[1] Warm Mushroom & Goats Cheese Salad [2] Hokkien Noodles with ...
2 28th July 2014
[1] [2] [3] [4] [5] [6]
Warm Mushroom & Goats Cheese Salad Hokkien Noodles with Beef Thai Green Chicken Curry with Cauliflower Rice Broccoli, Bacon & Avocado Salad Spaghetti with Chilli & Garlic + Green Salad Peanut Butter Cookies*
* VARIATIONS
Cookies take about 25 minutes to make. See short on time guide for alternatives.
Vegetarian: [2] Replace beef with cooked lentils or crumbled tofu. [3] Replace chicken with vegetables. [4] Replace bacon with smoked tofu or hard boiled eggs. Carb Lovers / More Substantial: [1] Serve with crusty bread & butter. [2] Double the noodles. [3] Serve with steamed rice. [4] Toss in cooked pasta or canned chickpeas. [5] Increase the pasta. Carnivore: [1] Serve with proscuitto. [4] Double the bacon or add cooked sliced chorizo or other sausage. [5] Make a quick pork ragu to serve with the pasta. Pescetarian: [1] Add smoked salmon. [2] Replace beef with peeled prawns (shrimp). [3] Replace chicken with chopped salmon or other fish fillets. Short on time: [3] Use a commercial Thai green curry paste. [6] Serve vanilla ice cream topped with crunchy peanut butter.
r
Soupstones SHOPPING LIST* 28Jul
VEGGIES
PROTEIN
PANTRY
OTHER
4 field or portabello mushrooms [1] 250g (9oz) minced (ground) beef [2]
extra virgin olive oil
[add your other items here]
2 bags salad leaves [1&5]
2 small chicken breasts [3]
salt & pepper
6 spring onions, optional [2]
2 rashers bacon [4]
4T sherry or wine vinegar [1&4&5]
1 bunch baby bok choy [2]
1 egg [6]+
2t soy sauce, optional [1&5]
handful basil leaves, optional [3]
200g (7oz) fresh hokkien or
1 bunch coriander (cilantro), leaves & stems [3]#
DAIRY
Singapore noodles [2]*
1 small onion [3]#
2 handfuls goats cheese [1]
4T oyster sauce or sweet soy sauce [2]
6 large green chillies [3]#
1 can coconut milk (400g / 14oz) [3]
3 stalks lemon grass OR zest of 1 lemon [3]#
2T fish sauce [3]
1 thumb-sized piece ginger [3]#
2T Dijon mustard [4]
1/2 cauliflower [3]
200g (7oz) spaghetti or other pasta [5]
1 head broccoli [4]
1t dried chilli flakes or chopped fresh chilli [5]
1 avocado [4]
250g (9oz) smooth peanut butter [6]+
2 cloves garlic [5]
200g (7oz) brown sugar [6]+ 1 teaspoon baking powder [6]+
COOKS NOTES
‘t’ = teaspoon ‘T’ = tablespoon. Unless otherwise stated all cans are 400g (14oz) * [2] Any noodle or pasta will work instead of the hokkien noodles. Just cook as per the packet, drain and add at step 4. # [3] You could replace these ingredients with a jar of commercial Thai green curry paste. + [6] For a quicker option serve peanut butter with vanilla ice cream. If you do make the cookies you’ll get about 12.
*Based
on serving 2 people. Please adjust as required. [Numbers] refer to the recipe each ingredient is required for.
Warm Mushroom & Goats Cheese Salad
Hokkien Noodles with Beef
enough for 2
enough for 2
4 field or portabello mushrooms, sliced 1 tablespoon sherry or wine vinegar 1 teaspoon soy sauce, optional 1 bag salad leaves, washed and dried 2 handfuls goats cheese
200g (7oz) fresh hokkien or Singapore noodles 250g (9oz) minced (ground) beef 6 spring onions, finely sliced, optional 1 bunch baby bok choy, leaves separated 4 tablespoons oyster sauce or sweet soy sauce
1. Heat a little oil in a pan and cook the mushrooms over a medium heat for 5-10 minutes or until browned and soft.
1. Place noodles in a heatproof bowl and cover with boiling water. Allow to stand.
2. Meanwhile, combine vinegar, soy (if using) and 3 tablespoons extra virgin olive oil in a medium bowl. Taste and season.
2. Heat two tablespoons olive oil in a large frying pan or wok. Stir-fry beef over a high heat, until well browned.
3. Toss leaves gently in the dressing. Place leaves on 2 serving plates.
3. Add spring onion (if using) and bok choy and stir-fry until just wilted.
4. Top dressed leaves with the warm mushrooms and scatter over the goats cheese. Serve ASAP.
4. Turn down the heat and add sauce and drained noodles. Cook until everything is hot. Taste, season and serve.
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Thai Green Chicken Curry
Cauliflower ‘Rice’
Broccoli, Bacon & Avocado Salad
enough for 2
per person as a side
enough for 2
Enough for 2 2 small chicken breasts 1 can coconut milk (400g / 14oz) 2 tablespoons fish sauce small handful basil leaves, optional for the curry paste: 1 bunch coriander (cilantro), leaves & stems 1 small onion 6 large green chillies, deseeded 3 stalks lemon grass, sliced OR zest of 1 lemon 1 thumb-sized piece ginger, chopped
150-200g (5-7oz) cauliflower 1. Grate cauli finely using your food processor. Or a coarse microplane grater. 2. Serve raw.
2 rashers bacon, chopped into matchsticks 2 tablespoons Dijon mustard or other mustard 2 tablespoons sherry vinegar 1 head broccoli 1 avocado 1. Heat a small frying pan on a medium high heat. Add a little oil and cook bacon, stirring every now and then for a few minutes until bacon is crisp and browned. 2. Meanwhile combine mustard, vinegar and 2 tablespoons extra virgin olive oil in a salad bowl. Season.
1. Whizz the spice paste ingredients with 2 tablespoons oil in a food processor until you have a chunky puree.
3. Chop broccoli into tiny bite sized trees and toss in the dressing.
2. Heat a few tablespoons peanut oil in a large frying pan and stir-fry the chicken for a few minutes or until starting to brown. Remove from the pan and keep warm.
4. Chop avocado in half and scoop bite sized chunks into the dressing using a spoon.
3. Add the spice paste to the pan and cook, stirring for about a minute or until the spice paste smells fragrant. 4. Add the coconut milk and fish sauce and bring to a simmer. Cook gently for about 5 minutes or until the sauce has thickened slightly. 5. Return the chicken and any juices to the pan and bring back to a simmer. Taste, season and serve hot.
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5. Toss salad to distribute the dressing and serve with crispy bacon on top.
Spaghetti with Chilli & Garlic enough for 2
200g (7oz) spaghetti or other pasta 4 tablespoons extra virgin olive oil 1/2 – 1 teaspoon dried chilli flakes or chopped fresh chilli 2 cloves garlic, finely sliced 1. Bring a pot of salted water to the boil. Add pasta and set the timer for 1 minute less than the duration recommended on the packet. 2. Stir pasta every few minutes, but meanwhile make your sauce.
The Classic Mixed Green Salad enough for 2 as a side
1 tablespoon sherry vinegar 1/2 teaspoon soy sauce 3 handfuls mixed salad leaves, washed and dried 1. Combine vinegar, soy and 3 tablespoons extra virgin olive oil in a medium bowl. 2. Toss leaves gently in the dressing using clean hands. 3. Taste and season.
3. Gently heat oil in a small saucepan. Add chilli and garlic and fry for a minute or until garlic is starting to go a little brown. Remove from the heat.
Peanut Butter Cookies makes about 12
250g (9oz) smooth peanut butter 200g (7oz) brown sugar 1 teaspoon baking powder 1 egg 1. Preheat oven to 180C (350F). 2. In a bowl, stir together peanut butter, sugar and baking powder. 3. Stir in egg to form a wet dough. 4. Form into balls using heaped teaspoons and place on 2 trays lined with baking paper, allowing room to spread. Press on cookies to flatten slightly and sprinkle with a little sea salt. 5. Bake for 8-10 minutes or until cookies are golden at the edges. Cool on the tray.
4. When the pasta timer rings. Taste pasta and give it a little longer if it is still too crunchy. When the pasta is al dente, scoop out a cup of cooking liquid and drain. 5. Return pasta to the hot pan and toss in the oil. Taste and season and add a little cooking water if it looks too dry.
print friendly recipes.
To access the meal plans & recipes online go to: www.stonesoupvirtualcookeryschool.com
© Jules Clancy 2014 This ebook is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted under the Copyright Act, no part of this ebook may be reproduced by any process without written permission. Enquiries should be addressed to the author. All rights reserved.
[1] [2] [3] [4] [5] [6]
Warm Mushroom & Goats Cheese Salad Hokkien Noodles with Beef Thai Green Chicken Curry with Cauliflower Rice Broccoli, Bacon & Avocado Salad Spaghetti with Chilli & Garlic + Green Salad Peanut Butter Cookies*
* VARIATIONS
Cookies take about 25 minutes to make. See short on time guide for alternatives.
Vegetarian: [2] Replace beef with cooked lentils or crumbled tofu. [3] Replace chicken with vegetables. [4] Replace bacon with smoked tofu or hard boiled eggs. Carb Lovers / More Substantial: [1] Serve with crusty bread & butter. [2] Double the noodles. [3] Serve with steamed rice. [4] Toss in cooked pasta or canned chickpeas. [5] Increase the pasta. Carnivore: [1] Serve with proscuitto. [4] Double the bacon or add cooked sliced chorizo or other sausage. [5] Make a quick pork ragu to serve with the pasta. Pescetarian: [1] Add smoked salmon. [2] Replace beef with peeled prawns (shrimp). [3] Replace chicken with chopped salmon or other fish fillets. Short on time: [3] Use a commercial Thai green curry paste. [6] Serve vanilla ice cream topped with crunchy peanut butter.
r
Soupstones SHOPPING LIST* 28Jul
VEGGIES
PROTEIN
PANTRY
OTHER
4 field or portabello mushrooms [1] 250g (9oz) minced (ground) beef [2]
extra virgin olive oil
[add your other items here]
2 bags salad leaves [1&5]
2 small chicken breasts [3]
salt & pepper
6 spring onions, optional [2]
2 rashers bacon [4]
4T sherry or wine vinegar [1&4&5]
1 bunch baby bok choy [2]
1 egg [6]+
2t soy sauce, optional [1&5]
handful basil leaves, optional [3]
200g (7oz) fresh hokkien or
1 bunch coriander (cilantro), leaves & stems [3]#
DAIRY
Singapore noodles [2]*
1 small onion [3]#
2 handfuls goats cheese [1]
4T oyster sauce or sweet soy sauce [2]
6 large green chillies [3]#
1 can coconut milk (400g / 14oz) [3]
3 stalks lemon grass OR zest of 1 lemon [3]#
2T fish sauce [3]
1 thumb-sized piece ginger [3]#
2T Dijon mustard [4]
1/2 cauliflower [3]
200g (7oz) spaghetti or other pasta [5]
1 head broccoli [4]
1t dried chilli flakes or chopped fresh chilli [5]
1 avocado [4]
250g (9oz) smooth peanut butter [6]+
2 cloves garlic [5]
200g (7oz) brown sugar [6]+ 1 teaspoon baking powder [6]+
COOKS NOTES
‘t’ = teaspoon ‘T’ = tablespoon. Unless otherwise stated all cans are 400g (14oz) * [2] Any noodle or pasta will work instead of the hokkien noodles. Just cook as per the packet, drain and add at step 4. # [3] You could replace these ingredients with a jar of commercial Thai green curry paste. + [6] For a quicker option serve peanut butter with vanilla ice cream. If you do make the cookies you’ll get about 12.
*Based
on serving 2 people. Please adjust as required. [Numbers] refer to the recipe each ingredient is required for.
Warm Mushroom & Goats Cheese Salad
Hokkien Noodles with Beef
enough for 2
enough for 2
4 field or portabello mushrooms, sliced 1 tablespoon sherry or wine vinegar 1 teaspoon soy sauce, optional 1 bag salad leaves, washed and dried 2 handfuls goats cheese
200g (7oz) fresh hokkien or Singapore noodles 250g (9oz) minced (ground) beef 6 spring onions, finely sliced, optional 1 bunch baby bok choy, leaves separated 4 tablespoons oyster sauce or sweet soy sauce
1. Heat a little oil in a pan and cook the mushrooms over a medium heat for 5-10 minutes or until browned and soft.
1. Place noodles in a heatproof bowl and cover with boiling water. Allow to stand.
2. Meanwhile, combine vinegar, soy (if using) and 3 tablespoons extra virgin olive oil in a medium bowl. Taste and season.
2. Heat two tablespoons olive oil in a large frying pan or wok. Stir-fry beef over a high heat, until well browned.
3. Toss leaves gently in the dressing. Place leaves on 2 serving plates.
3. Add spring onion (if using) and bok choy and stir-fry until just wilted.
4. Top dressed leaves with the warm mushrooms and scatter over the goats cheese. Serve ASAP.
4. Turn down the heat and add sauce and drained noodles. Cook until everything is hot. Taste, season and serve.
print friendly recipes.
Thai Green Chicken Curry
Cauliflower ‘Rice’
Broccoli, Bacon & Avocado Salad
enough for 2
per person as a side
enough for 2
Enough for 2 2 small chicken breasts 1 can coconut milk (400g / 14oz) 2 tablespoons fish sauce small handful basil leaves, optional for the curry paste: 1 bunch coriander (cilantro), leaves & stems 1 small onion 6 large green chillies, deseeded 3 stalks lemon grass, sliced OR zest of 1 lemon 1 thumb-sized piece ginger, chopped
150-200g (5-7oz) cauliflower 1. Grate cauli finely using your food processor. Or a coarse microplane grater. 2. Serve raw.
2 rashers bacon, chopped into matchsticks 2 tablespoons Dijon mustard or other mustard 2 tablespoons sherry vinegar 1 head broccoli 1 avocado 1. Heat a small frying pan on a medium high heat. Add a little oil and cook bacon, stirring every now and then for a few minutes until bacon is crisp and browned. 2. Meanwhile combine mustard, vinegar and 2 tablespoons extra virgin olive oil in a salad bowl. Season.
1. Whizz the spice paste ingredients with 2 tablespoons oil in a food processor until you have a chunky puree.
3. Chop broccoli into tiny bite sized trees and toss in the dressing.
2. Heat a few tablespoons peanut oil in a large frying pan and stir-fry the chicken for a few minutes or until starting to brown. Remove from the pan and keep warm.
4. Chop avocado in half and scoop bite sized chunks into the dressing using a spoon.
3. Add the spice paste to the pan and cook, stirring for about a minute or until the spice paste smells fragrant. 4. Add the coconut milk and fish sauce and bring to a simmer. Cook gently for about 5 minutes or until the sauce has thickened slightly. 5. Return the chicken and any juices to the pan and bring back to a simmer. Taste, season and serve hot.
print friendly recipes.
5. Toss salad to distribute the dressing and serve with crispy bacon on top.
Spaghetti with Chilli & Garlic enough for 2
200g (7oz) spaghetti or other pasta 4 tablespoons extra virgin olive oil 1/2 – 1 teaspoon dried chilli flakes or chopped fresh chilli 2 cloves garlic, finely sliced 1. Bring a pot of salted water to the boil. Add pasta and set the timer for 1 minute less than the duration recommended on the packet. 2. Stir pasta every few minutes, but meanwhile make your sauce.
The Classic Mixed Green Salad enough for 2 as a side
1 tablespoon sherry vinegar 1/2 teaspoon soy sauce 3 handfuls mixed salad leaves, washed and dried 1. Combine vinegar, soy and 3 tablespoons extra virgin olive oil in a medium bowl. 2. Toss leaves gently in the dressing using clean hands. 3. Taste and season.
3. Gently heat oil in a small saucepan. Add chilli and garlic and fry for a minute or until garlic is starting to go a little brown. Remove from the heat.
Peanut Butter Cookies makes about 12
250g (9oz) smooth peanut butter 200g (7oz) brown sugar 1 teaspoon baking powder 1 egg 1. Preheat oven to 180C (350F). 2. In a bowl, stir together peanut butter, sugar and baking powder. 3. Stir in egg to form a wet dough. 4. Form into balls using heaped teaspoons and place on 2 trays lined with baking paper, allowing room to spread. Press on cookies to flatten slightly and sprinkle with a little sea salt. 5. Bake for 8-10 minutes or until cookies are golden at the edges. Cool on the tray.
4. When the pasta timer rings. Taste pasta and give it a little longer if it is still too crunchy. When the pasta is al dente, scoop out a cup of cooking liquid and drain. 5. Return pasta to the hot pan and toss in the oil. Taste and season and add a little cooking water if it looks too dry.
print friendly recipes.
To access the meal plans & recipes online go to: www.stonesoupvirtualcookeryschool.com
© Jules Clancy 2014 This ebook is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted under the Copyright Act, no part of this ebook may be reproduced by any process without written permission. Enquiries should be addressed to the author. All rights reserved.
