a FREE eCOOKBOOK
for my mates
thanks for your support xx
stonesoup | minimalist home cooking
a FREE e-cookbook.
© Jules Clancy 2010
All rights reserved.
This is a FREE e-book. Please spread the love and share it with anyone you think may benefit from a
collection of fast, fresh, simple recipes. It can be downloaded from www.thestonesoup.com.
[5 ingredients | 10 minutes] www.thestonesoup.com page 3
co
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the story of stonesoup
what is minimalist home cooking?
how minimalist home cooking can HELP YOU
about 5 ingredients | 10 minutes
snacks & starters
soup
salads & vegetables
pasta & noodles
grain & legumes
meat, fish & eggs
sweet treats
how to setup a minimalist kitchen
how to stock a minimalist pantry
index
about the author
[5 ingredients | 10 minutes] www.thestonesoup.com page 4
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 gobal 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 minimalist 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, wholesome, delicious
food that is easy to prepare and still fun and satisfying to eat.
Why the FREE e-cookbook? Over the past year I’ve been writing a series of recipes that have only
5 ingredients and take 10 minutes to prepare. They’ve been published in a number of locations.
I thought it would be useful to have these recipes all together in the one handy ebook that you can
keep on your laptop or computer at work 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 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
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[5 ingredients | 10 minutes] www.thestonesoup.com page 6
wh
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I could make some dodgy jokes about minimalist home cooking being eating
out all the time, or what happens when you’re in a country stricken by famine
– but I’ll spare you.
In the stonesoup kitchen, the focus is on recipes that meet most or all of the
following criteria:
minimal time
As much as I love spending a whole day in the kitchen, I’m always thinking
about how I can do things more quickly and efficiently. This is where the 10
minutes comes in.
minimal number of steps
This is related to time but I wanted to spell it out separately. At stonesoup
I’m always looking to minimalise the number of steps needed in a recipe. I
strive to keep the instructions concise but easy to follow.
minimal number of ingredients
A long ingredient list can be daunting. This inspired me to create this series
of recipes using 5 ingredients or less. There are no needless ingredients.
Everything must perform a key function to get included.
minimal equipment
I’ve never been a fan of single-use kitchen equipment and I know that
like me, most people are cooking in pretty basic kitchens. While some of
the recipes in this book may be quicker and easier to prepare with a food
processor, that’s as fancy as it gets.
There’s a section on how to setup a minimalist kitchen later in this book.
[5 ingredients | 10 minutes] www.thestonesoup.com page 8
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Minimalist home cooking is all about stripping things back to the essentials. Here are 7
ways where my [5 ingredients | 10 mintues] recipes can HELP YOU.
less time in the kitchen
10 minutes cooking leaves more time for the activities and people you love.
less time shopping
With only 5 ingredients in each recipe, you’ll find your shopping lists are shorter and
more managable. You won’t need to spend as much time out hunting and gathering.
eating more fresh, healthy food
Everyone knows that home cooked food tends to be better for you. With the focus on
fresh ingredients, my 5 ingredients recipes make it easy.
more pleasure & enjoyment
Cooking can be a great way to relax and unwind. Spending 10 minutes using one of
my minimalist recipes will help you gain more pleasure and enjoyment from dinner time.
save money
If dinner only takes 10 minutes to prepare, you’ll be more likely to cook for yourself
than take the expensive dial-a-dinner option.
less stress
Long ingredient lists and complicated methods can lead to much stress and kitchen
confusion. Minimalist home cooking keeps things as simple and stress-free as
possible.
more kitchen confidence
If you’re new to cooking, starting with minimalist recipes will help you get some great
simple dishes under your belt and give you the confidence to tackle anything,
[5 ingredients | 10 minutes] www.thestonesoup.com page 10
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[5 ingredients | 10 minutes] is a series of recipes aimed at keeping things as
simple as possible. The original idea of 5 ingredients. 5 minutes. came from
the lovely Sheri over at Zen Family Habits. But over time we expanded to 10
minutes to give a little more flexiblity.
The recipes in this FREE e-cookbook have been published previously on
stonesoup and a number of different locations. I’ve pulled them into one handy
e-book that you can keep on your computer, ready to inspire and answer the
eternal question ‘ What’s for dinner?”.
5 ingredients
Each recipe can be made with 5 ingredients or less. There are a few that
don’t use the whole 5, so don’t stress if there are only 4 or 3 ingredients.
To keep it realistic, the 5 ingedients do not include salt, pepper or olive
oil. Since most recipes will use all three of these, please note that they’re
expected to be in your pantry.
10 minutes
This is a guideline for how long each recipe will take to prepare to be ready
to eat. But everyone cooks at different speeds, so some people may take a
little longer especially the first time cooking a particular dish.
I put out a challenge on stonesoup recently and most people were able to
make the recipes in the 10 minutes, but a few did take longer.
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[5 ingredients | 10 minutes] www.thestonesoup.com page 13
serves 4 as a starter
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.
1 can butter beans (400g /14oz), drained
1-2 cloves garlic, peeled & finely sliced
2 small sprigs rosemary, leaves picked
pinch chilli flakes, optional
Heat a small frying pan over a medium heat and add 3 tablespoons
olive oil. Add remaining ingredients and stir fry beans until they are
golden and warmed through.
Season well and serve with a drizzle of peppery extra virgin olive oil.
warm butter beans
with rosemary &
garlic
[5 ingredients | 10 minutes] www.thestonesoup.com page 14
crostini with
smoked salmon
& sour cream
serves 4 as a starter
This is one of those effortless starters that feels a little bit special but can
be made in a flash from ingredients from your supermarket.
If you don’t have access to capers, chopped chives or parsley would
work well. It’s more about getting some visual greenery and freshness.
Baguettes are lovely for crostini but I’ve also used crackers or larger
slices of sourdough cut into small, bite sized pieces.
8 thin slices baguette
100g (3 oz) smoked salmon, sliced
sour cream
capers
lemon cheeks, to serve
Toast baguette slices lightly on one side.
Layer each round with smoked salmon, top with a dollup of sour
cream and sprinkle with a few capers and lots of freshly ground black
pepper.
[5 ingredients | 10 minutes] www.thestonesoup.com page 15
crostini with
buffalo mozzarella,
peppers & basil
serves 4 as a starter
The success of this starter is all in the cheese. If you can’t find the freshest
buffalo mozzarella, don’t be tempted to use stringy, ordinary mozzarella
or boccincini. The best substitute would be a fresh goats cheese or even
some humble ricotta.
You can roast the peppers yourself, but I find that the jars of pre-prepared
roast peppers or capsicum are perfectly fine if you’re short of time.
8 thin slices baguette
1 large ball bufffalo mozzarella, torn into chunks
roasted & peeled red pepper (capsicum), finely sliced
a few fresh basil leaves
Toast baguette slices lightly on one side.
Layer each round with mozzarella chunks, top with a few slices of
pepper (capsicum) and a basil leaf or two.
white bean &
parmesan
puree
Feel free to use whichever white beans you prefer. Canellini, butter beans,
borlotti or even fava would all work. I’m also thinking that chickpeas
would be lovely but haven’t tried them out yet.
This puree is a quick and easy starter to serve with warm pita bread or
your favourite dipping vehicle. Another option is to serve it on crostini -
thin slices of baguette that have been toasted on one side and rubbed
with a cut clove of garlic while still hot.

1 can canellini beans (400g /14oz), drained

1 - 2 cloves garlic

1/3 cup extra virgin olive oil

60g (2oz) parmesan cheese, finely grated

3 - 4 tablespoons lemon juice
Place all ingredients in a food processor and whizz until very smooth.
Season to taste, adding a little more lemon juice if you think it needs
it.
Serve at room temperature with pita or other bread.
[5 ingredients | 10 minutes] www.thestonesoup.com page 17
cheese with
celery
This is more of an idea than an exact recipe. It came from wanting
to enjoy some cheese without the heaviness of bread or crackers.
There’s something just so good about crunching into a stick of
celery and even better when it has a bonus piece of rich soft cheese
attached.
This works best with softer cheese but I’ve also tried it successfully
with parmesan and manchego.
bunch celery
perfectly ripe cheese
Wash celery and trim the base to break it into individual ribs.
Leave the leaves intact on the inner ribs and discard the darker
green leaves of the outer ribs.
Place celery on a platter next to the cheese and season with salt
& pepper.
[5 ingredients | 10 minutes] www.thestonesoup.com page 18
serves 1
The humble bocadillo is the ultimate minimalist Spanish sandwich.
Just a baguette filled with some meat, cheese, omelette or tuna. The
Spanish do not add lettuce, pickles, onions, mustard or mayonnaise
to their bocadillo. Sometimes the bread is moistened by rubbing the
cut side of a tomato onto the bread, or drizzling some olive oil – or
both. But mostly it’s just bread and one filling. I find good quality jamon
is flavoursome and moist enough to enjoy on its own.
If you’re lucky enough to be in Spain you could make this sandwich
with a different type of jamon every day. Proscuitto or parma ham
would make good substitutes.
If you’re feeling nervous that your sandwich will be too dry, serve with
some good extra virgin olive oil on the side. But please try it without
the oil first.

1/2 – 1/3 baguette

2 – 4 slices jamon
Break open baguette.
Layer with jamon, close up and enjoy.
bocadillo
with jamon
serves 2
The choice of cheese is in your court. The mayo makes it a bit moister
so you could easily use hard cheese such as parmesan or manchengo.
For me right now, Irish cheddar is where it’s at.
Also lovely with a slice or two of smoked ham layered under the cheese.
For an even more rich experience replace the mayo with an egg yolk.
2 slices rustic bread
butter
2 handfuls grated cheese
1 teaspoon wholegrain mustard
1tablespoon whole egg mayonnaise
Preheat oven to 250C (480F).
Generously butter bread and place on a baking tray lined with foil or
baking paper. Bake for 3 minutes or until butter is melted.
Combine cheese, mustard and mayo. Completely cover the bread
with the cheese mixture.
Bake for another 5 minutes or until the cheese is melted and
bubbling with golden brown patches.
cheese on
toast
so
up
serves 1
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.
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
Bring stock to the boil in a medium saucepan. Add noodles and
simmer for 2 minutes.
Add bok choy and chilli and 1T soy sauce and simmer for another
minute or until noodles are only just cooked (see note above).
Remove from the heat. Taste and add extra soy if needed. Serve
hot.
simple soba
noodle soup
[5 ingredients | 10 minutes] www.thestonesoup.com page 22
serves 3
Laksa is a wonderful coconut milk based noodle soup that hails from
Malaysia. These days you can get commercial laska or other Thai curry
pastes that take all the hard work out of it.
I’ve used Singapore noodles in this recipe which are a fine version of
fresh hokkien noodles but I have eaten laksa with rice noodles and even a
combination of the two so feel free to substitute.
I’ve cheated a little on the 5 ingredient rule by including ‘mixed chopped
vegetables’ as a single ingredient. I actually used a carrot, a zucchini and
a red pepper, all cut into little batons. Chicken laksa is also really popular.
Prawn or shrimps are lovely cooked in the spicy fragrant coconut broth.
350g (3/4lb) fresh Singapore noodles
60g (2oz) Laksa paste or other Thai curry paste
1 large can coconut cream (1 1/2 cups)
2 cups mixed chopped vegetables (see note above)
handful fresh basil leaves
Place noodles in a heatproof bowl and cover with boiling water. Allow to
stand for 1 minute then massage to loosen into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large
saucepan over high heat. Add curry paste and stir fry for 30 seconds.
Quickly add coconut cream and 2 cups boiling water. Bring to the boil
and add vegetables. Simmer for 2 minutes or until the vegetables are
cooked to your liking.
To serve, divide noodles between 3 bowls. Pour over soup and
vegetables and top with basil leaves
veggie laksa
[5 ingredients | 10 minutes] www.thestonesoup.com page 23
serves 4
Couscous is brilliant in soup as it cooks quickly and adds a lovely hearty
texture to make your soup more of a meal-in-a-bowl.
If you have access to kale or other greens they may be substituted for
the baby spinach for a more rustic soup.
6 cups chicken stock or broth
2 chicken breasts, finely sliced into ribbons
1/2 cup couscous
2 bags baby spinach, washed
4-5 tablespoons lemon juice
Bring the stock to the boil in a large saucepan.
Add chicken and cook for 2 - 3 minutes or until just cooked through.
Scoop our the chicken and divide between 4 bowls. Keep warm.
Meanwhile return the broth to the boil. Add couscous and return to
the boil then stir through the spinach leaves until they are just wilted.
Add lemon juice, season and taste. Add a little more lemon juice if
you think it needs it.
Divide couscous and spinach broth between the bowls and serve
hot.
chicken &
couscous soup
[5 ingredients | 10 minutes] www.thestonesoup.com page 24
serves 3-4
The fastest way to grate zucchini is using a food processor. If you don’t
have one you could get some exercise and grate with a hand grater. Or
just cut the zucchini into small chunks - they’ll take a little longer to cook.
The herbs add a some freshness at the end but the soup will be lovely
without it.
2 cloves garlic, finely sliced
4 medium zucchini, grated
2 cups tomato passata
1/2 bunch basil or flat leaf parsley, leaves picked
parmesan cheese, to serve
Heat 2 tablespoons olive oil in a large saucepan and cook garlic
over a high heat for 30 seconds or until just starting to brown. Add
zucchini and cook stirring for a couple of minutes. Add passata and
2 cups water and bring to the boil. Simmer for 7-8 minutes or until
zucchini is tender.
Taste and season and toss through herbs. Serve with cheese grated
on the top.
zucchini
(courgette)
soup
serves 4
This is my take on the classic ham and pea soup.
Frozen peas are a life saver when you’re in the mood for something
green and the larder is empty. Peas are one of those vegetables that start
to loose their natural sweetness and flavour as soon as they are picked
so unless you have access to peas straight from the plant, frozen will
generally taste better.
I’ve used bacon instead of ham and served it in chunks on top but you
could skip the bacon and use vegetable stock if you wanted a vegetarian
soup.
4 rashers bacon
4 cups chicken stock
1/2 packet frozen peas (250g or 1/2lb)
200g or 7oz macaroni or other small pasta
1/2 bunch chives, chopped, optional
Cook bacon under a broiler or overhead grill until brown and crispy.
Meanwhile bring the stock to the boil in a large saucepan. Add peas
and pasta and boil for about 8 minutes or until the pasta is cooked.
Stir through chives, if using. Taste and season.
Serve soup topped with bacon pieces.
pea & pasta soup
with bacon
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[5 ingredients | 10 minutes] www.thestonesoup.com page 27
Top 9? Why not round it out to top 10? Well I thought through my favourite dressings and this is what came
up. I could have stretched it to one more but I liked the sound of 9.
I vary my ratios of oil to vinegar etc all the time. The recipes below should be taken as a guide only. Unless
otherwise indicated they should make enough to dress a bag of prewashed leaves. But again it’s all up to you.
1. caramelised red wine vinegar & wholegrain
mustard
This is my favourite dressing at the moment, especially for a salad to accompany a big fryup for brunch. I’ve
been getting my caramelised red wine vinegar from Norton St Grocer. If you can’t find any, regular red wine
vinegar with a teaspoon of honey makes a good substitute.
1 tablespoon caramelised red wine vinegar
1 tablespoon wholegrain mustard
3 – 4 tablespoons extra virgin olive oil
2. aged balsamic & olive oil dressing
An oldie but a goodie. I love the sweetness of balsamic that is so well combined with the vinegar during the
aging process that it seems to be almost savoury. I have been known to make a 1:1 oil:balsamic dressing if
I’m in the mood for something really punchy. But the 1:2 below is more common. Classic to dress peppery
wild rocket.
2 tablespoon aged balsamic vinegar
4 tablespoons extra virgin olive oil
3. tarragon vinegar & dijon mustard dressing
I love tarragon vinegar, it tempers the flavour of fresh tarragon and gives an interesting twist. To make your
own, just shove 1/2 bunch tarragon in a bottle of white wine vinegar and allow it to sit for a few weeks. It will
keep for ages. This dressing is also lovely with a regular white wine or Champagne vinegar.
1 tablespoon tarragon vinegar
1 tablespoon dijon mustard
4 tablespoons extra virgin olive oil
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[5 ingredients | 10 minutes] www.thestonesoup.com page 28
4. lemon juice & white wine vinegar dressing
If you’re in an indecisive mood, this is the dressing for you. Sometimes I find lemon juice dressings to be a
bit too ‘lemony’ without being sharp enough, this is where the wine vinegar helps.
1 tablespoon lemon juice
1 tablespoon white wine vinegar
4 tablespoons extra virgin olive oil
5. onion & wine vinegar dressing
This is a lovely hearty, almost meaty dressing. I love it to dress a salad of warm lentils but it’s also good on
leaves. This one keeps well in the fridge which is just as well since it takes a while to make. I LOVE how the
onions soak up the vinegar and give little acidic bursts of freshness.
1 large brown onion, finely chopped
1 cup olive oil
1/4 cup sherry or other wine vinegar
Heat oil in a small saucepan and add onion. Simmer over a low heat until onion is soft but not brown.
Remove from the heat and add vinegar and season. Allow to sit for at least 10 minutes for the onions to
soak up the vinegar.
6. tahini lemon dressing
Inspired by Sam & Sam Clarke of Moro Restaurant and Cookbook fame. I originally discovered this dressing
for a roast pumpkin and chickpea salad but it’s lovely as a sauce for fish, or even to dress a salad with lots
of crunchy greens like snowpeas or fresh asparagus. Haven’t yet used it to dress normal leaves.
1 clove garlic, finely pounded
4 tablespoons lemon juice
4 tablespoons tahini
3 tablespoons water
2 tablespoons extra virgin olive oil
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[5 ingredients | 10 minutes] www.thestonesoup.com page 29
7. simple lemon juice dressing
This is easily my most minimalist salad dressing. Forget about the oil and just squeeze lemon juice over. Good
with a simple salad of tuna and mixed leaves.
8. the token creamy dressing
I’m not the biggest fan of creamy salads. Something about the way the dressing doesn’t look right on the leaves.
On potatoes it’s another story. This dressing also doubles as a sauce for fish or chicken. The quantities below
make a bit over a cup of dressing which will be way more than you need to dress a bag of leaves.
2/3 cup whole egg mayonnaise
1/3 cup natural yoghurt
1 - 2 tablespoons lemon juice
1/2 small clove garlic, crushed, optional
9. caper dressing
Another cooked dressing, this is great for main course salads that have fish or cheese starring in them. I’ve made
it with and without the chives and both are good. It might feel a bit weird to be cooking the parsley but it adds a
whole different difficult-to-describe-dimension to the salad.
½ bunch flat leaf parley, leaves picked
½ bunch chives, finely chopped
1 tablespoon capers in salt, well washed
¼ cup extra virgin olive oil
2 tablespoons lemon juice, or to taste
Place parsley leaves in a strainer and pour over boiling water. Run under the cold water tap, then squeeze
dry and chop finely. Place in a small saucepan with capers and remaining oil and heat until it starts to sizzle.
Remove from the heat and stir in lemon juice and chives and season.
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serves 2
Before I was introuced to butter beans, I used to make this
with cannellini or borlotti beans or even chickpeas. All are
delicious so by all means mix it up.
I’m a big fan of tuna in oil because it seems to have more
flavour. If you’re really concerned about your waistline though,
you could substitute in tuna in springwater.
One of the best things about this salad, apart from how fresh
and tasty it is, is that it transports well and makes a great do-
ahead lunch to take to work.
2 tablespoons lemon juice
1 can tuna in oil (185g /6oz), drained
1/4 small red onion, finely diced
1 can butter beans (400g /14oz), drained
handful mixed salad leaves
Combine lemon juice & olive oil in a salad bowl and
season.
Add beans and onion to the dressing. Flake tuna into large
chunks on top of the beans and gently toss.
butter bean &
tuna salad
serves 3-4
I’ve used short grain brown rice. By all means use whichever rice or grain
you like best.
I’ve made this really substantial by adding a heap of almonds. If you were
serving as a side dish you could easily get by with a quarter of the nuts or
ditch them all together.
Lovely with fish or lamb, it’s a brilliant little BBQ salad as it is happy to sit
around in the fridge while you hang out with your guests.
2 cups cooked brown rice (approx 250g / 9oz)
1 large bunch flat leaf parsley, coarsley chopped including
stalks
1/2 small red onion, finely chopped
1/4 cup lemon juice
1 cup whole almonds (approx 100g / 3oz)
In a large salad bowl stir parsley and onion through the rice.
Combine lemon juice and 1/4 cup extra virgin olive oil and season
well.
Dress salad and toss though nuts.
brown rice &
almond tabbouleh
[5 ingredients | 10 minutes] www.thestonesoup.com page 32
serves 2 as a light meal
If you’re up for roasting your own beets, scrub beets and trim tops.
Wrap in foil and bake at 200C (400F) for about an hour or until
tender (the bigger your beets the longer they’ll take). Cool slightly
before using in the salad. To be fair, I was pretty impressed with
the canned baby beets I discovered in the supermarket. Packed in
beet juice they are a lot closer to home-baked than their old school
pickled cousins.
For a more substantial meal, serve with a poached egg on top. Or
if you’re feeding a die-hard carnivore – fry some chopped bacon or
chorizo and stir through the lentils. For our vegan friends, roasted
walnuts or pinenuts would make a lovely substitute for the cheese.
1 tablespoon balsamic vinegar
1 can lentils (400g or 14oz), drained
2 handfuls flat leaf parsley, leaves picked
1 can baby beets (400g or 14oz), drained
1/2 cup ricotta (approx 150g or 5oz)
Boil your kettle. In a medium bowl mix together balsamic and 3
tablespoons extra virgin olive oil and season. Place lentils in a
strainer and pour over boiling water.
Drain well then toss through the dressing. Mix in the parsley
leaves and divide between 2 plates.
Top with drained beets and generous dollups of ricotta.
warm lentil salad with
beets & ricotta
serves 4 as a side salad
To turn this into a main course salad, serve on a generous bed of
soft fresh ricotta, or crumble through some sharp goats cheese.
If you don’t have a mandoline or v slicer, you can still make shaved
salads with a sharp knife and a steady hand. Your fennel might be a
little thicker but it won’t be the end of the world. I prefer to slice my
fennel lengthwise but if I’m using just a knife if find it easiest to slice
crosswise into fine rounds.
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1 small bulb fennel
150g (5oz) snowpeas, trimmed
1/2 bunch fresh mint, leaves picked
Combine lemon juice and 3 tablespoons extra virgin olive oil in a
medium bowl and season.
Shave fennel into fine slices using a mandoline, v slicer or sharp
knife. Toss in the dressing.
Add snowpeas and mint and toss again.
shaved fennel salad with
snowpeas (mangetout) &
mint
[5 ingredients | 10 minutes] www.thestonesoup.com page 34
serves 1
Tuna with chilli oil is my new favourite thing, but feel free to choose
plain tuna if you aren’t up for a little spice. I like to use the oil from
the tuna as a bit of dressing for the salad. By all means use tuna
in springwater (drained) if you have a low fat fetish.
1 bag pre washed salad leaves
1 small or medium can tuna in oil with chilli
1 lemon
Place leaves in a medium bowl.
Flake tuna and chilli oil onto the salad. Drizzle over lemon juice
and toss gently.
tuna chilli
salad
serves 4 as a side dish
If you want this salad to have a lighter, more summery feel. Halve
the amount of baby spinach and skip the wilting step.
1/2 cup couscous
1 teaspoon ground cumin
2 bags baby spinach
3 tablespoons red wine vinegar
large handful almonds, roasted & roughly chopped
Place couscous and cumin in a heatproof bowl. Pour over 1/2
cup boiling water, cover and allow to stand for 5 minutes.
Meanwhile, place a medium saucepan over a medium high
heat. Add two thirds of the baby spinach and cook, stirring
constantly until spinach has just wilted.
Remove from the heat and stir through olive oil, vinegar and
couscous. Season and transfer to a large salad bowl. Toss
through remaining spinach and sprinkle over almonds.
baby spinach salad
with couscous &
almonds
[5 ingredients | 10 minutes] www.thestonesoup.com page 36
serves 2
When a recipe calls for dusting meat in flour before cooking, I usually give it a
miss but for some reason tried it out on this salad and was so impressed with
the lovely crunchy texture that it gave the meat. Worth the effort. If you need
it to be gluten free, rice or potato or even corn (maize) flour should all work.
If you can’t get your hands on radicchio don’t worry. Just substitute in you
favourite lettuce or even mixed leaves.
300g (10oz) piece steak, finely sliced into bite sized pieces
3 tablespoons plain flour
2 tablespoons aged balsamic vinegar
1 head radicchio or other lettuce, leaves torn
200g (7oz) ricotta
Place a large frying pan over a high heat. Season flour well and toss beef
pieces until well coated.
Heat enough olive oil in the pan to just cover the base. When it starts to
smoke, quickly fry the steak turning once or twice until deeply golden.
Drain on paper towel.
Mix balsamic with 2 tablespoons extra virgin oil and season. Toss lettuce
leaves so they are well coated in the dressing.
To serve, smear the ricotta over two plates. Top with leaves and the beef.
crisp beef & balsamic
salad with ricotta
serves 1
The tricky thing with this salad is that a whole tin of chickpeas
can be quite a big eat. If you’re not super hungry feel free to
ditch some of the chickpeas.
If you don’t have any leaves, the salad is lovely without them.
1 bag pre washed salad leaves
1 can chickpeas (400g /14oz), drained
1 lemon
1 small handful shredded parmesan cheese
Places leaves in a large bowl. Add the chickpeas. Drizzle
with a little lemon juice and toss.
Taste and add more lemon if you think it needs it. Season.
Sprinkle over cheese.
chickpea & parmesan
salad
[5 ingredients | 10 minutes] www.thestonesoup.com page 38
serves 4
I’ve been a big fan of shaved salads for a while now. This is an adaptation
of a recipe I published earlier. It works really well as a side dish for fish but
also makes a lovely accompaniment to barbequed meat, especially lamb.
4 medium zucchini
2 tablespoon lemon juice
1/2 bunch mint, leaves picked and torn
1/2 thin skinned lemon, scrubbed and finely sliced into rounds,
optional
Thinly shave the zucchini lengthwise using a v-slicer, mandoline,
vegetable peeler or sharp knife.
Combine lemon juice and 5 tablespoons extra virgin olive oil in a bowl
and season well. Add zucchini and toss through. Allow to stand for a few
minutes to absorb the dressing.
Take lemon slices and cut into tiny wedge shaped segments leaving the
skin on. Toss mint and lemon through zucchini and serve on a platter.
shaved zucchini
(courgette) &
mint salad
[5 ingredients | 10 minutes] www.thestonesoup.com page 39
serves 4.
The secret to this salad is to make sure your knife is sharp and your hand
steady. We want the finest shavings here, not chunky ribbons. I tend to be
pretty ruthless at discarding any chunky bits that are going to mess with my
salad texture, but it’s up to you.
Great as a side dish to pasta especially if it happens to be served alongside
fresh tagliatelle al ragu cooked by a cute Irishman.
1/2 white or Savoy cabbage
2 large handfuls parmigiano reggiano, finely grated
aged balsamic vinegar (preferably >8 years old)
Discard outer leaves of your cabbage and then get to work shaving as
finely as you can with a sharp knife, discarding any thick ribs as you go.
Place in a large bowl, drizzle over 1/4 cup extra virgin olive oil and toss.
If the salad seems a little dry, add some more oil.
Toss though cheese and season. Arrange on a serving platter or salad
bowl and drizzle over a sparing amount of balsamic.
shaved cabbage salad
with parmesan &
balsamic
serves 2 – 3
This is broccoli at it’s best. Crunchy and fresh in some spots, caramelised
and complex in others. It seems like so much more than, well, just
broccoli.
Tahini is a paste of ground sesame seeds and is available from most
health food stores. Natural yoghurt and lemon juice, without the water
make a good substitute.
1 head broccoli, chopped into bite sized mini-trees
1 can chickpeas (14oz / 400g), drained
2 tablespoons tahini
3 tablespoons lemon juice
Preheat a large frying pan on the hottest heat. Add 2 tablespoon olive
oil to pan. When it starts to smoke add the broccoli and cover with a
lid or an oven tray – it’s critical to seal it so the broccoli fries from the
bottom but steams at the top.
After 2 minutes, remove the lid and stir. Return lid and cook for a
further 2 minutes. Add the chickpeas and stir. Cover and cook for
another minute.
Test a piece of broccoli – if it’s tender, remove from the heat. If not,
cover and cook for another few minutes. Season.
Meanwhile, combine tahini and lemon juice with 2 tablespoons water
and stir until you have a smooth sauce.
Serve broccoli and chickpeas with tahini sauce drizzled over the top.
broccoli with chickpeas &
tahini sauce
[5 ingredients | 10 minutes] www.thestonesoup.com page 41
serves 1
My favourite greens for this dish are either kale or cavalo nero (also known
as Tusan cabbage) but it’s also lovely with plain old spinach or silverbeet.
It is one of my all time favourite single gal meals. Quick and easy and so,
so good for you. It’s also surprisingly versatile.
The cheese can be substituted with all manner of things. Sometimes
I poach an egg, or just toast some pinenuts to sprinkle on top. If I’m
craving a fish hit I’ve also been known to toss through a can of sardines
– but I appreciate this isn’t for everyone. It can also be a great way to use
up leftover ragu or even risotto.
1-2 cloves garlic, peeled & finely sliced
1 bunch or about 4 large handfuls cavalo nero (or other
greens – see note above)
1/2 lemon
1 handful grated parmesan cheese
Heat 2 tablespoon olive oil in a large frying pan or saucepan over a
medium high heat. Add garlic and cook until it just starts to brown. Add
greens and stir fry until just wilted.
Remove from the heat. Squeeze through a little lemon juice. Taste
and season. Serve on a warm plate with parmesan sprinkled over and
extra lemon on the side.
wilted greens with
parmesan
[5 ingredients | 10 minutes] www.thestonesoup.com page 42
serves 4
This is a great thing to serve vegetarian guests who wil be so excited
that you’ve gone beyond the standard veggie lasagne or risotto.
The dressing also tastes great with lamb chops so you could cook
up a few if you need to keep any carnivores placated.
Serve with some crusty bread or mashed potato to soak up the
mushroomy dressing juices and a simple green salad.
4 large field mushrooms
3 tablespoons red wine vinegar
1 tablespoon dijon mustard
200g (3 1/2oz) marinated feta
handful small olives
Heat a large frying pan on the highest heat. Add a few
tablespoons olive oil and add the mushies. Cover and cook for
about 4 minutes. Turn and cook for another 4 minutes or until
mushrooms are soft.
Meanwhile, mix vinegar and mustard with 4 tablespoons extra
virgin olive oil.
When mushies are cooked, turn stalk side up. Divide clumps of
feta between the mushrooms and drizzle over feta and olives.
Allow the dressing to warm through before serving.
field mushrooms with
feta & olive dressing
[5 ingredients | 10 minutes] www.thestonesoup.com page 43
serves 2 as a main course or 4 as a side dish
I know many people who absolutely hate brussels sprouts, or at least they
did until they tried them cooked this way. I’ve converted more than a handful
of people with this recipe.
Pan fried with smoky bacon, the sprouts are sweet and slightly oniony and
have none of that aweful boiled cabbage flavour.

500g (1lb) Brussels sprouts

60g (2oz) pancetta, smoked spec, or bacon, chopped

2 large sprigs sage, leaves picked, optional

2 cloves garlic, finely sliced

squeeze of lemon juice
Trim the base of your sprouts and peel away the dark green outer
leaves. You can either discard these or add them to the pan but they will
add a stronger more cabbagey flavour so probably best to omit them on
your first attempt. Take the trimmed sprouts and finely slice lengthwise
into 4 or 5 slices.
Heat a small frying pan over a medium heat. Add a few tablespoons
olive oil and allow to warm for a few seconds before adding the
pancetta, spec or bacon. Cook for a minute or two and then add
the trimmed sprouts, sage and garlic. Saute, stirring regularly for
approximately 10 minutes or until the sprouts are starting to soften and
take on a golden colour.
pan fried
brussels sprouts
pa
st
a
&
no
od
le
s
serves 4
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.
400g (14oz) short pasta
2 bunches broccoli, cut into florettes
1/2 cup pouring cream
2 handfuls pinenuts, toasted
2 large handfuls grated parmesan cheese
Bring a large 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.
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.
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.
Taste and season.
pasta with broccoli
& pinenuts
serves 2
This is the perfect mid week meal. All it takes is boiling the
water for the pasta, grating some parmesan and you’re done.
If you feel inspired to make your own chilli oil there’s a recipe on
stonesoup.
200g (7oz) linguine
4 tablespoon chilli & garlic oil
1 tablespoon lemon juice
small handful grated parmesan cheese
large handful wild rocket (arugula)
Bring a large saucepan of salted water to the boil & cook
pasta until al dente.
Meanwhile combine chilli oil & lemon juice in a bowl large
enough to hold the pasta.
Scoop some cooking water into a cup and then drain pasta.
Toss drained pasta in the bowl with the chilli oil mix and then
stir through the cheese and rocket. If it looks dry add some of
the reserved pasta cooking water.
linguini
with rocket
& chilli oil
serves 2
This may sound really boring but at the moment it’s my latest favourite meal.
Rosemary and garlic work so well together and turn the oil into a surprisingly
complex aromatic sauce for pasta.
If you aren’t lucky enough to grow rosemary or have a neighbour who does,
feel free to leave it out or substitute in any other herbs you happen to have
access to. If all else fails, a little dried chilli will make a different but delicious
alternative.
200g (7oz) spaghetti
3 tablespoons extra virgin olive oil
1 large sprig rosemary, leaves picked
1-2 cloves garlic, peeled & finely sliced
Bring a large saucepan of salted water to the boil. Cook pasta according
to the packet directions.
Meanwhile, heat 3 tablespoons extra virgin olive oil in a small saucepan
over medium. Add rosemary & garlic and fry until garlic is golden and
the rosemary has gone crispy. Remove from the heat.
When the pasta is cooked, scoop up a mug full of cooking water then
drain the pasta well. Return drained pasta to the hot saucepan and
add the flavoured oil. Toss, taste and season. If it looks dry, add a little
cooking water from the mug.
spaghetti with
rosemary & garlic
serves 4
I LOVE this pasta. The sweet crushed peas make it feel healthy
enough that you don’t need a salad as well and the sausages give it a
lovely richness that is very satisfying. The secret here is using the best
quality pork sausages you can find.
350g (3/4lb) short pasta
4 pork & garlic sausages
250g (1/2lb) frozen peas
1 bunch mint, leaves picked
2 large handfuls grated parmesan cheese + extra to
serve
Bring a large saucepan salted water to the boil and cook pasta
according to the packet directions.
Meanwhile, heat 3 tablespoons olive oil in a large frying pan over
a high heat. Remove sausage skins and crumble them into the
pan. Cook stirring frequently until browned all over.
Add peas, squashing down to roughly crush them. When the peas
are warm, through toss through mint and remove from the heat.
Drain pasta and toss through the parmesan and sausages.
Season and serve with extra cheese passed separately.
pasta with
pork sausages
& crushed peas
[5 ingredients | 10 minutes] www.thestonesoup.com page 49
serves 4
Adapted from Rosa Mitchell’s inspirational book, My Cousin Rosa.
If you’re in the mood to experiment Rosa recommends trying it with
pesto and parmesan or diced ripe tomatoes and basil, or with bacon
peas and parmesan. But she’s right that the ricotta alone is mighty fine.
I’ve also experimented with flaked good quality tuna in oil and a squeeze
of lemon.
400g (12oz) short pasta
200g – 250g (7oz - 9oz) ricotta
2 sprigs parsley, leaves picked & chopped
freshly grated parmesan cheese, to serve
Bring a large saucepan of salted water to the boil and cook pasta
according to the packet directions.
Mash ricotta with a fork. When the pasta is done, reserve a cup
full of cooking water. Drain pasta and return to the saucepan. Stir
through ricotta and parsley. If it looks too dry stir through some of the
cooking water until it looks good.
Season and serve hot with cheese on the side.
pasta with
ricotta
[5 ingredients | 10 minutes] www.thestonesoup.com page 50
This method is minimalist in that it doesn’t need any special equipment like
a food processor. If you do have a food processor or a mortar and pestle
by all means use them.
Brilliant on sandwiches or dolluped in soups. Very good mates with
anything tomatoey. Also lovely with avocado on toast. Drizzle with some
more oil and keep in the fridge for up to a week.
1 large bunch basil, leaves picked
1 clove garlic, peeled & finely chopped
1 handful pinenuts
2 large handfuls grated parmesan
extra virgin olive oil
Wash and dry your basil then place in a clean plastic bag. Pound with
your fist or a meat mallet until the leaves are bruised – this help release
the basil aroma and makes it easer to chop in the next step.
Place bruised basil, garlic and pinenuts on a large chopping board.
Chop and keep on chopping until everything is finely chopped and
starting to look like gremolata. Transfer to a mixing bowl and stir
through enough olive oil to make a rough paste.
Stir through cheese. Taste and season.
minimalist
pesto
[5 ingredients | 10 minutes] www.thestonesoup.com page 51
soba noodles with
pesto & pinenuts
serves 1
For something a little different, try Japanese soba noodles
tossed with pesto and toasted pinenuts. Super simple.
If you don’t have time to make your own there are some
good commercial pestos out there. I find the best are the
‘fresh’ type stored in the refrigerator section of my favourite
deli.
200g (7oz) dried soba noodles
4 tablespoons pesto
1 handful pinenuts, toasted
parmesan cheese to serve.
Bring a medum saucepan of water to the boil. Simmer
noodles for 4 minutes. Drain and return to the saucepan.
Stir through pesto and pinenuts and add a little extra
virgin olive oil if it looks too dry. Taste and season.
Serve with parmesan passed separately.
serves 2
If the thought of using 2 minute noodles disturbs you, by all means
try another noodle but I was pleasantly surprised how lovely they
were with the fresh greens and the savoury sauce.
If you can’t find bok choy, any other asian greens would work or
you could just use a big bunch of English spinach.
1 packet 2 minute noodles – chicken flavour
1 bunch baby bok choy, separated into individual
leaves
1/3 cup oyster sauce
1 teaspoon sesame oil
Place about 2 cups water in a medium saucepan and add the
flavour sachet from the noodles and bring to the boil.
Add bok choy and noodles and simmer for 2 minutes until
noodles are cooked and the bok choy is wilted.
Drain and return to the pan. Stir through oyster sauce and oil
and serve hot.
2 minute noodles
with bok choy &
oyster sauce
[5 ingredients | 10 minutes] www.thestonesoup.com page 53
serves 2
It’s unusual to serve Asian noodles with an Italian-style sauce but it works
surprisingly well and is much quicker than having to cook a pot of pasta.
If you’re not in the mood for carbs I highly recommend cooking the
zucchini like this and tossing through some basil or fresh mint to serve
as a side dish.
200g (6oz) fresh hokkien or singapore noodles
4 zucchini finely sliced into coins
2 egg yolks
2 handfuls grated parmesan cheese + extra to serve
4 sprigs basil, leaves picked & torn
Boil the kettle and get a large frying pan on a high heat. Place the
noodles in a heatproof bowl and cover with boiling water.
Heat 1-2 tablespoons everyday olive oil in a large frying pan over a
very high heat. Add zucchini and reduce heat to medium high. Cook
stirring occasionally.
When the zucchini is lovely and tender, drain the noodles and return
to the heatproof bowl.
Stir through egg yolk, cheese, zucchini and basil and season.
zucchini
(courgette)
noodles
[5 ingredients | 10 minutes] www.thestonesoup.com page 54
serves 4
This is based on the Thai dish ‘larb’ which is a fresh, fragrant stirfry of ground
chicken or pork. If you don’t want to invest in a bottle of fish sauce you could
use 1/4 cup soy sauce instead. It will be slightly more salty and heavy but still
lovely and fresh with the lime and herbs.
Dried rice noodles are an excellent option when you’re catering for people
with wheat and gluten sensitivity.
Another allergen note. Most soy sauces contain some wheat derivitaves and
aren’t suitable for gluten free diets. The Japanese soy sauce known as Tamari
does not contain wheat so look for this if you need to.
375g (3/4lb) rice sticks (dried rice noodles)
600g (1 1/2lb) minced (ground) chicken
1/3 cup fish sauce
1/4 cup lime juice + lime halves to serve
1 bunch coriander or fresh mint, leaves picked
Place noodles in a large heatproof bowl. Cover with boiling water and
allow to soften.
Heat some peanut or vegetable oil in a large wok or frying pan. Cook
chicken over high heat until well browned. Drain noodles and add to pan.
Cook until noodles are heated through and softened. Add fish sauce and
stir for a few seconds. Remove from the heat and toss through lime juice
and herbs.
rice noodles with
chicken & lime
[5 ingredients | 10 minutes] www.thestonesoup.com page 55
serves 4
Hokkien noodles are fresh wheat based noodles that are a lot like fresh
fat spaghetti. They are usually in the chiller section of the supermarket,
although I have seen some that are shelf stable in the Asian food section.
If you can’t find hokkien noodles any other thick wheat based noodle
would work well or even some spaghetti or bucatini.
If you’re not a fan of tofu, feel free to substitute in finely sliced chicken
breast or even beef.
500g (1lb) fresh hokkien or singapore noodles
300g (10oz) firm tofu, chopped into large chunks
1/3 cup soy sauce
2 tablespoons honey
6 green onions, finely sliced
Place noodles in a heatproof bowl and cover with boiling water. Allow
to stand for 1 minute then massage to loosen into individual strands.
Meanwhile, heat some peanut or other vegetable oil in a large wok or
frying pan. Add tofu and stir fry until golden brown. Mix together soy
and honey in a small bowl then add to the wok. Stir and allow to cook
until slightly reduced.
Drain and toss through noodles and green onion and serve hot.
hokkien noodles with
tofu, honey & soy
serves 2
I was surprised how much I liked smoked tofu. While it would never
actually replace bacon in my diet, it is something that I’ll continue to
eat. Good for when you feel like smoky bacon but don’t feel like eating
meat.
Feel free to use the pasta of your choice, although I think short pasta
is better here for some reason.
150g (5oz) pasta
200g (7oz) firm smoked tofu
2 egg yolks
2 handfuls finely grated parmesan
1/2 bunch chives, chopped
Bring a large saucepan of salted water to the boil and cook the
pasta according to the packet directions.
Heat a large frying pan over a medium high heat with a few
tablespoons peanut oil. Cut tofu into batons no larger than your
pasta and pat dry with paper towel. Fry tofu until golden on all sides
then transfer to a large warm bowl. Toss through egg yolks and
cheese.
When the pasta is ready, scoop out a little cooking water into a
mug then drain the pasta. Toss hot pasta through the tofu mixture,
adding a little of the reserved cooking water if your pasta looks too
dry. Toss through chives and serve hot with extra parmesan passed
separately.
smoked tofu
cabonara
gr
ai
n
&
le
gu
me
s
serves 1 hungry person
Think of this as a base to play around with. For me it’s perfect as
is, but if you don’t have almonds, most other nuts would work. Or
you could leave them out all together and serve the chickpeas with
a sprinkling of finely grated parmesan instead.
If you were in the mood for some greenery, a handful of salad leaves
tossed through at the end wouldn’t go astray. Neither would a nice
little side salad, but it is completely satisfying on it’s own.
1 clove garlic, peeled & finely sliced
1 sprig rosemary, leaves picked
pinch dried chilli flakes, optional
small handful whole almonds, almonds
1 can chickpeas, (400g / 14oz) drained
Heat a medium frying pan over a medium high heat. Add
2 tablespoon olive oil. When the oil is hot add garlic, rosemary,
chilli and almonds (if using) and stir fry or a minute or so, until
the garlic is just starting to brown.
Toss through drained chickpeas and continue to stir fry until
chickpeas are warm and golden. Season.
warm chickpea
salad with
rosemary & garlic
serves 2
I LOVE tuna in all its forms but I know there are some tuna snobs out
there who think that the tinned stuff is bad. Trust me, good quality tuna
in olive oil can be a thing of beauty – granted it is completely different to
fresh tuna – think of it as a totally new food. And it’s so handy to have
in the pantry for an emergency meal.
1 cup couscous
1/2 bunch green onions (scallions or shallots), chopped
2 cloved garlic, finely sliced
1 medium tin tuna in olive oil (190g / 7oz)
1 punnet cherry tomatoes, halved
Boil the kettle.
Place couscous and green onions in a medium saucepan. Pour
over 3/4 cup boiling water, 2 tablespoons olive oil and a generous
seasoning of salt and pepper. Stir and cover. Stand.
Place garlic, tuna (with oil) and tomatoes in a medium frying pan
over a high heat. Cook, stirring frequently until the tomatoes have
broken down a little and everything looks saucy. Taste and season.
Fluff couscous with a fork and serve topped with the tomato sauce.
couscous with
tuna & cherry
tomato sauce
[5 ingredients | 10 minutes] www.thestonesoup.com page 60
serves 2
I can’t believe how deliciously moreish this egg fried rice is. Even on its
own it tastes far more complex than just egg, rice and soy sauce.
And the best thing is that it’s the perfect blank canvas to build a meal
around. Need some greens? Throw in a handful of frozen peas, or some
chopped spring onion and you’re in business. Pretty much any veg will
work, of course some will need to be cooked first. It would also be lovely
as an accompaniment to a stir fry or even just some wilted greens tossed
in oyster sauce.
If you are cooking rice freshly to make fried rice, be sure and spread it
out on a tray and allow to cool for half an hour or so to give the starch a
chance to be in the right frame of mind for some frying.
2 cups cooked long grain rice (approx 250g / 9oz)
2 eggs, lightly beaten
2 tablespoons soy sauce, + extra to serve
Heat a wok or large frying pan over a medium high heat. Add about 2
tablespoons peanut or other neutral oil and allow to heat.
Add egg and toss for about 30 seconds so it starts to cook then add
the rice and continue to stir fry until the rice is heated through and the
egg is cooked.
Stir through soy and taste. Add a little more if needed. Serve hot with
the soy bottle at the ready.
egg fried
rice
serves 4
I hadn’t even heard of canned lentils until a few months ago.
Now I’m always looking for excuses to use them. Super simple
and quick, they’re packed with all the protein and goodness you
expect from the humble lentil.
If you can’t get your hands on lentils, canned beans would make a
good substitute.
3 good quality pork sausages, preferably Italian style
2 cans lentils (14oz or 400g each), drained
1 punnet cherry tomatoes, halved
1 tablespoon balsamic vinegar
1 handful flat leaf parsley, leaves picked
Heat 2 tablespoon olive oil in a medium frying pan over a
high heat. Remove sausage skins and crumble the meat into
bight sized pieces. Stir fry sausage until browned and cooked
through.
Stir through lentils and allow to warm for a minute. Remove from
heat and stir through remaining ingredients. Season.
canned lentils
with sausage &
tomato
[5 ingredients | 10 minutes] www.thestonesoup.com page 62
serves 2 – 3
Serve it as a one-bowl meal with natural yoghurt like I have here.
Or use it as a more protein-rich alternative to plain rice to serve
with a veggie curry.
1 onion, peeled & finely diced
large pinch dried chilli flakes
2 cups cooked rice (approx 250g / 9oz)
1 can lentils (400g /14oz ), drained
natural yoghurt, to serve (omit for vegans)
Heat a few tablespoons olive oil in a medium frying pan. Add
onion and chilli and cook over a high heat stirring frequently
until softened and starting to brown.
Add rice and lentils and stir fry for a few more minutes until
both are heated through.
Season and serve with a dollup of yoghurt.
rice &
lentils
[5 ingredients | 10 minutes] www.thestonesoup.com page 63
serves 2-3
Inspired by the lovely Heidi of 101 cookbooks and her cumin
spiked tofu. Actually if you’re looking for more tofu ideas, I’d highly
recommend Heidi’s blog.
Heidi serves her tofu with a warm carrot salad which is absolutely
lovely.
400g (14oz) firm tofu
2 teaspoon ground cumin
2 teaspoons garam marsala
1 cup natural yoghurt
Cut tofu into slices about 6mm (1/4 inch) thick and pat dry with
paper towel.
Heat a large frying pan on medium high and add a few
tablespoons peanut or olive oil. Cook tofu until brown and crisp
on both sides.
Meanwhile combine yoghurt and spices and season well.
pan fried tofu
with spiced
yoghurt
fi
s
h
,
eg
gs
&
me
at
serves 4
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 .
4 tablespoon tahini
8 tablespoons lemon juice
4 salmon fillets
2 small bulbs fennel, very finely sliced crosswise
1 bunch mint, leaves picked
Combine tahini and lemon. Add a little water until it is a good
sauce consistency.
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.
Meanwhile combine mint and sliced fennel.To serve, spread a
bed of tahini over the base of each plate. Top with a little of the
mint and fennel and lastly the fish.
pan fried salmon with
tahini sauce & salad
[5 ingredients | 10 minutes] www.thestonesoup.com page 66
serves 4
Substitute the freshest white fish fillets available if you can’t find
snapper.
4 snapper fillets
2 large handfuls green beans (approx 1lb / 450g), tops
trimmed
2 punnets cherry tomatoes, halved
1 bunch basil, leaves picked
lemon cheeks, to serve
Preheat oven on it’s highest setting.
Lay out 4 squares of foil or baking paper. Divide beans, tomato
and basil leaves between each square. Top with fish, skin side
down. Season and drizzle over a generous amount of olive oil -
about 1 tablespoon per parcel. Seal each parcel and place on a
baking tray.
Cook for 8 minutes, open up one of the parcels to see if the fish
is cooked. It might need a few more minutes.
Serve each parcel on a plate with a lemon cheek.
snapper parcels
with green beans &
cherry tomatoes
serves 2
Inspired by the lovely Miss Reaneybean.
I’ve recently discovered pot ready mussels at the fish market which
come packed live and are scrubbed, debearded and ready to cook.
They last for a few days in the fridge.
The secret to cooking mussels is to treat each one as an individual.
When the first mussels have opened pop them in a prewarmed bowl to
wait while you keep cooking their more hardy sibblings.
1 leek, white part finely sliced into rings
1-2 cloves garlic, peeled & finely sliced
3-5 large red chillis, halved lengthwise
1/2 cup dry white wine
1kg mussels, scrubbed & debearded
Cook leeks in 2 tabelspoons olive oil over a medium heat in a large
saucepan. Stir occasionally until leeks are meltingly soft.
Add chilli and garlic and cook for another minute. Increase heat to
high, add wine and bring to the boil. Add mussels and cover with a
lid. Cook for 3 minutes. Give the pot a shake and remove lid. Fish
out any opened mussels and place in a large bowl. Cover the pot
and keep cooking for another few minutes. Shake and again remove
any opened mussels.
Discard any that haven’t opened at this stage and return the opened
mussels to the pot to warm through. Divide between 2 bowls. Great
with some crusty bread or even some hot salty fries.
mussels with
leeks & chilli
[5 ingredients | 10 minutes] www.thestonesoup.com page 68
serves 4
I love this yoghurt mayo - a simple blend of virtuous natural yoghurt
and sinful whole egg mayonnaise it’s a super easy and versatile
sauce. Great with all fish and seafood and also delicious with roast
chicken. Definitely something I keep coming back to.
4 tablespoons natural greek style yoghurt
4 tablespoons whole egg mayonnaise
1kg / 2lb cooked prawns / shrimp
mixed salad leaves, to serve
Combine yoghurt and mayonnaise. Season.
Divide prawns between 4 plates and serve with a handful of
leaves and a small bowl of sauce on the side. If you’re feeling
fancy you can serve little finger bowls so everyone can wash their
hands.
simple prawns
(shrimp) with
yoghurt mayo
[5 ingredients | 10 minutes] www.thestonesoup.com page 69
serves 4
Broccolini is like a baby version of broccoli. The stems are lovely
and tender, a little like a cross between asparagus and broccoli
and just bursting with green goodness. Regular broccoli or
asparagus would also work well.
The secret to this dish is cooking the lemons with the fish. The
heat caramelised the surface and helps to release the juices
leaving you with an instant sauce to squeeze over your fish.

3 bunches broccolini (or 2 heads broccoli)

juice and zest of 1 lemon

4 salmon fillets, (approx 200g / 7oz) each

4 lemon halves, extra
Bring a large saucepan of salted water to the boil. Cook
broccolini for 3 - 4 minutes or until just tender. Drain and toss
through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.
Preheat a large frying pan or BBQ to medium high. Rub
salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add
lemon halves to the pan cut side down. Sear on the other
side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece
of salmon and serve with lemon halves on the side.
pan fried salmon with
broccolini & seared lemon
[5 ingredients | 10 minutes] www.thestonesoup.com page 70
serves2
If you’re a fan of commercial ‘non-stick’ tefflon pans, by all means
go ahead, but I think it’s really worth the effort of investing the time
in seasoning a traditionally cast iron pan yourself (see instructions on
stonesoup). You’ll be guaranteed an omelette that comes free quite
readily every time, without having to worry about where the tefflon has
gone when it wears off the base of your pan.
Basil and ricotta is by far our favorite topping at the moment but feel free
to mix things up. A soft goat’s cheese can be lovely but if you’re up for
something more hearty, chorizo and cooked potato chunks could be just
the thing.
5 eggs
1 tablespoon butter
handful, finely grated parmesan, optional
2 tablespoons ricotta
6 basil leaves, picked
Lightly whisk eggs and season. Heat your omelette pan over a
medium high heat until hot but not smoking. Add butter and allow to
melt and sizzle without browning then pour in your eggs. Stir quickly
to move the cooked part of the egg away from the heat for a couple
of minutes.
When the egg is mostly cooked, stop stirring and flatten the top with
a spoon and keep cooking for another minute or so until there is only
a little runny egg remaining on top. Remove from the heat. Scatter
over parmesan, if using, ricotta chunks and basil.
ricotta & basil
open omelette
[5 ingredients | 10 minutes] www.thestonesoup.com page 71
serves 2
The best thing about scrambled eggs is that you can cook for as
few or as many people as you like and they’ll be fine.
Apart from adding some lovely creamy cheesiness, the ricotta
makes a massive difference to the texture of your eggs. So even
if you overcook them a little they’ll still be moist and soft.
Creamed corn is the secret ingredient in these eggs. If you’re not
into corn, you could always serve it without or take it to a new
level with some crab meat or cooked prawns.
2 tablespoons butter
4 free range eggs, lighly whisked with a fork
4 tablespoons canned creamed corn
large handful parmesan cheese, grated
4 tablespoons ricotta
Melt butter in a small saucepan over a medium heat.
Add eggs, corn and parmesan and cook, stirring almost
constantly until the eggs are clumpy and still a bit fluid or until
cooked to your liking. Remove from the heat.
Stir through ricotta and serve with toast and a green salad.
scrambled eggs
with ricotta
[5 ingredients | 10 minutes] www.thestonesoup.com page 72
serves 2
The great thing about this sandwich is that you pound the meat before
cooking. This means it only takes a minute or so on each side to cook.
Another benefit is that the meat is tenderised so it doesn’t matter if you
use slightly tougher cuts, like rump. It also means that the steak ends up
in bite sized pieces so there are no akward moments wrestling to chew
through your sandwich.
200g (7oz) scotch fillet, rump or New York steak
1 lemon, halved
wholegrain mustard
4 large fresh slices bread
small handful wild baby rocket, optional
Heat BBQ or char grill pan on its highest setting.
Place steak between 2 layers of plastic. Bash with your fist or a meat
mallet until it is flattened out to about 1/2cm (3/4in) thick. You want it
to be thin as possible with a few holes so it cooks quickly.
Season steak and drizzle over olive oil on both sides. BBQ for
approximately 1 minute each si