I love making combos too. I tried 1:1 bolognaise and madras the other day, loved it. The possibilities are endless. The only downsides for me are eating more wheat than previously (its something I try to keep to a minimum), and the fact that some of my old bags are going untouched. I have found the only way to get round this is to take them to work with me, then i have no choice but to use up my old supplies, as itâs that or go hungry!!
I really dont understand people that do that. I once cooked a meal for a couple of friends, one of whom absolutely doused it in black pepper before trying it. And I mean doused, she was there with the pepper grinder a full minute. It must have tasted purely of black pepper and nothing else. If i remember correectly, it was some sort of curry, possibly a korma. I was horrified, and very offended, I wonât lie, to the point where I wouldnât dream of ever cooking for them again. I think that is unbelievably rude.
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I finaly got a try some and itâs pretty good. Itâs going up there with my favorite H&S although I so wish they could find a way to make this GF. Thinking about it, Iâd buy one of these with rice/quinoa instead of pasta
Waiting patiently for its arrival here in the USA.
waiting⊠patiently⊠
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Hang in there 
I somehow ended up with less than two scoops left in the bolognaise; Mac n Cheeze; chickân n mushroom. I combined them and wow - so good
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Agree: Mac&Chees + bolognese is the best mix
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Im really not getting on with the H&S at all. Iâve tried five flavours now and theyâre not doing it for me. I think Huel have understandably tried to play it safe with the taste but the result is a real lack of flavour for me.
Itâs easier to add flavour than remove it. Salt, pepper, msg, garlic powder, soy sauce, paprika, vegan cheese, are all great easy additions to h&s at minimal extra cost or effort. My least favourite h&s is Thai green curry and thatâs actually because I find the flavour too strong which I canât do much about.
All the others are a perfect balance because they taste really good and itâs easy to bump up the flavour a bit if you need to. Which ones are you struggling with?
Ah this is rubbish, gutted to hear you arenât enjoying any of the Hot & Savoury range 
Definitely check out the tips that @Herbivore suggests. We donât expect everyone to like all Huel products, but would have thought one of the H&S would hit the spot. Which Huel products do you currently use regularly.
I sieve out the tomato pieces, putting the pasta back into the Mac & cheeze H&S; my husband adds the pieces to his âcup-of-soupâ varieties. I guess if you had a symbiotic relationship with someone who wanted the pasta (and maybe the tomato pieces, since sieving all the bits is easier than just one sort) it might work.
I donât use the Huel too frequently, so I sieve a whole bag at a time and then just use it scoop by scoop until I have finished the pack. I donât digest the veg bits well since I have a stoma, but I appreciate the balanced nutrition vitamins and minerals and nutrients.
I donât know how difficult it would be to get gluten-free instant pasta to add in its place.
I had Pasta Bolognaise with my last delivery.
I mean, the people saying itâs better than restaurants in Italy are going a bit wild but itâs certainly very good and will be a regular purchase for me assuming that the recipe doesnât get âimprovedâ.
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