225th July 2016 VARIATIONS. Approximate time required. m = minutes. h = hours.

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1 25th July 2016

2 225th July 2016 [1] Miso Eggplant Steaks 20m* [2] Burgers with Mashy Peas 20m* [3] BBQ Chicken Noodle Salad 15m* [4] Almost Moussaka 20m* + Green Salad 5m* [5] A Big Bowl of Ramen 15m* [6] Dates with Blue Cheese 10m* * Approximate time required. m = minutes. h = hours. VARIATIONS Carnivore: [1] Serve eggplant steaks with regular steaks. Vegetarian: [2] Chickpea burgers. [3] Replace the chicken with 3-4 hard boiled eggs. [4] Replace beef with a large diced eggplant (or 2 small). [5] Veg stock and replace bacon with a poached egg. Carb Lovers / More Substantial: [1] Steamed rice. [2] Burger buns. [3] Extra noodles. [4] Crusty bread + butter. [5] Extra noodles. Paleo (Grain, Legume & Dairy-Free): [1] Serve eggplant with dairy-free pesto instead of miso. [2] Olive oil instead of butter. [3] Roast almonds instead of noodles or use spiralized carrot or zucchini. [4] Replace ricotta with grilled eggplant. [5] Spiralized carrot or zucchini. [6] Nut butter instead of blue cheese.

3 r Soupstones SHOPPING LIST* VEGGIES 1 large eggplant [1] 1 bag baby spinach leaves [1] 2 large handfuls frozen peas [2] 1 lemon [2] 2 bags washed salad leaves [3&4] 4 field (flat) mushrooms [4] 4 sprigs oregano (optional) [4] handful snowpeas (mangetout) [5] 2 green onions (scallions) [5] 4 fresh dates [6] PROTEIN 900g (2lb) ground (minced) beef [2&4] 1/2 BBQ chicken [3] 200g (7oz) smoked speck or bacon [5] DAIRY 2 knobs (hunks) butter [2] 6T ricotta [4] 4T creamy blue cheese [6] PANTRY COOKS NOTES t = teaspoon T = tablespoon. Unless otherwise stated all cans are 400g (14oz) Standard bag of salad = approx 150g (5oz). +[2] Caramelized onion recipe HERE. *[3] Shelf fresh noodles are hokkien or other soft noodles that are stable at room temperature, you ll find them in with the Asian produce. Or try the fresh noodles from the chiller section. #[5] Dashi powder is a Japanese powdered fish stock / broth. It s not worth buying if you don t have any just use 3 cups chicken or veg stock instead of the dashi + water. ^[5] Nori is the toasted seaweeed sheets used to wrap sushi. It s super delicious but if you can t find it, just leave it out. extra virgin olive oil salt & pepper 2T white miso paste [1] 6T rice or wine vinegar [1&3&4] 1 teaspoon sugar (optional) [1] caramelized onion (optional) [2]+ 400g (14oz) shelf fresh noodles [3&5]* 1 tablespoon wholegrain mustard [3] 5T tomato paste [4] 1 large sheet of nori (optional) [5]^ 1T instant dashi powder [5]# 2T soy sauce [4&5] OTHER 25Jul [add your other items here] *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 eggplant - 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. frozen peas in the freezer in the packaging they were purchased in. lemons in the fridge wrapped in a plastic bag. Can be kept at room temp if you prefer but will last longer in the fridge. mushrooms in a brown paper bag in the fridge to avoid sweating. sprigs oregano in the fridge wrapped in a plastic bag. snowpeas (mangetout) in the fridge wrapped in a plastic bag. green onions (scallions) in the fridge wrapped in a plastic bag. dates (medjool) - store in the pantry. PROTEIN minced (ground) beef in the fridge in the packaging it was purchased in. BBQ chicken in the fridge in the packaging it was purchased in. bacon / speck in the fridge in the packaging they were purchased in. DAIRY butter in the fridge in the packaging it was purchased in. ricotta in the fridge in the packaging it was purchased in. blue cheese in the fridge in the packaging it was purchased in. 25Jul 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. [4] Almost Moussaka MUSHROOMS (15 minutes) Cook mushies as per recipe. Cool and refrigerate for up to 2 weeks or freeze. To serve warm under the grill or in a pan. BEEF (15 minutes) Cook beef as per recipe including the tomato paste and oregano (if using) but not the ricotta and mushies. Cool and refrigerate for up to 2 weeks or freeze. To serve warm in a pan. And then serve with mushies and ricotta. 25Jul

6 Miso Eggplant 'Steak'

7 ÔMiso Eggplant Steaks The secret to silky eggplant texture is to cook the steaks with the lid on so they steam as well as brown. White miso the most delicately flavoured of the miso pastes. If you can only find darker coloured miso, start with half the amount and add to taste. enough for 2 takes: 20 minutes 1 large eggplant 2 tablespoons white miso paste 2 tablespoons rice or sherry or white wine vinegar 1 teaspoon sugar (optional) 1 bag baby spinach leaves, to serve 1. Heat a large frying pan or skillet on a medium high heat. 2. Slice eggplant into 4 thick steaks. Add oil to the pan and sear eggplant, covered for about 15 minutes all up. Turning every 5 minutes and keeping the pan covered. If the eggplant starts to burn, reduce the heat. 3. Meanwhile, combine miso, vinegar, sugar (if using) and 2 tablespoons olive oil in a small bowl. A few minutes before the eggplant is cooked, place a little of the dressing on each steak. 4. Serve steaks on a bed of baby spinach with extra miso dressing drizzled over. VARIATIONS carnivore cook the eggplant with regular beef steaks. Also lovely with chicken breasts or thighs. soy-free / can t find miso paste / sugar-free skip the miso dressing and serve steaks with a generous dollup of basil pesto. more substantial serve on a bed of cooked lentils, cauliflower rice (finely grated raw cauliflower or steamed rice. herby if you can find some shiso leaves, sometimes called japanese mint, toss them in with the baby spinach. Otherwise a bunch of regular mint will do the trick. baked a longer but lower maintenance method is to roast the eggplant slices for about 30 minutes until very soft before finishing with the miso dressing. more veg serve with a side of stir fried snow peas. paleo (grain, legume & dairy-free) serve eggplant with dairy-free pesto instead of miso. video

8 Miso Eggplant Steaks... WASTE AVOIDANCE STRATEGY eggplant (aubergine) will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen if needed. Or cooked eggplant eggplant should last a month or so. miso paste unopened paste can be kept in the pantry, once open needs to be refrigerated. rice or sherry or white wine vinegar / sugar keep in the pantry. baby spinach either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks. LEFTOVER POTENTIAL? Will keep for a week or so in the fridge. SERVING SUGGESTIONS Great as light veggie dinner on its own. Or serve as part of a Japanese spread. PROBLEM SOLVING GUIDE eggplant burning It s important to keep an eye on the steaks as they cook and reduce the heat if they re burning or cooking too fast. Adding a splash of water can help calm the burning and help the steaming as well. Make sure the steaks are well covered as they cook to help the steaming process. eggplant crunchy one of my pet hates is undercooked eggplant. Make sure it is meltingly tender before taking it off the heat. If you find it underdone best to return to the pan for a little while. short on time? cut the eggplant into thinner minute steaks which will cook more quickly. bland it s important to get the miso dressing flavour balance right.. taste and tweak with more sugar / vinegar / miso until the flavours sing. too salty it s easy to over salt with intensely salty ingredients like miso. If you ve overdone it, balance out the dressing with a little more sugar and some olive oil. Ôview recipe online

9 Burgers with Mashy Peas

10 ÔBurgers with Mashy Peas Everyone loves a good burger and the thing is they re one of the most affordable meat based dishes. So perfect for cooks on a budget. If you can t be bothered with the onion, the burgers are lovely with just the peas for both sauce and side. enough for 2 takes: 20 minutes 400g (14oz) ground beef 2 large handfuls frozen peas 2 knobs (hunks) butter squeeze lemon juice caramelized onion, to serve recipe HERE (optional) 1. Heat a frying pan or skillet on a super high heat for at least 3 minutes. You want it smoking hot. 2. Meanwhile divide beef into two and shape into burger patties. 3. Sprinkle a fine layer of fine salt onto the pan and slide the burgers on top. Cook for 4 minutes then turn, adding a little more salt. VARIATIONS vegan / vegetarian make lentil burgers or chickpea burgers. chicken burgers use good quality chicken mince instead of the beef. Serve with a dollup of mayo or aioli instead of the onion. traditional burgers/more substantial cook salt crusted burgers as above but serve on a burger bun with ketchup and a little mayo and some crisp lettuce. chilli burgers serve with chilli oil or your favourite hot sauce instead of the onion. short on time use commercial caramelized onions. 4. Meanwhile, heat a little oil in a medium pan and add the peas. Cook covered on a high heat for about 4 minutes or until peas are hot. 5. Once the burgers are turned, cook for another 4 minutes or until burgers are how you like them. 6. When the peas are hot, add the butter then roughly puree with a stick blender or mash with a fork. Season with salt, pepper and lemon juice. 7. Serve burgers on a bed of mashy peas with caramelized onion, if using. more veg serve extra mashy peas. paleo (grain, legume & dairy-free) use olive oil instead of butter. video

11 Burgers with Mashy Peas... WASTE AVOIDANCE STRATEGY beef, peas freeze butter, onion, lemon will keep in the fridge for months. SERVING SUGGESTIONS quick dinner a quick dinner in one. Although I d be tempted to serve a green salad on the side as well. more traditional burger serve onion and meat inside a bun with some ketchup and mayonnaise and serve mashy peas on the side. PROBLEM SOLVING GUIDE bland? Give it a touch more salt & pepper. burgers dry if your minced beef is too lean, you ll get dry burgers. Fatty beef tends to be cheaper, so next time choose the best value. burgers too rare next time flatten the burgers more so they cook in the allotted time. Or pop them back in the pan until you re happy. Always a good idea to cut into a burger to check. It s the best way to learn. too salty be careful with the salt in the pan for the salt crust, it can be sary to overdo it. For now, wipe the burgers with a damp cloth, ot just cut off the salt outsides. Next time be more sparing with the salt. Ôview recipe online

12 BBQ Chicken Noodle Salad

13 ÔBBQ Chicken Noodle Salad This is easily my favourite takeaway meal to pull out when the day has got away from me. I m still amazed at how tasty the chickens are from my local supermarket. Shelf fresh noodles are hokkien or other soft noodles that are stable at room temperature, you ll find them in with the Asian produce. Or try the fresh noodles from the chiller section. If you d prefer an even healthier option, skip the noodles in favour of one of the gluten free variations below. enough for 2 takes: 15 minutes 200g (7oz) shelf fresh noodles 1 tablespoon sherry, rice or red wine vinegar 1 tablespoon wholegrain mustard 1/2 BBQ chicken 1 bag washed salad leaves 1. Place noodles in a heat proof bowl and cover with boiling water. 2. Whisk together vinegar, mustard and 3 tablespoons extra virgin olive oil. Season. 3. Using your hands remove chicken meat from the bone and toss in the dressing. 4. Drain the noodles well and add to the dressing. VARIATIONS asian dressing replace the vinegar and mustard with 1 tablespoon each lime juice and fish sauce. A little chilli won t go astray either. gluten-free replace noodles with a drained can of butter beans, cannellini beans, black beans, lentils or chickpeas. noodle alternatives if you can find soft hokkien or udon noodles, dry rice noodles or mung bean noodles will work. Just prepare as per the packet instructions then drain and add to the salad. vegetarian replace the chicken with 3-4 hard boiled eggs. vegan replace the chicken with a mixture of grilled or marinated veg from the deli. Eggplant (aubergine), peppers (capsicum), artichokes and mushrooms are all favourites. carb lovers / more substantial add extra noodles. paleo (grain, legume & dairy-free) roast almonds instead of noodles or use spiralized carrot or zucchini. 5. Toss in the salad leaves and serve immediately.

14 BBQ Chicken Noodle Salad... WASTE AVOIDANCE STRATEGY noodles, vinegar keep in the pantry. mustard unopened will keep in the pantry for ages. Once opened will also keep in the fridge for a long time. BBQ chicken can be frozen if you can t find another use for it. salad leaves best to find another use but can be frozen and then used as wilted greens once defrosted. Ôview recipe online

15 Almost Moussaka

16 ÔAlmost Moussaka This is a great example of where I use one of the variations from my own recipes. Instead of using eggplant to make a free-form moussaka, as planned. I ended up using mushrooms. Not exactly traditional but delicious none-the-less. enough for 2 takes: 20 minutes 4 field mushrooms 450g (1 lb) minced (ground) beef or lamb 5 tablespoons tomato paste 4 sprigs oregano, leaves picked (optional) 4-6 tablespoons ricotta, to serve VARIATIONS carnivore just skip the mushrooms and ricotta and serve a plate of meat just kidding vegetarian replace beef with a large diced eggplant (or 2 small). You ll need extra oil and allow extra time for the eggplant to soften. Or you could replace the ground beef with a drained can of lentils. dairy-free grill a combination of sliced eggplant and mushrooms and skip the ricotta. 1. Preheat your overhead grill (broiler) on its highest setting. 2. Trim mushroom stalks and place on a baking tray. Drizzle generously with olive oil. 3. Grill for minutes or until tender. 4. Meanwhile, heat a frying pan (skillet) on a high heat. Add a few tablespoons of oil and brown the beef. 5. Add tomato paste and oregano (if using) and a drizzle of extra virgin olive oil, Taste & season. 6. Serve mushrooms with the beef sauce and ricotta. vegan combine the vegetarian and dairy-free suggestions. budget use equal amounts of beef and cooked lentils and increase the serving size to 3 or 4. more moussaka replace the mushrooms with and eggplant sliced into 1cm (1/2in) slices and drizzled generously with oil. Eggplant may take more like minutes until cooked and tender. carb lovers / more substantial toss in hot buttered noodles with the beef or serve with crusty bread + butter.. paleo (grain, legume & dairy-free) replace ricotta with roast sweet potato or grilled eggplant. more veg grill eggplant and zucchini with the mushrooms. video

17 Almost Moussaka... WASTE AVOIDANCE STRATEGY mushrooms keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked. minced (ground) beef or lamb freeze it. tomato paste keep it in the pantry. sprigs oregano best to use for another meal. ricotta unopened tubs of ricotta usually have a shelf life of a few weeks. Otherwise use for another meal. Great on toast with honey for a decadent breakfast or use instead of cream with desserts. PROBLEM SOLVING GUIDE mushrooms crunchy make sure the mushrooms are cooked through before serving. beef too dry if you re using lean beef, there may not be enough natural fat to keep the sauce lovely and moist. Remedy the situation with a generous knob of butter or drizzle of olive oil. not enough veg serve with a green salad or some steamed broccoli or a minted pea salad. bland don t forget to be generous with the seasoning. short on time? cook the mushrooms in a hot skillet, turning every few minutes until tender. Should take about 8 minutes. Cook the beef in a separate skilled. LEFTOVER POTENTIAL? Will keep for over a week in the fridge. SERVING SUGGESTIONS I d serve with a green salad. Ôview recipe online

18 The Classic Mixed Green Salad

19 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

20 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

21 A Big Bowl of Ramen

22 ÔA Big Bowl of Ramen This dish was inspired by the fabulous Momofuku noodle bar in New York. I love the idea of taking something pretty every day like a noodle soup and dressing it up for company. The secret here is to use instant dashi flakes to flavour the broth and then add smoked speck or bacon for an extra umami flavour kick. enough for 2 takes: 15 minutes for the soup: 200g (7oz) smoked speck or bacon 200g (7oz) fresh egg noodles such as singapore noodles or ramen 1 tablespoon instant dashi powder 1 tablespoon soy sauce handful snowpeas (mangetout) to serve: 2 green onions (scallions), finely sliced 1 large sheet of nori cut into quarters, optional VARIATIONS carnivore true carnivores may like to follow the momofuku lead and slow roast a pork shoulder to use some of the meat in the soup. vegetarian use vegetable stock instead of the water, dashi and bacon. Serve with a very soft poached egg on top. vegan use 3 cups of best quality vegetable broth instead of the dashi and bacon. And make sure your noodles don t contain egg. seasonal veg snow peas tend to be pretty good all year round. But in Summer you might like to substitute in fresh sweet corn and in Winter wilted greens such as chard (silverbeet) or collard greens would add a warmer vibe. fish-free substitute vegetable or chicken stock for the dashi 1. soup: Heat a little oil in a medium saucepan. Slice speck thinly and brown in the oil for a few minutes. 2. Meanwhile soak noodles in a bowl of hot water from the tap. 3. Add to the soup 3 cups water, dashi granules and soy sauce and bring back to a simmer. 4. Trim snow peas and add to the soup. Simmer for 2 minutes. 5. Drain noodles and divide between two deep bowls. Top with soup and finish with green onion and nori sheets (if using) tucked into the side. gluten-free use rice or mung bean noodles instead of the ramen. OR use zucchini shredded into noodle strips and simmer the zucchini noodles in the broth for a few minutes before serving. can t find nori? it s a dried seaweed used to wrap sushi so you might need to go to an Asian or Japanese grocery store. Large supermarkets in Australia stock it in the Asian section. It s fine to skip it though. carb lovers / more substantial add extra noodles. paleo (grain, legume & dairy-free) replace noodles with spiralized carrot or zucchini. video

23 A Big Bowl of Ramen... WASTE AVOIDANCE STRATEGY speck or bacon freeze it. fresh egg noodles generally keep for a few weeks in the fridge or freeze them. dashi powder, soy sauce pantry. snowpeas (mangetout) best to use for another meal. Can be frozen but will have a soggy texture when defrosted. 2 green onions (scallions) keep in the fridge in a plastic bag for a few weeks or can be frozen. nori pantry. PROBLEM SOLVING GUIDE can t find fresh ramen noodles dried will do at a pinch (cook according to the packet directions before using). Spaghetti (also cooked as per the packet will be OK too) Fresh egg pasta noodles would be a better choice if it comes to that. ramen too hard if you find the ramen haven t softened up sufficiently after their hot water soak, simmer them in the broth for a minute or so, being careful not to over cook. too salty with the bacon, soy and dashi, it can be easy for the broth to get too salty. Either dilute with a little hot water or add a pinch of sugar to balance the salt. can t find instant dashi? just skip it and use chicken or vegetable stock instead of the water. LEFTOVER POTENTIAL? Will keep in the fridge for a week or so. The noodles will soak up the broth so you may need to add in some more water. SERVING SUGGESTIONS Best with a pair of chopsticks and a Ôsoup spoon and plenty of serviettes. view recipe online

24 Dates with Blue Cheese

25 ÔDates with Blue Cheese are one of my all time favourite sweet treats. They may seem healthy but beware, they taste super sweet for a reason! And one of my favourite ways to serve them is teamed with a creamy salty blue cheese. So good! While you can use dried pitted dates here, I prefer fresh Medjool dates because they are moister and have a much nicer flavour. enough for 2 to 4 takes: 10 minutes 4 fresh dates 4 tablespoons creamy blue cheese 1. Cut dates down one side and remove stone. VARIATIONS goats cheese use a creamy goats cheese instead of the blue. dairy-free try filling the dates with almond or other nut butter. more veg serve blue cheese with carrots + celery sticks. 2. Smash a little blue cheese in to fill the hole. 3. Refrigerate until you re ready to serve. video

26 Dates with Blue Cheese... WASTE AVOIDANCE STRATEGY cheese will keep in the fridge for weeks or can be frozen. dates will keep in the fridge for months or can be frozen. PROBLEM SOLVING GUIDE dates too hard sounds like you re using dried dates rather than fresh. Next time look for Medjool dates in the fresh section of the supermarket or ask your green grocer for fresh dates. Warming hard dates in the oven for a few mintues before filling can help too. LEFTOVER POTENTIAL? Great! Keeps for a few days in the fridge. SERVING SUGGESTIONS I love these on their own with a cup of lemongrass and ginger tea. Or for an even more decadent treat serve with a glass of dessert wine such as a botrytis semillon or sauternes. A good port, muscat or tokay can also complete the picture. Ôview recipe online

27 Miso Eggplant Steaks enough for 2 takes: 20 minutes 1 large eggplant 2 tablespoons white miso paste 2 tablespoons rice or sherry or white wine vinegar 1 teaspoon sugar (optional) 1 bag baby spinach leaves, to serve 1. Heat a large frying pan or skillet on a medium high heat. 2. Slice eggplant into 4 thick steaks. Add oil to the pan and sear eggplant, covered for about 15 minutes all up. Turning every 5 minutes and keeping the pan covered. If the eggplant starts to burn, reduce the heat. 3. Meanwhile, combine miso, vinegar, sugar (if using) and 2 tablespoons olive oil in a small bowl. A few minutes before the eggplant is cooked, place a little of the dressing on each steak. 4. Serve steaks on a bed of baby spinach with extra miso dressing drizzled over. Burgers with Mashy Peas enough for 2 takes: 20 minutes 400g (14oz) ground beef 2 large handfuls frozen peas 2 knobs (hunks) butter squeeze lemon juice caramelized onion, to serve recipe HERE (optional) 1. Heat a frying pan or skillet on a super high heat for at least 3 minutes. You want it smoking hot. 2. Meanwhile divide beef into two and shape into burger patties. 3. Sprinkle a fine layer of fine salt onto the pan and slide the burgers on top. Cook for 4 minutes then turn, adding a little more salt. 4. Meanwhile, heat a little oil in a medium pan and add the peas. Cook covered on a high heat for about 4 minutes or until peas are hot. 5. Once the burgers are turned, cook for another 4 minutes or until burgers are how you like them. 6. When the peas are hot, add the butter then roughly puree with a stick blender or mash with a fork. Season with salt, pepper and lemon juice. 7. Serve burgers on a bed of mashy peas with caramelized onion, if using. BBQ Chicken Noodle Salad enough for 2 takes: 15 minutes 200g (7oz) shelf fresh noodles 1 tablespoon sherry, rice or red wine vinegar 1 tablespoon wholegrain mustard 1/2 BBQ chicken 1 bag washed salad leaves 1. Place noodles in a heat proof bowl and cover with boiling water. 2. Whisk together vinegar, mustard and 3 tablespoons extra virgin olive oil. Season. 3. Using your hands remove chicken meat from the bone and toss in the dressing. 4. Drain the noodles well and add to the dressing. 5. Toss in the salad leaves and serve immediately. print friendly recipes. scroll up for images and full details

28 Almost Moussaka enough for 2 takes: 20 minutes 4 field mushrooms 450g (1 lb) minced (ground) beef or lamb 5 tablespoons tomato paste 4 sprigs oregano, leaves picked (optional) 4-6 tablespoons ricotta, to serve 1. Preheat your overhead grill (broiler) on its highest setting. 2. Trim mushroom stalks and place on a baking tray. Drizzle generously with olive oil. 3. Grill for minutes or until tender. 4. Meanwhile, heat a frying pan (skillet) on a high heat. Add a few tablespoons of oil and brown the beef. 5. Add tomato paste and oregano (if using) and a drizzle of extra virgin olive oil, Taste & season. 6. Serve mushrooms with the beef sauce and ricotta. 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. A Big Bowl of Ramen enough for 2 takes: 15 minutes for the soup: 200g (7oz) smoked speck or bacon 200g (7oz) fresh egg noodles such as singapore noodles or ramen 1 tablespoon instant dashi powder 1 tablespoon soy sauce handful snowpeas (mangetout) to serve: 2 green onions (scallions), finely sliced 1 large sheet of nori cut into quarters, optional 1. soup: Heat a little oil in a medium saucepan. Slice speck thinly and brown in the oil for a few minutes. 2. Meanwhile soak noodles in a bowl of hot water from the tap. 3. Add to the soup 3 cups water, dashi granules and soy sauce and bring back to a simmer. 4. Trim snow peas and add to the soup. Simmer for 2 minutes. 5. Drain noodles and divide between two deep bowls. Top with soup and finish with green onion and nori sheets (if using) tucked into the side. Dates with Blue Cheese enough for 2 to 4 takes: 10 minutes 4 fresh dates 4 tablespoons creamy blue cheese 1. Cut dates down one side and remove stone. 2. Smash a little blue cheese in to fill the hole. 3. Refrigerate until you re ready to serve. 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.