Need help with something?
Here’s the place to get your questions answered.
Just leave a comment below.
Jx
Ask Jules!
Here’s the place to get your questions answered.
Just leave a comment below.
Jx
Hi Jules!
I don’t have self-raising flour. Can I replace it with normal flour and a pinch of baking powder or baking soda?
Thanks for your help!
Yes Eloise!
For 150g flour add 1 teaspoon baking powder. Baking soda (bicarb soda) can also be used but isn’t as good a match as baking powder.
Happy baking
Jx
Hi Jules
I am wondering if you will ever look at great school lunch options for kids that can withstand the elements that a kids lunch bag goes through being at school?
I am always wanting to find new ways on how to make my kids lunches enjoyable and yummy.
Fergal is starting school this year so it’s a whole new world for me Carley!
I gave him on of these insulated containers so when it gets cooler, I’ll be able to warm up leftover dinners for him and it will stay warm until lunch time.
https://www.biome.com.au/lunchbots-stainless-steel/15631-lunchbots-insulated-stainless-steel-container-235ml-8oz-black-794504489422.html
Will let you know when I have more ideas!
Jx
Hi Jules!
I baked the Chocolate Pecan Pie for my birthday. So decadently chocolatey! I actually love the fact that there’s no crust. It reminds me of when I was little and my mum would bake a pie and I would just eat the filling and leave out the crust 😉
I really love your recipes. Before “meeting” you, I used to feel so clumsy in the kitchen. I’ve always loved it, but I didn’t cook often because it took me so long to just make one thing. Now I feel so much more confident, because your recipes are so simple and yummy that they always work out great. Thank you 🙂
Happy Birthday Eloise!
Good choice on the Chocolate Pecan Pie.
So glad Stonesoup has helped you be more confident in the kitchen! You’ve made my day 🙂
Jx
Hi Jules, I was recently gifted a beautiful, 6.5 quart, lidded, cast iron Dutch oven. I love the idea of oven cooking or roasting, but I don’t enjoy meat or chicken. I will make your shepherds pie and love the roasted mushrooms. What are your suggestions for vegetarian main dishes in such a pot? And also, how about sauces to be added at the end of roasting? I love sauces! Thank you!
Lucky you Jessica!
Definitely try my Mushroom Ragu or these Braised Mushrooms. And this Ratatouille. And make this Cassoulet (which pre-dates my 6-ingredient philosopy. Skip all the meat and use veg stock. And serve it with a big dollop of garlicy mayo. So good!
In term of sauces, all my favourites are in the Sauces training.
Enjoy!
Jx
Thank you! I seem to always forget about the sauce training ? Chimmichurri on roasted winter squash sounds nice. The ragu looks lovely. How should I deal with the unpeeled garlic? Thanks again and happy holidays!
Yay Jessica!
I’m adding to the sauce training all the time 🙂
It’s up to you with the unpeeled garlic – just leave it for everyone to deal with themselves or peel it for them and discard the skins 🙂
Chimmichurri on roasted Winter squash would be beautiful.
Jx
Hi Jules, I’m very excited… I have a new spiralizer & am
going to make zucchini laksa tonight. Just wondering why
you salt the zucchini noodles? Is it a taste thing
Or to help with texture? Thanks
It’s mostly a texture thing Carmen – the salting softens them so they go al dente like pasta. And it helps with the flavour too!
I’ve tried cooking the noodles and the texture goes mushy. So salting is best.
Happy experimenting 🙂
I LOVE zucchini laksa!
Jx
Yum… it was great!!
Excellento!
Hi Jules!
I get a delivery of fresh, local veg and this past bag had these beautiful French breakfast radishes with their greens and I was wondering if you had a tasty recipe for them?
Thanks!
Aren’t radishes beautiful Jessica!
I actually don’t have any radish recipes apart from this Corn & Miso Salad .
But I’ve recently been growing French Breakfast Radishes in my garden and loving them in salads. Finely slice the radish bulb and toss in anywhere you’d like some crunch. Then I slice the leaves and add them in with salad greens. If your radish leaves a lovely and fresh they work well mixed in with other leaves. They’re pretty intense though so thinking a whole salad of radish leaves would be too much.
I have tried roasting them in the past but wasn’t a huge fan – although maybe with the right sauce they’d be delicious.
I’m also planning on fermenting some using this general method.
And I’ve seen a recipe for radish leaf pesto which I’ve been meaning to play around with.
Or you can always serve with excellent butter and sea salt flakes like the French do.
Let me know how you get on!
Jx
…..another finger-licking successful family dinner….one pot chicken & broccoli with peanut &
lime sauce ( sauce as preferred by Irishman ) followed by mixed berry sorbet…..yum
( best part was I spent the afternoon at the Bower Bird Market in Adelaide , checked my Stonesoup App on the way home, still managed a delicious home cooked meal for adult kids…worse part was adult kids took the leftovers home for lunches. What am I having for lunches?)
Nice one Carmen!
So glad you’re using the app. If you think of any other Stonesoup recipes you’d like to put on the app – please let me know 🙂
And will pass onto Glen that you liked his preferred sauce version. He will be very happy to hear that!
Jx
Hi Jules,
I have been playing around with making vegetarian “meats”. I’ve found some good combos using okara (left over from making tofu) and vital wheat gluten. The texture is good for “meat balls” and I think would work for sausage links or crumbles. What seasonings are in the sausages you use? I understand Italian sausage, but for the others, such as for the sausage and cabbage or the pork sausage – what are the seasonings? I just finished the last of my “meat” balls in the cabbage lasagna. I just love that recipe!
Very creative of you Jessica!
Good question on sausage seasonings…
I like a Toulouse which is garlic or Pork & Fennel Seeds.
Keep up the good work!
Jx
Hi Jules,
Once keffir grains have been frozen, is there anything that needs to he done to get them going again? I have put mine back into milk, but it does not seem to he fermenting. Am I missing something?
Thanks!
I haven’t frozen mine Aimee… but imagine they might take a little longer to get back into fermenting than normal. I’d give them extra time at room temp and see what happens.
Jx
Hi Jules,
Thanks for your help.
I thought I’d give you a quick update: it took 12 days to get a proper kefir again after freezing my grains for a few weeks. I continued to change the milk every 24 hrs or so using about 200ml each time.
I started with too much milk (closer to 1L as that was what I was using pre-freezing), I think, and so this may have slowed the process. We also had some cold weather which made it more difficult to maintain a warm enough temperature, possibly also slowing the ferment.
Glad to hear the kefir came though Aimee!
I’m thinking of giving mine a rest when we go away in Jan so good to know I can freeze.
And I think you’re right – the large amount of milk + cold weather explains why it took so long to for the grains to do their thing.
Really appreciate you reporting back 🙂
Jx
Tip:
Best way to get vanilla extract off the spoon you intend to re-use for dry ingredients….
stir your freshly brewed coffee with it…..cook’s treat!
Yum! Great in milky tea too Carmen!
Oh my goodness Jules: cooked fast roast miso fish for family dinner tonight…. pleased everyone from 11yo picky eater to pre-exam-shell-of-son . Yum !! Clean plates.
Secondly my good Spanish mother taught me to make aioli the traditional way…. can I say your stick-blender- mayo technique is a miracle. Family were startled by an incredulous “ no way “ !! I’m a convert! ( so funny story, planned to cook this recipe…. didn’t have as much mayo as I thought, no problem… use Jules’ recipe….. didn’t have enough olive oil… doh! Never mind it’s going into a Japanese flavoured recipe…. Rice bran oil to the rescue !
PS enjoyed the fish with ( several planned glasses ) 2017 Shingleback Haycutters Semillon/ Sav Blanc . Happiness . Thank you
Oh Carmen!
You’ve made me laugh! Isn’t the stick blender mayo a surprise – I still feel the same every time I make it.
So glad you all enjoyed the fish! Especially with the vino – great choice 🙂
Jx
Just looking at your broccoli and bacon bowl recipe. I read it as broccoli and bacon-bowl. I wondered how do you cook bacon into a bowl shape. Of course, that is not what you meant. The recipe looks good. I have some bacon and fresh broccoli. Tomorrow seems like a good day for broccoli and bacon. Maybe I could find a sieve that is oven safe, weave the bacon together in the sieve and bake. I still have some American style bacon in my freezer that I think would work but I don’t have an oven safe sieve. You may remember that American bacon is sliced a lot thinner than Australia bacon. If I ever made a bacon bowl I think I would put a spinach salad in it.
Isn’t that funny Virginia!
I love the idea of your bacon bowl with a spinach salad in the middle – and maybe some poached or boiled eggs. Yum!
If you have a small pie dish or even ramekins and line the bacon with them it should work…
Let me know if you do try it!
Jx
I tried your recipe for broccoli & bacon. I cut up a head of fresh broccoli. While I was cooking the bacon bits in my little skillet, I cooked the broccoli in the microwave. I mixed them up together, added a little pepper. Bacon is salty enough. Probably should have gotten a lemon and squeezed it over. I ate it all so it must have been OK. I think my preparation may have been somewhat lacking. I like broccoli cooked or raw though I favor cooked.
Cheers, Virginia
It really needs the lemon and parmesan to add flavour Virginia… if you’re game to try it again do use the lemon – it really brightens the flavours
Jx
Responding to your request for other Chinese cooking resources.
Two more by Fuchsia Dunlop. Revolutionary Chinese Cookbook. Recipes from Hunan Province. and Land of Plenty (about the food of Sichuan province)
Three by Grace Young.
The Wisdom of the Chinese Kitchen
The Breath of the Wok
Stir-Frying to the Sky’s Edge
So enjoying Soupstones. Such a labor of love. Thanks.
Ooh thanks Anne!
I’m wondering which one would be your favourite if you had to choose only one to recommend?
Love how the names are all so lyrical.
And also super glad to hear you’re enjoying Soupstones! Always nice to hear that 😉
Jx
Hi Jules!
I just wanted to say I LOVE your Spinach and Lentils recipe! It’s the first time I’ve ever tried veggies for breakfast. So yummy! Thank you 🙂
Oh yay Eloise!
Veggies for breakfast are the best! Glad we’ve got you started with the spinach and lentils – such a classic
Jx
Hello Jules
I’ve been thinking about the 1 tablespoon of boiling water in 2 of your mayonnaise recipes. I keep thinking and wondering how that 1 T of boiling water will stay hot enough long enough to pasteurize an egg yolk.
So I went to the internet and hunted around. I found 2 articles about pasteurizing egg yolks at home for use in mayonnaise.
https://www.chicagotribune.com/news/ct-xpm-1991-02-28-9101190153-story.html
https://www.geniuskitchen.com/recipe/homemade-mayo-using-home-pasteurized-eggs-442153
There may be other articles out there about this but I stopped with these 2. One uses the microwave in their pasteurizing process and the other heats the eggs in the shell to something less than the boiling point.
My next challenge is finding a good oil to use in my mayonnaise. I’ve tried avocado oil but didn’t like the result. I’m going to try macadamia nut oil. Eventually I’ll probably try EVOO, as well.
Thanks for all your recipes.
Virginia
Hi Virginia!
The egg only needs to get to 60C so when I tested it (using eggs at room temp) the 1 tablespoon was fine – but if you’re happy with your other methods for for it!
Yes the oil for mayo is the tricky part – EVOO does give a strong flavour but as I discovered in vegan week when you eat the EVOO mayo with other food it’s actually really delicious. I’m not a fan of avo oil from a flavour perspective. macadamia oil is the best nutritionally – maybe one for me to revisit too.
Let me know how you get on.
Jx
Hi Jules,
I have sort of tried your recipe for stick blender mayonnaise. I put my egg out to warm to room temperature. Later I came back and thought about a container to make it in. A mason jar seemed like a good choice but I couldn’t get the business end of the stick blender into the jar. So I went to the jug that came with the blender. Crack the egg, crack the yolk. Well you do have a recipe for whole egg mayo. So into the jug went the egg, 1 tablespoon of rice wine vinegar, 1 tablespoon plain Australian mustard (no Dijon in the cupboard) and my bottle of macadamia nut oil (250 ml). I started to mix it up with the whisk attachment of my blender. In a short time, it was all mixed together but not thickening. Checked the whole egg recipe again… 1.5 cups oil. So I got my second bottle of macadamia nut oil. Poured it slowly in while blending. Poured the whole bottle in. It did not emulsify. It’s a smooth yellow liquid not much thicker than the oil would be alone. I did taste it. I tastes very nutty and oily. I added a little bit of salt and stirred. It tastes like a spoonful of oil. I’ve put a lid on and put it in the refrigerator. Is there anything I can do now to turn it into mayonnaise? I hate to throw away $14 worth of mac nut oil.
Cheers, Virginia
Oh no Virginia!
That’s a lot of macadamia oil.
The stick blender method is quite different to using a food processor / hand whisk. So not surprised the whole egg didn’t work.
The good news is you can rescue it!
Just start from scratch with a new egg yolk, 1T mustard, 1T vinegar and 1T boiling water. Then add 1 cup of your split mayo and try again with the stick blender. The jug that came with the blender should work. Start with the head of the blender at the bottom of the jug then very slowly raise it up as you blend so that the oil is gradually mixed into the emulsion.
Let me know how you get on. And don’t throw it out if that doesn’t work – we can always resort to the hand whisking method.
Jx
I had another go with the stick blender mayo. I got out my ingredients and put them on the counter to come to room temperature. I measured out 1 cup of the previous effort. I managed to separate the yolk from the white at the first go. Measured in the other ingredients. Put it all in my jug. Started up my blender and in no time at all it emulsified. I thought it might not be thick enough but the rest of the failed effort was cold in the refrigerator. So I put my freshly made mayo in a bowl with a lid and put it into the refrigerator. The next day it was cold and had thickened up. Now I had mayonnaise. I tasted it. I thought it tasted awful. My friend Diane came the next day. I asked her to taste it. She thought it tasted good. So I tried it again. I still thought it was awful. I gave it to her since she liked it. Now I wonder how I’m going to dispose of the other half of my failed product. I’m never going to buy or use Mac nut oil again. It tasted rancid to me and I used it within a week or 2 of buying it. A failure as far as I am concerned. I’ll try another oil.
Thanks for sharing your update Virginia!
So glad to hear the mayo emulsified for you this time. Nice work!
I’m surprised you macadamia oil was rancid, as it’s a very stable oil due to the high content of monounsaturated fatty acids. It sounds like you just got an unlucky bottle. ALthough that being said it does have a unique flavour so probably safter for you to try another oil.
If you wanted to risk it, you could try making a flavoured mayo with the remainder. I recently made a chipotle mayo with a little tomato paste and chipotle chilli powder. Smoked paprika would work as well.
Hope your next experiment brings you more joy!
Jx
Hi Jules,
I am wondering what you think about cooking with an electric pressure cooker like the Instant Pot, and if you have plans for creating recipes for that could be made in one. Thanks!
Susan
I think they’re great for lots of people Susan
Just not me! I have a fear of pressure cookers after working at Kellogg – most of the grains are cooked in giant pressure cookers which are really scary 🙂
So no plans for creating recipes for them – there are plenty of others doing it though
Jx
I appreciate your response, Jules! Also, now that I think about it, your recipes come together quickly enough already and wouldn’t necessitate a faster method of cooking.:)
I remember my mother cooking with a pressure cooker many years ago. That pressure cooker had a weight on a tube in the center of the lid. There was also a small hole elsewhere in the lid with a rubber gasket. If the pressure got too great the gasket would blow out or the weight would be blown off. I remember more than one time that the weight would be blown off and the ceiling would be decorated with whatever she was cooking. Those escapes meant there never was an explosion or anything really bad happening. It was just a decision whether to find the ladder in order to clean the ceiling or just leaving it until a more convenient time to clean.
My mother’s pressure cooker was no more than 4 liters so not as scary as a giant.
Still sounds pretty scary to me Virginia!
Hi Jules,
I’ve read in a couple of your recipes that items can be expected to keep for two weeks. The advice I’ve generally heard is that items should only be kept for four days once cooked (maybe this is a US thing). Can you provide some insight on this?
Many thanks!
Sarah
Great question Sarah
I’m actually in the process of creating a new training on food waste which will address this. I’ll have it ready next week.
The short answer is I routinely eat leftovers that are 2 weeks old. Sometimes even longer.
If food has been cooked properly and refrigerated soon after cooking, there generally aren’t any pathogenic bacteria (the ones that make you sick) left. So you’re essentially starting with a clean slate.
When people put out guidleines like ‘4 days’ it’s because they don’t want to get sued and they need to allow for people not handling the food well in the first place – so the estimates are very conservative. I’ve written more in this article: https://thestonesoup.com/blog/2016/08/27/safe-to-eat/
Hope that helps!
Jx
Thanks, Jules! I look forward to the training on food waste!
Great Sarah! Will be releasing it next week.
My microbial buddies are entering day three of your simple sauerkraut recipe. I did one batch with red cabbage, shredded beets and onions, which is quite syrupy (that’s fine), but the fermented bubbles and top layer has an oxidized brownish color. The second batch is shredded kohlrabi (bulbs and leaves), which also has a similar bubble and top layer discoloration. I’d like to get a bit more funk before putting it in the fridge though. What do you think? Is this ok? I don’t see any evidence of any mold on either, just the discoloration. Thanks in advance.
They’re fine Laureen (and sound delicious!)
The colour change is definitely from exposure to air – try using a spoon to re-submerge them every day (or twice a day) if you remember – it helps prevent mould growth as well.
Wait until you’re happy with the flavour before refrigerating.
Great work!
Jx
Hi Jules
I’m wondering if you have a section for take to work lunches. Have done a bit of a search but can’t find anything specific. I really want things I can prepare on the weekend then just grab as I walk out the door in the morning. Or possibly have in separate containers then assemble at work where there is a microwave but nothing much else. Any suggestions apart from looking through each recipe and finding ones that will keep for up to 5 days?
I love your recipes and am looking forward to making the Smokey Pork and Chipotle Cabbage tacos which I earmarked for a couple of lunches this week:)
Yes Rebecca!
I’ve been meaning to do a lunches ebook – thanks for reminding me.
THe best place is the ‘Beyond the Sandwich’ program: https://stonesoupvirtualcookeryschool.com/lunch/
Jx
Hi Jules,
I have just downloaded the app & looking forward to re-discovering your site again.
Life & times have taken many paths and now have more time for myself.
I have just tried searching for dehydrating recipies, especially for unusual savoury type snacks that I can use in the caravan while travelling for 5 months. Away from larger towns/cities in WA, the choices tend to fall into the standard type categories found in smaller shops/IGA’S & we certainly love our ‘nibbles’ with new people.
Caron
Thanks for downloading the App Caron! I really appreciate it 😉
Lucky you having more time for yourself! I dream of those days (and know they’ll be here only too quickly).
If you’re after snacks, two of my all time faves are these Rosemary & Paprika Almonds and Togarashi Cashews.
Happy travels
Jx
Hi Jules, I was just studying your ingredient of the month: cabbage. I would like to comment that in my experience cabbage stores best when left whole. When I try to store cut cabbage, it becomes mildewed, and I always have to cut off a thin slice to get rid of it.
Good point Susan.
Everything stores better when whole. However once cut even though the surface goes icky, it will still keep for a few weeks like that. And then you just remove the thin slice as you suggest – so it’s like it’s forming a new outer layer 😉
Jx
I’m on my phone looking for your new app (Congratulations!), but can’t seem to find it. Any suggestions? Thanks in advance.
Hi Laureen!
It should come up when you search for Stonesoup… But if not this link will take you to the appropriate download page: http://geni.us/stonesoup
Thanks for downloading it!
Jx
Hi Jules,
Can you recommend an alternative for oyster sauce? I like it, but one of my daughters doesn’t. (It’s impossible to make all three kids happy at the same time!)
Thanks!
Christina
The easiest is soy sauce Christina – either on it’s own or with a pinch (or three) of brown sugar or white sugar to make up for the extra sweetness in oyster sauce.
Sweet soy sauce (an indonesian condiment also called kecap manis) will work as well.
I can only imagine the challenges of 3 children!
Jx
That’s one sauce they can all agree on! Thank you so much. I will give it a try. I think that’s going to open up a bunch of options again for me. ♥️
Soy sauce is the best Christina! Enjoy!
Hi Jules,
I hope all is well. I have been seeing recipes that use dates for sweetness (as well as texture, I imagine). I see that the carbs in dates are quite high. I would like to use some dates and some low carb sweetener (stevia or monk fruit). Do you have any suggestions for replacing the date texture? I was thinking unsweetened coconut – but that is not exactly sticky like a date.
Thanks so much,
Jessica
Good observation on the carb content of dates Jessica!
There are a few different options. If you don’t mind some carbs, roast sweet potato or cooked pears or apple can add the texture you’re looking for.
Or cream cheese can be a good one as well.
Not sure what your unsweetened coconut would be like, it might not bind things together in the same way that dates would. IF you have a specific recipe you’d like help with just post a link here and I’d be happy to give you more specific advice
Jx
Hi, it’s from the Minimalist Baker:
https://minimalistbaker.com/no-bake-lemon-poppy-seed-donut-holes/?omhide=true&utm_medium=email&utm_campaign=NEW%21+No+Bake+Lemon+Poppy+Seed+Donut+Holes
It seems like cream cheese would work. Or maybe cashew butter?
Thanks!
The sound lovely Jessica!
And I think definitely either nut butter OR cream cheese will work to stick them together. I’d probably go for cream cheese to get a more creamy flavour.
Let me know how you get on!
Jx
Hi Jules
Can you eat egg fried quinoa cold e.g. for work lunch the next day?
Thanks
You certainly can Gillian – I’d probably let it warm up to room temperature first so the flavours are nicer.
Jx
Thank you for your reply.
Gillian
Hi Jules…
My wife recently went to a diet for medical reasons that limits foods that are acidy. Tomatoes, onion, and garlic are no longer acceptable. Along with lots of other items. Now that I am a bit past staring at the pan with olive oil and not knowing what to add to build flavor. Yes, I do more than 1/2 the cooking and yes I now understand that I started most things with onion or garlic or both. tomatoes are everywhere.
I could use some suggestions. Can you point me to anything here to quicken my search as i need to change not only my ‘usual’ stuff but the base flavor building also. The positive is that the red wine is all mine 🙂
thanks
Hi Jeff!
Glad to hear you’re happy to help with the red wine consumption!
I too am avoiding onion and garlic for my Irishman’s low FODMAP experiment. Mostly I just leave them out of whatever I’m cooking and it’s fine.
A few tips…
1. Focus on what you can eat. Especially things that add lots of flavour like anchovies, olives, capers, cheese (especially parmesan), chilli, spices, ginger, miso paste, fresh herbs….
2. Try seeing it as an experiment to expand your repertoire. And know it’s totally possible to make delicious food without tomato, onion and garlic.
3. Salt is the best flavour enhancer. So make sure you’re generous with your seasoning!
4. I rarely use onion in my recipes and mostly if I do use garlic you can leave it out. So have a browse through the recipes here and pick a few that sound good to you. It’s won’t take long to build a repertoire of new favourites that work for you guys. Check out the new recipes page for a good place to start. Most of these are onion and tomato-free. https://stonesoupvirtualcookeryschool.com/newest-recipes/
5. You can always use chopped chives at the end of a dish to give it a little oniony flavour kick.
Let me know how you get on!
Jx
And I forgot soy sauce Jeff! It’s one of the best best ingredients for adding flavour. I use it on everything!
You might also like to experiment with my chilli oil – a drizzle of that on anything that’s lacking flavour is the business! chilli oil
And toasted nuts are great too for adding flavour and texture / crunch
Jx
Hi Jules
In my meal plan for this week I have broccoli hummus down for tomorrow night. Do you have any recommendations for a low fodmap replacement for the garlic?
Thanks
Hi Kathryn!
Either use a little garlic oil (soak a chopped clove of garlic in extra virgin olive oil for 10 minutes or an hour if you have time – then discard garlic and use the oil) or just leave it out. Possibly a little extra lemon juice will help too.
Jx
Oh and one question, while I remember, inspired by your Mexican theme
Any ideas for using tinned chipotles in adobo sauce? I bought some recently from my favourite exotic grocery store (lucky enough to live near Oasis ‘Bakery’ in Melbourne) after having some success with soaking dried chipotles.
I’ve added to beef chunks to make a chilli but feel like I’m only touching the surface.
On my SVCS Wishlist, I would love to see you play with the best way to use!
ooh I LOVE chipotle chillies in adobo sauce Kate!
When I came back from Mexico I had 8 cans stashed in my luggage!
They’re fab added to anything meaty like your beef chunks. If I want a quick Mexican meat sauce for tacos / nachos / burritos / wraps / whatever I just brown 500g minced pork (or beef or chicken) in a pan then add 1/2 can (about 100g) chipotle chillies in the adobo sauce (finely chopping them first). Simmer until they’re all combined – add more if you want it smokier and hotter!
I also love making a chipotle mayo which goes with everything! Just puree the chillies and sauce and then stir into mayo to taste.
I’m also thinking they would be fab in a soup. And need to try them in these Mexican eggs.https://stonesoupvirtualcookeryschool.com/2011/02/mexican-breakfast-eggs/
And possibly a delicious marinade for chicken or pork.
Will experiment more when my local food month is over.
Jx
Thanks Jules. They’re great ideas. I make a sweet potato, capsicum and tomato soup – maybe I’ll try next time with the chipotles instead of the tinned tomatoes
Yes!
Hi Jules
Just wanted to tell you I made your Cabbage Lasagna yesterday and it was delicious!! What a great idea! Pasta is a treat food for me these days and usually only in a lovely Italian restaurant. Cabbage is more substantive than zoodles and more satisfying – this idea is definitely going to be a regular idea for me
As a note I had to cook the cabbage quite a bit longer than 20 mins to get it really soft. Would it be as I didn’t cut thin enough or because it was an old cabbage?
BTW, I used chicken mince and a tin of tomatoes I blitzed in the food processor plus a few extra flavours in the mince (a bit of onion, garlic and red wine). I also mixed a bit of left over ricotta with some Greek yoghurt instead of the sour cream which also worked well.
So glad you liked it Kate!
Cabbage is definitely much better than zucchini as a pasta substitute in the Winter. I’ve also been loving lots of my Beautiful Boiled Broccoli https://stonesoupvirtualcookeryschool.com/2018/05/beautiful-boiled-broccoli/
If the cabbage too longer – it’s just the thickness. Cabbage age wouldn’t impact cooking times / toughness.
And great substitution work on the Greek Yoghurt + Ricotta!
Jx
Aahh okay. Shall use the mandolin next time.
No it doeesn’t need to be that fine Kate!
Hi Jules,
I’d like to change my user name. Is that possible? Its based on my old yahoo account but I’ll be closing that very soon. Thanks!
Hi Jennifer!
I’ll get Caroline to email you and help you out.
Jx
Hi Jules
Seeing as your Irishman is on a FODMAP diet I was wondering if you could have a fodmap recipe section. I have just been put on this diet and was given a “dont eat any of this plan”. Now I am stuck on what I can eat because it looks like there isnt much else. Please can you help
thanks
Jeni
Hi Jeni!
Sorry to hear you’ve got IBS issues as well. No fun!
My Irishmans symptoms have disappeared since he’s been on the low FODMAP so it’s worth the pain.
I’m planning to add a low FODMAP section to the variations of all my new recipes.
In the mean time, I highly recommend downloading the Monsah university FODMAP app so you can easily search for different ingredients to double check if they’re OK or not.
And once you get your head around it, it isn’t as restrictive as you initially think.
Focus on what you can eat… so meats, eggs, fish, poultry, hard cheeses, leafy veg, eggplant, carrot, cabbage, parsnip, potato, rice, sweet potato, lettuce, herbs… It gets easier the more you do it.
And with garlic either make a garlic oil or use it in marinades or cook big chunks and discard the chunks before eating. You’ll still get the lovely garlicy oil. We do the same with onions, cook them so they flavour the sauce and then take them out so my Irishman doesn’t eat the fibrous part (which means more onion for me!)
Let me know how you get on.
Jx
Hi Jules,
I made your ricotta cheese this morning and was very pleased with how easy it was. But I do have a question: my whey came out cloudy, so I added more lemon juice as instructed. How long should one let the whey sit with the added lemon juice before pouring back through the cheese? I did that pretty quickly, and the whey still was cloudy and had the usual dregs at the end of pouring it into another container. By the way, I find whey very useful for when I’m making açai bowls. I freeze the whey in ice cube trays and add a couple of cubes to the açai mixture to add just the hint of acid it needs to perfect the flavor. Thank you for giving me an easy way to replenish my supply of whey!
Love that you’ve made this Susan!
It’s normal for the whey to be a little cloudy. I generally don’t bother with the second addition of lemon juice. If you do want to do that, just letting it sit for 10 minutes is enough – any protein that is going to coagulate from the additional acid will set pretty quickly.
Love that you’ve found a way to use your whey!
Jx
Hi Jules!
just a quickie to say THANK YOU! Did you know you saved my chocolate today? It’s so hot here in Poland that the chocolate was literally melting in my pantry. So it gave me a perfect excuse to bake the Chocolate and Peanut Butter Swirl Brownie 🙂 And, as it happens, I was looking for something nice to bake for tomorow’s Charity Bake Sale at work. Awesome!
Speaking of chocolate, I also tried your Chocolate and Cherries No Bake Cake. Finger-licking good! (yes, I admit, I licked the chocolate on the tin once it was empty. Yum!)
Always happy to hear of chocolate being saved Eloise!
Yum yum yum.
IT’s still freezing here so hard to imagine the chocolate melting in my pantry 😉
Jx
Hi Jules, I have a jar of Saurkraut in the fridge and don’t know what to do with it beyond soup addition. It’s Peace Love and Vegetable brand, too good to throw away. Any ideas please?
Thank you
Mary
Yum Mary!
I have sauerkraut (or some sort of fermented veg) with practically every meal. Just a few tablespoons on the plate as a little accompaniment. So that’s the easiest way to use it up.
But if you want to use more, it makes a lovely addition to bangers and mash either with regular potatoes or this Lower Carb option https://stonesoupvirtualcookeryschool.com/2011/03/slow-carb-bangers-mash/. You can either stir through the potatoes / beans or serve as a fresh chutney replacement.
It’s amazing with poached eggs. And pork chops too. And will liven up roast or pan fried chicken.
Or you can use it anywhere you’d normally use cabbage – and enjoy the extra tart flavour.
Enjoy!
Jx
Thank you Jules, that will keep me busy for a while ?
Hi Jules, my dh and I have joined the ‘grey nomad’ community for a while so your simple recipes are a godsend! However, I am finding it really difficult to buy and store fresh veg as I am used to and some things such as coriander, greens and green onions (shallots) don’t last more than a day or 2 in the fridge. My caravan fridge/freezer is limited in size too. I tried carrying a couple of pots of herbs but it wasn’t very successful and quarantine restrictions between states are very strict. Do you have any suggestions that will help? I can buy less than fresh veg at most places we stop in but in country towns and at local farmers markets the quantities they sell are too much for 2 people they don’t like selling smaller quantities.
Lucky You Chris!
I think I’d focus on less highly perishable veg like leafy greens and herbs and more shelf stable veg that are OK for a day or two out of the fridge (which is easy at this time of year). So things like cauliflower, broccoli, cabbage, fennel, beets, zucchini, capsicum, eggplant, tomato (if you don’t mind them out of season).
And of course root veg and onions are excellent for not requiring refrigeration.
If you’re missing your herbs, making a herb oil or pesto will help extend the shelf life.
With the quantity thing, I’m really surprised you aren’t able to buy smaller quantities. I’d approach it that you just have larger quantities of less types of veggies at a time and aim to get your variety over the week / month rather than at every meal. So just having 2 heads of broccoli in your stir fry instead of 5 different veggies.
Enjoy!
Jx
Hi again Jules!
Having had my little whinge, we arrived in Carnarvon yesterday and the scene has changed a little! Being subtropical, and with good artesian water supply, the place abounds in market gardens, banana plantations and citrus orchards. We went for a drive today and quickly came across a roadside stall selling tomatoes at $3/kilo and zucchini picked 2 metres away. Went around the corner and found an organic farm – bought ripe tomatoes, beautiful cauliflower, freshly picked corn, chillies, frozen chocolate-coated mango ‘pops’ and frozen mango cheeks for less than $20. The owner then picked some coriander for me as we left. Tomatoes, capsicums, zucchinis, beans, corn etc. Are all in season here right now. I have cooked the ripest tomatoes with onion etc. To have with breakfast and as a fresh sauce with pasta, and am planning a big vegetable stir fry tomorrow night to use up some of these and other vegies in my fridge so I can go back for more before we leave. Btw, their shed was full of just harvested sweet potatoes as well. Feeling much better now!
Wow Chris!
Glad to hear you’ve discovered some amazing produce. Enjoy!
Very jealous. Ripe tomatoes are a long way away for me 😉
Jx
I can’t wait for your upcoming fermentation class! In the meantime, I’ve tried successfully with your sauerkraut and kimchi recipes as well as your fermented vegetables using carrots and radishes. I’m about to try celery. Quick question… should I just use the stalks or are the leaves ok, too? Not sure if those leaves qualify as too much chlorophyll as per your description. If you’re not sure, I think I have enough for two jars so I could do a bit of an experiment and get back to you with the results…
I’d love to see how your experiment goes Laureen – I’d probably omit the leaves but the best way to find out is to try!
Jx
Experiment update: I did one jar with just stalks and the other with leaves and stalks. Both looked good (nice color, appropriate bubbling) and tasted delicious. Now I just have to wait another few weeks to try your preserved lemons that are beckoning from my kitchen counter, haha 🙂 Having so much fun with these preserving techniques because, like you say, it’s a nice way to get that extra serving of veg on the table. Thank you & love the SVCS!
Thanks for the update Laureen!
Love a good experiment. Will have to try some next time I make a batch.
So glad you’re having fun!
Jx
Hi Jules, don’t need help with anything right now, but after reading your broccoli section I just wanted to tell you that broccoli, along with most of the brassicas (except things like radishes) is and always has been a cool-weather veggie. That’s why it has grown better for you in cool weather. Back when I was growing up, it was available only in fall and winter, unless you bought frozen.
I like the focus on a specific ingredient. I think it will turn out to be a really useful feature.
Thanks Susan! Good to know about broccoli being a cooler weather thing 🙂
And glad you like the ingredient spotlight – I was hoping it would be useful
Jx
Hi Jules!
I am a big fan of your ingredient substitutions at the end of your recipes. I’m a vegetarian and my partner is not, so it’s good to see the options.
I have a question about tofu – you may have already done a section of this before – do you have any tips/hints regarding the different types of tofu that are best for different types of cooking? There are about 5 different levels of consistency in my local Asian grocery and I never know what I should be getting for what. For example, what’s best type for scrambled tofu in a stir fry? Normal, silken, hard, firm??
Thanks
Jennifer
Great question Jennifer
I usually use firm tofu for everything. Including scrambled tofu.
If you want a really delicate texture like in a miso soup then silken tofu is good. Silken tofu also works where you want to puree the tofu to make a smooth base (often used in vegan desserts)
Hope that helps!
Jx
Hi Jules! I’m new to your site and am loving what I’m seeing! I can eat all kinds of protein; however I also am assisting my son, who has autism and limited cooking/meal planning skills, by making crockpot meals ahead and storing them in the freezer. Is there a section of the website dealing with substituting vegetarian protein for meats, and which recipes can be frozen ahead?
Thanks so much!
Bev E.
Welcome Bev!
There’s a section on adapting for Vegetarians on my training on adapting for different diets over here: https://stonesoupvirtualcookeryschool.com/different-diets-preferences/
And I have only recently created a section for meals which can be frozen… Which I need to start adding to!
You can see them over here: https://stonesoupvirtualcookeryschool.com/category/by-feature/freezable/
Let me know how you get on!
Jx
Hi Jules! We recently moved and I wanted to print out fresh copies of your “posters” that had been a life saver on my former pantry door. They included a bunch of meal templates and flavor profiles from around the world. Any suggestions where to find them again or anything else I should hang up in the new pantry when I’m looking for inspiration? Thank you in advance.
Hi Laureen!
Yes they would have been from the ‘Master Your Meal Plan’ class.
There’s the fun sheet from module 5 for the flavour combos https://stonesoupvirtualcookeryschool.com/mympm5/
And the decision flow chart in the resources section of module 2 https://stonesoupvirtualcookeryschool.com/mympm2/
Hope you’re enjoying your new place!
Jx
Thank you so much!
Hi, Jules! Simple question: what form of psyllium do you use in you almond burger buns? I see husks, powder—several forms when i look online. Thanks, Ken.
I use husks Ken
I’ve never seen the powder here in Australia.
But I have seen online that 1teaspoon of the powder is equal to about 1 tablespoon of the husks – might be a bit risk for this recipe though because it’s using a large quantity of psyllium
Jx
I’m wondering how we can store our veg in the fridge when plastic bags are banned?
Good question Chris!
There are washable produce bags out there you can buy.
My plastic bag supply is actually getting very low since I’ve been shopping at the farmers market more frequently. Might be time for me to investigate 🙂
Jx
Good idea Jules. I’ve got some of those mesh bags and beeswax cloths to reduce my plastic waste (other than ALL the other packaging). I’ve just been on a couple of the eco sites and can’t see the type of bags you mean and would love some recommendations.
I have some mesh bags too Kate… am sure someone would be doing a produce bag in the same material as your beeswax cloths… Will let you know if I find anything suitable.
Jx
At the organic farm yesterday they had some biodegradable and compost able bags. I’m guessing that they are made from corn starch. Could be worth investigating
C
Xannx
Thanks Chris. Sometimes I get veges delivered from one of the organic companies in Melbourne and they also come in bags that are apparently fully compostable.
Actually Kate,
Now I think about it the farmer I get my meat from uses compostable bags too. They would be perfect for storing veg in the fridge as well.
Jx
Good to know Chris! Thanks for the tip 🙂
Hi Jules,
Just printing my meal plan and I noticed that you have now put in photos of the meal. Fantastic idea! I find this really helpful so thank you.
Linda
There’s actually a print-friendly version without images and a full-colour image version Linda so you can choose which you prefer!
Glad you like the pictures 🙂
Jx
I got an Instant Pot as a gift. Do you have recipes that will work with that? thanks!
Sorry Michael!
I don’t have an Instant Pot so can’t really help out there. Am sure it would be similar to a slow cooker in terms of moisture loss. Just not sure of the timings / settings when using the pressure cooker.
The Slow Cooker class might give you some ideas to start playing around with. https://stonesoupvirtualcookeryschool.com/2011/07/simple-slow-cooking-overview/
Let me know how you get on with it!
Jx
Hey Jules!
I think an Instant Pot is a form of pressure cooker. We don’t have them (yet) in Australia but my San Francisco friend raves about his!
Jennifer
Thanks Jennifer!
I have a fear of pressure cookers after working at Kellogg… Although INstant Pot sounds much less scary 🙂
Yes – it’s all electric and turns itself off, etc – pretty foolproof I think!
foolproof sounds good to me!
Hi Jules! Great new section, thanks!
I have a lot of basil growing like crazy this year, and I wonder how to store it best for the winter? The most condensed, long lasting way? Kind of like an essence of basil? I remember something about putting herbs in ice cube trays. Would that be with oil or water? I don’t have a lot of freezer space though. Should I rather dry the leaves and grind them?
I made some pesto that was delicious, but I had some problems with removing parts of it from the glass, and keeping the rest covered in olive oil. It seemed like a always had to add more oil and that made it very oily indeed in the end. Thanks!
Thanks Veronika!
I either make and freeze pesto.
https://stonesoupvirtualcookeryschool.com/2013/07/sicilian-nut-pesto/
OR if I’m short on time / freezer space, I make a basil oil – just puree basil with enough oil to make a paste and freeze it. Then when I defrost I add nuts / cheese / more oil / lemon juice as the mood strikes.
Using small jars helps with the excess oil problem. Or freeze in small ziplock bags. OR you could freeze the basil oil / pesto in ice cube trays and then transfer the frozen chunks to a freezer bag or container once they’re frozen so you can defrost a few tablespoons at a time.
I wouldn’t bother drying – you’ll lose all the lovely basil aromatics.
And if you’re really short on time you can just pop the whole leaves in the freezer. They’ll be wilted when they defrost but will still taste delicious.
Enjoy!
Jx
Hi Jules, two questions:
We planted raspberry bushes last year and it looks like we might have a good harvest. We also have a good blueberry source. I would love to make refrigerator/ freezer jam type recipes but want to have it no or super low sugar. I have read about chia seed jams that don’t require sugar to thicken. I haven’t tried chia seeds except in your crackers. (I should just put my “big girl pants” on and made chia pudding ?) Thoughts on jams, etc?
Also, thinking of berries. Do you think ground almonds (or other nut) could replace crackers for a crust?
I know you are heading into winter, but I am planning for summer, the garden, and berries. Thanks so much!
Jessica
I have used Pomona’s Universal Pectin for years. I have always “cooked” my jams, but Pomona’s is so easy to use. You also get shelf-stable products that can keep longer than it would ever take to use up a batch.
It’s possible that Pomona’s has a refrigerator recipe … Google and find out.
Thank you! I just looked through Pomona’s site and they have both freezer and refrigerator recipes that can use a variety of sweeteners, including stevia. I don’t mind cooking, I just don’t do canning. Also, I can buy it right in town.
Thanks for sharing Daryle!
Pectin is a good option if you don’t want to use chia seeds.
And I used the last of your rub on a couple of pork shoulders on the weekend. Lots of compliments from my guests! Thank you 🙂
Very jealous of your berries Jessica!
Definitely a chia-type jam is the best option if you want sugar-free.
I’d try this recipe without the maple syrup or orange juice: https://cookieandkate.com/2017/berry-chia-seed-jam-recipe/
And definitely using nuts as a crust of you want to make a tart. Here’s my fave recipe for a nut crust that doesn’t need baking:
https://stonesoupvirtualcookeryschool.com/2017/03/no-bake-berry-tart/
You might also like:
Berry Mousse https://stonesoupvirtualcookeryschool.com/2011/11/berry-mousse/
Crunchy Almond Crumbles https://stonesoupvirtualcookeryschool.com/2017/03/crunchy-almond-crumbles/ (heavenly with blueberries!)
Enjoy!
Jx
Thanks! I made 6 jars of strawberry rhubarb jam with the Pomona pectin. I used about 3/4 cup of agave for the whole batch. Certainly not sugar free, but lower than usual. It came out great. I have it in the freezer. I will try the chia seeds next. I have been reading about cup for cup sugar substitutes and learned about monk fruit sweetener. It sounds as though it might be good. I missed that tart crust in my search. It will work perfectly for a raspberry tart. This is so much fun – Thanks again!
Glad you’re having fun Jessica!
And glad to hear the pectin worked for you.
Be careful with agave – it’s mostly fructose which is good because it doesn’t cause blood sugar spikes but fructose needs to be processed by the liver and is generally directly converted to fat. Plus humans haven’t evolved to eat lots of fructose.
I’m not familiar with monk fruit sweetener – sounds interesting!
Jx
Hi Jules
I wondered if you had any tips for storing veges on the shelves of the fridge not the chiller drawers. I like doing this as it means I can see the veges I have – perfect for my relaxed approach to meal planning (based very closely on yours!)
I also do this as I have a side-by-side fridge / freezer…perfect for cooking for one. It has smaller chiller drawers in the fridge and as I have a rescue greyhound so devote one of the two drawers to her food and its juices (1 kg a day of meat which some lovely company home delivers weekly)
Kate
PS. Love love love your food and your approach to food – it has transformed the way I eat!
Yay Kate!
You’ve made my day 🙂
I store veg on the shelf (because my chiller drawers are always full) in plastic bags which prevents dehydration and really prolongs shelf life.
Jx
Thanks Jules. Any guidelines as to which ones to put in plastic bags? Just the leafy green ones? Or all of them unless we’re talking about mushrooms? Not sure if you’ve covered this before in a cookbook or course. For example, zucchinis? Eggplants? broccoli? a whole capsicum? a cauliflower?
Hi Kate!
Yes I have a whole module on fresh produce in the Healthy Meal Method. Especially look at the best practices section.
https://stonesoupvirtualcookeryschool.com/hmm2/
To answer your question pretty much all veg go it plastic bags apart from mushrooms (paper bag in the fridge) and onions, garlic, spuds and sweet potato (in the pantry in hessian or paper bags to block the light and allow breathing)
Keep the questions coming!
Jx
Hi Jules, I just made the chicken satay curry with a soy based chicken type thing. I put it on zucchini noodles. I love your recipes because they are wonderful as is, but also take whatever is on hand. I added what I had and by chance happened to remember: frozen ginger, lime juice, frozen cilantro, frozen lime leaves and it was just lovely. Do you have particular ingredients that you keep in the freezer or pantry that you add to the more simple meals on occasion to fancy them up? Thanks, Jessica
Great question Jessica!
My go-to ingredient to ‘fancy’ things up is roast nuts.
At the moment I have walnuts, macadamias, pine nuts, almonds, pecans, cashews and peanuts in the pantry.
I also love adding cheese to give things a flavour boost like crumbled feta, blue cheese or goats cheese. Or my all time favourite – grated or shaved parmesan.
Sauces are another thing I always look to add.
Like mayo or a tahini yoghurt sauce or pesto or a miso harissa sauce or marcos chilli oil or this green tahini. Or for Asian flavours I love adding soy sauce or oyster sauce. Also see my list of 5-minute sauces.
A squeeze of lemon, lime (like you used) or a splash of vinegar also works.
And olives are great too!
And finally I’ve been getting into flavoured salts to serve at the table to add spice for my Irishman and me and leave the main meal small-boy-friendly. Thanks for reminding me to post my chilli salt recipe!
Keep the questions coming!
Jx
Thank you! I love sauces but don’t always think of them. I am going to be “brave” and try the mayo. What would you do with the cashew sauce? Probably on veggies? I have been reading about using large leaves of collards or other greens for sandwich wraps. I imagine that type of sauce would be great on something like that with a bean and vegetable filling.
Be brave Jessica!
I actually have a new easier recipe for mayo using a stick blender that I’m going to do a video for later in the month.
The cashew sauce is brilliant with veggies – anywhere you’d normally use hummus. It’s also fab with fish or chicken. Or lentils. Or chickpeas.
And absolutely for using on collard wraps. Yum!
Jx
Hi Jules!
I just completed the 5-minutes salad class. Thanks for the tip about putting the salt in the vinegar first. I used to add salt and pepper at the end, right before mixing the dressing.
For my homework, I will make the Lentil and Zucchini Salad. It turns out I have the veg in my fridge, some mint on my balcony and cans of lentils on my pantry shelves. I don’t even need to go grocery-shopping. Perfect!
Fab Eloise!
Hi Jules
I am going on a 3 day hike carrying all my gear and food so I need to choose light. Grains are out of the question and I am looking at the cauliflower and cashew mash. Do you think if I cooked up a batch and put it in my dehydrator it would rehydrate ok?
Thanks
Kath
Good question Kathyrn!
I don’t see why not.
Enjoy the hike!
And thankyou for being the first person to use this new section!
Jx
Hi Kathryn.
Try some whole veges that go well raw eg. red capsicums, mushrooms, cucumber and carrots. They won’t necessarily make the end of day 3, but definitely day 2. (oh and my special treat is tightly packed baklava from a good turkish bakery)
Great suggestions Kate!