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A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day by Anna Jones

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Notes about this book

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Notes about Recipes in this book

  • Kale, tomato and lemon magic one-pot spaghetti

    • Silverscreensuppers on June 26, 2017

      I made half this recipe and feel I should point out that you will need a HUGE pan if you are making the whole recipe. I loved the idea of this and it was a fun way of cooking pasta, but for my palate, had to add a LOT of Parmesan and some chilli flakes. Might try again sometime with spinach rather than kale...

  • Gently spiced sweet potato and quinoa bowls

    • eeeve on March 23, 2016

      This was nice enough, but we weren't crazy for it. The stated cooking time of 15 minutes was quite an underestimation (and I'm not even a particularly slow cook), and the sauce was way too watery - would probably only use half the amount of additional liquid next time. I didn't have chickpeas in, so I used a can of borlottis instead, and added some sliced mild-ish chillies for a little bit of heat. I liked the chard on top, though, and might steal that idea for other dishes.

  • Smokey pepper and white bean quesadillas

    • Rutabaga on March 15, 2017

      This is a tasty, satisfying version of quesadillas. As with many of Jones' recipes, they are also very easy to customize. Made as written, they're not super cheesy, which makes them a little healthier, but I personally like a little oozing cheese in my quesadillas, so would increase it just a touch. Sharp cheddar or Oaxacan string cheese (traditional for quesadillas) would also be good. Ideally, serve these with sliced avocado. On the downside, my five-year-old practically refused to eat them despite the fact that he enjoys all these ingredients individually. But for those who do not require their quesadillas be cheese-only, these are a great speedy alternative.

  • Green pea and coconut soup

    • Melanie on April 28, 2016

      Easy to prepare and uses ingredients I typically have around the house - good for a weeknight dinner. This soup sadly did not reheat well.

  • Avocado, tahini and olive smash flatbreads

    • Rutabaga on May 05, 2017

      This makes for a tasty snack or light meal. I served it alongside roasted chickpeas to add some protein. I think I would enjoy a somewhat "deconstructed" version of the topping, with lemon and clementine juice squeezed over sliced avocado, drizzled with tahini. This is purely a textural thing, as our family tends to prefer sliced or cubed avocado over mashed.

  • Kale, sumac and crispy rice salad

    • Rutabaga on June 22, 2017

      I really liked this salad, but my husband didn't seem to be as enthused. He was mostly bothered by the presence of dates, as he can be very picky about anything sweet in a salad. So, in future, there are a few things I'd change to make it even better: serve the dates separately alongside the salad, so people can add them as they wish; be sure to thoroughly fry the rice to get it super crispy - the extra crunch is really great; include sumac (I was out of sumac, so used Aleppo pepper, which is quite good, but I missed the special sour note sumac would have added). Adding feta cheese would also be tasty, but I appreciated the fact that this was a tasty salad in and of itself without the cheese.

  • Sweet potato, lime and peanut soup

    • Hellyloves2cook on October 03, 2015

      Page 71. I had only just purchased this book when I made this recipe. I wanted to get in the kitchen and prepare something from this book- that is how excited I was after flicking through the pages of Anna's new offering. It was a particularly cold day and I had very limited fresh produce except for a load of sweet potatoes and leeks! So I just had to make this soup. I found a knob of root ginger too and although I didnt have lime I used lemon as a replacement. All turned out well and although the crispy toppings were omitted ( due to lack of ingredients) using lemon and coriander as an addition before serving was just as acceptable. Quick, easy and delicious.

  • Quinoa risotto with mashed peas and greens

    • Rutabaga on March 14, 2017

      This was a new way of preparing quinoa for me. The herbed pea puree is particularly good - bright, fresh, and sweet, like spring in a sauce. To use up ingredients I already had, I used pepitas in place of the pine nuts, goat cheese instead of feta, and the suggested spinach rather than kale. I also left out the mint, although I'm sure that would be delicious. While pine nuts would be a better fit than pipitas, it's nice that this recipe is so versatile. The only downside is that the kids didn't like it, although my five-year-old didn't seem to have too much difficulty eating the small portion given to him once I got him to stop complaining about its mere presence on his plate.

  • Squash, roast tomato and popped black bean salad

    • MissQuin on January 27, 2016

      Great flavours! But I didn't bother cooking the squash and tomatoes on separate trays. I started off cooking the squash first, then after about 10 mins, tossed the tomatoes with the ginger and some oil and put them in a layer over the top of the squash. worked well and much less cleaning up!

  • Pan-roast lime feta and chilli greens burrito

    • Rutabaga on March 14, 2017

      While these burritos aren't especially Mexican - or Mexican-American, for that matter - in substance, they are a tasty and easy-to-make meal. Using what I had on hand, ours were made with cannellini beans, spinach, lemon juice instead of lime (although I would prefer lime), and, sadly, no cilantro. All in all a real winner for a veggie-centric weeknight meal. I would recommend cotija or queso fresco if you can get it in place of feta, just for a more Mexican take on it. My feta, an Israeli brand that is typically quite good, turned out to be very salty, and the frying may have brought that out even further.

  • Spinach and lemon polpette

    • SugarFree_Vegan on January 04, 2016

      We just love this gorgeous recipe, I didn't have quite enough weight in spinach so added a little cavolo nero to the polpette and used the Oats instead of breadcrumbs in the mix. As the mix was quite soft I dropped the little spoonfuls into Panko and tossed them round to coat them which made them extra crispy when baked. They tasted lovely and savory and go very well with the almond pesto and tomatoes. We scoffed the lot - no left overs this time!

  • Parsnip rösti supper

    • eeeve on January 30, 2016

      The parsnips lend this giant rösti a lovely sweet flavour; but must remember to season it well. Also to use a food processor to grate the vegetables - doing it by hand added a considerable amount to prep time! Didn't use the baby leeks and served all the components (rösti, ricotta, spinach) separately for people to assemble themselves; and because I didn't want to end up with soggy leftovers. Not a wow supper, but was certainly liked by everyone.

    • eeeve on January 31, 2016

      Even better the next day for breakfast with a fried egg - which was listed as one of the optional toppings anyway.

  • Celeriac, bay and mushroom ragù

    • pandasaurusrex on April 25, 2017

      This both looked and tasted blah, bordering on gross. It *sounds* like the perfect, hearty thing to make on a cold winter night, but there was nothing tasty about it. Certainly edible -- just not worth the time and ingredients. Maybe I'm just not a fan of celery root? -- thought it tasted somewhat bitter. Served with polenta (Marcella's recipe).

  • Frying-pan Turkish flatbreads with spoon salad

    • Brieforme on October 15, 2015

      This is a firecracker of a recipe!

  • Roast roots, grapes and lentils

    • SugarFree_Vegan on November 28, 2015

      pg 186 - this is a very easy and oh so tasty dish, the lentils are a great complement to the veggies and the roast grapes are an inspired addition as they leak some of their juices during cooking therefore making a delicious dressing. It would be very easy to sub in other veggies ie parsnips or carrots, what ever you have in the fridge really but don't miss out the grapes. The lentils will work with lots of other dishes too and the idea of cooking a whole tomato and garlic and then squishing it into a dressing for them again is great and simple idea. FAB!

  • Quick-pickled roasted roots, polenta and carrot-top pesto

    • Hannaha100 on October 02, 2016

      Unfortunately this was a swing and a miss for our family. I thought it was just OK but husband hated it! First time trying carrot top pesto and will not repeat with this recipe because beetroot juice combined with carrot tops to turn pesto brown - not at all appetising! I had used pre-cooked beetroots, which was probably the problem. However, ingredients didn't combine well anyway, I needed more liquid than stated.

  • Roasted coconut, lime and tamarind curry

    • Melanie on April 03, 2016

      I thoroughly enjoyed this curry, a definite to repeat with a lovely mix of flavours. Note that there is a typo in the book, you only need 50g coconut for the topping.

  • Ultimate pecan banana breakfast bread

    • Rutabaga on July 02, 2017

      This bread has good flavor, but was a little lacking structurally. Adding an egg might help with this. It's also possible my loaf had too much banana, as it's hard to determine what constitutes "four large bananas". The batter was quite runny, but I decided to bake it as is. After 60 minutes in the oven, the edges appeared quite dark, so I removed it, but later found it to be rather doughy, so it probably needed at least ten more minutes after all. It's best served warm, so toast it if you're not serving it straight from the oven.

  • Honeyed rye bread

    • eeeve on January 22, 2016

      A nice bread that's not too difficult and time-consuming to make. It's slightly dense but not in a heavy way. Made it as written with sunflower and poppy seeds kneaded into the dough and caraway seeds sprinkled on top. The caraway seeds wouldn't stick (maybe the top needs to be oiled before sprinkling?), so I might just knead them into the dough instead of the poppy seeds next time.

  • Carrot cake flapjack bars

    • SugarFree_Vegan on October 21, 2015

      Pg 269 - This makes quite a few flapjacks, I must cut mine smaller as I loads half of which I have frozen for later. I used Brown Rice Syrup in place of the maple and also added a little stevia for extra sweetness. I think next time I might cut down on the chia seeds as they were quite noticeable when eating (you know they thing when you get that 'jelly' feeling in your teeth). The mix binds together well and cuts well too so long as you make sure you let it cool completely.

    • eeeve on April 04, 2016

      We can't say we like these - the mix was fairly moist but still tastes like cardboard. Very bland and no sweetness at all. I'm not much of a fan of regular flapjacks anyway, but the husband quite likes müsli and granola bars, and he called these "flapjacks with all their joy removed".

  • Strawberry, coconut and cardamom smoothie

    • Rutabaga on July 02, 2017

      I really liked this smoothie. It's not too sweet and has a pleasant, but not overwhelmingly rich, coconut flavor. Mine was far pinker than the one pictured in the book, but perhaps Jones didn't have nice red ripe berries for hers. The strawberry flavor is fairly light. If you want a cold drink, add some ice cubes, as the smoothie will heat up while blending, and a thorough blending is important to really liquefy the almonds and shredded coconut.

  • Nordic morning bowls

    • raybun on May 02, 2017

      I am a reformed porridge hater. After years of being given gluey grey gloop at school I never went near the stuff till recently. It's bowls like this that have changed my mind and gave me energy until lunch with no sugar rush/carb slump that other breakfasts can give you. I followed Ms Jones' advice and presoaked my oats the night before and made 1/4 of the recipe. I used pear and goji berries for the apple & raisins as I had some available otherwise followed the recipe.

  • Overnight oats

    • eeeve on December 08, 2015

      This is basically a fridge-cold porridge - I made the oats/chia/vanilla/frozen peaches version, which was great. Just need to remember to halve the recipe for next time, as I basically ate two servings in one go!

  • Avocado fritters

    • SugarFree_Vegan on October 21, 2015

      Pg 298 - This recipe is lovely, the Cashew Hollandaise I will use for other dishes as it's a breeze to make and totally tasty - I did have to thin it down a bit to get a better consistency. The fritters were intriguing as being an avo fan just had to make them. They were quite soft to work with and therefore a bit tricky to handle in the pan but came out tasty. A lovely supper dish along with some Dijon roasted potato wedges which I also knocked up.

  • Raw cookie dough bars

    • Rutabaga on June 26, 2017

      These bars are very tasty, and do have something of the quality of cookie dough despite being flour-free. There are a couple of things I would change for the future. For the sweetener, I would decrease the honey by a taplespoon or so and increase the coconut sugar accordingly. While not bad, these tasted a bit more strongly of honey than I would prefer. Also, they really need to be kept cold. I made the mistake of taking them to a ball game on a warm evening, and they basically melted, with coconut oil oozing everywhere. I'm not sure that you really even need three full tablespoons of oil, so I would try with less first. Using less honey would also help stiffen them up, as would eating them straight from the fridge.

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Reviews about this book

  • ISBN 10 0008124493
  • ISBN 13 9780008124496
  • Linked ISBNs
  • Published Aug 18 2015
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Fourth Estate Ltd

Publishers Text

From the author of the brilliantly successful A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes - that are so quick to make they're achievable on any night of the week. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we're home late, tired after work, and don't have time to buy lots of ingredients, it can just seem too complicated. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters will be broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna's new book will be a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good. Recipes may include: 10 minute veg-packed Vietnamese noodle salad, with lime, mint and green chilli; sweet potato and greens tacos with avoacdo; parsnip and beetroot rosti with a poached egg; 10-minute spinach polpette; quick pea mint and quinoa risotto; speedy massaman curry with a carrot pickle and brown rice.

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