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upplied recipes are created by chefs who ensure that the meals are delicious and balanced more importantly they are all easy to prepare and can be completed in 30 minutes so that all sounds great but how much does it cost a bag of 3 meals costs 39 for 2 people and 59 for 4 people delivery costs are included i know some people might think that this is a little expensive but i think it s a fair price as hello fresh provide a good range of meals and they source good quality products for example my chicken sausages were from a butcher and not bought from a high street grocery store because really i could just buy those myself there were still items that were from stores like sainsburys though oh and hello fresh is subscription based and has no minimum term with a 6 day notice period which means you can opt out at any time should you wish to do so but enough about all that because the most important thing is what the service meals are actually like i tried out the 5 meal plan however i only took photos of 4 of the 5 dishes though as i forgot to take photos of the last one i know forgot totally unacceptable in food blogger world but oh well i m not going to elaborate much on each recipe as i m never very good with words so hopefully the photos will do the elaborating the meals i had were 1 tuscan meatballs with spaghetti fresh basil and tomato sauce meatballs who doesn t love them this was a perfect meal to have in my bag and my love for meatballs meant i cooked this first i actually learnt a few new things from the recipe like how adding grated pecorino chopped porcini mushrooms helps to enhance the flavour of the meatballs and how rolling the meatballs in cous cous before pan frying them gives a great crunchy finish never too late to learn this was my favourite meal of the lot and the people at hello fresh have kindly agreed to let me reproduce the recipe here i have rewritten the methods of the recipe though i never feel comfortable just copy pasting someone else s recipe as i tend to have a preferred way of writing recipe at the end of the post 2 sesame crusted salmon with cous cous cherry tomato salsa it was great to see that hello fresh gives a good balance of meals in the bag as a medic i m highly paranoid about eating a balanced diet we try to eat fish twice a week with one vegetarian meal thrown in somewhere so i was glad to see salmon in one of the recipes i often eat cous cous but i ve never added fried onions for flavour texture those are the flecks you see in the cous cous another trick learnt 3 artisan sausages with roasted garlic mash red onion gravy bangers and mash british comfort food at its best wouldn t you say what i loved most about this was how the sausages were sourced from a specialist butcher which probably explains why they are one of the best sausages i ve tasted in a long time 4 thai red curry with chicken toasted cashews so this was the fourth day and i totally blanked and forgot to take a photo of the ingredients as i was in a rush to cook read i was too hungry greedy insert appropriate adjective here this came with a pack of pre made red curry paste a thai brand which i remember buying when i was in bangkok some years ago i hope that you all don t scorn pre made curry paste because truth be told sometimes they taste much better than homemade curry pastes the rice that i served on the side was supplied in the pack 5 pea mint goats cheese risotto err yes so this is the dish i have absolutely no photos of whatsoever apologies so what did i think of hello fresh and the service they re providing what i liked portioned ingredients which helps minimise waste not having to think of what to cook for dinner i m very fickle and have too many ideas so this is a good thing for me good balance of meals i had fish chicken beef vegetarian pork good variety of cusines i had italian thai british and i m not sure what category the salmon cous cous risotto dishes fall under excellent friendly customer service what i thought could be improved giving customers the opportunity to choose the recipes meals that come in the pack or at least the chance to state particular main ingredients that you dislike e g aubergines which could potentially be the main ingredient of a vegetable curry it would be a shame if someone got a pack with something they didn t like which would mean a high chance of throwing it out wastage the green on black text on the recipe cards weren t great contrast wise i can imagine it would be a little hard to read in poor lighting etc white text on black might work better i also thought the recipes were a little wordy but i suspect this is a personal preference expanding the service outside of london they currently only deliver to london addresses basically hello fresh is a service that aims to give you a convenient way of eating home cooked dinners it s great if you can t be bothered to figure out what to cook and don t have the time to hit the shops in time to get groceries for dinner would i pay for this service yes but only once every so often because i do enjoy experimenting and not sticking to recipes ha and i d go for the 3 meal plan vs the 5 meal plan i received a bag of 5 meals courtesy of hello fresh but all the opinions expressed above are my own tuscan meatballs with spaghetti fresh basil tomato sauce recipe courtesy of the hello fresh chefs with some modifications serves 4 500g beef mince 4 cloves garlic finely diced 3 tsp dried oregano 3 tsp porcini mushrooms soaked in hot water for 5 minutes then finely diced 40g pecorino cheese or parmesan 4 jacobs crackers crushed to resemble breadcrumbs 6 tbsp couscous 2 eschalion shallots 2 tins chopped tomatoes bunch basil leaves approx 30g roughly chopped salt pepper to taste 500g spaghetti cooked according to package instructions until al dente you can do this in a pot whilst you re making the meatballs 1 in a large bowl mix the beef mince garlic porcini mushrooms crushed jacob crackers grated pecorino and salt pepper to taste i used 1 2 tsp of salt and 1 tsp pepper using your hands mix the ingredients together until they are well incorporated 2 form the meatball mixture into 2 3cm balls roll each individual meatball in cous cous set the meatballs aside 3 place a non stick pan on medium heat and gently fry the diced shallots in olive oil until they turn fragrant 4 add the chopped tomatoes to the pan and simmer on medium heat if the sauce starts becoming too dry you can add some water to the pan to thin it down 5 whilst the tomato sauce is simmering heat a non stick pan over high heat brown the meatballs on all sides until they are cooked through this should take around 6 minutes if you re unsure if they are cooked through cut one open this is the best way to tell 6 add the meatballs to the tomato sauce which should have reduced down nicely by now add the chopped basil leaves to the sauce and season with salt and pepper to taste 7 serve the meatballs tomato sauce mixture over spaghetti top with grated parmesan and eat to cut down on washing up having too many pans on the go at one time cook your meatballs in the oven if you choose to do this i d advise not rolling the uncooked meatballs in cous cous as you won t get the same crisp from the couscous without pan frying i e there s not much point bake the meatballs in a 180 c oven for 15 20 minutes until cooked through you can then add the meatballs to the tomato sauce as in step 6 posted on march 14 2012 categories chicken dinner pasta quick meals review salmon 10 comments on hello fresh recipe ready groceries delivered to your doorstep scarpetta s tomato basil spaghetti i can t believe it s 2011 already i mean could time pass by any more quickly everyone always tries to be healthier in the new year especially after the christmas new year stuff yourself silly festivities although i don t believe in dieting hunger makes me grumpy i do believe in trying to eat healthy so for the rest of this month i will be trying to eat more greens and fish and less dessert not sure how well i will actually fare with this considering how much bbq pork belly i ate in koba today oh well but in the spirit of healthiness here is a fairly healthy pasta recipe i say fairly healthy because there is some butter and parmesan used in the recipe i first saw this recipe on jaden s blog was immediately taken by the simplicity of the recipe and so bookmarked it i have lots of bookmarked recipes so this was left for a good period of time but this pasta kept on popping up on the food radar with everyone raving about how good it was which obviously meant that i had to try making it this tomato basil spaghetti is one of the most popular dishes at new york s scarpetta so i hear and i ve read about people who specially make a trip to scarpetta to try this dish and after making it i can see why the freshness and sweetness of the tomato sauce that coats each strand of spaghetti is infinitely better than ready made pasta sauces and when you think about how simple it is to make it will make you want to give up on premade sauces altogether the original recipe calls for fresh plum tomatoes but i used a mixture of fresh and canned plum tomatoes the quality of your tomatoes are important as you want the freshest and sweetest tomatoes you can find they don t necessarily have to be plum tomatoes i m sure other varieties would work just as well quality may cost more but trust me when i say it will be worth it when it comes to making this sauce the spaghetti is served with a garlic basil oil which in my opinion brings the dish to another level whilst not overpowering the star of the event the tomato sauce the oil is made by infusing garlic fresh basil leaves and a pinch of chilli flakes in hot olive oil i might take the lazy route the next time i make this and infuse fresh basil leaves in store bought garlic olive oil waitrose does a fantastic one which i use everytime i don t want to chop garlic plus i think that the intensity of garlic is more evident in the store bought oil i m a huge fan of garlic you see scarpetta s tomato basil spaghetti adapted from this recipe on steamy kitchen who adapted it from scarpetta and scott conant for the sauce 6 ripe tomatoes preferably plum tomatoes one 400g can of peeled plum tomatoes 3 tablespoons extra virgin olive oil pinch of red chilli pepper flakes salt and freshly ground black pepper to taste for the garlic basil oil 1 4 cup extra virgin olive oil 6 8 whole cloves garlic 10 whole fresh basil leaves generous pinch crushed red chilli pepper flakes to finish 500g spaghetti 2 tablespoons unsalted butter 1 2 cup freshly grated parmesan 6 to 8 fresh basil leaves sliced thinly to prepare the tomatoes you get to skip this whole part if you use canned tomatoes 1 bring a large pot of water to a boil have a large bowl of ice water nearby 2 whilst waiting for the water to come to a boil cut a small x on the bottom of each tomato ease tomatoes into the pot and boil for about 15 seconds then promptly move them to the waiting ice water 3 pull off the tomato skin with the tip of a knife a normal butter knife works fine 4 cut the tomatoes in half and use your finger to flick out the seeds to prepare the tomato sauce 5 heat olive oil in a large pan over medium high heat add the tomatoes both fresh and canned and red chilli flakes to the pan and season with salt and pepper it s safer to under season at this point as the sauce will reduce down later 6 let the tomatoes cook for approximately 5 minutes or until they become soft and mushy 7 use a potato masher to mash up the tomatoes you don t have to mash it all into a smooth paste but i try to mash it up as finely as possible 8 cook the tomato sauce for 20 25 minutes until it thickens whilst the sauce is cooking make the garlic basil oil to make the garlic basil oil 9 put the olive oil garlic cloves basil leaves and pepper flakes in a small saucepan and heat over low heat allow the ingredients to warm slowly to release their flavours 10 when the garlic is lightly browned turn off the heat and let it cool 11 before using strain the oil and discard the solids and to put it all together 12 cook the spaghetti in boiling salted water until just shy of al dente drain and reserve a little pasta cooking water 13 add the spaghetti to the tomato sauce and cook over medium high heat gently tossing the pasta and the sauce together with a couple of wooden spoons you can use tongs but this increases the risk of breaking up the wonderfully long pasta strands if the sauce seems too thick add a little pasta cooking water to it to thin it down 14 remove pan from the heat and toss with the butter basil and parmesan 15 serve the spaghetti into plates drizzle with the garlic basil oil and serve posted on january 5 2011 categories dinner lunch pasta vegetarian 15 comments on scarpetta s tomato basil spaghetti the food of florence part 2 it has been very warm in london lately and the sun has brought back many fond memories of my recent trip to florence in an ideal world i d jump on a plane and fly out to florence again because it has truly won its place as one of my favourite holiday destinations but for now i ll just have to be content with looking back at photos and reminiscing as i mentioned previously the only part of the trip i planned besides where we would stay of course was the food i actually had a list of restaurants tucked in my handbag which i constantly referred to in the time we were there one of the places that was high up on that list was osteria i tozzo di pane i read many good reviews about this cozy little italian tavern tucked away in a quiet street away from the bustling tourist spots it took a while to find it but boy am i glad we did the food was simple but oh so good and to top it all off they had the most beautiful outdoor dining area if only we had similar places in london i can t think of how to describe the area so i ll let a photo do the talking isn t that just so beautiful we dined at an odd time so the restaurant was almost empty from what i hear it gets really busy during dinner service and i can imagine why we dined there twice but both times were during lunch so we never got to see the outdoor dining area by night i was happily snapping photos of my surroundings whilst waiting for the food to arrive carpaccio di bresaola con rucola scaglie di grana e limone very typical salami beef with salad and cheese so simple yet so good the beef carpaccio was seasoned to perfection and complemented the bitter rocket leaves well the cheese was just icing on the cake because what dish doesn t taste good with cheese please note that i am an utter cheese fanatic though when i was younger i used to throw cubes of cheddar cheese into chinese style soup because err well i liked the meltiness of it my mum thought i was completely bonkers by the way so i won t be surprised if you are appalled by this salsiccia di cinghiale con carciofi marinati e mozzarella di bufala wildboar...
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