Andrews - Step by Step with Marley Spoon: Top 100 Rated Recipes from the Meal-Kit Experts with Marley Spoon

Learn to cook the top 100 rated recipes from meal-kit kings Marley Spoon. Marley Spoon is famous for taking the guesswork out of a delicious dinner. All their recipes are designed by expert chefs and presented in 6 clear, easy-to-follow steps. Now for the first time theyve brought together 100 of their most popular recipes, as rated by customers, for you to try. Each recipe has been specifically tailored to serve 2 or 4 people, and the collection includes old and new favourites such as Lamb and Thyme Pasta, Baked Chicken Paella and Chilli Pork Ramen. From Vegetarian, Healthy and Family Friendly to Super Fast and Gluten Free meals, this book covers all the bases, as well as providing menu plans and shopping lists to help you make the best use of the ingredients you buy.

Step by Step with Marley Spoon is the ideal teach-yourself-to-cook guide to help build your confidence and repertoire in the kitchen.

About This Book The world is awash with cookbooks, so why does it need this one? After all, Marley Spoon is actually a meal kit delivery company that sends out boxes of ingredients, for customers to make meals from scratch without needing to grocery shop, or agonise over the eternal what-to-cook-for-dinner quandary. And our recipes are already well and truly Out There because we send them on cards daily, with orders, to tens of thousands of our customers. Our service is for people who love cooking, but dont necessarily have the time to shop and cook every night. So we make it super-simple, doing most of the shopping for them, and developing recipes that are delicious, healthy, well-balanced, varied and minimally wasteful. Every night they cook with us, our customers are getting something different, often going on a culinary journey through the flavour landscapes of places such as the Middle East, Italy, Korea, Mexico, Vietnam or Morocco.

They recreate meals using portioned fresh produce, premium-quality meats, free-range poultry and a whole range of vibrant spices and aromatics. In the process they also hone their culinary skills, following our clear, step-by-step recipes, which guide them through the entire process. In a way, we hold their hand and give them confidence. Part of the process is that the Marley Spoon community tells us exactly what they like to eat and what they dont. And we listen. Thats where this book comes in.

Ive been involved with food media for years and in all my time working on recipes, articles, TV content and cookbooks, Ive never been in the lucky position of knowing precisely what people want to cook before I start on a project. Understanding food preferences is generally a guessing game when youre writing a cookbook but, with this one, its not. Each dish in this book has been specially chosen because it has resonated strongly with Marley Spoons large community of cooks, who routinely rate our recipes for flavour, ease of cooking, balance and general enjoyment. Feedback has told us that the recipes in this book are the ones with the biggest ticks of approval. That feedback is from people just like you our customers are from all walks of life, from varying family situations, representing a wide range of ages, living in different parts of the country and with cooking skills that run the gamut from absolute beginner to ace expert. They tell us they like Thai dishes and modern Australian cuisine the most, that pork is their favourite meat and that Monday is their favourite day to cook.

Therefore, it stands to reason that if our diverse Marley Spoon community likes these recipes for the way they work and taste, you will too. A great deal of thought and planning goes into Marley Spoon recipes. Each one is evaluated for nutritional content, for balance within a weeks menu offerings, for ease of cooking and for that X flavour-factor. Once my team and I are happy with a recipe, its rigorously triple-tested and taste-tested at our HQ, where we also photograph each dish for our recipe cards. At every step along the process we are constantly looking for ways to boost flavour even more, or make preparation more streamlined. My overall approach is to devise the most flavour-packed, diverse dishes that I can recipes that not only serve as convenient weeknight solutions, but that also teach new techniques, introduce exciting ingredients and that generally keep cooks engaged.

My style of cooking is to take expected combinations and classic ideas from around the globe and give them a flavour twist. Its this twist thats become the hallmark of Marley Spoon dishes. Bacon and fennel pasta with pistachios and ricotta; easy salmon tacos with red slaw and lime yoghurt; mixed mushroom risotto with spinach, sesame and miso; Swedish meatballs with mash and cranberry relish these are just a few examples of whats in these pages: rock-solid recipes that pack a flavour punch and are easy for anyone to replicate. Flavour is a big part of the story but not the only one. I am constantly developing recipes across various dietary preferences. Low-carb, healthy (according to the Australian National Health and Medical Research Council healthy eating guidelines), vegetarian and vegan are some of Marley Spoons most demanded types of meals and youll find a variety of these in this book.

Even if you dont strictly adhere to a certain way of eating, mixing things up with these types of dishes keeps dinnertime healthy and interesting. Devising dinners that appeal to kids is also important to me. As a mum of two young children I know how hard it can be to keep all ages happy and how its vital that kids eat a variety of vegetables and other nutrient-rich ingredients. I try to strike a balance in my recipes between more adventurous flavours (making ingredients like chilli optional, where possible) and milder ones with guaranteed appeal. Ive also included a few weekly meal plans, complete with shopping lists, so you can structure a week around specific requirements if you like. The plans also mean you can easily do a weeks worth of shopping in one hit, saving time at the supermarket.

However, the shopping lists assume a pantry and fridge stocked with staples such as olive oil, extra virgin olive oil, vegetable oil, a range of vinegars (white/red wine, white, rice wine, balsamic), soy sauce, sugar, honey, mustard (wholegrain and dijon), flour, eggs, milk and butter. Using this book is simple. It works exactly the way our Marley Spoon recipe cards do. Each recipe is precisely scaled for two versions; one for two people and the other for four. In each recipe, you just select your ingredient amounts based on which version you are using. Methods are identical.

Each recipe method is broken down into six simple steps and I recommend reading them through before starting, just so you understand what utensils are required, whether the oven needs preheating, the sequence of prep and so on. We give a combined prep and cooking time, utensil lists and exact weights and measures for everything, including fresh produce. This is because of our strong stance on sustainability and food waste precise measures mean you are less likely to have unwanted ingredients that get thrown out. In a year, each Marley Spoon customer saves around the equivalent of twenty-two grocery bags-full of food waste and were always looking for ways to better this. But dont stress if your carrots, sweet potatoes or other vegetables weigh slightly more than the quantities given in a particular recipe the cooked dish will still be fine. Coming from a food media background, presentation is important to me.