Stonesoup by Jules Clancy

Notes about this site

Notes about Recipes in this site

• Sauteed brussels sprouts

  • mondraussie on January 01, 2013

    Add a tub of yogurt to make a delicious pasta sauce.

• Braised fennel with olives & soft polenta

  • cassiemcgannon on October 18, 2012

    Next time I'd use less oil, as it came out a bit greasy, and I'd cook it for much longer at both the browning and braising stages. Yummy though!

• Green lentil salad with walnut dressing

  • Jane on July 01, 2012

    I had some leftover French green lentils so I used this recipe as the basis for a lunchtime salad. The dressing recipe made a huge quantity, far too much for this recipe - I only made half anyway but I ended up with a big jar of dressing in the fridge, which is fine as it was a nice dressing so I will use it on other salads. In addition to the red onion and cherry tomatoes I added some chopped red pepper so it was colorful as well as tasty.

• Potato soup

  • spharo00 on January 25, 2013

    This soup doesn't look like much, but it's very warming and filling. I made this when my pantry was looking a little bare and I had a few onions and potatoes I needed to use. I thought there might be too much onion when added with only one potato, but I decided to follow the recipe. It cooks for such a long time that the onions practically melted into the soup. This made for a very comforting meal.

• Lentil ragu with zucchini 'noodles'

  • cassiemcgannon on July 26, 2012

    Made a version of this with Puy and red dried lentils, and added celery, spring onion, salt, smoky tomato ketchup, and lots of cheese. A good base recipe, but would be incredibly dull without the extra flavours; is perfectly OK but nothing special with them.

Reviews about this site

• Language English
• Countries Australia

Publishers Text

Other cookbooks by this author

• Five Ingredients, Ten Minutes