Field Mushroom & Thyme Pizza with Gorgonzola

This mixture of mushrooms, thyme, and gorgonzola creates a delectable and unique pizza.

Ingredients for two people

2 tbs	butter
2	garlic cloves, crushed
3	field mushrooms, sliced
1/2	thyme bunch, leaves removed from stem
3	lebanese bread
150 g	gorgonzola, torn
70 g	rocket, washed

Hellofresh recipe

For the mushrooms

Preheat the oven to 180ºC. Heat some oil in a pan over medium-high heat, add the butter, garlic, mushrooms, and thyme and sauté for 3-5 minutes or until the mushrooms just begin to soften (don’t let them reduce in size too much otherwise your pizza’s will look very bare). Remove from the heat and leave aside.

For the pizzas

Lay out your lebanese bread and evenly distribute the mushroom ragu and then scatter the pizza’s with the torn gorgonzola. Place in the oven for 8-10 minutes, keep a watchful eye on them to make sure the bases don’t burn!

To serve

Distribute a bit of rocket over each of your pizzas, season with salt and pepper, and then dress with a dash of olive oil.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Pan-Seared Barramundi with Brown Rice Salad

A superb yet simple dish combining Australian Barramundi with a healthy rice salad. 

Ingredients for two people

150 g	brown rice, rinsed
1/2	red capsicum, roughly chopped
1/2	red onion, chopped
320 g	barramundi
1	lemon, zested & juiced
1 tsp	dijon mustard
3 tbs	olive oil
1/4	mint bunch, torn
1/2	basil bunch, torn

Hellofresh recipe

For the rice

Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the brown rice and cook it for 15-20 minutes or until soft. Drain and then refresh with cold water so the rice doesn’t stick together, set aside to cool.

For the fish

Heat some oil in a pan over medium-high heat. Add the capsicum and red onion, season well with salt and pepper, cook for 3-5 minutes or until the capsicum is softend, then remove from the pan and set aside.

Keep this pan on the heat because we are now ready to put the fish on. Season the fish with salt on both sides and cook skin side down for 4 minutes, then turn and cook for another 3 minutes or until it is just cooked through. Transfer to a plate and leave aside while you finish off the rice salad.

For the salad

In a large bowl combine the lemon zest, juice, mustard, and olive oil. Once the rice has cooled add it to the bowl along with the capsicum, red onion, mint, and basil then toss well to combine.

To serve

Divide the rice between bowls and then top with the fish and a squeeze of lemon. Enjoy!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Roast Cauliflower with Za’atar & Israeli Couscous

Add a Middle Eastern twist to your dinner plate with this enchanting and healthy dish.

Ingredients for two people

1	cauliflower, cut into florets
60 g	raw almonds, roughly chopped
1 tbs	za’atar
3 tbs	olive oil
1 tbs	butter
150 g	israeli couscous
500 ml	water
1	parsley bunch, chopped

Hellofresh recipe

For the cauliflower

In a salad bowl toss together the cauliflower florets, almonds, za’atar, and the olive oil. Place on a baking tray and put into the oven for 15-20 minutes, or until golden brown. Remove from the oven and place back into the salad bowl, add the butter and toss until melted.

For the couscous

Heat some oil in a pan over medium-high heat, add the couscous and stir to toast and coat for 1-2 minutes. Add the water and a good grind of salt and bring to a boil, reduce heat and allow to simmer for 8-10 minutes. Once all the water is absorbed fluff the couscous with a fork.

To serve

Add the couscous to the cauliflower and toss well to combine, season with salt and pepper, and toss through the parsley. Divide between plates or bowl and enjoy!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Merguez with Sumac & Cumin Scented Couscous

Bring the tastes of colourful Morocco into your kitchen with this delicious number!

Ingredients for two people

1 bag	HF sumac & cumin couscous mix
1/2	mint bunch, roughly chopped
1/2	red onion, finely diced
3 tbs	olive oil
1/2	lemon, juiced
4	merguez sausage
1 tbs	hot chilli sauce (optional)

Hellofresh recipe

For the couscous

Place the sumac & cumin scented couscous into a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with glad wrap. Leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork. Add in the fresh mint and red onion, then dress with the olive oil and lemon juice, toss to combine.

For the merguez

Heat some oil in a pan over medium-high heat. Add the merguez sausages and cook for 5-7 minutes turning regularly or until cooked through.

To serve

Serve your delicious merguez sausages with a side of the scented couscous and a spoonful of your favourite chilli sauce, if you desire.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Spaghetti Vongole

A beautiful recipe made even better with Australia’s own iconic Cloudy Bay Clams!

Ingredients for two people

250 g	spaghetti
1 bag	clams, rinsed
2	garlic cloves, crushed
1	chilli, deseeded & sliced
1 tin	diced tomatoes
100 ml	white wine (optional)
1/2 bunch	basil, torn

Hellofresh recipe

For the spaghetti

In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick. Strain the spaghetti and rinse under cold water.

For the clams

Rinse the clams under cold running water for a minute and then leave them aside.

Heat some oil in a small pot or large deep saucepan over medium heat. Add the garlic, chilli, and the diced tomatoes and allow to simmer for 5 minutes. Now add in the white wine, and clams, cover the pan and leave to simmer for 5 minutes or until the clams have all opened (discard the ones that don’t open). Remove the lid and add the basil, leave to simmer on low heat.

To serve

Divide the pasta between bowls. Using a ladle, spoon over the fragrant tomato sauce along with the clams. Garnish with a few leaves of fresh basil and offer your dish a good grind of salt and pepper and a splash of olive oil.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Mango & Coconut Rice Salad

We’re taking full advantage of mango season with this fresh and healthy dinner delight.

Ingredients for two people

150 g	rice
1/2	red capsicum, finely sliced
1/2	mint bunch, roughly chopped
1	spring onions bunch, sliced
1	long chilli, de-seeded & sliced
1	lemon, zested & juiced
1	mango, cubed
60 g	crushed peanuts
60 g	desiccated coconut

Hellofresh recipe

For the rice

Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain and refresh with some cold water to prevent the rice from sticking, leave aside.

For the salad

In a large salad bowl add the capsicum, mint, coriander, spring onions, long chilli, lemon zest & juice, mango, crushed peanuts, and the desiccated coconut. Mix all of these wonderful ingredients well to combine. Once the rice has cooled, add it to the salad bowl and toss well to combine

To serve

Divide between plates and season with salt and pepper, taste and adjust seasoning accordingly, and serve with a squeeze of fresh lemon.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Adana Lamb Kofta with Rice Pilaf

These lean kofta balls couldn’t be any easier to whip up or more delicious to gobble down!

Ingredients for two people

150 g	rice
1	red capsicum, very finely diced
350 g	lamb mince
3 tbs	olive oil
1 tin	diced tomatoes
1/2 bunch	mint bunch, finely diced
1/2	lemon, juiced

Hellofresh recipe

For the rice

Place the rice into a pot and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.

For the kofta

While your rice is cooking, heat some oil over medium-high heat. Add half the capsicum and season with salt and pepper. Sauté for 2-3 minutes until soft, remove and allow to cool.

Add the capsicum to the lamb mince and mix until well combined, season well with lots of salt and pepper. Begin to form the mince into oval shaped balls. Heat a pan over medium heat and cook the kofta balls for 2 minutes or each side or until they are cooked right through.

For the pilaf

Heat the olive oil in a large pan over medium heat, add onion and cook for 3 minutes and then add the diced tomatoes and cook for another 2 minutes. Season accordingly.

Now add the rice to the pan with the diced tomatoes and capsicum, taste and adjust seasoning accordingly. Add in the chopped mint leaves and set aside.

To serve

Divide the rice pilaf between plates and serve the adana kofta on top with a cook squeeze of lemon juice.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Chicken & Mango Salad

A wonderful salad combining chicken and mango to create the perfect summer dish.

Ingredients for two people

2	chicken breast fillets
1/2	mint bunch, chopped
1/2	red onion, julienned
1	mango, peeled and cubed
80 g	mixed salad, washed & dried
1 tin	chickpeas, strained & rinsed
1/2	lemon, juiced
1 tbs	white wine vinegar
2 tbs	olive oil

Hellofresh recipe

For the chicken

Heat some olive oil in a pan to medium and cook the chicken breast fillets for 2-3 minutes per side or until cooked through. When cooled, pull the breast apart with your hands, working with the grain of the meat, so that you get thin strips of chicken.

For the salad

Add the mint, red onion, mango, mixed salad, and chickpeas to a bowl and toss to combine.

Add the chicken to the salad, and then dress with the lemon, vinegar, and olive oil. Adjust seasoning with salt and pepper.

To serve

Divide the salad amongst your plates and enjoy.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Gai Lan, Carrot & Coconut Sundal

A traditional and aromatic South Indian dry curry that’s perfect for hot or cold weather!

Ingredients for two people

150 g	rice
2 tbs	vegetable oil
1/2	red onion, finely sliced
1 tbs	curry powder
1	ginger knob, chopped
1	long chilli, finely sliced
1	gai lan, finely sliced
2	carrot, cubed
60 g	dessicated coconut

Hellofresh recipe

For the rice

Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.

For the sundal

Heat a large pan over medium heat. Add the vegetable oil and the red onion and sauté for 1 minute. Now add the curry powder and cook for 30 seconds before you add the ginger, chilli, and season well with salt and pepper for a further minute.

Stir in the gai lan and the carrots and cook, covered, over a medium-high heat for 7 minutes, or until the vegetables are tender, add a splash of water here or there if the vegetables are sticking to the pan. Remove from the heat and then stir through the coconut.

Add the rice to the pan with the sundal and mix through to combine.

To serve

Divide the rice and sundal mix between plates and enjoy!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Orecchiette Salad

A quick and simple recipe which will leave you feeling light yet completely satisfied.

Ingredients for two people

350 g	orecchiette pasta
2	garlic cloves, chopped
1/2	cherry tomato punnet, finely diced
1	tomato, finely diced
100 g	kalamata olives, finely chopped
1	basil bunch, torn
1	cucumber, finely diced
2 tbs	white wine vinegar
4 tbs	olive oil

Hellofresh recipe

For the pasta

In a large pot bring some salted water to the boil. Add the pasta and the garlic cloves to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick. Strain and rinse in cold water, place the pasta in a large salad bowl.

For the dressing

Add the cherry tomatoes, tomatoes, olives, basil, and the cucumber to the bowl. Mash or finely chop the garlic cloves and place them in a small bowl for the dressing. Add the white wine vinegar, oil, and then season with salt and pepper. Drizzle the dressing over the salad and toss well to combine.

To serve

Divide between bowls and enjoy this deliciously simple pasta salad.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au