonds Fresh puree soup broccoli f

We wanted to make sure you can serve this meal within 15 minutes, so we pre-cut the vegetables in this creamy broccoli soup for you. Fry briefly, add stock and puree - easy as pie. Did you know that broccoli is full of nutrients such as fibres, vitamins and minerals? Not only a super quick meal, but a nutririous one to boot. Win-win!

Very simple

Eat within 5 days

-

%

Total: 15 min.3

We would be happy to hear your opinion of HelloFresh. Feel free to get in touch via our website or social media channels.

#HelloFresh

WEEK 38 | 2019

A GOOD START

3 PURÉE THE SOUP • Purée the soup with a hand-held blender and stir in half

the sour cream. Add a little water or stock if the soup becomes too thick.

• Slice the walnut-raisin roll, spread with butter and sprinkle with salt.

4 SERVE • Ladle the soup into bowls. • Garnish with the shaved almonds, mint and the

remaining sour cream. • Serve with the bread slices.

tTIP: You can also halve the bread lengthwise and toast it in a toaster.

1 FRY THE VEGETABLES• Pre-heat the oven to 200 degrees and fry the walnut-raisin

roll for 8 minutest.• Press or finely chop the garlic.• Heat the olive oil at medium-high heat in a soup pan with

a lid.• Add the garlic and vegetables from the cup to the pan and

fry for 2 minutes.

2 MAKE THE SOUP• Prepare the stock and add to the soup pan.• Boil, covered, for 6 – 8 minutes or until the vegetables are

soft enough for puréeing.• In the meantime, heat a frying pan and roast the shaved

almonds until they begin to change colour. Remove from the pan and set aside.

• Strip the mint leaves off the sprigs and cut into strips.

SERVES 1 - 6

INGREDIENTS1P 2P 3P 4P 5P 6P

Whole-wheat raisin-walnut roll (pcs) 1) 8) 17) 20) 21) 25) 1 2 3 4 5 6

Garlic (cloves) 1/2 1 11/2 2 21/2 3Fresh puree soup broccoli (g) 9) f 175 350 525 700 875 1050Shaved almonds (g) 8) 19) 25) 5 10 15 20 25 30Fresh mint (g) f 21/2 5 71/2 10 121/2 15Sour cream (g) 7) f 50 100 150 200 250 300

Not includedOlive oil (tbsp) 1/2 1 11/2 2 21/2 3Vegetable stock (ml) 300 600 900 1200 1500 1800Butter (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste


NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 2205 / 527 343 / 82Fats (g) 29 4 Of which: saturated (g) 9.6 1.5Carbohydrates (g) 50 8 Of which: sugars (g) 18.1 2.8Fibre (g) 0 0Protein (g) 13 2Salt (g) 4.1 0.6

ALLERGENS

1) Gluten-containing grains 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/Lactose 23) Celery 25) Sesame

EQUIPMENT: A soup pan with a lid, a frying pan and a hand-held blender. Let’s start cooking the broccoli soup with sour cream.

Viva l'Italia! The warm flavours of the red pesto in this dish will take you straight to sunny Italy. Not as well-known as the green variety, but just as delicious: red pesto. Red pesto is made from sun-dried tomatoes and gives this pasta dish a lovely, Mediterranean flavour. The lamb's lettuce and fresh basil add a fresh finishing touch.

Very simple Vegetarian

Eat within 5 days

- v

%

Quick & Easy Total: 20 min.4

Red pesto f

Fresh basil fFeta f

Red sweet pepper f

Shallot

ConchiglieTomato f

Lamb’s lettuce f

Conchiglie with red pesto and feta With red sweet pepper, lamb’s lettuce and basil

SERVES 1 - 6

INGREDIENTS


#HelloFresh

WEEK 38 | 2019

A GOOD START

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

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

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

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

Garnish with feta and basil.

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

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

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

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

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

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

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

1P 2P 3P 4P 5P 6PShallots (pcs) 1 2 3 4 5 6Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3Tomatoes (pcs) f 1 2 3 4 5 6Conchiglie (g) 1) 17) 20) 90 180 270 360 450 540Feta (g) 7) f 50 100 150 200 250 300Fresh basil (g) f 21/2 5 71/2 10 121/2 15Red pesto (g) 7) 8) f 40 80 120 160 200 240Lamb’s lettuce (g) 23) f 40 60 80 100 120 140

Not includedOlive oil (tbsp) ½ 1 1½ 2 2½ 3Black balsamic vinegar (tsp) ½ 1 1½ 2 2½ 3Extra-virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3Salt & pepper* to taste

f Store in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 3638 / 870 759 / 181Fats (g) 49 10 Of which: saturated (g) 11,5 2,4Carbohydrates (g) 80 17 Of which: sugars (g) 12,5 2,6Fibre (g) 8 2Protein (g) 23 5Salt (g) 2,1 0,4

ALLERGENS

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

LTIP: Watching your calorie intake? Use 25 grams of feta per person instead. You could use the rest of the feta the next day as a tasty topping in a salad.

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

45 min Gluten-free

Eat within 3 days

g9

§

+ Several steps

Give it everything you've got for this delicious dish - quite literally, because you'll be needing a lot of pans - take a moment to read through the recipe before you start cooking. Have you ever tried sea lavender? It is a sea vegetable that grows on saline, coastal land, hence, its salty taste which pairs nicely with fish. The freshness of the fennel and lemon mayonnaise finish the dish off perfectly.

FRIED SALMON FILLET WITH SEA LAVENDER GARNISH WITH FENNEL, BABY POTATOES AND LEMON MAYONNAISE

Mayonnaise f

Fresh dill fLemons

ShallotsBaby potatoes

Fennel fGarlic

Sea lavender f

Salmon fillet f

SERVES 1 - 6



#HelloFresh

WEEK 38 | 2019

FRY THE SALMON FILLET Pat the salmon fillet dry with a kitchen towel and rub with salt and pepper. Heat 1 tbsp olive oil per person in a frying pan at medium to high heat and fry the salmon fillet for 2 – 3 minutes on the skin. Reduce the heat, turn the fish and fry for another 1 – 2 minutes.

FRY THE SEA LAVENDER In the meantime, heat the remaining olive oil in another frying pan and fry the garlic for 1 – 2 minutes. Add the sea lavender and stir-fry for another 1 – 2 minutes.

SERVE Transfer the potatoes to plates, scoop the fennel on the side and place the salmon fillet on top of the fennel. Top the salmon with the fried sea lavender and garnish the dish with dill. Serve with the lemon mayonnaise.

FRY THE POTATOESPre-heat the oven to 200 degrees. Rinse

the baby potatoes and cut in half. Transfer the potatoes to baking sheet lined with baking paper and mix with 1 tbsp olive oil per person. Season to taste with salt and pepper. Bake the potatoes for 25 – 35 minutes in the oven, turning them halfway.

CUT, JUICE, CHOPIn the meantime, mince the shallots

and press or finely chop the garlic. Halve the fennel, cut into quarters and remove the hard stems and core. Mince the fennelt. Juice the lemon and coarsely chop the dill.

tTIP: In this recipe you’ll mince the fennel just like you would an onion. It will cook more quickly that way and the flavour will be milder and less anise-like.

FRY THE FENNEL Heat the butter in a deep saucepan at medium-high heat and fry the shallot for 2 – 3 minutes. Add the minced fennel and fry for 10 – 12 minutes until soft. Deglaze with 3 tbsp water per person and allow to soak until the majority of the moisture has evaporated. Add more water if you want the fennel to become even softer. In the meantime, mix 1/2 tsp lemon juice per person with the mayonnaise in a small bowl.

1P 2P 3P 4P 5P 6PBaby potatoes (g) 250 500 750 1000 1250 1500 Shallots (pcs) 1/4 1/2 3/4 1 11/4 11/2Garlic (cloves) 1/2 1 11/2 2 21/2 3 Fennel (pcs) f 1/2 1 11/2 2 21/2 3 Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2Fresh dill (g) 23) f 21/2 5 71/2 10 121/2 15 Mayonnaise (g) 3) 10) 19) 22) f

40 50 75 100 125 150

Fillet of salmon (pc) 4) f

1 2 3 4 5 6

Sea lavender (g) f 25 50 75 100 125 150

Not includedOlive oil (tbsp) 11/2 3 41/2 6 71/2 9Butter (tbsp) 1 2 3 4 5 6Salt & pepper to taste


NUTRITIONAL VALUES

PER SERVING PER 100 G

Energy (kJ/kcal) 4115 / 984 634 / 152 Fats (g) 67 10 Of which: saturated (g) 16,6 2,6Carbohydrates (g) 55 8 Of which: sugars (g) 7,9 1,2Fibre (g) 9 1Protein (g) 34 5Salt (g) 1,3 0,2

ALLERGENS

3) Eggs 4) Fish 10) MustardMay contain traces of: 19) Peanuts 22) Nuts

EQUIPMENTA baking sheet lined with baking paper, a deep saucepan, a small bowl and 2x a frying pan. Let’s start cooking the fried salmon fillet with sea lavender garnish.

RAGOUT OF CANDIED DUCK WITH FRESH TAGLIATELLE AND REFRESHING ROCKET SALAD

Rocket lettuce f

Fresh parsley f Tomato cubes

GarlicCandied duck drumstick

Red cherry tomatoes f

Shallots

Aged cheese flakes f

Walnut pieces

Fresh tagliatelle f

Ragout is an Italian sauce with meat or poultry. We let it simmer for a long time so the meat soaks up the flavours. In this recipe you will be using candied duck, which you will add at the last moment. Candying it - slowly cooking it in fat - makes the duck very flavourful. The sweet flavour of the balsamic vinegar gives the sauce additional depth.

Easy

Eat within 5 days

*

%

Total: 45 min.9

SERVES 1 - 6

INGREDIENTS


#HelloFresh

WEEK 38 | 2019

A GOOD START

DRESS THE SALAD Whip up a dressing in a salad bowl of white wine vinegar and half of the extra-virgin olive oil. Season to taste with salt and pepper. Mix the rocket into the dressing.

BOIL THE TAGLIATELLE Bring ample water to the boil in a pan with a lid. Boil the tagliatelle, covered, for 4 – 6 minutes until done. The tagliatelle may stick together a bit because the pasta is fresh. Use two forks to separate the pasta while boiling. Drain and mix the remaining extra-virgin olive oil into the tagliatelle. In the meantime, heat a frying pan, without any oil, to medium-high heat and roast the walnut nuts until they begin to change colour.

PULL APART THE DUCK DRUMSTICK

Use a fork to pick the meat off the duck drumstick. Add the meat and reduction to the tomato sauce and toss. Transfer the tagliatelle to deep plates and pour over the tomato sauce. Sprinkle with fresh parsley and aged cheese. Garnish the salad with walnut pieces and serve with the pasta.

FRY THE DUCK DRUMSTICKPre-heat the oven to 200 degrees. Place

the candied duck drumstick with the skin-side up, on a baking sheet lined with baking paper. Roast in the oven for 20 – 22 minutes until brown. Allow to cool down until you can touch it without burning your fingers.

FRY THE CHERRY TOMATOESPress or finely chop the garlic. Mince the

shallot and halve the red cherry tomatoes. Heat the butter in a deep saucepan to medium-low heat and fry the shallot and garlic for 2 minutes with a pinch of salt. Turn up the heat to medium-high, add the cherry tomatoes and stir-fry for 2 minutes. Deglaze with the black balsamic vinegar and heat for 4 – 5 minutes until most of the moisture has evaporated.

MAKE THE SAUCE Add the tomato cubes and sugar to the saucepan and crumble 1/4 stock cube per person over it. Bring to the boil and turn down the heat to medium-low. Allow the sauce to simmer for 20 minutes. Stir regularly. In the meantime, coarsely chop the fresh parsley.

1P 2P 3P 4P 5P 6PCandied duck drumstick (pcs) f

1 2 3 4 5 6

Garlic (cloves) 1 2 3 4 5 6Shallots (pcs) 1/2 1 11/2 2 21/2 3Red cherry tomatoes (g) f

125 250 375 500 625 750

Tomato cubes (can) 1/3 2/3 1 11/3 12/3 2Fresh parsley (g) f 5 10 15 20 25 30Rocket lettuce (g) 23) f 40 60 80 100 140 160Fresh tagliatelle (g) 1) 3) f

125 250 375 500 625 750

Walnut pieces (g) 8) 19) 25) 10 20 30 40 50 60

Aged cheese flakes (g) 7) f

25 50 75 100 125 150

Not includedButter (tbsp) 1/2 1 11/2 2 21/2 3Black balsamic vinegar (tbsp)

1/2 1 11/2 2 21/2 3

Sugar (tsp) 0/4 1/2 3/4 1 11/4 11/2Chicken stock cube (pcs) 1/4 1/2 3/4 1 11/4 11/2Extra-virgin olive oil (tbsp)

1 2 3 4 5 6

White wine vinegar (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste


NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 5119 / 1224 749 / 179

Fats (g) 72 11

Of which: saturated (g) 28.9 4.2Carbohydrates (g) 86 13 Of which: sugars (g) 15 2.2Fibre (g) 0 0Protein (g) 54 8Salt (g) 2.9 0.4

ALLERGENS

1) Gluten-containing grains 3) Eggs 7) Milk/lactose 8) NutsMay contain traces of: 19) Peanuts 23) Celery 25) Sesame seed

EQUIPMENTAn oven dish, a deep saucepan, a salad bowl, a pan with a lid and a frying pan. Let’s start cooking the ragout of candied duck.

Grated grana padano f

Cod fillet f

Lemons

Broccoli fBaby potatoes

ShallotsPine nuts

The vegetables are the king of this dish. You'll boil the broccoli al dente, and then soften it up in butter with flavourings such as lemon and grana padano. A tasty piece of cod and crunchy potatoes from the oven complete the dish. Enjoy your meal!Easy Calorie-

conscious

Eat within 3 days Family

* L

§ b

Fried cod fillet with broccoli With baby potatoes, grana padano and pine nuts

Gluten-freegTotal: 40-45 min.9

SERVES 1 - 6



#HelloFresh

WEEK 38 | 2019

1P 2P 3P 4P 5P 6PBaby potatoes (g) 200 400 600 800 1000 1200Broccoli (g) f 200 400 600 800 1000 1200Pine nuts (g) 19) 22) 25) 5 10 15 20 25 30 Shallots (pcs) 1/2 1 11/2 2 21/2 3 Lemons (pcs) 1/2 1 11/2 2 21/2 3 Cod fillet (100 g) 4) f 1 2 3 4 5 6 Grated grana padano (g) 3) 7) f

15 25 35 50 60 70

Not includedOlive oil (tbsp) 1 2 3 4 5 6 Butter (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

3) Eggs 4) Fish 7) Milk/lactoseMay contain traces of: 19) Peanuts 22) Nuts 25) Sesame

EQUIPMENTAn oven dish, a pan with a lid, 2x a frying pan and a fine grater.Let’s start cooking the rich broccoli with fried cod.

PREPARE THE POTATOESPre-heat the oven to 200 degrees. Rinse

the potatoes and cut in half. Transfer the potatoes to an oven dish, mix with half the olive oil and season to taste with salt and pepper. Transfer the potatoes to the oven and bake them for 30 – 35 minutes until crunchy. Turn when halfway done.

BOIL THE BROCCOLIIn the meantime, bring plenty of water

to the boil in a pan with a lid to cook the broccoli in. Cut the broccoli head into florets and dice the stem. Boil the broccoli, covered, for 3 – 4 minutes until al dente. Drain the broccoli and rinse with cold water to stop the cooking process.

PREPARE THE SEASONING In the meantime, heat a frying pan to high heat and roast the pine nuts, without any oil, until golden brown. Remove from the pan and set aside. Finely chop the shallot, grate the lemon rind (zest) with a fine grater and cut the lemon into wedges.

FRY THE BROCCOLI Heat the butter in the same frying pan and fry the shallots at medium-high heat for 2 – 3 minutes. Add the broccoli and stir-fry for 5 – 7 minutes at high heat. When halfway done, mix 1/2 tsp lemon juice per person into the broccoli. Season to taste with salt and pepper.

FRY THE COD In the meantime, tap the cod fillet dry with a kitchen towel and rub with salt and pepper. Heat the remaining olive oil in another frying pan to medium-high heat. Fry the cod for 2 – 3 minutes on each side or until it is done.

RFACT: Did you know that the amount of broccoli used in this recipe contains more than the recommended daily amount of vitamine C?

SERVE Serve the potatoes with the cod and the broccoli. Sprinkle the broccoli with pine nuts and the grated grana padano and squeeze a lemon wedge over the fish.

sTIP: Like your food spicy and have some chilli flakes? Sprinkle the broccoli with chilli flakes during step 6.

Tomato cubes

Smoked paprika

Curry powder

ShallotsGarlic

Courgette Red chilli peppers f

Shrimps f Fresh tarragon f

Tomato f Spaghetti

Single cream

Today you'll be eating scampi diabolique or scampi in devil's sauce with a twist! This brasserie classic owes its diabolical name to its spicy tomato-cream sauce with red chilli pepper and curry spices. No worries, our version will leave your mouth intact. But the fresh vegetables and tarragon in this recipe will make your taste buds dance. Bon appetit!

Easy

Eat within 3 days

*

§

Spaghetti with shrimp in devil's sauce with tomato and tarragon

Total: 40 min.8

SERVES 1 - 6

INGREDIENTS


#HelloFresh

WEEK 38 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PGarlic (cloves) 1/2 1 11/2 2 21/2 3Shallots (pcs) 1/2 1 11/2 2 21/2 3Red chilli peppers (pcs) f

1/4 1/2 3/4 1 11/4 11/2

Courgettes (pcs 1/2 1 11/2 2 21/2 3Ground curry spices (tsp) 9) 10) 1 2 3 4 5 6

Smoked paprika (tsp) 01/2 1 11/2 2 21/2 3Tomato cubes (carton) 1/3 02/3 1 11/3 12/3 2Single cream (carton) 7) 1/3 02/3 1 11/3 12/3 2

Spaghetti (g) 1) 17) 20) 90 180 270 360 450 540Tomatoes (pcs) f 1/2 1 11/2 2 21/2 3Fresh tarragon (g) f 21/2 5 71/2 10 121/2 15Shrimps (g) 2) f 80 160 240 320 400 480

Not includedOlive oil (tbsp) 11/2 3 41/2 6 71/2 9Fish stock (ml) 50 100 150 200 250 300White balsamic vinegar (tbsp) 3/4 11/2 21/4 3 33/4 41/2

Extra-virgin olive oil (tsp) 1 2 3 4 5 6

Butter (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3835 / 917 524 / 125Total fat (g) 46 6 Of which: saturated (g) 17.3 2.4Carbohydrates (g) 90 12 Of which: sugars (g) 23.9 3.3Fibre (g) 0 0Protein (g) 31 4Salt (g) 1.8 0.2

ALLERGENS

1) Gluten-containing grains 2) Shellfish 7) Milk/lactose 9) Celery 10) MustardMay contain traces of: 17) Eggs 20) Soy

EQUIPMENTA large saucepan with a lid.Let’s start cooking the spaghetti with shrimp in devil's sauce.

PREPARATIONPre-heat the oven to 210 degrees and

prepare the stock. Press or finely chop the garlic. Mince the shallots. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the courgette into 1 cm slices and transfer to a baking sheet lined with baking paper: Drizzle them with 1/2 tbsp olive oil per person, salt and pepper. Roast in the oven for 15 – 20 minutes.

FRYBring ample water to the boil in a pan

with a lid for the spaghetti. Heat 1 tbsp olive oil per person in a deep saucepan with a lid to medium-high heat and fry the shallot, garlic and red chilli pepper for 2 – 3 minutes. Add 1 tsp ground curry spices and 1/2 tsp smoked paprika and fry for 1 minute.

MAKE THE DEVIL’S SAUCE Deglaze the flavourings and spices with 1/2 tbsp white balsamic vinegar per person, stock and the tomato cubes. Turn down the heat and add the cream. Allow the sauce to simmer, covered, for 12 – 14 minutes at low heat. Season to taste with salt and pepper. In the meantime, boil the spaghetti, covered, for 10 – 12 minutes until done. Drain and set aside, uncovered, to steam dry.

PREPARE THE VEGETABLES In the meantime, finely dice the tomato. Strip the leaves from the tarragon sprigs and coarsely chop. Mix the tomato cubes in a bowl with per person 1/4 tbsp white balsamic vinegar, 1 tsp extra-virgin olive oil, half the tarragon, salt and pepper.

FRY THE SHRIMP Heat 1/2 tbsp butter per person in another frying pan at medium-high heat. Stir-fry the shrimp and the remaining red chilli pepper for 3 – 4 minutes. Season to taste with salt and pepper. Add the shrimp and the remaining tarragon to the sauce.

SERVE Transfer the spaghetti to deep plates and serve with the sauce, shrimp and courgette slices. Serve the tomato with tarragon on the side.

RFACT: Did you know this dish contains more than 350 g vegetables per person?

Caraway seed

Spicy onion chutney

Marjory-garlic pork sausage f

Broccoli fFloury potatoes

ShallotsWalnuts

Serving picky eaters? With this creamy broccoli purée they will get a good dose of veggies without even noticing it! The walnuts give the dish a nice bite, and their hint of bitterness goes great with the slightly bitter broccoli. It also makes for an interesting combination with the anise-like flavour of the caraway seeds.

Easy

Eat within 3 days

*

§

Pork sausage with broccoli purée With onion gravy, caraway seed and walnuts

Gluten-freegTotal: 30-35 min.7

SERVES 1 - 6



#HelloFresh

WEEK 38 | 2019

1P 2P 3P 4P 5P 6PFloury potatoes (g) 300 600 900 1200 1500 1800Broccoli (g) f 250 500 750 1000 1250 1500Walnuts (g) 8) 19) 25) 20 40 60 80 100 120

Shallots (pcs) 1/2 1 11/2 2 21/2 3Marjory-garlic pork sausage (100g) f

1 2 3 4 5 6

Spicy onion chutney (g) f

40 80 120 160 200 240

Caraway seeds (tsp) 19) 22) 1 2 3 4 5 6

Not includedOlive oil (tbsp) 1/2 1 11/2 2 21/2 3Red wine vinegar (tbsp) 1/2 1 11/2 2 21/2 3Butter (tbsp) 1 2 3 4 5 6Mustard (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste


NUTRIENT VALUESPER

SERVING PER 100 GEnergy (kJ/kcal) 4107 / 982 525 / 126 Total fat (g) 53 7 Of which: saturated (g) 16,8 2,1Carbohydrates (g) 83 11 Of which: sugars (g) 24,6 3,1Fibre (g) 15 2Protein (g) 35 5Salt (g) 0,8 0,1

ALLERGENS

8) Nuts May contain traces of: 19) Peanuts 22) nuts 25) Sesame

LTIP: This dish is calorie rich. Watching your calorie-intake? Use half of the onion gravy and half of the walnuts, or replace the butter in the mash with an extra splash of milk.

EQUIPMENTA pan with a lid, tin foil, a potato masher and a frying pan with a lid. Let’s start cooking the pork sausage with broccoli purée.

CUT AND BOILPeel the potatoes and cut into coarse

pieces. Make sure the potatoes are barely covered with water in a large pan with a lid. Boil the potatoes, covered, for 12 – 15 minutes until done. Cut the broccoli head into florets and dice the stem. For the final 6 – 9 minutes, add the broccoli to the potatoes and boil until done t. Drain and set aside, uncovered, to steam dry.

ROAST THE WALNUTSIn the meantime, coarsely chop the

walnuts. Heat a frying pan, without any oil, to high heat and roast the walnuts for 3 – 4 minutes or until they begin to change colour. Remove from the pan and set aside. Mince the shallots.

tTIP: Are you making this dish for 5 or 6 servings? Boil the broccoli separately.

FRY THE PORK SAUSAGE Heat the olive oil in the same frying pan at medium to high heat and fry the pork sausage for 2 – 3 minutes until brown all around. Cover the pan and fry for 8 – 10 minutes at medium-low heat. Turn regularly. Remove the pork sausage from the pan and set aside, wrapped in tin foil.

MAKE THE ONION GRAVY In the same frying pan, heat the red wine vinegar with the spicy onion chutney and 1 – 2 tbsp water per person. Turn down the heat and allow to simmer for 1 – 2 minutes, or until a syrupy gravy emerges.

MAKE THE PUREE Add the butter, mustard, shallots and caraway seeds to the potatoes and broccoli. Mash the potatoes and broccoli into a fine purée using a potato masher. Season to taste with salt and pepper.

SERVE Serve the broccoli purée with the pork sausage and onion gravy, and garnish with walnuts.

seasoned meatloaf - hellofresh

Documents