FILLET OF HADDOCK WITH DILL-FLAVOURED MASHED POTATOES PDF/HelloFresh_2017_… · Lavila Rouge is a...

The lovely citrus notes of this Masan Blanc from the French Languedoc region

are a perfect complement to the tangy mashed potatoes.

MASAN BLANC

Creme fraiche f

Milva potatoesBroccoli f

Fillet of haddock fFresh dill f

Today, you will be preparing a meal bursting with vegetables and fresh-tasting mashed potatoes, aromatic and creamy through the addition of fresh dill and creme fraiche. The roasted broccoli and mashed potatoes will be served with fried haddock, a salt-water fish of the same family as the cod, but with a more delicate texture.

Easy

Eat within 3 days

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FILLET OF HADDOCK WITH DILL-FLAVOURED MASHED POTATOES With roasted broccoli and creme fraiche

FamilybTotal: 25-30 min.6

SERVES 1 - 6

INGREDIENTS

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www.hellofresh.nl | www.hellofresh.beWEEK 47 | 2017

EQUIPMENTA baking sheet lined with baking paper, a pan with a lid, a frying pan and a potato masher.Let’s start cooking the fillet of haddock with dill-flavoured mashed potatoes.

ROAST THE BROCCOLI Pre-heat the oven to 200 degrees. Chop

the broccoli head into florets and dice the stem. Transfer the broccoli to a baking sheet lined with baking paper. Drizzle with half the olive oil, season with salt and pepper and toss. Roast the broccoli in the oven for 18 - 20 minutes.

BOIL THE POTATOESIn the meantime, peel the potatoes

(Milva) and cut into uniform pieces. Put the potatoes in a pan with a lid and barely cover with water. Bring to the boil, covered, and cook for 15 - 17 minutes until done. Drain, reserving a little of the cooking liquid, and keep warm, leaving the lid on.

CHOP THE DILL In the meantime, finely chop the fresh dill.

FRY THE FISH When the potatoes are almost done, pour the remaining olive oil into a frying pan and heat to medium to high heat. Fry the haddock for 4 – 5 minutes, turning halfway. Season to taste with salt and pepper, cover, and keep warm.

MAKE THE MASHED POTATOES Mash the potatoes into a smooth purée using the potato masher. Add the mustard, most of the dill, the butter and half the creme fraiche and season to taste with salt and pepper. Stir in a little cooking liquid for a velvety texture.

SERVE Transfer the mashed potatoes, the roasted broccoli and the haddock to plates and serve with a dollop of the remaining creme fraiche. Garnish with the remaining dill.

1P 2P 3P 4P 5P 6PBroccoli (g) f 250 500 750 1000 1250 1500Milva potatoes (g) 250 500 750 1000 1250 1500Fresh dill (sprigs) 23) f 2 4 6 8 10 12Fillet of haddock (skinned) (120 g) 4) f

1 2 3 4 5 6

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

⅓ ⅔ 1 1⅓ 1⅔ 2

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

*Not included | f Store in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2807 / 671 409 / 98Total fat (g) 33 5 Of which: saturated (g) 16.7 2.4Carbohydrates (g) 52 8 Of which: sugars (g) 5.5 0.8Fibre (g) 12 2Protein (g) 36 5Salt (g) 0.4 0.1

ALLERGENS

4) Fish 7) Milk/lactoseMay contain traces of: 15) Glutens 20) Soy 23) Celery

A GOOD START

Lavila Rouge is a ruby-red, fruity wine that is easy to drink: a perfect companion for the pork

sausage in today’s recipe.

LAVILA ROUGE

Tomato paste

FettuccinePlum tomato f

Dried rosemaryCourgette f

GarlicPaprika & almond pork sausage f

Fresh basil f

Single cream

The combination of tangy, oven-roasted tomatoes and courgettes give this dish an intense, slightly sweet taste. The sausage is savoury and juicy: a perfect complement to the other ingredients in this dish.Easy

Eat within 5 days

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Fettuccine with tomato-cream sauce and pork sausage With mushrooms and basil

Total: 30-35 min.7

SERVES 1 - 6

INGREDIENTS


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A GOOD START

1P 2P 3P 4P 5P 6PCourgettes (pcs) f ½ 1 1½ 2 2½ 3Dried rosemary (tsp) 1 2 3 4 5 6Paprika & almond pork sausage (100 g) 8) 22) f

1 2 3 4 5 6

Garlic (cloves) 1 2 3 4 5 6Plum tomatoes (pcs) f ½ 1 1½ 2 2½ 3Fresh basil (leaves) 23) f

6 12 18 24 30 36

Fettuccine (g) 1) 90 180 270 360 450 540Tomato paste (tsp) 1 2 3 4 5 6Single cream (ml) 7) f 50 100 150 200 250 300Olive oil* (tbsp) 1 2 3 4 5 6Sunflower oil* (tbsp) ½ 1 1½ 2 2½ 3 Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 7) Milk/lactose 8) NutsMay contain traces of: 22) (Other ) nuts 23) Celery

EQUIPMENTA baking tray lined with baking paper, a pan with a lid, a frying pan and a deep saucepan.Let’s start cooking the fettuccine with tomato-cream sauce and pork sausage.

PREPARE THE COURGETTEPre-heat the oven to 210 degrees. Slice

the courgette into half-moons ½ cm thickt. Transfer the courgette to a baking sheet lined with baking paper, sprinkle with the rosemary and drizzle with half the olive oil. Season with salt and pepper and roast in the oven for 15 – 20 minutes.

CHOP THE INGREDIENTSIn the meantime, bring plenty of water

to the boil in a pan with a lid to cook the fettuccine in. Slice the pork sausage. Press or finely chop the garlic and finely dice the plum tomatoes. Cut the basil leaves into strips.

FRY THE SAUSAGE Boil the fettuccine, covered, in the pan with a lid for 10 – 12 minutes. Drain, reserving a little of the cooking liquid, and allow to steam dry uncovered. In the meantime, heat the olive oil in a frying pan and fry the pork sausage slices at medium-high heat for 4 – 6 minutes until brown on all sidestt.

MAKE THE SAUCE Heat the sunflower oil in a deep saucepan and gently fry the garlic for 1 – 2 minutes at medium-high heat. Add the tomato paste and fry for another 1 – 2 minutes. Add the diced plum tomatoes and fry for 2 minutes until soft. Turn down the heat, add the single cream and gradually stir in 3 – 4 tbsp cooking liquid from the fettuccine per person until the right consistency has been achieved for the sauce. Season to taste with salt and pepper.

ASSEMBLE Add the fettuccine to the other ingredients in the deep saucepan and stir into the sauce. Next, stir in the sausage slices and half the courgette.

tTIPNo time to roast the courgette in the oven? Dice the courgette and fry it together with the rosemary before putting the sausage in the frying pan. Add the sausage slices after you have fried the courgette for 2 – 3 minutes.

SERVE Transfer the dish to plates and garnish with the remaining courgette and the basil.

tTIPIn this recipe, it doesn’t matter if the fettuccine and sausage have already been prepared and start to cool down, as you will be stirring them into the hot sauce before serving the dish.

This velvety risotto with creamy cheese and aubergine needs to be balanced with a warm, mellow wine, like this full-bodied Synera Tinto

from sun-drenched Spain.

SYNERA TINTO

Provolone f

Fresh sage fFresh thyme f

Risotto riceGarlic

Leek fAubergine f

This soft, creamy risotto is rich in vegetables. You will be finishing the risotto with tasty provolone. Just like mozzarella, provolone is a ‘stretched curd cheese’. The elastic curd allows the cheese to be kneaded into almost every possible shape. Provolone is ripened after this process for a stronger taste.

Several steps Vegetarian

Eat within 5 days Gluten-free

+ v

% g

Risotto with aubergine and provolone With leek and fresh parsley

Calorie-consciousLTotal: 30-35 min.7

SERVES 1 - 6

INGREDIENTS


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A GOOD START

1P 2P 3P 4P 5P 6PGarlic (cloves) 1 2 3 4 5 6Risotto rice (g) 75 150 225 300 375 450 Aubergines (pcs) f ½ 1 1½ 2 2½ 3 Leeks (pcs) f ½ 1 1½ 2 2½ 3 Fresh thyme (sprigs) 23) f

2 4 6 8 10 12

Fresh sage (leaves) 23) f

2 4 6 8 10 12

Provolone, mini flakes (g) 7) f

25 50 75 100 125 150

Vegetable stock* (ml) 200 400 600 800 1000 1200Butter* (tbsp) ½ 1 1 1½ 1½ 2 Olive oil* (tbsp) ½ 1 1 1½ 1½ 2 Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

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

EQUIPMENTA pan with a lid and a wok or deep saucepan with a lid.Let’s start cooking the risotto with aubergine and provolone.

PREPARATIONPrepare the stock and press or finely chop

the garlic.

START THE RISOTTOHeat the butter in a pan with a lid and

gently fry the garlic for 1 minute at low heat. Stir in the risotto rice and fry, stirring constantly, for 1 minute. Add 1/3 of the stock. Allow the grains of rice to slowly absorb the stock (see tip). Stir regularly.

COOK THE RISOTTOAs soon as the stock has been

absorbed by the grains of risotto rice, add approximately ⅓ of the remaining stock. Repeat until all the stock has been used up. The risotto is done as soon as the grains are soft on the outside but still have a little bite at the centre. This takes about 15 – 20 minutes. Add a little extra water if the grains are not quite soft enough yet.

CHOP THE INGREDIENTS In the meantime, cut the aubergine into dice 1 cm thick and slice the leek. Strip the leaves from the thyme sprigs. Finely chop the sage.

FRY THE VEGETABLES Heat the olive oil in a wok or deep saucepan and stir-fry the aubergine, leek and thyme, stir in 2 tbsp water per person, cover and simmer for 10 minutes at medium-high heat. After about 5 minutes, add the sage and season to taste with salt and pepper.

SERVE Stir half the vegetables and half the provolone into the risotto, allowing the provolone to melt while stirring. Transfer the risotto to plates and garnish with the remaining vegetables and provolone.

tTIPThe amount of water you need to cook the risotto depends largely on the size of your pan. Taste regularly while cooking to see if you need to add more stock or water.

The fatty smoked mackerel is a perfect match with this Portuguese Varas Branco, a wine with enough complexity to hold its own against the

rich taste of the fish.

VARAS BRANCO

Sesame seedsSmoked mackerel f

Fresh ginger Turmeric root

Brown riceVegetable mix f

Atjar tjampoer is a tart, slightly acidic side dish typical to Indonesian cuisine. You can buy it ready-to-eat, but today you will be making your own with part of the vegetable mix in this box. One of the ingredients is fresh turmeric root. This root is related to ginger and has a bright yellow colour. The acidity of the atjar makes for a nice contrast with the rich taste of the mackerel, resulting in a well-balanced dish.

Easy Lactose-free

Eat within 3 days

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SMOKED FILLET OF MACKEREL WITH HOME-MADE ATJAR With stir-fried veggies and rice

DiscoveryDTotal: 30-35 min.7

SERVES 1 - 6

INGREDIENTS


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A GOOD START

1P 2P 3P 4P 5P 6PTurmeric root (cm) 1 2 3 4 5 6Fresh ginger (cm) ½ 1 1½ 2 2½ 3 Vegetable mix (g) 23) f 200 400 600 800 1000 1200Brown rice (g) 85 170 250 335 420 500Smoked mackerel (g) 4) f

80 160 240 320 400 480

Sesame seeds (g) 11) 19) 22) 10 15 20 25 30 40

White wine vinegar* (tbsp) 3 6 9 12 15 18

Sugar* (tsp) 1 2 3 4 5 6Mustard* (tsp) ½ 1 1½ 2 2½ 3Ketjap* (tsp) 2 3 4 5 6 7Sunflower oil* (tbsp) ½ 1 1½ 2 2½ 3Sambal* (tsp) ¼ ½ ¾ 1 1¼ 1½Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

4) Fish 11) SesameMay contain traces of: 19) Peanuts 22) Nuts 23) Celery

EQUIPMENTA fine grater, 2 pans with lids, some tin foil, a wok or deep saucepan and a skimmer.Let’s start cooking the smoked fillet of mackerel with home-made atjar.

MAKE THE ATJARUse a fine grater to grate 1cm of the

turmeric root per person into a pan with a lid t. Next, grate ½ cm ginger root per person, including the peel . Add the vinegar, sugar, mustard and 3 tbsp water per person, cover and bring to the boil. Season to taste with pepper. Add 50 grams of the vegetable mix per person and simmer for 5 – 7 minutes, covered, at low heat. Take the lid off the pan and set aside. Once cool, store the atjar in the refrigerator until use.

BOIL THE RICEIn the meantime, pre-heat the oven to

180 degrees. Bring 250 ml water per person to the boil in a pan with a lid and boil the rice, covered, for 12 –15 minutes. Drain if needed, and allow to steam dry, uncovered.

HEAT THE MACKEREL Wrap the smoked mackerel, with 1 tbsp ketjap per person, in tin foil and heat in the preheated oven for 10 – 12 minutes.

TOAST THE SESAME SEEDS In the meantime, heat a wok or deep saucepan at high heat and toast the sesame seeds, without any oil, until golden brown. Remove from the pan and set aside.

tTIPYou can also press turmeric and ginger in a garlic press. This way, you won’t dirty your hands and it won’t take as long. Watch out for spats, though! Turmeric stains are particularly difficult to get out of clothing.

STIR-FRY Heat the sunflower oil in a wok or deep saucepan and gently fry the remaining vegetable mix for 7 – 10 minutes at medium-high heat. Stir in the sambal and the remaining ketjap. Use a skimmer to scoop half the atjar into the wok or deep saucepan. Season to taste with salt and pepper.

SERVE Scoop the rice and the stir-fried vegetables to plates. Place the mackerel on top of the rice, garnish with the sesame seeds and serve with the remaining atjar on the side.

tTIPDo you like your food spicy? Put a jar of sambal on the table to let people add as much as they like.

The light wood tones of this complex and intense Varas Rouge form a perfect

complement to the rich chicken-cheese burger with sweet onion.

VARAS ROUGE

Grated cheddar f

Seasoned chicken burgers f

Butterhead lettuce f

Mini hamburger bunsSweet potato

Beefsteak tomatoes fRed onion

Cheddar originally comes from the village of Cheddar in the English county of Somerset. This cheddar also comes from Somerset and is made by a family-owned dairy farm that has been making cheese for 150 years. The pungent cheddar goes well with the sweetness of the potatoes and the red onion. The salad provides a nice, fresh contrast.

Easy

Eat within 3 days

*

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CHICKEN CHEESEBURGERS WITH SWEET RED ONION With baked sweet potatoes and a light salad


SERVES 1 - 6

INGREDIENTS


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A GOOD START

1P 2P 3P 4P 5P 6PSweet potatoes (g) 125 250 375 500 625 750Mini hamburger buns (pcs) 1) 3) 7) 11) 20) 22) 27)

2 4 6 8 10 12

Red onions (pcs) ½ 1 1½ 2 2½ 3Beefsteak tomatoes (pcs) ½ 1 1½ 2 2½ 3

Butterhead lettuce (heads) f

¼ ½ ¾ 1 1¼ 1½

Seasoned chicken burgers f

2 4 6 8 10 12

Grated cheddar (g) 7) f

25 50 75 100 125 150

Olive oil* (tbsp) 1 1½ 2 2½ 3 3½Extra-virgin olive oil* (tbsp) ½ 1 1½ 2 2½ 3

Black balsamic vinegar* (tsp) 1 2 3 4 5 6

Sunflower oil* (tbsp) ½ 1 1½ 2 2½ 3 Mustard* to tasteSalt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3535 / 845 642 / 153Total fat (g) 42 8 Of which: saturated (g) 11.3 2.1

Carbohydrates (g) 69 13 Of which: sugars (g) 14.0 2.5Fibre (g) 9 2Protein (g) 44 8Salt (g) 1.9 0.3

ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose 11) SesameMay contain traces of: 20) Soy 22) Nuts 27) Lupin

EQUIPMENTA baking tray lined with baking paper, a frying pan, a bowl and a salad bowl.Let’s start cooking the chicken cheeseburgers with sweet red onion.

PREPARE THE SWEET POTATOESPre-heat the oven to 200 degrees. Peel the

sweet potato and cut into slices ½ cm thick. Transfer the sweet potato to a baking tray lined with baking paper. Drizzle with half the olive oil and sprinkle with salt and pepper. Bake the sweet potatoes in the oven for 12 – 15 minutes. In the last 4 – 5 minutes, add the mini hamburger buns.

PREPARE THE ONIONS AND TOMATOES

In the meantime, slice the red onions into half rings. Heat the remaining olive oil in a frying pan and fry the red onion for 4 – 6 minutes at low heat until caramelised. Remove from the pan and set aside. In the meantime, cut half the beefsteak tomatoes into slices and the other half into small pieces.

MAKE THE SALAD Tear the butterhead lettuce into bite-sized pieces and mix with the tomato pieces in a salad bowl. Drizzle with extra-virgin olive oil and black balsamic vinegar. Season to taste with salt and pepper.

FRY THE BURGERS Heat the remaining olive oil in the same frying pan and fry the chicken burgers for 8 – 10 minutes at medium to high heat until done. Turn regularly.

PUT TOGETHER THE BURGERS In the meantime, take the sweet

potatoes out of the oven. Transfer the mini hamburger buns to plates and cut them open. Spread a little mustard on the bottom half and top with a little butterhead lettuce, a slice of tomato, a little red onion and a chicken burger. Garnish with grated cheddar and finish by placing the top part of the bun on top.

SERVE Serve the burgers with the sweet

potatoes and the remaining salad.

tTIPThis dish is rich in calories. Are keeping an eye on your calorie intake? Save a bun for tomorrow’s lunch or don’t eat any sweet potatoes. You can put them in a salad tomorrow.

This mellow, tart yet aromatic wine from Portugal goes exceptionally well with this savoury pasta dish with pumpkin, ricotta

and almonds.

CABRIZ BRANCO

Ricotta fLemon

Fresh sage f Hokkaido pumpkin

Salted almondsConchiglie tricolore

This is a delicious pasta dish for a blustery autumn day. As there is no need to remove the rind of the pumpkin, it’s ready in no time at all! The tart lemon, which you will be blending into the ricotta, creates a nice contrast with the sweet pumpkin, while the salty almonds give the dish a nice depth of flavour.

Easy Vegetarian

Eat within 5 days

* V

%

Tricolore pasta with pumpkin and ricotta With lemon, sage and almonds


SERVES 1 - 6

INGREDIENTS1P 2P 3P 4P 5P 6P

Hokkaido pumpkin (pcs) ½ 1 1½ 2 2½ 3

Fresh sage (leaves) 23) f

6 12 18 24 30 36

Conchiglie tricolore (g) 1) 90 180 270 360 450 540

Salted almonds (g) 5) 8) 22) 25) 10 20 30 40 50 60

Lemons (pcs) ½ 1 1½ 2 2½ 3 Ricotta (g) 7) f 75 150 225 300 375 450 Olive oil* (tbsp) 1 2 3 4 5 6Extra-virgin olive oil * to tasteSalt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

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

EQUIPMENTA pan with a lid, an oven dish, a fine grater and a mixing bowl.Let’s start cooking the tricolore pasta with pumpkin and ricotta.

PREPARATIONPre-heat the oven to 220 degrees. Bring

500 ml water per person to the boil in a pan with a lid for the conchiglie tricolore. Slice the hokkaido pumpkin in wedges. Remove the seeds and scoop out the soft pulp. There is no need to remove the rind.

ROAST THE PUMPKINChop the pumpkin wedges into dice

of approximately 1 cm and transfer to an oven disht. Remove the sage leaves from the sprigs. Mix together the pumpkin with the sage leaves and the olive oil and season with salt and pepper. Bake the pumpkin in the oven for 25 – 30 minutes. Turn when halfway done.

COOK THE CONCHIGLIE In the meantime, boil the conchiglie tricolore, covered, in the pan with a lid for 14 – 16 minutes. Drain and set aside, uncovered, to steam dry.

FINISH THE RICOTTA In the meantime, coarsely chop the almonds. Grate the yellow rind of the lemon (zest) with a fine grater and squeeze out the lemon juice. In a mixing bowl, blend together the ricotta with 4 tsp lemon juice per person and approximately ½ tsp lemon zest per persontt Season with salt and plenty of black pepper.

ASSEMBLE THE PASTA DISH Blend the ricotta into the conchiglie and add ¾ of the baked diced pumpkin and the sage.

tTIPThe cooking time of the pumpkin depends largely on how large the pieces are. If you don't feel up to cutting the pumpkin into small dice, it will take a little longer for it to be done (but it will take less time to slice). The pumpkin is ready when it is soft and the peel starts to separate from the flesh.

SERVE Transfer the conchiglie with pumpkin and ricotta to plates and drizzle with a little extra-virgin olive oil to taste. Garnish with the remaining diced pumpkin and the almonds.

ttTIPRicotta can taste a little bland, but easily absorbs other flavours. Taste while cooking and add a little more lemon juice, salt or pepper if needed.


#HelloFresh



A GOOD START

The cannellini beans and feta are delicious with this Varas Rosé. The wine is made from the Cabernet Sauvignon grape, with robust

tannins needed to balance the strong flavours of this dish.

VARAS ROSÉ

Free-range egg f

Spinach fCannellini beans

GarlicShallot

Plum tomato fRed chilli pepper f

Ciabatta with sunflower seeds

Fresh curly parsley f

Feta f

Shakshuka is a one-pan dish consisting of a tomato sauce in which eggs are poached. This variant contains cannellini beans and feta. Thanks to the poached eggs, it is a well-balanced vegetarian meal. Dip the whole-wheat sunflower ciabatta rolls in the sauce. The fresh curly parsley is a perfect finishing touch.

Easy

Vegetarian

Eat within 3 days

Quick & Easy*

V

§

Q

Shakshuka with egg and cannellini beans With ciabatta and feta

Total: 25-30 min.6

SERVES 1 - 6

INGREDIENTS


#HelloFresh



A GOOD START

1P 2P 3P 4P 5P 6PShallots (pcs) 1 2 3 4 5 6Garlic (cloves) 1 2 3 4 5 6Red chilli peppers (pcs) f

⅓ ⅔ 1 1⅓ 1⅔ 2

Plum tomatoes (pcs) f 2 4 6 8 10 12Cannellini beans (tin) ½ 1 1½ 2 2½ 3Spinach (g) 23) f 100 200 300 400 500 600Free-range eggs (pcs) 3) f

2 4 6 8 10 12

Feta (g) 7) f 25 50 75 100 125 150Fresh curly parsley (sprigs) 23) f

1 2 3 4 5 6

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

1 2 3 4 5 6

Olive oil* (tbsp) 1 1 2 2 3 3Vegetable stock cubes* (pcs) ¼ ½ ¾ 1 1¼ 1½

Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactoseMay contain traces of: 17) Eggs 20) Soy 21) Milk/lactose. 22) Nuts 23) Celery 25) Sesame 27) Lupins

EQUIPMENTA colander and a wok or deep saucepan with a lid.Let’s start cooking the shakshuka with egg and cannellini beans.

PREPARATIONPre-heat the oven to 210 degrees. Slice

the shallot into thin rings and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Dice the tomatoes. Drain the cannellini beans in a colander.

FRY THE VEGETABLESHeat the olive oil in a wok or deep

saucepan with a lid and gently fry the shallot, garlic and red chilli pepper for 2 minutes at low heat. Add the tomato and the cannellini beans to the ingredients in the wok or deep saucepan. Next, add the spinach (in parts if necessary) and stir-fry until done.

MAKE THE SAUCE Add 1 tbsp water per person to the ingredients in the wok or deep saucepan and crumble in the stock cube. Bring to the boil and simmer, covered, for 3 minutes at medium to low heat.

POACH THE EGGS Make indentations in the vegetable mixture and break an egg into each indentation. Crumble the feta into the shakshuka and sprinkle with salt and pepper. Cover the pan and allow the eggs to set for 10 minutes. Take the lid off the pan after 5 minutes, turn up the heat a little and allow the excess moisture to evaporate.

BAKE THE CIABATTA In the meantime, finely chop the curly parsley and bake the ciabatta in the pre-heated oven for 6 – 8 minutes.

SERVE Transfer the dish to plates and garnish with the curly parsley. Serve the ciabatta on the side.

The Chardonnay in this Synera Blanco, a Spanish blend, goes exceptionally well with

the creamy pearl couscous and Gruyère cheese in this dish.

SYNERA BLANCO

WalnutsRocket salad f

Garlic Pearl couscous

Grated Gruyère cheese Mushrooms f

You will be blending Gruyère cheese, a Swiss cheese with a slightly nutty taste, into the pearl couscous in this dish for a full-flavoured, creamy effect. The chestnut mushrooms combine beautifully with the cheese and the crunchy walnuts, while the rocket salad gives the dish a tart, peppery bite: just what you need to bring all the flavours into balance.

Very simple Calorie-conscious

Eat within 3 days Quick & Easy

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PEARL COUSCOUS WITH MUSHROOMS AND GRUYÈRE With rocket salad and walnuts

VegetarianVTotal: 20-25 min.5

SERVES 1 - 6


Pearl couscous (g) 1) 85 170 250 335 420 500Garlic (cloves) 1 2 2 3 3 4Mushrooms (g) f 250 500 750 1000 1250 1500Grated Gruyère cheese (g) 7) f

15 30 45 60 75 90

Rocket salad (g) 23) f 30 60 80 120 140 160Walnuts (g) 8) 19) 22) 25) 10 20 30 40 50 60

Vegetable stock* (ml) 175 350 500 675 850 1000Butter* (tbsp) 1 2 2 2 3 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

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

EQUIPMENTA pan with a lid and a wok or deep saucepan.Let’s start cooking the pearl couscous with mushrooms and Gruyère cheese.

COOK THE PEARL COUSCOUSPrepare the stock. Heat half the butter

in a pan with a lid. Add the pearl couscous and fry, stirring constantly, for 1 minute at medium to high heat. 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.

CHOP THE VEGGIESPress or finely chop the garlic and slice

the mushrooms.

SAUTÉ THE MUSHROOMS Heat the remaining butter in a wok or deep saucepan and sauté the garlic and the mushrooms for 4 – 5 minutes at medium to high heatt. Season to taste with salt and pepper.

tTIPIf you don’t like the sharp taste of garlic, you can also temper it by frying it for 1 minute by itself before adding the mushrooms to the pan.

ADD THE COUSCOUS Add the pearl couscous, half the Gruyère and half the rocket salad to the mushrooms and gently fry for 2 minutes at medium-high heattt.

ttTIPDon’t like the bitter taste of warm rocket salad? Instead of adding it to the mushrooms, use all of it raw in Step 5.

ADD THE RAW ROCKET SALAD Transfer the remaining rocket salad to plates to create a bed.

SERVE Scoop the pearl couscous onto the rocket salad and garnish with the walnuts and the remaining Gruyère.

tttTIPThere are more walnuts and Gruyère cheese in the box than you will need. If you are not concerned with your calorie intake, use all the cheese and walnuts in today’s meal.


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A GOOD START

This wine, Cabriz Tinto, was ripened in wooden casks, which has given it enough complexity to

do justice to the steak in this dish.

CABRIZ TINTO

Vegetable mix f

Cucumber fSoy sauce

Fresh gingerGarlic

Steak strips fRed chilli pepper f

TortillaLime f

Fresh coriander f

Dishes are often shared in Korea. You will see an array of dishes or small bowls set out on the table from which everyone serves themselves. We derived our inspiration for these wraps from Korean cuisine: assemble them at the table and allow everyone to put whatever they like in their own wrap.

Easy Calorie-conscious

Eat within 3 days Discovery

* L

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Korean steak wraps with veggies With sweet & sour cucumber

Quick & EasyQTotal: 20-25 min.5

SERVES 1 - 6


Garlic (cloves) ½ 1 1½ 2 2½ 3 Fresh ginger (cm) 1 2 3 4 5 6 Red chilli peppers (pcs) f

½ 1 1½ 2 2½ 3

Soy sauce (ml) 1) 6) 15 30 45 60 75 90 Steak strips (g) f 100 200 300 400 500 600 Cucumbers f ½ 1 1½ 2 2½ 3 Vegetable mix (g) 23) f 50 100 150 200 250 300 Fresh coriander (sprigs) 23) f

4 8 12 16 20 24

Limes (pcs) f ¼ ½ ¾ 1 1¼ 1½Tortillas (pcs) 1) 20) 21) 2 4 6 8 10 12

Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 White wine vinegar* (tbsp) 2 4 6 8 10 12

Sugar* (tsp) 1 2 3 4 5 6 Salt* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 6) Soy May contain traces of: 20) Soy 21) Milk/lactose 23) Celery

EQUIPMENTA fine grater, 2 bowls, some tin foil and a frying pan.Let’s start cooking the Korean steak wraps with veggies.

CHOP THE INGREDIENTSPre-heat the oven to 180 degrees. Press or

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

MARINADEIn a mixing bowl, blend together the red

chilli pepper, garlic, ginger, soy sauce and olive oil. Cut the steak strips into pieces of 1 – 2 cm and add to the marinade. Stir and allow to marinate for at least 15 minutest.

MAKE THE CUCUMBER SALAD In the meantime, slice the cucumber into thin ribbons. In a bowl, blend together the white wine vinegar and the sugar. Add the cucumber ribbons and toss. Season to taste with pepper and set the sweet & sour cucumber aside. Toss a few times to allow the cucumber to better absorb the flavourstt.

HEAT UP TORTILLAS In the meantime, coarsely chop the coriander and slice the lime into wedges. Wrap the tortillas in tin foil and heat the oven for 2 – 3 minutes.

FRY THE STEAKS In the meantime, heat a frying pan to medium to high heat. Wait until the frying pan has heated up sufficiently, transfer the steak and the marinade to the pan and fry for 2 – 3 minutes until brown on all sides. The steak can be pink inside.

tTIPThe longer you marinade the meat, the more flavour it will absorb. Do you have enough time in the morning? Prepare the marinade in the morning, mix with the steak and store in the refrigerator until ready to use.

SERVE Fill the wraps with the raw vegetable mix. Add the steak and the sweet & sour cucumber salad. Squeeze in a little lime juice. Garnish with the coriander. Serve the remaining cucumber on the side.

ttTIPIf you want to vary this recipe, add half the vegetable mix to the sweet & sour cucumber salad in Step 3.


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A GOOD START

Jerusalem artichokes are genetically related to the sunflower. This root vegetable grows underground, just like the potato, but has a long stem above ground with lovely yellow

flowers that resemble sunflowers. The vegetable itself looks a little like ginger, but

has a slightly sweet, nutty taste.

JERUSALEM ARTICHOKE

Spinach fHalloumi f

Jerusalem artichokesMilva potatoes

Sun-dried tomatoes f

Fresh thyme f

Jerusalem artichokes owe their name to their nutty flavour, which strongly resembles that of the artichoke. This vegetables goes very well with cheese, like cumin cheese or halloumi, as in this recipe. Halloumi stays nice and firm when fried and develops a lovely golden crust. Easy Vegetarian

Eat within 3 days

* v

§

Halloumi with Jerusalem artichoke-spinach hotchpotch With sun-dried tomatoes

DiscoveryDTotal: 35-40 min.8

SERVES 1 - 6


Milva potatoes (g) 250 500 750 1000 1250 1500Jerusalem artichokes (g) 100 200 300 400 500 600

Fresh thyme (sprigs) 23) f

3 6 9 12 15 18

Sun-dried tomatoes (g) f

35 60 90 120 150 180

Halloumi (g) 7) f 60 125 190 250 315 375Spinach (g) 23) f 100 200 300 400 500 600Butter* (tbsp) 1½ 3 4½ 6 7½ 9Olive oil* (tbsp) ½ 1 1½ 2 2½ 3 Mustard* (tsp) 1 2 3 4 5 6Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

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

EQUIPMENTA pan with a lid, a wok or deep saucepan with a lid, a frying pan and a potato masher.Let’s start cooking the halloumi with Jerusalem artichoke-spinach hotchpotch.

COOKPeel the potatoes (Milva) and the

Jerusalem artichokes and cut into coarse pieces. Put the potatoes and the Jerusalem artichokes in a pan with a lid, barely cover with water, bring to the boil and simmer gently for 12 – 15 minutes. Drain, reserving a little of the cooking liquid, and allow to steam dry, uncovered.

CHOP THE INGREDIENTSStrip the leaves from the sprigs of thyme.

Cut half the sun-dried tomatoes in half and dice the remaining tomatoes. Cut the halloumi into slices ½ cm thick and coarsely chop the spinach.

STIR-FRY THE SPINACH Heat ½ tbsp butter per person in a wok or deep saucepan to medium-high heat and stir-fry most of the spinach and the thyme for 3 – 4 minutes, Add the sun-dried tomatoes, fry for another minute and season to taste with salt and pepper. Cover and keep warm.

FRY THE HALLOUMI Heat a frying pan at medium to high heat and fry the halloumi for 2 – 3 minutes on each sidet.

tTIPMake sure that the halloumi and the hotchpotch are ready to serve at the same time. Halloumi is best immediately after it has been fried. If you leave it too long, it will become rubbery.

SEASON Mash the potatoes and the Jerusalem artichokes into a coarse purée using a potato masher. Add the remaining butter and a splash of cooking liquid to give it a velvety texture. Stir in the mustard and season with salt and pepper. Taste, and add more seasoning if necessary. Stir the stir-fried spinach into the hotchpotch. Once this has been blended in, stir in the remaining raw spinachtt.

SERVE Transfer the dish to plates, garnish with the halved sun-dried tomatoes and serve with the halloumi.

ttTIPIs there any oil left in the jar of sun-dried tomatoes? Stir it into the mashed potato & Jerusalem artichoke mixture.


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A GOOD START

Bananas Kiwis

Easy*These pancakes have an exceptionally rich, creamy taste thanks to the banana added to the batter. You will be garnishing the pancakes with a banana-kiwi salsa. The mint in the salsa gives the entire dish a fresh, tart taste. Perfect for breakfast or an after-school or work snack!

BANANA PANCAKES With kiwi salsa

tTIPIn this recipe, you will be frying 2 batches of 3 pancakes. If you don’t have such a big frying pan, make 3 batches of 2, or make smaller pancakes.

INGREDIENTS 2P

Bananas (pcs) 1Kiwis (pcs) 1Free-range eggs* (pcs) 2Spelt flour* (g) 50Milk* (ml) 50Salt* pinchMint (leaves) 6Olive oil* (tbsp) 1Honey* To taste

*Not included |fStore in the refrigerator

ALLERGENS

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

1 Beat the eggs in a mixing bowl using a whisk. Finely mash half the banana using a fork. Add the mashed banana to the eggs. Blend in the spelt flour using

a whisk. Next, add the milk and a pinch of salt and mix into a smooth batter.

2 Slice the remaining banana and the kiwi into ½ cm dice. Finely chop the mint leaves and mix with the banana and the kiwi.

3 Heat ½ tbsp olive oil in a frying pan and make 3 pancakes out of half the batter. Fry them on one side for 2 – 3 minutes until golden brown, flip over

and fry the other side for 2 minutes until golden brown. Repeat the process for the remaining 3 pancakes.

4 Transfer the pancakes onto the plates. Put 1 tbsp kiwi salsa on each plate and drizzle with a little honey to taste.

EQUIPMENT A whisk, a mixing bowl and a frying pan

A GOOD START

We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call, email or contact us through our social media channels. WEEK 47 | 2017

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www.hellofresh.nlwww.hellofresh.be

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The nutrient values as stated here have been calculated per person, per serving. Rinse or otherwise clean the ingredients, if necessary, before using them in the recipe. Would you like to cancel your box next week, or make any changes? Please let us know no later than the Wednesday prior to your next delivery via your account. If you have any questions about our products or service please contact our customer service department.

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-EXTRA-

LIGHT BREAKFAST BARS With almond flour and banana

• Orange-kiwi juice

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Bananas (pcs) 2 4

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

Cinnamon (tsp) 1 2

Almond flour (g) 8) 19) 22) 25) 50 100

Oatmeal (g) 1) 19) 22) 25) 50 100

Raisins (g) 19) 22) 25) 40 80

Baking soda* (tsp) 1 2

Salt* pinch


EQUIPMENT A MIXING BOWL, a MIXER OF HAND BLENDER and a CAKE TIN MEASURING AROUND 20 CM LINED WITH BAKING PAPER

NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 1957 / 465 866 / 206Fats (g) 18 8 Of which: saturated (g) 2.3 1.0Carbohydrates (g) 62 27 Of which: sugars (g) 36.2 16.0Fibre (g) 8 4Protein (g) 13 6Salt (g) 0.1 0.0

ALLERGENS

1) Glutens 8) Nuts

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

1 Pre-heat the oven to 180 degrees. Using a fork, mash the banana in a bowl. Add the egg and blend into a light batter. Add the

baking powder and the cinnamon and mix for another minute.

2 Stir in the almond flour, oatmeal, raisins and salt. Blend together thoroughly.

3 Pour the batter into a cake tin lined with baking paper and bake in the oven for 30 – 35 minutes or until golden brown. Check to

see if the cake is done using the toothpick method: the cake is done when a toothpick inserted into it comes out clean.

4 Cut the cake in bars and serve.

LIGHT BREAKFAST BARS With almond flour and banana

FULL-FAT YOGHURT WITH KIWI With muesli and pumpkin seeds HIGH-FIBRE CRACKERS WITH GOAT'S CHEESE With avocado and alfalfa


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


BREAKFAST 1-

GOODMORNING!-BREAKFAST BOX-

2x

HIGH-FIBRE CRACKERS WITH GOAT'S CHEESE With avocado and alfalfa


Full-fat yoghurt (ml) 7) 15) 20) f 350 700

Green kiwis (pcs) 1 2

Gold kiwis (pcs) 1 2

Muesli (g) 1) 8) 12) 19) 22) 25) 50 100

Pumpkin seeds (g) 19) 22) 25) 15 30


NUTRIENT VALUE PER SERVING PER 100 G


ALLERGENS

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

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

22) (Other) nuts 25) Celery


High-fibre crackers (pcs) 1) 11) 6 12

Soft goat’s cheese (g) 7) f 50 100

Avocados (pcs) 1 2

Alfalfa (tbsp) f 3 6

Salt & pepper* to taste


NUTRIENT VALUE PER SERVING PER 100 G


ALLERGENS

1) Glutens 7) Milk/lactose 11) Sesame

1 Scoop the full-fat yoghurt into bowls. Peel and dice the kiwis.

2 Top the yoghurt with the diced kiwi and the muesli and garnish with the

pumpkin seeds.

FULL-FAT YOGHURT WITH KIWI With muesli and pumpkin seeds

1 Top the crackers with the fresh goat’s cheese.

2 Cut the avocados in half, remove the pit and dice the flesh. Top the goat’s

cheese with the diced avocado.

3 Garnish the crackers with alfalfa and season with a little salt and pepper

to taste.

BREAKFAST 2- 2x BREAKFAST 3-

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