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ETEFY BLOG

  1. Chocolate and Caramel Nutty Squares


    INGREDIENTS:



    METHOD:

    1. Preheat the oven to 180℃ and grease a 20cm square baking tin.
    2. Sift together the flour, salt, baking powder and bicarbonate of soda. Stir in the walnuts.
    3. In a small pan, melt the butter over medium heat. Remove from the heat and stir in the brown sugar and water until dissolved. Allow to cool.
    4. Beat the egg and vanilla extract into the butter mixture. Slowly add the flour mixture and stir until smooth. Pour into the prepared baking tin.
    5. Sprinkle the chocolate chips evenly over the mixture and bake for 20-25 minutes.
    6. Allow to cool and cut into squares.



    MAKES APPROX 16 SQUARES
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  2. Bacon & Pea Carbonara



    INGREDIENTS:




    METHOD:

    1. Cook the spaghetti in boiling salted water until just done but still firm. Drain and reserve 60ml of the spaghetti water. Set aside.
    2. In a pan, fry the bacon over medium to high heat. Add the garlic and fry for another minute.
    3. Reduce the heat, add the cream and yoghurt and simmer slowly until the mixture thickens slightly.
    4. Add the peas and season with salt and pepper.
    5. Add the sauce and reserved pasta water to the spaghetti and toss.
    6. Serve with extra rashers of crispy fried bacon.



    SERVES 4
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  3. Natalie Colman's Fruitful Meringue Nests


    Natalie Colman returns with her deliciously sweet Pomegranate, Orange & Pistachio Meringue Nests.



    Wow your guests with this delectable selection of fruits and flavour.
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  4. Natalie Colman's Cottage Pie


    We teamed up with the fantastic Natalie Colman to share her inside tips on the perfect Cottage Pie!


    Hearty and wholesome, this is comfort food at its best!
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  5. Perfect Potato & Onion Bake




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    INGREDIENTS:





    METHOD:

    1. Preheat the oven to 180℃.
    2. Arrange a layer of sliced potatoes on the bottom of an oven proof dish, followed by a layer of onion rings and garlic.
    3. Season with salt, pepper, herbs, and drizzle some cream and milk over the top.
    4. Repeat the layering process, finishing with a layer of onions. Remember to drizzle the cream and milk between each layer and season to your taste.
    5. Bake for 1 hour or until potatoes are soft and golden brown.



    SERVES 4
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  6. Refreshing Pineapple Mousse

    Check out this perfect recipe for the summer, a delicious Pineapple Mousse. So light and refreshing!



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    INGREDIENTS:



    METHOD:

    1. Drain the pineapple and reserve the juice.
    2. Place the drained pineapple in a blender and blend on high until a creamy mixture is obtained.
    3. Beat the condensed milk on medium speed for about 2 minutes.
    4. Add 1/2 a cup of the reserved pineapple juice and beat again for another minute.
    5. Add the creamy pineapple mixture and mix well. Set aside.
    6. Place the gelatin sheets in cold water for about 5 minutes. In the meantime, in a separate bowl, whip the double cream with an electric mixer until stiff peaks form.
    7. Drain the gelatin well and place in a bowl with the milk. Microwave on high for about a minute then mix well with a fork to ensure the gelatin has completely dissolved. Add the gelatin to the pineapple mixture.
    8. Fold in the whipped cream.
    9. Pour the mousse in desert cups and set in the refrigerator for a couple of hours.



    SERVES 4
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  7. Fantastically Creamy Chicken Bake!


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    INGREDIENTS (FILLING):


    INGREDIENTS (MASHED POTATO TOPPING):




    METHOD:

    1. First, make the mashed potatoes. Place the potatoes in a large saucepan and cover with cold water. Season water with salt. Bring to the boil, then simmer over medium heat until tender. Drain then return to the saucepan. Add the butter and milk then mash until smooth. Cover and set aside.
    2. Now for the creamy chicken filling! Preheat the oven to 200℃/180℃ fan.
    3. Heat the olive oil and butter in a large skillet over medium - high heat. Cook the chicken for about 5 minutes or until browned. Cook chicken in batches if the skillet isn’t big enough. Transfer to a 35x23cm oven dish. Set aside.
    4. Add the chopped shallots and bacon to the skillet and cook until shallots have softened - about 8 minutes. Add the mushrooms and cook for another 4 - 5 minutes until tender.
    5. Add the wine and bring to the boil, for about 2 minutes. Add the flour and continuously stir for approximately 1 minute.
    6. Gradually stir in the chicken stock and cream. Bring to the boil so that the sauce thickens a little. Season with salt and pepper. Remove from heat.
    7. Place spinach over the chicken in the oven dish.
    8. Carefully pour the creamy mixture over the spinach. Stir to combine.
    9. Top evenly with the mashed potato.
    10. Bake for 25 - 30 minutes or until golden and chicken is cooked through. Leave to stand for 10 minutes then serve.



    SERVES 4
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  8. Comfort in busy London


    Follow the story of two girlfriends, who are moving to London into a high-tech apartment and how they find comfort in their lifestyle with Etefy.

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  9. Scrumptious Naan Pizza!


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    YOGHURT DRESSING (TZATZIKI):


    NAAN PIZZA INGREDIENTS:



    METHOD:

    1. Preheat the oven to 200℃/400℉.
    2. In a small bowl, make the yoghurt dressing by mixing the garlic, cucumber, natural yoghurt, lemon juice, and fresh mint leaves. Season with salt and pepper to your liking. Set aside.
    3. Now for the naan pizza. Line a baking sheet with greaseproof paper. Place the naan breads on the baking sheet and brush with the olive oil. Top each naan with red onion, chicken and cherry tomatoes.
    4. Bake in the oven for approx. 30 minutes.
    5. Drizzle with the yoghurt dressing and top with rocket leaves.
    6. Serve immediately while the naan breads are still warm.



    MAKES 6 MINI PIZZAS
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  10. Emily Hawgood dances with Etefy!


    Dancer, model and actress Emily Hawgood talks about how Etefy fits into her lifestyle while performing valse - cha-cha and step. During the video you'll see how Emily eats healthy and tasty cereal from Biona Organic delivered by Etefy.

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