A few weeks ago I got a text message from my Dad with a photo of his latest stir fry.

I knew something was up.

For Dad to text is remarkable enough. For him to send a picture is even stranger. But a picture of something he cooked? A good lesson that you should ‘never say never’.

Anyway, it got me thinking about the whole stir fry thing. It’s one of the few cooking techniques that I’ve never felt I’ve ‘mastered’.

If Dad could learn to stir fry (with the help of my sister, Batgirl), surely I should be able to get my stir-fry-mojo on.

So I did a little research. Got myself a wok. Seasoned it. And started experimenting.

And the results?

Stir frying is the best!

It’s quick. And there seems to be some sort of stir fry magic, similar to when you make a sandwich. No matter what you throw in, the results are either pretty good or downright delicious.

the secret to a tasty stir fry

In my research I came across Eleanor Hoh, self proclaimed ‘wok star’. She’s super passionate about wok cooking and her philosophy is that you don’t need a recipe to make a great stir fry.

Again, like making a good sandwich, the secret to a tasty stir fry is to use ingredients that work well together. And trust your instincts. It’s a liberating way to cook.

The other game changer for me was the realisation that you don’t need a heavy Asian sauce to make a great stir fry. I’d always thought you needed oyster sauce or something. But in fact, some of the best stir frys are seasoned with a simple splash of soy sauce. Or even more radical, they skip the sauce all together.

It’s really so much simpler than I ever thought.

what you need

a pan to cook in
Even as a minimalist, I’m happy to make space in my kitchen for a wok. But if you aren’t ready to make that investment, a good skillet will do.

Woks are one of the rare cases of cooking equipment where cheaper is better. I picked up a carbon steel wok online for about $15 and then seasoned it following the method over here.

Don’t even think about a ‘non stick’ wok. Stir frying is all about using temperatures well above the recommendations of non stick pan manufacturers. You don’t want to risk that non stick surface working its way into your food.

something to stir with
The only other business critical piece of equipment is a stirring utensil. I use a wooden spatchula (pictured above). The wider the better for making your stirring more effective.

super high heat
The reason stir frying is so quick is that the thin steel heats up almost instantly. It passes on the heat from the flame directly to the food. So it’s all about your heat source.

Gas is best, especially if you’re lucky enough to have one of those double ring ‘wok’ burners.

For those of you who are stuck with electricity and love your stir frys, Eleanor Hoh had a great suggestion. Buy a portable butane gas stove. Or you could do like my sister Nao, and use the wok burner on your gas BBQ.

ingredients chopped & ready to go
Usually I’m a prep-as-I-go type of cook. When it comes to stir frying, I’ve learned the hard way. It’s much better to have everything organised before the flame touches the wok.

The cooking happens so quickly, it’s not worth having to stop mid stir fry to rush and catchup with your chopping. OR worse still, burning your dinner because you took your eye off the wok.

how to stir fry

1. prepare your ingredients
Chop everything into bight sized pieces. Ingredients that take longer to cook should be chopped smaller. Or get them cooked before you add the quick cooking veg.

2. pre heat your wok so it’s super hot
We’re looking for fierce heat. Thin carbon steel woks heat up fast. If you’re using a heavy cast iron wok or a skillet or frying pan, best to take the extra time to preheat properly before you add any food to the pan.

3. add a little oil and stir fry your aromatics & protein
Use an oil that is suited to high temperature cooking. I prefer peanut or macadamia oil. You don’t need much.

Traditional aromatics include ginger, garlic and chilli. Some people add these before the protein. I pop them in at the same time to make sure you don’t end up with bitterness from burnt garlic or ginger.

Tender cuts of meat are better suited to stir frying. Slicing finely across the grain of the meat or poultry will ensure tenderness and quick cooking.

If you’re cooking for more than 2 people, best to cook in batches to makes sure there is enough heat to quickly sear the meat. A crowded wok will end up with stewed, tough meat.

As soon as the meat looks cooked, remove it from the wok and keep warm in a clean bowl.

4. stir fry the veg
Start with the longer cooking veg like carrots and broccoli. Finish with the speedier leafy veg like bok choy.

Again, depending on the amount of food you have to cook, it may be better to stir fry in batches.

5. return the protein to the pan toss a few times over the heat
Once everything is back in the pan it’s time to season with your sauce. A little salt and pepper would be my choice for the recipe below. Serve asap.

Too easy.

like to learn more?

The Super Quick Cooking class at The Stonesoup Virtual Cookery School could be just the thing for you!

From 18th Feb we’ll be focusing on speedy techniques such as stir frying. As well as looking at time tricks to help make you faster in the kitchen.

To join in the fun go to:
www.stonesoupvirtualcookeryschool.com/landing/all/

an ‘italian’ stir fry
serves 2

Even though you don’t need a recipe, they can still be a useful source of ideas. I’ve gone for an Italian vibe here because stir frying isn’t just about using Asian flavours. I could have used Mexican, Lebanese or even Indian flavours.

The ‘italian’ in the name comes from both the use of pesto and garlic as flavourings AND the green, white and red colours of the Italian flag. I haven’t ever seen an italian ‘stir fry’ before… maybe this is a world first?

2-3 chicken thigh fillets
1-2 cloves garlic
1 red capsicum (bell pepper)
2 handfuls snow peas (mange tout)
4 tablespoons pesto

1. Prepare your ingredients. Trim and finely slice the chicken, peel & slice the garlic, chop the capsicum (peppers) into long ribbons, and top the snow peas.

2. Heat your wok or frying pan so it’s super hot.

3. Add a little oil. Stir fry the chicken and garlic until the chicken is just cooked, a few minutes at most. Remove and place in a clean bowl.

4. Add the veg and stir fry for another few minutes.

6. Return the chicken and garlic to the pan. Toss a few times over the heat.

7. Serve with pesto on top.

VARIATIONS
vegetarian / vegan – replace the chicken with tofu, seitan or a can of drained lentils. Use a dairy free pesto such as my sicilian nut pesto.

different veg – I just happened to have capsicum & snow peas in the fridge. But most veg stir fry well. Try zucchini, fennel, greens such as spinach or cavolo nero, green pepper, carrot, broccoli, celery, cabbage.. millions of possibilities.

different protein – I’ve already mentioned tofu & lentils, but you could also use pretty much most meats. Just make sure they’re finely sliced across the grain to keep them as tender as possible.

lebanese – replace the chicken with lamb and replace the pesto with hummus. It may also help to use zucchini instead of the snow peas.

dairy-free – use a dairy-free pesto or just serve with a handful of fresh basil leaves and some toasted pinenuts.

more italian – serve with parmesan cheese for grating over and maybe toss in some cooked pasta at the end.

more traditional stir fry – use a knob of ginger, finely sliced, with the garlic. Skip the pesto and serve with a splash of soy sauce and a little sesame oil drizzled over. Some chilli can also be lovely.

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video version of the recipe

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recently on the stonesoup diaries

§ a super easy chicken soup
§ a delicious dairy-free substitute for whipped cream
§ an Irish stir fry

upcoming classes at the Stonesoup Virtual Cookery School

Super Quick Cooking
Starts on the 18th Feb. We’ll be focusing on techniques such as stir frying and cooking with your kettle. As well as looking at time tricks to help make you faster in the kitchen.

Weekly Menu Planning
Beginning on the 3rd March, this 4 week in-depth class will teach you my hassle-free system for planning your weekly menus.

To get access to these new classes and to over 350 video recipes from 13 existing classes go to:
www.stonesoupvirtualcookeryschool.com/landing/all/

Cheers
Jules x

ps. If you’re looking for more stir fry ideas, there’s a whole chapter on ‘speedy stir fry specials‘ in my eCookbook The Tired & Hungry Cook’s Companion.

For more details go to:
www.thestonesoupshop.com/tiredhungrycookscompanion/

When I wrote The Tired & Hungry Cook’s Companion, I got quite a few people emailing me saying that their favourite chapters were the ’5 Minute Flash’ and ‘Scrumptious Salads’.

Basically anything that can be ‘assembled’ rather cooking with heat.

Which got me thinking about this type of ‘un-cooking’.

For lunches throughout the year and for dinners during the Summer months meal preparation in our house is far more likely to involve this technique of ‘assembly’.

I don’t think I could ever tire of eating this way. There are endless possibilities.

AND it also happens to be the quickest and easiest way to get healthy food on the table.

So how does this system work?

Easy.

1. choose 1-2 components from 4-5 of the following categories.

substantial / filling – beans, lentils, chickpeas, avocado, torn sourdough, cold roast beef, ham, BBQ chicken, tuna, smoked chicken, sardines, smoked salmon, roast or canned beets, cottage cheese, ricotta.

freshness – salad leaves, mint, parsley, coriander (cilantro), lettuce, rocket, shaved cabbage, grated carrot, shaved zucchini, shaved fennel, finely sliced radish, shredded kale.

crunch / textural highlight – finely sliced snow peas, nuts, seeds, cooked bacon, green onions, toasted breadcrumbs

flavour highlight – bacon, herbs, tomato (cherry or semi dried), pesto, mayo, chilli, spices, hummus, goats cheese, parmesan, feta, roast beets

dressing – lemon, lime, vinegar, soy, miso, mustard, fish sauce, chilli, tahini, cream, yoghurt, mayonnaise, olive oil.

This isn’t an exhaustive list, by any means. Feel free to add whatever you like.

2. make a dressing / sauce.

I have three basic dressings or sauces I use as a building block in my ‘un-cooking’:

1. the sharp 50:50 dressing
If my ingredients are rich or heavy, I use a sharper dressing of equal parts acid (vinegar, lemon, or lime) and oil (mostly extra virgin olive). For 1 person I use 1 tablespoon of each. For a 2 person salad I just double it.

2. the mellower 1:3 dressing
For a green salad or something light I find less acidic dressings work better. I usually use 1 teaspoon acid to 3 teaspoons oil if it’s just for me. And tablespoons to measure the dressing when there are 2 of us.

3. the creamy dressing
Here I start with 1 tablespoon something acidic (vinegar, lemon or lime) and add 1 tablespoon of something creamy (yoghurt, mayo, cream, tahini). I then taste and adjust as needed. Again, for 2 people double it.

Once I have the base combined, I either keep it simple and season with salt & pepper. Or I add in some flavouring on top. This is where the mustard, miso, soy, chilli, & fish sauce come into play.

3. serve it all together

Depends on your mood and the type of ingredients you’re using. Either toss it together or layer as in the recipe below.

Sometimes I toss only the leaves in the dressing and then sprinkle over the ‘highlight’ ingredients so they stand out.

Or you could serve the dressing in a little bowl as a sauce on the side if you’re nervous about the quantity of dressing.

so why not try it yourself?

If you haven’t ever ‘created’ your own recipe, this is a brilliant place to start.

At the risk of doing myself out of a job, you really don’t need to be some sort of super chef to come up with your own delicious, healthy meals without a recipe. Just have a look in your pantry and fridge for what you have on hand.

Some of my favourite meals have begun this way.

the triple ‘s’ salad
serves 2

Sumac is a wonderful middle eastern spice. It has a sensuous ruby colour and super fresh lemony flavour. It’s brilliant with fish but you can use it pretty much anywhere you’d use a splash of lemon juice to bring flavours to life. If you can’t find sumac, use lemon zest instead.

The dressing here is a brilliant number to have in your repertoire. It’s nutty and creamy and lemony fresh all at the same time. And apart from bring brilliant on salads, it’s also a great sauce to serve with roast veg, chicken or fish.

2 tablespoons lemon juice
2 tablespoons tahini
2 handfuls baby spinach leaves
1 can salmon (200g / 7oz), drained
2 large pinches sumac, optional

1. In a small bowl stir lemon juice, tahini and 2 tablespoons water until smooth. If it’s too thick, add a little more water. Season.

2. Divide spinach leaves between 2 plates. Top with salmon, using a fork to break it into chunks.

3. Drizzle over dressing. Sprinkle over sumac, if using.

VARIATIONS
no sumac? – just skip it or use some lemon or lime zest.

vegan / vegetarian – replace salmon with a drained can of lentils or chickpeas.

different fish – feel free to use canned tuna or sardines instead of the salmon.

fresh fish – if you’re happy to pan fry a couple of fillets of salmon, ocean trout or other fish they’ll work brilliantly in place of the canned salmon.

sesame-free – either replace the tahini with almond or other nut butter. Or just use 4 tablespoons extra virgin olive oil (and no water) to give the dressing the richness it needs.

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video version of the recipe

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recently on the stonesoup diaries

§ the simplest way to make a frittata
§ the quest for the ultimate BBQ veggie salad
§ how to celebrate an irishman’s birthday without potatoes

Cheers
Jules x

ps. Have you seen The Tired & Hungry Cook’s Companion?

It’s the go-to eCookbook for when you need something quick & healthy at the end of a long day.

For more details go to:
www.thestonesoupshop.com/tiredhungrycookscompanion/

Ever had a problem with peeling boiled eggs?

It seems you’re not alone.

Almost 2 years ago, I went on a quest for the ‘secret’ to perfectly peeled boiled eggs. I wrote about my findings over here.

While I still use some of that method, there are parts I’ve abandoned over time.

the ‘old’ secret

I’m sure anyone who has eaten boiled eggs at my place over the last few years will be happy to hear I haven’t actually been ‘blowing’ on the eggs to remove the shells.

It doesn’t feel right from a hygiene perspective. Even if the results are great looking eggs.

So I’ve been on the lookout for a new ‘secret’ for a while.

Thankfully, heaps of people had shared their suggestions and tips (and disgust at the blowing method) in the comments. So I had plenty of inspiration.

the ‘new’ secret

I’m now convinced there are two key steps.

1. only peel cooled eggs
Whenever I’m in a hurry and I start peeling before my eggs are cool, I end up with craters.

2. crack & roll
Cracking the shell all over and rolling between your hands separates the membrane from the egg and really makes a difference to the peeling experience.

A big thankyou to everyone who left suggestions on my previous post.

For those of you who prefer a little more detail…

8 tips for moon-crater-free boiled eggs

1. use older eggs.
Pretty much by the time you get eggs home from the supermarket they’ll be old enough. But if you’re lucky enough to have access to super fresh eggs, save them for poaching and keep the older ones for boiling, if you can.

2. poach or bicarb
If straight-from-the-hen-house-fresh eggs are your only option, think about poaching instead. Or add 1/2 teaspoon bicarb soda to the egg cooking water.

3. start cold
Starting the cooking with cold water decreases the chances of eggs cracking as you add them to a hot pan of water. It also evens out the cooking time so it doesn’t matter if your eggs were cold from the fridge or at room temperature.

4. be precise
Overcooked eggs can be more problematic to peel. And who wants rubbery eggs anyway? So use a timer and stick to it.

5. cool quickly
Slow cooked eggs are more likely to develop greenish-grey colouring on the outside of the yolks. Cooling quickly can prevent this discolouration occurring. Drain eggs from the pan and transfer to a cool bowl. Run water over the eggs then let them sit in cold water to complete the cooling.

6. cool thoroughly
I’ve noticed that warm eggs are more difficult to peel, regardless of their freshness. So make sure the eggs are cool before starting.

7. crack first
When you’re ready to peel, crack the shell all over by gently hitting it on the side of the sink, or another flat surface. This can be done before leaving the eggs to cool completely in water if you like.

I’ve also tried a method using a spoon to crack a ring around the circumference of the egg. Then carefully remove the ‘belt’ before lifting off the top and bottom halves of the shell. Not quite as easy as the crack-all-over method, but worth trying if you’re into exploring advanced egg peeling ;)

8. roll gently between your hands
The rolling is a new technique for me, but it seems to help loosen the membrane, making peeling a cinch.

moon-crater-free boiled eggs
makes as many eggs as you need

If you have more time, you can also bring the eggs to a simmer. Cover the pot and remove from the heat and stand for 20 minutes.

as many eggs as you need

1. Place eggs in a small saucepan. Cover with cold water. Bring to a simmer.

2. When the eggs start simmering, set your timer for 8 minutes.

3. As soon as your timer rings, drain the eggs and transfer to a bowl. Run cold water over the eggs for a minute and then let the eggs sit in the water until cool.

4. Bash the eggs on the side of your sink to crack the shells all over.

5. Roll the egg between your hands to help loosen the membrane. Gently peel the membrane and shell from the eggs.

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video version of the recipe

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boiled eggs with curried chickpeas
serves 2

Inspired by the kedgeree recipe that accompanied my previous boiled egg post. The chickpeas work even better than the rice to accompany the eggs.

I find with all the protein from the eggs and chickpeas, the fish in the original recipe isn’t needed at all. Feel free to add in some canned salmon if you like.

2-4 eggs
1 onion, diced
2-3 teaspoons curry powder
1 can chickpeas (400g / 14oz), drained
1/2 bunch flat leaf parsley, leaves picked

1. Place eggs in a small saucepan. Cover with cold water. Bring to a simmer.

2. When the eggs start simmering, set your timer for 8 minutes.

3. Meanwhile, heat a frying pan on a medium heat. Add a generous glug of olive oil and cook onions until soft, about 5 minutes.

4. When the onion is soft, add the curry powder and stir for 15-20 seconds before adding the chickpeas. Continue to cook for another minute or until the chickpeas are warmed through. Season and remove from the heat.

5. As soon as your timer rings, drain the eggs and transfer to a bowl. Run cold water over the eggs for a minute and then let the eggs sit in the water until cool.

6. Bash the eggs on the side of your sink to crack the shells, then roll between your hands to help loosen the membrane. Gently peel the membrane and shell from the eggs.

7. Halve the eggs. Serve on top of the warm chickpeas with the parsley.

VARIATIONS

vegan – skip the eggs and serve with a generous handful of roasted cashews or almonds.

egg-free – serve chickpeas topped with fresh bocconcini or buffalo mozzarella torn into chunks.

leafier – serve on a bed of baby spinach leaves, or wilt a few handfuls of spinach or kale leaves in with the chickpeas.

kedgeree – replace the chickpeas with 1 1/2 cups cooked rice and add in some flaked smoked haddock, cod or salmon.

different spice – replace the curry powder with garam marsala or a combo of ground cumin and ground coriander.
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video version of the recipe

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recently on the stonesoup diaries

§ the easiest way to make sure your fish is super fresh
§ the best vegetable for stir fries
§ the brunch of champions

preserve like your nanna class

The first class this year at the Stonesoup Virtual Cookery School is all about preserving.

And it’s now online.

If you’ve ever wanted to perfect your jam making, marmalade or pickling skills, this is the class for you!

Get access to ‘Preserve Like Your Nanna’ and over 13 other classes when you join.

For more details go to:
www.stonesoupvirtualcookeryschool.com/landing/all/

Cheers
Jules x

You’d think that a blog with ‘soup’ in the title would be a treasure trove of fabulous soup recipes.

Unfortunately that hasn’t been the case here at Stonesoup. As one reader kindly pointed out on my soup recipe index page, there’s a big hole in the soup recipe collection.

So this year, I’ve made a mental note to eat more soup and share more soup recipes. To keep me excited about my soup domination plans, I thought I’d share with you 7 surprising reasons to eat more soup.

1. soup can be quick
While soup tends to conjure up the image of vast pots simmering away for hours, not all soup takes forever. When I was writing 5 ingredients 10 minutes, I found the soup chapter practically just wrote itself.

The secret to super quick soup is to use ingredients that are pre-cooked or will cook in the time it takes to boil the water or stock.

2. Soup fills you up with less calories
Because soup contains more water than solid foods, it fills us up with less calories. A study at Penn State confirmed that people who ate a chicken and rice soup as opposed to a solid chicken and rice meal ate 26% less.

3. Soup doesn’t necessarily need home made stock to taste amazing
One thing that used to keep me away from soup was the misconception that you needed wonderful home made stock to make full flavoured soup. Once I realised that great soup just requires great tasting ingredients, a whole new world of soup opportunities opened up. For 7 tips on making full flavoured soup without stock check out this post from last year.

4. Soup is pretty independent
Unlike other quick cooking methods such as stir frying or grilling, soup can be made with only minimal supervision. Just pop everything in the pot and let it simmer (or boil if you’re in a hurry) until you’re ready to eat. Too easy.

5. Soup is very forgiving
There tends to be a large window where soup tastes delicious. Unlike a steak which requires clock work precision, it’s actually pretty difficult to under or over cook a soup.

And even forgetful cooks who end up with a scorched bottom can usually rectify the situation by transferring the unburned parts to a clean pot and and adding the word ‘smoked’ to the soup title.

6. Soup doesn’t require much cleaning up
Most soups can be made with just one pot. What’s not to love about that?

7. Soup can keep you cool
It can be easy to forget about soup during the Summer months. But if you do, you’re missing out on the cooling properties of soup.

From my travels I have two vivid memories of soothing Summer soup. You probably won’t be surprised that a trio of Spanish gazpacho or cold soups is on the list. But the second is not so obvious.

I still remember a steaming bowl of noodle soup in a back alley in Bangkok on a typical super sweaty day. I was determined to find and try this soup I’d read so much about even though I thought the conditions weren’t great. I couldn’t believe it when I left the little street stall feeling refreshed from my steaming bowl. I went back every day for the rest of my stay.

addictive green curry of broccoli soup
serves 2

While I tend to prefer fresh broccoli, this soup is also great made with frozen broccoli florettes. Just pop the frozen broccoli straight in the pan – it shouldn’t take much longer to cook and will save you the chopping step.

When chopping the broccoli, I like to finely slice most of the stems and add them to the pot so I minimise the wastage.

3 – 4 tablespoons green curry paste
1 cup coconut milk
2 heads broccoli, chopped into bight sized trees
2 – 3 tablespoons peanut butter

1. Heat a large saucepan on a high heat. Add a few tablespoons of cream from the top of the coconut milk or some oil. Stir fry the curry paste for 15-30 seconds or until you notice the aroma. Be careful not to burn.

2. Quickly add 2 cups water and the coconut milk. Bring to a simmer.

3. Add broccoli. Bring back to a simmer and cook uncovered for 8-9 minutes or until the broccoli is tender.

4. Remove from the heat. Stir in the peanut butter. Taste and season with a little salt or sugar.

VARIATIONS
smooth – purée the soup with a stick blender until you have the texture you’re after.

fragrant – serve with a handful or Thai or regular basil leaves scattered over the top.

nut-free – replace the peanut butter with a little sugar and some fish sauce to season.

almond butter – the first times made this soup I used some home made almond butter which was just delicious.

carnivore – simmer some finely sliced chicken breast or thigh fillets along with the broccoli.

other curry paste – while I think green curry works best with broccoli, feel free to use yellow, red or massaman curry pastes.

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video version of the recipe

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recently on the stonesoup diaries

§ what to do with the last of your christmas ham [+ ham & lentil soup recipe]
§ have you broken the golden rule of food safety?
§ how to make authentic Chinese BBQ pork at home.

stonesoup archives

Apologies for the broken link last week, if you’d like to checkout the new complete Stonesoup archives, they’re at the bottom of the newly updated START HERE page.

Cheers,
Jules x

ps. The Birthday Special $5 trial for the Stonesoup Virtual Cookery school ends soon and won’t be available again until October at the earliest.

Wondering if online classes are worth it?

Here’s what current students are saying about the school…

“Love the videos; cooking works very well in this format (as opposed to something like yoga or a golf swing or learning the violin where someone needs hands-on supervision to make sure they’re doing things right)”
Jim, SVCS student

“What I like most is how Jules tries to make the recipes easy to understand for everybody and the beautiful pictures which make your mouth water. Also it’s nice to be able to take in the lessons at whichever rhythm you’re comfortable with, be it quicker or slower.”
Nathalie, SVCS student

“I like having access to all kinds of information about food and cooking, not just recipes. It’s an ever growing body of work that I can access whenever I like.”
Libby, SVCS student

“I am almost ready to get rid of most of my cook books, as I really only use your recipes now. In fact I tend to scan all other recipes and if there are more than 5 ingredients, or steps just pass it by. I’m looking to simplify my life, and you really have made quite a difference to that – I enjoy preparing dinner now.”
Julie, SVCS student

To get in before the discount ends in less than 38 hours (17th Jan 7pm EST), go to:
www.stonesoupvirtualcookeryschool.com/landing/all/

I’ve been neglecting to celebrate a very important birthday.

Over the holidays, it occurred to me it’s been a while since I marked the occasion of Stonesoup’s birthday.

A quick scan of the Stonesoup archives proves the point. There’s been no mention of my blog’s birthday since 2007.

I’ve been a bad blog mother. There’s lots to catch up on.

happy [belated] birthday Stonesoup!

On the 28th December Stonesoup turned the grand old age of 6.

Looking back on my first post, there has been a lot of changes over the last 6 years.

I’ve learned to take photographs of my creations and have entered the world of video blogging. The recipes on Stonesoup now contain both metric and imperial measurements.

And (one of my favourite developments) I’ve started including a list of variations with each recipe to help people with different dietary requirements and just for fun.

But a lot of things are still the same.

I still consider ice cream my favourite dessert. I still LOVE veggies. I still spend a good part of my waking hours thinking about food.

Back to the Birthday blog… To make up for lost time I have two celebrations on the menu…

celebration #1: ginger ice cream tartlets

It all began with ice cream, so it only seems fitting that a Summer baby like Stonesoup should celebrate another year with something frozen.

But rather than just dish up ice cream into boring old scoops, we’re dressing it up. Serving little tartlets with a crunchy ginger crust.

celebration #2: a $5 trial brithday sale

Sign up to the Stonesoup Virtual Cookery School and trial your first 2 months for the bargain price of ONLY $5/month. You can cancel at any time.

To learn more about this great offer go to:
www.stonesoupvirtualcookeryschool.com/landing/all/

Hurry! The $5 Trial Birthday Sale ends Tuesday 17th January 2012 7pm EST.

ginger ice cream tartlets
serves 6

I wish I’d thought of serving ice cream in tart or tartlet form myself. But credit where credit is due. We have my favourite food scribe, Nigel Slater to thank for the inspiration.

4 ginger cookies
1/3 cup lemon juice
200g (7oz) icing (powdered) sugar
2 tablespoons grated ginger
300mL (1 1/4 cups) whipping cream

1. Bash cookies until you have coarse crumbs – either in the food processor or using a plastic bag and a rolling pin.

2. Divide crumbs between 6 holes of a muffin tin lined with papers. Use a teaspoon to level out the bases.

3. Combine lemon juice, sugar and ginger in a small bowl.

4. Whip cream until you have soft peaks, add the lemon juice mixture and continue to whip for another minute or so to thicken up a little.

5. Divide ice cream mixture between the prepared cases. Freeze for at least 6 hours.

6. To serve, you may need a knife to help dig out the tartlets from the muffin tin.

VARIATIONS
dairy-free / vegan – try making banana & ginger ‘ice cream’ instead. Peel and chop 3-4 bananas and freeze. Then prepare the biscuit bases and chill them too. When you’re ready to serve, whizz the frozen banana in a food processor with a splash of water until smooth and ice creamy. Whisk in ginger and divide between tartlet cases.

crunchy base – combine cookie crumbs with a few tablespoons of melted butter before lining the tartlet cases

large tart – if you’d prefer a large tart, you’ll need 300g (10oz) cookies combined with 100g (3.5oz) melted butter. Use this to line a 28cm (11in) tartlet pan with a removable base. Chill while you make the ice cream. Double the ice cream ingredients, spread in the shell and freeze for at least 8 hours.

lemon tartlets – skip the ginger and add in the finely grated zest of a lemon.

gluten-free – replace the cookies with ground nuts – almonds or hazelnuts are good. Or use gluten-free cookies.

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video version of the recipe

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best of Stonesoup 2011

Rather than dedicate a whole post to the best Stonesoup articles and recipes from the last year, I’ve updated my START HERE section. I’m super excited about the new ‘snazzy’ archives for you to browse through.

now reading

I’ve been slack in updating my ‘now reading’ page where I track my goal to read 52 books each year. When I checked in early December I was short by 8 books but luckily over the holidays I’ve had plenty of time to make my 52 books for the second year in a row.

All set to do it again this year.

Cheers
Jules x

ps. This is the first special trial at The Stonesoup Virtual Cookery School since June last year. When it closes, it won’t be available again until October at the earliest. Go to:
www.stonesoupvirtualcookeryschool.com/landing/all/

This year my family are getting together on Christmas Eve.

It’s going to be a team affair with my sister Sas providing the venue. My littlest sister, Nao looking after sweet treats. And me doing the savoury stuff.

Over the years, I’ve developed a little Christmas Eve ham tradition. Not only because it’s absolutely delicious. But because it’s pretty quick as far as celebrational food goes. AND it doesn’t have any of the stress associated with trying to keep a turkey from drying out.

So with the main event already in the bag, I started thinking about which sides to serve.

It took all of about 5 seconds, once I remember I’d made a mental note to make my charred beet salad this Christmas.

Of course, with an Irishman in our midst it goes without saying that there would be potatoes. Given that it’s (meant to be) Summer here in Oz. A potato salad seemed an obvious choice.

For years my favourite potato salad involved roasting the spuds before tossing in a mustardy dressing. But I tend to have a restless and inquiring mind when it comes to these things so I broached the subject of the ‘ultimate potato salad’ with my Irishman.

His response was that he’d need to taste a few different options to be able to tell for sure. I suspected an ulterior motive but agreed to go along.

the contestants

irish potato salad
My Irishman wanted to include a simple salad of boiled potatoes (2 different varieties of course) dressed with extra virgin olive oil, parsley and a touch of lemon juice.

preserved lemon potato salad
Even though I’ve suffered through some absolutely terrible creamy potato salads in my time, I thought we needed one to represent the genre.

I’m a little obsessed with preserved lemons at the moment so decided to add a some for freshness and zing. And some chopped hard boiled eggs to make it more substantial.

roast potato salad with chorizo
As the reigning champion in my potato salad world, I just had to include a roast spud option.

and the winner is?

Tasting blind (with his eyes closed) my Irishman picked the preserved lemon salad as numero uno.

Although, he was quick to clarify that it was super close with the simple Irish salad in second place. I believe the words ‘photo finish’ were bandied about…

clancy family christmas-eve lunch menu

sourdough bread & olive oil
marmalade & rosemary glazed ham
charred beet salad
preserved lemon potato salad (recipe below)
Naomi’s surprise dessert

your ‘no worries’ christmas

Looking for delicious, Christmas recipes that won’t take forever?
Then my eCookbook Your ‘No Worries’ Thanksgiving & Christmas could be just what you need.

preserved lemon potato salad
serves 3-4 as a side

It may not have been the most photogenic salad, but it certainly was the winner in the taste department.

If you’re using commercial mayonnaise, be prepared to add a tablespoon or so of lemon juice to freshen things up. I love kipflers or pink fir apple potatoes for my salad. But new potatoes or fingerlings will be great too.

500g (1lb) salad potatoes such as kipfler or pink fir apple
4-5 tablespoons whole egg mayonnaise
1/4 preserved lemon, finely sliced
2 hard boiled eggs, cooled, peeled & chopped
small bunch chives, finely chopped

1. Scrub potatoes and place in a saucepan. Cover with water, add a little salt and bring to the boil.

2. Simmer for about 30 minutes or until tender.

3. Meanwhile, combine mayo and preserved lemon in a bowl.

4. When the spuds are cooked, drain and allow to cool a little so they don’t burn your fingers.

5. Slice spuds and toss into the mayo. Arrange on a platter and scatter over the chopped egg and chives. Season.

VARIATIONS
main course salad – toss in a drained can of tuna in oil.

vegan – use a vegan mayonnaise instead of the whole egg mayo and replace the boiled eggs with chopped avocado and a drizzle of lemon juice. Or if you prefer a more natural alternative to vegan mayo, make a dressing of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.

egg-free – replace the mayo with full fat natural yoghurt and a little olive oil for richness. And use a little creamy goats cheese instead of the chopped eggs.

herby – feel free to replace the chives with fresh parsley leaves.

lighter – toss in a few handfuls of baby spinach for a greener, lighter salad.

no preserved lemons? – just substitute in the zest of a lemon and a splash of lemon juice.

irish potato salad
serves 3-4 as a side

While using two different varieties of potato makes for more interesting flavour and texture, it isn’t the end of the world if you only use one variety.

If this salad is going to be sitting for a while before serving, be prepared to moisten it with a little extra oil. The spuds like to soak it up.

Again any salad potato is good here. Chats, new potatoes or fingerling. Leaving the skins on the potatoes makes life easier AND give more ‘potato’ flavour to the salad – super important if you’re cooking for an Irishman.

250g (1/2lb) kipfler potatoes
250g (1/2lb) dutch cream potatoes
4-6 tablespoons extra virgin olive oil
small squeeze lemon juice
small handful chopped flat leaf parsley

1. Scrub potatoes and place in a saucepan. Cover with water, add a little salt and bring to the boil.

2. Simmer for about 30 minutes or until tender.

3. When the spuds are cooked, drain and allow to cool a little so they don’t burn your fingers.

4. Slice spuds and toss in a bowl with the oil, lemon and parsley. Season generously.

VARIATIONS
more spuds – feel free to play around with more or less varieties of potatoes.

minted potatoes – replace the parsley with a very small handful of super finely sliced mint leaves (chiffonade).

chilli – replace some or all of the olive oil with a good chilli oil. Or toss in a couple of finely sliced red chillies to keep things interesting.

prosciutto – for a more substantial side, serve draped with some finely sliced proscuitto or salami.

roast potato salad with chorizo
serves 3-4 as a side

Even though this came third in our little potato salad contest, it’s still a really lovely potato salad so if you’re a fan of chorizo, give it a whirl. It’s better served warm to make the most of the texture of the roast spuds rather than serving at room temp.

500g (1lb) potatoes (I used kipflers), scrubbed
1 chorizo, sliced into coins
1 tablespoon sherry vinegar
1 talbespoon whole grain mustard, optional
1/2 bunch flat leaf parsley, chopped

1. Preheat oven to 220C (425F). Halve or quarter spuds and place in a roasting tray. Drizzle with a little olive oil and season.

2. Roast for 30 minutes. Turn and scatter the sliced chorizo over.

3. Roast for another 10-15 minutes or until potatoes are tender and the chorizo are browned.

4. Meanwhile, combine vinegar with mustard and 3 tablespoons extra virgin olive oil. Season.

5. Toss cooked spuds into the dressing and serve sprinkled with parsley.

VARIATIONS
vegetarian / vegan – replace the chorizo with a generous handful of halved cherry tomatoes.

decadent – roast the spuds in duck fat instead of the oil.

sweet potato – replace the potatoes with sweet potato scrubbed and chopped into bight sized chunks. Leave the skins on for extra flavour and nutrients.

creamy – replace the dressing with some good quality mayonnaise.

mastering the art of cooking on a budget class update

A big THANKYOU to everyone who signed up for the Mastering the Art of Cooking on a Budget class at the Stonesoup Virtual Cookery School. So far I’ve donated $420 to Feeding America and $180 to Oz Harvest from proceeds raised by the class. A stellar effort!

recently on the stonesoup diaries

§ pretty in pink: the simplest & loveliest strawberry ice cream
§ kitchen alchemy: how to make preserved lemons
§ one thing to do with preserved lemons
§ baked eggplant – a brilliant set & forget dinner
§ mastering the art of the mysterious mandolin
§ together at last: a winning veggie curry

It’s time for holidays! THANKYOU for reading and supporting Stonesoup in 2011.

Stonesoup will return on Monday 9th January.

Hope you and yours have a really lovely and merry Christmas. And all the best for the new year ahead!

Cheers
Jules x

ps. Looking for something fun over the holidays? Why not sign up for classes at The Stonesoup Virtual Cookery School? Go to:
www.stonesoupvirtualcookeryschool.com/landing/all/

Let’s face it. Sometimes cooking just isn’t an appealing option.

Whether it’s the middle of Summer and you’re sweltering through a week of 35+C (95+F) days. Or you’re under pressure at work and getting home late and starving night after night.

Or maybe you’re on holidays and keen to take a break from the stove as well as everything else.

Today I want to share with you some of my favourite un-cooking meals. Dishes that don’t require any heat, just assembling and the odd spot of chopping or shaving.

12 meals to ‘assemble’ when you can’t be bothered to cook

1. carrot ribbon salad with pesto
I’d forgotten about this until recently. Just love the combo of crunchy carrot ribbons with flavour-packed pesto.

2. washing up free salad
For days when you definitely don’t want to be doing dishes.

3. cabbage & crispy noodle salad
Lovely little dish that makes the most of the crunch and convenience of commercial ‘fried noodles’.

4. tuna & white bean salad
An oldie but a goodie. I made this last week and was reminded again just how good the simple things can be.

5. tomato, almond & pesto salad
A great little lunch you can even make at work.

6. mixed sprout & avocado salad
Another favourite work lunch.

7. winter ‘slaw
A great little salad that makes the most of two of my favourite Winter veg – brussels sprouts and cabbage.

8. raw broccoli salad
A super-fresh and crunchy favourite of finely chopped raw broccoli teamed with rich avocado. So good.

9. roast beet, lentil & balsamic onion salad
This recipe is an all-time favourite. The only thing is, if you want to keep it in the ‘assemble’ rather than cooking category you’ll need to use canned lentils and shop-bought cooked beets and onions.

10. a few of my favourite things salad
Aka shaved beet and asparagus salad with goats cheese. A brilliant example of where finely slicing vegetables can remove the need to cook.

11. coronation cauliflower
A more unusual dish of finely chopped raw cauliflower tossed in a creamy dressing spiked with a little curry powder. Served with coriander leaves (cilantro) for freshness and almonds for crunch and to make it more substantial.

12. toblerone ice cream
Just because you don’t feel like cooking, doesn’t mean you don’t need something sweet! Also check out this post for 7 other deadly ‘no bake’ desserts.

green chickpea salad
serves 2

Canned chickpeas are one of my go-to items when I’m looking for something quick. This salad started out without the chilli or greens but has evolved over the years.

This is a pretty forgiving salad and will keep in the fridge for a few hours or even overnight without any ill effects – so it’s great for work lunches or picnics.

1 small red chilli, finely diced, optional
1 tablespoon sherry vinegar or lemon juice
1 can chickpeas (400g / 14oz), drained
1/2 bunch cavalo nero, kale, spinch or silverbeet (chard)
2 handfuls finely grated parmesan

1. Combine chilli, if using, with vinegar or lemon juice and 3 tablespoons extra virgin olive oil. Season.

2. Toss chickpeas in the dressing.

3. Slice cavalo nero or kale super finely into shreds, removing the stem if it is too coarse. Toss the shredded greens into the salad with the parmesan.

VARIATIONS
summery – replace the cavalo nero or kale with a punnet of cherry tomatoes and a few handfuls of torn basil leaves.

dairy-free / vegan – replace the parmesan with finely grated brazil nuts or sliced almonds.

lighter – replace the cavalo nero or kale with a few handfuls of rocket (arugula) or baby spinach.

legume-free – replace the chickpeas with 2-3 hard boiled eggs.

carnivore – serve with finely sliced proscuitto draped over the top.

chicken salad – add in some shredded BBQ chicken as well as or instead of the chickpeas.

other legumes – replace the chickpeas with other cooked or canned legumes such as lentils, white beans, black beans, split peas or butter beans. You’ll need about 250g (9oz) of cooked legumes.

warm salad - heat chickpeas in a little olive oil in a pan or the microwave before tossing in the salad.

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video version of the recipe

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a quick reminder

You have until 15th Dec 7pm EST to get FREE shipping anywhere in the world on Stonesoup gift packs.

For more details go to:
www.thestonesoupshop.com/gifts/

Cheers
Jules x

ps. Got mice? This is completely off topic, but if you’d be interested in trying out a simple mice solution, I’d love to hear from you. Just email me [jules@thestonesoup.com].

The other day I got an email from a Stonesoup reader reminding me that it’s been ages since I wrote about something sweet.

Which got me thinking…

A few months back, when I was preparing for the 15 Minute Meals class at the Stonesoup Virtual Cookery School, I was taking challenges to find ways to cook different dishes in 15 minutes. You guys might remember my attempt at 15 minute lasagne.

Around that time my not-so-little brother came to visit. I was telling him about my 15 minutes challenges and his first suggestion was a 15 minutes Lemon Meringue Pie. No surprises there…

You see, my brother’s favourite food is LMP. So much so, that for his 21st birthday he convinced my Mum to make him 21 pies for 21 days.

She did. And he ate them all. As far as I know without sharing a slice.

So at my brother’s suggestion, I had a crack at making lemon meringue pie in 15 minutes.

And the results?

By using a biscuit (cookie) base, instead of making pastry from scratch and baking individual pies in muffin papers, I was able to get there in a little over 20 minutes.

But that was really rushing it. And it didn’t allow time for cooling, which we discovered is essential for maximum LMP enjoyment.

The good news is they tasted just as good, if not better than the original.

Speaking of which, I had another reason for talking about LMP today…

Introducing a new cover for ‘And the Love is Free’

As long time Stonesoup readers may remember, a few years ago I self published a print book of my Mum’s recipes.

Since LMP was pretty much my Mum’s signature dish, the original cover featured a shot of said pie in all its glory. But I wasn’t completely happy with the cover.

So this year I commissioned my favourite illustrator, Johanna Kindvall to help me create a new cover, better suited to celebrating mothers everywhere with no-fuss Australian family recipes.

To mark the launch of the new cover I’ve pulled together some Christmas gift packs featuring print copies of ‘And the Love is Free‘. And if you order before 15th Dec 7pm EST you’ll guarantee delivery before Christmas and get FREE SHIPPING anywhere in the world!

For more about the gift packs go to:
www.thestonesoupshop.com/gifts/

Or for more about And the Love is Free. Go to:
www.thestonesoupshop.com/and-the-love-is-free-a-tribute-to-my-mum/

Or for more about lemon meringue pies… scroll down :)

little lemon meringue pies
makes 8

Inspired by my Mum’s legendary LMP in my first print book, ‘And The Love is Free’.

My Mum used to make her own pastry and make one larger pie, so if you prefer a larger offering, by all means go for it.

100g (3.5oz) shortbread biscuits
3 eggs, separated
1 can sweetened condensed milk (400g / 14oz)
1/2 cup lemon juice + zest of 1 lemon
55g (2oz) caster sugar

1. Preheat oven to 180C (350F). And line 8 holes of a muffin tray with papers.

2. Smash shortbread in a bag or whizz in the food processor until you have coarse crumbs. Divide crumbs between the muffin trays.

3. Combine egg yolks, condensed milk, lemon juice and zest in a bowl and place on top of the crumb bases.

4. Whisk egg whites until stiff. Gradually add sugar and continue to beat for a few more minutes until the sugar is dissolved.

5. Spoon whites on top of the lemon filling.

6. Bake for 10 minutes or until the meringue is golden. Cool before serving.

VARIATIONS
gluten-free – replace the shortbread with gluten-free plain sweet biscuits or just use ground almonds or other nuts.

lime meringue pies – replace the lemon zest with lime zest and half or all of the lemon juice with limes juice.

lemon ‘tartlets’ – skip the meringue and bake the lemon ‘tartlets’ on their own.

passionfruit meringue pies – I can’t believe I haven’t thought of this before.

dairy-free – replace the sweetened condensed milk with 200g (7oz) margarine and 200g (7oz) icing (powdered) sugar.

short on time? – try a ‘no bake’ LMP. Combine equal parts commercial lemon curd or lemon butter with whipped cream – adjusting to suit your taste. Serve over shortbread base with crushed commercially cooked meringues on top.

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video version of the recipe

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recently on the stonesoup diaries

§ a reason to make mexican food at home
§ cabbage to the rescue
§ the magic of cooking with coffee

looking for christmas gift ideas?

Stonesoup gift packs come in different formats including some or all of the following:
§ ‘And the Love is Free’ print book
§ ‘The Tired & Hungry Cook’s Companion’ VIDEO eCookbook on CD
§ 12 Months Online Classes at The Stonesoup Virtual Cookery School

To make the most of FREE shipping anywhere in the world before 15th Dec 7pm EST go to:
www.thestonesoupshop.com/gifts/

Cheers
Jules x

ps. This is completely off topic, but I’m looking for people with a mouse problem. If you’d be interested in trying out a simple mouse solution, I’d love to hear from you. Just email jules@thestonesoup.com

My Irishman first introduced me to Francis Mallman, the Argentine grill master, via YouTube.

I think it was something about cooking the perfect steak.

He talked a good talk, so we were both pretty keen to order a copy of his book, ‘Seven Fires – Grilling the Argentine Way’.

Given the reputation of the Argentinian people as hard core carnivores, I assumed we would pick up some tips for cooking meat on the BBQ.

To my (pleasant) surprise I’ve actually learned a heap about cooking vegetables and sauces from Mr Mallmann.

I’ve already blogged about the famous Chimichurri sauce. And two delectable Mallmann-inspired burnt or charred vegetable salads: beetroot and carrot. All firm favourites around here.

Over the weekend, we had a bit of a ‘Francis Mallmann’ extravaganza which uncovered some more brilliant grilled masterpieces. So I just had to share the highlights with you today – flattened chicken with a parsley sauce and a killer burnt fennel and zucchini salad.

The good news is you don’t need to have a BBQ to create any of these. An old frying pan in the kitchen will work just as well.

7 lessons from the Argentine grill master himself.

1. The power of the taste of burnt.
Mallmann talks about his love of dissonance in food where two flavours fight with each other, rather than seeking out harmony which he finds boring.

He uses the example of burning or charring to illustrate the point. The right amount of burning can be delicious, although if you take it too far it will destroy the dish.

2. You must respect the first contact between food and the cooking surface
‘Don’t touch’ is the ‘first commandment’ of grilling. It’s all about maximising the formation of a delicious ‘crust’ on the surface of your food. Resist the urge to flip your ingredients on the grill more than once.

3. The ‘chapa’ is best for quick cooking
I used to think that the grill was the best way to BBQ food. But I’ve now become a big fan of the ‘chapa’. Which is just a cast iron plate set over your BBQ fire.

The beauty of the chapa is that it quickly produces a crust without drying out your food so everything stays succulent. It also makes sure you don’t have to worry about the flame.

4. ‘Rescoldo’ is a great way to cook veg
Basically ‘rescoldo’ is the method of cooking ingredients in hot embers or ashes. It’s brilliant for vegetables such as potatoes, pumpkins, peppers (capsicum), beets, onions, sweet potato and eggplant (aubergine).

5. Flame should never directly touch your food
Contact with direct flame leads to burning, or ‘overcarbonization’ which gives burnt bitter flavours and is not great from a health perspective either.

6. Cast iron is the best cooking material
I agree whole heartedly with Mallmann on this. Cast iron is versatile, transfers heat uniformly and retains heat for a long time.

7. The secret to a perfect steak
Use well aged, grass fed boneless rib eye (scotch fillet). Cook on a lower heat for longer periods to get a well seared crust and maximum juiciness. And make sure you let your steaks come up to room temperature before cooking.

flattened chicken with parsley sauce
serves 4

Inspired by Mallmann’s ‘she may win chicken’ or Chimehuin.

The parsley sauce may not sound exciting, but it surprises with its freshness. A worthy accompaniment to this chicken or pretty much anything charred or grilled.

1 small chicken (1.4kg / 3lb)
1/2 bunch parsley
1-2 cloves garlic, finely chopped
1/2 cup extra virgin olive oil

1. Remove the chicken from the fridge at least 1/2 hour before you’re ready to cook.

2. Heat a heavy fry pan (skillet) or BBQ plate on a medium high heat.

3. Wash chicken and dry with paper towel. Place chicken breast side down on a chopping board and using a sharp knife cut down one side of the backbone. Repeat with the other side, discarding the backbone.

4. Turn chicken breast side up and lay flat like a book. Press on the breast to help it sit flat. Season generously with salt & pepper.

5. Slice chicken into the hot pan or BBQ, breast side up and cook for 15 minutes.

6. Meanwhile, finely chop parsley leaves and stems and combine with the garlic and oil. Season generously.

7. Turn chicken breast side down and cook for another 10-15 minutes. It’s done when you can wiggle the legs easily. If you’re not sure, remove from the pan and chop the chicken in half lengthwise (between the two breasts) and check that there isn’t any pinkness on the bone.

8. Rest chicken for 5-10 minutes then serve with the sauce.

VARIATIONS

vegetarian – try burnt halloumi or feta or ricotta salata instead of the chicken. Depending on the size of your chosen cheese, it should only take 4-5 minutes on each side, if that.

vegan – this sauce would be brilliant with grilled or pan fried eggplant slices.

hot – If you’re in the mood for a little heat, scatter over some dried chilli flakes or powder when you season the chicken.

herby – scatter a few sprigs of thyme, rosemary or sage over the chicken breast before you start cooking.
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video version of the recipe

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burnt fennel & zucchini salad
serves 2 as a side

Inspired by Francis Mallmann.

I’ve used mint here but Francis uses basil which is just as lovely. Flat leaf parsley would be another great alternative.

1 small bulb fennel
1 large zucchini (courgette)
1 lemon
handful fresh mint leaves
shaved parmesan, optional

1. Preheat a frying pan or BBQ hotplate on a medium high heat.

2. Using a mandoline or sharp knife, slice fennel and zucchini into strips about 1/2cm (1/4in) thick. Drizzle with a little olive oil and season.

3. Cook the veg in batches until charred but not completely cinders. About 4 minutes.

4. Turn and cook for another 2 minutes or until the veg are tender. Repeat with remaining veg.

5. Place cooked veg on a serving platter. Scatter over the zest of half the lemon then a good squeeze of lemon.

6. Scatter over the mint leaves and parmesan shavings, if using.

7. Finish with a light drizzle of extra virgin olive oil and a little salt & pepper.

VARIATIONS
vegan – just skip the parmsean or replace it with sliced almonds

basil – replace the mint leaves with fresh basil

all zucchini – use 2 large or 3 medium zucchini and skip the fennel

all fennel – use 2 fennel bulbs and skip the zucchini. A teaspoon of fennel seeds scattered over may be a nice addition.

raw salad – if it’s too hot to cook (or you can’t be bothered). Serve a raw salad. Slice the veg as finely as possible on a mandoline and be a little more generous with the lemon juice and olive oil.

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video version of the recipe

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recently on the stonesoup diaries

§ 3 tips for making the most of leftovers
§ cheat’s hollondaise: an everyday version of a ‘fancy’ sauce
§ the lightest strawberry shortcakes

Looking for Christmas Gift Ideas?

Made With Love Class

If you’re up for making your own delicious edible gifts, I’m running a class at The Stonesoup Virtual Cookery school starting 3rd Dec.

For more details go to:
www.stonesoupvirtualcookeryschool.com/landing/gifts/

OR

Stonesoup Gift Packs
For those who aren’t into ‘making your own’ I’ve pulled together some Stonesoup Christmas Gift Packs with FREE shipping anywhere in the world. Including the new edition of my print book, ‘And the Love is Free’.

Details over here:
www.thestonesoupshop.com/gifts/

Cheers
Jules x

You know how there are some people who have a knack for always choosing the perfect gifts?

The type of people who continually surprise you with their thoughtfulness?

Well, I’m not one of those people.

But over the years, I’ve developed a fairly fail-safe system for choosing gifts for my family & friends.

It couldn’t be simpler and it will help even the most gift-dyslexic of us find the right thing.

I just choose one of the following options:

1. The gift of experiences
This includes things like tickets to a concerts or a show, vouchers for meals in restaurants, or offering to cook dinner for the recipient and their friends.

2. The gift of consumables
Mostly, this tends to be wine related. Champagne is always a winner, or a good bottle of red. It helps to know the favourite tipple of your recipient.

Flowers are another go-to when booze isn’t really appropriate.

3. The gift of something home made
It could be a favourite cake or pie. But more often than not it’s something with a longer shelf life like chilli oil (recipe below), preserved lemons, my homemade BBQ sauce, custom spice blends or infused oils. This year I’m planning on including little recipe cards with each gift to give ideas how to use each item.

The thing is, home made gifts are really personal. And in the age of cheap factory produced goods, the love that comes with a hand made gift makes all the difference.

Not to mention that it’s heaps of fun!

chilli oil
makes a little over 2 cups
takes 20 minutes

This oil has a million uses. It’s lovely with pretty much everything and anything from the BBQ and makes an instant sauce for meat and fish. My Irishman even loves it on his fried eggs with a little avocado on the side.

Will keep in the fridge for a couple of months.

200g (7 oz) long red chillies
3 cloves garlic
2 cups extra virgin olive oil

1. Remove stems and roughly chop chillies. Peel and smash garlic.

2. Place chilli, garlic and oil in a medium saucepan and bring to a simmer over a medium heat.

3. Simmer for 5-10 minutes or until garlic is golden brown. Remove from the heat and allow to cool a little.

4. Remove half the oil and puree the chilli and garlic with a stick blender or food processor. Return solids to the oil and store in an airtight container.

VARIATIONS
budget – replace some, half or all the olive oil with a cheaper oil such as vegetable, rice bran, or peanut oil.

milder – deseed the chillies before adding to the pan

hotter – toss in a handful or small red birds eye or other super hot chillies

smooth – allow the oil to cool completely with the chilli and garlic then strain and discard the solids.

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video version of the chilli oil recipe

chilli oil halloumi
serves 2
takes 15 minutes

If you haven’t ever tried pan fried halloumi before you’re in for a real treat. Once you get over the idea of eating fried cheese, you’ll soon become addicted!

250g (9oz) halloumi, sliced into 4 thin slices
2 large handfuls green beans, tops trimmed
3-4 tablespoons chilli oil, to serve

1. Heat a large frying pan on a high heat for a few minutes.

2. Add a little oil and the beans and pop the lid on. Cook for 2 minutes.

3. Stir and add a splash of water and cook for another 2 minutes with the lid on. Or until beans are tender.

4. Transfer beans to a serving plate and reduce the heat in the pan to medium.

5. Add a little more oil to the pan and cook halloumi for about 2 minutes on each side, or until golden and soft.

6. Serve halloumi on top of the beans and drizzle generously with the chilli oil.

VARIATIONS
vegan / dairy-free – replace the halloumi with firm tofu. Pan fry in a similar manner, although it will take a little longer to brown up.

asparagus – I’ve made this with asparagus instead of the beans and it was just lovely.

carnivore – pan fry some chicken thigh fillets or pork chops instead of the halloumi.

more substantial – toss a drained can of white beans in with the beans to heat through for a few seconds.

BBQ – you could cook the beans and halloumi on a BBQ hot plate.

no chilli oil? – make an instant chilli oil by combining 3-4 tablespoons olive oil with 2-4 finely chopped small red chillies

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video version of the halloumi recipe

recently on The Stonesoup Diaries

§ better than spuds?
§ an unbeatable beet salad
§ no bake pecan ‘pie’

Keen to learn more about making delicious edible Christmas gifts?

I’m running a class at The Stonesoup Virtual Cookery school starting 3rd Dec.

For more details go to:
www.stonesoupvirtualcookeryschool.com/landing/gifts/

Cheers
Jules x

ps.
If you’re looking for some delicious, Thanksgiving recipes that won’t take forever, then my eCookbook Your No Worries Thanksgiving & Christmas could be just what you need. More over here:
www.thestonesoupshop.com/your-no-worries-thanksgiving-christmas/