Mastering the art of how to peel an artichoke is a skill akin to Daenerys Targaryen hatching a dragon egg in the ashes of an enormous bonfire.
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lionel gorrie says:several years ago i enjoyed a chocolate mud cake in queenstown new zealand at a private dinner party. it had pitted prunes, soaked in chocolate liquer, no eggs, coffee,, raw sugar, cocoa, cinnamon, what else i don’t know and was absolutely delicious. i think it was called suzannah’s chocolate prune cake. i cannot find any recipe anywhere that contains no eggs or butter. it just got better as it aged in the fridge.
can you help.
Greer says:Wow Lionel, this sounds delicious! We’re going to have to attempt a recipe like this on our blog 🙂
The Hello Fresh kitchen is a place where people come together – after all, we are a food company and good food is a great way to secure friendship.
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Bang up idea! I use this same concept for my mornings – I put the yogurt, honey and berry jam on the bottom followed by muesli and granola (works like the divider) then pack all my fruits on top leaving my softer more fragile fruit till last,,, then when ready I ‘up end’ the jar into my bowl and hey pesto mixed like a dream with no soggy muesli or ruined fruits
I am loving this concept Benji! Will be trying this next week…
Greer, have been a HF customer for a few months now, and just today had time to look around. “Look what I found!” …Your posts! Well done.
I will take time out occasionally to catch up on what’s new and yummy.
I have a question;
I recently cooked the Oven Roasted John Dory w Mediterranean Veg in a gas oven. It too ages to cook the fish on 200 degrees and had to keep going back every 6-8 minutes to check and re-check it. so in the end it too approx 30 min to cook the John Dory!
After plating up and eating, I was a little disappointed that it was missing flavour of sorts. I put plenty of P&S, extra lemon as well as the oregano, but I think it needed some other spice or herb added to it.
I can cook a little but when it comes to adding flavours to meat, poultry and fish I am dead set out of my comfort!
Do I up the heat in the oven, and what suggestions could you give me to add more flavour to the above dish, for my poor abandoned taste-buds?
Thanks VickiB
Hi Vicki,
Thanks so much for your feedback on this recipe. For roasting, a great tip is to resist the temptation to open the oven every 10 minutes (we know, it’s so hard!). Opening the oven releases a lot of heat very quickly, which takes time to build back up. Wherever you can, use the oven door to look through and check the progress of your dinner.
We recommend an amount of seasoning (be it salt and pepper, or citrus, chilli, etc.), but everyone’s tastes are different. Don’t be afraid to add more to suit your tastes!
Your comment has given us a great idea for a blog post. Stay tuned for our founder Tom’s latest article on how to add flavour to any meal!