Simply Cook

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你好

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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 Cuban Prawn Pasta. In this kit you get Mojo Seasoning, Garlic Paste and White Wine Reduction.

Boil a pan of water for the pasta.

Get the pasta on.

Sear the prawns.

Fry the veg.

Add the cream.

Serve!

This dish is full of flavour, all the flavours work so well together. I love the prawns with the tomatoes, I think the next time I make this, I'll either add the asparagus or tenderstem broccoli to add a bit more colour.

Next from this box I cooked the Beef Stroganoff. In this kit you get Stroganoff Seasoning, Mushroom Stock and Horseradish Seasoning.

I love this dish, it's full of flavour and is a really hearty meal. It's perfect for either a weekday dinner, or Sunday lunch. We've had this a few times now, and I always enjoy it. Even Skye gives it a good go too. The only thing I've changed is that we just have plain mash, rather than adding the horseradish as neither of us were a fan.

Next from this box I cooked the Smoked Haddock Kedgeree. In this kit you get Lemon Pepper Mix, Curry Blend and Kedgeree Stock.

Preheat the oven to 200C/180C Fan/Gas Mark 6.

Boil 500ml water in the kettle.

Fry the rice.

Add the stock.

Boil the eggs.

Serve!

This wasn't really for either me or Skye. I'm not a big fan of peas, so the peas mixed in with the rice was a little off putting. The haddock was okay, but it's not a favourite fish for me, and Skye isn't a fan of fish. For me, the flavours just didn't work.

Last from this box I cooked the Chicken Chilli Chowder. In this kit you get, Jalapeno & Garlic Paste, Southwestern Spices and Chowder Stock Pot.

I love this dish, it's like a chunky chicken and sweetcorn soup. It's full of flavour and really hearty. Skye also seems to be a fan. It works perfectly with the tortilla chips. We've had this a few times and I always enjoy it.

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 £11.78 or £9.99 if you click ship now, with your first box being a trial price of £3.

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!

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(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Cooking: Fish Stew With Cider

Hello

An nyeoung

Konnichiwa

Ni hao

I've not done a cooking post for a while so thought I'd share a recipe that I've recently tried and enjoyed making. I originally made this dish for an early valentines day meal for myself and Andrew and I was surprised by how easy it was to make and how tasty it was. So lets get cooking!

Ingredients:

2tsp butter

1 large leek, thinly sliced

2 shallots, finely chopped

125ml dry cider

300ml fish stock

250g potatoes, diced

1 bay leaf

4tbsp plain flour

200ml milk

200ml double cream

350g skinless monkfish or cod fillet, cut into pieces

salt and pepper

First I chopped up the leek and shallots.

Then I chopped my potatoes.

Lastly I cut the fish into pieces ready for when I needed it.

I then melted 2 tsp of butter in a large pan over a medium-low heat, then added the leek and shallots and cooked for 5 minutes.

I stirred them occasionally and after the 5 minutes I added the cider and brought to a boil.

Next I stirred in the fish stock, potatoes and bay leaf, I brought it all back to a boil and then reduced the heat, covered the pan and left to cook gently for 10 minutes.

While cooking for the 10 minutes I made a flour and milk mixture. I put the flour in a small bowl and slowly whisked in a few tablespoons of milk to make a thick paste. I then added a little more milk to make a smooth liquid.

After 10 minutes I adjusted the heat so the stew bubbled gently. I then added the flour mixture to the pan and and stirred and cooked for a further 5 minutes, stirring occasionally

After 5 minutes I added the remaining milk and half of the double cream and continue to let it cook for 10 minutes until the potatoes were tender.

In the original recipe it said to add chopped fresh sorrel leaves but I couldn't find any so I used parsley and then combined it with the remaining cream, then add to the pan along with the chopped fish.

Then continue to cook, stirring occasionally for about 3 minutes. Lastly taste the stew and add salt and pepper if required.

Finally ladle the stew into bowls and serve.

This is a dish I will continue to cook in the future and so far has been enjoyed by everyone who I've cooked it for. When I first made this dish I was scared it would have a really fishy taste and smell but was pleasantly surprised that that wasn't the case.

Have you tried this recipe?

Let me know in the comments below.

See you soon!

An nyeoung

Sayonara

Zai Jian

Bye