Conchiglie with a tuna-pesto sauce PDF/01.ALL.EN.pdf · Season to taste with salt and pepper....

Green pesto f

Mesclun f

Red cherry tomatoes f

Onion

ConchiglieTuna

Let yourself be transported to Italy with this pasta dish in the colours of the Italian flag. The shell-shaped pasta is perfect with thick sauces like this one: each shell contains a scoop of tuna with pesto. You'll complete the dish with a fresh salad.Very simple

Eat within 5 days

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Conchiglie with a tuna-pesto sauce With cherry tomatoes and mixed lettuce

FamilybTotal: 25-30 min.6

SERVES 1 - 6

INGREDIENTSA GOOD START

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WEEK 01 | 2019

1P 2P 3P 4P 5P 6POnions (pcs) 1/2 1 11/2 2 21/2 3Red cherry tomatoes (g) f

125 250 375 500 625 750

Tuna (tin) 4) 1 1 2 2 3 3Conchiglie (g) 1) 17) 20) 90 180 270 360 450 540Mesclun (g) 23) f 30 60 90 120 150 180Green pesto (g) 7) 8) f 40 80 120 160 200 240

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

Extra-virgin olive oil to tasteSalt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3452 / 825 870 / 208Total fat (g) 46 12 Of which: saturated (g) 5.2 1.3Carbohydrates (g) 74 19 Of which: sugars (g) 8.3 2.1Fibre (g) 7 2Protein (g) 25 6Salt (g) 1.2 0.3

ALLERGENS

1) Glutens 4) Fish 7) Milk/lactose 8) NutsMay contain traces of: 17) Eggs 20) Soy 23) Celery

EQUIPMENTA pan with a lid, a wok or a deep saucepan, a salad bowl and a sieve.Let’s start cooking the conchiglie with a tuna-pesto sauce.

PREPARATIONBring plenty of water to the boil in a pan

with a lid to cook the conchiglie in. Mince the onion and halve the red cherry tomatoes.

DRAIN THE TUNADrain the tuna in a colander and set

aside the olive oil.

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

DRESS THE SALAD In the meantime, mix the mesclun with a little bit of the green pesto in a salad bowl. Season to taste with salt and pepper. Drizzle with extra-virgin olive oil to taste.

MAKE THE SAUCEHeat 1 tbsp oil reserved from the tuna

per person in a wok or deep saucepan and fry the cherry tomatoes and the onion for 5 minutes at medium-low heat. Then add the tuna, conchiglie and the remaining pesto. Season to taste with salt and pepper.

SERVE Serve the pasta in tuna sauce on top of the mesclun.

QTIP: Are you running short on time? Make a lukewarm pasta salad. Mix the tuna, cherry tomatoes, pesto, mesclun and onion directly into the boiled pasta.

Chicken tenderloins f

Dried oreganoYellow sweet

pepper f

Grana padano, grated f

Roseval potatoes

Red onions Little gem f

Little gem is a small, compact lettuce variety that gives your salad a nice bite. Combined with the yellow sweet pepper and red onion, it makes for a colourful plate. You will make your own rich dressing with mustard and grana padano.Easy

Eat within 3 days

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CHICKEN TENDERLOIN WITH COLOURFUL SALAD With grana-padano dressing and fried potatoes

Gluten-freegTotal: 35-40 min.8

SERVES 1 - 6



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WEEK 01 | 2019

1P 2P 3P 4P 5P 6PRoseval potatoes (g) 250 500 750 1000 1250 1500 Grana Padano, grated (g) 3) 7) f

25 50 75 100 125 150

Little gem (head) f 1 2 3 4 5 6 Red onions (pcs) 1/4 1/2 3/4 1 11/4 11/2Yellow sweet peppers (pcs) f

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

Dried oregano (tsp) 1 2 3 4 5 6 Chicken breast tenderloins (g) f

100 200 300 400 500 600

Not includedOlive oil (tbsp) 2 4 6 8 10 12 Extra-virgin olive oil (tbsp) 1 2 3 4 5 6

White balsamic vinegar (tsp) 1/2 1 11/2 2 21/2 3

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


NUTRIENT VALUEPER


ALLERGENS

3) Eggs 7) Milk/lactose

EQUIPMENTA deep saucepan with a lid, a salad bowl and a frying pan.Let’s start cooking the chicken tenderloins with a colourful salad.

FRY THE POTATOESThoroughly scrub the potatoes and cut

into wedges. Heat 1 tbsp olive oil per person in a deep saucepan with a lid and fry the potatoes for 25 – 35 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 DRESSINGIn the meantime, whisk the grana

padano, the extra-virgin olive oil, white balsamic vinegar, mustard and 1 tbsp water per person into a dressing in a salad bowl. Season to taste with salt and pepper.

CUT AND MIX Chop the little gem and red onion as finely as possible (you'll be serving part of them raw). Dice the yellow sweet pepper. Transfer the little gem and half of the red onion to the salad bowl with the dressing.

FRY Heat 1/2 tbsp olive oil per person in a frying pan at high heat and fry the yellow sweet pepper, dried oregano and the remaining red onion for 3 minutes. Remove from the pan and add to the ingredients in the salad bowl.

FRY THE CHICKEN TENDERLOIN If necessary, cut in the chicken tenderloins into equally-sized pieces. Heat the remaining olive oil in the same frying pan to medium-high heat and fry the chicken tenderloins for 6 – 8 minutes until brown on all sides and done t. Season to taste with salt and pepper.

RFACT: Did you know that this dish contains more than the daily recommended dose of vitamin C? This is mainly due to the sweet pepper and the potatoes.

SERVE Transfer the salad to plates and top with the chicken tenderloins. Serve with the fried potatoes.

tTIP: The frying time for the chicken tenderloin depends on their thickness: fry them a little longer if they are thick and a little shorter if they are thinner.

Free-range eggs f

Fresh curly parsley f

Plum tomato f

GarlicOnions

Red sweet pepper f

Red chilli peppers f

Spelt baguette

Fresh goat’s cheese f

Shakshuka is one of our favourite vegetarian dishes. This dish can be prepared in many different varieties, for example by using different types of cheese. Eggs are full of healthy nutrients such as vitamins, minerals and natural proteins - this makes them a nutritious vegetarian option.

Easy Vegetarian

Eat within 5 days

* V

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Shakshuka with goat’s cheese With curly parsley and spelt baguette

Calorie-consciousLTotal: 30-35 min.7

SERVES 1 - 6



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WEEK 01 | 2019

1P 2P 3P 4P 5P 6POnions (pcs) 1/2 1 11/2 2 21/2 3Garlic (cloves) 1 2 3 3 4 4Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2Red sweet peppers (pcs) f

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

Plum tomatoes (pcs) f 2 4 6 8 10 12Fresh curly parsley (g) 23) f

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

Free-range eggs (pcs) 3) f

2 4 6 8 10 12

Fresh goat’s cheese (g) 7) f

50 75 100 125 150 175

Spelt baguette (pcs) 1) 17) 20) 21) 22) 25) 27)

1 2 3 4 5 6

Not includedOlive oil (tbsp) 1 1 2 2 3 3Vegetable stock cube (pcs)

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

Salt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

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

LTIP: Are you keeping an eye on your calorie intake? Use half the goat’s cheese or add 1 egg instead of 2. You can also leave out the baguette and save it for later.

EQUIPMENTA wok or deep saucepan with a lid.Let’s start cooking the shakshuka with goat’s cheese.

PREPARATIONPre-heat the oven to 210 degrees. Mince

the onion and press or finely chop the garlic. Remove the seed pods from the red chilli pepper and red sweet pepper and finely chop both. Cut the tomato into small cubes and finely chop the curly parsley.

FRY THE FLAVOURINGSHeat the olive oil in a wok or deep

saucepan with a lid and gently fry the onion, garlic and red chilli pepper for 2 minutes at medium-high heat. Add the sweet pepper, tomato and half the curly parsley.

BOIL Next, add 30 ml water per person to the wok or deep saucepan with a lid and crumble the vegetable stock cube over the pan. Bring to the boil while stirring and gently simmer, covered, for 5 minutes. Season to taste with salt and pepper.

COOK THE EGG Make a little indentation in the vegetable mixture for each egg, and break an egg into each indentation. Season to taste with salt and pepper. Crumble the goat's cheese over the dish, cover the pan and allow the eggs to set for 10 minutes t. Take the lid off the pan for the final 4 minutes, turn up the heat a little and allow the excess moisture to evaporate tt.

tTIP: The egg is done once the egg white begins to turn white but the yolk is still runny.If you prefer your yolk to be set, feel free to extend the cooking time.

BAKE THE BAGUETTE In the meantime, bake the spelt baguette in the pre-heated oven for 5 – 7 minutes or until golden brown.

ttTIP: The moisture will take longer to evaporate if you use a wok. The shakshuka will reduce faster in a deep saucepan.

SERVE Transfer the dish to plates. Garnish with the remaining curly parsley and serve with the spelt baguette.

PTIP: Are you making this dish for more than 3 servings? Distribute the shakshuka over multiple deep saucepans, or don't use the lid in step 3 to allow the shakshuka to reduce and prevent it from becoming too moist.

Brown rice

Coconut milk

Lime


Fresh ginger

Plum tomatoes f

Leeks f

Fillet of haddock f

Today you will cook fish in a packet. This method of preparation, also known as ‘en papillotte’, ensures that flavour, scent and nutrients are optimally preserved. You will serve the fish with rice boiled in coconut milk. We have opted for whole-wheat rice, which means the fibre-rich skins are included.

Easy Gluten-free

Eat within 3 days Lactose-free

* g

§ d

Asian fish packet with leek and tomato With sticky coconut rice

Calorie-consciousLTotal: 35-40 min.8

SERVES 1 - 6



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WEEK 01 | 2019

1P 2P 3P 4P 5P 6PFresh ginger (cm) 1 2 3 4 5 6Red chilli peppers (pcs) f

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

Leeks (pcs) f 1/2 1 11/2 2 21/2 3Plum tomatoes (pcs) f 1 2 3 4 5 6Lime (pcs) 1/4 1/2 3/4 1 11/4 11/2Coconut milk (ml) 26) 100 200 300 400 500 600Brown rice (g) 85 170 250 335 420 500Fillet of haddock (skinned) (100g) 4) f

1 2 3 4 5 6

Not includedSunflower oil (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

4) FishMay contain traces of: 26) Sulphite

LTIP: Are keeping an eye on your calorie intake? Use 75 ml coconut milk and 70 grams of rice per person. You can boil the remaining rice and coconut milk together with a finely chopped banana or half a mango and a splash of water for a delicious breakfast or dessert.

EQUIPMENTA grater, a wok or a deep saucepan with a lid, a pan with a lid and tin foil.Let’s start cooking the Asian fish packet with leek and tomato.

PREPARATIONPre-heat the oven to 220 degrees. Peel and

finely chop or grate the ginger. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Cut the leek into thin rings and finely dice the plum tomatoes. Cut the lime into wedges. Stir the coconut milk t.

FRY THE LEEKHeat the sunflower oil in a wok or deep

saucepan with a lid to medium-low heat. Add the leek, half the red chilli pepper, half the ginger and 1 tbsp water per person. Season with salt and pepper and simmer for 4 – 6 minutes, covered.

sTIP: Don’t like your food too spicy? Add less red chilli pepper.

BOIL THE COCONUT RICE In the meantime, bring 225 ml water per person to the boil in a pan with a lid for the rice. Add the rice, the remaining red chilli pepper, the remaining ginger and the majority of the coconut milk (set aside 1 tbsp per person for the fish). Boil the rice for 12 – 15 minutes at low heat until all the moisture has been absorbed tt. Drain if needed, and allow to steam dry, uncovered. Season to taste with ample salt and pepper. The rice should remain sticky.

MAKE THE FISH PACKET In the meantime, tap the haddock fillet dry with a paper towel and transfer the haddock to 1 sheet of tin foil per person of about 30 x 30 cm.

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tTIP: The coconut milk may become lumpy. This does not mean that the milk has gone bad. The lumps are the fatty substances in the coconut milk that give it its rich flavour.

PACKETS IN THE OVEN Sprinkle the haddock fillet with salt and pepper and top with the leek. Top the leek with tomato cubes, sprinkle with 1 tbsp coconut milk per person and fold the tin foil into a closed packet. Steam the fish packet in the oven for 8 – 10 minutes.

SERVE Transfer the fish packets to plates. Serve with the rice and a lime wedge. Season to taste with lime juice.

ttTIP: Stir the rice regularly, the coconut milk may cause the rice to stick to the pan more quickly than when boiled in water alone. Add a little extra water if the rice becomes too dry.

Spicy onion chutney f

Smoked pork sausage f

GarlicCrumbly potatoes

Pre-cut endives f

Anchovies

Today you’ll be serving a classic combination of potatoes, vegetables and meat with a twist. Anchovy is distantly related to herring and is known for its strong flavour. It makes for a perfect flavouring in pasta dishes and salads and in this recipe it will give the endives a special twist. Don't worry - anchovy has a lot of flavour but it isn’t a typically fishy flavour.

Easy Gluten-free

Eat within 3 days Quick & Easy

* g

§ Q

Smoked sausage with fried endives With potato purée and onion gravy

FamilybTotal: 20-25 min.5

SERVES 1 - 6



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WEEK 01 | 2019

1P 2P 3P 4P 5P 6PCrumbly potatoes (g) 250 500 750 1000 1250 1500Garlic (cloves) 1 2 3 4 5 6Anchovies (pcs) 4) 11/2 3 41/2 6 71/2 9Chopped endives (g) 23) f

200 400 600 800 1000 1200

Smoked pork sausage (100 g) f

1 2 3 4 5 6

Spicy onion chutney (g) 19) 22) f

40 80 120 160 200 240

Not includedButter (tbsp) 11/2 3 41/2 6 71/2 9Mustard (tsp) 1 2 3 4 5 6Milk dashWhite wine vinegar (tbsp) 1/2 1 11/2 2 21/2 3



NUTRIENT VALUEPER


ALLERGENS

4) FishMay contain traces of: 19) Peanuts 22) Nuts 23) Celery

EQUIPMENTA pan with a lid, a saucepan, a potato masher, and a deep saucepan with a lid.Let’s start cooking the smoked sausage with fried endives.

BOIL THE POTATOESBring ample water to the boil in a pan

with a lid for the potatoes. Peel the potatoes and cut into coarse pieces. Boil the potatoes, covered, for 12 – 15 minutes until done. Drain and allow to steam-dry, covered.

CUT AND FRYIn the meantime, press or finely chop

the garlic. Finely chop 11/2 anchovy fillet per person t. Heat 1/2 tbsp butter per person in a deep saucepan with a lid and fry the garlic and anchovy fillet for 1 – 2 minutes at medium-low heat. Next, transfer the endives to the pan, stir firmly and turn the heat to low. Fry the endives, covered, for 6 – 8 minutes until done.

HEAT THE SMOKED SAUSAGE In the meantime, fill a saucepan with enough water to barely submerge the smoked sausage. Heat the water until it is almost boiling and place the smoked sausage inside. Heat the smoked sausage for 6 – 8 minutes in the warm water.

MAKE THE POTATO PUREEIn the meantime, mash the potatoes to

a coarse purée with a potato masher. Add the remaining butter, mustard and a splash of milk. Season to taste with salt and pepper.

FINISH THE ENDIVES Remove the endives from the heat and mix in the white wine vinegar and onion chutney.

tTIP: Keep the oil from the anchovies. It is great for frying vegetables, potatoes, fish or meat.

SERVE Transfer the potato purée to plates and serve with the endives and smoked sausage on the side. Pour any remaining moisture from the endives over the potato purée as a gravy.

TIP: Got some left-over anchovies? Mix with olive oil (you can use the oil from the anchovies), vinegar or lemon juice, mustard and a bit of honey with a hand-held blender to create a dressing. Anchovy is a well-known flavouring, for example in caesar dressing.

Tomato paste

PaprikaDried thyme

GarlicOnions

Plum tomatoes f

Carrots f

Grated grana padano f

Red sweet pepper pesto f

Whole-wheat ciabatta

Quick to prepare and full of vitamins - just two of many benefits of vegetable soup! You will give this tomato soup extra flavour by adding carrot and grana padano. Add the bruschetta with sweet pepper pesto to the mix and your home will instantly transform to little Italy. Did you know that ‘brooshketa’ is the correct way to pronounce bruschetta?

Easy Vegetarian

Eat within 5 days Calorie-conscious

* V

% L

Tomato soup with sweet pepper pesto-bruschettas With carrot and grana padano

FamilyTotal: 25-30 min.6 b

SERVES 1 - 6



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WEEK 01 | 2019

1P 2P 3P 4P 5P 6POnions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1 2 2 3 3 4 Carrots (pcs) f 1/3 2/3 1 11/3 12/3 2 Plum tomatoes (pcs) f 3 6 9 12 15 18 Dried thyme (tsp) 1 2 3 4 5 6 Paprika (tsp) 1 2 3 4 5 6 Tomato paste (tin) 1/2 1 11/2 2 21/2 3 Whole-wheat ciabatta (pcs) 1) 6) 7) 17) 22) 25) 27)

1 2 3 4 5 6

Red sweet pepper pesto (g) 7) 8) f

40 80 120 160 200 240

Grated grana padano (g) 3) 7) f

25 50 75 100 125 150

Not includedVegetable stock (ml) 300 600 900 1200 1500 1800Olive oil (tbsp) 1/2 1 2 2 3 3 Honey (tsp) 1/2 1 11/2 2 21/2 3 Extra-virgin olive oil to tasteSalt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 8) NutsMay contain traces of: 17) Eggs 22) Nuts 25) Sesame 27) Lupins

EQUIPMENTA soup pan with a lid, a baking sheet lined with baking paper and a hand-held blender. Let’s start cooking the tomato soup with sweet pepper pesto bruschettas.

CHOP THE VEGGIESPre-heat the oven to 200 degrees and

prepare the stock. Cut the onion into half rings and press or finely chop the garlic. Cut the carrot into thin half slices and the plum tomato into wedges.

FRY THE VEGETABLESHeat half the olive oil in a stockpot

with a lid and sauté the onion and garlic for 2 minutes at medium-low heat. Add the carrot, plum tomato, dried thyme, paprika and tomato purée and fry for 2 minutes.

MAKE THE SOUP Add the honey and boiling stock to the stockpot. Simmer the soup for 12 – 15 minutes at low heat.

MAKE THE BRUSCHETTAS In the meantime, cut the ciabatta into 1 cm slices. Transfer the ciabatta slices to a baking sheet lined with baking paper, top with the red sweet pepper pesto, drizzle with the remaining olive oil to taste and roast for 6 – 8 minutes in the oven.

PURÉE THE SOUP Remove the stockpot from the stove, add half the grana padano and purée the soup with a hand-held blender. Add some extra (warm) water if you want to dilute the soup a bit and season to taste with salt and pepper.

SERVE Transfer the soup to soup bowls and garnish with the remaining grana padano. Drizzle with extra-virgin olive oil to taste and serve with the sweet pepper pesto bruschettas.

Lamb's lettuce, rocket lettuce and baby

spinach f

PistachiosWhole-wheat couscous

Chestnut mushrooms f

Red onions

Dried thyme

Pear

Danablu f

Pear and blue cheese is a classic combination. The strong flavour of the blue cheese may overshadow the milder pear but by frying the pear for this salad, the fructose will caramelise giving it a stronger and sweeter flavour. Another good option for a salad: blue cheese with figs or peach.

Easy

Eat within 3 days

*

§

Whole-wheat couscous with blue cheese With fried pear and pistachios

VegetarianVTotal: 25-30 min.6

SERVES 1 - 6



#HelloFresh


WEEK 01 | 2019

1P 2P 3P 4P 5P 6PRed onions (pcs) 1 2 3 4 5 6Chestnut mushrooms (g) f

125 250 375 500 625 800

Pears (pcs) 2 4 6 8 10 12Dried thyme (tsp) 1 2 3 4 5 6Whole-wheat couscous (g) 1) 60 120 180 240 300 360

Pistachio nuts (g) 8) 19) 25) 10 15 20 25 30 35

Lamb’s lettuce, rocket lettuce and baby spinach (g) 23) f

30 60 90 120 150 180

Danablu (g) 7) f 50 75 100 125 175 200

Not includedOlive oil (tbsp) 1/2 1 11/2 2 21/2 3Butter (tbsp) 1/4 1/2 3/4 1 11/4 11/2Honey (tsp) 1 2 3 4 5 6Black 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



NUTRIENT VALUEPER


ALLERGENS

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

EQUIPMENTA frying pan, a small bowl, a salad bowl and a baking sheet lined with baking paper.Let’s start cooking the whole-wheat couscous with blue cheese.

PREPARATIONBoil 125 ml water per person for the

couscous and heat the oven to 200 degrees. Cut the red onion into half rings. Halve the chestnut mushrooms and cut any bigger ones into quarters. Remove the core from the pear and cut the pear into wedges without removing the skin.

ROAST THE VEGETABLESMix the mushrooms with the red onion,

dried thyme and 1/2 tbsp olive oil per person on a baking sheet lined with baking paper. Season with salt and pepper and roast in the oven for 10 – 15 minutes. Turn when halfway done. In the meantime, weigh the couscous (you won’t be using all the couscous delivered in this week’s boxt), mix with boiling water in a salad bowl and allow to soak, covered, for 10 minutes.

ROAST THE PISTACHIOS In the meantime, coarsely chop the pistachios. Heat a frying pan to high heat and roast the pistachios, without any oil, until they gain some colour. Remove from the pan and set aside.

FRY AND MAKE THE DRESSING Heat the butter in the same frying pan at medium-high heat and fry the pear wedges for 7 – 12 minutes or until done tt. Add the honey when halfway done. In the meantime, whip up a dressing of black balsamic vinegar and extra-virgin olive oil in a small bowl. Season to taste with salt and pepper.

MIXAdd the vegetables from the oven and

the dressing to the salad bowl with the couscous and mix well. Allow the vegetables and couscous to cool for a bit and carefully mix in the lamb’s lettuce, rocket lettuce and baby spinach. Season to taste with salt and pepper.

ttTIP: The ripeness of the pear largely determines how much time it needs to cook. Keep in mind that you need more time to fry a pear that is less ripe.

SERVE Transfer the salad to plates, sprinkle with the danablu and pistachios and garnish with the pear wedges. Sprinkle with extra-virgin olive oil.

tTIP: Do you like to eat a lot and prefer to use all the couscous? Add more black balsamic vinegar and olive oil to prevent the dish from becoming too dry. Not using the remaining couscous? Soak the couscous in 50 ml stock per person the next day and add to a salad.

Tomato purée

Fresh parsley f


PaprikaFirm potatoes

GarlicTurkish green chilli peppers f

Aioli fGrated matured goat’s cheese f

Free-range eggs f

In Spain, patatas bravas are consumed as tapas with all kinds of other small dishes on the side. Today you'll be combining these crunchy potatoes with spicy tomato sauce, fried omelette with goat’s cheese and roasted Turkish green chilli peppers. The way you will be preparing these mild chilli peppers resembles pimentos de padron, another famous tapas dish.

Easy Vegetarian

Eat within 5 days

* V

%

Patatas bravas with goat’s cheese omelette With Turkish chilli peppers and spicy tomato sauce


SERVES 1 - 6



#HelloFresh


WEEK 01 | 2019

1P 2P 3P 4P 5P 6PFirm potatoes (g) 300 600 900 1200 1500 1800 Paprika (tsp) 1 2 3 4 5 6 Turkish green chilli peppers (g) f

200 400 600 800 1000 1200

Garlic (cloves) 1/2 1 11/2 2 21/2 3 Red chilli peppers (pcs) f

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

Fresh parsley (g) 23) f

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

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

2 4 6 8 10 12

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

25 50 75 100 125 150

Aioli (g) 3) 10) 19) 22) f 25 50 75 100 125 150Not included

Olive oil (tbsp) 2 4 6 8 10 12 Milk dashSalt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

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

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

FRY THE POTATOESPre-heat the oven to 220 degrees. Peel

the potatoes and cut into cubes of 1 – 2 cm. Mix the potatoes with 3/4 tbsp olive oil per person and the paprika in a bowl and season to taste with salt and pepper. Heat a deep saucepan with a lid and fry the potatoes for 25 – 35 minutes, covered, at medium-high heat. Take the lid off the pan after 20 minutes. Turn regularly t.

ROAST THE CHILLI PEPPERSIn the meantime, transfer the Turkish

green chilli peppers to a baking tray lined with baking paper. Mix with 1/2 tbsp olive oil per person. Season with ample salt tt. Place the baking sheet with chilli peppers in the oven and roast for 10 – 15 minutes or until they start getting dark. Turn halfway to prevent them from burning.

CHOP THE INGREDIENTS In the meantime, press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Coarsely chop the fresh parsley.

ttTIP: Do you have coarse sea salt? Use this to season the Turkish green chilli peppers. The grains remain firm while roasting and aren’t fully absorbed.

MAKE THE SAUCE Heat 1/4 tbsp olive oil per person in another saucepan at medium-high heat. Fry the red chilli pepper and garlic for 1 – 2 minutes. Turn down the heat, pour in the tomato purée and simmer for 5 minutes until you get a thick sauce. Season to taste with salt and pepper. Add some water to make the sauce a bit thinner.

tTIP: Turn down the heat if the paprika gains colour too quickly.

MAKE THE OMELETTE In the meantime, whisk the eggs in a bowl with a dash of milk and the grated matured goat’s cheese. Season to taste with salt and pepper. Heat the remaining olive oil in a frying pan at medium to high heat and pour the egg mixture into the frying pan. Fry the omelette for about 5 – 8 minutes until done and carefully fold in half. Increase the frying time if you prefer the omelette a bit darker.

sTIP: Do you like your food spicy? Add more red chilli pepper to the sauce in step 4.

SERVE Transfer the Turkish salted chilli peppers and goat’s cheese omelette to plates. Serve with the patatas bravas, spicy tomato sauce and aioli. Garnish with fresh parsley.

Provolone f

Tomato cubes

Italian-style ground beef f

Red onionsSemi-crumbly potatoes

Leek fGarlic

Dried oregano

The herbs in the minced meat and the provolone give this casserole an Italian twist. Provolone is a semi-soft Italian cheese with a remarkable feature: as the cheese becomes elastic during production, the cheese-maker can knead it into any desired shape. Another beloved ingredient from ‘the Boot’ is balsamic vinegar. Adding this vinegar to the tomato sauce makes the sauce extra sweet. A great combination with the fresh leek and soft cheese!

Easy

Eat within 5 days

*

%

Italian leek casserole with minced meat With potato wedges and provolone


SERVES 1 - 6



#HelloFresh


WEEK 01 | 2019

1P 2P 3P 4P 5P 6PSemi-crumbly potatoes (g) 200 400 600 800 1000 1200

Red onions (pcs) 1/2 1 11/2 2 21/2 3Garlic (cloves) 1 2 3 4 5 6Leeks (pcs) f 1/2 1 11/2 2 21/2 3Italian-style minced beef (g) f

100 200 300 400 500 600

Tomato cubes (can) 1/4 1/2 3/4 1 11/4 11/2Provolone, mini-flakes (g) 7) f

50 100 150 200 250 300

Dried oregano (tsp) 11/2 3 41/2 6 71/2 9

Not includedButter (tbsp) 1 1 2 2 3 3Black balsamic vinegar (tbsp) 3/4 11/2 21/4 3 33/4 41/2



NUTRIENT VALUEPER


ALLERGENS

7) Milk/lactose

EQUIPMENTA pan with a lid, a wok or a deep saucepan and an oven dish.Let’s start cooking the Italian leek casserole with minced meat.

BOIL THE POTATOESPre-heat the oven to 180 degrees and

bring 500 ml water per person to the boil in a pan with a lid for the potatoes. Thoroughly rinse the potatoes and cut into slices of approximately 1/2 cm thick. Boil the potato slices, covered, for 8 – 10 minutes until done. Drain and set aside, uncovered, to steam dry.

CUT AND FRYIn the meantime, mince the red onion

and press or finely chop the garlic. Cut the leek in half lengthwise and cut into thin half rings. Heat the butter in a wok or deep saucepan at medium-high heat and fry the red onion and garlic for 2 minutes. Add the minced meat and fry for 3 – 4 minutes until the meat has separated t.

FRY THE LEEK Add the leek to the wok or deep saucepan and fry the leek together with the minced meat for 2 minutes.

MIX AND BOIL Add the tomato cubes and bring to the boil. Boil for 2 minutes at medium-low heat and season with black balsamic vinegar, salt and pepper.

ROAST THE CASSEROLE Scoop the mixture into an oven dish and place the potato wedges on top in an imbricated fashion. Sprinkle with provolone and oregano and roast for 8 – 10 minutes in the oven or until the cheese has melted.

SERVE Take the oven dish out of the oven and allow to rest for 2 – 3 minutes. Transfer the dish to plates.

tTIP: The vegetables and minced meat don’t have to be fully cooked: the cooking process will continue in the warm oven.

Wild mushrooms are the king of this pesto dish. They are full of vitamin B which makes them perfect for boosting your immune system. When preparing mushrooms and you want to season them with salt, it is best to wait until after they are fried. This prevents them from losing too much moisture while frying. This changes the flavour and texture.

Very simple Vegetarian

Eat within 5 days

- v

%

Quick & Easy Total: 20 min.4

Grated pecorino f

Curly parsley fLamb’s lettuce f

OnionsFarfalle

Wild mushroom pesto f

Chestnut mushrooms f

Farfalle with wild mushroom pesto With chestnut mushrooms, lamb's lettuce and Pecorino

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WEEK 01 | 2019

3 SEASON • Tear the lamb's lettuce into coarse pieces.• Coarsely chop the curly parsley.• Stir the farfalle into the chestnut mushrooms in the wok

or deep saucepan and season with salt and pepper.

RFACTS: Farfalle is a pasta variety shaped like a bow tie. The literal Italian translation means ‘butterflies’.

4 SERVE• Transfer the lamb's lettuce to plates.• Top with the pasta.• Garnish with the grated pecorino and curly parsley.

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

lid to cook the farfalle in.• Boil the farfalle, covered, for 11 – 13 minutes. Drain and

set aside, uncovered, to steam dry.• Mince the shallots. • Clean the chestnut mushrooms with paper towel and cut

them into quarters.

2 FRY• Heat the olive oil in a wok or deep saucepan at medium-

high heat and fry the shallots for 1 – 2 minutes. • Add the chestnut mushrooms and fry for 5 – 7 minutes. • Add the wild mushroom pesto and heat for 1 minute.

SERVES 1 - 6

INGREDIENTS1P 2P 3P 4P 5P 6P

Farfalle (g) 1) 17) 20) 90 180 270 360 450 540Onions (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2Chestnut mushrooms (g) f 125 250 375 500 625 750Wild mushroom pesto (g) 7) 8) f 40 80 120 160 200 240Lamb’s lettuce (g) 23) f 20 40 60 80 100 120Curly parsley (g) 23) f 21/2 5 71/2 10 121/2 15Grated pecorino (g) 7) f 15 25 50 75 100 125

Not includedOlive oil (tbsp) 1 2 3 4 5 6Salt & pepper to taste

f keep in the refrigerator

NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 3289 / 786 969 / 232Fats (g) 45 13 Of which: saturated (g) 9,2 2,7Carbohydrates (g) 70 20 Of which: sugars (g) 5,5 1,6Fibre (g) 6 1,9Protein (g) 22 7Salt (g) 0,8 0,2

ALLERGENS

1) Glutens 7) Milk/lactose 8) NutsCan contain traces of: 17) Eggs 20) Soy 23) Celery

RFACTS: Did you know that mushrooms are all varieties of fungus? However, they contain just as many nutrients as vegetables. They are rich in vitamin B2, folic acid, potassium and fibres, making them beneficial to your energy levels, blood-pressure, digestion and sense of satiation.

EQUIPMENT: A pan with a lid and a wok or deep saucepan. Let’s start cooking the farfalle with wild mushroom pesto.

Our butcher has seasoned the meat for you with all kinds of Middle-Eastern herbs including allspice, cayenne, ground coriander, paprika and cinnamon. This easy-to-make couscous salad is refreshing as well as nutritious because you'll be using whole-wheat couscous.Very simple Lactose-free

Eat within 3 days

- d

§

Quick & Easy Total: 20 min.4

Cucumber f

Tomatoes fPitas

Mayonnaise fGarlic

Chicken shawarma f

Whole-wheat couscous

Mixed lettuce f

Fresh parsley and mint f

Chicken shawarma with couscous salad With pita and garlic sauce

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WEEK 01 | 2019

3 CUT, CHOP AND MIX• Dice the tomato and cucumber. • Coarsely chop the parsley and mint leaves. • Mix the tomato, cucumber, mint and parsley into the

couscous and season to taste with salt and pepper.

tTIP: You can cover the couscous with a plate or cling film. Make sure the cling film is pulled tight around the bowl to prevent air from getting in.

4 SERVE • Transfer the pitas to plates.• Let everyone stuff their own pitas with chicken

shawarma, mixed lettuce and garlic sauce.• Serve with the couscous salad.

1 PREPARATION• Pre-heat the oven to 200 degrees or use a toaster to heat

the pita bread.• Prepare the stock.• Press or finely cut the garlic and mix into the

mayonnaise L.• Weigh the couscous, transfer to a bowl, pour in the stock,

cover and allow to soak for 10 minutes t.

2 FRY THE SHAWARMA AND BAKE THE ROLLS• In the meantime, heat a frying pan with sunflower oil to

medium-low heat. • Fry the chicken shawarma for 6 – 8 minutes until done. • In the meantime, bake the pita bread in the oven for

3 – 4 minutes or put them in the toaster.

SERVES 1 - 6

INGREDIENTS1P 2P 3P 4P 5P 6P

Garlic (cloves) 1/4 1/2 3/4 1 11/4 11/2Mayonnaise (g) 3) 10) 19) 22) f 25 50 75 100 125 150Whole-wheat couscous (g) 1) 40 80 120 160 200 240Chicken shawarma (g) f 120 240 360 480 600 720Pitas (pcs) 1) 2 4 6 8 10 12Tomatoes (pcs) f 1/2 1 11/2 2 21/2 3Cucumber (pcs) f 1/2 1 11/2 2 21/2 3Fresh parsley and mint (g) 23) f

5 10 15 20 25 30

Mixed lettuce (g) 23) f 50 100 150 200 250 300Not included

Vegetable stock (ml) 100 200 300 400 500 600 Sunflower oil (tbsp) 1/2 1 11/2 2 21/2 3Salt & pepper to taste



Energy (kJ/kcal) 3996 / 955 584 / 140Fats (g) 39 6 Of which: saturated (g) 6.3 0.9Carbohydrates (g) 104 15 Of which: sugars (g) 7.2 1.1Fibre (g) 10 1Protein (g) 40 6Salt (g) 3.0 0.4

ALLERGENS

1) Glutens 3) Eggs 10) MustardCan contain traces of: 19) Peanuts 22) Nuts 23) Celery

LTIP: This dish is calorie-rich. No need to keep an eye on your calorie intake? Use all the pitas. You can eat any remaining pitas the next day or freeze them for another time.

EQUIPMENT A bowl and a frying pan. Let’s start cooking the chicken shawarma with couscous salad.

55 min.

Eat within 3 days

=

%

+ Several steps

Full of flavour, a bit more acidic and bitter than orange but not as bitter as grapefruit: we are talking about blood orange! This fruit is only available a couple of months a year, between December and April. Today you will use it to make the chicken nice and sticky. Chicken thigh is extra tender and contains more fat than chicken fillet which gives it a more rounded flavour and makes it nice and juicy.

OVEN-ROASTED CHICKEN THIGH WITH BLOOD ORANGE WITH PARSNIP, PEARL MILLET SALAD AND BACON

Fresh thyme f

Green beans fPearl millet

Parsnip fBlood orange

Chicken thighs with bone f

Red onions

Diced bacon f

SERVES 1 - 6



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WEEK 01 | 2019

FINISH THE CHICKEN Once finished, take the oven dish out of the oven and place the blood orange slices in between the chicken, onion and parsnip. Also add the thyme sprigs to the dish. Sprinkle with the remaining dressing and roast for another 10 – 15 minutes in the oven.

FINISH THE SALAD In the meantime, heat the remaining butter in the same frying pan to medium-high heat and fry the bacon cubes and green beans for 5 – 8 minutes until crispytt. Add the boiled pearl millet to the frying pan, stir firmly and season to taste with salt and pepper.

ttTIP: Don’t like your green beans crunchy? Pre-boil them for about 5 minutes.

SERVE Serve the pearl millet salad topped with the chicken thigh, red onion and parsnip from the oven.

tTIP: Did you get particularly thick parsnip in this week's box? Cut them into six pieces lengthwise to create long pieces of about 1 cm thick. Don’t have a very powerful oven? Consider slicing the parsnip and cover the oven dish with tin foil.

PREPARATIONPre-heat the oven to 180 degrees. Juice

half the blood orange and cut the other half into slices. Mix 3 tbsp blood orange juice in a bowl with honey, mustard, olive oil and white balsamic vinegar and season to taste with salt and pepper. Peel the parsnip and cut into quarters lengthwiset. Cut the red onion into wedges.

IN THE OVENTransfer the parsnip and red onions

to an oven dish and sprinkle with half the blood orange dressing. Bake in the oven for 20 minutes. In the meantime, rub the chicken thigh with salt and pepper. Heat half the butter in a frying pan at medium to high heat and fry the chicken thigh fillet for 3 – 5 minutes on each side. Remove the parsnip and onion from the oven, top with the chicken and pour the reduction over it. Roast in the oven for another 10 minutes.

BOIL AND CUT In the meantime, bring 300 ml water per person to the boil in a pan with a lid for the pearl millet. Crumble 1/3 stock cube per person over the pan and boil the pearl millet, covered, for 25 – 35 minutes until done and all the moisture has been absorbed. Cut the green beans into two equal parts.

1P 2P 3P 4P 5P 6PBlood orange (pcs) 1 2 3 4 5 6Parsnip (g) f 100 200 300 400 500 600Red onions (pcs) 1 2 3 4 5 6Chicken thighs with bone (pcs) f

1 2 3 4 5 6

Pearl millet (g) 1) 85 170 250 335 420 500Green beans (g) f 75 150 225 300 375 450Fresh thyme (g) 23) f 21/2 5 71/2 10 121/2 15Diced bacon (g) f 50 100 150 200 250 300

Not includedHoney (tbsp) 1/2 1 11/2 2 21/2 3Mustard (tbsp) 1/4 1/2 3/4 1 11/4 11/2Olive oil (tbsp) 1 2 3 4 5 6White balsamic vinegar (tsp)

1 2 3 4 5 6

Butter (tbsp) 1 2 3 4 5 6Stock cube (pcs) 1/3 2/3 1 11/3 12/3 2Salt & pepper to taste


NUTRIENT VALUEPER

SERVING PER 100 G


ALLERGENS

1) GlutensCan contain traces of: 23) Celery

EQUIPMENTA pan with a lid, an oven dish, a bowl and a frying pan. Let’s start cooking the oven-roasted chicken thigh with blood orange.

40 min.

Eat within 3 days

8

%

+ Several steps

Today you will be serving a restaurant classic. The tender steak is cut from the upper part of the cow’s buttocks, in this case the Maas-Rijn-IJsselrund. This piece of meat has a round shape, hence the name. We will leave it up to you whether you will cook it medium-rare, medium or well-done!

ROUND STEAK WITH SHALLOT-THYME SAUCE WITH POTATO GRATIN AND GREEN BEANS

Green beans f

Dried thymeGrated aged cheese f

Shallots Firm potatoes

Whipping cream f

Garlic

Round steak f

SERVES 1 - 6



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WEEK 01 | 2019

BOIL THE GREEN BEANS Remove the stems from the green beans and boil them in another pan with a lid for 6 – 8 minutes until al dente. Drain and set aside, uncovered, to steam dry. Mix with 1/2 tbsp butter per person and season with salt and pepper.

tTIP: Making a flour-based sauce is a delicate process: a little bit too much flour and the sauce becomes too thick and floury, too little flour and your sauce will become too thin. Measure or weigh the tablespoons carefully to prevent this from happening. We assume that 1 tablespoon contains 10 grams of flour.

FRY THE STEAKS Heat the olive oil in a frying pan to medium-high heat. Tap the round steak dry with a kitchen towel and rub with salt and pepper. As soon as the oil is nice and hot, carefully place the steak in the pan and fry for 3 – 4 minutes on each side until golden-brown. Sprinkle with some black pepper and allow to rest covered by tin foil for no more than 3 minutes.

SERVE Cut the round steak into thin slices. Serve the round steak with the potato gratin, the green beans and the shallot-thyme sauce.

tTIP: It is best to take the round steak out of the refrigerator 30 minutes to an hour before you start cooking. Otherwise the steak will remain cold on the inside and it won't respond properly when you fry it.

1P 2P 3P 4P 5P 6PFirm potatoes (g) 200 400 600 800 1000 1200Shallots (pcs) 2 4 6 8 10 12Garlic (cloves) 1/2 1 11/2 2 21/2 3Whipping cream (ml) 7) f

50 100 150 200 250 300

Grated aged cheese (g) 7) f

15 25 35 50 60 70

Dried thyme (tsp) 1 2 3 4 5 6Green beans (g) f 150 300 450 600 750 900Round steak (140 g) f 1 2 3 4 5 6

Not includedBeef stock (ml) 75 150 225 300 375 450 Butter (tbsp) 2 4 6 8 10 12Flour (tbsp) 1 2 3 4 5 6Milk (ml) 25 50 75 100 125 150 White wine vinegar (tsp)

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

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


NUTRIENT VALUEPER

SERVING PER 100 G


ALLERGENS

7) Milk/lactose

EQUIPMENT2x a pan with a lid, 2x a saucepan, an oven dish, a frying pan and tin foil.Let’s start cooking the round steak with shallot-thyme sauce.

PREPARATIONTake the steak out of the refrigerator. Pre-

heat the oven to 200 degrees and prepare the stock. Bring ample water to the boil in 2 pans with lids for the potatoes and for the green beans. Peel the potatoes and cut into slices of around 1 cm. Add the potatoes to a pan with a lid and boil for 6 – 8 minutes until halfway done. Drain and rinse with cold water. In the meantime, mince the shallots and press or finely chop the garlic.

MAKE THE GRATINHeat 1/2 tbsp butter per person in a

saucepan at medium-low heat. Add half the flour and stir until a smooth mass takes shape. Add the milk and whipping cream while stirring. Whisk with a whisk until all the lumps have dissolved. Mix in the aged cheese and season with salt, pepper and half the thyme. Place the potato wedges in an oven dish and pour the cream mixture over it. Bake the gratin in the oven for 18 – 22 minutes.

MAKE THE SHALLOT-THYME SAUCE

In the meantime, heat 1 tbsp butter per person in another saucepan at medium-low heat. Then add the garlic, shallot and the remaining thyme. Stir firmly and allow the shallot to become soft in 5 – 7 minutes. Add the remaining flour and stir-fry for 3 – 4 minutes t. Add the stock and stir the sauce until smooth. Season with white wine vinegar, salt and pepper and allow to reduce at low heat until serving.

Eat within 3 days§

Mixed lettuce f

Portobello fFeta f

Sweet potatoes

Green lentils

Red sweet peppers f

Dried thyme

Portobello is actually a large chestnut mushroom. Because they grow for a longer period of time, they become extra firm and full of flavour. This giant mushroom is perfect for stuffing. It is best not to rinse mushrooms with water: they absorb moisture which doesn’t do the flavour any favours. Carefully brush them off with a brush or a piece of paper towel.

Easy Gluten-free* g

STUFFED PORTOBELLO WITH FETA AND SALAD With sweet pepper, sweet potato and lentils

VegetarianvTotal: 30-35 min.7

SERVES 1 - 6



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WEEK 01 | 2019

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

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

Feta (g) 7) f 40 75 100 125 150 175Portobello (pcs) f 1 2 3 4 5 6Mixed lettuce (g) 23) f 40 60 90 120 150 180

Not includedOlive 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


f keep in the refrigerator

NUTRIENT VALUEPER


ALLERGENS

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

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

BOIL THE LENTILSPre-heat the oven to 200 degrees. Mix the

green lentils with 200 ml water per person and a pinch of salt in a pan with a lid. Bring to the boil, covered, and boil for 25 – 30 minutes at low heat and drain. Add a little extra water if the lentils becomes too dry.

PREPARE THE SWEET POTATOESIn the meantime, weigh the sweet

potato, peel and cut into 1 cm cubes. Transfer the sweet potatoes to one half of a baking sheet lined with baking paper, and sprinkle with thyme and half the olive oil and season to taste with salt and pepper. Bake the sweet potatoes in the oven for 20 – 25 minutes. Turn when halfway done.

PREPARE THE PORTOBELLORemove the seed pods from the red

sweet pepper and finely chop the red sweet pepper. Crumble the feta and stuff the portobello with part of the feta t. Sprinkle the sweet pepper and portobello with the remaining olive oil, salt and pepper. After 5 minutes, place the portobello and sweet pepper next to the sweet potato on the baking sheet and roast for another 15 minutes.

DRESS THE SALADIn the meantime, mix the mixed lettuce

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

MIX THE SALADMix the sweet pepper , sweet potato

and lentils into the salad in a salad bowl and season to taste with salt and pepper.

tTIP: Don't like to get your hands dirty? Crumble the feta in a bowl using a fork.

SERVE Transfer the salad to plates, top

with the portobello and garnish with the remaining feta.

TIP: You can also make a honey-mustard dressing for this dish instead of the balsamic vinaigrette to add a different twist. Mix 1 tsp mustard, 1 tsp honey and 1 tsp white balsamic vinegar per person.

Smoked paprika

Seasoned beef meatballs f


Hamburger buns

Firm potatoes

GarlicShallot

Tomato fCucumber f

Soy sauceTomato purée

Fresh chives f

Ground cumin

Make your own barbecue sauce? Easy! The smoked paprika will take care of the smokiness that characterises the barbecue. Once seared, you will put the meatballs back in the sauce: this ensures that the meat soaks up the flavours and it is the ultimate way of cooking them evenly, leaving them nice and tender.

Easy

Eat within 3 days

*

§

Roll with meatballs in a slightly spicy barbecue sauce With oven-roasted fries and a refreshing cucumber salad

Total: 40-45 min.9

Mayonnaise f

SERVES 1 - 6


1P 2P 3P 4P 5P 6PFirm potatoes (g) 200 400 600 800 1000 1200

Hamburger buns (pcs) 1) 7) 11) 13) 17) 20) 22)

1 2 3 4 5 6

Shallots (pcs) 1/2 1 11/2 2 21/2 3Garlic (cloves) 1 2 3 4 5 6 Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2Seasoned beef meatballs (pcs) f

3 6 9 12 15 18

Smoked paprika (tsp) 1/2 1 11/2 2 21/2 3 Ground cumin (tsp) 1 2 3 4 5 6 Tomato paste (g) 100 200 300 400 500 600 Soy sauce (ml) 1) 6) 10 20 30 40 50 60Cucumber (pcs) f 1/2 1 11/2 2 21/2 3 Tomatoes (pcs) f 1 2 3 4 5 6 Fresh chives (g) 23) f 5 10 15 20 25 30Mayonnaise (tbsp) 3) 10) 19) 22) f

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

Not includedOlive oil (tbsp) 1 2 3 4 5 6 Sunflower oil (tbsp) 1 2 3 4 5 6 Black balsamic vinegar (tsp)

1 2 3 4 5 6

Honey (tsp) 1 2 3 4 5 6 White wine vinegar (tbsp) 1 2 3 4 5 6 Sugar (tsp) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 10) Mustard 11) Sesame 13) Lupin May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts 23) Celery

EQUIPMENTA baking sheet lined with baking paper, a deep saucepan with a lid, a salad bowl and a cheese slicer or potato peeler.Let’s start cooking the roll with meatballs in a slightly spicy barbecue sauce.

BAKE THE FRIES AND BURGER BUN

Pre-heat the oven to 210 degrees. Thoroughly rinse or peel the potatoes and cut into 1/2 - 1 cm fries. Mix the fries on a baking tray lined with baking paper with the olive oil and season to taste with salt and pepper. Bake in the centre of the oven for 30 – 40 minutest. Turn when halfway done. For the final 5 – 7 minutes, add the hamburger buns to the fries in the oven.

FRY THE MEATBALLSIn the meantime, mince the shallots and

press or finely chop the garlic. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Heat half the sunflower oil in a deep saucepan with a lid and fry the seasoned meatballs for 5 – 6 minutes at medium to high heat until brown all around. They don’t have to be done yet. Remove from the pan and set aside.

MAKE THE SAUCE Turn the heat to medium-low, add the remaining sunflower oil to the same deep saucepan and fry the shallot, garlic, red chilli pepper, 1/2 tsp smoked paprika per person and 1 tsp ground cumin per person Pour the tomato paste, black balsamic vinegar, honey and 10 ml soy sauce per person into the deep saucepan and bring to a mild boil.

COOK THE MEATBALLS Turn the heat to medium-low as soon as the sauce is boiling and add the meatballs to the deep saucepan. Cover and allow to simmer for 7 – 9 minutes or until the meatballs are done. Season to taste with salt and pepper. Stir firmly now and then.

tTIP: Are you using a combination microwave? It may take a bit longer for the fries to cook.

MIX THE SALAD In the meantime, mix the white wine vinegar with the sugar in a salad bowl. Season to taste with salt and pepper. Shave the cucumber with a cheese slicer or potato peeler into thin ribbons or cut into thin slices. Cut the tomato into thin wedges and finely chop the chives. Add to the salad bowl and toss well.

SERVE Top the hamburger buns with the meatballs and tomato sauce. Serve the buns with the cucumber salad, oven-roasted fries and 1/2 tbsp mayonnaise per person.

LTIP: This week’s box contains more potatoes and mayonnaise than you will need today. Not paying attention to your calories or like to eat a lot? Use all the potatoes and mayonnaise.


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WEEK 01 | 2019

BREAKFAST 1-

123

GOOD MORNING!-BREAKFAST BOX- 1x

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


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WEEK 01 | 2019

CIABATTA WITH SCRAMBLED EGG With sweet pepper and rocket cress GREEK YOGHURT WITH PASSION FRUIT With figs and pumpkin seeds SPELT WAFFLES With turkey fillet and cottage cheese

CIABATTA WITH SCRAMBLED EGGS With sweet pepper and rocket cress

INGREDIENTS FOR 1 BREAKFAST 2P 4P

Free-range eggs (pcs) 3) f 4 8

Semi-skimmed milk (ml) 7) f 50 100

Red sweet peppers (pcs) f 1 2Whole-wheat ciabattas (pcs) 1) 6) 7) 17) 22) 25) 27) f

2 4

Rocket cress (tbsp) 10) f 2 4

Not included

Butter (tbsp) 1/2 1

Salt & pepper To taste


EQUIPMENT A bowl and a frying pan

NUTRIENT VALUEPER

SERVING PER 100 G


ALLERGENS

1) Glutens 3) Eggs 6) Soy 7) Milk/lactose 10) Mustard May contain traces of: 17) Eggs 22) Nuts 25) Sesame 27) Lupins

1 Pre-heat the oven to 200 degrees.

2 Beat the eggs in a bowl with a dash of milk. Season to taste with salt and pepper. Cut the sweet pepper into cubes and add to the egg mixture.

3 Bake the whole-wheat ciabatta in the oven for 6 – 8 minutes.

4 Heat the butter in a frying pan to medium-high heat. Add the egg mixture and fry for 2 – 3 minutes while stirring or until the egg has set.

5 Cut open the ciabattas and transfer to plates. Top the ciabattas with the scrambled eggs. Cut off the rocket cress and use it to garnish the rolls.

BREAKFAST 2- BREAKFAST 3- 2x 2x


Greek yoghurt (ml) 7) f 250 500

Multi-grain flakes (g) 1) 19) 22) 25) 50 100

Passion fruit (pcs) 2 4

Fig pieces (g) 25 50

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



Energy (kJ/kcal) 1469 / 351 783 / 187Fats (g) 18 10 Of which: saturated (g) 9.9 5.3Carbohydrates (g) 31 16.5 Of which: sugars (g) 12.6 6.7Fibre (g) 5 3Protein (g) 13 7Salt (g) 0.3 0.1

ALLERGENS

1) Glutens 7) Milk/lactose

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

1 Transfer the yoghurt to bowls. Stir the multi-grain flakes into the yoghurt.

2 Cut the passion fruits in half, scoop out the flesh and transfer to

the yoghurt.

3 Garnish with the fig pieces and pumpkin seeds.

GREEK YOGHURT WITH PASSION FRUIT With figs and pumpkin seeds

SPELT WAFFLES With turkey fillet and cottage cheese


“Oer” Spelt waffles (pcs) 1) 20) 21) 25) 6 12

Cottage cheese (g) 7) f 100 200

Turkey fillet (rashers) f 2 4

Tomatoes (pcs) f 1 2

Garden cress (tbsp) 15) 23) 24) f 1 1/2 3Not included

Salt & pepper To taste

fStore in the refrigerator



ALLERGENS

1) Glutens 7) Milk/lactose May contain traces of: 15) Glutens 20) Soy 21) Milk/lactose 23) Celery 24) Mustard 25) Sesame

1 Spread 2 spelt waffles per person with cottage cheese and the other ones with

turkey fillet.

2 Cut the tomato into slices and place on top of the cottage cheese. Cut

the garden cress and use it to top all the spelt waffles. Season to taste with salt and pepper.

3 Transfer the spelt waffles to plates.

Shaved almonds Apple

Whipping cream f

Multi-grain flakes Ground cinnamon

% Eat within 5 days

Total: 30 – 35 min.2

* Easy Today you'll make a light variety of the well-known apple crumble pie. How to get crunchy crumbs? Make sure the butter is nice and cold before mixing it.

APPLE CRUMBLE WITH CINNAMON AND ALMONDS With fresh cream

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DELICIOUS DESSERT

APPLE CRUMBLE WITH CINNAMON AND ALMONDS

EQUIPMENT: 2x a bowl, an oven dish and a whisk or blender.

1Pre-heat the oven to 200 degrees. Mix the multi-grain flakes, shaved almonds, flour and a pinch of salt in a bowl. Add

1 tbsp brown sugar per person and 1/2 tsp ground cinnamon. Dice the cold butter. Add the butter cubes to the bowl and rub the mixture into coarse crumbles with your fingers.

2 Halve the apple, remove the core and cut the apple into small cubes. Mix with the remaining brown sugar in an

oven dish.

3 Sprinkle the apple cubes with the multi-grain mixture and bake the crumble for 15 – 20 minutes in the oven, or until

golden brown.

4 In the meantime, whip up the whipping cream and granulated sugar with a whisk or blender t. Transfer the

crumble to bowls and garnish with the whipping cream.

tTIP: Make sure the whipping cream is nice and cold.Otherwise it may not stiffen. If you prefer your whipped cream very sweet, add 1 tbsp extra granulated sugar per person.

INGREDIENTS 2P 4P

Multi-grain flakes (g) 1) 19) 22) 25) 50 100Shaved almonds (g) 8) 19) 22) 25) 30 60Ground cinnamon (tsp) 1 2Apple (pcs) 2 4Whipping cream (ml) 7) 15) 20) f 100 200

Not includedFlour (tbsp) 2 4Brown sugar (tbsp) 2 4Cold butter (g) 60 120Granulated sugar (tsp) 1 2Salt a pinch f Keep in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3381 / 808 972 / 232Fats (g) 52 15 Of which: saturated (g) 28,1 8,1Carbohydrates (g) 73 21 Of which: sugars (g) 40,5 11,6Fibre (g) 7 2Protein (g) 9 3Salt (g) 0,0 0,0

ALLERGENS

1) Glutens 7) Milk/lactose 8) Nuts Can contain traces of: 15) Glutens 19) Peanuts 20) Soy 22) (Other) nuts 25) Sesame

Conchiglie with a tuna-pesto sauce PDF/01.ALL.EN.pdf · Season to taste with salt and pepper....

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Transcript of Conchiglie with a tuna-pesto sauce PDF/01.ALL.EN.pdf · Season to taste with salt and pepper....