Shakshuka with tuna - cdn.hellofresh.com PDF/HelloFresh_2017_W52...Shakshuka is a popular dish in...

This dish, which contains lots of vegetables, is a perfect match with Masan Blanc: a crisp, fresh wine with notes of gooseberry and lime.

This also makes it a good complement to the tuna.

MASAN BLANC

Ciabatta with sunflower seeds

Red chilli pepper f

Fresh basil f

Red onion fGarlic

Tomato fRed sweet pepper f

Free-range egg f

Tuna

Sieved tomatoes

Shakshuka is a popular dish in North Africa and the Middle East. From Morocco to Israel: every country has its own variant of these eggs poached in tomato sauce. Today, you will be making shakshuka with tuna. You can eat the warm ciabatta along with the shakshuka, or dip the crispy bread into the sauce.

Easy Quick & Easy

Eat within 5 days Calorie-conscious

* Q

% L

Shakshuka with tuna With sweet pepper and ciabatta

FamilybTotal: 20-25 min.5

SERVES 1 - 6

INGREDIENTSA GOOD START

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www.hellofresh.nl | www.hellofresh.beWEEK 52 | 2017

1P 2P 3P 4P 5P 6PGarlic (cloves) 1½ 3 4½ 6 7½ 9Red onions (pcs) f ½ 1 1½ 2 2½ 3Red sweet peppers (pcs) f

½ 1 1½ 2 2½ 3

Tomatoes (pcs) f 1 2 3 4 5 6Fresh basil (leaves) 23) f

6 12 18 24 30 36

Red chilli peppers (pcs) f

½ 1 1½ 2 2½ 3

Ciabatta with sunflower seeds (pcs) 1) 17) 20) 21) 22) 25) 27)

1 2 3 4 5 6

Sieved tomatoes (ml) 100 200 300 400 500 600Tuna (tins) 4) 1 2 3 4 5 6 Free-range eggs (pcs) 3) f

2 4 6 8 10 12

Olive oil* (tbsp) 1 2 3 4 5 6Salt & pepper* to taste

*Not included | fStore in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2372 / 567 415 / 99Total fat (g) 26 5 Of which: saturated (g) 5.3 0.9Carbohydrates (g) 46 8 Of which: sugars (g) 15.2 2.7Fibre (g) 10 2Protein (g) 32 6Salt (g) 2.0 0.4

ALLERGENS

1) Glutens 3) Eggs 4) FishMay contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame 27) Lupin

EQUIPMENTA deep frying pan with a lid.Let’s start cooking the shakshuka with tuna.

CHOP THE INGREDIENTSPre-heat the oven to 210 degrees. Press

or finely chop the garlic and mince the red onion. Slice the red sweet pepper into thin strips and dice the tomato. Coarsely chop the basil leaves. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper.

BAKE THE CIABATTABake the ciabatta in the oven for 5 –

7 minutes or until golden brown.

FRY In the meantime, heat the olive oil in a wok or deep frying pan with a lid and gently fry the garlic, red onion and red chilli pepper for 1 minute at medium-high heat. Next, add the sweet pepper, tomato, sieved tomato and half the basil.

MAKE THE SAUCE Briefly bring the tomato sauce to the boil and season to taste with salt and pepper.

POACH THE EGGS Stir the tuna, including the liquid from the tin, into the sauce in the deep frying pan and mix well. Make one indentation for each egg in the sauce and break one into each indentation. Sprinkle a little salt and pepper onto the eggs. Cover the pan and allow the eggs to set for 6 minutes. Take the lid off the pan after 3 minutes.

SERVE Transfer the shakshuka to plates. Garnish with the remaining basil and serve with the ciabatta.

Lavila Rouge is a fruity wine that is best when drunk slightly chilled in combination with

this dish of farfalle and fennel. The savoury minced chicken goes well with the spice notes

in this wine.

LAVILA ROUGE

Spinach f

Italian-style minced chicken f

Farfalle

GarlicOnion

Fennel fRed chilli pepper f

Grated mature cheese f

Creme fraiche f

Fennel has a light, anise-like flavour, that is slightly reminiscent of licorice. In this dish, you will be combining it with Italian-style minced chicken and the mild dairy taste of creme fraiche. Are you wondering what the best way is to chop this root vegetable? Take a look at our blog for convenient step-by-step instructions.

Easy

Eat within 3 days

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§

CREAMY FARFALLE WITH SPICY MINCED CHICKEN With fennel, spinach and mature cheese

Quick & EasyQTotal: 20 – 25 min.5

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6POnions (pcs) ½ 1 1½ 2 2½ 3Garlic (cloves) 1 2 3 4 5 6Red chilli peppers (pcs) f

¼ ½ ¾ 1 1¼ 1½

Fennel (bulbs) f ½ 1 1½ 2 2½ 3Farfalle (g) 1) 90 180 270 360 450 540Italian-style minced chicken (g) f

100 200 300 400 500 600

Spinach (g) 23) f 100 200 300 400 500 600Creme fraiche (tbsp) 7) 15) 20) f

3 6 9 12 15 18

Grated mature cheese (g) 7) f

25 50 75 100 125 150

Olive oil* (tbsp) ½ 1 1½ 2 2½ 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 7) Milk/lactose May contain traces of: 15) Glutens 20) Soy 23) Celery

EQUIPMENTA pan with a lid and a wok or deep frying pan with a lid. Let’s start cooking the creamy farfalle with seasoned minced chicken.

CHOP ONION AND GARLICBring plenty of water to the boil in a pan

with a lid to cook the farfalle in. Mince the onion and press or finely chop the garlic.

CHOP THE FENNELRemove the seed pods from the red

chilli pepper and finely chop the red chilli pepper t. Halve the fennel, cut into quarters and remove the hard core. Finely dice the fennel.

BOIL THE FARFALLEBoil the farfalle, covered, for 10

-12 minutes in the pan with the lid and drain. Set aside to steam dry, without the lid on.

FRYIn the meantime, heat the olive oil in a

wok or deep frying pan with a lid and fry the minced chicken at medium to high heat, loosening it as you fry, for 3 minutes. Add the onion, garlic and red chilli pepper and fry for another 2 minutes. Add the fennel and 1 tbsp water per person, sprinkle with salt and pepper and fry, covered, for another 5 minutes.

PREPARE THE SAUCETurn down the heat and tear the spinach

into bite-size pieces, in portions if necessary, into the wok or deep frying pan and stir-fry until wilted. Blend in the creme fraiche and half the mature cheese. Stir well. Add the farfalle and season to taste with salt and pepper. Heat for another minute.

SERVETransfer the pasta to plates. Garnish

with the remaining mature cheese.

tTIPThe seed pods and seeds are the hottest part of the chilli pepper, which is why we discard them. Do you like your food spicy? Fry them along with the rest of the chilli pepper.

The fresh rosemary in this dish pairs wonderfully with the Cabriz Branco, a fresh, aromatic wine with a hint of spices and the

scent of fennel and blossoms.

CABRIZ BRANCO

Walnuts

Fresh goat’s cheese f

Portobello mushroom f

Fresh rosemary f

Roseval potatoes

Courgette fRed onion

The portobello could easily be the most beautiful mushroom of all. It is the enlarged version of the chestnut mushrooms, and perfect for stuffing thanks to its big size. Today, you will be stuffing this mushroom with goat’s cheese: a combination that has justly become a classic. You will be serving it with roast courgette and fried potatoes.

Easy Vegetarian

Eat within 5 days Gluten-free

* v

% g

BAKED PORTOBELLO WITH GOAT'S CHEESE With walnuts, honey and fresh rosemary

Calorie-consciousLTotal: 30-35 min.7

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PRoseval potatoes (g) 300 600 900 1200 1500 1800Fresh rosemary (sprigs) 23) f

½ 1 1½ 2 2½ 3

Red onions (pcs) ½ 1 1½ 2 2½ 3Courgettes (pcs) f ½ 1 1½ 2 2½ 3Portobello mushrooms (pcs) f

1 2 3 4 5 6

Fresh goat’s cheese (g) f

40 75 100 125 150 175

Walnuts (g) 8) 19) 22) 25) 15 30 45 60 75 90Olive oil* (tbsp) 1 2 2 3 3 4Honey* (tsp) ½ 1 1½ 2 2½ 3Extra-virgin olive oil* to tasteSalt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

8) NutsMay contain traces of: 19) Peanuts 22) (Other) Nuts 23) Celery 25) Sesame

EQUIPMENTA pan with a lid, a deep frying pan with a lid and a baking tray lined with baking paper.Let’s start cooking the baked portobello with goat’s cheese.

BOIL THE POTATOESPre-heat the oven to 200 degrees and

bring plenty of water to the boil in a pan with a lid for the potatoes. Thoroughly scrub the potatoes (Roseval) and cut into long, thin wedges. Boil the potatoes, covered, for 4 – 6 minutes. Drain and set aside to steam dry, without the lid on. Next, pat the potatoes dry with a clean tea towel or paper towels.

CHOP THE INGREDIENTSIn the meantime, strip the leaves from

the sprigs of rosemary and finely chop the rosemary leaves. Slice the red onion into rings and cut the courgette into thin slices.

FRY THE POTATOES Heat half the olive oil in a deep frying pan with a lid and fry the potatoes, together with half the rosemary and a little salt and pepper, covered, for 15 – 20 minutes at medium-high heat. Take the lid off the pan during the last 5 minutes.

BAKE THE VEGETABLES In the meantime, transfer the courgette and red onion to a baking tray lined with baking paper. Place of the portobello with the open side facing up and stuff with the goat’s cheese. Drizzle with the remaining olive oil and the honey and season with the remaining rosemary, salt and pepper. Roast in the oven for 15 minutes t.

ADD THE WALNUTS In the meantime, coarsely chop the walnuts. After the baking tray has been in the oven for 10 minutes, scatter the walnuts onto the vegetables.

SERVE Transfer the potatoes, portobello and roast vegetables to plates. Drizzle with a little extra-virgin olive oil to taste.

tTIPDon’t have an oven with a baking tray? You can also fry the courgette and onion in a wok or deep frying pan at medium-high heat. Simply slice the portobello into thin strips and fry along with the vegetables.

Synera Blanco a fruity Spanish wine with the fragrance of apples and aromatic jasmine: a perfect complement to the mackerel and

tomato in this dish.

SYNERA BLANCO

Smoked fillet of mackerel f

Fresh coriander f

Fresh basil f

GarlicRed onion

Tomato fCourgette f

Single cream fTomato paste

Whole-wheat spaghetti

Not only is mackerel delicious, this fatty fish is chock-full of Omega 3 fatty acids and extremely healthy. It lends itself to a variety of recipes. Today, you will be using it in a creamy pasta sauce that will surely appeal to eaters of all ages.Very simple

Eat within 5 days

-

%

Creamy whole-wheat spaghetti with mackerel With tomato and courgette

DiscoveryDTotal: 20-25 min.5

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PRed onions (pcs) ½ 1 1½ 2 2½ 3Garlic (cloves) 1 1½ 2 2½ 3 3½Courgettes (pcs) f ½ 1 1½ 2 2½ 3Tomatoes (pcs) f 1 2 3 4 5 6Fresh basil (leaves) 23) f

3 6 9 12 15 18

Fresh lemon thyme (sprigs) 23) f

2 4 6 8 10 12

Smoked fillet of mackerel (g) 4) f

80 160 240 320 400 480

Whole-wheat spaghetti (g) 1) 90 180 270 360 450 540

Tomato paste (tins) ½ ¾ 1 1¼ 1½ 1¾Single cream (packets) 7) f

⅓ ⅔ 1 1⅓ 1⅔ 2

Olive oil* (tbsp) ½ 1 1½ 2 2½ 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 4) Fish 7) Milk/lactoseMay contain traces of: 23) Celery

EQUIPMENTA pan with a lid and a wok or deep frying pan.Let’s start cooking the creamy whole-wheat spaghetti with mackerel.

PREPARATIONBring plenty of water per person to the

boil in a pan with a lid to cook the spaghetti in. Mince the red onion and press or finely chop the garlic. In the meantime, finely dice the courgette and the tomato. Slice the basil leaves into thin strips and strip the leaves of lemon thyme from the sprigs.

DIVIDE THE MACKEREL INTO PIECES

In the meantime, tear the smoked fillet of mackerel apart into bite-sized pieces using a fork.

COOK THE SPAGHETTI Boil the spaghetti, covered, in the pan with a lid for 10 – 12 minutes. Drain and set aside, uncovered, to steam dry.

FRY THE VEGETABLES In the meantime, heat the olive oil in a wok or deep frying pan at medium-high heat and fry the onion and garlic for 1 – 2 minutes. Add the courgette and the lemon thyme and stir-fry for another 5 – 7 minutes. Stir regularly and season to taste with salt and pepper.

MAKE THE SAUCE Add the mackerel, tomato paste, single cream and diced tomato and stir for 1 – 2 minutes into a sauce. Season to taste with salt and pepper. Do you prefer a thicker sauce? Simmer it a little longer, allowing it to reduce.

sTIPDo you like spicy food? Add ½ tsp sambal per person to the sauce.

SERVE Transfer the spaghetti onto plates and top with the sauce. Garnish with the basil.

TIPIn this recipe, you will be serving this sauce on top of the spaghetti so that you can also taste the spaghetti without any sauce. Would you rather coat all the spaghetti with sauce? Stir the spaghetti into the sauce before serving.

You will be enjoying this dish with a glass of Synera Tinto, made from the Grenache and

the Tempranillo grape. This rich Spanish wine, bursting with temperament, is a perfect match

with the smoked sausage.

SYNERA TINTO

Rocket salad f

Lean bacon bits f

Red onion

Yellow carrot f

Agria potatoes

Smoked sausage f

Orange carrot f

It’s cold outside: time for hotchpotch! In this recipe for Dutch ‘hutspot’ you will not be cooking the onions and carrots together, but frying the onions in butter for a delicious, sweet taste.The rock salad provides a unique, nutty twist. You will be serving this dish in the traditional manner, with a sausage authentically smoked on beech shavings.

Easy Gluten-free

Eat within 5 days

* g

%

SWEET CARROT ‘HUTSPOT’ WITH SMOKED SAUSAGE With coloured carrots and fried red onion


SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PAgria potatoes (g) 300 600 900 1200 1500 1800Yellow carrots (g) f 100 200 300 400 500 600Orange carrots (g) f 100 200 300 400 500 600Smoked sausage (100g) f

1 2 3 4 5 6

Red onions (pcs) 1 2 3 4 5 6Lean bacon bits (g) f 25 50 75 100 125 150Rocket salad (g) 23) f 20 40 60 80 100 120Butter* (tbsp) 1½ 3 4½ 6 7½ 9Olive oil* (tbsp) ½ 1 1½ 2 2½ 3Milk* splashExtra-virgin olive oil* to tasteSalt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 G Energy (kJ/kcal) 4058 / 970 508 / 121Total fat (g) 62 8 Of which: saturated (g) 27.1 3.4Carbohydrates (g) 80 10 Of which: sugars (g) 18.6 2.3Fibre (g) 14 2Protein (g) 26 3Salt (g) 3.3 0.4

ALLERGENS

May contain traces of: 23) Celery

EQUIPMENTA pan with a lid, a vegetable peeler, a potato masher, a deep frying pan, a frying pan and a mixing bowl.Let’s start cooking the sweet ‘hutspot’ with smoked sausage.


boil in a pan with a lid to cook the potatoes and the carrots in. Thoroughly scrub or peel the potatoes (Agria) and cut into coarse pieces. Weigh the yellow and orange carrots and peel using a vegetable peeler. Slice both into coarse pieces. Slice the red onion into half rings.

COOKIn the meantime, boil the potatoes and

the carrots, covered, for 15 – 18 minutes in the pan with a lid. In the last 5 minutes, add the smoked sausage. Drain, reserving a little of the cooking liquid, and mash into a coarse hotchpotch using a potato masher. Set the smoked sausage aside.

CARAMELISE THE ONION In the meantime, heat a deep frying pan to medium-high heat and fry the red onion, with a pinch of salt but without any butter or oil, in 2 – 3 minutes. Turn down the heat, and add ½ tbsp butter per person. Fry for another 10 – 15 minutes at medium heat t.

PREPARE THE ROCKET SALAD In the meantime, heat the olive oil in a frying pan at medium-high heat and fry the bacon bits for 5 – 6 minutes until crispy. In a bowl, whisk together a dressing from extra-virgin olive oil, salt and pepper. Add the rocket salad and toss.

SEASON Add the bacon bits, the drippings from the bacon and the remaining butter and a splash of milk to the hotchpotch for a velvety texture. Season to taste with salt and pepper.

SERVE Create a bed of rocket salad on each plate, top with a scoop of ‘hutspot’ and serve with the smoked sausage. Top with the caramelised onion.

tTIPKeeping the heat low makes the onions soft and sweet. Raising the heat makes them crispier and harder, and they won’t taste as sweet.

Cabriz Tinto comes from the Portuguese Dâo region. The lively, elegant berry tones in this

wine form a perfect combination with the cherry tomato sauce and pumpkin seeds in

this dish.

CABRIZ TINTO

Tomato paste

Pumpkin seeds

Fresh oregano f

GarlicOnion

Cherry tomatoes f

Aubergine f

Feta f

Animal pasta

Tomato paste is highly concentrated and rather acidic, but it becomes a lot sweeter when you fry it briefly. With some stock, black balsamic vinegar and a little brown sugar you will be turning it into a delicious, sweet tomato sauce. The fresh oregano, also known as wild marjoram, is a perfect addition to this sauce: it has an aromatic, slightly sweet taste. The finishing touch is provided by salty feta and crunchy pumpkin seeds.

Easy Vegetarian

Eat within 5 days Quick & Easy

* V

% Q

Animal pasta with cherry tomato sauce With feta and fresh oregano


SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6POnions (pcs) ½ 1 1 1½ 2 2Garlic (cloves) 1 2 2 3 3 4Aubergines (pcs) f ½ 1 1½ 2 2½ 3 Cherry tomatoes (g) f 125 250 375 500 625 750 Fresh oregano (sprigs) 23) f

1 3 5 7 9 11

Pumpkin seeds (g) 19) 22) 25) 10 20 30 40 50 60

Tomato paste (tins) ½ 1 1½ 2 2½ 3 Animal pasta (g) 1) 90 180 270 360 450 540Feta 40 75 100 125 150 200Olive oil* (tbsp) 1 1 2 2 3 3Black balsamic vinegar* (tsp) ½ 1 1½ 2 2½ 3

Brown sugar* (tsp) ½ 1 1½ 2 2½ 3 Vegetable stock cubes* (pcs) ¼ ½ ¾ 1 1¼ 1½

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 wok or deep frying pan with a lid.Let’s start cooking the animal pasta with cherry tomato sauce.


boil in a pan with a lid to cook the animal pasta in. Mince the onion and press or finely chop the garlic. Cut the aubergines into dice of 1 cm and halve the cherry tomatoes. Strip the leaves from the oregano sprigs. Finely cut or chop.

TOAST THE SEEDSHeat a wok or deep frying pan with a lid

to high heat and toast the pumpkin seeds, without any oil, until they start to pop. Remove from the pan and set aside.

FRY THE AUBERGINE Heat the olive oil in the same wok or deep frying pan and stir-fry the aubergine for 5 minutes at medium-high heat. Turn down the heat, add the onion and garlic and fry for 2 minutes. Next, add the tomato paste and stir-fry for another minute.

MAKE THE SAUCE Stir in the black balsamic vinegar and the brown sugar and heat for another minute to temper the vinegar. Add 100 ml of water per person and the oregano and crumble in ¼ stock cube per person. Gently simmer for 10 minutes, covered. After about 5 minutes, add the cherry tomatoes and season to taste with salt and pepper.

COOK THE PASTA In the meantime, boil the animal pasta, covered, in the pan with a lid for 8 – 10 minutes. Drain and stir into the sauce.

SERVE Transfer the pasta to plates, crumble the feta on top and garnish with the pumpkin seeds.

You will be finishing this dish with dry goat’s cheese. Lavila Blanc is a dry wine with an aroma of lime and lychees and a

lively after-taste.

LAVILA BLANC

Dried rosemary

Fresh flat-leaf parsley f

Agria potatoes

GarlicRed onion

Celery fCarrot f

Grated mature goat’s cheese f

Lentils

Tomato paste

This casserole is perfect for wet and cold winter weather. It will warm you through and through and give you plenty of energy. The lentils are a surprising substitute for minced meat, while the mature goat’s cheese gives the dish an extra hearty note.Easy Gluten-free

Eat within 5 days

* g

%

HEARTY WINTER CASSEROLE WITH LENTILS With carrot and mature goat’s cheese

VegetarianVTotal: 45-50 min.0

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PRed onions (pcs) ½ 1 1½ 2 2½ 3Garlic (cloves) ½ 1 1½ 2 2½ 3Carrots (pcs) f ½ 1 1½ 2 2½ 3Celery (stalks) 9) f

1 2 3 4 5 6

Agria potatoes (g) 200 400 600 800 1000 1200Fresh flat-leaf parsley (sprigs) 23) f

4 8 12 16 20 24

Dried rosemary (tsp) ¾ 1½ 2¼ 3 3¾ 4½Tomato paste (tins) ½ 1 1½ 2 2½ 3Lentils (tins) ½ 1 1½ 2 2½ 3Grated mature goat’s cheese (g) 7) f

50 100 150 200 250 300

Olive oil* (tbsp) 1 2 3 4 5 6Butter* (tbsp) ½ 1 1½ 2 2½ 3Milk* splashMustard* (tsp) 1 2 3 4 5 6Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

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

EQUIPMENTA pan with a lid, a wok or a deep frying pan with a lid, a potato masher and an oven dish.Let’s start cooking the wintry casserole with lentils.

PREPARATIONPre-heat the oven to 200 degrees and

bring plenty of water to the boil in a pan with a lid for the potatoes. Mince the red onion and press or finely chop the garlic. Cut the carrot into dice of approximately ½ cm and slice the celery into thin half moons. Peel the potatoes (Agria) and cut into coarse pieces.

FRY AND BOILBoil the potatoes, covered, in the pan

with a lid for 14 – 16 minutes. Drain, reserving a little of the cooking liquid, and allow to steam dry, uncovered. In the meantime, heat the olive oil in a wok or deep frying pan and gently fry the onion and garlic for 1 minute at medium-high heat.

ADD THE LENTILS Add the carrot, celery and dried rosemary to the ingredients in the wok or deep frying pan and stir-fry for 10 – 12 minutes. In the last 2 minutes, stir in the tomato paste. Add the lentils, including any liquid in the tin, and 1 tbsp water per person and fry, covered, for 5 minutes at medium heat. Season to taste with salt and pepper.

MASH THE POTATOES Mash the potatoes into a fine purée using a potato masher. Add the butter and a splash of milk to give it a velvety texture. Next, blend in the mustard and season to taste with salt and pepper.

IN THE OVEN Transfer the lentil mixture to the casserole dish, cover with a layer of mashed potato and smooth the top. Sprinkle with the grated mature goat’s cheese and bake in the middle of the oven for 8 – 10 minutes, or until the cheese has melted.

RDid you know that this dish contains almost ⅔ of the daily recommended allowance of dietary fibre per serving?

SERVE Coarsely chop the fresh flat-leaf parsley. Garnish the casserole with the parsley and transfer to plates.

QTIPThis casserole can easily be made in advance, so all you will need to do before serving it is heat it up. Loosely cover the dish with tin foil. Put the casserole in a pre-heated oven (200 degrees) for 30 minutes, removing the tin foil after 20 minutes.

Espiga Branco, a fragrant Portuguese wine with a hint of exotic flavours like mango and

ripe fruit, is a perfect complement to the aromatic curry and roasted cauliflower.

ESPIGA BRANCO

Spicy honey peanuts

Cucumbers fFresh coriander f

OnionCauliflower f

Fresh gingerGarlic

Curry powder

Ground turmeric

Free-range eggs f

Jasmine rice

Fresh lemongrass f

Indian cuisine uses lots of different flavouring ingredients, such as ginger and turmeric, which you will be using today. This egg curry is served with roasted mustard cauliflower and a sweet & sour cucumber salad. Another special touch: you will be cooking the rice with lemongrass for a subtle lemon flavour.

Easy Gluten-free

Eat within 5 days Lactose-free

* g

% D

EGG CURRY WITH CAULIFLOWER With sweet & sour cucumber salad and rice

VegetarianVTotal: 30-35 min.7

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PCauliflower (g) f 150 300 450 600 750 900 Onions (pcs) ½ 1 1½ 2 2½ 3Garlic (cloves) ½ 1 1½ 2 2½ 3Fresh ginger (cm) 1 2 3 4 5 6Fresh coriander (sprigs) 23) f

4 8 12 16 20 24

Cucumbers f ¼ ½ ¾ 1 1¼ 1½Spicy honey peanuts (g) 5) 8) 25) 10 20 30 40 50 60

Fresh lemongrass (stalks) f

½ 1 1½ 2 2½ 3

Jasmine rice (g) 85 170 250 335 420 500Free-range eggs (pcs) 3) f

2 4 6 8 10 12

Ground turmeric (tsp) 1 2 3 4 5 6 Curry powder (tsp) 9 ) 10) 1 2 3 4 5 6

Olive oil* (tbsp) ½ 1 1½ 2 2½ 3Mustard* (tsp) ½ 1 1½ 2 2½ 3White wine vinegar* (tbsp) ¾ 1½ 2¼ 3 3¾ 4½

Sugar* (tsp) ¾ 1½ 2¼ 3 3¾ 4½Vegetable stock* (ml) 100 200 300 400 500 600Sunflower oil* (tbsp) 1 2 3 4 5 6Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

3) Eggs 5) Peanuts 8) Nuts 9) Celery 10) MustardMay contain traces of: 23) Celery 25) Sesame

EQUIPMENTA small bowl, a baking tray lined with baking paper, a grater, a bowl, a pan with a lid, a sauce pan with a lid and a frying pan.Let’s start cooking the egg curry with cauliflower.

ROAST THE CAULIFLOWERPre-heat the oven to 210 degrees. In

a small bowl, mix together the olive oil, mustard, ½ tbsp water per person and a little salt and pepper. Cut the cauliflower head into florets and dice the stem. Transfer the cauliflower to a baking sheet lined with baking paper and drizzle with the mustard dressing. Toss. Roast in the oven for 14 - 18 minutes or until the cauliflower is crispy and done t. Turn when halfway done.

MAKE THE CUCUMBER SALADIn the meantime, mince the onion, and

press or finely chop the garlic. Peel and grate the ginger. Finely chop the coriander. Slice the cucumbers into half moons. Coarsely chop the spicy honey peanuts. In a bowl, whisk together the white wine vinegar and the sugar. Add the cucumber and toss. Season with salt and pepper.

BOIL THE RICE Prepare the stock. Crush lemongrass by bending it in four places, or give it a few good whacks with the back of your knife. Bring 250 ml water per person to the boil in a pan with a lid and pour in the rice. Add the lemongrass. Simmer, covered, for 12 –15 minutes. Drain if needed and allow to steam dry, uncovered.

BOIL THE EGGS In the meantime, bring plenty of water to the boil in a pan with a lid and boil the eggs, covered, for 6 – 8 minutes. Remove from the pan and rinse with cold water.

MAKE THE CURRY SAUCE Heat the sunflower oil in a frying pan and gently fry the onion, garlic, ginger and turmeric for 2 – 3 minutes at medium-low heat. Add the curry powder and vegetable stock and allow to reduce into a sauce for 10 – 12 minutes at low heat. Add a little more water if the sauce is too dry. Peel the boiled eggs and put them in the curry sauce. Mix well.

SERVE Remove the lemongrass from the rice. Transfer the rice onto plates and top with the egg curry. Serve with the cauliflower and the cucumber salad. Garnish with the coriander and the honey peanuts.

tTIPCheck to see if the cauliflower is done from time to time. A few dark brown spots on cauliflower enhance its flavour, but it should not be burnt.

L'Auréole Rouge is a smooth Merlot that is delicious in combination with the chicken and ricotta in this dish. The hint of spices in it is a

perfect complement to the basil and pecorino.

L’AURÉOLE ROUGE

Boneless chicken thighs f

Grated pecorino f

Ricotta f

Red cherry tomatoes f

Fresh basil f

Red sweet pepper f

Shallot

Brown rice

In this recipe, you will be stuffing boned chicken thighs with a mixture of ricotta, pecorino and basil. This genuine Italian classic is called involtini di pollo. You will be roasting the tomatoes together with the chicken, allowing all the flavours to mingle.Easy Calorie-

conscious

Eat within 3 days

* L

§

Boneless chicken thighs with ricotta and basil With cherry tomatoes and brown rice


SERVES 1 - 6



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1P 2P 3P 4P 5P 6PFresh basil (sprigs) 23) f

6 12 18 24 30 36

Red cherry tomatoes (g) f

125 250 375 500 625 750

Shallots (pcs) ½ 1 1½ 2 2½ 3 Red sweet peppers (pcs) f

½ 1 1½ 2 2½ 3

Ricotta (g) 7) f 25 50 75 100 125 150Grated pecorino (tbsp) 7) f

1 2 3 4 5 6

Boneless chicken thighs (50 g) f

2 4 6 8 10 12

Brown rice (g) 85 170 250 335 420 500Olive oil* (tbsp) 1½ 3 4½ 6 7½ 9 Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

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

EQUIPMENTA bowl, a frying pan, a pan with a lid and an oven dish.Let’s start cooking the boneless chicken thigh with ricotta and basil.

PREPARATIONPre-heat the oven to 180 degrees and bring

250 ml of water per person to the boil in a pan with a lid for the rice. Finely chop 2 fresh basil leaves per person and cut the rest into strips. Halve the red cherry tomatoes. Mince the shallot and cut the red sweet pepper into dice of approximately ½ cm.

STUFF THE CHICKENIn a bowl, mix together the finely chopped

basil, the ricotta and the pecorino. Season to taste with salt and pepper. Fold open the boneless chicken thighs and spread one piece per person with a generous dollop of the ricotta mixture. Place another piece of chicken on top and press down lightly.

FRY THE RICOTTA CHICKEN Heat 1 tbsp olive oil per person in a frying pan at medium-high heat and fry the chicken for 3 minutes on each side t. Turn carefully, and only once. The ricotta mixture may run out, but that is not anything to worry about tt. Simply press it into place using a spatula. The chicken does not have to be completely done yet.

BAKE THE RICOTTA CHICKEN In the meantime, boil the rice, covered, in the pan with a lid for 12 – 15 minutes. Drain if needed and allow to steam dry, uncovered. Transfer the chicken to an oven dish, place the cherry tomatoes around the chicken and pour the drippings from the chicken, including any ricotta, over the chicken. Season to taste with salt and pepper and bake the chicken in the oven for 14 – 18 minutes.

FRY THE SWEET PEPPER In the meantime, heat the remaining olive oil in the same frying pan and fry the shallot at medium-high heat for 1 – 2 minutes . Add the diced sweet pepper and fry for another 6 – 8 minutes. Add the rice, stir-fry for another 2 – 3 minutes and season to taste with salt and pepper.

tTIPIn this recipe, you will be transferring the chicken thigh pieces to an oven dish. Do you have an oven-proof frying pan? Use this to fry the chicken in and simply put the entire pan in the oven.

SERVE Scoop the rice and sweet peppers to plates. Put the chicken and cherry tomatoes on the rice. Pour the ricotta sauce from the oven dish over the chicken. Garnish with the remining basil strips.

ttTIPBecause the ricotta mixture will melt while you are baking the chicken, chances are that it will run out all of the chicken pieces. This is nothing to worry about because you will be pouring it over the chicken before putting it in the oven. You will be using it as a sauce to go over the rice.

LTIPAre keeping an eye on your calorie intake? Use 60 g rice and only 1 tbsp olive oil per person. This will result in the following nutrient values: 619 kcal, 58 g carbohydrates, 31 g protein, 6 g fibre and 0.8 g salt.

The walnut is officially a drupe (a stone fruit). The fruit grows in a hard shell surrounded by

a thick, green husk that bursts open when the nut is ripe.

WALNUTS

Dana blue f

Mixed lettuce f

WalnutsAnabelle potatoes

Conference pear

Courgette f

Blue cheese with pear and walnut: a classic combination that never ceases to surprise. Dana Blue is the Danish answer to Roquefort, but made from cow’s cheese. You will be serving this salad together with potatoes, which you will be baking: a preparation method that makes them wonderfully mild in taste.

Easy Vegetarian

Eat within 3 days Gluten-free

* v

§ g

SALAD WITH PEAR, DANA BLUE AND WALNUT With baked potatoes and courgette ribbons


SERVES 1 - 6

INGREDIENTS


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A GOOD START

1P 2P 3P 4P 5P 6PAnabelle potatoes (g) 200 400 600 800 1000 1200 Walnuts (g) 8) 19) 22) 25) 15 30 45 60 75 90

Courgettes (pcs) f ½ 1 1½ 2 2½ 3 Conference pears (pcs) 1 2 3 4 5 6 Mixed lettuce (g) 23) f 40 80 120 160 200 240 Dana Blue (g) 7) f 40 75 100 125 150 175 Olive oil* (tbsp) 1 2 3 4 5 6 White wine vinegar* (tsp) ½ 1 1½ 2 2½ 3

Butter* (tbsp) ½ 1 1½ 2 2½ 3 Black balsamic vinegar* (tsp) 1 2 3 4 5 6

Extra-virgin olive oil* to tasteSalt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

7) Milk/lactose 8) NutsMay contain traces of: 19) Peanuts 22) (Other) Nuts 23) Celery 25) Sesame

EQUIPMENTSome tin foil, a baking tray 2 frying pans and a salad bowl.Let’s start cooking the salad with pear, Dana Blue and walnuts.

BAKE THE POTATOESPre-heat the oven to 220 degrees.

Thoroughly scrub the potatoes (Anabelle) and cut into quarters. Cut any larger potatoes into six pieces t. Transfer the potatoes to one sheet of tin foil per person, drizzle with half the olive oil and season with salt and pepper. Fold the tin foil closed. Transfer to a baking sheet and bake in the oven for 35 – 40 minutes, or until done.

CHOP THE INGREDIENTSIn the meantime, coarsely chop the

walnuts. Cut the courgette into long, thin ribbons using a knife or vegetable peeler. Cut the pears (Conference) in half, remove the cores and cut into thin wedges, leaving the skin on.

FRY THE COURGETTE Heat a frying pan to medium-high heat, without any oil, and roast the walnuts until golden brown. Remove from the pan and set aside. Heat the remaining olive oil in the same frying pan and fry the courgette ribbons at medium-high heat for 8 – 10 minutes tt. Remove the courgette ribbons from the pan and mix in a salad bowl. with the white wine vinegar, salt and pepper.

FRY THE PEAR In the meantime, heat the butter in another frying pan and fry the pear wedges for 8 – 10 minutes at medium-high heat until they start to darken. If the pear is still hard, it will take longer to soften while cooking. Deglaze the pear with the black balsamic vinegar, remove from the pan and set aside.

MAKE THE SALAD Mix together the mixed lettuce and the cooled-down courgette ribbons. Drizzle with a little extra-virgin olive oil (optional) and season to taste with salt and pepper.

ttTIPAre you making this dish for more than 2 persons? Use more than one frying pan or grill the courgette on a baking tray in the oven.

GARNISH Transfer the baked potatoes to plates. Serve with a little salad next to the potatoes and garnish the salad with the pear, Dana Blue and walnuts.

tTIP If the potatoes are on the large side, or if your oven is not so powerful, it will take longer for the potatoes to be done. Would you like to save some time? Cut the potatoes into smaller pieces, or dice them. Don’t have a good oven? Boil the potatoes instead of baking them. Mix the boiled potatoes with a little salt, pepper and olive oil.

Banana

Easy*Greek yoghurt, granola, bananas and honey: a delicious combination! Not just for breakfast, but also as an ice cream. With this recipe you can make a delicious in-between-meals snack.

What’s the difference between muesli and granola? Principally speaking, muesli is unsweetened and unroasted. Granola is a blend of nuts and seeds, sweetened with honey or syrup and subsequently roasted in the oven. You can buy it in the supermarket, but you can also make it yourself. You will find a recipe for granola on our blog.

BANANA-YOGHURT ICE CREAMS With granola

A GOOD START

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tTIPWould you like to make this ice cream even more special? Add 2 tsp grated chocolate to the banana-yoghurt mixture.

INGREDIENTS 2P

Bananas (pcs) f 2Greek yoghurt* (ml) 200Granola* (g) 50Honey* (tsp) 1

*Not included |fStore in the refrigerator

ALLERGENS

The products in the Fruit Box that you will need for this recipe do not contain any allergens.

1 Peel the bananas and cut into pieces. Purée into a smooth mixture, together with the Greek yoghurt, in a blender or, if you are using a hand blender, a

blender pitcher.

2 In a bowl, blend together the granola and the honey. Scoop the mixture into the ice cream moulds and press into place firmly using a spoon.

3 Next, pour the banana yoghurt onto the granola in the ice cream moulds (all the way up to the edge), insert a stick into each mould and freeze for at least

4 hours.

4 Take the granola ice creams out of the freezer, briefly dip in hot water and carefully release from the moulds.

EQUIPMENT A blender or a hand blender with a blender pitcher, a mixing bowl and 6 ice cream moulds.

DESSERT

Whipping cream f Dried cranberries

Chocolate flakes

Orange Ricotta f

% Eat within 5 days

Total: 10 – 12 min.2

- Very simple This dessert derives its inspiration from cannoli, Sicilian tube-shaped pastries filled with creamy ricotta. The taste of the grated orange rind (zest) is reminiscent of candied fruit, another product frequently used in Sicilian cuisine.

RICOTTA CREAM WITH ORANGE With chocolate flakes and cranberries

DELICIOUS DESSERT


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RICOTTA CREAM WITH ORANGEEQUIPMENT A fine grater, 2 mixing bowls and a mixer.

1 Grate the zest off the orange with a fine grater. Cut the top and bottom off the orange and place it upright on one of

the flat sides. Next, cut the rind, including the white part, from the orange and slice into half moons.

2 In a mixing bowl, blend together the whipping cream and the sugar. Beat, but stop before peaks start to form.

Beat the ricotta in another bowl until smooth. Next, add the ricotta and ½ tsp grated orange zest per 2 persons to the whipped cream and beat for 5 – 10 seconds, using the mixer, until smooth.

3 Transfer the ricotta cream to bowls and garnish with the orange half-slices. Sprinkle with the cranberries and

chocolate flakes. Serve immediately.

tTIPDon’t make this dessert until just before serving. The ricotta cream will curdle if you leave it too long.

INGREDIENTS 2P 4P

Oranges (pcs) 1 2Whipping cream (ml) 7) 15) 20) f 200 400Ricotta (g) 7) f 100 200Dried cranberries (g) 19) 22) 25)

10 20

Chocolate flakes (g) 6) 7) 19) 22) 25)

20 40

Sugar* (tsp) 1½ 3


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2050 / 490 1005 / 240Fats (g) 42 21 Of which: saturated (g) 27.4 13.4Carbohydrates (g) 21 10 Of which: sugars (g) 17.6 8.6Fibre (g) 2 1Protein (g) 7 3Salt (g) 0.2 0.1

ALLERGENS

6) Soy 7) Milk/lactose Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame

DESSERT

Peeled pistachio nuts

Free-range egg f

Fresh mint f

American pancake mix

Orange Star anise

Creme fraiche f

% Eat within 5 days

Total: 20 – 25 min.5

- Very simple Mint is an herb that can be added just as easily to savoury as to sweet dishes. In this desert, you will be using it to garnish oranges: a classic combination.

PANCAKE WITH CARAMELISED ORANGE With creme fraiche and mint


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DELICIOUS DESSERT

PANCAKE WITH CARAMELISED ORANGEEQUIPMENT An oven dish, a whisk, a mixing bowl and 2 frying pans.

1 Pre-heat the oven to 200 degrees. Cut the top and bottom off the orange and place it upright on one of the flat sides. Next, cut the

rind, including the white part, from the orange and cut the orange into slices. Coarsely chop the pistachio nuts.

2 Break the star anise into pieces. Transfer the orange slices to an oven dish and sprinkle with the brown sugar. Place the star anise

pieces among the orange slices. Bake in the oven for 10 – 12 minutes.

3 In the meantime, cut the mint into thin strips. In mixing bowl, whisk together the American pancake mix and half the milk. Add

the egg and the remaining milk. Whisk into a smooth batter. Heat the butter in a frying pan to medium-high heat. Allow the pan to heat up sufficiently and fry 1 pancake per person .

4 In the meantime heat another frying pan to high heat and roast the pistachio nuts, without any oil, until you can smell them.

Transfer the pancakes to plates and fold into triangles. Serve with the caramelised orange slices (remove the star anise pieces), garnish with the creme fraiche and sprinkle with the pistachio nuts and mint.

tTIP Wait until the pan has heated up sufficiently to prevent the pancakes from sticking to the bottom.

INGREDIENTS 2P 4POranges (pcs) 2 4Peeled pistachio nuts (g) 8) 19) 22) 25)

15 30

Star anise (pods) 2 4Fresh mint (leaves) 23) f 6 12American pancake mix (g) 1) 27) 100 200Free-range eggs (pcs) 3) f 1 2Creme fraiche (tbsp) 7) 15) 20) 22) f

2 4

Brown sugar* (tsp) 1½ 3Milk* (ml) 200 400Butter* (tbsp) 2 4*Not included | fStore in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2326 / 556 670 / 160Fats (g) 28 8 Of which: saturated (g) 14.5 4.2Carbohydrates (g) 60 17 Of which: sugars (g) 27.6 8.0Fibre (g) 5 1Protein (g) 14 4Salt (g) 0.9 0.3

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 8) NutsCan contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other ) nuts 23) Celery) 25) Sesame 27) Lupins

BREAKFAST 1-

123

GOOD MORNING!-BREAKFAST BOX-

-EXTRA-

The nutrient values as stated here have been calculated per person, per serving. Rinse or otherwise clean the ingredients as necessary before using them in a recipe. Would you like to take a break next week, or make some changes to your box? Please let us know no later than the Wednesday before the 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.


MULTI-GRAIN BAGUETTE With cheese & tomato scrambled eggs

• Pineapple, melon, mango & passion fruit juice

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Tomatoes (pcs) f 1 2

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

Grated aged cheese (g) 7) f 50 100Multi-grain baguette (pcs) 1) 11) 17) 20) 21) 22) 27) f

2 4

Butter* (tbsp) 2 4

Salt & pepper* to taste


EQUIPMENT A mixing bowl and a frying pan

NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 1540 / 368 71 / 180Fats (g) 22 11 Of which: saturated (g) 9.3 4.5Carbohydrates (g) 19 9 Of which: sugars (g) 1.9 0.9Fibre (g) 4 2Protein (g) 23 11Salt (g) 1.2 0.6

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 11) Sesame

Can contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts 27) Lupin

1 Pre-heat the oven to 210 degrees. Dice the tomatoes.

2 In a bowl, whisk the eggs and season to taste with salt and pepper. Add the diced tomatoes and half the aged cheese.

3 Bake the multi-grain baguette in the oven for 5 – 7 minutes.

4 Melt half the butter in a frying pan. Add the egg mixture and fry at medium-low heat, stirring constantly until scrambled.

5 Cut the baguettes in half lengthwise and spread with the remaining butter. Transfer to plates. Put the scrambled eggs on

top of the baguettes and garnish with the remaining aged cheese.

MULTI-GRAIN BAGUETTE With cheese-tomato scrambled eggs MULTI-GRAIN RUSK With avocado, cumin cheese and garden cress FULL-FAT QUARK WITH KIWI With pear and pecan nuts

BREAKFAST 2- BREAKFAST 3- 2x 2x

FULL-FAT QUARK WITH KIWI With pear and pecan nuts


Avocados (pcs) ½ 1Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 13)

4 8

Cumin cheese (slices) 7) f 2 4

Garden cress (tbsp) 15) 23) 24) f 1 2


NUTRIENT VALUE PER SERVING PER 100 G


ALLERGENS

1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame 13) Lupin

Can contain traces of: 15) Glutens 23) Milk/lactose 24) Mustard


Pears (pcs) 1 2

Kiwis (pcs) 2 4

Full-fat quark (g) 7) 15) 20) f 250 500

Chia seeds (g) 19) 22) 25) 10 20

Pecan nuts (g) 8) 19) 22) 25) 30 60


NUTRIENT VALUE PER SERVING PER 100 G


ALLERGENS

7) Milk/lactose 8) Nuts

Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame

1 Cut the avocados in half, remove the pit and mash the flesh with a fork.

2 Spread the avocado onto the rusks. Top with the cumin cheese and

garnish with the garden cress.

tTIPSprinkle a little water onto the garden cress in its container to keep it fresh longer.

MULTI-GRAIN RUSKS With avocado, cumin cheese and garden cress

1 Peel the pears, remove the cores, and dice. Peel and thinly slice the kiwi.

2 Scoop the quark into bowls. Add the fruit and sprinkle with ½ tsp chia seed

per person. Coarsely chop the pecan nuts and sprinkle onto the quark and fruit in the bowls.

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