I love recipe boxes, and was recently sent a box from Marley Spoon. It is a weekly recipe delivery service, with the ingredients delivered direct to your door. The menu changes weekly, and I love that you can pick which dishes you’d like to try, as well as adjust the amount of people the box is for. We received a 2 meal box for 2 people and I chose recipes that would fit well (ish!) into my paleo plan: Flank Steak with Rosti and Tomato-Caper Sauce, and Chargrilled Summer Vegetables and Baked Goat’s Cheese.
My box arrived last week on a day that I wasn’t feeling my best. The last thing I felt like doing was sorting through the ingredients and putting them away. However, Marley Spoon made it really easy for me. Each meal was bagged up with the correct ingredients, and there was a separate bag for the fresh meat and the cheese. This made my life really easy and I was able to pop them all in the fridge quickly and without fuss. My experience of other recipe boxes has been little bags and pots of ingredients that I’ve had to sort through and look for when it comes to cooking the recipe. This is one hassle that my brain can sometimes do without! The way Marley Spoon did this was a serious plus point for me.
Also included in the box were the two recipe cards for the dishes I would be cooking. They were large A4 size with a photo on the front of the finished dish, as well as the cooking time and calories (which I found very handy, since I log all of mine). There was also a little story about the dish from the chef who created it.
The recipes are broken down into 6 steps on the reverse of the card, and the ingredients are also listed, with weights and measures, which mean you can make them again and again – which I plan to, because the two we received were delicious!
I cooked the flank steak recipe first. I had to add a couple of staples from my store cupboard, along with the ingredients sent to me. These are listed on the card, as well as on the recipe when you select them online.
Following the instructions, I soon had grated potatoes and onions frying in a pan to make rosti, steaks frying to a perfect medium and then resting whist I made the tomato and caper sauce. Everything was smelling really good, and since the sun was still shining late in the day, we decided to eat our dinner out in the garden.
I don’t think I’ve ever cooked flank steak before, but it is a cut of meat that I will definitely be buying again. It was so flavourful and tender, and the accompanying sauce was so tasty! I actually left the sugar out of the sauce, as I didn’t want to add extra sugar to my food. I found the tomatoes very sweet, but you may not. Marley Spoon have said it’s okay for me to share the recipe with you here, so if you want to try the flank steak with rosti and tomato-caper sauce you can… and I highly recommend you do!
570 calories per person
- 30g spring onions
- 500g maris piper potatoes
- 10g fresh parsley
- 250g cherry tomatoes
- 15g tomato paste
- 2 flank steaks
- 5g garlic
- 20g capers
- salt & freshly ground black pepper
- olive oil
- 1 egg
- 1 tbsp flour
- 2 large frying pans
- kitchen paper
- box grater
- measuring jug
- Prepare rosti - Preheat oven to 220C (fan). Wash, trim and finely slice the spring onions. Peel and coarsely grate potatoes. Place a colander over a bowl, add the grated potatoes and spring onions then season with salt. Mix well, leave to rest so the potatoes release some moisture.
- Prepare sauce - Meanwhile, wash tomatoes and parsley. Pick parsley leaves, discard stalks. quarter tomatoes, peel and finely chop the garlic. In a large bowl mix the egg and flour. Squeeze out as much liquid from the potatoes as possible with the hands, add to the egg and mix.
- Shape and fry rosti - Heat a large frying pan with 2 tbsps of oil on medium heat. Take a handful of mixture and form into a ball, add to the pan and flatten with the back of a spoon. Repeat with the remaining mixture and fry for 1-2 mins each side. Transfer to the oven for 8 mins.
- Cook steak - Heat the second frying pan with 1 tbsp oil over a high heat. Season the meat with salt and pepper. Cook for 2-3 mins on each side for medium rare, and a further 2 mins for well done. Transfer to a plate, keep warm and leave to rest.
- Make sauce - Reheat the steak pan with 1 tbsp oil on a medium heat. Add the tomatoes and cook for 3-4 mins. Then, add thee garlic and cook for a further 1 min and add 50ml water to the pan. Stir in the tomato paste, 1 tsp sugar and the capers. keep cooking for 1-2 mins.
- Finish the sauce - Stir the parsley through the sauce and season with salt and pepper, serve alongside the rosti and steak.
After the success of day one’s dish, I was looking forward to seeing what day two would bring. We were not disappointed. We needed a griddle pan to make this dish, but after hunting high and low, then deciding we must have lost it in the house move, we had to use a regular frying pan instead. No big deal, it just meant no char marks on the vegetables!
The ingredients in this dish included courgettes, carrots, beetroot, fresh herbs, goats cheese and pita bread, and it made a yummy vegetarian meal.
The goats cheese that was sent is a variety I would usually buy, so this pleased me, as I know I can recreate this any time (especially since we have oregano and rosemary growing in the garden)
I left the beetroot peeling to Steve, whilst I got everything ready. He had quite the time washing the red colour from the vegetable off his hands! The pita bread was torn into pieces, drizzled with olive oil and salt, then toasted in the oven. I’ve never even thought to do this before, and what a way to make some nice crunchy snacks! Back to the recipe, which had a total cooking time of 40 minutes on the card, but it didn’t feel like it took that long.
Another nice evening meant another dinner in the garden. Everything went together really well, and we both really enjoyed the flavour combinations in this dish. I don’t think I’ve ever eaten beetroot unless it’s been pickled – it’s not my favourite flavour in the world as it reminds me of school dinners! I was a bit worried that I would take one bite and decide it wasn’t for me… in fact, when I plated everything up, I gave Steve most of the beetroot! By the time we came to eat dinner, we had to do some swapping of veggies as the oregano, rosemary, chilli and lemon dressing on the beetroot made them taste amazing!
Overall we were very impressed with Marley Spoon’s recipe box. There was no faffing around trying to locate lots of little ingredients in the fridge, as they were all bundled together, and whilst the instructions were on the wordy side (at least for me, I like things to be as simple as possible!) they were easy enough to follow. I liked that the recipe cards have a calorie count, so if you are watching those, you can take them into account.
Marley Spoon deliver to most of England, Wales, and Scotland, with the exception of remote regions. Delivery days depend on your location. Ingredients are kept fresh in cooled vehicles (within London), and for the rest of the UK with Woolcool packs (made with sheep wool) to keep everything cool. The boxes are not on the road for longer than 24 hours so you can be guaranteed optimal freshness. The ingredients stay fresh for a minimum of 4 days, so you don’t have to cook them on the day you receive the recipe box.
Ingredients are sourced from the UK (unless, Marley Spoon say there is a good reason not to) and they work with carefully selected producers to guarantee the quality of their ingredients. They always opt for the organic options when possible and their meat comes from species-appropriate husbandry – ensuring that they are delivering the best stuff out there.
I think recipe boxes are a great invention, and they’re perfect for when you are busy and want to treat yourself (they’re not always the cheapest option, which is why I say it is a treat), and would make a great gift for new home owners or for a student just moving out of home and into new digs for the first time.
I’ve been looking at the recipes for next week on the website and there are some delicious sounding dinners there! And YOU can get your hands on a discounted box…
Marley Spoon have kindly provided me with a discount code for the first 50 of my readers who would like to try out this recipe box for themselves! Just enter MarleySpoonLovin to receive £25 off your first order!