MIX BOX

From: R490.00 for 1 week

If you are not set on any one style of eating and love to experiment, then this is for you. Choose any 4 meals from the Classic, Low-GI and Veggie box to make your own individual menu for the week.

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THIS WEEK

Fettucine Alfredo & Prosciutto
INGREDIENTS
  • 100g Prosciutto, thinly sliced
  • 200g Fettucine
  • 120ml Cream
  • 1 T Butter – from your pantry
  • ⅛ t Nutmeg
  • 1 Garlic clove, crushed
  • 120g Cherry tomatoes, halved
  • 40g Spinach, chopped
  • 20g Parmesan, grated
  • * 1 t UD Salt
Beer battered fish and chips with mushy peas
INGREDIENTS
  • 2 Potatoes, peeled and cut into chips
  • 600ml Sunflower oil, for deep-frying – from your pantry
  • 2 180g Hake
  • 75g Plain flour
  • 25g Plain flour and ½ t BBQ spice mix for dusting
  • 140ml Cold beer
  • ½ T Baking powder
  • 2 t Fresh mint, chopped
  • 30g Butter – from your pantry
  • 300g Peas
  • 1 Lemon
  • 2 t Fish spice
  • * 1 t UD Salt
Chicken tacos with pomegranate salsa
INGREDIENTS
  • 1 t Ground cumin
  • ½ t Garlic powder
  • ¼ t Chilli powder
  • Salt and pepper
  • 2 T Olive oil – from your pantry
  • 2 150g Chicken breasts, cut into strips
  • 2 Baby radish, thinly sliced
  • 1 Avocado
  • 30g Pomegranate seeds
  • 60g Red onion, diced
  • 1 Tomato, deseeded and diced
  • 1 T Lime juice
  • 1 T Coriander, chopped
  • 2 Tortillas
  • 100ml Sour cream
  • * 1 t UD Salt
Pork fillet with noodles, vegetables and sweet and sour broth
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 2 150g Pork fillet
  • 1 t Chinese 5 spice
  • 500ml Sweet and sour broth
  • 1 Lime – use to taste
  • 6 Bok choi, halved
  • 150g Udon noodles
  • 5g Coriander, roughly chopped
  • 1 Spring onion, sliced
  • 100g Shiitake mushrooms, sliced
  • 80g Mange tout
  • 80g Edamame beans
  • * 1 t UD Salt
Mexican mince with roasted capsicum and chipotle yoghurt
INGREDIENTS
  • 3 T Olive oil- from your pantry
  • 360g Beef mince
  • 80g Red onion, finely chopped
  • 1 t Smoked paprika
  • ½ t Ground coriander
  • 1 Garlic clove, crushed
  • 2 t Achar spice
  • 1 Tomato, chopped
  • 80g Cherry tomatoes, cut in half
  • 1 T Coriander leaves, roughly chopped
  • 1 Lime
  • 80g Cabbage, thinly sliced
  • 10g Wild rocket
  • 100g Grated cheddar
  • 1 PKT Chipotle yoghurt
  • 1 Yellow pepper, deseeding and cut in half
  • 1 Red pepper, deseeding and cut in half
  • * 1 t UD Salt
Moroccan spiced chicken
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 2 T Onion, chopped
  • 1 t Garlic, crushed
  • ½ t Chili flakes – use to taste
  • 2 t Cumin
  • ½ t Turmeric
  • 2 t Garam Masala spice
  • 2 150g Chicken breasts, cubed
  • 1 Tomato, finely diced
  • ½ Baby cucumber, finely diced
  • 400g Cauliflower rice
  • 2 t Coriander leaves, chopped
  • 100ml Yoghurt
  • 1 Lemon
  • 120ml Coconut milk
  • * 1 t UD Salt
Mushroom Steak and Broccoli Mash
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 2 180g Rump steak
  • 300g Broccoli, florets
  • ½ Lemon, juiced and zested
  • 125ml Cream
  • 150g Mushrooms, sliced
  • ½ t Thy
  • me, leaves stripped from stalks
  • ½ Garlic clove, crushed
  • 2 t Steak spice
  • * 1 t UD Salt
Griddled chicken with quinoa Greek salad
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 160g Quinoa – 500ml boiling water
  • 1 T Butter – from your pantry
  • ¼ t Red chilli, deseeded and finely chopped
  • ¼ t Garlic, crushed
  • 2 150g Chicken breasts, butterflied
  • 2 T Extra-virgin olive oil – from your pantry
  • 150g Cherry tomatoes, halved
  • 60g Calamata olives
  • 60g Red onion, finely sliced
  • 50g Feta cheese, crumbled
  • 1 t Mint leaves, chopped
  • 1 Lemon, juiced and zested
  • 2 t Chicken spice
  • * 1 t UD Salt
Cauliflower biryani with herb yoghurt
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 2 T Butter – from your pantry
  • 80g Onions, thinly sliced
  • ½ Garlic clove, crushed
  • 1 t Ginger, grated
  • 2 t Ground coriander
  • 2 t Ground cumin
  • 1 t Grounded Turmeric
  • 1 T Garam masala spice
  • 400g Cauliflower, florets
  • 200g Basmati rice
  • 1 T Vegetable stock – 450ml boiling water
  • 2 T Coriander, roughly chopped
  • 150ml Yoghurt
  • 1 T Flaked almonds, toasted
  • * 1 t UD Salt
Farfalle with walnut pesto and peas
INGREDIENTS
  • 200g Farfalle
  • 3 T Olive oil – from your pantry
  • ½ Red onion, sliced
  • Salt and pepper
  • ½ Lemon
  • 3 T Walnut pesto
  • 20g Grated Parmesan
  • 60g Peas
  • 80ml White wine
  • * 1 t UD Salt
Butternut, lentil, tomato and spinach bobotie
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 80g Onions, chopped
  • 500g Butternut, cubed
  • 2 t Bobotie curry spice
  • 200g Lentils
  • 80g Cherry tomatoes
  • 1 t Sage, chopped
  • 250ml Cream
  • 4 Eggs – from your pantry
  • ½ t Turmeric
  • 1 Green apple – grated
  • 1 T Lemon juice
  • 1 T Mint leaves, roughly chopped
  • 1 T Brown sugar
  • 1 T Apricot jam
  • 80g Feta, crumbled
  • 40g Baby spinach
  • 1 Cup water
  • * 1 t UD Salt
Tofu and edamame noodle bowl with caramelized coconut broth
INGREDIENTS
  • 1 Jalapeño pepper, grated
  • 1 t Fresh ginger, grated
  • 200ml Coconut milk
  • 1 Garlic clove, crushed
  • 200g Firm tofu, cut into 2cm cubes
  • 160g Rice noodles
  • 250g Frozen edamame
  • 1 t Vegetable stock mixed with 15ml fresh lime juice
  • 100g Baby spinach
  • 2 T Dry-roasted peanuts, chopped
  • * 1 t UD Salt

Delivery 20 december

Additional information

How many people are you ordering for?

2 people, 4 people

How many meals would you like next week?

2 meals, 3 meals, 4 meals

Do you want this meal kit only for next week?

Once off

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