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Broccoli Hummus with Spicy Sausage

Broccoli Hummus with Spicy Sausage

OMG even if you’re not a sausage fan – spicy or otherwise, you have to try this broccoli ‘hummus’. While it’s completely nontraditional, it is soo soo delicious. Use it anywhere you’d normally serve hummus.

I hate to play favourites with my Low Carb hummus-es but at the moment my broccoli is slightly ahead of my roast cauliflower hummus.

And that’s saying something, given the Roast Cauli Hummus is the most popular recipe on my other blog Deliciously Diabetic.

enough for 2
takes 30 minutes

1 head broccoli, chopped into bite sized pieces
1/2 cup tahini
1/3 cup lemon juice
1-2 cloves garlic
3 tablespoons extra virgin olive oil
2 spicy sausages
2-3 tablespoons tomato paste
baby spinach or parsley leaves, to serve

1. Bring about an inch of water to boil in a medium saucepan. Add a little salt and simmer broccoli for 5 minutes or until just tender. Drain and run some cold water over to stop the cooking process.

2. Puree broccoli with tahini, lemon juice, garlic and olive oil. Taste and season with salt or more lemon, if needed.

3. Crumble sausages and add to a medium frying pan on a medium high heat. Cook, stirring until the sausages is well browned. Add tomato paste and stir until well combined.

4. Divide hummus between 2 plates. Top with spicy meat and finish with spinach / parsley leaves.

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WINE MATCH: A crisp dry white like a Sauvignon Blanc or Riesling.

Variations & Substitutions

more veg – soften an onion and add to the meat. Carrot and celery could also be used. And serve with grilled veg like zucchini, eggplant, mushrooms and capsicum (red bell peppers).

vegetarian – replace sausages with sliced mushrooms or cooked lentils or chickpeas + roast almonds.

no tahini – use cashew or almond butter instead. Or just use a store bought hummus instead of making the broccoli version.

short on time / less ingredients – use store bought hummus.

no spicy sausage – use minced / ground beef, chicken or pork and add fresh or dried chilli to taste.

carb-lovers – serve with pita bread or tortillas.

more substantial – use more sausage or serve with roast almonds or pine nuts

Video Recipe

Watch the Video Version of the Recipe

Prepare Ahead

Absolutely! Keep the hummus separate from the spicy meat and keep the parsley / spinach separate too. Hummus and meat will keep in the fridge for 1-2 weeks or can be frozen. To serve allow hummus to come to room temp and reheat sausage until really hot.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Addictive Green Curry of Broccoli Soup

Even though it’s 32C (90F) here as I write this, I’ve been thinking about soup a lot lately.

For one of the February bonus trainings for members of my online cooking school, I created a deep dive into the world of soup.

It was a great reminder of the joys of a big bowl of soup. Regardless of the season.

In fact it reminded me of one of the best soup experiences of my life…

A giant bowl of steaming noodle and dumpling soup in a back alley in sweltering Bangkok.

Apart from the deliciousness, the memory of this soup stayed with me because of how unexpectedly refreshing it was.

Today I have some of my favourite simple 5-ingredient soups. Perfect for weeknight dinners, whether you’re currently enjoying the last Summer days or on the constant lookout for signs of Spring.

6 Simple 5-Ingredient Soups

1. Zucchini Laksa
Laksa is a super delicious spicy, creamy coconut based noodle soup from Malaysia. The original version uses rice or wheat noodles (or sometimes both!) but I prefer this lighter version using my favourite spiralized vegetable.

2. Yuuummy Spiced Tomato Soup
Made with all ingredients from the pantry. This comforting soup is a fab one to have in your repertoire for when you unexpectedly need a quick satisfying meal.

3. Simple Mushroom Soup
One of the reasons I started my blog was because I had forgotten my favourite mushroom soup recipe. This isn’t the exact one I lost, but it’s a very satisfying bowl of mushroomy love.

4. No-Cry Roast Onion Soup
I’ve always loved a traditional French onion soup, but hadn’t made it at home because of the thought of chopping all those onions. And all those tears! Then I had the inspiration to roast the onions first. So easy. So good. No tears.

5. White Bean & Eggplant Soup
Super easy. I love how the roast eggplant and white beans combine to make a super silky creamy warming bowl of goodness.

6. Addictive Green Curry of Broccoli Soup
Up there as one of the most popular Stonesoup recipes of all-time. This spicy meal-in-a-bowl is spiked with chunks of broccoli. And the secret ingredient? Peanut butter!

More simple 5-ingredient dinner ideas

See the 5-Ingredients Archive.

More simple soups

See the Soups Recipe Index.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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It’s a weekly meal planning service where someone else comes up with the ideas for what to have for dinner.

For more details Click HERE.

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peanut-butter

One of the things I love about the internet is having so much information at my finger tips.

One of the things that drives me crazy about the internet is knowing which information to trust.

Interesting times.

The other day I got this question from one of my star students at the Stonesoup Virtual Cookery School

Jules,

I’m curious your thoughts on peanut butter.

I’ve heard a lot against it (aflatoxin, rancidity) but seems maybe those concerns are overblown the more I read.

Carol from Pittsburg

Is Peanut Butter Safe to Eat?

It’s a great question.

Aflatoxin concern is real.

Peanuts are susceptible to mould growth during storage which produces toxins absorbed by the nuts.

Small exposure to aflatoxin generally isn’t problematic to people. However exposure over long periods of time (think years) has been linked to cancer.

Particularly liver cancer.

Luckuly alfatoxin is easy to detect in a lab. And this is a well known problem.

So I buy my peanut butter from a specialist who I trust to test their peanuts for aflatoxin.

Rancidity is the natural result of oils ageing.

It’s easy to detect yourself.

Just smell your peanut butter. If the aroma is fresh and peanutty, you’re all good.

If there’s anything ‘funky’ or ‘off’, rancidity is the most likely culprit. So scrap that jar and get a fresh one.

Again a good quality supplier makes all the difference.

Some Favourite Peanut Butter Recipes

+ Cauliflower, Chicken & Peanut Curry
+ Massaman Curry
+ Hugh’s Sweet Potato Gratin
+ Green Curry of Broccoli Soup
+ Crunchy Peanut Butter Granola
+ Chocolate Peanut Butter Swirl Brownies
+ Home Made Peanut Butter
+ Peanut Butter Coconut Craving-Killer
+ Peanut Butter Chocolate Fudge
+ Peanut Butter Cheesecake
+ Peanut Butter Ganache
+ See the Peanut Butter Archives.

Have fun in the kitchen and enjoy your peanut butter!

With love,
Jules x

ps. Tired of deciding what to cook?

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Then check out Soupstones Meal Plans.

It’s a weekly meal planning service where someone else comes up with the ideas for what to have for dinner.

For more details Click HERE.

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Steak with Herb Chilli Oil

Steak with Herb & Chilli Oil

I‘m always trying to come up with fresh new ways to dress up a simple steak and salad. This herb and chilli oil is my latest favourite. Love how it adds so much freshness with so little effort.

I’ve used coriander / cilantro but feel free to play around with other herbs. Parsley is great if you want something neutral and fresh. Or choose basil if it’s summer time and you’re after a flavour explosion!

enough for: 2
takes: 20 minutes

2 steaks
2 small fresh chillies
1 bunch coriander (cilantro)
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
baby spinach or salad leaves, to serve

1. Preheat a frying pan, griddle pan or your BBQ until super hot. Rub steaks with a little oil and sprinkle with salt. Cook steaks on a very high heat for 3-4 minutes each side or until cooked to your liking.

2. While the steak is cooking, finely chop chilli (remove seeds if you are heat sensitive) and coriander / cilantro. Place in a small bowl and stir in the lemon, oil and a big pinch of salt. Taste and season with more lemon, salt or chilli if needed.

3. Place cooked steaks on two plates. Drizzle over the herby oil and add spinach / salad leaves. Stand for a few minutes to rest (while you pour yourself a nice glass of vino).

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WINE MATCH: A gutsy red like a Shiraz or Zinfandel.

Variations & Substitutions

different herbs – parsley, basil, oregano or mint are all good. As are any combination of the above.

different chilli – dried chilli flakes or crumbled whole dried chilli can also be used.

carb-lovers – serve with roast or boiled potatoes.

vegetarian – serve the chilli oil with pan fried halloumi, mushrooms or eggplant / aubergine.

different meat – the spicy herby oil is also great with chicken, lamb chops or pork.

more veg – serve with roast or pan fried veg like eggplant, zucchini or capsicum / bell peppers.

budget – use burgers instead of the steak.

limey – use lime juice and the zest of 1 lime instead of the lemon.

smoother oil – puree in a food processor or stick blender.

Video Recipe

Watch the Video Version of the Recipe.

Prepare Ahead

Best when served fresh. You could make the herby oil a few hours in advance but the coriander / cilantro will start to brown.

Steak with Herb & Chilli Oil

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Then check out Soupstones Meal Plans.

It’s a weekly meal planning service where someone else comes up with the ideas for what to have for dinner.

For more details Click HERE.

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Cheesey-Tuna-Spinach-Bake-Recipe

Cheesey Tuna & Spinach Bake recipe here.
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Recently I’ve been reading an inspirational book.

A Christmas present from my thoughtful Irishman, it’s called ‘Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking‘ by chef Samin Nosrat.

I love that rather than your usual cookbook collection of recipes, it explores the science behind good food.

Samin is a girl after my own heart.

My biggest lesson is a reminder of the importance of salt.

Even though I know that seasoning is critical for optimum flavour, in recent years I’ve become lazy with salting during the cooking process. I’ve been relying on seasoning at the table.

Better than no salt. But not ideal.

So I’ve been challenging myself to salt and taste in the kitchen. And add more salt than I normally would.

Guess what?

Every single time the food has tasted better after the extra seasoning.

Every. Single. Time.

So this week I have a challenge for you…

Next time you’re cooking, add your normal amount of salt. Taste. Then add some more.

For bonus points, report back and let me know how you get on in the comments below.

More Seasoning Resources

+ How to ‘Season to Taste’
+ The Absolute Beginners Guide to the Art of Seasoning
+ Seasoning: The Importance of Sweet & Sour
+ The 2 Most Common Seasoning Mistakes

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Then check out Soupstones Meal Plans.

It’s a weekly meal planning service where someone else comes up with the ideas for what to have for dinner.

For more details Click HERE.

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Cheesey-Tuna-Spinach-Bake-Recipe

Cheesey Tuna & Spinach Bake

Growing up, tuna pasta bake was my favourite favourite thing to eat. This comforting bake using tuna, spinach and onions is just as warming and delicious, without the pesky carbs. It also happens to be much quicker and eaiser to make. Win!

I love using frozen spinach because it’s so convenient, but you’re welcome to use any fresh greens. Just finely chop and wilt them with a little olive oil before using.

enough for: 2
takes 30 minutes

2 onions, sliced
1 packet frozen Spinach (250g / 9oz), defrosted
2 medium cans tuna (200g / 7oz each), drained
1/2 cup sour cream
2 handfuls grated cheese

1. Heat a little oil in a medium oven-proof frying pan on a medium high heat. Add onion and cook, stirring often until onion is soft and golden.

2. Preheat your oven to 250C (480F). When the onion is cooked, remove from the heat. Stir in spinach, tuna and sour cream. Smooth the top and sprinkle over cheese.

3. Bake for 10 minutes or until cheese is melted and everything is hot.

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WINE MATCH: A crisp dry white like a Gruner Veltliner or Riesling.

Variations & Substitutions

no oven-proof frying pan – cook the onion and transfer to an oven proof pot, dish or springform pan. You want it to be about 24 cm (9in) diameter but don’t stress too much.

fresher – serve with a squeeze of lemon.

different greens – use any frozen or pre-cooked greens. Kale is great as are collard greens or chard (silver beet).

different cheese – I use a melting cheese like emmental or gruyere but any melting cheese like cheddar or swiss is good.

carb-lovers – toss in cooked pasta before baking or serve with crusty bread and butter.

vegetarian – replace tuna with cooked chickpeas or lentils. Also thinking mushrooms would be lovely cooked in with the onions.

dairy-free – Try replacing the sour cream with a dairy-free pesto and using sliced almonds instead of the melted cheese. Actually that sounds delicious – mental note to try the pesto version.

Cheesey-Tuna-Spinach-Bake-Recipe

Prepare Ahead

Absolutely! Assemble ahead but don’t melt the cheese. Keep in the fridge for up to 2 weeks or freeze. To serve pop in the hot oven until cheese is melted.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Then check out Soupstones Meal Plans.

It’s a weekly meal planning service where someone else comes up with the ideas for what to have for dinner.

For more details Click HERE.

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Spicy-Sichuan-Pork-Noodles-Recipe

Spicy Sichuan Pork & Zucchini Noodles recipe here.

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I imagined I was going to begin this post with a story about how my garden is overflowing with zucchini.

The sad truth is, my veggie patch this Summer is a long way from abundant. There has been some zucchini. And enough cherry tomatoes for a couple of salads.

But that’s about it.

Luckily I’ve been getting lots of delicious zucchini from the farmers market. So I haven’t been missing out on any of my favourite zucchini treats.

It’s such a versatile vegetable the old ‘zuc’.

From fritters to salads to noodle soups to cake(!). It’s not hard to see why it’s one of my favourite Low Carb vegetables.

zucchini-flowers

16 Tasty Ideas for Zucchini

1. Crispy Zucchini Fritters
I made these little morsels of goodness for family brunch last weekend. Normally I serve them with natural yoghurt but I had some feta that needed using up so made a smashed feta cream. Soo salty, soo good!

2. Spicy Sichuan Pork & Zucchini Noodles
Essentially an Asian take on Spaghetti Bolognese made healthier with spiralized zucchini instead of wheat based noodles.

3. Melt-in-the-Mouth Savoury Cheesecake
A favourite from last Summer. Equally good as a lazy Sunday brunch as it is for a light dinner.

4. Lebanese Roast Ratatouille with Hummus
Love this spicy twist on the classic vegetable combo of zucchini and eggplant.

5. Almond & Zucchini
Basically slow cook the zucchini until it’s super soft and incredibly flavoursome then serve with mint for freshness and almonds for crunch.

6. Zucchini Laksa
The king of noodle soups!

7. Super Moist Zucchini & Tuna Salad
Just 3 ingredients and super delicious. Love this for quick Summer lunches.

8. Zucchini with Butter Beans + Goats Curd
Inspired by an incredible lunch at St John Bread & Wine on our last trip to London. If you haven’t been definitely add it to your list and in the mean time make this dish!

9. Zucchini Mac & Cheese
A lighter, fresher touch for the old family fave.

10. Spanish Meatballs with Zucchini Noodles
Love giving meatballs a new lease of life with some smoky paprika and creamy ricotta.

11. Buttery Zucchini with Ground Beef
Dinner doesn’t get much more simple than this. One of my personal faves!

12. Asian Beef with Zucchini Noodles
A quick steak dinner with a twist.

13. Green Spaghetti + Meatballs
More meatball love with pesto and zucchini noodles.

14. Zucchini Noodle & Pesto Salad
Pesto in salad dressing is one of my not-so-secret weapons. Looks pretty, tastes even better.

15. Zucchini, Honey & Almond Cake
One of my favourite, favourite recipes from my latest eCookbook ‘The Sunday Baking Sessions‘.

16. Moist Chocolate & Zucchini Cake
One of the easiest ways to encourage small boys to actually eat and enjoy zucchini! Good for grown-ups too.

For more zucchini ideas see the Zucchini Archives.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Then check out Soupstones Meal Plans.

It’s a weekly meal planning service where someone else comes up with the ideas for what to have for dinner.

For more details Click HERE.

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Spicy-Sichuan-Pork-Noodles-Recipe

Spicy Sichuan Pork & Noodles

I love love the unique peppery tanginess of sichuan pepper corns. It’s like a savoury version of sherbert. Some fun for your taste buds!

This is essentially a Chinese take on good old ‘spag bol’ given a flavour boost with the sichuan, soy sauce and chilli. If you don’t have any sichuan peppercorns, it’s still a really lovely dish without them!

I’ve made it low carb by using sprialized zucchini. Of course, if I’m dishing this up for my little carb-lovers I skip the chilli and serve with hokkien noodles (soaked in hot water from the tap for 10 minutes or so) instead of the zucchini.

enough for: 2
takes: 20 minutes

2 medium zucchini or hokkien noodles
450g (1lb) minced (ground) pork
1 can tomatoes (400g / 14oz)
3 tablespoons soy sauce
2-4 red chillies
3-4 tablespoons butter
1 teaspoon Sichuan pepper (optional)
1 small bunch coriander, leaves picked (optional)

1. If using zucchini, spiralize into noodles and toss with a little salt. If using hokkien noodles cover with hot water from the tap. Stand while you prepare the sauce.

2. Heat a large frying pan on a very high heat. Add a little oil and cook pork, stirring as you go until pork is cooked through and browned.

3. Add tomatoes, soy sauce, chilli and butter. Bring to a simmer and cook for 5 minutes or until the sauce has reduced a little.

4. Divide zucchini / drained noodles between two bowls. Top with meat sauce, sprinkle over Sichuan pepper (if using) and finish with coriander (cilantro), if using.

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WINE MATCH: Sichuan pepper can be funny with wine so an icy cold beer works best. If you’re a big wine lover, like me, just choose something you feel like drinking and have a sip of water between the food and you wine.

Variations & Substitutions

different meat – any ground or minced meat will work. Beef is good as is lamb, chicken or turkey.

different noodles – spiralized carrot or sweet potato are good. Or any cooked noodle or even spaghetti (remember where Marco Polo got it from in the first place!). Just prepare according to the packed then toss in at the end.

less meaty / smaller servings – double the zucchini / noodles and divide between 4 serves. Top with some roast cashews or peanuts if you want to make it more substantial.

carb-lovers – more noodles!

soy-free / paleo– you can skip the soy sauce and season with salt instead. Or use 2 tablespoons fish or oyster sauce instead.

sweeter – lovely with Indonesian sweet soy sauce (kecap manis) instead of the regular soy.

more substantial / crunchier – serve with roast peanuts or cashews.

no noodles – serve with cauliflower rice, steamed rice, cooked asian greens (like boy choy) or just pile the meat onto a bed of baby spinach leaves.

dairy-free – just skip the butter and simmer the sauce for longer to cook down.

vegetarian – replace the pork with some crumbled tofu or some chickpeas.

Prepare Ahead

The sauce can be made up to 2 weeks ahead and refrigerated. Or frozen for months. The noodles are best prepared fresh, but you could keep them in the fridge for a few days and allow to come to room temp before serving. Add Sichuan pepper and coriander / cilantro at the last minute for maximum zest and freshness.

Also see 16 Tasty Ideas for Zucchini.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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It’s a weekly meal planning service where someone else comes up with the ideas for what to have for dinner.

For more details Click HERE.

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Roast Chicken Walnut Feta Bowls recipe here.
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Late last year, I held a little competition to discover the Stonesoup reader favourite recipes from the 2017.

It was so fun to read all the entries.

Originally I was planning to publish as separate list of my own personal faves. However this list includes most of them (and saves me from the ‘guilt’ of playing favourites with my recipe ‘children’).

Top 10 Most Popular Stonesoup Recipes

  1. Magic Sausage & Cabbage Supper
  2. Smoky Roast Mushrooms Bowls
  3. Fergals Egg & Pea Fried Rice
  4. Cauliflower ‘Pizza’
  5. Green Saag Chicken
  6. Broccoli Sandwich Bread
  7. Chicken & Peppers
  8. Tahini Miso & Turmeric Sauce
  9. Chorizo & White Beans
  10. Lebanese Roast Ratatouille

And the winner is…

Daisy was the lucky winner of 12-Months Membership to her choice of:
1. My Online Cooking Programs OR
2. My Done-For-You Meal Planning Service.

Thanks to everyone who left a comment and shared their fave recipe. Super excited about sharing another year of deliciousness in 2018!

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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Roast-Chicken-Walnut-Feta-Bowls

Roast Chicken, Walnut & Feta Bowls

I have a bit of a thing for one-tray roast dinners at the moment. I love being able to pop everything in the oven, set the timer and then read books with my boys while dinner cooks itself.

If you aren’t in the mood to cook, make this even easier buy picking up some pre-roasted nuts and 1/2 BBQ chicken. Then pop it in a bowl, mix up the dressing and dinner is ready.

If you can get chicken thighs with the skin on this is even better because you get that lovely roast chicken skin goodness. Either way, I leave any fat on so it keeps the chicken succulent.

enough for: 2
takes: 30 minutes

4 chicken thigh fillets
2 generous handfuls walnuts
100g (3oz) feta
4 tablespoons Greek yoghurt
1 bag baby spinach

1. Preheat your oven to 250C (480F). Place chicken in a roasting pan. Drizzle with a little oil and sprinkle with salt. Roast for 10 minutes.

2. Add walnuts and roast for another 5 minutes or until chicken is cooked through and nuts are toasted. I like to cut into the chicken ‘to be sure, to be sure’ (as my Irishman would say).

3. For the dressing combine yoghurt with 4 tablespoons extra virgin olive oil. Season generously with salt and pepper.

4. When the chicken is cooked, slice into bite sized pieces. Divide spinach between two bowls. Top with chicken and walnuts. Crumble over feta and drizzle over yoghurt dressing.

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WINE MATCH: A big buttery Chardonnay or a light red like Pinot Noir.

Variations & Substitutions

vegetarian – roast mushrooms and walnuts are lovely. Grilled veg like eggplant, zucchini and capsicum (bell peppers) are also lovely with the yoghurt and toasted nuts.

more substantial – double the feta and walnuts.

dairy-free / paleo – replace feta with avocado chunks or extra nuts. And make a lemon juice and olive oil dressing instead of the yoghurt. Coconut yoghurt is another option.

carb-lovers – toss in some cooked pasta or torn chunks of sourdough bread (bread salads are soo good!). You might like to increase the dressing.

different nuts – I have a thing for walnuts at the moment but almonds, macadamias, brazil nuts or cashews would all work.

nut-free – replace with toasted bread croutons or cooked chickpeas.

Video Recipe

Watch the Video Version of the Recipe.

Prepare Ahead

Best when freshly made. You could roast the chicken and nuts ahead of time. Roast and store them separately and bring everything together before serving. Roast chicken will keep in the fridge for up to a week or frozen. Roast nuts will keep in the pantry for a month or longer.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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Easy-Spinach-Feta-Frittata-Recipe

Easy Spinach & Feta Frittata

When it comes to a super satisfying, healthy weeknight dinner, this simple frittata is as easy as it gets. Just mix three ingredients together. Pop them in the oven. Set the timer and dinner is done. Greens, protein and cheese all in the one tasty package.

I’ve been rekindling my love of frozen spinach of late. It’s just so easy to prepare and love that if I have a pack in the freezer, I know there’s a good serve of greens for me if I ever run out of fresh stuff.

enough for: 2
takes: 30 minutes

6 eggs
250g (9oz) frozen spinach, defrosted & squeezed dry
200g (8oz) feta, crumbled
chilli oil, to serve (optional)

1. Preheat your oven to 180C (350F). Grease a 20cm (8in) oven proof frying pan or springform pan. Mix eggs, spinach and feta in a medium bowl until just combined and pour into your prepared pan. No need to season as the feta adds plenty of salt.

2. Bake for 15-20 minutes or until frittata is puffy and just cooked through.

3. Divide between two plates and drizzle with chilli oil (if using).

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WINE MATCH: A crisp dry white like a Sauvignon Blanc or Riesling.

Variations & Substitutions

short on time / too hot for the oven – cook the frittata on the stove top on a medium high heat. When almost cooked, slide onto a plate then toss and pop back in the pan top side down for the other side to set.

less green – replace spinach with cooked pasta, cooked chickpeas or roast veggies like sweet potato, eggplant, capsicum (bell peppers) or zucchini.

different cheese – I love the saltiness of feta with the spinach, however most cheese will work here. Ricotta, cheddar, goats cheese, gruyere, parmesan or even blue. Or try a mixture of cheese.

dairy-free – replace feta with cooked chickpeas, bacon, canned tuna, canned sardines or pasta. Or sprinkle with nuts like pinenuts or sliced almonds.

egg-free – sorry! Even I can’t think of an alternative here.

extra flavourings – soften an onion first, add the zest or a lemon (or 1/2 chopped preserved lemon).

no chilli oil – you can just leave it out or add some chopped fresh or dried chilli in with the eggs. Pesto will also work as a flavour boost. Or your favourite hot sauce.

smaller serve – this is quite generous. Consider reducing the eggs to 4 if you’re not super hungry.

carb lovers – serve with buttered bread or toss in some cooked pasta or potato.

fresh greens – use any cooked greens like spinach, kale, collards or chard. Just wilt down and chop before adding to the egg and feta. If your greens are still warm, it may cook quicker so check after 10 minutes.

Video Recipe

Watch the Video Version of the Recipe.

Prepare Ahead

Best when freshly made. Although I’ve been eating the leftovers from my photo shoot cold from the fridge and they’ve been lovely on a Summers day. Leftovers make a lovely sandwich filling.

More Frittata Ideas

+ 3 Easy Steps to Make a Frittata

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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Fast-Roast-Fish-Miso Mayo-Recipe

Fast Roast Fish with Miso Mayo

At the risk of giving away all my secrets, the idea for the Miso Mayonnaise actually came from the packet of my miso paste. As soon as I saw it, I just had to try it.

I possibly should post a warning with this recipe. The mayo is so good as to be addictive. But at least it’s legal. And relatively inexpensive. There are worse things one could be addicted to.

The other thing I love about this recipe is the ease of popping the veg and fish on one tray. Plus I love roasting at high temperatures because it’s so much quicker and adds an extra element of danger.

enough for: 2
takes: 20 minutes

2 bunches broccolini
2 tablespoons white miso paste
6 tablespoons mayonnaise
1 tablespoon rice or white wine vinegar
2 fish fillets
2-3 tablespoons sesame seeds

1. Preheat your oven to 250C (480F). Trim broccolini and place in a roasting pan. Drizzle with a little oil and pop in the oven for 5 minutes.

2. While the broccolini is cooking stir together miso, mayo and vinegar. Taste and season with more miso and/ or vinegar as needed.

3. After 5 minutes, stir the broccolini and top with fish. Roast for another 8-12 minutes or until fish is cooked to your liking.

4. To serve, smear miso mayo over two plates. Top with fish and broccoli and sprinkle with sesame seeds.

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WINE MATCH: A crisp dry white like a Chablis (unoaked Chardonnay) or Riesling.

Variations & Substitutions

no broccolini – replace with 1 large head broccoli or 1/2 cauliflower chopped into bite sized pieces. Or use asparagus, snow peas or green beans (no need to pre-cook these just add at the same time as the fish).

no miso paste – try a sesame mayo instead by stirring 1-2 teaspoons sesame oil into the mayo. Or add 1 tablespoon soy sauce to the mayo.

vegetarian – replace fish with fried eggs (no need to roast) or firm tofu (roast as per the fish). Or use mushrooms instead of the fish and serve with roast cashews / peanuts for extra protein.

more Japanese flavour – serve with a few tablespoons shredded nori (seaweed).

carb-lovers – serve with Japanese noodles or steamed rice.

no oven – steam broccolini and pan fry fish then serve together.

Video Recipe

Watch the Video Version of the Recipe.

Prepare Ahead

Better when hot from the oven. But if needed you could roast the fish and broccolini ahead and keep in the fridge for up to a week. To serve warm in the oven or a pan and serve with mayo and sesame seeds.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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Pea & Pesto Pizza

Pea & Pesto Pizza

Friday night pizza was a staple in our house in my pre-diabetes days. IT took a rest for quite a while until I discovered my favourite Low Carb pizza bases using cauliflower and almond meal.

While my Irishman is a staunch pizza traditionalist, he’s happy eating my Cauliflower ‘Pizza’ creations. Even something like this which has a very un-traditional sauce of pesto.

He said to tell you this one should be called ‘Pea-zza’. Dad joke warning!

This pizza is still lovely with a regular pizza base so don’t feel like you need to go low carb to enjoy it! And a big shout out to the lovely Andrea Bemis from Dishing Up the Dirt for inspiring this tasty (not-so-authentic) topping combo.

enough for 2
takes 30 minutes

1 large pizza base or cauliflower pizza base
200g (1 cup) pesto
1-2 handfuls frozen peas
2 handfuls bocconcini or mozzarella, torn.
baby spinach leaves, to serve
squeeze lemon, to serve

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

2. If using a regular pizza base, roll out and cook for 5 minutes. If using a cauliflower / broccoli base no need to pre-cook.

3. Spread pesto over you base. If the pesto is very stiff, stir in a little olive oil to make it more spreadable. Scatter over frozen peas (don’t worry about defrosting) and cheese.

4. Bake for 10-15 minutes or until cheese is melted and the pizza is cooked through.

5. Slice into wedges and top with baby spinach and a squeeze lemon before serving.

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WINE MATCH: A crisp dry white like a Sauvignon Blanc or Riesling.

Variations & Substitutions

carnivore – add chopped bacon or salami with the peas or serve draped with prosciutto.

crunchy – scatter over pine nuts before baking.

dairy-free – use a dairy-free pesto and top with pinenuts instead of the cheese on top.

regular pizza base – see my favourite recipe here.

cauliflower pizza baserecipe here. Good with broccoli subbed for the cauli (even Finbarello enjoyed it!).

gluten-free / paleo / low carb – use my cauli pizza base.

Video Recipe

Watch the video recipe on You Tube.

Prepare Ahead

Best when hot from the oven. However leftovers are super tasty hot or cold. And I did reheat it for dinner the other day after my photo shoot. Was surprised how good it tasted.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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Quick-Raspberry-Yoghurt-Mousse-Recipe

Quick Raspberry Yoghurt Mousse recipe here.

_____________________

Back in 2005, this was a super exciting time of year for me.

After many months I’d finally settled on a name for my new food blog.

Over the Christmas break I planned to figure out this new-fangled blogging technology and start writing some recipes.

12 years(!) later I’m still:
(a) excited about Christmas and having some holidays.
(b) loving being able to create new recipes for you each week.

So I’d love to get some input from you…

Which Stonesoup recipes have you loved this year?
Let me know in the comments below.

And if you need a reminder, you can browse the archives at the bottom of my ‘Start Here‘ page.

And hope you have some Christmas fun in the kitchen!

With love,
Jules x

ps. As an added incentive to share your thoughts, I’m having a little competition

Everyone who leaves a comment below before 1st January 2018 will be in the running to win 12-Months Membership to their choice of:
1. My Online Cooking Programs OR
2. My Done-For-You Meal Planning Service.

Winners will be contacted via email and announced here on Stonesoup when I’m back from holidays mid-January.

AND the winner is Daisy!
See the list of the top 10 most popular recipes over here

Can’t wait to read what you think!

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Quick-Raspberry-Yoghurt-Mousse-Recipe

Quick Raspberry Yoghurt Mousse

You know those days when you’re in the mood for ‘something sweet’ but don’t feel like turning on the oven, or waiting very long? Then that’s when you need a quick, light dessert ‘treat’ like these little mousses!

I love the tartness of yoghurt but you could always use whipped cream (or a combo of both) if you prefer a creamier treat.

enough for: 2
takes: 10 minutes

2 handfuls raspberries, defrosted if frozen
pinch stevia or sugar
1/2 cup Greek yoghurt
handful roast almonds, chopped

1. Mash berries with a fork until you have a rough puree. Taste and add stevia or sugar as needed, remembering the yoghurt will be quite tart.

2. Fold the berries through the yoghurt, leaving it a little unmixed or ‘swirled’.

3. Divide between 2 small glasses, top with almonds and serve immediately.

Wine match: Either a glass of champagne or a nice cup of tea. Rose tea is lovely with raspberries.

Variations

vegan / dairy-free / paleo – try berry sorbet instead, Whiz frozen berries in a food processor until you have a lovely ‘sorbet’ texture. About 300g (10oz) berries will serve 3-4. Or see the coconut idea below. You could also just use coconut yoghurt.

berry & coconut – chill 1 can of coconut cream. Remove the lid and whip the solid coconut ‘cream’ leaving behind the watery liquid. Swirl in berry puree as above.

stone fruit mousse – remove the seeds from 4 ripe peaches or 8 apricots and puree the fruit in the food processor. Swirl through cream instead of the berries. Roasting the fruit first will intensify the flavour.

creamier mousse – replace yoghurt with lightly whipped cream.

other flavour ideas– any ripe fruit will work if you mash or puree it first. Chocolate chunks are a nice addition.

different nuts – hazelnuts, macadamias, cashews or brazil nuts would be great alternatives.

nut-free – skip it or replace with finely chopped chocolate.

more substantial – this makes dainty servings, if you’re hungry you could easily double everything.

Video Recipe

Watch the Video Version of the Recipe

Prepare Ahead

Best to wait until just before serving so everything is lovely and fresh and the almonds don’t lose their crunch.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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One-Tray-Chicken-Broccoli-with-Blue-Cheese-Dressing-Recipe

One Tray Chicken & Broccoli with Blue Cheese Dressing

My favourite way to cook weeknight dinners at the moment is to pop some meat and veg in a tray in the oven, set my timer and then do something else until dinner time.

It’s about as low-stress as cooking can be. Plus you end up with a really delicious and satisfying meal.

I love this blue cheese dressing. It’s wonderful as a main meal here but you could also serve it as a dip when it’s time for a snack. I love it with a punchy gorgonzola piccante, but any blue cheese will be delicious.

enough for: 2
takes 30 minutes

4 chicken thigh fillets or 2 breasts
2 heads broccoli
200mL (3/4 cup) sour cream
150g (5oz) blue cheese, at room temp
1-2 tablespoons lemon juice

1. Preheat your oven to 250C (480F). Slice chicken into bite sized strips and broccoli into bite sized pieces. Toss in a roasting tray. Drizzle with olive oil and scatter over some salt.

2. Cover with foil and bake for 15-20 minutes or until chicken is cooked through and the broccoli is tender.

3. While the chicken and broccoli is cooking smash together the sour cream and blue cheese with a fork. Or for a smoother dressing use a stick blender. Taste and add lemon juice as needed.

4. Serve chicken and broccoli with dressing in a bowl on the side or just slather it on top!

WINE MATCH: A crisp dry white like Pinot Gris or Riesling.

Variations & Substitutions

vegetarian – skip the chicken and serve with roast walnuts (or other nuts), or cooked chickpeas or cooked grains like brown rice, farro or quinoa.

more veg / prettier – feel free to use any of your favourite roasting veg. Cauliflower is good, but eggplant / zucchini / capsicum (bell peppers) would all work. Toss in some salad leaves or fresh herbs like flat leaf parsley at the end if you want a leafier

more substantial – serve with roast nuts or use more chicken.

carb-lovers – toss in cooked pasta or grains before serving. Sweet potato would be another good veg option it will just take a little longer to cook.

more summery – serve the dressing with crisp sliced iceberg lettuce.

Prepare Ahead

The broccoli can be roasted ahead and stored in the fridge for up to 2 weeks or frozen. Personally I’m not a fan of reheated chicken so I wouldn’t cook the chicken in advance. The dressing can be made up to a week ahead and stored in the fridge but don’t freeze it. Allow dressing to come to room temp before using.

Watch the Video Version of the Recipe

More One-Pot / One-Tray Recipes

See the One Pot archives.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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Curry Stuffed Eggplant with Yoghurt Recipe

Curry Stuffed Eggplant with Yoghurt Recipe Here.

__________________________________

Exciting announcement! Stonesoup is becoming a teenager on the 27th December, so I thought it was time to make a few changes to celebrate…

I’ve updated the tag line of my little blog.

Rather than just ‘5-Ingredient Recipes’, Stonesoup is now focusing on ‘Simple Weeknight Dinners‘.

In many ways it’s still the same.

I’ve always been all about simplicity, I’ve just decided to expand how I define ‘simple’.

Instead of only limiting the number of ingredients, Stonesoup recipes must now meet one or more of the following criteria:

  • 5-Ingredients
  • One Pot
  • 3-Steps
  • 30-Minutes or less

While I’ve been keeping the ingredients numbers, equipment and time to a minimum for years, the ‘3-Steps’ idea is a new one.

It came from a great chat with Emma, one of my playgroup friends, who told me she always looks at how many steps there are before choosing to cook a particular recipe.

Another way to define simple. Brilliant!

So to kick off this new era for Stonesoup, here are my 7 favourite 3-Step Dinners…

7 FAVOURITE 3-STEP DINNERS

smoky-roast-mushroom-bowls-recipe 3-step dinners

1. Smoky Roast Mushroom Bowls

__________________________________

Hummus with Chorizo & Hazelnuts Recipe 3-step dinners

2. Hummus w Chorizo & Almonds

__________________________________

Cheesey Tuna & Broccoli Bake -Recipe 3-step dinners

3. Cheesey Tuna & Broccoli Bake

__________________________________

Yummy Spiced Tomato Soup-3-step dinners

4. Yuuummy Spiced Tomato Soup

__________________________________

Lebanese Roast Ratatouille with Hummus-3-step dinners

5. Lebanese Roast Ratatouille with Hummus

__________________________________

chorizo & beans

6. Chorizo with White Beans

__________________________________

Stir-Through Mac & Chees 3-step dinners

7. ‘Stir-Through’ Mac & Cheese

__________________________________

For more 3-Step Dinner Recipes

See the 3-Step Archives.

What do you think?

Do you like the new focus for Stonesoup? Or am I heading in the wrong direction? Please let me know in the comments below.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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Curry Stuffed Eggplant with Yoghurt Recipe

Curry Stuffed Eggplant with Yoghurt

Roast eggplant halves are my favourite go-to low carb alternative to stuffed baked potatoes or sweet potato. Not only are they easier on the carbs, they’re also quicker to cook!

I normally go for Italian or Middle Eastern flavours with my eggplant, but a few weeks ago I had some leftover lamb curry and some eggplant in the fridge. You know where this story is heading…

enough for: 2
takes 40 minutes

2 medium eggplant
2 handfuls cooked meat / lentils / chickpeas /quinoa / rice
2-3 teaspoons curry powder
Greek yoghurt, to serve
1-2 handfuls roast cashews or peanuts
baby spinach or salad leaves, to serve

1. Preheat your oven to 250C (480F). Halve eggplant, lengthwise. Score the cut side by lightly slashing a few times to allow the oil to penetrate the flesh and make it look pretty. Drizzle really generously with olive oil and roast cut side up for 20-30 minutes or until eggplant is well browned.

2. While the eggplant is cooking, warm your cooked meat / lentils / chickpeas in a frying pan with some more olive oil and the curry powder.

3. When the eggplant is cooked, divide between two plates. Top with warm curry mixture, nuts and drizzle over yoghurt. And pop the baby spinach on the side.

WINE MATCH: A full bodied white like Chardonnay or Arneis.

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Variations & Substitutions

carb-lovers – roast whole sweet potato or potatoes until tender. Then cut in half and top as per the recipe. Or serve eggplant with warmed flat bread.

dairy-free – use coconut yoghurt, mayo or just drizzle with some peppery extra virgin olive oil instead.

carnivore – brown some lamb or beef mince (ground meat) in a little oil before adding the curry powder.

more substantial – use more nuts or serve with mayo instead of the yoghurt.

nut-free – just skip them or replace with extra filling.

different spices – garam masala will work. Or try a mixture of 1 teaspoon each ground cumin, coriander and paprika.

different veg – large flat mushrooms can be roasted like this instead (no need to score). Or see the carb-lovers.

Video Recipe

Watch the Video Version of the Recipe

Prepare Ahead

The eggplant can be roasted ahead. Store it by itself in the fridge for up to 2 weeks or freeze. The filling meat / lentils / chickpeas / quinoa can also be prepared and stored in the fridge up to a week (for the meat) or 2 for the rest. Filling can be frozen.

More Eggplant / Aubergine Recipes + Ideas

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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smoky-roast-mushroom-bowls-recipe

Smoky Roast Mushroom Bowls recipe here.
____________________________________

Apart from a nice glass / bottle of wine, my vices are modest. In truth, my biggest addiction is books.

Especially cookbooks.

This year I decided to stop buying magazines and put my money into new cookbooks instead. Definitely a good decision and one I’m planning to continue into the new year.

My 8 Best Cookbooks for 2017

1. Supernormal
by Andrew McConnell
When you’re in the mood for making some Chinese-ish food this is the book for you. Have been loving using the book to inspire some Saturday date night feasting with my Irishman. Definitely not simple but definitely delicious!

2. Honey & Co : Food from the Middle East
by Itamar Srulovich & Sarit Packer
Have made so many dishes from this book. Wins the award for most cooked from book for 2017 in the Stonesoup kitchen. Love how Middle Eastern food can taste so exotic while using mostly every day ingredients. Worth it for the Lamb Sharwama recipe alone!

3. Breddos Tacos
by Nud Dudhia and Chris Witney
I’ve discovered a source of Australian tacos made using an ‘authentic’ Mexican recipe so have had many great ‘taco’ nights inspired by fab little book. The recipes are generally complex but worth it for a weekend feast! The Breddos restaurant / shack is high on my list next time I’m in London.

4. Twenty Dinners
by Ithai Schori and Chris Taylor
This was a surprise ‘bowling ball’ (Simpsons reference) birthday present from my Irishman who is a big fan of Taylor’s indie band ‘Grizzly Bear‘. Love the beautiful photographs and simple seasonal menus. A good book for entertaining.

5. Alimentari : Salads and other classics from a little deli that grew
by Paul + Linda Jones
Love the fresh simple recipes from this Melbourne deli with both Italian and Middle Eastern heritage. This re-ispired me to get into making dukkah and putting it on everything. If you get it, make sure you make the Farro & Pesto Salad. Soo good!

6. Made in India : Cooked in Britain: Recipes from an Indian Family Kitchen
by Meera Sodha
My all-time favourite Indian cookbook. Ever since I worked as a waitress in an Indian restaurant during my university days I’ve loved Indian food. Until this book my Indian home cooking was a bit hit and miss. Have loved everything I’ve made from this book – ‘all winners’ as a friend of mine said.

7. Real Food by Mike : Seasonal Wholefood Recipes for Wellbeing
by Mike McEnearney
Every time I go to Sydney I’m still devastated that Mike closed his Rosebery restaurant. Luckly his cookbooks let me experience the joy of Mike’s food from the comfort of my own little kitchen.

8. Dishing Up the Dirt:
Simple Recipes for Cooking Through the Seasons

by Andrea Bemis
Hands down my favourite food blog at the moment. I thoroughly enjoyed cooking my way through this beautiful book of creative ways to serve vegetables. Bemis is a vegetable farmer, fellow beet-lover and girl after my own heart.

My Christmas Cookbook Wish List

Just in case a certain Irishman happens to be reading this ;)

Cornersmith : Salads and Pickles : Vegetables with More Taste & Less Waste
by Alex Elliott-Howery and Sabine Spindler
Loved the first book from the Sydney Cornersmith cafe and can’t wait to dig in to this next edition. Especially love the idea of vegetables with more taste and less waste – girls after my own heart.

The Christmas Chronicles : Notes, Stories & 100 Essential Recipes for Midwinter
by Nigel Slater
Long term readers of Stonesoup will know that Nigel Slater (aka ‘St Nigel’) is one of my all time favourite food writers. This is going to be an early Christmas gift to myself. Loved the December entries of all the ‘Kitchen Diaries’ books and looking forward to using this to get into the festive spirit. Especially exciting this year because we’re having a Northern Hemisphere Christmas with my Irishmans family.

The Food of Morocco
by Paula Wolfert
As you may have guessed by now I have a big thing for Middle Eastern and North African food. This classic Moroccan cooking bible has been on my wishlist for a while now. Hoping Santa decides to pick up a copy for me this year!

Your Best 2017 Cookbooks?

I’m always on the lookout for new cookbooks. If you have any favourites please let me know in the comments below!

Have fun in the kitchen!

With love,
Jules x

5 ingredients 10 minutes cover image

ps. Looking for a Simple Cookbook gift idea?

Then check out my print book ‘5-Ingredients 10-Minutes‘.

It’s as simple as cooking can get without sacrificing flavour or resorting to processed ingredients.

More details at:
www.5ingredients10minutes.com/

NOTE: This post contains affiliate links so if you buy you’ll be supporting Stonesoup in a small way too. Thank you!

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smoky-roast-mushroom-bowls-recipe

Smoky Roast Mushroom Bowls

Mushrooms are one of my favourite veg, especially roast mushrooms. I love their earthy flavour and meaty texture.

Normally I stick to the classic garlic and thyme to flavour them. For some reason, a few weeks ago, I thought I’d experiment with Spanish-syle smoked paprika.

Even I was surprised how amazing it tasted. And my Irishman, who isn’t wild about mushrooms, was raving too. Win!

enough for: 2
takes: 30 minutes

500g (1 pound) large flat mushrooms, sliced
2 teaspoons smoked paprika
3 tablespoons extra virgin olive oil
2 large handfuls walnuts
salad leaves, to serve
sour cream, to serve

1. Preheat your oven to 250C (480F). Toss sliced mushrooms, paprika, oil in a roasting pan. Scatter over salt. Roast, uncovered for 10 minutes.

2. Stir mushies and add walnuts. Cook for another 5 minutes or until the mushrooms are tender and the walnuts toasted.

3. Divide salad leaves between two bowls. Top with hot mushies and walnuts. Finish with a good dollop of sour cream. If you want to get fancy, sprinkle over a little more smoked paprika to make the sour cream look pretty.

Wine match: A nice earthy Pinot Noir.

Variations

no oven – just pan fry the mushrooms and nuts instead.

no smoked paprika – use regular paprika or just skip it or replace with a small bunch thyme.

carnivore – add chorizo or chicken thigh fillets (or breasts) as well as, or instead of the walnuts. Or serve with jamon or prosciutto.

nut-free – see the carnivore options or replace with a poached or fried egg.

different mushrooms – use any mushrooms you like, just remember to adjust the cooking time for smaller or larger ones.

more substantial – use more nuts or see the carnivore option. Or serve with mayo instead of the sour cream.

carb-lovers – serve with crusty bread and butter, warm tortillas or toss in some cooked grains like farro, quinoa or brown rice.

dairy-free – replace sour cream with mayonnaise or smashed avocado and lime juice.

hot! – use hot smoked paprika or add some fresh or dried chillies.

Prepare Ahead

The mushrooms can be roasted ahead but don’t add the walnuts, salad or sour cream. Store roast mushies in the fridge for up to 2 weeks or freeze. To serve, toast walnuts in a dry frying pan for a few minutes. Then warm the mushrooms in the pan with a little extra oil. Then serve as per the recipe.

Video Recipe

Watch the Video Version of the Recipe

More Mushroom Recipes

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

Soupstones Square Logo no border

Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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