Everyone loved this seafood sensation last week! Whip it up yourself with our recipe to give it a taste, see it below!
We know you’re going to love this really different way of enjoying salmon. We’ve selected this ideal piece of fish to compliment the robust chickpea braise, and have added a dill and yoghurt dressing for extra deliciousness. We recommend keeping your salmon medium rare to achieve a perfect texture.
Ingredients for two people Continue reading
There are few things we love more than our weekly fresh fruit deliveries – and getting creative in the kitchen is one of them!
This parfait has been a healthy favourite in the office lately. What makes it even better is that it is so ridiculously simple to put together! Here is all you need. Continue reading
We absolutely fell in love with this recipe idea (from The Skinny Fork). Make the most of peaches this season – and enjoy these sweet beauties with yoghurt for breakfast or as a midday snack!
See how to make them here… Continue reading
This South Asian number is wonderfully aromatic and chock full of all things healthy and delicious.
Ingredients for two people
| 1 packet | vegetable stock |
| 1L | boiling water |
| 1 tbs | vegetable oil |
| 1 | brown onion, diced |
| 2 | garlic cloves, peeled & crushed |
| 1 tbs | HelloFresh biryani spice mix |
| 1 cup | rice |
| 1 head | cauliflower, florets separated |
| 1 handful | green beans, top & tailed |
| 1 bag | button mushrooms, roughly chopped |
| 1 small handful | coriander, roughly chopped |
| 1 packet | slivered almonds |
| 1 tub | yoghurt |
Hellofresh recipe
A warm veggie dish filled with fresh greens and perfectly complimented with nutty flavours.
Hellofresh recipe
| 2 tbs | olive oil |
| 2 | garlic cloves, peeled & crushed |
| 1 | eggplant, sliced into ribbons |
| 2 | zucchini, sliced into ribbons |
| 1 tin | lentils, drained & rinsed |
| 2 handfuls | baby spinach, washed |
| 1 bag | cashew nuts, crushed |
| 1 small handful | mint, roughly chopped |
| 1 | lemon, juiced |
| 2 | Lebanese bread |
| 1 tub | yoghurt |
Hellofresh recipe
A colourful and fragrant recipe which is guaranteed to brighten up your kitchen and your taste buds!
Ingredients for two people
| 2 tbs | HelloFresh Moroccan spice |
| 2 tbs | olive oil |
| 1 | capsicum, chopped into squares |
| 1 | zucchini, sliced into thin discs |
| 1 punnet | cherry tomatoes |
| 1 | red onion, sliced into wedges |
| 1 bag | button mushrooms |
| 6 | skewers (optional) |
| 2 | Lebanese bread |
| 1 small handful | mint, finely chopped |
| 1 tub | yoghurt |
| 2 handful | baby spinach, washed |
| 1 | carrot, grated |
Hellofresh recipe
These fragrant koftas are filled with authentic spice and coupled with warm bread, fresh veggies & minted yoghurt.
Ingredients for two people
| 350 g | beef mince |
| 2 tsp | HelloFresh Moroccan spice |
| 1 tbs | breadcrumbs |
| 1 | garlic clove, peeled & crushed |
| 6 | skewers (optional) |
| 2 tbs | olive oil |
| 2 | lebanese bread |
| 1 small handful | mint, finely chopped |
| 1/2 | lemon, juice |
| 1 tub | yoghurt |
| 2 handfuls | baby spinach, washed |
| 1 | carrot, grated |
Hellofresh recipe
Simple, warm and scrumptious – you’ll never want this dinner experience to end.
Ingredients for two people
| 1 tbs | olive oil |
| 2 | garlic cloves, peeled & crushed |
| 1 tin | diced tomatoes |
| 2 tsp | HelloFresh Middle Eastern spice blend |
| 2 sprigs | rosemary leaves only, chopped |
| 1 tin | lentils, drained & rinsed |
| 1 | lemon, zested & juiced |
| 350 g | diced lamb |
| 1 handful | Lebanese mint, finely chopped |
| 1 tub | yoghurt |
Hellofresh recipe
A creamy and aromatic chicken curry recipe that’s pleasantly spicy yet mild.
Ingredients for two people
| 350 g | chicken thigh, cut into 3 or 4 pieces |
| 1 | ginger knob, grated |
| 2 | garlic cloves, crushed |
| 1 | chilli, deseeded (optional) & finely chopped |
| 1 tbs | curry powder |
| 2 | tomato, diced |
| 100 g | yoghurt |
| 100 ml | hot water |
| 1 bunch | coriander, chopped |
| 150 g | rice |
Hellofresh recipe
For the chicken
In a large casserole dish or pan heat some vegetable oil. Add the chicken thigh pieces and cook for 3-4 minutes until golden brown. Transfer the chicken to a plate.
For the curry
Add the ginger, garlic, and chilli and cook over high heat for about 2 minutes. Add in the curry powder and then cook for one minute. Add the tomatoes, yoghurt, and water and stir until well combined. Reduce the heat down to a low simmer and season with salt and pepper before you add in the browned chicken. Cover the pan and leave to simmer for about 15 minutes.
For the rice
Meanwhile, place the rice into a sieve 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.
To serve
Divide the rice between bowls, spoon over the chicken korma, and serve with a sprinkle of fresh coriander leaves (only if you like).
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 light yet comforting recipe which will leave you feeling healthy and deliciously satisfied.
Ingredients for two people
| 100 g | yoghurt |
| 1 bunch | dill, chopped |
| 1/2 | lemon, juiced |
| 1/2 | brown onion, diced |
| 2 cloves | garlic cloves, crushed |
| 1 tin | diced tomatoes |
| 1 tin | chickpeas, strained & rinsed |
| 50 ml | white wine |
| 2 | salmon fillets |
Hellofresh recipe
For the yoghurt dressing
Before you get started on the yoghurt dressing, preheat the oven to 180ºC.
In a small bowl combine the yoghurt, dill, lemon juice, stir to combine and then season with salt and pepper. Cover and then place in the fridge.
For the braised chickpeas
Heat a small saucepan over medium-high heat and add some olive oil. Add in the onion and sauté for 2 minutes. Add in the garlic, diced tomatoes, the chickpeas, and then the white wine and bring to a gentle simmer. Let them simmer away for a good 12 minutes or until the sauce thickens, taste along the way and adjust seasoning with salt and pepper.
For the salmon
Meanwhile, heat some oil in an oven proof pan over high heat. Season the skin side of the salmon with salt and then place the salmon into the pan skin side down, cook for 3 minutes and then turn the salmon over and place the whole pan into the oven and cook for a further 5 minutes or until just cooked (cook for less time if you like it medium-rare). If you don’t have an ovenproof pan, simply just turn the heat down before you turn your salmon over and cover the pan with a lid and cook for a further 5-7 minutes.
To serve
Divide the braised chickpeas between plates and then top with the salmon and finally the yoghurt dressing, 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
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