SHONGSWUPE: MINIMALIST HOME COOKING 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 benef from a collection of fast, fresh, simple recipes. It can be downloaded from www. thestonesoup.com,the story of stonesoup the story of stonesoup What is minimalist hone 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 contents Hi there. My name is Jules Clancy. Hove food. I love wine. And I'm the only person | know that is crazy enough to have degrees in both | 2005, | was working as a food scientist developing new products for a gobal cereal company when | discovered the word of food blogs. I 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. ‘Alter a few months writing, | knew this was what was meant todo. invested in a digital eameca and by trial anda lot of error began to take photos of my food. In January 2010, ! look the next step on my blogging path and quit my day job to become a fulltime blogger. sionesoupis a blog that helps people become better home cooks by using minimalist approach to.cooking. I allows me to use my food science knowledge for good. | 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. I's about simple, wholesome, delicious food that is easy to prepare and stil tun and satistying to eat ‘Why the FREE e-cookbook? Over the past year Ive 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. | 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. I you do find ths recipe book useful, ' 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 (nww.thestonesoup.com) 0 they can download their own copy and discover the wonderful worid of food blogging themselves. Love Jules x? | could make some dodgy jokes about minimalist home cooking being eating ‘out al the tme, or what happens when youre in a country stricken by famine = but Il spare you. {In the stonesoup kitchen, the focus ison recipes that meet most oral ofthe following criteria: Ing minimal time [As much as | love spending a whole day inthe kitchen, 'm always thinking about how I can do things mare quickly and eficiertly. This is where the 10 minutes comes in minimal number of steps. ‘This is related to time but | wanted to spell it out separately. At stonesoup ''m always looking to minimalse the number of steps needed in a recipe. | sitive to keep the instructions concise but easy to fallow. oO dO imalist k G - 4 0 ‘can be daunting. This inspired me to create this series ‘of recipes using § ingredients or less. There are no needless ingredients, Everything must perform a key function to get included. ‘minimal equipment ve never been a fan of single-use kitchen equipment and know that like me, most people are cooking in prety 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 ges. “There's a section on how to setup a minimalist kitchen later inthis book.‘Minimalist home cooking is al about stripping things back tothe 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 forthe activities and people you love. less time shopping With only § ingredients in each recipe, you'l find your shopping lists are shorter and more managable. You won 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 locus 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 dinner only takes 10 minutes to prepare, youll be more likoly to Cook for yourself than take the expensive dial-a-cinner 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 Ityou'te new to cooking, stating with minimalist recipes will help you get some great simple dishes under your belt and give you the confidence to tackle anything,[6 ingredients | 10 minutes] isa series of recipes aimed at keoping things as ‘simple as possible. The original idea of ingredients. 5 minutes. came from the lovely Sheri over at 201 Fain Habis. But over time we expanded to 10 ‘minutes to give a litle more fexibity The recipes in this FREE e-cookbook have been published previously on ‘stonesoup and a number ofdifferentlocations. Ive pulled them into one handy ‘e-book that you can keep on your computer, ready 10 inspire and answer the ‘eternal question ‘What's for dinner?” S 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 koep 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 theyre expected to be in your panty, 10 minutes This is @ guieline for how long each recipe will take to prepare to be ready to eat. But everyone cooks at diferent speeds, so some people may take a lite longer especialy the first ime cooking a particular dish | put out a challenge on sionesoup recently and most people were able to ‘make the recipes in the 10 minutes, but a few did take longer.warm butter beans with rosemary & garlic ‘Youcan ether serve his as bruschetta vith the beans dished up on toast that has been rubbed withthe cut side ofa cove of gare. Array, sere the bears in the middle ofthe table wid read an the side 80 your (quests can help themselves. 9 made this wth cannelinboans and butt beans and have a sight reference forthe sight large frm buter beans, Boot beans would ‘also work wal as would chexpeas. 4 can butter beans (400g /1402), drained 1-2 cloves gare, pooled & finely sliced 2 smal sprigs rosemary, leaves picked pinch chili fakes, optional Heat a small frying pan over a medium heat and add 3 tablespoons. ‘lve ol. Add remaining ingredients and sti ry beans until they are ‘golden and warmed tough ‘Season well and serve wth a drizzle of peppery extra vgn olive oi crostini with smoked salmon & sour cream This s one of those efortoss stars that fees bt special but can ‘be made ina fash fom ingredients tom your supermarket {you don't have access to capers, chopped chives or parsiey would ‘work wel Its mor about gating some visual recnery and reshnass. [Baguettes ae lovely for cost but Ive abo used crackers oF lager ‘ices of sourdough cut nto smal bite zed pieces. 8 thin sfces baguette 100g (8 oz) smoked salmon, sioed capers: lemon cheeks, to serve “Toast baguette ses lightly on one sido. Layer each round with smoked salmon, top with a dolup of sour ‘ream and sprinkle with afew capers and lots of freshly ground back pepper.crostini with gm buffalo mozzareL 4 peppers & basil “The success of his starters al in the cheese. you cant the eshest tao butfalo moczaal, don't be lampled to use stringy. for boccincin, The best substitute woul! be a fresh goats cheese or ever ‘some humtie ricotta You can roast the peppers yours, but! fn thatthe far of pre-prepared ‘roast peppers or capsicum are periecty fre i you shor of time, 8 thn dices baguette 1 large ball buffalo mozzarella, tom into chunks roasted & peeled red pepper (capsicum), finely load ‘a few fh asl leaves Toast baguette sices lighty on one side. Layer each ound with mozzarella chunks, top witha few slices of pepper (capsicum) and a basi leaf or two white bean & parmesan puree Feet ee to use whichever whit beans you prefer. Canelin, butter beans, borltd or even fava would al work. Ym alco thinking that chickpeas ‘would bo val but haven tid them out yt This pure is a quick and easy starter o sore with warm pita bread or your favourte dpa venice. Another option iso sene ton crosti- thin slcas of Baguette that have been toasted on one Side and rubbed witha cut cove of garic while sti hot. 4 can cane beans (400g /14e2), drained 4-2 cloves gale +8 cup extra virgin otve oll (60g (202) parmesan cheese, finely grates 3-4 tablespoons lemon juice Pace al ingreents in a food processor and whizz unl very smooth, ‘Season to tase, adding a ile more lemon jie it you think it needs iv ‘Serve at room temperature with pita or ther bead,cheese with celery ‘hiss more ofan idea than an exact recipe. It came trom wanting toexyoy some choco without the heaviness of baad or crackers. ‘Tere’ something just 0 good about crunching ito a stick of calry and even batter hen ithasa bonus piece of rich sot cheese ‘tached, ‘This works best wth softer cheese but ve also ted t suacesetuly vith parmesan and manchego. ‘bunch eatery perfectly ripe cheese |Wash celery and trim the base to breakit into individual ribs. Leave the leaves intact onthe inner ribs and discard the darker ‘green leaves of the outer ribs. Pace celery ona platter nex! othe cheese and season with salt & pepper. bocadillo with jamon “The humble bocadlo is the ultimate minimalst Spanish sandwich Just abaguetie filed with some meat, cheese, omelette or tuna. The ‘Spanish do not add lettuce, pices, onions, mustard or maycnnaise {0 ther bocadilo, Sometimes the bread is moistened by ning the Cut Se of a tomato onto the bread, or cizzing same ave ol - or both But mostly ts justbread.andane fr. find good ual amon {s tavoursome and moist enough 0 enoy on ts own. | you lucky enough tobe in Spain you could make this sandwich with deren type of jaman every dey. roscultto or parma ham Would make good substtues. |tyoue fotng nerious that your sandwich wil be 10 cy, sor with some good extra gin ove al on ho side. But please ty it wahout the ot st 1/2 - 1/8 baguette 24 sices jamon Break open baguette Layer wit amon, close up and enjoy.The choice of cheese sn your cour. The mayo makes ita bit moister 50 you coud easly use hard cheese suchas parmesan or manchengo Forme right now, hist checkaris where a, Also lovely with a sie ortwo of emokadham layer uncer he choose. For an even more rich experiance replace the mayo with an epg yak Preheat oven to 2506 (480°). Generously butter bread and place on a baking tay lined wit oi or ‘baking paper. Bake Tor 3 maustes or untl butter is meted. Combine cheese, mustard and mayo, Completly cover the bread win the cheese mixture Bake for another S minutes or unt the cheese is melted and Dubbing with gokion brown paiches.We veggie laksa Laksa fs @ wonderful coconut mik based noodle soup that hals trom Malaysia. These cays you can got commercial laska or other Thal cury estos that take al the hard workout oft ve used Sigapore noodles in this rece which are a fe version of ‘resh hokiien noodles but | have asen laksa wth ree noodles and even @ Combination of ho to 80 oa Foo fo Subst, {ve cheated a ite on tho & ingrecent rue by including ‘mixed chopped ‘vogotables’ as a singio Ingredient. | actualy used a caret, a 2ucchi and {ed papper, al cut nt ite batons. Chicken laksa i aso realy popular. Frawnior stamps are vel cooked in the spicy ragrant coccnut broth 350g (/4Ib) fresh Singapore noodles (60g (202) Laksa paste or other Thai cury paste 1 large can coconut cream (1 1/2 cups) 2 cups mixed chopped vegetables (see note above) hand fresh basi leaves Place noodes in a heatproot bowl and cover with Boling water Allow to stand for 1 minute then massage to loosen into individual strane. Oran Meanwhile heat 2 tablespoons of peanut or other vagetable olin a large ‘saucepan over high heat. Add curry paste and sti fry for 30 seconds. (Guickly ade coconut cream and 2 cupe boing water. Bring to the bol ‘and ada vogetables. Simmor fr 2 mnutes oF unt the vegetables are Cooked to your king. To serve, divide noodies between 3 bowis. Pour over soup and vegetables and tp wh basi leaves Soba noodles are made of buckwheat as wel as roguar wneat and have a suo healthy’ favour Most other noodles could be used hart you Prete: Likewise, tho veg can be varied o suit your tas (and what YoU have n the hge) baby spinach would be lovey. ‘Remember that the nooces are going to keep cocking inthe broth ater ‘you've served up so best fo sight undercook fst 1 1/2 cups vegetable stock handful soba noodles (approx 50g or 202) heads baby bok choy, eaves separated large pinch chili lakes, optional 11=2 tablespoons soy sauce Bing stock to the bol in a medium saucepan. Add noodles and ‘simmer for 2 minutes. ‘Add bok choy and chill and 1T soy sauce and simmer for another minute or unt ngodes are only ust cooked (sae note above). Remove irom the heat Taste and add extra oy it needed. Serve hotchicken & couscous soup ‘Couscous's bilan in soupas it cooks quick ancadts lovely hearty texture to make your soup more ofa mea:in-a-bon, you have access to kale or other greens they may be substiviad for the baby spinach fora mor ruste sou. 6 cups chicken stock or broth 2 chicken breasts, fnely sloed into ribbons V2 cup couscous 2 bags baby spinach, washed 45 tablespoons lemon juice Bring the stock tothe ballin large saucepan. ‘Add chicken and cook for 2 - 9 minutes or unl just cooked though. ‘Scoop our the chicken and divide Between 4 bawis. Keep warm, ‘Meanwhile return the broth othe boll Add couscous and return to the bol then strthrough the spinach leaves untl they are just wie. [Aad lean juice, soason and taste. Add lite mare lemon juice you tink it noods it ‘Divide couscous and spinach broth betwoon the bowls and serve at. zucchini (courgette) soup Ihave one you could get some exorcise and grate with a and grater. OF [ust cut he 2ucohn into smal hanks hey fake ite longer to cook, The herbs add @ some freshness atthe end but the soup wil be lovely without 2 cloves gat, ney sloed 4 medium zucchini, grated 2 cups tomato passata 1/2 bunch basil or fat lea parsley, leaves picked parmesan cheese, 10 serve Heat 2 tablespoons ove olin alarge saucepan and cook garlic ‘over a high heat for 30 seconds or unt just starting to brown. Adc Zucchini and cook siting for a couple of minus. Add passata and 2 cups water and bring to the bol Simmer for 7-8 minutes or unt 2ueehin is tender. ‘Tasto and season and toss through herbs. Sorvo with cheese gratod conte topThis is my take on the classic ham and pea soup. Frazen peas are alle saver when yau'e in the mood for something Teor and he larder is empty Peas are one of those vegetables that star, to loose ther natural swmetness and favour as soon a thy ara picked ‘0 unless you have access to peas straght from the pint, fazer wil, general taste beter. |e used bacon stead of ham are served tn chunks on top but you ‘could skip the bacon and use vegetable stock fyou wanted a vegetarian sun. 1/2 bunch chives, chopped, optonal (Cook bacon under a broiler or overhead gill until brown and rispy. ‘Meanwhile bring the stock to the bon a large saucepan. Add peas ‘and pasta and bol fr about 8 minutes or unl the pasta is cooked, ‘Stir-trough chives, fusing. Taste and season, ‘Serve soup topped with bacon pieces. Salads & vegetablesthe top 9 the top 9 stonesoup salad stonesoup salad dressings ue mck ‘Top 9? Why not round it out 10 top 10? Wat | thought trough my favour crssings and i is what came Up. I coukt have stretched it to one more but! kad the soured oF 9. | vary my ratios of ol to vinegar et a the time. The recipes below should be taken as a guide only Unies ‘otherwise inccated they should make enough o dass abag ofprowashed leaves. But again i's al upto you, Ths my favour crssing atthe moment, especialy fora salad to accompany a big typ for brunch. ve ‘been getting my caramelsed red wine vinegsr from Norton St Grocer, you can't find any, regular red wine ‘nagar witha teaspoon of honey makes a good substitute, 1 tablespoon caramelised red wine vinegar + tablespoon wholegran mustard 34 tabespoons eta gin ove ol 2. aged balsamic & olive oil dr g ‘An okSe but a goods love the sweetness of balsamic hat 0 wal combined wih the nagar caring the agg process tat seams o be aos! savoury Ihave bean Krown © make a 1 abasame chs iim the mood fo someting realy punchy But the 1.2 below s more common, Class 0 cress pepnery wld rook. 2 tablespoon aged balsamic vinegar 4 tablespoons extra virgin ofve ol tarragon vinegar & dijon mustard sing ‘ove tarragon vinegar tempers the favour of fesh tarragon and gives an intresting twist. To make your ‘own, just shove 1/2 bunch taragon in a bote of white wine vinaga” and alow ito si for afew Weck. fil ap forages. This dressing is also lovely tha regu we wine or Champagne vinegar, 1 tablespoon tarragon vinegar 1 tablespoon don mustard 4 tablespoons extra virgin ofve ol emon juice & white wine vinegar dr {youre men deve mood, ste dessa or you. Stns! rd ron ice cesngs tobe @ bittoo "emery without being sharp enough isis where the wine nogar Bas. 1 tablespoon lemon juice "tablespoon white wine vinegar 4 tablespoons extra virgin alive of nion & wine essing Ths isalovoy hearty, anos! meaty esa love 1 esa sao of wa lis but ito ood on leaves, This one keeps wel inthe fhdge which is ust as wal since i takes @ while to make. | LOVE how the {onions soak up the vinegar and give ite acksic buss of estness. + large brown onion, frely chopped 1 cup olve ol 1/4 cup sherry or other wine vinegar Heat ol ina small saucepan and add onion. Simmer over a low heat unt onion i sft but not brown. Remove from the heat and add vinegar and season. low to sit for at least 10 minutes for the onions to ‘soak up the vinegar. 6. tahini lemon dressing Insred by Sam & Sam Clarko of Moco Restaurant anc! Cookbook fame, orginal scovered this dressing fora oast pumpkin and chickpea salad but i's vay as a sauce fr fh or even To dress a salad wi is (of crunchy greens ke snowpees or fresh asparagus. Haven yet used i fo cress normal eaves. 1 clove garic, tinely pounded 4 tablespoons lemon juice 4 tablespoons tahini 8 tablespoons water 2 tablespoons extra virgin clive of‘isis easly my most mniralst salad dressing. Forget about the ol and just squseze amon juice over. Good vi a simple salad of tuna and mixed eaves. ‘rm not the biggest fan of creamy salads. Something about the way the dessing doesn took right on the leaves, (On potatos is anotter story. This dressing abo doubles as a sauce for fsh or chicken. The quantites below make a it over a cup of dressing which willbe way more than you need to dress a bag of eaves. 2/8 cup whole egg mayonnaise /3 cup natural yoghurt 1-2 tablespoons lemon juice (2 smal clove garic, crushed, optional Another cooked dressing, ti rea for main course salads tha have shor cheese staring in them. ve made twin and withou the chives and both are good. It might ea a it weird tobe cooking the parsoy ut it adds a \whole trent aficut-to describe dimension tothe salad. ‘Ys bunch fat leat parley, leaves picked bunch chives, nely chopped + tablespoon capers in salt, well washed Yscup extra vig olve of 2 tablespoons lemon juice, orto taste Place parsioy leaves ina strainer and pour over boling water. Run undor tho cold water tap, then squeez0 ‘ty and chop inal. Place in a smal saucepan with capers and remaining of and heat untl it starts o size, Romove from the heat and sim lemon juice and chives and soason. stonesoup salad dressings oO Q, Oo p oO G re butter bean & *. tuna salad Before | was introuced to butler boans, | used to make his ¢ wth cannalin' or borot beans or even chickpeas. Al ae ‘alcous 60 by all means mix up lim a big fan of tuna in of because it seems to have more favour you realy concemed about your waistine tough you could subsiute tana in springuate. (One of the best things about tis salad, apart fom how fresh ‘and tasty ti, is that transports wel and makes a great do ‘head lurch fo take to work. 2 tablespoons lemon juice 4 can tuna in ol (185g /602), drained /4 small ed onion, feel diced can butter beans (4009/1402), rainad handtul mixed salas leaves Combine lemon juice & ove olin a salad bow and |Add beans and onion tothe dressing. Flake tuna into large Chunks on op of the beans and gently toss. eg|tyoute up for toasting your ov beets. sorub beets and tim tops. \Wrap in fo ane bake at 200C (400F} for about an hour or unt tender the Bager you beets tho longer they take. Cool sigty bore using nthe Salad. To be fa | was prety impressed wth the canned baby beets | ciscoveredin the supermarket. Packed ‘boot juice they ae a lot loser fo home: baked than their ol school picked cousins. Fora more substantial meal, serve vith a poached agg ontop. Or ityou're fedig a de-hard camere - ry some chopped bacon or ‘choi and st through the lets. For ou vegan fen, roasted Wwalhus or pinenuts woud make alovely substitute fr the chee, 1 tablespoon balsamic vin 1 can lenis (400g oF 1402), dane 2 handius flat leaf prsley, lea 1 can baby beets (4009 V2 cup ricotta (approx 150g oF 5a2) ‘Bol your kettle. I a medium bowl mix gether balsamic and 3 tablespoons extra vgin ole ol and season. Place leis in & strainer and pour over boling water. Drain well then toss through the dressing. Moc in the parsley leaves and divide between 2 plates. ‘Top with drained beots and generous dollups of ricotta, 1\e used stort grain brown ce. By all means use whichever ce or grain yourke best 1 made tis realy substantial by acing a heap of mond. you were Serung as. side ish you could easly get by witha quarter ofthe puts oF ten them al together Lovely wit shor lamb, ta bilan ite BO salad ass hapey to st ‘round in the fkge whe you hang out wth your quests. 2 cups cooked brown re fapprox 2509 / oz) large bunch lt leaf parsley, coarsley chopped including Ks 2 small red anion, fnety chopped 174 cup lemon juice 1 cup whole almonds (approx 1009 1 1 In alarge salad bow sti parsley and onion through the rice. Combine lemon juice and 1/4 cup extra vgn olve oll and season well Dress salad and toss though ruts,shaved fennel saLlagwewastsh snowpeas (mang@tout) & mint = To tum the info a main course salad, san on a ganerous bed of soft res ricotta, or crumb trough some sharp goats cheesa. 11 you don't have a mandine er vslcer, you can stil make shaved salads wih a sharp knife anca steady hand, Your fern right be a It thicker but won't be the endothe werk. preter to sce my fennel lengthwise but fm using lust a knife find easiest fo lee crosswise into fhe rounds. 1 tablespoon lemon juice tablespoons extra virgin ofve oll 1 nal bub fenne! 1509 (5cz) snowpeas, trimmed 1/2 bunch fresh mint, leaves picked Combine lemon juice and 3 tablespoons extra virgin olve ot in a ‘medium bow! and season, ‘Shave fennel nto fine slces using a mandolin, v scar or sharp kaif, Toss in he dressing. ‘Add snowpees and mint and toss again. tuna chilli salad Tuna wth chil sy new favourite thing, but fel fee to choose plain tna if you aren't up fora te spa. ke to use theo am the tuna as abit of cessing forthe salad. By all means use tuna in sprngnater (crainec) you have a ow ft fetish leaves 32 nll with chi 1 bag pre washed sa 1 small or medium can 8 1 lemon race leaves in amacium bow Flake tuna and chil ol onto the salad, Dizzle over lemon juice ‘anc toss gent{you want tis salad to have a tighter, more summery fet Have the amount of baby spinach and skp the wing step. 1V/2.cup couscous 1 teaspoon ground cumin 2 bags baby spirac 3 tablespoons red wine vinegar large handtul almonds, roast roughly chopped Place couscous and cumin ina heatproot bow. Pour over 1/2 cup boling water, cover and allow to stand for 5 minutes. “Meanwhile, place a medium saucepan over a medium high heat. Ad two thirds ofthe baby spnach and cook, sting constantly uti spinach has just wilted ‘Remove fom the heat and str through olive ol vinegar and couscous, Season and transfer toa large salad bow, Toss through remaining spinach and sprikle over almonds When a racine cals for dusting meat in four before cooking, | usualy gh ta mise but for some reason tradi cut on tis slat and was go impressed wih the iovay crunchy texture that gave the moat. Worth tho efor. you need Ito be gluten te, rice er potato cr even com (maize) Nour should al work. Ifyou can't got your hands on radicchio don't worry. Just substiute in you favour letuce or even mixed loaves. 1009 (1002) place steak, fnely sized into bite sized pieces tablespoons plain four 2 tablespoons aged balsamic vinegar 1 head radicchio or other lettuce, leaves torn £2009 (Foz) cotta Pace a large trying pan over high heat. Season flour wel and toss beet pieces uni wel coated. Heat enough ol ol inthe panto just cover the base. When it stats to ‘smoke, quick fy the steak tuning once or tace untl deeply golden Drain on paper towel, Mix balsamic with 2 tablespoons extra veg ol and season. Toss lettuce leaves so they are well cated in the dressing ‘To serv, smear the cota over tw plat Top wth leaves and he beetchickpea & parmesan salad The icky thing wit this salad is that a whole th of chickpeas ‘canbe quite big eat. If yous not super hungry fel ree to ‘atch some of tho chickpeas Ifyou don'thave ary loaves, the salads lvely wiout therm. 1 bag pre washed salad leaves 1 can chickpeas (4009/1402), drained lemon 1 eral handtul shredded parmesan cheese Places eaves in large bow. Add the chickpeas. Drizzle with a litle lemon juice and toss. ‘Taste and add more lemon if you thik it needs #. Season, ‘Spinke over cheese. shaved zucchini (courgette) & mint salad 'e baon a big fan of shaved salads for a while row. This san adaptation ‘ofa ecpe I pushed ear. werks realy wel asa side Ash for fh but ‘so makes @ lvely accompaniment fo barbequed meat, especialy lamb. 4 madium zuochini 2 tablespoon lemon juice 1/2 bunch mit, leaves picked and tom 1/2 thin skinned lemon, scrubbed and finely slced into rounds, optional ‘Thinly shave the zucchini lengthwise using a slicer, mandolne, vegetable peeter or sharp kn, Combine lemon juice and 5 tablespoons extra virgin olive olin a bow! and season well, Add zucchini and toss tough. Allow to sland for afew minutes to absorb the dressing, “Toke lemon slices and cut into tiny wedge shaped segments leaving the skin on. Toss mint and lemon trough zucchin! and serve ona pate.Shaved cabbage salad With parmesan & balsamic The secret fo this salad fs to make sure your knife is Sharp and your hand steady We want the nest shavings her, not chunky ribbons. Tend o be Pretty utiess at scaring ary chunky bits that are gong to mess with my ‘salad texture, buts upto you, (Great as a sce sh fo pasta especial iit happens fo be served alongside fresh tagfatele al ragu cooked by a cute Iishman. 1/2 white or Savoy catioage large handfuls parmigiano reggiano, finaly grated ‘aged balsamic vinegar (reteraby 8 years 0) Discard outer leaves of your cabbage and then get to work shaving 3s finely as you can with a arp knife, aiscarding any the bs as you go. Place ina large bow, ize over 1/4 cup extra vfginolve ol and oss. the salad seems alte dry, add some mor ol Toss though cheese and season. Arrange on a serving plator or salad bow! and drizzle over a sparing amount of balsamic. A brocceli with chickpeas & ee tahini sauce Thisisbroccolat it's best. Crunchy and fresh in some spots, caramekisod ‘and complex in others. It seems lke so much more than, wel ust broveal Thi Is paste of ground sesame seeds and is avalable fom most neath food stoves. Natural yoghurt and lemon juice, without the water ‘make a good subsite 1 head broceall, chopped into bite sized minitrees 1 can chickpeas (1402 / 4009), crained 2 tablespoons tahini 3 tablespoons lemon juice ‘Preheat a large frying pan on the hottest heat. Add 2 tablespoon olive ‘lta pan, When it star's to smoke ada the brocali and cover with a li or an oven tray ~ i's rial to sea itso the Brocco thes rom the ‘bottom but steams atthe top. ‘Alter 2 minutes, remove the lid and si. Retum lid and cook fora further 2 minutes. Add the chickpeas and si. Cover and cook for ‘another minute “Testa piece of broccoli’ tender, remove fromthe heat. not, cover and cook for another few minutes. Season, ‘Meanwhile, comtine tahini and lemon juice with 2 tablespoons water ‘and sti until you have a smooth sauce. ‘Serve broccoli and chickpeas with tahini sauce drizzled over the topMy favourite groans fer this csh are ether kale or cavalo neo (aso known a Tusan cabbage) butts as0 lovely with plan od spinach or sherbeet, Itis one of my al time avounte shgle gal meals. Quick and easy and so, ‘50 good for you. I's also surprisingly versatile. The cheese can be substituted with al! manner of things. Sometimes | peach an 299, or just feast same pinanuls fo sprinkle on top. If Tm ‘raving 2 fish nt ve aso been known to loss through a can of sardines “ut | appreciate his ist fr everyone. tear also Be a great vay 10 Use ‘up latoverragu or even risotto, 1-2 doves garic, peeled & tne stood + bunch or about 4 large handfuls cavalo nero (or other greens see note above) 1/2 loman ‘handful grated armesan che oat 2 tablespoon ove olin a large frying pan or saucepan over a ‘medium high heat. Add garic and cook unt just stats to brown. Add ‘teens and str ry unt just wilted, Remove trom the heat. Squeeze through litle lemon juice. Taste {and season. Serve on a warm plate with pamesan sprinkled over and extra lemon onthe sie ‘This is great thing to serve vogotaran guests who wilbe so excited that you've gone beyond the standard veggie lasagne or risotto, The dressing also fasts great with amb chops so you coud cook Up afew f you nood to koep any carnivores placate: Serve with some crusty bread or mashed potato fo Soak up tho rmustrocmy dressing jes and 2 simple green sala. id mushrooms ns red wine vinegar tablespoon dijon mustard 200g (3 1/202) marinated feta handful small olives Heat a lage trying pan on the highest heal. Add a fow tablespoons olve of and add the mushies. Cover and cook for ‘about 4 minules. Tun and cook fr another 4 minutes or unt mushrooms are soft Meanie, mix vinegar and mustard with 4 tablespoons extra vgn ove ol ‘When mushies are cooked, turn stalk side up. Divide clumps of {feta between the mushrooms and drizie over feta and aves, ‘Allow the dressing to warm through before serving| know many poopie who absolute hate brussas spouts, oF at east hoy and euic, they packed witha the proten and goodness you ‘expect fem the humo lth l*you can't get your hands on lets, canned bans would make a 900d substitute 3 good quality pork sausages, preferably Italian style ans lets (1402 or 4009 each), drained 1 punnet cherry tomatoes, halved 1 tablespoon balsamic vinegar 1 handful flat lat parsley, leaves picked Heat2 tablespoon ole ol in a medium frying pan over a high heat. Remove sausage skins and crumble the meat into bight sizadpiooes. Str ty sausage Unt browned and cooked ‘rough Stir through lots and alow to warm fora minute. Remove rom heat and se tough remaining ingredients, Season, Serve it asa one- bow meal with natural yoghurt ike have here. (ruse & as a more protein-ichateratve to plain rice to save wha veggie curry 1 onion, peeled & finely dice ange pinch cried chil fakes 2 cups cooked rice (approx 2509 / 902) an lenis (400g /14e2 ), drained tural yoghurt, t0 serve fort for vegans Heat a fow tablespoons alve olin a modium frying pan. Ada ‘onion and chili and cook over ahigh heat stiring frequenty Lunt softened and stating o brown, ‘Ad ioe and lenis and stir ry fora ow more minutes unt both are heated tough ‘Season and serve with a dollop of yoghurt.Inspired by the lovely Heidi of 101 cookbooks and her cumin ‘pled tot, Actual if youre looking fr move tot ideas, I'd Fight ‘recommends Hels bog, Hai serves her tol with a warm carot salad whichis absolutly ‘ove, 400g (1402) fir tofu 2 teaspoon ground cumin 2 teaspoons garam marsala 1 cup natural yoghurt CCut tofu nto sees about émm (1/4 inch) tick an pat ry wth Paper towel Heat a large tying pan on medium high and ad a fow lespeons peanut or olve ol. Cook tofu until brown and crisp ath sides. “Meanwhile combine yoghurt ana spicos and season walpan fried tahini sauce Tahin is gound yp sasame soed and is avalablo fom heath {ocd stores and the heat fod socton of the supermarkat. you can't get your hands on tann you couldjust serve the saan with {8 Wwexige of een, | usualy buy ny fish with tho skin si on because love it when it (218 al crispy. ut wl si be lovely without skin 4 tablespoon tahini 8 tablespoons lemon juice 4 salmon fets 2 small bubs fenna, very finely siced crosswise + bunch mint, leaves picked Combine tahini and lemon. Ad litle water unl tis good save consistency, Hoat 3 tablespoons olve olin a medium frying pan over ‘macium heat. Season salmon and cook skin side down for 3 ‘minutes or unt the skin serpy and starting to go brown. Turn land cook the other side unt cooked io your king. ABOU 2 minutes, Moanufile combine mint and siced fenne:To seve, spread a bed of thin over the base of each plate. Top wih aie ofthe mint ana fennel and isty the fish, snapper parcefis with green béag cherry tomatdes “Subettute the reshest white fh filets avalabe Hf you can find snapper snapper fillets 2 large hanctuls green beans (approx 11D, rimmed 2 punnels cherry tomatoes, halved + bunch basi, leaves picked lemon cheeks, to save Dg), tops Pretweat oven on i's highest setting, Lay out 4 squares of fol or baking paper. Divide beans, tomato ‘and basil leaves between each square. Top with fish, skin side ‘down. Season and d2z¥e over a gonerous amount of olive oll - ‘about 1 tablespoon per parcel. Seal each parcel and place on a baking tray, Cook fr 8 minutes, open up one ofthe parcels to see the fish 's cooked. It might need afew more minutes. ‘Serve each parcel ona pate with a lemon cheekInspec by the lovely Mise Reaneybean, ve recent ciscoverad pot ready mussels atthe fh markat which ‘come packed Wve and are scrubbed, debearded and ready 10 cook, Thay last fra ow days he Hoe. The secret to cooking mussals Isto treat each one as an individual \When the frst mussals have opened pop them in a prewarmed bowl to wait while you keep cooking thar move hardy sbblngs. 1 leak, white part finely sliced into rings 1-2 cloves gatic, peeled & fina soe 3-5 large red chill, halved lengthwise 1/2 cup dy wt ‘kg mussels, scrubbed & debearded Cook leeks in2tabelspoons olve ol over a medium heatin a lage saucepan. Sir cccasionaly unt leeks are melingly soft ‘Ad chili and gale and cook fr another minuto. Ineease heat to igh, add wine and bing tothe bol. Add mussels and cover with & lia. Cook for 3 minutes. Give the pot a shake and remove lid. Fish ‘ut any opened mussels and place ina large bow. Cover the pot ‘’and keep cooking lor another few minutes. Shake and again remove ‘any opened mussels Discard any that haven't opened at this stage and return the opened ‘mussels tothe pot to warm tough, Divide betwoan 2 bows. Great with some crusty bread or even some hot sally is. ove this yoghurt mayo - simple blend of vituous natura yoghurt ‘and sifu whole eg9 mayonnase If @ super easy and versatie fayce. Great wih al fch and seafood and also colcious with roast chicken. Detintay setting kosp comin = — 4 tables g back to natural greek style yoghurt 's whole egg mayonna >» ‘rived salad leaves, to serve = ‘Combine yoghurt and mayonnaise. Season. Seater Sa re Divide prawns betwoen 4 plates and serve with @ handful of leaves and a small bow! of sauce onthe side I you're feeling en a {ancy you can seve litle inger bows so everyone can wash their ' > 4 handspan fried salmon with broccolini & seared lemon ‘Broccoli tke a baby version of broccol. The stems ae lovey ‘and tender ite ikea cross between asparagus and broccal ‘anc just bursting with green goodness. Regular broccal or ‘asparagus would also work wal The secret to this dish fs Cooking the lemens wit the fish, The ‘neat caramalsed the sufaco and hops to release tho juices leaving you wth an instant sauce To squeeze over your fs. bunches broocaini (or 2 heads broccol) juice and zest of 1 lemon 4 salmon lets, (approx 200g / 7oz) each “4 lemon halves, extra. ‘Bring a large saucepan of salted wate othe boil Cook broccoln for 8-4 minutes or unt just tender. Drain and toss trough lemon juice, zest and 2 tablespoons extra virgin olve fi Season ad keep warm Preheat a large tying pan or BBQ to medium high. Rub salmon generously wih extra ole ol and season wel Cook salmon skin side down fr 9-4 minutes, Tur and add lemon halves tothe pan cut side down. Sear onthe other ‘Sie for another 3 4 minutes or until cooked to your liking Divide broccoln between four plates. Top each with apiece (of salmon and serve with lemon halves on the side ricotta & basil open omelette 1 you're a fan of commercial ‘nonstick’ teflon pans, by al meane 0 ahead, but | think its realy worth the efort of vesting the tme in seasoning a tracitonaly cast ton pan yourself (see instuctins on ‘sionesoup). Youll be guaranteed an omelette that comes fee gute ready every time, without having to worry about where the teen has {one when i sar of the base of your pan. ‘Bas and cota ls by far ou favorte toping tthe moment but fel re form things up. A soft goat's chaaso can be lvaly ut you'r up for somating more hearty, chorizo and cooked potato Ghunks cout be st the ting 5 egg + tablespoon butter hhandtul, finely grated parmesan, optional 2 tablespoons ricotta 6 basi leaves, picked Lightly whisk e998 and season, Heal your omelette pan over ‘medium nigh heat unt hot But not smoking. Ads buster and allow to ‘met and sizie without browning then pour in your eggs. Str quickly ta1move the cooked part of the egg away fromthe heat fr a couple ‘of minutos. |whan the ogg s mostly cooked, sop stising and flatlan tho op with ‘spoon and keep cooking for another minuto cr so until thee is only litte runny egg remaining ontop. Remove trom the Neat. Scatter ‘over parmesan, sing, cotta chunks and basiThe best hing about scrambled aggsis that you can cook fr as few or as mary people as you ke and they be tr. ‘Apart rom adng some lovely croamy chaesiness, the ricotta ‘makes a massive dference tothe texture of your eggs. SO even you overcook them a ite they’ st be most and sof. ‘Creamed coms the secret ingrciont in theso 999s. you not fnto com, you could abways Sarva it without or takai to a ow level with some crab mater cooked prawns. 2 tablespoons butter 4 free range eggs, ighly whisked with a fork 4 tablespoons canned creamed corn large handful parmesan cheese, grated 4 tablespoons ricotta Met butter ina small saucepan over a medium heat ‘Add 0998, com and parmesan and cook, sting almost teonstanty unt the eggs are lumpy and sti Bit Mid or unt Cooked o your king. Remove from the heat ‘Stir through ricotta and serve with toast and a green salad. The great thing about the eandrch i that you pound the meat before Cooking, Tis means it only takes a minute or so on each side to cook. ‘Another bana is tat the meats tendexsed sot doosn't matter if you se shy toughor cuts, tke rump. also means that the stank ends up In bite 822d pieces 50 there are no akward mements wresting to chew through your sariwich 2009 (702) scotch filet, rump or New York steak 1 lemon, halved wholegrain mustard 4large fresh sices bread szmall antl wid baby « Heat B80 or char gril pan on its highest sting, Place steak between 2 layers of plastic. Bash with your fist or a meat ‘mallet unt itis fattened out o about 1/2cm (ain) Wick, You want it to be thin as possible with afew holes 0 i cooks quickly ‘Season steak and drizzie over ove ol on both ides, BBA for ‘approximately 1 minute each size until well charted. At the same time cook the laman, cut side down. Pace steak on a clean, warm plate and drizzle with more olve ot and a good squeeze of amon juice. Allow to rest fora few minutos 50 the meat jlces mix with the ol and lemon juice to make a Super tasty sauce. Tear meat ino bie sized pieces, ‘Spread bread with mustard then pile the steak on top. Scatter with rocket leaves, it using and otzzie over the juices. Top with another sce of brea.The secret oa kilo bacon sari is top quality bacon. you're tacky ‘encugh fo nda butcher who slees ther bacon to order | highly recommand going for 4mm (1/8) tick sices. Thay wil Soom ko ‘huge door staps compared to normal acon but Bust me, thy wert Ityou have to go with pre-sice, just choose the best quality bacon you can thd. Atnough fo be Renest, m sure even average bacon Can sil mako the word a tte more bearable I you ar fotng the fects ofthe moming ater the night bee. 4-6 rashers bacon approx 4mm (1/8in thick salted butter whole egg mayonnaise hanaful vail rocket (arugla), optional 2 soft pannin or 4 thick sices white bread Preheat your gf or beolr on medium high. Cook bacon, turing ‘ccasionally uti rown and crisp. Oran on paper owl and oop warm Halve and butter your pannini or bread and spread one sido ‘generously with mayo. Top with bacon and rocket, using ‘Season generously and then form your sandwich | you had more tme, you could substitute in some bold Kiper potatoes forthe chickpeas Mest cooks (nyse inlided in the past) recommend cooking ‘ed chekpeas fom scratch rather than using canned but fo Bo hones, often undercock dried chickpeas. And Td much prefer ‘canned chickpeas fo undercooked died ones ~ no mere gut about using camed chickpeas. 2 chorizo (approx 200g or 7o2), skced into coins 1 can chickpeas (4009 or 1402), drained 2 teaspoons smoked peprka, optional 1 punnet cherry tomatoes, halved 1/2 bunch fat leaf perstey, roughly chopped Preheat a trying pan with 2 tablespoons ave al on high. Stir fry chorizo unt nicely brown on bath sides. Str through chickpeas & paprika and cook for another minute ortwo Taste, season, and str through tomato and parsley.‘Tere something so comtoring about minced bet. Ad inthe fresh heathiness of troccol and we'e taking the perfect midweek arin Lovely on its onn but also great with some steamed ce con y chopped with some stems Bring a medium saucepan of salted water to the bol. Cook ‘broceal fr 2 minutes and dain Meanwile, beat 2 tablespoons olve olin large tying pan and 00k boo! over a high hoat unt very brown. Add gare and cook for another minute ‘Ad broccol and sauce and str through until well heated. Taste ‘and season. Sorve sprinkled wih coriander. Lamb cutlets are wondertl because they cook so quick, My (most) rece Liy-bale also a big fan and cals them "yap chops because they have abultin Stok’. Too cue, amt filets or other types of chops would also work~ although you't need to acst the cooking te. -kp0as (4009 /1402, drained 1 clove gate, superinely choppe tablespoons lemon ice Put a small saucepan of salted water on to bol Crush chickpeas, garlic and lemon juice together in a bow! with a fork ‘or your hands unl you have a chunky mash Sti tough a couple of tablespoons extra virgin olv ol. Taste and season, Place a tying pan over a medium high heal. When the panis hot and ‘he waters boiling, op the peas inthe water, Add afew tablespoons ‘ilo the tying pan, season lamb and cook for 2 minutos each side or Until browned on the outside but sil pink n the male, |whan the lam is done, the peas should aso be ready. Drain poas. Divide crushed chickpeas betwoon 2 pate. Top with lamb and poas.ég & honey The secret to these lite tarts isto fnd @ good biscut (cooks) to se as he hel’ ve used Butternut Snap cookies which are a sweat ‘oat based biscut mia fo an ANZAC. Fee free to cubtiute with your favcurte oat (oatmeal) cookie You could use any hut you lke. Fresh tomes woul be lovely as would ‘oat stone fui. Or ven sfced mango and passienfut. And i not limited to just fit toppings ~ praline. chopped ruts, even shaved ‘chocolate, | need to make these tars again, 800. 9 (1/21) ricotta tablespoons sugar 8 Butternut Sn 2 large ripe figs rat oven to 2006 (400F) ‘Meanwhile, combine ricotta and sugar and sti until smooth Place cookies on a baking ay smooth sie up and warm inthe oven, for approx 2 minues, until sot anough to bend Wile they are warm, carefully mould a soup spoon ito the fat side (ofeach eaokte 0 form a ite tart shel. low to coal or a mint, ‘Divide ricotta mixture between shells. Top each witha fg quarter and ize with honey.\Wnen it comes to tit - raspberries are only ust the begining. its raty much up to your magiration. Im toying vith the dea of feeang '80m ash figs encod stop eating bem fang enough to get them frozen. The onl thing youl noed to do s aust be amount of sugar to balaice the natural swostress of your chosen fut. Raspbomes are prety tart sof youre using sweeter fut start with about ¥the ‘amount of sugar suggested balow and ad to tate Tho cream is realy optional hore. ft adds a lovey creaminass but you're after a resher and mere waietine fiend} option by a means leave tout but you might need to play arourd wih the suga les. 300g (10x) frozen raspberries 178 cup sugar (approx 70g or 21/202) orto taste 172 cup double cream (48% mi fat minimum) Place all ingredients in afood processor and whizz unt you have a ‘smooth creamy mixture that looks like soft gelato, ‘Taste and add extra sugar if you think it needs it Tim Tams are THE best chocolate bscuts (cookies) in Australia, ad possibly the work. f you can’t get access fo Tim Tams, substi in ‘our favourte chocolate becut or even something pain ke acest, 100g (3 1/202) butter 100g (3 1/202) dark chocol 1 packet Tin Tams (200g Une a 24em x 12 em (approx 91/2 x Si) lot pan with baking paper or fol Place buter in a small saucepan over a medium heat unt only lust meted. itt stato sizzle it wil be too hot = 69 allow it 10 ool {down betore proceeding ‘Break chocolate into smal pieces and add to tho butter. Alow te stand for afew minutes and then str unl chocolate is melted though. may need another quick tum on the heat to get the chocolate to mel, CCutTim Tams into chunks abou the size ofa dice. Str through chocolate mixture and scrape everything into the prepared tin ‘Smooth the top and refrigerate unt set - about 20 minutes or so.[almost] instant malted vanilla icecream > ‘Tho amos) cclamer comes in bacause you need to oaz0 the ‘banana frst. But os Jong as you have that simple step compete, Instant ecream iat your ngertes. hight recommend making Sue {you have Fazen bananas cn hand at a times [nave a thing for mated mik powder and lve the creary matiness that gives ths super easy dessor. Bu you could easly vo amiss and use Iie ing (powedered) sugar to sweeten it instead Best eaten within an hour or two of pureeng before the banana browns of. —— 2 bananas, pedled & frazen 8 tablespoons malted mik powder / 1 teaspoon vanila extract 1/4 cup pouring cream Place all ingredients in a food processor and whiz until smooth and creamy. ‘Serve immediately. super simple chocolate mousse you prefer to met your chocolate in the microwave, by al means do s. | prefer 1s gente method because t doesnt mate i ge side rackad and forget about ny chocolate for @ whi. 100g (202) dark chocolate (70% cocoa sols), broken into smat ‘chunks 00mL (10 oz) whipping cream 1 tablespoon icing sugar 1 teaspoon vanila extract Place about cm (tin) boling water inthe base of a medium saucepan ‘and bring 1 the bol. Remove from the hea. Place a heatproot bout on the ‘Saueapan and check to make sure that the base isnt touching the wala Add the chocolate and leave for about § minutes to met, stiring occasional. Meanwhile, whip cream with icing sugar and vanilla uti soft and fut. You ont wart tt Be to0 fr, ‘tithe chocolate and when iis all smooth add chocolate to the cream and fold through. Divide between 4 smal giasses or espresso cups and refrigerate unl youre ready 1 serve,machine-free honey icecream* Me “ > v If you've alvays been a bit dsappointed by icy semiteddo and other ‘mactine-tee frazen desserts | feo your pan. But trust mo ~ even after ‘ting inthe teazer for 24houss this baby is creamy, smooth, soft and ‘seriously good = not an cc sight. Dalcous as a desert on sown, woud a0 be vlan al thse = Fans et cesta nos sor wiht osc pug Spe ‘re econ bute psg rn bie ie hie ‘Songytooy tard wn goa na cae bt Cut ba ie caching as aronvanert osonshire Ke spassntut a a 1/2 cup honey (180g or 6oz) 300mL (1 1/4 cups) double (heavy) cream 300ml (1 1/4 cups) pouring (single) cream Pistachios, to serve, optional Place honey ina small saucepan and warm over a medium heat unt teal runny. Remove trom te heat. St though double eream unt ‘smooth \Whisk cream unt it start to thicken and form soft peaks. Fold whipped cream through the honey mixture and piace in a freezer ‘proof container. Freeze until you're ready to eat - give ita east 3 hours, little baileys cheesecakes ‘made these fora donor afew weoks ago and they were a BIG hit. ve usd the oat based biscuits | usod for my it fg and ricotta tarts a ow wooks ago but and plan sweet ecu would werk wel hor, ‘Make sure you use good quay fim ricotta rom a de not the sot stu sald in tubs. Cthanuse you nn the nsk of soppy chessacakes. butternut snap cookies or other plan sweet cookie 19 cup baileys 200g (Foz) ricotta 2509 (Goz) phiieipha cream cheese 113 cup icing sugar (powdered sugar) (60g or 202) Lin a large muffin tin with 6 muti papers. Place cookies upside down in the base of each you may need to tm thom with akrife to get them to sit at. Drizzle 1 teaspoon of alleys lover each cookie, Combine remaining baileys, cota, cream cheese and icing sugar and ‘mash i all together wih a fork unl smooth. Aternativey, whizz n a food processor Divide ricotta mixture between muffin papers and refrigerate unt youre ready oat.\Wove al boen thre, You'w inited some mates over fora mid wook diner. The plan was fo sip away fom work ety. Home by five. Plenty of tne to knock up tree courses. gh? I ony. Rater than give up mic week entertaining, Ive decided to be more realistic with ny planning. One cf the secret weapons Ive developed isto host a chocolate tasting for dessert. | used to sample chocolate and béculs cookies) ona regular basis fora ing. And ad the ispraton that tastings could be fun tod wth your ‘mands. 1. Choose three ciferent chocolates It's upto you what typeof chocolate you offer or tasting. You could choose twee diferent brands of say 70% cocoa solids chocolate and have abit ofa ‘comparison. You'l be surprised ust how ciferent they willbe, Another option is go fora write, milk and dark from the same producer £0 you can get everyone to expiore which i their favoutte type. Ox you could ty {tree diferent dark chocolates wih ciflernt levels of cocoa solids. Ora cheap ‘ooking chocolate, a midrange and a move expensive. the possibile are endless realy. 2, Pronk tham in the middle ofthe table, For an added level of comploxty, you could save thom unlabeled o ‘bina’ as we professional tasiors ike to 6ay. But his can make a lite inimidating for ‘some people. Maybe save this for a flow up session. 3, Exolore, dcuss and enjoy You can make it s in depth or as casual as you ik. | Ike to keep it very ‘conversational and fun. Just let everyone taste and talk about what they are experiencing - their kes and disixes. your quests want to get a bt moce serious about their chocolate appreciation, you could gve them a few pointers as to wha the professional look fo. Ive pulled tagather a bof @ guide on This is one of those realy simple ideas where the whole far exceeds the Sim ofthe pats...2 favour explosion. As wh ary ‘Sipe rie, it is realy crcl that you uso the highest quay ingrecients. So make sure you use the best Fesh dates you can 0l your hands on al you have is supermarket pte dates you would be beter off to tum them ito sticky data pudding and save this ecpe for another day The dates are @ ret thing o serve atthe end ofa casual diner when you want something simple to go wih some warring itherglen Muscat ora lscious Botrytis Semon (Sauter) 6-8 dat Due cheese, such as 9 rar Cut sit down one side of each date and remove the seed, Fil the cavily witha chunk of blue cheese ‘Serve at room temperature wah a good gind of black pepper.Here are my minimal kitchen essentias — what invest inf I was kiting aut a ktchen from soratch, This i just my personal st based onthe types of things | ke to cook. Of course your essotias willbe deren depending an your Cooking preferances and si. ‘A good quality cooks knife anda bread knife if you re a fan of sice-your-own. Forgot those knife block sets. ne large wooden board for all purpose chopping and a Plastic one that can goin the cishwasher for ram meat, Poltry ec. I youre vego you coud stick to ust one board [dishwasher (unis you are some zen master dishwashing far), an oven (preterably electric larforcec), Stove top (preferably conduction or gas) ad fidge with a freezer. Ht you ive by yours — 1 smalish skit willbe fine but if you ever cook for afew people, a large ring pan wil came in handy. Best to get anes with overproot ances. 111 was being super minimalist | could limit my pots to just one ~ my 28em cherry red enamel coated cast ion te crouset Is perfect for everything from boing pasta to ‘ow cooking batch of lamb shanks. I can al you how ‘much | ove It. But only having one saucepan can be vory Timing it you want to bl some spuds for mash o go wih your lamb shanks so think its reasonable to have another pot! have a min stock pt that it about he same size as tho lo crousat that isin for peoty much anything You can also use your roasting pan to bake scones ot cookies saving you buying a separate cookle sheet. | nave a set of lates which are lovely, shallow pasta ‘bows. They are the ulimate minimalist ecocken/ because you can prety much serve anything on them from a steak to pasta. You could also use them or soup or cereal it needed, I'd also include one mg oF teacup per person which ean double up as an alternative to litle ramekins or ‘serving cups for desserts Forget the tre set of steak knives you really just need one fork. sp00n and Kile per person ‘Awineglass and a tumbler per person is the minimum ‘because | ke to have both water and wine wih my meals. (One large bow! that doubles as both sal you really need ‘Avwisk for egg ites or whipping cream, a can opener, ‘bate opener (athough non-cxinkars would be abo 10 {got away without one), a spatula for geting food out of the {tying pan (more versatile than tongs Iting), a microplane ‘rato for anything rom chocolat o choose. A argo 'Saier for draining pasta that can also be used or sieving flour or removing lumps trom sauces or custard ‘Atoat pan is the bave minimum | could got by with. Ioan 'o used for loaves of bread, ay typeof cako or even making tetinos.how to setup a ist lemaa cele ere lac a is ] the nice minima to haves als my minima pantry the essent Part two of how to setup a miimals kitchen details the iloms that arn't exactly excl but make We inthe Kitchen a ot While you could outsource your sharpening, | highly recommend investing in a set of Fut fingers ~ the most effective sharpening system Ive ever used You can always boil water in a saucepan but a kettle Is bilan for cups of tea and boting water for pasta ete when you're in ahury, ‘You can lve without one but they can make ite alot easier = and make purees possible. Also excellent for slicing oF ‘grating large amounts of vegetables. Hove having a big pot of stock simmering while | do other things on a lazy Sunday aftemoon. If youre not a stock ‘maker, you can easly ive with anormal arge saucepan. Ht you'e not into folowing recipes then you probably wont reed these but they mako ife easier espocally for the bakers amongst us “Tongs can be useful especially for the BBQ winen you ‘dont want to puncture your meat. A vegetable peelr can ‘make pooling @ heap quicker and can take the place of a ‘mandaline for cutting tne ribbons fr vegotabes. Im a big fan of lemon zast. While you can use a microplane to do ‘th Job, | profer the clean tie stips you get from a frmon _zestor. Serving spoons are a cvized option for when you have guests, although not cxical as you could always get ope to use thar wn cutlery or even betor heir finger. 1m a fan of serving things in the middle of the table so ‘everyone can help thomseWves but you could always serve straight from the frying pan or pot. Unless you are lucky enough to have your own rain water tank, a water fite is an economical and environmentally {tenalyalemative to buying bottied water. ‘Years ago | would have included a salad spinner in the ‘essentials, but these days there are so many prewashed Yeavos availabe you could get by without ono. Far year | ust sored evening in ts ial packaging with arubber band ar a peg to seal but there was awa {ri mom eetton al na grossed no oto vest In glass canisters. ‘You could pop fl over your plate or leave leftovers in the ‘saucepan but this could be a pain wren you want to cook something the next day. | have a few Pyrex dishes with ‘plastic ds which I love for many reasons. They ook good, they seal propery so you can be sure your lunch wil make 't to work, they are glass so you dont have to worry about plastic leaching into your food AND they are oven prool so {you can pop them straight into the oven to reheat things. included the loaf pan in the critical lst, but | do use my ‘24cm (Gn) round cake tn witha removable base and my 28cm (11) tart tn with removable base frequently. 'As a Australian, I'm realy tempted to include a barbie inthe {essentials but Ihave managed to lve without one from time. totme ‘Again, ths is just my personal st based on the types of ting | Ike to cook OF course your essentals willbe foro Cepencng on your cooking preferences and ste. Actually I'd ove to haar i theres anything you stengly disagree with ar anything you felis a crime not 0 include | ike to stock a cheaper extra vigin ole ol for general ‘cooking, a more expensive peppery number for dressings and drizzling and some peanut oi for tying ‘You could just keep one box of sea salt fakes buts good to have cheaper grado of sea salt for making brines and sang pasta water Ican'timagine a wold without eshly ground black pepper. Caster sugar is the most versatile asi is ine grained £0 wil ssoNe readily, OF all the sauces, soy is the most versatile. Ive been appreciating i asa vegetarian source of savoury favours. You never know when a chacoate-iteal momentis going to arise Also groat as a backup dessert, ove my tea ‘and could imagine ie without Perfect for emergency pasta sauce. 11 nad to narrow down my canned legume collection 10 ‘one essontal, chickpeas would win hands down, ‘Aso known as ‘Puy’ lentis, these are my favourt let. ‘Small and prety, they are very forgiving and don” tun to ‘mush ke many other lets. 12. plain Aov It's not ced all purpose’ flour fornothing. Gan be used in baking, readmaking and pasta, Not essential for non-bakers, but my frst choice for a leavering agent Will tum plan flour ito self raising flour in lash ~ just add 2 teaspoons toa cup of plain low. My breaitast of choce. 15, dried chill! Aake Dried ed chil lakes are my fst choice for ate fre. For crunch in a crumble, or salad, or for a healthy snack, It aways a good o have some nus on hand tonto have at least ono short pasta and along pasta tke Linguine in the pantry. Worth spending the extra money on the atsanal stu My two favour ric, ‘As anyone with an lsh boytiond knows, ptatoos aro an ‘essential pantry item, It keops for ages and makes a world o dtoronce to many dishes. | have this thing that i | have lemons and parmesan (and loo paper) inthe house then everything wil be alright ‘hore are few things that can be improved witha grating fresh parmigiano reggiano.| also love it as a snack. Ctl tor roast spuds, and easy to grow. I's one of my few surviving fresh herbs. Also Keeps well in the freezer. i you have eggs. you have a mealist ] pantry to haves my minima ove brown sugar or sprinkle on my porridge or for baking Can be substituted for palm sugar in Asian cooking, | nave a massive vinogar collction which will be hard to part with, but I think | ean do itd keep a wellaged balsamic, @ light white wine vinegar, and my Sarsons. brown malt vinegar that | picked up in Ireland to splash over takeaway fish and chips. Alito goes a long way. love alte crzzied over steamed (greens and steamed whole fh q oyster sauce Scsh sau ‘Mtr soy these two are my go-o sauces for Asian cooking “These are ‘sentimental ingredients. ike to have on hands incase | gota craving for my Mum's chocolate caramel sie Both are brillant to brighten up your cooking. Anchovies also have the ability 1o enhance the maaty flavours in a stow. Another itl ray of salty sunshine that can make a word of diflerence 1o your food. It chickpeas are the essential canned lagume, tis nice to have some or all of he above on hand for almost instant salads or pure 12. strong Aou ‘Algo known a bakers flour or high poten flour, ti isthe best for baking bread, pizza crusts or home made egg pasta. Of course, non-bakers can skp this. For adding texture to fresh pasta and giving pizza bases ‘and bread a rustic crunchy base, For booting up the fbor contontin my breakast ‘These are the three spices I rely on the most. Purists wil argue that they should be whole seeds but minimalsts wil see the benetts of not needing another piece of equipment to grind ther spices. For making puddle cookies and best ever (cocoa) brownies. Definitely not essential but good to have on hand for baking o for a ht chocolate when someone has depeted your chocolate stash. [Atthe moment Ihave some dried eweetened cranberis that can be used in salads o baking, Lovely with avocado on toast but | won try and convert ‘any non Australians, ust yet. Sometimes, im feeling a bit impoverished, use vanila ‘extract or vanilla bean paste instead Wile pasta and rice are essentials, | do ike to keep Gilerent grains on hand. Barey feekah, couscous and {ulnoa are alin my pantry at the momer ‘So many grea things stan with sauesing an onion the nice gpa isanic felivoat ding 27 Sree Inky armed with conan aes 35 row ie 6 lr toate 3 ‘wa ccna ith mney & gate 5 ain ‘amo rods with bok ey Sos saxo 52 inet & bccn iy 75, estate 60 Ine nodes witht, honey Sey 55 nfs eu wh pyre 6 ‘onrnes oth cick 6 ine St sinless nes 21 vases 22 Inky spina sad with cons ene 55 bon ‘neon saries 73 eo & patasoup wth neon 25 bem sme 73 ba ‘attr ban & tus 30 ‘wa ber bere ith oenmny Spe 13 ‘iteben & ames ue 16 bet aed & bel sy 7 spe & sical with eta 95 ‘quick kee 72 net & bo iy 75 eto, ‘wom eri ad wth bets ota 2 Nieceee fie sth He che 5 nv withjaren 18 index nko 2iiremades with rk chy & ote sae Singlesob nade saup 21 Texn seis 73 ein at enone 70 ‘sce eg wih ota 7 ‘roca et & rec st fy 75 Iara wh chickens & tin sae 40 DB fed samen wh eee & sed laren 68 BBeiawith era Spires ‘rocco with hicks tb an 40 ‘wntioe Salen tte 31 uses gs a fed basa spouts 43 Inert tm sd 20 igen didken &cmscas sp 23 ttemodeswithcicen lime St iden &cancnssp 23 dicen Spams lal 37 ices ‘dick & pms sl 57 dio wth cick 6 oo 7 labels cated chicka sug sep pas 75 ‘wearin sla heey & pie 5 een ‘acon ating ‘relat an ecirhg & ‘sper sinle cht ms 1 eons timtan bee 9 eet rizo with cps 6 tan Gonzo wth cies Stone 7 euro deve nein (axa) 6 risa 38 ‘zu (oamte) meres 53 coxa zai (cane) soup 2 ‘hy nh ad wth conn nes dich & cxscrus sup 21 execs with ti & day toms 5 ispbar Galsanc sad with ota 35 enti ‘etn wth smears 6 eure 14 ‘rain wth flo azz ees be 15 ‘oni whadu stnen & source 1 feb dts wih tiuechese 6xp ft ie © ons ‘ax a he 60 ‘it bel epmoneiaio 70 semble egg wih ita 71 ‘ene ‘Steve fee ith sows (meget Gent 8 ‘dmesg $2 Ti ita tts with Ag & any 78 des ‘ater bn & tna 30 cqxseas witht cay too sae 5 ‘tin wth seca ron 6s te 14 [peed sin with esolt sere 69 ees wiht ee sa 6 ‘Suppers th gen bs chy ies 65 ‘unm sad 3 ns ches ith chee 5 lao aber to 72 genta ‘seypar seas wih gen bas chy ees 65 oem ‘sa geen th pamesan 4 akken mods witht hang & 59 55 sta Tings whet & ill 46 sarin pt 50 asta ith fecal Spnas 15 ast ithiata 49 pata ith sn 25 Sobel tune 56 Specht with may clic 47 i (ona) meds 53 asa withlaese Sires 5 asa with peessages & rabe ps 4 rasta cota 49 peta soup wit econ 25 es Taba cna chs & sugars ps 75 ta with sages nab ps 48 a6 paso th ean 25 lamb cules cnc ihre & axe snp p76 Janus with chat chicks Sag se ss 75 Jes sod wks Gch 7 Jenn 40 to win ving in 2 seis ‘cre ens wt sage & toma 6 ‘wre saath ets cn 32 lingu wodt ch ol 45 ides cheeses 8 Iie seta aries uth Ag Shay 78, mxtinetee ‘ang icon ‘med vera rere 8 mgt ‘hue ene sit spas (mera) & nt 33 mde Tpowniice 6 amend aoe 3 chien & cascens sp 23 foxes wih ta & Cay tomo sae 50 ndex toe row ieee 3 ‘outa © Teeiens @ sone tone wh cn tine 5A sp ntsc wt ota 95 de hates wth Ay hey 78 scat pennies 0 sera eg with eta 7. ‘senmlertkaith et ct 52 aa bi ‘pmnomeete 7 ‘stad Int pre sa with conse ales 35 aoc with ctegens& tt ace 40 ownsice mend ade 3 Intern & turn 20 fide & pares lal 37 isp ansaid it cota 25 shor cbt sla wth parma & isan 39 ‘Sal ene sls (need rack 5 steve actin (xp mit sal 32 ‘uml lal 3 vermcticlgmstic wthrmamay & tic 58 ‘sladdiog ‘apd isanc &livwel desing 27 opr desig 23 ‘cranes wine ving & wean maa 27 ements wine vinegar desing 28 ion & ve vip desing 28 Slelann ce sing 29, ‘deme sing 28. tarape ving & jon stad des 27 ttetoan cen desing 29 frets wth bh cheese 6 stewed ein (exept) 6 mista 32 ‘wteben & pam amo 16 lnm pso 50 ‘Sper sine mde masse 2 meinem. Deldmastmone wie 6 ove cei 2 mass ‘mses thee cil 67 mses wiles chil 67 sends ‘2nd nodeswth bok chy 6 odes 52 Ire nodes wht ey 6 9 55 ‘onto with chin & line 54 Simple stn moadesoup 21 ‘sba des wih si peas St wari 22 mutate ‘ata et epmomeeio 70 cnn & vine vinape desing 28 Geass eats 3 fie san lh renal 6s. a ie sen wh ae see 6 sli Bn se i wh sal yogaat ‘sin a fi simon ith ects aren 6 af simon witha sur sat 6S serch cn mies 73 traxilo ‘thar 18 que ek seevich 72 sums ‘aenad ers wth umgp & taro 61 Goria wth cack & tons 7 seranted exp vith eta 7 seaeod ‘mies ites cil 67 simpler inp) with yoturt mayo 6 stove cating aed wipes & tc 2 ‘devel fed sala wi snows (mae Git 33 ‘eve cin conte) & mit sad 3 in ‘ple prs i) with yoghurt mayo 6B sample stba made soup 21 smb cabo 56 swede ‘Goi wth smote 6 source 14 ‘wombat rs with ean & pe 13 seeds ‘deesocn tt 19 (Geese withceley 17 (casi with buflo mez poppers & bal 15 ‘watoban & pam mo 16 ‘Sepp tes th gen bens che ets sone ‘Saved fre slr with ssowpans (mango Sisk ‘ soba es with pesto & pres 5sop ide ‘iden & anec sop Zt a6 pata cop vith naan 25 Sngiostta nade sap 21 vgn vasjolaca 22 Inky gre sad with commons ales 25 (one sup 24 Ino with ices & ta sane 40 spect with omy gic 47 Ingo sia6 amantaiealeh 3t har Tekken nes with tai heey & 29 ‘clo Hao les © withjamen 18 Shovel ene sa with snopes (mae) Si ‘riz vith cick & tonto A ® st shovel aut cote) Smit sad 33 ‘dc telccvich 72 Smplesoba nade sp 21 = Spaeth wither) gle 47 vanilla 22 sta ith sae & nub ps 8 spersinpe adatoms © ‘ermbiterbrs with sma & ge 13 varmchicestd hrm & tic 5B vats ‘veagellsa 22 aad vation Tverd wih chips & bisa 40 Tay rach sad with cous amends 3 nisin withthe see sal Inocalwith eips& tain sce 40 {si lm desig 23 Inownsin 6 mendtaealch 3 tai leon desing 23 ese ontast 19 ‘aragan vege & jon mand desig 27 tidy & pamela 57 vats ‘ai thai manda pepper Gea 15 lit ley choses 2 (ap ed ice 6 li soa ties with Ag & hay 78 2d mishroms with fea & dlvedesing tots amy desing 29 lrg wihreclat Scilla 5 ‘e nina 50 ken mores ith, bm 6 55 fe fu with iced yooh 63 feta thi yohat Beaton vermto| nats ‘cuned its wih sasg& tonto 61 ara ith esta 49 devo wth cca & om Haolels © ‘exsnas with trachea tonto same ‘ata bl — omnonrietio 7 ‘sepperrecdswihgren ms Stony tats 65 scmbled es whit 71 tum Shaved agp sla wh mason & sac 0 ‘attra & tsi 90 ‘anni wba tonto sane 5 ‘umm iad ‘The author ofthis ebook is Jules Clancy. ma tood scientist, miter, runner, photographer and aspiring minimalist lve in Sydney and | ate having my photgraph taken, In January 2010, | packed in my day job as a chocolate biscuit designer for Australia’s largest biscuit company to become a full time blogger. | ‘write stonesoup I minimalist home cooking (www. thesionesoup.com), @ blog that helps people become better home cooks by using a minimalist approach to cooking ‘After snagging a reservation, was icky enough to dine at eIBull-the best restaurant in the worl. It was truly the most amazing food experience of my lil and inspired me to start a blog to chronicle my eating adventures called breadshoes (www.breadshoes.com), Last year, self published my first cookbook, ‘and the love is free - mum a le with recipes’ to celebrate the beaubtul fe and cooking of my Mum who ied from cancer in 2007. Itis available to purchase through sionesoup. ‘When I'm not cooking, writing about food or taking photographs (ot food} [can be found indulging my passions for long boozy lunches, travel running, sweaty bikram yoga, cookbooks, boating on Sydney harbour, ‘cheese and red shoes. [OK. all shoes} You can contact me at jules @ thestonesoup.com steve frac srowpas (omg ent ‘Seved arin (exapet) 6 mito 38 Simplest nod sogp 21 ‘sme bene 5 sobe ces with est press 5 ‘gach witha Septic 47 verieldsa 22 ‘went rs wth cary & pte 13 ‘we cig lr wih meray & atic 5 ‘se gene vt pamesn f ‘ecm (compat) eds 53 ‘edit (compete sup 24 waxfelasa 22 ‘sabato bs wth ean & ic 13 ‘erm chika ad with enerey & ga SB ‘sce lath ts sta vem ‘armada withsumgp &tamto 61 ‘wench sala ih see & atic 58 ‘selene th bs ota 2 titan parmesan pre 16 ‘ste gens wheres 41 yoofurt a fa tot wth st yogurt 63 stewed acid (ann & itso 38 ‘cit (cou) res 53 ‘cin (compat sup 24what now? 1. share this ebook with your family & friends ‘now someone who coud bene rom acolection of super simple recipes? Wel, please email them a copy ofthis e-book - it might be just the thing to spur them into the kitchen and get cooking Dont worry about copyright, i's @ tree e-book and | give you my permission to share 2. subscribe It youte looking for some fresh ideas for simple recipes - many that use only 5 ingredients and take just 10 minutes to make - hop on ever to my blag, stonesoup | ‘minimalist home cooking (wv. thestonesoup,com) and suibscrbe for twice wookly ‘email updates. Ityou haven read my print book and the love is free, you can pick up @ copy as Well or at least preview the book HERE,