HADDOCK WITH BACON AND GREEN BEANS PDF/52.ALL.EN...green beans and cut them into 2 equal parts. Cover the bottom of a pan with a lid with a thin layer of water. Add the green beans

Ravigote sauce f

Nutmeg

Green beans fFirm potatoes

Fillet of haddock ( skinned ) f

Bacon f

Haddock is part of the codfish family, except it has a slightly stronger flavour and the meat is a little more delicate. The Dutch name ‘schelvis’ refers to how the meat falls apart. Our haddock has the MSC logo, which stands for sustainable fishing. Read all about this fish in our blog!Easy Gluten-free

Eat within 3 days

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HADDOCK WITH BACON AND GREEN BEANS With oven-roasted potato wedges

FamilybTotal: 35-40 min.8 READ MORE ABOUT• HADDOCK • IN OUR BLOG

SERVES 1 - 6

INGREDIENTSA GOOD START

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WEEK 52 | 2018

1P 2P 3P 4P 5P 6PFirm potatoes (g) 200 400 600 800 1000 1200Green beans (g) f 200 400 600 800 1000 1200Bacon (rashers) f 2 4 6 8 10 12Haddock (skinned) (100 g) 4) f

1 2 3 4 5 6

Nutmeg (pcs) 1 1 1 1 1 1Ravigote sauce (g) 3) 10) 19) 22) f

40 80 120 160 200 240

Not includedSunflower oil (tbsp) 1 2 3 4 5 6Butter (tbsp) 3/4 11/2 21/4 3 33/4 41/2Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3519 / 841 597 / 143Total fat (g) 55 9 Of which: saturated (g) 13.4 2.3Carbohydrates (g) 50 8 Of which: sugars (g) 3.4 0.6Fibre (g) 11 2Protein (g) 30 5Salt (g) 1.4 0.2

ALLERGENS

3) Eggs 4) Fish 10) Mustard May contain traces of: 19) Peanuts 22) Nuts

EQUIPMENTA baking sheet lined with baking paper, a pan with a lid, a frying pan and a fine grater.Let’s start cooking the haddock with bacon and green beans.

FRY THE POTATOESPre-heat the oven to 200 degrees.

Thoroughly scrub or peel the potatoes and cut into ½ cm cubes. Transfer the potatoes to a baking tray lined with baking paper, drizzle with sunflower oil and season to taste with salt and pepper. Bake the potatoes in the pre-heated oven for 30 – 40 minutes or until golden brown t.

BOIL THE GREEN BEANSIn the meantime, trim the ends off the

green beans and cut them into 2 equal parts. Cover the bottom of a pan with a lid with a thin layer of water. Add the green beans with a pinch of salt. Bring to the boil and gently simmer, covered, for 8 – 10 minutes. Drain and set aside, uncovered, to steam dry. Stir a bit of butter per person into the green beans to taste. Season to taste with salt and pepper.

WRAP THE HADDOCK In the meantime, place the bacon strips parallel to each other and have them overlap a bit lengthwise. Place the haddock fillet crosswise on top of the bacon and wrap the haddock fillet with the bacon tt.

FRY THE FISH Heat the remaining butter in a frying pan and fry the bacon-wrapped fish for 2 – 3 minutes on each side at medium-high heat or until done. Season to taste with pepper.

GRATE THE NUTMEG In the meantime, grate the nutmeg with a fine grater. ATTENTION: you only need a pinch.

tTIP: You can also pre-boil the potato wedges for 5 minutes. This will reduce their oven time to 20 minutes.

SERVE Serve the bacon-wrapped haddock fillet with the potato wedges and green beans. Sprinkle the green beans with nutmeg to taste and serve with the ravigote sauce.

ttTIP: The haddock may come folded to fit it into the packaging. Do not unfold it before wrapping it in bacon, the fish package remains more firm when folded.

Rocket lettuce f

Diced bacon f

Smoked pork sausage f

Yellow carrot f

Crumbly potatoes

Red onions Orange carrot f

To us hotchpotch is a true winter meal, but it used to be consumed primarily between late July and early October. These were the harvest months: the farmers worked long days in the field and needed a lot of energy to be able to pull off the heavy task at hand. ‘Hutspot’ is a typically Dutch hotchpotch, not to be confused with ‘hutsepot’, which is a traditional Flemish stew.

Easy

Eat within 3 days

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SWEET HOTCHPOTCH WITH SMOKED SAUSAGE With multi-colour carrot and fried red onion

Gluten-freegTotal: 30-35 min.7

SERVES 1 - 6



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WEEK 52 | 2018

1P 2P 3P 4P 5P 6PCrumbly potatoes (g) 300 600 900 1200 1500 1800Yellow carrot (g) f 100 200 300 400 500 600Orange carrot (g) f 100 200 300 400 500 600Red onions (pcs) 1 2 3 4 5 6Smoked pork sausage (100 g) f

1 2 3 4 5 6

Diced bacon (g) f 25 50 75 100 125 150Rocket lettuce (g) 23) f 20 40 60 80 100 120

Not includedButter (tbsp) 11/2 3 41/2 6 71/2 9Extra-virgin olive oil to tasteMilk dashSalt & pepper to taste


NUTRIENT VALUEPER

SERVING PER 100 G Energy (kJ/kcal) 3992 / 954 503 / 120Total fat (g) 56 7 Of which: saturated (g) 26.2 3.3Carbohydrates (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 potato peeler, a potato masher, a deep saucepan, a frying pan and a bowl. Let’s start cooking the sweet hotchpotch with smoked sausage.

PREPARATIONBring plenty of water to the boil in a pan

with a lid to cook the potatoes and carrots in. Thoroughly scrub or peel the potatoes and cut into coarse pieces. Weigh the yellow and orange carrot and peel with a potato peeler. Cut both ingredients into coarse pieces. Slice the red onion into half rings.

BOIL AND PUREEBoil the potatoes with the carrot,

covered, for 15 – 18 minutes in the pan with the lid. Add the smoked pork sausage for the final 5 minutes. Drain and set aside a little bit of cooking fluid. Mash the potatoes and carrots to a course purée using a potato masher. Set aside the smoked sausage.

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

FRY AND DRESS In the meantime, heat a frying pan without any oil or butter to medium-high heat and fry the bacon cubes for 5 – 6 minutes until crispy. Season the rocket lettuce to taste with extra-virgin olive oil, salt and pepper in a bowl.

SEASON Add the bacon cubes with their reduction, the remaining butter and a dash of milk to the hotchpotch to make it creamy. Season to taste with salt and pepper.

tTIP: Frying the onions at low heat makes them soft and sweet. Turn up the heat for more crunchy, less sweet onions.

SERVE Make a bed of rocket lettuce on each plate, scoop the hotchpotch on top and serve with the smoked sausage. Scoop the caramelised onion on top of the hotchpotch.

LTIP: This dish is calorie-rich. Are you keeping an eye on your calorie intake? Replace the butter in the hotchpotch with an extra dash of milk or a little bit of cooking fluid from the potatoes and vegetables.

Pumpkin seeds

Capers fFeta f

GarlicBrown rice

Red cherry tomatoes f

Tomato f

Fresh basil f

The Greek love their national pride: on average they consume a whopping 10 kg of feta per person. This traditional sheep's cheese makes for a delicious addition to salads but it is also consumed as a snack in Greece. Saganaki, for example, is a snack where the cheese is pan-fried with a coat of flour. We will keep it simple with feta from the oven - at least as tasty and fewer dishes!

Easy Gluten-free

Eat within 5 days

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Oven-roasted feta and garlic-tomatoes With brown rice, capers and pumpkin seeds

VegetarianvTotal: 35-40 min.8

SERVES 1 - 6



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WEEK 52 | 2018

1P 2P 3P 4P 5P 6PBrown rice (g) 85 170 250 335 420 500 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Tomatoes (pcs) f 2 4 6 8 10 12 Red cherry tomatoes (g) f

65 125 185 250 310 370

Feta (g) 7) f 75 150 225 300 375 450 Capers (g) f 20 30 40 50 60 70 Pumpkin seeds (g) 19) 22) 25) 5 10 15 20 25 30

Fresh basil (g) 23) f 21/2 5 71/2 10 121/2 15

Not includedBlack balsamic vinegar (tsp) 1 2 3 4 5 6

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


NUTRIENT VALUEPER


ALLERGENS

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

EQUIPMENTA pan with a lid, a sieve, an oven dish and a frying pan.Let’s start cooking the feta and garlic tomatoes from the oven.

BOIL THE RICEPre-heat the oven to 200 degrees and

bring 250 ml water per person to the boil in a pan with a lid. Boil the brown rice, covered, for 12 – 15 minutes until done. Drain and allow to steam-dry in a sieve to allow the rice to cool down. To speed up the cooling process of the rice, you can distribute it across a plate or cutting board t.

CHOP THE INGREDIENTSIn the meantime, press or finely chop the

garlic. Cut the tomatoes into wedges and keep the cherry tomatoes whole.

MIX AND ROAST Mix all the tomatoes with the garlic in an oven dish. Add the black balsamic vinegar, half the olive oil and brown sugar, toss and season to taste with salt and pepper. Carefully place the whole feta tt in the centre on top of the tomatoes and bake for 20 – 25 minutes in the oven. Add the capers for the final 5 minutes.

ROAST AND CUT In the meantime, heat a frying pan, without any oil, to high heat and roast the pumpkin seeds until they begin to pop. Remove from the pan and set aside. Cut the basil leaves into thin strips.

FRY THE RICE Heat the remaining olive oil in a frying pan at medium to high heat and fry the cooled brown rice for 4 – 5 minutes. Do not stir too much, allow the rice to fry. Season to taste with salt and pepper.

tTIP: Make sure the rice is properly cooled down before you fry it, otherwise it will lump together.

SERVE Transfer the brown rice to plates, scoop half the tomatoes with capers on top and half on the side, and carefully place the feta on top of the tomatoes. Pour the juice from the oven dish over the rice and garnish with the pumpkin seeds and basil.

ttTIP: Has the feta in your box broken up into pieces? Cumble it over the tomatoes before putting them in the oven.

Fresh chives f

Warm-smoked salmon f

Cream cheese f

Onion Leek f

Tomato fSpaghetti

Did you know that salmon meat is pink due to a substance it absorbs from its food? These are natural pigments that also give tomatoes, autumn leaves and flamingos their colours. Salmon can be smoked cold or warm. Smoking the salmon warm, basically cooks the fish in the smoking oven and conserves it with the smoke.

Easy

Eat within 3 days

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SPAGHETTI WITH WARM-SMOKED SALMON AND LEEK-CREAM SAUCE With oven-roasted tomato and fresh chives

Total: 30-35 min.7

SERVES 1 - 6



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WEEK 52 | 2018

1P 2P 3P 4P 5P 6PLeek (pcs) f 1/2 1 11/2 2 21/2 3Onions (pcs) 1 2 3 4 5 6Spaghetti (g) 1) 17) 20) 90 180 270 360 450 540Tomatoes (pcs) f 1 2 3 4 5 6Cream cheese (g) 7) f 40 80 120 160 200 240Warm-smoked salmon (g) 4) f

80 160 240 320 400 480

Fresh chives (g) 23) f 21/2 5 71/2 10 121/2 15

Not includedFish stock (ml) 200 400 600 800 1000 1200Butter (tbsp) 1 2 3 4 5 6Black balsamic vinegar (tsp) 1 2 3 4 5 6

Salt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 4) Fish 7) Milk/lactoseMay contain traces of: 9) Celery 17) Eggs 20) Soy 23) Celery

EQUIPMENTA pan with a lid, a deep saucepan with a lid, and an oven dish. Let’s start cooking the spaghetti with warm-smoked salmon and leek-cream sauce.

CUT THE LEEK AND ONIONPre-heat the oven to 200 degrees. Bring

ample water to the boil in a pan with a lid for the spaghetti. Cut the leek into rings and the onion into half rings. Prepare the stock t.

tTIP: Don’t have any fish stock? Use vegetable stock instead.

BOIL AND FRYBoil the spaghetti, covered, for

9 – 11 minutes in a pan with a lid until al dente. Drain and set aside to steam dry. In the meantime, heat the butter in a deep saucepan with a lid at medium-high heat. Fry the leek and onion for 6 – 8 minutes. Add 200 ml fish stock per person, turn down the heat and allow the leek and onion to simmer, covered, for 10 minutes. Remove the lid and allow to simmer for another 5 – 7 minutes.

CUT AND ROAST In the meantime, cut the tomato in half and place the two halves in an oven dish with the flat side facing up. Season with salt and pepper and roast in the oven for 12 – 16 minutes. Remove from the oven and drizzle with 1 tsp black balsamic vinegar per person straight away.

MAKE THE SAUCE AND CUT In the meantime, add the cream cheese to the leek and onion, firmly stir into the vegetables and allow to simmer for another 5 minutes. In the meantime, cut the salmon into thin strips. Finely cut the chives.

MIX Add the spaghetti and smoked salmon to the leek-cream sauce, stir firmly and heat for another 2 minutes.

SERVE Transfer the spaghetti to plates. Place the tomato on the side and garnish with the chives.

Salted almonds

Fresh mint fWhole-wheat couscous

Chicken thigh pieces

Green beans f

Red curry paste f

Coconut milk

Low-fat yoghurt f

With this dish you'll make a culinary trip from India to the Middle-East. The specialities of these two cuisines, curry and couscous, make for a surprisingly successful combination. No need to spend a lot of time in the kitchen - so you've got more time for other stuff!Easy Quick & Easy

Eat within 3 days

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CURRY WITH CHICKEN THIGH AND GREEN BEANS With couscous, mint and almonds

FamilybTotal: 20-25 min.5

Calorie-consciousL

SERVES 1 - 6



#HelloFresh


WEEK 52 | 2018

1P 2P 3P 4P 5P 6PGreen beans (g) f 150 300 450 600 750 900Chicken thigh pieces (g) f

100 200 300 400 500 600

Coconut milk (ml) 26) 60 125 180 250 305 375Red curry paste (g) 1) 6) 7) 19) 22)f

40 75 100 125 150 175

Whole-wheat couscous (g) 1) 60 120 180 240 300 360

Fresh mint (g) 23) f 21/2 5 71/2 10 121/2 15Salted almonds (g) 5) 8) 25) 5 10 15 20 25 30

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

1 2 3 4 5 6

Not includedVegetable stock (ml) 110 220 330 440 550 660Olive oil (tbsp) 1/2 1 11/2 2 21/2 3Extra-virgin olive oil to tasteSalt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 5) Peanuts 6) Soy 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) Nuts 23) Celery 25) Sesame 26) Sulphite

EQUIPMENTA wok or a deep saucepan with a lid and a saucepan with a lid. Let’s start cooking the curry with chicken thigh and green beans.

CUT THE GREEN BEANSPrepare the stock for the couscous. Trim

the ends off the green beans and cut the green beans into 3 equal parts.

STIR-FRYHeat the olive oil in a wok or deep

saucepan with a lid at high heat and stir-fry the chicken thigh pieces and green beans for 3 – 4 minutes.

PREPARE THE CURRY Add 60 ml coconut milk per person and the curry paste to the wok or deep saucepan. Stir firmly and turn the heat to medium-high. Allow the curry to boil, covered, for 6 – 10 minutes or until the green beans are al dente. Make sure the chicken is fully cooked. If not, cook a little longer.

PREPARE THE COUSCOUS In the meantime, transfer the couscous to a saucepan with a lid and add the stock t. Cover and simmer for 10 minutes. Next, fluff using a fork.

CUT AND CHOP THE INGREDIENTS

In the meantime, coarsely chop the fresh mint leaves and the salted almonds.

tTIP: Are you keeping an eye on your calorie intake? Use 50 g couscous and 50 ml coconut milk per person and don’t use the almonds. Prepare the couscous with 100 ml stock per person.

SERVE Transfer the couscous to plates. Scoop the curry on top of the couscous. Garnish with mint, almonds and yoghurt. Season the salad to taste with extra-virgin olive oil tt

�

ttTIP: Got some couscous left? Use it to make a salad! Prepare 1 part couscous with 2 parts stock and mix with the raw and/or fried vegetables, oil, vinegar and herbs, nuts, seeds or cheese to taste.

Grated matured cheese f

Wild mushroom pesto f

Spelt baguette

Semi-crumbly potatoes

Onions

Pumpkin seeds

Courgettes f

You can’t go wrong with pesto as a flavouring. The wild mushroom pesto gives this soup a complex and balanced flavour. The courgette is the main ingredient for the soup itself but you will also be shaving ribbons of courgette to garnish the dish. Notice the contrast between the boiled and raw elements of the vegetable: the change in structure really changes the flavour.

Easy Vegetarian

Eat within 5 days

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COURGETTE SOUP WITH WILD MUSHROOM PESTO With gratinated spelt baguette

FamilybTotal: 30-35 min.7

SERVES 1 - 6



#HelloFresh


WEEK 52 | 2018

1P 2P 3P 4P 5P 6POnions (pcs) 1/2 1 1 11/2 2 21/2Semi-crumbly potatoes (g) 100 200 300 400 500 600

Courgettes (pcs) f 1/2 1 11/2 2 21/2 3 Pumpkin seeds (g) 19) 22) 25) 5 10 15 20 25 30

Spelt baguette (pcs) 1) 17) 20) 21) 22) 25) 27) 1/2 1 11/2 2 21/2 3

Wild mushroom pesto (g) 7) 8) f

40 80 120 160 200 240

Grated matured cheese (g) 7) f

25 50 75 100 125 150

Not includedOlive oil (tbsp) 1 2 2 3 3 4 Vegetable stock cube (pcs) 3/4 11/2 21/4 3 33/4 41/2



NUTRIENT VALUEPER


ALLERGENS

1) Glutens 7) Milk/lactose 8) NutsMay contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame 27) Lupin

EQUIPMENTA soup pan with a lid, a frying pan and a hand-held blender.Let’s start cooking the courgette soup with wild mushroom pesto.

PREPARATIONPre-heat the oven to 180 degrees and

bring 400 ml of water per person to the boil. Mince the onion. Thoroughly scrub or peel the potatoes and cut into small cubes. Cut or shave 3 thin ribbons of courgette per person. Dice the remaining courgette.

ROAST AND FRYHeat a frying pan to high heat and roast

the pumpkin seeds, without any oil, until they begin to pop. Remove from the pan and set aside. Heat half the olive oil in a stockpot with a lid and sauté the onion for 2 minutes at low heat. Add the courgette cubes, turn the heat to medium-low and stir-fry for another 3 minutes.

BOIL AND FRY Add the potatoes and 300 ml boiling water per person to the pan. Crumble the stock cube over the pan and boil for 10 minutes, covered, at low heat. In the meantime, heat the remaining olive oil in the frying pan and fry the courgette ribbons for 5 minutes at medium-low heat. Turn when halfway done.

BAKE THE BAGUETTE Cut open the spelt baguette lengthwise at the top, but don’t cut it in half. Top with half the pesto and sprinkle with half the matured cheese. Bake in the oven for 8 minutes.

SEASON Remove the soup pan from the stove and purée the soup using a hand-held blender. Add a little extra boiling water if the soup becomes too thick. Stir the remaining pesto and cheese into the soup. Season to taste with salt and pepper.

SERVE Ladle the soup into soup bowls. Transfer the courgette ribbons to bowls and garnish with the pumpkin seeds. Serve with half a gratinated spelt baguette per person.

LTIP: This dish is calorie-rich. Are you keeping an eye on your calorie intake? Add less cheese and pesto or don't use the bread.

Seasoned tofu cubes f

Ground curry spices

Jasmine rice

Red sweet peppers f

Green beans f

Salted peanuts

Red chilli peppers f

Grated coconut

Peanut butter

This dish has all it takes to become a success: not too sweet, not too spicy, a great balance of flavours. The aromatic tofu is infused with flavour by frying it with vegetables, red chilli pepper and curry spices. A great combination with the peanut sauce and sweet coconut!Easy

Eat within 5 days

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Aromatic tofu with rice and peanut sauce With vegetables, peanuts and coconut

VegetarianVTotal: 25-30 min.6

SERVES 1 - 6



#HelloFresh


WEEK 52 | 2018

1P 2P 3P 4P 5P 6PGreen beans (g) f 100 200 300 400 500 600 Red sweet peppers (pcs) f

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

Red chilli peppers (pcs) f

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

Salted peanuts (g) 5) 22) 25) 20 40 60 80 100 120

Jasmine rice (g) 85 170 250 335 420 500 Ground curry spices (tsp) 9) 10) 1 2 3 4 5 6

Seasoned tofu cubes (packet) 6) f

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

Peanut butter (container) 5) 22) 1 2 3 4 5 6

Grated coconut (g) 19) 22) 25) 10 20 30 40 50 60

Not includedOlive oil (tbsp) 1/2 1 11/2 2 21/2 3 Milk (ml) 50 75 100 125 150 175Ketjap (tbsp) 1 2 3 4 5 6Salt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

5) Peanuts 6) Soy 7) Milk/lactose 9) Celery 10) MustardMay contain traces of: 19) Peanuts 22) (Other) nuts 25) Sesame

EQUIPMENT2x a pan with a lid, a wok or deep saucepan and a saucepan. Let’s start cooking the aromatic tofu with rice and peanut sauce.

CHOP THE INGREDIENTSTrim the ends off the green beans and cut

the green beans into 3 equal parts. Dice the red sweet pepper. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Coarsely chop the peanuts.

BOIL THE GREEN BEANSPour a thin layer of water into a pan with

a lid, add a pinch of salt and the green beans. Bring to the boil and boil for 3 – 4 minutes until al dente. Drain and rinse the green beans with cold water.

BOIL THE RICE In the meantime, bring 250 ml water per person to the boil in another pan with a lid and boil the rice, covered, for 12 – 15 minutes until done. Drain if needed, and allow to steam dry, uncovered.

FRY THE VEGETABLES AND TOFUIn the meantime, heat the olive oil in a wok

or deep saucepan and fry the red chilli pepper and garlic for 1 – 2 minutes at medium-high heat together with the curry spices. Add the sweet pepper and green beans and stir-fry for 5 – 6 minutes. Add the seasoned tofu cubes for the final 3 minutes.

QTIP: Looking for a quick way to cut the green beans? Align them horizontally and cut off all the ends in one go. Then cut into three pieces.

MAKE THE PEANUT SAUCE In the meantime, heat a deep saucepan to low heat and add the peanut sauce, milk and ketjap while stirring. Allow to reduce for 4 – 5 minutes until it reaches the desired consistency. Add a little extra milk or water if the peanut sauce becomes too thicks.

sTIP: Do you like your food spicy? Add 1 tsp sambal per person to the peanut sauce.

SERVE Transfer the rice to plates and top with the fried vegetables and seasoned tofu cubes. Pour the peanut sauce over the dish and garnish with the grated coconut and peanuts.

TIP: You can also briefly roast the grated coconut and peanuts. Heat a frying pan to medium-high heat and roast the coconut and peanuts until golden-brown. This mixture is called seroendeng in Indonesia.

Grated pecorino f

Ricotta fPearl couscous

Chestnut mushrooms f

Shallots

Fresh tarragon & chervil f

Lemons

The shallot is the king of this pearl couscous dish. Frying the shallots for a long time releases their sugars, making them caramelise which gives them a deliciously sweet flavour. Together with the nutty, earthy flavour of the mushrooms, this ensures a true flavour explosion.Easy Calorie-

conscious

Eat within 5 days

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PEARL COUSCOUS WITH FRIED SHALLOTS With chestnut mushrooms and lemon ricotta

VegetarianVTotal: 25-30 min.6 READ MORE ABOUT• HERBS •

IN THE BLOG

SERVES 1 - 6



#HelloFresh


WEEK 52 | 2018

1P 2P 3P 4P 5P 6PShallots (pcs) 2 4 6 8 10 12Chestnut mushrooms (g) f

125 250 375 500 625 750

Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2Fresh tarragon & chervil (g) 23) f

5 10 15 20 25 30

Pearl couscous (g) 1) 85 170 250 335 420 500Ricotta (g) 7) f 50 100 150 200 250 300 Grated pecorino (g) 7) f

25 50 75 100 125 150

Not includedVegetable stock (ml) 300 600 900 1200 1500 1800Olive oil (tbsp) 1 2 3 4 5 6Butter (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

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

LTIP: Are you keeping an eye on your calorie intake? Use 65 g pearl couscous and half the pecorino per person. You can mix the remaining pearl couscous and pecorino with some lettuce, tomatoes, cucumber and a dash of olive oil and vinegar the next day. Garnish with a handful of nuts or seeds and you've got a delicious salad for lunch.

EQUIPMENTA paper towel, a fine grater, a large frying pan, a pan with a lid and a small bowl.Let’s start cooking the pearl couscous with fried shallots.

PREPARATIONPrepare the stock. Cut each shallot in

quarters lengthwise. Clean the chestnut mushrooms with a sheet of paper towel and cut them into slices. Grate the yellow rind of the lemon with a fine grater and squeeze out the lemon juice. Finely cut the fresh chervil and coarsely chop the fresh tarragon.

FRYHeat the olive oil in a large frying pan

at medium-low heat and fry the shallots for 16 – 18 minutes until golden-brown and soft. For the final 5 – 7 minutes, add the chestnut mushrooms and stir-fry until brown. Season to taste with salt and pepper.

BOIL THE PEARL COUSCOUS In the meantime, heat a pan with a lid, without oil, to medium-high heat and roast the pearl couscous for 1 minute. Add the stock, turn down the heat and simmer, covered, for 12 minutes until all the stock has been absorbed. Fluff the pearl couscous using a fork and set aside, uncovered, to steam dry.

MIX THE RICOTTA In the meantime, mix the ricotta in a small bowl with the grated pecorino, 1/4 tsp lemon zest per person and 1/2 tbsp lemon juice. Season to taste with salt and a lot of black pepper.

MIX Add the butter, half the chervil, half the lemon ricotta and the pearl couscous to the frying pan with shallots and mushrooms and stir well.

SERVE Transfer the pearl couscous to plates and garnish with the remaining lemon ricotta. Sprinkle the pearl couscous with the remaining chervil, tarragon and the remaining lemon zest to taste tt. Drizzle with the remaining lemon juice to taste.

tTIP: Tarragon has an anise-like flavour. Not everybody likes it. Taste it before adding it to the dish.

Mayonnaise f

Fresh thyme fBacon f

Brussels sprouts f

Firm potatoes

Rundervink fGarlic

Today the side dishes play a special role. After briefly boiling the Brussels sprouts, you will oven-roast them with balsamic vinegar and garlic. And the potatoes aren't just potatoes either: once boiled you will wrap them with bacon and fry them to a nice crisp. You will serve this with a ‘rundervink’: a Dutch beef roll made of seasoned ground beef wrapped in a thin slice of lean steak.

Easy

Eat within 3 days

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RUNDERVINK WITH POTATOES WRAPPED IN BACON With oven-roasted balsamic-Brussels sprouts

Total: 35-40 min.8 Gluten-freeg

SERVES 1 - 6



#HelloFresh


WEEK 52 | 2018

1P 2P 3P 4P 5P 6PFirm potatoes (g) f 200 400 600 800 1000 1200Brussels sprouts (g) f 200 400 600 800 1000 1200Garlic (cloves) 1/2 1 11/2 2 21/2 3Rundervink (110 g) f 1 2 3 4 5 6Bacon (g) f 50 100 150 200 250 300Fresh thyme (g) 23) f 11/2 3 41/2 6 71/2 9Mayonnaise (tbsp) 3) 10) 19) 22) f

1 2 3 4 5 6

Not includedBlack balsamic vinegar (tbsp) 1 2 3 4 5 6

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


NUTRIENT VALUEPER


ALLERGENS

3) Eggs 10) MustardMay contain traces of: 19) Peanuts 22) Nuts 23) Celery

LTIP: This dish is calorie-rich. Are you keeping an eye on your calorie intake? Use half the bacon. You can also dice the bacon and fry it in the pan together with the potatoes instead of using it to wrap them. Another option is to leave out the mayonnaise.

EQUIPMENT2x a pan with a lid, a frying pan, a deep saucepan with a lid, and a baking sheet lined with baking paper.Let’s start cooking the rundervink with potatoes wrapped in bacon.

CHOP THE INGREDIENTSPre-heat the oven to 200 degrees. Peel the

potatoes and cut them into smaller pieces so you get 4 similar pieces of potato per persont. Remove any remnants from the stems and the outer leaves of the Brussels sprouts and squeeze or finely chop the garlic.

tTIP: The box contains more potatoes than you'll need in this recipe. Do you like to eat a lot? Use all the potatoes.

PREPARE THE BRUSSELS SPROUTSCover the bottom of a pan with a lid

with a thin layer of water. Add the Brussels sprouts and bring to the boil, covered. Boil the Brussels sprouts for 5 – 6 minutes until done. Drain and rinse under cold water. Transfer the Brussels sprouts to a baking sheet lined with baking paper and mix with the garlic, balsamic vinegar and half the olive oil. Season to taste with salt and pepper and roast in the oven for 15 – 20 minutes. Turn when halfway done.

BOIL THE POTATOES In the meantime, boil the potatoes in a pan with a lid with ample water, covered, for 14 – 16 minutes until donett. Drain and rinse with cold water to stop the cooking process. Tap the potatoes dry with a paper towel.

FRY THE RUNDERVINK In the meantime, heat the remaining olive oil in a deep saucepan at medium-high heat and fry the rundervink until brown all around. Fry for 15 – 20 minutes, covered, at low heat. Turn regularly.

PREPARE THE POTATOES In the meantime, separate the slices of breakfast bacon and the leaves from the thyme sprigs. Place the bacon slices in a row (make sure you’ve got the same amount of bacon for each potato). Season the slices with thyme and wrap a slice of breakfast bacon around each potato. Heat the butter in a frying pan to medium-high heat and fry the potatoes for 5 – 6 minutes until crispy.

SERVE Transfer the potatoes to plates. Serve with the balsamic-Brussels sprouts, rundervinken and mayonnaise.

ttTIP: Don't have a lot of pans? Rinse the pan you used for the Brussels sprouts and use it to boil the potatoes as well. This will extend the preparation time.

Linguine is the slightly thicker cousin of spaghetti. To speed up the process and save some dishes, you will boil the broccoli together with the linguine. With the distinct flavours of goat's cheese, sun-dried tomatoes and walnuts, you’ll serve a tasty pasta dish in no-time.Very simple Vegetarian

Eat within 5 days

- V

%

Quick & Easy rTotal: 20 min.4

Dried oregano

LinguineWalnuts

ShallotsBroccoli f

Sun-dried tomatoes f

Garlic

Grated matured goat’s cheese f

Single cream f

Creamy linguine with goat's cheese With broccoli, walnuts and sun-dried tomatoes

SERVES 1 - 6


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WEEK 52 | 2018

3 MAKE THE SAUCE • In the meantime, heat the olive oil in a wok or deep

saucepan and fry the shallot, garlic and oregano for 2 – 3 minutes at medium-low heat.

• Add the stock and single cream to the pan and bring to the boil.

• Add the linguine, broccoli and half the goat’s cheese and heat for another minute.

• Mix in the sun-dried tomatoes and season to taste with salt and pepper.

4 SERVE• Transfer the pasta to plates.• Sprinkle with the remaining goat’s cheese and walnuts.

tTIP: We won’t be frying the walnuts in this dish. Prefer them roasted? Heat a frying pan to high heat and roast the walnuts until they begin to change colour.

1 PREPARATION• Prepare the stock. • Bring plenty of water per person to the boil in a pan with a

lid to cook the linguine in. • Cut the broccoli head into florets and dice the stem. • Mince the shallots and press or finely chop the garlic.

2 CUT, CHOP AND BOIL• Chop the sun-dried tomatoes. • Coarsely chop the walnuts t.• Boil the linguine, covered, in the pan with a lid for

10 – 12 minutes. • After 5 – 7 minutes, add the broccoli. Drain and set aside,

uncovered, to steam dry.

1P 2P 3P 4P 5P 6PBroccoli (g) f 200 400 600 800 1000 1200Shallots (pcs) 1/2 1 11/2 2 21/2 3Garlic (cloves) 1 2 3 4 5 6Sun-dried tomatoes (g) f 35 60 90 120 155 180Walnuts (g) 8) 19) 22) 25) 10 20 30 40 50 60Linguine (g) 1) 17) 20) 90 180 270 360 450 540Dried oregano (tsp) 1 2 3 4 5 6Single cream (ml) 7) f 50 100 150 200 250 300Grated matured goat’s cheese (g) 3) 7) f

25 50 75 100 125 150

Not includedVegetable stock (ml) 75 150 225 300 375 450Olive oil (tbsp) 1/2 1 1 2 2 3Salt & pepper to taste


NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 3456 / 826 656 / 157Fats (g) 41 8 Of which: saturated (g) 15.8 3.0Carbohydrates (g) 81 15 Of which: sugars (g) 13.9 2.6Fibre (g) 12 2Protein (g) 28 5Salt (g) 2.7 0.5

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 8) NutsMay contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame

bTIP: Serving children who don’t like goat’s cheese? Don’t mix it into the sauce but serve it separately instead.

EQUIPMENTA pan with a lid and a wok or deep saucepan.Let’s start cooking the creamy linguine with goat’s cheese.

Are you familiar with Thai basil? The leaves are more firm than those of regular basil. The flavour is stronger than that of the common variety as well and can be described as anise-like. Makes one wonder why it is still called basil!Very simple Lactose-free

Eat within 3 days Calorie-conscious

- d

§ L

Quick & Easy Total: 20 min.4

Beef strips f

Fresh Thai basil f

Soy sauce

GarlicJasmine rice

Bok choy fRed sweet pepper f

STIR-FRIED BEEF STRIPS WITH BOK CHOY With sweet pepper, rice and Thai basil

A GOOD START

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WEEK 52 | 2018

3 MIX AND BOIL THE INGREDIENTS • In the meantime, separate the leaves of Thai basil from

the sprigs and cut the leaves into strips.• Add the beef strips to the vegetables for the final minute.

Do not cover. Keep in mind that the beef strips cook very quickly!

• For the final minute, add 3/4 of the Thai basil and the green part of the bok choy and stir firmly.

4 SERVE • Transfer the rice to plates and top with the vegetables

with beef strips.• Garnish with the remaining Thai basil.

1 BOIL AND CUT• Bring 250 ml water per person to the boil in a pan with

a lid, add 1/4 stock cube per person and boil the rice, covered, for 12 – 15 minutes until done. Drain and set aside, uncovered, to steam dry.

• Press or finely chop the garlic. Cut the red sweet pepper into thin strips and slice the bok choy. Set aside the green parts of the bok choy.

2 PREPARE THE VEGETABLES• Heat the sunflower oil in a deep saucepan with a lid at

medium-high heat and fry the garlic for 1 minute. Add the red sweet pepper and the white part of the bok choy and fry for 1 more minute.

• Add 2 tbsp water per person, honey and soy sauce. Crumble 1/4 stock cube per person over the pan and allow the vegetables to simmer, covered, for 4 – 6 minutes.

SERVES 1 - 6

INGREDIENTS1P 2P 3P 4P 5P 6P

Jasmine rice (g) 85 170 250 335 420 505Garlic (cloves) 1 2 3 4 5 6Red sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3Bok choy (g) f 100 200 300 400 500 600Soy sauce (ml) 1) 6) 20 40 60 80 100 120Fresh Thai basil (g) 23) f 21/2 5 71/2 10 121/2 15Beef strips (g) f 100 200 300 400 500 600

Not includedBeef stock cube (pcs) 1/2 1 11/2 2 21/2 3Sunflower oil (tbsp) 1 2 3 4 5 6Honey (tbsp) 1 2 3 4 5 6Salt & pepper to taste




ALLERGENS

1) Glutens 6) SoyCan contain traces of: 23) Celery

EQUIPMENT: A pan with a lid and a deep saucepan with a lid.Let’s start cooking the stir-fried beef strips with bok choy.

SERVES 1 - 6


MAKE THE WELLINGTONIn the meantime, bring ample water to

the boil in a pan with a lid for the potatoes and parsnip. Spread the puff pastry dough onto a baking sheet lined with baking paper and transfer the mushroom mixture to 1/3 of the dough. Keep the sides free. Top with the pumpkin mixture and roll the puff pastry dough over it. Fold the side and make sure no openings are left in the dough. Beat the egg and smear onto the puff pastry dough. Bake the pumpkin-goat’s cheese Wellington in the oven for 20 – 30 minutes or until nice and brown.

MAKE THE CRANBERRY SAUCE In the meantime, boil the potatoes and parsnip, covered, for 15 – 17 minutes until done. Strip the thyme leaves off the sprigs and dice the apple. Juice half the orange and cut the other half into cubes. Heat a frying pan with 1/2 tbsp butter per person and fry the cinnamon and bay leaf for 1/2 minute. Stir in the apple and allow to soften for 4 – 5 minutes. Add the cranberry chutney and 11/2 tbsp blood orange juice per person and allow the sauce to reduce for 3 – 5 minutes.

APREMIUM TIP xxx

SERVE Purée the potato and parsnip to a coarse purée with a potato masher. Add 1/2 tbsp butter per person as well as the whipping cream and thyme. Season to taste with salt and pepper. Mix the blood orange cubes into the lamb's lettuce in a salad bowl and season to taste with salt, pepper and extra-virgin olive oil. Serve the Wellington with the parsnip puree, cranberry sauce and salad. Garnish with the remaining hazelnuts.

PREPARATIONPre-heat the oven to 200 degrees. Halve the

pumpkin, remove the strings and seeds and cut the rest into small cubes. Cut the shallot into half rings. Press or finely chop the garlic. Finely chop the mushrooms and coarsely chop the sage and hazelnuts. Place the pumpkin in an oven dish and mix with the sage, half the olive oil, salt and pepper. Roast in the oven for 25 – 30 minutes. After 15 minutes, drizzle with 1/2 tsp honey per person. Next, set aside to cool.

FRY THE MUSHROOMSIn the meantime, strip the leaves from the

sprigs of rosemary and coarsely chop. Heat a frying pan with 1/2 tbsp butter per person to medium-high heat and add the garlic and mushrooms. Wait for about 12 – 15 minutes for all the moisture from the mushrooms to evaporate. Deglaze with the red wine vinegar and mix the rosemary into the mushrooms. Allow to steam for another 2 minutes and cool in a colander.

FRY THE SHALLOT Heat 1 tbsp olive oil per person in a frying pan with a lid at low heat. Add the shallots and half the hazelnuts. Gently fry the shallots for 3 minutes, next add 1/2 tsp honey per person and the black balsamic vinegar. Allow the shallots to simmer for 10 minutes or until the shallots are soft. In the meantime, peel the parsnip and potatoes and cut into coarse pieces. Mix the shallots, once done, with the pumpkin and goat's cheese.

1P 2P 3P 4P 5P 6PButternut squash (pcs) 1/4 1/2 3/4 1 11/4 11/2

Shallots (pcs) 1 2 3 4 5 6

Garlic (cloves) 1/2 1 11/2 2 21/2 3

Mushrooms (g) f 60 125 180 250 305 375

Fresh rosemary & sage (g) 23) f

5 10 15 20 25 30

Hazelnuts (g) 8) 19) 22) 25)

10 20 30 40 50 60

Parsnip (g) 125 250 375 500 625 750

Crumbly potatoes (g) 150 300 450 600 750 900

Fresh goat’s cheese (g) 7) f

40 75 120 150 195 225

Puff pastry dough (roll) 1) 21) f

1/3 2/3 1 11/3 12/3 2

Free-range eggs (pcs) 3) f 1 1 2 2 3 3

Fresh thyme (g) 23) f 21/2 5 71/2 10 121/2 15

Apple (pcs) 1/2 1 11/2 2 21/2 3

Blood oranges (pcs) 1/2 1 11/2 2 21/2 3

Ground cinnamon (tsp) 1 2 3 4 5 6

Bay leaf (pcs) 1 1 1 1 2 2

Cranberry chutney (g) 19) 22) f

40 80 120 160 200 240

Whipping cream (ml) 7) f 75 150 225 300 375 450

Lamb’s lettuce (g) 23) f 20 40 60 80 100 120

Not included

Black balsamic vinegar (tbsp)

1 2 3 4 5 6

Red wine vinegar (tbsp) 1/2 1 11/2 2 21/2 3

Olive oil (tbsp) 2 4 6 8 10 12

Butter (tbsp) 11/2 3 41/2 6 71/2 9

Honey (tsp) 1 2 3 4 5 6

Extra-virgin olive oil to taste



NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 7171 / 1714 634 / 151

Fats (g) 115 10

Of which: saturated (g) 53.6 4.7Carbohydrates (g) 130 11 Of which: sugars (g) 55.7 4.9Fibre (g) 20 2Protein (g) 29 3Salt (g) 1.5 3

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 8) NutsCan contain traces of: 1) Glutens 19) Peanuts 21) Milk/lactose 22) (Other ) nuts 23) Celery) 25) Sesame

EQUIPMENTA baking sheet lined with baking paper, an oven dish, a frying pan, a frying pan with a lid, a pan with a lid, a potato masher and a colander. Let’s start cooking the pumpkin-goat’s cheese-Wellington.

Raisins

Stroopwafel crumbs

Shaved almonds

Sour cream f

Apple Ground cinnamon

% Eat within 5 days

Total: 10 – 15 min.3

- Very simple This simple dessert is a reference to apple pie filling. You'll fry the apple and raisins into a smooth substance with cinnamon and butter. A generous scoop of sour cream for some freshness and you’re ready to go!

FRIED APPLE WITH RAISINS AND ‘STROOPWAFEL’ CRUMBS With cinnamon, almonds and sour cream

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#HelloFresh

TASTY DESSERT

FRIED APPLE WITH RAISINS AND STROOPWAFEL CRUMBS

EQUIPMENT: 2x a frying pan.

1 Peel the apple, remove the core and finely dice the apple. Heat the butter in a frying pan at medium-high

heat and stir-fry the apple with raisins, cinnamon and sugar for 6 – 8 minutes.

2 In the meantime, heat another frying pan without oil to medium-high heat and roast the shaved almonds

until golden-brown. Remove from the pan and set aside.

3 Transfer the fried apple with raisins to plates and serve with a large dollop of sour cream. Garnish the

apple with the shaved almonds and stroopwafel crumbs.

INGREDIENTS 2P 4P

Apple (pcs) 4 8Raisins (g) 19) 22) 25) 60 120Ground cinnamon (tsp) 1 2Shaved almonds (g) 8) 19) 22) 25)

20 40

Sour cream (g) 7) f 100 200Stroopwafel crumbs (g) 1) 3) 19) 22)

60 120

Not includedButter (tbsp) 2 4Sugar (tbsp) 1 2 f Keep in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2849 / 681 534 / 128Fats (g) 26 5 Of which: saturated (g) 11.8 2.2Carbohydrates (g) 99 19 Of which: sugars (g) 79.0 14.8Fibre (g) 9 2Protein (g) 7 1Salt (g) 0.4 0.1

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 8) Nuts Can contain traces of: 19) Peanuts 22) Nuts 25) Sesame

BREAKFAST 1-

123

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

1x

GOOD MORNING!-BREAKFAST BOX-


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WEEK 52 | 2018

WHOLE-WHEAT RICOTTA PANCAKES With raspberries

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Raspberries (g) f 125 250

Free-range eggs (pcs) 3) f 2 4

Milk (ml) 100 200

Whole-wheat pancake mix (g) 1) 27) 100 200

Ricotta (g) 7) f 160 320

Not included

Sugar (tbsp) 4 8

Butter (tbsp) 1 2


EQUIPMENT 2x a bowl, a whisk and a frying pan

NUTRIENT VALUEPER

SERVING PER 100 G


ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 27) Lupin

1 Mix the raspberries in a bowl with 1/2 tsp sugar per person. Mash about half the raspberries with a fork.

2 Whisk the eggs and the remaining sugar in another bowl using a whisk. Stir in half the milk and mix in the whole-wheat pancake mix. Next, mix in the

remaining milk and ricotta.

3 Heat the butter in a frying pan to medium-high heat. Once the pan is nice and hot, bake 3 small pancakes per person.

4 Transfer the ricotta pancakes to plates and top with the raspberry mixture.

WHOLE-WHEAT RICOTTA PANCAKES With raspberries BULGARIAN YOGHURT WITH GRAPES With mixed nuts RUSKS WITH HAM With herbed cheese and lamb's lettuce

BREAKFAST 2- BREAKFAST 3- 2x 2x

RUSKS WITH HAM With herbed cheese and lamb's lettuce


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

Ham (slices) 7) 15) f 6 12

Lamb’s lettuce (g) 23) f 10 20

Herbed cheese cubes (g) 7) f 25 50




ALLERGENS

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

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

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

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


Blue grapes (g) f 250 500

Bulgarian yoghurt (ml) 7) f 250 500

Mixed nuts (g) 8) 19) 22) 25) 50 100

*Not included |fStore in the refrigerator



ALLERGENS

7) Milk/lactose 8) Nuts

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

1 Cut the grapes in half and transfer the grapes and Bulgarian yoghurt

to bowls.

2 Garnish with the mixed nuts.

BULGARIAN YOGHURT WITH GRAPES With mixed nuts

Documents

HADDOCK WITH BACON AND GREEN BEANS PDF/52.ALL.EN...green beans and cut them into 2 equal parts. Cover the bottom of a pan with a lid with a thin layer of water. Add the green beans