FILLET OF SEA BREAM WITH - Hellofresh PDF... · Heat the olive oil in a frying pan at medium to high heat and fry the fillet of sea bream for 2 – 3 minutes on the skin side. Reduce

This delicious fish dish deserves a ditto wine, made from Catalan Macabeo grape with a

small percentage of Moscatel.

SYNERA BLANCO

Fillet of sea bream f

Full-fat yoghurt fFresh mint f

Radishes fWhole-wheat couscous

Cucumbers fElstar apples

This week’s box contains sea bream. A golden stripe runs across the nose of this fish, also called dorade - from dorée, which means golden in French. The tabbouleh served with this fish is tart and tangy, thanks to the radish and the full-flavoured yoghurt and mint dressing.Very simple Family

Eat within 3 days Quick & Easy

- b

§ Q

FILLET OF SEA BREAM WITH TANGY TABBOULEH With a yoghurt-mint dressing

OriginalGTotal: 20 – 25 min.5

SERVES 1 - 6

INGREDIENTSA GOOD START

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www.hellofresh.nl | www.hellofresh.beWEEK 38 | 2017

1P 2P 3P 4P 5P 6PWhole-wheat couscous (g) 1) 85 170 250 335 420 500

Radishes (pcs) f 5 9 14 19 24 28 Elstar apples (pcs) ½ 1 1½ 2 2½ 3 Cucumbers (pcs) f ¼ ½ ¾ 1 1¼ 1½Fresh mint (leaves) 23) f

5 10 15 20 25 30

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

3 6 9 12 15 18

Fillet of sea bream (unskinned) (100 g) 4) f

1 2 3 4 5 6

Vegetable stock* (ml) 175 350 500 675 850 1000 White wine vinegar* (tbsp) ½ 1 1½ 2 2½ 2

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

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

*Not included | f Store in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 2669 / 638 414 / 99Total fat (g) 23 4 Of which: saturated (g) 6.1 0.9Carbohydrates (g) 73 11 Of which: sugars (g) 15.7 2.4Fibre (g) 10 2Protein (g) 34 5Salt (g) 2.2 0.3

ALLERGENS

1) Glutens 4) Fish 7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts 23) Celery

EQUIPMENTA salad bowl, a coarse grater and a frying pan.Let’s start cooking the fillet of sea bream with tangy tabbouleh.

SOAK THE COUSCOUSPrepare the stock. Mix the couscous with

the stock in a salad bowl and set aside to soak, covered, for 10 minutes.

PREPARATIONIn the meantime, cut the radishes into

thin slices. Finely chop the green radish tops. Cut the apples (Elstar) into quarters, remove the cores and dice. Finely dice ⅔ of the cucumber and grate the remaining cucumber using a coarse grater. Finely chop the mint.

ASSEMBLE THE TABBOULEHAdd the radish, radish tops, diced

cucumber, apple and half the mint to the couscous in the salad bowl.

PREPARE THE DRESSINGMake a dressing from the yoghurt,

grated cucumber, white wine vinegar, extra-virgin olive oil, honey, the remaining mint and 1 tbsp water per person. Season to taste with salt and pepper. Add half the dressing to the ingredients in the salad bowl.

FRY THE FISHHeat the olive oil in a frying pan at

medium to high heat and fry the fillet of sea bream for 2 – 3 minutes on the skin side. Reduce the heat, and fry the sea bream for another 1 – 2 minutes on the other side. Season to taste with salt and pepper.

SERVEScoop the couscous salad (tabbouleh)

to plates, drizzle the remaining dressing sprinkle with a little extra-virgin olive oil to taste. Serve with the fillet of sea bream.

tTIPDo you have any salad left over? Take it with you to work for lunch the next day!

Apple Bandit is an apple cider with a pure, refreshing taste. It gives the cocktail sauce in

this recipe a surprising twist!

APPLE BANDIT CIDER

Chicken breast with garden herbs f

Apple Bandit ciderTomato paste

Carrots fRoseval potatoes

Mayonnaise fCaraway seeds

Today, you will be making a quick cocktail sauce by mixing mayonnaise together with tomato paste and apple cider. This sauce compliments the chicken, the potatoes and sweet carrots, which you will be roasting in the oven. Because cider contains alcohol, you should leave this out when serving this dish to children.

Easy Discovery

Gluten-free

* D

g

CHICKEN BREAST WITH CARROTS AND FRIED POTATOES With home-made cider-cocktail sauce

OriginalGTotal: 35–40 min.8

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PRoseval potatoes (g) 250 500 750 1000 1250 1500Carrots (g) f 200 400 600 800 1000 1200Caraway seeds (tsp) 1 2 3 4 5 6 Mayonnaise (tbsp) 3) 10) 19) 22) f

1 2 3 4 5 6

Tomato paste (tsp) 1 2 3 4 5 6Apple Bandit cider (tbsp) 12) 1 2 3 4 6 6

Chicken breasts with garden herbs (100g) f

1 2 3 4 5 6

Butter* (tbsp) 1 1½ 2 2½ 3 3½Honey* (tsp) ¼ ½ ¾ 1 1¼ 1½Olive oil* (tbsp) 1 2 3 4 5 6 Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

3) Eggs 10) Mustard 12) Sulphite May contain traces of: 19) Peanuts 22) Nuts

EQUIPMENTA deep saucepan with a lid, a mixing bowl, a baking tray lined with baking paper, a small bowl and a frying pan with a lid.Let’s start cooking the chicken breasts with carrots and fried potatoes.

FRY THE POTATOESPre-heat the oven to 220 degrees.

Thoroughly scrub and thinly slice the potatoes (Roseval). Heat half the butter in a deep saucepan with a lid and fry the potatoes for 25 – 30 minutes, covered, at medium-high heat. Take the lid off the pan after 20 minutes. Turn regularly and season with salt and pepper.

PREPARE THE CARROTSDiscard the green carrot tops and cut the

carrots in half lengthwise. Cut any thicker carrots in into quarters lengthwise. Put the carrots, the caraway seed, the honey and the plain olive oil in a bowl and toss. Season with salt and pepper.

ROAST THE CARROTSTransfer the carrots to a baking tray

lined with baking paper and allow to caramelise for approximately 20 – 25 minutes in the oven. Turn halfway and add a little more olive oil, if necessary. The carrots are done when the tips start to darken and they are soft inside.

MAKE THE SAUCEWhile the carrots are roasting, mix

together the mayonnaise, the apple cider and tomato paste in a small bowl. Season to taste with salt and pepper.

FRY THE CHICKEN BREASTS Melt the remaining butter in a frying pan

at medium-high heat and fry the chicken breasts for 2 – 3 minutes. Turn down the heat to medium-low, cover the pan and cook for another 6 – 8 minutes until done (see). Turn regularly. Season to taste with salt and pepper.

SERVE Transfer the potatoes, carrots and

chicken breasts to plates. Serve with the home-made cider-cocktail sauce.

tTIPThe time it takes for the chicken to cook depends on the thickness of the chicken breast. If you think the chicken breasts need longer until they are done, or shorter to prevent them from drying out, adjust the cooking time accordingly.

Cabriz is a full-bodied, yet mellow wine with a hint of spices on account of its brief ripening in wooden casks. A perfect complement to this

savoury Indonesian rice dish!

CABRIZ TINTO

Pre-cut carrots f

Salted peanutsCauliflower f

GarlicBrown rice

Spring onions fFresh ginger

Soy sauceTurmeric

Ground lemongrassGround curry spices

Free-range eggs f

Ground cumin

You will be chopping the cauliflower in this recipe into tiny granules to create cauliflower rice. Not only is this delicious, it makes for a lighter texture when mixed with brown rice. The finishing touch to this dish is a fried egg and crunchy peanuts. Easy Vegetarian

Eat within 5 days Lactose-free

* V

% d

SAVOURY NASI WITH CAULIFLOWER RICE With a fried egg and peanuts

OriginalGTotal: 30–35 min.7

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PBrown rice (g) 85 170 250 335 420 500Garlic (cloves) 1 2 2 3 3 4Fresh ginger (cm) 1 2 3 4 5 6Spring onions (pcs) f 2 4 6 8 10 12Cauliflower (g) f 150 300 450 600 750 900Salted peanuts (g) 5) 22) 25) 20 40 60 80 100 120

Pre-cut carrots (g) 23) f

75 150 225 300 375 450

Ground cumin (tsp) 1 2 3 4 5 6Ground curry spices (tsp) 1 2 3 4 5 6

Ground lemongrass (tsp) 1 2 3 4 5 6

Turmeric (tsp) 1 2 3 4 5 6Soy sauce (ml) 1) 6) 10 20 30 40 50 60Free-range eggs (pcs) 3) f

1 2 3 4 5 6

Vegetable stock* (ml) 175 350 525 700 875 1050Olive oil* (tbsp) 1 2 3 4 5 6Ketjap manis* (tbsp) 1 2 3 4 5 6Sunflower oil* (tbsp) ½ 1 1 1½ 1½ 2Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 5) Peanuts 6) Soy May contain traces of: 22) Nuts 23) Celery 25) Sesame

EQUIPMENTA pan with a lid, a fine grater, a wok or deep saucepan and a frying pan. Let’s start cooking the savoury nasi with cauliflower rice.

BOIL THE RICEPrepare the stock for the rice in a pan with

a lid, adding 75ml extra water per person. Add the brown rice and simmer, covered, for 12 – 15 minutes. Drain if needed, and allow to steam dry, uncovered.

CHOP THE VEGGIESWhile the rice is cooking, press or finely

chop the garlic. Peel and finely grate the ginger. Cut the spring onions into thin rings, setting aside the white and green parts separately. Chop the cauliflower florets into tiny granules, as well as the stem (see tip). Coarsely chop the salted peanuts.

FRY THE FLAVOURINGS Heat the olive oil in a wok or deep

saucepan to medium-high heat and fry the garlic, the ginger and the white part of the spring onions for 3 – 4 minutes.

FRY THE VEGETABLESNext, add the carrots, cumin, curry

spices, turmeric and lemongrass. Stir-fry for 2 minutes. Add the cauliflower, soy sauce and ketjap manis and stir-fry for another 2 minutes (see tip). Carefully stir the rice into the vegetable. Fry for another 2 minutes and season to taste with salt and pepper.

FRY THE EGGIn the meantime, heat a frying pan with

sunflower oil to medium-high heat. Fry 1 egg per person, sunny side up, and season to taste with salt and pepper.

tTIPDo you have a food processor? Chop the cauliflower in the food processor by briefly pressing the pulse button several times. This will save you lots of time if you are preparing this dish for more than two persons.

SERVETransfer the rice dish to plates. Slide

a fried egg onto each mound of rice and garnish with the green part of the spring onions. Sprinkle with the peanuts.

tTIPIf you aren’t a sweet tooth by nature, add only 1/2 tbsp ketjap manis and taste before adding any more.

Shrimp and white wine simply belong together. Finding a wine that goes well with

coriander, however, is more difficult. Therefore, we have selected a white wine with plenty of

character: Espiga!

ESPIGA BRANCO

Tomato paste

Basmati riceTurmeric

OnionGarlic

Carrot fRed sweet pepper f

Fresh coriander f

Jumbo shrimps fLemon

Leccino olives f

This rice dish resembles Spanish paella – originally a simple, rustic dish perfect for finishing off your left-overs. Our take on paella – cooked in the oven – takes a lot less time than the traditional variety, which simmers for hours in a special pan on a charcoal fire.Easy Calorie-

conscious

Eat within 3 days Lactose-free

* L

§ d

Spanish rice dish with shrimp and olives With fresh coriander

DiscoveryDTotal: 30–35 min.7

Gluten-freeg

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PGarlic (cloves) 1 2 3 4 5 6 Onions (pcs) ½ 1 1½ 2 2½ 3 Red sweet peppers (pcs) f

½ 1 1½ 2 2½ 3

Carrots (g) f 100 200 300 400 500 600 Turmeric (tsp) 1 2 3 4 5 6 Basmati rice (g) 85 170 250 335 420 500 Tomato paste (can) ½ 1 1½ 2 2½ 3 Leccino olives (g) f 15 30 45 60 75 90 Lemons (pcs) ¼ ½ ¾ 1 1¼ 1½Jumbo shrimps (g) 2) f

80 160 240 320 400 480

Fresh coriander (sprigs) 23) f

4 8 12 16 20 24

Vegetable stock* (ml) 375 750 1125 1500 1875 2250Olive oil* (tbsp) ¾ 1½ 2¼ 3 3¾ 4½Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

2) Crustaceans May contain traces of: 23) Celery

EQUIPMENTA wok or deep saucepan with a lid and a frying panLet’s start cooking the Spanish rice dish with shrimp and olives.

PREPARATIONPre-heat the oven to 200 degrees and

prepare the stock. In the meantime, press or finely chop the garlic and mince the onion.

CHOP THE VEGGIESRemove the seed pods from the red

sweet pepper and cut the red sweet pepper into thin strips. Cut each carrot in half lengthwise and then into half-moons.

FRY THE VEGETABLESHeat half the olive oil in a wok or deep

saucepan and fry the onion and the garlic for 2 minutes at medium-low heat. Add the sweet pepper, carrot and turmeric and stir-fry for another 3 minutes.

BAKEAdd the rice, stock and tomato paste

to the wok or deep saucepan and dissolve, stirring constantly. Season to taste with salt and pepper. Pour the mixture into an oven dish and cover with tin foil. Bake the rice dish in the oven for 20 minutes. If not all the moisture has been absorbed, remove the tin foil and return to the oven.

CHOP THE GARNISHIn the meantime, finely slice the lemon

and the olives and finely chop the coriander. Heat the remaining olive oil in a frying pan at medium to high heat and fry the shrimp for 2 – 3 minutes, turning regularly.

SERVEGarnish the dish with the olives,

coriander and shrimp. Serve at the table with the lemon slices (caution: the oven dish will be very hot!).

tTIP Do you happen to have any chorizo or other spicy sausage? Slice and fry along with the other ingredients in Step 3. Continue with the remaining steps of the recipe.

Red wine is a logical choice with minced beef, but it should be a mellow one to complement

the creaminess of this dish. L'Auréole is made from Merlot, a grape with a naturally

creamy taste.

L’AURÉOLE ROUGE

Single cream f

PaprikaMinced beef f

GarlicOnion

Plum tomatoes fRed chilli peppers f

Fresh basil fLasagne sheets f

Grana Padano flakes f

Today, you will be making a tasty lasagne with minced beef. The Grana Padano makes the dish extra creamy, while the basil adds a peppery, tart note. This dish is a perfect example of what we call ‘comfort food’. Are keeping an eye on your calorie intake? Read the tip!Easy Original

Eat within 3 days Quick & Easy

*

§ Q

Creamy lasagne with minced beef With Grana Padano and fresh basil

FamilybTotal: 40–45 min.9

SERVES 1 - 6



#HelloFresh



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

½ 1 1½ 2 2½ 3

Plum tomatoes (pcs) f 1 2 3 4 5 6 Minced beef (g) f 100 200 300 400 500 600 Paprika (tsp) 1 2 3 4 5 6 Single cream (ml) 7) f 50 100 150 200 250 300 Grana Padano flakes (g) 3) 7) f

25 50 75 100 125 150

Lasagne sheets (pcs) 1) 3) f

2 3 5 6 8 10

Fresh basil (leaves) 23) f

3 6 9 12 15 18

Vegetable stock* (ml) 150 300 450 600 750 900Butter* (tbsp) 1 2 3 4 5 6 Flour* (tbsp) 1 2 3 4 5 6 Olive oil* (tbsp) ¼ ½ ¾ 1 1¼ 1½ Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 23) Celery

EQUIPMENTA wok or deep saucepan, a whisk and and oven dishLet’s start cooking the creamy lasagne with minced beef.

CHOP THE INGREDIENTSPre-heat the oven to 200 degrees and

prepare the stock. Mince the onion 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.

FRY THE MINCED MEATHeat a wok or deep saucepan with

at medium-high heat and fry the minced beef, without any oil, for 3 minutes, stirring to loosen the meat. Season to taste with salt and pepper. Remove from the pan and set aside.

MAKE THE ROUXHeat the butter in the same wok or

deep saucepan and gently fry the onion, garlic and red chilli pepper for 2 minutes at medium-low heat. Stir in the flour and fry, stirring constantly, for 2 minutes at medium heat. Add ⅓ of the stock and stir, using a whisk, until all the stock has evaporated. Repeat twice with the remaining stock. Stir the sauce until smooth and add the tomato. Bring to the boil, cover and gently simmer for 1 minute.

SEASONAdd the paprika, the single cream, the

minced beef and ⅓ of the Grana Padano to the sauce. Season to taste with salt and pepper.

tTIP This dish is rich in calories. Are keeping an eye on your calorie intake? Use only half the required amount of single cream, or don’t add any at all, and use an extra 25 – 50 mm extra stock.

ASSEMBLE THE LASAGNEGrease an oven-proof casserole dish

with the olive oil. Pour a shallow layer of sauce into the oven dish. Cover with a layer of lasagne sheets and press firmly into place. Next, cover the lasagne sheets with a layer of sauce. Repeat until all sauce has been used up. Cover the lasagne with a layer of sauce and top with the remaining Grana Padano. Bake the lasagne in the pre-heated oven for 20 – 25 minutes. While the lasagne is in the oven, remove the leaves from the basil sprigs.

SERVETransfer the lasagne to plates and

garnish with the basil (see tip).

tTIP Would you like a firmer lasagne? Allow it to rest for five minutes before cutting into portions. The flour in the sauce will cause it to thicken.

Vegetarian ‘minced meat’ is not as savoury as real minced meat, so we chose a mellow red

wine that is low in tannins.

MASAN ROUGE

Grated aged cheese f

Frieslander potatoesPre-cut cabbage f

Leek fOnion

Ground curry spicesVegetarian minced meatf

This classic casserole is made with vegetarian minced meat and leeks, and flavoured with plenty of curry – a blend of various spices. The creamy mashed potatoes and crunchy cheese crust are a perfect complement to the savoury vegetarian mince.Easy Vegetarian

Eat within 5 days Gluten-free

* V

% g

VEGETARIAN SHEPHERD’S PIE With cabbage and leeks

FamilybTotal: 40–45 min.9

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6POnions (pcs) ½ 1 1½ 2 2½ 3Leeks (g) f 100 200 300 400 500 600Vegetarian minced meat (tray) 6) f

½ 1 1½ 2 2½ 3

Ground curry spices (tsp) 1½ 3 4½ 6 7½ 9

Pre-cut cabbage (g) 23) f

150 300 450 600 750 900

Frieslander potatoes (g) 250 500 750 1000 1250 1500

Grated aged cheese (g) 7) f

40 75 100 125 150 175

Butter* (tbsp) 2 4 6 8 10 12White balsamic vinegar* (tsp) ¼ ½ ¾ 1 1¼ 1½

Milk* splashMustard* (tsp) 1 2 3 4 5 6Olive oil* (tbsp) ¾ 1½ 2¼ 3 3¾ 4½Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

6) Soy 7) Milk/lactose May contain traces of: 23) Celery

EQUIPMENTA deep saucepan with a lid, a pan with a lid, an oven dish and a potato masher.Let’s start cooking the vegetarian shepherd’s pie.

FRY THE MINCED MEATPre-heat the oven to 220 degrees. Mince

the onion and slice the leek into thin half-rings. Heat half the butter in a deep saucepan with a lid and fry the onion for 3 minutes at medium to high heat. Add the vegetarian minced meat and fry for 3 minutes, loosening it as you fry. Season to taste with salt and pepper (see tip!). Remove the vegetarian minced meat from the pan and set aside.

STEW THE VEGETABLES Add the leek and the curry spices to the vegetarian minced meat and a stir-fry for 2 minutes. Add the white balsamic vinegar and mix the cabbage with the leek. Stir-fry for another 3 minutes. Pour in 1 tbsp water per person, turn down the heat to medium-low and simmer gently, covered, for 10 – 15 minutes.

BOIL THE POTATOESIn the meantime, peel the potatoes

(Frieslander) and cut into coarse pieces. Put the potatoes, barely covered with water in the pan with the lid. Bring to the boil and cook the potatoes for 12 – 15 minutes until done. Drain and set aside, uncovered, to steam dry.

MASH THE POTATOESWhile the potatoes are cooking, grease

and oven dish with a little butter. Mash the potatoes into a fine purée using the potato masher. Add the remaining butter and a splash of milk to give it a velvety texture. Next, add the mustard and season to taste with salt and pepper.

IN THE OVEN Transfer the vegetarian minced meat mixture to the greased oven dish. Cover with the leek-cabbage mixture, and then with the mashed potatoes. Sprinkle the grated aged cheese on top and bake the shepherd’s pie for 5 – 10 minutes in the oven or until golden brown.

SERVETransfer the dish to plates.

tTIP Because vegetarian minced meat is a little sweeter than ‘real’ minced meat, it’s important to season it well. Therefore, there is no need to be careful with the salt.

Eat within 3 days§

When a Tempranillo wine is ripe, it can develop an aroma that makes you think of mushrooms. This Tempranillo is tart, with a hint of fruit and

a perfect match for this dish.

SYNERA TINTO

Mixed lettuce f

Portobello mushroom f

Feta f

Sweet potatoGreen lentils

Red sweet pepper fDried thyme f

In this recipe, you will be stuffing portobello mushrooms – a type of giant chestnut mushrooms – with feta. These portobellos are grown in the Netherlands and a perfect substitute for meat, particularly when stuffed with cheese. The rocket salad & lamb’s ear lettuce give the dish a tangy flavour.

Easy Vegetarian

Gluten-free

* V

g

FETA-STUFFED PORTOBELLO & SALAD With rocket salad, lamb’s ear lettuce, sweet potato and lentils

OriginalTotal: 30–35 min.7

SERVES 1 - 6



#HelloFresh



1P 2P 3P 4P 5P 6PGreen lentils (g) 20 40 60 80 100 120Sweet potatoes (g) 300 600 900 1200 1500 1800Dried thyme (tsp) f 1 2 3 4 5 6Red sweet peppers (pcs) f

½ 1 1½ 2 2½ 3

Feta (g) 7) f 40 75 100 125 150 175Portobello mushrooms (pcs) f

1 2 3 4 5 6

Mixed lettuce (g) 23) f 40 60 90 120 150 180Olive oil* (tbsp) 1 2 2 2 3 3Black balsamic vinegar* (tsp) 1 2 3 4 5 6

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

Salt & pepper* to taste


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3130 / 748 494 / 118Total fat (g) 35 6 Of which: saturated (g) 9.9 1.6

Carbohydrates (g) 83 13 Of which: sugars (g) 23.1 3.6Fibre (g) 15 2Protein (g) 20 3Salt (g) 0.6 0.1

ALLERGENS

7) Milk/lactose May contain traces of: 23) Celery

EQUIPMENTA pan with a lid, a baking tray lined with baking paper and a salad bowl.Let’s start cooking the feta-stuffed portobello & salad.

COOK THE LENTILSPre-heat the oven to 200 degrees. Put the

green lentils, 200 mm water per person and a pinch of salt in a pan with a lid. Bring to the boil, covered, turn down the heat and allow to simmer for 25 – 30 minutes at low heat.

PREPARE THE SWEET POTATOESIn the meantime, peel the sweet potato

and cut into cubes of 1 cm. Transfer the sweet potato to a baking sheet lined with baking paper. Sprinkle with the thyme, drizzle with half the olive oil, season with salt and pepper and toss. Bake the sweet potato in the oven for 20 minutes, turning halfway.

PREPARE THE PORTOBELLOWhile the potatoes are in the oven,

remove the seed pods from the red sweet pepper and finely dice the sweet pepper. Crumble the feta and stuff the portobello with most of the feta (see tip). Sprinkle the sweet pepper and the portobello with the remaining olive oil, salt and pepper. Transfer the portobello and the sweet pepper to the baking tray in the oven, next to the sweet potato, and bake for the last 15 minutes.

DRESS THE SALADIn the meantime, dress the mixed

lettuce in a salad bowl with the black balsamic vinegar and the extra-virgin olive oil.

MAKE THE SALADAdd the sweet pepper, sweet potato

and lentils to the salad, toss, and season with salt and pepper to taste.

tTIP Don’t like dirty hands? Crumble the feta in a bowl, using a fork.

SERVE Transfer the salad to plates. Serve with

the portobello on a bed of salad. Garnish with remaining feta.

tTIP Instead of oil and vinegar, you can dress this salad with a honey-mustard dressing. Mix 1 tsp mustard with 1 tsp honey and 1 tsp white balsamic vinegar per person.

The outspoken flavours in this spicy dish need to be balanced with a tart wine with plenty

of character. Rosé is the perfect solution! This Portuguese wine has plenty of fruit, as well

as power.

VARAS ROSÉ

Paprika

Ground cuminQuinoa

Red chilli pepper fGarlic

CornRed sweet pepper f

Spinach f

Low-fat yoghurt fLime

Taco shells

Today, you will be making your own taco chips by sprinkling cumin on ready-to-eat taco shells and baking them in the oven until crunchy. The heat of the paprika and the savoury cumin give this quinoa salad a Mexican touch.Easy Vegetarian

Eat within 5 days Gluten-free

* V

% g

MEXICAN QUINOA SALAD WITH TACO CHIPS With sweet corn, red chilli pepper and a lime sauce

Quick & Easy Q25–30 min.6

SERVES 1 - 6



#HelloFresh



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

¼ ½ ¾ 1 1¼ 1½

Red sweet peppers (pcs) f

1 2 3 4 5 6

Corn (jar) ½ 1 1½ 2 2½ 3Quinoa (g) 75 150 225 300 375 450Ground cumin (tsp) 1½ 3 4½ 6 7½ 9Paprika (tsp) 1½ 3 4½ 6 7½ 9Taco shells (pcs) 1 2 3 4 5 6Limes (pcs) ¼ ½ ¾ 1 1¼ 1½Low-fat yoghurt (ml) 7) 19) 22) f

50 100 150 200 250 300

Spinach (g) 23) f 50 100 150 200 250 300Olive oil* (tbsp) ½ 1 1½ 2 2½ 3Vegetable stock* (ml) 150 250 350 450 550 650Sunflower oil* (tbsp) ½ 1 1½ 2 2½ 3Salt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

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

EQUIPMENTA colander, pan with a lid, a wok or deep saucepan, a baking tray lined with baking paper, a fine grater and a small bowl.Let’s start cooking the Mexican quinoa salad with taco chips.

CHOP THE VEGGIESPrepare the stock and pre-heat the oven

to 190 degrees. Press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Remove the seed pods from the red sweet pepper and cut the red sweet pepper into thin strips. Drain the corn in a colander.

COOK THE QUINOAHeat half the olive oil in a pan with the

lid to medium-high heat and fry the quinoa, 1 tsp cumin per person and half the paprika, stirring constantly, for 30 seconds at high heat (the tip). Next, add the stock and allow the quinoa to simmer, covered, for 12 - 15 minutes. Drain and fluff using a fork. Set aside uncovered to steam dry.

MAKE THE TACO CHIPSWhile the quinoa is simmering, heat

the remaining olive oil in the wok or deep saucepan and gently fry the red chilli pepper for 2 minutes at low heat. Add the sweet pepper and the corn and fry, stirring regularly, for 6 – 8 minutes. In the meantime, drizzle the taco shells with the sunflower oil and sprinkle with the remaining cumin. Transfer the taco shells to a baking tray lined with baking paper and bake for 5 minutes in the oven.

MAKE THE LIME SAUCESeason the taco shells to taste with

salt and pepper. Grate the green rind of the lime (zest) with a fine grater and squeeze out the lime juice. In a small bowl, mix the yoghurt with ½ tsp lime zest per person and the remaining paprika. Season with lime juice, salt and pepper to taste. Break the taco shells into chips.

SEASONTear the spinach into bite -sized pieces

and add most of it (in parts, if necessary), and the quinoa, to the ingredients in the wok or deep saucepan. Allow the spinach to wilt, while stirring. Add 1 tbsp of the yoghurt sauce per person and season to taste with salt and pepper.

SERVEMix the remaining spinach into the warm

salad and transfer to plates. Garnish the salad with the remaining yoghurt sauce and the taco chips.

tTIP You will not need all the quinoa in this week’s box for this recipe. Weigh the amount needed.

La Vielle Ferme is produced in the southern Rhône region and a textbook example of

a Mediterranean red wine. The perfect complement to this tasty chicken dish.

LA VIEILLE FERME ROUGE

Plum tomato fHerbed cream cheese f

Dried rosemary

Nicola potatoes

Pre-cut endives f

Mediterranean-style chicken breast f

This dish has many different flavours. Our supplier has seasoned the chicken for you with Mediterranean herbs, a perfect complement to the tangy tomato salad and crispy fried potatoes. The herbed cream cheese will temper the bitter flavour of the endives so that everyone will like them!

Easy Gluten-free

Eat within 3 days

* g

§

MEDITERRANEAN CHICKEN WITH CREAMY ENDIVES With rosemary potatoes and a tomato salad

Calorie-consciousL40–45 min.9

SERVES 1 - 6



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1P 2P 3P 4P 5P 6PNicola potatoes (g) 200 400 600 800 1000 1200Dried rosemary (tsp) ½ 1 1½ 2 2½ 3Mediterranean-style chicken breasts f

1 2 3 4 5 6

Pre-cut endives (g) 23) f

125 250 375 500 625 750

Herbed cream cheese (g) 7) f

25 50 75 100 125 150

Plum tomatoes (pcs) f 1 2 3 4 5 6Butter* (tbsp) ½ 1 1½ 2 2½ 3Olive oil* (tbsp) 1 1 1½ 1½ 2 2Honey* (tsp) 1 2 3 4 5 6Mustard* (tsp) 1 2 3 4 5 6White balsamic vinegar* (tsp) 1 2 3 4 5 6

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


NUTRIENT VALUEPER


ALLERGENS

7) Milk/lactose May contain traces of: 23) Celery

EQUIPMENTA deep saucepan with a lid , a frying pan with a lid, a wok or deep saucepan with a lid and a small salad bowl.Let’s start cooking the Mediterranean chicken with creamy endives.

FRY THE POTATOESThoroughly rinse or peel the potatoes

(Nicola) and cut into wedges (see tip). Heat the butter in a wok or deep saucepan with a lid and stir-fry the potatoes, with the rosemary, for 25 – 30 minutes, covered, at medium-high heat. Take the lid off the pan after 20 minutes. Turn regularly and season with salt and pepper.

FRY THE CHICKEN BREASTS While the potatoes are cooking, heat half

olive oil in a frying pan with a lid and fry the chicken breasts at high heat until brown on all sides. Turn down the heat to medium-low, cover the pan and fry for 6 – 9 minutes or until the chicken breasts are done. Turn regularly.

STIR-FRY THE ENDIVESHeat the remaining olive oil in the wok

or deep saucepan with a lid and stir-fry the endives for 3 minutes at medium-high heat (see tip).

ADD THE CREAM CHEESETurn down the heat and add the cream

cheese, honey and mustard. Season to taste with salt and pepper, put the lid on, and simmer gently for another 1 minute.

MAKE THE TOMATO SALADIn the meantime, dice the tomatoes

and whisk the white balsamic vinegar and extra-virgin olive into a dressing in a small salad bowl. Add the tomatoes and coat with the dressing. Season to taste with salt and pepper.

tTIP There are more potatoes in this week’s box than you will need for this recipe. No need to keep an eye on your calorie intake? Fry them all.

SERVE Transfer the creamy endives, the fried

potatoes and the chicken breasts to plates. Serve with the tomato salad.

tTIP Are endives too bitter for your taste? Add a little more honey in Step 4 to temper the bitter taste, and mix into to the tomato salad if you like.

Lavila is light and aromatic, a perfect complement to the tangy goat’s cheese and

the earthy notes of the red beetroot.

LAVILA BLANC

Goat’s cheese f

Rocket salad fMushrooms f

Red beetrootConference pear

GarlicConchiglie

Walnuts

Today’s recipe combines sweet beetroot and pear with savoury goat’s cheese, peppery rocket salad and walnuts. The pear and the beetroot are roasted in the oven, giving them a smoky flavour that works wonderfully well with the mushrooms.Easy Discovery

Eat within 3 days

* D

§

Conchiglie with red beetroot and goat's cheese With rocket salad, pear and walnuts

Calorie-consciousL25–30 min.6

SERVES 1 - 6



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1P 2P 3P 4P 5P 6PConference pears (pcs)) ½ 1 1½ 2 2½ 3 Red beetroot (g) f 125 250 375 500 625 750 Conchiglie (g) 1) 60 120 180 240 300 360 Garlic (cloves) 1 2 3 4 5 6 Mushrooms (g) f 100 200 300 400 500 600 Rocket salad (g) 23) f 20 40 60 80 100 120 Goat’s cheese (g) 7) f 40 75 100 125 150 175 Walnuts (g) 8) 19) 22) 25) 10 20 30 40 50 60

Black balsamic vinegar* (tbsp) ½ 1 1½ 2 2½ 3

Olive oil* (tbsp) 1 2 3 4 5 6 Extra-virgin olive oil * to tasteSalt & pepper* to taste


NUTRIENT VALUEPER


ALLERGENS

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

EQUIPMENTA pan with a lid, a baking tray lined with baking paper and a wok or deep saucepan.Let’s start cooking the conchiglie with red beetroot and goat’s cheese.

PREPARATIONPreheat the oven to 200 degrees and bring

500 ml of water per person to the boil in a pan with a lid for the conchiglie. Slice the pear and the red beetroot into thin wedges.

CHOP THE INGREDIENTSTransfer the pear and the red beetroot

to a baking tray lined with baking paper. Drizzle with the black balsamic vinegar and half the olive oil. Season with salt and pepper and roast in the oven for 10 – 15 minutes. Turn when halfway done.

COOK THE PASTAIn the meantime, boil the conchiglie,

covered, in the pan with a lid for 10 – 12 minutes (see tip). Drain, reserving a little of the cooking liquid, and allow to steam dry, uncovered.

SLICE THE MUSHROOMSPress or finely chop the garlic and slice

the mushrooms.

tTIP This week’s box contains more conchiglie then you will need today. No need to keep an eye on your calorie intake? Use all the conchiglie.

FRYHeat the remaining olive oil in a wok

or deep saucepan at medium-high heat and fry the garlic for 1 – 2 minutes. Add the mushrooms and fry for another 4 – 5 minutes. Add the conchiglie and 2 tbsp cooking liquid per person, season with salt and pepper and fry, covered, for another minute. Take the pan off the cooker and add half the rocket salad.

SERVETransfer the rocket salad to plates and

top with theconchiglie. Garnish with the pear, beetroot and goat’s cheese. Top with the walnuts. Drizzle with a little extra-virgin olive oil and a little black balsamic vinegar to taste.

tTIP Fun for the kids: before serving, carefully mix the beetroot and the pear into the conchiglie in the pan. Your pasta will turn pink!

Oranges

Easy*As you can guess from the name, almond flour is made from almonds and an excellent source of good fats and protein. Not only is it healthy, it also gives party a lovely almond flavour. We decided not to use any wheat flour in this recipe, but if you don’t have any almond flour or not enough you can always use wheat flour instead.

ORANGE-ALMOND CAKE With a hint of cinnamon

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 38 | 2017

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www.hellofresh.nlwww.hellofresh.be

tTIP: You can make this recipe with other types of fruit, too. Purée an apple, mango or pineapple in a blender. Mix with the other ingredients in the same way as in this recipe and bake for 40 – 45 minutes at 180 degrees.

INGREDIENTS 8P

Orange 1

Eggs* (pcs) 4

Honey or sugar* (tbsp) 6

Baking soda* (tsp) 1½

Cinnamon* (tsp) 1

Almond flour* (g) 250

Jam, honey or powdered sugar to garnish*

*Not included |fStore in the refrigerator

ALLERGENS

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

1 Pre-heat the oven to 180 degrees. Cover the bottom of the springform pan with baking paper and grease the sides with butter or sunflower oil.

2 Thoroughly rinse the orange, use a fine grater to zest the peel and squeeze out the juice.

3 In a mixing bowl, mix together the orange zest and juice, eggs, honey or sugar, baking powder and cinnamon. Mix for 2 minutes into a fluffy batter

using a whisk or a mixer.

4 Fold the almond flour into the mixture and pour into the springform pan.

5 Bake the orange-almond cake for 40 – 50 minutes in the oven until golden brown. The cake is done when a toothpick inserted into the centre comes out

clean. Set aside to cool.

6 Cut the orange-almond cake into pieces and top with a layer of jam or honey or sprinkle with powdered sugar.

EQUIPMENT A springform pan (24cm), baking paper, a grater, a mixing bowl, a whisk or mixer and a toothpick

A GOOD START

1

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


GOOD MORNING!-BREAKFAST BOX-

BREAKFAST 1- 1x

32

-EXTRA-

FRUIT SALAD With mixed nuts and fresh mint

1 Dice the apple (Granny Smith) and the persimmon. Peel the grapefruit. Mix the fruit together in a bowl.

2 Finely chop the mint and coarsely chop the nuts.

3 Add the mint to the fruit in the bowl.

4 Scoop the fruit salad into bowls.

tTIP: Remove the membrane around the grapefruit sections.

• Orange-banana juice

FULL-FAT YOGHURT WITH RED CURRANTS With muesli and banana

FRUIT SALAD With mixed nuts and fresh mint

MULTI-GRAIN RUSKS With avocado, goat’s cheese and garden cress

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Granny Smith apples (pcs) 2 4

Persimmon (pcs) 1 2

Grapefruit (pcs) 1 2

Fresh mint (leaves) 23) f 8 16

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


EQUIPMENT

Mixing bowl

NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 1347 / 322 432 / 103Fats (g) 13 4 Of which: saturated (g) 1.7 1Carbohydrates (g) 41 13 Of which: sugars (g) 34.4 11Fibre (g) 6 2Protein (g) 6 2Salt (g) 0.1 0

ALLERGENS

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

BREAKFAST 2- 2x 2xBREAKFAST 3-


Bananas (pcs) f 2 4Red currants (g) f 125 250Full-fat yoghurt (ml) 7) 15) 20) f 400 800Muesli (g) 1) 8) 12) 19) 22) 25) 60 120


NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 1347 / 322 380 / 91Fats (g) 10 3 Of which: saturated (g) 5.0 1.4Carbohydrates (g) 43 12 Of which: sugars (g) 28.7 8.1Fibre (g) 5 1Protein (g) 11 3Salt (g) 0.2 0.1

ALLERGENS

1) Glutens 7) Milk/lactose 8) Nuts 12) Sulphite May contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) Nuts 25) Sesame

1 Slice the banana and rinse the red currants. Spoon the yoghurt into

bowls, top with the muesli and garnish with the red currants.

FULL-FAT YOGHURT WITH RED CURRANTS With muesli and banana

MULTI-GRAIN RUSKS With avocado, goat’s cheese and garden cress

1 Transfer the rusks to plates. Cut the avocados in half, remove the pip and

remove the flesh using a spoon. Top the rusks with the avocado.

2 Sprinkle with the goat's cheese and garnish with the garden cress. Season

with salt and pepper to taste (optional).


Multi-grain rusks (pcs) 1) 3) 6) 7) 11) 4 8Avocados (pcs) 1 2

Aged goat’s cheese flakes (g) 7) f 50 100

Garden cress (tbsp) 15) 23) 24) f 2 4


NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 1665 / 398 1088 / 260Fats (g) 31 20 Of which: saturated (g) 7.3 4.8Carbohydrates (g) 16 10 Of which: sugars (g) 4.6 3.0Fibre (g) 5 3Protein (g) 12 8Salt (g) 0.7 0.5

ALLERGENS

1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 11) Sesame May contain traces of: 15) Glutens 23) Milk/lactose 24) Mustard

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FILLET OF SEA BREAM WITH - Hellofresh PDF... · Heat the olive oil in a frying pan at medium to high heat and fry the fillet of sea bream for 2 – 3 minutes on the skin side. Reduce