tomato risotto with shrimp pdf/48.all.en.be.pdfadd the risotto rice and fry for 1 – 2 minutes. add...

When you think of risotto, you probably imagine a creamy dish with parmesan cheese. We have chosen for a more skinny version, without cheese. This makes it less heavy, but the tomatoes and other ingredients make sure that it is just as flavourful. The rocket salad that is served on the side adds a little kick. Will you let us know what you think?

Tomato risotto with shrimp served with a refreshing rocket salad

Easy Family

Eat within 3 dagen

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Calorie consciousLTotaal: 40 min.8Total for 2 persons:

Rocket lettuce fRed cherry tomatoes f

Tomato paste

Lemon f

Garlic clove

Risotto rice

Shrimp f

Onion

Fresh curly parsley and basil f

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

#HelloFresh

WEEK 48 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PGarlic clove (pcs) 1 2 3 4 5 6Onion (pcs) 1/2 1 11/2 2 21/2 3Lemon (pcs) f 1/4 1/2 3/4 1 11/4 11/2Shrimp (g) 2) f 80 160 240 320 400 480Risotto rice (g) 75 150 225 300 375 450Tomato paste (cup) 1/4 1/2 3/4 1 11/4 11/2Cherry tomatoes (g) f 125 250 375 500 625 750Rocket lettuce (g) 23) f 20 40 60 80 100 120Fresh curly parsely & basil (g) f

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

Not includedVegetable stock (ml) 300 600 900 1200 1500 1800Olive oil (tbsp) 1/2 1 11/2 2 21/2 3Butter (tbsp) 1/2 1 11/2 2 21/2 3Black balsamic vinegar (tbsp) 1/2 1 11/2 2 21/2 3

Extra virgin olive oil (tbsp) 1/2 1 11/2 2 21/2 3

Salt & pepper to taste

f keep in the refrigerator

NUTRITIVE VALUE PER SERVING PER 100 gEnergy (kJ/kcal) 2324 / 556 325 / 78Total fat (g) 18 3 Of which: saturated (g) 6,0 0,8Carbohydrates (g) 74 10 Of which: sugars (g) 11,7 1,6Fibre (g) 6 1Protein (g) 21 3Salt (g) 4,2 0,6

ALLERGENS

2) Shell fishMay contain traces of: 23) Celery

EQUIPMENT2x bowl, large pan, kitchen paper, oven dish, salad bowl and a grater.Let's start cooking the tomato risotto with shrimp.

PREPARATIONPreheat the oven to 200 degrees. Prepare

the stock. Press or mince the garlic. Chop the onion. Zest the lemon, cut half of the lemon into wedges and juice the other half. Pat the shrimp dry with kitchen pape. In a bowl, mix the shrimp with half of the olive oil, half of the garlic and half of the lemon zest.

START THE TOMATO RISOTTOHeat 1/2 tbsp butter per person in a large

pan on medium-high heat. Fry the onion and the rest of the garlic for 1 – 2 minutes. Then add the risotto rice and fry for 1 – 2 minutes. Add the tomato paste and mix well.

COOK THE TOMATO RISOTTO Add 1/3 of the stock and let the risotto rice slowly absorb the stock. Stir regularly. Once the stock has been absorbed, add another 1/3 of the stock, then repeat with the rest of the stock. The risotto is cooked when the rice is soft on the outside but still has a little bite on the inside. This takes about 20 – 25 minutes t.

IN THE OVEN In an oven dish, mix the cherry tomatoes with the rest of the olive oil and the black balsamic vinegar. Season with salt and pepper. Roast the cherry tomatoes in the oven for 10 – 15 minutes. Add the marinated shrimp for the last 5 minutes. In the meantime, mix the lemon juice with the rocket lettuce and the extra virgin olive oil, in a salad bowl. Season with salt and pepper.

FINISH THE RISOTTO Finely chop the basil and parsley and mix in a bowl with the remaining lemon zest. Add the cherry tomatoes, shrimp (including cooking liquid) and half of the lemon-herb mixture to the risotto. Stir well.

SERVE Transfer the risotto to plates. Serve the rucola salad on the side and garnish with the rest of the lemon-herb mix and the lemon wedges.

tTIP: Add some more water if you want the rice to cook a little bit more.

Free-range egg f

Mixed minced meat f

Leek f

Fresh curly parsley f

Onion

Starchy potatoes

Nutmeg

Cranberry chutney f

Panko

Today you'll make a variety on a Flemish classic: meatloaf with sour cherries. You'll replace the cherries with cranberry chutney, which makes for a delicious sweet and sour twist. The minced meat is a mix of beef, veal and pork. This is not just tasty, it also ensures that the minced meat stays moist. Have some left over meatloaf? It tastes great in a sandwich!

Several steps+

Seasoned meatloaf With braised leek, potato puree and cranberry chutney

40 min.8Total for 2 persons:

Eat within 5 days%

SERVES 1 - 6

INGREDIENTSA GOOD START


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WEEK 48 | 2019

1P 2P 3P 4P 5P 6POnion (pcs) f 1/4 1/2 3/4 1 11/4 11/2Fresh curly parsley (g) f

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

Nutmeg (pcs) 1 1 1 1 2 2Starchy potatoes (g) 250 500 750 1000 1250 1500Leek (g) f 200 400 600 800 1000 1200Mixed seasoned minced meat (g) f

100 200 300 400 500 600

Free-range egg (pcs) 3) f

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

Panko (g) 1) 25 50 75 100 125 150Cranberry chutney (g) 19) 22) f

40 80 120 160 200 240

Not includedVegetable stock (ml) 250 500 750 1000 1250 1500Butter (tbsp) 11/4 21/2 33/4 5 6 1/4 71/2Mustard (tsp) 1 2 3 4 5 6Milk a splashSalt & pepper to taste


NUTRITIVE VALUE PER SERVING PER 100 GEnergy (kJ/kcal) 3778 / 903 450 / 107Total fat (g) 37 4 Of which: saturated (g) 18,2 2,2Carbohydrates (g) 97 12 Of which: sugars (g) 28,7 3,4Fibre (g) 13 2Protein (g) 37 4Salt (g) 2,1 0,2

ALLERGENS

1) Grains containing gluten 3) EggsMay contain traces of: 19) Peanuts 22) Nuts

LTIP: Are you keeping an eye on your calorie intake? Use 200 g potatoes per person, replace the butter in the puree by an extra splash of milk and serve the dish with half of the chutney.

EQUIPMENTAn oven dish, potato masher, sauté pan with a lid, pan with a lid, grater and a bowl.Let’s start cooking the seasoned meatloaf.

PREPARATIONPreheat the oven to 200 degrees. Mince the

onions and finely chop the curly parsley. Grate a pinch of nutmeg per person.

CHOP THE INGREDIENTSPrepare the stock. Thoroughly wash or peel

the potatoes and cut into large pieces. Cut the leek into 10 cm long pieces.

MIX AND KNEAD Transfer the minced meat to a bowl. Add the egg t, panko, minced onion, grated nutmeg, 1/4 tsp salt per person and half of the chopped parsley. Knead the whole into a firm ball.

tTIP: Are you making this dish for an uneven number of people? First whisk the egg, so you can measure the right amount.

BAKE THE MEATLOAF Grease an oven dish with 1/4 tbsp butter per person. Place the minced meat mixture inside and press it into the shape of a loaf tt. Bake in the oven for 20 – 30 minutesttt.

ttTIP: Place some cubes of butter on top of the meatloaf to make it even smoother!

tttTIP: Making the meatloaf for more than two people? It may take a bit longer for the meatloaf to cook. Extend the oven time and keep an eye on the cooking process!

BRAISE AND PUREE In the meantime, heat 1/2 tbsp butter per

person in a sauté pan with a lid on medium-high heat, and fry the leek for 3 – 4 minutes. Deglaze with the stock, cover the pan and simmer for 15 minutes. In the meantime, boil ample water in a pan, and cook the potatoes for 12 – 15 minutes. Drain and mash the potatoes into a fine puree using the potato masher. Add 1/2 tbsp butter per person, mustard and a splash of milk to give it a smooth texture. Season to taste with salt and pepper.

SERVE Slice the meatloaf and transfer the slices to plates. Sprinkle with the remaining cooking grease from the oven dish. Scoop the potato puree and braised leek on the side and serve with the cranberry chutney. Garnish the puree with the remaining curly parsley.

Free-range egg f

Tomato passata f ( g)

Red chili pepper f

PaprikaWaxy potatoes

Garlic cloveRed pointed pepper f

Aïoli f

Grated matured goat cheese f

In Spain, patatas bravas are eaten as tapas with many small dishes on the side. Today you'll be combining these crunchy potatoes with spicy tomato sauce, a fried omelette with goat cheese, and roasted red peppers. The preparation of this pointed pepper resembles that of pimientos de padron, another well-known tapas dish.

Easy

Eat within 5 days

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Patatas bravas with a goat cheese omelette with red pointed peppers and aïoli

VegetarianV9Total for 2 persons:45 min.

A GOOD START


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WEEK 48 | 2019

1P 2P 3P 4P 5P 6PWaxy potatoes (g) 250 500 750 1000 1250 1500Paprika (tsp) 1 2 3 4 5 6 Red pointed pepper (pcs) f

2 4 6 8 10 12

Garlic clove (pcs) 1/2 1 11/2 2 21/2 3 Red chili pepper (pcs) f

1/4 1/2 3/4 1 11/4 11/2

Tomato passata (g) 50 100 150 200 250 300Free-range egg (pcs) 3) f

2 4 6 8 10 12

Grated matured goat cheese (g) 3) 7) f

25 50 75 100 125 150

Aïoli (tbsp) 3) 10) 19) 22) f

1 2 3 4 5 6

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


NUTRITIVE VALUE PER SERVING PER 100 GEnergy (kJ/kcal) 3876 / 926 543 / 130Total fat (g) 60 8 Of which: saturated (g) 14,8 2,1Carbohydrates (g) 64 9 Of which: sugars (g) 13,2 1,9Fibre (g) 9 1Protein (g) 28,3 4Salt (g) 1,2 0,2

ALLERGENS

3) Eggs 7) Milk/lactose 10) MustardMay contain traces of: 19) Peanuts 22) Nuts

EQUIPMENT2x bowl, sauté pan with a lid, baking sheet lined with baking paper, saucepan and a frying pan.Let’s start cooking the patatas bravas with goat cheese omelette.

FRY THE POTATOESPreheat the oven to 220 degrees. Peel

the potatoes and cut into 1 – 2 cm dices. In a bowl, mix the potatoes with ¾ tbsp olive oil per person and the paprika. Season with salt and pepper. In a sauté pan with lid, fry the potatoes on medium-high heat for 25 – 35 minutes. After 20 minutes, remove the lid. Stir regularly t.

ROAST THE PEPPERSPut the red pointed peppers on a baking

sheet with baking paper and mix them with ½ tbsp olive oil per person. Season with a large pinch of salt tt. Transfer the baking tray to the oven and bake for 10 – 15 minutes, or until they start to darken. Turn them over halfway to make sure they don't burn.

CHOP In the meantime, press or mince the garlic. Remove the seeds from the red chili pepper and finely chop the pepper.

ttTIP: Do you have coarse sea salt at home? Use this to season the peppers. This salt remains firm while roasting and is not fully absorbed by the pepper.

MAKE THE SAUCE Heat ¼ tbsp olive oil per person in a sauté pan on medium-high heat. Fry the chili pepper and the garlic for 1 – 2 minutes. Reduce the heat, pour the passata into the pan and let it simmer for 5 minutes until you get a thick sauce. Season with salt and pepper. Optionally, add some water to make the sauce thinner.

tTIP: Turn down the heat if the paprika colours too quickly.

MAKE THE OMELETTE In the meantime, whisk the eggs in a bowl, with a splash of milk and the grated goat cheese. Season with salt and pepper. Heat the leftover olive oil in a frying pan on medium-high heat and pour the omelette mixture into the pan. Fry the omelette for 5 – 8 minutes until cooked, and gently fold it.

SERVE Divide the red pointed peppers and the omelette among plates. Serve with the patatas bravas, the spicy tomato sauce and a good spoonful of aïoli.

Smoked salmon f

Naan breadPear

Fresh dill fLeek f

Red onionSour cream f

Rocket lettuce and lamb's lettuce f

Sweet, savoury and sour: this naan pizza contains these three base flavours with the combination of salmon, leek and sour cream. The sour cream gives a refreshing acidity, but also adds some smoothness: lovely in combination with the smoky salmon. This fish has the ASC logo, which means this fish is organically farmed. Tasty and ethically sourced!

Easy

Eat within 3 days

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NAAN PIZZA WITH SMOKED SALMON AND LEEK with red onion, sour cream, fresh dill and a salad with pear

6Total for 2 persons:30 min.


#HelloFresh

WEEK 48 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PLeek (pcs) f 1/2 1 11/2 2 21/2 3Fresh dill (g) f 21/2 5 71/2 10 121/2 15Sour cream (g) 7)f 25 50 75 100 125 150Red onion (pcs) 1/2 1 11/2 2 21/2 3Pear (pcs) 1/2 1 11/2 2 21/2 3Naan bread (pcs) 1) 7) 1 2 3 4 5 6Cold smoked salmon (g) 4) f

60 120 180 240 300 360

Rocket lettuce and lamb's lettuce (g) 23) f

15 30 45 60 75 90

Not includedButter (tbsp) 1/2 1 11/2 2 21/2 3Extra virgin olive oil (tbsp) 1/2 1 11/2 2 21/2 3

White balsamic vinegar (tl) 1 2 3 4 5 6




ALLERGENS

1) Grains containing gluten 4) Fish 7) Milk/lactoseMay contain traces of: 23) Celery

EQUIPMENTA bowl, salad bowl, baking sheet lined with baking paper and a frying pan with a lid.Let's start cooking the naan pizza with smoked salmon and leek.

PREPAREPreheat the oven to 200 degrees. Cut the

leek into fine rings. Finely chop the dill.

STEW THE LEEKHeat ½ tbsp butter per person in a frying

pan with a lid on medium-high heat. Add the leek and fry for 1 – 2 minutes. Add a splash of water (about 25 ml per person). Season with salt and pepper and let it stew, covered with the lid, for 4 – 5 minutes.

MIX THE SOUR CREAM In the meantime, mix the sour cream, half of the dill, salt and pepper in a bowl. Cut the red onion into fine half rings. Cut the pear into quarters and then into fine slices.

BAKE THE NAAN PIZZA Transfer the naan bread to a baking sheet with baking paper and spread the mixed sour cream on the naan bread. Top with the leek and red onion and bake the naan pizza in the oven for 8 – 10 minutes.

MAKE THE SALAD Cut the slices of smoked salmon into strips. In a salad bowl, mix per person: ½ tbsp extra virgin olive oil, 1 tsp white balsamic vinegar, salt and pepper. Add the rocket lettuce, lamb's lettuce and pear and mix well.

SERVE Top the naan pizza with the smoked salmon and garnish with the remaining dill. Cut the naan pizza into several pieces and serve with the salad.

Fresh udon noodles

Chopped cashews

Japanese-style marinated chicken fillet

strips f

Fresh gingerAsian vegetable mix f

Soy sauceGarlic clove

Free-range egg f

Egg noodles, ramen noodles, soba noodles: noodles come in different shapes and sizes. Tonight you will be cooking with the thickest type of Japanese noodles: udon. These noodles are made of flour, water and salt. They have a nice white colour because of the absence of egg. In Japan, they often eat udon noodles in light soups, but tonight you will eat them in a nice stir-fry, which will be done in no time!

Easy Family

Eat within 5 days Calorie conscious

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QUICK STIR-FRY WITH MARINATED CHICKEN FILLET STRIPS with udon noodles, homemade wok sauce and fried egg

Quick & Easyr4Total for 2 persons:

Gomashio

25 min.


#HelloFresh

WEEK 48 | 2019

A GOOD START

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

200 400 600 800 1000 1200

Fresh ginger (cm) 1 2 3 4 5 6Garlic clove (pcs) 1 2 3 4 5 6 Soy sauce (ml) 1) 6) 10 20 30 40 50 60Japanese-style marinated chicken fillet strips (g) f

100 200 300 400 500 600

Fresh udon noodles (g) 100 200 300 400 500 600Free-range egg (pcs) 3) 1 2 3 4 5 6Chopped cashews (g) 8) 19) 25) 10 20 30 40 50 60

Gomashio (tsp) 11) 1 2 3 4 5 6

Not includedHoney (tbsp) 1/2 1 11/2 2 21/2 3Sunflower oil (tbsp) 1 2 3 4 5 6Salt & pepper to taste


NUTRITIVE VALUE PER SERVING PER 100 gEnergy (kJ/kcal) 2657 / 635 529 / 126Total fat (g) 30 6 Of which: saturated (g) 5,6 1,1Carbohydrates (g) 52 10 Of which: sugars (g) 16,1 3,2Fibre (g) 6,6 1Protein (g) 36 7Salt (g) 4,3 0,9

ALLERGENS

1) Grains containing gluten 3) Eggs 6) Soy 8) Nuts 11) SesameMay contain traces of: 19) Peanuts 23) Celery 25) Sesame

EQUIPMENTA wok or sauté pan, small bowl, grater and a frying pan.Let's start cooking the quick stir-fry with marinated chicken fillet strips.

FRY THE VEGETABLESHeat ½ tbsp sunflower oil per person in a

wok or sauté pan with a lid on medium-high heat. Fry the vegetable mix for 3 – 4 minutes. Put the lid on the pan and fry for another 7 – 10 minutes.

MAKE THE WOK SAUCEIn the meantime, grate the ginger and

garlic with a fine grater. In a small bowl, mix the soy sauce, ginger, garlic and honey t.

tTIP: For this dish, you will grate the garlic, because you also grate the ginger: this will save you some time. You can also press or mince the garlic if you prefer.

FRY THE CHICKEN Heat ½ tbsp sunflower oil per person in a frying pan on medium-high heat. Fry the chicken fillet strips for 5 – 8 minutes, or until cooked. Stir regularly.

MIX Add the chicken fillet, the homemade wok sauce and the noodles to the vegetables and carefully stir so that the noodles separate.

FRY THE EGG In the meantime, heat the pan with the cooking grease from the chicken and fry 1 sunny-side up egg per person. Season with salt and pepper.

SERVE Transfer the noodles with vegetables and chicken to plates. Put the egg on top. Garnish with the chopped cashews and the gomashio.

Mascarpone f

Grated matured cheese f

Fresh lasagne sheets f

Garlic cloveMushrooms f

Passata

Spinach f

Italian herbs

Today you will use fresh lasagne sheets, but not for a lasagne: you will be making cannelloni. This is an Italian dish which resembles lasagne, but instead of using the sheets to make layers, you use them to make rolls. You will roll the creamy sauce in a lasagne sheet, then top the rolls with cheese, and let that melt in the oven. Seriously delicious!

Easy Vegetarian

Eat within 5 days

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CANNELLONI WITH CREAMY SPINACH-MUSHROOM STUFFING with fresh lasagne sheets and Italian herbs

Familyb0Total for 2 persons:


#HelloFresh

WEEK 48 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PMushrooms (g)f 125 250 375 500 625 750Garlic clove (pcs) 1/2 1 11/2 2 21/2 3Spinach (g) 23) f 100 150 200 250 350 400Mascarpone (g) 7)f 45 90 135 180 225 270Grated aged cheese (g) 7) f

25 50 75 100 125 150

Passata (pack) 1/2 1 11/2 2 21/2 3Italian herbs (tsp) 11/2 3 41/2 6 71/2 9Fresh lasagne sheets (g) 1) 3) f

125 250 375 500 625 750

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

Black balsamic vinegar (tbsp) 1/2 1 11/2 2 21/2 3




ALLERGENS

1) Grains containing gluten 3) Eggs 7) Milk/lactoseMay contain traces of: 23) Celery

EQUIPMENTA sauté pan, colander, bowl and an oven dish.Laten we beginnen met het koken van de cannelloni met romige spinazie-champignonvulling.

PREPAREPreheat the oven to 200 degrees. Finely

mince the mushrooms. Press or mince the garlic.

FRY THE VEGETABLESHeat ½ tbsp olive oil per person in a

sauté pan on medium-high heat. Fry the garlic for 1 minute and add the mushrooms. Fry them for 4 – 5 minutes until soft. Add 2/3 of the spinach, bit by bit. Fry the spinach 2 – 3 minutes, or until it has shrunk. Transfer to a colander and let it cool until further use.

MAKE THE STUFFINGIn abowl, mix the mascarpone with half

of the grated cheese. Stir well and season with salt and pepper. Heat the passata for 4 – 5 minutes in the same pan you just used, on medium-high heat, with per person: ½ tbsp black balsamic vinegar, ¼ stock cube, 1½ tsp Italian herbs and 2 tbsp water.

MAKE THE CANNELLONI In the meantime, cut the lasagne sheets in half widthwise, so you will get 20 cm long strips. Put the sheets on a cutting board, divide the mascarpone-cheese mixture on it, top with the leftover raw spinach, followed by the spinach-mushroom mix. After this, roll them into a tube.

FINISH IN THE OVEN Pour a little bit of the passata into an oven dish and put the rolls on top. Pour the rest of the passata over the rolls and sprinkle with the leftover cheese. Bake the rolls in the oven for 20 – 25 minutes, or until cooked.

SERVE Transfer the cannelloni from the oven dish to plates.

Grated matured cheese f

Mushroom pesto f

Whole grain ciabatta

Semi-starchy potatoesOnion

Pumpkin seeds

Courgette f

You can’t go wrong with pesto. The wild mushroom pesto gives this soup a complex and balanced flavour. Courgette is the main ingredient of this soup; you will also garnish the dish with courgette ribbons. By using the same vegetable in two different ways, you can really taste how the flavour changes when it is given a different structure.

Easy

Eat within 5 days

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COURGETTE SOUP WITH WILD MUSHROOM PESTO with gratinated ciabatta

VegetarianV7Total for 2 persons:Totaal: 35 min.

A GOOD START

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

#HelloFresh

WEEK 48 | 2019

1P 2P 3P 4P 5P 6POnion (pcs) 1/2 1 11/2 2 21/2 3Semi-starchy potato (g) 100 200 300 400 500 600 Courgette (pcs) f 1/2 1 11/2 2 21/2 3 Pumpkin seeds (g) 19) 22) 25) 5 10 15 20 25 30

Whole grain ciabatta (pc) 1) 6) 7) 17) 22) 25) 27)

1 2 3 4 5 6

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 3 4 5 6Vegetable stock cube (pcs) 3/4 11/2 21/4 3 33/4 41/2



NUTRITIVE VALUE PER SERVING PER 100 GEnergy (kJ/kcal) 3510 / 839 717 / 171 Total fat (g) 52 11 Of which: saturated (g) 12,7 2,6 Carbohydrates (g) 67 14 Of which: sugars (g) 14,8 3,0Fibre (g) 8 2Protein (g) 22 4Salt (g) 5,6 1,1

ALLERGENS

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

RFACT: Zinc is an important mineral for growth and the immune system. It is especially important for vegetarians to watch their zinc intake: zinc is mostly present in animal products. Did you know that pumpkin seeds also contain a lot of zinc? This makes them the perfect addition to a vegetarian meal!

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

PREPAREPreheat the oven to 180 degrees and boil

300 ml water per person. Chop the onion. Thoroughly wash or peel the potatoes and cut into small dices. Slice 3 thin ribbons of courgette per person. Dice the remaining courgette.

ROAST AND FRYHeat a frying pan on high heat and roast

the pumpkin seeds, without any oil, until they begin to pop. Remove from the pan and set aside. Heat half of the olive oil in a stock pot with a lid and fry the onion for 2 minutes on low heat. Add the diced courgette, reduce the heat to medium-low and stir fry for 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 cook for 10 minutes, covered, on low heat. In the meantime, heat the remaining olive oil in the frying pan and fry the courgette ribbons for 5 minutes on medium-low heat. Turn when halfway done.

BAKE THE CIABATTA Cut open the ciabatta lengthwise at the top, but don’t cut it in half. Spread with half of the pesto and sprinkle with half of the matured cheese. Bake in the oven for 8 minutes.

SEASON Remove the stock pot from the heat and puree the soup, using a hand blender. Add a little extra boiling water if you think the soup is too thick. Stir the remaining pesto and cheese into the soup. Season to taste with salt and pepper.

SERVE Transfer the soup to soup bowls. Top with the courgette ribbons and garnish with the pumpkin seeds. Serve with half a gratinated ciabatta per person.

Westmalle Trappist Dubbel f

PotatoesSeitan f

Garlic cloveOnion

Mushrooms fCarrot f

Mayonnaise f

Bay leaf Fresh rosemary and thyme f

Spiced cake

This month you can discover a new stew each week. Today this will be a vegetarian dish with seitan, a meat alternative full of proteins. It has a savoury taste and by stewing it with spiced cake, mustard, fresh rosemary & thyme, bay leaf and Westmalle Trappist beer, we can guarantee one thing: this will be a feast for the taste buds.

Easy

Eat within 5 days

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Vegetarianv=Total for 2 persons:

VEGETARIAN SEITAN STEW WITH WESTMALLE BEER with oven fries and mayonnaise


#HelloFresh

WEEK 48 | 2019

A GOOD START

1P 2P 3P 4P 5P 6POnion (pcs) 1 2 3 4 5 6Garlic clove (pcs) 1 2 3 4 5 6Carrot (g) f 50 100 150 200 250 300Mushrooms (g) f 60 125 180 250 305 375Seitan (g) 1) f 80 160 240 320 400 480Potatoes (g) 300 600 900 1200 1500 1800Westmalle Trappist Dubbel (pcs) f

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

Spiced cake (pcs) 1) 22) 1/2 1 11/2 2 21/2 3Fresh rosemary and thyme (g) f

5 10 15 20 25 30

Bay leaf (pcs) 1 1 1 2 2 3Mayonnaise (g) 3) 10) 19) 22) f

25 50 75 100 125 150

Not includedButter (tbsp) 1 2 3 4 5 6Olive oil (tbsp) 1/2 1 11/2 2 21/2 3Black balsamic vinegar (tsp) 1 2 3 4 5 6

Mustard (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste



ALLERGENS

1) Grains containing gluten 3) Eggs 7) Milk/lactose 10) MustardMay contain traces of: 19) Peanuts 22) Nuts 23) Celery

EQUIPMENTBaking sheet with baking paper and a pan with a lid.Let's start cooking the vegetarian seitan stew with Westmalle beer.

CHOPPreheat the oven to 210 degrees. Cut

the onion into half rings. Press or mince the garlic. Cut the carrot into small dices. Cut the mushrooms into quarters.

FRYHeat 1 tbsp t butter per person in a

pan with a lid, on medium-high heat. Fry the garlic, onion and carrot for 2 – 3 minutes. Add the mushrooms and seitan and fry for 2 – 3 minutes.

MAKE THE OVEN FRIES In the meantime, thoroughly wash the potatoes and cut them into ½ – 1 cm wide fries. On a baking sheet with baking paper, mix them with 1 tbsp olive oil per person, salt and pepper. Bake for 30 – 40 minutes in the middle of the oven. Flip them over when halfway done.

STEW Deglaze the vegetables and seitan with ½ Westmalle Trappist beer per person and 1 tsp black balsamic vinegar per person. Spread one side of the Dutch spiced cake with ½ tbsp mustard per person and put it into the pan, with the spread side down. Add the rosemary, thyme and bay leaf. Cover the pan with the lid and let the whole simmer softly until the oven fries are done.

FINISH THE STEW For the last 10 minutes of cooking time, remove the lid from the pan and remove the rosemary, thyme and bayleaf. Stir well and season with salt and pepper.

RWEETJE: Seitan is a meat alternative, made from wheat gluten. The name seitan is from Japan, where it has been produced for hundreds of years. Did you know that seitan is one of the most protein rich plant-based meat alternatives? It contains more than 100 g more proteins than the average piece of meat.

SERVEREN Serve the seitan stew with the oven fries and the mayonnaise.

t TIP: This dish is rich in calories. Are you keeping an eye on your calorie intake? Use half of the potatoes, prepare the stew in ½ tbsp butter per person and only serve half of the mayonnaise with the fries.

Total for 2 persons: Quesadillas are originally from Mexico, where tortillas are eaten in a variety of shapes and sizes. A quesadilla is two tortillas with melted cheese and vegetables, meat or fish in between. Today you will make a refreshing lime mayonnaise, which you will use as a dipping sauce. Will you let us know whether you liked it?

Very easy Vegetarian

Eat within 5 days

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Quick & Easy 4

Mixed lettuce f

Smoked paprikaMayonnaise f

LimeItalian vegetable mix f

Grated cheddar fWhole grain tortilla

QUESADILLA WITH VEGETABLES AND CHEDDAR with lime mayonnaise and salad

20 min.


#HelloFresh

WEEK 48 | 2019

A GOOD START

SERVES 1 - 6

3 MAKE THE SAUCE AND SALAD • In a small bowl, mix the mayonnaise with ¾ tsp lime juice

per person and add a pinch of smoked paprika.• In a salad bowl, mix the extra virgin olive oil, black balsamic

vinegar, salt and pepper into a dressing. Add the lettuce and mix well.

4 SERVE • Cut the quesadilla into slices and divide among plates.

Serve with the salad and use the lime mayonnaise as a dipping sauce.

tTIP: Cooking for 2 or more? Don’t finish all the cheddar at once, but divide it over the amount of quesadillas.

1 STIR FRY THE VEGETABLES• Heat 1 tbsp sunflower oil per person in a wok on high heat

and stir fry the vegetable mix for 6 – 7 minutes, with salt and pepper. In the meantime, press the juice from the lime.

• Heat 1 tsp olive oil in a frying pan and put a tortilla in the pan. Divide the stir-fried vegetables on it and sprinkle with the grated cheddar t.

2 TOP THE TORTILLA• Cover the pan with the lid until the cheddar has melted.

Cover the quesadilla with another tortilla and carefully turn the quesadilla tt.

• Fry the other side of the quesadilla for 3 – 4 minutes on medium heat, until crispy and golden brown. Repeat this for all the tortillas, or prepare the quesadillas in several pans at the same time.

1P 2P 3P 4P 5P 6PItalian vegetable mix (g) 23) f 200 400 600 800 1000 1200Lime (pcs) 1/4 1/2 3/4 1 11/4 11/2Whole grain tortilla (pcs) 1) 2 4 6 8 10 12Grated cheddar (g) 7) f 40 75 100 125 175 200Mayonnaise (g) 3) 10) 19) 22)f 25 50 75 100 125 150Smoked paprika (tsp) 1 1 1 1 2 2Mixed lettuce (g) 23) f 40 80 120 160 200 240

Not includedSunflower oil (tbsp) 1 2 3 4 5 6Olive oil (tsp) 1 1 2 2 3 3Extra virgin olive oil (tbsp) 1/2 1 11/2 2 21/2 3Black balsamic vinegar (tsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste


NUTRITIVE VALUE PER SERVING PER 100 g

Energy (kJ/kcal) 3393 / 811 904 / 182Total fat (g) 56 13 Of which: saturated (g) 14,0 3,3Carbohydrates (g) 50 12 Of which: sugars (g) 12,1 2,9Fibre (g) 10 2Protein (g) 21 5Salt (g) 1,6 0,4

ALLERGENS

1) Grain containing gluten 3) Eggs 7) Milk/lactose 10) MustardMay contain traces of: 19) Peanuts 22) Nuts 23) Celery

ttTIP: Having trouble turning the quesadilla? Press the top of a plate onto the quesadilla. Turn the pan, so that the quesadilla it transferred to the plate, then slide the quesadilla back into the pan.

RWEETJE: Did you know that this dish contains about 1/3 of the daily recommended amount of fibre? This is largely due to the vegetables and the whole grain tortillas.

EQUIPMENT: Wok, frying pan with a lid, small bowl and a salad bowl.Let's start cooking the quesadilla with vegetables and cheddar.

Ready to eat in less than 20 minutes, yet still a meal to be proud of. The king of this meal salad is the ‘German steak’: coarsely minced steak, shaped like a burger. Just like with steak tartar, you can eat this meat raw. With the homemade pesto dressing, you will create a tasty salad in no time.

Easy

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Quick & Easy

Rocket lettuce f

German steak f

Green pesto f

GarlicPearl couscous

Tomato fPortobello f

Salad with German steak and pesto dressing with pearl couscous, fried portobello, tomato and rocket lettuce

Totaal: 20 min.4Total for 2 persons:

A GOOD START


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WEEK 48 | 2019

3 FRY THE GERMAN STEAK• Heat the butter in another frying pan on medium-high heat

and fry the German steak for 2 – 4 minutes on each side t. Sprinkle with salt and pepper.

• In the meantime, mix the tomato, rocket lettuce and half of the pesto dressing in a salad bowl. Add the pearl couscous and mix well.

tTIP: The German steak may still be red on the inside.

4 SERVE • Transfer the pearl couscous to plates.• Top with the portobello and German steak and garnish

with the remaining pesto dressing.

1 CHOP THE VEGETABLES• Boil 300 ml water per person in a pan with a lid. Crumble

the stock cube over the pan and cook the pearl couscous, covered, for 12 minutes until done. Drain, stir to separate the kernels and set aside to steam dry without the lid.

• Press or mince the garlic. Cut the portobello into slices and the tomato into wedges.

2 PREPARE THE PORTOBELLO AND DRESSING• Heat the olive oil in a frying pan on medium-high heat,

add the garlic, portobello, salt and pepper and stir fry for 5 – 6 minutes until golden brown.

• In the meantime, use a small bowl to mix a dressing with the green pesto, extra virgin olive oil and black balsamic vinegar. Season to taste with salt and pepper.

1P 2P 3P 4P 5P 6PPearl couscous (g) 1) 85 170 250 335 420 500Garlic clove (pcs) 1/2 1 11/2 2 21/2 3Portobello (pcs) f 1 2 3 4 5 6Tomato (pcs) f 1 2 3 4 5 6Green pesto (g) 7) 8) f 25 50 75 100 125 150German steak (pcs) f 1 2 3 4 5 6Rocket lettuce (g) 23) f 40 80 120 160 200 240

Not includedVegetable stock cube (pcs) 1/2 1 11/2 2 21/2 3Olive oil (tbsp) 1/2 1 11/2 2 21/2 3Extra virgin olive oil (tbsp) 1 2 3 4 5 6Black balsamic vinegar (tsp) 1 2 3 4 5 6Butter (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste



Energy (kJ/kcal) 3475 / 831 712 / 170 Total fat (g) 42 9 Of which: saturated (g) 9,3 1,9Carbohydrates (g) 69 14 Of which: sugars (g) 7,3 1,5Fibre (g) 7 1Protein (g) 39 8Salt (g) 3,4 0,7

ALLERGENS

1) Grains containing gluten 7) Milk/lactose 8) Nuts May contain traces of: 23) Celery

EQUIPMENT: A pan with a lid, 2x frying pan, small bowl and a salad bowl. Let’s start cooking the salad with German steak and pesto dressing.

SERVES 1 - 6

Eat within 5 days%

+ Several steps

This burger isn’t just any burger, and it demands quite some cooking skills. The bun is generously topped with delicious ingredients: a tender veal burger, a fried egg, onion rings and slices of bacon. Veal is a lean meat with a deliciously mild and refined flavour.

LUXURIOUS BURGER WITH ROSEVAL POTATOES VEAL BURGER WITH FRIED EGG AND BACON

Veal burger f

Bacon fRed onions (pcs

White rose bun

Roseval potatoes

Cherry tomatoes fLittle gem f

Mayonnaise fPickles and capers f

Free-range egg f

40 min8Total for 2 persons:

A GOOD START


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WEEK 48 | 2019

FRY THE BURGER AND EGG Heat the butter in another frying pan and fry the red onion on medium-low heat for 2 minutes . Add the veal burger and fry for 4 – 5 minutes on each side t t. In the meantime, heat the remaining olive oil in the frying pan you used for the bacon, and fry one sunny-side up egg per person.

ttTIP: The burgers will be pink on the inside. Not a fan? Extend the frying time.

MIX THE SALAD Add the little gem, the cherry tomatoes, the pieces of bacon, the pickles and capers to the salad bowl and mix well.

SERVE Cut open the rose buns. Place the veal burger and onions on top. Top with the fried egg and the remaining bacon. Serve the burger with the Roseval potatoes, mayonnaise and salad.

tTIP: We prepared the potatoes in a forced air oven. Have you got a combination microwave or a less powerful oven? Roast the potatoes in the oven for 10 more minutes, or until they are cooked.

FRY THE POTATOESPreheat the oven to 200 degrees.

Thoroughly wash or peel the potatoes and cut into wedges. Transfer them to a baking sheet lined with baking paper, mix with half of the olive oil and season with salt and pepper. Bake in the oven for 30 – 35 minutest. Drizzle the rose bun with some water and add to the oven for the final 6 – 8 minutes of the potatoes.

CHOP AND FRY THE BACONIn the meantime, roughly chop the little

gem, halve the cherry tomatoes and cut the red onion into half rings. Heat a frying pan on medium-high heat and fry the bacon, without oil, for 3 – 5 minutes until crispy. Remove from the pan and set aside. Break half of the bacon into smaller pieces (to mix into the salad later).

MAKE THE DRESSING In a salad bowl, mix the honey, mustard, extra virgin olive oil and white wine vinegar. Season to taste with salt and pepper.

1P 2P 3P 4P 5P 6PRoseval potatoes (g) 250 500 750 1000 1250 1500

White rose bun (pcs) 1) 17) 20) 21) 22) 25)

1 2 3 4 5 6

Little gem (head) f 1 2 3 4 5 6 Cherry tomatoes (g) f

60 125 180 225 305 350

Red onion (pcs) 1/2 1 11/2 2 21/2 3

Bacon (g) f 25 50 75 100 125 150

Veal burger (pcs) f 1 2 3 4 5 6 Free-range egg (pcs) 3) f

1 2 3 4 5 6

Pickles and capers (container) f

1/4 1/2 3/4 1 11/4 11/2

Mayonnaise (g) 3) 10) 19) 22) f

40 50 75 100 125 150

Not includedOlive oil (tbsp) 1 2 3 4 5 6

Honey (tbsp) 1/4 1/2 3/4 1 11/4 11/2

Mustard (tbsp) 1/2 1 11/2 2 21/2 3

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

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



Energy (kJ/kcal) 5194 / 1242 631 / 151 Total fat (g) 66 8 Of which: saturated (g) 15,8 1,9Carbohydrates (g) 106 13 Of which: sugars (g) 11,1 1,3Fibre (g) 10 1Protein (g) 49 6Salt (g) 2,6 0,3

ALLERGENS

1) Grains containing gluten 3) Eggs 10) MustardMay contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 25) Sesame

EQUIPMENTA baking sheet lined with baking paper, 2x frying pan and a salad bowl. Let’s start cooking the luxurious burger with roseval potatoes.

CONFIT DUCK LEG RAGÙ WITH FRESH TAGLIATELLE AND REFRESHING ROCKET SALAD

Fresh tagliatelle f

Fresh flat leaf parsley f

Diced tomato

Garlic cloveConfit duck leg f

Cherry tomatoes f

Shallot

Aged cheese flakes f

Rocket lettuce f

Ragù is an Italian sauce with meat or poultry. You let it simmer for a while so the meat soaks up all the flavours. In this recipe you will be using confit duck, which you will add at the last moment. To confit something means slowly cooking it in fat; it makes the duck very flavourful. The sweet taste of the balsamic vinegar gives the sauce additional depth.

Easy

Eat within 5 days

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#HelloFresh

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A GOOD START

COOK THE TAGLIATELLE Boil ample water in a pan with a lid. Add the tagliatelle and cook for 4 – 5 minutes, covered with the lid (because the tagliatelle is fresh, the ribbons may stick to each other a little bit. Separate the pasta with two forks during cooking). Drain and mix the tagliatelle with half of the extra virgin olive oil. Season with salt and pepper.

MAKE THE SALAD In a salad bowl, mix a dressing with the white wine vinegar and the leftover extra virgin olive oil. Season with salt and pepper. Mix the dressing with the rocket lettuce. Use a fork to remove the duck meat from the bone. Add the meat and its cooking grease to the tomato sauce and mix well.

SERVETransfer the tagliatelle to deep plates

and pour the tomato-duck sauce over it. Sprinkle with parsley and the cheese flakes. Serve with the rocket salad.

FRY THE DUCK DRUMSTICKPreheat the oven to 200 degrees. Place

the confit duck leg with the skin-side up, in an oven dish. Roast in the oven for 20 – 22 minutes until brown. Allow to cool down until you can touch it without burning your fingers.

FRY THE CHERRY TOMATOESPress or mince the garlic. Chop the

shallot and halve the red cherry tomatoes. Heat the butter in a saucepan on medium heat and fry the shallot and garlic for 2 minutes with a pinch of salt. Turn up the heat to medium-high, add the cherry tomatoes and stir fry for 2 minutes. Deglaze with the black balsamic vinegar and heat for 4 – 5 minutes, until most of the moisture has evaporated.

MAKE THE SAUCE Add the diced tomato and sugar to the saucepan and crumble 1/4 stock cube per person over it. Bring to a boil and turn down the heat to medium-low. Allow the sauce to simmer for 20 minutes. Stir regularly. In the meantime, roughly chop the fresh parsley.

1P 2P 3P 4P 5P 6PConfit duck leg (pcs) f 1 2 3 4 5 6Garlic clove (pcs) 1 2 3 4 5 6Shallot (pcs) 1/2 1 11/2 2 21/2 3Cherry tomatoes (g) f 125 250 375 500 625 750Diced tomato (can) 1/3 2/3 1 11/3 12/3 2Fresh flat leaf parsley (g) f

5 10 15 20 25 30

Fresh tagliatelle (g) 1) 3) f

125 250 375 500 625 750

Rocket lettuce (g) 23) f 40 60 80 100 140 160Aged cheese flakes (g) 7) f

25 50 75 100 125 150

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

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

Sugar (tsp) 1/4 1/2 3/4 1 11/4 11/2Chicken stock cube (pcs) 1/4 1/2 3/4 1 11/4 11/2White wine vinegar (tbsp) 1/2 1 11/2 2 21/2 3Extra virgin olive oil (tbsp)

1 11/2 2 21/2 31/2 4




Energy (kJ/kcal) 4941 / 1181 732 / 175Total fat (g) 68 10 Of which: saturated (g) 31,8 4,7Carbohydrates (g) 85 13 Of which: sugars (g) 15 2,2Fibre (g) 7 1Protein (g) 53 8Salt (g) 2,9 0,4

ALLERGENS

1) Grains containing gluten 3) Eggs 7) Milk/lactoseMay contain traces of: 23) Celery

EQUIPMENTAn oven dish, saucepan, salad bowl, and a pan with a lid. Let’s start cooking the confit duck leg ragù.

Panko

Italian herbsFresh curly parsley f

Garlic cloveBaby potatoes

ShallotTomato f

Blonde d'Aquitaine bavette f

Rocket & lamb’s lettuce f

The word bavette has multiple meanings. In Italy it is a type of pasta; in France it is a flat steak. The latter is the type of bavette you will be preparing today. The meat comes from the abdominal muscle and is full of flavour. Cut the bavette with a sharp knife, not a serrated knife, against the grain of the meat to keep the juices inside.

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BAVETTE WITH HERB BUTTER with oven-roasted tomatoes, salad and baby potatoes

Totaal: 35 min.7Total for 2 persons:

A GOOD START


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WEEK 48 | 2019

1P 2P 3P 4P 5P 6PBaby potatoes (g) 200 400 600 800 1000 1200Garlic clove (pcs) 1 2 3 4 5 6Tomato (pcs) f 2 4 6 8 10 12Shallot (pcs) 1/4 1/2 3/4 1 11/4 11/2Fresh curly parsley (g) f

5 10 15 20 25 30

Italian herbs (tsp) 1 2 3 4 5 6Panko (g) 1) 121/2 25 371/2 50 621/2 75Rocket & lamb’s lettuce (g) 23) f

30 60 90 120 150 180

Blonde d'Aquitaine bavette (pcs) f

1 2 3 4 5 6

Not includedOlive oil (tbsp) 3 6 9 12 15 18Butter (tbsp) 1 2 3 4 5 6Extra virgin olive oil (tbsp) 1/2 1 11/2 2 21/2 3

Red wine vinegar (tsp) 1/2 1 11/2 2 21/2 3Mustard (tsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste


NUTRITIVE VALUE PER SERVING PER 100 GEnergy (kJ/kcal) 3935 / 941 601 / 144Total fat (g) 60 9 Of which: saturated (g) 15.0 2.3Carbohydrates (g) 58 9 Of which: sugars (g) 9.8 1.5Fibre (g) 8 1Protein (g) 38 6Salt (g) 0.4 0.1

ALLERGENS

1) Grains containing glutenMay contain traces of: 23) Celery

EQUIPMENTA baking sheet lined with baking paper, 2x small bowl, oven dish, frying pan, salad bowl and aluminium foil.Let’s start cooking the bavette with herb butter.

BAKE THE BABY POTATOESTake the butter from the refrigerator.

Preheat the oven to 200 degrees. Wash the baby potatoes and cut them in half. Transfer the baby potatoes to a baking tray lined with baking paper, mix with 1 tbsp olive oil per person and season to taste with salt and pepper. Bake the baby potatoes in the oven for 30 – 35 minutes. Turn when halfway done.

CHOP THE INGREDIENTSPress or mince the garlic. Halve the

tomatoes widthwise. Chop the shallot and finely chop the curly parsley.

PREPARE THE TOMATOES In a small bowl, mix 1 tbsp olive oil per person with 1 tbsp Italian herbs per person, the panko, half of the garlic, 1/3 of the curly parsley, salt and pepper. Transfer the tomatoes to an oven dish, with the sliced side up, and spread the mixture over the tomatoes. Roast in the oven for 15 – 20 minutes.

MAKE THE HERB BUTTER In a salad bowl, mix per person: 1/2 tbsp extra-virgin olive oil, 1/2 tsp red wine vinegar and 1/2 tsp mustard with the shallot. Add the rocket and lamb's lettuce right before serving and mix well. In another small bowl, mix 1 tbsp butter per person with the remaining garlic, 1/3 of the curly parsley, salt and pepper.

FRY THE BAVETTE Rub the bavette with salt and pepper. During the last 6 – 7 minutes of the potatoes, heat 1 tbsp olive oil per person in a frying pan on high heat. As soon as the oil is nice and hot, place the bavette in the frying pan and fry for 1 – 2 minutes on each side t. Remove the bavette from the pan and wrap in aluminium foil. Allow to rest for 2 minutes.

tTIP: If you like your meat well done, fry the bavette a bit longer.

SERVE Cut the bavette into slices. Serve with the baby potatoes and the salad. Divide the herb butter over the bavette and top the salad with the oven-roasted tomatoes. Garnish with the remaining parsley.

Snow peas fPork tenderloinf

Garlic cloveShallot

Carrot fStarchy potatoes

This recipe will have you licking your plate clean! Pork tenderloin is the most tender cut of pork, and in contrast to other cuts, can be eaten rosé. In addition to the carrot-potato mash you will serve snow peas. Did you know that snow peas are family of the green pea? They are harvested very early so that their shell – the pod – is edible.

Easy

Eat within 3 days

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PORK TENDERLOIN WITH HOMEMADE GRAVY with snow peas and carrot puree

Calorie consciousL7Total for 2 persons:35 min.


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WEEK 48 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PShallot (pcs) 1 2 3 4 5 6Garlic clove (pcs) 1 2 3 4 5 6Starchy potatoes (g) 150 300 450 600 750 900Carrot (g) f 200 400 600 800 1000 1200Pork tenderloin (pcs) f 1 2 3 4 5 6Snow peas (g) f 100 150 200 250 350 400

Not includedButter (tbsp) 2 4 6 8 10 12Beef stock (ml) 125 250 375 500 625 750Black balsamic vinegar (tsp) 1 2 3 4 5 6

Mustard (tsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste



ALLERGENS

-

RWEETJE: Because the puree largely exists of carrot, this dish is lower in calories than if you just use potatoes for the mash. Moreover, due to the carrot, it is rich in vitamin A. This vitamin contributes to healthy eyes and a strong immune system.

EQUIPMENTA pan with a lid, oven dish, frying pan, saucepan, potato masher and a whisk.Let’s start cooking the pork fillet with carrot-potato mash.

PREPAREPreheat the oven to 200 degrees. Prepare

the stock. Boil ample water in a pan with a lid. Chop the shallot and press or mince the garlic. Peel the potatoes or wash them thoroughly and chop into large pieces. Cut the carrot into 2 cm dices.

COOKCook the carrot for 20 minutes, in the pan

with a lid. After 5 minutes, add the potatoes and season with salt and pepper. Make sure that the carrot and potatoes are completely covered, under a layer of water. Drain when done, save a little bit of the cooking liquid and leave to steam dry without the lid.

FRY THE PORK TENDERLOIN Heat 1 tbsp butter per person in a frying pan on medium heat and fry the shallot and garlic for 3 – 4 minutes. Rub the pork tenderloin with salt and pepper. Remove half of the shallot and garlic from the pan and set aside. Add the pork tenderloin to the pan and fry for 3 – 4 minutes until brown all around. Transfer the pork to an oven dish, and bake for 7 – 9 minutes in the oven.

MAKE THE GRAVY Increase the heat of the frying pan to high and deglaze the shallots and garlic with the stock and 1 tsp black balsamic vinegar per person. Season the gravy with pepper and ½ tsp mustard per person. Let it cook for 4 - 6 minutes until it has reduced by half. Add 1 tbsp of cold butter per person just before serving. Stir well with a whisk.

MAKE THE MASH Boil ample water in a saucepan for the snow peas and cook them for 4 – 6 minutes Drain and rinse under cold water t. Add the remaining shallot and garlic to the pan with carrot and potatoes. Use a potato masher to mash into a puree. Optionally, add a little bit of cooking liquid to make it smoother. Season with salt and pepper.

SERVE Divide the carrot mash among plates and place the pork tenderloin next to it. Spoon the snow peas on top and serve with the gravy.

tTIP: If you like crunchy snow peas, you can stir fry them instead of cooking. Fry the snow peas for 3 – 5 minutes in a little butter or olive oil on medium-high heat.

Fresh curly parsley f

Danablu cheese fSingle cream f

Diced bacon fLinguine

PearMushrooms f

Rocket lettuce f

This easy-to-prepare recipe proves that blue cheese is not just for cheese plates, and that sweet and savoury go very well together. The strong taste of the cheese is complemented perfectly by the fruity, sweet taste of the pear in this pasta sauce. A golden combination if you ask us. Easy

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Pasta with blue cheese-mushroom sauce with pear and bacon



#HelloFresh

WEEK 48 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PLinguine (g) 1) 17) 20) 90 180 270 360 450 540Diced bacon (g) f 40 75 100 120 175 200Mushrooms (g) f 125 250 375 500 625 750Pear (pcs) 1/2 1 11/2 2 21/2 3Single cream (ml) 7) f 100 200 300 400 500 600Danablu cheese (g) 7) f

40 75 100 125 175 200

Fresh curly parsley (g) f

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

Rocket lettuce (g) 23) f 20 40 60 80 100 120

Not includedWhite balsamic vinegar (tbsp) 1/2 1 11/2 2 21/2 3



NUTRITIVE VALUE PER SERVING PER 100 gEnergy (kJ/kcal) 3498 / 836 691 / 165Fats (g) 48 10 Of which: saturated (g) 27,0 5,3Carbohydrates (g) 69 14 Of which: sugars (g) 7,5 1,5Fibre (g) 5,5 1,1Protein (g) 30 6Salt (g) 2,5 0,5

ALLERGENS

1) Grains containing gluten 7) Milk/lactoseMay contain traces of: 17) Eggs 19) Peanuts 20) Soy 23) Celery

LTIP: Are you keeping an eye on your calorie intake? Use 70 g linguine, 25 g bacon and 75 ml cream per person. Add 2 tbsp of the cooking liquid per person, from the pasta, to the sauce.

EQUIPMENTPan with a lid, bowl and a sauté pan.Let’s start cooking the pasta with blue cheese-mushroom sauce.

COOK THE LINGUINEBoil ample water in a pan with a lid for

the linguine. Cook the linguine, covered, for 8 – 10 minutes. Then drain and set aside to steam dry without a lid. You can stir in a little bit of olive oil, so that the linguine does not stick together.

FRY THE BACON Heat a frying pan without oil on medium-

high heat and fry the diced bacon for 6 – 7 minutes, or until crispy. Meanwhile, chop the mushrooms into quarters. Peel the pear, remove the core, and cut into dices. Remove the bacon from the pan and set aside. Leave the cooking grease in the pan.

FRY Add the mushrooms to the same frying pan and fry for 4 – 5 minutes on medium-high heat. Add the pear and fry for 1 more minute.

MAKE THE SAUCE Add the single cream and Danablu cheese and mix well. Let the sauce thicken for 8 – 10 minutes. Add the fried diced bacon for the last 5 minutes. Season with salt and pepper.

MAKE THE TOPPING In the meantime, roughly chop the curly parsley. In a bowl, mix the rocket lettuce with ½ tbsp white balsamic vinegar per person.

SERVE Divide the rocket over the plates and cover half of it with the linguine. Pour the blue cheese-mushroom sauce with pear over the linguine, and garnish the dish with the parsley.

Eat within 5 days

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+ Several steps

Geniet als een bourgondiër van dit mooie stuk vlees met drie bijgerechten. De malse runderlende is ontzettend smaakvol door de vetlaag. Door hem op deze vetlaag te bakken, smelt deze en krijgt het vlees zijn heerlijke, volle smaak. Zet de romige champignonsaus, wortelcrème en sperziebonen in aparte schaaltjes op tafel - zo kan iedereen zelf de perfecte bourgondische maaltijd samenstellen.

BEEF TENDERLOIN WITH MUSHROOM-CREAM SAUCE WITH OVEN-ROASTED POTATOES, CARROT CRÈME AND GREEN BEANS WITH BACON

Green beans f

Chestnut mushrooms fFresh rosemary f

Italian herbsBeef tenderloin f

Garlic cloveWaxy potatoes

Diced bacon fDouble cream f

Carrot f

60 min.Total for 2 persons:


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WEEK 48 | 2019

A GOOD START

MAKE THE SAUCE Bring water to a boil in 2 pans with a lid. Remove the ends of the green beans and cut the beans in half. Cut the carrot into small dices. Cook the green beans in one of the pans for 6 – 8 minutes until cooked. Cook the carrot 10 – 12 minutes in the other pan, drain and save some of the cooking liquid. Fry the mushrooms and the leftover garlic 4 – 6 minutes in the pan with cooking grease from the tenderloin. Add per person: 75 ml double cream and 1 tsp white wine vinegar. Crumble the stock cube over it. Let the sauce simmer on low heat until serving.

FINISH THE VEGETABLES In a different frying pan, fry the diced bacon without oil on medium-high heat for 6 – 8 minutes. Add the green beans and fry for another 2 – 3 minutes. In the meantime, use a hand blender to puree the diced carrot with the rest of the double cream and the mustard. Season with salt and pepper. Optionally, use some of the saved cooking liquid to make it smoother.

SERVE Put a few slices of beef tenderloin on each plate and add some carrot cream by spreading a little bit on the plate with the back of a spoon. Serve with the potatoes and green beans in nice serving bowls. Transfer the sauce to a small bowl so everyone can add it to their own taste.

PREPARETake the beef tenderloin from the

fridge, pat dry and rub with pepper, salt and the Italian herbs. Preheat the oven to 180 degrees. Boil ample water with a large pinch of salt in a pan with a lid, for the potatoes. Peel the potatoes and cut into large pieces. Cook the potatoes for 6 – 8 minutes in the pan with lid. Drain and leave to steam dry without the lid.

BAKE THE POTATOESPress or mince the garlic. Remove the

rosemary leaves from the sprigs and finely chop the leaves. In a small bowl, mix a herb butter with: 1 tbsp butter per person, half of the garlic, the rosemary, pepper and salt. Mix the cooked potatoes with the herb butter. Divide the potatoes in an oven dish and bake in the oven for 20-25 minutes. Cut the mushrooms into slices.

PREPARE THE BEEF TENDERLOIN In the meantime, heat 1 tbsp butter per person in a frying pan on high heat. Put the beef tenderloin in the pan, the side with fat down, and fry for 2 minutes. Fry for 2 minutes more on the other sides, until brown all around. Transfer the beef to an oven dish, but save the cooking grease in the pan. Put the dish with tenderloin in the oven for 8 – 12 minutes, until cooked medium.

1P 2P 3P 4P 5P 6PBeef tenderloin (g) f 150 300 450 600 750 900Italian herbs (tsp) 1 2 3 4 5 6Waxy potatoes (g) 300 600 900 1200 1500 1800Garlic clove (pcs) 3 6 9 12 15 18Fresh rosemary (sprig)f

1 1 2 2 3 3

Chestnut mushrooms (g)f

125 250 375 500 625 750

Green beans (g) f 100 200 300 400 500 600Carrot (g) f 200 400 600 800 1000 1200Double cream (ml) 7) f 100 200 300 400 500 600Diced bacon (g) f 25 50 75 100 125 150

Not includedButter (tbsp) 2 4 6 8 10 12White wine vinegar (tbsp)

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

Beef stock cube (pcs) 1/4 1/2 3/4 1 11/4 11/2Mustard (tsp) 1 2 3 4 5 6Salt & pepper to taste




ALLERGENS

7) Milk/lactose

EQUIPMENT3x pan with a lid, 2x oven dish, small bowl, measuring cup, hand blender and 2x frying pan. Let's start cooking the beef tenderloin with mushroom-cream sauce.

This recipe will have you licking your plate clean! Pork tenderloin is the most tender cut of pork, and in contrast to other cuts, can be eaten rosé. In addition to the carrot-potato mash you will serve snow peas. Did you know that snow peas are family of the green pea? They are harvested very early so that their shell – the pod – is edible.

Easy

Eat within 3 days

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PORK TENDERLOIN WITH HOMEMADE GRAVY with snow peas and carrot puree


Snow peas fPork tenderloin f

Garlic cloveShallot

CarrotfStarchy potatoes

Enjoy a double portion of pork tenderloin.

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A GOOD START

1P 2P 3P 4P 5P 6PShallot (pcs) 1 2 3 4 5 6Garlic clove (pcs) 1 2 3 4 5 6Starchy potatoes (g) 150 300 450 600 750 900Carrot (g) f 200 400 600 800 1000 1200Pork tenderloin (pcs) f 2 4 6 8 10 12Snow peas (g) f 100 150 200 250 350 400

Not includedButter (tbsp) 2 4 6 8 10 12Beef stock (ml) 250 500 750 1000 1250 1500Black balsamic vinegar (tsp) 2 4 6 8 10 12

Mustard (tsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste



ALLERGENS

-

EQUIPMENTA pan with a lid, oven dish, frying pan, saucepan, potato masher and a whisk.Let’s start cooking the pork fillet with carrot-potato mash.

PREPAREPreheat the oven to 200 degrees. Prepare

the stock. Boil ample water in a pan with a lid. Chop the shallot and press or mince the garlic. Peel the potatoes or wash them thoroughly and chop into large pieces. Cut the carrot into 2 cm dices.

COOKCook the carrot for 20 minutes, in the pan

with a lid. After 5 minutes, add the potatoes and season with salt and pepper. Make sure that the carrot and potatoes are completely covered, under a layer of water. Drain when done, save a little bit of the cooking liquid and leave to steam dry without the lid.

FRY THE PORK TENDERLOIN Heat 1 tbsp butter per person in a frying pan on medium heat and fry the shallot and garlic for 3 – 4 minutes. Rub the pork tenderloin with salt and pepper. Remove half of the shallot and garlic from the pan and set aside. Add the pork tenderloin to the pan and fry for 3 – 4 minutes until brown all around. Transfer the pork to an oven dish, and bake for 7 – 9 minutes in the oven.

MAKE THE GRAVY Increase the heat of the frying pan to high and deglaze the shallots and garlic with the stock and 1 tsp black balsamic vinegar per person. Season the gravy with pepper and ½ tsp mustard per person. Let it cook for 4 - 6 minutes until it has reduced by half. Add 1 tbsp of cold butter per person just before serving. Stir well with a whisk.

MAKE THE MASH Boil ample water in a saucepan for the snow peas and cook them for 4 – 6 minutes Drain and rinse under cold water t. Add the remaining shallot and garlic to the pan with carrot and potatoes. Use a potato masher to mash into a puree. Optionally, add a little bit of cooking liquid to make it smoother. Season with salt and pepper.

SERVE Divide the carrot mash among plates and place the pork tenderloin next to it. Spoon the snow peas on top and serve with the gravy.

tTIP: If you like crunchy snow peas, you can stir fry them instead of cooking. Fry the snow peas for 3 – 5 minutes in a little butter or olive oil on medium-high heat.

In Spain, patatas bravas are eaten as tapas with many small dishes on the side. Today you'll be combining these crunchy potatoes with beef merguez sausages, spicy tomato sauce, a fried omelette with goat cheese, and roasted red peppers. The preparation of this pointed pepper resembles that of pimientos de padron, another well-known tapas dish.

Easy

Eat within 5 days

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PATATAS BRAVAS WITH BEEF MERGUEZ with goat cheese omelette and red pointed peppers


Beef merguez sausage f

PassataRed chili pepper f

PaprikaWaxy potatoes

Garlic cloveRed pointed pepper f

Aïoli fGrated matured goat cheese f

Free-range egg f

Enjoy beef merguez as an extra.

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WEEK 48 | 2019

1P 2P 3P 4P 5P 6PWaxy potatoes (g) 250 500 750 1000 1250 1500Paprika (tsp) 1 2 3 4 5 6 Red pointed pepper (pcs) f

2 4 6 8 10 12

Garlic clove (pcs) 1/2 1 11/2 2 21/2 3 Red chili pepper (pcs) f

1/4 1/2 3/4 1 11/4 11/2

Tomato passata (g) 50 100 150 200 250 300Beef merguez sausage (pcs) f

2 4 6 8 10 12

Free-range egg (pcs) 3) f

2 4 6 8 10 12

Grated matured goat cheese (g) 3) 7) f

25 50 75 100 125 150

Aïoli (tbsp) 3) 10) 19) 22) f

1 2 3 4 5 6

Not includedOlive oil (tbsp) 21/2 5 71/2 10 121/2 15Salt & pepper to taste


NUTRITIVE VALUE PER SERVING PER 100 GEnergy (kJ/kcal) 5215 / 1247 644 / 154Total fat (g) 80 10 Of which: saturated (g) 22,8 2,8Carbohydrates (g) 65 8 Of which: sugars (g) 11,9 1,5Fibre (g) 9 1Protein (g) 58 7Salt (g) 1,6 0,2

ALLERGENS

3) Eggs 7) Milk/lactose 10) MustardMay contain traces of: 19) Peanuts 22) Nuts

EQUIPMENT2x bowl, sauté pan with a lid, baking sheet lined with baking paper, saucepan and a 2x frying pan.Let’s start cooking the patatas bravas with beef merguez.

FRY THE POTATOESPreheat the oven to 220 degrees. Peel

the potatoes and cut into 1 – 2 cm dices. In a bowl, mix the potatoes with ¾ tbsp olive oil per person and the paprika. Season with salt and pepper. In a sauté pan with lid, fry the potatoes on medium-high heat for 25 – 35 minutes. After 20 minutes, remove the lid. Stir regularly t.

ROAST THE PEPPERSPut the red pointed peppers on a baking

sheet with baking paper and mix them with ½ tbsp olive oil per person. Season with a large pinch of salt tt. Transfer the baking tray to the oven and bake for 10 – 15 minutes, or until they start to darken. Turn them over halfway to make sure they don't burn.

MAKE THE SAUCE In the meantime, press or mince the garlic. Remove the seeds from the red chili pepper and finely chop the pepper. Heat ¼ tbsp olive oil per person in a sauté pan on medium-high heat. Fry the chili pepper and garlic for 1 – 2 minutes. Lower the heat, pour the passata into the pan and let it reduce into thick sauce for 5 minutes. Season with salt and pepper. Optionally, add some water to make the sauce thinner.

FRY THE MERGUEZHeat ½ tbsp olive oil per person in a

frying pan, and fry the merguez sausages for 8 – 10 minutes on medium heat, until brown all around.

tTIP: Reduce the heat if the paprika darkens too quickly.

MAKE THE OMELETTE In the meantime, whisk the eggs in a bowl, with a splash of milk and the grated goat cheese. Season with salt and pepper. Heat the leftover olive oil in a frying pan on medium-high heat and pour the omelette mixture into the pan. Fry the omelette for 5 – 8 minutes until cooked, and gently fold it. You can fry the omelette a little bit longer if you prefer it more browned.

SERVE Divide the red pointed peppers, the omelette and the sausages among plates. Serve with the patatas bravas, the spicy tomato sauce and a good spoonful of aïoli.

BREAKFAST 1

123

GOOD MORNING!-BREAKFAST BOX- 1x

The nutritive values are calculated per person, per serving. Clean the ingredients before you process them. Do you want to pause or change your box for next week? Let us know by Wednesday through your account. Any questions about the products or our service? Contact our customer service.


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'SUIKERBOLLEN' FRENCH TOAST with crème fraîche and lemon balm

INGREDIENTS FOR 1 BREAKFAST 2P 4PFrisian sugar buns (pcs) 1) 3) 7) 13) 20) 22) 25)

2 4

Lemon balm (leaves) f 6 12Ground cinnamon (tsp) 3 6Semi-skimmed milk (ml) 7) f 125 250Free-range egg (pcs) 3) f 1 2Crème fraîche (tbsp) 7) f 4 8

Not included

Sugar (tbsp) 3 6Butter (tbsp) 1 2fkeep in the refrigerator

EQUIPMENT Frying pan, whisk and 2x plate.

NUTRITIVE VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 2494 / 596 975 / 233Total fat (g) 29 11 Of which: saturated (g) 16,9 6,6Carbohydrates (g) 72 28 Of which: sugar (g) 42,6 16,6Fibre (g) 3 1Protein(g) 15 6Salt (g) 1,0 0,4

ALLERGENS

1) Grains containing gluten 3) Eggs 7) Milk/lactose 13) LupinMay contain traces of: 20) Soy 22) Nuts 25) Sesame

1 Cut the top and bottom off the Frisian sugar bun t. Cut the lemon balm into thin strips.

2 On a plate, mix the sugar with the cinnamon. On another plate, mix the egg and milk with a whisk.

3 Heat the butter in a frying pan on medium-high heat. Soak the sugar buns with the egg mixture and then dip them through the sugar mixture. Put the buns in the

pan and fry them for 4 minutes per side, or until they start to become firm.

4 Divide the French toasts among plates, serve with the crème fraîche and garnish with the lemon balm.

'SUIKERBOLLEN' FRENCH TOAST with crème fraîche and lemon balm BANANA-SPINACH BOWL with pureed kiwifruit and sunflower seeds SPELT CAKES WITH AVOCADO with tomato and aged cheese

tTIP: For this dish, you cut off the top and bottom of the bun, so it can absorb the egg mixture. In this recipe, you will not use the pieces you cut off. Of course you can also use these pieces if you have some leftover egg mixture and sugar.

BREAKFAST 2- BREAKFAST 3- 2x 2x

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Banana (pcs) 2 4

Spinach (g) 23) f 50 100

Greek yogurt (ml) 7) f 250 500

Gold kiwi (pcs) f 2 4

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

fkeep in the refrigerator

EQUIPMENT Blender or hand blender with a high bowl



ALLERGENS

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

1Peel the banana and cut into pieces. Puree the spinach, banana and Greek

yogurt in a blender, or in a high bowl with a hand blender, into a thick smoothie. Peel the kiwifruit and puree with a fork.

2Divide the smoothie among bowls. Garnish with the pureed kiwifruit and

the sunflower seeds.

BANANA-SPINACH BOWL with pureed kiwifruit and sunflower seeds

tTIP: Busy morning? Prepare the smoothie the night before, with a little bit of water. Pour your smoothie into a closable cup, keep it in the refrigerator and take it with you the next day!

SPELT CAKES WITH AVOCADO with tomato and aged cheese

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Avocado (pcs) 1 2

Spelt cakes (pcs) 1) 20) 21) 25) 6 12

Plum tomato (pcs) f 2 4

Aged cheese (g) 7) f 50 100Not included





ALLERGENS

1) Grains containing gluten 7) Milk/lactose May contain traces of: 20) Soy 21) Milk/lactose 25) Sesame

1 Cut the avocado in half, remove the seed and spoon the fruit from the peel.

2 Divide the avocado among the spelt cakes. Cut the plum tomato into slices

and divide the slices on the avocado.

3 Garnish the cakes with aged cheese. Season with salt and pepper to taste.

tomato risotto with shrimp pdf/48.all.en.be.pdfadd the risotto rice and fry for 1 – 2 minutes. add...

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