Testing the Goodfood Basket

By / Life / October 11th, 2017 / 3

Earlier today, I reviewed the Goodfood Basket Meal Subscription. During that review, I prepared all three recipes from my box. I’ve tried to record my experience with each recipe in some detail, and hopefully give you a feel for what it’s like making these recipes.

I am not a great cook. In fact, I burn my food more often than not… and when it’s not burned, it’s undercooked. While I was making these dishes, I made a list of five notes/tips/things I think you should keep in mind when you start out.

  1. Always read the ingredients list and pay close attention to the “You’ll Need” section – these are the items that aren’t in your box. Olive oil, salt, pepper and eggs are some examples (and some things I almost didn’t have on hand).
  2. Always (ALWAYS) read a new recipe’s steps all the way through before starting. Read the review of the Okonomiyaki below for more on why. I was lucky this time, but next time? I probably won’t be.
  3. If you’ve never cut a certain/specific vegetable or cooked a piece of meat the way they tell you to in the directions, find a “how to” video on YouTube and take a moment to find out how it’s done.
  4. Use a timer. They provide you with cooking times and it really helps for people (like me) who usually burn or undercook everything.
  5. Keep olive oil in your pantry. Hell, invest in a really great bottle of olive oil. Every single recipe I made required olive oil in at least two steps, if not more.

Pappardelle à la Bolognese with Parmesan Crisps & Celery Salad

This was the first recipe I tried and I think it was the favourite for my significant other. It’s a good thing the instructions are printed on heavy card stock because, well, spills happened.

After an hour or so in the kitchen (it took me a while to get my bearings), the final dish turned out quite well. I found it yummy, the pappardelle à la bolognese was a big hit with my S.O., and there was enough for lunch the next day.

The accompanying salad was delicious but I personally wouldn’t pair it with the pappardelle à la bolognese in the future. I was craving garlic bread, if I’m being completely honest, which may not be the healthiest side dish. That being said, the celery salad was a perfect post-soccer snack later that evening.

Blue Corn Cod Tacos with Mango-Lime Salad & Mixed Cabbage Slaw

So, we’re not big fish fans. I’m a bit ashamed to say I gagged a little when I saw the cod in my box. But, I gave this recipe a shot because this experience is all about trying new things.

These tacos may have persuaded me to abandon my prejudice against seafood.

Of the three recipes, this is the only one I didn’t miss a step or mess up in some way. It was also the easiest and quickest to make. As I was making this dish, I was skeptical about the flavour combination. But the contrast between the sweet mango, tart lime and salty tacos/fish was just perfect. If I make this again, I’ll probably try it with chicken or add a bit more spice to the cod, as the protein seemed to disappear under all the other strong flavours.

Okonomiyaki with Edamame, Chinese Broccoli & Sriracha Mayo

I messed this one up big time, so any review of the flavours will be skewed. I did learn a valuable lesson though – read all of the steps through BEFORE you start making the dish. My mistake was not quite grasping that when the recipe said “In a bowl combine, the soy sauce and vinegar. Crack eggs into a bowl and beat until smooth.” it doesn’t mean the SAME bowl… so my eggs went in the soy sauce (which was meant for the vegetables).

In my defence, that step could have been a touch more foolproof (says the fool), though in reality I probably should have looked at the picture. Whatever the case, I ended up winging it (since I had no extra ingredients) and threw the soy sauce/vinegar/egg mix into the batter instead of onto the vegetables. And it actually worked out for me (yay!).

I did enjoy my version – it had a nice spicy kick to it and the sharp edamame and Chinese broccoli are great complements to the battered pancake-like cabbage. I couldn’t eat my full portion; it was probably the most filling meal made with veggies, eggs and flour I’ve had in a while.


A freelance writer and editor, Lisa Hoekstra loves learning and trying new things. She can be found with her nose in a book or multiple tabs open on her browser as she researches the latest and greatest in the world of food, style and everything in between.

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