Mob Kitchen Recipes Review

Mob Kitchen is a food platform providing lots of great recipes, tips and more all based around easy & affordable dishes, something after my own heart! I have recently found myself saving more and more of their delicious-looking posts over Instagram and signed up to their exclusive email updates – something I usually don’t have the patience for but have really enjoyed the recipes they have sent me.

Their short cooking clips across social media really draw me in, though I am not usually one to watch a lot of online videos in all honesty, but again my eyes and my belly really enjoy what they are seeing from Mob! For those of you that prefer the good old paper cookbook, Mob have 4 best-selling ones on Amazon already! To find out all about this interesting concept, visit their website here.

Having personally tried and tested some of Mob’s recipes, I would highly recommend them for your food/meal plan inspiration. Here are just a couple of recent pasta dishes I have thoroughly enjoyed from Mob Kitchen:

Creamy Coconut Pesto Pasta (Ve) – A refreshing vegan pasta dish pairing the sharpness of sun-dried tomatoes and creamy coconut pesto perfectly. Have a crack at making you own pasta too rather than the shop-bought!

Ingredients (Serves 4);

  • 150g Sun-Dried Tomatoes
  • 90g Pine Nuts
  • 350g Coconut Yogurt
  • Bunch of Basil
  • Bunch of Mint
  • 1 Lemon
  • 1 Large Aubergine
  • 500g Linguine
  • 1 Clove of Garlic

Method (Approx 25 mins in total);

  1. Cut aubergine into cubes. Add to a frying pan. Stir until browned and toasted. Remove from pan and set aside.
  2. Toast 50g pine nuts in a pan (without oil).
  3. Get on with your pesto. Into a blender, add a handful of both mint and basil, the zest of half a lemon, a garlic clove and 40g of toasted pine nuts (save the rest for scattering over at the end). Add 3 tbsp of water and blitz.
  4. Add pesto to a bowl and fold in your coconut yogurt.
  5. Get your linguine on.
  6. Add your aubergine and chopped sun-dried tomatoes to a wide frying pan. Mix them together over a low heat. Add your cooked linguine and the coconut pesto. Fold everything together.
  7. Serve the pasta in 4 bowls. Scatter leftover pine nuts and mint leaves on top. Enjoy!

Creamy Sausage, Kale & Green Olive Rigatoni – “If you like a White Pizza, you’ll love this pasta”. Actually I’ve never had a White Pizza but if it’s anywhere near as good as this pasta dish I want one!!!

Ingredients (Serves 4);

  • 6 Sausages (I used pork but chicken would be nice too!)
  • 2 Shallots
  • 1 Fennel Bulb
  • 3 Cloves of Garlic
  • 1 Tbsp Fennel Seeds
  • 1 Tsp Chilli Flakes
  • 150ml White Wine (And the rest of the bottle to drink with the meal :P)
  • 250ml Milk
  • 400g Dried Rigatoni
  • 150g Kale
  • Handful Of Green Olives
  • 180g Mascarpone
  • 1 Lemon
  • Olive Oil
  • Salt
  • Pepper

Method (Approx 45 mins in total);

  1. Preheat a large frying pan over a medium heat and add a glug of olive oil. Remove the skins from your sausages, and get them in the pan.
  2. Break them up with your wooden spoon and cook down until browned and crispy. Remove from the pan and set aside, leaving all the rendered fat in the pan.
  3. Now finely dice the shallots, fennel and garlic and get them into the pan with a big pinch of salt. Cook down for 6-7 mins.
  4. Add the browned sausage, fennel seeds and chilli flakes to the pan and cook for 2-3 minutes.
  5. Turn up the heat and add the white wine to deglaze the pan. Cook down until almost completely gone. Add the milk and turn the heat down to low. Cook for 20-25 mins.
  6. Now bring a big pot of water to a boil, season generously with salt and drop in your rigatoni.
  7. While your pasta is cooking. Add the kale to the sauce along with a ladle of pasta water and wilt for 1-2 mins.
  8. Smash your olives with the flat of a knife and pick out the stones. Discard the stones and add the olives to the sauce.
  9. Once the pasta is cooked, add it to the sauce with another ladle of pasta water, the mascarpone and lemon zest. Toss everything together to create a creamy sauce.
  10. Finish with a big squeeze of lemon juice, divide between warm plates and get stuck in.

If you like the look of the pasta bake above too, check out Mob’s full recipe recipe here it was delicious!

Well I hope you enjoy these recipes as much as I did – and seriously, if you’re a lover of tasty recipes (a lot of pasta ones in there!) and cooking fairly simple dishes from scratch, give Mob Kitchen a look-up and sign up to their emails!!

For more of my cookbook reviews (need to do more of these), click here. Please hit like if you enjoyed this review and let me know of any other cookbooks or tasty, easy-to-cook recipes you think I should try.

Happy munching!

Jen

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