From Kents to Butternut squashes, there’s a wonderful glut of these orange delights around at the moment. In honour of that plentiful bounty here’s how to cook pumpkin in four completely different ways!
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We reckon getting the kids involved in food prep is one of the most likely ways to get them to eat the finished product!
Read moreDiscover HelloFresh couscous recipes!
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Wondering how to cook couscous so it's perfectly fluffy every time? Mate, we've got you (...)
Read moreWhether you’re looking for a gooey yolk to dunk ya soldiers or you’re about to get oeuf with a salade niçoise, we’ve got the perfect way to boil an egg just the way you like.
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Leila Bianca ko says:I really count on HF to supply the nutrients I need as I live with my 4 furry kids now my kids have flown the nest.
Need some cheering (and warming) up? These winter beef dishes will fit the bill. There’s 20 of them, and we still haven’t resorted to dull stews! Promise.
Read moreWe tried, but we just can’t have Christmas without pavlova. This wreath shaped confection is just about the most festive dessert we can think of, and delicious to boot!
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Toni Bressan says:So easy and looks amazing coming out of the oven! The tricky bit is getting it onto a platter/board for decorating! Any hints?
Greer says:Hi Toni,
Our best advice for pavlova is to let it completely cool before attempting anything with it – the dry brittle shape will be easier to pick up. At HelloFresh HQ, we cooked our pav on a tray lined with baking paper. When it was cooled, er gently turned it out onto a dry tea towel, peeled back the baking paper and then gently lifted up and placed on our serving board.
Nicky says:I made two, and neither held any height the next morning đ
Any tips on what I can use the leftover egg yolks for?
Can they be frozen (in ice cube trays perhaps) for future date?
Greer says:Oh no Nicky!
This might have been because the inside of your meringue was still soft and was able to collapse – next time, try reducing the heat and cooking for another 15 – 20 minutes to dry out even further. Always store your pav in a cool dark place like a pantry, and never the fridge – the moisture will be too much for the poor thing. Finally, decorate your pav at the last minute – once the cream and fruit is on, the moisture will again begin to break down the delicate meringue.
Egg yolks don’t have a terribly long shelf life – storing them in a bowl with a little water covering them, glad wrapped and in the fridge will buy you a few days. Our favourite use for them is a leftovers omelette, or a spaghetti Cabonara – always made with egg yolks and never cream. đ
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Hi Greer,
It looks good, and Iâm sure it tastes even better. But I didnât understand completely what tools have you used to cook it (mixer, baking dish, whisk, etc)? Iâll be very grateful for respond.
With a few boiled lollies, this simple biscuit recipe transforms into beautiful coloured windows and edible panes. We love to hang ours on the Christmas tree, ready to be eaten on the big day!
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The perfect Christmas dinner wouldn’t be complete without lashings of lovely gravy. To find out how to make gravy, check out our quick video – we guarantee perfect results with this every time.
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Because nothing says Christmas quite like tins of lovely treats waiting to be brought out when VIP visitors come visiting. Especially ones in red and white suits…
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Helen Rivers says:The biscuits look lovely, though could you suggest another filling? I don’t really like walnuts.
Greer says:Almonds would also work well here Helen! At this time of year, we’re also partial to a pecan :).
Ivan says:How many cookies does this recipe make?
Greer says:Hi Ivan,
We reckon you’ll get about 3 dozen cookies from this recipe, depending on the size you prefer of course.
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Yum!!!! thank you.
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