SPICY THAI CHICKEN SALAD - Hellofresh PDF/40.ALL.EN.NL.2019.… · Let’s start cooking the spicy...

Fresh coriander f

Salted peanuts

Red chilli peppers f

Cucumber fPandan rice

GarlicLime f

Indonensian-style minced chicken f

Fish sauce

Little gem f

This salad with seasoned minced meat is very popular in Laos and the north of Thailand. The meat in this dish is often very spicy and balanced with fresh ingredients like lettuce and cucumber. You will be eating the dish with rice, just like it is served traditionally, and you will finish it with roasted peanuts to give it a nice bit of crunch.

Easy

Eat within 3 days

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SPICY THAI CHICKEN SALAD In boats of little gem with sweet & sour cucumber

Total: 35 min.7

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WEEK 40 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PPandan rice (g) 85 170 250 335 420 505 Cucumber (pcs) f 1/3 2/3 1 1 1/3 1 2/3 2 Lime (pcs) f 1/2 1 1 1/2 2 2 1/2 3 Garlic (cloves) 11/2 3 4 1/2 6 7 1/2 9 Red chilli peppers (pcs) f

1/2 1 1/2 2 2 1/2 3

Salted peanuts (g) 5) 22) 25) 15 30 45 60 75 90

Fresh coriander (g) f

4 8 12 16 20 24

Little gem (head) f 1 2 3 4 5 6 Fish sauce (ml) 4) 10 20 30 40 50 60 Indonesian-style minced chicken (g) f

110 220 330 440 550 660

Not includedSugar (tsp) 1 2 3 4 5 6 White wine vinegar (tbsp) 2 4 6 8 10 12

Brown sugar (tsp) 2 1/2 5 7 1/2 10 12 1/2 15 Sunflower oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste

f keep in the refrigerator

NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3383 / 809 643 / 154 Total fat (g) 32 6 Of which: saturated (g) 5,2 1,0Carbohydrates (g) 95 18 Of which: sugars (g) 21,7 4,1Fibre (g) 5 1Protein (g) 34 6Salt (g) 3,3 0,6

ALLERGENS

4) Fish 5) PeanutsMay contain traces of: 22) Nuts 25) Sesame

EQUIPMENTA pan with a lid, a grater, a salad bowl, a small bowl and a wok or deep saucepan.Let’s start cooking the spicy Thai chicken salad.

BOIL THE RICEBring 250 ml water per person to the boil in

a pan with a lid and boil the rice, covered, for 12 – 15 minutes. Drain if needed, and allow to steam dry, uncovered.

MAKE THE PICKLESIn the meantime, mix the white wine vinegar

with the sugar in a salad bowl. Cut the cucumber into thin slices t and add to the brine. Season to taste with salt. Stir every now and then to allow the flavours to soak into the cucumber.

MAKE THE BOATS Grate the rind of the lime and juice the lime. Press or finely chop the garlic and finely chop the red chilli pepper s. Coarsely chop the peanuts and the fresh coriander. Separate the leaves from the little gem and stack 2 or 3 to make 3 layers of lettuce per person.

PREPARE THE DRESSING Mix the brown sugar with 1 tbsp lime juice, 1/2 tsp lime zest and 2 tsp fish sauce per person.

tTIP: Cut the cucumber into very thin slices or use a potato peeler or cheese grater. The more thinly the cucumber is sliced, the better it soaks up the brine.

FRY THE MINCED CHICKEN Heat the sunflower oil in a wok or deep saucepan and gently fry the garlic and red chilli pepper for 1 minute at high heat. Add the seasoned minced chicken and fry for 2 – 3 minutes, separating the meat as you go, at medium to high heat. Mix the lime dressing into the minced meat and fry for another 2 minutes or until the chicken is done. Add the peanuts and toss well. Season to taste with salt and pepper.

sTIP: Did you know that the seed pods are the most spicy part of the chilli pepper? If you don’t like your food too spicy, remove them before frying.

SERVE Transfer the rice to plates. Top with the little gem boats and stuff them with minced chicken.Pour the remaining sauce over the rice. Serve with the sweet and sour pickled cucumber and garnish with the coriander.

Pearl couscous

Fresh tarragon f

Dried apricots

GarlicOnions

Red sweet peppers f

Tomatoes f

Grated Italian cheese f

Sour cream f

White ciabatta

Are you familiar with the umami flavour? This fifth flavour - in addition to salty, sweet, acidic and bitter - is quite difficult to describe, but it is known for its rounded, pleasant and savoury qualities. In this recipe, the tomatoes add umami, which is enhanced by the sweet flavours of the apricots and sweet pepper.

Easy Calorie focus

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TOMATO-SWEET PEPPER SOUP WITH PEARL COUSCOUS With sour cream, fresh tarragon and home-made bread sticks

VegetarianVTotal: 30 min.6

L


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1P 2P 3P 4P 5P 6POnions (pcs) 1/2 1 11/2 2 21/2 3Garlic (cloves) 1 2 3 4 5 6Tomatoes (pcs) f 2 4 6 8 10 12Red sweet peppers (pcs) f

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

Dried apricots (g) 19) 22) 25) 20 40 60 80 100 120

Fresh tarragon (g) f 21/2 5 71/2 10 121/2 15Pearl couscous (g) 1) 30 60 85 120 145 180White ciabattas (pcs) 1) 6) 7) 17) 22) 25) 27) 1 2 3 4 5 6

Sour cream (g) 7) f 25 50 75 100 125 150Grated Italian cheese (g) 3) 7) f

121/2 25 371/2 50 621/2 75

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

Salt & pepper to taste

f Keep in the refrigerator

NUTRIENT VALUESPER

SERVING PER 100 GEnergy (kJ/kcal) 2590 / 619 506 / 121Total fat (g) 21 4 Of which: saturated (g) 6,9 1,3Carbohydrates (g) 81 16 Of which: sugars (g) 26,3 5,1Fibre (g) 11 2Protein (g) 20 4Salt (g) 3,7 0,7

ALLERGENS

1) Glutens 3) Eggs 6) Soy 7) Milk/lactoseMay contain traces of: 17) Eggs 19)Peanuts 22) Nuts 25) Sesame 27) Lupins

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

PREPARATIONPre-heat the oven to 200 degrees and

bring 300 ml of water per person to the boil for the soup. Mince the onion and press or finely chop the garlic. Cut the tomatoes, red sweet peppers and dried apricots into pieces. Strip the leaves from the tarragon sprigs and finely chop the leaves.

PREPARE THE SOUPHeat half the olive oil in a soup pan

with a lid and fry the onion, tomato, sweet pepper, apricots and half the garlic for 2 minutes at medium-low heat, stirring constantly. Add 200 ml boiling water per person and crumble 1/2 stock cube per person over the pan. Boil the soup, covered, for 15 minutes.

BOIL THE PEARL COUSCOUS In the meantime, put the pearl couscous t in a pan with a lid, barely covered with water. Bring to the boil and boil the pearl couscous, covered, for 12 – 14 minutes. Stir every now and then to prevent the pearl couscous from sticking to the pan. Drain, fluff with a fork and set aside uncovered to steam dry.

BAKE THE BREAD STICKS In the meantime, cut open each white ciabatta and then cut each half into three strips. Transfer the ciabatta strips to a baking sheet lined with baking paper and drizzle with the remaining olive oil. Sprinkle with the remaining garlic, salt and pepper. Bake in the oven for 6 – 8 minutes until crispy.

PUREE AND MIX In the meantime, remove the soup pan from the heat. Add half the sour cream and purée the soup using a hand-held blender. Season to taste with salt and pepper and dilute with a little of the remaining boiling water if the soup has become too thick. Next, stir the pearl couscous into the soup.

tTIP: Weigh the pearl couscous. There may be more pearl couscous in the box than you need for this soup.

SERVE Pour the soup into bowls and garnish with the Italian cheese, the remaining sour cream and the tarragontt. Serve with the bread sticks.

ttTIP: Tarragon has quite a strong flavour, so have a good taste and add more or less to taste.

Fresh conchiglie f

Tuna in olive oil

Courgette f

Red chilli peppers f

Fresh mint f

Cherry tomatoes f

Parmigiano reggiano f

Green pesto f

Did you know that each pasta variety matches with a specific sauce? The fresh conchiglie in this recipe is perfectly suited for thick sauces - each shell fills with a bit of tuna-pesto sauce. You may be used to frying courgette, but it also tastes great when left raw. Today you will turn it into a refreshing crunchy salad.

Very simple

Eat within 5 days

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Fresh conchiglie with tuna and pesto with a refreshing courgette salad

Total: 25 min.5


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A GOOD START

1P 2P 3P 4P 5P 6PFresh mint (g) f 5 10 15 20 25 30Red chilli peppers (pcs) f

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

Parmigiano reggiano (g) 7) f

15 25 40 50 65 75

Cherry tomatoes (pcs) f

60 125 185 250 310 375

Courgettes (pcs) f 1/2 1 11/2 2 21/2 3Tuna in olive oil (g) 4) 80 142 222 284 364 426Fresh conchiglie (g) 1) 3) f

125 250 375 500 625 750

Green pesto (g) 7) 8) f 20 40 60 80 100 120

Not includedExtra-virgin olive oil (tbsp) 1 2 3 4 5 6

White wine vinegar (tbsp) 2 4 6 8 10 12



NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3402 / 813 691 / 165 Total fat (g) 38 8 Of which: saturated (g) 8.0 1.6Carbohydrates (g) 82 17 Of which: sugars (g) 13.2 2.7Fibre (g) 0 0Protein (g) 33 7Salt (g) 1.2 0.3

ALLERGENS

1) Gluten-containing grains 3) Eggs 4) Fish 7) Milk/lactose 8) Nuts

EQUIPMENTA grater, a potato peeler, a pan with a lid, a colander, a small bowl and a salad bowl.Let’s start cooking the fresh conchiglie with tuna and pesto.

CHOP THE INGREDIENTSStrip the leaves from the sprigs of mint

and finely chop. Remove the seed pods from the red chilli pepper and finely chop the red chilli pepper. Grate the parmigiano reggiano. Halve the cherry tomatoes. Use a potato peeler to shave long ribbons of courgette.

DRAIN THE TUNABring ample water to the boil in a pan

with a lid for the conchiglie. Drain the tuna in a colander and set aside the olive oil in a small bowl. Use a fork to separate the tuna. This will make it easy to mix.

MAKE THE SALAD Mix the extra-virgin olive oil with the white wine vinegar in a salad bowl. Add the courgette ribbons, red chilli pepper t and mint to the salad bowl and mix firmly. Season to taste with salt and pepper.

BOIL THE CONCHIGLIE Boil the conchiglie in the pan with a lid, covered, for 4 – 5 minutes until done. Drain, return the conchiglie to the pan and mix with 1/2 tbsp of the oil from the tuna.

MIX THE PASTA Mix the tuna, pesto and cherry tomatoes with the conchiglie. Season to taste with salt and pepper.

SERVE Transfer the conchiglie to plates and serve the courgette salad on the side. Garnish the conchiglie with the parmigiano reggiano.

tTIP: The spiciness of red chilli pepper varies per individual pepper. Add a little bit first, allow the salad to rest for a while and have a good taste. Not spicy enough? Add a little more. You can also leave out the chilli pepper completely.

Broccoli f

Chicken fillet f

Fresh rosemary f

Chestnut mushrooms f

Firm potatoes

ShallotsGarlic

Whipping cream f

Chicken is a very versatile ingredient. Today you'll briefly sear the chicken before cooking it in a sauce of cream and mustard. This will make sure the chicken soaks up the flavours of the sauce properly. The mustard gives the dish some spice, but in contrary to chilli the effect of mustard is only brief.

Easy Family

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CHICKEN FILLET IN MUSTARD-CREAM SAUCE With fried potatoes, chestnut mushrooms and broccoli

Quick & Easy rTotal: 25 min.5


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A GOOD START

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

60 125 180 250 305 375

Garlic (cloves) 1/2 1 11/2 2 21/2 3Shallots (pcs) 1/2 1 11/2 2 21/2 3Fresh rosemary (sprigs) f

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

Chicken fillet (pcs) f 1 2 3 4 5 6Broccoli (g) f 125 250 375 500 625 750Whipping cream (ml) 7) f

75 150 225 300 375 450

Not includedOlive oil (tbsp) 11/2 3 41/2 6 71/2 9Butter (tbsp) 1 2 3 4 5 6Vegetable stock (ml) 200 400 600 800 1000 1200White wine vinegar (tbsp) 1/2 1 11/2 2 21/2 3

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


NUTRIENT VALUEPER

SERVING PER 100 GEnergy (kJ/kcal) 3895 / 931 456 / 109 Total fat (g) 65 8 Of which: saturated (g) 27,4 3,2Carbohydrates (g) 46 5 Of which: sugars (g) 4,5 0,5Fibre (g) 10 1Protein (g) 35 4Salt (g) 2,8 0,3

ALLERGENS

7) Milk/lactose

EQUIPMENT2x a deep saucepan with a lid and a frying pan.Let’s start cooking the chicken fillet in mustard-cream sauce.

FRY THE POTATOESPrepare the stock. Thoroughly scrub or

peel the potatoes and cut into 1/2 cm slices. Heat half the olive oil in a deep saucepan with a lid and fry the potato slices, covered, for 15 – 20 minutes at medium to high heat. Take the lid off the pan for the final 5 minutes. Season to taste with salt and pepper.

PREPARE AND FRY THE CHICKENIn the meantime, quarter the mushrooms.

Press or finely chop the garlic and mince the shallot. Strip the leaves from the sprigs of rosemary and coarsely chop. Heat half the butter in a frying pan at medium to high heat and fry the chicken fillet for 2 – 3 minutes on each side. Remove the chicken from the pan and set aside, it doesn’t have to be done yet. In the meantime, cut the broccoli head into florets and dice the stem.

FRY THE MUSHROOMS Use the same frying pan to heat the remaining butter and fry the shallots for 1 – 2 minutes. Add the chestnut mushrooms and garlic and stir-fry for another 2 – 3 minutes.

STEW THE BROCCOLI Heat the other half of the olive oil in a deep saucepan with a lid to heat and fry the broccoli for 1 – 2 minutes. Deglaze with 125 ml stock per person (you won’t be using all the stock). Turn down the heat and stew the broccoli for 10 – 12 minutes.

MAKE THE MUSTARD SAUCE Deglaze the chestnut mushrooms with 75 ml stock per person. Add the white wine vinegar, mustard and rosemary. Turn down the heat, add the whipping cream and allow to reduce for 12 minutes. For the final 5 minutes, add the chicken to finish the cooking process.

SERVE Transfer the broccoli and potatoes to plates and serve with the chicken in mustard-cream sauce.

Italian herbs

SpaghettiFresh basil f

GarlicRed sweet pepper f

Courgette fShallots

Halloumi f

Tomato paste

A summery pasta full of flavour. Roasting the sweet peppers makes them nice and sweet. You will add halloumi as a salty balancer. This remarkable cheese tastes like a mix of feta and mozzarella. But its true special feature is that it doesn’t melt when fried. Let us know if you like it!

Easy Vegetarian

Eat within 5 days

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Pasta with roasted sweet pepper sauce and halloumi with courgette and fresh basil

FamilybTotal: 45 min.9


#HelloFresh

WEEK 40 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PRed sweet peppers (pcs) f

1 2 3 4 5 6

Garlic (cloves) 1/2 1 11/2 2 21/2 3Shallots (pcs) 1/2 1 11/2 2 21/2 3Courgettes (pcs) f 1/2 1 11/2 2 21/2 3Fresh basil (g) f 21/2 5 71/2 10 121/2 15Spaghetti (g) 1) 17) 20) 90 180 270 360 450 540Italian herbs (tsp) 1 2 3 4 5 6Tomato paste (g) 100 200 300 400 500 600Halloumi (g) 7) f 100 200 300 400 500 600

Not includedOlive oil (tbsp) 11/2 3 41/2 6 71/2 9Black balsamic vinegar (tbsp) 1 2 3 4 5 6



NUTRIENT VALUEPER


ALLERGENS

1) Gluten-containing grains 7) Milk/lactoseMay contain traces of: 17) Eggs 20) Soy

LTIP: Are you keeping an eye on your calorie intake? Use half the halloumi and 75 g spaghetti per person. You can use the remaining halloumi in a salad the next day and boil the spaghetti in a soup.

EQUIPMENTA pan with a lid, an oven dish, tin foil, a potato peeler, a baking sheet lined with baking paper, a saucepan, a hand-held blender and a frying pan.Let’s start cooking the pasta with roasted sweet pepper sauce.

ROAST THE SWEET PEPPERPre-heat the oven to 220 degrees. Bring

ample water to the boil in a pan with a lid for the spaghetti. Cut the red sweet pepper into quarters, remove the seed pods and transfer the quarters to an oven dish. Rub them with 1/2 tbsp olive oil per person, salt and pepper. Loosely cover the oven dish with tin foil. Roast the red sweet peppers in the oven for 25 – 30 minutes. Remove the tin foil after 20 minutes.

ROAST THE COURGETTESIn the meantime, press or finely chop the

garlic and mince the shallots. Coarsely chop the basil. Shave the courgette into thin ribbons with a potato peeler and transfer to a baking sheet lined with baking paper. Drizzle the courgette with 1/4 tbsp olive oil per person and season with salt and pepper. Add the courgette to the sweet pepper in the oven for the final 8 – 10 minutes.

BOIL AND CUT Boil the spaghetti in the pan with a lid, covered, for 10 – 12 minutes until done. Drain and set aside, uncovered, to steam dry. Heat 1/2 tbsp olive oil per person in a deep saucepan at medium to high heat and gently fry the garlic, shallots and Italian herbs for 2 minutes. Deglaze with 1 tsp black balsamic vinegar per person, 1 tbsp water per person and the tomato paste. Turn down the heat and allow to simmer for 6 – 8 minutes. Cut the halloumi into 1 cm cubes.

MAKE THE SAUCE Add the roasted sweet pepper to the saucepan with tomato sauce. Remove the saucepan from the stove and purée into a smooth sauce using a hand-held blendert. Return the pan to the heat, season with salt and pepper and allow to simmer at medium heat for another 6 – 8 minutes.

FRY THE HALLOUMI Right before serving, heat 1/4 tbsp olive oil in a frying pan at medium to high heat and fry the halloumi for 2 – 3 minutes on each side tt. Mix the spaghetti into the sweet pepper sauce.

tTIP: Don’t like to mix in your deep saucepan? Add the roasted sweet pepper and tomato sauce to a pitcher or beaker. Mix the sauce and pour back into the deep saucepan.

SERVE Transfer the spaghetti to plates and top with the halloumi. Serve with the courgette ribbons and garnish with the basil.

ttTIP: Halloumi has the best flavour and texture if fried right before serving.

Little gem f

Cherry tomatoes fAvocado

BulgurGreen lentils

Flaked almondRed onion

Fresh goat's cheese f

Lemon f

This bulgur-lentil salad combines the mild flavour of avocado with the unique flavour of goat cheese. Little gem is a sturdy lettuce which means the leaves can withstand the warmth of the bulgur and lentils, and not wilt. The roasted almonds are a tasty twist.Easy Calorie focus

Eat within 3 days

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Bulgur-lentil salad with goats cheese Creamy and fresh with advocado and lemon



#HelloFresh

WEEK 40 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PGreen lentils (g) 30 60 90 120 150 180Bulgur (g) 1) 45 85 130 170 215 255Red onion (pc) 1/2 1 11/2 2 21/2 3Flaked almonds (g) 8) 19) 25) 10 20 30 40 50 60

Avocado (pc) 1/4 1/2 3/4 1 11/4 11/2Cherrytomatoes (g) f 60 125 185 250 310 375Little gem (head) f 1 2 3 4 5 6Lemon (pc) f 1/4 1/2 3/4 1 11/4 11/2Fresh goat's cheese (g) 7) f

40 75 100 125 175 200

Not includedVegetable stock (ml) 450 900 1350 1800 2250 2700Butter (tbsp) 1/4 1/2 3/4 1 11/4 11/2Black balsamic vinegar (tsp) 1 2 3 4 5 6

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


f keep in the refrigerator

NUTRITIONAL VALUESPER

SERVING PER 100 gEnergy (kJ/kcal) 2847 / 681 333/ 80 Total fat (g) 34 4 Of which: saturated (g) 10,7 1,3Carbohydrates (g) 60 7 Of which: sugars (g) 13,7 1,6Fibre (g) 17 2Protein (g) 25 3Salt (g) 5,3 0,6

ALLERGENS

1) Grains containing gluten 7) Milk/lactose 8) NutsMay contain traces of: 19) Peanuts 25) Sesame

LTIP: You'll get more avocado and goat's cheese than you're using in this recipe. Not watching your calorie intake, or just a big eater? Then use all the avocado and goat's cheese.

EQUIPMENTFrying pan with lid, 2x frying pan and salad bowl.Let's start cooking the bulgur-lentil salad with goat's cheese.

COOK THE BULGUR AND LENTILSPrepare the stock in a pan with a lid.

Measure out 30 grams of lentils per person and cook, covered, for 25 – 30 minutes in the stock on a medium-low heat. After 10 minutes, add the bulgur. Drain if necessary and set aside to steam dry without the lid.

CARAMELISE THE ONIONMeanwhile, slice the red onion into

thin half rings. Heat the butter and fry the onion for 4 – 5 minutes. Add half a tsp of black balsamic vinegar per person and the sugar and fry for another 2 – 3 minutes. Heat another frying pan, without oil, on high heat and dry roast the almonds until golden brown. Remove from the pan and set aside.

SLICE THE AVOCADO Cut the avocado tR in half, remove the pit and peel, and cut the flesh into cubes.

MAKE A SALAD Halve the cherrytomatoes and finely chop the little gem. Mix together in a salad bowl. Cut the lemon into wedges.

SEASON Add the bulgur and lentils, half of the avocado and half of the goat cheese to the salad bowl. Mix in the extra virgin olive oil and the remaining black balsamic vinegar and season with salt and pepper.

RFACT: Did you know that an avocado ripens faster if you put it next to an apple or banana?

SERVE Transfer the salad to plates. Sprinkle the red onion and the flaked almonds over top and garnish with the remaining goat cheese, lemon wedges and avocado.

tTIP: Did you know that avocado, in addition to healthy fats, also contains a lot of potassium and vitamin E? Potassium is important for healthy blood pressure, and vitamin E for a strong immune system. This dish also contains more than half of the daily recommended amount of fibre which comes from the bulgur, lentils and vegetables.

Basmati rice

Sunflower-pumpkin seed mix

Fresh mint f

Aubergine fRas el hanout

Feta fPomegranate f

Yoghurt-tahini saucef

Aubergine steals the spotlight in this colourful dish with Arabic influences. Slow cooking this vegetable makes it velvety soft and sweet. The pomegranate not only adds a fresh touch, its jewel like appearance is a feast for the eyes in this flavourful dish.Easy

Eat within 5 days

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Oven roasted aubergine with feta and pomegranate with rice, seeds and fresh mint



#HelloFresh

WEEK 40 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PRas el hanout (tsp) 1 2 3 4 5 6 Aubergine (pc) f 1 2 3 4 5 6 Pomegranate (pc) f 1/4 1/2 3/4 1 11/4 11/2Feta (g) 7) f 50 75 100 125 175 200 Fresh mint (g) f 21/2 5 71/2 10 121/2 15 Sunflower-pumpkin seed mix (g) 19) 22) 25) 10 20 30 40 50 60

Basmati rice (g) 85 170 250 335 420 505 Yoghurt-tahini sauce (g) 7) 11) 19) 22) f

50 100 150 200 250 300

Not includedOlive oil (el) 2 4 6 8 10 12 Extra virgin olive oil (el) 1/2 1 11/2 2 21/2 3 Salt & pepper to taste


NUTRIENT VALUESPER

SERVING PER 100 gEnergy (kJ/kcal) 3864 / 924 817 / 195 Total fat (g) 54 11 Of which: saturated (g) 16,4 3,5Carbohydrates (g) 84 18 Of which: sugars (g) 13,7 2,9Fibre (g) 7 2Protein (g) 22 7Salt (g) 1,5 0,3

ALLERGENS

7) Milk/lactose 11) SesameMay contain traces of: 19) Peanuts 22) Nuts 25) Sesame

RFACT: This dish is served with yogurt-tahini sauce. Tahini is a sesame paste: like peanut butter, but then made of sesame seed. It is rich in calcium, iron and healthy fats.

EQUIPMENTSmall bowl, baking sheet, frying pan, pan with a lid and aluminium foil.Let’s start cooking the oven roasted aubergine with feta and pomegranate.

PREPARE THE AUBERGINEPreheat the oven to 200 degrees. In a small

bowl, mix the olive oil with the ras el hanout and season with salt and pepper. Halve the aubergine lengthwise, make criss-cross cuts in the flesh then sprinkle with the ras el hanout-oil t. Pack the aubergine halves separately in aluminium foil, put them on a baking sheet and bake the aubergines in the oven for 35– 40 minutestt.

PREPARE THE SEASONINGSMeanwhile cut the pomegranate open

and remove the pomegranate seeds from the peel ttt. Crumble the feta and chop the fresh mint into strips.

ROAST THE SEEDS Heat a frying pan, without oil, on high heat and dry roast the seed mix until golden brown. Remove from the pan and set aside.

BOIL THE RICE Bring 250 ml of water per person to the boil in a saucepan with a lid and cook the rice, covered, for 12 – 15 minutes. Drain if necessary and set aside to steam dry uncovered.

tTIP: Make sure you use enough olive oil otherwise the aubergine will dry out in the oven and become tough instead of soft.

MIX Mix the rice with the roasted seeds, most of the feta and the extra virgin olive oil and season with salt and pepper.

ttTIP: Ras el hanout has an strong flavour.Add it, therefore, to taste to the oil.

SERVE Divide the rice over plates and garnish with the mint. Place the aubergine on the side and garnish with the rest of the feta and pomegranate seeds. Serve with the yoghurt–tahini sauce.

tttTIP: The easiest way to get the seeds out of the fruit is by holding the pomegranate in the palm of your hand with the open side down and tapping it firmly on the skin with a wooden spoon. Let the seeds fall through your fingers and catch them in a bowl. Watch out for splashing!

Pear

Fresh lemon thyme f

Purple carrot f

Crumbly potatoes

Parsnip f

Onions fWhipping cream f

Pork sausage f

Autumn has arrived - hence this recipe with one of our autumn favourites: parsnip. This forgotten vegetable has a sweet, anise-like flavour that comes out well in this parsnip cream. One thing is certain: you won’t be forgetting this vegetable any time soon! Let us know if you like it!

Easy

Eat within 5 days

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PARSNIP CREAM WITH PORK SAUSAGE with pear mousse and purple carrot

Total: -40 min.8


#HelloFresh

WEEK 40 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PParsnip (g) f 225 450 675 900 1125 1350Crumbly potatoes (g) 50 100 150 200 250 300Whipping cream (ml) 7) f

50 100 150 200 250 300

Onions (pcs) f 1/2 1 11/2 2 21/2 3Purple carrot (pcs) f 100 200 300 400 500 600Fresh lemon thyme (g) f

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

Pears (pcs) 1 2 3 4 5 6Pork sausage (pcs) f 1 2 3 4 5 6

Not includedButter (tbsp) 1 2 3 4 5 6Milk dashOlive oil (tbsp) 1/4 1/2 3/4 1 11/4 11/2Salt & pepper to taste


NUTRIENT VALUEPER


ALLERGENS

7) Milk/lactose

tTIP: Are you keeping an eye on your calorie intake? Do not add any butter to the parsnip-potato mixture and use 3/4 of the whipping cream.�

RFACT: Did you know that this dish contains more than 300 g vegetables per person? This is mainly because of the parsnip. It is rich in potassium and vitamin B11 which is important for good blood pressure and the body’s energy supply.

EQUIPMENTA pan with a lid, a baking sheet lined with baking paper, a deep saucepan with a lid, a frying pan with a lid and a hand-held blender.Let’s start cooking the parsnip cream with pork sausage.

PREPARE THE PARSNIPPre-heat the oven to 200 degrees. Peel

the parsnip. Rinse or peel the potatoes and cut the parsnip and potatoes into coarse pieces. Add the potatoes, parsnip, whipping cream and a splash of milk to a pan with a lid. Make sure everything is barely covered in water and bring to the boil. covered. Gently boil for 18 – 20 minutes. Drain and set aside the cooking liquid. Set aside uncovered to steam dry.

ROAST THE CARROTCut the purple carrot into thin slices.

Strip the leaves from the lemon thyme sprigs. Mix the carrot slices on a baking sheet lined with baking paper with 1/4 tbsp olive oil per person, half the lemon thyme, salt and pepper. Roast in the oven for 20 – 25 minutes or until the carrot is done. Cut the onion into half rings. Peel the pear, remove the core and dice the pear.

MAKE THE PEAR MOUSSE Heat a deep saucepan with a lid at medium-high heat. Add the pear cubes and 2 tbsp water per person t. Bring to the boil, covered, and boil the pear for 8 – 10 minutes at low heat. Stir and squash the pear into a mousse using a fork. Set aside for later use.

FRY THE SAUSAGE Heat 1/2 tbsp butter per person in a frying pan at medium-high heat, covered. Add the onion and pork sausage. Fry the pork sausage for 2 – 3 minutes until brown all around. Cover the pan and fry for 10 – 12 minutes at low heat. Turn regularly tt.

tTIP: Add 1 tsp honey per person to give the mousse an extra sweet flavour.

MAKE THE PARSNIP CREAM Mix the parsnip-potato mixture until smooth using a hand-held blender. Add 1/2 tbsp butter and add the whipping cream-cooking liquid mixture bit by bit until a smooth cream emerges. Season the cream with salt and pepper.

tTIP: Add a bit more water if the pear absorbs all the moisture - the pear is done when easily mashed with a fork.

SERVE Serve the parsnip cream with the sausage, onion and pear mousse. Transfer the purple carrot to plates and garnish with the remaining lemon thyme.

ttTIP: Make your own gravy? Remove the pork sausage from the pan right before serving and set aside, covered. Turn up the heat and add 11/2 tbsp water per person to the frying pan. Allow the moisture to reduce and stir - your gravy is done!

Join us on a journey to Indonesia where nasi goreng is a true speciality. It literally means fried (goreng) rice (nasi). The large number of Asian ingredients such as sweet soy sauce, sambal and lime, give this dish a sweet and sour, slightly spicy flavour. You'll be serving the rice with a fried egg and fresh coriander.

Very simple Vegetarian

Eat within 3 days

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Quick & Easy Total: 20 min.4

Ground turmeric

Ground coriander

Fresh coriander f

Vegetable mix f

White rice

Spring onions f

Lime f

Salted peanuts

Soy sauce

Free-range egg f

Nasi Goreng with fried egg With cucumber, lime, peanuts and coriander


#HelloFresh

WEEK 40 | 2019

A GOOD START

SERVES 1 - 6

3 FRY AND SEASON THE EGGS• Heat the olive oil in a frying pan and fry 2 eggs, sunny side

up, per person. Sprinkle with salt and pepper.• Add the rice to the vegetables and mix well. • Add the ketjap, sambal and soy sauce to taste and stir-fry

for 2 – 3 minutes.

4 SERVE • Place the fried eggs on top of the nasi goreng and serve

with the cucumbers on the side. • Garnish with the lime, the remaining coriander and

scallion and the salted peanuts.

tTIP: Have a good taste and add more sambal, ketjap, soy sauce, turmeric or ground coriander to taste. This is how you make your nasi goreng just like you want it!

1 BOIL THE RICE• Bring ample water to the boil in a pan with a lid for the rice. • Slice the cucumber into thin slices and mix in a bowl

with the white white wine vinegar and sugar. Place in the refrigerator.

• Weight the rice. Boil the rice, covered, for 8 – 10 minutes. Drain and set aside, uncovered, to steam dry.

2 CUT, CHOP AND FRY THE INGREDIENTS• Heat a wok with sunflower oil to medium-high heat. Add

the veggie mix and fry for 6 – 8 minutes. Season to taste with salt and pepper and stir regularly.

• Cut the lime into wedges, the spring onion into thin rings and finley chop the fresh coriander.

• Add the ground coriander, cumin, half of the spring onion and fresh coriander and fry for another 2 – 3 minutes.

1P 2P 3P 4P 5P 6PCucumber (pc) f 1/2 1 11/2 2 21/2 3Brown rice (g) 70 140 210 280 350 420 Vegetable mix (g) 23) f 200 400 600 800 1000 1200Lime (pcs) 1/2 1 11/2 2 21/2 3 Spring onions (pcs) f 1 2 3 4 5 6 Fresh coriander (sprigs) 23) f 4 8 12 16 20 24 Ground coriander (tsp) 1 2 3 4 5 6 Ground turmeric (tsp) 1/2 1 11/2 2 21/2 3 Free-range eggs (pcs) 3) f 2 4 6 8 10 12 Soy sauce (ml) 1) 6) 10 20 30 40 50 60 Salted peanuts (g) 5) 22) 25) 10 20 30 40 50 60

Not includedWhite wine vinegar (tbsp) 1 2 3 4 5 6Sugar (tsp) 1 2 3 4 5 6Sunflower oil (tbsp) 1 2 3 4 5 6 Olive oil (tbsp) 1 2 3 4 5 6 Ketjap manis (tbsp) 1/2 1 11/2 2 21/2 3 Sambal (tsp) 1 2 3 4 5 6 Salt & pepper to taste


NUTRIENT VALUES PER SERVING PER 100 G

Energy (kJ/kcal) 3460 / 827 530 / 127 Fats (g) 42 7 Of which: saturated (g) 7,5 1,1Carbohydrates (g) 80 12 Of which: sugars (g) 20,6 3,2Fibre (g) 9 1Protein (g) 27 4Salt (g) 3,3 0,5

ALLERGENS

1) Grains containing gluten 3) Eggs 5) Peanuts 6) SoyMay contain traces of: 22) Nuts 23) Celery 25) Sesame

EQUIPMENT: A pan with a lid, a wok, a bowl and a frying pan. Let’s start cooking the nasi goreng with fried eggs.

This dish is done before you know it. The minced meat comes pre-seasoned with cayenne pepper, lemongrass and galanga – also known as Siamese ginger. This root is related to ginger but it has a very distinct flavour: refreshing and surprising. Serve everything in separatedishes so everyone can make up their own serving.

Very simple

Eat within 5 days

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%

Quick & Easy Total: 20 min.4

Lemon

Fresh mint fAsian-style minced beef f

Cherry tomatoes f

Whole-wheat pita bread

Red sweet pepper f

Cucumber f

Paprika

Hummus with ras el hanout f

Asian-style minced beef and hummus with pitas and a refreshing tomato-cucumber salad


#HelloFresh

WEEK 40 | 2019

A GOOD START

SERVES 1 - 6

3 MIX THE HUMMUS • Juice the lemon. Mix the hummus with 1 tsp lemon zest

per person in a small bowlt. • Scoop the minced beef with sweet pepper onto a small

plate and put the hummus in the middle. • Garnish with paprika.

tTIP: Feel like an even more refreshing salad? Mix 1 tsp lemon juice per person into the salad.

4 SERVE • Serve the hummus with minced beef, the tomato-

cucumber salad, the remaining lemon juice and the pitas separately so everyone can make their own pita rolls.

• Fill with some fresh salad first and top with the minced beef and hummus.

1 CUT THE TOMATO AND CUCUMBER• Pre-heat the oven to 200 degrees and bake the whole-

wheat pitas for 4 – 6 minutes or toast them in a toaster.• Cut the cherry tomatoes and cucumber into small cubes

and transfer to a salad bowl.• Dice the sweet pepper.

2 FRY THE MINCED MEAT• Heat the butter in a frying pan and fry the sweet pepper

cubes and Asian-style minced beef for 4 – 6 minutes until it separates.

• Cut the fresh mint leaves into strips and add to the salad bowl.

• Mix the salad with the extra-virgin olive oil, salt and pepper.

1P 2P 3P 4P 5P 6PWhole-wheat pita bread (pcs) 1) 2 4 6 8 10 12Cherry tomatoes (g) f 60 125 185 250 310 375Cucumber (pcs) f 1/2 1 11/2 2 21/2 3Red sweet peppers (pcs) f 1/2 1 11/2 2 21/2 3Eastern-style minced beef (g) f 120 240 360 480 600 720Fresh mint (g) f 2 1/2 5 71/2 10 121/2 15Lemons (pcs) 1/2 1 11/2 2 21/2 3Hummus with ras el hanout (g) 11) 19) 22) f

40 80 120 160 200 240

Paprika (tsp) 1/2 1 11/2 2 21/2 3Not included

Butter (tbsp) 1/2 1/2 1 1 11/2 11/2Extra-virgin olive oil (tbsp) 3/4 11/2 21/4 3 33/4 41/2Salt & pepper to taste


NUTRIENT VALUE PER SERVING PER 100 G

Energy (kJ/kcal) 3918 / 937 611 / 146 Fats (g) 48 7 Of which: saturated (g) 13.5 2.1Carbohydrates (g) 71 11 Of which: sugars (g) 11.1 1.7Fibre (g) 0 0Protein (g) 51 8Salt (g) 2.3 0.4

ALLERGENS

1) Gluten-containing grains 11) SesameCan contain traces of: 19) Peanuts 22) Nuts

LTIP: Are you keeping an eye on your calorie intake? Prepare all the minced beef but serve only 2/3 as well as only 2/3 of the hummus. You can use the remaining minced beef and hummus for a sandwich the next day.

EQUIPMENT: A salad bowl, a frying pan and a small bowl. Let’s start cooking the Asian-style minced beef and hummus.

35-40 min

Eat within 5 days

8

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* Easy

Autumn has arrived - hence this recipe with one of our autumn favourites: parsnip. This forgotten vegetable has a sweet, anise-like flavour that comes out well in this parsnip cream. One thing is certain: you won’t be forgetting this vegetable any time soon! Let us know if you like it!

PORK TENDERLOIN WRAPPED IN BREAKFAST BACON WITH A MUSHROOM-CREAM SAUCE WITH PARSNIP PUREE AND ROASTED BROCCOLI

Chestnut mushrooms f

Pork tenderloin f

Bacon f

Parsnip fCrumbly potatoes

GarlicBroccoli f

Lemon

Whipping cream f

Sesame oil

Fresh parsley f


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A GOOD START

MAKE THE CREAM SAUCE Return the frying pan to medium-high heat and fry the chestnut mushrooms with the remaining garlic for 4 – 5 minutes. Add half the fresh parsley and 1 tsp sesame oil per person and fry for another minute. Remove the pan from the heat, add the whipping cream and mix firmly. Return the pan to the heat and allow the sauce to reduce for 8 – 10 minutes until a creamy sauce emerges. Season to taste with salt and pepper.

MAKE THE PUREE Mash the potatoes and parsnip into a purée using a potato masher. Add the remaining butter, a dash of milk and mustard. Season to taste with salt and pepper. Grate the peel off the lemon and juice the lemon.

SERVE Cut the pork tenderloin into slices. Mix 1/2 tsp lemon zest per person and 1 tsp lemon juice per person into the broccoli. Transfer the puree and broccoli to plates. Place the pork tenderloin on the side, serve with the mushroom-cream sauce and garnish with the remaining fresh parsley.

tTIP: Only grate the yellow part of the lemon, the white skin is bitter.

BOILPre-heat the oven to 200 degrees.

Thoroughly rinse the potatoes and cut into coarse pieces. Peel the parsnip with a potato peeler and chop into coarse pieces. Put the potatoes and parsnip, barely covered with water in a pan with a lid. Bring to the boil and cook for 12 – 16 minutes until done.

ROAST THE BROCCOLICut the broccoli head into florets and

dice the stem. Press or finely chop the garlic. Mix the broccoli on a baking tray lined with baking paper with the olive oil, half the garlic salt and pepper to taste. Roast the broccoli in the oven for 20 – 30 minutes or until brown. Toss every now and then.

FRY THE PORK TENDERLOIN Wrap the breakfast bacon around the pork tenderloin. Heat 1/2 tbsp butter per person in a frying pan at medium to high heat and fry the pork tenderloin for 3 – 4 minutes all around. Transfer the pork tenderloin to an oven dish and add to the broccoli in the oven for the final 6 – 8 minutes.

1P 2P 3P 4P 5P 6PCrumbly potatoes (g) 200 400 600 800 1000 1200Parsnip (g) f 75 150 225 300 375 450Broccoli (g) f 125 250 375 500 625 750Garlic (cloves) 1 2 3 4 5 6Bacon (rashers) f 3 6 9 12 15 18Pork tenderloin (pcs) f

1 2 3 4 5 6

Chestnut mushrooms (g) f

60 125 180 250 305 375

Fresh parsley (sprigs) f

3 6 9 12 15 18

Sesame oil (tsp) 11) 1 2 3 4 5 6Whipping cream (ml) 7) f

100 200 300 400 500 600

Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2Not included

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


NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 4310 / 1030 556 / 113 Fats (g) 67 9 Of which: saturated (g) 36.2 4.7Carbohydrates (g) 53 7 Of which: sugars (g) 10.4 1.3Fibre (g) 0 0Protein (g) 45 6Salt (g) 1.0 0.1

ALLERGENS

7) Milk/lactose 11) Sesame

EQUIPMENTAn oven dish, a potato masher, a pan with a lid, a frying pan, a potato peeler, a grater and a baking sheet lined with baking paper. Let’s start cooking the pork tenderloin wrapped in breakfast bacon with a mushroom-cream sauce.

35-45 min

Eat within 5 days

9

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* Easy

Today you'll be cooking a variety to a Flemish classic: vol-au-vent, also known as ‘queen’s pastry’. A pastry that is often stuffed with a combination of chicken ragout, meatballs and mushrooms. We like variation so we opted for a variety with fish instead of chicken.

VOL-AU-VENT OF FISH MELANGE AND NORTH SEA SHRIMP WITH CARROT, FENNEL AND MUSHROOMS

Lemon

MushroomsGarlic

FennelCrumbly potatoes

ShallotCarrot

North Sea shrimp f

Fish melange: salmon, cod and pollack

Single creamPuff pastry cup

Fresh parsley


#HelloFresh

WEEK 40 | 2019

A GOOD START

MAKE THE VOL-AU-VENT Turn down the heat, add ⅓ of the fish stock to the flour and stir with a whisk until the stock has been absorbed. Repeat this step 2 more times with the remaining stock t. Stir the sauce until smooth and add the cream and 1/2 tsp mustard per person. Mix the vegetables into the sauce and simmer for another 5 minutes. Add the fish melange right before serving and allow to cook in the sauce for 1 – 2 minutes. Season to taste with lemon juice, salt and pepper.

MAKE THE PUREE In the meantime, mash the potatoes into a coarse puree using a potato masher. Add 1/2 tbsp butter per person and a dash of milk and stir firmly. Next, add 1 tsp mustard per person and season to taste with salt and pepper. Then stir half the fresh parsley into the puree.

SERVE Transfer the puff pastry cups to plates and stuff them with half the sauce. Serve the other half of the sauce on the plate. Transfer the puree to the plates as well. Garnish the vol-au-vent with North Sea shrimp and the remaining fresh parsley. Transfer the lemon wedges to the plates and garnish with the fennel leaves.

tTIP: Prefer your sauce thicker or thinner? Have a good taste and add more or less stock to taste.

PREPARATIONPre-heat the oven to 180 degrees. Prepare

the stock. Bring ample water to the boil in a pan with a lid. Peel the potatoes, cut into coarse pieces and boil for 12 – 15 minutes, covered, in a pan with a lid. Halve the fennel, cut into quarters and remove the hard core. Cut the fennel into thin strips. Set aside any fennel leaves. Cut the carrot into thin half slices. Mince the shallots and press or finely chop the garlic. Cut the mushrooms into quarters.

PREPARE THE VEGETABLESHeat 1 tbsp butter per person in a

saucepan at medium to high heat and fry the shallots and garlic for 1 – 2 minutes until glassy. Add the fennel and carrot and fry for another 8 – 10 minutes. After 5 minutes, add the mushrooms.

PREPARE THE VOL-AU-VENT Juice half the lemon and cut the other half into wedges. Coarsely chop the fresh parsley. Bake the puff pastry in the oven for 5 – 10 minutes. Heat 1 tbsp butter per person in a large pan with a lid at medium heat and add 1 tbsp flour per person. Allow to reduce until the flour begins to change colour.

1P 2P 3P 4P 5P 6PCrumbly potatoes (g) 200 400 600 800 1000 1200Fennel (pcs) f 1/2 1 11/2 2 21/2 3Carrots (g) f 50 100 150 200 250 300Shallots (pcs) 1/2 1 11/2 2 21/2 3Garlic (cloves) 1/2 1 11/2 2 21/2 3Mushrooms (g) f 60 125 180 250 305 375Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2Fresh parsley (g) f 21/2 5 71/2 10 121/2 15Puff pastry cup (pcs) 1) 7) 13) 17) 20) 22) 24) 25)

1 2 3 4 5 6

Single cream (ml) 7) 25 50 75 100 125 150Melange of salmon, cod and pollack (g) 4) f

130 260 390 520 650 780

North Sea shrimp (g) 2) f

25 50 75 100 125 150

Not includedFish stock (ml) 175 350 525 700 875 1050Butter (tbsp) 21/2 5 71/2 10 121/2 15Mustard (tsp) 11/2 3 41/2 6 71/2 9Flour (tbsp) 1 2 3 4 5 6Salt & pepper to taste


NUTRIENT VALUEPER

SERVING PER 100 G

Energy (kJ/kcal) 4284 / 1024 449 / 107Fats (g) 57 6 Of which: saturated (g) 33.5 3.5Carbohydrates (g) 78 8 Of which: sugars (g) 11.5 1.2Fibre (g) 1 0Protein (g) 42 5Salt (g) 3.5 0.4

ALLERGENS

1) Gluten-containing grains 2) Shellfish 4) Fish 7) Milk/lactose 13) Lupin Can contain traces of: 17) Eggs 20) Soy 22) Nuts 24) Mustard 25) Sesame

EQUIPMENTA deep saucepan with a lid, a pan with a lid, a large pan with a lid and a potato masher. Let’s start cooking the vol-au-vent of fish melange and North Sea shrimp.

German beef steakfCream f

Lime fGarlic clove

Baby potatoesSpinach f

A German beef steak is similar to both a tartar and a steak. Where a tartar consists of finely ground meat, a 'German beef steak' is finely chopped with a knife. You will make your own spinach à la crème using fresh spinach. Don't forget to season it well with salt and pepper.Easy

Eat within 3 days

*

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'GERMAN BEEF STEAK' WITH LIME BUTTER With creamed spinach and baby potatoes

Total: 35 min.7


#HelloFresh

WEEK 40 | 2019

A GOOD START

1P 2P 3P 4P 5P 6PGarlic clove (pc) 1 2 3 4 5 6Lime (pc) f 1/4 1/2 3/4 1 11/4 11/2Spinach (g) f 200 400 600 800 1000 1200Baby potatoes (g) 250 500 750 1000 1250 1500Cream (ml) 7) f 50 100 150 200 250 300German beef steak (pc) f

1 2 3 4 5 6

Not includedButter (tbsp) 11/4 21/2 33/4 5 61/4 71/2Olive oil (tbsp) 1 2 3 4 5 6Flour (tsp) 11/4 21/2 33/4 5 61/4 71/2Salt & pepper to taste

f keep in the refigerator

NUTRITIONAL VALUESPER

SERVING PER 100 gEnergy (kJ/kcal) 3481 / 832 522 / 125Total fat (g) 48 7 Of which: saturated (g) 21,4 3,2Carbohydrates (g) 59 9 Of which: sugars (g) 4,2 0,6Fibre (g) 9 1Protein (g) 38 6Salt (g) 0,4 0,1

ALLERGENS

7) Milk/lactose

EQUIPMENTSmall bowl, pan with lid, whisk, deep frying pan or large frying pan, fine grater and frying pan.Let's start cooking the German beef steak with lime butter.

CHOPTake the butter out of the refrigerator and

let it come to room temperature in a small bowl. Press or mince the garlic. Finely grate the lime with a grater and squeeze the juice out of the lime. Coarsely chop the spinach.

COOK THE BABY POTATOES Place the baby potatoes in a pan with

a lid and add just enough water to cover them. Cook the baby potatoes, covered, for 15 – 17 minutes. Then drain and set aside to steam dry without lid. Season with pepper and salt and mix with 1/4 tbsp of butter per person.

MAKE A SAUCE Meanwhile mix 40 ml of water per person with the cream. Heat half of the olive oil in a frying pan over medium-high heat and sauté the garlic for 1 minute. Add the flour and cook for another 2 minutes. Gradually pour the cream mixture into the pan while stirring with a whisk and wait until the liquid is absorbed. Let is simmer for 3 – 5 minutes at medium heat, or until it forms a thin sauce.t

WARM THE SPINACH Add the spinach and 11/2 tbsp water per person to the sauce and heat 4 – 7 minutes, or until the spinach has completely shrunk. Season with pepper, 1/2 tsp salt per person and 1 tsp lime juice per person.

FRY THE STEAKMeanwhile, heat the remaining olive oil

in a frying pan and fry the German beef steak 2 – 4 minutes per side. Sprinkle with salt and pepper. Add 1/4 tsp of the lime zest per person and a 1/2 tsp lime juice per person to the small bowl with the butter, season with salt and pepper and mix well.

tTIP: Don't worry if you see small pieces in the cream sauce: this is probably just the minced garlic.

SERVE Transer the spinach to small bowls and put them on the platestt. Divide the baby potatoes over the plates. Add the German beef steak and garnish with a dolop of lime butter.

ttTIP: The spinach is served in separate bowls so that the liquid from the spinach doesn't spread out over the plates.

SPICY THAI CHICKEN SALAD - Hellofresh PDF/40.ALL.EN.NL.2019.… · Let’s start cooking the spicy...

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