Simply Cook

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

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Cook restaurant quality meals!

Each box comes with 4 recipe kits and 4 step-by-step recipe cards.

Following the recipes, you combine the kits with 4-6 items from your fridge or cupboard.

Then in just 20 minutes  you'll be enjoying a delicious meal for 2-4 people

First from this box I cooked the Chicken Katsu Curry. In this kit you get, Pickled Salad Mix, Katsu Curry Paste, and Gochujang Sauce.

We love having the chicken katsu curry, it's really nice. It's definitely one of our favourites from Simply Cook. It's actually in one of our newer boxes that we've received.

Next from this box I cooked the Pad Thai. In this kit you get Pad Thai Paste, Tamarind and Thai Tomato Paste.

Cook the noodles.

Fry the prawns.

Add the Thai flavours.

Serve!

As you can see I added chicken to this dish, as when I originally cooked this, Skye wasn't too fussed about prawns. So I gave her most of the chicken and I had most of the prawns. It was a hit with us. But I think now that Skye enjoys prawns, I'll start doing this recipe with just prawns.

Next from this box I cooked the Chipotle Grilled Steak Salad. In this kit you get Lemon & Herb Blend, Ancho Steak Rub and Chipotle Paste.

We love this dish, it's another regular for us. It's always full of flavour. You can always tell which is Skye plate of food with this dish, as hers always looks empty and bare. I really need to find some extras to add to hers to enjoy.

Lastly from this box I cooked the Vietnamese Pork. In this kit you get Beef & Ginger Stock, Thit Kho Paste and Chilli Garlic Sauce.

We enjoy this dish, but I wouldn't say it's something we pick regularly to be in our boxes. The flavours are really nice and it's really easy and simple to cook.

Now let me get to the business side of the Simply Cook boxes, each box comes with 4 recipe kits which include 3 pots of sauces, herb, stock etc, as well as 4 step-by-step recipe cards, that contain the full list of ingredients you'll need, and alternatives etc.

You can choose which dishes you would like in your box, or you can leave it to the Simply Cook gang and let them randomly pick your dishes to enjoy. You can set your preferences whether you're wanting something mild to spicy, something family friendly, there's recipes from all around the world.

You can choose how often you would like your boxes, whether that would be weekly, fortnightly, or even every 4 weeks. You can also change, pause or even cancel your subscription at any time.

Each box is £10.99, with your first box being a trial price of £3 and each box has free delivery.

If you are interested in making your own Simply Cook subscription, then head over to the Simply Cook website, to check out more details as well as their big catalogue of dishes to make.

Here is a code to help you on your way and to get you your first box free:

Free box invitation code.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Cooking: Zesty Prawn Salad with Couscous

Hello

Annyeoung

Konnichiwa

Ni Hao

It's time for another of my cooking posts, which I will be doing a few of as I'm going to be sharing with you the recipes that I use for my meals for at work when I'm there for a full shift, shall we get started?

Ingredients:
1 cup couscous 
salt
pepper
1 tbsp olive oil
1/2 cup basil leaves
2 oranges 
uncooked prawns
1 lb cherry tomatoes
1 avocado 
1/2 small red onion
1 lime
Feta cheese (optional)

I started off by placing the couscous in a small pan, with 1/4 teaspoon of salt and 1 and a 1/4 cups of hot water and left for 15 minutes covered.

Next I started cooking the prawns and once cooked place them in a bowl ready for later on.

While the couscous was cooking I prepared the rest of the ingredients ready for mixing all together later on.

I didn't use both oranges as it got messy and I gave up.

I halved and juiced the lime but cut off a quarter first for serving at the end.

Once the couscous was ready I fluffed with a fork and added the olive oil and basil and gave it a mix, I then added the couscous to a bigger bowl, added a bit more basil.

I placed the orange, onion, avocado, tomatoes and prawns in a separate bowl, added the lime juice and gave it all a mix to make sure the lime juice coated it all.

Then it was time to serve, in my bento box I placed the couscous in first and then placed the rest of the ingredients on top and crumbled Feta cheese on top, I place the lime wedge in the corner of the box to squeeze over when I was ready to eat it.

This is another recipe that I found when looking for recipe's that uses avocado, I altered the recipe slightly as I don't like olives and used prawns instead of shrimp. It was really enjoyable and I would make this recipe again, it seems like a really healthy recipe so it's good to give it a try if you're trying to eat better and more good for you meals.

If you would like to try this recipe feel free to follow mine or check out and try the original recipe: Zesty Shrimp Salad with Couscous.

Let me know in the comments below if you give this recipe a try.

See you soon!

Annyeoung
Sayonara
Zai Jian
Bye

Cooking: Prawn, Grape, Avocado & Spinach Salad

Hello

Annyoeung

Konnichiwa

Ni Hao

It's been a while since I did a cooking post and I thought with getting a few 8 hr shifts at work that I'd do some posts of the recipes that I've been having for my dinner. I know this is classed as a cooking post, but there really isn't much cooking in this post, it's all pretty much quick and easy and ideal for lunch or dinner on your work break. Well lets get started!

Ingredients:
6 cups Spinach
2 cups halved seedless grapes, red, green or a mix
1 avocado, peeled, pitted and diced
1/2 cup goats cheese
1/2 cup pine nuts
uncooked prawns
beetroot and balsamic dressing

I started off by cooking my prawns and once done placed them in a bowl to cool down ready for when I needed them.

Next step is to prepare all the other ingredients, so I placed the spinach in a large bowl ready.

I then halved all my grapes, I used both red and green grapes.

Next I peeled, pitted and chopped the avocado.

Next I measured out the pine nuts and broke apart the goats cheese.

Next step is to put all the prepared ingredients into the bowl with the spinach leaves.

I gave it a quick mix with my hands and then drizzled the beetroot and balsamic dressing and gave it another mix with a large spoon.

Then it's ready to serve, I placed mine in Skye's bento box, I do have my own but it's been used and now in the freezer, and then placed it in the fridge ready for work the next day.

I was a bit wary about this recipe as I picked it because it was quick and easy to make as well as something that wouldn't fill me up while at work, or make me feel bloated. I've never really tried goats cheese before and I've never had grapes in a salad before, so this was a new thing for me to try. I originally found this recipe looking for recipe's that included avocado, I altered the recipe slightly from the one I found and changed some of the ingredients.
I really enjoyed this salad and will make at again at some point in the future as I think it will be good for when I start up with my workouts again, the original recipe is also gluten free.

Check out the original recipe: Grape, Avocado and Arugula Salad.

Let me know in the comments below if you try this recipe.

See you soon!

Annyeoung
Sayonara
Zai Jian
Bye