Yes folks. The Stonesoup Shop is now officially open for business.
People have started registering for Solve Your Dinner Dilemma and electronic copies of 5 ingredients | 10 minutes have started (metaphorically) walking out the door.
So head on over to www.thestonesoupshop.com and have a look around for yourself.
You can preview the eCookbook, with three delicious recipes from each chapter. Or check out the video explaining how the Stonesoup Virtual Cookery School works and what you’ll learn in the 4 week class.
But before you do, I just wanted to share one of the recipes from the book. It was tough deciding which to choose from the 131 totally NEW recipes. But after the Irishman and I thoroughly enjoyed this for dinner last night, the decision was made.
With a heap of last minute launch things to check last night, there wasn’t much time for cooking. I was super grateful that my new book is called 5 ingredients | 10 mintues, rather than something time consuming like Mastering the Art of French Cooking or Heston’s In Search of Perfection.
There’s so much to be said for simplicity.
[5 ingredients | 10 minutes]
chilli spiced tofu with hummus
serves 2
Tofu generally gets a bad rap for being bland. But as I learned when I was vegetarian for a month, it is a wonderful sponge for soaking up flavours.
I love this. The tofu takes on the chilli and smokiness from the paprika and cooks to a lovely reddish golden crispiness. With the calming influence of humus and fresh fragrance of coriander (cilantro), you have a balanced meal in a bowl.
Feel free to use your favourite commercial hummus. Or if you’d prefer to make your own, there’s a recipe I posted about recently.
1 teaspoon dried chilli flakes
2 teaspoons smoked paprika
4 slices firm tofu, (about 300g / 12oz total)
6 – 8 tablespoons hummus
1 small bunch coriander (cilantro), leaves picked
1. Combine chilli and paprika with 1 tablespoon olive oil. Season and toss tofu slices in the spiced oil to coat.
2. Heat a medium frying pan or skillet on medium high.
3. Cook tofu for a few minutes each side, until crisp on the outside and heated through the middle.
4. Smear hummus over 2 plates. Top with tofu and sprinkle over coriander (cilantro) leaves.
____________________________________________________________
Still with me? What are you waiting for? Head over to The Stonesoup Shop to see for yourself!
Those of you who receive stonesoup by email, some people let me know there was a problem with the links in that email. Apologies for any difficulties, I hope you get a chance to have a look around now.
Tofu and hummus (although we’ve not tried them together) are my four year old sons favourite foods. He’s not adverse to smoked paprika either so he’ll be in heaven with this dish – thanks and congratulations on the launch of your e-cookbook.
wow caz – your son has great taste! enjoy
Can I just say that I think your blog is wonderful. I have recently discovered it and your simple straightforward recipes are fantastic! Thank you x
I love your simplicity – it’s what makes your blog so special! :)
congratulations on the new book out!! great work
Congrats on the shop launch!
As for simplicity – Amen, sister…
What wonderful flavors for tofu! I am a vegetarian and cook with it regularly but so many recipes make it too complicated. The texture of crispy tofu and smooth humus would be perfect together! I can totally see these ingredients on a sandwich as well!
Loving the new cookbook. I am thinking I might do a Julie and Julia and cook every recipe. I might even blog about it… :)
Tried the beetroot pesto and it’s great.
thanks marie & wei wei
ros
so glad you’re enjoying the book. that would be fun to do a blog about cooking your way through the book – thank heavens there aren’t any aspics and no duck-deboning required!
I love the beetroot pesto too.
Oh. My. Goodness. You have two of my absolute favorite things on one plate. Spiced tofu on top of a glorious bed of hummus?! YUM. I will be trying this, thanks for the great combo ;)