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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

[insert video]

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.

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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.

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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

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Hummus with Chorizo & Hazelnuts Recipe 3-step dinners

2. Hummus w Chorizo & Almonds

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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

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chorizo & beans

6. Chorizo with White Beans

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Stir-Through Mac & Chees 3-step dinners

7. ‘Stir-Through’ Mac & Cheese

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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.
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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?

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sarahs-indian-kimchi-recipe

Sarah’s Indian Kimchi recipe here.
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A few months ago I had a big Saturday night out on the town. No, I didn’t go to any fancy wine bars. No, I didn’t check out the latest hot restaurant.

I went to see a scientist speak.

What can I say. As a girl with two science degrees (food science and wine science), there’s no escaping my inner nerd.

The ‘scientist’ in question was Dr Michael Mosley, one of my favourite authors and documentary makers. He spoke about his latest book ‘The Clever Guts Diet – How to revolutionize your body from the inside out.’

I was in heaven!

20 Best Foods to Improve Your Gut Health

GENERAL GUT-HEALTH FOODS

1. Fruit & Vegetables
Bring on the fiber! More on this below.

2. Olive oil
Olive oil is wonderful for reducing inflammation everywhere including the gut. Plus including more fat from oil means you’re less likely to reach for processed sugar and carbs.

3. Oily fish
Great for your gut for the same reason anti-inflammatory reason as olive oil.

4. Cocoa
The best news is that chocolate is good for you! The flavanoids and polyphenols (types of antioxidants) found in cocoa powder and dark chocolate are loved by your gut bacteria too. Win win!

5. Red Wine
Of course too much alcohol will quickly decimate your gut microflora. But 1-2 glasses of red wine can actually be helpful.

6. Spices
Turmeric is the best because not only is it an anti-inflammatory, it can also protect the wall of the intestine by inhibiting the growth of disease-causing bacteria. Ginger is another anti-inflammatory.

FIBER-RICH FOODS – INULIN
Inulin is a special type of fiber that our gut bacteria thrive on.

7. Onions, leeks & garlic
Some of the best sources of inulin. Now you know why so many recipes begin with ‘soften an onion’.

8. Witlof or endive
Great for adding inulin to your salads

9. Dandelion Greens
Not something I’ve tried myself but keen to check them out!

10. Jerusalem Artichoke
Have a reputation for causing gas. All that inulin means happy gut bacteria which means you-know-what.

11. Asparagus
One of my favourite veggies! Bring on the Spring.

12. Bananas
Contain moderate amounts of inulin and resistant starch (see below). I avoid them because they’re not Low Carb.

FIBER-RICH FOODS – RESISTANT STARCH
Resistant Starch is another special type of fiber that looks and tastes like starch (hello pasta!) but isn’t able to be digested like normal starch so it passes to the gut to feed our bacteria.

13. Pasta, Potatoes, Rice
By cooking, cooling and reheated these carbs you can convert some of the regular starch into resistant starch and do your gut bacteria a favour. Good news for the carb lovers among us.

FIBER RICH FOODS – OTHER

14. Barley & Oats
Contain another type of soluble fiber called Beta-glucan which as been linked with lowering LDL cholesterol levels.

15. Linseeds (Flax seeds)
Great source of insoluble fiber called cellulose.

16. Apples
Eating apples produces buutyrate which feeds our gut bacteria. They also provide regular insoluble fiber too.

17. Seaweed
Another great general fiber source.

PROBIOTICS
Probiotics contain actual beneficial microbes (especially) bacteria.

18. Cheese
Not all cheese contains live cultures of bacteria. Some that do include blue cheese, feta, gouda, cottage cheese, mozzarella, camembert and brie.

19. Yoghurt
The most famous probiotic. And really fun and easy to make at home.

19. Fermented Vegetables
My favourite sources of probiotics including sauerkraut, kimchi, other fermented veg. A great alternative if you need to avoid dairy

20. Apple Cider Vinegar
Reduces blood sugar spikes by inhibiting one of the digestive enzymes which breaks down sugars.

Are These Foods Good for Everyone?

Unfortunately no. If you suffer from Irritable Bowl Syndrome (IBS), many of these foods can actually increase your symptoms. If this is you, I’d recommend checking out the FODMAPS diet developed by Monash University in Australia.

More Food + Gut Health Resources on Stonesoup

Other Gut Health Resources

Did you enjoy this article?

Or are you more interested in simple recipes? I’d love to hear what you’d like more of. Just leave a comment below.

With love,
Jules x

ps. Tired of deciding what to cook?

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sarahs-indian-kimchi-recipe

Sarah’s Indian Kimchi

This more unusual kimchi was inspired by this Sarah Wilson recipe. It’s just as easy to make as my Simple Crunchy Kimchi and has the added bonus of being a little bit more exotic in the flavouring department. If you can’t get your hands on daikon (a large Asian radish) just replace it with white cabbage.

This kimchi is lovely as a side to Indian food. It’s also good anywhere you want to add some crunch, a serve of veggies and / or a flavour explosion! I prefer it with the fenugreek seeds because they add a lovely Indian flavour. If you can’t find them it’s great without too!

makes 1 large jar (about 1L / 4 cups)
takes about 30 minutes active time + a few days fermenting

1 daikon
500g (1lb) carrots
3 teaspoons chilli flakes
5cm (2in) piece fresh turmeric, grated
2 teaspoons fenugreek seeds (optional)
2 teaspoons mustard seeds
2 tablespoons fine salt

1. Get yourself a clean, dry jar about 1L (4 cups) plus an extra little jar in case you need it.

2. Wash your diakon and carrots. Grate them using your food processor or a box grater and your muscles. Place grated veg in a large bowl.

3. Add chilli flakes, turmeric, fenugreek seeds, mustard seeds and salt to the veg. Toss with clean hands and cover with a tea towel. Stand at room temp to allow the salt to soften the veg. I leave it at least an hour but you could leave overnight.

4. Pack diakon carrot mixture into your large jar. I use a combo of clean hands and a spoon. You want to really squash it down to release the juices. If it won’t all fit, put the extra in your backup jar. Leave a little room at the top of each because it will expand as the fermentation happens. Divide leftover juice from the bottom of the bowl between your jars. You want the cabbage to be covered by liquid. If there isn’t enough, top with a little filtered water. Top with lids.

5. Place your jar(s) on a plate to catch any juices that overflow (this happens frequently to me). Stand at room temperature out of direct sunlight for 2-3 days or longer.

6. Every day open the jar to release any gas. Once I can see evidence of bubbles I usually seal the lids and pop in the fridge. Typically this is on the 3rd day but in winter it might be longer and less in Summer. If you’re not sure, I’d err on the side of putting it in the fridge earlier. If you taste and decide it’s too bland you can always leave it out again to get more funk happening. But once it’s too funky there isn’t much you can do.

7. Keep in the fridge for a few months.

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Variations

no daikon – replace with 1/2 large white cabbage.

no turmeric – if you can’t find fresh turmeric, use 1 tablespoon turmeric powder. You can skip it but it give the kimchi it’s beautiful yellow colour.

no mustard seeds – you could substitute whole grain mustard or just skip it.

no fenugreek seeds – Fenugreek seeds are available from good spice suppliers or Indian grocery stores. You can skip it or add 1-2 teaspoons curry powder for some extra spice.

no chilli flakes – you can use any form of chilli you like, dried, powdered or fresh. Just err on the side of not enough spicy heat because you can always add more. And you could skip the chilli if you prefer a milder pickle.

different veg – shaved cabbage, regular radishes, grated beets, grated fennel, chopped bok choy, chopped green onion (scallions / shallots) can all be added.

salt – salt keeps the texture crunchy. So I tend to err on the side of more but you could try less if you needed to. I use finely ground Himalayan rock salt but any salt apart from Iodized salt is great. I’ve read the iodine can hinder growth of the lactic acid bacteria.

Prepare Ahead?

A must! Keeps in the fridge for months.

More Fermented Food + Gut Health Resources on Stonesoup

With love,
Jules x

ps. Tired of deciding what to cook?

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One Pot Dinner Recipes Cheesey Tuna Broccoli Bake

Cheesey Tuna & Broccoli Bake Recipe Here.
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This may surprise you but although I love cooking, I HATE cleaning up.

I’ve tried thinking of it in zen terms as a chance to practice mindfulness. And while sometimes that works, most nights when I come back in to the kitchen from putting small boys to bed I wish I could just wave a magic wand and the kitchen would be instantly sparkly.

But so far I haven’t found said magic wand so I’ve come up with two of the next best solutions…

Solution 1.
I did a deal with my Irishman that it’s his job to wipe down the benches and dining table. Which may seem small but it makes a huge difference.

Solution 2.
I often choose to cook simple one pot dinners.

And no, you can’t borrow my Irishman. Sorry!

But I am willing to share some of my favourite simple one pot dinner recipes…

Enjoy!

15 SIMPLE ONE POT DINNER RECIPES

Hummus with Chorizo & Hazelnuts Recipe

1. Hummus with Chorizo & Hazelnuts

While the Spiced Beef with Hummus from my FREE eCookbook will always be one of my go-to meals, this version using chorizo is a close second.
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One Pot Dinner Recipe Cauliflower, Chicken & Peanut Curry--3

2. One Pot Cauliflower, Chicken & Peanut Curry

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One Pot Dinner Recipe cheesey broccoli-2

3. Cheesey Broccoli

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One Pot Dinner Recipe Cajun Chicken in a Paper Bag-2

4. Cajun Chicken in a Paper Bag

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Chorizo & Eggplant Supper-2

5. Eggplant & Chorizo Supper

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One Pot Dinner Recipe Stir-Through Mac & Cheese

6. ‘Stir-Through’ Mac & Cheese

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One Pot Dinner Recipe Magic Sausage & Cabbage Supper-3

7. Magic Sausage & Cabbage Supper

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One Pot Dinner Recipe kale gratin-2

8. Killer Kale Gratin

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One Pot Dinner Recipe Yummy Spiced Tomato Soup-2

9. Yuuummy Spiced Tomato Soup

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One Pot Dinner Recipe mushies with sausages-4

10. Sausages with Mushies

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One Pot Dinner Recipe Lebanese Roast Ratatouille with Hummus-

11. Lebanese Roast Ratatouille with Hummus

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One Pot Dinner Recipe Super Green Saag Chicken-3

12. Super Green Saag Chicken

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One Pot Dinner Recipe Zucchini Laksa-2

13. Zucchini Laksa

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One Pot Dinner Recipe egg & pea fried rice

14. Fergal’s Egg & Pea Fried Rice

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One Pot Dinner Recipe Cheesey Tuna & Broccoli Bake--3

15. Cheesey Tuna & Broccoli Bake

For more see the One Pot Recipe Archives.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Then check out my Soupstones Meal Plans.

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Cheesey Tuna & Broccoli Bake -Recipe

Cheesey Tuna & Broccoli Bake

When I was growing up my favourite favourite meal was my Mum’s Tuna Mornay which we called ‘Tuna Dish’. When I started moving away from eating wheat and pasta, this was one thing that I really missed. And then I had the brilliant idea to try it with roast broccoli instead of the pasta and cream instead of the bechemel sauce. Very happy to report this ticks all the boxes.

Although I couldn’t convince my boys it was as good. Maybe I need to try it with cauliflower so at least it doesn’t look green and ‘healthy’. Tough crowd those pre-schoolers!

I use double cream because it’s creamier but regular whipping cream will work too. And I like tuna in chilli oil for some heat but regular tuna is fine. Just use tuna in oil if you can because the texture is much nicer than tuna packed in brine or spring water.

enough for: 2-3
takes: 30 minutes

1 onion finely sliced into 1/2 moons
2 heads broccoli
1 cup cream
1-2 med cans tuna (180g / 6oz each)
2 large handfuls grated cheese

1. Preheat your oven to 250C (480F). Slice onion in half lengthwise, remove skins and finely slice each half into 1/2 moons. Chop broccoli into bite sized pieces (slice the stems and include them too!).

2. Layer veg in a roasting pan. Drizzle with a little oil, cover with foil and bake for 15-20 minutes or until broccoli is tender.

3. Stir in tuna and cream. Top with grated cheese and pop back in the oven for another 5 minutes or until cheese is melted and golden.

WINE MATCH: A nice buttery Chardonnay.

Variations

vegetarian – skip the tuna and add a little more cheese.

carnivore – replace tuna with crispy bacon or cooked chorizo.

different veg – cauliflower is the best substitute. I’m thinking eggplant, zucchini and peppers might be nice too. I’ve also made something similar by wilting down sliced kale on the stove and then baking it in the oven to melt the cheese.

dairy-free – serve the roast broccoli with tuna and lashings of mayo.

more substantial – up the cheese and/or the tuna.

carb-lovers – toss in cooked pasta with the tuna. Garlic bread will work as a side.

Prepare Ahead?

Absolutely! Prepare everything but don’t bother with the final 5 minutes in the oven to melt the cheese. Refrigerate for up to 1-2 weeks or freeze. To serve, pop in the oven (250C / 480F) for 5-10 minutes or until cheese is all melted and everything is hot.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Cauliflower, Chicken & Peanut Curry--3

One Pot Cauliflower, Chicken & Peanut Curry

It’s hard to go past a good curry for a quick filling weeknight dinner. For years I thought you needed loads of spices and ingredients to make an authentic tasting curry, until I challenged myself to make a super simple curry using only curry powder. Since then I haven’t looked back.

I like a general ‘curry powder’ that contains lots of turmeric for the yellow colour, but feel free to experiment with the world of curry powders. They are a real gem for adding loads of complex flavours with the flick of a teaspoon (or two).

enough for: 2
takes: 30 minutes

4 chicken thigh fillets, sliced
3-4 teaspoons curry powder
1 can coconut cream (400mL / 14oz)
1/2 medium cauliflower, chopped into bite sized pieces
3-4 tablespoons peanut butter
1 bunch coriander (cilantro), to serve

1. Heat a little oil in a medium saucepan on a medium high heat. Add chicken and stir fry until well browned and almost cooked through. Remove chicken and keep warm.

2. Add a little more oil and the curry powder to your pot. Cook for 30 seconds then add the coconut cream and cauliflower.

3. Simmer covered for 10-15 minutes or until the cauliflower is tender.

4. Stir in peanut butter. Taste and season with salt (or more curry powder) as needed. Return chicken to the pan and bring back to a simmer.

5. To serve, divide between two bowls and top with coriander leaves.

WINE MATCH: A crisp dry white like a cool climate Riesling OR an icy cold beer.

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Variations

more veg / different veg – soften an onion before adding the curry powder. Garlic and/or ginger can be lovely additions. The feel free to add any veg you like such as broccoli, zucchini, capsicum (bell peppers), eggplant. Some snow peas or frozen peas added at the end will add lovely crunch.

no coconut cream – use unsweetened coconut milk or chicken or veg stock instead. You might like to serve with yoghurt to get some added creaminess.

vegetarian – replace chicken with cooked or canned chickpeas or lentils. Or make a completely veg curry using some of the more veg suggestions. Serve with extra roast peanuts or cashews for extra protein and crunch.

more substantial – serve with a handful roast cashews or peanuts or use more chicken.

chicken breasts – use 2 breast fillets instead of the thighs.

carb-lovers – serve with steamed rice or flat bread like naan, roti or chapattis.

nut-free – skip the peanut butter and use the onion in the more veg suggestions for extra depth of flavour.

no coriander – use mint, basil leaves or baby spinach instead. Or fry some fresh curry leaves in a little oil and use them as a crunchy topping

Prepare Ahead

Yes, if you don’t mind the flavour of reheated chicken. Make the curry up to a week in advance (keeping the coriander / cilantro separate). Store in the fridge or freeze. To serve just bring back to a gentle simmer and top with the coriander leaves.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Cauliflower, Chicken & Peanut Curry--2
Cauliflower Chicken & Peanut Curry Recipe Here.
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You know what my strongest ‘super power’ is? My ability to simplify recipes.

Hello 5-Ingredients!

A while back I wrote a post where I showed how I simplified one of Yotam Ottolenghis recipes which was great fun.

So I thought I’d share the two key principles I follow when simplifying recipes.

The 2 Best Ways to Simplify Any Recipe

1. Combine like ingredients.
This is always my starting point. Look for any ingredients that are providing the same function and instead choose one. You’ll need to adjust the quantities accordingly.

For example, if there are two different leafy herbs, could you just choose one? Or are there multiple flavourings like ginger, garlic and chilli, could you narrow it down?

2. Don’t be afraid to outsource.
There are no prizes for making every single part of every meal you eat from scratch. So ‘cheat’ when you feel like it.

My favourite examples are to use commercial spice blends or commercial sauces such as hummus, mayonaise, pesto or curry pastes. Pre-washed salad and pre-chopped veg are other great tricks to have up your sleeve.

Like Help to Simplify Your Cooking?

If you’re interested in discovering how to simplify not just your cooking, but the whole of your life, then I recommend checking out A Simple Year.

Screen Shot 2016-10-14 at 1.16.45 PM
Screen Shot 2016-10-14 at 1.00.50 PM

It’s a 12 month program which focuses on simplifying a different area of your life each month. If you join us I’ll show you even more ways to simplify not only recipes but your kitchen and your approach to healthy eating.

Ready to make 2018 YOUR Year of Simplicity?
Join Us Here

With love,
Jules x

ps. The ‘Early Bird’ registration discount ends 14th November.

If you’d like to simplify your cooking and your life,
Join Us Here

“I never expected so much change to happen in less than a year. This course has had a monumental impact on so many areas of my life. If you do one thing for yourself in 2018, sign up and take the journey to A Simple Year. Thank you to all of the contributors for this experience and for opening up my world.”
Deborah, A Simple Year Member

pps. If you have any questions about A Simple Year just email me jules@thestonesoup.com

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Lebanese Roast Ratatouille with Hummus--3

Lebanese Roast Ratatouille with Hummus RECIPE HERE

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Imagine coming home after a long day. You’re tired. You’re hungry. Then imagine having dinner waiting for you.

Imagine something healthy AND super tasty prepared by one of your favourite food bloggers… Me!

As much as I’d love to come around to your place every evening and cook, I’d hate for Fergal, Finbar and my Irishman to feel neglected. So I guess we’ll have to leave that scenario for another day.

Luckily I’ve come up with the next best thing…

So how did this all come about?

A few years ago, my friend Caroline told me about a weight loss program she was following which came with an exercise schedule and meal plans.

Months later Caroline was looking amazing. I asked her how she had found the whole experience.

Her answer surprised me.

While the motivation and commitment had helped, the thing she loved the most were the meal plans. Each week she’d print out the shopping list and buy what was on it. Or better yet, get her husband to do the shopping.

Each night she’d walk into the kitchen, look at her notes and just start cooking. No having to ‘think’ at the end of a long day.

Then she said,
‘You know what would have made it even better?
Some of the recipes were a quite time consuming, it would be brilliant to have meal plans using your simple Stonesoup recipes.’

And so Soupstones Meal Plans, my done-for-you meal planning service was born…

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Like to Try It?

NOW is a brilliant time to experiment with Soupstones Meal Plans!

Because I believe in this product so much, I’m creating two separate seasonal streams for the Northern and Southern hemispheres. So each meal plan will be even more fresh, useful and easy-to-shop for.

Will you be eating as well as you’d like over the coming months?

To start getting the benefits of having your meals planned,
Join HERE.

With love,
Jules x

“What I love most about it is that I don’t need to think of what’s for dinner. Thinking of a healthy meal during the working week is tricky so I really appreciate the inspiration from your meal plans. The hard work is done”.
Emma, Soupstones Member.

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Lebanese Roast Ratatouille with Hummus-

Lebanese Roast Ratatouille with Hummus

I love love love roast veggies, especially eggplant and zucchini. Usually I keep the veg plain to make a traditional ratatouille but was inspired the other day to try some Lebanese spicing and serve on a bed of hummus.

Baharat is a Lebanese spice blend I use all the time. It’s worth ordering some from a specialist spice merchant but if you don’t have any you know I’ve got you covered in the variations below ;)

enough for: 2
takes: 40 minutes

2 medium eggplant
3 small zucchini
2 teaspoons baharat spice blend or 1 teaspoon each coriander and cumin
4-6 tablespoons extra virgin olive oil
300g (9oz) hummus
salad greens, to serve

1. Preheat your oven to 250C (480F). Chop eggplant and zucchini into 1 inch chunks (2.5cm). Toss eggplant, zucchini, spices and oil in a roasting pan. Sprinkle with salt.

2. Roast for 30 minutes, stirring about half way. Or until eggplant and zucchini are well cooked and starting to brown.

3. Divide hummus between 2 plates. Top with roast veg and salad leaves.

Wine Match: A medium bodied red like a Tempranillo or cool climate Shiraz.

Variations

no baharat – use 1 teaspoon each ground cumin and coriander, 2 teaspoons smoked paprika will work as a spanish alternative. Or use another spice blend like berbre spice or the Moroccan spice blend ‘Ras el Hanout’

low carb / no hummus – replace with Tahini Yoghurt Sauce by mixing 150g (5oz) each tahini and natural yoghurt. Or just serve with a big dollop of mayo and some roast nuts instead.

more substantial – use more hummus or serve with roast almonds or other nuts. Also see the carnivore option. Or toss in cooked chickpeas or lentils.

carnivore – add chorizo, bacon, sausages or chopped chicken thigh or breast fillets to roast with the veg.

carb-lovers – serve with cooked rice, quinoa or couscous. Or serve with warm flat bread or tortillas.

different veg – onion, capsicum (bell peppers), mushrooms, tomato (fresh or canned), cauliflower, broccoli.

herby – use coriander (cilantro), mint or parsley instead of the salad leaves.

Prepare Ahead

Vegetables can be roasted ahead but don’t add the hummus and salad. Store roast veg in the fridge for up to 2 weeks or freeze. To Serve warm in a frying pan with a little extra oil, pile on top of the hummus and top with the salad leaves.

Video Recipe

Watch the Video Version of the Recipe

More Eggplant / Aubergine Recipes + Ideas

Enjoy!

With love,
Jules x

ps. Tired of deciding what to cook?

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For more details Click HERE.

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Indian Spiced Salmon with Minty Yoghurt--3

Indian Spiced Salmon with Minty Yoghurt

It’s asparagus season here! And while my baby asparagus patch has some shoots showing, I’m waiting until next year to start harvesting.

Of course, you don’t need to wait until spring to enjoy this crispy spiced salmon with its cooling herby yoghurt. Just substitute in green beans, snow peas or skip the green veg and just serve it all with some cauliflower ‘rice’.

enough for: 2
takes: 20 minutes

2 bunches asparagus or 2 handfuls green beans
1 tablespoon garam masala
2 salmon fillets
8 tablespoons Greek yoghurt
1 bunch mint, leaves picked

1. Bring some water (about 2cm / 1in) deep to the boil in a frying pan. Trim asparagus / beans and simmer for 2 minutes or until tender. Drain and discard cooking water.

2. Combine 2 tablespoons oil with the garam masala and a good pinch of salt to make a spicy oil. Pat salmon dry with paper towel and toss in the oil to coat.

3. Return the frying pan to a medium high heat. Cook salmon for 3-4 minutes on each side or until cooked to your liking (I like it still quite pink in the middle and crispy on the outside).

4. While the salmon is cooking finely chop most of the mint, saving some whole leaves to garnish. Stir the chopped mint into the yoghurt with some salt and pepper.

5. To serve, spread minty yoghurt on two dinner plates. Top with salmon, asparagus / beans and reserved mint leaves.

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Variations

different veg – snow peas, sugar snap peas or even regular frozen peas would all be lovely. Or just use a few handfuls baby spinach instead. In the cooler months some wilted kale, spinach or other greens are a great choice. Grilled summer veg like eggplant, zucchini and bell peppers (capsicum) will also be fab.

different spice – curry powder would work instead of garam masala or just use 1 teaspoon each ground cumin, coriander and smoked paprika.

vegetarian – serve cooked lentils, spiced with some garam masala with the asparagus and minty yoghurt.

carnivore – use lamb or pork chops instead of the salmon.

different fish – feel free to use any fish fillets.

carb-lovers – serve with steamed rice or warm chappatis or other flat bread.

more substantial – serve with a generous handful roast cashews or almonds. Or use larger pieces salmon. Or replace some of all of the yoghurt with mayonnaise.

dairy-free – use coconut yoghurt or replace youhurt with hummus. Or make a minty oil by stirring chopped mint into a few tablespoons extra virgin olive oil.

different herbs – use coriander (cilantro) basil or flat leaf parsley or a combo of any of these.

Watch the Video Version of the Recipe

Enjoy!

With love,
Jules x

ps. Tired of deciding what to cook?

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Then check out my Soupstones Meal Plans.

For more details click here.

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[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']