ASIAN-STYLE MARINATED SALMON FILLET

with roasted broccoli and brown rice

Broccoli f Garlic clove

Fresh ginger Red chili pepper f

Soy Salmon fillet

sauce ( unskinned )f

Brown
rice

Total for 2 persons: Today you’ll give the salmon an Asian twist with a marinade of soy sauce and ginger.
7 35 min. b Family Marinating is an easy way of turning a simple piece of meat or fish into a true flavour sensation.
* Easy And fish is especially convenient to marinate as it soaks up the flavours quickly and doesn’t
need a lot of time.
§ Eat within 3 days
A GOOD EQUIPMENT
SERVES 1 - 6
START
2x pan with a lid, a fine grater, 2x bowl, a baking sheet lined with baking paper and a frying pan.
Let’s start cooking the Asian-style marinated salmon fillet.
INGREDIENTS
1P 2P 3P 4P 5P 6P
Broccoli (g) f 250 500 750 1000 1250 1500
Garlic clove (pcs) 1 2 3 4 5 6
Fresh ginger (cm) 2 4 6 8 10 12
Red chili
1/2 1 11/2 2 21/2 3
pepper (pcs) f
Soy sauce (ml) 1) 6) 20 40 60 80 100 120
Salmon fillet,
1 2 3 4 5 6
unskinned (pcs) 4) f
Brown rice (g) 85 170 250 335 420 500
Not included
PREPARATION MARINATE THE FISH BROCCOLI IN THE OVEN Brown sugar (tsp) 11/2 3 41/2 6 71/2 9
Pre-heat the oven to 200 degrees. Boil In the meantime, press or mince the In the meantime, mix the remaining olive Olive oil (tbsp) 13/4 31/2 51/4 7 83/4 101/2
a little bit of water in a pan with lid for the garlic. Peel the ginger and grate or chop oil, garlic and broccoli in another bowl tt. Salt & pepper to taste
broccoli. Cut the broccoli into small florets finely. Remove the seeds from the red chili Season to taste with salt and pepper and
f Keep in the refrigerator
and the stem into dices (they will not cook pepper and chop finely. Mix the red chili transfer the broccoli to a baking sheet lined
if they are too big). Cook the broccolii for pepper, brown sugar, soy sauce, ginger with baking paper. Roast the broccoli for NUTRITIVE VALUE PER SERVING PER 100 G
Energy (kJ/kcal) 3475 / 831 689 / 165
5 – 7 minutes until fork tender but still firm. and half of the olive oil in a bowl. Place 18 – 22 minutes or until al dente. Turn when
Total fat (g) 39 8
the salmon t in the bowl, set aside in the halfway done. It’s OK if the tips turn dark, this
Of which: saturated (g) 6,6 1,3
refrigerator and allow to marinate for at least gives the broccoli an extra nutty flavour. Just 77 15
Carbohydrates (g)
10 minutes. Toss every now and then. make sure the broccoli doesn’t burn. Of which: sugars (g) 8,4 1,7
Fibre (g) 11 2
Protein (g) 37 7
Salt (g) 3,8 0,8
ALLERGENS

1) Grains containing gluten 4) Fish 6) Soy

LTIP: You will use 250 g broccoli per

person in this dish. Did you know that this
constitutes 100% of the daily recommended
amount of vitamin C?

BOIL THE RICE FRY THE SALMON SERVE RFACT: Did you know that the average
In the meantime, boil ample water in a In the meantime, heat another frying pan Transfer the rice to plates. Place the person consumes too little vitamin D? This
pan with lid for the rice. Cook the rice for 12 on medium-high heat and take the salmon broccoli all around and the salmon on top of vitamin strengthens the immune system and
– 15 minutes, covered with the lid. Drain if out of the marinade. Fry the salmon for the rice. Pour the sauce from the frying pan is needed for the intake of calcium. You can
necessary and allow to steam dry, uncovered. 2 – 3 minutes on the skin and 1 – 2 minutes over the salmon and rice. find vitamin D in fatty fish - the salmon in this
on the other side. Take the salmon out of dish will do you good!
the pan and pour the marinade into the pan.
Heat the marinade for 2 minutes with ½ tbsp
water per person. Add some extra water to ttTIP: You'll mix the broccoli in a bowl
We would like to hear what you think. Feel free to contact us via our
tTIP: There may still be some scales left on increase the volume of the sauce, but keep to make sure the garlic and oil are properly
website or via our social media channels.
the skin of the salmon. You can easily remove in mind that this makes the sauce less strong distributed. Not in the mood for extra dishes?
them with a sharp knife. Carefully move the You can also mix the broccoli on the baking #HelloFresh
in flavour.
knife in the opposite direction of the skin and sheet.
they should let go quite easily. WEEK 44 | 2019
 Pork tenderloin with strawberry-balsamic sauce
with roasted potatoes and green beans

Waxy Fresh
potatoes rosemary f

Green beans f Shallot

Pork Strawberry
tenderloin f jam f

Total for 2 persons: Strawberry jam with pork may sound like a strange combination, but you may have heard of
9 45 min. pork with apple or turkey with cranberries. These sweet, slightly acidic fruits make for a great
* Easy contrast with the savoury meat. This turns your pork tenderloin into something truly special.

% Eat within 5 days

A GOOD EQUIPMENT

START
A frying pan, aluminum foil and a baking sheet lined with baking paper.
Let’s start cooking the pork tenderloin with strawberry-balsamic sauce.

1P 2P 3P 4P 5P 6P
Waxy potatoes (g) 300 600 900 1200 1500 1800
Fresh rosemary (sprigs)
1/4 1/2 3/4 1 11/4 11/2
f
Green beans (g) f 200 400 600 800 1000 1200
Shallot (pcs) 1/4 1/2 3/4 1 11/4 11/2
Pork tenderloin (pcs) f 1 2 3 4 5 6
Strawberry jam (g)
30 45 75 105 120 150
19) 22) f
Not included
Olive oil (tbsp) 2 4 6 8 10 12
PREPARE THE POTATOES CHOP THE INGREDIENTS ROAST THE GREEN BEANS
Black balsamic
Take the pork tenderloin out of the In the meantime, trim the ends off the Once the potatoes are done, add the vinegar (tbsp)
1/2 1 11/2 2 21/2 3
refrigerator and allow to reach room green beans and mince the shallot. green beans to the potatoes on the baking tray Butter (tbsp) 1 2 3 4 5 6
temperature. Pre-heat the oven to 200 degrees. (or on a new baking tray), mix with 1/2 tbsp olive Salt & pepper to taste
Thoroughly rinse or peel the potatoes and oil per person and season to taste with salt and
f keep in the refrigerator
cut into 1 cm cubes. Strip the leaves from the tTIP: Make sure you leave enough room for pepper. Roast the green beans and potatoes
sprigs of rosemary and finely chop. Transfer the a second baking tray for the green beans, or for another 15 minutestt. NUTRITIVE VALUE PER SERVING PER 100 G
potatoes to a baking sheet lined with baking place the potatoes on one side of the tray so you Energy (kJ/kcal) 3527 / 843 514 / 123
paper. Mix with 1/2 tbsp olive oil per person and can put the green beans next to them. Are you Total fat (g) 39 6
1 tsp chopped rosemary per person. Season to cooking for a large group or can't fit everything Of which: saturated (g) 12,2 1,8
taste with salt and pepper. Bake in the oven for in your oven? Boil the green beans in a pan with Carbohydrates (g) 84 12
15 – 20 minutest. a lid until done. Of which: sugars (g) 16,2 2,4
Fibre (g) 13 2
Protein (g) 32 4
Salt (g) 0,2 0,0
ALLERGENS

May contain traces of: 19) Peanuts 22) Nuts

FRY THE PORK TENDERLOIN MAKE THE SAUCE SERVE

In the meantime, rub the pork tenderloin Heat the frying pan with the cooking grease Cut the pork tenderloin into slices.
with salt and pepper. Heat 1 tbsp olive oil per on medium-low heat and fry the shallot and the Transfer the potatoes, green beans and pork
person in a frying pan on medium-low heat. remaining rosemary for 3 – 5 minutes. Add the tenderloin to plates. Pour the sauce over the
Place the pork tenderloin in the pan and fry for strawberry jam, black balsamic vinegar and pork tenderloin.
10 – 13 minutes until brown all around. Cover 2 tbsp water per person. Stir well and allow to
with aluminum foil and allow to rest until simmer for 2 minutes. Turn off the heat and stir
serving. Save the cooking grease in the pan. the butter into the sauce right before serving.
Season to taste with salt and pepper.
We would like to hear what you think. Feel free to contact us via our
website or via our social media channels.
ttTIP: Don’t have a very powerful oven?
Roast the potatoes for 10 minutes longer than #HelloFresh

indicated prior to adding the green beans.

WEEK 44 | 2019
 Orzo with courgette and cherry tomatoes
with pine nuts, grated comté and rosemary

Shallot Garlic clove

Courgette f Cherry tomatoes f

Fresh rosemary f Orzo

Pine nuts Grated comté f

7 35 min.
Total for 2 persons:
V Vegetarian The cheese in this creamy orzo might be from France, the rest of the ingredients will take you
straight to Italy: from the sweet tomatoes to the crispy pine nuts to the aromatic rosemary.
Calorie
* Easy L conscious Roasting the pine nuts together with the rosemary really enhances the flavours of this dish.

% Eat within 5 days

A GOOD EQUIPMENT

START
Pan with lid and a frying pan.
Let's start cooking the orzo with courgette and cherry tomatoes.

1P 2P 3P 4P 5P 6P
Shallot (pcs) 1/2 1 11/2 2 21/2 3
Garlic clove (pcs) 1 2 3 4 5 6
Courgette (pcs)f 1/2 1 11/2 2 21/2 3
Cherry tomatoes (g)f 125 250 375 500 625 750
Fresh rosemary (sprigs)
1/4 1/2 3/4 1 11/4 11/2
f
Orzo (g) 1) 85 170 250 335 420 505
Pine nuts (g) 19) 22) 25) 5 10 15 20 25 30
Grated comté (g) 7) f 12 25 37 50 62 75
Not included
CHOP THE VEGETABLES PREPARE THE ORZO ROAST
Vegetable stock (ml) 175 350 525 700 875 1050
Prepare the stock. Chop the shallot and Heat the butter in a pan with lid and fry In the meantime, heat a frying pan
Butter (tbsp) 1/2 1 1 11/2 11/2 2
press or mince the garlic. Cut the courgette the shallot for 2 minutes on medium-low heat. without oil on high heat, and roast the pine Olive oil (tbsp) 1/2 1 1 11/2 11/2 2
into half moons and cut the cherry tomatoes Weigh the needed amount of orzo, add to the nuts with half of the rosemary until golden Salt & pepper to taste
in half. Remove the rosemary leaves from the pan and stir fry for 1 minute. Add the stock brown. Remove from the pan and set aside.
f keep in the refrigerator
stem and finely chop. and cook the orzo, covered with the lid, for 8 –
10 minutes. Stir well to prevent the orzo from NUTRITIVE VALUE PER SERVING PER 100 g

burning to the bottom of the pan. Add some Energy (kJ/kcal) 2567 / 614 404 / 97
Total fat (g) 22 4
extra water in case the orzo gets too dry.
Of which: saturated (g) 8,7 1,4
Carbohydrates (g) 79 12
Of which: sugars(g) 19,1 3,0
Fibre (g) 8 1
Protein (g) 20 3
Salt (g) 2,0 0,3
ALLERGENS

1) Grains containing gluten 7) Milk/lactose

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

FRY THE VEGETABLES SEASON SERVE

Heat the olive oil in the same frying pan Mix half of the comté and the vegetables Divide the orzo among plates. Distribute
and fry the courgette, garlic and leftover through the orzo. Season with salt and pepper. the tomato and courgette over the orzo and
rosemary for 6 – 8 minutes on medium- garnish with the rosemary-pine nuts and the
high heat. Halfway through time, add the rest of the comté.
cherry tomatoes.

GTIP: Do you have more time to prepare this

meal? Roast the tomatoes with a little bit of oil,
salt and pepper in the oven for 15 minutes, on We would like to hear what you think. Feel free to contact us via our
200 degrees. In step 2, add all of the courgette website or via our social media channels.
to the orzo and add the tomatoes on top of the RFACT: Did you know this dish contains #HelloFresh
orzo when serving. more than 300 g vegetables per person?
WEEK 44 | 2019
 Chicken and cheddar empanada
with tomato-coriander salad

Onion Mexican spices

Chicken fillet strips f Tomato paste

Tomato f Fresh coriander f

Grated cheddar f Puff pastry f

Total for 2 persons: The true origin of empanadas remains a mystery. Whether they come from Spain, Portugal
0 50 min. or South America, one thing is for sure: they are very tasty. The filling can vary infinitely: for
* Easy ours we have decided to go with chicken. Letting the chicken simmer slowly allows it to really
soak up all the flavours. This simple cooking technique requires a little more patience but it is
% Eat within 5 days definitely worth it.
A GOOD EQUIPMENT

START
Sauté pan with a lid, salad bowl and a baking sheet lined with baking paper.
Let’s start cooking the chicken and cheddar empanada

1P 2P 3P 4P 5P 6P
Onion (pcs) f 1/2 1 11/2 2 21/2 3
Mexican spices (tsp) 1 2 3 4 5 6
Chicken fillet strips
100 200 300 400 500 600
(g) f
Tomato paste (cup) 1/4 1/2 3/4 1 11/4 11/2
Tomato (pcs) f 11/2 3 41/2 6 71/2 9
Fresh coriander (g) f 5 10 15 20 25 30
Grated cheddar (g) 7) f 15 25 50 75 75 100
Puff pastry (roll)
1/3 2/3 1 11/3 12/3 2
1) 21) f
PREPARATION FRY STEW THE CHICKEN
Not included
Preheat the oven to 220 degrees. Chop Heat 1 tbsp of olive oil per person in a Add 1/4 cup of tomato paste per person
Olive oil (tbsp) 1 2 3 4 5 6
the onion.  sauté pan with a lid on medium-high heat and and 3 tbsp of water per person to the chicken. Extra virgin olive oil
fry the onion and Mexican spices for 1/2 minute Let the chicken simmer gently, covered, for 1/2 1 11/2 2 21/2 3
(tbsp)
until fragrant. In the meantime, chop any 16 – 20 minutes on low heat. Stir regularly. White balsamic vinegar
1/2 1 11/2 2 21/2 3
larger pieces of chicken into smaller pieces.t Remove the lid from the pan for the last (tbsp)
Reduce the heat, add the chicken and fry for 2 minutes so that the sauce can thicken. The Salt & pepper to taste

3 – 4 minutes. chicken is cooked when it falls apart easily f keep in the refrigerator
when pressed with the round side of a spoon. NUTRITIVE VALUE PER SERVING PER 100 g
tTIP: If the pieces of chicken are too large Season with salt and pepper. Remove from Energy (kJ/kcal) 3379 / 808 750 / 179
they won't cook quickly enough. heat and let it cool. tt Fats (g) 55 12
Of which: saturated (g) 20,3 4,5
Carbohydrates (g) 43 10
Of which: sugars (g) 12,4 2,8
Fibre (g) 5 1
Protein (g) 31 7
Salt (g) 1,6 0,4
ALLERGENS

1) Grains containing gluten 7) Milk/lactose

May contain traces of: 21) Milk/lactose

MAKE THE TOMATO SALAD MAKE THE EMPANADA SERVE

Meanwhile, chop the tomatoes in half Mix the cheddar cheese and the chicken Serve the empanada with the
and then slice them into half moons. Finely together. Per person, cut 1/3 of a roll of puff tomato-coriander salad. 
chop the coriander leaves and the stalks. In a pastry and place the pastry on a baking sheet
salad bowl, mix a dressing with the extra virgin lined with baking paper. Place the chicken
olive oil, white balsamic vinegar, pepper and mixture on one side of the pastry and fold
salt. Mix the tomatoes and coriander through the other side of the pastry over it so that
the dressing.  you get a rectangular empanada. Gently ttTIP: Make sure that the chicken has fully
press the edges together with a fork. Bake the cooled before you put it on the puff pastry in
We would like to hear what you think. Feel free to contact us via
empanada for 10 – 15 minutes in the oven or step 5, otherwise the dough stays soft and will our website or via our social media channels.
until brown.  not cook properly. The chicken will cool down
#HelloFresh
faster if you pull the pieces apart with two
forks.
WEEK 44 | 2019
 Asian-style chicken in cream sauce with cauliflower rice
with red bell pepper and fresh flat leaf parsley

Jasmin rice Shallot

Fresh ginger Red chili

peppers f

Red bell Fresh flat leaf

pepper f parsley f

Chicken thigh Chopped cashews

strips f

Single Cauliflower
cream f rice f

Totaal voor 2 personen: Creamy sauce, tender chicken and mild aromatic flavours - this recipe caters to all tastes so it’s
5 25 min. r Quick & Easy perfect for the entire family. It works well if your children don't like cauliflower: the vegetable is
* Easy b Family ‘disguised’ as rice in this dish. Cauliflower rice is a popular and tasty alternative to carbs.

§ Eat within 3 days

A GOOD EQUIPMENT

START
A pan with a lid, a sauté pan, a sauté pan with a lid, a sieve, and a grater.
Let’s start cooking the Asian-style chicken in cream sauce with cauliflower rice.

1P 2P 3P 4P 5P 6P
Jasmine rice (g) 85 170 250 335 420 500
Shallot (pcs) 1/2 1 11/2 2 21/2 3
Fresh ginger (cm) 11/2 3 41/2 6 71/2 9
Red chili
1/4 1/2 3/4 1 11/4 11/2
peppers (pcs) f
Red bell
1/2 1 11/2 2 21/2 3
pepper (pcs) f
Fresh parsley
21/2 5 71/2 10 121/2 15
(sprigs) 23) f
Chicken thigh
PREPARATION CHOP THE INGREDIENTS FRY THE CHICKEN AND 100 200 300 400 500 600
strips (g) f
Prepare the stock. Boil 250 ml water per In the meantime, mince the shallot and CASHEWS Chopped cashews
20 40 60 80 100 120
person in a pan with a lid and boil the jasmin grate the ginger, including the skin, with a Heat the butter in a sauté pan with a lid, on (g) 5) 8) 22) 25)
rice, covered, for 12 –15 minutes. Drain if fine grater. Remove the seed pods from the high heat, and fry the shallot, ginger and Single cream
1/3 2/3 1 11/3 12/3 2
(pack) 7) f
needed and allow to steam dry, uncovered, in red chili pepper and finely chop the red red chili pepper for 1 – 2 minutes. Add the
Cauliflower rice
a sieve. chili pepper s. Dice the red bell pepper. chicken thigh strips, cashews and red bell (g) 23) f
100 200 300 400 500 600
Coarsely chop the fresh parsley. pepper and fry for another 2 minutes. Not included
Chicken stock (ml) 60 125 180 250 300 375
sTIP: Do you like your food spicy? Add more Butter (tbsp) 3/4 11/2 21/4 3 33/4 41/2
chili pepper or sambal. White wine
1/2 1 11/2 2 21/2 3
vinegar (tsp)
Sunflower oil (tbsp) 3/4 11/2 21/4 3 33/4 41/2
Salt & pepper to taste
f Keep in the refrigerator
NUTRITIVE VALUE PER SERVING PER 100 g
Energy (kJ/kcal) 4000 / 956 687 / 164
Total fat (g) 52 9
Of which: saturated (g) 20,6 3,5
Carbohydrates (g) 86 15
Of which: sugars (g) 11,8 2,0
Fibre (g) 6 1
Protein (g) 34 6
MAKE THE SAUCE FRY THE RICE SERVE
Salt (g) 1,0 0,2
Add the single cream and stock to the In the meantime, heat the sunflower oil Transfer the rice to bowls or deep plates.
ALLERGENS
pan with chicken and bring to a boil. Reduce in a deep saucepan on high heat. Add the Scoop the creamy chicken on top and garnish
5) Peanuts 7) Milk/lactose 8) Nuts
the heat to medium and allow to simmer for cauliflower rice and stir fry for 3 minutes. with the fresh parsley.
May contain traces of: 22) Nuts 23) Celery 25) Sesame
3 – 4 minutes, or until the chicken is done. Add the boiled jasmine rice, salt and pepper
Next, add the white wine vinegar to the and toss well. Fry for another minute.
sauce. Season with salt and pepper.
LTIP: This dish is rich in calories. Are you
keeping an eye on your calorie-intake? Use
half of the cashew nuts and 70 g rice per We would like to hear what you think. Feel free to contact us via our
person. You can use the leftover rice and website or via our social media channels.
cashew nuts the next day, for example in a #HelloFresh
lunch salad.
WEEK 44 | 2019
 Farfalle with spinach-leek sauce
with green pesto and red chili pepper

Shallot Garlic clove

Leek f Red chili pepper f

Farfalle Grated Italian cheese f

Spinach f Green pesto f

Total for 2 persons: On the menu today is a pasta with loads of spinach. You will season the sauce with green pesto
6 30 min. V Vegetarian and Italian cheese; red chili pepper will add an extra kick to the dish. The seeds of this pepper
* Easy are the most spicy: you will remove these to make sure the dish is not dominated by spiciness.

% Eat within 5 days

A GOOD EQUIPMENT

START
Wok or sauté pan and a pan with lid.
Let's start cooking the farfalle with spinach-leek sauce.

1P 2P 3P 4P 5P 6P
Shallot (pcs) 1/2 1 11/2 2 21/2 3
Garlic clove (pcs) 1 2 3 4 5 6
Leek (pcs) f 1/2 1 11/2 2 21/2 3
Red chili pepper (pcs)
1/4 1/2 3/4 1 11/4 11/2
f
Farfalle (g) 1) 17) 20) 90 180 270 360 450 540
Grated Italian cheese
25 50 75 100 125 150
(g) 3) 7) f
Spinach (g) 23) f 100 200 300 400 500 600
Green pesto (g) 7) 8) f 40 80 120 160 200 240
CHOP COOK THE FARFALLE FRY THE VEGETABLES
Not included
Boil ample water in a pan with lid for the Cook the farfalle, covered with the lid, for Heat the olive oil in a sauté pan or wok, Olive oil (tbsp) 1/2 1 11/2 2 21/2 3
farfalle. Chop the shallot and press or mince 11 – 13 minutes. Drain and leave to steam dry on medium-high heat, and fry the shallot, Salt & pepper to taste
the garlic. Cut the leek into thin rings. Remove without the lid. garlic and red chili pepper for 2 – 3 minutes.
f keep in the refrigerator
the seeds from the red chili pepper and finely Add the leek and fry for another 5 minutes.
chop the pepper. NUTRITIVE VALUE PER SERVING PER 100 g
Energy (kJ/kcal) 3167 / 757 766 / 183
Total fat (g) 37 9
Of which: saturated (g) 8,9 2,2
Carbohydrates (g) 75 18
Of which: sugars (g) 8,9 2,2
Fibre (g) 9 2
Protein (g) 26 6
Salt (g) 1,4 0,3
ALLERGENS

1) Grains containing gluten 3) Eggs 7) Milk/lactose 8) Nuts

May contain traces of: 17) Eggs 20) Soy 23) Celery

ADD THE SPINACH SEASON SERVE

Add the spinach and stir fry until the Add the green pesto to the wok or sauté Divide the pasta among plates and
spinach has shrunk. pan with vegetables. Add the farfalle and half garnish with the leftover Italian cheese.
of the grated Italian cheese and stir well.
Season with salt and pepper.

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

#HelloFresh

WEEK 44 | 2019
 PORTOBELLO BURGER WITH FRIED EGG
with fried potatoes and roasted courgette

Waxy Dried
potatoes rosemary

Dried Red
thyme onions (pcs

Courgette f Portobello f

Grated matured Hamburger

cheese f bun

Free-range Mayonnaise f
egg f

Total for 2 persons: Portobello is a robust, meaty mushroom with a chestnut-brown hood. Its size makes it the
0 50 min. V Vegetarian perfect susbsititute for a meat patty. Flavours like rosemary and thyme go well with the nutty,
* Easy earthy flavour of the portobello.

% Eat within 5 days

A GOOD EQUIPMENT

START
A sauté pan with a lid, a baking sheet lined with baking paper and a frying pan.
Let’s start cooking the Portobello burger with fried egg.

1P 2P 3P 4P 5P 6P
Firm potatoes (g) 200 400 600 800 1000 1200
Dried rosemary (tsp) 1 2 3 4 5 6
Dried thyme (tsp) 1 2 3 4 5 6
Red onions (pcs) 1/2 1 11/2 2 21/2 3
Courgettes (pcs) f 1/2 1 11/2 2 21/2 3
Portobello (pcs) f 1 2 3 4 5 6
Grated matured cheese
25 50 75 100 125 150
(g) 7) f
Hamburger buns (pcs)
1 2 3 4 5 6
1) 7) 11) 13) 17) 20) 22)
PREPARE THE POTATOES CHOP THE VEGGIES IN THE OVEN Free-range eggs
Preheat the oven to 210 degrees. In the meantime, cut the red onion Transfer the courgette to one side of a 1 2 3 4 5 6
(pcs) 3) f
Thoroughly wash the potatoes and cut into into rings and cut the courgette into thin baking tray lined with baking paper t. Put Mayonnaise (tbsp)
1 2 3 4 5 6
long thin wedges. Heat half of the olive oil in slices. Carefully remove the stem from the portobello on the other side, with the 3) 10) 19) 22) f
a sauté pan with a lid and fry the potatoes, the portobello. open side up. Drizzle the courgette and the Not included
covered, for 25 – 30 minutes on medium-high portobello with the remaining olive oil and Olive oil (tbsp) 1 2 3 4 5 6
Butter (tbsp) 1/2 1 11/2 2 21/2 3
heat. Take the lid off the pan after 20 minutes. season with salt and pepper. Bake in the oven
Salt & pepper to taste
Add the rosemary and thyme during the last for 10 minutes.
2 minutes and season with salt and pepper. f keep in the refrigerator
NUTRITIVE VALUE PER SERVING PER 100 G
Energy (kJ/kcal) 4092 / 978 565 / 135
Total fat (g) 55 8
Of which: saturated (g) 16,5 2,3
Carbohydrates (g) 83 12
Of which: sugars (g) 16,9 2,3
Fibre (g) 10 1
Protein (g) 32 4
Salt (g) 1,5 0,2
ALLERGENS

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

10) Mustard 11) Sesame 13) Lupin
May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts
IN THE OVEN FRY THE EGG SERVE
Carefully pour out the moisture that has In the meantime, heat the butter in a Make one burger per person by topping LTIP: This dish is rich in calories. Are you
escaped from the portobello and stuff the frying pan and fry one egg, sunny side up, per each bun with a portobello, a fried egg and keeping an eye on your calorie intake? Use 100 g
portobello with the grated matured cheese. person. Season to taste with salt and pepper. half of the fried red onion. Serve with the potatoes per person, half the cheese and 1/2 tbsp
Top the courgette with the red onion. Bake Slice open the hamburger buns. courgette, the remaining red onion and the mayonnaise.
in the oven for another 5 – 10 minutes. In the potatoes. Garnish with mayonnaise.
last 4 – 6 minutes, toast the hamburger buns
in the oven as well.
We would like to hear what you think. Feel free to contact us
tTIP: Arrange the courgette slices on the via our website or via our social media channels.
baking tray with as much distance in between
#HelloFresh
them as possible. The less they overlap, the
better they will brown.
WEEK 44 | 2019
 Italian bean dish with spinach and mushrooms
with mascarpone and homemade cheese crisps

Red onion Garlic clove

Mushrooms f Grated Italian cheese f

Fresh lemon thyme f Cannellini beans

Ciabatta with Spinach f

sunflower seeds

Mascarpone f

Total for 2 persons: Sweet, bitter, sour, salt and umami are the five basic flavours. Today you will be making a dish
5 25 min. V Vegetarian which is at least two of these: umami and salt. The cheese crisp is salt and umami and gives the
Calorie-
* Easy L conscious dish a nice bite. The cannellini bean risotto makes this dish full of fibre and the mascarpone and
mushrooms make it nice and juicy. Nutritious comfort food!
% Eat within 5 days
A GOOD EQUIPMENT

START
Grater, baking sheet lined with baking paper, sauté pan or large frying pan and a colander.
Let's start cooking the Italian bean dish with spinach and mushrooms.

1P 2P 3P 4P 5P 6P
Red onion (pcs) 1/2 1 11/2 2 21/2 3
Garlic clove (pcs) 1/2 1 11/2 2 21/2 3
Mushrooms (g) f 125 250 375 500 625 750
Grated Italian cheese
25 50 75 100 125 150
(g) 3) 7) f
Fresh lemon thyme
21/2 5 71/2 10 121/2 15
(g) f
Cannellini beans (can) 1/2 1 11/2 2 21/2 3
Ciabatta with sunflower
seeds (pcs) 1) 17) 20) 1 2 3 4 5 6
PREPARE MAKE THE CRISPS BAKKEN 21) 22) 25)
Preheat the oven to 200 degrees and Take half of the Italian cheese and make In the meantime, heat ½ tbsp olive oil per Spinach (g) 23) f 75 150 225 300 375 450
prepare the stock. Chop the red onion. Press 1 circle per person on a baking sheet lined with person in a large frying pan on medium-high Mascarpone (g) 7) f 25 50 75 100 125 150
or mince the garlic. Cut the mushrooms into baking paper. Sprinkle with pepper and bake heat. Add the red onion and the garlic and fry Not included
quarters. Remove the lemon thyme leaves together with the ciabatta in the oven for 6 – for 2 – 3 minutes. Add the mushrooms and fry Vegetable stock (ml) 40 80 120 160 200 240
from the sprigs. Drain the cannellini beans. 10 minutes. Let the crisps cool before carefully for another 2 – 3 minutes. Deglaze with 1 tbsp Olive oil (tbsp) 1/2 1 11/2 2 21/2 3
White wine vinegar
removing them from the baking sheet. You can white wine vinegar per person and add the (tbsp)
1 2 3 4 5 6
use a spatula, so they don’t break t. spinach. Stir fry until the spinach has shrunk. Salt & pepper to taste
tTIP: Did your crisps break? Break them into
f keep in the refrigerator
even more pieces and sprinkle them over the
dish when serving. NUTRITIVE VALUE PER SERVING PER 100 g
Energy (kJ/kcal) 2707 / 647 494 / 118
Total fat (g) 35 6
Of which: saturated
15,4 2,8
(g)
Carbohydrates (g) 48 9
Of which: sugars (g) 4,6 0,8
Fibre (g) 14 3
Protein (g) 28 5
Salt (g) 2,7 1/2
ALLERGENS

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

May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts
BONEN TOEVOEGEN ADD THE MASCARPONE SERVE 23) Celery 25) Sesame
Add the stock, the lemon thyme and the Reduce the heat and add the Transfer the bean dish to deep plates and
cannellini beans. Stir well and let it cook while mascarpone. Stir well and season with salt garnish with the leftover Italian cheese. Add LFACT: Did you know that this dish contains
stirring for 4 – 5 minutes. and pepper. the cheese crisp and serve with the ciabatta. half of the daily recommended amount of
fibre? This is especially due to the cannellini
beans. Fibre plays an important role in
digestion it also positively influences your
cholesterol level!

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

#HelloFresh

WEEK 44 | 2019
 T T E N V E G E TA B
GO LE

Forgotten vegetables from the oven

R
FO S

with swede gratin and German steak

IN THE SPOTLIGHT
SWEDE
This root is rich in vitamin C and fibre - good
for your immune system!

Swede Yellow beetroot f

Truffle potato Garlic clove

Fresh rosemary f Crème fraîche f

Grated aged cheese f German steak f

Total for 2 persons: You won’t immediately think of sweetness and softness when you hear swede. However, when
) 55 min. you cook this vegetable, it changes from an earthy root to a sweet delight. The bright colours of
* Easy the yellow beetroot and purple truffle potato make sure this dish is not only very tasty, but also
pleasing to the eye!
% Eat within 5 days
A GOOD EQUIPMENT

START
Pan with lid, oven dish, baking sheet lined with baking paper, bowl and a frying pan.
Let's start cooking the forgotten vegetables from the oven.

1P 2P 3P 4P 5P 6P
Swede (pcs) f 1/2 1 11/2 2 21/2 3
Yellow beetroot (pcs) f 1/2 1 11/2 2 21/2 3
Truffle potato (g) 125 250 375 500 625 750
Garlic clove (pcs) 1/2 1 11/2 2 21/2 3
Fresh rosemary (sprig)
1/2 1 11/2 2 21/2 3
f
Crème fraîche (g) 7) f 25 50 75 100 125 150
Grated aged cheese
25 50 75 100 125 150
(g) 7) f
German steak (pcs) f 1 2 3 4 5 6
PREPARE COOK AND MIX BAKE
Not included
Preheat the oven to 200 degrees. Boil Cook the swede, covered with the lid, for Divide the yellow beetroot and the Olive oil (tbsp) 1 2 3 4 5 6
ample water with a pinch of salt in a pan with 10 – 12 minutes. Drain, transfer to a baking truffle potato on a baking sheet lined Butter (tbsp) 1/2 1 11/2 2 21/2 3
lid. Peel the swede and cut into small dices. dish and leave to steam dry. In a bowl, mix with baking paper. Bake in the oven for Salt & pepper to taste
Peel the yellow beetroot and cut into thin 1 tbsp of olive oil per person with the garlic, 25 – 30 minutes.
f keep in the refrigerator
wedges. Thoroughly wash the truffle potato the rosemary, salt and pepper. Add the yellow
and cut into wedges as well. Press or mince the beetroot and truffle potato and mix with the NUTRITIVE VALUE PER SERVING PER 100 g
Energy (kJ/kcal) 2642 / 632 470 / 112
garlic. Remove the rosemary leaves from the garlic-rosemary oil.
Total fat (g) 38 7
sprig and finely chop the leaves.
Of which: saturated (g) 16,9 3,0
Carbohydrates (g) 34 6
Of which: sugars (g) 10,2 1,8
Fibre (g) 6 1
Protein (g) 36 6
Salt (g) 1,1 0,2
ALLERGENS

7) Milk/lactose

MAKE THE GRATIN FRY THE GERMAN STEAK SERVE

In the same bowl you just used, mix Heat ½ tbsp butter per person in a frying Remove the vegetables from the oven,
the crème fraiche with half of the grated pan on medium-low heat. Fry the German divide them among plates and serve with the
aged cheese, pepper and salt. Add the steak for 2 – 4 minutes per side. Season with German steak. Spoon the swede gratin next
mixture to the swede in the baking dish and salt and pepper. to it.
mix well. Cover the whole with the leftover
grated cheese and bake in the oven for RFACT: Did you know that, because of
15 – 20 minutes. the swede, this dish contains 100% of the
daily recommended amount of vitamin C?
It is also rich in calcium, which is needed for We would like to hear what you think. Feel free to contact us via our
strong bones and teeth, and rich in folic acid: website or via our social media channels.
important for your energy levels. #HelloFresh

WEEK 44 | 2019
 Rich farmers omelette with vegetables and potatoes
with aged cheese, ciabatta and a refreshing salad

Diced potato Plum tomato f

Fresh chives f Italian vegetable mix f

Free-range egg f Whole grain ciabatta

Grated aged cheese f Rocket lettuce & lamb's

lettuce f

Total for 2 persons:

It is super easy to get your daily intake of vegetables with this recipe: it contains 250 g of
4 20 min. V Vegetarian vegetables per person! It is said that this omelette originates from a farmer, who made the
* Easy r Quick & Easy omelette with all the leftover vegetables from his kitchen. This way he created an easy and
nutritious meal, without wasting any food. Do you have some leftover vegetables or herbs? Add
% Eat within 5 days them! The omelette also contains aged cheese; this will make it nice and juicy.
A GOOD EQUIPMENT:
SERVES 1 - 6
START
Large sauté pan or frying pan with lid, bowl and a salad bowl.
Let's start cooking the rich farmers omelette with vegetables and potatoes.

1P 2P 3P 4P 5P 6P
Diced potato (g) f 100 200 300 400 500 600
Plum tomato (pcs) f 1 2 3 4 5 6
Fresh chives (g) f 21/2 5 71/2 10 121/2 15
Italian vegetable mix (g) 23) f 125 250 375 500 625 750
Free-range egg (pcs) 3) 3 6 9 12 15 18
Whole grain ciabatta (pcs)
1/2 1 11/2 2 21/2 3
1) 6) 7) 17) 22) 25) 27)
Grated aged cheese (g) 7) f 25 50 75 100 125 150
Rocket lettuce and lamb's lettuce
15 30 45 60 75 90
(g) 23) f
Not included

1 PREPARE 2 FRY THE VEGETABLES Butter (tbsp)

Black balsamic vinegar (tsp)
1/2
1
1
2
11/2
3
2
4
21/2
5
3
6
• Preheat the oven to 200 degrees. Heat the butter in a large • Add the vegetable mix to the pan with diced potatoes. Extra virgin olive oil to taste
sauté pan or frying pan on medium-high heat and fry the Season with salt and pepper. Cover the pan with the lid and Salt & pepper to taste
diced potatoes for 6 – 8 minutes. fry for 5 – 7 minutes. Regularly stir. f keep in the refrigerator
• Cut the plum tomato into dices and set aside. • In the meantime, whisk the eggs in a bowl with half of the NUTRITIVE VALUE PER SERVING PER 100 G
• Roughly chop the chives. fresh chives. Season with salt and pepper Energy (kJ/kcal) 2611 / 624 454 / 108
Total fat (g) 33 6
Of which: saturated (g) 15,0 2,6
Carbohydrates (g) 44 8
Of which: sugars (g) 5,1 0,9
Fibre (g) 7 1
Protein (g) 35 6
Salt (g) 1,5 0,3
ALLERGENS

1) Grains containing gluten 3) Eggs 6) Soy 7) Milk/lactose

May contain traces of: 17) Eggs 22) Nuts 23) Celery 25) Sesame 27) Lupin

RFACT: Did you know that the average person consumes

too little vitamin D? It is essential for the intake of calcium,
3 MAKE THE OMELETTE 4 SERVE but it is only present in very few products. Egg is one of
• Bake the ciabatta in the oven for 6 – 8 minutes. • Mix the rocket lettuce, lamb’s lettuce and the diced the few sources of vitamin D, so this dish will provide you a
tomato in a salad bowl with 1 tsp black balsamic vinegar good amount!
• Add the egg mixture to the pan with vegetables and let it
firm up for 4 – 5 minutes, covered with the lid. per person. Season to taste with extra virgin olive oil, salt
and pepper.
• After 3 minutes, sprinkle with the grated aged cheese.
• Divide the farmers omelette among plates and serve with
the salad. Garnish with the remaining chives and serve with We would like to hear what you think. Feel free to contact us via our website or via our
tTIP: Cooking this dish for more than 2 persons? Use more the ciabatta. social media channels.
pans if needed. #HelloFresh

WEEK 44 | 2019
 Japanese ramen with fried haddock
with udon noodles, cabbage and broccoli

Fresh ginger Red chili

pepper f

Carrot f Mushrooms f

Cabbage & broccoli Udon

vegetable mix f noodles

Haddock fillet Soy sauce

( skinned ) f

Total for 2 persons: The Japanese eat this clear noodle soup at any time of day: from breakfast to dinner. The
4 20 min. Quick & Easy
soup is stuffed with vegetables and is served with slices of meat, fish or an egg. Ramen is
Calorie- not the name of the noodles, but of the dish itself. Eat the ramen with chopsticks for a real
- Very simple L conscious Asian experience.
§ Eat within 3 days
 EQUIPMENT
A GOOD A wok or soup pan, kitchen paper and a frying pan. SERVES 1 - 6
START Let’s start cooking the Japanese ramen with fried haddock. 

1P 2P 3P 4P 5P 6P
Fresh ginger (cm) 1 2 3 4 5 6
Red chili pepper (pcs) f 1/4 1/2 3/4 1 11/4 11/2
Carrot (pcs) f 1/4 1/2 3/4 1 11/4 11/2
Mushrooms (g) f 60 125 190 250 315 375
Cabbage & broccoli vegetable mix
100 200 300 400 500 600
(g) 23) f
Udon noodles (g) 1) 100 200 300 400 500 600
Haddock fillet (pc) (100 g) 4) f 1 2 3 4 5 6
Soy sauce (ml) 1) 6) 5 10 15 20 25 30
Not included

1 PREPARATION 2 PREPARE THE SOUP Vegetable stock (ml)

Sunflower oil (tbsp)
400 800 1200 1600 2000 2400
2 3 3 4 4 5
• Prepare the stock t. • Heat half the sunflower oil in a wok or soup pan. Fry Salt & pepper to taste

• Peel and chop or grate the ginger. the ginger and red chili pepper for 2 – 3 minutes on f keep in the refrigerator
medium-high heat.
• Remove the seed pods from the red chili pepper and
finely chop the pepper. • Add the carrot and the vegetable mix and stir fry for
NUTRITIVE VALUE PER SERVING PER 100 G
2 minutes.
• Cut the carrot into thin half slices. Cut the mushrooms Energy (kJ/kcal) 1992 / 476 236 / 56
into quarters. • Add the stock and boil for 6 – 8 minutes. When halfway Fats (g) 22 3
done, add the mushrooms and noodlestt. Of which: saturated (g) 3,1 0,4
Carbohydrates (g) 39 5
Of which: sugars (g) 6,9 0,8
Fibre (g) 6 1
Protein (g) 29 3
Salt (g) 7,1 0,9
ALLERGENS

1) Grains containing gluten 4) Fish 6) Soy

May contain traces of: 23) Celery

LTIP: Are you keeping an eye on your salt intake? Use low-
salt stock, replace part of the stock with water or don’t use
the soy sauce.
3 FRY THE FISH SERVE
• In the meantime, pat the haddock dry with kitchen paper. • Season the soup to taste with soy sauce and pepper.
• Heat the remaining sunflower oil in a frying pan and fry the • Transfer the ramen to soup bowls and serve with the
haddock for 2 – 3 minutes on each side until done. haddock on top.
• Season to taste with salt and pepper.
We would like to hear what you think. Feel free to contact us via our website or via our
social media channels.

#HelloFresh
tTIP: Do you have fish stock at home? Use that instead of ttTIP: Cut the noodles into smaller pieces before adding
vegetable stock. them to the pan. This makes them a lot easier to eat! WEEK 44 | 2019
 FRESH PAPPARDELLE WITH SHRIMP
WITH PEAS AND A RICOTTA-LEEK SALAD

Leek f Garlic clove

Hazelnuts Shrimp f

Fresh pappardelle f Peas f

Lemon f Ricotta f

Rocket f

Total for 2 persons: Pappardelle most likely comes from the Italian word pappare, which means something like gobble
7 35 min up. It is so delicious that you probably can't help yourself, but try to enjoy it like a true Italian: set
the table with just a fork, this way you can be sure to slowly savor this meal the way it deserves.
* Several steps Buon Appetito!
% Eat within 5 days
A GOOD EQUIPMENT

START
Sauté pan with a lid, pan with a lid, frying pan, kitchen paper and a small bowl.
Let’s start cooking the fresh pappardelle with shrimp.

1P 2P 3P 4P 5P 6P
Leek (pcs) f 1/2 1 11/2 2 21/2 3
Garlic clove (pcs) 1 2 3 4 5 6
Hazelnuts (g) 8) 19) 25) 10 20 30 40 50 60
Shrimp (g) 2) f 120 240 360 480 600 720
Fresh pappardelle (g)
125 250 375 500 625 750
1) 3) f
Peas (g) 23) f 25 50 75 100 125 150
Lemon (pcs) f 1/2 1 11/2 2 21/2 3
Ricotta (g) 7) f 40 80 120 160 200 240
Rocket (g) 23) f 20 40 60 80 100 120
BRAISE THE LEEK ROAST THE HAZELNUTS FRY THE SHRIMP
Not included
Chop the leek into 10 cm long pieces. Then Bring ample water to a boil point in a pan Heat 1/2 tbsp of olive oil per person in the
Butter (tbsp) 1 2 3 4 5 6
slice the pieces in half (lengthwise), then slice with a lid for the pappardelle and the peas. same frying pan you just used. Pat the shrimp Olive oil (tbsp) 1 2 3 4 5 6
again into strips of 1/2 cm wide. Press or mince Coarsely chop the hazelnuts. Heat a frying pan dry with kitchen paper. Fry the rest of the Extra virgin olive oil to taste
the garlic. Melt 1 tbsp of butter per person in a without oil on medium-high heat and roast the garlic and the shrimp for 3 – 4 minutes. Salt & pepper to taste
large sauté pan with a lid on medium-low heat. hazelnuts until they start to colour. Remove
f keep in the refrigerator
Fry half of the garlic for 1 – 2 minutes, then from the pan and set aside.
add the leek. Fry the leek for 3 – 4 minutes, NUTRIENT VALUES PER SERVING PER 100 G
then add 1 tbsp of water per person. Cover and Energy (kJ/kcal) 3487 / 834 684 / 164
let it simmer gently for 8 – 10 minutes.  Total fat (g) 38 8
Of which: saturated (g) 13,1 2,6
Carbohydrates (g) 78 15
Of which: sugars (g) 7,3 1,4
Fibre (g) 8 2
Protein (g) 40 8
Salt (g) 1,5 0,3
ALLERGENS

1) Grains containing gluten 3) Eggs 7) Milk/lactose 8) Nuts

May contain traces of: 19) Peanuts 23) Celery 25) Sesame

COOK AND MIX MIX SERVE

Cook the pappardelle together with Add the shrimp, pappardelle and the Place the rocket on the outer side of the
the peas for 4 – 6 minutes. Drain, setting ricotta mixture to the leek and mix well. plate with the pappardelle in the middle.
aside some of the peas for garnishing. Mix Generously season with pepper and salt.  Garnish the dish with the rest of the peas
the pappardelle with 1/2 tbsp of olive oil per and roasted hazelnuts. Serve with the lemon
person. Juice half of the lemon and cut the wedges. Drizzle with extra virgin olive oil, salt
other half into wedges. In a small bowl, mix and pepper to taste.
the ricotta with the lemon juice and season
generously with salt and pepper.
We would like to hear what you think. Feel free to contact us via our
website or via our social media channels.

#HelloFresh

WEEK 44 | 2019
 VEAL SHOULDER WITH ROUND COURGETTE AND GREEN PEAS
WITH CREAMY POTATO PUREE AND GRAVY

Starchy potatoes Onion

Round courgette f Garlic clove

Fresh dill & mint f Green peas f

Double cream f Veal shoulder f

Fresh flat leaf parsley

f

Total for 2 persons: With a creamy potato mash, a juicy and tender veal shoulder and green vegetables, you will put
8 30 min a good old-fashioned AVG (the Dutch abbreviation for potatoes, meat, vegetables) on the table.
* Easy Veal shoulder is a tasty and lean piece of meat, which does not need a complicated preparation
– for this recipe we chose to pan-fry it. You will finish the dish with a nice gravy, which you will
% Eat within 5 days make from the cooking grease that was released from the meat.
A GOOD EQUIPMENT

START
2x pan with lid, frying pan, sauté pan with lid, aluminum foil and a potato masher.
Let's start cooking the veal shoulder with round courgette and green peas.

1P 2P 3P 4P 5P 6P
Starchy potatoes (g) 300 600 900 1200 1500 1800
Onion (pcs) 1/2 1 11/2 2 21/2 3
Round courgette (pcs)
1/2 1 11/2 2 21/2 3
f
Garlic clove (pcs) 1 2 3 4 5 6
Fresh dill & mint (g) f 5 10 15 20 25 30
Green peas (g) 23) f 50 100 150 200 250 300
Double cream (ml) 7) f 50 100 150 200 250 300
Veal shoulder (pcs) f 1 2 3 4 5 6
Fresh flat leaf parsley
PREPARE FRY THE VEGETABLES MAKE THE POTATO PUREE (g) f
5 10 15 20 25 30
Boil ample water in a pan with a lid, for the Heat ½ tbsp olive oil per person in a Cook the potatoes in the pan with lid, Not included
potatoes. Prepare the stock. Peel the potatoes sauté pan with lid, on medium-high heat. Fry covered, for 12 – 15 minutes. Drain and mash Beef stock (ml) 20 40 60 80 100 120
and cut them into large pieces. Chop the onion the garlic and onion 1 – 2 minutes. Add the the potatoes into a puree with a potato Olive oil (tbsp) 1/2 1 11/2 2 21/2 3
and cut the courgette into thin half moons. courgette and fry, covered with the lid, for masher. Add ½ tbsp butter and the rest of the White wine vinegar
1/2 1 11/2 2 21/2 3
Press or mince the garlic. Remove the mint 6 – 8 minutes. Add the green peas and per double cream. Season with salt and pepper (tbsp)
leaves from the sprigs and finely chop the person: 2 tbsp double cream and ½ tbsp and mix well. Butter (tbsp) 11/2 3 41/2 6 71/2 9
leaves, together with the dill. white wine vinegar. Season with salt and Salt & pepper to taste
pepper and let it simmer for 4 – 6 minutes on f keep in the refrigerator
low heat, covered with the lid. Near the end,
NUTRITIVE VALUE PER SERVING PER 100 G
add the dill and mint.
Energy (kJ/kcal) 4031 / 964 527 / 126
Total fat (g) 54 7
Of which: saturated (g) 30,2 4,0
Carbohydrates (g) 78 10
Of which: sugars (g) 15,4 2,0
Fibre (g) 10 1
Protein (g) 37 5
Salt (g) 0,6 0,1

ALLERGENS

7) Milk/lactose
May contain traces of: 23) Celery
FRY THE VEAL SHOULDER MAKE THE GRAVY SERVE
In the meantime, heat 1 tbsp butter per Remove the veal shoulder from the pan Divide the potato puree among plates
person in a frying pan on medium-high heat. and set aside, wrapped in aluminum foil. Add and put the vegetables next to it. Add the veal
Season the veal shoulder on both sides with the stock to the frying pan with cooking grease shoulder and pour the gravy over it. Garnish
salt and pepper. Fry the veal shoulder for 3 – from the meat. Let it cook on high heat for the dish with the chopped flat leaf parsley.
4 minutes per side. In the meantime, finely 3 – 4 minutes. Regularly stir with a whisk.
chop the flat leaf parsley.

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

#HelloFresh

WEEK 44 | 2019
 Halloween soup with spider meatballs
with pumpkin, carrot, tomato and coconut milk

Onion Garlic clove

Waxy potatoes Carrot f

Nutmeg Diced pumpkin f

Dried thyme Coconut milk

Diced tomato Panko breadcrumbs

Mixed minced meat f Spaghetti

Total for 2 persons: Start Halloween well with this spooky recipe! This soup has the typical orange Halloween Fresh curly parsley f
7 35 min.
colour thanks to the pumpkin and carrot. For a scary twist, you will make spider meatballs with
* Easy minced meat and spaghetti. This will not only be an exciting, but also a very tasty Halloween.

§ Eat within 3 days

A GOOD EQUIPMENT

START
Stock pot or large pan with lid, bowl, saucepan, skimmer and a hand blender.
Laten we beginnen met het koken van de halloweensoep met spinnenballetjes.

1P 2P 3P 4P 5P 6P
Onion (pcs) 1/2 1 11/2 2 21/2 3
Garlic clove (pcs) 1 2 3 4 5 6
Waxy potatoes (g) 50 100 150 200 250 300
Carrot (pcs) f 1/2 1 11/2 2 21/2 3
Nutmeg (pcs) 1 1 1 1 2 2
Diced pumpkin
150 300 450 600 750 900
(g) 23) f
Dried thyme (tsp) 1 2 3 4 5 6
Coconut milk (ml) 26) 75 150 225 300 375 450
Diced tomato (pack) 1/3 02/3 1 11/3 12/3 2,00
PREPARE STEW THE VEGETABLES MAKE THE MEATBALLS
Panko breadcrumbs
Prepare the stock. Cut the onion into Heat ½ tbsp olive oil per person in a stock Boil ample water with a pinch of salt in (g) 1)
15 25 35 50 60 75
half rings. Press or mince the garlic. Peel the pot or large pan with lid, on medium-high a saucepan. In a bowl, mix the minced meat Mixed minced meat
potato and cut into small pieces. Cut the heat. Fry the onion and garlic 2 – 3 minutes. with the panko, pepper and salt. Knead well (half beef, half pork) 100 200 300 400 500 600
carrot into dices. Grate the nutmeg with a Add the diced pumpkin, potato, carrot, dried and roll 8 small meatballs per person. Break (g) f
fine grater. thyme, a pinch of nutmeg per person, pepper the dry spaghetti in two pieces. Pierce each Spaghetti (g) 1) 17) 20) 221/2 50 721/2 90 1221/2 140
Fresh curly parsley (g) f 21/2 5 71/2 10 121/2 15
and salt. Mix well and fry 3 – 4 minutes. Add meatball with 4 sticks spaghetti: these will be
Not included
the stock, the diced tomato and 2/3 of the the spider legs.
Olive oil (tbsp) 1/2 1 11/2 2 21/2 3
coconut milk. Cover and bring to a boil. Lower
Vegetable stock (ml) 200 400 600 800 1000 1200
the heat and simmer for 20 – 25 minutes. Salt & pepper to taste
f keep in the refrigerator
NUTRITIVE VALUE PER SERVING PER 100 g
Energy (kJ/kcal) 3052 / 730 336 / 80
Total fat (g) 38 4
Of which: saturated (g) 20,3 2,2
Carbohydrates (g) 60 7
Of which: sugars (g) 16,6 1,8
Fibre (g) 9 1
Protein (g) 32 4
Salt (g) 3,0 0,3
ALLERGENEN
COOK THE MEATBALLS PUREE THE SOUP SERVE 1) Grains containing gluten
Cook the spider balls for 8 – 10 minutes Remove the soup from the heat. Add half Divide the spider meatballs among bowls May contain traces of: 17) Eggs 20) Soy 23) Celery 26) Sulfite
in the saucepan. Remove them from the of the parsley and 50 ml cooking liquid from or deep plates and pour the soup over the
pan with a skimmer and set aside. Save the the meatballs per person. Puree with a hand meatballs. Sprinkle with the leftover coconut
cooking liquid. In the meantime, finely chop blender and season with salt and pepper. Do milk tt, garnish with the parsley and enjoy tTIP: Do you have dried peppercorns at
home? Use them to give the spider meatballs
the fresh parsley. you feel like your soup is too thick? Add some your spooky soup!
eyes! But be aware: they are not very nice to
extra cooking liquid.
eat.
ttTIP: Do you want to make a spider web
in your soup? Pour some rings of coconut milk We would like to hear what you think. Feel free to contact us via our
on the soup and drag a toothpick or skewer website or via our social media channels.
from the middle of the soup to the edges. #HelloFresh

WEEK 44 | 2019
 -BREAKFAST BOX- BREAKFAST 1- 1x
GOOD MORNING! SOURDOUGH BREAD WITH SCRAMBLED EGG
with avocado

1
INGREDIENTS
FOR 1 BREAKFAST 2P 4P
SOURDOUGH BREAD
Sourdough bread (pcs)
WITH SCRAMBLED EGG 1) 6) 11) 17) 21) 22)
2 4
with avocado Avocado (pcs) ½ 1
Free-range egg (pcs) 3) f 4 8

2
Not included
BANANA SPLIT WITH Butter (tbsp) 1 2
YOGURT Salt & pepper to taste
with wholegrain flakes and
f keep in the refrigerator
chocolat flakes
EQUIPMENT

3
Bowl and a frying pan
SPELT CAKES
with turkey fillet and
NUTRITIVE VALUE PER SERVING PER 100 G
hüttenkäse
Energy (kJ/kcal) 2605 / 623 919 / 220
Fat (g) 29 11
Of which: saturated (g) 8,8 3,1
Carbohydrates (g) 63 22
Of which: sugars (g) 0,9 0,3
Fibre (g) 4 2
Protein (g) 26 9
Salt (g) 1,5 0,5

1
ALLERGENS
Preheat the oven to 200 degrees. Bake the sourdough bread for 8 minutes.
1) Grains containing gluten 3) Eggs 6) Soy 11) Sesame
May contain traces of: 17) Eggs 21) Milk/lactose 22) Nuts

2 In the meantime, halve the avocado, remove the seed and cut into slices.

3 Mix the eggs with a fork or whisk and season with salt and pepper. Melt half of
the butter in a frying pan, pour the egg mixture in it and stir fry until you have
scrambled eggs.
The nutrient values are calculated per person, per serving. Clean

4
the ingredients before you process them. Do you want to pause
or change your box for next week? Let us know by Wednesday Slice the bread open, spread with the leftover butter and divide the scrambled
through your account. Any questions about the products or our egg and the avocado over it. Season with salt and pepper to taste.
service? Contact our customer service.

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WEEK 44 | 2019
BREAKFAST 2- 2x BREAKFAST 3- 2x
BANANA SPLIT WITH YOGURT SPELT CAKES
with wholegrain flakes and chocolat flakes with turkey fillet and hüttenkäse

INGREDIENTS INGREDIENTS

1 Halve the banana lengthwise. FOR 1 BREAKFAST

Banana (pcs)
Full fat yogurt (ml) 7) f
2P
2
250
4P
4
500
1 Top 2 spelt cakes per person with the
hüttenkäse and top the other spelt
cakes with turkey fillet.
FOR 1 BREAKFAST
Spelt cakes (pcs) 1) 20) 21) 25)
2P
6
100
4P
12
200
Hüttenkäse (g) 7) f

2 Divide the pieces of banana among

plates and pour the yogurt over them.
Wholegrain flakes (g) 1) 19) 22) 25)
Chocolat flakes (g) 6) 7) 19) 22) 25)
100
25
200
50
2 Cut the plum tomato into slices and
divide these over the hüttenkäse. Cut
Turkey fillet (slices) 3) f
Plum tomato (pcs) f
2
1
4
2

3
f keep in the refrigerator Garden cress (tbsp) f 1½ 3
Sprinkle with wholegrain flakes and the garden cress with scissors and divide Not included
chocolat flakes. among all the spelt cakes. Season with salt
NUTRITIVE VALUE PER SERVING PER 100 G Salt & pepper to taste
Energy (kJ/kcal) 1870 / 447 589 / 141 and pepper to taste.
fkeep int he refrigerator
Fat (g) 11 3
Of which: saturated (g)
Carbohydrates (g)
Of which: sugars (g)
5,9
71
32,3
1,9
22
10,2
3 Divide the spelt cakes among plates.
NUTRITIVE VALUE

Energy (kJ/kcal)
PER SERVING

669 / 160
PER 100 G

476 / 114
Fibre (g) 8 2 Fat (g) 3 2
Protein (g) 12 4 Of which: saturated (g) 1,5 1,1
Salt (g) 0,1 0,0 Carbohydrates (g) 18 13
ALLERGENEN
Of which: sugars (g) 2,5 1,8
Fibre (g) 3 2
1) Grains containing gluten 6) Soy 7) Milk/lactose Protein (g) 13 9
May contain traces of: 19) Peanuts 22) Nuts 25) Sesame
Salt (g) 0,7 0,5
ALLERGENS

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

May contain traces of: 20) Soy 21) Milk/lactose 25) Sesame