FRIED SEA BASS WITH SAGE BUTTER - Hellofresh PDF... · you need is some butter, a few fresh herbs...

This aromatic dish with sage butter and spicy potatoes is a perfect match with Varas Blanc, a Portuguese white wine with herbaceous notes.

VARAS BLANC

Fillet of sea bass f

Fresh sage fGarlic

Ground curry powder

Nicola potatoes

Red cherry tomatoes f

Leeks f

Of course, you can buy herb butter ready-to-eat, but making it yourself is surprisingly easy. All you need is some butter, a few fresh herbs and a little muscle power. In this dish, we will be flavouring the butter with sage: an herb that goes extremely well with sea bass. Easy Family

Eat within 3 days Gluten-free

* b

§ g

FRIED SEA BASS WITH SAGE BUTTER With spicy potatoes and leeks

OriginalGTotal: 35-40 min.8

SERVES 1 - 6

INGREDIENTSA GOOD START

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www.hellofresh.nl | www.hellofresh.beWEEK 44 | 2017

1P 2P 3P 4P 5P 6PNicola potatoes (g) 250 500 750 1000 1250 1500Curry powder (tsp) 1½ 3 4½ 6 7½ 9Leeks (pcs) f ½ 1 1½ 2 2½ 3Red cherry tomatoes (g) f

125 250 375 500 625 750

Garlic (cloves) ½ 1 1½ 2 2½ 3Fresh sage (leaves) 23) f

3 6 9 12 15 18

Fillet of sea bass (unskinned) (100g) 4) f

1 2 3 4 5 6

Butter* (tbsp) ¾ 1½ 2¼ 3 3¾ 4½Olive oil* (tbsp) 1 2 3 4 5 6Sugar* (tsp) to tasteSalt & pepper* to taste

*Not included | f Store in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2590 / 619 428 / 102Total fat (g) 26 4 Of which: saturated (g) 9.0 1.5Carbohydrates (g) 60 10 Of which: sugars (g) 11.3 1.9Fibre (g) 11 2Protein (g) 32 5Salt (g) 0.3 0.0

ALLERGENS

4) FishMay contain traces of: 23) Celery

EQUIPMENT2 baking trays lined with baking paper, a frying pan and a small bowl.Let’s start cooking the fried sea bass with sage butter.

ROAST THE POTATOESPre-heat the oven to 200 degrees and take

the butter out of the refrigerator (see tip). Thoroughly scrub or peel the potatoes (Nicola) and cut into wedges. Transfer the potatoes to a baking tray lined with baking paper. Drizzle the potatoes with half the olive oil, sprinkle with the curry powder and season with salt and pepper. Toss well. Roast the potatoes in the oven for 25 – 30 minutes or until they are crispy.

CHOP THE VEGETABLESThoroughly rinse the leeks and cut the

white and light green parts into thin rings. Quarter the red cherry tomatoes. Press or finely chop the garlic and chop the sage leaves as finely as possible.

tTIPIf possible, take the butter out of the refrigerator 2 hours before needed. It will be softer, which will make it easier to blend with the sage and garlic.

BAKE THE TOMATOES Transfer the cherry tomatoes to another baking tray lined with baking paper and sprinkle with salt and pepper and a little sugar. Put the baking tray with the tomatoes in the oven 10 minutes before the potatoes are done.

FRY THE LEEKS In the meantime, heat the remaining olive oil in a frying pan at medium to high heat and fry the leeks for 5 – 7 minutes until soft. Season to taste with salt and pepper. Remove the leeks from the pan and set aside. In the meantime, transfer the butter, sage and garlic to a bowl and blend using a fork. Pat the fillet of sea bass dry with paper towels.

FRY THE SEA BASS Heat ½ tbsp sage butter per person in the same frying pan. Fry the fillet of sea bass on the skin side (see tip) for 1 minute at medium-high heat. Flip over and fry for another minute on the other side. Sprinkle with salt and pepper. Add the remaining butter and 1 tbsp water per person to the frying pan and fry for another minute.

SERVE Serve the fillet of sea bass with the spicy potatoes, leeks and cherry tomatoes. Drizzle with the butter sauce from the frying pan.

tTIPMake sure the fish stays in place while frying it on the skin side. Using a spatula, press it carefully against the bottom of the frying pan from time to time. This will make the skin nice and crispy!

The creamy pasta with minced chicken needs to be balanced with a full-bodied, mellow wine with a fruity aftertaste. Lavila Rouge from the

Languedoc region is a perfect choice!

LAVILA ROUGE

Farfalle

LemonFresh curly parsley f

Red onionAubergine f

Mushrooms fGarlic

Dried thymeSingle cream

Italian-style minced chicken f

Today, you will be making a delicious cream sauce made from puréed aubergine and single cream. The Italian-style minced chicken and sautéed mushrooms give this dish a savoury note.

Easy

Eat within 3 days

*

§

Farfalle with minced chicken in cream sauce With aubergine and mushrooms

OriginalGTotal: 30-35 min.7

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PAubergines (pcs) ½ 1 1½ 2 2½ 3 Red onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 2 3 4 5 6 Mushrooms (g) f 125 250 375 500 625 750 Fresh curly parsley (sprigs) 23) f

2 4 6 8 10 12

Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½Farfalle (g) 1) 90 180 270 360 450 540 Italian-style minced chicken (g) f

100 200 300 400 500 600

Single cream (ml) 7) f 100 150 200 250 300 350 Dried thyme (tsp) 1 2 3 4 5 6 Olive oil* (tbsp) 1 1 2 2 3 3Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3360 / 803 444 / 106 Total fat (g) 36 5 Of which: saturated (g) 15.0 2.0Carbohydrates (g) 75 10 Of which: sugars (g) 14.5 1.9 Fibre (g) 12 2Protein (g) 40 5Salt (g) 0.5 0.1

ALLERGENS

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

EQUIPMENT2 pans with a lid, a hand blender and a wok or deep saucepan.Let’s start cooking the farfalle with minced chicken in a cream sauce.

COOK THE AUBERGINEBring 500 ml water per person and a pinch

of salt to the boil in a pan with a lid to cook the aubergine in. Bring 500 ml water per person to the boil in another pan with a lid to cook the farfalle in. Cut each aubergine in half lengthwise and then into half-moons. In the meantime, boil the aubergine, covered, for 10 – 12 minutes in the pan with the lid and drain. Purée the aubergine using a hand blender and season with salt and pepper (tip).

CHOP THE INGREDIENTSIn the meantime, finely dice the red onion,

and press or finely chop the garlic. Slice the mushrooms and finely chop the curly parsley. Cut the lemon into wedges.

BOIL THE FARFALLE Boil the farfalle, covered, in the pan with a lid for 10 – 12 minutes and drain.

STIR-FRY Heat the remaining olive oil in a wok or deep saucepan and gently fry the garlic and red onion for 2 – 3 minutes at medium-high heat. Add the minced chicken and the mushrooms and fry for 2 – 3 minutes, loosening the meat as you fry. Add the puréed aubergine and stir-fry for another 3 – 4 minutes.

SEASON Stir in the dried thyme and the single cream, mixing thoroughly, and season the sauce with sufficient salt and pepper. Add the farfalle to the sauce with the vegetables in the pan.

SERVE Transfer the farfalle and the sauce to plates. Garnish with the curly parsley and serve with wedge of lemon on the side.

tTIPDo you have a little more time today, or don’t have a hand blender? Sprinkle the aubergine slices with salt, allow to absorb for 20 minutes and then thoroughly wipe off the salt. Fry the aubergine in plenty of oil for 15 – 20 minutes at medium-low heat in a frying pan or in a 200-degree oven.

Crispy rice with stir-fried veggies and cashews is a dish that goes exceptionally well with a

full-bodied white wine. This Portuguese wine is rich in taste with plenty of herbaceous notes.

CABRIZ BRANCO

Veggie mix with carrots and

green beans f

Spring onions fGinger

Sesame seedsBrown rice

Garlic Salted cashews

Soy sauce

Free-range eggs f

You will be topping this vegetarian fried rice dish with lots of cashews, which not only give the dish a nice crunch but are also an excellent source of protein and healthy fats. Soy sauce, ginger and sesame seeds give this dish a genuine Asian touch.Easy

VegetarianEat within 5 days

Lactose-free

*

v%

d

Fried rice with a fried egg and cashews With stir-fried veggies

Quick & Easy

Original

Q

GTotal: 25-30 min.6

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PBrown rice (g) 85 170 250 335 420 500Sesame seeds (g) 11) 19) 22) 10 20 30 40 50 60

Salted cashews (g) 8) 19) 22) 25) 20 40 60 80 100 120

Garlic (cloves) 1 2 3 4 5 6Ginger (cm) 1 2 3 4 5 6Spring onions (pcs) f 2 4 6 8 10 12Veggie mix with carrots and green beans (g) 23) f

200 400 600 800 1000 1200

Free-range eggs (pcs) 3) f

1 2 3 4 5 6

Soy sauce (ml) 1) 6) 10 20 30 40 50 60Olive oil* (tbsp) 1 2 3 4 5 6Sunflower oil* (tbsp) ½ 1 1½ 2 2½ 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 6) Soy 8) Nuts 11) Sesame May contain traces of: 19) Peanuts 22) (Other) Nuts 23) Celery 25) Sesame

EQUIPMENT A pan with a lid, a wok or deep saucepan, a bowl and a frying pan.Let’s start cooking the fried rice with a fried egg and cashews.

BOIL THE RICEBring 250 ml water per person to the boil

in a pan with a lid and boil the rice, covered, for 12 –15 minutes. Drain if needed, and allow to steam dry, uncovered.

ROAST THE SESAME SEEDSHeat a wok or deep saucepan at high

heat and toast the sesame seeds, without any oil, until golden brown. Remove from the pan and set aside. Coarsely chop the cashews.

CHOP THE INGREDIENTS Press or finely chop the garlic. Peel and finely chop the ginger. Cut the spring onions into thin rings, setting aside the white and green parts separately.

tTIP Serve the spring onions on the side if anyone at your table doesn’t like raw onions.

FRY THE VEGETABLES Heat half the olive oil in the same wok or deep saucepan and stir-fry the carrots and green beans for 8 –10 minutes at medium to high heat, or until the beans are soft yet crunchy (see tip). Season to taste with salt and pepper, remove from the pan and set aside in a bowl. In the meantime, heat the sunflower oil in a frying pan and fry one egg, sunny side up, per person.

FRY THE RICE Wipe the wok or deep saucepan clean with a paper towel. Heat the remaining olive oil in the wok or deep saucepan at medium to high heat. Add the garlic and the ginger and fry for another minute. At the rice and stir-fry for another 1 – 2 minutes, or until the rice is crispy and brown. Add the stir-fried vegetables, half the soy sauce and the white part of the spring onions and fry for another minute (the tip). Taste and add a little more soy sauce if necessary.

SERVE Scoop the rice into bowls. Serve with the fried egg on top and garnish with the cashews, sesame seeds and the green part of the spring onions.

tTIPDon’t worry if the vegetables turn a little brown, this will only enhance their flavour. A little dark spot here or there is no problem!

The fried fillet of cod and Japanese ramen are a perfect match with this juicy, aromatic wine

from Portugal: Varas Blanc.

VARAS BLANC

Soy sauce

Udon noodlesConical cabbage and broccoli veggie mix f

Red chilli peppers fFresh ginger

Mushrooms fCarrots f

Fillet of cod f

Ramen is a clear noodle soup from Japan, chock-full of veggies and served with slices of meat, fish or egg. Ramen is not the name of the noodles, but of the dish itself. In Japan, this soup is eaten at every moment of the day: for breakfast, lunch, or dinner, or as an in-between meal snack! Today, you will be making this noodle soup with fillet of cod.

Easy Calorie-conscious

Eat within 3 days

* L

§

JAPANESE RAMEN WITH COD With stir-fried veggies and mushrooms

DiscoveryDTotal: 20-25 min.5

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PFresh ginger (cm) 1 2 3 4 5 6 Red chilli peppers (pcs) f

¼ ½ ¾ 1 1¼ 1½

Carrots (pcs) f ¼ ½ ¾ 1 1¼ 1½Mushrooms (g) f 60 120 180 240 300 360Conical cabbage and broccoli veggie mix (g) 23) f

100 200 300 400 500 600

Udon noodles (g) 1) 100 200 300 400 500 600 Soy sauce (ml) 1) 6) 5 10 15 20 25 30 Fillet of cod, skin removed (120 g) 4) f

1 2 3 4 5 6

Vegetable stock* (ml) 400 800 1200 1600 2000 2400Sunflower oil* (tbsp) 2 2 3 3 4 4Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 4) Fish 6) Soy May contain traces of: 23) Celery

EQUIPMENTA fine grater, a wok or deep saucepan and a frying pan.Let’s start cooking the Japanese ramen with cod.

GRATE THE GINGERPrepare the stock (see tip). Peel and finely

grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper.

tTIPDo you have fish stock cubes? Use fish instead of vegetable stock cubes.

CHOP THE VEGGIESSlice the carrots into thin half rings.

Quarter the mushrooms.

STIR-FRY Heat the remaining sunflower oil in a wok or deep saucepan and gently fry the ginger and red chilli pepper for 2 – 3 minutes at medium-low heat. Add the carrot and the conical cabbage & broccoli mix and stir-fry for 2 minutes.

PREPARE THE SOUP Add the stock and allow to simmer, covered, for 6 – 8 minutes at low heat. After about 3 minutes, add the mushrooms and, after another minute or so, add the noodles (see tip). Season the ramen with soy sauce and pepper. Add a little extra water or stock if you want your soup to be thinner.

tTIPBreak the udon noodles into smaller pieces before adding them to the broth in the pan. That will make the soup easier to eat!

FRY THE COD In the meantime, pat the fillet of cod dry with paper towels. Heat the remaining sunflower oil in a frying pan and fry the cod for 2 – 3 minutes on each side. Season to taste with salt and pepper.

SERVE Transfer the ramen to soup bowls and serve with the cod on top.

It is autumn: time for a delicious piece of pork with cranberry sauce. A perfect dish to enjoy

with a glass of Varas Rouge, a warm, full-bodied wine from Portugal.

VARAS ROUGE

Cranberry-raisin mix

CinnamonHoney

Cauliflower fNicola potatoes

Fillet of pork fShallot

Pork combines exceptionally well with sweet flavours like the cranberries, raisins, cinnamon and honey in this recipe. You will be roasting the cauliflower in the oven, which gives it a nutty taste that goes well with the accompanying mustard dressing.Easy Family

Eat within 3 days Discovery

* b

§ D

FILLET OF PORK WITH CINNAMON-CRANBERRY SAUCE With mustard cauliflower and potato wedges

OriginalTotal: 35-40 min.8

Gluten-freeg

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PNicola potatoes (g) 300 600 900 1200 1500 1800Cauliflower (g) f 200 400 600 800 1000 1200Shallots (pcs) 1 2 3 4 5 6Fillet of pork (100g) f 1 2 3 4 5 6Honey (tsp) 1½ 3 4½ 6 7½ 9Cinnamon (tsp) ½ 1 1½ 2 2½ 3Cranberry-raisin mix (g) 19) 22) 25) 10 15 20 25 30 35

Sunflower oil* (tbsp) 1 2 3 4 5 6Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Mustard* (tsp) ¾ 1½ 2¼ 3 3¾ 4½Butter* (tbsp) 1 1½ 2 2½ 3 3½Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3176 / 759 454 / 109 Total fat (g) 32 5 Of which: saturated (g) 9.6 1.4Carbohydrates (g) 77 11 Of which: sugars (g) 20.7 3.0Fibre (g) 11 2Protein (g) 36 5Salt (g) 0.3 0.0

ALLERGENS

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

EQUIPMENTA deep saucepan with a lid, a large bowl, a baking tray lined with baking paper, a frying pan and some tin foil.Let’s start cooking the fillet of pork with cinnamon-cranberry sauce.

FRY THE POTATOESPre-heat the oven to 200 degrees.

Thoroughly scrub or peel the potatoes (Nicola) and cut into wedges. Heat the sunflower oil in a deep saucepan with a lid and fry the potatoes for 25 - 30 minutes, covered, at medium to high heat. Turn regularly and season with salt and pepper. Take the lid off the pan after 20 minutes.

PREPARE THE CAULIFLOWERCut the cauliflower head into florets

and dice the stem (see tip). Mix the olive oil, mustard and ½ tbsp water per person in a big bowl. Add the cauliflower and toss well. Transfer the cauliflower to a baking tray lined with baking paper and roast for 14 – 18 minutes in the oven, or until the cauliflower is crunchy and done (see tip).

SEASON In the meantime, mince the shallots, toss and season the fillet of pork to taste with salt and pepper

.

FRY THE PORK Heat the remaining butter in a frying pan and fry the fillet of pork for 2 – 3 minutes on each side at medium to high heat, or until done. After turning the meat, add the shallots and sauté.

MAKE THE SAUCE Remove the fillet of pork from the pan and set aside, wrapped in tin foil. Turn down the heat and stir the honey, cinnamon, cranberry-raisin mix and the remaining butter into the pan. Stir into a sauce. Season to taste with salt and pepper.

SERVE Transfer the potatoes, cauliflower and fillet of pork to plates. Serve with the cinnamon-cranberry sauce.

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tTIPThe smaller you cut the florets, the crunchier they will become and the faster they will be done. Don’t worry if the cauliflower turns a little brown. This will give it a deeper flavour.

The tart Roma tomatoes in this dish are a perfect match with the fruity wine.

The Chardonnay grapes in the wine are strong enough to complement the tangy

Gruyère cheese.

SYNERA BLANCO

Fresh rosemary f

Pine nutsOrzo

GarlicShallot

Mini Roma tomatoes f

Courgette f

Grated Gruyère cheese f

This is a mild, creamy dish with sweet tomatoes, pungent Gruyère cheese and crunchy pine nuts. You will be roasting the pine nuts together with a little rosemary, which will bring out both flavours even more. The Gruyère gives this orzo dish a savoury note.Easy Vegetarian

Eat within 5 days Discovery

* V

% D

Orzo with Roma vine tomatoes and Gruyère With courgette, pine nuts and rosemary

FamilybTotal: 30-35 min.7

Calorie-consciousL

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PShallots (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 2 3 4 5 6Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Mini Roma tomatoes (g) f

125 250 375 500 625 750

Fresh rosemary (sprigs) 23) f

½ 1 1½ 2 2½ 3

Orzo (g) 1) 70 140 210 280 350 420Pine nuts (g) 19) 22) 25) 5 10 15 20 25 30

Grated Gruyère cheese (g) 7) f

25 50 75 100 125 150

Vegetable stock* (ml) 150 300 450 600 750 900Butter* (tbsp) ½ 1 1 1½ 1½ 2 Olive oil* (tbsp) ½ 1 1 1½ 1½ 2 Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 7) Milk/lactoseMay contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame

EQUIPMENTA pan with a lid and a frying pan.Let’s start cooking the orzo with Roma vine tomatoes and Gruyère cheese.

CHOP THE VEGGIESPrepare the stock. Mince the shallots,

and press or finely chop the garlic. Cut the courgette in half moons and halve the mini Roma vine tomatoes. Strip the leaves from the sprigs of rosemary and chop finely.

PREPARE THE ORZOHeat the butter in a pan with a lid

and gently fry the shallot for 2 minutes at medium to low heat. Stir in the orzo and fry, stirring constantly, for 1 minute. Add the stock and allow the orzo to simmer, covered, for 8 – 10 minutes. Stir occasionally, being sure to scrape the bottom of the pan to prevent the orzo from burning. Add a little extra water if the orzo is too dry.

ROAST THE SEEDS In the meantime, heat a frying pan at high heat, without any oil, and roast the pine nuts together with half the rosemary until golden brown. Remove from the pan and set aside.

FRY THE VEGETABLES Heat the remaining olive oil in a frying pan and fry the courgette, garlic and the remaining rosemary at medium to high heat for 6 – 8 minutes . Add the mini Roma vine tomatoes after about 3 – 4 minutes.

tTIPNo need to keep an eye on your calorie intake? Use all the pine nuts and all the orzo. Use 175 ml stock per person instead of 150 ml for the orzo.

SEASON Add half the Gruyère and the vegetables to the orzo, stirring well (see tip). Season to taste with salt and pepper.

tTIPGruyère is a rather pungent cheese. Are there people at your table who don’t like it? Don’t add the Gruyère to the orzo. Instead, set it on the table for people to add individually.

SERVE Transfer the orzo to plates. Top with the tomato and the courgette and garnish with the rosemary and pine nut mixture and the remaining Gruyère.

tTIPDo you have a little more time? Drizzle the tomatoes with a little oil, season with salt and pepper and roast in a 200-degree oven for 15 minutes. Add all the courgettes to the orzo, but do not add the tomatoes until you serve the dish.

This rich dish, with velvety pearl couscous, feta and almonds needs a powerful wine to complement it. Portuguese Cabriz Tinto has

enough complexity to bring out the wonderful flavours in this dish!

CABRIZ TINTO

Rainbow carrot mix f

Caraway seedsSalted almonds

GarlicRed sweet pepper f

Feta fFresh curly parsley f

Low-fat yoghurt f

Pearl couscous

This dish, featuring a classic combination of carrots, almonds, caraway seed and honey, derives its inspiration from Moroccan cuisine. Roasting the sweet pepper in the oven gives it a sweet, smoky flavour. The feta gives it a savoury note that perfectly complements the sweetness of the other ingredients.

Easy Vegetarian

Eat within 5 days

* V

%

PEARL COUSCOUS WITH RAINBOW CARROTS With roast sweet peppers, feta and almonds

OriginalTotal: 35-40 min.8

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PRed sweet peppers (pcs) f

1 2 3 4 5 6

Garlic (cloves) 1 2 3 4 5 6Fresh curly parsley (sprigs) 23) f

2 4 6 8 10 12

Feta (g) 7) f 50 100 150 200 250 300Salted almonds (g) 5) 8) 22) 25) 20 40 60 80 100 120

Rainbow carrot mix (g) 23) f

100 200 300 400 500 600

Caraway seed (tsp) 1 2 3 4 5 6Pearl couscous (g) 1) 70 140 210 280 350 420Low-fat yoghurt (g)7) 19) 22) f

50 100 150 200 250 300

Vegetable stock* (ml) 100 200 300 400 500 600Olive oil* (tbsp) ½ 1 1½ 2 2½ 3Extra-virgin olive oil* (tbsp) ¼ ½ ¾ 1 1¼ 1½

Honey* (tsp) ½ 1 1½ 2 2½ 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 5) Peanuts 7) Milk/lactose 8) NutsMay contain traces of: 19) Peanuts 20) Soy 22) Nuts 23) Celery 25) Sesame

EQUIPMENTA baking tray lined with tin foil, a pan with a lid, a bowl and some tin foil.Let’s start cooking the pearl couscous with rainbow carrots.

PREPARE THE SWEET PEPPERSPrepare the stock and pre-heat the oven

to 220 degrees. Put the sweet pepper on a baking sheet tray with tin foil. Roast the sweet pepper in the oven for 20 – 25 minutes or until soft and the skin is scorched black (see tip). Turn when halfway done. In the meantime, press or finely chop the garlic. Chop the curly parsley and crumble the feta. Coarsely chop the salted almonds.

FRY THE VEGETABLESHeat the olive oil in a pan with a lid and

gently fry the garlic for 1 minute at medium-low heat. Add the rainbow carrots and the caraway seed and stir-fry for 5 minutes at medium-high heat. Season to taste with salt and pepper. Remove the vegetables from the pan and set aside.

COOK THE PEARL COUSCOUS Add the pearl couscous to the pan with a lid that you just used and stir-fry for 1 minute. Add the stock and 50 ml water per person to the pan with a lid (be careful, the oil can spatter if the pan is too hot), turn down the heat and cook the pearl couscous, covered, for 13 – 15 minutes until dry. Fluff the grains with a fork and set aside uncovered to steam dry.

CHOP THE SWEET PEPPERS Take the sweet pepper out of the oven and immediately transfer to a bowl. Cover with tin foil and allow to cool until you can touch the sweet pepper without burning your fingers. Carefully pull the skin from the sweet pepper, remove the seed pods and cut the sweet pepper into strips. Be careful: hot steam may escape from the sweet pepper!

PREPARE THE DRESSING In a bowl, blend together the low-fat yoghurt, extra-virgin olive oil and honey. Finish with a little salt and pepper to taste. Stir the vegetables, half the feta, half the sweet pepper, half the parsley and half the almonds into the pearl couscous in the pan with the lid, mixing thoroughly.

SERVE Transfer the pearl couscous to plates and drizzle with the dressing. Garnish with the remaining feta, sweet pepper, parsley and almonds.

tTIPThe sweet pepper may have a few black spots, but that’s no cause for concern! You will remove the skin from the sweet pepper later on and all that will be left is delicious, sweet roasted sweet pepper.

Tart, dry Lavila Blanc couldn't be a better match with the creamy tomato sauce and

goat’s cheese in this dish.

LAVILA BLANC

Diced tomatoes

Pine nutsGnocchi

GarlicShallot

Fresh basil fFresh goat’s cheese f

Spinach f

Gnocchi (pronounced: nyocky) is an Italian pasta variety made with potato and whole-wheat flour. In this recipe, you will be cooking them only briefly, so that they retain a nice bite. Adding goat’s cheese to the tomato and spinach sauce gives it a creamy touch. The basil and pine nuts give the dish an authentic Italian flavour.

Very simple

Eat within 3 days

-

§

Gnocchi in spinach-tomato sauce with goat’s cheese With basil and pine nuts

VegetarianVTotal: 25-30 min.6

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PShallots (pcs) 1 2 3 4 5 6Garlic (cloves) 1 2 3 4 5 6Soft goat’s cheese (g) 7) f

25 50 75 100 125 150

Fresh basil (leaves) 23) f

5 10 15 20 25 30

Gnocchi (packets) 1) 3) ½ 1 1½ 2 2½ 3Pine nuts (g) 19) 22) 25) 10 20 30 40 50 60Diced tomatoes (tin) ½ 1 1½ 2 2½ 3Spinach (g) 23) f 100 200 300 400 500 600Olive oil* (tbsp) ¾ 1½ 2¼ 3 3¾ 4½Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactoseMay contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame

EQUIPMENTA pan, a deep saucepan and some paper towels.Let’s start cooking the gnocchi in spinach-tomato sauce with goat’s cheese.

CHOP THE INGREDIENTSBring 500 ml water per person to the boil

in a pan with a lid for the gnocchi. Mince the shallots, and press or finely chop the garlic. Crumble the fresh goat’s cheese and cut the basil leaves into thin strips.

COOK THE GNOCCHICook the gnocchi in the pan of boiling

water until they float to the surface. Drain immediately and set aside, uncovered, to steam dry.

TOAST THE PINE NUTS In the meantime, heat a deep saucepan, without any oil, at high heat and roast the pine nuts until golden brown. Remove from the pan and set aside. Pat the gnocchi dry with paper towels.

FRY THE GNOCCHI Heat the olive oil in the same deep saucepan and gently fry the shallot and the garlic for 2 minutes at medium-high heat. Add the gnocchi and fry on all sides for 5 minutes at high heat until light brown. Season to taste with salt and pepper.

PREPARE THE SAUCE Add the diced tomatoes to the other ingredients in the deep saucepan and bring to the boil. Turn down the heat and tear the spinach into bite-size pieces, in portions if necessary, into the deep saucepan and stir-fry until wilted. Stir in the goat’s cheese and half the basil leaves. Allow the goat’s cheese to melt. Season to taste with salt and pepper.

SERVE Transfer the gnocchi and the spinach-tomato sauce to plates and garnish with the remaining basil leaves and pine nuts.

tTIPDo you like raw spinach? Don’t put the spinach in the sauce. Turn it into a salad instead. Add a few leaves of basil and whisk together a dressing from ½ tbsp extra-virgin olive oil and ¼ tbsp balsamic vinegar per person. Season to taste with salt and pepper.

L'Auréole Rouge is mellow, light red wine with a hint of forest strawberries and cherries. Its juicy taste perfectly complements the tender

chicken in this dish.

L’AURÉOLE ROUGE

Vegetable mix fPaprika

Fresh oregano fGarlic

Chicken pieces fOrzo

Orzo, a pasta variety made with rice, literally means millet in Italian. In Italy, orzo is traditionally eaten in a type of soup which has been served at weddings since time immemorial. This type of pasta is also used frequently in Greek and Middle-Eastern cuisine. Very simple Calorie-

conscious

Eat within 3 days Lactose-free

- L

§ d

Orzo with paprika chicken and fresh oregano With stir-fried veggies

Quick & EasyQTotal: 20-25 min.5

Quick cuisine

SERVES 1 - 6



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1P 2P 3P 4P 5P 6PGarlic (cloves) 1 2 3 4 5 6Fresh oregano (sprigs) 23) f

2 4 6 8 10 12

Orzo (g) 1) 60 120 180 240 300 360Chicken pieces (g) f 100 200 300 400 500 600Paprika (tsp) 1 2 3 4 5 6Vegetable mix (g) 23) f 200 400 600 800 1000 1200Vegetable stock* (ml) 175 350 525 700 875 1050Olive oil* (tbsp) 1 2 3 4 5 6Sunflower oil* (tbsp) 1 2 3 4 5 6 Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) GlutensMay contain traces of: 23) Celery

EQUIPMENTA pan with a lid, a wok or deep saucepan and some tin foil.Let’s start cooking the orzo with paprika chicken and fresh oregano.

PREPARE THE STOCKPrepare the stock and press or finely chop

the garlic. Strip the leaves from the oregano sprigs. Finely cut or chop.

COOK THE ORZOHeat the olive oil in a pan with a lid and

gently fry half the garlic for 1 minutes at low heat. Add the orzo and stir-fry for 1 minute at medium-low heat (see tip). Stir in the stock and simmer, for 10 – 12 minutes, covered, at low heat until all the stock has been absorbed. Stir regularly and add a little extra water if the orzo is too dry.

FRY THE CHICKEN In the meantime, heat the sunflower oil in a wok or deep saucepan and stir-fry the chicken pieces at high heat for 3 – 4 minutes (see tip). Add the remaining garlic, the paprika and the oregano and season to taste with salt and pepper. Fry for another 2 minutes at high heat or until the chicken is done. Remove the chicken from the pan and set aside, covered with tin foil to keep warm.

FRY THE VEGETABLES Fry the veggie mix in the same wok or deep saucepan, in the chicken fat, for 5 – 7 minutes at medium-low heat. Season to taste with salt and pepper.

ASSEMBLE Add the orzo to the vegetables and mix well.

tTIPBy frying the chicken at high heat, you will give it a lovely golden brown, crispy crust.

SERVE Transfer the orzo with the chicken and the vegetables to plates.

tTIPThis box contains more orzo than you will need for this recipe. No need to keep an eye on your calorie intake? Use all the orzo and simmer in 200 ml stock per person.

Chives are closely related to garlic, shallots, leek and spring onion but milder in taste. It's a flowering herb and its bright purple flowers

are edible and used in salads.

CHIVES

Lemon

Fillet of haddock f

Fresh parsley f

Broccoli fMilva potatoes

Fresh chives fOnion

This dish derives its inspiration from Flemish cuisine. The haddock is prepared in the oven on a bed of soft onion, and finished with a slice of tart lemon. You will be making a sauce with melted butter, fresh herbs and a little stock. Easy Gluten-free

Eat within 3 days

* g

§

HADDOCK WITH SOFT ONIONS AND A BUTTER SAUCE With broccoli and fresh herbs

Quick & EasyGTotal: 25-30 min.6

SERVES 1 - 6



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1P 2P 3P 4P 5P 6PMilva potatoes (g) 200 400 600 800 1000 1200Onions (pcs) ½ 1 1½ 2 2½ 3 Fresh chives (sprigs) 23) f

5 10 15 20 25 30

Fresh parsley (sprigs) 23) f

3 6 9 12 15 18

Broccoli (g) f 200 400 600 800 1000 1200Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½Fillet of haddock (skinned) (120 g) 4) f

1 2 3 4 5 6

Vegetable stock* (ml) 300 600 900 1200 1500 1800Butter* (tbsp) 2 4 6 8 10 12Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

4) FishMay contain traces of: 23) Celery

EQUIPMENTA pan with a lid, a frying pan, an oven dish and a saucepan. Let’s start cooking the haddock with soft onion and butter sauce.

PREPARATIONPre-heat the oven to 180 degrees

and prepare the stock in a pan with a lid. Thoroughly rinse or peel the potatoes (Milva) and cut into coarse pieces. Put the potatoes in a pan with a lid, barely cover with water, bring to the boil and simmer gently for 12 – 15 minutes. Drain and set aside, uncovered, to steam dry (see the tip).

FRY THE ONIONIn the meantime, chop the onion into

thin rings and finely chop the chives and the parsley. Heat half the butter in a frying pan and sauté the onion for 6 – 8 minutes at medium-high heat. Season to taste with salt and pepper. The onion may turn a little brown. Add half the chives and the curly parsley after about 3 minutes.

PAT THE FISH DRY While the potatoes are cooking, cut the broccoli head into small florets and dice the stem. Slice the lemon. Pat the fillet of haddock dry with paper towels.

IN THE OVEN Transfer half the onion to an oven dish and place the haddock on top. Season to taste with salt and pepper. Place 1 slice of lemon per person on top of the haddock. Drape the remaining onion over the haddock and bake for 8 – 10 minutes in the oven, or until the haddock is done.

tTIPWould you like to give the boiled potatoes a little more flavour? Add a knob of butter and then season with salt and pepper.

MAKE THE SAUCE In the meantime, blanch the broccoli, covered, in the pan with the stock for 8 – 10 minutes. Drain, reserving the stock. Set aside uncovered to steam dry. Just before serving, melt the remaining butter in a saucepan at medium-low heat. Add a splash of the reserved stock and season the sauce with the remaining fresh herbs and a little salt and pepper.

SERVE Transfer the broccoli and the potatoes to plates. Serve with the fish. Pour a little butter sauce over the fish.

RFACTSFrying the onions before putting them in the oven will give them a lovely sweet flavour.

Banana

Easy*Did you know that you can make chocolate mousse from banana, avocado and cocoa powder? It’s chock-full of vitamins, rich in fibre and contains unsaturated fats: a perfect dessert for weight watchers!

CHOCOLATE MOUSSE WITH BANANA AND AVOCADO A creamy dessert

A GOOD START

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tTIPDon’t really like grated coconut? You can also garnish the chocolate mousse with chopped nuts or powdered sugar. A delicious alternative: add ¼ tsp cinnamon to the chocolate mousse, together with the vanilla extract.

INGREDIENTS 2P

Bananas (pcs) 1Avocados* (pcs) 1Cocoa powder* (tbsp) 2Honey* (tsp) 2Vanilla extract* (tsp) ½Milk* splashGrated coconut* (tsp) 1

*Not included |fStore in the refrigerator

ALLERGENS

None of the products in the Fruit Box used in this recipe contain allergens.

1Cut the avocado in half, remove the pit and scoop out the flesh. Slice the banana.

2 In a bowl, purée the avocado flesh, avocado, banana, cocoa powder, honey and vanilla extract using a hand blender. Add a splash of milk to make the

chocolate mousse more creamy.

3 Transfer the chocolate mousse to glasses, cover with cling film and allow to set for around 1 hour in the refrigerator.

4 Just before serving, garnish the chocolate mousse with grated coconut.

EQUIPMENT A bowl, a hand blender and some cling film.

BREAKFAST 1-

123

GOODMORNING!-BREAKFAST BOX-

-EXTRA-

The nutrient values as stated here have been calculated per person, per serving. Rinse or otherwise clean the ingredients, if necessary, before using them in the recipe. Would you like to cancel your box next week, or make any changes? Please let us 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.

1x


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


PANCAKES With raisins and jam

• Mango & passion fruit smoothie

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Whole-wheat pancake mix (g) 1) 27) 200 400

Milk (ml) 7) f 120 240

Free-range eggs 3) f 1 2

Apple-raspberry spread (jar) ½ 1

Raisins (g) 19) 22) 25) 30 60

Butter* (tbsp) 2 4


EQUIPMENT A mixing bowl and a frying pan

NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 2448 / 585 924 / 221Fats (g) 20 8 Of which: saturated (g) 9.9 3.7Carbohydrates (g) 81 31 Of which: sugars (g) 23.9 9.0Fibre (g) 9 3Protein (g) 22 8Salt (g) 0.7 0.3

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose

Can contain traces of: 19) Peanuts 20) Nuts 25) Sesame 27) Lupins

1 In a mixing bowl, mix the pancake mix and half the milk. Whisk in the remaining milk and the egg until you have a smooth batter.

2 Melt 1 tbsp butter per person in a frying pan at medium heat and fry 1 large pancake or 3 smaller pancakes per person. Repeat for the remaining persons.

3 Serve the pancakes with the apple-raspberry spread and sprinkle a few raisins on top.

PANCAKES With raisins and jam BULGARIAN YOGHURT With pear, cinnamon and muesli SPELT WAFFLES WITH PEANUT BUTTER With cheese and cucumber

BREAKFAST 2- BREAKFAST 3- 2x 2x

SPELT WAFFLES WITH PEANUT BUTTER With cheese & cucumber


Pears (pcs) 2 4

Bulgarian yoghurt (ml) 7) 15) 20) f 250 500

Muesli (g) 1) 8) 12) 19) 25) 60 120

Cinnamon (tsp) 1 2


NUTRIENT VALUE PER SERVING PER 100 G


ALLERGENS

1) Glutens 7) Milk/lactose 8) Nuts 12) Sulphite

Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 25) Sesame


Cucumbers (pcs) ¼ ½

Spelt waffles (pcs) 1) 20) 25) 6 12

Peanut butter (jar) 5) 22) 2 4

Aged cheese (slices) 7) f 4 8


NUTRIENT VALUE PER SERVING PER 100 G


ALLERGENS

1) Glutens 5) Peanuts 7) Milk/lactose May contain traces of:: 20) Soy 22) Nuts 25) Sesame

1 Peel the pears, remove the cores, and dice.

2 Transfer half the pear to bowls, scoop in the Bulgarian yoghurt and top with

the remaining pear.

3 Garnish with the muesli and the cinnamon.

BULGARIAN YOGHURT With pear, cinnamon and muesli

1 Slice the cucumber. Spread 1 spelt waffle per person with peanut butter.

Top the remaining spelt waffles per person with the aged cheese and the cucumber.

2 Transfer the spelt waffles to plates.

FRIED SEA BASS WITH SAGE BUTTER - Hellofresh PDF... · you need is some butter, a few fresh herbs...

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