Stonesoup by Jules Clancy

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  • 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.

  • Asparagus & buffalo mozzarella salad with caper dressing

    • nicolepellegrini on July 02, 2021

      Every Spring I'm always looking for new ways to enjoy asparagus and this really hit the spot - especially with having some buffalo mozzarella I needed to eat up! Tasty combination with a nice mixture of textures.

  • Green curry of broccoli soup

    • Krisage on August 02, 2016

      We cooked most broccoli (in PC) and pureed it, then added in reserved tops and cooked until tender. Added a small handful of salted peanuts as a garnish for each serving. Nice!

  • 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.

  • 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!

  • 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.

  • Sauteed brussels sprouts

    • mondraussie on January 01, 2013

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

  • Orecchiette with broccolini, pancetta & aged pecorino

    • Barb_N on January 30, 2020

      I added sautéed red onion and mushroom, and skipped the cream. Excellent meal.

  • Lemon delicious puddings

    • gjnmc on May 09, 2014

      After removing from oven, push cake down into syrup and allow a few minutes to soak it up before serving.

  • Puddle cookies

    • sallyjoy on December 03, 2014

      gluten free and diary free

  • Celery sticks with potted cheese

  • Irresistable mushy peas

    • anya_sf on December 15, 2020

      Really nice variation on mushy peas. I increased the quantities by 50% to serve 3, but only used 2 Tbsp butter. Recipe doesn't say how big a bag of spinach; I assumed 5 oz. Skipped the stock powder and thought 1/2 Tbsp sherry vinegar was enough to add brightness.

  • Potato rosti

    • fairyduff on May 23, 2020

      This is the best way to make these as using egg white makes them crispier, I think. The video was handy for the method of squeezing out the moisture. Mention was made of Yoram including parsnip in his version - because of that I am inspired to try finely shredded broccoli stalk for yet another variation (and to use up broccoli stalks!)

  • Green pea curry

    • fairyduff on April 15, 2020

      I loved it - including the tofu, which was a surprise. Unfortunately I was the only one.

  • Stonesoup semi toasted muesli

    • fairyduff on April 15, 2020

      Best muesli ever. I made a half-quantity and still got plenty. Mixed it in the stockpot to avoid spilling out of the mixing bowl.

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  • Language English
  • Countries Australia

Publishers Text

Stonesoup is a weekly blog about fresh, healthy, delicious food. The fact that most recipes here contain 5 ingredients and can be made in minutes is a bonus.

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