Our second Hello Fresh meal was rigatoni with cherry tomatoes and mozzarella, which was surely going to be an interesting one. For starters, we never eat pasta unless it’s in a sauce, and we also usually go for a healthy version rather than just the normal “white” pasta. Secondly, we never eat white onions, always red. And thirdly, I don’t like olives. Basically, this recipe had a lot of work to do to win us over!
They certainly don’t look like much on the packaging, and I would not have thought to try them at home. Like many of the newer Quorn products, they seem to be suffering from a bit of an identity crisis. They just remind me of the bland and stodgy Quorn I used to eat, and which I have vowed to avoid as much as possible. Who would have guessed that there would be something worth eating hiding away inside?
This month on Vine we’re sharing with you three great new recipes from Hello Fresh. We signed up to the service through a free trial for one box (although this is not a sponsored post – we have a family member who already uses them and who received a discount code!), and decided to try them out. For this Monday and the next two weeks, we’ll be sharing the results.
I recently met up with a friend that I don’t see often. He works in London now, and when I’m up there, it’s normally only during the day, so our timetables clash. But recently, I realised that the meeting I had would finish around 5pm, leaving me free, so I fired off a text before heading in. Unfortunately, when I came out, I still hadn’t heard back, and his phone was off when I tried to call. Shrugging my shoulders, I started to head home – two connections on the Tube before getting to the station where I would be taking my final train.
As part of our ongoing pesto month series, we decided to go for a healthy take on a very unhealthy meal! Our polenta chips stand in well for the real thing as the texture is almost the same, and the pesto mayonnaise has a great tang to it that allows the chips to really shine.
Recently we tried the so-called Mexican sweetcorn fritters from Sainsbury’s, which comes as part of a range that we’ve been enjoying (particularly their nacho cheese parcels). They are rated as spicy on the packaging, but in spite of my dislike of spicy food, that didn’t put me off. You see, I’ve always been a fan of sweetcorn based fried goods. Sweetcorn fingers and similar items took the place of fish fingers when I was a kid, and generally speaking, I love the taste of sweetcorn no matter how it comes. Basically, I just had to know what these tasted like.
Recently we were sent some mints and gum through from this great little brand, Peppermint. We were so excited to try them as they have great health benefits compared to normal mints, and they also came in a cute package that was a joy to open. We actually Vined the unboxing, as you can see here:
On Monday, I posted a Vine recipe for our latest addition to pesto month – pesto mince burgers. Today I’m bringing you my review of those burgers, how they tasted, and how they could be improved!
I’m actually a little delighted that I’ve found a recipe for a veggie burger which is very easy and quick to make. There are just three ingredients in this burger, so it does not get much easier than that! Plus, you can take out the breadcrumbs and make it even simpler if you need to. We served them up with a rasher of (fake) bacon on top, and drizzled a bit of sour cream and chive or ketchup sauce on top. The results were simple yet delightful.
This pesto burger was just a little bit inspired, even if I do say so myself. I saw a recipe for a beef burger imbued with pesto, and decided to set about making it myself. I knew I was going to have to think of a vegetarian replacement, so my mind went straight to Quorn mince. I’ve never used it in a burger recipe before, so this was the chance to jump on the opportunity!
It’s fair to say I normally try to reserve my Wednesday posts for burgers, but this month called for something a little extra. We’re currently going through pesto month over on Vine and in our Monday posts, so what better way to mark the theme than to share with you my favourite pesto recipe? This one is close to our hearts for several reasons. First, I love to make it in a big batch every month or so, storing it in a mason jar to serve over spaghetti or pizza for the rest of the week. Secondly, it was one of the first Vine posts that we did that saw a big response. It surprised us with how many loops, comments, and likes it got, and it remains one of our most popular Vines even now.