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lognese you get the exact amounts of ingredients for this based on the accompanying recipes i think this is quite a brilliant idea as it definitely helps minimise waste and let s admit it we have all thrown something out before all the supplied 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 beef and broccoli noodles i was one of those children who hated vegetables i still remember how i would only eat a very small group of vegetables beans beansprouts carrots and cauliflower no leafy greens ever made it onto my plate surprisingly my mum would never force me to eat them she would offer them to me and if i said no that was it turns out my mum hated vegetables when she was a child but then grew up to love them and she figured that i would be the same and how right she was from being a terrible child who only ate a very limited amount of vegetables i have turned into someone who loves them i happily eat almost any vegetable now with the exception of okra which i simply can t like which i sometimes find hard to believe funny how things pan out really thinking back i m very glad i was never forced to eat my portion of veg when growing up as i suspect it would have made me hate them forever please note that this does not mean i advocate not eating your greens when you re young though but why am i telling you this seemingly unrelated story of my childhood well because of this dish beef and broccoli noodles to be exact broccoli was one of the major no no s in the younger me but is now something i eat on a regular basis when cooked well broccoli tastes absolutely amazing but overcook it and you end up with a pile of green mush that no vege lover in the world would want to eat i tend to cook my broccoli the heston way see this article for more details the broccoli is cooked in minimal amounts of hot smoking oil and then covered with a pot cover to allow steam to build up and cook it all the way through i like his method because it not only tastes a lot nicer but also means you retain the nutrients within the broccoli which you lose via boiling this beef and broccoli noodle dish is inspired by this recipe from steamy kitchen sometimes you see a photo of a dish and you immediately know you must try it because you know it will be amazingly delicious the first time i saw the photo for this dish on jaden s blog that was one of these moments and i was right because this is so so good on another note i challenge you to look at jaden s photos of this dish and not want to lick your screen i assure you it is quite impossible my photos look so amateurish compared to hers oh well i didn t follow the exact recipe because well that s me instead of using stock in the sauce making process i add extra oyster sauce rice wine soy sauce to make up for it i also use lots of black pepper because i enjoy the extra kick it provides beef and broccoli noodles adapted from this recipe on steamy kitchen original recipe from noodles every day 3 tablespoons soy sauce 5 tablespoons oyster sauce 5 tablespoons shaoxing rice wine 1 tablespoon sugar 2 teaspoons sesame oil 500g frying steak beef sirloin cut into 3cm x 5cm pieces 600g fresh noodles i used 2 x 300g packets 2 tablespoons vegetable oil 3 large garlic cloves finely diced 400g tenderstem broccoli freshly ground black pepper 1 combine 1 tablespoon each of soy sauce oyster sauce and rice wine in a medium bowl add the sugar and mix until completely dissolved add the sesame oil and beef and mix well marinate for 20 minutes drain and discard the excess marinade 2 bring a large pot of water to a boil cook the noodles until 1 minute shy of being done and drain 3 heat 1 tablespoon of the vegetable oil in a pan or wok over high heat and stir fry the garlic until fragrant about 15 seconds 4 add the beef to the pan and stir fry until tender 3 4 minutes remove onto a plate and set aside 5 add the remaining tablespoon of oil and stir fry the tenderstem broccoli for 2 minutes you re aiming for half cooked broccoli at this point 6 add the remaining soy sauce oyster sauce and rice wine to the pan 7 add the noodles and stir to ensure the noodles are coated with the sauce cook for 1 2 minutes until most of liquid is absorbed 8 return the beef to the pan mix with the noodles and broccoli 9 season with freshly ground black pepper to taste and serve you can cut them into smaller pieces 1cm x 3cm but remember to reduce the cooking time accordingly posted on september 12 2010 september 12 2010 categories beef chinese dinner lunch noodles quick meals 16 comments on beef and broccoli noodles caramel chicken my friends often ask me how i find the time to cook dinner as often as i do the usual reaction is but cooking is so tedious how can you do it after a long day at work well i do two things one i cook in bulk and when i say bulk i mean bulk there are only two of us at home but i usually cook for at least 4 occasionally i cook for 6 i kid you not this habit originally stemmed from my inability to estimate quantities and then i realised it was a good thing sort of the best thing about this is that i either get to freeze leftovers like these meatballs or i have a day or two days worth of leftovers in the fridge believe me when i say that leftovers are something i ve learnt to appreciate over the years as it means i can still eat home cooked food even when i work late and of course some dishes taste better as leftovers think soups and stews and number two i cook simple food by this i mean food that takes no more than an hour from start to finish i reserve the more complex meals for the weekend in fact i try to cook something new every weekend but weekdays are for simple and fast meals this caramel chicken dish is one of those simple and fast meals inspired by none other than the oh so smiley bill granger who has fast become one of my favourite chefs this dish is easy to whip up and keeps well in the refrigerator as always i tweaked the recipe bill s recipe calls for chicken onions and garlic i added peppers and cashews so i could make it a one pot meal plus rice bill also browns his chicken at the start of the cooking process then removes it whilst he cooks everything else i cooked everything in one go the main reason for this being i didn t want to wash an extra bowl it s terrible that i have such an inherent inability to follow recipes anyway this dish turned out well and i really enjoyed the sticky and slightly sweet sauce that coated each piece of chicken despite the word caramel this dish is not overly sweet so don t get too worried the cashews and the peppers added a nice crunch to the dish i m a huge fan of multiple textures in dishes if you choose to not use cashews peppers serve the chicken with a side of vegetables and it should work equally well caramel chicken with peppers and cashews based on a recipe in bill s open kitchen 500g chicken thigh fillets skinless cut into bite size pieces 2 tablespoons vegetable oil corn oil 1 onion sliced 3 cloves garlic sliced 1 2 cup uncooked cashew nuts 2 bell peppers sliced thinly 1 3 cup kicap manis 1 3 cup fish sauce 3 tablespoons brown sugar pepper to taste 1 place a large pan over high heat put the oil sliced onion and sliced garlic into the pan and cook until fragrant cooking the onion and garlic in non piping hot oil reduces the risk of it burning something i m prone to doing 2 add the chicken and cook for 3 4 minutes or until lightly browned you re aiming for half cooked...