Flatbread pizzas with tuna

With sweet red pepper, red onion and matured cheese

FLATBREAD

From tortillas in South-America to naan in

Asia and pita in the Middle-East: flatbread is
easy to make and you'll find different varieties
all over the globe.

Red sweet Red onions

pepper f

Garlic Tomato
paste

Tuna in White
olive oil flatbread

Matured Rocket
cheese f lettuce f

6 Total: 25-30 min. b Family
- Very simple
% Eat within 5 days
Today you'll make your own version of the pizza tonno, with a base of flatbread. Got some
olives or capers in the fridge? Feel free to add them! The white Albacore tuna from Fish Tales
is caught off the coast of San Diego with a rod and line. This is the most sustainable and
environmentally friendly way of catching fish.
A GOOD EQUIPMENT
SERVES 1 - 6
START
A saucepan and a baking sheet lined with baking paper.
Let’s start cooking the flatbread pizzas with tuna.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Red sweet peppers
1/2 1 1 1/2 2 2 1/2 3
(pcs) f
Red onions (pcs) 1/2 1 1 1/2 2 2 1/2 3
Garlic (cloves) 1/2 1 1 1/2 2 2 1/2 3
Tomato paste (tin) 1 2 3 4 5 6
Tuna in olive oil (tin) 4) 1 2 3 4 5 6
White flatbread (pcs) 1) 2 4 6 8 10 12
Matured cheese, grated
25 50 75 100 125 150
(g) 7) f
Rocket lettuce (g) 23) f 30 60 90 120 150 180
CHOP THE INGREDIENTS MAKE THE SAUCE DRAIN THE TUNA
*Not included
Pre-heat the oven to 200 degrees. Cut the Heat the olive oil in a saucepan at In the meantime, drain the tuna. 1/2 1 1 1/2 2 2 1/2 3
Olive oil* (tbsp)
sweet red pepper into thin strips. Slice the medium-low heat. Fry the garlic and tomato Salt & pepper* to taste
red onions into half rings. Press or finely chop paste for 3 – 4 minutes. For the final minute,
f keep in the refrigerator
the garlic. add 4 tbsp water per person and stir until it
turns into a smooth sauce. Season to taste PER
NUTRIENT VALUE SERVING PER 100 G
with salt and peppert. Energy (kJ/kcal) 2975 / 711 693 / 166
Total fat (g) 25 6
tTIP: Finding the tomato sauce too acidic? Of which: saturated (g) 9.0 2.1
Add 1/2 tsp honey or sugar per person. Carbohydrates (g) 84 20
Of which: sugars (g) 16.8 3.9
Fibre (g) 11 3
Protein (g) 33 8
Salt (g) 1.4 0.3
ALLERGENS

1) Glutens 4) Fish 7) Milk/lactose

May contain traces of: 23) Celery

TOP THE FLATBREAD TOP THE FLATBREAD SERVE

Transfer the flatbread to a baking tray
lined with baking paper. Top the flatbreads
with the tomato sauce and season with salt
and pepper.
Next, top the flatbreads with red
onion, sweet pepper and tuna and sprinkle
with grated matured cheese. Bake the
flatbreads in the pre-heated oven for
9 – 10 minutes tt.
ttTIP: Can’t fit all the pizzas in the oven
at once? Don’t top the next batch of
flatbreads until you’ve put the current batch
in the oven, this prevents the bases from
getting too moist.
Transfer the rocket lettuce to the
flatbread pizzas and serve.
We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
channels.
#HelloFresh
Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
WEEK 36 | 2018
 Risotto with fennel salad and seasoned pork sausage
With mascarpone and grana padano

Onions Red chilli

peppers f

Fennel f Marjoram-garlic pork

sausage f

Lemons Fennel
seed

Risotto rice Mascarpone f

Grated Grana
Padano f

9 Total: 40-45 min. g Gluten-free
+ Several steps
% Eat within 5 days
Risotto is a real comfort food. Stirring causes the starch, released from the grains of rice,
producing a creamy effect. The mascarpone and Grana Padano enhance the creaminess of
this risotto. The lemon-thyme sausage is sourced from our supplier Brandt & Levie, who select
farmers that take care of their pigs. This time you’ll remove the meat from the sausage and fry
it with fennel. The anise-like flavour of this vegetable goes perfectly with pork.
A GOOD EQUIPMENT
SERVES 1 - 6
START
A wok or deep saucepan with a lid and a bowl.
Let’s start cooking the risotto with mascarpone and seasoned pork sausage.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Onions (pcs) 1/2 1 1½ 2 2½ 3
Red chilli peppers
1¼ 1¼ ½ ½ 1 1
(pcs) f
Fennel (pcs) f ½ 1 1½ 2 2½ 3
Marjoram-garlic pork
1 2 3 4 5 6
sausage (100 g) f
Lemons (pcs) 1/4 ½ ¾ 1 11/4 11/2
Fennel seed (tsp) 1/4 1/2 3/4 1 11/4 11/2
Risotto rice (g) 75 150 225 300 375 450
Mascarpone (g) 7) f 25 50 75 100 125 150
CHOP THE VEGETABLES SKIN THE SAUSAGE FRY THE INGREDIENTS Grated Grana Padano
Mince the onion. Remove the seed pods Cut open the pork sausage and scrape Heat the butter in a wok or a deep 10 20 30 40 50 60
(g) 3) 7) f
from the red chilli pepper and finely chop or squeeze the meat from the sausage skin. saucepan with a lid at medium heat and add *Not included
the red chilli pepper. Cut the fennel into Prepare the stock. Squeeze the juice from the onion, chilli pepper, most of the fennel, Vegetable stock cubes*
1/2 1 11/2 2 21/2 3
quarters, remove the hard core and cut the the lemon. the fennel seed and the sausage meat. (st)
fennel into very thin strips. Keep the fennel Brown the meat at high heat, loosening Butter* (tbsp) 1 1 2 2 3 3
Extra-virgin olive oil* to taste
leaves separately. it as you fry, and simmer, covered, for
Salt & pepper* to taste
4 – 5 minutes at medium heat.
fStore in the refrigerator
PER
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 3151 / 753 427 / 102
Total fat (g) 29 4
Of which: saturated (g) 20,7 2,8
Carbohydrates (g) 66 9
Of which: sugars (g) 5,4 0,7
Fibre (g) 5 1
Protein (g) 29 4
Salt (g) 4,3 0,6
ALLERGENS

3) Eggs 7) Milk/lactose

MAKE THE FENNEL SALAD COOK THE RISOTTO SERVE

In the meantime, whisk a dressing from
the 1 tablespoon of lemon juice per person,
the extra-virgin olive oil, and a little salt and
pepper to taste, in a salad bowl. Add the
remaining fennel and toss. Add the risotto
to the wok or deep saucepan and stirr while
frying for 2 minutes at medium to low heatt.
Add ⅓ of the stock. Allow the grains of rice
to slowly absorb the stock. Stir regularly.
As soon as the stock has been absorbed
by the grains of rice add approximately ⅓
of the remaining stock. Repeat until all the
stock has been used up. Cook the risotto
until donett in about 15 – 20 minutes,
stirring regularly. Add a little extra water if the
risotto grains are not plump enough.
Add the mascarpone and most of the
Grana Padano to the risotto and season to
taste with salt and pepper. Transfer to deep
plates and sprinkle with the rest of the Grana
Padano. Serve with the fennel salad and
garnish with the fennel tops. We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
channels.
#HelloFresh

tTIP: Traditionally, risotto is made with
wine. Do you have any white wine? In Step 4,
pour in a good swig of wine.
tTIP: The risotto is done as soon as the Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
grains are soft on the outside but are still a
little chewy at the centre.
WEEK 36 | 2018
 PORTOBELLO WITH GOAT'S CHEESE FROM THE OVEN
With fried potatoes and courgette
WALNUTS

Do you ever buy whole walnuts? A good way

of checking the quality is to shake them. If
they rattle, the nuts are no good.

Franceline Fresh tarragon f

potatoes

Red onions Courgette f

Portobello f Fresh goat’s

cheese f

Walnuts

The portobello is a large version of the chestnut mushroom. Because of its size it is perfectly
8 Total: 35-40 min. L Calorie-conscious suited to be stuffed. Today you'll be stuffing it with the classic combination of goat's cheese,
* Easy v Vegetarian walnuts and honey. A brief visit to the oven and you've got a beautiful dish.

% Eat within 5 days g Gluten-free

A GOOD EQUIPMENT
SERVES 1 - 6
START
A pan with a lid, a deep saucepan with a lid and a baking sheet lined with baking paper.
Let’s start cooking the portobello with goat's cheese from the oven.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Franceline potatoes (g) 300 600 900 1200 1500 1800
Fresh rosemary
1/2 1 1 1/2 2 2 1/2 3
(sprigs) 23) f
Red onions (pcs) 1/2 1 1 1/2 2 2 1/2 3
Courgettes (pcs) f 1/2 1 1 1/2 2 2 1/2 3
Portobello (pcs) f 1 2 3 4 5 6
Fresh goat’s cheese
40 75 100 125 150 175
(g) 7) f
Walnuts (g)
15 30 45 60 75 90
8) 19) 22) 25)
PRE-BOIL THE POTATOES CHOP THE INGREDIENTS FRY THE POTATOES *Not included
Pre-heat the oven to 200 degrees and In the meantime, strip the leaves from Heat half the olive oil in a deep saucepan Olive oil* (tbsp) 1 2 2 3 3 4
bring ample water to the boil in a pan with the sprigs of rosemary and finely chop. with a lid and fry the potatoes, covered, Honey* (tsp) 1/2 1 1 1/2 2 2 1/2 3
a lid for the potatoes. Thoroughly scrub the Slice the red onion into rings and cut the for 20 – 25 minutes at medium to high heat Extra-virgin olive oil* to taste
potatoes and cut into long thin wedges. Boil courgette into thin slices. together with half the rosemary, salt and Salt & pepper* to taste
the potatoes for 4 – 6 minutes. Drain and pepper. Take the lid off the pan for the final f keep in the refrigerator
set aside, uncovered, to steam dry. Tap the 5 minutes.
PER
potatoes dry with a paper towel or a clean NUTRIENT VALUE SERVING PER 100 G
kitchen towel. Energy (kJ/kcal) 2862 / 684 412 / 99
Total fat (g) 32 5
Of which: saturated (g) 8.3 1.2
Carbohydrates (g) 74 11
Of which: sugars (g) 17.7 2.6
Fibre (g) 11 2
Protein (g) 21 3
Salt (g) 0.4 0.1
ALLERGENS

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

BAKE THE VEGETABLES ADD THE WALNUTS SERVE

In the meantime, transfer the courgette
and red onion to a baking tray lined with
baking paper. Add the portobello open side
up and stuff the portobello with the goat’s
cheese. Drizzle all the vegetables with the
remaining olive oil and rosemary and season
with salt and pepper. Top the portobello
stuffed with goat’s cheese with honey. Roast
in the oven for 18 – 20 minutes.
In the meantime, coarsely chop
the walnuts. After 15 minutes, sprinkle
the walnuts over the baking tray
with vegetables.
Transfer the potatoes and portobello
with oven-roasted vegetables to plates.
Drizzle with extra-virgin olive oil to taste.
We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
channels.
LTIP: Are you keeping an eye on your
calorie intake? Use 200 g potatoes. Then #HelloFresh
the dish contains 596 kcal, 32 g fat, 55 g Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
carbohydrates, 9 g fibre, 19 g protein and 0.4
g salt.
WEEK 36 | 2018
 SWEET APPLE-PARSNIP SOUP WITH SMOKED TROUT
With fresh dill and sunflower seed ciabatta
ELSTAR

Did you know that there are over 400

varieties of apples? The Elstar apple was born
from a cross-breading of Golden Delicious
and Ingrid Marie. It was discovered by Arie
from Elst, hence the name.

Onion Garlic

Parsnip f Leek f

Elstar apple Ciabatta

Smoked fillet of Fresh dill f

trout f

Parsnip is considered a forgotten vegetable but it is not available at most supermarkets. This
7 Total: 30-35 min. L Calorie-conscious white root is deliciously sweet and has an anise-like flavour which makes for a perfect match
* Easy with the sweet & sour apple. You will garnish the soup with smoked trout and pieces of apple
for a nice bite.
% Eat within 5 days
A GOOD EQUIPMENT
SERVES 1 - 6
START
A soup pan with a lid and a hand-held blender.
Let’s start cooking the sweet apple-parsnip soup with smoked trout.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Onions (pcs) 1/2 1 1 1/2 2 2 1/2 3
Garlic (cloves) 1 2 2 3 4 4
Parsnip (g) f 150 300 450 600 750 900
Leeks (g) f 100 200 300 400 500 600
Elstar apple (pcs) 1/2 1 1 1/2 2 2 1/2 3
Sunflower seed
ciabattas (pcs) 1) 17) 1 2 3 4 5 6
20) 21) 22) 25) 27)
Smoked fillet of trout
70 140 210 380 450 520
(g) 4) f
PREPARATION FRY BOIL Fresh dill (sprigs) 23) f 2 4 6 8 10 12
Pre-heat the oven to 210 degrees and Heat the butter in a soup pan with a Next, add the boiled water and crumble *Not included
bring 400 ml of water per person to the boil. lid and gently fry the onion and garlic for the stock cube over the pan. Cover the Butter* (tbsp) 1/2 1/2 1 1 1 1/2 1 1/2
Mince the onion and press or finely chop the 2 minutes at medium-low heat. Add the pan and allow to boil for 10 – 12 minutes Vegetable stock
3/4 1 1/2 2 1/4 3 3 3/4 4 1/2
garlic. Weigh the parsnip and leek. Peel the parsnip, leek and apple and fry for another at medium-low heat or until the leek and cubes* (pcs)
parsnip and cut into slices. Cut the leek into 2 minutes. parsnip are soft. White wine
1/2 1 1 1/2 2 2 1/2 3
vinegar* (tsp)
rings. Set a bit of apple aside as garnishing. In
Salt & pepper* to taste
the meantime, peel the rest of the apple and
f keep in the refrigerator
chop into large chunks.
PER
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 2477 / 592 256 / 61
Total fat (g) 20 2
Of which: saturated (g) 6.4 0.7
Carbohydrates (g) 62 6
Of which: sugars (g) 23.7 2.4
Fibre (g) 16 2
Protein (g) 32 3
Salt (g) 6.2 0.6
ALLERGENS

PREPARE THE GARNISHING
In the meantime, bake the ciabatta in
the oven for 6 – 8 minutes. Tear the smoked
trout into small pieces using a fork. Finely
chop the dill and the remaining apple.
PURÉE THE SOUP
Remove the soup pan from the stove and
purée the soup using a hand-held blender.
Add the white wine vinegar and a little water
if the soup becomes too thick. Season to taste
with salt and pepper.
SERVE
Ladle the soup into deep plates or soup
bowls. Place the smoked trout and apple
in the centre and garnish with the dill and
(freshly ground) pepper. Serve with the
sunflower seed ciabatta.
1) Glutens 4) Fish
May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose
22) Nuts 23) Celery 25) Sesame 27) Lupin
LTIP: Are you concerned about eating too
much salt? Use half a stock cube per person
or opt for stock that is low on potassium.
We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
channels.

#HelloFresh
tTIP: While puréeing the soup, keep the pan Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
at a slight angle. This creates a little vortex
and the soup will purée faster as a result.
WEEK 36 | 2018
 FRIED CHICKEN FILLET WITH GARLIC-STRING BEANS
With boiled potatoes, capers and pumpkin seeds
CAPERS

Capers are the flower buds of the caper plant

before they open. Once the flower is pollinated,
the caper berry forms.

Potatoes Garlic

Pre-cut string Shallots

beans f

Chicken Pumpkin
breasts f seeds

Capers f

You need a good pan to make a perfect chicken fillet: one with a thick base and not much
5 Total: 20-25 min. r Quick & Easy larger than the chicken. If the pan is too large the baking grease burns before the chicken is
* Easy b Family done. You can prevent this by adding some extra grease while frying the chicken.

§ Eat within 3 days g Gluten-free

A GOOD EQUIPMENT
SERVES 1 - 6
START
A pan with a lid and 2x a frying pan.
Let’s start cooking the fried chicken fillet with garlic-string beans.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Potatoes (g) 250 500 750 1000 1250 1500
Garlic (cloves) 1/2 1 1 1/2 2 2 1/2 3
Pre-cut string beans (g)
150 300 450 600 750 900
23) f
Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3
Chicken fillet (g) f 100 200 300 400 500 600
Pumpkin seeds (g )
10 20 30 40 50 60
19) 22) 25)
Capers (g) f 10 20 30 40 50 60
*Not included
BOIL THE POTATOES FRY THE STRING BEANS CUT AND RUB
Olive oil* (tbsp) 1 2 3 4 5 6
Bring ample water to the boil in a pan In the meantime, press or finely chop In the meantime, slice the shallots Butter* (tbsp) 1 2 3 4 5 6
with a lid for the potatoes. Thoroughly scrub the garlic. Heat the olive oil in a frying pan into rings. Rub the chicken fillet with salt Salt & pepper* to taste
or peel the potatoes and cut into pieces. Boil to medium-high heat and fry the garlic and pepper.
f keep in the refrigerator
the potatoes, covered, for 10 – 12 minutes or with the string beans for 10 – 15 minutes.
until they are done. Drain and allow to steam Stir regularly and season to taste with salt PER
NUTRIENT VALUE SERVING PER 100 G
dry, without the lid. and pepper. Energy (kJ/kcal) 2895 / 692 501 / 120
Total fat (g) 35 6
Of which: saturated (g) 12.4 2.1
Carbohydrates (g) 55 10
Of which: sugars (g) 9.1 1.6
Fibre (g) 10 2
Protein (g) 33 6
Salt (g) 2.0 0.3
ALLERGENS

May contain traces of: 19) Peanuts 22) Nuts 23) Celery
25) Sesame

FRY MIX THE POTATOES SERVE

Heat half the butter in another frying
pan to medium-high heat and fry the chicken
fillet for 2 – 3 minutes on each side. Lower
the heat to medium-low, add the pumpkin
seeds and shallot and fry together for
another 4 – 5 minutes or until the chicken
is donet.
Mix the capers with the potatoes and stir
in the remaining butter. Season to taste with
salt and pepper.
Transfer the potatoes to plates. Place
the chicken fillet on the side and garnish
with the fried shallot and pumpkin seeds.
Serve with the fried string beans.
We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
channels.

#HelloFresh

tTIP: The frying time for the chicken Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
depends on the thickness of the fillet. Adapt
the frying time if necessary.
WEEK 36 | 2018
 Traditional shakshuka with egg
With goat’s cheese and spelt baguette

Onions Garlic

Red chilli Red sweet

peppers f pepper f

Plum tomato f Fresh curly

parsley f

Free-range Fresh goat’s

eggs f cheese f

Spelt baguette

Shakshuka is one of our favourite veggie dishes. Eggs are a great source of natural proteins
7 Total: 30-35 min. b Family making them a nutritious vegetarian option. Shakshuka is an easy dish to cook that is also
* Easy V Vegetarian great for lunch - use this recipe card as a base to create your own version! It's a great way to
use op leftover vegetables.
% Eat within 5 days
A GOOD EQUIPMENT
SERVES 1 - 6
A wok or deep saucepan with a lid.

START Let’s start cooking the traditional shakshuka with eggs.

INGREDIENTS
1P 2P 3P 4P 5P 6P
Onions (pcs) ½ 1 11/2 2 2½ 3
Garlic (cloves) 1 2 3 3 4 4
Red chilli peppers
¼ ½ 3/4 1 11/4 11/2
(pcs) f
Red sweet peppers
½ 1 11/2 2 2½ 3
(pcs) f
Plum tomatoes (pcs) f 2 4 6 8 10 12
Fresh curly parsley
3 6 9 12 15 18
(sprigs) 23) f
Free-range eggs (pcs)
PREPARATION FRY THE FLAVOURINGS COOK 2 4 6 8 10 12
3) f
Pre-heat the oven to 210 degrees. Mince Heat the olive oil in a wok or deep Add 30 ml water per person to the Fresh goat’s cheese
40 75 100 125 150 175
the onion and press or finely chop the garlic. saucepan with a lid and gently fry the onion, wok or deep saucepan and crumble in the (g) 7) f
Remove the seed pods from the red chilli garlic and red chilli pepper for 2 minutes at vegetable stock cube. Bring to the boil, turn Spelt baguette (pcs)
1 2 3 4 5 6
1) 17) 20) 21) 22) 25) 27)
pepper and the sweet pepper and finely medium-high heat. Add the sweet peppers, down the heat and allow to simmer, covered,
*Not included
chop. Dice the tomatoes and finely chop the the tomato and half the curly parsley. for 5 minutes. Season to taste with salt 1 1 2 2 3 3
Olive oil* (tbsp)
curly parsley. and pepper. Vegetable stock cubes*
1/4 ½ 3/4 1 1 1/4
11/2
(pcs)
Salt & pepper* to taste
fStore in the refrigerator
PER
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 2515 / 601 387 / 93
Total fat (g) 24 4
Of which: saturated
8.8 1.4
(g)
Carbohydrates (g) 70 11
Of which: sugars (g) 18.5 2.9
Fibre (g) 8 1
Protein (g) 30 5
Salt (g) 2.7 0.4
ALLERGENS

COOK THE EGGS
Make a little indentation in the vegetable
mixture for each egg, and break an egg into
each indentation. Sprinkle a little salt and
pepper onto the eggs. Crumble all of the
goat’s cheese over the dish, cover the pan
and allow the eggs to set in 10 minutest.
Take the lid off the pan for the final 4 minutes,
turn up the heat a little and allow the excess
moisture to evaporatett.
BAKE THE BAGUETTES
In the meantime, bake the spelt
baguettes in 5 – 7 minutes in the pre-heated
oven, or until golden brown.
tTIP: The eggs will be done when the
whites begin to turn white, but the yolks are
still runny. Of course, if you prefer hard-boiled
eggs, you can cook the dish a little longer.
SERVE
Transfer the dish to plates. Garnish with
the remaining curly parsley and serve with
the spelt baguette.
tTIP: How moist the shakshuka ends up
strongly depends on the surface of your
pan. If you’re using a wok, less moisture will
evaporate. Using a deep saucepan will give
the shakshuka a thicker texture.
1) Glutens 3) Eggs 7) Milk/lactose
May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose
22) Nuts 23) Celery 25) Sesame 27) Lupin
We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
channels.
#HelloFresh
Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
WEEK 36 | 2018
 SALAD WITH PEAR, DANABLU AND WALNUTS
With roast potatoes and courgette ribbons

Potatoes Walnuts

Courgettes f Conference
pears

Mixed Danablu f
lettuce f

Just like strawberries with balsamic vinegar, watermelon with feta or apple with mackerel,
8 Total: 35-40 min. V Vegetarian pear and blue cheese make for a surprising but delicious combination. The secret lies in the
* Easy g Gluten-free combination of fat, salt and acidity. The cheese takes care of the former two, and the pear is
nice and sweet but also a bit acidic.
% Eat within 5 days
A GOOD EQUIPMENT
SERVES 1 - 6
Tin foil, a baking sheet, 2x a frying pan and a salad bowl.

START Let’s start cooking the salad with pear, danablu and walnuts.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Potatoes (g) 200 400 600 800 1000 1200
Walnuts (g)
15 30 45 60 75 90
8) 19) 22) 25)
Courgettes (pcs) f 1/2 1 1 1/2 2 2 1/2 3
Conference pears (pcs)) 1 2 3 4 5 6
Mixed lettuce (g) 23) f 40 80 120 160 200 240
Danablu (g) 7) f 40 75 100 125 150 175
*Not included
Olive oil* (tbsp) 1 2 3 4 5 6
White wine
ROAST THE POTATOES CHOP THE INGREDIENTS FRY THE COURGETTE vinegar* (tsp)
1/2 1 1 1/2 2 2 1/2 3
Pre-heat the oven to 220 degrees. In the meantime, coarsely chop the Heat a frying pan without oil to medium- Butter* (tbsp) 1/2 1 1 1/2 2 2 1/2 3
Thoroughly wash the potatoes and cut into walnuts. Shave or cut the courgette into high heat and roast the walnuts until golden Black balsamic
1 2 3 4 5 6
quarters, cut the larger ones, if any, into six long thin ribbons. Halve the pear, remove brown. Remove from the pan and set aside. vinegar* (tsp)
partst. Transfer the potatoes to 1 sheet of the core and cut the pear including its peel Heat the remaining olive oil in the same Extra-virgin olive oil* to taste
tin foil per person. Drizzle with half the olive into wedges. frying pan and fry the courgette ribbons at Salt & pepper* to taste
oil and season with salt and pepper. Fold the medium to high heat for 8 – 10 minutes tt. f keep in the refrigerator
packets, place them on a baking sheet and Take the courgette ribbons out of the pan PER
roast the potatoes for 35 – 40 minutes in the and mix them in a salad bowl with white wine NUTRIENT VALUE SERVING PER 100 G
oven or until done. vinegar, salt and pepper. Allow the courgette Energy (kJ/kcal) 2992 / 715 464 / 111
ribbons to cool down. Total fat (g) 40 6
Of which: saturated (g) 13.9 2.2
Carbohydrates (g) 66 10
Of which: sugars (g) 26.0 4.0
Fibre (g) 9 1
Protein (g) 18 3
Salt (g) 1.2 0.2
ALLERGENS

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

FRY THE PEAR MAKE THE SALAD SERVE

In the meantime, melt the butter in
another frying pan and fry the pear wedges
for 8 – 10 minutes at medium-high heat or
until the outside is starting to turn brown.
If the pear is still hard to begin with, it will
take a bit more time for it to become soft in
the pan. Add the black balsamic vinegar to
the pear, take the pear out of the pan and
Mix the mixed lettuce with the (cooled)
courgette ribbons. Add some extra-
virgin olive to taste and season with salt
and pepper.
tTIP: It takes a little longer to cook the
potatoes if they are larger or prepared in a
less powerful oven. Want to save some time?
Transfer the roast potatoes to plates.
Place the lettuce on the side and garnish the
lettuce with the pear, danablu and walnuts.
We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
channels.

set aside. Cut the potatoes into smaller pieces or dice ttTIP: Are you making this dish for more #HelloFresh
them. Don't have a good oven? Then you can than 2 persons? Use several frying pans or Running into a problem while cooking? Send a free
also boil the potatoes instead roasting them. grill the courgette on a baking sheet in the WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.

In that case, mix them with pepper, salt and oven.

olive oil after boiling. WEEK 36 | 2018
 Roasted feta with honey and sweet potatoes
With green lentils, cherry tomatoes and mixed lettuce
LENTILS

Red, orange, yellow or green; lentils come in

all kinds of colours. The green variety has a
slightly more firm structure, which keeps the
lentils whole when they are boiled.

Green lentils Sweet potato

Shallot Garlic

Red cherry Feta f

tomatoes f

Lemon Fresh parsley f

Rocket and
lamb's lettuce

Sweet potatoes and lentils are an excellence source of fibre, which helps maintain your blood
0 Total: 45-50 min. V Vegetarian sugar level and quickly gives you a feeling of satiety. Sweet potato is not a potato but rather
* Easy g Gluten-free a vegetable. It doesn’t just contain fibres but is also richer in vitamins, minerals and carbs
than potatoes.
% Eat within 5 days
A GOOD EQUIPMENT
SERVES 1 - 6
START
A pan with a lid, a baking sheet lined with baking paper, 2x a frying pan and a salad bowl.
Let’s start cooking the roasted feta with honey and sweet potatoes.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Green lentils (g) 40 80 120 160 200 240
Sweet potatoes (g) 300 600 900 1200 1500 1800
Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3
Garlic (cloves) 1/2 1 1 1/2 2 2 1/2 3
Red cherry
125 250 375 500 625 750
tomatoes (g) f
Feta (g) 7) f 50 100 150 200 250 300
Lemons (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2
Fresh parsley
5 10 15 20 25 30
(sprigs) 23) f
BOIL AND BAKE CUT AND FRY FRY AND MIX
Rocket & lamb’s
Pre-heat the oven to 200 degrees. Bring In the meantime, mince the shallots and In the meantime, heat 1/2 tbsp olive oil per lettuce (g) 23) f
30 60 90 120 150 180
ample water to the boil in a pan with a lid. Boil press or finely chop the garlic. Halve the red person in a frying pan at medium to high heat
* Not included
the green lentils for 25 – 30 minutes, covered, at cherry tomatoes. Cut the feta into 3 strips and fry the cherry tomatoes for 6 – 8 minutes. Olive oil* (tbsp) 2 4 6 8 10 12
medium-low heat. Drain the green lentils. Cut per person and season to taste with salt and Stir regularly. Juice the lemon. Whisk together Extra-virgin
the sweet potatoes into 1 cm thick half moons. pepper. Place the feta next to the sweet potato a dressing of 1 tbsp lemon juice per person and 1/2 1 1 1/2 2 2 1/2 3
olive oil* (tbsp)
Transfer the sweet potato slices to a baking tray on the baking tray in the oven for the final the extra-virgin olive oil in a bowl. Honey* (tsp) 1/2 1 1 1/2 2 2 1/2 3
lined with baking paper. Mix with 1 tbsp olive 7 – 10 minutes tt. Salt & pepper* to taste
oil per person t. Season to taste with salt and f keep in the refrigerator
pepper. Bake the sweet potato in the oven for
PER
25 – 35 minutes or until golden brown.
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 3889 / 932 607 / 145
Total fat (g) 44 7
Of which: saturated (g) 12.8 2.0
Carbohydrates (g) 101 16
Of which: sugars (g) 31.0 4.8
Fibre (g) 18 3
Protein (g) 24 4
Salt (g) 0.7 0.1
ALLERGENS

HEAT THE LENTILS
Heat 1/2 tbsp olive oil per person in another
frying pan at medium to high heat and fry the
shallots for 3 – 4 minutes. Add the garlic and
fry for another minute. Next, add the boiled
green lentils and season to taste with salt and
pepper. Stir-fry for another 1 – 2 minutes. Add the
majority of the lemon dressing, turn the heat to
high and heat briefly.
FRY AND DRESS
In the meantime, drizzle the feta with the
honey right before serving and return to the oven
for 2 minutes. Finely chop the fresh parsley.
Tear the rocket and lamb’s lettuce into bite-size
pieces. Mix the rocket & lamb's lettuce with the
remaining lemon dressing and season to taste
with salt and pepper.
7) Milk/lactose
May contain traces of: 23) Celery
SERVE
Transfer the lettuce to plates and top with
the green lentils. Place the sweet potatoes,
tomatoes and feta on top and garnish with the
fresh parsley ttt.
We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
channels.

tTIP: Make sure all the sweet potatoes are
covered in olive oil to prevent them from burning.
ttTIP: Not a fan of warm feta? Skip this step
and crumble the cheese over the dish right
before serving.
tttTIP: Carefully transfer the warm feta to
plates, make sure it doesn’t break apart. Don’t
allow the cheese to cool down otherwise it will
become dry.
#HelloFresh
Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
WEEK 36 | 2018
 Sweet peppers stuffed with chilli con carne
With basmati rice and yoghurt
HAK SMALL RED KIDNEY BEANS

HAK small red kidney beans have a pure

flavour and a nice bite. They are very versatile
and can be used in traditional South-
American dishes as well as soups and salads.

Green sweet Basmati rice

pepper f

Onion Red chilli

peppers f

Red sweet Tomato f

pepper f

HAK small Red Seasoned ground

kidney beans beef f

Guadalajara Full-fat yoghurt f

spices f

Opinions vary on the origin of chilli con carne, but it has become an inherent part of both
8 Total: 35-40 min. g Gluten-free Mexican and the Texan ‘TexMex’ food culture. There are countless variations to this dish and we Cheddar,
grated f
* Easy will be adding a HelloFresh version to the mix, nice and fresh with yoghurt!

% Eat within 5 days

A GOOD EQUIPMENT
SERVES 1 - 6
START
A pan with a lid, a baking sheet lined with baking paper and a wok or deep saucepan with a lid.
Let’s start cooking the stuffed sweet peppers with chilli con carne.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Green sweet
1 2 3 4 5 6
peppers (pcs) f
Basmati rice (g) 40 85 125 170 210 250
Onions (pcs) 1/2 1 1 1/2 2 2 1/2 3
Red chilli
1/4 1/2 3/4 1 1 1/4 1 1/2
peppers (pcs) f
Tomatoes (pcs) f 1 2 3 4 5 6
Red sweet
1/2 1 1 1/2 2 2 1/2 3
peppers (bag) f
HAK small Red kidney
FRY THE GREEN SWEET PEPPER BOIL THE RICE CHOP THE VEGGIES 1/2 1 1 1/2 2 2 1/2 3
beans (bag)
Pre-heat the oven to 200 degrees. Bring In the meantime, boil the rice in the pan In the meantime, mince the onion. Seasoned minced
100 200 300 400 500 600
plenty of water to the boil in a pan with a with a lid, covered, for 12 – 15 minutes. Drain Remove the seed pods from the red chilli beef (g) f
lid to cook the rice in. Cut the green sweet and set aside, uncovered, to steam dry. pepper and finely chop the red chilli Guadalajara spice
1 2 3 4 5 6
mix (tsp) f
pepper in half lengthwise and remove the pepper. Dice the red sweet pepper and
Full-fat yoghurt
seed pods. As soon as the oven has reached the tomatoes. (tbsp) 7) 19) 22) f
2 4 6 8 10 12
its temperature, place the green sweet Cheddar, grated
25 50 75 100 125 150
pepper on a baking sheet lined with baking (g) 7) f
paper with the open side facing down, and *Not included
roast for 15 – 20 minutes or until light brown. Butter* (tbsp) 1 1 2 2 3 3
Black balsamic
1 2 3 4 5 6
vinegar* (tsp)
Salt & pepper* to taste
f keep in the refrigerator
PER
NUTRIENT VALUE SERVING PER 100 G
Energy (kJ/kcal) 3364 / 804 451 / 108
Total fat (g) 36 5
Of which: saturated (g) 18.2 2.4
Carbohydrates (g) 61 8
Of which: sugars (g) 13.2 1.8
Fibre (g) 17 2
FRY SIMMER SERVE Protein (g) 52 7
Heat the butter in a wok or deep Add the tomato, red sweet pepper, Transfer the rice to plates and place the Salt (g) 1.2 0.2
saucepan with a lid and gently fry the onions kidney beans (no need to drain) and green sweet pepper on the side t. Stuff ALLERGENS
for 2 minutes at medium-low heat. Add black balsamic vinegar to the wok or deep the green peppers with chilli. Garnish with 7) Milk/lactose
the minced beef, red sweet pepper and saucepan, cover the pan and allow to stew for yoghurt and grated cheddar. May contain traces of: 19) Peanuts 22) Nuts
guadalajara spices and season to taste 10 – 12 minutes at medium-low heat. Take the
with salt and pepper. Fry the minced beef lid off the pan for the final 5 – 6 minutes. Turn We would be happy to hear your opinion of HelloFresh. Don’t
at medium-high heat for 1 – 2 minutes until regularly and season with salt and pepper. hesitate to call, email or contact us through our social media
channels.
loose, it doesn’t need to be fully cooked yet.
tTIP: You can also mix the rice into the minced #HelloFresh
meat and stuff the peppers with this mixture. Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.

WEEK 36 | 2018
 PASTA SALAD WITH AVOCADO AND RICOTTA
With lemon and fresh herbs
LAMB’S LETTUCE

Although lamb’s lettuce consists of 90%

water, it is also stuffed with vitamins. Each
gram contains five times more vitamin C
than a carrot!

Rigatoni Multi-coloured cherry

tomatoes f

Shallot Lemon

Avocado Ricotta f

Fresh parsley f Fresh basil f

Pumpkin seeds Lamb’s lettuce f

This summery salad is perfect to bring to the park, for example in a jam jar. The lemon and
4 Total: 20 min. Quick & Easy
ricotta make the dish nice and refreshing. Ricotta means ‘boiled again’ which refers to the way
- Very simple this soft Italian cheese is made: by re-boiling the whey left over from separating the coagulum.

% Eat within 5 days

A GOOD SERVES 1 - 6
INGREDIENTS
EQUIPMENT: A pan with a lid and a frying pan.

START
Let’s start cooking the pasta salad with avocado and ricotta.

1P 2P 3P 4P 5P 6P
Rigatoni (g) 1) 17) 20) 90 180 270 360 450 540
Multi-coloured cherry tomatoes (g) f 100 200 300 400 500 600
Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3
Lemons (pcs) 1/2 1 1 1/2 2 2 1/2 3
Avocado (pcs) 1/2 1 1 1/2 2 2 1/2 3
Ricotta (g) 7) f 25 50 75 100 125 150
Fresh parsley (sprigs) 23) f 2 1/2 5 7 1/2 10 12 1/2 15
Fresh basil (leaves) 23) f 6 12 18 24 30 36
Pumpkin seeds (g) 19) 22) 25) 10 20 30 40 50 60
Lamb’s lettuce (g) 23) f 20 40 60 80 100 120
Not included*
1 BOIL THE RIGATONI 2 CHOP THE INGREDIENTS Salt & pepper* to taste

• Bring plenty of water to the boil in a pan with a lid. • In the meantime, halve the multi-coloured f keep in the refrigerator

• Boil the rigatoni with a pinch of salt for 12 – 14 minutes cherry tomatoes. NUTRIENT VALUE PER SERVING PER 100 G

until al dente. Drain and set aside, uncovered, to • Mince the shallots. Energy (kJ/kcal) 2460 / 588 453 / 108
Fats (g) 22 4
steam dry. • Juice half the lemon and cut the other half into wedges. Of which: saturated (g) 3.9 0.7
• Dice the avocado. Carbohydrates (g) 73 13
Of which: sugars (g) 4.3 0.8
Fibre (g) 10 2
Protein (g) 19 3
Salt (g) 0.2 0.0
ALLERGENS

1) Glutens 7) Milk/lactose
Can contain traces of: 17) Eggs19) Peanuts 20) Soy 22) Nuts 23) Celery 25) Sesame

3 MIX, CHOP, ROAST 4 SERVE

• Mix 1 tsp lemon juice per person, the finely chopped
shallot, 1/4 tsp salt per person and 1/4 tsp pepper into the
ricotta t.
• Finely chop the parsley and basil.
• Heat a frying pan, without any oil, to high heat and roast
the pumpkin seeds until they begin to pop. Remove from
the pan and set aside.
• Mix the cherry tomatoes, avocado, herbs, ricotta and
lamb’s lettuce into the rigatoni.
• Transfer the pasta salad to plates and garnish with the
pumpkin seeds and lemon wedges.
tTIP: Don’t like raw shallots? Use half the shallots or don’t
use any.
We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call us,
email us or contact us through our social media channels.
#HelloFresh
Running into a problem while cooking? Send a WhatsApp message (free of
charge) to +31 (0) 6 2727 3232 (NL) or +32 0486 70 35 29 (BE) between 4 and
9 p.m.
WEEK 36 | 2018
 HADDOCK FILLET WITH GARLIC-BABY POTATOES
With green beans, fresh herbs and sour cream
CHIVES

Chives are an example of the ‘fines herbes’

from French cuisine. Their light and refined
onion-like flavour fits well in a potato salad.

Baby potatoes Green beans f

Garlic Fresh parsley f

Fresh chives f Fillet of haddock

( skinned ) f

Sour cream f

Garlic is used in almost every kitchen. It is very versatile. The way you will be processing the
4 Total: 20 min. Quick & Easy
garlic in this dish affects the flavour. Roast a garlic clove whole and it becomes a little bit
- Very simple b Family sweet, finely chop the garlic and use it raw for a completely different, more sharp result. Today
you'll be making your potatoes surprisingly flavourful using this technique.
§ Eat within 3 days g Gluten-free
A GOOD SERVES 1 - 6
INGREDIENTS
EQUIPMENT: 2 pans with a lid and a frying pan.

START
Let’s start cooking the haddock fillet with garlic-baby potatoes.

1P 2P 3P 4P 5P 6P
Baby potatoes (g) 300 600 900 1200 1500 1800
Green beans (g) f 200 400 600 800 1000 1200
Garlic (cloves) 1/2 1 1 1/2 2 2 1/2 3
Fresh parsley (sprigs) 23) f 2 1/2 5 7 1/2 10 12 1/2 15
Fresh chives (sprigs) 23) f 13 26 39 52 65 78
Fillet of haddock (skinned)
1 2 3 4 5 6
(120 g) 4) f
Sour cream (tbsp) 7) f 1 2 3 4 5 6
Not included*
Butter* (tbsp) 1 2 3 4 5 6
Salt & pepper* to taste
1 BOIL THE BABY POTATOES 2 BOIL THE GREEN BEANS f keep in the refrigerator
• Put the baby potatoes in a pan with a lid and barely cover • Trim the ends off the green beans and cut the green beans NUTRIENT VALUE PER SERVING PER 100 G

with water. Add a little salt. Bring to the boil, covered, and into 3 equal parts. Energy (kJ/kcal) 2506 / 599 380 / 91
boil for 15 – 17 minutes until done. Fats (g) 18 3
• Boil the green beans, covered, for, 6 – 8 minutes until
Of which: saturated (g) 11.5 1.7
• Bring a little bit of water to the boil with a pinch of salt in al dente.
Carbohydrates (g) 69 10
another pan with a lid for the green beans. Of which: sugars (g) 3.8 0.6
Fibre (g) 13 2
Protein (g) 33 5
Salt (g) 0.2 0.0
ALLERGENS

4) Fish 7) Milk/lactose
Can contain traces of: 23) Celery

3 CUT AND FRY INGREDIENTS 4 SERVE

• Press or finely chop the garlic.
• Finely chop the fresh parsley and chives.
• Melt half the butter in a frying pan at medium to high heat
and fry the haddock fillet for 1 – 2 minutes on each side.
Season to taste with salt and pepper.
tTIP: In this recipe you will use raw garlic. Find the flavour
too overpowering? Use less or fry the garlic together with
the haddock.
• Mix the remaining butter into the baby potatoes and mix
in the garlic, fresh herbs and green beans. Season to
taste with salt and pepper.
We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call us,
• Transfer the baby potatoes and green beans to plates. email us or contact us through our social media channels.
Serve with the haddock and garnish with 1 tbsp sour
#HelloFresh
cream per person.
Running into a problem while cooking? Send a WhatsApp message (free of
charge) to +31 (0) 6 2727 3232 (NL) or +32 0486 70 35 29 (BE) between 4 and
9 p.m.
WEEK 36 | 2018
 L IN GR E DIE
ECIA NT
 S P  

RUMP STEAK WITH ASIAN SALAD

WITH HOME-MADE OVEN-ROASTED FRIES AND LIME MAYONNAISE
RUMP STEAK

Rump steak is a thick, tender piece of steak.

It is often used to make carpaccio.

Firm potatoes Fresh ginger

Red chilli Lime

peppers f

Soy sauce Sesame oil

Radishes f Pre-cut red

cabbage f

Sesame seeds Mayonnaise f

Fusion cuisine is a combination of different cooking styles and culinary traditions. For example
9 40-45 min traditional Asian dishes with a Western twist. Or, like in this dish, a combination of a refreshing Asian Rump steak f Mixed lettuce f

+ Several steps salad and ingredients from the French cuisine: a deliciously juicy steak with oven-baked potatoes.

§ Eat within 3 days

 A GOOD EQUIPMENT SERVES 1 - 6
START
A baking sheet lined with baking paper, 2x a small bowl, a salad bowl and a frying pan.
Let’s start cooking the rump steak with Asian salad.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Firm potatoes (g) 300 600 900 1200 1500 1800
Fresh ginger (cm) 1/2 1 1 1/2 2 2 1/2 3
Red chilli peppers
1/4 1/2 3/4 1 1 1/4 1 1/2
(pcs) f
Lime (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2
Soy sauce (ml) 1) 6) 5 10 15 20 25 30
Sesame oil (ml) 5) 5 10 15 20 25 30
Radishes (pcs) f 7 14 21 28 35 42
Pre-cut red cabbage
50 100 150 200 250 300
(g) 23) f
MAKE THE FRIES PREPARE THE DRESSING PICKLE THE RADISH AND CABBAGE
Sesame seeds (g) 5 10 15 20 25 30
Take the rump steak out of the refrigerator In the meantime, peel and finely grate the Thinly slice the radish. Mix the shaved red 11) 19) 22)
and allow to reach room temperature. Pre-heat the ginger. Remove the seed pods from the red chilli cabbage with the radish and dressing in a salad Mayonnaise (g)
oven to 200 degrees. Peel or scrub the potatoes pepper and finely chop the red chilli pepper. bowl. Allow to soak. You will be adding the mixed 25 50 75 100 125 150
3) 10) 19) 22) f
and slice into 1 cm thick fries. Transfer the fries Juice the lime. Whip up a dressing of 1/2 tsp lime lettuce at a later stage. Rump steak (140 g) f 1 2 3 4 5 6
to a baking tray lined with baking paper. Mix with juice per person, 2 tsp soy sauce, 1 tsp honey, Mixed lettuce (g) 23) 30 60 90 120 150 180
1 tbsp olive oil per person. Season with salt and 1/2 tsp ginger, 1/4 red chilli pepper and 2 tsp
Not included*
pepper and roast in the oven for 30 – 40 minutes. sesame oil in a small bowl. 1 1/2 3 4 1/2 6 7 1/2 9
Olive oil* (tbsp)
Turn when halfway done.
Honey* (tsp) 1 2 3 4 5 6
Butter* (tbsp) 1/2 1 1 1/2 2 2 1/2 3
Salt & pepper* to taste
f keep in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 3908 / 934 614 / 147
Fats (g) 55 9
Of which: saturated (g) 10.6 1.7
Carbohydrates (g) 67 11
Of which: sugars (g) 11.0 1.7
Fibre (g) 9 1
Protein (g) 39 6
Salt (g) 1.1 0.2
ROAST AND MIX FRY THE RUMP STEAK
Heat a frying pan to high heat and toast the Tap the rump steak dry with a kitchen towel SERVE ALLERGENS

sesame seeds, without any oil, until golden
brown. Remove from the pan and set aside. Mix
1/2 tsp lime juice per person with the mayonnaise in
a small bowl.
tTIP: Keep pouring the grease over the steak
throughout the frying process to make it even more
tender. This cooking technique is called basting and
it prevents the meat from drying out.
and rub with salt and pepper. Heat the
remaining olive oil in the same frying pan and fry
the rump steak at medium to high heat for
1 – 3 minutes on each side until brown all around.
Turn down the heat and fry for another 1 –
2 minutes on each side. After turning the meat for
the last time, add the butter t. Allow the rump
steak to rest briefly.
tTIP: The thickness of the steak may vary. Adapt
the cooking time accordingly.
In the meantime, mix the mixed lettuce into
the red cabbage and radish. Transfer the salad
to plates. Slice the rump steak in the opposite
direction of the threads tt. Place on top of the
salad and garnish with sesame seeds. Serve with
the fries from the oven and the lime mayonnaise.
ttTIP: Cut the meat in the opposite direction
compared to the threads to make the steak more
tender. Place the meat on a cutting board and
check the direction of the muscle fibres. Are they
running horizontally? Cut the meat vertically, and
vice versa.
1) Glutens 3) Eggs 5) Peanuts 6) Soy 7) Milk/lactose
10) Mustard 11) Sesame
Can contain traces of: 19) Peanuts 22) Nuts 23) Celery
We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
channels.
#HelloFresh
Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
WEEK 36 | 2018
 L IN GR E DIE
ECIA NT
 S P  

FISH STEW WITH CREAM AND WHITE WINE

WITH FENNEL AND FRIED BABY POTATOES
ESPIGA BRANCO

This refreshing and aromatic white

wine from Portugal isn’t just delicious
for drinking, but by using it in this
dish you enhance the flavour of the
other ingredients.

Baby potatoes Garlic

Shallots Fennel f

Carrots f Leek f

Espiga Whipping
Branco cream f

Fish melange f Fresh chervil f

This dish with fish poached in a sauce of cream and white wine is deliciously creamy. The fish
8 40 min. g Gluten-free melange contains salmon, pollack and cod. The various structures and flavours of these fish turn Lemon

+ Several steps every bite into a surprise. You can prepare this dish without the wine, do make sure you read the tip
on the back of the recipe.
§ Eat within 3 days
A GOOD EQUIPMENT SERVES 1 - 6
START
A baking sheet lined with baking paper, a potato peeler and a large pan.
Let’s start cooking the fish stew with cream and white wine.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Baby potatoes (g) 250 500 750 1000 1250 1500
Garlic (cloves) 1 2 3 4 5 6
Shallots (pcs) 1/2 1 1 1/2 2 2 1/2 3
Fennel (pcs) f 1/2 1 1 1/2 2 2 1/2 3
Carrots (pcs) f 1/2 1 1 1/2 2 2 1/2 3
Leeks (pcs) f 1/3 2/3 1 1 1/3 1 2/3 2
Espiga Branco (ml) 150 300 450 600 750 900
12) 17) 21)
Whipping cream 100 200 300 400 500 600
(ml) 7)
BAKE THE BABY POTATOES CHOP THE VEGGIES FRY THE VEGETABLES Fish melange (g) 4) f 130 260 390 520 650 780
Pre-heat the oven to 200 degrees. Rinse In the meantime, press or finely chop Heat the butter in a soup pan at Fresh chervil (sprigs)
4 8 12 16 20 24
the baby potatoes and cut in half. Transfer the garlic. Mince the shallots. Halve the medium-high heat. Fry the shallots and 23) f
the baby potatoes to a baking tray lined with fennel, cut into quarters and remove the garlic for 2 – 3 minutes. Add the fennel, leek Lemons (pcs) 1/2 1 1 1/2 2 2 1/2 3
baking paper, drizzle with olive oil and season hard core. Finely dice the fennel. Finely chop and carrot and stir-fry for 6 – 8 minutes. Not included*
to taste with salt and pepper. Bake the baby the green fennel tops, if any, and set aside. Season to taste with salt and pepper. Olive oil* (tbsp) 1 2 3 4 5 6
potatoes in the oven for 30 – 35 minutes. Peel the carrot with a potato peeler and cut Butter* (tbsp) 1 2 3 4 5 6
Turn when halfway done. Fish stock cube* (pcs) 1/2 1 1 1/2 2 2 1/2 3
the carrot into small cubes. Cut the leek into
Salt & pepper* to taste
quarters lengthwise and finely chop.
f keep in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 4740 / 1133 429 / 103
Fats (g) 67 6
Of which: saturated (g) 33.0 3.0
Carbohydrates (g) 66 6
Of which: sugars (g) 13.3 1.2
Fibre (g) 13 1
Protein (g) 36 3
Salt (g) 3.1 0.3
ALLERGENS

4) Fish 7) Milk/lactose 12) Sulphite

BOIL THE VEGETABLES
Deglaze the vegetables with the
white wine, bring to the boil and allow
to boil for 4 minutes until the alcohol has
evaporated t. Add 125 ml water per person
and the whipping cream, crumble the fish
stock cube over the pan and allow to simmer
for 10 minutes. If the stew is still to thin, boil
for a little bit longer.
tTIP: Don’t like the flavour of wine in your
food? Extend the boiling time for the wine.
FINISH THE FISH STEW
In the meantime, finely chop the chervil
and cut the lemon into wedges. Right before
serving, add the fish melange to the pan and
season to taste with salt and pepper. Keep
in mind that the fish cubes are small and
don't need a lot of cooking time. So don’t add
them to the pan until you are about to serve
the dish.
SERVE Can contain traces of: 17) Eggs 21) Milk/lactose 23) Celery
Scoop the baby potatoes into the fish
stew or serve them separately. Garnish the
fish stew with the chervil and the fennel
leaves (if any). Juice the lemon wedges over
the dish to taste.
We would be happy to hear your opinion of HelloFresh. Don’t
hesitate to call, email or contact us through our social media
channels.
#HelloFresh
tTIP: You can replace the white wine by fish
stock, for example when serving this dish to Running into a problem while cooking? Send a free
WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.
children. You can also replace the wine with
the same amount of fish stock.
WEEK 36 | 2018
 GREEK YOGHURT WITH HONEY
With lemon, almond, fresh thyme and spiced biscuit crumbs

Honey and Greek yoghurt are the foundation of the

- Very simple
2 Total: 10 – 12 min.
% Eat within 5 days
classic Greek dessert 'yiaoúrti me méli'. For this variety
you’ll be adding ‘speculaas’ (Dutch spiced biscuit) crumbs
and almonds for some extra crunch. The lemon juice and
fresh thyme give the dessert a refreshing tone.

Lemon Fresh thyme f Shaved almonds Honey

Greek yoghurt f Speculaas crumbs

 GREEK YOGHURT WITH HONEY
DELICIOUS
DESSERT EQUIPMENT:
A fine grater and a frying pan.

1 Grate the yellow rind of the lemon (zest) with a fine

grater and squeeze out the lemon juice. Strip the leaves
from the thyme sprigs and finely chop the leaves.

2 Heat the butter in a frying pan and fry the shaved

almonds at medium to high heat for 2 – 3 minutes until
golden-brown. Turn down the heat and add the honey.
Let the honey melt and then add 1/2 tbsp lemon juice per
person. Allow to simmer for 2 – 4 minutes or until the sauce
has reduced a little.

3 Take the frying pan off the heat and mix the thyme into
the honey-almond sauce. Transfer the Greek yoghurt
to bowls and pour over the sauce. Garnish with the
speculaas crumbs and drizzle with lemon juice to taste.

INGREDIENTS 2P 4P PER
NUTRIENT VALUE SERVING PER 100 G
Lemons (pcs) 1/2 1
Energy (kJ/kcal) 2322 / 555 929 / 222
Fresh thyme (sprigs) 23) f 5 10
Fats (g) 34 14
Shaved almonds (g)
15 30 Of which: saturated (g) 183.0 73.2
8) 19) 22) 25)
Honey (jar) 2 4 Carbohydrates (g) 48 19

Greek yoghurt (ml) 7) 15) 20) f 400 800 Of which: sugars (g) 38.0 15.2

Speculaas crumbs (g) 1) 60 120 Fibre (g) 1 0

Not included* Protein (g) 13 5

Butter* (tbsp) 1/2 1 Salt (g) 0.3 0.1

f keep in the refrigerator ALLERGENS

1) Glutens 7) Milk/lactose 8) Nuts

Can contain traces of: 15) Glutens 19) Peanuts 20) Soy
22) Nuts 23) Sellery 25) Sesame

We would be happy to hear your opinion of HelloFresh.

Don’t hesitate to call, email or contact us through our social #HelloFresh
media channels.

WEEK 36 | 2018
 -BREAKFAST BOX- BREAKFAST 1- 1x
GOOD MORNING! PANCAKES
With apple and raisin

1
INGREDIENTS
PANCAKES FOR 1 BREAKFAST 2P 4P

With apple and raisin Whole-wheat pancake mix (g) 1) 27) 200 400
Milk (ml) 7) 15) 20) f 500 1000
Free-range eggs (pcs) 3) f 2 4

2
Raisins (g) 19) 22) 25) 30 60
YOGHURT MIX Apples (Breaburn) 1 2
With tangerine and muesli Honey (jar) 1 2
Cinnamon (tsp) 1/2 1
*Not included

3
Butter* (tbsp) 1 2
RUSKS WITH HAM f keep in the refrigerator
With aged cheese and jam
EQUIPMENT
A mixing bowl and a frying pan.

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 3033 / 725 597 / 143
Fats (g) 22 4
Of which: saturated (g) 11.0 2.2
Carbohydrates (g) 103 20
Of which: sugars (g) 43.6 8.6
Fibre (g) 11 2

1 In a mixing bowl, mix together the pancake mix and 2/3 of the milk. Stirring
constantly, add the eggs, the remaining milk and the raisins. Allow the batter to
rest for 3 minutes.
Protein (g)
Salt (g)
31
2.0
6
0.4
ALLERGENS

The nutrient values as stated here have been calculated per
person, per serving. Make sure you clean ingredients that require
cleaning before putting them into the dish. Want to pauze or
change your box for next week? Let us know through your account
no later than Wednesday prior to the next delivery. Got any
2
1) Glutens 3) Eggs 7) Milk/lactose
Melt 1/2 tbsp butter per person in a frying pan at medium-low heat and bake
Can contain traces of: 15) Glutens 19) Peanuts 20) Soy
thin pancakes. until all the batter has been used up. Before baking a batch of 22) (Other) nuts 25) Sesame 27) Lupins
pancakes, give the batter a good stir: otherwise the raisins will sink to the bottom of
the bowl!

3
questions about the products or our service? please contact our
customer service department.
Cut the apples into quarters, remove the cores slice into thin wedges. Stack
the pancakes with a layer of apple wedges in between, ending with a layer of
We would be happy to hear your opinion of HelloFresh. Don’t apple. Drizzle with 1 tsp honey per person and sprinkle with a little cinnamon.
hesitate to call, email or contact us through our social media
channels.

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

WEEK 36 | 2018
BREAKFAST 2- 2x BREAKFAST 3- 2x
YOGHURT MIX RUSKS WITH HAM
With tangerine and muesli With aged cheese and jam

1 1
INGREDIENTS INGREDIENTS
Mix the Greek yoghurt and the FOR 1 BREAKFAST 2P 4P Top 1 rusk per person with cheese, FOR 1 BREAKFAST 2P 4P
semi-skimmed yoghurt in the Greek yoghurt (ml) 7) 19) 22) f 250 500 1 with ham and 1 with jam. Spelt rusks (pcs) 1) 21) 25) 6 12
breakfast bowls. Semi-skimmed yoghurt (ml) Aged cheese (slices) 7) f 2 4

2
150 300
7) 15) 20) f Transfer the rusks to plates. Ham (slices) 7) 15) f 2 4

2 Peel the tangerine and cut into pieces Tangerine (pcs) 2 4

Berry-strawberry spread (jar) 1/2 1
if necessary. Transfer the muesli and Muesli (g) 1) 8) 12) 19) 22) 25) 60 120
*Not included |fStore in the refrigerator
the tangerine to the breakfast bowls. *Not included |fStore in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 G

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) Energy (kJ/kcal) 1293 / 309 1220 / 292

1381 / 330 484 / 116
Fats (g) Fats (g) 13 12
16 6
Of which: saturated (g) Of which: saturated (g) 6.5 6.1
9.2 3.2
Carbohydrates (g) Carbohydrates (g) 28 26
32 11
Of which: sugars (g) Of which: sugars (g) 4.7 4.4
19.9 7.0
Fibre (g) Fibre (g) 5 5
2 1
Protein (g) Protein (g) 16 15
12 4
Salt (g) Salt (g) 0.9 0.8
0.2 0.1
ALLERGENS
ALLERGENS
1) Glutens 7) Milk/lactose
1) Glutens 7) Milk/lactose 8) Nuts 12) Sulphite
Can contain traces of: 15) Glutens 21) Milk/lactose 25) Sesame
Can contain traces of: 15) Glutens 19) Peanuts 20) Soy
22) Nuts 25) Sesame