In the Kitchen: Meet Charlotte and Stefan

Hello Chef is lucky to have many loyal customers, such as Charlotte and Stefan. They have ordered their favourite box almost weekly for 2 years.

Soon Charlotte and Stefan will have the chance to customize the order with Hello Chef’s upcoming product: The Choice Box. Read what this family prefers to cook and eat for dinner.

One thing is certain: this family likes to spend time in the kitchen. The two little girls, Alice and Stella, naturally find their places by the kitchen island and start experimenting with cooking.

Or, is this just an illusion?

“Me and my husband, we often cook separately”, Charlotte laughs. “We both tend to get meticulous about food, and sometimes end up quarrelling how a certain ingredient or dish should be prepared correctly.”

At least their attention to details pays off come dinnertime: Chef of the Day always has something delicious to serve.

“I absolutely think the whole family needs to eat the same food. There shouldn’t be such thing as adult food and kid food”, Stefan says.

Fish dishes are this family’s firm favourites. Charlotte is also a big fan of Hello Chef’s vegan and vegetarian dishes.

With the upcoming Choice Box, she plans to customize her order even more. In The Choice Box, there will be 16 weekly changing recipes to choose from. The family is ready for their pescatarian-vegetarian-vegan fare.

Salmon will be on the menu for sure since one of Charlotte’s and Stefan’s favourite dinners is this: fried salmon served with cauliflower mash, sugar snap peas and a simple tomato salsa.

Check out the recipe below the picture.

Fried Salmon with Cauliflower Mash and Sugar Snap Peas

Serves 4

Cooking time 25 min

Ingredients:

700g salmon

olive oil

salt, black pepper

Cauliflower mash:

1kg cauliflower

1 1/2 tsp salt

1/2 tsp black pepper

For sides:

2 tomatoes

1 tsp oregano

1/2 bunch fresh basil

salt, black pepper

300g sugar snap peas

Method:

1. Cut salmon to portions. Season with salt and pepper. Set aside.

2. Rinse cauliflower and separate to florets. Transfer to a pot and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat to low and let simmer, covered, for 10 minutes or until very soft. Drain the cooked cauliflower and transfer to a blender. Blitz until smooth. Season with salt and pepper.

3. Dice the tomato and transfer to a mixing bowl. Add dried oregano and fresh basil leaves. Season with salt and pepper, and set aside.

4. Bring a second pot of water to a boil. Cook the sugar snap peas for 3-4 minutes, then drain.

4. Meanwhile, heat oil in a pan. Place the salmon pieces on the pan skin side down. Fry until the skin is nice and crispy, and the fish nearly cooked. Flip, and fry the other side for only 1-2 minutes.

5. Serve the fried salmon with warm cauliflower mash, cooked sugar snap peas, and tomato salsa.