Creamy potato soup with shrimps - Hellofresh PDF/03... · In the meantime, cut the leek into quarters lengthwise and then into small pieces. Heat the sunflower oil in a wok or sauté

Shallot

Tomato Corn cob

Waxy potatoes

Bay leaf Paprika

Coconut milk

Shrimps Fresh chives

Pantry items

BALANCED 35 min. • Eat within 3 days

Butter, vegetable stock cube, olive oil, white wine vinegar, salt and pepper

BALANCED New: each week you can

choose 3 recipes which are full of vegetables and low

in calories.

Creamy potato soup with shrimps with coconut milk, fresh corn and tomato

A good startDo not forget to wash and weigh your vegetables and fruit before you start cooking.

EquipmentFrying pan, kitchen paper, stock pot with a lid

Serves 1 — 61P 2P 3P 4P 5P 6P

Shallot (pcs) ½ 1 1½ 2 2½ 3Waxy potatoes (g) 200 400 600 800 1000 1200Paprika (tsp) ½ 1 1½ 2 2½ 3Bay leaf (pcs) 1 2 3 4 5 6Corn cob* (pcs) ½ 1 1½ 2 2½ 3Tomato (pcs) 2 4 6 8 10 12Fresh chives* (g) 2½ 5 7½ 10 12½ 15Shrimps* (g) 2) 80 160 240 320 400 480Coconut milk (ml) 26) 100 200 300 400 500 600

Not includedButter (tbsp) ½ 1 1½ 2 2½ 3Vegetable stock cube (pcs) ¾ 1½ 2¼ 3 3¾ 4½

Olive oil (tbsp) ½ 1 1½ 2 2½ 3White wine vinegar (tsp) 1 2 3 4 5 6

Salt & pepper to taste* keep in the refrigerator

Nutritive valuePer serving Per 100g

Energy (kJ/kcal) 2579 /617 369 /88Total fat (g) 33 5 Of which: saturated (g) 21,7 3,1Carbohydrates (g) 55 8 Of which: sugars (g) 15,5 2,2Fibre (g) 9 1Protein (g) 21 3Salt (g) 4,8 0,7

Allergens:2) Shellfish May contain traces of: 26) Sulfite

1. PrepareBoil 250 ml water per person. Chop the shallot. Peel the potatoes and cut into 1 – 11/2 cm dices. Heat the butter in a stock pot with a lid on medium-high heat, and fry the shallot for 3 minutes, with a pinch of salt. Add the paprika and the bay leaf and fry for half a minute.

2. Cook the potatoesAdd the potatoes to the pan, add the boiling water and crumble the stock cube over it. Cook the potatoes for 12 – 15 minutes.

TIP: Are you watching your salt intake? Use half of the indicated stock cube or use reduced salt stock.

3. ChopIn the meantime, place the corn cob upright on a cutting board, and carefully cut off the corn kernels. Cut the tomato into large pieces and finely chop the chives.

4. Fry the shrimpsPat the shrimps dry with kitchen paper. Heat the olive oil in a frying pan on high heat and fry the shrimps for 2 minutes until brown all around. They do not have to be cooked through yet. Season with salt and pepper, remove from the pan and set aside.

5. Cook the soupAdd the corn kernels, the tomato and coconut milk to the pan with potatoes and cook for 2 minutes. Add the shrimps, including cooking grease and heat for half a minute. Add the white wine vinegar and half of the chives to the soup.

TIP: Not watching your calorie intake? Use 125 ml coconut milk per person.

6. ServeDivide the soup among bowls and garnish with the leftover chives.

Enjoy!

ContactWe would like to hear what you think. Feel free to contact us via our website or via our social media channels. WEEK 3 | 2020

Garlic clove

Leek Cucumber

Indonesian-style spiced pork strips

Red chili pepper Jasmine rice

Salted peanuts

Ham Free-range egg

Pantry items

FAMILY 45 min. • Eat within 5 days

Ketjap, sugar, olive oil, white wine vinegar or rice vinegar, sunflower oil, salt and pepper

FAMILYMarinated pork strips with Chinese rice with ham, omelette and sweet and spicy cucumber


EquipmentPan with a lid, bowl, frying pan, sauté pan


Garlic clove (pcs) 1 2 3 4 5 6Indonesian-style spiced pork strips* (g) 100 200 300 400 500 600

Jasmine rice (g) 85 170 250 335 420 505Red chili pepper (pcs) ¼ ½ ¾ 1 1¼ 1½Cucumber* (pcs) ½ 1 1½ 2 2½ 3Leek* (g) 100 200 300 400 500 600Free-range egg (pcs) 3) 1 2 3 4 5 6

Ham* (g) 10 15 25 30 40 45Salted peanuts (g) 5) 22) 25) 20 40 60 80 100 120

Not includedKetjap (tbsp) 1 2 3 4 5 6Sugar (tsp) 1½ 3 4½ 6 7½ 9Olive oil (tbsp) 1 2 3 4 5 6White wine vinegar or rice vingear (tsp) 1½ 3 4½ 6 7½ 9

Sunflower oil (tbsp) 1 2 3 4 5 6




Allergens:3) Eggs 5) Peanuts May contain traces of: 22) Nuts 25) Sesame seed

1. PreparePress or mince the garlic. In a bowl, mix the pork strips with the garlic, ketjap (TIP), 1 tsp sugar and half of the olive oil. Marinate for at least 15 minutes. In the meantime, boil 250 ml water per person in a pan with a lid and cook the rice for 12 – 15 minutes, covered with the lid. Then drain if necessary and leave to steam dry and cool. Make sure the rice dries and cools well, or else it will not get crunchy when you fry it in step 4.

TIP: Don't have any ketjap at home? Replace it with 1/2 tbsp soy sauce and 1/2 tbsp honey per person.

2. Make the cucumber saladIn the meantime, remove the seeds from the red chili pepper and finely chop the pepper. Cut the cucumber into small dices and mix them in a bowl with the red chili pepper, white wine vinegar or rice vinegar and 1/2 tsp sugar per person. Let the cucumber absorb the dressing and stir regularly.

3. Fry and chopIn the meantime, cut the leek into quarters lengthwise and then into small pieces. Heat the sunflower oil in a wok or sauté pan and fry the leek for 10 minutes on medium-low heat. In the meantime, whisk the egg in a bowl. Heat the remaining olive oil in a frying pan on medium-high heat and fry an omelette of the whisked egg. Take the omelette from the pan and cut into strips. Cut the ham into 1 cm dices.

4. Fry the riceTurn the heat of the pan with leek to medium-high. Add the rice and fry for 2 – 3 minutes. Do not stir too much to make sure the rice gets crunchy. Add the ham and omelette strips and fry for 2 – 3 minutes. Season with salt and pepper.

5. Fry the pork stripsIn the meantime, fry the marinated pork strips in a frying pan for 4 – 6 minutes on medium-high heat. Roughly chop the peanuts.

6. ServeTransfer the fried rice to plates. Put the fried pork strips next to the rice. Garnish with the salted peanuts and serve with the sweet and sour cucumber.

Enjoy!


Garlic clove

Paprika Passata

Mushrooms

Buffalo mozzarella Yellow bell pepper

Grated matured cheese

Dried oregano White flatbread

Pantry items

VEGETARIAN 25 min. • Eat within 5 days

Olive oil, extra virgin olive oil, salt and pepper

VEGETARIANItalian flatbread pizzas with buffalo mozzarella with mushrooms and yellow bell pepper


EquipmentBowl, frying pan, baking sheet lined with baking paper


Garlic clove (pcs) ½ 1 1½ 2 2½ 3Mushrooms* (g) 125 250 375 500 625 750Yellow bell pepper* (pcs) ½ 1 1½ 2 2½ 3

Buffalo mozzarella* (g) 7) 65 125 190 250 315 375

Passata (g) 100 200 300 400 500 600Paprika (tsp) 1 2 3 4 5 6White flatbread (pcs) 1) 2 4 6 8 10 12

Dried oregano (tsp) 1 2 3 4 5 6Grated matured cheese* (g) 7) 25 50 75 100 125 150

Not includedOlive oil (tbsp) ½ 1 1½ 2 2½ 3Extra virgin olive oil to taste




Allergens:1) Grains containing gluten 7) Milk/lactose

1. PreparePreheat the oven to 200 degrees. Press or mince the garlic.

2. Cut and tearCut the mushrooms into thin slices and the yellow bell pepper into thin strips. Tear the buffalo mozzarella into bite-sized pieces.

3. Fry the mushroomsHeat the olive oil in a frying pan on high heat and stir fry the mushrooms for 3 – 4 minutes.

4. Top the pizzaIn the meantime, put the tomato passata, the garlic, paprika, salt and pepper in a bowl and mix well. Spread this tomato sauce onto the flatbread. Top with the courgette and bell pepper and sprinkle with the grated matured cheese and dried oregano.

5. BakeBake the flatbread pizzas in the oven on a baking sheet lined with baking paper for approximately 7 – 8 minutes (TIP). After you take the pizza out of the oven, garnish it with the buffalo mozzarella and allow to melt for a moment.

TIP: Don't have enough room in your oven to fit all the pizzas? Top the next batch while the previous ones are in the oven. This way you will prevent the bottom from getting soggy.

6. ServeTransfer the flatbread pizza to plates and drizzle with a little bit of extra virgin olive oil to taste.

Enjoy!


Red onion

Chopped walnuts Raisins

Garlic clove

Orzo Broccoli

Grated pecorinoMinced chicken with Italian herbs

Pantry items

25 min. • Eat within 5 days

Vegetable stock, olive oil, salt and pepper

Sicilian orzo with minced chicken and raisins with broccoli and pecorino


EquipmentPan with a lid, sauté pan


Red onion (pcs) ½ 1 1½ 2 2½ 3Garlic clove (pcs) 1 2 3 4 5 6Broccoli* (g) 200 400 600 800 1000 1200Orzo (g) 1) 70 140 210 280 350 420Raisins (g) 19) 22) 25) 8 15 22 30 37 45Chopped walnuts (g) 8) 19) 25) 10 20 30 40 50 60

Minced chicken with Italian herbs* (g) 100 200 300 400 500 600

Grated pecorino (g) 7) 15 25 35 50 60 75Not included

Vegetable stock (ml) 500 1000 1500 2000 2500 3000Olive oil (tbsp) ½ 1 1½ 2 2½ 3




Allergens:1) Grains containing gluten 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) Nuts 25) Sesame seed

1. ChopPrepare the stock in a pan with a lid, for the broccoli and the orzo. Chop the red onion and press or mince the garlic.

2. Cut the broccoliCut the broccoli into florets and the stem into dices.

3. CookCook the orzo for 8 minutes in the pan, covered with the lid. After 2 minutes, add the broccoli, and after 4 minutes, add the raisins. Drain and leave to steam dry without the lid (TIP).

TIP: You will not use all of the orzo for this dish. You can use the remaining orzo the next day, in a lunch soup or salad for example.

4. Fry the minced chickenIn the meantime, heat the olive oil in a wok or sauté pan and fry the red onion, garlic and chopped walnuts for 2 minutes on low heat. Add the minced chicken and stir fry for 4 – 5 minutes in medium-high heat.

5. MixAdd the broccoli, the orzo and the majority of the pecorino to the pan, and heat for another 2 – 3 minutes on high heat. Season with salt and pepper.

6. ServeTransfer the dish to plates and garnish with the remaining pecorino.

TIP: Did you know that this dish contains about 250 g vegetables and more vitamin C than the daily recommended amount?

Enjoy!


Mushrooms

Single creamChicken fillet with green herbs

Green beans

Gomashio-herb mix Brown rice

Pantry items

FAMILY QUICK & EASY 25 min. • Eat within 5 days

Olive oil, chicken stock cube, salt and pepper

FAMILYSpiced chicken fillet with mushroom-cream sauce with rice and green beans


EquipmentFrying pan, large pan, lid, wok or sauté pan with a lid


Mushrooms* (g) 125 250 375 500 625 750Green beans* (g) 75 150 225 300 375 450Brown rice (g) 85 170 250 335 420 505Gomashio-herb mix (tsp) 9) 11) 2 4 6 8 10 12

Chicken fillet with green herbs* (pcs) 1 2 3 4 5 6

Single cream (ml) 7) 100 200 300 400 500 600

Not includedOlive oil (tbsp) ½ 1 1½ 2 2½ 3Chicken stock cube (pcs) 1/8 ¼ 1/3 ½ 2/3 ¾




Allergens:7) Milk/lactose 9) Celery 11) Sesame seed

1. PrepareBoil water in a large pan with a lid, for the rice and green beans. Cut the mushrooms into quarters. Cut the ends off the green beans and cut them into 3 equally sized pieces.

2. Cook the rice and green beansCook the rice for 10 – 12 minutes, covered with the lid. Add the green beans for the last 8 – 10 minutes. Drain and leave to steam dry without the lid.

3. Fry the mushroomsHeat 1/2 tbsp olive oil per person in a frying pan, and fry the mushrooms for 4 – 6 minutes (TIP). Regularly stir.

TIP: Mushrooms absorb a lot of moisture at first, but they will release it later on. It might seem like they are burning, but this is not the case. Do not add any extra oil!

4. Fry the chicken filletIn the meantime, sprinkle the top and bottom of the chicken fillet with 1/2 tsp gomashio spices per person. Heat 1/2 tbsp olive oil per person in a sauté pan with a lid in medium-high heat. Fry the chicken fillet for 3 – 5 minutes, until brown all around. It does not have to be completely cooked yet.

5. Make the sauceAdd the mushrooms, the stock cube and the single cream to the pan with chicken and cook for another 6 – 10 minutes, covered with the lid. For the last 4 minutes, remove the lid so the sauce can reduce (TIP).

TIP: Be aware: do not let the sauce reduce for too long. The chicken will get very dry and you will not end with enough sauce to make the dish nice and creamy.

6. ServeMix the green beans and rice with 1 tsp gomashio spices per person. Divide the rice among plates and garnish with 1/2 tsp gomashio per person. Put the chicken fillet on the rice and top with the mushrooms and cream sauce.

Enjoy!


Red cherry tomatoes

Cashew nuts Spinach

Garlic clove

Lemon Basil

Italian cheeseLinguine

Pantry items

VEGETARIAN FAMILY 25 min. • Eat within 5 days

Black balsamic vinegar, olive oil, extra virgin olive oil, salt and pepper

VEGETARIANLinguine with homemade spinach pesto with roasted cherry tomatoes and Italian cheese


EquipmentPan with a lid, oven dish, bowl, frying pan, hand blender


Red cherry tomatoes (g) 250 375 500 625 875 1000

Garlic clove (pcs) 1 2 3 4 5 6Basil* (g) 5 10 15 20 25 30Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½Spinach* (g) 23) 75 150 225 300 375 450Cashew nuts (g) 8) 19) 25) 10 20 30 40 50 60

Linguine (g) 1) 17) 20) 90 180 270 360 450 540Italian cheese* (g) 3) 7) 25 50 75 100 125 150

Not includedBlack balsamic vinegar (tbsp) ½ 1 1½ 2 2½ 3

Olive oil (tbsp) ¾ 1½ 2¼ 3 3¾ 4½Extra virgin olive oil (to taste) 2 4 6 8 10 12




Allergens:1) Grains containing gluten 3) Eggs 7) Milk/lactose 8) Nuts May contain traces of: 17) Eggs 19) Peanuts 20) Soy 23) Celery 25) Sesame seed

1. PreparePreheat the oven to 200 degrees. Boil ample water in a pan with a lid, for the linguine. Cut the red cherry tomatoes in half and press or mince the garlic. Remove the basil leaves from the stems and press the juice from the lemon.

2. Roast the cherry tomatoesTransfer the cherry tomatoes to an oven dish. Sprinkle with 3/4 tbsp olive oil per person and 1 tbsp black balsamic vinegar. Season well with salt and pepper and roast in the oven for 12 – 15 minutes.

3. Fry the spinach and cashewsHeat a frying pan on medium-high heat, without oil, and fry the spinach for 3 – 4 minutes, or until it has shrunk. In the meantime, heat a different frying pan on medium-high heat, without oil, and roast the cashew nuts until they start to color. Remove from the pan and set aside.

4. Cook the linguineCook the linguine for 12 – 14 minutes, covered with the lid. Then drain and leave to steam dry without the lid.

5. Make the pestoIn the meantime, add the fried spinach, garlic, basil, 3/4 of the grated Italian cheese and the cashew nuts to a high bowl. Add per person: 1 tbsp lemon juice, 2 tbsp extra virgin olive oil and 1 tbsp cooking liquid. Puree the whole into a smooth pesto, using a hand blender. Taste well and season with salt and pepper.

6. ServeTransfer the linguine to plates and top with the spinach pesto. Divide the cherry tomatoes over the dish and sprinkle with the cooking liquid from the cherry tomatoes. Garnish with the remaining Italian cheese.

Enjoy!


Waxy potatoes

Portobello Courgette

Dried rosemary

Red onion Dried thyme

MayonnaiseFree-range egg

Hamburger bun Grated matured cheese

Pantry items

VEGETARIAN 50 min. • Eat within 5 days

Olive oil, butter, salt and pepper

VEGETARIANPortobello sandwich with a sunny-side up egg with fried potatoes and roasted courgette


EquipmentFrying pan, sauté pan with a lid, baking sheet lined with baking paper

Serves 1 — 6

1P 2P 3P 4P 5P 6PWaxy potatoes (g) 200 400 600 800 1000 1200Dried rosemary (tsp) 1 2 3 4 5 6Dried thyme (tsp) 1 2 3 4 5 6Red onion (pcs) ½ 1 1½ 2 2½ 3Courgette (pcs) ½ 1 1½ 2 2½ 3Portobello* (pcs) 1 2 3 4 5 6Grated matured cheese* (g) 7) 25 50 75 100 125 150

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

1 2 3 4 5 6

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

Mayonnaise* (tbsp) 3) 10) 19) 22) 1 2 3 4 5 6

Not includedOlive oil (tbsp) 1 2 3 4 5 6Butter (tbsp) ½ 1 1½ 2 2½ 3

Salt & pepper to taste

* keep in the refrigeratorNutritive value

Per serving Per 100gEnergy (kJ/kcal) 4092 /978 565 /135Total fat (g) 55 8 Of which: saturated (g) 16,5 2,3Carbohydrates (g) 83 12 Of which: sugars (g) 16,9 2,3Fibre (g) 10 1Protein (g) 31 4Salt (g) 1,5 0,2

Allergens:1) Grains containing gluten 3) Eggs 7) Milk/lactose 10) Mustard 11) Sesame seed 13) Lupin May contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts

1. Prepare the potatoesPreheat the oven to 210 degrees. Thoroughly wash the potatoes and cut into long thin wedges. Heat half of the olive oil in a sauté pan with a lid and fry the potatoes, covered, for 30 – 35 minutes on medium-high heat. Take the lid off the pan after 25 minutes. Add the rosemary and thyme during the last 2 minutes and season with salt and pepper.

TIP: This dish is rich in calories. Are you watching your calorie intake? Prepare half of the potatoes and use half of the cheese.

2. Cut the vegetablesIn the meantime, cut the red onion into rings and cut the courgette into thin slices. Carefully remove the stem from the portobello.

3. In the ovenTransfer the courgette to one side of a baking tray lined with baking paper. Place the portobello on the other side, with the open side up. Drizzle the courgette and the portobello with the remaining olive oil and season with salt and pepper. Roast in the oven for 10 minutes.

TIP: Spread the sliced courgette over the baking sheet as much as possible. The less they overlap, the better they will cook.

4. In the ovenCarefully pour out any liquids that have escaped from the portobello and stuff the portobello with the grated matured cheese. Top the courgette with the red onion. Roast in the oven for another 5 – 10 minutes. During the last 4 – 6 minutes, toast the hamburger buns in the oven as well.

5. Fry the eggIn the meantime, heat the butter in a frying pan and fry one egg, sunny-side up, per person. Season to taste with salt and pepper. Slice open the hamburger buns.

6. ServeMake one burger per person by topping each bun with a portobello, a fried egg and half of the fried red onion. Serve with the courgette, the remaining red onion and the potatoes. Garnish with mayonnaise.

TIP: Did you know that this dish is rich in vitamin D and, thanks to the egg and cheese, rich in caldium? This is not all: it also contains 30% of the daily recommended amount of fibre.

Enjoy!ContactWe would like to hear what you think. Feel free to contact us via our website or via our social media channels. WEEK 3 | 2020

Starchy potatoes

Spicy onion chutney Pork sausage with marjoram and garlic

Broccoli

Shallot Chopped walnuts

Caraway seed

Pantry items

FAMILY 35 min. • Eat within 3 days

Mustard, olive oil, red wine vinegar, butter, Salt and pepper

FAMILYPork sausage with broccoli puree with onion gravy, caraway seed and walnuts


EquipmentPan with a lid, potato masher, frying pan


Starchy potatoes (g) 250 500 750 1000 1250 1500Broccoli* (g) 250 500 750 1000 1250 1500Chopped walnuts (8) 19) 25) 20 40 60 80 100 120

Shallot (pcs) ½ 1 1½ 2 2½ 3Pork sausage with marjoram and garlic* (pcs)

1 2 3 4 5 6

Spicy onion chutney* (g) 19) 22) 40 80 120 160 200 240

Caraway seed (tsp) 1 2 3 4 5 6Not included

Mustard (tbsp) ½ 1 1½ 2 2½ 3Olive oil (tbsp) ½ ½ 1 1 1½ 1½Red wine vinegar (tbsp) ½ 1 1½ 2 2½ 3

Butter (tbsp) ¾ 1½ 2¼ 3 3¾ 4½




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

1. Cut and cookPeel the potatoes and cut into large pieces. Make sure the potatoes are just under water. Cook the potatoes for 12 – 15 minutes, until done. Cut the broccoli into florets and the stem into dices. For the last 6 – 9 minutes, add the broccoli to the potatoes (TIP). Then drain and leave to steam dry without the lid.

TIP: Cooking this dish for 5 or 6 people? Cook the broccoli separately.

2. Roast the walnutsHeat a frying pan on high heat, without any oil or butter, and roast the chopped walnuts for 3 – 4 minutes, or until they start to color. Remove from the pan and set aside. Chop the shallot.

3. Fry the sausageHeat the olive oil in the same frying pan on medium-high heat, and fry the pork sausages for 2 – 3 minutes until brown all around. Cover the pan with a lid and fry for 8 – 10 more minutes on medium heat. Turn regularly. Take the sausages from the pan and keep them warm under aluminium foil.

4. Make the onion gravyIn the same pan, heat the red wine vinegar with the spicy onion chutney and 1 – 2 tbsp water per person. Reduce the heat to low and simmer for 1 – 2 minutes, or until you get a syrup-like gravy.

TIP: This dish is rich in calories. Are you watching your calorie intake? Use half of the onion gravy and half of the walnuts. You can also replace the butter in the puree with an extra splash of milk.

5. Make the pureeAdd the butter, mustard, shallot and caraway seed to the potatoes and broccoli. Use a potato masher to mash the potatoes and broccoli into a fine puree. Season with salt and pepper.

6. ServeServe the broccoli puree with the pork sausage and the onion gravy. Garnish with the roasted walnuts.

Enjoy!


Garlic clove

Paprika Brown rice

Onion

Feta Fresh curly parsley coriander and mint

Plum tomatoShaved almonds

Ground cumin Courgette

Diced tomato Ground cinnamon

Pantry items

BALANCED NICOLETTES FAVORITE 50 min. • Eat within 5 days

Olive oil, extra virgin olive oil, salt and pepper



in calories.

Turkish brown rice stuffed courgette with feta-tomato salad


EquipmentPan with a lid, oven dish, frying pan, salad bowl


Garlic clove (pcs) 1 2 3 4 5 6Onion (pcs) ½ 1 1½ 2 2½ 3Fresh curly parsley, coriander and mint* (g)

10 20 30 40 50 60

Feta* (g) 7) 50 100 150 200 250 300Brown rice (g) 42 85 127 170 212 255Paprika (tsp) ½ 1 1½ 2 2½ 3Ground cinnamon to tasteDiced tomato (can) ½ 1 1½ 2 2½ 3Courgette (pcs) 1 2 3 4 5 6Ground cumin (tsp) ¼ ½ ¾ 1 1¼ 1½Shaved almonds (g) 8) 19) 25) 10 15 20 25 35 40

Plum tomato (pcs) 1 2 3 4 5 6Not included

Olive oil (tsp) 1½ 3 4½ 6 7½ 9Extra virgin olive oil to taste




Allergens:7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 25) Sesame seed

1. PreparePreheat the oven to 210 degrees, Boil water in a pan with a lid, for the rice. Press or mince the garlic and chop the onion. Finely chop the curly parsley, mint and coriander. Cut the feta into dices.

FACT: The feta combined with the large amount of vegetables is not only very tasty: together they also contain about 50% of the daily recommended amount of calcium.

2. Fry the stuffingCook the rice for 12 – 15 minutes, covered with the lid. Drain and leave to steam dry without the lid. Heat 1 tsp olive oil per person in a frying pan. Fry the onion, garlic and 3/4 of the fresh herbs on medium-high heat, with 1/2 tsp paprika and a pinch of cinnamon (TIP), for 4 – 6 minutes. Add the diced tomato and simmer for 5 minutes.

TIP: Not a fan of cinnamon? Add less or no cinnamon at all.

3. Halve the courgetteCut the courgette in half lengthwise and remove the seeds with a spoon. Finely chop the seed pods and add them to the tomato mixture. Put the halved courgettes in an oven dish and rub with 1/2 tsp olive oil per person. Season with 1/4 tsp cumin per person, salt and pepper.

4. Fry the courgetteMix the rice and half of the feta with the tomato mixture. Season with salt and pepper. Stuff the courgettes with the tomato-rice mixture (TIP).Sprinkle with the shaved almonds. Roast the stuffed courgettes in the oven for 20 – 25 minutes, until cooked and soft.

TIP: Do you have any leftover stuffing? Add it in between the courgettes.

5. Make the tomato saladCut the plum tomato into dices. In a salad bowl, mix the leftover feta with the plum tomato. Season with salt, pepper and extra virgin olive oil to taste. Add the remaining fresh herbs to the tomato salad.

6. ServeTransfer the stuffed courgette to plates: 2 halved courgettes per person. Serve with the tomato salad.

FACT: Did you know that this dish contains about 600 g vegetables per person? And that canned vegetables are just as good as fresh vegetables? Because of these vegetables, this dish contains 100% of the daily recommended amount of vitamin C.

Enjoy!ContactWe would like to hear what you think. Feel free to contact us via our website or via our social media channels. WEEK 3 | 2020

Eggplant

Paprika Penne

Onion

Semi-dried tomato mix Garlic clove

Rocket lettuceGrated pecorino

Fresh basil Double cream

Pantry items

Penne in sun-dried tomatoes-eggplant sauce with pecorino and fresh basil

QUICK & EASY VEGETARIAN 20 min. • Eat within 5 days

Olive oil, vegetable stock, black balsamic vinegar, flour, salt and pepper

QUICK & EASY

1. Prepare• Boil ample water with a pinch of salt in a pan with a lid, for

the penne.

• Prepare the stock.

• Cut the eggplant into 1 – 2 cm dices. Chop the onion. Press or mince the garlic. Roughly chop the semi-dried tomatoes.

2. Cook the penne• Cook the penne for 10 – 12 minutes. Drain and leave to steam dry

without the lid. Mix the diced eggplant with 1/2 tbsp flour per person. Heat 1 tbsp olive oil per person in a frying pan on medium-high heat. Fry the eggplant for 8 – 10 minutes until brown all around.

TIP: This dish is rich in calories. Are you watching your calorie intake? Cook 70 g penne per person and use half of the pecorino. The next day, you can make a salad with the leftover penne and pecorino.

3. Make the sauce• In the meantime, heat 1/2 tbsp olive oil per person in a sauté

pan on medium-high heat. Fry the onion, garlic and semi-dried tomatoes for 3 – 4 minutes. Add the paprika and fry for another minute. Deglaze with 1/2 tbsp black balsamic vinegar per person and the stock. Add the double cream and let the whole simmer for 4 – 5 minutes.

4. Serve• Cut the basil into strips and divide the rocket lettuce among deep

plates. Add the penne, half of the pecorino, half of the basil and the eggplant with the sauce. Season with salt and pepper. Divide the penne among the plates with rocket lettuce. Finish with the leftover pecorino and garnish with the remaining fresh basil.

Enjoy!


EquipmentPan with a lid, frying pan, sauté pan


Eggplant* (pcs) ½ 1 1½ 2 2½ 3

Onion (pcs) ½ 1 1½ 2 2½ 3

Garlic clove (pcs) ½ 1 1½ 2 2½ 3

Semi-dried tomato mix 35 60 90 120 150 180

Penne (g) 1) 17) 20) 90 180 270 360 450 540

Paprika (tsp) 1 2 3 4 5 6

Double cream* (ml) 7) 50 100 150 200 250 300

Fresh basil* (g) 5 10 15 20 25 30

Grated pecorino* (g) 7) 25 50 75 100 125 150

Rocket lettuce* (g) 23) 40 60 80 100 140 160

Not includedOlive oil (tbsp) 1½ 3 4½ 6 7½ 9

Vegetable stock (ml) 60 120 180 240 300 360

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

Flour (tbsp) ½ 1 1½ 2 2½ 3


Nutritive valuePer portie Per 100g


Allergens:1) Grains containing gluten 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy 23) Celery


Red chili pepper

NoodlesSoy sauce

Garlic clove

Carrot peas beans and red onion

Eastern-style spices chicken thigh strips

Pantry items

Noodles with Eastern-style spiced chicken thigh with stir-fried vegetables and red chili pepper

QUICK & EASY 20 min. • Eat within 3 days

x

QUICK & EASY

1. Chop• Boil ample water om a pan with a lid, for the noodles. Remove the

seeds from the red chili pepper and finely chop the pepper. Press or mince the garlic.

2. Fry• Heat the sunflower oil in a wok with a lid and fry the chicken thigh

strips for 2 – 3 minutes on medium-high heat. Add the red chili pepper, garlic and vegetable mix (TIP). Add the soy sauce and ketjap and fry for 5 – 7 minutes, covered with the lid. Season with salt and pepper.

TIP: Do you like a little bit of spiciness? Add 1/2 tsp sambal per person to the wok with the mixed vegetables.

3. Cook the noodles• In the meantime, break the noodles over the pan with a lid and cook

the noodles for 3 – 4 minutes on medium-high heat, covered with the lid. Then drain. Add the noodles to the wok and stir fry for another minute on high heat.

4. Serve• Transfer the dish to plates and add some extra ketjap to taste.

Enjoy!


EquipmentPan with a lid, wok with a lid

Serves 1 — 6

1P 2P 3P 4P 5P 6PRed chili pepper (pcs) ¼ ½ ¾ 1 1¼ 1½


Eastern-style spiced chicken thigh strips* (g) 100 200 300 400 500 600

Carrot, snow peas, green beans and red onion* (g) 200 400 600 800 1000 1200

Soy sauce (ml) 1) 6) 10 20 30 40 50 60

Noodles (g) 1) 100 200 300 400 500 600

Not includedSunflower oil (tbsp) 1 1½ 2 2½ 3½ 4

Ketjap (tbsp) 1 2 3 4 5 6

Salt & pepper to taste* keep in the refrigeratorNutritive value

Per portie Per 100gEnergy (kJ/kcal) 4071 /973 561 /134Total fat (g) 58 8 Of which: saturated (g) 18,9 2,6Carbohydrates (g) 74 10 Of which: sugars (g) 24,0 3,3Fibre (g) 14 2Protein (g) 31 4Salt (g) 2,2 0,3

Allergens:1) Grains containing gluten 6) Soy


Smoked paprika

Turkish pide Corn cob

Chicken drumsticks with piri-piri marinade

Garlic clove Red onion

Spicy onion chutney

Fresh chives Full-fat yogurt

Mayonnaise Carrot & cabbage

Pantry items

PREMIUM 50 min. • Eat within 5 days

Butter, Olive oil, Salt and pepper

PREMIUMPulled chicken with coleslaw and corn on the cob with Turkish pide and caramelized red onion


EquipmentOven dish, bowl, frying pan, small bowl, baking sheet lined with baking paper, sauté pan

Serves 1 — 6

1P 2P 3P 4P 5P 6PSmoked paprika (tsp) 1 2 3 4 5 6

Chicken drumsticks with piri-piri marinade* (pcs)

2 4 6 8 10 12

Red onion (pcs) 1 2 3 4 5 6


Corn cob* (pcs) 1 2 3 4 5 6

Turkish pide (pcs) 1) 3) 7) 20) 22) 25) 1 2 3 4 5 6

Carrot & cabbage* (g) 23) 100 200 300 400 500 600

Mayonnaise* (g) 3) 10) 19) 22) 25 50 75 100 125 150

Full-fat yogurt* (g) 7) 19) 22) 25 50 75 100 125 150

Fresh chives* (g) 2½ 5 7½ 10 12½ 15

Spicy onion chutney* (g) 19) 22) 20 40 60 80 100 120

Not includedButter (tbsp) 1½ 3 4½ 6 7½ 9

Olive oil (tbsp) ½ 1 1½ 2 2½ 3




Allergens:1) Grains containing gluten 3) Eggs 7) Milk/lactose 10) Mustard May contain traces of: 17) Eggs 19) Peanuts 20) Soy 21) Milk/lactose 22) Nuts 23) Celery 25) Sesame seed

1. Fry the chickenPreheat the oven to 210 degrees and take the butter from the refrigerator. Heat the olive oil in a frying pan on medium-high heat and fry the roasted paprika for 1 minute (TIP). Add the chicken drumsticks and fry them for 4 – 6 minutes all around. Season with salt and pepper. In the meantime, slice the red onion into half rings and press or mince the garlic.

TIP: The smoked paprika burns quickly. Keep and eye on the pan and add the chicken drumsticks earlier if necessary.

2. Corn and chicken in the ovenIn a small bowl, mix the garlic with 1 tbsp butter per person. Transfer the corn cob to a baking sheet lined with baking paper and spread the top of the corn cob with the garlic butter. Season with salt and pepper. Transfer the chicken drumsticks to an oven dish and put the oven dish on the same baking sheet. Fry the corn and chicken in the oven for 15 – 20 minutes. Add the Turkish pide for the last 3 – 4 minutes.

3. Caramelize the onionHeat a frying pan on medium-high heat, without oil. Fry the red onion with a pinch of salt, for 2 – 3 minutes. Add 1/2 tbsp butter per person, stir until the butter has melted and reduce the heat to medium. Fry the onion for 15 – 20 minutes, until soft. Stir regularly to prevent the onion from burning.

4. Make the saladIn the meantime, mix the cabbage and carrot with the mayonnaise and yogurt in a bowl, and season with salt and pepper. Finely chop or cut the chives.

5. Separate the chickenTake the chicken drumsticks from the oven and carefully pull the meat off the bone. The pieces of meat may be small. Be careful: hot steam comes out. As soon as the red onion is done, add the onion chutney and 2 tbsp water per person to the pan.

6. ServeCut open the Turkish pide and stuff with a little bit of the salad, the pulled chicken and the caramelized onion. Serve with the corn on the cob and garnish with the chives. Serve the remaining salad at the table.

Enjoy!


Kohlrabi

Hot smoked salmon Fresh dill and chives

Apple

Lemon Radish

Sour creamFree-range egg

Shallot Waxy potatoes

Pantry items

PREMIUM 55 min. • Eat within 5 days

Extra virgin olive oil, White balsamic vinegar, Honey, Flour, Sunflower oil, Salt and pepper

PREMIUMPotato pancakes with hot smoked salmon with sour cream, dill and kohlrabi-apple salad


EquipmentBowl, frying pan, salad bowl, grater, large bowl, colander

Serves 1 — 6

1P 2P 3P 4P 5P 6PKohlrabi* (g) 125 250 375 500 625 750

Apple (pcs) ½ 1 1½ 2 2½ 3

Radish* (bunch) ⅓ ⅔ 1 1⅓ 1⅔ 1.99

Lemon (pcs) ¼ ½ ¾ 1 1¼ 1½

Fresh dill and chives* (g) 5 10 15 20 25 30

Hot smoked salmon* (g) 4) 100 200 300 400 500 600

Waxy potatoes (g) 300 600 900 1200 1500 1800

Shallot (pcs) ½ 1 1½ 2 2½ 3


Sour cream* (g) 7) 25 50 75 100 125 150

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

White balsamic vinegar (tbsp) ¼ ½ ¾ 1 1¼ 1½

Honey (tsp) ½ 1 1½ 2 2½ 3

Flour (tbsp) 1 2 3 4 5 6





Allergens:3) Eggs 4) Fish 7) Milk/lactose

1. PrepareWeigh 125 g kohlrabi per person. Peel the kohlrabi and remove the core from the apple. Cut both ingredients into thin strips and cut the radish into thin slices. Juice the lemon and finely chop the fresh dill and fresh chives. Tear the hot smoked salmon into coarse pieces.

2. Make the saladWhip up a dressing in a salad bowl using the extra-virgin olive oil, while balsamic vinegar, honey, dill, 1/2 tbsp lemon juice per person, salt and pepper. Add the kohlrabi, apple and radish and stir well. Allow the flavours to soak in until serving.

3. GratePeel the potatoes and grate the potatoes and shallot with a coarse grater. Transfer both ingredients to a colander and squeeze out as much fluid as possible by firmly pressing them with a spoon.

4. MixWhisk the egg in a bowl with a fork. Add 11/2 tbsp of the egg per person to a large bowl and mix with the grated potatoes and shallot, flour, a good pinch of salt and pepper.

5. Fry the pancakesHeat a frying pan with sunflower oil on medium-high heat. As soon as the pan is hot, scoop 5 heaps of the potato mixture per person into the frying pan. Carefully flatten the heaps and fry the potato pancakes for 4 minutes until golden-brown. Turn the pancakes with a thin spatula and fry for another 3 minutes.

6. ServeTransfer the potato pancakes to plates and top with the pieces of smoked salmon. Top with the sour cream and serve with the salad. Sprinkle with the chives.

Enjoy!


Chickpeas

Feta Whole grain tortilla

Paprika

Coloured cherry tomatoes

Cucumber

Mango chutney

Labne Fresh flat leaf parsley

Pantry items

Tortillas with fried chickpeas and feta with tomato-cucumber salad and sweet labne-mango sauce

BALANCED 20 min. • Eat within 5 days

x



in calories.

1. Prepare• Preheat the oven to 200 degrees. Drain the chickpeas in a sieve and

pat them dry with kitchen paper. In a bowl, mix the chickpeas with per person: 1/2 tbsp olive oil and 1 tsp paprika. Season with salt and pepper.

2. Fry the chickpeas• Heat a frying pan on medium-high heat, without oil, and fry the

chickpeas for 10 – 12 minutes. Stir regularly to prevent the chickpeas from burning (TIP). Cut the cucumber into small dices, cut the cherry tomatoes in half and transfer the cucumber and cherry tomato to a large bowl. Wrap the tortillas in aluminium foil (2 at the same time) and heat in the oven for 2 – 3 minutes.

TIP: Be aware: the chickpeas can pop when you fry them. Cover the pan with a lid for the first minutes to prevent them from 'jumping' out of the pan.

3. Prepare the seasonings• Crumble the feta and roughly chop the flat leaf parsley. In a small

bowl, mix the labne with the mango chutney. Mix the chickpeas with the cherry tomatoes and cucumber.

4. Serve• Transfer the feta, parsley and labne to small bowls. Divide the

chickpea mixture over the tortillas. Garnish the tortillas to taste, with the different toppings.

Enjoy!


EquipmentBowl, frying pan, small bowl, kitchen paper, sieve, large bowl, aluminum foil

Serves 1 — 6

1P 2P 3P 4P 5P 6PChickpeas (pack) ½ 1 1½ 2 2½ 3


Cucumber* (pcs) ½ 1 1½ 2 2½ 3

Coloured cherry tomatoes (g) 100 200 300 400 500 600

Whole grain tortilla (pcs) 1) 2 4 6 8 10 12

Feta* (g) 7) 25 50 75 100 125 150

Fresh flat leaf parsley* (g) 2½ 5 7½ 10 12½ 15

Labne* (g) 7) 19) 22) 25 50 75 100 125 150

Mango chutney* (g) 10) 19) 22) 20 40 60 80 100 120

Not includedOlive oil (tbsp) ½ 1 1½ 2 2½ 3



Allergens:1) Grains containing gluten 7) Milk/lactose 10) Mustard May contain traces of: 19) Peanuts 22) Nuts


Baby potatoes

Honey Yellow mustard seed

Red onion

Beef tenderloin Shaved almonds

Salt and pepperFresh chives and flat leaf parsley

Parmigiano reggiano Little gem

Mascarpone Celeriac

Pantry items

FESTIVE 50 min. • Eat within days

Salt and pepper, Olive oil, Sugar, Red wine vinegar, Butter, Brown sugar, Mustard, Vegetable stock

FESTIVEBeef tenderloin with homemade honey-mustard sauce with roasted baby potatoes, little gem and celeriac crème


EquipmentPan with a lid, oven dish, frying pan, small bowl, baking sheet lined with baking paper, hand blender, griddle pan or frying pan

Serves 1 — 6

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

Red onion (pcs) ½ 1 1½ 2 2½ 3

Shaved almonds* (g) 8) 19) 25) 5 10 15 20 25 30

Beef tenderloin* (g) 150 300 450 600 750 900

Yellow mustard seed (tsp) 10) 1 2 3 4 5 6

Honey (jar) ½ 1 1½ 2 2½ 3

Celeriac (g) 9) 250 500 750 1000 1250 1500

Mascarpone* (g) 7) 15 25 30 45 55 70

Little gem* (pcs) 1 2 3 4 5 6

Parmigiano reggiano* (g) 7) 15 25 35 50 60 75

Fresh chives and flat leaf parsley* (g) 5 10 15 20 25 30

Not includedOlive oil (tbsp) ½ 1 1½ 2 2½ 3

Sugar (tsp) 1 2 3 4 5 6

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

Butter (tbsp) 1½ 3 4½ 6 7½ 9

Brown sugar (tbsp) ½ 1 1½ 2 2½ 3

Mustard (tbsp) 1 2 3 4 5 6

Vegetable stock (pcs) ¼ ½ ¾ 1 1¼ 1½




Allergens:

1. PreparePreheat the oven to 200 degrees. On a baking sheet lined with baking paper, mix the baby potatoes with the olive oil, salt and pepper. Roast in the oven for 35 – 40 minutes. Chop the red onion and mix in a small bowl with 1 tsp salt per person, the regular sugar and the red wine vinegar. Keep in the refrigerator. Roast the shaved almonds in a large frying pan, without oil, until golden brown. Remove from the pan and set aside.

2. Prepare the beefIn the meantime, heat 1 tbsp butter per person in a frying pan on high heat. Fry the beef tenderloin for 6 minutes until brown all around (TIP). Transfer the beef tenderloin to an oven dish. In the pan you just used for the beef, fry the mustard seed for 1 minute. Add the honey, brown sugar, mustard and 2 tbsp water per person and heat for another 2 – 3 minutes. Pour the honey-mustard sauce over the beef tenderloin and roast it in the oven for 20 – 25 minutes, until cooked medium.

3. Make the pureeBoil ample water in a pan with a lid. Weigh the celeriac, peel it and cut into dices. Add the celeriac and the stock cube to the pan and cook for 15 – 17 minutes, or until done. Drain, add the mascarpone and puree with a hand blender. Season with salt and pepper.

4. Fry the little gemCut the little gem in half and leave the hard bottom, so the little gem does not fall apart. Heat 1/2 tbsp butter per person in a frying pan or griddle pan, and fry the little gem for 3 – 4 minutes on the cut edge.

5. CutFinely chop the chives and flat leaf parsley. Grate thin slices of parmigiano reggianno with a cheese slicer or peeler.

6. ServeCut the beef tenderloin into thin slices and serve with the baby potatoes, the celeriac puree and the grilled little gem. Garnish the puree with the chives and the little gem with the red onion, parmigiano reggiano, parsley and the shaved almonds.

Enjoy!


Eggplant

Minced beef Penne

Onion

Dried tomato mix Garlic clove

Rocket lettuce

Grated pecorino Fresh basil

Double cream Paprika

Pantry items

Penne in sun-dried tomatoes-eggplant sauce with pecorino and fresh basil

HELLOEXTRA 25 min. • Eat within days

x

HELLOEXTRA

1. Prepare• Boil ample water with a pinch of salt in a pan with a lid, for the

penne. Prepare the stock. Cut the eggplant into 1 – 2 cm dices. Chop the onion. Press or mince the garlic. Roughly chop the semi-dried tomatoes.

2. Cook the penne• Cook the penne for 10 – 12 minutes. Drain and leave to steam dry

without the lid. Mix the diced eggplant with 1/2 tbsp flour per person. Heat 1 tbsp olive oil per person in a frying pan on medium-high heat. Fry the eggplant for 8 – 10 minutes until brown all around.

3. Make the sauce• In the meantime, heat 1/2 tbsp olive oil per person in a sauté pan on

medium-high heat. Fry the onion, garlic, semi-dried tomatoes and minced beef for 3 – 4 minutes. Add the paprika and fry for another minute. Deglaze with 1/2 tbsp black balsamic vinegar per person and the stock. Add the double cream and let the whole simmer for 4 – 5 minutes.

4. Serve• Cut the basil into strips and divide the rocket lettuce among deep

plates. Add the penne, half of the pecorino, half of the basil and the eggplant with the sauce. Season with salt and pepper. Divide the penne among the plates with rocket lettuce. Finish with the leftover pecorino and garnish with the remaining fresh basil.

Enjoy!


EquipmentPan with a lid, frying pan, sauté pan

Serves 1 — 6

1P 2P 3P 4P 5P 6PEggplant* (pcs) ½ 1 1½ 2 2½ 3

Onion (pcs) ½ 1 1½ 2 2½ 3

Garlic clive (pcs) ½ 1 1½ 2 2½ 3

Dried tomato mix (g) 35 60 90 120 150 180

Penne (g) 1) 17) 20) 90 180 270 360 450 540

Minced beef* (g) 120 240 360 480 600 720


Double cream* (ml) 7) 50 100 150 200 250 300

Fresh basil* (g) 5 10 15 20 25 30

Rocket lettuce* (g) 23) 40 60 80 100 140 160

Grated pecorino* (g) 7) 25 50 75 100 125 150

Not includedOlive oil (tbsp) 1½ 3 4½ 6 7½ 9

Vegetable stock (ml) 60 120 180 240 300 360

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

Flour (tbsp) ½ 1 1½ 2 2½ 3



Allergens:1) Grains containing gluten 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy 23) Celery


Starchy potatoes

Free-range egg Green pesto

Courgette

Cod fillet without skin Shallot

Panko

Pantry items

Breaded cod with pesto with potato puree and fried courgette

QUICK & EASY 25 min. • Eat within 3 days

x

QUICK & EASY

1. Prepare• Boil ample water in a pan with a lid, for the potatoes. Peel or

thoroughly wash the potatoes and cut into large pieces. Cut the courgette into quarters lengthwise, and then into 1 cm thick slices. Cut the shallot in half lengthwise and also cut these into 1 cm thick slices. Pat dry the cod fillet with kitchen paper, spread both sides with the pesto and season with salt and pepper.

2. Fry the courgette• Cook the potatoes for 12 – 15 minutes, covered with the lid. Heat

1/2 tbsp butter per person in a sauté pan with a lid, on medium-high heat. Fry the courgette and shallot for 1 – 2 minutes. Season with a large pinch of salt and a little bit of pepper. Add 1 tsp white balsamic vinegar per person and reduce the heat. Cover the pan with the lid and let the courgette stew for 10 – 12 minutes.

3. Bread the fish• Whisk 1/2 egg per person in a deep plate. Transfer the panko to a

different deep plate. Dip the cod fillet through the egg, make sure it is covered well. Then push the fillet into the panko on all sides; make sure it covers the whole fillet. Heat 1 tbsp sunflower oil per person in a frying pan and fry the cod fillet for 2 – 3 minutes per side.

4. Serve• While you are frying the cod fillet, mash the potatoes. Mix with per

person: 1/2 tbsp butter, 1 tsp mustard, 1/2 egg and a splash of milk. Season with salt and pepper. Make sure that the egg turns solid: you can shortly reheat it if necessary. Divide the potato mash among plates. Put a cod fillet on each plate and add the courgette next to it.

Enjoy!


EquipmentPan with a lid, frying pan, kitchen paper, sauté pan with a lid, potato masher, deep plate

Serves 1 — 6

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

Courgette (pcs) ½ 1 1½ 2 2½ 3

Shallot (pcs) ½ 1 1½ 2 2½ 3

Cod fillet without skin* (pcs) 4) 1 2 3 4 5 6

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


Panko (g) 1) 15 25 40 50 65 75

Not includedButter (tbsp) 1 2 3 4 5 6

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


Mustard (tsp) 1 2 3 4 5 6

Milk (splash) splash



Allergens:1) Grains containing gluten 3) Eggs 4) Fish 7) Milk/lactose 8) Nuts


Garlic clove

Leek Cucumber

Indonesian-style spiced pork strips

Red chili pepper Jasmine rice

Salted peanuts

Ham Free-range egg

Pantry items

HELLOEXTRA 45 min. • Eat within 5 days

Ketjap, Sugar, Olive oil, White wine vinegar or rice vinegar, Sunflower oil, Salt and pepper

HELLOEXTRA

Knoflookteen

Prei Komkommer

Indisch gekruide varkenshaasreepjes

Rode peper Pandanrijst

Gezouten pinda's

Achterham Vrije-uitloopei

Marinated pork strips with Chinese rice with ham, omelette and sweet and spicy cucumber


EquipmentPan with a lid, bowl, frying pan, sauté pan

Serves 1 — 6

1P 2P 3P 4P 5P 6PGarlic clove (pcs) 1 2 3 4 5 6

Indonesian-style spiced pork strips* (g) 200 400 600 800 1000 1200

Jasmine rice (g) 85 170 250 335 420 505

Red chili pepper (pcs) ¼ ½ ¾ 1 1¼ 1½

Cucumber* (pcs) ½ 1 1½ 2 2½ 3

Leek* (g) 100 200 300 400 500 600


Ham* (g) 10 15 25 30 40 45

Salted peanuts (g) 5) 22) 25) 20 40 60 80 100 120

Not includedKetjap (tbsp) 2 4 6 8 10 12

Sugar (tsp) 2½ 5 7½ 10 12½ 15

Olive oil (tbsp) 1½ 3 4½ 6 7½ 9

White wine vinegar or rice vinegar (tsp) 1½ 3 4½ 6 7½ 9





Allergens:3) Eggs 5) Peanuts May contain traces of: 22) Nuts 25) Sesame seed

1. MarinatePress or mince the garlic. In a bowl, mix the pork strips with the garlic, ketjap, 2 tsp sugar per person and 1 tbsp olive oil per person. Marinate for at least 15 minutes. In the meantime, boil 250 ml water per person in a pan with a lid. Cook the rice for 12 – 15 minutes, covered with the lid. Drain if necessary and allow to steam dry and cool (TIP).

2. ChopIn the meantime, remove the seeds from the red chili pepper and finely chop the pepper. Cut the cucumber into small dices and mix them in a bowl, with the red chili pepper, the white wine vinegar or rice vinegar, and 1/2 tsp sugar per person. Let the cucumber absorb the vinegar mixture and stir regularly.

3. Fry the leek and eggMeanwhile, cut the leek into quarters lengthwise, and then into small pieces. Heat the sunflower oil in a wok or sauté pan and fry the leek for 10 minutes on medium-low heat. Whisk the egg in a bowl. Heat 1/2 tbsp olive oil per person in a frying pan on medium-high heat, add the egg and fry an omelette. Remove the omelette from the pan and cut into strips. Cut the ham into 1 cm dices.

4. Fry the riceTurn the heat of the pan with leek to medium-high, add the rice and fry for 2 – 3 minutes. Do not stir too much, so the rice will fry well. Add the ham and the omelette and fry for 2 – 3 more minutes. Season with salt and pepper.

5. Fry the pork stripsIn the meantime, fry the marinated pork for 4 – 6 minutes on medium-high heat. Roughly chop the peanuts.

6. ServeTransfer the fried rice to plates. Put the fried pork strips next to it. Garnish with the salted peanuts and serve with the sweet and sour cucumber.

Enjoy!


Documents

Creamy potato soup with shrimps - Hellofresh PDF/03... · In the meantime, cut the leek into quarters lengthwise and then into small pieces. Heat the sunflower oil in a wok or sauté