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Home , Meatloaf

Seasoned meatloaf With braised leek, potato puree and cranberry chutney

Onion Fresh curly f

Nutmeg Floury potatoes

Leek f Mixed minced f

Free-range Panko egg f

Cranberry chutney f

Today you'll make a variety on a Flemish classic: meatloaf with sour cherries. You'll replace the 8 Total: 40 min. cherries with cranberry chutney, which makes for a delicious sweet and sour twist. The minced + Several steps meat is a mix of , and . 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! § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 An oven dish, a potato masher, a deep saucepan with a lid, a pan with a lid, a grater and a bowl. START Let’s start cooking the seasoned meatloaf. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Fresh curly 21/2 5 71/2 10 121/2 15 parsley (g) f (pcs) 1/2 1 11/2 2 21/2 3 Floury potatoes (g) 250 500 750 1000 1250 1500 Leeks (g) f 200 400 600 800 1000 1200 Mixed seasoned 100 200 300 400 500 600 minced meat (g) f Free-range eggs 1/2 1 11/2 2 21/2 3 (pcs) 3) f PREPARATION CHOP THE INGREDIENTS MIX AND KNEAD Panko (g) 1) 25 50 75 100 125 150 Pre-heat the oven to 200 degrees. Very finely Prepare the stock. Thoroughly rinse or peel Transfer the minced meat to a bowl. Cranberry chutney (g) 40 80 120 160 200 240 mince the onions and finely chop the curly the potatoes and cut into coarse pieces. Cut the Add the eggt, panko, minced onion, grated 19) 22) f parsley. Grate a portion of the nutmeg until leek into pieces of around 10 cm lengthwise. nutmeg, 1/4 tsp salt per person and half the Not included you've got about a knife tip of grated nutmeg curly parsley to the bowl. Knead into a stock (ml) 250 500 750 1000 1250 1500 per person. firm ball. (tbsp) 11/4 21/2 33/4 5 6 1/4 71/2 (tsp) 1 2 3 4 5 6 tTIP: Are you making this dish for an uneven Milk dash number of people? First beat the egg, so you can Salt & pepper to taste measure the right amount. f Keep in the refrigerator

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

1) Grains containing gluten 3) Eggs BAKE THE MEATLOAF BRAISE THE LEEK AND MAKE THE SERVE May contain traces of: 19) Peanuts 22) Nuts Grease an oven dish with 1/4 tbsp butter per PUREE Slice the and transfer the slices meatloaf LTIP: Are you keeping an eye on your calorie person. Place the meatloaf inside and press a In the meantime, heat 1/2 tbsp butter per person to plates. Sprinkle with the remaining reduction intake? Use 200 g potatoes per person, replace little until it gets the shape of a buntt. Bake in a deep saucepan with a lid to medium- from the oven dish. Scoop the potato puree the butter in the puree by an extra dash of milk in the oven for 20 – 30 minutesttt. high heat and fry the for 3 – 4 minutes. and braised on the side and serve with the leek leek and serve the dish with half the chutney. Deglaze with stock, cover the pan and simmer cranberry chutney. the puree with the for 15 minutes. In the meantime, bring a pan remaining curly parsley. with ample water to the boil and boil the potatoes for 12 – 15 minutes. Drain and mash tttTIP: Making the meatloaf for more than the potatoes into a fine puree using the potato ttTIP: Place some cubes of butter on top of two people? It may take a bit longer for the masher. Add 1/2 tbsp butter per person, mustard the meatloaf to make it even silkier! We would like to hear what you think. Feel free to contact us via our website or via our social media channels. meatloaf to cook. Extend the oven time and and a dash of milk to give it a velvety texture. keep an eye on the cooking process! Season to taste with salt and pepper. #HelloFresh

WEEK 38 | 2019 Spanish rice dish with With olives, coriander and lemon

Garlic Onion

Red sweet Carrots f pepper f

Fresh Ground coriander f turmeric

Basmati rice Tomato paste

Leccino Lemon olives

Shrimps f

35 40 Calorie- This recipe was inspired by paella, a rice dish that originated in Valencia, where it is primarily 8 Total: - min. V conscious prepared with and chicken. Traditionally, paella is fried over a fire of orange wood. This * Easy d Lactose-free variety with shrimp and olives will simply go into the oven - quick, easy and super tasty!

§ Eat within 3 days g Gluten-free

Family A GOOD EQUIPMENT SERVES 1 - 6 A wok or deep saucepan, an oven dish, tin foil, kitchen towel and a pan. START Let’s start cooking the Spanish rice dish with shrimp. INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic (cloves) 1 2 3 4 5 6 Onions (pcs) 1/2 1 11/2 2 21/2 3 Red sweet 1/2 1 11/2 2 21/2 3 peppers (pcs) f Carrots (g) f 100 200 300 400 500 600 Fresh coriander 21/2 5 71/2 10 121/2 15 (g) 23) f Ground turmeric (tsp) 1 2 3 4 5 6 Basmati rice (g) 85 170 250 335 420 500 Tomato paste (tin) 1/2 1 11/2 2 21/2 3 PREPARATION CHOP THE VEGGIES FRY THE CARROT Leccino olives (g) 15 30 45 60 75 90 Pre-heat the oven to 200 degrees and Cut the sweet red pepper into thin strips Heat half the olive oil in a wok or deep Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2 prepare the stock. Press or finely chop the and cut the carrot into thin half slices. Finely saucepan and fry the garlic and onion for Shrimp (g) 2) f 90 180 270 360 450 540 garlic and mince the onion. chop the coriander. 2 minutes at medium-low heat. Add the Not included sweet pepper, carrot and turmeric and stir- Vegetable stock (ml) 375 750 1125 1500 1875 2250 t fry for another 4 – 6 minutes . Olive oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste tTIP: Have some chorizo or other spicy f Keep in the refrigerator ? Add it to the pan in step 3 for a tasty twist. PER NUTRIENT VALUES SERVING PER 100 G Energy (kJ/kcal) 2741 / 655 317 / 76 Total fat (g) 21 2 Of which: saturated (g) 3,6 0,4 Carbohydrates (g) 87 10 Of which: sugars (g) 16,3 1,9 Fibre (g) 9 1 Protein (g) 25 3 Salt (g) 5,6 0,7 ALLERGENS

2) Shellfish May contain traces of: 23) Celery

IN THE OVEN PREPARE THE SHRIMP Add the rice, stock and tomato puree In the meantime, thinly slice the olives SERVE LTIP: Are you watching you salt intake? Use to the wok or deep saucepan, bring to the and lemon. Pat the shrimp dry with a Transfer the shrimp to the oven dish and 1/2 stock cube for 375 ml boiling water instead boil and allow to simmer for 3 – 4 minutes. paper towel. Right before serving, heat garnish with the olives and coriander. of 3/4 cube. Season to taste with salt and pepper. Pour the remaining olive oil in a frying pan to Transfer the dish to plates at the table and the mixture into an oven dish and cover with medium-high heat and fry the shrimp for garnish with a slice of lemon (keep in mind tin foil tt. Roast the dish in the oven for 3 – 4 minutes. Turn when halfway done. that the oven dish is hot!). 25 minutes. If the dish is still too creamy, roast it for another 5 minutes without the tin foil. tt We would like to hear what you think. Feel free to contact us via our TIP: Take care that the dish is properly website or via our social media channels. covered so that the moisture is soaked up by #HelloFresh the rice instead of evaporating - this could result in hard rice. WEEK 38 | 2019 INDIAN DAHL WITH SWEET POTATO With pumpkin seed salsa and herbed naan

Onion Ginger

Sweet potato Curry powder

Tomato Coconut milk paste

Red lentils Pumpkin seeds

Fresh Lime coriander f

Naan bread Spinach f

Today you will be serving an Indian classic. The word ‘dahl’ refers to all kinds of , but 9 Total: 45 min. v Vegetarian lentils traditionally make up the foundation of this thick, spicy soup. The consistency is perfect - Very simple for dipping your naan bread!

§ Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 A large frying pan with a lid, a frying pan, a grater, 2x a small bowl and a sheet lined with baking paper. START Let’s start cooking the Indian dahl with sweet potato and coconut milk. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (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 11/2 3 41/2 6 71/2 9 (tsp) 9) 10) Tomato paste 1/2 1 11/2 2 21/2 3 (container) Coconut milk (ml) 26) 125 250 375 500 625 750 Red lentils (g) 35 75 100 140 175 210 Pumpkin seeds (g) 10 20 30 40 50 60 PREPARATION FRY THE FLAVOURINGS BOIL THE DAHL 19) 22) 25) Pre-heat the oven to 200 degrees and prepare Heat the sunflower oil in a large frying pan Add the sweet potato and red lentils, season Fresh coriander 5 10 15 20 25 30 the stock. Mince the onion and finely grate the with a lid at medium to high heat. Fry the onion to taste with salt and pepper and boil the dahl, (g) f ginger (you can leave the skin). Peel the sweet for 3 – 4 minutes. Add the ginger, curry powder covered, for 18 – 20 minutes or until the lentils and Lime f (pcs) 1/2 1 11/2 2 21/2 3 potato and cut into cubes of 1.5 cm. and tomato purée. Stir well and fry for another sweet potato have turned soft. Add a little extra Naan bread (pcs) 1/2 1 11/2 2 21/2 3 2 minutes. Stir the coconut milk or shake the water if the dahl becomes too dry. 1) 6) 7) 25) packet firmly to make sure the lumps have Spinach (g) f 100 200 300 400 500 600 t TIP: Did you know that this dish contains dissolved. Add the coconut milk and stock to the Not included almost 2/3 of the daily recommended amount of pan and bring to the boil. Vegetable stock (ml) 250 500 750 1000 1250 1500 dietary fibres? The lentils are the primary source, Sunflower oil (tbsp) 1/2 1 11/2 2 21/2 3 followed by the and sweet potato. Extra-virgin 1/2 1 11/2 2 21/2 3 olive oil (tbsp) Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste f Keep in the refrigerator

PER NUTRIENT VALUES SERVING PER 100 G Energy (kJ/kcal) 3793 / 907 472 / 113 Total fat (g) 52 7 Of which: saturated (g) 24,7 3,1 Carbohydrates (g) 78 10 Of which: sugars (g) 17,6 2,2 Fibre (g) 17 2 MAKE THE SALSA BAKE THE NAAN BREAD SERVE Protein (g) 25 3 In the meantime, roast the Mix the remaining in a small bowl Once the are done, stir the pumpkin seeds coriander lentils spinach Salt (g) 3,4 0,4 in a frying pan without butter or oil until they with the olive oil and season to taste with salt into the dahl and allow to wilt. Taste the dahl and ALLERGENS begin to pop. Finely chop the coriander, grate the and pepper. Transfer the naan bread to a baking season to taste with salt, pepper and the remaining rind of the lime and juice the lime. Mix half the tray lined with baking paper and drizzle with the lime juice. Transfer the dahl to bowls, garnish with 1) Grains containing gluten 7) Milk/lactose 9) Celery 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 25) Sesame coriander in a small bowl with the lime zest, 2 tsp coriander oil. Bake the naan bread in the pre- the salsa and serve with the naan bread. 26) Sulphite lime juice per person, the roasted pumpkin seeds heated oven for 5 – 7 minutes. Allow to cool down and extra-virgin olive oil. Season to taste with salt and cut in half. and pepper.

RFACT: Did you know that this dish contains We would like to hear what you think. Feel free to contact us via our more than half of the daily recommended amount website or via our social media channels. of dietary fibre? This is mainly due to the red #HelloFresh lentils. WEEK 38 | 2019 TORTILLAS WITH SALAD With sweet carrot and coconut

Carrot f Red onions

Red chilli Lime f peppers f

Roasted Tuna in hazelnuts olive oil

Grated Mayonnaise f coconut

Tortillas

Today you'll make a tuna salad with the Asian flavours of lime, red chilli pepper and grated 8 Total: 40 min. d Lactose-free coconut. the carrot in the oven releases its sugars making it extra sweet. The acidic * Easy lime keeps the dish nice and fresh. You'll finish the dish with crunchy hazelnuts.

% Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a grater, a baking sheet lined with baking paper and a bowl. START Let’s start cooking the tortillas with tuna salad. INGREDIENTS 1P 2P 3P 4P 5P 6P Carrot (g) f 200 400 600 800 1000 1200 Red onions (pcs) 1/2 1 11/2 2 21/2 3 Red chilli peppers 1/4 1/2 3/4 1 11/4 11/2 (pcs) f Lime f (pcs) 1/4 1/2 3/4 1 11/4 11/2 Tuna in olive oil 1 2 3 4 5 6 (can) 4) Roasted hazelnuts (g) 10 20 30 40 50 60 8) 19) 22) 25) Grated coconut (g) 5 10 15 20 25 30 BOIL THE CARROT PREPARE THE SEASONINGS ROAST THE CARROTS 19) 22) 25) Pre-heat the oven to 220 degrees. Bring In the meantime, finely mince the red Transfer the carrots and half the red Mayonnaise (tbsp) f 2 4 6 8 10 12 ample water to the boil in a pan with a lid onion. Remove the seed pods from the red onion to a baking tray lined with baking 3) 10) 19) 22) for the carrots. Remove the leaves from the chilli pepper and finely chop the red chilli paper, mix with olive oil and season to taste Tortillas (pcs) 1) 3 6 9 12 15 18 carrots but leave a little bit of the green pepper. Grate the yellow rind of the lime with salt and pepper. Roast in the oven for Not included Olive oil (tbsp) 1 2 3 4 5 6 stem. Cut any large carrots into quarters (zest) with a fine grater and juice the lime. 15 – 20 minutes. After 10 minutes, sprinkle the Salt & pepper to taste lengthwise and smaller ones in half. Boil Drain the tuna. Coarsely chop the hazelnuts. hazelnuts over the carrots. f the carrots, covered, in a pan with a lid for Keep in the refrigerator 5 minutes. Next, drain. PER NUTRIENT VALUES SERVING PER 100 G Energy (kJ/kcal) 3998 / 956 812 / 194 Total fat (g) 62 13 Of which: saturated (g) 10,2 2,1 Carbohydrates (g) 71 14 Of which: sugars (g) 14,5 2,9 Fibre (g) 10 2 Protein (g) 23 5 Salt (g) 2,1 0,4 ALLERGENS

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

LTIP: PREPARE THE TUNA SALAD HEAT THE TORTILLAS SERVE This dish is calorie-rich. Are you keeping an eye on your calorie intake? Use 2 Mix the red chilli pepper, tuna, grated Wrap the tortillas in aluminium foil. Put Fill the tortillas with the tuna salad and tortillas per person and prepare the tuna with coconut, ½ tsp lime zest per person, ½ tbsp them with the carrots in the oven for the last serve them with the carrot. Garnish with the half the mayonnaise. lime juice per person, the remaining red 5 minutes. remaining lime zest. onion and mayonnaise in a bowl. Season to taste with salt and pepper.

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

KoreanWith fresh raw vegetables wraps and sweet with and sour cucumbersteak strips

Garlic Fresh ginger

Red chilli Soy peppers f

Steak Cucumber f strips f

Fresh Lime coriander f

Tortilla Vegetable mix f

Korean cuisine is known for its rich flavours that emerge, without a lot of fuss, because of the 5 Total: 25 min. Quick & Easy pure ingredients. In Korea, it is a custom to serve small bowls with so-called banchan, the * Easy b Family collective term for side dishes, together with the main course. This allows everyone to build their own dish, just like with these wraps. Calorie- § Eat within 3 days L conscious A GOOD EQUIPMENT SERVES 1 - 6 2x a bowl, tin foil, a fine grater, vegetable peeler and a frying pan. START Let’s start cooking the Korean wraps with strips. INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic (cloves) 1/2 1 11/2 2 21/2 3 Fresh ginger (cm) 1 2 3 4 5 6 Red chilli 1/2 1 11/2 2 21/2 3 peppers (pcs) f Soy sauce (ml) 1) 6) 15 30 45 60 75 90 Steak strips (g) f 120 240 360 480 600 720 Cucumber (pcs) f 1/2 1 11/2 2 21/2 3 Fresh coriander (g) f 21/2 5 71/2 10 121/2 15 Lime (pcs) f 1/4 1/2 3/4 1 11/4 11/2 CHOP THE INGREDIENTS MARINATE THE FISH MAKE THE PICKLES Tortilla (pcs) 1) 20) 21) 2 4 6 8 10 12 Carrot & cabbage 100 150 200 300 350 450 Pre-heat the oven to 180 degrees. Press Mix the red chilli pepper with the garlic, In the meantime, cut or shave the (g ) 23) f or finely chop the garlic. Peel and chop or ginger, soy sauce and olive oil in a bowl. Cut cucumber into thin ribbons. Mix the Not included grate the ginger. Remove the seed pods from the steak strips into 1 – 2 cm pieces and mix cucumber with the white wine vinegar and Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 the red chilli pepper and finely chop the red them into the marinade. Marinate the steak sugar in a bowl. Season to taste with salt and White wine 2 4 6 8 10 12 chilli pepper. strips for at least 15 minutest. set the sweet and sour cucumber aside. Stir vinegar (tbsp) every now and then to allow the flavours to Sugar (tsp) 1 2 3 4 5 6 soak intt. Salt to taste f Keep in the refrigerator

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

1) Glutens 6) Soy May contain traces of: 20) Soy 21) Milk/lactose 23) Celery HEAT THE TORTILLA FRY THE SERVE In the meantime, coarsely chop the In the meantime, heat a frying pan to Stuff thewraps with the raw veggie mix. coriander and cut the lime into wedges. medium to high heat. Wait until the pan Top with the steak and some sweet and sour Wrap the tortillas in tin foil and heat in the is hot and fry the steak with marinade for cucumber and drizzle with some lime juice. oven for 2 – 3 minutes. 2 – 3 minutes until brown all around. It’s OK if Sprinkle with coriander. Serve the remaining the steak is still pink inside. cucumber separately.

tTIP: The longer you marinate the steak, tt the more flavour it soaks up. Got time in the TIP: You can also mix half the vegetable We would like to hear what you think. Feel free to contact us via our morning? Make the marinade in advance, mix mix into the sweet and sour cucumber in website or via our social media channels. in the steak and store in the refrigerator for step 3. #HelloFresh later use. WEEK 38 | 2019 Risotto with buffalo mozzarella With tomato, basil cream and pecorino

Onion Garlic

Celery f Plum tomato f

Risotto rice Red chilli peppers f

Fresh basil f Buffalo mozzarella f

Pecorino, grated f

Preparing this risotto will transport you right into an Italian cucina. The classic trinity of 7 Total: 30-35 min. V Vegetarian mozzarella, basil and tomato steels the show in this dish. Have some white wine left over in the + Several steps g Gluten-free fridge? Deglaze the rice with a small dash before adding the stock. This adds depth of flavour to the dish. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid and a salad bowl. START Let’s start cooking the risotto with buffalo mozzarella. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2 Garlic (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 1/4 1/2 3/4 1 1 1/4 1 1/2 (pcs) f Fresh basil (g) f 21/2 5 71/2 10 121/2 15 Buffalo mozzarella 70 125 200 250 300 375 (g) 7) f PREPARE THE VEGGIES FRY THE RISOTTO RICE PREPARE THE RISOTTO Pecorino, grated 10 20 30 40 50 60 Prepare the stock. Mince the onion and In the meantime, cut the plum tomatoes Add 1/3 of the stock to the pan with the lid (g) 7) f press or finely chop the garlic. Coursely chop into 1 cm cubes and set aside. Add the and allow the grains of rice to slowly absorb *Not included t the basil. Cut the celery into thin half arches. risotto rice to the pan with a lid and stir-fry the stock . Stir regularly. As soon as the Vegetable stock* (ml) 250 500 750 1000 1250 1500 Melt the butter in a pan with a lid at medium for 1 minute. stock has been absorbed by the rice, add Butter* (tbsp) 1 1 2 2 3 3 to low heat and add the onion, garlic, celery, another 1/3 of the stock. In the meantime, Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 olive oil and 2 tbsp water per person. Sauté remove the seed pods from the red chilli Salt & pepper* to taste the vegetables for 5 minutes at low heat, or pepper and finely chop the red chilli pepper. f keep in the refrigerator until soft. PER NUTRIENT VALUES SERVING PER 100 G Energy (kJ/kcal) 2667 / 638 418 / 100 Total fat (g) 31 5 Of which: saturated (g) 16,3 2,6 Carbohydrates (g) 68 11 Of which: sugars (g) 6,7 1,1 Fibre (g) 4 1 Protein (g) 21 3 Salt (g) 3,6 0,6 ALLERGENS

7) Milk/lactose 9) Celery

FINISH THE RISOTTO SEASON SERVE Stir the diced tomatoes into the risotto. Remove the pan from the heat. Tear Transfer the risotto to plates and garnish Add the remaining stock to the risotto and the buffalo mozzarella into pieces and stir with the red chili pepper and the remaining allow the grains of rice to slowly absorb the into the risotto, together with half the basil pecorino. Garnish with the remaining basil. stock. Keep stirring. The risotto is done as cream. Next, add half the grated pecorino. soon as the grains are soft on the outside Season to taste with salt and pepper and set but are still ‘al dente’ at the centre. This aside to rest, covered, for 2 minutes. takes around 20 – 25 minutes tt. Add a little extra water if the grains are not yet tt t soft enough. TIP: The amount of stock you'll need to TIP: Use 50 ml white wine per person We would like to hear what you think. Feel free to contact us via our cook the risotto depends on the size of your instead of stock for added flavour, if desired. website or via our social media channels. pan. So keep tasting as you go and add more #HelloFresh stock or water if necessary. WEEK 38 | 2019 Patatas bravas with a goat’s omelette With pointed peppers and spicy

Waxy Paprika potatoes

Green pointed peppers Garlic f

Red chilli Fresh peppers f parsley f

Tomato purée Free-range eggs f

Grated matured Aioli f goat’s cheese f

In Spain, patatas bravas are eaten as tapas with many small dishes on the side. Today you'll be 9 Total: 45 min. g Gluten-free combining these crunchy potatoes with spicy tomato sauce, fried omelette with goat’s cheese, * Easy V Vegetarian and roasted green pointed peppers. The way you will be preparing these mild chilli peppers resembles pimentos de padron, another famous tapas dish. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 2x a bowl, a deep saucepan, a pan with a lid, a baking sheet lined with baking paper, a saucepan and a frying pan. START Let’s start cooking the patatas bravas with goat's cheese omelette. INGREDIENTS 1P 2P 3P 4P 5P 6P Waxy potatoes (g) 250 500 750 1000 1250 1500 Paprika (tsp) 1 2 3 4 5 6 Green pointed peppers 3 5 7 9 12 14 (pcs) f Garlic (cloves) 1/2 1 11/2 2 21/2 3 Red chilli 1/4 1/2 3/4 1 11/4 11/2 peppers (pcs) f Fresh parsley 21/2 5 71/2 10 121/2 15 (g) 23) f Tomato purée (g) 50 100 150 200 250 300 FRY THE POTATOES ROAST THE GREEN PEPPERS CHOP THE INGREDIENTS Free-range eggs 2 4 6 8 10 12 Pre-heat the oven to 220 degrees. Peel In the meantime, transfer the green In the meantime, press or finely chop the (pcs) 3) f the and cut into cubes of 1 – 2 cm. to a baking tray lined with . Remove the seed pods from the Grated matured goat’s potatoes pointed peppers garlic red 25 50 75 100 125 150 Mix the potatoes with 3/4 tbsp olive oil per baking paper. Mix with 1/2 tbsp olive oil per chilli pepper and finely chop the red chilli cheese (g) 3) 7) f f person and the paprika in a bowl and season person. Season with ample salt tt. Place pepper. Coarsely chop the fresh parsley. Aioli (g) 3) 10) 19) 22) 25 50 75 100 125 150 to taste with salt and pepper. Heat a deep the baking sheet with peppers in the oven Not included Olive oil (tbsp) 2 4 6 8 10 12 saucepan with a lid and fry the potatoes for and roast for 10 – 15 minutes or until they tt Milk dash 25 – 35 minutes, covered, at medium-high start getting dark. Turn halfway to prevent TIP: Do you have coarse sea salt? Salt & pepper to taste heat. Take the lid off the pan after 20 minutes. them from burning. Use this to season the Turkish green chilli f Turn regularly t. peppers. The grains remain firm while Keep in the refrigerator roasting and aren’t fully absorbed. PER NUTRITIONAL VALUE SERVING PER 100 G Energy (kJ/kcal) 3841 / 918 536 / 128 Total fat (g) 60 8 Of which: saturated (g) 14,8 2,0 Carbohydrates (g) 60 8 Of which: sugars (g) 12,0 1,7 Fibre (g) 11 2 Protein (g) 29 4 Salt (g) 1,2 0,2 ALLERGENS

3) Eggs 7) Milk/lactose 10) Mustard MAKE THE SAUCE MAKE THE OMELETTE SERVE May contain traces of: 19) Peanuts 22) Nuts 23) Celery Heat 1/4 tbsp olive oil per person in In the meantime, whisk the eggs in a Transfer the green pointed peppers and another saucepan at medium-high heat. bowl with a dash of milk and the grated goat’s cheese omelette to plates. Serve with Fry the red chilli peppersand garlic for matured goat’s cheese. Season to taste with the patatas bravas, spicy tomato sauce and 1 – 2 minutes. Turn down the heat, pour in the salt and pepper. Heat the remaining olive oil aioli. Garnish with fresh parsley. tomato purée and simmer for 5 minutes until in a frying pan at medium to high heat and you get a thick sauce. Season to taste with pour the egg mixture into the frying pan. salt and pepper. Add some water to make the Fry the omelette for about 5 – 8 minutes sauce a bit thinner. until done and carefully fold in half. Increase

the frying time if you prefer the omelette a We would like to hear what you think. Feel free to contact us via our bit darker. website or via our social media channels. tTIP: Turn down the heat if the paprika s #HelloFresh colours too quickly. TIP: Do you like your food spicy? Add more red chilli pepper to the sauce in step 4. WEEK 38 | 2019 Spaghetti with chicken With a cherry tomato sauce and spinach

Garlic clove Spinach f

Chicken meatballs with Spaghetti Italian seasoning f

Cherry tomatoes Grana padano f

This pasta is inspired by the Italian-American classic: spaghetti and meatballs. This variation 6 Total: 25-30 min. is made with spaghetti and chicken meatballs instead of beef. We have pre-seasoned the * Easy meatballs with Italian herbs to save you some time.

§ Eat within 3 days BEGIN EQUIPMENT 1 – 6 PERSONEN Pan with lid and frying pan with lid. GOED Let's start cooking the spaghetti with chicken meatballs. INGREDIËNTEN 1P 2P 3P 4P 5P 6P Garlic clove (pc) 1 2 3 4 5 6 Spinach (g) f 75 150 225 300 375 450 Chicken meatballs with 3 6 9 12 15 18 Italian seasoning (pc) f Spaghetti (g) 1) 17) 20) 90 180 270 360 450 540 Cherry tomatoes (can) 1/2 1 11/2 2 21/2 3 Grana padano flakes (g) 25 50 75 100 125 150 3) 7) f Not included Olive oil (tbsp) 1 2 3 4 5 6 CHOP FRY THE MEATBALLS BOIL THE SPAGHETTI Vegetable stock cube 1/4 1/2 3/4 1 11/4 11/2 Bring a generous amount of water and a Meanwhile cut the meatballs in half. Heat Boil the spaghetti for 12 – 14 minutes in (pc) pinch of salt to the boil in a saucepan with a half of the olive oil in a frying pan with a lid and the sauce pan. Then drain, reserving a little bit Salt & pepper to taste lid for the spaghetti. Press or mince the garlic. brown the meatballs all over for 3 – 4 minutes of cooking liquid and set aside to steam dry. f keep in the refrigerator Coarsely chop the spinach. at medium heat. Remove from the pan and set PER aside. Leave the cooking fat in the pan. NUTRITIONAL VALUES SERVING PER 100 g Energy (kJ/kcal) 2879 / 688 560 / 134 Total fat (g) 21 4 Of which: saturated (g) 9,0 1,7 Carbohydrates (g) 76 15 Of which: sugars (g) 10,1 2,0 Fibre (g) 8 2 Protein (g) 42 8 Salt (g) 2018,0 0,4 ALLERGENS

1) Gluten 3) Eggs 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy-

MAKE A SAUCE STIR SERVE Sauté the garlic for 2 minutes in the Stir the spinach into the tomato sauce Transfer the pasta to plates and garnish cooking fat from the meatballs. Add the and warm for another 3 – 4 minutes, or until with the Grana padano flakes. cherry tomatoes, including the juice, and the spinach has completely shrunk. Add the the meatballs then crumble the stock cube spaghetti and a little cooking liquid (if needed) over the pan. Reduce the heat to low and let it to the frying pan, season with salt and pepper simmer, covered, for 8 – 10 minutes. and stir well.

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 BROCCOLI SOUP WITH SOUR CREAM with shaved almond and fresh mint

Whole-wheat raisin- Garlic walnut roll

Fresh puree soup Shaved almonds broccoli f

Fresh mint f Sour cream f

We wanted to make sure you can serve this meal within 15 minutes, so we pre-cut the 3 Total: 15 min. vegetables in this creamy broccoli soup for you. Fry briefly, add stock and puree - easy as pie. - Very simple 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! % Eat within 5 days A GOOD EQUIPMENT: A soup pan with a lid, a frying pan and a hand-held blender. SERVES 1 - 6 START Let’s start cooking the broccoli soup with sour cream. INGREDIENTS 1P 2P 3P 4P 5P 6P Whole-wheat raisin-walnut roll (pcs) 1 2 3 4 5 6 1) 8) 17) 20) 21) 25) Garlic (cloves) 1/2 1 11/2 2 21/2 3 Fresh puree soup broccoli (g) 9) f 175 350 525 700 875 1050 Shaved almonds (g) 8) 19) 25) 5 10 15 20 25 30 Fresh mint (g) f 21/2 5 71/2 10 121/2 15 Sour cream (g) 7) f 50 100 150 200 250 300 Not included Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Vegetable stock (ml) 300 600 900 1200 1500 1800 Butter (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste 1 FRY THE VEGETABLES 2 MAKE THE SOUP f Keep in the refrigerator • Pre-heat the oven to 200 degrees and fry the walnut-raisin • Prepare the stock and add to the soup pan. NUTRIENT VALUE PER SERVING PER 100 G roll for 8 minutest. • Boil, covered, for 6 – 8 minutes or until the vegetables are Energy (kJ/kcal) 2205 / 527 343 / 82 • Press or finely chop the garlic. soft enough for puréeing. Fats (g) 29 4 • Heat the olive oil at medium-high heat in a soup pan with • In the meantime, heat a frying pan and roast the shaved Of which: saturated (g) 9.6 1.5 a lid. almonds until they begin to change colour. Remove from Carbohydrates (g) 50 8 • Add the garlic and vegetables from the cup to the pan and the pan and set aside. Of which: sugars (g) 18.1 2.8 fry for 2 minutes. • Strip the mint leaves off the sprigs and cut into strips. Fibre (g) 0 0 Protein (g) 13 2 Salt (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

3 PURÉE THE SOUP 4 SERVE • Purée the soup with a hand-held blender and stir in half • Ladle the soup into bowls. the sour cream. Add a little water or stock if the soup • Garnish with the shaved almonds, mint and the becomes too thick. remaining sour cream. • Slice the walnut-raisin roll, spread with butter and • Serve with the bread slices. sprinkle with salt. We would be happy to hear your opinion of HelloFresh. Feel free to get in touch via our website or social media channels.

#HelloFresh tTIP: You can also halve the bread lengthwise and toast it in a toaster. WEEK 38 | 2019 Conchiglie with red pesto and feta With red sweet pepper, lamb’s lettuce and basil

Shallot Red sweet pepper f

Tomato f Conchiglie

Feta f Fresh basil f

Red pesto f Lamb’s lettuce f

Viva l'Italia! The warm flavours of the red pesto in this dish will take you straight to sunny Italy. Total: 20 min. Quick & Easy 4 Not as well-known as the green variety, but just as delicious: red pesto. Red pesto is made - Very simple v Vegetarian 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. % Eat within 5 days EQUIPMENT SERVES 1 - 6 A GOOD A pan with a lid, a wok or deep frying pan and a salad bowl. START Let’s start cooking the conchiglie with red pesto and feta.  INGREDIENTS 1P 2P 3P 4P 5P 6P Shallots (pcs) 1 2 3 4 5 6 Red sweet peppers (pcs) f ½ 1 1½ 2 2½ 3 Tomatoes (pcs) f 1 2 3 4 5 6 Conchiglie (g) 1) 17) 20) 90 180 270 360 450 540 Feta (g) 7) f 50 100 150 200 250 300 Fresh basil (g) f 21/2 5 71/2 10 121/2 15 Red pesto (g) 7) 8) f 40 80 120 160 200 240 Lamb’s lettuce (g) 23) f 40 60 80 100 120 140 Not included Olive oil (tbsp) ½ 1 1½ 2 2½ 3 Black balsamic vinegar (tsp) ½ 1 1½ 2 2½ 3 1 CHOP AND COOK 2 FRY THE VEGETABLES Extra-virgin olive oil (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste • Bring plenty of water per person to the boil in a pan with a • In the meantime, heat the olive oil in a wok or deep f Store in the refrigerator lid to cook the conchiglie in. frying pan and gently fry the shallot for 2 minutes at NUTRIENT VALUE PER SERVING PER 100 G • Mince the shallot and dice the tomato and sweet pepper. medium-low heat. 3638 / 870 759 / 181 • Add the sweet pepper and the tomato and stir-fry for Energy (kJ/kcal) • Boil the conchiglie, covered, in the pan with a lid for Fats (g) 49 10 5– 6 minutes. Season to taste with salt and pepper. 14 – 16 minutes. Drain and set aside, uncovered, to Of which: saturated (g) 11,5 2,4 steam dry. • In the meantime, cut the feta into ½ cm cubes and tear the Carbohydrates (g) 80 17 basil into bite-sized pieces. Of which: sugars (g) 12,5 2,6 Fibre (g) 8 2 Protein (g) 23 5 Salt (g) 2,1 0,4

ALLERGENS

1) Grains containing glutens 7) Milk/lactose 8) Nuts May 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.

3 MAKE THE SALAD 4 SERVE • Add the conchiglie and the red pesto to the ingredients in • Transfer the lamb’s lettuce and the conchiglie to plates. the wok or deep frying pan and heat for 1 minute. Garnish with feta and basil. • 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 We would like to hear what you think. Feel free to contact us via our website or via our salad bowl and toss to coat with the dressing. social media channels. #HelloFresh

WEEK 38 | 2019 FRIED SALMON WITH SEA LAVENDER GARNISH WITH FENNEL, BABY POTATOES AND LEMON MAYONNAISE

Baby Shallots potatoes

Garlic Fennel f

Lemons Fresh dill f

Mayonnaise f Salmon fillet f

Sea lavender f

Give it everything you've got for this delicious dish - quite literally, because you'll be needing a lot of 9 45 min g Gluten-free pans - take a moment to read through the recipe before you start cooking. Have you ever tried sea + Several steps 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. § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 A baking sheet lined with baking paper, a deep saucepan, a small bowl and 2x a frying pan. START Let’s start cooking the fried salmon fillet with sea lavender garnish. INGREDIENTS 1P 2P 3P 4P 5P 6P Baby potatoes (g) 250 500 750 1000 1250 1500 Shallots (pcs) 1/4 1/2 3/4 1 11/4 11/2 Garlic (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 11/2 Fresh dill (g) 23) f 21/2 5 71/2 10 121/2 15 Mayonnaise (g) 40 50 75 100 125 150 3) 10) 19) 22) f Fillet of salmon (pc) 1 2 3 4 5 6 4) f FRY THE POTATOES CUT, JUICE, CHOP FRY THE FENNEL Sea lavender (g) f 25 50 75 100 125 150 Pre-heat the oven to 200 degrees. Rinse In the meantime, mince the Heat the butter in a deep saucepan shallots Not included the baby potatoes and cut in half. Transfer and press or finely chop the garlic. Halve the at medium-high heat and fry the shallot Olive oil (tbsp) 11/2 3 41/2 6 71/2 9 the potatoes to baking sheet lined with fennel, cut into quarters and remove the hard for 2 – 3 minutes. Add the minced fennel Butter (tbsp) 1 2 3 4 5 6 t baking paper and mix with 1 tbsp olive oil per stems and core. Mince the fennel . Juice the and fry for 10 – 12 minutes until soft. Deglaze Salt & pepper to taste person. Season to taste with salt and pepper. lemon and coarsely chop the dill. with 3 tbsp water per person and allow to f Keep in the refrigerator Bake the potatoes for 25 – 35 minutes in the soak until the majority of the moisture has oven, turning them halfway. tTIP: In this recipe you’ll mince the fennel evaporated. Add more water if you want NUTRITIONAL PER VALUES SERVING PER 100 G just like you would an onion. It will cook the fennel to become even softer. In the Energy (kJ/kcal) more quickly that way and the flavour will be meantime, mix 1/2 tsp lemon juice per person 4115 / 984 634 / 152 Fats (g) 67 10 milder and less anise-like. with the mayonnaise in a small bowl. Of which: saturated (g) 16,6 2,6 Carbohydrates (g) 55 8 Of which: sugars (g) 7,9 1,2 Fibre (g) 9 1 Protein (g) 34 5 Salt (g) 1,3 0,2

ALLERGENS

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

FRY THE SALMON FILLET FRY THE SEA LAVENDER SERVE Pat the salmon fillet dry with a kitchen In the meantime, heat the remaining Transfer the potatoes to plates, towel and rub with salt and pepper. Heat olive oil in another frying pan and fry the scoop the fennel on the side and place the 1 tbsp olive oil per person in a frying pan at garlic for 1 – 2 minutes. Add the sea lavender salmon fillet on top of the fennel. Top the medium to high heat and fry the salmon and stir-fry for another 1 – 2 minutes. salmon with the fried sea lavender and fillet for 2 – 3 minutes on the skin. Reduce garnish the dish with dill. Serve with the the heat, turn the fish and fry for another lemon mayonnaise. 1 – 2 minutes.

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 RAGOUT OF CANDIED DUCK WITH FRESH TAGLIATELLE AND REFRESHING ROCKET SALAD

Candied duck Garlic drumstick

Shallots Red cherry tomatoes f

Tomato Fresh parsley f cubes

Rocket Fresh lettuce f tagliatelle f

Walnut pieces Aged cheese flakes f

Ragout is an Italian sauce with meat or . We let it simmer for a long time so the meat 9 Total: 45 min. soaks up the flavours. In this recipe you will be using candied duck, which you will add at the * Easy 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. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 An oven dish, a deep saucepan, a salad bowl, a pan with a lid and a frying pan. START Let’s start cooking the ragout of candied duck. INGREDIENTS 1P 2P 3P 4P 5P 6P Candied duck 1 2 3 4 5 6 drumstick (pcs) f Garlic (cloves) 1 2 3 4 5 6 Shallots (pcs) 1/2 1 11/2 2 21/2 3 Red cherry 125 250 375 500 625 750 tomatoes (g) f Tomato cubes (can) 1/3 2/3 1 11/3 12/3 2 Fresh parsley (g) f 5 10 15 20 25 30 Rocket lettuce (g) 23) f 40 60 80 100 140 160 Fresh tagliatelle (g) 125 250 375 500 625 750 FRY THE DUCK DRUMSTICK FRY THE CHERRY TOMATOES MAKE THE SAUCE 1) 3) f Pre-heat the oven to 200 degrees. Place Press or finely chop the garlic. Mince the Add the tomato cubes and sugar to Walnut pieces (g) 10 20 30 40 50 60 the candied duck drumstick with the skin- shallot and halve the red cherry tomatoes. the saucepan and crumble 1/4 stock cube 8) 19) 25) Aged cheese flakes side up, on a baking sheet lined with baking Heat the butter in a deep saucepan to per person over it. Bring to the boil and 25 50 75 100 125 150 f paper. Roast in the oven for 20 – 22 minutes medium-low heat and fry the shallot and turn down the heat to medium-low. Allow (g) 7) Not included until brown. Allow to cool down until you can garlic for 2 minutes with a pinch of salt. Turn the sauce to simmer for 20 minutes. Stir Butter (tbsp) 1/2 1 11/2 2 21/2 3 touch it without burning your fingers. up the heat to medium-high, add the cherry regularly. In the meantime, coarsely chop the Black balsamic 1/2 1 11/2 2 21/2 3 tomatoes and stir-fry for 2 minutes. Deglaze fresh parsley. vinegar (tbsp) with the black balsamic vinegar and heat Sugar (tsp) 0/4 1/2 3/4 1 11/4 11/2 for 4 – 5 minutes until most of the moisture Chicken stock cube (pcs) 1/4 1/2 3/4 1 11/4 11/2 Extra-virgin has evaporated. 1 2 3 4 5 6 olive oil (tbsp) White wine vinegar (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste f Keep in the refrigerator

PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 5119 / 1224 749 / 179 Fats (g) 72 11 Of which: saturated (g) 28.9 4.2 Carbohydrates (g) 86 13 DRESS THE SALAD BOIL THE TAGLIATELLE PULL APART THE DUCK Of which: sugars (g) 15 2.2 Whip up a dressing in a salad bowl of Bring ample water to the boil in a pan DRUMSTICK Fibre (g) 0 0 Protein (g) 54 8 white wine vinegar and half of the extra-virgin with a lid. Boil the tagliatelle, covered, for Use a fork to pick the meat off theduck Salt (g) 2.9 0.4 olive oil. Season to taste with salt and pepper. 4 – 6 minutes until done. The tagliatelle may drumstick. Add the meat and reduction Mix the rocket into the dressing. stick together a bit because the pasta is fresh. to the tomato sauce and toss. Transfer the ALLERGENS Use two forks to separate the pasta while tagliatelle to deep plates and pour over the 1) Gluten-containing grains 3) Eggs 7) Milk/lactose 8) Nuts boiling. Drain and mix the remaining extra- tomato sauce. Sprinkle with fresh parsley May contain traces of: 19) Peanuts 23) Celery 25) Sesame seed virgin olive oil into the tagliatelle. In the and aged cheese. Garnish the salad with meantime, heat a frying pan, without any oil, and serve with the . walnut pieces pasta We would be happy to hear your opinion of HelloFresh. Feel to medium-high heat and roast the walnut free to get in touch via our website or social media channels.

nuts until they begin to change colour. #HelloFresh

WEEK 38 | 2019 Pork sausage with broccoli purée With onion , caraway seed and walnuts

Floury Broccoli f potatoes

Walnuts Shallots

Marjory-garlic pork Spicy onion sausage f chutney

Caraway seed

Serving picky eaters? With this creamy broccoli purée they will get a good dose of veggies 7 Total: 30-35 min. g Gluten-free without even noticing it! The walnuts give the dish a nice bite, and their hint of bitterness goes * Easy great with the slightly bitter broccoli. It also makes for an interesting combination with the anise-like flavour of the caraway seeds. § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, tin foil, a potato masher and a frying pan with a lid. START Let’s start cooking the pork sausage with broccoli purée. INGREDIENTS 1P 2P 3P 4P 5P 6P Floury potatoes (g) 300 600 900 1200 1500 1800 Broccoli (g) f 250 500 750 1000 1250 1500 Walnuts (g) 20 40 60 80 100 120 8) 19) 25) Shallots (pcs) 1/2 1 11/2 2 21/2 3 Marjory-garlic pork 1 2 3 4 5 6 sausage (100g) f Spicy onion 40 80 120 160 200 240 chutney (g) f Caraway seeds 1 2 3 4 5 6 CUT AND BOIL ROAST THE WALNUTS FRY THE PORK SAUSAGE (tsp) 19) 22) Peel the potatoes and cut into coarse In the meantime, coarsely chop the Heat the olive oil in the same frying Not included pieces. Make sure the potatoes are barely walnuts. Heat a frying pan, without any pan at medium to high heat and fry the Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 covered with water in a large pan with oil, to high heat and roast the walnuts for pork sausage for 2 – 3 minutes until Red wine vinegar (tbsp) 1/2 1 11/2 2 21/2 3 a lid. Boil the potatoes, covered, for 3 – 4 minutes or until they begin to change brown all around. Cover the pan and fry for Butter (tbsp) 1 2 3 4 5 6 12 – 15 minutes until done. Cut the broccoli colour. Remove from the pan and set aside. 8 – 10 minutes at medium-low heat. Turn Mustard (tbsp) 1/2 1 11/2 2 21/2 3 head into florets and dice the stem. For the Mince the shallots. regularly. Remove the pork sausage from the Salt & pepper to taste final 6 – 9 minutes, add the broccoli to the pan and set aside, wrapped in tin foil. f Keep in the refrigerator t t potatoes and boil until done . Drain and TIP: Are you making this dish for 5 or 6 PER set aside, uncovered, to steam dry. servings? Boil the broccoli separately. NUTRIENT VALUES SERVING PER 100 G Energy (kJ/kcal) 4107 / 982 525 / 126 Total fat (g) 53 7 Of which: saturated (g) 16,8 2,1 Carbohydrates (g) 83 11 Of which: sugars (g) 24,6 3,1 Fibre (g) 15 2 Protein (g) 35 5 Salt (g) 0,8 0,1 ALLERGENS

8) Nuts May contain traces of: 19) Peanuts 22) nuts 25) Sesame L MAKE THE ONION GRAVY MAKE THE PUREE SERVE TIP: This dish is calorie rich. Watching your In the same frying pan, heat the red wine Add the butter, mustard, shallots and Serve the broccoli purée with the pork calorie-intake? Use half of the onion gravy vinegar with the spicy onion chutney and caraway seeds to the potatoes and broccoli. sausage and onion gravy, and garnish and half of the walnuts, or replace the butter 1 – 2 tbsp water per person. Turn down the Mash the potatoes and broccoli into a fine with walnuts. in the mash with an extra splash of milk. heat and allow to simmer for 1 – 2 minutes, purée using a potato masher. Season to taste or until a syrupy gravy emerges. with salt and pepper.

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