Last week, I wrote a little piece on frozen peas for The Stonesoup Diaries.
Basically, I shared my relatively recent love of this humble frozen veg, a bit of pea promotion.
So when I was planning which recipe to share from my new eCookbook, The Tired & Hungry Cooks Companion (which launches on Wednesday!), my thoughts automatically flicked to one of the 4 pea positive recipes in the book. Too easy.
I also wanted to highlight a unique feature of the new book.
For almost a year now, I’ve been including variations for dietary requirements and for fun in all my recipes at the Stonesoup Virtual Cookery School. And I’ve been getting some great feedback from my students on how helpful these suggestions are.
So I’ve included AT LEAST 4 variations for each recipe in the new book.
Effectively, giving you 4 times as many ideas.
To demonstrate how it works, I’ve taken one of the recipes in the book: lamb cutlets with parmesan peas, and tried out one of my own variation suggestions. And that’s how we got to today’s recipe: eggplant steaks with parmesan peas. To be honest, I’m just as excited about this veggie version as I was when I last cooked the lamb.
I’ve also included some variations for this eggplant recipe below, to give you a taste of how it works.
While we’re talking new eCookbooks, I also wanted to get the skeptics thinking about ebooks.
I’ve had lots of people tell me they’d never consider buying an ebook because they love their cookbooks so much.
I’ve also had many people tell me they hardly cook from their cookbooks any more. They just use good old google to find what they’re after.
So maybe cooking from a recipe on a screen (or printing what you need) is the way forward for modern cooks after all?
Anyway, here are 6 advantages of eCookbooks… just to get you thinking.
1. They’re portable and you can save them in multiple locations.
Work computer, home computer, other family members computers, iphone and/or ipad. You will always have these recipes at your fingertips. Perfect for last minute planning or for when you find yourself in the supermarket stuck for what to cook for dinner. Not to mention how much lighter they are when you’re travelling.
2. Find exactly what you want with the search function.
Got mushrooms in the fridge? A quick search and you’ll have all the mushroom recipes ready to choose from.
3. Save time and jump straight to your chosen page with the hyperlinks.
My favourite feature. Just click on the links and be taken instantly to your chosen page. The bookmarks help navigation as well.
4. Be inspired by browsing the interactive index(es).
No longer are we confined to just organising a book by chapters. In my new book there are indexes to browse by the seasons, your mood, different cuisines, and recipe type.
5. They don’t need an internet connection to work.
Not only that, you can access recipes from your favourite trusted food writers rather than risking what google throws your way from random strangers.
6. They can have more features than print books.
As I mentioned earlier, each recipe in my new book has at least 4 suggestions for alternatives to suit different dietary requirements AND just for fun. So even if you think a recipe might not be exactly right for you, make sure you check out the variation suggestions. But that’s not all the features. You can also buy a video version with video demonstrations for every recipe.
Ready to try your first eCookbook?
With all Stonesoup products there is a rock solid 60 day 100% money back guarantee, so if you do decide eBooks aren’t for you, you’ll get every penny back. You have nothing to lose!
To try your risk-free copy TODAY go to:
eggplant steaks with parmesan peas
takes 15-20 minutes
The secret for really lovely eggplant steaks is the same as regular beef steaks. Cut them thickly! Although for the eggplant it’s best to cook on a low-medium heat so the middles get to go all lovely and melting and the outsides avoid over-charring.
If you’re short on time, by all means go for thinner slices and a higher heat – I guess you could call them eggplant ‘minute steaks’.
Cooking with the lid on helps trap in the heat and steam and minimise burning. IT gives the most divinely silky eggplant texture without having to resort to obscene amounts of oil.
1 medium eggplant
2 handfuls frozen peas
1 large handful grated parmesan cheese
small handful fresh mint leaves
1-2 tablespoons lemon juice
1. Get a large fry pan on a medium heat. Slice eggplant into steaks about 2cm (3/4in) thick.
2. Add a very generous glug of olive oil to the pan and then add the eggplant slices. Sprinkle a little salt over the top and cover with a lid.
3. Cover with a lid and cook, turning at least every 5 minutes until the eggplant are soft and deeply browned (about 15 minutes). If they start to burn, turn the heat down.
4. Meanwhile heat a little more olive oil in a small pan. Add the frozen peas and cook, stirring occasionally for about 5 minutes or until the peas are hot and sweet.
5. Remove peas from the heat and stir in the lemon juice, parmesan & mint. Season.
6. Serve ‘steaks’ with peas on the side.
carnivore: serve peas with lamb cutlets that have been cooked on a high heat for 2.5 – 3 minutes each side
vegan / dairy-free: replace the parmesan with brazil nuts finely grated using a microplane grater.
mushroom steaks: Skip the eggplant. Trim 1-2 large field or portabello mushrooms and sear on a high heat for about 5 minutes each side, until very soft.
herby: Replace the mint with fresh basil or flat leaf parsley leaves.
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