211th July 2016 VARIATIONS. Approximate time required. m = minutes. h = hours.

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1 211th July 2016

2 211th July 2016 [1] Parisian Lentils 20m* [2] Simple Fish Stew 40m* + Green Salad 5m* [3] European Burgers with Red Wine Sauce 10m* [4] A Cheesey Omelette 10m* [5] Super Simple Coq au Vin 5h* + Green Salad 5m* [6] Berry Souffles 15m* * Approximate time required. m = minutes. h = hours. VARIATIONS Short on time: [2] Skip the onions and finely slice fennel so it cooks quicker. [5] Use boneless chicken thighs and roast with the onions and mushrooms with a little oil at 200C / 400F will take about minutes. Carnivore: [1] Toss in some crispy bacon. [4] Add cooked sausage or salami. Vegetarian: [2] Replace the fish with firm tofu or chickpeas. [3] These zucchini burgers. [5] Sliced eggplant instead of chicken. Carb Lovers / More Substantial: [1] Baguette & butter. [2] Baguette or toss cooked pasta in the stew. [3] Burger buns. [4] Hot buttered toast. [5] Mashed potatoes. Paleo (Grain, Legume & Dairy-Free): [1] Vietnamese beef salad. [3] Olive oil for butter and handful cherry tomatoes for ketchup. [4] Skip the cheese or replace with cooked chicken. [6] Berries + coconut cream.

3 r Soupstones SHOPPING LIST* VEGGIES 1 bunch flat leaf parsley [1] 6 onions [2&5] 1 large bulb fennel [2] 3 bags salad [2&3&5] 1 bag baby spinach [4] 12 large button mushrooms [5] PROTEIN DAIRY 16T full fat ricotta [1&4] 3T unsalted butter [3&6] 2 handfuls grated parmesan, optional [4] whipped cream [6] PANTRY extra virgin olive oil salt & pepper 200g (7oz) french style green ( puy ) lentils [1] 4T sherry or wine vinegar [1&2&5] 4T soy sauce [1&2&5] large pinch saffron threads [2]* 1 jar tomato pasta sauce or tomato puree [2]+ 1/3 cup red wine [3] 450g (1lb) white fish fillets [2] 7T tomato paste [3&5] 400g (14oz) minced (ground) beef [3] 1.5cups red wine [5]^ 6 eggs [4] 1/3 cup caster sugar [6] 4 chicken marylands [5]#^ 1/3 1/2 cup berry jam [6] 4 egg whites [6] 11Jul OTHER [add your other items here] COOKS NOTES t = teaspoon T = tablespoon. Unless otherwise stated all cans are 400g (14oz) Standard bag of salad = approx 150g (5oz). +[2] About 1.5 cups. Don t use concentrated tomato paste. *[2] Saffron is expensive. Substitute smoked paprika if you don t have any. #[5] Marylands are (thighs with drumstick attached). Substitute 8 thighs or 8 drumsticks. ^[5] Serves 4 but leftovers are delicious! *Based on serving 2 people. Please adjust as required. [Numbers] refer to the recipe each ingredient is required for.

4 r INGREDIENT STORAGE Best Practices* VEGGIES parsley (flat leaf) in the fridge wrapped in a plastic bag. onions - in a dark pantry. fennel in the fridge wrapped in a plastic bag. baby spinach / salad leaves store sealed bag in the fridge. If buying loose leaves, wash and spin dry in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge. mushrooms in a brown paper bag in the fridge to avoid sweating. PROTEIN fish fillets in the fridge in the packaging they were purchased in. I get the fishmonger to wrap up a bag of ice to keep as cold as possible. minced (ground) beef in the fridge in the packaging it was purchased in. eggs I keep mine in the pantry because we eat a lot of eggs. Will last much longer in the fridge. chicken in the fridge in the packaging it was purchased in. DAIRY ricotta in the fridge in the packaging it was purchased in. butter in the fridge in the packaging it was purchased in. parmesan in the fridge wrap in baking paper and store in a sealed plastic bag or airtight container. cream in the fridge in the packaging it was purchased in. 11Jul PANTRY All pantry items best stored at room temperature in a dark place. * Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.

5 r PREP AHEAD POSSIBILIIES* Here are suggestions for things you can possibly prepare ahead. They re just suggestions though so please don t feel like you need to devote your weekend to getting these steps done! It s totally up to you. [1] Parisian Lentils Lentils (20 minutes) Make lentils as per recipe. Season with soy and vinegar but don t add the ricotta or parsley. Refrigerate for up to 2 weeks or freeze. To serve warm in a pan with a little oil then serve with ricotta and parsley. 11Jul [5] Coq au Vin Chicken (5 hours) Make coq au vin as per recipe. Refrigerate for up to 1 week or freeze. To serve warm in the oven 200C/400F until hot about 15 mins.

6 Parisian Lentils

7 ÔParisian Lentils While this lentil dish would easily fit in with the recipes in Hugh s book, it was actually inspired by dinner I had at a fabulous little wine bar/restaurant called Au Passage in Paris. And so I ve called it the more exotic sounding Parisian Lentils, rather than the utilitarian Lentils, ricotta & parsley that it would be named if in Hugh s book. enough for 2 takes: 20 minutes 200g (7oz) french style green lentils (aka puy lentils) 2 tablespoons sherry vinegar 2 tablespoons soy sauce 8 tablespoons full fat ricotta 2 large handfuls flat leaf parsley leaves 1. Place lentils in a medium saucepan and cover generously with water. Cover and bring to the boil. 2. Remove lid and simmer for minutes or until the lentils are tender. 3. Drain lentils and return to the pan. Season with vinegar, soy and 2 tablespoons extra virgin olive oil. Taste and add salt as needed. 4. Divide lentils between 2 bowls. Top with ricotta, parsley and lashings of ground black pepper. VARIATIONS short on time? replace lentils with drained canned lentils. You ll need about 1.5 regular cans just warm the lentils from the can in a pan and then dress and serve as per the recipe. soy-free season with salt instead of the soy sauce. dairy-free serve with a poached or fried egg or two instead of the ricotta. vegan replace ricotta with chunks of avocado or a big dollop of hummus. no ricotta? other soft cheese such as goats cheese, cottage cheese or even a creamy blue will work. Or try natural yoghurt instead. different greens In Paris they used fresh watercress leaves. You just want something that will give freshness and greenness. Salad leaves, rocket (arugula), baby spinach, mint or basil would all be great. different legumes red or brown lentils could be used instead. Just watch the cooking time so they don t turn to mush. Other legumes such as canned chickpeas or white beans could be used but consider reducing the soy and vinegar and increasing the olive oil to make a milder dressing. video

8 Parisian Lentils... VARIATIONS no sherry vinegar? use red or white wine vinegar or rice vinegar. carnivore toss in some crispy bacon with the cooked lentils, or some finely sliced prosciutto. carb lovers / more substantial serve with baguette & butter. WASTE AVOIDANCE STRATEGY lentils / sherry vinegar / soy sauce keep them in the pantry. ricotta in the fridge in the packaging it was purchased in. parsley in the fridge wrapped in a plastic bag. paleo (grain, legume & dairy-free) make this vietnamese beef salad instead. Ôview recipe online

9 Simple Fish Stew

10 ÔSimple Fish Stew I like to serve this stew in deep bowls with a fresh green salad on the side. But feel free to serve with crusty bread if you prefer. enough for 2 to 3 takes: minutes 2 onions, peeled & chopped 1 large bulb fennel,trimmed & finely sliced crosswise, green fronds reserved 1 jar commercial tomato pasta sauce or tomato puree (about 1 1/2cups) large pinch saffron threads 450g (1lb) white fish fillets such as flathead, chopped 1. Heat a generous glug of oil in a large pot. Add onions and cook over a medium low heat, covered for about 5 minutes. 2. Add the fennel and continue to cook, covered and stirring occasionally for minutes or until the onion and fennel are soft but not browned. 3. Add the tomato puree, 1 1/2 cups water and saffron. Bring to a simmer. VARIATIONS short on time? skip the onions and finely slice fennel so it cooks quicker. vegetarian / vegan replace the fish with firm tofu or chickpeas. It will just need to simmer until hot. keeping the Irish happy add steamed, sliced potatoes in with the fish. mixed seafood feel free to add in some prawns (shrimp), clams or mussels. Adjust the cooking time accordingly. carb lovers / more substantial serve with baguette or toss cooked pasta in the stew. more veg add snowpeas or green beans. 4. Add fish and gently simmer for 2-3 minutes or until fish is cooked through. 5. Taste & season. Top with reserved fennel fronds and serve. video

11 Simple Fish Stew... WASTE AVOIDANCE STRATEGY onions, tomato pasta sauce or tomato puree, saffron pantry it up! fennel will keep for a few weeks in a plastic bag in the fridge. fish fillets best if used on the day you buy them. Can be frozen. Or cook the dish anyway and gently reheat, once cooked the fish will keep well for 4-5 days in the fridge. PROBLEM SOLVING GUIDE fish dry or falling apart this means your fish was overcooked. It can happen easily so next time be super careful with the cooking times and when reheating err on the side of using a lower heat. bland use more salt to season. A splash of lemon juice will help. SERVING SUGGESTIONS In deep bowls with fennel fronds on top and a green salad on the side. Also good with crusty bread and butter for dipping into the stew. Ôview recipe online

12 The Classic Mixed Green Salad

13 ÔThe Classic Mixed Green Salad most frequent thing I cook is a simple green salad. It goes with pretty much anything and is a quick solution if you re like me and feel that a meal isn t complete without greens in some form. I ve even convinced my Irishman that it s essential to have a green salad with our eggs for Sunday brunch. My salad dressing preferences go through phases. There s a complete list of my past favourite dressings on Stonesoup. I thought I d share my current favourite here. It s not my most minimalist dressing, but it does fall under 5 ingredients. enough for 2 as a side takes: 5 minutes 1 tablespoon sherry vinegar 1/2 teaspoon soy sauce 3 handfuls mixed salad leaves, washed and dried 1. Combine vinegar, soy and 3 tablespoons extra virgin olive oil in a medium bowl. 2. Toss leaves gently in the dressing using clean hands. VARIATIONS soy-free skip the soy sauce and season with salt instead. can t find sherry vinegar my next favourite is rice wine vinegar (aka rice vinegar) but any wine vinegar will be fine. For a sweeter dressing try balsamic. fresher replace vinegar with lemon juice. asian use fish sauce instead of the vinegar and soy and drizzle over a little sesame oil. 3. Taste and season. video

14 The Classic Mixed Green Salad... WASTE AVOIDANCE STRATEGY vinegar & soy will keep in the pantry. salad leaves are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you d use wilted greens, like this simple plate of greens. At least this way they wont go slimey. PROBLEM SOLVING GUIDE dressing not sticking to the leaves Usually this is a sign the leaves weren t completely dry after they were washed. Next time spin dry in a salad spinner or pat really well with paper towel. too oily You ve got too much dressing. Toss in some more leaves if you have them or transfer to a clean bowl and toss again so some of the excess dressing comes off onto the sides of the bowl. too dry - Not enough dressing for the amount of leaves. Mix up a little more dressing and add to the leaves a little at a time. Keep the remainder of the dressing in the fridge. LEFTOVER POTENTIAL? Not the greatest. Will go a little soggy in the fridge, although I do know people who like their salad after it has been marinated for a while. Go figure. SERVING SUGGESTIONS Pretty much works with anything savoury. Ôview recipe online

15 'European' Burgers with Red Wine Sauce

16 Ô European Burgers with Red Wine Sauce These burgers were inspired by a meal I had in the beautiful city of Barcelona where they served a burger patty with salad and a fancy sauce. So I ve called these burgers European to capture that feeling. Cooking the burgers this way on a salt crust gives them a wonderful meaty crust. If you re worried about your salt levels, just fry the burgers in a little oil instead. enough for 2 takes: 10 minutes 400g (14oz) minced (ground) beef 1/3 cup red wine 2 3 tablespoons tomato paste 2 generous tablespoons unsalted butter mixed salad leaves, to serve 1. Preheat a large frying pan or skillet on high. 2. Form beef into 2 patties. 3. Sprinkle a scant teaspoon salt on the hot pan and place burgers on top. 4. Sear burgers for about 4 minutes on each side. Remove meat and rest on 2 warm dinner plates. 4. Add wine and tomato paste to the pan. Simmer for a minute or so, stirring to scrape up and burger bits into the sauce. 5. Stir in butter until melted. Taste and season sauce. 6. Serve burgers with sauce poured over and green salad on the side. VARIATIONS vegetarian try serving these lentil burgers with the tomato & red wine sauce. Just wipe the pan out to get rid of excess oil after frying the burgers. Equally delicious. OR try these Zucchini burgers. vegan for a posh take on lentil burgers. Serve the lentil patties drizzled with some tahini sauce made with equal quantities of tahini, lemon juice and water and a side of tabbouleh. dairy-free replace the butter with a generous drizzle of your best extra virgin olive oil at the end. alcohol-free replace the wine with beef or chicken stock. different meat any ground meat will work well including lamb or chicken. carb lovers / more substantial serve burgers on buns. paleo (grain, legume & dairy-free) use olive oil for butter and handful cherry tomatoes for ketchup. video

17 European Burgers with Red Wine Sauce... WASTE AVOIDANCE STRATEGY beef freeze wine, tomato paste pantry. butter keeps in the fridge for months. salad leaves best to use for another meal. LEFTOVER POTENTIAL? Excellent. Great cold on sandwiches. Or just reheat with the sauce in pan over a low heat. PROBLEM SOLVING GUIDE burgers falling apart you need to be firm when forming you patties to help the burger maintain its shape. If the burgers start to stick or fall apart when you turn them, it usually means that they haven t cooked for long enough to form a crust. Leave for a minute or so longer and then try again. too salty the danger with this salt crust method is getting a super salty end dish. This is why I haven t seasoned the meat when making the patties. If you can see excess salt crystals on the pan or the burgers after they are cooked, gently wipe off with a piece of paper towel before making the sauce. Using unsalted butter will help. Next time use less salt in the pan but for now a little brown sugar whisked through the sauce can help sweeten and take the edge off the salty flavour. burgers raw in the middle when making thick burgers like this it can be easy to get the outside lovely and browned before the burgers are cooked through. If you re a little unsure, cut into one of the burgers to check they re done enough for you before removing from the heat this isn t idea but it s the best way to learn when meat is cooked. Eventually you ll be able to tell by feeling the burger without cutting into it but that takes a little time. Ô view recipe online

18 A Cheesey Omelette

19 ÔA Cheesey Omelette It s hard to go past an omelette when you feel like a super quick, healthy meal. The possibilities are endless when it comes to additions and flavours but my favourite combo is ricotta and parmesan. enough for 2 takes: 10 minutes 6 eggs 8 tablespoons ricotta 2 handfuls grated parmesan, optional baby spinach leaves, to serve 1. Preheat a small frying pan or omelette pan on a medium high heat. 2. Lightly whisk 3 eggs in a bowl. Season. 3. Add a few glugs of oil to the pan. Add eggs and cook for about 30 seconds. If they re sizzling too rapidly, turn the heat down. VARIATIONS different cheese cheddar, cottage cheese, crumbled goats cheese (great with basil), crumbled feta, blue cheese. flavourings veg halved cherry tomatoes, sun dried tomatoes, cooked mushrooms, artichoke hearts in oil, finely shaved asparagus, shaved fennel, cooked zucchini, leftover roast potatoes. carnivore replace cheese with any of the following: prosciutto, finely sliced salami, diced cooked bacon, shredded cooked chicken. Or just add cooked sausage or salami. pescatarian replace cheese with any of the following: smoked salmon, smoked trout, salmon roe, caviar, canned sardines, smoked oysters, cooked crab meat, lobster, canned tuna, canned salmon. herby add a handful of any of the following: sorrel, thyme, basil, parsley. 4. After 30 seconds gently bring the cooked edges of the egg into the centre and let the raw egg flow out to the edges. 5. Top with half the ricotta and parmesan. When the egg is mostly cooked and set (about 1minute or a little longer), slide the omelette onto your plate, folding in half as you go. 6. Repeat with remaining ingredients to make the second omelette. 7. Serve with baby spinach on the side. vegan try scrambled tofu instead. richer use butter instead of the oil and add a few tablespoons of cream or sour cream as you whisk the eggs. carb lovers / more substantial serve with crusty bread and butter or hot buttered toast. paleo (grain, legume & dairy-free) skip the cheese or replace with cooked chicken. video

20 A Cheesey Omelette... WASTE AVOIDANCE STRATEGY eggs will keep in the fridge for weeks. If you need to freeze them, crack out of the shells and into a container or plastic bag first. ricotta & parmesan can be frozen. Unopened ricotta in a tub usually has a shelf life of a few weeks. Parmesan will keep for months in a plastic bag in the fridge. baby spinach use for another meal or freeze it (will wilt when defrosted so best to serve slightly warmed when you do use it). LEFTOVER POTENTIAL? OK. Best when hot from the pan but you could keep in the fridge if needed. Gently reheat in the oven or in a pan. SERVING SUGGESTIONS Best served HOT straight from the pan with a wicked glass of white wine. PROBLEM SOLVING GUIDE eggs sticking to the base of the pan eggs have a tendency to stick. Be generous with the oil or butter and use either a nonstick pan or a well seasoned omelette pan. eggs rubbery the first sign that eggs are overcooked is the texture goes all rubbery. Next time take the pan off the heat before you think the eggs are cooked AND use a lower heat to begin with. eggs watery when eggs get overcooked, the protein coagulates and squeezes out any excess moisture which results in water weeping out from your eggs. Not much you can do now, but next time take the pan off the heat before you think the eggs are done. The residual heat will be enough to finish them off. too bland season with a little more salt & pepper and get more creative with the flavourings. Also make sure you re using the best quality free range eggs you can afford. Ôview recipe online

21 Super Simple Coq au Vin

22 My super simple version of this classic French dish is almost the complete opposite of Julia Child s recipe in Mastering the Art of French Cooking. Where Julia browns her chicken and cooks the onion, mushrooms and bacon separately, I like to pop them all in together and let the long, slow cooking process work its magic. Feel free to add to this very basic recipe. A little bacon would be my first addition. Followed by a couple of bay ÔSuper Simple Coq au Vin leaves or some thyme. In the video I ve used whole chickens because I was too lazy to chop them up. But next time I would go to the extra effort so the chicken pieces cook more quickly and have more surface area to soak up the wine. Or use chicken marylands or thighs on the bone. enough for 4 takes: 5 hours 4 chicken marylands (thighs with drumstick attached) 4 small onions, peeled & halved 8-12 large button mushrooms 4 tablespoons tomato paste 3/4cup OR 1 1/2cups red wine 1. Preheat oven to 100C (210F). Or get your slow cooker ready. 2. Place chicken, onions, mushrooms and tomato paste in an ovenproof casserole dish or the bowl of your slow cooker. VARIATIONS carb lovers / more substantial serve with mashed potatoes. more veg add extra onions, carrots & celery. short on time use boneless chicken thighs and roast with the onions and mushrooms with a little oil at 200C / 400F will take about minutes. vegetarian sliced eggplant instead of chicken (make sure you vary the cooking time). 3. Pour over 3/4 cup wine for the slow cooker or 1 1/2cup for the oven method. 4. Cover with a lid. Place the slow cooker on HIGH or place the casserole in the oven and cook for 5 hours. Or until the chicken is tender and the vegetables are cooked. Taste and season, serve. video

23 Super Simple Coq au Vin... WASTE AVOIDANCE STRATEGY chicken freeze it. onion will keep in the pantry for months. Best if in a dark corner in a brown paper bag. mushrooms keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked. tomato paste keep in the pantry. Once open keep in the fridge for a few week. Can be frozen. red wine keep in the pantry. lasts much longer if hidden from the view of a certain Irishman. Ôview recipe online

24 4-Ingredient Berry Souffles

25 Ô4-Ingredient Berry Souffles If you re like me and store your excess egg whites in the freezer without knowing how many are in the bag, I picked up a great tip from Stephanie Alexander. An average egg has about 2 tablespoons of whites. To prepare ahead, you can pre-whisk your whites and sugar and leave aside at room temperature for a few hours. Just give it another whisk before you fold through the jam. If you re cooking for more than 3 it s probably better to make the recipe twice rather than doing one larger batch. Makes for easier whisking. enough for 3 takes: 15 minutes 1 tablespoon butter or vegetable oil 4 egg whites 1/3 cup caster sugar 1/3 1/2 cup berry jam semi whipped cream, to serve. VARIATIONS healthier skip the souffles and serve fresh berries with whipped cream instead. paleo (grain, legume & dairy-free) serve berries + coconut cream. 1. Preheat your oven to 200C (400F). 2. Grease 3 x 1 cup ramekins or teacups with the butter or oil and place to one side. 3. In a clean dry bowl place the egg whites and a pinch of salt. Whisk using your muscles or a stand mixer until the mixture looks like soft marshmallow. Gradually whisk in sugar a little at a time until it is all incorporated and the mixture is smooth and glossy. 4. Fold through 1/3C jam then taste. Adding more jam if you think it needs more sweetness and/or colour. Divide mixture between the prepared dishes then use a knife to level them off. You ll have some left over but better to have each dish full than have stingy souffles. 5. Prepare your guests for dessert. Bake souffles for 8 minutes then reduce the heat and bake for another 5 minutes until souffles are risen and lightly golden on top. 6. Serve immediately with cream passed separately.

26 4-Ingredient Berry Souffles... WASTE AVOIDANCE STRATEGY butter will keep in the fridge for months. vegetable oil, sugar pantry. egg whites freeze in a ziplock bag. berry jam pantry or fridge. cream freezes well. Ôview recipe online

27 Parisian Lentils enough for 2 takes: 20 minutes 200g (7oz) french style green lentils (aka puy lentils) 2 tablespoons sherry vinegar 2 tablespoons soy sauce 8 tablespoons full fat ricotta 2 large handfuls flat leaf parsley leaves 1. Place lentils in a medium saucepan and cover generously with water. Cover and bring to the boil. 2. Remove lid and simmer for minutes or until the lentils are tender. 3. Drain lentils and return to the pan. Season with vinegar, soy and 2 tablespoons extra virgin olive oil. Taste and add salt as needed. 4. Divide lentils between 2 bowls. Top with ricotta, parsley and lashings of ground black pepper. Simple Fish Stew enough for 2 to 3 takes: minutes 2 onions, peeled & chopped 1 large bulb fennel,trimmed & finely sliced crosswise, green fronds reserved 1 jar commercial tomato pasta sauce or tomato puree (about 1 1/2cups) large pinch saffron threads 450g (1lb) white fish fillets such as flathead, chopped 1. Heat a generous glug of oil in a large pot. Add onions and cook over a medium low heat, covered for about 5 minutes. 2. Add the fennel and continue to cook, covered and stirring occasionally for minutes or until the onion and fennel are soft but not browned. 3. Add the tomato puree, 1 1/2 cups water and saffron. Bring to a simmer. 4. Add fish and gently simmer for 2-3 minutes or until fish is cooked through. 5. Taste & season. Top with reserved fennel fronds and serve. Green Salad enough for 2 as a side takes: 5 minutes 1 tablespoon sherry vinegar 1/2 teaspoon soy sauce 3 handfuls mixed salad leaves, washed and dried 1. Combine vinegar, soy and 3 tablespoons extra virgin olive oil in a medium bowl. 2. Toss leaves gently in the dressing using clean hands. 3. Taste and season. European Burgers with Red Wine Sauce enough for 2 takes: 10 minutes 400g (14oz) minced (ground) beef 1/3 cup red wine 2 3 tablespoons tomato paste 2 generous tablespoons unsalted butter mixed salad leaves, to serve 1. Preheat a large frying pan or skillet on high. 2. Form beef into 2 patties. print friendly recipes. scroll up for images and full details 3. Sprinkle a scant teaspoon salt on the hot pan and place burgers on top. 4. Sear burgers for about 4 minutes on each side. Remove meat and rest on 2 warm dinner plates. 4. Add wine and tomato paste to the pan. Simmer for a minute or so, stirring to scrape up and burger bits into the sauce. 5. Stir in butter until melted. Taste and season sauce. 6. Serve burgers with sauce poured over and green salad on the side.

28 A Cheesey Omelette enough for 2 takes: 10 minutes 6 eggs 8 tablespoons ricotta 2 handfuls grated parmesan, optional baby spinach leaves, to serve 1. Preheat a small frying pan or omelette pan on a medium high heat. 2. Lightly whisk 3 eggs in a bowl. Season. 3. Add a few glugs of oil to the pan. Add eggs and cook for about 30 seconds. If they re sizzling too rapidly, turn the heat down. 4. After 30 seconds gently bring the cooked edges of the egg into the centre and let the raw egg flow out to the edges. 5. Top with half the ricotta and parmesan. When the egg is mostly cooked and set (about 1minute or a little longer), slide the omelette onto your plate, folding in half as you go. 6. Repeat with remaining ingredients to make the second omelette. 7. Serve with baby spinach on the side. Super Simple Coq au Vin enough for 4 takes: 5 hours 4 chicken marylands (thighs with drumstick attached) 4 small onions, peeled & halved 8-12 large button mushrooms 4 tablespoons tomato paste 3/4cup OR 1 1/2cups red wine 1. Preheat oven to 100C (210F). Or get your slow cooker ready. 2. Place chicken, onions, mushrooms and tomato paste in an ovenproof casserole dish or the bowl of your slow cooker. 3. Pour over 3/4 cup wine for the slow cooker or 1 1/2cup for the oven method. 4. Cover with a lid. Place the slow cooker on HIGH or place the casserole in the oven and cook for 5 hours. Or until the chicken is tender and the vegetables are cooked. Taste and season, serve. 4-Ingredient Berry Souffles enough for 3 takes: 15 minutes 1 tablespoon butter or vegetable oil 4 egg whites 1/3 cup caster sugar 1/3 1/2 cup berry jam semi whipped cream, to serve. 1. Preheat your oven to 200C (400F). 2. Grease 3 x 1 cup ramekins or teacups with the butter or oil and place to one side. 3. In a clean dry bowl place the egg whites and a pinch of salt. Whisk using your muscles or a stand mixer until the mixture looks like soft marshmallow. Gradually whisk in sugar a little at a time until it is all incorporated and the mixture is smooth and glossy. 4. Fold through 1/3C jam then taste. Adding more jam if you think it needs more sweetness and/or colour. Divide mixture between the prepared dishes then use a knife to level them off. You ll have some left over but better to have each dish full than have stingy souffles. 5. Prepare your guests for dessert. Bake souffles for 8 minutes then reduce the heat and bake for another 5 minutes until souffles are risen and lightly golden on top. 6. Serve immediately with cream passed separately. print friendly recipes. scroll up for images and full details

29 To access the meal plans & recipes online go to: Jules Clancy 2016 This ebook is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted under the Copyright Act, no part of this ebook may be reproduced by any process without written permission. Enquiries should be addressed to the author. All rights reserved.