HADDOCK FILLET WITH CHIVE SAUCE - cdn.hellofresh.com

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Fillet of haddock f Waxy potatoes Carrot f Full-fat yoghurt f Fresh chives f Cod has a mild flavour and fits the classic combination of chives and rich, creamy dairy like a glove. Roasting the carrot and potatoes in the oven together will save you a lot of time and it tastes great! Do you have an electric or a combi-oven? This may extend the cooking time. Easy Gluten-free Eat within 3 days Family * g § b HADDOCK FILLET WITH CHIVE SAUCE With roasted potatoes and carrots Calorie-conscious L Total: 40 min. 8

Transcript of HADDOCK FILLET WITH CHIVE SAUCE - cdn.hellofresh.com

Fillet of haddock f

Waxy potatoes

Carrot f

Full-fat yoghurt f

Fresh chives f

Cod has a mild flavour and fits the classic combination of chives and rich, creamy dairy like a glove. Roasting the carrot and potatoes in the oven together will save you a lot of time and it tastes great! Do you have an electric or a combi-oven? This may extend the cooking time.Easy Gluten-free

Eat within 3 days Family

* g

§ b

HADDOCK FILLET WITH CHIVE SAUCE With roasted potatoes and carrots

Calorie-consciousLTotal: 40 min.8

SERVES 1 - 6

INGREDIENTSA GOOD START

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WEEK 27 | 2019

1P 2P 3P 4P 5P 6PCarrot (g) f 200 400 600 800 1000 1200Waxy potatoes (g) 250 500 750 1000 1250 1500Fresh chives (sprigs) f

21/2 5 71/2 10 121/2 15

Full-fat yoghurt (tbsp) 7) 19) 22) f

25 50 75 100 125 150

Fillet of haddock (100 g) 4) f

1 2 3 4 5 6

Not includedOlive oil (tbsp) 11/2 21/2 3 31/2 51/2 6Mustard (tsp) 1/2 1 11/2 2 21/2 3 Butter (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUESPER

SERVING PER 100 GEnergy (kJ/kcal) 2464 / 589 408 / 98 Total fat (g) 24 4 Of which: saturated (g) 7,3 1,2Carbohydrates (g) 60 10 Of which: sugars (g) 12,6 2,1Fibre (g) 10 2Protein (g) 27 4Salt (g) 0,5 0,1

ALLERGENS

4) Fish 7) Milk/lactoseMay contain traces of: 19) Peanuts 22) Nuts

EQUIPMENTA pan with a lid, a frying pan, a small bowl, kitchen towel and a frying pan.Let’s start cooking the haddock fillet with chive sauce.

PREPARATIONPre-heat the oven to 220 degrees. Bring

ample water to the boil in a pan with a lid for the potatoes and carrots. Weight 200 g carrot per person. Cut each carrot in quarters lengthwise. Thoroughly scrub or peel the potatoes and cut into long-thin wedges.

BOILBoil the carrots and potatoes in a pan

with a lid for 8 – 10 minutes. Drain and set aside, uncovered, to steam dry.

ROAST Transfer the carrots and potatoes to a baking sheet lined with baking paper, pat them dry with a paper towel and mix with olive oil. Bake in the oven for 20 – 30 minutest. Season to taste with salt and pepper.

MAKE THE CHIVES SAUCE In the meantime, finely cut or chop the chives. Mix the full-fat yoghurt, mustard and chives in a small bowl. Season to taste with salt and pepper.

WARM THE SAUCE Once the vegetables in the oven are almost done, pat the haddock fillet dry with paper towel. Melt the butter in a frying pan and fry the haddock fillet for 2 – 3 minutes on each side at medium-high heat until done. Remove the fish from the frying pan and stir the chives sauce into the reduction in the pan.

SERVE Transfer the carrots and potatoes to plates, place the haddock fillet on top and serve with the chive sauce.

tTIP: If you are using a combination microwave or an electric oven, you may need to extend the oven time of the potatoes and carrots. Use a fork to test the vegetables: if it slides in easily, they are done.

Grated grana padano f

Single cream

Spinach f

OnionCourgette f

Fresh oregano f

Garlic

Lasagne sheets f

For this lasagne, you will be using a classic cooking technique: you will make your own roux for the bechamel sauce. A roux is the foundation for a lot of traditional sauces, soups and ragouts. So once you've mastered this technique, you can make endless variations! You can make this lasagne a day ahead. This enhances the flavours and firms the sauce, which makes it a little easier to serve!

Easy

Eat within 5 days

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Vegetarian lasagne with spinach With home-made cream sauce

Total: 55 min.9

SERVES 1 - 6

INGREDIENTSA GOOD START

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1P 2P 3P 4P 5P 6PCourgettes (pcs) f 1/2 1 11/2 2 21/2 3Onions (pcs) 1/2 1 11/2 2 21/2 3Garlic (cloves) 1 2 2 3 4 5Fresh oregano (g) f 21/2 5 71/2 10 121/2 15Spinach (g) f 100 200 300 400 500 600Single cream (packet) 7) f

1/2 1 11/2 2 21/2 3

Grated grana padano (g) 3) 7) f

25 50 75 100 125 150

Fresh lasagne sheets (pcs) 1) 3) f

11/2 3 41/2 6 71/2 9

Not includedVegetable stock (ml) 250 500 750 1000 1250 1500Olive oil (tbsp) 1 11/2 2 21/2 3 31/2Butter (tbsp) 11/2 3 41/2 6 71/2 9Flour (tbsp) 1 2 3 4 5 6Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUESPER

SERVING PER 100 GEnergy (kJ/kcal) 4115 / 984 488 / 117Total fat (g) 61 7 Of which: saturated (g) 32,9 3,9Carbohydrates (g) 77 9 Of which: sugars (g) 16,6 2,0Fibre (g) 6 1Protein (g) 30 4Salt (g) 3,3 0,4

ALLERGENS

1) Grains containing glutens 3) Eggs 7) Milk/lactose

LTIP: You will not use all of the lasagne sheets for this recipe. You could chop the left over sheets into small pieces and add them to a soup. Have a healthy appetite, or prefer a full lasagne? Then use all the lasagne sheets.

EQUIPMENTA baking sheet lined with baking paper, a wok or a deep saucepan, a whisk and an oven dish.Let’s start cooking the vegetarian lasagne with spinach.

CUT THE COURGETTEPre-heat the oven to 220 degrees and

prepare the stock. Cut the courgette into slices of no more than 1/2 cm thick.

PREPARE THE VEGETABLESTransfer the courgette to a baking

sheet lined with baking paper and drizzle with olive oil. Season to taste with salt and pepper. Bake the courgette in the oven for 10 minutes. In the meantime, mince the onion and press or finely chop the garlic. Strip the leaves from the oregano sprigs and finely chop the leaves.

MAKE THE ROUX Melt 1/2 tbsp butter per person in a wok or deep saucepan and gently fry the onion and garlic for 2 minutes at medium-high heat. Add the flour and stir with a whisk until dry. Add ⅓ of the stock and stir with a whisk until the stock has been absorbed. Repeat this action twice with the remaining stock, stir the sauce until smooth, bring to the boil and allow to boil for another minute. Season to taste with pepper.

FINISH THE SAUCE Add the oregano and spinach to the sauce and allow to reduce while stirring. Finish by adding the single cream, ⅓ of the grana padano, salt and pepper. Grease the oven dish with butter or olive oil. Cut the lasagne sheetsL to fit your oven dish.

RFACT: Did you know that this dish contains 300 g of vegetables?

MAKE THE LASAGNE Pour a shallow layer of sauce into the oven dish. Cover with lasagne sheets and press firmly. Next, place a couple of courgette slices on top of the lasagne sheets and cover those with a layer of sauce. Repeat until all the ingredients are finished but reserve a little sauce for the top. Attention! No need to use a lot of sauce in each layer, because you are using fresh sheets.

BAKE AND SERVE Complete the lasagne with a layer of sauce and sprinkle with the remaining grana padano. Bake the lasagne in the pre-heated oven for 20 minutes. Transfer the lasagne to plates. tTIP: When making a roux, the ratio of liquid to flour is very important. Use too much flour and the sauce will become too thick, use too little and it will be too runny. Use measuring cups (or a scale) to get the right ratio.

Mesclunf

Smoked trout fillet fApple

Red beet mix fWaxy potatoes

Fresh dill fChioggia beets f

Sour cream f

Chioggia beets are just as delicious as they are beautiful. As soon as you cut them open you will see what we mean! This beet variety has a gentler, sweeter flavour than its red brother and is also nice eaten raw. In combination with the smoked trout, potato and sour cream it is a Scandinavian summer party on your plate.

Easy Calorie conscious

Eat within 3 days

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Beet salad with smoked trout A hearty Scandinavian salad with chioggia beets and potatoes

Gluten-freegTotal: 25-30 min.6

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SERVES 1 - 6

INGREDIENTSA GOOD START

1P 2P 3P 4P 5P 6PWaxy potatoes (g) 200 400 600 800 1000 1200Red beet mix (g) 9) f 75 150 225 300 375 450Chioggia beets (pc) f 1/2 1 11/2 2 21/2 3Fresh dill (g) f 21/2 5 71/2 10 121/2 15Apple (pc) 1/2 1 11/2 2 21/2 3Smoked trout fillet (pc) 4) f

1 2 3 4 5 6

Mesclun (g) 23) f 15 30 45 60 75 90Sour room (g) 7) f 25 50 75 100 125 150

Not includedOlive oil (tbsp) 1/2 1 11/2 2 21/2 3White balsamic vinegar (tbsp) 1/2 1 11/2 2 21/2 3

White wine vinegar (tbsp) 21/2 5 71/2 10 121/2 15

Sugar (tbsp) 1 2 3 4 5 6Extra virgin olive oil (tbsp) 1 2 3 4 5 6

Honey (tsp) 1 2 3 4 5 6Mustard (tsp) 1 2 3 4 5 6Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUESPER

SERVING PER 100 gEnergy (kJ/kcal) 2753 /658 429 /103Total fat (g) 24 4 Of which: saturated (g) 5,1 0,8Carbohydrates (g) 77 12 Of which: sugars (g) 36,0 5,6Fibre (g) 10 2Protein (g) 27 4Salt (g) 10,3 1,6

ALLERGENS

4) Fish 7) Milk/lactose 9) CeleryMay contain traces of: 23) Celery

EQUIPMENTPan with a lid, small bowl, bowl, salad bowl and a saute pan with a lid.Let’s start cooking the beet salad with smoked trout.

BOIL THE POTATOESBring ample water to the boil in a

saucepan with a lid for the potatoes. Peel or wash the potatoes thoroughly and cut into cubes of 2 cm. Boil the potatoes, covered, for 12 – 15 minutes. Then drain and set aside to steam dry without a lid. 

STIR-FRY THE BEET MIXHeat the olive oil in a sauté pan with a

lid and stir fry the beet mix for 1 – 2 minutes. Add 50 ml of water per person and the white balsamic vinegar to the pan. Put the lid on the pan and cook, covered, for 12 – 15 minutes.

PICKLE THE CHIOGGIA BEET Peel the chioggia beet, chop it in half then cut it into very thin slices. Mix the slices in a bowl with 2 tbsp of white wine vinegar per person and the sugar. Stir every now and then. 

SLICE Meanwhile coarsely chop the dill. Cut the apple into quarters, remove the core then cut it into thin slices. Using two forks, pull the trout fillet into small pieces. Mix in a small bowl (per person) 1 tbsp of extra virgin olive oil, 1 tsp honey, 1 tsp mustard and 1/2 tbsp white wine vinegar. Season with salt and pepper.

MIX In a salad bowl mix the potato cubes, apple, mesclun, trout, sour cream, 3/4 of the dill and 3/4 of the dressing with the beet mix.

SERVE Divide the slices of chioggia beet over plates and spoon the salad on top. Drizzle with the rest of the dressing and garnish with the remaining dill. 

This pasta is served before you know it. The minced meat has been pre-seasoned with Italian herbs. We know this dish as the famous spaghetti Bolognese, but in Bologna this beloved ragu is usually eaten with tagliatelle. Very simple

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Quick & Easy Total: 20 min.4

Canned cherry tomatoes

Italian-style ground beef f

Grana padano, grated f

OnionSpaghetti

Fresh rosemary and basil f

Garlic

Rocket & lamb’s lettuce f

Cucumber f

Pine nuts

Spaghetti bolognese With a fresh salad

A GOOD START

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WEEK 27 | 2019

3 MAKE THE SALAD • Mix the rocket and lamb's lettuce with the extra-virgin

olive oil, the black balsamic vinegar, salt and pepper in a salad bowl.

• Slice the cucumber into thin ribbons using a potato peeler or cheese slicer t.

4 SERVE • Transfer the pasta to plates and top with the sauce. Garnish

with basil leaves and grana padano. Serve with the salad.

RFACT: Contrary to what many people think, canned tomatoes contain almost as many vitamins and minerals as fresh tomatoes. This dish contains more than 400 g of vegetables per person!

1 BOIL, CUT, GRATE• Bring ample water to the boil with a pinch of salt in a pan with

a lid for the spaghetti. Boil the spaghetti for 10 – 12 minutes until al dente. Drain and set aside, uncovered, to steam dry.

• Mince the onion and press or finely chop the garlic. Strip the leaves from the rosemary sprigs and finely chop the leaves. Strip the leaves from the basil sprigs and finely chop the sprigs.

2 MAKE THE SAUCE• Heat the olive oil in a deep saucepan and fry the onion,

garlic, basil sprigs and rosemary at medium-high heat for 2 – 3 minutes.

• Add the seasoned minced beef and fry for 2 – 3 minutes.

• Add the canned tomato cubes, turn down the heat to medium-low and allow to stew for 8 – 10 minutes. Season to taste with salt and pepper.

SERVES 1 - 6

INGREDIENTS1P 2P 3P 4P 5P 6P

Spaghetti (g) 1) 17) 20) 90 180 270 360 450 540 Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Fresh rosemary and basil (g) 23) f 5 10 15 20 25 30Grana padano, grated (g) 7) f 10 20 30 40 50 60Minced beef (g) f 100 200 300 400 500 600 Canned cherry tomatoes (can) 1/2 1 11/2 2 21/2 3 Pine nuts (g) 19) 22) 25) 10 20 30 40 50 60 Cucumber (pcs) f 1/2 1 11/2 2 21/2 3 Rocket & lamb’s lettuce (g) 23) f 30 60 90 120 150 180

Not includedOlive oil (tbsp) 1 2 3 4 5 6 Extra-virgin olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Black balsamic vinegar (tsp) 2 4 6 8 10 12 Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 3839 / 918 568 / 136Fats (g) 43 6 Of which: saturated (g) 12,4 1,8Carbohydrates (g) 82 12 Of which: sugars (g) 17,2 2,6Fibre (g) 9 1Protein (g) 42 6Salt (g) 0,5 0,1

ALLERGENS

1) Grain containing glutens 7) Milk/lactoseMay contain traces of: 17) Eggs 20) Soy 23) Celery

EQUIPMENT: A pan with a lid, a deep saucepan, a fine grater, a frying pan, a salad bowl and a potato peeler or cheese slicer. Let’s start cooking the spaghetti bolognese.

Fresh goats cheese f

Fresh curly parsley fAlmond flakes

VadouvanDutch vegetable mix f

Pearl couscousRaisins

Fast and flavourful – you will be sitting down to eat in no time. Vadouvan gives this dish an Indian and a French flair. This spice mixture contains both Indian and French flavours, such as garlic, cumin and cinnamon, all together the flavour is reminiscent of a mild curry. The addition of soft goat cheese and sweet raisins makes the dish appealing to children too.

Easy Vegetarian

Eat within 5 days

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Pearl couscous with Dutch vegetables with goats cheese and raisins

FamilybTotal: 25-30 min.6

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SERVES 1 - 6

INGREDIENTSA GOOD START

1P 2P 3P 4P 5P 6PDutch vegetable mix (g) 23) f

200 400 600 800 1000 1200

Vadouvan (tsp) 10) 1 2 3 4 5 6Raisins (g) 19) 22) 25) 30 60 90 120 150 180Pearl couscous (g) 1) 85 170 250 335 420 505Flaked almonds (g) 8) 19) 25) 10 20 30 40 50 60

Fresh curly parsley (g) f

5 10 15 20 25 30

Fresh goats cheese (g) 7) f

50 100 150 200 250 300

Not includedOlive oil (tbsp) 1/2 1 11/2 2 21/2 3Vegetable stock cube (pc) 1/4 1/2 3/4 1 11/4 11/2

Butter (tbsp) 1/2 1 11/2 2 21/2 3White wine vinegar (tsp) 1 2 3 4 5 6Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUESPER

SERVING PER 100 gEnergy (kJ/kcal) 3295 /788 818 /196Total fat (g) 32 8 Of which: saturated (g) 13,0 3,2Carbohydrates (g) 95 24 Of which: sugars (g) 32,9 8,2Fibre (g) 11 3Protein (g) 25 6Salt (g) 10,6 2,6

ALLERGENS

1) Grains containing gluten 7) Milk/lactose 8) Nuts 10) MustardMay contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame seed

EQUIPMENTPan with a lid, frying pan, saute pan with a lid.Let’s start cooking the pearl couscous with Dutch vegetables.

PREPARE THE VEGETABLESHeat the olive oil in a sauté pan with a

lid on medium heat and add the vegetable mix and the vadouvan. Fry for 3 – 4 minutes. Deglaze with 75 ml of water per person then let it simmer gently, covered, for 15 – 20 minutes. Stir occasionally. Add the raisins in the last 5 minutes. 

MAKE THE PEARL COUSCOUSBring 200 ml of water per person with 1/4 of

a vegetable stock cube per person to the boil. Add the pearl couscous to the pan with the stock and boil the pearl couscous, covered, in 12 – 14 minutes on low heat until dry. Then fluff up the granules with a fork and let it steam dry without a lid. Add a little extra water if the pearl couscous starts to burn.

DRY ROAST Heat a frying pan, without cooking fat, over medium heat and dry roast the flaked almonds until they turn fragrant. Remove from the pan and set aside.

CHOP THE SEASONINGS Finely chop the curly parsley and slice the goat cheese into pieces.

COMBINE Add the pearl couscous to the sauté pan with the vegetables. Stir the butter and white wine vinegar through it. Season with salt and pepper.

SERVE Divide the pearl couscous over the plates and garnish with the goat cheese, the curly parsley and the flaked almonds.

Ground cinnamon

Dried oreganoGarlic

OnionAubergine f

Yellow sweet pepper f

Courgette f

Creme fraiche fWhite ciabatta

Tomato cubesRed lentils

Aged cheese f

Tomato paste

Together with gyros and souvlaki, moussaka is probably one of the first dishes you think of in Greek cuisine. This classic is not only popular in Greece: you will find variations of this dish all around the Mediterranean and in the Balkans. Tonight you will make your own variation on this classic dish by using red lentils instead of lamb mince!

Easy

Eat within 5 days

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Vegetarian Moussaka An oven dish with red lentils, courgette and garlic bread

VegetarianvTotal: 50 min.0

SERVES 1 - 6

INGREDIENTSA GOOD START

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1P 2P 3P 4P 5P 6PAubergine (pcs) f 1/3 2/3 1 1 1/3 12/3 2 Onions (pcs) 1/2 1 11/2 2 21/2 3 Courgettes (pcs) f 1/3 2/3 1 1 1/3 12/3 2 Yellow sweet peppers (pcs) f

1/3 2/3 1 1 1/3 12/3 2

Garlic (cloves) 1/2 1 11/2 2 21/2 3 Dried oregano (tsp) 1 2 3 4 5 6 Ground cinnamon (tsp) 1/2 1 11/2 2 21/2 3 Tomato paste (pot) 1/3 2/3 1 11/3 12/3 2 Red lentils (g) 25 50 75 100 125 150 Tomato cubes (carton) 1/2 1 11/2 2 21/2 3 White ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27) 1 2 3 4 5 6

Creme fraiche (g) 7) 15) 20) f

25 50 75 100 125 150

Aged cheese, grated (g) 7) f

25 50 75 100 125 150

Not includedVegetable stock (ml) 125 250 375 500 625 750 Olive oil (tbsp) 1 2 3 4 5 6 Black balsamic vinegar (tsp) 1 2 3 4 5 6

Brown sugar (tbsp) 1/2 1 11/2 2 21/2 3 Sunflower oil (tbsp) 3/4 11/2 21/4 3 3 3/4 41/2Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 GEnergy (kJ/kcal) 3345 / 800 407 / 97Total fat (g) 40 5 Of which: saturated (g) 14,1 1,7Carbohydrates (g) 76 9 Of which: sugars (g) 31,7 3,9Fibre (g) 15 2Protein (g) 27 3Salt (g) 3,3 0,4

ALLERGENS

1) Grains containing glutens 6) Soy 7) Milk/lactoseMay contain traces of: 17) Eggs 22) Nuts 23) Sesame 27) Lupin

EQUIPMENTAn oven dish, a baking sheet lined with baking paper and a hand-held blender.Let’s start cooking the moussaka with lots of veggies.

CHOP THE INGREDIENTSPre-heat the oven to 200 degrees and

prepare the stock. Cut the aubergine into half slices of 1/2 cm thick widthwise. Mince the onion. Cut the courgette into 1/2 cm cubes. Remove the seed pods from the yellow sweet pepper and finely chop the yellow sweet pepper. Press half the garlic or finely chop, keep the remaining garlic whole. You'll use it later to rub the ciabatta.

FRY THE VEGETABLESHeat half the olive oil in a deep saucepan

at medium-low heat. Add the onion and fry for 3 minutes. Add the courgette and yellow sweet pepper, season to taste with salt and pepper and fry for 5 minutes. Add half the garlic, as well as the oregano, cinnamon and tomato purée. Stir well and fry for another 2 minutes.

BOIL THE LENTILS Add the red lentils, black balsamic vinegar, tomato cubes, stock and brown sugar. Stir well, bring to the boil, turn down the heat and allow to simmer for 20 – 25 minutes. Stir regularly to prevent the lentils from burning.

ROAST THE AUBERGINE In the meantime, transfer the aubergine slices to a baking tray lined with baking paper, drizzle with sunflower oil and season to taste with salt and pepper. Roast them in the oven for 12 minutes. In the meantime, halve the white ciabatta with the remaining garlic, drizzle with the remaining olive oil and season to taste with salt and pepper.

BAKE THE MOUSSAKA Transfer the tomato mixture into an oven dish and place the slices of aubergine on top. Cover the aubergine with creme fraiche and sprinkle with grated aged cheese. Bake the moussaka for another 5 – 6 minutes in the oven and add the garlic bread for the final 2 – 3 minutes.

RFACT: Contrary to what a lot of people think, canned tomatoes, contain almost as many vitamins and minerals as fresh tomatoes.

SERVE Serve the moussaka in deep plates with the garlic bread on the side.

RFACT: Did you know that this dish contains more than half of the recommended daily amount of dietary fibre and 1/3 of the daily recommendation of iron? This is mainly due to the split lentils and the large amount of vegetables. Lentils are good for the digestion and iron gives you energy and is especially important for vegetarians.

Halloumi f

White ciabattaAubergine

Pepper pesto fWaxy potatoes

OnionLow fat yoghurt f

Tomato f

We are kicking off the BBQ theme with a delicious veggie burger and the star ingredient is - halloumi! This sturdy, Cypriot cheese has a great structure for grilling. Instead of melting, it gets a lovely brown crust. Perfect for on the barbecue!Easy

Eat within 5 days

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Halloumi burger with aubergine and pepper pesto

VegetarianVTotal: 30-35 min.7

We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

#HelloFresh

WEEK 27 | 2019

SERVES 1 - 6

INGREDIENTSA GOOD START

1P 2P 3P 4P 5P 6PWaxy potatoes (g) 150 300 450 600 750 900Pepper pesto (g) 7) 8) f 25 50 75 100 125 150Low fat yoghurt (g) 7) 19) 22) f

25 50 75 100 125 150

Onion (pc) 1/2 1 11/2 2 21/2 3Aubergine (pc) 1/2 1 11/2 2 21/2 3White ciabatta (pc) 1) 6) 7) 17) 22) 25) 27) 1 2 3 4 5 6

Halloumi (g) 7) f 100 200 300 400 500 600Tomato (pc) f 1 2 3 4 5 6

Not includedOlive oil (tbsp) 11/2 3 41/2 6 71/2 9Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUESPER

SERVING PER 100 gEnergy (kJ/kcal) 3799 /908 580 /139Total fat (g) 48 8 Of which: saturated (g) 18,1 2,8Carbohydrates (g) 74 11 Of which: sugars (g) 15,5 2,4Fibre (g) 10 2Protein (g) 36 6Salt (g) 9,6 1,5

ALLERGENS

1) Grains containing gluten 6) Soy 7) Milk/lactose 8) NutsMay contain traces of: 17) Eggs 19) Peanuts 22) Nuts 25) Sesame seed 27) Lupin

LTIP: Are you watching your calorie intake? Use half of the red pesto and half of the halloumi. In this case spread a little less pesto on the aubergines. The left over halloumi can be cubed, fried and used in a in a salad or pasta with the pesto the next day.

EQUIPMENTPan with a lid, 2x frying pan, 2x small bowls and a baking sheet lined with baking paper.Let’s start cooking the halloumi burger.

PREPARATIONPreheat the oven to 220 degrees. Bring

ample water to the boil in a saucepan with lid for the potatoes. Wash the potatoes thoroughly and cut any large potatoes in half (make sure you can still cut them into slices later). Boil the potatoes for 8 – 10 minutes.

MAKE THE SAUCE In a small bowl, mix the pepper-pesto

with 1/2 tbsp of olive oil per person. In another small bowl, stir 1 tsp of pepper–pesto mixture per person into the yoghurt. Season the yoghurt sauce with salt and pepper and set aside.

PREPARE THE AUBERGINE Cut the onion into thick rings of 1/2 to 1 cm thick. Slice the aubergine lengthwise in slices of up to 1 cm thick. Place the onion rings and the aubergine slices on a baking sheet lined with baking paper. Spread the rest of the pepper-pesto on the aubergine and bake in the oven together with the onion rings for 16 – 18 minutes. Bake the ciabatta for the last 6 – 8 minutes.

FRY THE POTATOES Cut the boiled potatoes into slices of up to 1/2 cm thick. Heat 1/2 tbsp of olive oil per person in a frying pan over medium heat. Fry the potatoes for 12 – 14 minutes, or until they are cooked and golden brown. Reduce the heat slightly if the slices darken too quickly.

tTIP: Halloumi is nicest when it is warm, so fry the halloumi at the last moment and then immediately fill the roll.

FRY THE HALLOUMI t Meanwhile cut the halloumi into 2 large slices per person. In another frying pan, heat tt1/2 tbsp of olive oil per person over medium heat. Fry the halloumi for 3 – 4 minutes per side until it is golden brown. 

ttTIP: Halloumi sticks to the pan quickly. Make sure to use a pan with a good anti-stick coating and submerge the pan in hot water right after frying, to easily remove any left over pieces of halloumi.

SERVE Cut the tomato into thin slices. Cut the ciabatta open and top it with the tomato, a slice of aubergine, some onion rings and 2 slices of halloumi per person. Pour a little of the yoghurt sauce on top and cover with the ciabatta lid. Divide the rest of aubergine, onion rings and potatoes over the plates. Serve the rest of the yoghurt sauce on the side. 

Full fat yoghurt f

Fresh coriander fRed pepper f

Corn cob f Sweet potato

Piri-piriChicken thigh, bone in f

The piri-piri is an American variety of pepper that was brought to Africa by the Portuguese. There it became part of a spice mix that is familiar to most Portuguese people. Did you know that the hotness of peppers is measured using the Scoville scale? The scale gives a bell pepper 0 points, while the piri-piri scores 50,000 to 100,000 points. But don't worry, while this dish is spicy, it is not too hot.

Easy

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Chieken piri-piri with fresh corn with sweet potato mash and yoghurt sauce

Gluten-freegTotal: 25-30 min.6

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WEEK 27 | 2019

SERVES 1 - 6

INGREDIENTSA GOOD START

1P 2P 3P 4P 5P 6PSweet potato (g) 200 400 600 800 1000 1200Corn cob (pc) f 1 2 3 4 5 6Chicken thigh, bone in (pc) f

1 2 3 4 5 6

Piri-piri (tsp) 1 2 3 4 5 6Red pepper (pc) f 1/2 1 11/2 2 21/2 3Fresh coriander (pc) f 21/2 5 71/2 10 121/2 15Full fat yoghurt (pc) 7) 19) 22) f

50 100 150 200 250 300

Not includedOlive oil (tbsp) 1 2 3 4 5 6Butter (tbsp) 2 4 6 8 10 12Milk a splashSalt & pepper to taste

f keep in the refrigerator

NUTRIENT VALUESPER

SERVING PER 100 gEnergy (kJ/kcal) 3684 /881 568 /136Total fat (g) 51 8 Of which: saturated (g) 18,3 2,8Carbohydrates (g) 68 10 Of which: sugars (g) 30,8 4,8Fibre (g) 10 2Protein (g) 30 5Salt (g) 10,1 1,6

ALLERGENS

7) Milk/lactoseMay contain traces of: 19) Peanuts 22) Nuts

RFACT: Did you know that corn is rich in magnesium? This mineral is important for strong bones and muscles.

EQUIPMENT2x pan with a lid, small bowl, bowl, potato masher and a saute pan.Let’s start cooking the chicken piri-piri with fresh corn

BOIL THE POTATOES tBring ample water to the boil in two pans

with a lid, one for the corn cob and one for the sweet potato. Weigh the sweet potato, peel and cut it into small pieces. Boil for 15 – 20 minutes. 

tTIP: Do you have some extra time? Start by marinating the chicken (step 3). The longer the chicken sits in the marinade can, the better the flavour.

BOIL THE CORNRemove the leaves from the corn cob

and wash it thoroughly. Boil the corn cob for 15 – 20 minutes, covered, in the other pan with a lid. 

MARINATE THE CHICKEN Meanwhile, marinate the chicken thigh with 1 tbsp of olive oil and 1 tsp of piri-piri spices per person. Let the chicken marinate. Meanwhile, remove the seeds from the red bell pepper and cut it into thin strips. 

FRY THE CHICKEN Fry the chicken thigh together with the marinade and pepper strips for 8 – 10 minutes in a frying pan on medium heat, or until the chicken is cooked. Turn the chicken thigh a few times. 

MIX AND MASH Chop the coriander, including the sprigs, and mix in a small bowl with the yoghurt. Season the yoghurt sauce with salt and pepper. Drain the sweet potato and mash with a potato masher. Add 1 tsp of butter and a splash of milk per person to make it creamy. Season the mash with salt and pepper.

SERVE Divide the sweet potato mash, chicken thighs and pepper over plates. Place a corn cob on each plate then spread each cob with 1 tsp of butter and sprinkle with salt. Serve the yoghurt sauce on the side.

The beef pieces that are on today's menu and not made from beef but from peas and soy. You will flavour the dish with Balinese wok paste which, in addition to soy sauce, contains seasoning such as ginger, chili, and lemon grass. The other Asian seasoning you will use today is gomashio, an ingredient from Japanese cuisine. When we use salt, the Japanese use gomashio. It consists of 90% 'goma', or sesame seed and 10% 'shio', sea salt.

Very easy Vegetarian

Eat within 5 days Lactose-free

- V

% d

Quick & Easy Total: 20 min.4

Wok dish with vegetarian beef with snow peas and red pepper

Vegetarian beef pieces f

Snow peas fBalinese wok paste

Garlic cloveRed pepper f

GomashioBrown rice

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WEEK 27 | 2019

3 WOK AND CHOP • Heat the sunflower oil in a wok over medium-high heat. Fry

the wok paste and garlic for 1/2 minuut.• Add the pepper strips and snow peas and fry for

4 – 6 minutes.• Add the vegetarian beef pieces and fry for another

3 – 4 minutes. Stir regularly.• Meanwhile, coarsely chop the peanuts.

4 SERVE• Divide the rice over the plates and garnish with the rest of

the gomashio.• Top the rice with the vegetables and vegetarian beef

pieces and garnish with the peanuts.

RFACT: Did you know that these vegetarian beef pieces are rich in protein, iron and vitamin B12? This makes them a very suitable meat substitute for vegetarians!

1 PREPARATION• Bring ample water to the boil in a saucepan with a lid for

the rice.• Slice the pepper into thin strips and press or mince

the garlic.

2 BOIL THE RICE• Boil the rice, covered, for 12 – 15 minutes. Set it aside to

steam dry without a lid.• Mix 1 tsp of gomashio per person through the rice.

1P 2P 3P 4P 5P 6PRed pepper (pc) f 1/2 1 11/2 2 21/2 3Garlic clove (pc) 1/2 1 11/2 2 21/2 3Brown rice (g) 85 170 250 335 420 505Gomashio (tsp) 11) 11/2 3 41/2 6 71/2 9Balinese wok paste (g) 1) 6) 20 35 50 70 85 105Snow peas (g) f 100 200 300 400 500 600Vegetarian beef pieces (g) 1) 3) 6) f 80 160 240 320 400 480

Not includedSunflower oil (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUES PER SERVING PER 100 G

Energy (kJ/kcal) 2577 /616 699 /167Total fat (g) 16 4 Of which: saturated (g) 2,0 0,5Carbohydrates (g) 85 23 Of which: sugars (g) 6,2 1,7Fibre (g) 8 2Protein (g) 29 8Salt (g) 7,6 2,1

ALLERGENS

1) Grains containing gluten 3) Eggs 6) Soy 11) Sesame seed

EQUIPMENT: Pan with a lid and a wok.Let’s start cooking the wok dish with vegetarian beef.

SERVES 1 - 6

INGREDIENTSA GOOD START

Our butcher has seasoned the meat for you with all kinds of Middle-Eastern herbs including allspice, cayenne, ground coriander, paprika and cinnamon. This easy-to-make couscous salad is refreshing as well as nutritious because you'll be using whole-wheat couscous.Very simple Lactose-free

Eat within 3 days

- d

§

Quick & Easy Total: 20 min.4

Fresh parsley and mint f

Cucumber fTomatoes f

Whole-wheat couscous

Aïoli f

Whole-wheat flat bread

Chicken shawarma f

Rocket and lamb's lettuce f

Chicken shawarma with couscous salad With pita and garlic sauce

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WEEK 27 | 2019

3 CUT, CHOP AND MIX• Dice the tomato and cucumber. • Coarsely chop the parsley and mint leaves. • In a bowl, mix 1 tsp extra virgin olive oil and 1 tsp white

wine vinegar per person with the tomato, cucumber, mint and flat leaf parsley with the couscous and season with salt and pepper.

4 SERVE • Divide the rocket and lamb's lettuce over the flat bread

and spoon some chicken shawarma on top. Garnish with the aïoli then roll up the flat bread. tt

• Serve with the couscous salad.

ttTIP: You can wrap a piece of aluminium foil around one side of the rolled flat bread to make it easier to eat.

1 PREPARATION• Prepare the stock. • Weigh the couscous, transfer to a bowl, pour in the stock,

cover and allow to soak for 10 minutes t.

• tTIP: You can cover the couscous with a plate or cling film. Make sure the cling film is pulled tight around the bowl to prevent air from getting in.

2 FRY THE SHAWARMA• In the meantime, heat a frying pan with sunflower oil to

medium-low heat. • Fry the chicken shawarma for 6 – 8 minutes until done.

SERVES 1 - 6

INGREDIENTS1P 2P 3P 4P 5P 6P

Aïoli (g) 3) 10) 19) 22) f 25 50 75 100 125 150Whole-wheat couscous (g) 1) 40 80 120 160 200 240Chicken shawarma (g) f 100 200 300 400 500 600Whole-wheat flat bread (pcs) 1) 1 2 3 4 5 6Tomatoes (pcs) f 1/2 1 11/2 2 21/2 3Cucumber (pcs) f 1/2 1 11/2 2 21/2 3Fresh parsley and mint (g) 23) f

5 10 15 20 25 30

Mixed lettuce (g) 23) f 50 100 150 200 250 300Not included

Vegetable stock (ml) 100 200 300 400 500 600 Sunflower oil (tbsp) 1/2 1 11/2 2 21/2 3

Extra virgin olive oil (tbsp) 1 2 3 4 5 6

White wine vinegar (tbsp) 1 2 3 4 5 6

Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 3207 / 767 554 / 133Fats (g) 39 7 Of which: saturated (g) 6,2 1,1Carbohydrates (g) 67 12 Of which: sugars (g) 6,6 1,1Fibre (g) 7 1Protein (g) 33 6Salt (g) 2,3 0,4

ALLERGENS

1) Grains containing glutens 3) Eggs 10) MustardMay contain traces of: 19) Peanuts 22) Nuts 23) Celery

EQUIPMENT 2 x bowl and a frying pan. Let’s start cooking the chicken shawarma with couscous salad.

A GOOD START

30 min

Eat within 5 days

6

%

* Easy

In this lovely, light dish you will combine fresh ravioli with a homemade pesto from the Italian family business the Pasta Factory. You will create your own a pesto using fresh mint, basil, hazelnuts, lemon and parmigiano reggiano. A pesto is quick to make and adds a lot of flavour. You can vary endlessly with pesto, not just by using different herbs, but by using different nuts too – like hazelnuts!

FRESH RAVIOLI WITH SMOKED CHICK BREAST WITH A FRESH FENNEL SALAD AND HOMEMADE HAZELNUT PESTO

Parmigiano reggiano flakesf

Garlic cloveRoasted hazelnuts

Fennel fCucumber f

Fresh basil and mint fLemon f

Smoked chicken breastf

Peas f

Ravioli with potato, peas and parsley f

We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

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WEEK 27 | 2019

SERVES 1 - 6

INGREDIENTSA GOOD START

BOIL THE RAVIOLI AND PEAS Boil the ravioli and the peas, covered, for 4 – 6 minutes. Drain then set aside to steam dry without a lid.

SLICE THE SMOKED CHICKEN Next, cut the smoked chicken breast into thin slices.

SERVE Mix the hazelnut pesto with the ravioli and peas and divide over plates. Place the chicken breast slices on top tGarnish with any fennel leaf and the rest of the lemon wedges.

tTIP: You can also mix the chicken breast with the ravioli for a hearty pasta.

SLICEUsing a cheese slicer or vegetable peeler,

slice the cucumber into ribbons. Halve the fennel, remove the hard core and slice the fennel into thin slices. Finley chop any fennel leaves and keep for a garnish.

MAKE THE SALADIn a salad bowl, make a dressing using

white balsamic vinegar, extra virgin olive oil and honey. Season with salt and pepper. Mix the fennel and cucumber together then set aside. Stir it occasionally so that the flavours mix well. Bring ample water to the boil in a pan with a lid.

MAKE THE HAZELNUT PESTO Meanwhile, cut the lemon into wedges. Strip the mint leaves from the sprigs. In a high bowl, mix the pesto, the fresh mint leaves, basil sprigs and leaves, hazelnuts, garlic clove, olive oil and parmigiano reggiano with 1 tbsp of water per person. Squeeze 1 lemon wedge per person above the bowl and whizz the mixture with a hand mixer. Taste, then season with salt and pepper.

1P 2P 3P 4P 5P 6PCucumber (pc) f 1/3 2/3 1 11/3 12/3 2 Fennel (g) f 100 200 300 400 500 600Lemon (pc) f 1/4 1/2 3/4 1 11/4 11/2Fresh basil and mint (g) f

10 20 30 40 50 60

Roasted hazelnuts (g) 8) 19) 25) 10 20 30 40 50 60

Garlic clove (pc) 1/2 1 11/2 2 21/2 3Parmigiano reggiano-flakes (g) 7) f

12 25 37 50 62 75

Ravioli potato, peas & parsley (g) 1) 3) f

125 250 375 500 625 750

Peas (g) 23) f 25 50 75 100 125 150Smoked chicken breast (g) f

80 160 240 320 400 480

Not includedWhite balsamic vinegar (tbsp)

1 2 3 4 5 6

Extra virgin olive oil (tbsp)

1/2 1 11/2 2 21/2 3

Honey (tsp) 1 2 3 4 5 6Olive oil (tbsp) 2 4 6 8 10 12Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUES PER SERVING PER 100 G

Energy (kJ/kcal) 3366 /805 605 /145Total fat (g) 45 8 Of which: saturated (g) 8,4 1,5Carbohydrates (g) 59 11 Of which: sugars (g) 13,0 2,3Fibre (g) 8 1Protein (g) 36 7Salt (g) 7,8 1,4

ALLERGENS

1) Grains containing gluten 3) Eggs 7) Milk/lactose 8) NutsMay contain traces of: 19) Peanuts 23) Celery 25) Sesame

EQUIPMENTPan with a lid, salad bowl, hand mixer, tall bowl, vegetable peeler or a cheese cutter.Let’s start cooking the fresh ravioli with smoked chicken breast.

45 min Gluten-free

East within 3 days

g9

§

* Easy

Risotto is made with love and attention. By stirring it continuously, the rice grains cook perfectly one by one. Starch is released during cooking which makes the rice soft and creamy. Todays fish is wolf fish, a firm fish with a mild flavour. The roasted asparagus, with their nutty flavour, pair well with the sharp parmigiano. The fennel, radish, mint and lemon add a fresh hint of summer.

FRESH RISOTTO WITH WOLF FISH WITH PEAS, FENNEL AND ASPARAGUS

Risotto rice

Fennel seedRadish f

ShallotGarlic clove

Lemon fFennel f

Wolf fish fParmigiano reggiano f

Fresh mint fGreen asparagus f

Peas f

We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

#HelloFresh

WEEK 27 | 2019

SERVES 1 - 6

INGREDIENTSA GOOD START

ROAST THE ASPARAGUS Next, slice the green asparagus in half lengthwise. Spread the asparagus out over a baking sheet lined with baking paper and drizzle with 1/2 tbsp of olive oil per person, salt and pepper. Bake for 10 – 15 minutes in the oven. Turning halfway. Meanwhile cut the mint into strips and coarsely grate the parmigiano reggiano.

FRY THE WOLF FISH Season the sea wolf with salt and pepper. Just before serving, melt the rest of the butter in a frying pan over medium heat and fry the sea wolf for 3 – 4 minutes per side. In the meantime mix 3/4 of the parmigiano reggiano and 3/4 of the mint through the risotto, stir well and season with salt and pepper.

SERVE Divide the risotto and the grilled asparagus over the plates. Serve with the wolf fish, the fennel – radish salad and the lemon wedges. Garnish with the rest of the mint, parmigiano reggiano and fennel leaves. 

PREPARATIONPrepare the stock and preheat the oven to

200 degrees. Press or mince the garlic. Mince the shallot. Cut the fennel into quarters, remove the hard core and cut the fennel into very thin strips. Set the fennel leaves to one side. Juice half of the lemon and cut the other half into wedges. Cut the radish into slices. 

PREPARE THE RISOTTOMelt 1/2 tbsp butter per person in a sauté

pan over medium heat. Add the fennel seed, garlic and shallot and sauté for 1 – 2 minutes. Add half of the fennel and stir fry for 5 – 7 minutes. Add the risotto rice to the sauté pan and fry for 2 minutes on low heat. Add 1/2 tbsp of white wine vinegar per person and 1/3 of the stock then let the rice slowly absorb the stock. Stir regularly. 

COOK AND MIX Once the stock has been absorbed by the rice, add another 1/3 of the stock then repeat this with the rest of the stock. Add the peas together with the last addition of stock. Cook the risotto for 20 – 25 minutes on low. Meanwhile, in a bowl, mix 1 tbsp of lemon juice per person and 1 tsp of sugar per person with the radishes and the rest of the fennel. 

1P 2P 3P 4P 5P 6PGarlic clove (pc) 1/2 1 11/2 2 21/2 3Shallot (pc) 1/2 1 11/2 2 21/2 3Fennel (pc) f 1/2 1 11/2 2 21/2 3Lemon (pc) f 1/4 1/2 3/4 1 11/4 11/2Radish (pc) f 31/2 7 101/2 14 171/2 21Fennel seed (tsp) 1 2 3 4 5 6Risotto rice (g) 75 150 225 300 375 450Pease (g) 23) f 25 50 75 100 125 150Green asparagus (g) f 75 150 225 300 375 450Fresh mint (g) f 5 10 15 20 25 30Parmigiano reggiano (g) 7) f

25 50 75 100 125 150

Wolf fish (pc) 4) f 1 2 3 4 5 6

Not includedFish stock (ml) 375 750 1125 1500 1875 2250Butter (tbsp) 1 2 3 4 5 6 White wine vinegar (tbsp)

1/2 1 11/2 2 21/2 3

Sugar (tsp) 1 2 3 4 5 6 Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUES PER SERVING PER 100 G

Energy (kJ/kcal) 3519 /841 362 /87Total fat (g) 33 3 Of which: saturated (g) 16,4 1,7Carbohydrates (g) 78 8 Of which: sugars (g) 11,8 1,2Fibre (g) 8 1Protein (g) 53 6Salt (g) 8,4 0,9

ALLERGENS

4) Fish 7) Milk/lactoseMay contain traces of: 9) Celery

EQUIPMENTFrying pan, grater, baking sheet lined with baking paper, bowl and a saute pan.Let’s start cooking the fresh risotto with wolf fish.

Red kidney beans

Tomato fRed sweet pepper f

Brown riceGreen sweet pepper f

Red chilli peppers f

Onion

Cheddar, grated f

Full-fat yoghurt fMexican spice mix

Seasoned ground beef f

Opinions vary on the origin of chilli con carne, but it has become an inherent part of both Mexican and the Texan ‘TexMex’ food culture. There are countless variations to this dish and we will be adding a HelloFresh version to the mix, nice and fresh with yoghurt!Easy

Eat within 5 days

*

%

peppers stuffed with chilli con carne With basmati rice and yoghurt

Gluten-freegTotal: 35-40 min.8

SERVES 1 - 6

INGREDIENTSA GOOD START

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WEEK 27 | 2019

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

1 2 3 4 5 6

Brown rice (g) 40 85 125 170 210 250 Onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Red chilli peppers (pcs) f

1/4 1/2 3/4 1 1 1/4 1 1/2

Tomatoes (pcs) f 1 2 3 4 5 6 Red sweet peppers (bag) f

1/2 1 1 1/2 2 2 1/2 3

Red kidney beans (bag) 1/2 1 1 1/2 2 2 1/2 3 Half & half mince with Italian seasoning (g) f

100 200 300 400 500 600

Mexican spice mix (tsp) 1 2 3 4 5 6

Full-fat yoghurt (tbsp) 7) 19) 22) f

25 50 75 100 125 150

Cheddar, grated (g) 7) f

121/2 25 371/2 50 621/2 75

Not includedButter (tbsp) 1 1 2 2 3 3 Black balsamic vinegar (tsp) 1 2 3 4 5 6

Salt & pepper to taste

f keep in the refrigerator

NUTRITIONAL VALUES

PER SERVING PER 100 G

Energy (kJ/kcal) 3123 / 747 453 / 108 Total fat (g) 34 5 Of which: saturated (g) 15,6 2,3Carbohydrates (g) 57 8 Of which: sugars (g) 15,6 2,3Fibre (g) 16 2Protein (g) 42 6Salt (g) 1,2 0,2

ALLERGENS

7) Milk/lactoseMay contain traces of: 19) Peanuts 22) Nuts

EQUIPMENTA pan with a lid, a baking sheet lined with baking paper and a wok or deep saute pan with a lid.Let’s start cooking the stuffed sweet peppers with chilli con carne.

FRY THE GREEN SWEET PEPPERPre-heat the oven to 200 degrees. Bring

plenty of water to the boil in a pan with a lid to cook the rice in. Cut the green sweet pepper in half lengthwise and remove the seed pods. As soon as the oven has reached its temperature, place the green sweet pepper on a baking sheet lined with baking paper with the open side facing down, and roast for 15 – 20 minutes or until light brown.

BOIL THE RICEIn the meantime, boil the brown

rice in the pan with a lid, covered, for 12 – 15 minutes. Drain and set aside, uncovered, to steam dry.

CHOP THE VEGGIES In the meantime, mince the onion. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Dice the red sweet pepper and the tomatoes.

FRY Heat the butter in a wok or deep saute pan with a lid and gently fry the onions for 2 minutes at medium-low heat. Add the Italian seasoned minced beef, red sweet pepper and Mexican spice mix and season to taste with salt and pepper. Fry the minced beef at medium-high heat for 1 – 2 minutes until loose, it doesn’t need to be fully cooked yet.

SIMMER Add the tomato, red sweet pepper, kidney beans (no need to drain) and black balsamic vinegar to the wok or deep saucepan, cover the pan and allow to stew for 10 – 12 minutes at medium-low heat. Take the lid off the pan for the final 5 – 6 minutes. Turn regularly and season with salt and pepper.

SERVE Transfer the rice to plates and place the green sweet pepper on the side t. Stuff the green peppers with chilli. Garnish with yoghurt and grated cheddar.

RFACT: Did you know that this dish contains over 200% of the daily recommended amount of vitamin C and more than half of the daily recommended amount of fibre? Good for your immune system and your digestion!

BREAKFAST 1-

123

The nutrient values as stated here have been calculated per person, per serving. Make sure you clean ingredients that require cleaning before putting them into the dish. Want to pauze or change your box for next week? Let us know through your account no later than Wednesday prior to the next delivery. Got any questions about the products or our service? please contact our customer service department.

1x

GOOD MORNING!-BREAKFAST BOX-

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#HelloFresh

WEEK 27 | 2019

SCRAMBLED EGGS WITH TOMATO On a rose roll GREEK YOGHURT WITH PASSION FRUIT With figs and pumpkin seeds CRACKERS WITH HAM With herbed cheese and lamb's lettuce seeds

SCRAMBLED EGGS WITH TOMATO On a rose roll

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Free-range eggs (pcs) 3) f 4 8

Milk 7) f dash

Plum tomatoes (pcs) 1 2

Fresh parsley (g) 23) f 5 10Whole wheat rose roll (pcs) 1) 17) 20) 21) 22) 25) 27)

2 4

Not included

Olive oil (tbsp) 1 1

Salt & pepper To taste

f Keep in the refrigerator

EQUIPMENT A bowl and a frying pan

NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 2054 / 491 476 / 114 Fats (g) 16 4 Of which: saturated (g) 4,2 1,0Carbohydrates (g) 61 14 Of which: sugars (g) 14,7 3,4Fibre (g) 7 2Protein (g) 23 5Salt (g) 1,2 0,3

ALLERGENS

1) Grains containing gluten 3) Eggs 7) Milk/lactose

May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame

1 Pre-heat the oven to 180 degrees.

2 Beat the eggs in a bowl with a dash of milk, salt and pepper. Dice the tomato and finely chop the parsley. Add the tomato and parsley to the egg mixture.

3 Oven-bake the rolls for 8 – 10 minutes.

4 In the meantime, heat the olive oil to medium-high heat in a frying pan. Add the egg mixture to the pan and stir-fry for 2 – 3 minutes or until the egg has set.

5 Transfer the scrambled eggs to plates and serve with the roll.

BREAKFAST 2- BREAKFAST 3- 2x 2x

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Greek yoghurt (ml) 7) f 250 500

Multi-grain flakes (g) 1) 19) 22) 25) 50 100

Passion fruit (pcs) 2 4

Fig pieces (g) 25 50

Pumpkin seeds (g) 19) 22) 25) 20 40

f Keep in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 1471 / 352 785 / 188 Fats (g) 18 10 Of which: saturated (g) 9,7 5,2Carbohydrates (g) 30 16 Of which: sugars (g) 12,6 6,7Fibre (g) 5 3Protein (g) 13 7Salt (g) 0,3 0,1

ALLERGENS

1) Grains containing gluten 7) Milk/lactose

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

1 Transfer the yoghurt to bowls. Stir the multi-grain flakes into the yoghurt.

2 Cut the passion fruits in half, scoop out the flesh and transfer to

the yoghurt.

3 Garnish with the fig pieces and pumpkin seeds.

GREEK YOGHURT WITH PASSION FRUIT With figs and pumpkin seeds

CRACKERS WITH HAM With herbed cheese and lamb's lettuce

1 Top 3 rusks per person with a slice of ham.

2 Transfer the lamb's lettuce to the rusks and sprinkle with the herbed

cheese cubes.  TIP: Got some extra time and honey? Make a dressing of 1 tsp honey per person, 2 tsp olive oil per person, salt and pepper and drizzle over the ham.

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Sourdough crackers (pcs) 1) 21) 25) 6 12

Ham (slices) 7) 15) f 6 12

Lamb’s lettuce (g) 23) f 10 20

Herbed cheese cubes (g) 7) f 25 50

f Keep in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 1000 / 239 913 / 218Fats (g) 6 6 Of which: saturated (g) 3,2 3,0Carbohydrates (g) 25 23 Of which: sugars (g) 0,3 0,3Fibre (g) 8 7Protein (g) 17 16Salt (g) 1,8 1,7

ALLERGENS

1) Grains containing gluten 7) Milk/lactose May contain traces of: 15) Grains containing gluten 21) Milk/lactose 23) Celery 25) Sesame