hey jsyk while hellofresh is dummy expensive and i wouldn’t recommend it if you already know how to cook (if you’re a beginner like i was when i had it for 3 months, then it’s worth it), you should know that ALL OF THEIR RECIPES are free on their website and they all fuck hard
i will say that all the cooking instructions for veggies are pretty much the same (season with salt + pepper and roast on the top oven rack at 425F), but if it ain’t broke don’t fix it.
that being said, it also introduced me to methods i wasn’t at all expecting. i would have never thought to use cream cheese in my meat sauce, and now all my friends are constantly asking me to make my special rigatoni.
not something that we usually post, but thought it might be nice for the times when you want something slightly fancier than a pre-packaged drink, but don’t want to put in too much effort or drink alcohol. the instructions for all of the following “recipes” are to simply mix the ingredients together in a tall glass.
passion fruit + grapefruit twist:
12 oz. grapefruit sparkling water
1/3 cup passion fruit juice cocktail
pomegranate berry “sangria”:
12 oz. cranberry, mixed-berry, or cherry sparkling water
1/3 cup pomegranate juice
optional: 2 tbs. cranberry juice
optional: 1 tbs. grenadine syrup
optional, but recommended if using unsweetened juice(s): sugar to taste
cranberry lime:
12 oz. lime sparkling water
1/3 cup cranberry juice
optional, but recommended if using unsweetened juice(s): sugar to taste
optional: half a small lime’s worth of fresh juice
optional: a slice of fresh lime as garnish for the rim
great-grandma's norwegian meatballs and gravy recipe
y'all remember that post about the person who fell out w their mom and posted her meatloaf recipe as revenge? well,
^ THIS is my mom's copy of my family's christmas eve norwegian meatballs recipe. i don't even celebrate christmas anymore, lol
don't worry, i transcribed and edited that mess into something more legible. here it is, under the cut:
recommended tools:
2 mixing bowls
whisk/beater
frying pan
spatula
ingredients:
12 tbsp very finely chopped onion
8 tbsp butter
2 lb ground beef
3/4 lb ground pork
1 cup bread crumbs
1 cup milk
2 eggs
4 tsp sugar
2 1/2 tsp salt
1 tsp nutmeg
1/2 tsp allspice
steps:
premix sugar, salt, nutmeg, and allspice
beat eggs
brown onions in half the butter
in a separate bowl from the sugar, mix the browned onions with beef, pork, bread crumbs, milk, and eggs. don't overmix, or the meat will become tough.
add sugar mixture to meat mixture, still taking care not to over-mix
shape meat mixture into 1 inch balls
heat the rest of the butter at a low temperature
add meatballs and brown over medium heat. shake the pan to keep meatballs round and ensure even cooking. serve alongside mashed potatoes, lefse, and søtsuppe!
Video by the Catalan recipe blog lasofregida on Instagram. The song is "No fer tant" by Guillem Roma.
In autumn, it's very popular to eat soups like this. Here I'm calling this a soup because it's what it's called in English, but in Catalan we usually make a difference between a soup / sopa (broth with things in it, usually pasta and can also have vegetables and sometimes some meat) and what we see in this video which we'd call a cream / crema. A "cream" is made of vegetables and is made into a homogeneous creamy liquid.
In this case, La Sofregida is making one of the most common "creams" for autumn: squash "cream".
I'll add her recipe under the cut.
Squash cream (crema de carbassa):
Ingredients:
Squash
Leek
Scallion
Water
A sprinkle of olive oil
Salt
You can also add carrots or a potato and some cheese that melts easily, and mix it all in like the other ingredients.
Preparation:
Place the vegetables in a pan and add a sprinkle of olive oil and salt, then slightly stir-fry the vegetables to bring out the taste.
Add water to boil them for 30-40 minutes more or less, until the vegetables are cooked.
Mix it all with a blender to make a homogenous soup, and serve!
When you serve it, you can add a bit of Iberian ham or bacon on top. Enjoy!