stonesoup — 5 ingredient recipes

possibly a worlds first: lentil granola!

As much as I love the internet, sometimes it can spoil all the fun. Especially if you have an idea, only to discover it’s been well and truly done before.

So earlier in the year, when I had the (I like to think) brilliant idea to make a Slow Carb and gluten-free version of granola using lentils, I decided not to do any internet searches on the subject.

Mostly because I wanted to believe, just for a little while, that I had been the first person in the world to think of lentil granola.

So I set about experimenting to create ‘possibly’ the worlds first legume-based granola. The perfect recipe proved elusive.

First there were the ‘Puy’ or French-style lentils that tasted way too earthy for breakfast. Then there was the ‘psyllium effect’. Let’s just say, I won’t make that mistake again.

Happily, the ‘Goldilocks’ of lentil granola came my way.

Using mild flavoured, pretty red lentils, simmered briefly and then sweetened with honey and cinnamon. We have a winner!

enough about me… how about you?

I’d love to learn more about the gorgeous people who read Stonesoup. That’s you!

So I’ve created a super-quick 4 question survey. It’s mostly multi choice and won’t take more than 2 or 3 minutes to complete.

To share your thoughts about healthy cooking and eating go to:
www.surveymonkey.com/s/FYD26XS

lentil granola
makes about 3 cups

Don’t be tempted to add psyllium to the wet granola mixture, it binds up the moisture and makes the texture really gummy and weird. Add oat bran or psyllium to the cooked and cooled granola if you’re looking for a higher fiber breakfast.

And I did try making this with Puy or French-style lentils. It was edible, but only just. Very very lentily and earthy in flavour. Red lentils work much, much better here.

250g (9oz) red lentils
100g (3.5oz) honey
2 teaspoons cinnamon or vanilla extract
200g (7oz) raw almonds
50g (2oz) shaved coconut

1. Bring a medium pot of water to the boil. Add lentils and simmer for 5 minutes or until just tender but still ‘al dente’.

2. Drain lentils and spread out on a tray. Allow to steam dry and cool. Preheat your oven to 150C (300F).

3. Combine honey, cinnamon or vanilla and 2 tablespoons macadamia or olive oil in the saucepan you used to cook the lentils. Toss the cooled lentils in the honey mixture.

4. Spread the coated lentils on a tray lined with baking paper. Bake for 15 minutes.

5. Stir and add almonds. Keep baking for another 45 minutes, stirring every 15 minutes or so.

6. When the granola has been baking for an hour add coconut and bake for another 10-15 minutes or until everything is browned. Cool and store in an airtight container.

VARIATIONS
regular granola – If lentils aren’t your thing and you’d prefer a more normal oat based granola, just replace the lentils with about 375g (3/4lb) rolled oats. And skip the boiling step.

nut-free - either skip the almonds or replace with sunflower seeds or pepitas or both.

different additives – almond and coconut are my favourite, but feel free to add in your own favourite granola flavourings. Seeds are good as are other nuts like pecans or macadamias.

chocolate for breakfast – toss in a few handfuls of cocoa nibs into the cooled granola.

higher fiber – toss in a few handfuls or oatbran in with the cooked and cooled lentils, or add psyllium to the finished product.

sweeter – I’ve kept the sugar to a minimum here. If you prefer a sweeter granola, feel free to increase the honey or stir some brown sugar in with the cinnamon. I’ve also used stevia to boost the sweetness with great results.

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video version of the recipe

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Recently on the Stonesoup Diaries

:: When the cat’s away…
:: The hottest new pizza topping
:: Are you throwing away a super delicious salad vegetable?

2-Minute Meal Plan Winner!

Celine from France was the lucky winner of 5 years membership to the Stonesoup Virtual Cookery School [SVCS]. Congratulations!

And a big THANKYOU to everyone who purchased a copy of the 2 Minute Meal Plan during the launch. Really appreciate you supporting Stonesoup!

Cheers
Jules x

ps. I’m going to be opening the doors to the SVCS again soon!

To be the first to know, join the priority waiting list over here:
www.thestonesoupshop.com/svcs/

{ 16 comments }

The 1 thing you should NEVER do when combining flavours

I have a past life.

Actually, if the truth be told, I have a few of them…

Before Easter, I shared a little bit of chocolate love and the fact that my last job was designing chocolate biscuits (cookies) for Australia’s largest biscuit company. But it’s been ages since I spoke about my other life B.C. (before chocolate).

I used to be a wine maker.

Yes, before I got paid to eat chocolate for a living, I used to get paid to make and drink wine. Although I should also point out the less-than-glamorous fact that I also got paid to spit out said wine.

When I was studying to be a winemaker, we spent a lot of time learning about flavours and how our bodies perceive them. We also covered a lot about balancing flavours in wine as well as how to pair wine with food.

I didn’t realise it at the time, but that knowledge helped be become a better cook.

It taught me how to balance flavours in food, another name for the gentle art of seasoning. It also taught me how to imagine or ‘predict’ what two wines (or ingredients) would taste like when they were combined together.

So what is the 1 thing you should NEVER do when combining flavours?

Simple. You should never ignore your instincts.

Even if you’re not super confident in the kitchen, you have YEARS of experience as an eater.

Those three-meals-a-day have taught you more than you realise about which flavours work well together, and those that don’t. And more importantly, you are the only one who has experienced exactly how your taste buds and nose perceive different flavours.

So you are the world expert on what will work for you.

Speaking from experience, if I think a combination isn’t going to taste that great, more often than not it’s a disappointment. So these days I trust my instincts and so should you.

Like to learn more about combining flavours?

Pick up a copy of my ebook ‘The 2-Minute Meal Plan System’ in the next 72 hours before the Launch Special DISCOUNT ENDS and you’ll also get a free bonus copy of my ‘Flavour Directory’ ebook.

This guide to the ‘Classic Flavour Combinations’ will help you cook more creatively, without traditional recipes. It includes:
:: The 7 golden rules of flavour pairing.
:: Classic flavour pairings.
:: Flavour profiles & classic ingredients from around the world.

PLUS! Everyone who purchases the 2-Minute Meal Plan system during the launch discount will be eligible to WIN 5 years FREE Membership to the Stonesoup Virtual Cookery School, ($420 VALUE). The winner will be announced next week here on Stonesoup. Don’t worry, if you’ve already purchased a copy, your entry is already in the virtual ‘barrel’.

To make sure you don’t miss the 60% discount go to:
www.thestonesoupshop.com/2mmp/

chicken & peppers
serves 2

Inspired by Niki Segnit from The Flavour Thesaurus [affiliate link].

I know this dish sounds way too simple to be any good. But trust me, you’re in for a real treat! The red capsicum cooks down and releases its sweet juices to form the most heavenly sauce.

I like to serve this simply with a fresh green salad to mop up the juices. Steamed rice or crusty bread could also be used.

4-6 chicken drumsticks
2-3 large red capsicum (bell peppers), chopped

1. Preheat your oven to 200C (400F).

2. Place chicken in an oven proof dish. Top with sliced capsicum (peppers). Drizzle generously with olive oil. Season.

3. Bake covered for about 30 minutes.

4. Remove the lid and bake until the peppers are reduced and tender and the chicken is golden and cooked, about another 20-30 minutes.

VARIATIONS
vegan – replace the drumsticks with field or portabello mushrooms. You probably won’t need to cook as long.

vegetarian – cook the peppers as described above without the chicken. Use the cooked peppers as a sauce to serve with pan fried halloumi.

hot! – pop in a few or more red chillies with the capsicum.

smoky – sprinkle 1-2 teaspoons smoked paprika over the chicken to intensify the sweet capsicum (pepper) flavour.

different veg – feel free to add in some chopped red onion or whole cloves of garlic. Yellow capsicum (peppers) can also be used but don’t bother trying green ones.

budget – reduce the amount of chicken per person and add in a drained can of chickpeas.

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video version of the recipe

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Recently on The Stonesoup Diaries

:: You’re never too old for…
:: Beauty and the beans
:: For the record – ginger brulee

Last chance!

Like all good things, the Launch Special 60% DISCOUNT ends in 72 hours!

I won’t be sending any reminder emails, so to make sure you don’t miss out go to:
www.thestonesoupshop.com/2mmp/

Cheers,
Jules x

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the 5 most important lessons from my mother’s kitchen

I always have a touch of sadness when I think about Mother’s Day.

While I love the idea of celebrating the heroics of my friends and two sisters who now have families of their own, I can’t help but think about someone who should be here. Someone who should be reveling in the joy of being a grandma.

Yes Mother’s Day always makes me miss my Mum. More than usual.

So with Mother’s Day just around the corner, I wanted to share with you the most important things I picked up from my mother’s kitchen. To pass on a little cooking wisdom from the inspirational woman who gave me the best possible start in the kitchen. And in life.

1. Don’t be afraid to improvise.
With the nearest town a 10 minute drive away, the nearest supermarket over half an hour away and 5 children to feed, my Mum was a master of the gentle art of improvisation. It was second nature. If you didn’t have a particular ingredient, you’d try something you did have.

2. It’s fun to try new things.
My mum was always clipping recipes from magazines or the paper and trying out new ideas. As she got older and had more time and less mouths to feed, I think she even more adventurous. I’ve definitely inherited her drive for experimentation.

3. Even good cooks need to ‘cheat’.
While my Mum was focused on making food as delicious and nutritious as possible, she wasn’t a food snob. She loved growing her own veggies and baking cakes from scratch, yet she was happy to take shortcuts in the kitchen when needed. A great example being her pasta recipe below using commercial pasta sauce. Or her fabulous apricot chicken using canned apricot nectar and a packet of french onion soup.

4. Keep a well stocked pantry.
Our farmhouse kitchen had one of those wonderful ‘walk in’ pantries which, when you’re living in the country is an essential. It was always tidy and well organised, down to the ‘secret’ compartment in the bottom where she would hide the chocolate biscuits from my Dad.

I don’t ever remember my Mum saying we had ‘nothing to eat’ because there was always something to be found in the pantry or freezer.

5. Follow the 2-Minute Meal Plan.
OK so my Mum didn’t actually know about my latest ebook, the 2-Minute Meal Plan. But when I was thinking about writing this post I had a bit of a revelation. Here I’d been thinking my new meal planning method was ‘revolutionary’ when in actual fact it’s pretty much the method I grew up with. Buy what looks good, keep the pantry stocked and decide what to cook on a day to day basis.

Thanks Mum.

A Mother’s Day Celebration!

To celebrate Mother’s Day, I’m having a special offer on my print book ‘And the Love Is Free‘. Order in the next 48 hours and you’ll get a FREE copy of my new ’2-Minute Meal Plan’ eCookbook [$47 value].

To make sure you don’t miss out go to:
www.thestonesoupshop.com/and-the-love-is-free-a-tribute-to-my-mum/

butter beans with cabanossi & bacon
serves 2
Adapted from ‘And the Love is Free‘.

My mum used to make this with short pasta, usually penne. It was one of my all time favourites.

In this version I’ve simplified things by cutting out the onion. And made it lower GI or ‘slow carb’ with the use of canned butter beans instead of cooked pasta. This version is also gluten-free.

2 slices bacon, chopped
1 stick cabanossi, sliced into rounds
1/2 cup commercial tomato based pasta sauce
1/2 green capsicum (bell pepper) chopped
1 can butter beans (400g / 14oz), drained

1. Heat a little oil in a fry pan and cook bacon over a medium heat until browned.

2. Add cabanossi and cook for another few minutes to brown lightly.

3. Add sauce, capsicum and drained butter beans. Simmer for a few minutes until everything is hot. Taste & season.

VARIATIONS

vegetarian – replace the bacon with a red capsicum (bell peppers). And replace the cabanossi with feta or bocconcini scattered over at the end.

vegan – replace the bacon with a red capsicum (bell pepper) and replace the cabanossi with a handful of semi dried or sun dried tomatoes

cheesy – serve sprinkled generously with freshly grated parmesan cheese.

herby – sprinkle over a handful of torn fresh basil leaves.

hot! – replace the cabanossi with spicy chorizo and add in some fresh or dried chilli.

pasta – replace the butter beans with cooked pasta such as penne. You’ll need about 150g (5oz) dried pasta cooked according to the packet direcitons.

‘baked’ – cover with grated cheese such as cheddar and place under a hot overhead grill until the cheese is melted and golden. About 5-10 minutes.

different beans / lentils – feel free to use other canned beans, lentils or chickpeas. Home cooked legumes can also be used, you’ll need about 240g (7oz) cooked drained legumes.

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video version of the recipe

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Recently on The Stonesoup Diaries

:: The simplest way to make a souffle
:: Better than pesto & romesco?
:: How NOT to poach an egg
:: For the record – ginger brulee

A Mother’s Day Celebration!

If you order your print copy of ‘And the Love is Free’ in the next 48 hours, you’ll also get FREE Shipping, anywhere in the world.

It should make it to you (or your Mum) before Mother’s Day:
www.thestonesoupshop.com/and-the-love-is-free-a-tribute-to-my-mum/

Happy Mother’s Day!

Love,
Jules x

{ 12 comments }

The secret to cooking without ‘recipes’

Like most people, when I was learning to cook I was a slave to recipes. While it was a good way to start learning different techniques and ingredients, it did have some frustrating limitations.

Like what happens when you can’t buy a particular ingredient? And what do you do with that leftover half bunch of herbs? Or jar of sauce?

Or worse still, what do you do when you need to cook something but don’t have the luxury of time to pour over recipes and go shopping for exotic ingredients?

Over the years, with a lot of trial and error, I began to learn to cook more instinctively, on my own.

Without other people’s recipes.

In my head, without really being conscious of what I was doing, I started thinking of recipes in general terms rather than specific ingredients.

From there, I developed a collection of starting point or ‘template recipes’. So whenever I walked into the kitchen and looked into the fridge to figure out what to cook, I had a head start.

I knew what had worked before to make that soup or stir fry and could use that knowledge as a springboard for a new dish or meal.

Why try ‘template recipes’?

Template recipes provide a stepping stone or ‘training wheels’ to help you take the first steps to freedom from recipes.

They’re designed to give you some support and structure while also providing plenty of ideas to get you started.

At the same time they are there to encourage you to think for yourself. To try new things. To experiment and develop your own recipes and style.

Like to see an example?

I’ve included a template recipe from the 2-Minute Meal Plan below…

ketchup ‘baked’ legumes
from The 2-Minute Meal Plan.

I’ve never been a fan of baked beans out of a can. These ketchup beans are a whole other story. The onion, the paprika & the ketchup combine to make a dish you’d swear had been ‘baking’ for hours.

per person
1 tablespoon butter, optional
1/2 aromatic vegetable, chopped
1/2 can legumes, drained
2 tablespoons ketchup (or ‘tomato sauce’ for the Aussies!)
1 teaspoon spice, optional

1. Heat a medium fry pan on a medium heat. Add butter and aromatic veg and cook for 5-10 minutes until the veg is soft and lightly golden.

2. Add legumes, ketchup and spice.

3. Stir and simmer for a couple of minutes to make sure everything is hot. Taste & season.

VARIATIONS
butter alternative – any oil you normally cook with.

aromatic veg – onions are my favourite but celery or carrots would be good instead..

legumes – I’ve used cannellini beans in the photo but any canned or cooked legume will work. Try butter beans, borlotti beans, black beans, chickpeas or lentils.

no ketchup? – I really recommend getting a small bottle to try with this dish. I’m not really a big ketchup fan but I adore these legumes. Otherwise try tomato paste and a big pinch or three of brown sugar. A good BBQ sauce will also work.

spice - first choice smoked paprika. Next choice other paprika, dried chilli (you may like to reduce the quantity if really hot). Coriander seed or cumin would be interesting. And curry powder would work if you’re in the mood for a curry.

higher protein – Preheat the oven to 180C (350F) while the onion cooks. When the legumes are done, make a small well in the middle and crack and egg into it. Bake for about 10 minutes or until egg whites are set and yolks still runny.

Wondering if the template recipes in the 2-Minute Meal Plan will work for you?

It’s not for everyone…

If you’re happy with your current meal planning system, then it’s probably not going to add much value. Unless you’d like to learn to cook more freely and creatively.

But if planning your meals each week causes you problems, then more than likely, the 2-Minute Meal Plan system will help you.

Just like it’s already helped these readers…

Amy, 2-Minute Meal Planner
“I just purchased the ebook and I am only on page 57 of the first part, but can already tell I LOVE IT. I was so excited when you announced this a few days ago, and knew it would be just what I needed. AND it is!!!! I’m so excited to start implementing the things I’m learning, and to gobble up the rest of the books.

Thank you a million for this ebook, it is absolutely brilliant. I really can’t remember the last time I was this excited about a purchase. I think I will also be getting a much happier husband thanks to this book :)”

Cat, 2-Minute Meal Planner
“I really like the recipe templates, and the formula for figuring out how much produce and protein to obtain for each person. I also love the problem solving tips and suggestions for vegans.”

Kate, 2-Minute Meal Planner.
“The whole system was very useful to me. I learned better planning of meals for a week and, besides that, to improvise with ingredients. Preparing food ceased to be stressful factor and became a joy!”

I’m celebrating the launch of the 2-Minute Meal Plan System by offering it at a DISCOUNT for a limited time.

To pick up your copy before the price goes up, go to:
www.thestonesoupshop.com/2mmp/

Cheers
Jules x

ps. A big THANKYOU to all the early birds who have already purchased the 2-Minute Meal Plan. I’m super excited about the response. Really appreciate you supporting Stonesoup!

{ 17 comments }

The 2-Minute Meal Plan System is NOW READY!

I’m super excited to announce that the 2-Minute Meal Plan System is now ready.

To CELEBRATE the launch I’m offering it at a DISCOUNT!

To pick up a copy before the price goes up, go to:
www.thestonesoupshop.com/2mmp/

Cheers
Jules x

ps. Not sure if this revolutionary approach to planning and cooking delicious, healthy food is for you?

Here’s what Elizabeth had to say about the 2-Minute Meal Plan System.

“The template recipes are a new flexible approach to cooking with what you have/what you want. They have sparked creativity and better nutrition, not to mention less waste. Each lesson has had a positive impact on our cooking and eating habits.”

{ 11 comments }

5 reasons you shouldn’t plan your meals in advance

Are you happy with your current meal planning system?

If you are, then skip down to the recipe below.

If on the other hand, you’re like most people and struggle with the whole meal planning thing… gather ’round because I have a treat for you.

But before we get to that, lets look at the reasons why you should ditch conventional meal planning ‘wisdom’.

5 reasons you shouldn’t plan your meals in advance

1. It’s almost impossible to predict what you’ll feel like.
It could be that the weather turns unpredictably cold and you feel like something warming and comforting rather than the light salad you had planned. Or maybe your day ends up dragging on forever and the last thing you feel like when you get home is spending the time required to prepare the meal in your ‘plan’.

2. Your schedule and plans are probably going to change.
Modern life can be unpredictable. It’s far more likely that something will come up. Given this variability, isn’t it a little bit too much to ask that we plan in advance when we know the plan is probably going to change anyway?

3. Planning in advance take a lot of time.
I know, because I used to spend a few hours every week, looking through my cookbooks and magazines and writing detailed lists. And then there was the time spent gathering my exotic ingredients.

4. It can lead to a lot of waste.
There are a few components to this. It could be your plans change so you don’t get to cook the ingredients you have and they go bad. Then there are the leftover bits of ingredients that were purchased for a specific recipe that are tricky to ‘use up’.

5. It stifles creativity.
Traditional meal planning and shopping with a list limits your ability to choose your produce based on what looks best on the day. It also limits your options of what to cook, rather than having the fun of cooking something based on what you have in the fridge or pantry.

What if there was another way to approach meal planning?

Well the good news is there is!

You just need to learn how to ‘reverse’ the process.

It may sound scary, but in fact it’s a really liberating way of approaching meal planning. Much quicker and easier than traditional meal planning.

For the last few months, I’ve been teaching students at The Stonesoup Virtual Cookery School how to ‘reverse’ their meal planning with my 2-Minute Meal Plan System.

When I asked my students whether they have been able to achieve the results they were hoping for with this new meal plan system, the overwhelming majority answered ‘Yes!’.

So how does the 2-Minute Meal Plan work?

Basically there are two key components…

2 Keys to the 2-Minute Meal Plan System:

1. A super simple ‘formula’ to help you figure out how much food you’ll need to buy.
The formula I’ve developed is really quick and easy to work out. If you can count, you’ll be able to do this in your head.

It tells you how many types of protein (or main events) and vegetables to buy. This gives you the freedom to shop for what looks best, rather than having a rigid list.

The formula helps get the quantity right so you don’t end up with more than you need. While still giving you as much flexibility as you need. If you’d prefer to have a few specific recipes in mind before you shop, the formula will help with that as well.

2. The collection of ‘template’ recipes.
These help you learn to cook based on the ingredients you have on hand. Freeing you from the constraints of traditional recipes.

It includes general templates for how to make different classic dishes. For example a great stir fry, a quick soup or a fragrant curry. Each template comes with suggestions for variations so you’ll be able to adapt them to the ingredients on hand. It’s a way to learn to cook more creatively, while still having a basic recipe to follow.

Ready to reverse YOUR meal planning process?

I’m going to be releasing the 2-Minute Meal Plan System as a digital download later in the week!

No need to sign up for classes, or anything complicated. You’ll be able to download the whole thing in one go. The system also includes a bonus ‘Quick Start’ guide to get you up and running with the 2-Minute Meal Plan as quickly and effortlessly as possible.

Watch this space for more details!

lentil ‘tabbouleh’
serves 2

Tabbouleh is a wonderfully fresh Lebanese salad traditionally made with burghul (cracked wheat). This gluten-free version not only tastes super fresh, it’s also higher in protein.

In the photo I’ve used red lentils, but any lentils can be used.

1/2 cup (125g / 5z) lentils, rinsed
2 tablespoons rice vinegar
1 bunch flat leaf parsley
handful mint leaves
small handful natural almonds

1. Place lentils in a medium saucepan and cover generously with water. Bring to the boil.

2. Simmer for 5-10 minutes or until lentils are al dente. Drain and rinse under cold running water. Drain thoroughly.

3. Meanwhile, combine vinegar with 3 tablespoons extra virgin olive oil. Season.

4. Finely chop the parsley stems and coarsely chop the leaves.

5. Toss drained lentils in the dressing with the herbs. Serve with almonds sprinkled over.

VARIATIONS

short on time? – use a drained can of lentils.

traditional tabbouleh – replace lentils with burghul that has ben soaked in water for a few hours then drained and tossed in the dressing.

different lentils – French style or ‘puy’ lentils will need to be simmered a little longer, around 15 minutes.

split-peas – use green or yellow split peas. Simmer for 25-35 minutes or until tender.

no rice vinegar? – lemon juice, sherry vinegar or white wine vinegar are all good substitutes.

more substantial – to turn this into a meal on its own, just double the almonds or toss in some cooked protein like grilled chicken thighs or a drained can of tuna. Also lovely with a poached or fried egg.

nut-free – replace the almonds with a handful of halved cherry tomatoes or sun dried tomatoes.

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video version of the recipe

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Recently on the Stonesoup Diaries

:: June’s amazing soup
:: The tastiest meat tenderizer
:: A completely new type of recipe

Cheers
Jules x

ps.

Looking for quick, healthy recipes for the end of a long day?

Then the Tired & Hungry Cook’s Companion could be just the thing for you! For more details go to:
www.thestonesoupshop.com/tiredhungrycookscompanion/

{ 21 comments }

The magic of mise en place – How a ‘chef secret’ can help you prepare for the busy week ahead…

April 10, 2012

Do you struggle to find the time and energy to cook during the week? You’re definitely not alone there. Recently, for the ‘Master Your Meal Plan‘ class at the Stonesoup Virtual Cookery School, I introduced my students to a simple technique used by chefs the world over. It’s the reason restaurants are able to deliver [...]

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Is milk chocolate better than dark chocolate?

April 3, 2012

Before we start discussing such important matters, I feel I need to put my cards on the table. From way back I’ve been a die-hard 70% cocoa-solids-or-nothing type of girl. I once thought the only answer to the question of whether milk chocolate should even deserve to be called ‘chocolate’ was a resounding N.O. I’m [...]

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Top 11 All-Time Favourite Sauces

March 27, 2012

What would the world be like without sauce? Recently, my not-so-little brother and I were discussing this very question. We agreed that a world without sauce would be a dismal place indeed. Terms like ‘devoid of sauce’, ‘sauceless’, and ‘un-saucy’ were bandied about. Not exactly a pretty picture. So today I wanted to have a [...]

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What you should NEVER do when making yoghurt at home + coconut yoghurt recipe

March 20, 2012

Ever since my good friend Jac told me about her favourite coconut yoghurt, I’ve been a little obsessed with figuring out how to make my own. Actually, thinking about it, yoghurt making has been on my radar for a lot longer than that. You see, I love fermented foods (and beverages). At uni I majored [...]

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Melbourne & Sydney: how to spend 48 hours eating and drinking

March 13, 2012

Over the weekend I was lucky enough to spend a few days in Melbourne. It’s one of those places that the more often you visit, the more you want to spend time exploring every laneway. I was in town to see Rene Redzepi from Noma (currently, the world’s best restaurant) and David Chang from Momofuku [...]

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16 easy, healthy lunch ideas that don’t involve sandwiches

March 6, 2012

Before discovering the whole paleo or ‘primal’ eating philosophy, and going (mostly) grain-free, sandwiches were my go-to lunch. Especially when I was heavily into my sourdough bread baking phase. It’s been a long time since I last had a sandwich for lunch. And the thing is, I don’t really miss them. There are so many [...]

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Are you making the biggest meal planning mistake?

February 28, 2012

I recently asked my Stonesoup Diaries readers what their biggest problem is when it comes to meal planning. The response was overwhelmingly vocal. As I was reading through the emails, there were some very clear ‘themes’ coming up. Last minute changes in plans and chaotic schedules were one of the most common problems. Another was [...]

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stuck in a breakfast rut? 6 slightly unusual healthy breakfast ideas

February 21, 2012

After mastering the art of poaching eggs last year, I’m ashamed to say I fell into a bit of a breakfast rut. Discovering a super simple way to make hollandaise sauce when I was running my online class on cooking on a budget didn’t help things…Easy poached eggs and hollondaise.. definitely the breakfast of champions. [...]

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the quickest, easiest way to make a hot meal without a kitchen

February 13, 2012

So what is the quickest, easiest way to get a hot meal without a kitchen? You guessed it! It’s cooking with your kettle. Or whatever source of boiling water you have at your disposal. When I told my Irishman I’d had this great idea about cooking with our kettle, I got a funny look. ‘You’re [...]

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how to stir fry
+ an italian stir fry recipe

February 6, 2012

A few weeks ago I got a text message from my Dad with a photo of his latest stir fry. I knew something was up. For Dad to text is remarkable enough. For him to send a picture is even stranger. But a picture of something he cooked? A good lesson that you should ‘never [...]

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un-cooking: the easiest system for delicious, healthy food fast

January 30, 2012

When I wrote The Tired & Hungry Cook’s Companion, I got quite a few people emailing me saying that their favourite chapters were the ’5 Minute Flash’ and ‘Scrumptious Salads’. Basically anything that can be ‘assembled’ rather cooking with heat. Which got me thinking about this type of ‘un-cooking’. For lunches throughout the year and [...]

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the [new] secret to easy-to-peel boiled eggs

January 24, 2012

Ever had a problem with peeling boiled eggs? It seems you’re not alone. Almost 2 years ago, I went on a quest for the ‘secret’ to perfectly peeled boiled eggs. I wrote about my findings over here. While I still use some of that method, there are parts I’ve abandoned over time. the ‘old’ secret [...]

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7 surprising reasons to eat more soup [+ green curry of broccoli soup]

January 16, 2012

You’d think that a blog with ‘soup’ in the title would be a treasure trove of fabulous soup recipes. Unfortunately that hasn’t been the case here at Stonesoup. As one reader kindly pointed out on my soup recipe index page, there’s a big hole in the soup recipe collection. So this year, I’ve made a [...]

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2 ways to celebrate a belated birthday [+ ginger ice cream tartlets]

January 9, 2012

I’ve been neglecting to celebrate a very important birthday. Over the holidays, it occurred to me it’s been a while since I marked the occasion of Stonesoup’s birthday. A quick scan of the Stonesoup archives proves the point. There’s been no mention of my blog’s birthday since 2007. I’ve been a bad blog mother. There’s [...]

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