Delicious Recipes from Dinnertime

Yummy Scrummy Recipes Delivered To Your Door

Cooking for the fam every. single. night can get a little same/same so we LOVE the dinnertime recipe boxes that take the stress out of deciding what to cook and shopping for your meals by bringing all the ingredients and instructions direct to your door! From standard boxes to paleo and gluten free, there’s something for everyone – just check out 2 of their awesome recipes below for some inspo (that’s your weekend meals sorted…)

Recipe 1: Shepherd’s Pie with Cauliflower Mash

A healthier take on the traditional Shepherd’s Pie – instead of potato it is topped off with cauliflower mash. The mash is prepared while the sauce simmers and thickens, and it is breeze to make. We used garlic cloves with it, but you can add other ingredients for an extra kick – mustard, spring onion, some sharp cheese, horseradish or caramelised onion. Served with Lemon Garlic Green beans, it is a delicious, nutritious and fun way to put together dinner!

Cook Time: 30 minutes, serves 4

Ingredients:

For the Pie: 

1 tbsp. Cooking Oil 

500 g Minced Lamb

– 2 small Onions, finely chopped

– 2 stalks Celery, finely diced

– 2 Carrots, finely diced

– 2 Bay Leaves

– 1 tsp. Dried Rosemary 

– 1 tsp. Dried Thyme 

– 2 Arabic Courgettes, finely diced 

– 2 cloves Garlic, chopped

– 2 tbsps. Tomato Puree

– 500 ml Vegetable Stock (1 cube + hot water)

– Sea Salt and Black Pepper, to taste

For the Cauliflower Mash:

– 800 g Cauliflower, roughly chopped

– 1 knob of Butter

– 3 cloves Garlic

For the Beans: 400 g Green Beans, trimmed

– 2 tbsps. Butter

– 2 clove Garlic, chopped

– 1 Lemon, zested and juiced

– 1 bunch Parsley, chopped

Instructions:

1. Heat half of the oil in a large pan over a medium heat and brown the mince for a few minutes. Set aside. Meanwhile, chop the onion and dice the celery and carrot.
2. In the same pan, add the remaining oil and sautéthe onion, celery, carrot, bay leaf, rosemary and thyme for 5 minutes. Dice the courgettes and chop the garlic. Add to the pan and gently fry for a further minute.
3. Return the mince to pan, add the tomato puree and the veggie broth (1 cube dissolved in 500 ml hot water). Bring to simmer and cook for 15 minutes. Meanwhile, preheat the oven to 200 degrees Celsius.
4. While the sauce is simmering and thickening, prepare the mash. Remove the tough parts of the cauliflower stalk and then roughly chop the cauliflower into 5 cm chunks. Place the butter in the bottom of a pan with 4 tablespoons of water and top with cauliflower and garlic cloves.
5. Cover the pan and steam for about 8 to 10 minutes, until the cauliflower is tender when tested with a knife. Check and add water if needed. Remove from pan and blend with a hand held blender or food processor until smooth or roughly textured if you wish. Season to taste.
6. Using either individual pie dishes or a larger baking dish (about 5 cm deep), fill them two-thirds full with lamb mixture and top with cauliflower mash, using a fork to crisscross over the top. Dot with some butter.
7. Bake for 20 minutes until golden. Meanwhile, prepare the garlic lemon green beans;
8. Trim the beans and steam in a pan, lid on, with 3 tablespoons of water for about 5 minutes until just tender. Heat the butter in a separate pan over a low heat. Chop the garlic and add to the pan. Stir for 1 minute (don’t let the garlic burn), zest and juice the lemon and chop the parsley, and then add to the pan. Drain the green beans, then quickly toss through the pan to load and season to taste. Serve with the Shepherd’s Pies

Recipe 2: Fettuccine With Spicy Meat Sauce

What can be more satisfying than a bowl of perfectly al-dente pasta topped with a sumptuous sauce? This rich meat and tomato sauce is not your regular Bolognese – we use warming spices such as cinnamon, cumin and chili powder to bring out all the flavours. The sweetness of raisins is beautifully balanced with the saltiness of feta and the freshness of mint. Serve with a fresh green salad and enjoy!

Cook Time: 30 minutes. Serves 4

Ingredients:

– 400 g Fettuccine Pasta

– 1 Onion, finely chopped

– 1 tbsp. Olive Oil (h)

– 500 g Ground Beef

– Sea Salt & Black Pepper 

– 2 cloves Garlic, chopped

– 1 tsp. Ground Cumin 

– 1 tsp. Chili Powder, or less or more to taste

– 1/2 tsp. Ground Cinnamon 

– 500 g Crushed Boxed Tomatoes

– 3 tbsps. Raisins

– 4 tbsps. Feta Cheese, crumbled

– A handful fresh Mint leaves, chopped

For the Green Salad:

– 1 bunch Lettuce, shredded

– 3 tbsps. Olive Oil 

– 1/2-1 Lemon, juiced

– 2 tsps. Honey

– Freshly ground Salt and Pepper 

Instructions:

1. Bring a large pot of water to a boil and cook the pasta according to package instructions.
2. Meanwhile, prepare the sauce; Chop the onion.
3. In a large skillet on medium-high, heat oil.
4. Add onion and cook for about 4 minutes, stirring occasionally, until soft.
5. Add beef, 1/4 tsp salt and 1/4 tsp pepper and cook for about 4 minutes more, breaking up with a spoon, until no longer pink.
6. Chop or crush the garlic.
7. Add garlic, cumin, chili powder and cinnamon and cook for about 1 minute, stirring constantly, until fragrant.
8. Add tomatoes and bring to a simmer; reduce heat to medium-low and stir in raisins.
9. Cook until sauce is slightly thickened and raisins are plump, 2 to 4 minutes.
10. Season with additional salt and pepper.
11. Prepare the green salad; Shred the lettuce.
12. Mix the dressing ingredients (olive oil, lemon juice, honey and salt and pepper) together and pour over salad greens. Mix well.
13. Divide the pasta among serving bowls and top evenly with sauce, crumbled feta and mint.
14. Serve with green crunchy salad.

Happy cooking, mama!