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I bought the membership I think last Thursday so im counting this as week 1. Im going to plan on cooking the Thai chicken balls and the balsamic cabbage and sausage meals. Im going grocery shopping today. Thanks for the encouraging email messages Jules.
Sounds like a plan Erin 🙂
i have been cooking recipes from this page each dayfor the last 3 weeks. Coupled with a good 5-6km walk each day i have dropped about 6kg’s. The meals are so tasty the teenage/20 somethings in the house are hanging around the kitchen asking why they aren’t having what we are having. Cooking time has been halved, shopping time halved, we are saving money and losing weight. Could not be happier Jules!!!
Oh wonderful Robert! You are doing all the right things 🙂
Would you mind if I used your comment on my website?
No probs at all….. go for it 🙂
Jules, this may not be feasible with all that you’re already doing on the website, but I recently rejoined MyFitnessPal. They have an option where I can scan a QC code for a package and get all the nutritional info and macro thingies. I was just thinking it would be brilliant if that could be done for recipes as well! Anyway, I will do the old-fashioned method of entering the ingredients manually. But I can dream! Colleen
Thanks for the suggestion Colleen!
I actually use an app called Cronometer for calculating nutritionals – I’ve been meaning to see if I can share my recipes within the app.
Thanks for reminding me!
Nevermind- I found the info- ?
PS- Made the Rocket with Haloumi …delish!!
Yay for halloumi Leesa!
And in case anyone else is wondering the SMP private QnA details are over here.
I’ve also been doing some public free webinars for Stonesoup readers. The details for those are over here.
Hope you can make it to one soon! They’re super fun.
Jx
Hi Jules,
I keep missing the Q/A- for some reason I have my planner marked for Sept 13.
Where do you post the info?
Thanks,
Leesa
Trying and enjoying more of your recipes. Last night I did Balsamic Cabbage & Sausages, using sweet Italian sausage. Lunch today was Spiced Cabbage & Feta. I softened the curry powder flavor with a similar amount of ground coriander, which worked well. I used fewer nuts, and would use less cabbage when I make it again. Our appetites are just not that great any more. Thank you for a couple of keeper recipes.
Oh good to see you’re expanding your cabbage repertoire Susan!
Hi Jules. Just to let you know…I love the avocado butter recipe. Put it over flounder last night. Also one of my new favorites is mixing peas with pesto and using a hand blender. Use it a lot. I love your whole approach!!! You are obviously incredibly talented and creative. Thank you.
Anthea Forsyth
Wonderful Anthea! I haven’t had peas and pesto in ages – thanks for the inspiration!
For dinner tonight, I’m baking some chicken maryland and serving with steamed broccoli, carrot and a lemon mayo.
ooh yum Sharon!
For dinner tonight I’ll be cooking 5 ingredients chicken cacciatore ?
Enjoy Deveri!
Tonight was Salmon, Pea & Feta Bowls. I would never have thought to make peas the main part of a meal, but this was great. I used chicken since hubby doesn’t like salmon. I commented that I could make this again swapping out the peas for broccoli and he said to keep it as is. He loved it…and I thought it was quite good which is really saying something since I’m not a huge fan of peas. Can hardly wait to try another recipe tomorrow!
Love it Diane!
Tonight I made the Beef Tonnato. Another quick and easy meal. This is way easier than I ever imagined. I hope it continues this way!
It’s totally going to continue Diane…
Simple is my middle name (or it should be) 😉
We are seriously locked down, so just finally got groceries in to make my Challenge meals. Made the Quick Chicken & Parmesan Salad tonight. Very good. Quick, easy, delicious. I think I’m going to love this Challenge.
Sorry to hear you’re locked down again Diane. Things are heading that way again here in Oz as well. So glad you’re enjoying the challenge so far! If you need more time that’s fine 🙂
I also made the sunny parisian carrot salad for the ten day challenge!! served with poached chicken and added a side of broccoli. The liquid from the chicken (and broccoli) looks and tastes so good I left the rest of the chicken in that and am going to make chicken and veggie broth tonight for dinner. I have never made poached chicken successfully before, and loved how tender it is, I used a bit of veggie stock powder in the liquid.
Nice one Gillian – it took me a while to come around to poached chicken too – and glad to hear you have plans to use that broth 🙂
My first meal for the ten day challenge was great: I made the Sunny Parisian Carrot Bowl, with a bit of ground beef from the freezer and some cucumber and a hard-boiled egg added. The dressing was spot on!
(Is this the right lace to post?)
Yum Karen! It’s fine to post comments anywhere on the site – I will see them. But if you can post on the recipe page so others can see that would be even better. Thank you!
Hi Jules.
The pantry was looking pretty bare tonight, and I was struggling to think of something to cook for this evening’s meal. I consulted your 5 ingredients, 10 minutes book (which you generously sent me some time ago), and realised that I had ingredients for the salmon, zucchini and brown rice! It was delicious and I’m loving the book. It’s saved me from unhealthy Thai takeaway many times. Thank you.
My goal is to eat as low carb as possible, yet I often still struggle to stick to it. I’m also still trying to train myself to not crave sweet things (I’m a total sugar addict), and this is my main weakness. If you have any suggestions, really appreciate it.
I lost a lot of weight last year, but have managed to put some back on under lockdown. My willpower has suffered due to the additional stress and anxiety. I think I’ve been soothing myself with junk food too often!
Love the website and the book. I missed the healthy meal challenge last week, but I’ve been working to incorporate some of your recipes into the weekly rotation. The tofu and hummus has been a winner!
Thanks,
David
Lovely to hear from you David!
You haven’t missed the challange – it starts 13 July
Why don’t you join in? – It’s a great way to commit to eating low carb.
Jx
Jules- long term fan of your site! All my favorite recipes are yours. On day two of SMP and my husband and I have both lives the dishes. I had fallen into a rut cooking the same dishes during this long quarantine period. SMP is easy to follow and love the substitutes.
I am hooked and will try again next week till we leave to pick up son in Brooklyn. He is coming for a visit.
Jenny
So glad you’re hooked Jenny!
And fab news your son is going to visit.
Keep me posted with what you cook 🙂
Hi Jules, I was meandering through your egg recipes and thought you might like to know (if you don’t already) that you can make great omelettes or scrambled eggs by substituting orange juice for the milk. I make them this way all the time, they’re a lighter version and the orange juice doesn’t affect the taste
Thanks for sharing Deb!
I actually use water which works the same. But if you’re happy with the orange juice go for it 😉
Dear Jules,
Just a quick note to say how much my family and I have been enjoying your meals since signing up for your Meal Plans. I was wondering how my 2 young sons would go but they are enjoying it as much as us and eating so much more variety of veggies than usual, brilliant bonus!
Wow that’s so awesome to hear Debra!
My boys aren’t quite as adventurous but I live in hope – for now I’m focusing on role modeling eating lots of veggies.
You’re very lucky
Hi, Jules, I made your Katue’s child verde with ground beef. I added some salt but I thought it was a bit bland. I don’t want to add too much salt though. It was fun because I never cooked with tomatillos before.
Oh great to try new ingredients Paul! If it needed something else and you didn’t want to do more salt – some tomato paste would add depth.
Hi Jules – over the weekend we tried your linguine with ‘instant pesto’ out of the 5 Ingredients 10 Minutes cookbook. While I can find the recipe on site it did not appear to have a comments section but when I added it to my favourites this section came up so I am adding my comments here.
The linguine was a stunning success; my son made it with a couple of little twists – he added a finely sliced onion that he gently fried off with the garlic and a little finely sliced red chilli before proceeding with the rest of the recipe and at the end he stirred through chunks of pan fried fresh blue fin tuna – our attempt at supporting the local Tasmanian fishing industry while their traditional restaurant markets are drastically reduced.
It was a really beautiful dish and one we would either of us have paid good money for if we had been able to dine out. There were left overs and noting your comment about losing flavour when reheated we had the remainder as a cold pasta salad served with mixed fresh greens from the garden and a squeeze of lemon juice. This we shared with my daughter and her partner who were equally impressed!
I am looking forward to exploring more of the recipes in 5 Ingredients 10 minutes – perhaps starting with the spiced pita chips as I have been looking for a ‘homemade’ cracker to use with dips and they look really yummy.
Thanks for sharing this Jane!
My boys love the pita chips – a great way to use up stale pita 🙂
Delicious butter chicken tonight served over a little quinoa and cauliflower. I’ve adapted your Tandoori Cauli to my sandwich press using baking paper top and bottom; so quick! Regularly do other vege same way. And I loved that I halved tonight’s recipe easily. Enjoying everything, I am more generous with spices but realise you are offering a happy middle ground, Deb
wow love this idea of cauli in a sandwich press Deb!
Thanks for sharing 🙂
I was at the “What am I going to make for dinner?” stage tonight. I discovered some random chicken thigh fillets in the freezer. A hopeful look at my Stonesoup favourites & bingo! https://stonesoupvirtualcookeryschool.com/2011/09/thai-chicken-soup-with-lime-for-lori-cath/ I have a large kaffir lime bush, so this was perfect.
Brilliant Brooke!
I have a kaffir lime tree too. Such beautiful flavours.
And excellent to hear you’re using your favourites 🙂
So my daughter has recently become a vegetarian. Only hitch is that there aren’t alot of vegetables she actually likes. She lives with dad, but she and I have dinner together every Sunday night. I made the creamy leek and mushroom soup for us last week. I didn’t divulge the identity of the ingredients. However, she ate it and liked it! I would love to see one vegetarian recipe each week. I can do the tandoori cauliflower without the chicken this week, so that’s great! Cheers, Heather
Aah the old vegetarian who doesn’t like vegetables trick Heather – they keep us on our toes don’t they.
Glad she liked the soup.
There’s always a vegetarian recipe in each meal plan. And if she eats eggs there’s often two. And like the Tandoori Cauli, there are always suggestions in the substitution on how to make it vegetarian.
Does she like chickpeas and lentils? That will make your job much easier!
Jx
Hi Jules
I am a Virgo-Libra and also love lists. My problem was in not planning properly so much of the food was wasted. I decided I would start afresh. I have also tried the Yoghurt-Kofta curry. I am looking at making meatballs and freezing them to have on hand when needed. Look forward to trying this week’s recipes.
ooh yay for lists Anna!
meatballs are excellent to freeze.
If you struggle with waste, meal planning is totally going to help that. And make sure you check out the ‘waste avoidance strategy’ at the bottom of each recipe.
Look forward to hearing what you make next!
Jx
I like to bake the meat balls in the oven so they don’t brown so much. When I reheat them in a pan, they are perfect!
Excellent advice! Thanks for sharing Irina 🙂
I’m going to plan meals & shop online on Sunday mornings. That’s when I measure weight, body fat, plan exercise for the week etc., so I’m going to conceptualise meal planning as part of health planning. With any luck I can have everything delivered. If I need to go to the supermarket, I’ll go as late as possible on Sunday evening to maximise social distancing.
Love the idea of thinking of meal planning as part of your health strategy David!
I am on day 2 of SMP. I have scheduled ny meal planning for Friday, after I have a look at your email and go through my fridge and pantry. Last night I cooked the Cheesy Chicken. I added some sweet potato and a baby capsicum to the mix. Delicious and I have 2 meals from the leftovers.
I’ve started doing mine on Fridays now too Anna.
Nice additions to the Cheesy Chicken!
Hi Jules,
So happy I’ve joined SMP. I shopped from your list on Sunday, and with what I already have in stock plan to make all of this week’s recipes.
Because I had a ripe avocado we enjoyed the Mexican omelet tonight.
I’m looking forward to preparing the mushroom soup tomorrow night.
I’m currently working from home due to COVID-19, so I’ll have time to get used to SMP. When I finally return to working in my office I know I will fully appreciate the convenience and dietary benefits your plan has brought to my life.
Thank you ?
Oh wonderful Deveri!
I need a Mexican Omelette soon too.
And great that you’re using this time to set up some new habits.
It’s great to have at least one good thing come out of this crazy time.
Jx
I love to cook and try new recipes but the decision making process of what to cook for my family often takes the fun out of it for me. You sending me fresh and gorgeously healthy options every week is bringing back the adventure!
Ooh that’s such a beautiful way to look at it Debra!
Love the idea of bringing back the adventure. So fun
Jx
Reasons to meal plan:
1. I work at home on long term projects, and my time is completely unstructured. But I need some structure.
2. My work is just intellectual, and cooking involves different kinds of skills, so it provides a nice contrast.
3. Success comes rarely in my work, but cooking well is a daily pat on the back!
4. I often end up eating far too late, which isn’t healthy.
5. I’m bored with cooking basically the same meal all the time.
6. I have a poorly organized kitchen & pantry.
7. My partner and I live in different countries, but she loves me to cook when we are together. I find that very rewarding, and would like to be better at it.
That’s a lot of reasons David!
I especially love reason number 7.
And there is so much to be said for the visual progress and reward of cooking when so much of life is intellectual.
I already meal plan. However, it takes a good hour and a half to canvas the rest of the family as to what they want to eat for the week (they are generally very unhelpful) and then compile my shopping list. Love that you are making the decisions for us, and the list!
Oh wonderful Heather!
I think the less decisions we all have to make the better.
So happy to be taking that chore off your plate
Jx
You asked why I want to simplify meal planning. Because my partner is tired of cooking and wants me to pick up some of the chore. I love her so I am willing to learn something new to help out.
She’s very lucky Bob!
And you’re in the right place.
Look forward to hearing what you choose to cook 🙂
Hi, Jules. I made the chicken satay. Good, but a little bland. I saw your “too bland” comment too late, so now I know. I have a question. You refer to pork fillet as a meat choice. Is that what we in North Am might call a pork chop?
Hi Paul
Good to know the problem solving guide will hopefully help next time! I’m in the process of writing more of them for all my recipes.
Re. pork fillet – it’s different to pork chop in that it doesn’t have the bone attached. You could use chop meat if you like, just remove the bone and cut into bite sized pieces and then cook as per chicken.
Great question!
I, Kris, have followed you for maybe the entire 6 years. I feel it has been longer. I feel this Lifetime Membership is a steal of your life’s work but — Thank you! It is the right time for us, Charles&Kris.
Wonderful Kris!
So happy to have you on board 🙂
Hi Jules,
Thank you for the recipe for the Hearty Red Lentil Soup:
https://stonesoupvirtualcookeryschool.com/2010/11/hearty-red-lentil-soup/
I used it as a basis for a soup prepared today and it was excellent. We had lots of leftovers from a holiday dinner so we incorporated them.
In particular, we started with a mirepoix (carrots, celery, onions) and garlic. We also added leftover roasted leg of lamb cut into small bite size pieces. For red chili flakes we substituted a blend of Moroccan spices (ras el hanout) and Turkish spices. Finally, fresh herbs (rosemary, thyme), salt and pepper were added at the table.
Nine minutes was the perfect time for cooking the lentils. The yogurt nicely balanced the spicy seasonings.
Here is a photo:
https://www.flickr.com/photos/bourbaki/32738531427/
We enjoyed it with a nice sparkling rose from the Yarra Valley.
Thanks again,
Murray
Nice work Murray!
Your soup looks amazing. Well done!
Hi Jules, I was wondering if you still have any long-term plans to introduce that idea I gave you as feedback a while ago from https://www.plantoeat.com/welcome?
The amount or proportion of ingredients for your weekly or fortnightly meal plan is mathematically determined by the number of people sitting down for a meal.
For example, if your recipe is for four people your app or website can automatically and proportionally alter the quantity of ingredients to purchase if the number of people was greater or less than four people.
Thank you.
Hi John!
Yes It’s still on my list but won’t happen until next year as I want to focus on simplifying my current product offering.
Thanks for the reminder 🙂
J
Hi Jules & Caroline,
I got the message that you are on holiday until January 14th and if it couldn’t wait to leave a message here. This is regarding https://www.deliciously-diabetic.com. I’ve been referring people there but have found that the URL doesn’t resolve. o_O! Does the site still exist?
Thanks,
Corinna
So sorry Corinna!
No the site doesn’t exist any longer. I realised I was spreading myself too thinly last year so have decided to shut it down. The good news is I’m planning to transition Stonesoup to focusing more on Low Carb and eating for diabetes so that’s the best place to send people now.
Thanks for the referrals – really appreciate you sharing the word!
Jx
Hi Jules,
Could you give me a little explanation about the different types of curry? For example, powder vs. paste, and the different types in each category. Are they interchangeable in recipes?I love garam masala and have wondered if I could use it in any recipe calling for curry spices. I’m also interested to know what kind of curry is used in Creole cuisine, such as in Chicken Columbo. Any insight would be appreciated. Thanks.
Big question Susan!
I;ve scheduled to answer your question in depth for our Feb bonus ‘simple classic dinner’ about curries.
But as a quick starter. Curry powder is generally just a blend of spices where are curry pastes include aromatic ingredients as well such as onion, fresh chilli, gingerm garlic and oil. You can use them interchangeably but you’ll need to adjust quantities. Curry powder your’re using a few teaspoons where are curry pastes are more like a few tablespoons or even 1/2 cup.
I love garam masala as well and you can use it interchangeably in recipes callig for curry powder. The only thing is garam masala doesn’t contain any chilli so if you want some heat you’ll need to add some fresh or dried chilli peppers.
Looking forward to delving into this deeper in Feb!
Jx
This is so helpful! I look forward to learning even more in February. Thanks!
Thanks for the idea Susan!
So, if I understand correctly, to the curry powder, I would add a combination of aromatics and oil to make up the same volume as the curry paste would have?
Yes- mostly onion and if you want some garlic / ginger / fresh chilli / lemongrass (if Thai)
Jx
I’ll give it a try. Thanks!
Hi Susan!
Here’s the curry training for you!
https://stonesoupvirtualcookeryschool.com/curry/
Enjoy
And I just realized I didn’t answer your question on Chicken Columbo – I’m not familiar with the dish but from a quick search I’d say any curry powder will be fine 🙂
Thanks for inspiring this!
JX
Jules, I just saw your reply. Thanks again for doing a feature on curry and thank you for looking up Chicken Columbo for me.
You’re welcome Susan 🙂
Just doing my job!
Darya’s fried egg cabbage is so simple and yummy! I added some spicy venison summer sausage and it really went well.
Yum Dawn! Can imagine it would be divine with spicy sausage.
Now I’m wishing it was cabbage season here 🙂
Jx
Who would have thought Cabbage Lasagne could be so delicious! Made a large serve, shared it with several neighbours who live alone and feedback was heartwarming to say the least. All credit was given to Stonesoup so maybe a few new members will come online.
Wonderful Jude!
So glad you enjoyed it (and that your neighbours enjoyed it too!)
And thank you for spreading the word about Stonesoup – I really appreciate it.
Jx
I made the cabbage lasagna a few weeks ago. I really enjoyed it, too.
Oh yay Karen!
I just made Darya’s Egg Fried Cabbage for breakfast. It was delicious! It is my new go-to meal for when I’m tired and still want to enjoy a healthy, home-cooked meal. I love that it’s grain-free and that it cooks quickly. To keep it gluten-free, I used gluten-free Tamari sauce in lieu of traditional soy sauce. I made extra so I can enjoy it for breakfast, lunch, or dinner later in the week.
Nice one Amy!
I’d happily eat this any time of the day too 🙂
Jx
Just made the Beef and Balsamic Salad last night for dinner, and it was simply outstanding. This is definitely going to be on my regular rotation for dinners. We (especially my husband) didn’t even miss the carbs. Hooray!! I used a ribeye steak, my husband’s favorite steak, and it was perfect. Thanks for such a simple, yet extremely tasty recipe.
Yay Susan!
So glad you enjoyed it – it’s a fave in our house from way back too.
Reminds me I need to create more steak based dinners
Jx
I just signed up tonight and I’m excited to receive my first meal plan. When should I expect to receive the first one in my email? Also, is there a way to indicate that you would prefer not to receive recipes that include fish/lamb? Thank you! Mandy
Hi Amanda! The emails are sent each thurs / fri.
And you can easily adapt the recipes to suit. For the fish substitute chicken breast or thigh fillets. And for lamb use beef or pork.
But you can always leave a comment or email me if you need more help with this. Jx
Last weekend, I made the kale with garlic and rosemary as a side to cornbeef instead of cabbage. It was just lovely. There were a few family members that were a bit wary. No one said they didn’t like it and to my surprise my son-in-law went back for seconds. I’m enjoying favourites of the week and look forward to trying mushroom ragu this week.
Yay for Kale Mich!
So glad you’re corrupting your family 😉
Jx
Hi Jules!
I purchased the “lifetime membership” when you had the special late last year. I plan to make the most of that by working my way through your recipes this year! Unfortunately, I can’t eat any of them (there’s only a handful of things that I can eat – I have several chronic illnesses and they severely limit my diet), but I LOVE cooking (I’m half Middle Eastern) and hubby has loved all the new meals.
In the past week, I’ve made the Fast Roast Fish & Snow Peas, Roast Pesto Chicken & Baby Veg, Asian Beef & Zucchini ‘Noodles’, and Salmon with Zucchini & Brown Rice. I’ve made my own adjustments as I went. For example, fennel is super expensive at the moment, so I used eggplant in the roast chicken / veg recipe instead. Instead of cooking just one tray of veg / chicken, I filled up my oven with sweet potato, pumpkin, bulbs of garlic, etc. I figured if I had the oven on, I might as well fill it up! It meant there was enough for several dinners for hubby, as well as leftovers to take to work for lunch! On the menu tomorrow night is Hugh’s Sweet Potato Gratin, with some lamb chops I have waiting to be used up in the freezer.
My husband has loved everything, and is keen to have them again. He’ll have to wait a little while though – there’s so many new recipes to try!
Thanks again for a fantastic site! I love cooking, but as I’ve become more tired with my chronic illnesses, it’s been harder for me to try new recipes – they have fifty ingredients, and I just don’t have the brain power to deal with that (or the energy to stand in the kitchen for two hours preparing dinner!). Oh, and I should have mentioned that we JERF in this house (Just Eat Real Food). Sugar and processed products lower hubby’s immune system, and he gets sick, so we avoid it as much as possible. So I LOVE the fact that a lot of your recipes fit with that – not heaps of processed foods / sugar in the dinners. I haven’t checked out the desserts yet, but we’ve got a fair few healthy snack / dessert recipes from the I Quit Sugar website. I’ve just been looking for simple, fresh, delicious, inexpensive main meal recipes – and your site is packed full of them! Thank you, thank you, thank you!
I have one question/suggestion.
I love the option to favourite recipes, so that I can come back and easily find the ones that have been a hit with hubby (and with me, in terms of shopping / prep / cooking etc). It would be fantastic if there was also a way to add recipes to a list of “things to try”. I don’t want to add recipes that we want to try to my favourites list, because I’ll end up getting confused about which ones we’ve tried and loved, and which ones we haven’t tried yet, but want to.
xx Sarah
Oh, I should have mentioned that I was introduced to your site just last year, through the I Quit Sugar Facebook page! They mentioned you, and I popped over to check out your site, and FELL IN LOVE!
Thanks for the suggestion about a ‘things to try’ page – it’s a bit beyond my technical capabilities right now but will add to my list for improvements in the future!
And sorry I missed this message until now
Jx
Haven’t checked this site in too long. Will be saving my favorites here from now. The first will be the Fast Trout from this week’s menus; tried it last night, expecting to be “cooking” at least 1/2 hr and leaving LOTS of dishes to wash. But NO! It was truly fast prep, and SUPERB recipe, leaving lots of room for trout flavor. Thanks!
Welcome back Carol!
So glad you enjoyed the trout 🙂
Jx
Hello,
My Favorites list appears on two pages. I have to toggle back and forth between “previous entries” and “next entries.” Is it possible to have them listed on a single page? Did I somehow set this up this way?
Thanks!
I think it’s the settings on my end Samantha… Let me look and see if I can change it. Sorry it’s a bit clunky but good to hear you have lots of favourites!
Jx
I just made the Chicken Laska and was very pleasantly surprised. Normally I only like the massaman type that is sweet, but with your suggestion to add a little sugar, BANG, I really liked it! My questions are, 1.) how can I ‘favorite’ a recipe from the page we are working from each week, and 2.) how can I made notations as to alterations I made? I used only 1 tsp of the red chili flakes and added 1 t. sugar; as well, I wasn’t sure how much ginger a thumb-size was, so I used 2 T. I’d like to save this info in my favorites if possible…?
Glad you liked it Chris!
To save to your favourites just scroll down to the bottom of the recipe page and click on the link that says ‘add to favourites’. A link to that recipe will then appear on your personal ‘my favourites’ page. No one else will see this.
The only way to add a notation is to write it as a comment on the bottom of the recipe page. This will be visible to everyone but I think thats great from a giving other people ideas perspective.
And a thumb sides piece of ginger would be about 2T or a little more.
Jx
Hi Jules
In 8 days I have tried 4 of your recipes and am very impressed. Just so nice to buy something different such as chorizo and jalapeno peppers. All so tasty and easy to do.
The fish with the very simple sauce was delicious – had to use salmon as shop had no swordfish. Chicken Piri Piri I did for a quick meal for 5 of us (3 guests) and all loved it! I have great difficulty deciding what to cook and end up getting boring. Trying the spicy beef and houmous tomorrow night!
I think I’ll have problems keeping up with your weekly plans. Really could do with recipes every 2 weeks.
Like the recipes for kids too!
Many thanks
Thanks for sharing Penny!
Please don’t feel like you need to ‘keep up’ think about it more just choosing a few things each week… or you could just download every second weeks plan if that’s easier
Jx
Thai Chicken Soup: needs lemongrass and 1 inch of ginger and 4 T of fish sauce, hot chilies and some sugar to taste would be nice.
Notes for next time: Kofta kabobs – 1 additional tsp cumin and red pepper flakes per video