Conchiglie with a tuna-pesto sauce With cherry tomatoes and mixed lettuce TUNA

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.

Onion Red cherry tomatoes f

White tuna in Conchiglie olive oil al bronzo

Mesclun f Green pesto f

Pine nuts

Let yourself be transported to Italy with this dish in the colours of the Italian flag. The 6 Total: 25-30 min. b Family shell-shaped pasta is perfect with thick sauces like this one: each shell contains a scoop of tuna * Easy with pesto. You'll complete the dish with a fresh salad with cherry tomatoes.

% Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a colander, a salad bowl, a frying pan and a wok or deep saucepan. START Let’s start cooking the conchiglie with a tuna-pesto sauce. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Red cherry tomatoes 125 250 375 500 625 750 (g) f White tuna in olive oil 1 2 3 4 5 6 (can) 4) Conchiglie al bronzo 90 180 270 360 450 540 (g) 1) Mesclun (g) 23) f 30 60 80 100 120 140 Green pesto (g) 7) 8) f 40 80 120 160 200 240 Pine nuts (g) 10 20 30 40 50 60 PREPARATION DRAIN THE TUNA BOIL THE CONCHIGLIE *Not included Bring plenty of water to the boil in a pan Drain the tuna in a colander and set aside In the meantime, boil the conchiglie Extra-virgin olive oil* to taste with a lid to cook the conchiglie in. Mince the the olive oil. in the pan with a lid, covered, for Salt & pepper* to taste onion and halve the red cherry tomatoes. 14 – 16 minutes. Drain and set aside, f keep in the refrigerator uncovered, to steam dry. PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 3498 / 836 604 / 144 Total fat (g) 46 8 Of which: saturated (g) 7.8 1.3 Carbohydrates (g) 71 12 Of which: sugars (g) 7.0 1.2 Fibre (g) 10 2 Protein (g) 29 5 Salt (g) 1.0 0.2 ALLERGENS

1) Glutens 4) Fish 7) Milk/lactose 8) Nuts May contain traces of: 23) Celery

MAKE THE SAUCE SERVE ROAST THE PINE NUTS Heat 1 tbsp oil reserved from the tuna Serve the pasta in tuna sauce with the While the pasta is cooking, mix the mesclun per person in a wok or deep saucepan and mesclun. Garnish the pasta with the roasted with a little bit of the green pesto in a salad fry the cherry tomatoes and the onion for pine nuts. bowl. Season to taste with salt and pepper. 5 minutes at medium-low heat. Then add the Drizzle with extra-virgin olive oil to taste. Heat tuna, conchiglie and the remaining pesto. a frying pan without oil to high heat and roast Season to taste with salt and pepper. We would be happy to hear your opinion of HelloFresh. Don’t the pine nuts until golden brown. Remove hesitate to call, email or contact us through our social media from the pan and set aside. channels. tTIP: Are you running short on time? Make a #HelloFresh lukewarm pasta salad. Mix the tuna, cherry Running into a problem while cooking? Send a free tomatoes, pesto, mesclun and onion directly WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. into the boiled pasta. WEEK 32 | 2018 Endives hotchpotch with meatballs With sun-dried tomatoes and aged cheese ENDIVES

Endives - like many other vegetables - can outgrow their consumption value. It grows beautiful blue flowers. When this happens, the farmer isn’t happy: you can no longer eat the vegetable.

Crumbly Italian-style potatoes meatballs f

Aged cheese Red onions cubes f

Sun-dried Pre-cut tomatoes f endives f

Celebrate the summer and give this winter classic a Mediterranean makeover with sun-dried 5 Total: 20-25 min. g Gluten-free tomatoes and Italian meatballs. Our butcher has seasoned the minced meat with Italian herbs * Easy and has made the meatballs for you because you probably have better things to do than spending a lot of time in the kitchen. For example, pouring an ice-cold drink to go with your % Eat within 3 days summery hotchpotch. A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a frying pan with a lid, a wok or a deep saucepan and a potato masher. START Let’s start cooking the endives hotchpotch with meatballs. INGREDIENTS 1P 2P 3P 4P 5P 6P Crumbly potatoes (g) 300 600 900 1200 1500 1800 Red onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Sun-dried tomatoes 35 60 90 120 150 180 (g) f Italian-style meatballs 3 6 9 12 15 18 (pcs) f Chopped endives 150 300 450 600 750 900 (g) 23) f Aged cheese cubes 25 50 75 100 125 150 (g) 7) f BOIL THE POTATOES CHOP THE INGREDIENTS FRY THE MEATBALLS *Not included Bring ample water to the boil in a pan Press a few cubes of aged cheese into Heat half the butter in a frying pan with a Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 with a lid for the potatoes. Thoroughly rinse every meatball. Next, close each meatball lid and fry the meatballs for 3 – 4 minutes at Butter* (tbsp) 1 2 3 4 5 6 Black balsamic vinegar* or peel the potatoes and cut into coarse and press into shape. Attention! Don’t use medium to high heat until brown all around. 1 2 3 4 5 6 pieces. Boil the potatoes for 12 – 15 minutes all the cheese! Set a little aside to stir into Add the red onion and the black balsamic (tbsp) until done. Drain and set aside, uncovered, to the hotchpotch. Slice the red onion into half vinegar and stir-fry for 1 minute. Turn down Milk* (splash) to taste Salt & pepper* to taste steam dry. rings and cut the sun-dried tomatoes into the heat, cover the pan and simmer for f little pieces. 8 – 10 minutes or until the meatballs keep in the refrigerator are done. NUTRIENT VALUE PER SERVING PER 100 G Energy (kJ/kcal) 4079 / 975 570 / 136 Total fat (g) 52 7 Of which: saturated 23.4 3.3 (g) Carbohydrates (g) 73 10 Of which: sugars (g) 14.2 2.0 Fibre (g) 10 1 Protein (g) 49 7 Salt (g) 1.8 0.3 ALLERGENS

7) Milk/lactose May contain traces of: 23) Celery

FRY THE ENDIVE SEASON SERVE In the meantime, heat the olive oil in Mash the potatoes into a coarse purée. Transfer the endives hotchpotch to a wok or deep saucepan and fry most of Add the butter and a splash of milk or plates. Serve with the meatballs, pouring a the endives for 5 minutes at medium to cooking liquid to give it a velvety texture. Mix little of the gravy with the red onions from low heatt. the fried and remaining raw endives into the the pan over them. hotchpotch. Add the aged cheese and sun- dried tomatoes. Season to taste with salt We would be happy to hear your opinion of HelloFresh. Don’t and pepper. hesitate to call, email or contact us through our social media channels.

#HelloFresh Running into a problem while cooking? Send a free tTIP: Don’t like the bitter taste of raw WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. endives? Fry all the endives in Step 4. WEEK 32 | 2018 PEARL COUSCOUS WITH FRIED SHALLOTS With chestnut mushrooms and lemon ricotta TARRAGON

Got some tarragon left over? Use it to make ice cubes! When the ice cubes melt, the tarragon will taste fresh as ever. Read our blog to find out how to do this.

Shallots Chestnut mushrooms f

Lemons Fresh chervil f

Fresh Pearl tarragon f couscous

Ricotta f Grated pecorino f

The shallot is the king of this pearl couscous dish. This small onion is more aromatic and has 6 Total: 25-30 min. V Vegetarian a more delicate flavour than its more commonly used ‘larger cousin’, the yellow onion. Frying * Easy the shallots for a long time releases their sugars, making them caramelize, which gives them a deliciously sweet flavour. Together with the nutty, earthy flavour of the mushrooms, this % Eat within 5 days ensures a true flavour explosion. A GOOD EQUIPMENT SERVES 1 - 6 A paper towel, a fine grater, a large frying pan, a pan with a lid and a small bowl. START Let’s start cooking the pearl couscous with fried shallots. INGREDIENTS 1P 2P 3P 4P 5P 6P Shallots (pcs) 2 4 6 8 10 12 Chestnut mushrooms 125 250 375 500 625 750 (g) f Lemons (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2 Fresh chervil 4 8 12 16 20 24 (sprigs) 23) f Fresh tarragon 3 6 9 12 15 18 (sprigs) 23) f Pearl couscous (g) 1) 85 170 250 335 420 500 Ricotta (g) 7) f 50 100 150 200 250 300 PREPARATION FRY THE MUSHROOMS BOIL THE PEARL COUSCOUS Grated pecorino 25 50 75 100 125 150 Prepare the stock. Cut each shallot in Heat the olive oil in a large frying pan at In the meantime, heat a pan with a (g) 7) f quarters lengthwise. Clean the chestnut medium-low heat and fry the shallots for lid, without oil, to medium-high heat and Not included* mushrooms with a sheet of paper towel 16 – 18 minutes until golden-brown and soft. roast the pearl couscous for 1 minute. Add Vegetable stock* (ml) 300 600 900 1200 1500 1800 and cut them into slices. Grate the yellow For the final 5 – 7 minutes, add the chestnut the stock, turn down the heat and simmer, Olive oil* (tbsp) 1 2 3 4 5 6 rind of the lemon (zest) with a fine grater mushrooms and stir-fry until brown. Season covered, for 12 minutes until all the stock Butter* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 and squeeze out the lemon juice. Finely to taste with salt and pepper. has been absorbed. Fluff thepearl couscous Salt & pepper* to taste cut the fresh chervil and coarsely chop the using a fork and set aside, uncovered, to f keep in the refrigerator fresh tarragon. steam dry. PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 2966 / 709 397 / 95 Total fat (g) 33 4 Of which: saturated (g) 14.8 2.0 Carbohydrates (g) 73 10 Of which: sugars (g) 11.7 1.6 Fibre (g) 8 1 Protein (g) 27 2 Salt (g) 4.1 0.5 ALLERGENS

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

MIX THE RICOTTA MIX THE PEARL COUSCOUS SERVE In the meantime, mix the ricotta in a Add the butter, half the chervil, half the Transfer the pearl couscous to plates small bowl with the grated pecorino, 1/4 tsp lemon ricotta and the pearl couscous to the and garnish with the remaining lemon lemon zest per person and 1/2 tbsp lemon frying pan with shallots and mushrooms and ricotta. Sprinkle the pearl couscous with juice. Season to taste with salt and a lot of stir well. the remaining chervil, tarragon and the black pepper. remaining lemon zest to tastett. Drizzle with the remaining lemon juice 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 also cut the shallots into eight ttTIP: Tarragon has an anise-like flavour. Not Running into a problem while cooking? Send a free pieces if the quarters are too large. everybody likes it. Taste it before adding it to WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. the dish. WEEK 32 | 2018 SALMON IN A SWEET-SPICY MARINADE With garlic broccoli and brown rice BROCCOLI

Broccoli is healthy and contains a lot of important nutrients. It has a very different flavour when roasted compared to boiled - more nutty.

Garlic Fresh ginger

Red chilli Broccoli f peppers f

Soy sauce Brown rice

Fillet of salmon ( unskinned ) f

Hitch a ride to Asia with this salmon's soy and ginger-based marinade which gives it an Asian 7 Total: 30-35 min. d Lactose-free twist. Marinading is an easy way of turning a simple piece of meat or fish into a true flavour * Easy sensation. And fish is especially convenient to marinade as it soaks up the flavours quickly and doesn’t need a lot of time. § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a grater, a bowl, a baking sheet lined with baking paper and a frying pan. START Let’s start cooking the salmon in sweet-spicy marinade. INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic (cloves) 1 2 3 4 5 6 Fresh ginger (cm) 1 2 3 4 5 6 Red chilli peppers 1/2 1 1 1/2 2 2 1/2 3 (pcs) f Broccoli (g) f 200 400 600 800 1000 1200 Soy sauce (ml) 1) 6) 20 40 60 80 100 120 Salmon fillet (unskinned) (110 g) 1 2 3 4 5 6 4) f Brown rice (g) 85 170 250 335 420 500 PREPARATION MARINATE THE FISH BROCCOLI IN THE OVEN *Not included Pre-heat the oven to 200 degrees and Mix the red chilli pepper, brown sugar, In the meantime, mix the remaining olive Brown sugar* (tsp) 1 2 3 4 5 6 bring 250 ml of water per person to the boil soy sauce, ginger and half the olive oil in a oil, garlic and broccoli in another bowltt. Olive oil* (tbsp) 1 2 3 4 5 6 in a pan with a lid for the rice. Press or finely bowl. Place the salmont in a bowl, set aside Season to taste with salt and pepper and Salt & pepper* to taste chop the garlic. Peel and finely chop or grate in the refrigerator and allow to marinate for transfer the broccoli to a baking sheet lined f keep in the refrigerator the ginger. Remove the seed pods from the at least 10 minutes. Toss every now and then. with baking paper. Roast the broccoli for PER red chilli pepper and finely chop the red 18 – 22 minutes or until . Turn when NUTRIENT VALUE SERVING PER 100 G chilli pepper. Cut the broccoli head into halfway done. It’s OK if the tips turn dark, this Energy (kJ/kcal) 3473 / 830 557 / 133 florets (they don’t cook properly when too gives the broccoli an extra nutty flavour. Do Total fat (g) 42 7 large) and dice the stem. make sure the broccoli doesn’t burn. Of which: saturated (g) 7.4 1.2 Carbohydrates (g) 72 12 Of which: sugars (g) 7.8 1.3 Fibre (g) 9 1 Protein (g) 37 6 Salt (g) 3.1 0.5 ALLERGENS

1) Glutens 4) Fish 6) Soy

BOIL THE RICE FRY THE SALMON SERVE In the meantime, boil the rice, covered, In the meantime, heat the frying pan Transfer the rice to plates. Place the in the pan with a lid for 12 – 15 minutes. Drain to medium-high heat and fry the salmon broccoli all around and the salmon on top if needed, and allow to steam dry, uncovered. for 2 – 3 minutes on the skin side and of the rice. Garnish the salmon and the rice 1 – 2 minutes on the other side. Take the with the sauce from the frying pan. salmon out of the pan and pour the marinade into the pan. Heat the marinade for another t tt We would be happy to hear your opinion of HelloFresh. Don’t TIP: There may still be some scales left on the 2 minutes with 1/2 tbsp water per person. Add TIP: You'll mix the broccoli in a bowl to hesitate to call, email or contact us through our social media skin of the salmon. Did you find one? You can some extra water to increase the volume of make sure the flavours are evenly distributed. channels. easily remove it with a sharp knife. Carefully the sauce, this does reduce the concentration Don’t want to do the extra dishes? You can #HelloFresh move the knife in the opposite direction of of the flavour. also mix the broccoli with the garlic and olive Running into a problem while cooking? Send a free the skin and it will let go pretty much on its oil on the baking sheet. WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. own! WEEK 32 | 2018 Cauliflower quinoa with ras-el-hanout chicken thigh strips With white courgette and spicy yoghurt sauce QUINOA

Quinoa is not a grain variety but part of the seed family instead. Quinoa originated in South-America but it is now cultivated in Europe as well.

Quinoa Red chilli peppers f

White Red onions courgette f

Fresh mint f Cauliflower rice f

Chicken thigh strips Lime with ras-el-hanout f

Full-fat yoghurt f

In this dish, the cauliflower is disguised as rice. The ideal way of serving little (and big!) eaters a 5 Total: 20-25 min. r Quick & Easy healthy meal with a lot of vegetables. You'll flavour the dish with the chicken thigh strips with * Easy b Family ras-el-hanout, a North-African spice mix with a strong aroma and a warm flavour. You can make the yoghurt sauce as spicy as you want. § Eat within 3 days g Gluten-free A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a deep saucepan, a frying pan and a small bowl. START Let’s start cooking the cauliflower quinoa with ras-el-hanout chicking thigh strips. INGREDIENTS 1P 2P 3P 4P 5P 6P Quinoa (g) 85 170 250 335 420 500 Red chilli peppers 1/2 3/4 1 1 1/4 1 1/2 1 3/4 (pcs) f White courgette (pcs) f 1 2 3 4 5 6 Red onions (pcs) 1/3 2/3 1 1 1/3 1 2/3 2 Fresh mint 6 12 18 24 30 36 (leaves) 23) f Cauliflower rice 100 200 300 400 500 600 (g) 23) f Herbed chicken thigh BOIL THE QUINOA CHOP THE INGREDIENTS FRY THE RICE AND CHICKEN strips with ras-el- 100 200 300 400 500 600 Prepare the stock and bring to the boil in In the meantime, remove the seed Heat 1 tbsp olive oil per person in a deep hanout (g) f a pan with a lid and boil the quinoa, covered, pods from the red chilli pepper and finely saucepan and fry half the red chilli pepper Lime (pcs) 1/2 1 1 1/2 2 2 1/2 3 Full-fat yoghurt for 12 – 15 minutes until done. Add some chop the red chilli pepper. Slice the white for 1 – 2 minutes at medium-high heat. Add 50 100 150 200 250 300 (ml) 7) 19) 22) f extra water if necessary, drain and fluff with courgette and mince the red onion. Cut the the cauliflower rice and chicken thigh strips *Not included a fork. mint leaves into strips. and stir-fry for 6 – 8 minutes. Add the red Vegetable stock* (ml) 175 350 525 700 875 1050 onion and quinoa to the pan right before Olive oil* (tbsp) 1 1/2 3 4 1/2 6 7 1/2 9 serving, stir and season to taste with salt and Salt & pepper* to taste pepper. You can keep the red onion rawt. f keep in the refrigerator

PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 3448 / 824 451 / 108 Total fat (g) 39 5 Of which: saturated (g) 8.9 1.2 Carbohydrates (g) 74 10 Of which: sugars (g) 15.4 2.0 Fibre (g) 9 1 Protein (g) 40 5 Salt (g) 1.8 0.2 ALLERGENS

7) Milk/lactose FRY THE COURGETTE MAKE THE SAUCE SERVE May contain traces of: 19) Peanuts 22) Nuts 23) Celery In the meantime, heat the remaining In the meantime, juice the lime and mix Transfer the cauliflower quinoa to olive oil in a frying pan at medium-high 1 tsp lime juice per person with the yoghurt plates, place the fried courgette on the side heat and fry the courgette for 7 – 9 minutes. in a bowl. Season to taste with salt and and garnish with the mint. Serve with the Season to taste with salt and pepper. pepper and garnish with the remaining red spicy yoghurt sauce and the remaining lime chilli pepper. juice 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 Running into a problem while cooking? Send a free tTIP: Don’t like your onions raw? Fry them for WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. a little longer. WEEK 32 | 2018 BROCCOLI-COURGETTE SOUP WITH OLIVE CIABATTA With courgette ribbons and pumpkin seeds COURGETTE

Round or elongated, green, yellow or white - courgettes come in all shapes and sizes. Did you know it is very easy to grow this vegetable yourself?

Onions Semi-crumbly potatoes

Broccoli f Yellow courgette f

Pumpkin Olive ciabatta seeds

Creme fraiche f

The yellow courgette is the king of this summery soup. Just like broccoli, this vegetable is full 7 Total: 30-35 min. L Calorie-conscious of vitamins and minerals, which means it's extra healthy! Transform yourself into a true chef * Easy V Vegetarian and make nice ribbons of the courgette for the soup. This doesn’t just make it look colourful, but it also gives the soup its structure. You'll serve the soup with ciabatta on the side, which % Eat within 5 days b Family the Italians call a ‘slipper’ due to its flat and oval shape. A GOOD EQUIPMENT SERVES 1 - 6 A stockpot, a grill or frying pan and a hand-held blender. START Let’s start cooking the broccoli-courgette soup with olive ciabattas. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Semi-crumbly potatoes 75 150 225 300 375 450 (g) Broccoli (g) f 200 400 600 800 1000 1200 Yellow courgette (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Pumpkin seeds (g) 10 20 30 40 50 60 19) 22) Olive ciabattas (pcs) 1 2 3 4 5 6 1) 17) 20) 21) Creme fraiche (tbsp) 2 4 6 8 10 12 PREPARE THE VEGETABLES MAKE THE SOUP BAKE THE BREAD 7) 15) 20) f Pre-heat the oven to 180 degrees and Heat half the olive oil in a stockpot with In the meantime, bake the olive bread in Not included* bring 300 ml of water per person to the boil a lid and sauté the onion for 2 minutes at the oven for 6 – 8 minutes. Olive oil* (tbsp) 1 1 2 2 3 3 Vegetable stock for the soup. Mince the onion. Thoroughly medium-low heat. Add the broccoli and the 3/4 1 1/2 2 1/4 3 3 3/4 4 1/2 cubes* (pcs) rinse or peel the potatoes and cut into 1 cm diced and stir-fry for 3 minutes. courgette Salt & pepper* to taste cubes. Cut the broccoli head into florets and Add the potatoes and boiled water, crumble f keep in the refrigerator dice the stem. Grate or chop 3 thin ribbons of the stock cube over the pan, cover the pan courgette per person and dice the rest. and allow to simmer for 15 minutes. PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 2598 / 621 283 / 68 Total fat (g) 28 3 Of which: saturated (g) 10.4 1.1 Carbohydrates (g) 65 7 Of which: sugars (g) 13.9 1.5 Fibre (g) 13 1 Protein (g) 22 2 Salt (g) 4.6 0.5 ALLERGENS

1) Glutens 7) Milk/lactose May contain traces of: 15) Glutens 17) Eggs 19) Peanuts 20) Soy 21) Lactose 22) Nuts

GRILL THE COURGETTE PURÉE THE SOUP SERVE Heat a frying pan, without any oil, to Remove the soup pan from the stove and Ladle the soup into soup bowls. Top high heat and roast the pumpkin seeds until purée the soup using a hand-held blender. with the remaining creme fraiche and the they begin to pop. Remove from the pan and Add a little water if the soup becomes courgette ribbons and garnish with the set aside. Next, heat the remaining olive oil too thick. Stir 1 tbsp creme fraiche per roasted pumpkin seeds. Add a little extra in the same frying pan and fry the courgette person into the soup and season with salt pepper to taste. Serve with the olive bread. ribbons for 5 minutes at medium-high heat. and pepper. We would be happy to hear your opinion of HelloFresh. Don’t Turn when halfway done. hesitate to call, email or contact us through our social media channels.

#HelloFresh tTIP: In a hurry to enjoy this soup? Leave out Running into a problem while cooking? Send a free the courgette ribbons. Dice all the courgette WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. and fry in Step 2. WEEK 32 | 2018 YELLOW RICE WITH SPINACH-COCONUT CURRY With tomatoes, cashew nuts and a fried egg COCONUT MILK

From the Caribbean to Asia: wherever coconut palm trees grow, coconut milk is used in the kitchen. It is made of grated, white flesh of the coconut.

Onions Garlic

Tomatoes f Ground turmeric

Jasmine rice Cashews

Grated Ground curry coconut spices

Coconut Free-range milk eggs f

This aromatic dish transports you straight to India. The king of this quick curry is turmeric, an 5 Total: 20-25 min. V Vegetarian important ingredient in Indian cuisine. It is made of the bright orange root of the plant, has a Spinach f * Easy g Gluten-free mild scent and infuses a lot of curries with their characteristic flavour and colour. You can also use it to make tea. Want to have a go? Read all about it in our blog. % Eat within 5 days d Lactose-free A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a wok or deep saucepan and a frying pan. START Let’s start cooking the yellow rice with spinach-coconut curry. 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 3 4 Tomatoes (pcs) f 1 2 3 4 5 6 Ground turmeric (tsp) 1/2 1 1 1/2 2 2 1/2 3 Jasmine rice (g) 85 170 250 335 420 500 Cashews 20 40 60 80 100 120 (g) 5) 8) 22) 25) Grated coconut 5 10 15 20 25 30 (g) 19) 22) 25) Ground curry spices 1 2 3 4 5 6 PREPARATION BOIL THE RICE ROAST THE TOPPING (tsp) 9) 10) Prepare the stock. Mince the onion Heat half the olive oil in a pan with a lid In the meantime, heat a wok or deep Coconut milk (ml) 26) 50 100 150 200 250 300 Free-range eggs and press or finely chop the garlic. Dice at medium-low heat and gently fry the onion saucepan to medium-high heat and roast the 1 2 3 4 5 6 the tomatoes. for 2 minutes. Add the turmeric and fry for cashews, without any oil, until golden brown. (pcs) 3) f f another minute. Add the rice and stock and After1 minute, add the grated coconut. Spinach (g) 23) 100 200 300 400 500 600 200 400 600 800 1000 1200 boil the rice, covered, for 12 – 15 minutes. Remove both ingredients from the pans and Vegetable stock* (ml) Add a little extra water if the rice becomes set aside. *Not included Olive oil* (tbsp) 1 2 3 4 5 6 too dry. Set aside uncovered to steam dry. Sunflower oil* (tbsp) 1/2 1 1 1 1 1/2 1 1/2 Salt & pepper* to taste f keep in the refrigerator

PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 3544 / 847 520 / 124 Total fat (g) 46 7 Of which: saturated (g) 16.6 2.4 Carbohydrates (g) 83 12 Of which: sugars (g) 7.1 1.0 Fibre (g) 8 1 Protein (g) 22 3 Salt (g) 2.7 0.4 ALLERGENS PREPARE THE CURRY COOKING SERVE 3) Eggs 5) Peanuts 8) Nuts 9) Celery 10) Mustard Allow the wok or deep saucepan to cool In the meantime, heat the remaining Transfer the rice and spinach to plates May contain traces of: 19) Peanuts 22) (other) nuts 23) Celery 25) Sesame 26 Sulphite for 2 minutes (otherwise the sunflower oil will olive oil in a frying pan and fry one egg, sunny and serve with the fried egg. Garnish with the burn right away). Heat the sunflower oil in side up, per person. Tear the spinach into cashews and grated coconut. the pan and gently fry the garlic and ground small pieces over the wok or deep saucepan, curry spices for 1 – 2 minutes at medium-low allow to wilt while stirring and gently boil for heat. Add the tomato and fry, while stirring, 1 – 2 minutes. We would be happy to hear your opinion of HelloFresh. Don’t for 4 minutes. Add the coconut milkt, hesitate to call, email or contact us through our social media season to taste with salt and pepper and channels. bring to the boilt. tTIP: The coconut milk may become lumpy. #HelloFresh This does not mean that the milk has turned Running into a problem while cooking? Send a free WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. bad. The lumps are the fatty substances in the coconut milk that give it its rich flavour. WEEK 32 | 2018 Feta from the oven with With tomato tapenade and roasted yellow sweet pepper FETA

The Greek love their national pride: on average they annually consume a whopping 10 kg per person of this traditional sheep's cheese!

Yellow sweet Courgette f pepper f

Orzo Feta f

Tomato Fresh basil f tapenade f

Let this dish transport you to Greece, where the famous Greek ingredient, feta, calls all the 8 Total: 35-40 min. V Vegetarian shots! A lot of vegetables and healthy fats, that is what the Mediterranean lifestyle is all about. * Easy This dish fits that lifestyle perfectly. Whether the weather be good or bad, this dish brings the sun right into your home. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A baking sheet lined with baking paper and a pan with a lid. START Let’s start cooking the feta from the oven with orzo. INGREDIENTS 1P 2P 3P 4P 5P 6P Yellow sweet peppers 1/2 1 1 1/2 2 2 1/2 3 (pcs) f Courgettes (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Orzo (g) 1) 85 170 250 335 420 500 Feta (g) 7) f 75 150 225 300 375 450 Tomato tapenade 40 80 120 160 200 240 (g) 4) f Fresh basil 6 12 18 24 30 36 (leaves) 23) f *Not included CHOP THE VEGGIES ROAST THE VEGETABLES BOIL THE ORZO Olive oil* (tbsp) 1 2 3 4 5 6 Pre-heat the oven to 210 degrees and Mix the sweet pepper with half the In the meantime, heat a pan with a lid to Black balsamic 1/2 1 1 1/2 2 2 1/2 3 bring 200 ml of water per person to the boil. olive oil, black balsamic vinegar, salt and medium-high heat, add the orzo and roast, vinegar* (tbsp) Vegetable stock Cut the yellow sweet pepper into long pepper on one side of the baking sheet lined without oil, for 1 minute. Pour the boiling 1/4 1/2 3/4 1 1 1/4 1 1/2 wedges. Cut the courgette into half slices of with baking paper. Mix the courgette with water into the pan, crumble 1/4 stock cube per cubes* (pcs) White wine 1/2 1 1 1/2 2 2 1/2 3 1 cm thick. the remaining olive oil and black balsamic person over it and boil the orzo, covered, for vinegar* (tsp) vinegar, salt and pepper on the other side of 10 – 12 minutes at low heat until dry. Turn Salt & pepper* to taste the baking sheet. Roast in the oven for regularly. Add a little extra water if the orzo f keep in the refrigerator 12 – 15 minutes. becomes too dry. PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 3598 / 860 523 / 128 Total fat (g) 46 7 Of which: saturated (g) 18.5 2.7 Carbohydrates (g) 79 12 Of which: sugars (g) 16.6 2.5 Fibre (g) 6 1 Protein (g) 29 4 Salt (g) 4.6 0.7 ALLERGENS

1) Glutens 4) Fish 7) Milk/lactose May contain traces of: 23) Celery FRY THE FETA MIX THE ORZO SERVE Spread the top of each slice of feta with In the meantime, cut the basil leaves into Transfer the orzo to plates and top with 1/2 tbsp tomato tapenade per person. Place thin strips. Next, mix the courgette, white the feta. Serve with the sweet pepper and next to the sweet pepper and courgette on wine vinegar, remaining tomato tapenade sprinkle with the remaining basil. the baking sheet and roast for another and half the basil into the orzo. 6 – 8 minutes.

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: Are you cooking for more than three #HelloFresh servings or do you have a smaller baking Running into a problem while cooking? Send a free sheet? Use multiple baking sheets for WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. roasting the vegetables. WEEK 32 | 2018 VIETNAMESE MINCED CHICKEN IN LITTLE GEM With , carrot and fresh coriander

Red onions Garlic

Fresh ginger Red chilli peppers f

Ground lemon Fish sauce grass

Fresh Fresh mint f coriander f

Seasoned minced Noodles chicken f

Pre-cut carrots f Little gem f

Calorie- In Vietnamese cuisine, a mix of flavours and structures is used. Acidic, sweet, spicy - can you 8 Total: 35-40 min. L conscious find all these flavours in this dish? You'll be using crunchy little gem as small bowls today, * Easy d Lactose-free which you'll be filling with the noodles and minced meat. These refreshing bites are easy to pick up so you can eat with your hands! § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 A grater, 2x a small bowl, a frying pan and a pan with a lid. START Let’s start cooking the Vietnamese minced chicken in little gem. INGREDIENTS 1P 2P 3P 4P 5P 6P Red onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Garlic (cloves) 1 2 3 4 5 6 Fresh ginger (cm) 1 2 3 4 5 6 Red chilli peppers (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2 f Ground lemon grass 1/2 1 1 1/2 2 2 1/2 3 (tsp) Fish sauce (ml) 4) 10 15 20 30 35 40 Fresh coriander 3 6 9 12 15 18 (sprigs) 23) f CUT AND GRATE MAKE THE SAUCE FRY THE MINCED CHICKEN Fresh mint 2 4 6 8 10 12 Mince the red onion and press or finely Use a small bowl to mix the garlic, Heat the olive oil in a frying pan and (leaves) 23) f Seasoned minced chop the garlic. Peel the ginger and grate it ginger, red chilli pepper, ground lemon fry the onion at medium-high heat for 110 220 330 440 550 660 with a fine grater. Cut the stems off the red grass, fish sauce and white wine vinegar into 2 – 3 minutes. Add the minced chicken and chicken (g) f chilli pepper. Roll the pepper in between a light sauce. Use another small bowl to mix 3/4 of the light sauce and fry the minced Noodles (g) 1) 70 140 200 270 340 400 f 100 200 300 400 500 600 your hands to make the seeds fall out. Cut the the sambal, sugar and sunflower oil for the chicken for 5 – 6 minutes, loosening it as you Pre-cut carrots (g) 23) Little gem (head) f 1 2 3 4 5 6 pepper into little rings. sweet chilli sauce. Separate the mint leaves fry. Season to taste with salt and pepper. from the stems and finely chop together with *Not included White wine vinegar* (tsp) 1 2 3 4 5 6 the coriander. Sambal* (tsp) 1/2 1 1 1/2 2 2 1/2 3 Sugar* (tsp) 1/4 1/2 3/4 1 1 1/4 1 1/2 Sunflower oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 Salt & pepper* to taste f keep in the refrigerator

PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 2720 / 650 445 / 106 Total fat (g) 25 4 Of which: saturated (g) 4.9 0.8 Carbohydrates (g) 68 11 Of which: sugars (g) 11.4 1.9 BOIL THE NOODLES SEPARATE THE LEAVES SERVE Fibre (g) 8 1 33 5 In the meantime, boil the noodles with In the meantime, add 1/2 tbsp light sauce Transfer the noodles and the carrot to Protein (g) Salt (g) 3.2 0.5 the carrot in the pan with a lid, covered, for per person and separate each leaf from the the leaves. Top with the minced chicken and ALLERGENS 2 – 3 minutes until done. Drain and rinse little gem head. garnish with the mint and coriander. Serve under cold water. the sauce separately so everyone can add it 1) Glutens 4) Fish May contain traces of: 23) Celery 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 GTIP: Want to vary this recipe? Replace the tTIP: You can also cut the lettuce into strips LTIP: Are you keeping an eye on your channels. minced chicken with tofu or tempeh and turn and mix it into the minced meat right before calorie intake? Use 50 g noodles per person. #HelloFresh it into a vegetarian meal. serving. Serve the noodles on the plate, top Then the dish contains 573 kcal, 25 g fat, 53 g Running into a problem while cooking? Send a free with the minced meat and sprinkle with the carbohydrates, 7 g fibre, 30 g protein and 3.0 WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. fresh herbs. g salt. WEEK 32 | 2018 with cherry tomatoes, capers and olives With fresh parsley and feta LINGUINE

This pasta resembles except it is a bit longer and thicker. The Italians make pasta in all shapes and sizes, there are over 300 different pasta varieties.

Tomato puree Linguine

Fresh parsley f Olives & capers f

Garlic Red cherry tomatoes f

Plum Feta f tomato f

This tasty pasta dish is done before you know it and all you need is one pan! The star of the Total: 20 min. Quick & Easy 4 summer is the tomato. You'll be using it in three different forms in this dish: cherry tomatoes, Calorie- Very simple plum tomatoes and tomato puree. With typical ingredients for Mediterranean cuisine like - L conscious olives, capers, garlic and feta, you'll bring the vacation right into your home. % Eat within 5 days v Vegetarian A GOOD EQUIPMENT: A pan with a lid. SERVES 1 - 6 START Let’s start cooking the linguine with cherry tomatoes, capers and olives. INGREDIENTS 1P 2P 3P 4P 5P 6P Tomato puree (ml) 100 200 300 400 500 600 Linguine (g) 1) 90 180 270 360 450 540 Fresh parsley (sprigs) 23) f 4 8 12 16 20 24 Olives & capers (g) f 45 90 135 180 225 270 Garlic (cloves) 1 2 3 4 5 6 Red cherry tomatoes (g) f 125 250 375 500 625 750 Plum tomatoes (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Feta (g) 7) f 25 50 75 100 125 150 Not included* Salt & pepper* to taste f keep in the refrigerator 1 PREPARE THE PASTA 2 CHOP THE INGREDIENTS NUTRIENT VALUE PER SERVING PER 100 G • Add the tomato puree to a pan with a lid with 150 ml • Coarsely chop the fresh parsley. Energy (kJ/kcal) 2722 / 543 386 / 92 water per person. • Halve the olives and peel the garlic clove. Fats (g) 15 3 Of which: saturated (g) 5.3 0.9 • Break the linguine in half and place them in the sauce. • Halve the red cherry tomatoes and cut the plum Carbohydrates (g) 79 13 Make sure the linguine is completely covered by the sauce. into cubes. tomatoes Of which: sugars (g) 8.9 1.5 • Boil the linguine, covered, in the pan with a lid for • Don't forget to stir the linguine regularly. Fibre (g) 8 1 12 – 14 minutes. Stir occasionally and make sure to Protein (g) 19 3 t scrape the bottom of the pan to prevent burning . Salt (g) 3.6 0.6 ALLERGENS

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

tTIP: Make sure the linguine is always covered in sauce to make sure the pasta cooks evenly.

tTIP: Are you making this dish for more than 3 servings? Cut all the ingredients before you start boiling the linguine. This presents the linguine from getting cooked before you are done.

3 BOIL THE SAUCE 4 SERVE • As soon as you've cut everything, add the tomatoes, • Take the pan off the heat, stir well and season to taste with olives, garlic clove and the majority of the parsley to the salt and pepper. linguine, season to taste with salt and pepper and boil • Transfer the linguine to plates. them together with the linguine for the remainder of the We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call us, • Garnish with the feta and the remaining parsley and don’t email us or contact us through our social media channels. time. Stir well! forget to remove the garlic clove. #HelloFresh In the meantime, crumble the . • feta 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 32 | 2018 Pitas with eastern-style minced beef With hummus and fresh tomato-cucumber salad PITA BREAD

We know the pita primarily as a shawarma roll, but this round flatbread is being consumed in the Middle-East for centuries. It is one of the oldest types of bread and was made without a pan or oven.

Whole-wheat pita Pine nuts bread

Tomato f Cucumber f

Eastern-style Fresh mint f minced beef f

Lemon Hummus with ras el hanout f

Paprika

This dish takes you all the way to the Far East. The minced beef is seasoned with cayenne Total: 20 min. Quick & Easy 4 pepper, lemon grass and galanga - also known as Languas Galanga. This root is related - Very simple to ginger but it has its own distinct flavour: refreshing and surprising. Serve everything in separate dishes so everything can make up their own serving. § Eat within 3 days A GOOD EQUIPMENT: A frying pan, a salad bowl and a small bowl. SERVES 1 - 6 START Let’s start cooking the pitas with Eastern-style minced beef. INGREDIENTS 1P 2P 3P 4P 5P 6P Whole-wheat pita bread (pcs) 1) 2 4 6 8 10 12 Pine nuts (g ) 19) 22) 25) 10 15 20 25 30 35 Tomatoes (pcs) f 1 2 3 4 5 6 Cucumber (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Eastern-style minced beef (g) f 120 240 360 480 600 720 Fresh mint (leaves) 23) f 6 12 18 24 30 36 Lemons (pcs) 1/2 1 1 1/2 2 2 1/2 3 Hummus with ras el hanout (g) 40 80 120 160 200 240 11) 19) 22) f Paprika (tsp) 1/2 1 1 1/2 2 2 1/2 3 Not included* PREPARATION FRY AND MAKE THE SALAD Butter* (tbsp) 1/2 1/2 1 1 1 1/2 1 1/2 1 2 Extra-virgin olive oil* (tbsp) 3/4 1 1/2 2 1/4 3 3 3/4 4 1/2 • Pre-heat the oven to 200 degrees and bake the whole- • Heat the butter in a frying pan and fry the seasoned Salt & pepper* to taste for 4 – 6 minutes or toast them in a toaster. for 4 – 6 minutes until it separates. wheat pitas minced beef f keep in the refrigerator • Heat a frying pan to high heat and roast the pine nuts, • Cut the mint leaves into strips and add to the salad bowl. NUTRIENT VALUE PER SERVING PER 100 G without any oil, until golden brown. Remove from the pan • Mix the salad with the extra-virgin olive oil, salt Energy (kJ/kcal) 3178 / 998 551 / 173 and set aside. and pepper. Fats (g) 50 9 • Cut the tomato and cucumber into small cubes and Of which: saturated (g) 14.1 2.4 transfer to a salad bowl. Carbohydrates (g) 81 14 Of which: sugars (g) 8.2 1.4 Fibre (g) 8 1 Protein (g) 50 9 Salt (g) 2.0 0.3 ALLERGENS

1) Glutens 11) Sesame Can contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame

tTIP: This week’s box contains more pitas than you will need today. Save them for lunch, delicious with a slice of cheese and tomato from the toaster.

LTIP: This dish is calorie-rich. Are you keeping an eye on your calorie MIX THE HUMMUS SERVE intake? Use 2/3 of the minced beef and 2/3 of the hummus and fill the 3 4 remaining pita roll the next day with the remaining minced beef and • Squeeze the lemon. • Serve the hummus with minced beef, the salad, hummus for lunch. • Mix the hummus with 1 tsp lemon zest per person in a the remaining lemon juice and the pitas separately small bowlt. so everyone can make their own pita rolls. Fill with some fresh salad first and top with the minced beef We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call us, • Scoop the minced beef onto a small plate and put the email us or contact us through our social media channels. and hummus. in the middle. hummus #HelloFresh • Garnish with the paprika and pine nuts. 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. tTIP: Feel like an even more refreshing salad? Mix 1 tsp

lemon juice per person into the salad. WEEK 32 | 2018 SOFT GOAT’S CHEESE CREAM With marinated strawberries T E R D E SS

Cheese may not be the first thing you think of when it - Very simple comes to dessert. And yet mascarpone, quark and ricotta 3 Total: 15 min. are all popular cheeses for sweet desserts. Restaurants also often serve exciting combinations of goat’s cheese % Eat within 5 days with something sweet. With balsamic-strawberries, goat’s cheese and cream, you’ll be serving a dessert to be proud of.

Strawberries f Fresh goat’s cheese f Whipping cream f SOFT GOAT’S CHEESE

TASTY EQUIPMENT: DESSERT A bowl, a hand-held blender and a high bowl.

Remove the leaves of the strawberries and cut the 1strawberries into quarters. Mix the strawberries in a bowl with 1 1/4 tbsp sugar per 2person and the balsamic vinegart.

Use a hand-held blender to mix the fresh goat’s 3cheese in a high bowl with the whipping cream and 1/2 tbsp granulated sugar per persontt.

Transfer the goat’s cheese cream to bowls or carefully 4scoop it into fancy glasses. Scoop the marinated strawberries on top.

tTIP: In this dish you can choose whether you want to use black or white balsamic vinegar. Black balsamic vinegar has a slightly sharper flavour but it does make for a nice balance with the goat’s cheese cream. White balsamic vinegar has a slightly sweeter and softer flavour.

ttTIP: Don’t whip the whipping cream with goat's cheese too much, it is more difficult to scoop it into a glass when too stiff.

INGREDIENTS 2P 4P PER NUTRIENT VALUE SERVING PER 100 G Strawberries (g) f 250 500 Energy (kJ/kcal) 2289 / 547 806 / 193 Fresh goat’s cheese (g) 7) f 50 100 Fats (g) 41 14 Whipping cream (g) 7) 15) 20) f 200 400 Of which: saturated (g) 26.7 9.4 *Not included Carbohydrates (g) 36 13 Granulated sugar* (tbsp) 3 1/2 7 White or black balsamic Of which: sugars (g) 33.1 11.7 1 1/2 3 vinegar* (tbsp) Fibre (g) 2 1 Protein (g) 7 3 f keep in the refrigerator Salt (g) 0.3 0.1 ALLERGENS

7) Milk/lactose Can contain traces of: 15) Glutens 20) Soy

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

WEEK 32 | 2018 -BREAKFAST BOX- BREAKFAST 1- 1x GOOD MORNING! WHOLE-WHEAT RICOTTA PANCAKES With raspberries

INGREDIENTS WHOLE-WHEAT FOR 1 BREAKFAST 2P 4P f 125 250 RICOTTA PANCAKES Raspberries (g) 1 With raspberries Free-range eggs (pcs) 3) f 2 4 Whole-wheat pancake mix (g) 1) 27) 100 200 Ricotta (g) 7) f 160 320 GREEK YOGHURT Milk (ml) f 100 200 WITH APPLE *Not included 2 With raisins and hazelnuts Sugar* (tsp) 4 8 Butter* (tbsp) 1 2 f keep in the refrigerator SPELT WAFFLES EQUIPMENT WITH AGED CHEESE A bowl, a whisk and a frying pan. 3 With mango quark PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 2050 / 490 641 / 153 Fats (g) 19 6 Of which: saturated (g) 10.0 3.1 Carbohydrates (g) 58 18 Of which: sugars (g) 29.3 9.2 Fibre (g) 6 2 Mix the raspberries in a bowl with 1/2 tsp sugar per person. Mash about half the Protein (g) 22 7 1 raspberries with a fork. Salt (g) 1.3 0.4 ALLERGENS Whisk the eggs and the remaining sugar in a bowl with a whisk. Stir in half the 2 milk and mix in the whole-wheat pancake mix with a spatula. Next, mix in the 1) Glutens 3) Eggs 7) Milk/lactose Can contain traces of: 27) Lupin The nutrient values as stated here have been calculated per remaining milk and ricotta. 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 Heat the butter in a frying pan to medium-high heat. Once the pan is nice and no later than Wednesday prior to the next delivery. Got any 3 hot, fry 3 small pancakes per person. questions about the products or our service? please contact our customer service department. Transfer the ricotta pancakes to plates and top with the raspberry mixture. We would be happy to hear your opinion of HelloFresh. Don’t 4 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 32 | 2018 BREAKFAST 2- 2x BREAKFAST 3- 2x GREEK YOGHURT WITH APPLE SPELT WAFFLES WITH AGED CHEESE With raisins and hazelnuts With mango quark

INGREDIENTS INGREDIENTS Pour the Greek yoghurt into bowls. Cut FOR 1 BREAKFAST 2P 4P Top each spelt waffle with half a slice of FOR 1 BREAKFAST 2P 4P 1 the apple into small pieces and transfer Bulgarian yoghurt (ml) 7) 15) 20) f 350 700 1 aged cheese. Spelt waffles (pcs) 1) 20) 21) 25) 4 8 to the yoghurt. Garnish with the yellow Apple (pcs) 2 4 Aged cheese (slices) 7) f 2 4 raisins and hazelnuts. Raisins (g) 12) 19) 22) 25) 35 75 Peel the mango, remove the flesh from Mangos (pcs) 1/2 1 Hazelnuts (g) 8) 19) 22) 25) 50 100 2 the pit and mix the mango with the Low-fat quark (g) 7) 15) 20) f 250 500 *Not included |fStore in the refrigerator low-fat quark in a bowl. Mash with a hand- *Not included |fStore in the refrigerator held blender into a mango quark. EQUIPMENT NUTRIENT VALUE PER SERVING PER 100 G A bowl and a hand-held blender. Transfer the to bowls Energy (kJ/kcal) 2029 / 485 516 / 123 mango quark and serve with the spelt waffles with Fats (g) 26 3 NUTRIENT VALUE PER SERVING PER 100 G Of which: saturated (g) 6.5 1.7 aged cheese. Energy (kJ/kcal) 1335 / 319 588 / 141 Carbohydrates (g) 46 12 Fats (g) 10 4 Of which: sugars (g) 41.1 10.5 Of which: saturated (g) 9.9 4.4 Fibre (g) 7 2 Protein (g) 13 3 Carbohydrates (g) 31 14 Salt (g) 0.4 0.1 Of which: sugars (g) 13.3 5.9 Fibre (g) 3 1 ALLERGENS Protein (g) 23 10 7) Milk/lactose 8) Nuts 12) Sulphite Salt (g) 0.7 0.3 Can contain traces of: 15) Glutens 19) Peanuts 20) Soy ALLERGENS 22) Nuts 25) Sesame 1) Glutens 7) Milk/lactose Can contain traces of: 15) Glutens 20) Soy 21) Milk/lactose 25) Sesame