Brazilian fish with rice and fresh coriander With coconut milk and lime ESPIGA BRANCO

Espiga is a full-bodied, yet crisp white wine with a hint of spices. A perfect complement to this exotic fish stew!

Onion Garlic

Red sweet Coconut milk pepper

Ground curry Diced tomatoes spices

Jasmine rice Fillet of pollack f

Fresh coriander f Lime

6 Total: 25-30 min. G Original are often quite easy to make and the result is always great! Stewing ingredients at low heat causes the flavours to blend and intensify. Every bite of this tasty dish is bursting with the *Easy b Family flavour of coconut, sweet pepper, curry spices and lime!

§ Eat within 3 days Q Quick & Easy g Gluten-free d Lactose-free A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a wok or a deep saucepan with a lid and a fine grater. START Let’s start cooking the Brazilian fish stew with rice and fresh coriander. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 1 2 2 3 3 Red sweet peppers (pcs) ½ 1 1½ 2 2½ 3 Coconut milk (ml) 50 100 150 200 250 300 Ground curry 1 2 3 4 5 6 spices (tsp) Diced tomatoes (tin) ½ 1 1½ 2 2½ 3 Jasmine rice (g) 85 170 250 335 420 500 Fillet of pollack 1 2 3 4 5 6 (skinned) (100g) 4) f PREPARATION SIMMER BOIL THE RICE Fresh coriander 3 6 9 12 15 18 Bring 175 ml water per person to the Heat the olive oil in a wok or deep Pour the rice into the pan with the lid (sprigs) 23) f boil in a pan with a lid to cook the rice in. saucepan with a lid and gently fry the onion, and cook, covered, for 10 – 12 minutes. Drain Limes (pcs) ¼ ½ ¾ 1 1¼ 1½ Mince the onion and press or finely chop the garlic and ground curry spices for 2 minutes if needed, and allow to steam dry, uncovered. Olive oil* (tbsp) 1 1 2 2 3 3 Vegetable stock garlic. Remove the seed pods from the sweet at low heat. Add the sweet pepper, coconut ¼ ½ ¾ 1 1¼ 1½ pepper and finely dice the sweet pepper. milk and diced tomatoes. Crumble the cubes* (pcs) Salt & pepper* to taste Thoroughly stir the coconut milk to remove stock cube into the pan and allow to simmer any lumps. gently, covered, for 10 – 12 minutes at *Not included | f Store in the refrigerator medium-low heat. PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 2548 / 609 355 / 85 Total fat (g) 18 3 Of which: saturated (g) 8.4 1.2 Carbohydrates (g) 80 11 Of which: sugars (g) 8.2 1.1 Fibre (g) 5 1 Protein (g) 28 4 Salt (g) 1.7 0.2 ALLERGENS

4) Fish May contain traces of: 23) Celery

CUT THE POLLACK INTO PIECES JUICE THE LIME SERVE In the meantime, cut the fillet of Finely chop the coriander. Grate the Add 1 tsp lime zest per person to the rice pollack into 4 equal parts. After the sweet green rind of the lime (zest) with a fine grater and a dash of lime juice, squeezed from the pepper and tomato mixture has simmered and cut the lime into wedges. little lime wedges, to taste. Transfer the rice for 3 – 4 minutes, lay the fillet of pollack on and the fish stew to plates, with the top of the vegetables and allow to simmer, coriander and the remaining lime wedges covered, for another 7 – 8 minutes at (see tips). We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call, email or contact us through our social media medium-low heat. Season to taste with salt channels. and pepper. #HelloFresh tTIP tTIP Running into a problem while cooking? Send a free Do you have any lime wedges left over? Use Not a big fan of coriander? Serve it separately WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. them to flavour a glass or pitcher of water! to allow everyone to add as much as they like. www.hellofresh.nl | www.hellofresh.be WEEK 35 | 2017 PEARL MILLET WITH SPICY MERGUEZ SAUSAGES With caraway seeds, yellow sweet peppers and courgette MASAN ROUGE

This full-bodied but smooth blend from Southern France, with a hint of red fruit and Mediterranean herbs, is a sublime match with the merguez sausages in this recipe.

Pearl millet Beef merguez sausages f

Yellow sweet Courgette peppers

Spring onion f Caraway seeds

Paprika

This recipe contains lots of ingredients that we are familiar with from Middle-Eastern cuisine, 6 Total: 25-30 min. G Original like pearl millet, caraway seed and merguez sausages. These spicy sausages are flavoured with *Easy d Lactose-free allspice, parsley and bay leaf – a delicious combination with tangy vegetables like yellow sweet peppers and courgettes. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a wok or deep saucepan and some tin foil. START Let’s start cooking the pearl millet with spicy merguez sausages. INGREDIENTS 1P 2P 3P 4P 5P 6P Pearl millet (g) 1) 85 170 250 335 420 500 Beef merguez 2 4 6 8 10 12 sausages (60 g) f Yellow sweet ½ 1 1½ 2 2½ 3 peppers (pcs) Courgettes (pcs) ½ 1 1½ 2 2½ 3 Spring onions (pcs) f 2 4 6 8 10 12 Caraway seeds (tsp) ¼ ½ ¾ 1 1¼ 1½ Paprika (tsp) 1 2 3 4 5 6 Vegetable stock* (ml) 225 450 675 900 1125 1350 COOK THE PEARL MILLET FRY THE SAUSAGES CHOP THE VEGGIES Olive oil* (tbsp) ½ 1 1 1 1½ 1½ Prepare the stock in a pan with a lid In the meantime, make three incisions In the meantime, cut the yellow sweet Salt & pepper* to taste to cook the pearl millet in. Add the in each , using a into thin strips. Cut the pearl beef merguez sausage pepper courgette *Not included | f Store in the refrigerator millet and simmer, covered, for 25 minutes sharp knife. Heat the olive oil in a wok or in half lengthwise and then into half moons. until all the stock has been absorbed. Stir deep saucepan and stir-fry the Slice the into thin half rings. PER merguez spring onions NUTRIENT VALUE SERVING PER 100 G occasionally, being sure to scrape the bottom sausages at medium-high heat for 6 minutes Energy (kJ/kcal) 3067 / 733 451 / 108 of the pan to prevent the millet from burning. until brown on all sides. Turn off the cooker, Total fat (g) 28 4 remove the sausages from the pan and set Of which: saturated (g) 9.6 1.4 aside, wrapped in tin foil. Carbohydrates (g) 79 12 Of which: sugars (g) 8.5 1.3 Fibre (g) 18 3 Protein (g) 14 2 Salt (g) 2.5 0.4 ALLERGENS

1) Glutens

FRY THE VEGETABLES ASSEMBLE THE PEARL MILLET SERVE Return the wok or deep saucepan, Next, add the pearl millet and ¾ of the Transfer the dish to plates and garnish containing the fat in which the sausages were spring onion to the vegetables in the wok or with the remaining spring onion. fried, to the cooker and switch the cooker on deep saucepan. Put the merguez sausages to medium-high heat. Add the sweet pepper, among the vegetables, and cook for another 2 courgette, caraway seed and paprika and – 3 minutes at low heat. Season to taste with tTIP fry for 5 minutes (see tip). salt and pepper. Caraway has a delicious, yet outspoken taste. We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call, email or contact us through our social media Will you be serving this dish to children? channels. Let them smell some first. Not sure if they #HelloFresh will like it? You can always leave it out. This Running into a problem while cooking? Send a free dish is also delicious without the addition of WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. caraway seeds. You can also add more if you www.hellofresh.nl | www.hellofresh.be really like it: there is plenty in this week’s box. WEEK 35 | 2017 Baby potato salad with apple, goat’s cheese and walnuts With mixed lettuce and honey SYNERA BLANCO

Synera is tart, fruity and delightfully aromatic. Its aromas form a perfect complement to the apple as well as the goat’s cheese in this recipe.

Baby potatoes Shallot

IMAGE ONTBREEKT

Junami apple Iceberg, frisée and ear lettuce f

Fresh goat’s Walnuts cheese f

6 Total: 25-30 min. G Original We hope the sun is shining when you prepare this main course salad! The combination of tart, yet sweet apple, creamy goat’s cheese, crunchy walnuts and sweet honey make this a perfect *QEasy Quick & Easy dinner on a warm, sunny day. Calorie- % Eat within 5 days L conscious g Gluten-free A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid and a salad bowl. START Let’s start cooking the baby potato salad with apple, goat’s cheese and walnuts. INGREDIENTS 1P 2P 3P 4P 5P 6P Baby potatoes (g) 250 500 750 1000 1250 1500 Shallots (pcs) ¼ ½ ¾ 1 1¼ 1½ Junami apples (pcs) ½ 1 1½ 2 2½ 3 Iceberg, frisée and 50 100 150 200 250 300 lamb’s lettuce (g) 23) f Fresh goat’s cheese 50 100 150 200 250 300 (g) 7) f Walnuts (g) 8) 19) 22) 10 20 30 40 50 60 Extra-virgin olive oil* ¾ 1½ 2¼ 3 3¾ 4½ (tbsp) HALVE THE POTATOES BOIL THE POTATOES SLICE THE APPLE Black balsamic ½ 1 1½ 2 2½ 3 Bring 250 ml water per person to the boil Cook the baby potatoes in the pan with In the meantime, mince the shallots. Cut vinegar* (tbsp) in a pan with a lid to cook the baby potatoes the lid, covered, for 12 - 15 minutes, until the apples (Junami) into quarters, remove Honey* (tsp) ½ 1 1½ 2 2½ 3 in. Rinse the baby potatoes, halve them and tender. Drain and set aside, uncovered, to the cores and slice into thin wedges. Salt & pepper* to taste cut any bigger ones into quarters. steam dry. *Not included | f Store in the refrigerator

PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 2402 / 574 535 / 128 Total fat (g) 28 6 Of which: saturated (g) 9.4 2.1 Carbohydrates (g) 62 14 Of which: sugars (g) 14.0 3.1 Fibre (g) 8 2 Protein (g) 15 3 Salt (g) 0.5 0.1 ALLERGENS

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

PREPARE THE DRESSING MAKE THE SALAD SERVE In a salad bowl, whisk together a Transfer the baby potatoes, the iceberg, Transfer the baby potato salad to dressing of extra-virgin olive oil, black frisée and lamb’s lettuce mix, the shallots plates and garnish with the remaining goat’s balsamic vinegar and honey. Season to taste and the apple wedges to the salad bowl cheese. Garnish with the walnuts. with salt and pepper. containing the dressing and toss.

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 t Running into a problem while cooking? Send a free TIP Do you have a little more time today? Toast WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. No need to keep an eye on your calorie the walnuts in a dry frying pan. This will www.hellofresh.nl | www.hellofresh.be intake? Add all the walnuts to this salad. heighten their flavour. WEEK 35 | 2017 FILLET OF COD WITH HOTCHPOTCH AND BRAISED LEEKS With lamb’s lettuce and hazelnuts LAVILA BLANC

This light, crisp Lavila brings out all the flavours in this classic fish dish with a modern twist.

Leek Doré potatoes

Lamb’s Lemon lettuce f

Hazelnuts Fillet of codf

Mustard seed

The leek in this recipe is braised, which gives it a sweet, full-bodied flavour. When you braise 8 Total: 35-40 min. D Discovery vegetables, fish or meat, you cook them in only a little fat and their own or some added Calorie- Easy *L conscious moisture, with the lid on the pan. The steam that builds up during the cooking process is captured beneath the lid and ‘precipitates’ constantly onto the ingredients in the pan. As a §Eat within 3 days g Gluten-free result, braised ingredients retain their juices. A GOOD EQUIPMENT SERVES 1 - 6 A deep saucepan with a lid, a pan with a lid, a frying pan, some tin foil and a potato masher. START Let’s start cooking the fillet of cod with hotchpotch and braised leeks. INGREDIENTS 1P 2P 3P 4P 5P 6P Leeks (g) 100 200 300 400 500 600 Doré potatoes (g) 300 600 900 1200 1500 1800 Lamb’s lettuce (g) f 40 60 80 100 120 140 Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½ Hazelnuts (g) 8) 19) 22) 10 20 30 40 50 60 Mustard seed (tsp) 10) ½ 1 1½ 2 2½ 3 Fillet of cod (unskinned) 1 2 3 4 5 6 (100g) 4) f Butter* (tbsp) 1 2 3 4 5 6 BRAISE THE LEEK PREPARE THE POTATOES TOAST THE HAZELNUTS Milk* splash Mustard* (tsp) 1 2 3 4 5 6 Cut each leek in half lengthwise and then While the leek is cooking, thoroughly rinse In the meantime, tear the lamb’s lettuce Salt & pepper* to taste into pieces of around 10 cm. Heat half the or peel the potatoes (Doré) and cut into coarse into bite-size pieces. Cut the lemon into wedges. f butter in a deep saucepan with a lid. Place the pieces. Put the potatoes in a pan with a lid, Roughly chop the hazelnuts. Heat a frying pan *Not included | Store in the refrigerator leek, cut side down, in the pan and season barely cover with water, bring to the boil and to high heat and toast the hazelnuts, along PER with salt and pepper. Braise the leek, covered, simmer gently for 12 – 15 minutes. Drain and set with the mustard seed, without any oil, until NUTRIENT VALUE SERVING PER 100 G for 20 - 25 minutes at medium-low heat until aside, uncovered, to steam dry. golden brown (see tip). Remove from the pan and Energy (kJ/kcal) 2473 / 591 410 / 98 tender. Check regularly to make sure the leek is set aside. Total fat (g) 21 3 not burning! Of which: saturated (g) 8.9 1.5 Carbohydrates (g) 64 11 Of which: sugars (g) 8.8 1.5 Fibre (g) 10 2 Protein (g) 29 5 Salt (g) 0.2 0.0 ALLERGENS

4) Fish 8) Nuts 10) Mustard May contain traces of: 19) Peanuts 22) (Other) nuts

RFACTS When you braise vegetables, fish or meat, you cook them in only a little fat and their FRY THE FILLET OF COD ASSEMBLE THE HOTCHPOTCH SERVE own or some added moisture, with the lid on Pat the fillet of cod dry with paper towels. Add 1 tbsp water per person to the frying Transfer the hotchpotch to plates and the pan. The steam that builds up during the Melt the remaining butter in the same frying pan containing the drippings from the cod and top with the braised leek. Garnish with the cooking process is captured beneath the lid and pan at medium to high heat and fry the fish for heat for another minute. Mash the potatoes into remaining hazelnuts and mustard seed serve ‘precipitates’ constantly onto the ingredients in 2 - 3 minutes on the skin side. Reduce the heat, a coarse purée using a potato masher. Stir the with the fried fillet of cod. Put a lemon wedge the pan. As a result, braised ingredients retain and fry the fillet of cod for another 1 – 2 minutes mustard, the cod drippings and a little splash of on the side of every plate to allow everyone to their juices. on the other side. Season to taste with salt and milk into the mashed potatoes to give them a add lemon juice to taste to the hotchpotch or We would be happy to hear your opinion of HelloFresh. Don’t pepper. Remove the cod from the pan and set velvety texture. Fold in half the lamb’s lettuce, the fish. hesitate to call, email or contact us through our social media aside, wrapped in tin foil. Do not leave it too long, half the mustard seed and the hazelnuts and channels. t otherwise it will become overdone and dry out! season to taste with salt and pepper. TIP #HelloFresh You will not need to use all the hazelnuts in this Running into a problem while cooking? Send a free week’s box in this recipe. If there’s no need to WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm.

watch your calorie intake, use them all. www.hellofresh.nl | www.hellofresh.be WEEK 35 | 2017 Caserecce with chicken in cream sauce With spinach and cherry tomatoes CABRIZ TINTO

Ripened in wooden casks, Cabriz has full- bodied, wonderfully smooth flavour with a hint of oak. Delicious with this pasta dish!

Caserecce Onion

Garlic Red cherry tomatoes

Italian-style Paprika chicken meatballs f

Single cream Spinach f

This pasta dish is guaranteed to be a hit among all members of your family. It’s made with 5 Total: 20-25 min. Original cream, tomato, spinach and chicken meatballs. Our butcher has seasoned the chicken for you -QVery simple Quick & Easy with oregano and rosemary for a wonderful taste.

§Eat within 3 days b Family A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid and a wok or deep saucepan with a lid. START Let’s start cooking the caserecce with chicken meatballs and cream sauce. INGREDIENTS 1P 2P 3P 4P 5P 6P Caserecce (g) 1) 90 180 270 360 450 540 Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 2 2 3 4 4 Red cherry tomatoes (g) 125 250 375 500 625 750 Italian-style chicken 3 6 9 12 15 18 meatballs (35 g) f Paprika (tsp) 1 2 3 4 5 6 Single cream (packet) 7) ¼ ½ ¾ 1 1¼ 1½ Spinach (g) 23) f 150 300 450 600 750 900 CHOP THE VEGGIES COOK THE CASERECCE FRY THE MEATBALLS Olive oil* (tbsp) ½ 1 1 1½ 1½ 2 Salt & pepper* to taste Bring 500 ml water per person to the Boil the caserecce, covered, for 10 – While the pasta is cooking, heat the f boil in a pan (with the lid on) to cook the 12 minutes. Drain and set aside, uncovered, olive oil in a wok or deep saucepan with a *Not included | Store in the refrigerator caserecce in. Mince the onion, and press to steam dry. lid. Fry the chicken meatballs, covered, for PER or finely chop the garlic. Halve the red 5 minutes at medium to high heat. Add the NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 3243 / 775 430 / 103 cherry tomatoes. onion and the garlic halfway. Total fat (g) 32 4 Of which: saturated (g) 11.5 1.5 Carbohydrates (g) 74 10 Of which: sugars (g) 8.2 1.1 Fibre (g) 13 2 Protein (g) 41 5 Salt (g) 0.5 0.1 ALLERGENS

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

MAKE THE SAUCE STIR-FRY THE SPINACH SERVE Add the cherry tomatoes, paprika and Next, tear the spinach into bite- Transfer the caserecce and sauce with single cream to the pan with the meatballs sized pieces and add to the sauce with the the chicken meatballs to plates. and bring to the boil, covered. meatballs and stir-fry until all the leaves are wilted, in portions if necessary. Season to taste with salt and pepper and simmer gently for another 2 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 #HelloFresh tTIP Do you prefer a smoother sauce? Take the Running into a problem while cooking? Send a free Would you like to make this dish in even less meatballs out of the sauce just before serving WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. time? Cut the chicken meatballs in half in and purée the sauce using a hand blender. Step 3 and fry them in half the indicated time. www.hellofresh.nl | www.hellofresh.be WEEK 35 | 2017 Portobello and fried egg burgers With potatoes and grilled courgettes L'AURÉOLE ROUGE

A red wine is the best match with this vegetarian hamburger – provided it’s mellow. Drink this 100% Merlot slightly cooled for added fruit notes.

Nicola potatoes Dried rosemary

Dried thyme Red onion

Courgette Portobello f

Grated aged Hamburger cheese f buns

Free-range Mayonnaise f eggs f

Thanks to its big, perfectly round shape the portobello mushroom has been predestined 8 Total: 35-40 min. b Family to end up on top of a hamburger bun. In this easy vegetarian dish you will be combining *VEasy Vegetarian portobello burgers with traditional fried potatoes served with a good dollop of mayonnaise.

% Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A deep saucepan with a lid, a baking tray lined with baking paper and a frying pan. START Let’s start cooking the portobello and fried egg burgers. INGREDIENTS 1P 2P 3P 4P 5P 6P Nicola potatoes (g) 250 500 750 1000 1250 1500 Dried rosemary (tsp) 1 2 3 4 5 6 Dried thyme (tsp) 1 2 3 4 5 6 Red onions (pcs) ½ 1 1½ 2 2½ 3 Courgettes (pcs) ½ 1 1½ 2 2½ 3 Portobello mushrooms 1 2 3 4 5 6 (pcs) f Grated aged cheese 25 50 75 100 125 150 (g) 7) f Hamburger buns (pcs) 1 2 3 4 5 6 PREPARE THE POTATOES CHOP THE VEGGIES IN THE OVEN 1) 3) 7) 11) 20) 22) 27) Pre-heat the oven to 210 degrees. In the meantime, slice the red onion Transfer the courgette to one side of a Free-range 1 2 3 4 5 6 Thoroughly scrub the potatoes (Nicola) and into rings and cut the courgette into thin baking tray lined with baking paper (see tip). eggs (pcs) 3) f cut into long, thin wedges. Heat half the slices. Carefully remove the stem from Put the portobello on the other side, with the Mayonnaise f 1 2 3 4 5 6 olive oil in a deep saucepan with a lid and fry the portobello. open side up. Drizzle the courgette and the (tbsp) 3) 10) 19) 22) Olive oil* (tbsp) 1 2 3 4 5 6 the potatoes, covered, for 25 – 30 minutes portobello with the remaining olive oil and Butter* (tbsp) ½ 1 1½ 2 2½ 3 at medium to high heat. Take the lid off the season with salt and pepper. Bake in the oven Salt & pepper* to taste pan after 20 minutes. Add therosemary and for 10 minutes. *Not included | f Store in the refrigerator thyme during the last 2 minutes and season to taste with salt and pepper. PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 3619 / 865 558 / 133 Total fat (g) 51 8 Of which: saturated (g) 16.2 2.5 Carbohydrates (g) 72 11 Of which: sugars (g) 12.3 1.9 Fibre (g) 10 2 Protein (g) 28 4 Salt (g) 1.2 0.2 ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 10) Mustard 11) Sesame May contain traces of: 19) Peanuts 20) Soy 22) Nuts MELT THE CHEESE FRY THE EGG SERVE 27) Lupins Carefully pour out the moisture that has Heat the butter in a frying pan and fry Make one burger per person by topping escaped from the portobello and stuff the one egg, sunny side up, per person. Season each bun with a portobello, a fried egg portobello with the grated aged cheese. Top to taste with salt and pepper. Cut open the and half the fried red onion. Serve with the the courgette with the red onion. Bake in the hamburger buns. courgette, the remaining red onion and the oven for another 5 – 10 minutes. In the last 4 potatoes. Add a dollop of mayonnaise on – 6 minutes, toast the hamburger buns in the the side. We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call, email or contact us through our social media oven alongside the courgette. channels. tTIP #HelloFresh tTIP Arrange the courgette slices on the baking Running into a problem while cooking? Send a free Are you keeping an eye on your calorie tray with as much distance in between as WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. intake? Use less cheese and use only the possible. The less they overlap, the better bottom half of the bun. they will brown. www.hellofresh.nl | www.hellofresh.be WEEK 35 | 2017 VELVETY BROCCOLI WITH DANA BLUE With toasted ciabatta, herbed cream cheese and pine nuts LA VIEILLE FERME BLANC

This full-bodied white wine has a low acidity factor, making it a perfect complement to this velvety soup and the creamy, yet pungent taste of the blue cheese.

Onion Garlic

Broccoli f Bildstar potatoes

Pine nuts Dried oregano

White ciabatta Herbed cream cheese f

Dana Blue f

Soup is the perfect type of for surreptitiously serving your family tons of veggies. The 6 Total: 25-30 min. Original cream cheese and Dana Blue in this recipe give it a velvety texture. Dana Blue is the Danish *VEasy Vegetarian answer to Roquefort, but made from cow’s milk. Not only does it make the soup creamy; it gives it an outspoken, pungent flavour. You will be serving the soup with a toasted ciabatta % Eat within 5 days with herbed cream cheese and garnishing it with crunchy pine nuts. A GOOD EQUIPMENT SERVES 1 - 6 A soup pan with a lid and a hand blender. START Let’s start cooking the velvety broccoli soup with Dana Blue. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 2 3 4 5 6 Broccoli (g) f 200 400 600 800 1000 1200 Bildstar potatoes (g) 125 250 375 500 625 700 Pine nuts 10 20 30 40 50 60 (g) 19) 22) Dried oregano (tsp) 1 2 3 4 5 6 White ciabatta (pcs) 1 2 3 4 5 6 1) 6) 7) 17) 22) 25) 27) Herbed cream cheese 50 100 150 200 250 300 CHOP THE VEGGIES TOAST THE PINE NUTS MAKE THE SOUP (g) 7) f Prepare the stock and pre-heat the oven Heat a soup pan with a lid at high Heat the butter in the same pan with Dana Blue (g) 7) f 25 50 75 100 125 150 to 210 degrees. Mince the onion and press or medium-heat and toast the pine nuts, without a lid and gently fry the onion, garlic and Vegetable stock* (ml) 250 500 750 1000 1250 1500 finely chop the garlic. Cut the broccoli head oil, until golden brown. Remove from the pan oregano for 3 minutes at medium-high heat. Butter* (tbsp) 1 1 2 2 3 3 into florets and dice the stem. Thoroughly and set aside. Add the stock, the broccoli and the potato. Salt & pepper* to taste scrub the potatoes (Bildstar) and cut into Bring to the boil and simmer, covered, for 14 *Not included | f Store in the refrigerator uniform pieces. –18 minutes at medium-low heat. PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 3310 / 791 423 / 101 Total fat (g) 46 6 Of which: saturated (g) 21.2 2.7 Carbohydrates (g) 63 8 Of which: sugars (g) 7.5 1.0 Fibre (g) 11 1 Protein (g) 26 3 Salt (g) 4.6 0.6 ALLERGENS

1) Glutens 6) Soy 7) Milk/lactose. May contain traces of: 17) Eggs19) Peanuts 20) Nuts 25) Sesame 27) Lupins

BAKE THE CIABATTA SEASON SERVE In the meantime, cut the ciabatta open Purée the broccoli and the potato Serve the velvety broccoli soup with the from the side and spread with half the herbed using a hand blender. Stir in the remaining toasted ciabatta. Garnish with the pine nuts cream cheese. Bake in the oven for 6 minutes. cream cheese and season to taste with salt and the Dana Blue (see tip). and pepper. Add a little water if the soup is too thick. We would be happy to hear your opinion of HelloFresh. Don’t t t hesitate to call, email or contact us through our social media TIP TIP channels. This dish is rich in calories. Are you keeping an Dana Blue is a soft blue cheese with a pungent #HelloFresh eye on your calorie intake? If so, use only 20 – aroma. You could serve it on the side and Running into a problem while cooking? Send a free 30 grams of herbed cream cheese per person. allow everyone to garnish his or her own soup WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. You can use the remainder as a sandwich to taste. topping during the course of the next week. www.hellofresh.nl | www.hellofresh.be WEEK 35 | 2017 Pasta salad with rainbow cherry tomatoes and feta With rocket salad and green pesto SYNERA TINTO

The pesto and feta in this summery pasta salad give it an outspoken flavour. The smooth Tempranillo with a hint of spices is a perfect partner!

Whole-wheat Rainbow cherry fusilli tomatoes

Spring onions f Rocket salad f

Feta f Green pesto Genovese f

This vegetarian salad takes hardy any time to prepare. Is it a lovely, hot summer evening? Make 4 Total: 15-20 min. V Vegetarian the salad at home and take it with you to the park for a convivial picnic! This pasta salad is also * Easy a great lunch alternative.

§ Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid and a salad bowl. START Let’s start cooking the pasta salad with rainbow cherry tomatoes and feta. INGREDIENTS 1P 2P 3P 4P 5P 6P Whole-wheat fusilli (g) 1) 90 180 270 360 450 540 Rainbow cherry 150 300 450 600 750 900 tomatoes (g) Spring onions (pcs) f 1 2 3 4 5 6 Rocket salad (g) 23) f 20 40 60 80 100 120 Feta (g) 7) f 50 75 100 125 150 175 Green pesto Genovese 40 80 120 160 200 240 (g) 7) 8) f Black balsamic 1 2 3 4 5 6 vinegar* (tsp) COOK THE FUSILLI CHOP THE VEGGIES CRUMBLE THE FETA Salt & pepper* to taste Bring 500 ml water per person to the boil While the pasta is cooling, halve the Crumble the feta and add most of it to *Not included | f Store in the refrigerator in a pan with a lid for the pasta and cook the cherry tomatoes and cut the spring onion the salad. PER fusilli, covered, for 10 minutes. Drain and into thin rings. Tear the rocket salad into NUTRIENT VALUE SERVING PER 100 G rinse under cold streaming water to halt the bite-size pieces. Transfer the tomatoes, Energy (kJ/kcal) 2975 / 711 524 / 125 cooking process. spring onions and rocket salad to a salad Total fat (g) 35 6 bowl. Toss. Of which: saturated (g) 10.5 1.8 Carbohydrates (g) 72 13 Of which: sugars (g) 5.3 0.9 Fibre (g) 10 2 Protein (g) 23 4 Salt (g) 0.9 0.2 ALLERGENS

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

MAKE THE SALAD SEASON THE SALAD SERVE Add the fusilli and the pesto to the salad Season the salad to taste with black Transfer the dish to plates and garnish and mix well. balsamic vinegar, salt and pepper. with the remaining feta.

tTIP Want to vary this recipe? This salad can be tTIP We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call, email or contact us through our social media made with baby potatoes instead of pasta. If you’re a big fan of spring onions, or you channels. Preheat the oven to 180 degrees and roast the have some left over, you can add them to the #HelloFresh baby potatoes, onto which you have drizzled salad for a little more pizazz. Running into a problem while cooking? Send a free 1 tbsp olive oil per person, in a baking tray WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. in the oven for 20 – 25 minutes. Mix with the www.hellofresh.nl | www.hellofresh.be salad ingredients and the pesto. WEEK 35 | 2017 Fried gnocchi with spinach and bacon With tomato sauce, rosemary and Grana Padano LA VIEILLE FERME ROUGE

Because the gnocchi have been fried and this dish contains bacon, we have opted for a red wine: a full-bodied, mellow wine from the Rhone region.

Garlic Red cherry tomatoes

Spinach f Fresh basil f

Lean bacon Gnocchi bits f

Dried rosemary Sieved tomatoes

Rocket salad f Grana Padano flakes f

Gnocchi is an Italian pasta variety made from potatoes and flour. The dough is kneaded into 7 Total: 30-35 min. D Discovery little oval shapes. Instead of boiling them, they can also be fried in a little butter for a lovely Calorie- Easy *L conscious brown crust. You will be frying them today and serving them in a home-made tomato sauce flavoured with rosemary. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A deep saucepan. START Let’s start cooking the fried gnocchi with spinach and bacon bits. INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic (cloves) 1 2 3 4 5 6 Red cherry tomatoes (g) 60 120 180 240 300 360 Spinach (g) 23) f 50 100 150 200 250 300 Fresh basil (leaves) 7 14 21 28 35 42 23) f Lean bacon bits (g) f 25 50 75 100 125 150 Gnocchi (g) 1) 3) 150 300 450 600 750 900 Dried rosemary (tsp) 1 2 3 4 5 6 Sieved tomatoes (g) 100 200 300 400 500 600 f CHOP THE VEGGIES FRY THE BACON FRY THE GNOCCHI Rocket salad (g) 23) 20 40 60 80 100 120 Grana Padano 25 50 75 100 125 150 Press or finely chop the garlic and halve Heat a deep saucepan to medium-high Heat the butter in the same deep flakes (g) 3) 7) f the cherry tomatoes. Tear or cut the spinach heat and fry the bacon bits, without any saucepan with a lid at medium to high heat. Butter* (tbsp) ½ 1 1½ 2 2½ 3 into bite-sized pieces and slice the basil butter or oil, in 6 – 8 minutes until crispy. Add the gnocchi and stir well from the Red wine vinegar* (tsp) ¼ ½ ¾ 1 1¼ 1½ leaves into thin strips. Remove from the pan and set aside. bottom up to ensure that all the gnocchi Sugar* (tsp) ¼ ½ ¾ 1 1¼ 1½ are coated in butter (see tip). Next, fry the Extra-virgin olive oil * to taste gnocchi for 3 – 4 minutes on each side until Salt & pepper* to taste golden brown. Don’t turn them too often, as *Not included | f Store in the refrigerator this will disrupt the browning process. PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 2427 / 580 539 / 129 Total fat (g) 23 5 Of which: saturated (g) 12.3 2.7 Carbohydrates (g) 75 17 Of which: sugars (g) 9.4 2.1 Fibre (g) 7 2 Protein (g) 23 5 Salt (g) 1.8 0.4 ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 23) Celery

MAKE THE SAUCE ADD THE SPINACH SERVE Add the garlic and the rosemary to Add the spinach to the sauce and heat Transfer the rocket salad to plates and the gnocchi in the last minute. Season for another 2 minutes or until the spinach top with the tomato sauce. Top with the to taste with salt and pepper. Remove has wilted. Add half the Grana Padano and gnocchi and garnish with the remaining the gnocchi from the pan and set aside. season to taste with salt and pepper. Grana Padano and the bacon bits. Garnish Transfer the sieved tomatoes, the cherry with the basil and drizzle with a little extra- tomatoes, the red wine vinegar and the virgin olive oil to taste. We would be happy to hear your opinion of HelloFresh. Don’t sugar to the deep saucepan and allow to hesitate to call, email or contact us through our social media channels. simmer gently for 10 minutes at medium- #HelloFresh low heat until the sauce has thickened to the tTIP Running into a problem while cooking? Send a free desired consistency. If you wait until the butter is really hot WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. before adding the gnocchi they will become even crispier. www.hellofresh.nl | www.hellofresh.be WEEK 35 | 2017

WithSeasoned coconut, peanuts tofu withand atjar rice, veggies and peanut sauce TOFU

Tofu is a vegetable product made from soy beans and is often used as a substitute for meat. It is very versatile and easily absorbs other flavours.

Green beans f Red sweet pepper

Red chilli Salted peanuts peppers

Jasmine rice Ground curry spices

Mild seasoned Peanut tofu f butter

Grated coconut Atjar f

This recipe has everything it takes to be a smash hit. Not too sweet, not too spicy: all 6 Total: 25-30 min. D Discovery the flavours are perfectly balanced. The spicy tofu is given even more flavour by frying it *Easy v Vegetarian together with the red chilli peppers and the curry spices. Delicious with peanut sauce and sweet coconut! § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 2 pans with a lid, a wok or deep saucepan and a saucepan. START Let’s start cooking the seasoned tofu with rice, veggies and peanut sauce. INGREDIENTS 1P 2P 3P 4P 5P 6P Green beans (g) f 100 200 300 400 500 600 Red sweet peppers (pcs) ½ 1 1½ 2 2½ 3 Red chilli peppers (pcs) ½ 1 1½ 2 2½ 3 Salted peanuts 20 40 60 80 100 120 (g) 5) 22) 25) Jasmine rice (g) 85 170 250 335 420 500 Ground curry spices 1 2 3 4 5 6 (tsp) Mild seasoned tofu 90 180 270 360 450 540 (g) 6) f CHOP THE VEGGIES PREPARE THE BEANS BOIL THE RICE Peanut butter Trim the ends off thegreen beans and cut Pour a little water into a pan with a lid to Bring 250 ml water per person to the boil (container) 5) 15) 20) 1 2 3 4 5 6 them into 3 equal parts. Dice the sweet pepper. cover the bottom, add a pinch of salt and put in another pan with a lid and boil the rice, 21) 22) Grated coconut (g) 10 20 30 40 50 60 Remove the seed pods from the red chilli in the green beans. Bring to the boil, covered, covered, for 12 –15 minutes. Drain if needed, 19) 22) pepper and finely chop the red chilli pepper. and cook for 3 – 4 minutes until just done (soft, and allow to steam dry, uncovered. Atjar (g) 10) 12) f 35 70 105 140 175 110 Coarsely chop the peanuts. still a little crunchy). Drain the green beans and Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 briefly rinse under cold water. Milk* (ml) 50 75 100 125 150 175 Ketjap* (tbsp) 1 2 3 4 5 6 Salt & pepper* to taste *Not included | f Store in the refrigerator

PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 3887 / 929 606 / 154 Total fat (g) 44 7 Of which: saturated (g) 11.9 1.9 Carbohydrates (g) 93 15 Of which: sugars (g) 18.2 2.8 Fibre (g) 12 2 Protein (g) 35 5 Salt (g) 4.3 0.7 ALLERGENS

FRY THE VEGETABLES PREPARE THE PEANUTS SERVE 5) Peanuts 6) Soy 10) Mustard 23) Sulphite May contain traces of: 15) Glutens 19) Peanuts 20) Soy In the meantime, heat the olive oil in a In the meantime, bring the peanut butter, Transfer the rice to plates and top with 21) Milk/lactose 22) Nuts wok or deep saucepan and gently fry the chilli the milk and the ketjap to the boil in a saucepan the vegetables and the tofu. Pour the peanut pepper and the curry spices for 1 – 2 minutes at low heat, stirring. Simmer for 4 – 5 minutes sauce over the dish and garnish with the grated at medium to high heat. Add the sweet pepper until the desired consistency has been reached. coconut and the peanuts. Serve the atjar and the green beans and stir-fry for another 5 – Add a little extra milk or water if the peanut (Indonesian pickled cabbage and carrots) on 6 minutes. In the last 3 minutes, add the tofu. sauce is too thick (see tip). the side. We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call, email or contact us through our social media tTIP channels. tTIP This dish is garnished with grated coconut and #HelloFresh Do you like spicy food? Add 1 tsp sambal peanuts. You can also toast them together: heat Running into a problem while cooking? Send a free (Indonesian chilli paste) per person to the a frying pan to medium-high heat and toast the WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. peanut sauce. coconut and the peanuts until golden brown. In www.hellofresh.nl | www.hellofresh.be Indonesia, this mixture is called seroendeng. WEEK 35 | 2017 PLUM CLAFOUTIS A traditional French pastry with a twist

* Easy Traditionally, clafoutis is a French pastry made with cherries. It’s very popular as a dessert. A batter made from eggs, milk, flour and sugar is poured over cherries. We have made our own variant with sweet plums. Of course, clafoutis can also be made with raspberries, peaches or nectarines!

PLUMS EQUIPMENT A GOOD A sieve, 2 mixing bowls, a mixer START and 2 ramekins (approx. 9 cm).

Pre-heat the oven to 200 degrees. Sieve the flour into a mixing bowl. Add the 1 granulated sugar and a pinch of salt. In another mixing bowl, beat the eggs until frothy using an electric mixer. Add 2 the beaten eggs to the sugar and flour mixture. Next, add the whipping cream and the vanilla extract and beat for 30 seconds into a smooth batter.

Halve the plums. Remove the pits and cut the plums in wedges. Transfer half 3 the plums to 2 ramekins (small, tall oven dishes). Pour the batter into the ramekins and bake for 20 minutes in the preheated oven.

Top the clafoutis with the remaining plums and bake for another 10 minutes. 4 Take out of the oven, allow to cool for 5 minutes before serving and garnish with the powdered sugar.

INGREDIENTS 2P ALLERGENS

Plums 1 None of the products in the Fruit Box used in this recipe Flour* (g) 25 contain allergens. Granulated sugar* (g) 25 Salt* pinch Eggs* (pcs) 1 Whipping cream* (ml) 50 Vanilla extract* (tsp) ½ Powdered sugar* (as a garnish) *Not included |fStore in the refrigerator

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. www.hellofresh.nl www.hellofresh.be WEEK 35 | 2017 BREAKFAST 1- 1x -BREAKFAST BOX- GOOD MORNING! AMERICAN PANCAKES With apples and raisins INGREDIENTS FOR 1 BREAKFAST 2P 4P AMERICAN PANCAKES American pancake mix (g) 1) 27) 200 400 With apples and raisins 1 Milk (ml) 7) f 200 400 Free-range eggs (pcs) 3) f 2 4 Raisins (g) 19) 22) 30 60 QUARK WITH MELON Apples (Breaburn) (pcs) 1 2 AND MUESLI Honey (jar) 1 2 2 With grated coconut Cinnamon (tsp) ½ 1 Butter* (tbsp) 1 2

*Not included |fStore in the refrigerator BANANA-MANGO- PINEAPPLE BOWL EQUIPMENT A mixing bowl and a frying pan With Greek yoghurt and 3 PER sunflower seeds NUTRIENT VALUE SERVING PER 100 G -EXTRA- Energy (kJ/kcal) 2653 / 634 747 / 179 Fats (g) 13 4 • Pineapple, melon, mango Of which: saturated (g) 6.9 1.9 & passion fruit juice Carbohydrates (g) 106 30 • Orange juice Of which: sugars (g) 40.1 11.3 Fibre (g) 2 1 Protein (g) 20 6 In a mixing bowl, mix together the pancake mix and ⅔ of the Salt (g) 1.6 0.5 1 milk. Stirring constantly, add the eggs, the remaining milk and ALLERGENS the raisins. Allow the batter to rest for 3 minutes. 1) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 27) Lupins Melt ½ tbsp butter per person in a frying pan at medium heat The nutrient values as stated here have been calculated per 2 and fry batches of 3 pancakes per person until all the batter has person, per serving. Rinse or otherwise clean the ingredients, been used up. Before baking a batch of pancakes, give the batter a if necessary, before using them in the recipe. Would you like to cancel your box next week, or make any changes? Please let us good stir: the raisins sink to the bottom of the bowl! know no later than the Wednesday prior to your next delivery via your account. If you have any questions about our products or service please contact our customer service department. Cut the apples into quarters, remove the cores and slice into 3 thin wedges. Stack the pancakes with a layer of apple wedges in We would be happy to hear your opinion of HelloFresh. Don’t between, ending with a layer of apple. Drizzle with 1 tsp honey per hesitate to call, email or contact us through our social media channels. person and sprinkle with a little cinnamon.

#HelloFresh Running into a problem while cooking? Send a WhatsApp (free of charge) to +31 (0) 6 2727 3232 between 4 and 9pm. www.hellofresh.nl | www.hellofresh.be WEEK 35 | 2017 BREAKFAST 2- 2x BREAKFAST 3- 2x QUARK WITH MELON AND MUESLI BANANA-MANGO-PINEAPPLE BOWL With grated coconut With Greek yoghurt and sunflower seeds

INGREDIENTS INGREDIENTS Slice the melon into wedges, remove FOR 1 BREAKFAST 2P 4P Peel the banana and cut into pieces. FOR 1 BREAKFAST 2P 4P 1 the rind and the pits and dice. Cantaloupe melon (pcs) ½ 1 1 Put the spinach, banana, Greek Bananas (pcs) 2 4 Low-fat quark (ml) 7) 15) 20) f 250 500 yoghurt and ⅔ of the mango-pineapple Spinach (g) 23) f 50 100 Transfer the quark to deep plates. Top Muesli (g) 1) 8) 12) 19) 22) 50 100 spread in a blender or the pitcher of your Greek yoghurt (ml) 7) 19) 22) f 250 500 2 with the melon and the muesli and Grated coconut (g) 19) 22) 25) 10 20 hand blender. Purée into a thick smoothie. Mango-pineapple spread (tbsp) f 3 6 garnish with the grated coconut. *Not included |fStore in the refrigerator Sunflower seeds (g) 19) 22) 25 50 Scoop the smoothie into bowls. *Not included |fStore in the refrigerator tTIP NUTRIENT VALUE PER SERVING PER 100 G Garnish with the remaining EQUIPMENT Are you in a rush in the morning? Dice the 2 Energy (kJ/kcal) 1238 / 296 406 / 97 mango-pineapple spread and the Blender or hand-held blender with a blender pitcher melon in the evening and store in the fridge. Fats (g) 11 4 sunflower seeds.

Of which: saturated (g) 6.6 2.2 NUTRIENT VALUE PER SERVING PER 100 G Carbohydrates (g) 29 10 tTIP Energy (kJ/kcal) 1453 / 343 454 / 109 Of which: sugars (g) 19.9 6.5 In a rush this morning? Make the smoothie in Fats (g) 18 6 Fibre (g) 3 1 the evening and add a little water. Pour into a Of which: saturated (g) 6.6 2.1 Protein (g) 13 4 travel cup or mug, store in the fridge and take Carbohydrates (g) 39 12 Salt (g) 0.2 0.1 with you when you leave the house! Of which: sugars (g) 30.2 9.6 ALLERGENS Fibre (g) 4 1 Protein (g) 1) Glutens 7) Milk/lactose 8) Nuts 12) Sulphite 9 3 Salt (g) 0.2 0.1 Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame ALLERGENS

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