“Daily Dish – South Africa's first internet start-up to offer a yummy,
ready-to-prepare home meal kit delivery service – has partnered with Fairview
to expand the company's foodie offering. “ We were asked to take part in an experiment by this company who
deliver a hamper of food for four meals in a week with the recipe either for 2
people or four.
They offered to send us a box and we said great, we
would then invite friends who are vegetarians and we would cook two of the
dishes. We completely misunderstood what was in the boxes, we assumed we would
be able to cook out of one box. What we actually got – and it was impressively
delivered on Easter Monday - was two boxes, one for a Banting diet with four
meals for two people and another Vegetarian box with another four meals for
two. Which was extremely generous of them. We have cooked one vegetarian meal
and three Banting meals so far. The last Banting meal of steak strips with
Peppercorn sauce will be cooked for supper tonight, then we will move on to the
other three vegetarian dishes. This was because we had to use up the fresh meat
supplied by today.
“This is directed at people who are too busy to cook, or those who
simply relish the convenience of having recipes with exact ingredients that
they can quickly and easily prepare delivered to their home or office. With its
ultra-fresh ingredients, tasty recipes, and outstanding service, Daily Dish has
grown so popular that the company was recently prompted to expand its delivery
base to include Johannesburg and Pretoria, as well as suburbs and towns outside
the Cape Metropole.”
If you are interested in this concept, have a look at
their website www.dailydish.co.za for
more information, recipes, and to register if you like the idea of this
service. We have taken pictures of what we got and what we made and written the
full story.
They don’t
send you eggs, butter, oil, salt and pepper and foil, these you use from your
pantry. We were a bit confused at the onions. We received two very large red onions and two small. Which should you use when they say half an onion?
The recipe and the ingredients
supplied. Enough to make a Bacon and Spinach Quiche for two people, you add 3
eggs, butter and olive oil and seasoning. This was our favourite dish so far. The
cheese supplied was interesting. When Lynne tasted it grated it had very little
flavour indeed, but it was really present in a very good way in the quiche
The resulting dish. We like our bacon
pieces big and crisp. We will be making this again, we liked it so much. No
accompanying vegetables are supplied or suggested. We added steamed beans and
broccoli, or you could do a mixed salad
Everything you need for Steak Strips
and Peppercorn Sauce
The ingredients and recipe for the
Green Curry Pork Stir Fry. We added more pork as we served three people with
this dish as John’s daughter Clare also came for supper. There was plenty;
enough for second helpings. We even enjoyed the cauli-rice, but perhaps that was
because our steamer was not terribly efficient and the cauliflower was still a
bit crisp. It works well in taking up the sauce. The recipe warns that the
green curry paste is HOT, we didn’t agree. And we did need to add more fish
sauce, as the dish lacked salt and depth of flavour. The pork was very tender
and we enjoyed the dish. There is a lot of preparation on this dish (as there
is in all stir fries) but it comes together very quickly in the wok
Our version of the Green Curry Pork
stir fry
The recipe and ingredients for the
Cajun Chicken and Avo. This was a good dish, quick to prepare and cook. The
flavours and the textures were good and we really enjoyed it. BUT it is not a
main course portion and you would want to add something else. We had cauli rice
left over from the previous day, and Lynne also served some green beans. We don’t
like eating raw onions, so Lynne blanches them in boiling water, cools them and
then added them to the salsa so they don’t repeat so much. There was a
temptation to add Nacho’s! But that wouldn't be Banting, would it? It doesn’t
look very pretty, it's a little messy, so we didn’t photograph it
The Vegetarian Shepherd’s Pie. This is
more of a wintery dish for us and the size of the ingredients were huge,
especially those sweet potatoes. Still to try
Mushroom and Basil Linguine recipe.
This was what we cooked for our vegetarian guests on Monday night. Lynne
thought 200g of linguine was not enough so she added 50g of spaghetti but it
was more than enough. John was banished from the kitchen while she cooked the
mushrooms, as he truly hates the smell of the food he is allergic to. The dish
was very bland, despite Lynne adding lots of seasoning all along the way. In
fact, during cooking she added fresh thyme to the mushrooms and a grating of
nutmeg as well. The sauce was rather thin too. Suspect that adding an egg might
have helped. We did supply some white truffle oil and more parmesan cheese from
our larder when we discovered the lack of taste. This recipe needs work
The cooked linguine with mushrooms
Corn Fritters with Bocconcini Salsa
Lynne was going to cook this on Monday
as the starter, but simply ran out of time. Preparing two complete dishes and a
dessert was enough. It looks absolutely delicious and we can’t wait to try it
Our dessert was a recipe Lynne saw
Donna Hay make on TV this week, a lemon pudding made with one whole lemon,
sugar, eggs and corn flour. A great success although ours didn’t look at all
like hers! And one of our guests found it very sweet. We topped it with real
vanilla ice cream. Puddings are meant to be for cheating once a week
Haloumi with Broccoli and Sesame. This
sounds good and it’s a huge head of broccoli. But will this have enough
flavour? We will let you know
We were really delighted at the
quality of all the goods in the boxes and the attention to detail. You can
subscribe and receive a box a week. And if you don’t want one on a particular
week, you are able to skip that week but you need to give them notice. We
wondered why there are only 4 nights catered for? 5 might be better. Perhaps is
a cost issue. Perhaps they assume Monday is left over night and the weekend is
for going OUT!
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© John & Lynne Ford, Adamastor & Bacchus 2015
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