p stonesou 5 ingredient recipes a FREE eCookbook for my mates, thanks for your support. xx © Jules Clancy 2011 This is a FREE e-Cookbook. Please spread the love and share it with anyone you think may benefit from a collection of delicious, healthy, simple recipes that can be made in minutes. It can be downloaded from www.thestonesoup.com. contents the story of stonesoup soup salads vegetables pasta & noodles grain & legumes veggie protein meat, fish & poultry bread & pizza sweet treats dips & sauces about the author what now? the story of stonesoup Hi there. My name is Jules Clancy. I love food. I love wine. And I’m the only person I know that is crazy enough to have degrees in both. In 2005, I was working as a food scientist developing new products for a global cereal company when I discovered the world of food blogs. I’d always longed to write recipes for a living, however, it seemed like an impossible career to crack into. But anyone could start a blog... and so began Stonesoup. After a few months writing, I knew this was what I was meant to do. I invested in a digital camera and by trial and a lot of error began to take photos of my food. In January 2010, I took the next step on my blogging path and quit my day job to become a full-time blogger. Stonesoup is a blog that helps people become better home cooks by using a simple approach to cooking. It allows me to use my food science knowledge for good. I focus on reducing the number of ingredients, the amount of equipment, the number of steps involved, and the time we spend in the kitchen to a minimum so we can focus what’s important. It’s about simple, delicious, healthy food that can be prepared in minutes and is still fun and satisfying to eat. Why the FREE eCookbook? I wanted to have something to thank people for subscribing to my blog. And I thought it would be useful to have the best recipes from Stonesoup all together in the one handy ebook that you can keep on your laptop, computer at work or your smart phone as an at-your-fingertips reference for when you need inspiration for what to cook for dinner. If you do find this recipe book useful, I’d really appreciate it if you shared the love and forwarded it to your family and friends or shared it on Facebook or Twitter. Or better yet - send them the link to Stonesoup (www.thestonesoup.com) so they can download their own copy and discover the wonderful world of food blogging themselves. Love Jules x soup smoky tomato & lentil soup Smoked paprika is one of the most magical ingredients. If you can’t find it the soup will be OK without, but I highly recommend tracking some down. This ia great pantry recipe to have in your repetoire for when you need a quick impromptu meal. serves 2 2 cans lentils (400g / 14oz) 1 can tomatoes (400g / 14oz) 1 tablespoon smoked paprika 1 teaspoon dried chilli 1 tablespoon soy sauce 1. Place, lentils and their canning liquid, tomatoes, paprika and chilli in a medium saucepan and bring to a simmer. 2. Crush tomatoes to break them up a little with a spoon. 3. Simmer, covered for 2-3 minutes or until the soup is lovely and hot. 4. Taste and season with soy sauce, a little salt and pepper. Drizzle with some peppery extra virgin olive oil for some richness. ] www.thestonesoup.com page 7 white bean & eggplant soup Don’t be put off by the thought of roasting the eggplant first. I know it can feel like a hassle, but it really takes no active time at all. It’s actually a really simple soup and so rich and warming, almost meaty in a way. For a vegan version replace the butter with olive oil or macadamia oil. And if it looks a little too brown for you, feel free to garnish with some chopped parsley or chives. And it’s really optional whether you leave the soup chunky or puree it with a stick blender or end up somewhere in between. serves 3-4 2 medium eggplant (aubergine) 2 knobs butter or olive oil 1 large onion, chopped 2 cans white beans (400g / 14oz) 2-4 tablespoons lemon juice 1. Preheat oven to its highest setting. 2. Cut eggplant in half lengthwise and place on an oven proof tray cut side down. Bake for 30 - 40 minutes or until eggplant is very soft. 3. Meanwhile melt butter in a large saucepan and cook onion, covered for about 15 minutes or until very soft and golden. 4. Add beans and the liquid to the onions and bring to a simmer. Cook for about 10 minutes or until your eggplant is ready. 5. Srape the flesh from the cooked eggplant and add to the soup. Simmer for a minute or so then puree, if you like. 6. Taste and season with salt, pepper and lemon juice. ] www.thestonesoup.com page 8 simple soba noodle soup Soba noodles are made of buckwheat as well as regular wheat and have a subtle ‘healthy’ flavour. Most other noodles could be used here if you prefer. Likewise, the veg can be varied to suit your taste (and what you have in the fridge!) baby spinach would be lovely. Remember that the noodles are going to keep cooking in the broth after you’ve served up so best to slightly undercook first. serves 1 1 1/2 cups vegetable stock handful soba noodles (approx 50g or 2oz) 3 heads baby bok choy, leaves separated large pinch chilli flakes, optional 1 – 2 tablespoons soy sauce 1. Bring stock to the boil in a medium saucepan. Add noodles and simmer for 2 minutes. 2. Add bok choy and chilli and 1 tablespoon soy sauce and simmer for another minute or until noodles are only just cooked (see note above). 3. Remove from the heat. Taste and add extra soy if needed. Serve hot. ] www.thestonesoup.com page 9 broccoli & parmsean soup It’s hard not to love broccoli. All its greenness just screams good for you. And in soup form, it feels even more nurturing. This would also work well with frozen broccoli. For a vegan version, skip the cheese and serve with a sprinkling of lightly toasted pinenuts or almonds. If you don’t have a stick blender, feel free to serve as a chunky soup. Or use a regular blender of food processor – just be very careful when pureeing the hot soup. serves 2 2 heads broccoli, chopped including tender stalks 1 small piece of parmesan rind, optional, + shaved parmesan to serve 1 tablespoon soy sauce 1 tablespoon lemon juice 1. Bring 2 cups water to boil in a medium saucepan. 2. Add broccoli, parmesan rind, if using and soy sauce. 3. Cover and simmer rapidly for about 8 minutes or until broccoli is tender. 4. Puree in the saucepan with a stick blender until smoothish. 5. Taste and season with salt, pepper and lemon juice. Serve with extra parmesan sprinkled over the top. ] www.thestonesoup.com page 10 white bean & tomato soup This is one you could either mix up at home and pop into containers to take to work. Alternatively you could just buy a tin of beans and some tomato sauce and a little parmesan in your lunch hour, then duck back , combine and heat in the microwave for a few minutes. Feel free to dress up the soup with a little pesto or some finely sliced proscuitto or even a handful of fresh herbs. Basil would be an obvious choice but parsley or chives would be equally delicious. I’ve used barilla arriabiata sauce here for a bit of a chilli hit. Feel free to use your favourite tomato (marinara) sauce or even canned tomatoes. serves 2 1 can white beans (400g / 14oz) 1 jar tomato pasta sauce parmesan cheese, to serve, optional 1. Combine beans, the bean canning liquid and the tomato in a heat proof bowl (or 2 bowls). 2. Microwave for 3 - 4 minutes or until very hot. Alternatively heat in a saucepan on the stove until hot. 3. Taste. Season. Serve with parmesan shaved over the top, if using. ] www.thestonesoup.com page 11 baby carrot soup If you can’t get your hands on baby carrots, regular carrots will be fine. You need about 450g or 1lb carrots. If you prefer a creamy accompaniment to your soup, you’ll probably enjoy a little splodge of sour cream or pouring cream, but to be honest it’s lovely without. The soy sauce might seem a little odd here but it really works to bring more than just saltiness to balance out the sweet carrots. serves 2 2 brown onions, diced 1 bunch baby carrots, scrubbed, trimmed & chopped 1 x 400g (14oz) tin tomatoes pinch dried chilli flakes, optional 2-3 tablespoons soy sauce 1. Heat 4 tablespoons olive oil in a large saucepan and cook onion over a medium heat until soft and just starting to brown. 2. Add carrots, tomato, chilli and 3 cups water and bring to the boil. 3. Simmer until carrots are tender, approx 20 minutes. 4. Process until smooth with a stick blender or food processor. Add 2 tablespoons soy sauce and taste. Season with salt, pepper and extra soy if needed. ] www.thestonesoup.com page 12 salads ] www.thestonesoup.com page 13 mixed sprout & avocado salad Mixed sprouts are a recent new addition to my repertoire. You should be able to find them in the fresh produce section near the bean sprouts. Containing sprouted lentils, chickpeas and peas they have a lovely fresh crunchy texture and a mildly sweet clean flavour - none of those dirty bean sprout flavours. If I can’t convince you to seek out some sprouts, don’t give up on this salad. It would also be lovely with mixed salad leaves or even some cooked lentils. serves 1 100g (3 1/2 oz) mixed sprouts squeeze lemon juice 1 small avocado generous handful brazil nuts 1. Rinse sprouts well and place in a bowl. 2. Drizzle lemon juice over the sprouts. 3. Halve the avocado and scoop bight sized pieces of avocado into the salad. 4. Season generously with salt & pepper and top with brazil nuts. ] www.thestonesoup.com page 14 shaved cabbage & yoghurt salad I love this salad served alongside a good Indian curry. It softens the heat and also provides some much needed crunch! For a dairy-free option, replace the yoghurt with extra virgin olive oil. serves 2-3 as a side 6 tablespoons natural yoghurt 2 tablespoons lemon juice 1/4 small clove garlic very finely chopped 1/4 small white cabbage 1. Whisk together yoghurt, garlic and lemon. Season generously. 2. Remove outer leaves from the cabbage and slice the remaining cabbage as finely as possible. 3. Toss cabbage in the dressing. Serve now or keep in the fridge until you’re ready. ] www.thestonesoup.com page 15 tomato, almond & pesto salad Make the most of late Summer cherry tomatoes with this ubersimple salad. I’ve made my own pesto, but you could easily use a commercial pesto. I find it’s worthwhile seeking out pesto from the chiller section of your favourite deli, rather than shelf-stable pesto if you can. The roast almonds are more than just a garnish in this dish. They provide much needed protein and fat along with a pleasing crunch. If you need something a little more substantial. Some proscuitto or finely sliced salami would make a lovely addition. Soft cheese like ricotta or goats cheese would be another great option. serves 1 1 punnet cherry tomatoes (250g / 9oz) large handful roasted almonds generous dollup pesto 1. Rinse tomatoes and halve crosswise if you have a knife, otherwise leave whole. 2. Scatter over almonds and serve with pesto on top. 3. Season with salt & pepper, if you have them. ] www.thestonesoup.com page 16 tuna & white bean salad This is one of my all time favourite lunches. I play around with both the type of canned fish and with different types of canned beans. But this classic combo is probably my favourite. For a vegan version, swap the tuna for a few handfuls of roasted pecans, walnuts or almonds. serves 2 2 tablespoons lemon juice 1 can tuna in oil (185g / 6oz) 1 cans white beans (400g / 14oz), drained 2 large handfuls washed baby spinach leaves 1. Combine lemon juice with 2 tablespoons extra virgin olive oil in a bowl. Season generously. 2. Toss in drained beans, tuna and leaves and gently combine. ] www.thestonesoup.com page 17 winter slaw Feel free to play around with the veg in the slaw. Different cabbage such as red cabbage or savoy cabbage are lovely. But don’t feel constrained to the cabbage family. Carrot ribbons, beetroot, celeriac (celery root) even apples and pears are all good. This is a wonderfully crunchy, fresh salad to serve as a side to most heavy winter dishes. To turn it into a meal on its own you could add some blue cheese, or shave in some parmesan, toss in a few hard boiled eggs or layer with some finely sliced proscuitto. A madoline really helps to shave your veg as finely as possible. I’ve found the secret is to apply as little pressure as you can. serves 2-3 as a side 2 tablespoons lemon juice 1/4 white cabbage 6-8 brussels sprouts small handful walnuts 1. Combine lemon juice with 4 tablespoons extra virgin olive oil and season well. 2. Finely shave the cabbage using a mandoline or a sharp knife and a steady hand. Add to the dressing. 3. Trim the base of the sprouts and remove the outer leaves. Shave sprouts on the mandoline as well and add to the dressing. winter slaw 4. Toss salad and sprinkle over walnuts. ] www.thestonesoup.com page 18 washing up free salad This is my go-to lunch when I can’t think of what to eat. Tuna in chilli oil is easily my most commonly used fish. But sometimes I like to mix it up with a bit of canned salmon or even cute little sardines canned in olive oil, like I did today. When I’m in the mood for a vegetarian version I swap the fish for drained canned chickpeas. Delish! It’s also a great work lunch if you have access to a supermarket – just duck in for a bag of washed lettuce, some canned fish and a lemon and do a bit of make-your-own back at the office. I also have been known to make this in hotel rooms for dinner when I’ve been travelling for work and am sick of eating out and room service. Just the thing to sooth a weary worker. serves 1 1 can sardines, preferably in olive oil 1 bag washed salad leaves 1 lemon small handful pinenuts, optional 1. Drain some of the oil from the fish, leaving a little to help dress the leaves. 2. Open salad bag, add fish and a generous squeeze of lemon to the bag. 3. Toss in pinenuts, if using. Season with a little pepper if you have any. Eat from the bag. ] www.thestonesoup.com page 19 carrot salad with pesto dressing This is a great prepare ahead salad that will be happy to hang out both in and out of the fridge. Feel free to use a commercial pesto, if you aren’t in the mood to make your own. But I highly recommend trying the dairy free Sicilian nut pesto below. serves 2 6 tablespoons pesto 2 tablespoons lemon juice 2 large carrots, scrubbed large handful roasted cashews 1. Combine pesto, lemon juice and 2 tablespoons extra virgin olive oil in a large mixing bowl. 2. Using a vegetable peeler, shave carrots into wide ribbons. 3. Toss carrot ribbons in the dressing. Taste, season & serve with cashews sprinkled over. ] www.thestonesoup.com page 20 quinoa tabbouleh I’ve been having a heap of fun exploring the mulit-coloured world of quinoa. I’d be hard pressed to pick my favourite between red, black and good old white. Today I’ve used red for the photo but any quinoa would work well. This makes a great vegan lunch for 2 or you can use it as a side salad anywhere that you’d use normal tabbouleh. We used it in falaffel rolls recently with hummus – seriously good. serves 2-3 1/2 cup quinoa 2 tablespoons lemon juice 1 bunch flat leaf parsley 3 green onions (scallions), finely sliced 1/2 cup almonds 1. Bring a medium saucepan of salted water to the boil. Cook quinoa for 10 minutes or until cooked to your liking. Drain. 2. Meanwhile for the dressing, combine lemon juice with 2 tablespoons extra virgin olive oil. Season. 3. Finely chop the parsley stalks and coarsley chop the leaves. 4. Toss together the cooked quinoa, dressing, parsley, green onions and almonds. Season with a little extra pepper. ] www.thestonesoup.com page 21 pea & bacon salad When I was little, peas were my most hated vegetable. For years I’ve avoided them like the plague and have been picking the little green devils out from all my meals. These days I’ve learned to love the pea. If you’re feeding vegetarians, the bacon could be replaced with a few handfuls of toasted flaked almonds or pinenuts. I have a bit of an obsession with sherry vinegar, but feel free to swap in your favourite wine vinegar or even lemon juice. serves 2 4 slices bacon, cut into little batons 250g (1/2lb) frozen peas 1/2 bunch mint, leaves picked 3 tablespoons sherry vinegar 1 medium lettuce, leaves picked, washed & dried 1. Heat a few tablespoons olive oil in a large frying pan. 2. Cook bacon, stirring occasionally for a few minutes, or until crisp and delicious. Remove bacon and drain on paper towel. 3. Add peas to the pan and cook stirring for a few minutes or until starting to shrivel a little. Stir through mint and 1 tablespoon vinegar. Remove from the heat. Taste & season. 4. Meanwhile, whisk to combine the remaining 2 tablespoons vinegar with 3 tablespoons extra virgin olive oil in a large bowl. Season. 5. When you’re ready to serve, toss leaves in the dressing and divide between 2 plates. Spoon over peas and finally sprinkle with bacon. ] www.thestonesoup.com page 22 roast mushroom & bread salad Bread salads are a brilliant way to use up any not-so-fresh bread you may have hanging around. But they are equally delicious with fresh bread as well. Just make sure your bread is rustic and has a substantial texture like a good quality sourdough. Field mushrooms or any other large mushrooms may be used instead of portabello. For a vegan version, replace the butter with additional extra virgin olive oil and add a generous handful of toasted pine nuts instead of the parmesan. serves 3-4 2 tablespoons sherry or red wine vinegar 6 – 7 roasted portabello mushrooms (recipe in here) large chunk rustic bread, approx 7ox (200g) 1 bunch flat leaf (continental) parsley, leaves picked shavings of parmesan cheese, to serve 1. Whisk together vinegar and 4 tablespoons extra virgin olive oil in a large salad bowl. Taste and season with salt and freshly cracked black pepper. 5. Carefully tear the mushrooms into halves or quarters, you want bight sized pieces. 6. Remove the bottom crust from the bread and tear into bight sized chunks. 7. Toss bread and mushrooms in with the dressing, encouraging the bread to soak up the dressing. Taste and season, if needed. 8. Toss in parsley leaves and sprinkle over the parmesan shavings. Serve warm. ] www.thestonesoup.com page 23 vegetables ] www.thestonesoup.com page 24 roast mushrooms These roast mushrooms are a great go-to recipe when you need to find a vegetarian option. Serve with the same accompaniments that you would use for roast or grilled meat or fish. Too easy. They’re also a life saver in a decadent mushroom sandwich with lots of mayo or aioli and a few salad leaves. Or finely slice and toss hot mushrooms and their juices in with some cooked pasta, a little extra butter and some parmesan cheese. serves 3 3/4 lb (350g) medium portabello mushrooms, about 7 1 – 2 cloves garlic, finely sliced 1/2 bunch thyme approx 60g (2oz) stick butter, diced 1. Preheat oven to 400F (200C). 2.. Trim mushroom stalks and place in a baking dish stem side up. Scatter with garlic, thyme, butter, salt & pepper. Cover with aluminum foil and bake 15 minutes. 3. Remove the foil and bake for another 10 – 15 minutes or until mushrooms are browned and tender. ] www.thestonesoup.com page 25 braised greens with butter This is one of my favourite things to cook and eat. I never get bored with experimenting with different greens. When I was in New York I was lucky to be able to try collard greens and dandelion leaves for the first time. So delicious with that wonderful feeling that you’re doing yourself good. To turn this into a more substantial meal, add a handful or roasted nuts, some prosciotto, a handful of cooked lentils, some crumbly cheese, canned tuna or even a fried egg. The possibilities are endless! serves 1 1 clove garlic, peeled & finely sliced 1 bunch greens, washed (I used cavalo nero here) large knob butter splash sherry vinegar 1. Heat a few tablespoons olive oil in a large frying pan with a lid. 2. Add garlic and cook over a medium high heat while you chop the greens. Slice the greens crosswise, the finer you slice the quicker they’ll cook. braised 3. Add greens to the pan with a splash of water. Cover and cook over a medium heat for 7 or 8 minutes, stirring every few minutes and adding water if it starts to burn. greens with 4. When the greens are tender, add butter and let it melt. Season with salt, pepper and a splash of sherry vinegar or lemon juice. ] www.thestonesoup.com page 26 butter vegetable & white bean stew When you’re in the mood for serious veggie fix, this is the recipe for you. Clocking in at 4 serves of veggies, with tomato, zucchini, spinach and beans, it almost takes you over the line for your 5-a-day target. I’ve used frozen spinach successfully in this recipe as well. If you can’t find smoked paprika, regular paprika will do the trick. serves 3-4 2 cans white beans (400g / 14oz each) 2 cans tomato (400g / 14oz each) 2-3 zucchini, sliced into coins 2 tablespoons smoked paprika 1 bag washed baby spinach leaves 1. Place beans and their canning liquid, tomato and their juices, zucchini and paprika in a large saucepan. 2. Bring to a simmer and cook uncovered for about 10 minutes or until the zucchini is soft. 3. Add spinach and continue to cook, stirring, until the spinach is just wilted. About a minute or so. 4. Taste, season and served drizzled generously with your best peppery extra virgin olive oil. ] www.thestonesoup.com page 27 addictive roast brussels sprouts When I was growing up I used to hate brussels sprouts. If you had told me I would one day write a recipe that had the words ‘addictive’ and ‘brussels sprouts’ in the title, I would never have believed you. For vegetarians / vegans / fish sauce detesters, feel free to skip the dressing and serve your sprouts with a generous squeeze of lemon instead. serves 2-3 as a side or 1 if your name is jules 300g (10oz) brussels sprouts 2 tablespoons fish sauce 1 tablespoon sherry vinegar or rice wine vinegar 1/2 teaspoon chilli flakes small handful pinenuts, optional 1. Preheat oven to 200C (400F). And get an oven-proof skillet or frying pan on a high heat. 2. Trim the bases of your sprouts and halve lengthwise. 3. Add a few tablespoons oil to the pan and add the sprouts. Cook for a few minutes or until they start to smell good. 4. Transfer to the oven and continue cooking for 10-15 minutes or until sprouts are tender and well caramelised on the side facing down. roast brussels sprouts 5. Meanwhile, mix fish sauce, vinegar, chilli and 1 tablespoon water. Season to taste with a few pinches of sugar. 6. Toss hot brussels sprouts in the dressing and serve with pinenuts, if using. ] www.thestonesoup.com page 28 pasta & noodles ] www.thestonesoup.com page 29 pasta with cavalo nero & caramelised onion This is the perfect thing when you feel like some pasta comfort but want to keep it healthy and get some greens. Cavalo nero, also known as Tuscan black cabbage is one of my favourite greens with it rich earthiness but you could use any green you like. Kale would be wonderful as would silverbeet, spinach, or even baby spinach. serves 2 2 large brown onions, peeled & halved lengthwise 1 bunch cavalo nero or other greens, roughly chopped 150g (5oz) egg noodles lemon juice handful grated parmesan, to serve 1. Finely slice onions into little half moons. Heat 3 tablespoons olive oil in a medium saucepan and cook onion, covered, over a medium-low heat. Stir every 5 minutes or so to stop it burning too much. The idea is to get soft, melting caramelised onions. It’s going to take about 30 minutes or even up to 45minutes. Patience is needed. 2. Meanwhile, bring a large saucepan salted water to the boil. Cook pasta until al dente or how you like it. Drain. 3. When the onions are caramelised, add greens and continue to cook covered, but stirring every few minutes, until the greens are just wilted. Keep warm. 4. Add pasta to the greens and onions and toss. Taste and season, adding a little squeeze of lemon juice, to taste. Serve with parmesan. ] www.thestonesoup.com page 30 pasta with broccoli & pinenuts The beauty of this dish, apart from the speed to plate, is how the broccoli takes on the lightly creamy, cheesey sauce. I find myself always wishing there was more broccoli and less pasta when I eat it. For a Slow-Carb gluten-free option, replace the pasta with 2 cans of drained butter beans. serves 3-4 400g (14oz) short pasta 2 bunches broccoli, cut into florettes 1/2 cup whipping cream 2 handfuls pinenuts, toasted 2 large handfuls grated parmesan cheese 1. Bring saucepan of salted water to the boil. Check the cooking time for your pasta on the pack. Set your timer to go off three minutes before the pasta will be done. 2. Cook pasta and when the timer buzzes, pop in the broccoli and continue to cook for the remaining three minutes or until the pasta is al dente and the broccoli bright green and cooked through. Reserve a cup of the cooking water then drain. 3. Place the saucepan back on a low heat and add the cream, pasta and broccoli. Toss to combine then add the pinenuts and cheese. Stir until the cheese has melted. If it looks a little dry, add some reserved pasta water. 4. Taste and season. ] www.thestonesoup.com page 31 pasta with butter beans & red wine While this is wonderfully hearty & soul satisfying on its own, my Irishman though it would be even better with the addition of a pork product or two. So by all means add in some bacon or sausage or even serve with a few slices of salty proscuitto draped over. If you don’t have butter beans at hand, please feel free to substitute in another white bean, or even a bean of a different colour. serves 2 1 cup red wine 4 tablespoons tomato paste 1 can butter beans (400g / 14oz) 150g (5oz) short pasta shaved parmesan, to serve 1. Bring a medium saucepan of salted water to the boil and cook pasta according to the packet directions. 2. Meanwhile, place wine, tomato paste and beans and the bean liquid from the can in another saucepan. Bring to the boil and simmer for 8 minutes or until the sauce is starting to thicken. 3. When pasta is cooked, drain and add to the sauce. Stir in until everything is hot. 4. Taste and season. Serve with parmesan shavings on top. ] www.thestonesoup.com page 32 grain & legumes ] www.thestonesoup.com page 33 lentil ragu with zucchini ’noodles’ Inspired by the good old family classic spag bol (or spaghetti bolognese), these baked zucchini noodles are one of my favourite things when I’m looking for a gluten-free comfort food option. You could boil the zucchini like pasta if you prefer, but I find the texture much nicer and the flavour more intense with this baking method. A mandoline or vegetable peeler are handy for getting lovely fine ‘noodles’. serves 2 2 zucchini (courgettes), sliced into ribbons 1 can lentils (400g / 14oz), drained 4 tablespoons tomato paste parmesan cheese, to serve salad greens, to serve 1. Preheat oven to 200C (400F). 2. Layer zucchini ribbons over a baking tray a few layers deep. Drizzle with olive oil and bake for 10 minutes or until the zucchini is no longer crunchy. 3. Heat 3-4 tablespoons olive oil in a medium saucepan. Add lentils and tomato paste and cook for a few minutes until hot. 4. Taste and season lentils, adding a little more olive oil or some butter if the tomato is too sharp. 5. Divide zucchini between two plates and top with lentils. 6. Serve with parmesan on the side and a green salad ] www.thestonesoup.com page 34 8-hour baked beans There’s nothing like waking up to the smell of these beans. It’s enough to make you almost want to leap out of bed on a lazy Sunday morning. Almost. I like to just serve the beans on their own with a green salad. But they’re also lovely as part of a more substantial brunch with some eggs and hot buttered toast. I have made a vegetarian version of these beans. The secret it to replace the ham hock with a tablespoon smoked paprika and season more generously at the end (a little soy saue can help as well). If you can’t find a ham hock. You could use some speck, pancetta or even a little bacon. serves 6 400g (14oz) dried cannellini, haricot or northern beans 2 onions, peeled & chopped 2 cans tomatoes (400g / 14oz, each) 3 tablespoons worcestershire sauce 1 ham hock 1. Preheat oven to 120C (250F) fan forced. Or 140C (280F) for a regular oven. 2. Place beans, onion, tomato, worcestershire sauce and ham hock in a large oven proof dish, preferably with a lid. Add 2 1/2 cups water and 2 tablespoons brown sugar if you prefer your beans a little sweet. Cover tightly with foil and the lid. 8-hour 3. Bake beans for 8 hours, or until beans are super tender and the ham is falling off the bone. If it looks a little dry, add some more water. If it looks too soupy, increase the oven temperature and cook uncovered until the sauce has reduced to your liking. Season well. ] www.thestonesoup.com baked page 35 beans warming onion & white bean bake This is wonderful reheated the next day so feel free to make it in advance and keep it in the fridge. I’ve used an aged cheddar here because it has a nice balance of cheesy flavour and good melting qualities but you could use your favourite melting cheese. Or even some parmesan would do the trick. Serve with a green salad. serves 4 5 onions, sliced into half moons 4 sprigs thyme, leaves picked 3 cans white beans (400g / 14oz, each), drained 1/2 cup chicken or vegetable stock 150g (5oz) grated cheddar cheese 1. Preheat oven to 200C (400F). 2. Heat a generous glug of olive oil and a large frying pan or skillet and cook onion, stirring occasionally over a medium heat until onion is melting and deep golden. Add more oil as you need it. Will take about 25 minutes. 3. Add thyme to onion and season. 4. In a medium heatproof dish layer about a third of the onions. Add half the beans and a little cheese. Repeat until all the ingredients have been used, finishing with the cheese. Pour the stock over and season. 5. Bake uncovered for 25-30 minutes or until golden and bubbling. ] www.thestonesoup.com page 36 lentils with brussels sprouts & proscuitto I need to confess that I’ve been developing a serious lentil addiction of late. And tinned lentils have been coming to the rescue on so many occasions. The secret I’ve found it to treat them gently and only cook enough to heat them through, otherwise they have a habit of turning into lentil mush. For a vegetarian version you could easily ditch the proscuitto and replace it with almonds or walnuts or even pecans. serves 2 2 cloves garlic, peeled & finely sliced 300g (10 oz) brussels sprout, sliced lengthwise 1 can lentils (400g / 14oz), drained 1-2 tablespoons red wine vinegar 4 slices proscuitto, optional 1.Heat a few tablespoons olive oil in a medium frying pan. Cook garlic over a medium-high heat for about 30 seconds or until starting to brown. 2. Add sprouts and stir fry until soft and slightly golden on the edges, about 6 minutes or so. 3. Add lentils and stir until warm. Remove from the heat. Taste and season with salt, pepper and the red wine vinegar. Scatter over proscuitto, if using. ] www.thestonesoup.com page 37 chorizo with butter beans I love these beans for brunch. Sometimes if I know there’s a big night on the agenda, I’ll cook up the beans and have them ready to warm up in the morning and finish off with a fried egg, some toast, and a little restorative green salad – the hangover breakfast of champions. It’s also delicious on its own as a simple beans on toast supper. For a vegetarian version, skip the chorizo and substitute in some smoked tofu and a tablespoon of smoky paprika. serves 2 1 chorizo (approx 150g / 5oz), sliced into coins 1 can butter beans (400g/14oz), drained 1 cup pasta tomato sauce 1 tablespoon red wine vinegar 1 bunch chives, finely chopped 1. Heat a few tablespoons olive oil in a frying pan over a medium high heat. 2. Add chorizo and cook, stirring occasionally for a few minutes or until browned on both sides. 3. Add beans, sauce and vinegar. Simmer for a few minutes until everything is hot. 4.Taste and season . Stir through chives and leave some to sprinkle on top. ] www.thestonesoup.com page 38 butter chickpeas If chickpeas aren’t your thing feel free to use chicken, pork or even tofu. I like this hot so tend to go for the 2 teaspoon quota of chilli flakes, but it’s probably safer to start out with 1 teaspoon or even less if you are feeding people with heat-sensitive taste buds. serves 2 2 tablespoons garam marsala 1 – 2 teaspoons dried chilli flakes 1 can chickpeas (400g / 14oz), drained 1 can tomatoes (400g / 14oz) 2 – 3 tablespoons cream 1. Heat a few tablespoons olive oil in a saucepan. Cook garam marsala and chilli over a medium high heat for about 30 seconds. 2. Add drained chickpeas and cook for another minute or so. 3. Add tomatoes and their juices and bring to a fast simmer. 4. Cook for about 5 minutes, stirring every now and then and breaking up the tomato with a fork. 5. When the sauce has reduced a little stir in the cream. Taste and season. ] www.thestonesoup.com page 39 warm butter beans with rosemary & garlic You can either serve this as bruschetta with the beans dished up on toast that has been rubbed with the cut side of a clove of garlic. Alternatively, serve the beans in the middle of the table with bread on the side so your guests can help themselves. I’ve made this with cannellini beans and butter beans and I have a slight preference for the slightly larger, firmer butter beans. Borlotti beans would also work well as would chickpeas. serves 4 as a starter 1 can butter beans (400g /14oz), drained 1-2 cloves garlic, peeled & finely sliced 2 small sprigs rosemary, leaves picked pinch chilli flakes, optional 1. Heat a small frying pan over a medium heat and add 3 tablespoons olive oil. 2. Add remaining ingredients and stir fry beans until they are golden and warmed through. 3. Season well and serve with a drizzle of peppery extra virgin olive oil. ] www.thestonesoup.com page 40 veggie protein ] www.thestonesoup.com page 41 tomato scrambled tofu I’m a big fan of scrambled tofu after discovering it during my ‘vegetarian month’ last year. I’m happy to eat it out of a bowl on its own, but you could easily serve on top of toast or with some pasta if you fancy. Feel free to spice this up with a little fresh or dried chilli. A little smoked paprika will take it to a new level, but you don’t have to go there. Roast red peppers would also work well. serves 2 1/2 jar red peppers (about 150g / 5oz), drained 300g (10oz) firm tofu, drained and crumbled 4 tablespoons tomato paste 2 teaspoons smoky paprika green leaves, to serve 1. Heat a few tablespoons olive oil in a large frying pan (skillet). 2. Add peppers and stir for a few seconds. Add tofu and stir fry, breaking it up further with a fork or spoon. Cook for a few minutes. 3. Add tomato paste and paprika. Continue to cook and stir for a few more minutes until everything is hot and the tofu is well scrambled. 4. Taste and Season. Serve on a bed of greens. ] www.thestonesoup.com page 42 broccoli & tofu stir fry The lentils may seem a little weird - but trust me on this one. Much quicker and easier than steaming some rice to serve with and lentils have the added bonus of their high protein content. I’ve used hoisin sauce here to keep the meal vegetarian, but oyster sauve would be a lovely substitute if dietary requirements permit. A handful of nuts such as cashews wouldn’t go astray either. serves 2 300g (10oz) firm tofu, drained & crumbled 1 large head broccoli, cut into florettes 1 can lentils, drained 3-4 tablespoons hoisin sauce lemon juice, to taste 1. Heat a few tablespoons oil in a large frying pan (skillet). 2. Add tofu and broccoli and cook, covered, stirring every few minutes until the broccoli is tender - about 6 minutes. 3. Add lentils and sauce and stir fry for a few minutes or until everything is hot. broccoli & tofu stir fry 4. Taste and season with salt and alittle lemon juice if you think it needs it. ] www.thestonesoup.com page 43 fried eggs with spinach Don’t be afraid of eating eggs if you have a cholesterol problem. The latest research shows that it’s NOT how much cholesterol you eat that determines your cholesterol level. Other factors, including insulin are to blame. This is my go-to breakfast these days, especially when I’m in a hurry. It’s hard to beat the combination of the crunchy, fluffy white and a soft melting yolk. If you’d prefer you could use frozen spinach and either cook it in the microwave while your cooking your eggs, or defrost it in the frying pan before cooking your eggs. serves 1 2 – 3 eggs large handful baby spinach lemon juice, optional 1. Heat a small frying pan over a high heat for a minute or so. 2. Add a few tablespoons peanut oil, or whichever oil you like to fry in. 3. Crack eggs into the pan and fry for about 2 minutes or until the white is just set. If the eggs are browning on the bottom too quickly, remove from the heat for a little while and reduce the heat. 4. Slide the eggs onto you plate. Season with salt & pepper. 5. Add some spinach on the side and drizzle with a little lemon juice. ] www.thestonesoup.com page 44 curried tofu scramble Inspired by Heidi Swansons recipe in Super Natural Cooking. Heidi makes a Sri Lankan curry powder with lots of turmeric which gives the scramble more of an eggy look and feel. Feel free to use your favourite commercial curry powder if you have one. Or just substitute a combination of chilli powder and turmeric. serves 2 1 onion, peeled & chopped 4 teaspoons curry powder 350g (12oz) firm tofu 1 bag washed baby spinach leaves big squeeze lemon juice 1. Heat a few tablespoons of olive oil in a large frying pan. 2. Add onion and cook, covered over a medium high heat stiring frequently until the onion is soft but not browned. 3. Add curry powder and stir fry for about 30 seconds or until it smells divine. 4. Crumble the tofu with your hands and add to the pan. Stir well then cover and cook for a few minutes – you just want to warm the tofu through. 5. Add spinach and stir until spinach has just started to wilt. 6. Season generously with sea salt, pepper and a big squeeze of lemon juice. ] www.thestonesoup.com page 45 chickpea & rosemary baked frittata A frittata is just an Italian version of an omelette. Having a good frittata recipe in your repertoire is an incredibly useful idea. When you need a quick vegetarian protein hit, there are few things more satisfying. I love this frittata with the fragrance of rosemary and the comfort of chickpeas. It’s all day dining really. Weekend breakfast or brunch? Just add hot buttered toast. Light lunch? Add a green salad. Simple supper? A generous glass of wine and you’re good to go. serves 2 4 eggs large handful freshly grated parmesan cheese 1 can chickpeas (400g / 14oz), drained 2 sprigs rosemary, leaves picked 1. Preheat oven to 200C (400F) and place a baking tray on the middle shelf. 2. Line a 20cm (8in) springform pan with baking paper & grease generously with olive oil. 3. Whisk together lightly eggs and parmsean. Season. 4. Place chickpeas in the prepared tin. Pour over the egg mixture & scatter over the rosemary. Season. 5. Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 15 minutes. ] www.thestonesoup.com page 46 carotti tofunaise If you’re a big cheese fan, serve with freshly grated parmesan. I’ve made this with regular firm tofu as well as smoked tofu. While both were delicious, the smoked tofu did have a slight edge in interesting flavours. If you’re in Australia the earnest bean co makes a lovely smoked tofu. serves 2-3 2 brown onions, chopped 2 cans tomatoes (400g / 14oz each) 300g (10oz) firm tofu, crumbled 2 – 3 large carrots small handful fresh basil leaves 1. Heat a few tablespoons olive oil in a large pan and cook onion, covered over a medium low heat. Stir every now and then until the onion is soft but not browned. 2. Add tomatoes and their juices and break up with a spoon. Bring to a simmer. Cook uncovered for about 1/2 hour, or until the tomatoes have reduced into a lovely sauce. 3. Heat another few tablespoons of olive oil in another frying pan and brown the crumbled tofu over a medium high heat. Add the tomato sauce and allow to simmer for another 5 minutes or so. 4. Meanwhile, bring a medium saucepan of salted water to the boil. Shave carrot into long ‘noodles’ using a vegetable peeler. 5. Boil carrot noodles for 3-4 minutes or until tender. Drain well and return to the saucepan. 6. Season the tofu sauce generously. And toss a few tablespoons in with the cooked carrot. ] www.thestonesoup.com page 47 potato omelette The secret to this omelette is to cut the potato into very fine slices and cook the potato through before adding the eggs. I used the easier method of finishing it off under the grill, but you could also use the more dare-devil approach and invert the omelette onto a plate and then slice it back into the pan top side down. You can serve this hot on its own or if you need to make it stretch further, use the omelette as a sandwich filling. serves 1 large knob butter 1/2 brown onion, peeled & finely sliced 1 large potato, scrubbed and finely sliced 2 eggs 1. Melt butter in a small frying pan and add onion. Cook over a medium heat, stirring, until the onion is soft. 2. Add potatoes and a few tablespoons of water. Cover and cook stirring occasionally until the potato is soft. If it starts to burn on the bottom add water and stir more freequently. 3. Mix eggs together with a pinch of salt and pour over the potato mixture. Gently stir so the egg gets well distributed under the potato. 4. Cook for a few minutes until the egg at the sides looks set then pop the whole thing under a hot grill and cook until the top is set all the way through and the omelette looks a little puffy. ] www.thestonesoup.com page 48 meat & poultry ] www.thestonesoup.com page 49 salmon with tahini sauce Tahini is ground up sesame seeds and is available from health food stores and the health food section of the supermarket. If you can’t get your hands on tahini you could just serve the salmon with a wedge of lemon. I usually buy my fish with the skin still on because I love it when it gets all crispy. But it will still be lovely without skin . If the thought of cooking fish scares you, just serve the salad and sauce with some canned salmon scattered over the top. serves 4 4 tablespoon tahini 8 tablespoons lemon juice 4 salmon fillets 2 small bulbs fennel, very finely sliced crosswise 1 bunch mint, leaves picked 1.Combine tahini and lemon. Add a little water until it is a good sauce consistency. 2. Heat 3 tablespoons olive oil in a medium frying pan over medium heat. Season salmon and cook skin side down for 3 minutes or until the skin is crispy and starting to go brown. Turn and cook the other side until cooked to your liking. About 2 minutes. 3. Meanwhile combine mint and sliced fennel. 4. To serve, spread a bed of tahini over the base of each plate. Top with a little of the salad and the salmon. ] www.thestonesoup.com page 50 chicken & basil stir fry This is my super simple version of the Thai dish ‘gai larb’. I love this quick simple rendition, but if you like, feel free to add in a few more ingredients such as a little garlic and ginger. Lime juice is the traditional citrus used in Thailand, but if you’re having problems sourcing limes, like I was the other day, lemon juice makes a great substitute. And feel free to play around with the fresh herbs. Basil is hard to beat, but mint and or coriander will also add the burst of freshness you’re looking for. Serve with finely grated raw cauliflower or steamed rice. serves 3-4 500g (1lb) minced (ground) chicken 3 -4 large red chillies 2 tablespoons fish sauce 4 tablespoons lime juice small bunch basil, leaves picked. 1. Place a wok or large frying pan (skillet) over a very high heat for a few minutes. 2. When the pan is hot, add a little peanut or other neutral flavoured oil and stir fry the chicken and chillies for a few minutes or until chicken is cooked through. 3. Add fish sauce and lime juice and remove from the heat. Taste and add a little more of the sauces if you think it needs it. 4. Toss in basil leaves and serve hot. ] www.thestonesoup.com page 51 chicken almost vindaloo If you didn’t want to serve the curry with rice, I like to use canned lentils with wilted spinach to get some more veg into my meal. There are 2 ways to get tender meat in a curry. Either gently simmering in the sauce for hours OR stir frying finely sliced pieces of meat over a high heat to brown the outside of the meat, then removing the meat from the pan, making the sauce and adding the meat at the end to just heat though. In my experience, simmering for 1/2 hour or so usually gives tough meat. serves 3-4 2 chicken breasts,(approx 500g / 1lb) finely sliced 4 tablespoons vindaloo curry paste (recipe next page) 2 cans tomatoes (400g / 14oz) 4 -6 large green chillies natural yoghurt, to serve, optional 1. Heat a few tablespoons peanut oil in a large frying pan or wok over very high heat. 2. Stir fry chicken, moving it constantly around the pan until it is no longer pink. Remove from the heat and place chicken in a clean bowl. 3. Return the pan to the heat. Add curry paste and stir fry for about 30 seconds. 4. Add tomato, crushing to break them up a little. Add the chilli. Bring to a simmer and cook for about 3-4 minutes or until the sauce looks a little thickened. Taste and season. 5. Return chicken and and juices to the pan and allow to heat through. ] www.thestonesoup.com page 52 vindaloo curry paste If you can’t find curry powder, substitute a mixture of equal quantities of ground turmeric and ground cumin. I just used Keens brand from the supermarket and was really chuffed with the results. If you don’t have a food processor, just chop everything by hand. It will be a little chunkier but that will be fine. The curry paste will keep for a week or so in an airtight container in the fridge. If you want to, you could make a bigger batch and freeze for later use. makes 3-4 tablespoons 2 – 3 cloves garlic, peeled & chopped 1 thumb-sized piece ginger 1 whole bunch coriander (cilantro), washed well 2 tablespoons curry powder 2 tablespoons ground cumin 1. Pop all ingredients in a food processor and whizz until everything is finely chopped. 2. Add 2 tablespoons peanut oil and whizz again until just combined. ] www.thestonesoup.com page 53 super simple coq au vin My super simple version of this classic French dish is almost the complete opposite of Julia Child’s recipe in Mastering the Art of French Cooking. Where Julia browns her chicken and cooks the onion, mushrooms and bacon separately, I like to pop them all in together and let the long, slow cooking process work its magic. Feel free to add to this very basic recipe. A little bacon would be my first addition. Followed by a couple of bay leaves or some thyme. serves 4 4 chicken marylands 4 small onions, peeled & halved 8-12 large button mushrooms 4 tablespoons tomato paste 3/4cup OR 1 1/2cups red wine 1. Preheat oven to 100C (210F). Or get your slow cooker ready. 2. Place chicken, onions, mushrooms and tomato paste in an ovenproof casserole dish or the bowl of your slow cooker. coq au vin 3. Pour over 3/4 cup wine for the slow cooker or 1 1/2cups for the oven method. 4. Cover with a lid. Place the slow cooker on HIGH or place the casserole in the oven and cook for 5 hours. Or until the chicken is tender and the vegetables are cooked. Taste and season. ] www.thestonesoup.com page 54 a simple sausage supper Inspired by the oh-so-wonderful Nigel Slater and his dreamy book Tender Volume 1 – a cook and his vegetable patch. Feel free to play around with the types of sausages you use. You could also mix up the vegetables. I love roast parsnip but spuds or any other root veg would work. Best served in the middle of the table so everyone can pick at the delicious bits stuck to the pan. Keep it simple with a green salad or some wilted greens with garlic. serves 2 2 brown onions, peeled & cut into 6 segments 4 small parsnips, trimmed & cut into batons 1 small head garlic, broken into individual cloves 4 thick pork sausages 1 cup chicken stock 1. Preheat the oven to 200C (400F). Place the veg in a baking tray, drizzle with some olive oil, top with the sausages and pop it in the oven. 2. After about 45 minutes, give everything a stir and add the stock. 3. Bake for another hour or so until the veg and bangers are brown and the stock has reduced to almost nothing. ] www.thestonesoup.com page 55 buttery zucchini with ground beef I love the texture of ground beef when it’s been well cooked and crispy on the edges. Melting, buttery zucchini makes a wonderful contrast for a modern take on meat & veg. Pork, lamb or chicken mince would be equally lovely. serves 2 450g (1lb) ground beef 4 medium zucchini, sliced into thin rounds 1-2 teaspoons dried chilli, optional fresh lemon, to serve zucchini & ground 1. Heat a few tablespoons olive oil in a large frying pan. 2. Cook beef over medium high heat, stirring for a minute or so. 3. Add zucchini and continute to cook stirring every now and then. 4. When the meat is well browned and the zucchini is soft and buttery remove from the heat. 5. Squeeze over 2-3 tablespoons lemon juice. Taste and season generously with salt & pepper. ] www.thestonesoup.com page 56 beef burgers with quick tomato sauce Burgers are always a crowd pleaser and tend to be easy on the wallet as well. For a quick dinner is hard to go past a burger & salad. This method of cooking burgers on a fine bed of salt is the best thing if you don’t have time to fire up the barbeque. As the meat cooks, the juices are quickly congealed by the salt to from a wonderful flavoursome crust. serves 2 450g (1lb) ground (minced) beef 1 can tomatoes (400g / 14oz) 1 tablespoon lemon juice 2 handfuls baby spinach 1. Place tomatoes in a small saucepan and bring to a simmer. 2. Heat a small frying pan on a very high heat. Sprinkle a very fine layer of salt over the base of the pan, using about a small teaspoon. 3. Divde meat into 2 patties. Sear burgers for 3-4 minutes on each side, or until cooked to your liking. 4. Combine lemon juice with 1 tablespoon extra virgin olive oil. Season and toss the leaves in the dressing. 5. Serve burgers topped with sauce and salad on the side. ] www.thestonesoup.com page 57 lamb & spinach curry For a vegan / vegetarian version of the curry, replace the lamb with tofu and equivalent amount of tofu or a can of drained chickpeas. If you aren’t sure how hot your chillies are, slice a tiny piece off the stalk end and touch it to your tongue. Don’t make the mistake I made years ago and nibble the tip of the chilli (it’s the least hot part) and end up adding way too much. serves 2 2 tablespoons garam marsala 250g (1/2lb) lamb backstrap or fillet, chopped into small chunks 3 – 5 large green chillies, finely sliced crosswise 1 can tomatoes (400g / 14oz) 1 packet frozen spinach, defrosted & finely chopped 1. Combine gram marsala with 1 tablespoon olive oil. Toss in lamb to coat in the spiced oil. 2. Heat a large frying pan on a high heat. Add lamb and chillies and stir fry for a few minutes or until just cooked though. Remove lamb from the pan. 3. Add tomato and spinach and simmer for about 5 minutes or until it looks saucey. 4. Return lamb to the pan and bring back to a simmer. Taste and season, adding the extra garam marsala if you think it needs more spice. ] www.thestonesoup.com page 58 amazing glazed ham serves 10-12 1 whole leg of ham on the bone (approx 6kg / 12lb) a small handful cloves 1 jar (500g / 1lb) orange marmalade 3-4 sprigs rosemary, leaves picked extra rosemary for decoration, optional 1. Preheat your oven to 200C (400F). Cut away the tough skin from the top side of the ham, leaving as much luscious fat as you can. Score the ham in a diagonal pattern with cuts about 1inch apart. Press one clove into the centre of each diamond. 2. Place in a baking tray, surrounding with the decorational rosemary, if using. Bake for 20 minutes. 3. Meanwhile, heat the marmalade and rosemary leaves in a small saucepan unit it simmers. Remove from the heat. 4. After the ham has been in for 20 minutes, pour 1/2 the glaze over the top, spreading. Return to the oven for another 20 minutes. 5. Smear over the remaining glaze. Bake for another 20 minutes, remembering to turn again. 6. After the ham has been in for 1 hour, remove and baste by scooping the juices from the bottom of the pan and drizzling over the top. 7. Bake for another 20 minutes, remembering to turn again. 8. After the ham has been in for 1 hour 20minutes it should be done. If not, continue to base and check every 10 minutes until well coloured. 14. Serve hot or at room temperature. ] www.thestonesoup.com page 59 bread & pizza ] www.thestonesoup.com page 60 rustic bread I prefer to use unbleached, stone ground organic bread flour and filtered water, but I’ve also used supermarket flour with great results. A heavy cast iron pot works best for this method. I have used a regular saucepan and it took much longer to cook. makes 1 loaf 425g (15oz) bread flour 375g (14oz) water 1 teaspoon find grained salt 1/4 teaspoon dried yeast semolina, optional 1. In a large bowl combine flour, yeast, water and salt until just mixed together. Cover with cling wrap and leave for at least 8 but preferably 12 hours. 2. Form your loaf. Place a generous amount of flour on your kitchen counter. Scoop dough out onto the flour then sprinkle generously with more flour. Gently fold the edges from the outside in to form a round loaf. 3. Place more flour on a clean tea towel. Place loaf with the rough top side down. Sprinkle with semolina, if using, or more flour. Cover. 4. Place a large oven proof dish with a lid in the oven. Preheat oven and the pan to the highest setting for at least 1/2 hour. 5. Carefully remove the hot pan from the oven. Remove lid. Sprinkle a little semolina, if using in the base of the pan. Gently place loaf in the pan inverted so that the rougher surface is now on top. Don’t worry about smoothing it out or having it centered – it will work itself out in the oven. 7. Pop the lid back on and bake for 30 minutes. 8. Remove the lid and turn the oven down to 200C (400F) bake for a further 15 minutes until the loaf is deep brown. Cool on a wire rack uncovered for at least 30mintues. ] www.thestonesoup.com page 61 salami & ricotta pizza salami & ricotta pizza This salami and ricotta pizza was inspired by our favourite pizza joint in Sydney, Pizza Mario. Known as ‘The Salamino’, it was apparently Bono’s pizza of choice when U2 were touring in Sydney a few years ago. Bocconcini are small balls of fresh mozzarella. Feel free to use buffalo mozzarella if your budget stretches that far. But please don’t use rubbery old mozzarella from the supermarket - better to go without. For a vegetarian version, replace the salami with finely sliced portabello mushrooms. makes 1 medium pizza 1/2 quantity of pizza dough (recipe below) approx 6 slices salami 6 tablespoons ricotta bocconcini, optional 1. Prepare oven and dough as per pizza base recipe. 2. Tear ricotta into chunks and scatter over the base. Repeat with the bocconcini, if using. Finish with the salami. 3. Bake for 5 - 10 minutes or until the base is golden and the potato is just cooked. Serve hot. ] www.thestonesoup.com page 62 potato & rosemary pizza When there’s nothing in the house except a potato and some flour, this is the recipe for you. If you aren’t lucky enough to have a rosemary plant of your own, feel free to make an ultra minimalist pizza with just potato salt & pepper for seasoning. The cheese is totally optional. If I have some I use it. Otherwise I don’t worry about it. makes 1 medium pizza 1/2 quantity of pizza dough (recipe below) 1 large potato, finely sliced 1 small sprig rosemary pinch chilli flakes, optional bocconcini, optional 1. Prepare oven and dough as per pizza base recipe. 2. Toss potato slices in a few tablespoons of olive oil with rosemary and chilli, if using. Season generously. 3. Arrange potato slices over pizza base. Top with cheese, if using. 4. Bake for 5 - 10 minutes or until the base is golden and the potato is just cooked. Serve hot. ] www.thestonesoup.com page 63 pizza dough Try to get your hands on some good quality unbleached, stone ground bread flour if you can. It makes a world of difference. Although if you have to resort to all purpose flour, it won’t be the end of the world. The real secret to making great pizza at home is getting your oven cranked up and putting your pizza stone on the floor of the oven so it gets as hot as possible. makes 2 medium pizzas 250g (8.8oz) bread flour 160g (5.6) water 1 teaspoon dried yeast 1 teaspoon salt semolina, optional 1. Place a pizza stone on the base (floor) of your oven and preheat it on its highest setting. 2. Combine flour, water, yeast and salt in a bowl until the mixture comes together. 3. Transfer to a lightly floured surface and knead the dough for at least 5 minutes, preferably 10. Try to add as little flour as possible. 4. Lightly oil a bowl and pop the dough back in. Cover and stand for at least 1/2 hour but preferably an hour. 5. Divide dough into 2 and roll out on a lightly floured surface using a rolling pin until the pizza is about 25cm (12in diameter). 6. Scatter a pizza peel or baking tray with semolina, if using and top with your chosen ingredients. ] www.thestonesoup.com page 64 sweet treats ] www.thestonesoup.com page 65 creamy lemon ice cream Feel free to play around with the cirtus, lime would be lovely, if a little more expensive. This recipe has quite a lemony tang, if you’d prefer your lemon to be a little more subtle, you could easily reduce the juice down to 1/4 cup. If you’re in a hurry, a metal container will conduct the heat much more quickly and get you there in half the time. Shallow containers with lots of surface area will also freeze more rapidly than deeper ones. makes about 2 cups 1/3 cup lemon juice 250g (9oz) icing (powdered or confectioners) sugar 300mL (1+1/4cups) whipping cream, approx 35% milk fat 1. Combine lemon juice and icing sugar in a small bowl. 2. Using a whisk, whip cream until soft peaks just start to form and the cream has thickened slightly. 3. Whisk the lemon mixture in with the cream and whisk until the texture is back to the soft peaks. 4. Place in a freezer-proof container and freeze for at least 6 hours or until lovely and ice-creamy. ] www.thestonesoup.com page 66 lemon posset I’m happy to eat a large serving of this, but if you just want something small to finish a larger meal, it’s probably a good idea to use small cups and share it between 4. Feel free to play around with the citrus. Lime is lovely and my Mum’s version was a wonderful combination of lemon and passionfruit. So good. serves 2-4 300mL (1 1/4) cups whipping cream, 35% milk fat 75g (3oz / 1/3cup) sugar 3 tablespoons lemon juice sliced almonds, toasted, to serve (optional) 1. Place cream and sugar in a saucepan and simmer gently for 3 minutes or until sugar has dissolved. 2. Remove from the heat and stir in the lemon juice. Divide between 2 – 4 serving containers. 3. Refrigerate for 6 hours or until you’re ready to serve. 4. Sprinkle with a few almonds and serve with a small spoon. ] www.thestonesoup.com page 67 3ingredient cake with raspberry sauce I love this cake for it’s light sponginess. It’s the perfect dessert cake. It’s also a great cake if you need to cook for someone with gluten or dairy allergies. Feel free to substitute in your favourite type of nut. I’d love to try it with pistachio for a pretty green cake. serves 8-10 250g (9oz) whole almonds 6 eggs, separated 200g (7oz) sugar + extra for sauce 300g (11oz) frozen raspberries, to serve cream, to serve 1. Preheat oven to 180C (350F). Line the base of a 24cm (9in) spring form tin with baking paper and grease the sides. 2. Whizz the almonds in a food processor until you have a fine meal. Place almonds in a mixing bowl. 3. Whizz yolks and sugar in the food processor until pale and well mixed. 4. Whisk egg whites with a whisk or stand mixer until it looks like glossy marshmallow (soft peaks). Gently add yolk mixture and almonds to the whites. Stir gently with a folding motion until everything is only just combined. 5. Transfer to the prepared cake tin and bake until the cake is deep brown and shrinking away from the sides of the tin (45 – 50 minutes). 6. Meanwhile mash together raspberries and 60g (2oz) sugar. Taste and add a little more sugar if you think it needs it. ] www.thestonesoup.com page 68 self saucing ginger puddings I’ve included two levels of ginger in the recipe – both are delicious. If you like your ginger subtle then just use the 1 tablespoon. But if you feel like getting a real, burning ginger hit, double up with the 2 tablespoons. This reipe easily halves to serve 2, if you don’t want tempting leftovers hanging around. serves 4 100g (3 1/2oz) unsalted butter 1 – 2 tablespoons finely grated fresh ginger 200g (7oz) brown sugar 2 eggs 100g (3 1/2 oz) self raising flour 1. Preheat oven to 180C (350F). Melt butter in a medium saucepan. Remove from the heat and add ginger and HALF the brown sugar (100g / 3 1/2oz). 2. Stir and then add eggs, stirring well after each. 3. Lightly mix in the flour until just combined. Don’t worry if there are a few lumps. Divide cake mixture between 4 x 1 cup capacity ramekins or dishes. 4. Combine the remaining HALF of the brown sugar with 1 cup boiling water. Pour over the cake mixture. 5. Cover loosly with a large piece of foil and bake for 25 minutes. 6. Remove foil and bake for another 5 minutes until puddings are puffy and golden. ] www.thestonesoup.com page 69 zucchini cake If you can’t be bothered with the whole egg separating and egg white beating step, you could skip it. The texture will be a little heavier and the cake a little flatter. It’s up to you. zucchini cake with cream cheese frosting I’ve made this using gluten free flour in place of the almond meal. And while it was OK, I prefer the intense moistness of the almond meal version. If you do decide to go with flour, I’d start checking for doneness after only 30 minutes. serves 8 250g (8 1/2 oz) brown sugar 1/2 cup vegetable or peanut oil 3 eggs, separated 250g (8 1/2 oz) almond meal 250g (8 1/2 oz) zucchini, coarsely grated 1. Preheat your oven with a baking sheet on the middle shelf to 180C (350F). 2. Line a 24cm (9in) spring form cake tin with baking paper. Grease the base and side with a little oil. 3. In a large bowl, mix together the sugar and oil. 4. Add egg yolks, one at a time mixing to combine. Stir in almond meal and zucchini. 5. Whisk egg whites with a pinch of salt until you have firm peaks. 6. Gently fold the egg white into the zucchini mixture. 7. Carefully pour cake mixture into the prepared tin and level off with a spoon. 8. Bake for 50 minutes to 1 hour, or until the top is golden and feels firm to the touch. Cool in the tin. ] www.thestonesoup.com page 70 cream cheese frosting This frosting began life atop my chocolate Guinness cake, but it’s equally at home on a more virtuous carrot or zucchini cake. cream cheese frosting You can use a food processor or a stand mixer like the one I inherited from my Grandmother in the pictured. Just make sure the cream cheese isn’t straight from the fridge or you’ll have a battle on your hand. And make sure your cake is cool before you apply the frosting. makes enough for a 24cm (9in) cake 450g (1lb) Philidelphia cream cheese 150g (5oz) icing (powdered) sugar 1/2 tub sour cream (150mL or 2/3C) 1. Whip together cream cheese, icing sugar and sour cream in a food processor, stand mixer or by hand until smooth. 2. Spread generously over the cake. ] www.thestonesoup.com page 71 super moist carrot cake Almond meal can be expensive, though so if you’d prefer to keep costs down substitute the almond meal with some self raising flour or all flour. The texture will be lighter and more traditionally cakey, but it will still be lovely. You probably won’t need to bake it as long either. This is like one of those wonderfully squidgy brownie recipes where it’s not meant to be cooked all the way through. serves 6-8 250g (8 1/2 oz) brown sugar 1/2 cup vegetable or peanut oil 3 eggs 250g (8 1/2 oz) almond meal 250g (8 1/2 oz) carrots, coarsely grated 1. Preheat your oven with a baking sheet on the middle shelf to 180C (350F). 2. Line a 20cm (8in) spring form cake tin with baking paper. Grease the base and side with a little oil. 3. In a large bowl, mix together the sugar and oil. 4. Add eggs, one at a time mixing to combine. Stir in almond meal and carrots. 5. Pour cake mixture into the prepared tin and level off with a spoon. 6. Bake for 1 hour, or until the top is golden and feels firm to the touch. Cool in the tin. ] www.thestonesoup.com page 72 salted chocolate chip cookies Adapted from the talented Molly Wizenburg from Orangette. At the risk of being kicked out of the dark chocolate lovers club, these cookies are actually better with a lower cocoa content chocolate. I used a bittersweet or 58% cocoa choclate and they were just right. makes about 10 huge cookies 150g (5oz) unsalted butter, softened 250g (9oz) light brown sugar 1 egg 225g (8oz) plain (all-purpose flour) 225-285g (8-10oz) dark chocolate 1. Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined. 2. Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine. 3. Fold butter mixture into the flour until only just combined. 4. Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours. 5. When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper. salted chocolate chip cookies 6. Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle with sea salt flakes. 7. Bake for 15-20 minutes or until golden. The bottom tray may need a little longer. Cool on the tray. ] www.thestonesoup.com page 73 chocolate clafoutis I love a recipe that can easily be multiplied or divided. You can even make this for one if you feel the need for something sweet but don’t want a heap of tempting leftovers hanging around.. These make a great dinner party dessert because you can prepare the batter in the moulds ahead of time. Just pop them in the oven to cook while you’re eating your main course – serve with vanilla ice cream or a simple sprinkling of icing (powdered) sugar. serves 2 40g (1 1/2oz) plain (all-purpose) flour 40g (1 1/2oz) brown sugar 2 eggs 1 cup whipping cream (35% milk fat) 50g (1 3/4oz) dark chocolate (70% cocoa solids) 1. Preheat oven to 200C (400F). Grease 2 x 1 cup capacity ramekins or cups with butter or oil. 2. Combine sugar and flour in a mixing bowl. Add eggs and cream and whisk until combined. Pour batter into the prepared ramekins. Divide chocolate between ramekins. 3. Bake for 25 – 30 minutes or until clafoutis are puffy and risen like a souffle and deep golden brown. 4. Serve hot or warm with vanilla icecream. ] www.thestonesoup.com page 74 gluten-free chocolate muffins Your muffins will only be as good as the quality of the chocolate you use so try and find a good brand with 70% cocoa solids. Milk chocolate muffins would also be lovely. makes 6 200g (7oz) butter 200g (7oz) dark chocolate 200g (7oz) sugar 4 eggs 200g (7oz) almond meal 1. Preheat oven to 180C (350F). Grease and line 6 holes of a 1/2cup muffin tray with squares of baking paper. 2. Melt butter in a medium saucepan. Remove from the heat and add chocolate smashed into chunks. Stand for a few minutes. 3. Stir until the chocolate is melted, popping back on the heat for a few seconds if your chocolate isn’t melting easily. 4. Add sugar and eggs and stir. Then add almond meal. 5. Spoon the mixture into your prepared muffin holes. 6. Bake for 20 - 25 minutes or until the muffins are cracked on the top and feel firm, but the middle is still squidgy like a good brownie. Cool in the tin. gluten-free ] chocolate muffins www.thestonesoup.com page 75 magical little chocolate cakes Inspired by Sophie Dahl from her wonderful little book, Miss Dahls Voluptuous Delights. If you don’t have a food processor, just melt the chocolate and butter in your preferred way and stir through the sugar and egg yolk and then proceed to step 4. serves 2 50g (1 3/4oz) dark chocolate (70% cocoa solids) 40g (1 1/2oz) brown sugar 40g (1 1/2oz) butter 1 egg, separated cream or ice cream, to serve 1. Place a baking sheet or tray on the middle shelf of your oven. Preheat to 180C (350F). Grease and line the bases of 2 x 1 cup capacity ramekins. 2. Whizz chocolate and sugar in a food processor until you have coarse crumbs. 3. Add butter, egg yolk and 2 tablespoons boiling water and whizz for another few seconds, until well combined. 4. Whisk egg white with a pinch of salt in a clean, dry bowl. 5. Gently fold chocolate mixture into the white foam until only just combined. 6. Divide mixture gently between the prepared ramekins. Bake for 15 – 20 minutes or until the tops feel firm when touched with your finger. 7. Cool then serve with cream or ice cream. ] www.thestonesoup.com page 76 dips & sauces ] www.thestonesoup.com page 77 babaganoush I’ve written the recipe for indoors cooking over a gas flame, but feel free to char your eggplant over a wood fired barbeque for the ultimate experience. The quantities below are just a guide. Every time I make baba, I tweak with a little more or less lemon and tahini so please feel free to do the same. You often see natural yoghurt in baba recipes, but since I started making it without, I’ve had much better results. 2 medium eggplant (aubergine) 2 – 3 cloves garlic, peeled & crushed to a paste 3 tablespoons tahini 3 tablespoons lemon juice 1. Char eggplant directly over a gas hob, turning occasionally until they are super soft and the skins are blackened. 2. Place in a bowl and allow to cool. 3. Cut each eggplant in half lengthwise. Using a spoon, scoop out the soft flesh and discard the blackened skin. It’s ok to leave a few bits of charry skin in for flavour. 4. Coarsley chop the flesh until it is like a chunky puree. Place in a clean bowl. 5. Stir in garlic, tahini, lemon. Taste and season. It may also need a little more tahini and/or lemon. Best served warm or at room temp. ] www.thestonesoup.com page 78 hummus Hummus is such a wonderfully versatile condiment. I could happily eat it for every meal. It’s lovely on it’s own with some flat bread (or Irish Soda Bread – as I discovered when I was in the Emerald Isle earlier in the year). It’s also wonderful as a sauce or a sandwich spread. It’s pairs wonderfully with lamb but it’s soul mate is well and truly fresh falafels, hot from the pan. The secret to great hummus is to use some of the chickpea cooking (or canning) water an pureeing everything for a good few minutes to make it lovely and smooth. If you don’t have a food processor, don’t let that stop you. Just mash everything together with a fork – the result will be a little more rustic but will still taste divine. serves 2-3 1 can chickpeas (400g / 14oz) 3 tablespoons lemon juice 1 – 2 cloves garlic, finely chopped 3 tablespoons tahini 1. Drain chickpeas, reserving the canning water. Pop chickpeas, 3 tablespoons of the canning water, lemon juice and garlic in a food processor. 2. Whizz for a few minutes, stopping to scrape down the sides once or twice. 3. Add tahini and continue to whizz until everything is lovely and smooth. 4. Taste and season with salt, pepper and perhaps a little more lemon juice. ] www.thestonesoup.com page 79 sicilian nut pesto You can use this pretty much anywhere you’d normally use pesto. Stirred through pasta, on top of soup, as a sandwich spread, eating it straight from the jar – so many options. Feel free to use different nuts, or even a combination. Almonds and hazelnuts are good as are a few pinenuts, Will keep in the fridge for a week or so. makes a bit over a cup 1 bunch basil, leaves picked 1 – 2 cloves garlic, peeled & chopped 1 cup cashews 1/2 cup extra virgin olive oil squeeze lemon 1. Whizz basil, garlic and cashews in a food processor until finely chopped. 2. Add oil and stir until combined. 3. Taste and season with salt, pepper and a squeeze of lemon for freshness. ] www.thestonesoup.com page 80 whole egg mayonnaise A few secrets to homemade mayonnaise: - Everything needs to be at room temperature. - Olive oil is too strongly flavoured for mayo. Stick to neutral oils. - If it does split, it’s time to switch over to hand beating. Mix a tablespoon of the split mixture with a tablespoon of mustard then start adding the mixture back in very slowly. - The fresher your eggs, the longer your mayonnaise will last. makes 1 1/2 cups 1 whole egg at room temperature 2 teaspoons dijon mustard 1 teaspoon sherry vinegar 2 teaspoons lemon juice 1 1/2 cups peanut or other vegetable oil 1. Whizz eggs, mustard, vinegar & lemon together with a pinch salt. 2. With the motor still running, add the oil a few drops at a time, then build up to a thin stream and then a slightly more daring stream until most of the oil is incorporated. 3. Taste and season. Feel free to add a pinch of sugar or more vinegar, lemon juice or mustard if you like. Whizz to combine. 4. If the mayo is a little too runny, add the remaining oil. Too firm, add a little water. ] www.thestonesoup.com page 81 BBQ sauce This sauce will keep for months in the pantry if you take the time to sterilise your jars (read – pop them in the dishwasher on the highest setting just before you use them.) But will need to be refrigerated once a bottle is opened. If you can’t be bothered with the sterilising thing, it will still keep for months or even longer in the fridge. If you can’t find smoky paprika, just substitute in regular paprika. makes about 12 cups 10 brown onions, peeled & quartered 25 red chillies, stalks removed (see note above re. seeds) 2L (8 cups) tomato ketchup 1kg (2lb) brown sugar 10 tablespoons (60g /2oz) smoked paprika 1. Pop your jars and lids in the dishwasher on a high setting. 2. Whizz onion and chilli in a food processor until you have a smoothish puree. You will probably need to do this in batches. 3. Heat a few tablespoons olive oil in a large saucepan. Add onion puree and cook, covered over a medium-low heat for about half an hour or until onion is soft. Remember to stir occasionally. 4. Add ketchup, sugar and paprika. Increase the heat and bring to a simmer. 5. Cook uncovered, stirring occasionally for about an hour or until sauce has thickened slightly. Taste and season. 7. Remove from heat and pour into warm jars from the dishwasher and seal immediately. ] www.thestonesoup.com page 82 preserved lemons While you can buy preserved lemons, I always prefer the more cost effective method of making my own. Other citrus such as limes and oranges can also be preserved using this method, but lemons are easily my favourite. This is not the time to be squandering your precious Maldon or other fancy sea salt flakes. Any fine sea salt or kosher salt will do. Once you open the jar, I tend to keep the lemons in the fridge so they last as long as possible. makes 1 jar 3 – 4 thick skinned lemons extra lemon juice 6 – 8 tablespoons fine sea salt 1-2 bay leaves, optional 1. Sterilise a medium jar (with a good lid or seal) by popping in the dishwasher on the hottest cycle, or using your favourite sterilisation method. 2. Place the thick skinned lemons in a strainer and pour boiling water over the lemons to get rid of any dirt or bugs. Drain. 3. Chop a lemon into quarters, lengthwise. 4. Place a tablespoon salt in the bottom of the jar and pack in the lemon quarters, squashing them in to release as much juice as possible. Scatter with another tablespoon salt. 5. Repeat with the other 2 – 3 lemons, until the jar is full. If using the bay leaves, poke them in along the sides of the jar while layering. Finish with a final tablespoon or two of salt. Cover with lemon juice. 6. Seal jar and store at room temperature for 4 weeks. ] www.thestonesoup.com page 83 harissa I normally don’t worry about preserving jars or anything for this. It keeps easily for a few weeks in the fridge. Chillies can vary enormously in their intensity which makes cooking with them a big moving target. I tend to use less chillies and keep the seeds in because it’s quicker and I like the heat. Feel free to deseed if you prefer a milder harissa. Or increase the chilli count if you are more dare-devilish. makes about 1 cup 1 jar roasted red peppers (250g / 9oz), drained 5 small red chillies, 1 teaspoon smoked paprika 2 teaspoons caraway seeds 1 tablespoon lemon juice 1. Place peppers, chilli, paprika, caraway seeds and lemon juice in a food processor. Whizz until you have a smooth-ish paste. 2. Stir through 3 tablespoons extra virgin olive oil. Taste and season. ] www.thestonesoup.com page 84 about the author The author of this e-cookbook is Jules Clancy. I’m a qualified Food Scientist, and the creator of the simple food blog Stonesoup and the Stonesoup Virtual Cookery School. I’ve been writing my blog since 2005 because I believe that the ability to cook simple, delicious, healthy meals is a basic skill, like reading, that everyone should and can have. If you enjoyed this e-cookbook, I’d love it if you signed up to receive my FREE blog email updates . When I’m not cooking, writing about food or taking photographs [of food], I can be found indulging my passions for long boozy lunches, travel, running, cookbooks, growing my own veggies, cheese, red shoes and Irishmen, [OK one Irishman in particular]. You can contact me at: [email protected] ] www.thestonesoup.com page 85 what now? 1. share this ebook with your family & friends Know someone who could benefit from a collection of super simple recipes? Well, please email them a copy of this e-book - it might be just the thing to spur them into the kitchen and get cooking. Or share the link on Facebook or Twitter. Don’t worry about copyright, it’s a free e-book and I give you my permission to share. 2. subscribe If you’re looking for fresh ideas for delicious, healthy meals that take just minutes to make - hop on over to my blog, Stonesoup (www.thestonesoup.com) and sign up for my FREE email updates. 3. take a virtual cooking class Keen to master the art of preparing delicious, healthy meals in no time at all? Then check out, The Stonesoup Virtual Cookery School where you can improve your cooking skills from anywhere in the world.
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