Classic provençale makes for a delicious sauce which is exquisitely enhanced in this en papillote style seafood dish.
Ingredients for two people
| 2 tbs | olive oil |
| 2 | garlic cloves, peeled & crushed |
| 1/2 punnet | cherry tomatoes, halved |
| 1 tub | kalamata olives, halved |
| 2 sheets | baking paper |
| 2 fillets | snapper |
| 1/2 | lemon, sliced |
| 4 sprigs | thyme |
| 2 handfuls | mixed salad, washed |
Hellofresh recipe
Preheat the oven 180ºC.
This herbivorous salad is light, bright, nutritious and best enjoyed with a glass of red.
Ingredients for two people
| 2 | carrots, sliced into sticks |
| 1 | beetroot, sliced into wedges |
| 1 tbs | dried thyme |
| 2 tbs | olive oil |
| 1 | red onion, sliced into wedges |
| 20 g | pistachios |
| 1 handful | green beans, trimmed |
| 1 tin | cannellini beans, drained & rinsed |
| 2 handfuls | baby spinach, washed |
| 1 small handful | mint, roughly chopped |
| 1/2 block | fetta, crumbled |
| 1 tsp | balsamic vinegar |
Hellofresh recipe
Tender chicken accompanied by herby mushrooms and crispy salad – could dinner get any better than this?
Ingredients for two people
| 1 tbs | olive oil |
| 2 | chicken breasts |
| 1/3 cup | vegetable stock |
| 1 tbs | butter |
| 1 | garlic clove, peeled & crushed |
| 1 | brown onion, diced |
| 1 bag | button mushrooms, finely chopped |
| 2 tsp | dried thyme |
| 1/4 cup | white wine |
| 2 handfuls | mixed salad, washed |
| 1 tbs | balsamic vinegar |
Hellofresh recipe
For the chicken
Heat the oil in a large pan over a medium heat. Season the chicken breast with salt and pepper and cook it for 5 minutes each side or until the chicken is golden and juicy. Remove from the pan and keep covered in a warm place.
For the mushroom sauce
Dissolve half of the vegetable stock in 250ml of boiling water (you could use the remaining stock the next day to revive any leftovers!). In the pan that had the chicken, heat the butter until it has melted. Add the garlic to the pan along with the onion, mushrooms, and thyme and cook for 5-7 minutes or until the onion is glossy and translucent and the mushrooms have browned.
Add to the pan the white wine (substitute for extra vegetable stock if you don’t have any) and vegetable stock and let it simmer for 5 minutes or until the liquid has reduced by at least half. Scrape the browned bits on the bottom of your pan as you go, these add delicious flavour!
To serve
Serve the juicy chicken breast with a generous heaping of the mushroom and a side of mixed salad drizzled with some balsamic vinegar and 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
We’ve replaced rice with a tiny rice-shaped pasta to add extra charm and texture to classic risotto!
Ingredients for two people
| 500 ml | vegetable stock |
| 1 bag | risoni |
| 1 tbs | butter |
| 1 bag | button mushrooms, sliced |
| 2 | garlic cloves, peeled & crushed |
| 1 small handful | thyme, de-stemmed & chopped |
| 1 tsp | balsamic vinegar |
| 1/4 cup | white wine |
| 1 small handful | parsley, finely chopped |
| 1 block | parmesan, grated |
Hellofresh recipe
This classic combo of harissa haloumi, corn and coriander will make your night!
Ingredients for two people
| 1 | garlic clove, peeled & crushed |
| 1 cob | corn, kernels removed |
| 1 tin | red kidney beans, strained & rinsed |
| 1 bunch | spring onions, chopped |
| 2 tbs | olive oil |
| 1/2 | lemon, juiced & zested |
| 2 tsp | dried thyme |
| 1 block | haloumi, cut into triangles |
| 70 g | mixed salad, washed |
| 1 handful | coriander bunch, chopped |
| 1 tbs | balsamic vinegar (optional) |
Hellofresh recipe
Fall in love with this blend of aromatic thyme, zesty lemon and soft couscous!
Ingredients for two people
| 4 tbs | olive oil |
| 1 | lemon, juiced & zested |
| 1 | garlic clove, peeled & crushed |
| 1 small handful | thyme, destemmed |
| 2 | chicken breasts |
| 150 g | pumpkin, diced into 1cm cubes |
| 1 | brown onion, sliced |
| 150 g | couscous |
| 50 g | baby spinach, washed |
| 1/2 block | fetta, crumbled |
Hellofresh recipe
This delicious blend of roasted veggies gives our healthy quesadilla a unique flavour!
Ingredients for two people
| 2 | sweet potatoes, peeled & diced into 1 cm cubes |
| 1 | red onion, cut into thick slices |
| 2 | garlic cloves, peeled & crushed |
| 1 small handful | thyme, destemmed |
| 1 tbs | olive oil |
| 4 | fajitas |
| 2 | tomato, diced |
| 100 g | cheddar cheese, shredded |
| 70 g | baby spinach, washed |
Hellofresh recipe
Once you’ve tried this banging recipe life without it will become unthinkable.
Ingredients for two people
| 2 tbs | olive oil |
| 2 | red onions, sliced into rings |
| 250 ml | vegetable stock |
| 1 small handful; | thyme, roughly chopped |
| 70 ml | white wine (or vegetable stock) |
| 400 g | potatoes, peeled & chopped |
| 30 ml | milk |
| 1 tbs | butter |
| 6 | Toulouse sausages |
| 100 g | baby spinach |
The braised tomatoes and chicken complement each other perfectly on a soft bed of polenta.
Ingredients for two people
| 350 g | chicken thigh, cut into 3cm pieces |
| 2 | garlic cloves, crushed |
| 1/2 | thyme bunch, destemmed |
| 1/2 | lemon, zested and juiced |
| 100 ml | white wine |
| 3 | tomatoes, diced |
| 2 tbs | red wine vinegar |
| 1 L | milk (or water) |
| 150 g | polenta |
| 70 g | rocket, washed |
Hellofresh recipe
For the chicken
Heat some oil in a pan over medium high heat. Add the chicken, garlic, thyme, and lemon zest into the pan and cook for 6-8 minutes or until the chicken is golden brown.
Remove the chicken from the pan and then add in the white wine while the pan is still hot, it should sizzle nicely and fiercely but don’t be afraid! This process is called deglazing. When you add liquid to a pan in which meat has been browned, it lifts all of those lovely flavours from the pan and turns them into a sauce. The technical name for the process of browning meat is the “Maillard reaction”, and is generally what gives meat that mouth watering flavour (not to mention that it’s a great way to seal in the moisture).
Allow the white wine to reduce for 1 minute and then add in the tomatoes and the red wine vinegar. Reduce the heat right down and allow to simmer very gently for 6-8 minutes while we get going on the polenta, be sure to check seasoning and adjust with salt and pepper.
For the polenta
Combine water and a pinch of salt in a large pan or pot and bring to boil. When the mixture is boiling gradually add the polenta in a thin steady stream stirring constantly until incorporated. Cook for 4-5 minutes or until smooth and soft. For a more creamy polenta, you may like to substitute some of the water with milk.
To serve
Divide the creamy polenta between plates and then spoon over the braised tomatoes and the chicken thigh. Serve with a side of rocket and a squeeze of fresh 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
A herby vegetarian wonder that your tastebuds will simply go nuts for!
Ingredients for two people
| 250 g | fettuccine |
| 40 g | slivered almonds |
| 1/2 | lemon, zested & juiced |
| 1 bunch | parsley, finely chopped |
| 1 bunch | thyme, finely chopped |
| 100 g | ricotta |
| 3 tbs | olive oil |
| 1/2 | red onion, diced |
| 1 | long chilli, de-seeded and diced (optional) |
| 2 | garlic cloves, crushed |
Hellofresh recipe
For the pasta
In a large pot bring some salted water to the boil. Add the fettuccine 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 return back to the pot.
For the almonds
While the pasta is cooking we can roast our slivered almonds. Place the almonds in an un-oiled pan and cook for 2-3 minutes or until golden brown, watch them like a hawk to make sure they aren’t burning! Remove and leave aside.
For the ricotta
To prepare your herbed ricotta, simply place the lemon zest, parsley, and thyme into a bowl, along with the ricotta. Season with salt and pepper and then mix well.
For the sauté mix
Heat some oil in a pan over medium-high heat, add the onion, chilli (optional), and garlic and cook for 2-3 minutes, remove from the heat and add the lemon juice.
To serve
Add the sauté mix to the pasta along with the herbed ricotta and the roasted almonds, toss well to combine and serve nice and hot.
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
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