Quick Raspberry Yoghurt Mousse


Quick Raspberry Yoghurt Mousse

You know those days when you’re in the mood for ‘something sweet’ but don’t feel like turning on the oven, or waiting very long? Then that’s when you need a quick, light dessert ‘treat’ like these little mousses!

I love the tartness of yoghurt but you could always use whipped cream (or a combo of both) if you prefer a creamier treat.

enough for: 2
takes: 10 minutes
2 handfuls raspberries, defrosted if frozen
pinch stevia or sugar
1/2 cup Greek yoghurt
handful roast almonds, chopped

1. Mash berries with a fork until you have a rough puree. Taste and add stevia or sugar as needed, remembering the yoghurt will be quite tart.

2. Fold the berries through the yoghurt, leaving it a little unmixed or ‘swirled’.

3. Divide between 2 small glasses, top with almonds and serve immediately.

Wine match: Either a glass of champagne or a nice cup of tea. Rose tea is lovely with raspberries.


vegan / dairy-free / paleo – try berry sorbet instead, Whiz frozen berries in a food processor until you have a lovely ‘sorbet’ texture. About 300g (10oz) berries will serve 3-4. Or see the coconut idea below. You could also just use coconut yoghurt.

berry & coconut – chill 1 can of coconut cream. Remove the lid and whip the solid coconut ‘cream’ leaving behind the watery liquid. Swirl in berry puree as above.

stone fruit mousse – remove the seeds from 4 ripe peaches or 8 apricots and puree the fruit in the food processor. Swirl through cream instead of the berries. Roasting the fruit first will intensify the flavour.

creamier mousse – replace yoghurt with lightly whipped cream.

other flavour ideas– any ripe fruit will work if you mash or puree it first. Chocolate chunks are a nice addition.

different nuts – hazelnuts, macadamias, cashews or brazil nuts would be great alternatives.

nut-free – skip it or replace with finely chopped chocolate.

more substantial – this makes dainty servings, if you’re hungry you could easily double everything.

Video Recipe

Watch the Video Version of the Recipe

Prepare Ahead

Best to wait until just before serving so everything is lovely and fresh and the almonds don’t lose their crunch.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

Soupstones Square Logo no border

Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.



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Savory Mashed Sweet Potatoes

savory mashed sweet potatoes - ready for serving

I’m on a mission to stock this food blog with all the holiday recipes you might need, and it’s about time I shared a mashed sweet potato recipe. The problem with most mashed sweet potatoes is that they’re made even sweeter with brown sugar and marshmallows, and sweet potatoes are already plenty sweet on their own!

So, I added savory ingredients to my mashed sweet potatoes to balance out that inherent sweetness. Finely chopped fresh parsley and green onion combined with some sour cream and butter are all you need for incredible savory mashed sweet potatoes.

I don’t know why these basic ingredients create such a stellar flavor combination, but they do. These mashed sweet potatoes took a cue from my baked rosemary Parmesan sweet potatoes (another simple holiday side option) and the quinoa-stuffed sweet potatoes in my cookbook.

If you’re looking for regular mashed potatoes (and by regular, I mean my family’s favorite), meet Lucille’s mashed potatoes. For more meatless holiday recipes, click here, and if you’re looking for last-minute gifts, here’s my 2017 gift guide. Have a wonderful weekend!

Continue to the recipe…

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Sesame Caramel Corn

naturally sweetened caramel popcorn recipe made with tahini and maple syrup. #vegan #nutfree #naturallysweetened

Confession: I’m afraid I’m allergic to real Christmas trees, and I’m definitely allergic to busy shopping malls. Does that make me a Scrooge? The holidays are always full of cheer but hectic. I’m tempted to take a nap before I deck the halls this weekend.

If you’re wondering what to bring to your holiday party, this caramel popcorn recipe is just the ticket. It’s naturally sweetened with maple syrup, and the sauce is thickened with tahini.

sesame caramel popcorn ingredients

If you’re familiar with Middle Eastern halva, this popcorn reminds me of it. Crackly sesame seeds and ground cinnamon make it even more irresistible. You have been warned.

As I was typing up the recipe, I realized that it is gluten free, vegan and nut free as well. This popcorn is a special diet-friendly party option and a fun holiday treat. For an even more festive popcorn recipe, check out my peppermint bark popcorn. So good!

Continue to the recipe…

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Love Real Food Gift Guide

Love Real Food cookbook holiday gift guide!

Raise your hand if you haven’t bought any Christmas gifts yet this year (waving wildly over here). The good news is that I’ve heard that my cookbook, Love Real Food, makes a terrific gift. If you have purchased the book for yourself and your friends and family, thank you so much for your support. If you don’t have a copy yet, add it to your Christmas list!

One of my favorite gifts I’ve received over the years was a cookbook with a set of measuring spoons. It was a cute and thoughtful gift, and I reached for those measuring spoons in my drawer earlier today.

So, I’ve rounded up some of my favorite gift-worthy items to give along with a copy of Love Real Food. For even more gift ideas, don’t miss my 2017 holiday gift guide.

What to give the baker

  1. Measuring Spoons: I love the shape of these measuring spoons, which fit easily into spice jars.
  2. KitchenAid Hand Mixer: I hate pulling out my heavy stand mixer, and this hand-held mixer can do everything I need.
  3. Love Real Food Cookbook: You’ll definitely want to make the Blueberry Maple Muffins and Carrot Cake.
  4. Fiesta Loaf Pan: This loaf pan is so pretty and bakes evenly.
  5. Measuring Cups: These sturdy stainless steel measuring cups are just right.

Continue to the recipe…

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One Tray Chicken & Broccoli with Blue Cheese Dressing


One Tray Chicken & Broccoli with Blue Cheese Dressing

My favourite way to cook weeknight dinners at the moment is to pop some meat and veg in a tray in the oven, set my timer and then do something else until dinner time.

It’s about as low-stress as cooking can be. Plus you end up with a really delicious and satisfying meal.

I love this blue cheese dressing. It’s wonderful as a main meal here but you could also serve it as a dip when it’s time for a snack. I love it with a punchy gorgonzola piccante, but any blue cheese will be delicious.

enough for: 2
takes 30 minutes
4 chicken thigh fillets or 2 breasts
2 heads broccoli
200mL (3/4 cup) sour cream
150g (5oz) blue cheese, at room temp
1-2 tablespoons lemon juice

1. Preheat your oven to 250C (480F). Slice chicken into bite sized strips and broccoli into bite sized pieces. Toss in a roasting tray. Drizzle with olive oil and scatter over some salt.

2. Cover with foil and bake for 15-20 minutes or until chicken is cooked through and the broccoli is tender.

3. While the chicken and broccoli is cooking smash together the sour cream and blue cheese with a fork. Or for a smoother dressing use a stick blender. Taste and add lemon juice as needed.

4. Serve chicken and broccoli with dressing in a bowl on the side or just slather it on top!

WINE MATCH: A crisp dry white like Pinot Gris or Riesling.

Variations & Substitutions

vegetarian – skip the chicken and serve with roast walnuts (or other nuts), or cooked chickpeas or cooked grains like brown rice, farro or quinoa.

more veg / prettier – feel free to use any of your favourite roasting veg. Cauliflower is good, but eggplant / zucchini / capsicum (bell peppers) would all work. Toss in some salad leaves or fresh herbs like flat leaf parsley at the end if you want a leafier

more substantial – serve with roast nuts or use more chicken.

carb-lovers – toss in cooked pasta or grains before serving. Sweet potato would be another good veg option it will just take a little longer to cook.

more summery – serve the dressing with crisp sliced iceberg lettuce.

Prepare Ahead

The broccoli can be roasted ahead and stored in the fridge for up to 2 weeks or frozen. Personally I’m not a fan of reheated chicken so I wouldn’t cook the chicken in advance. The dressing can be made up to a week ahead and stored in the fridge but don’t freeze it. Allow dressing to come to room temp before using.

Watch the Video Version of the Recipe

More One-Pot / One-Tray Recipes

See the One Pot archives.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

Soupstones Square Logo no border

Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.



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Whole Wheat Pancake Mix

This whole wheat pancake mix is a cute, thoughtful and affordable holiday gift! Your friends and family will love it.

As promised, here’s a gift-worthy pancake version of my fluffy whole wheat pancakes. This mix is a cute, thoughtful and affordable holiday gift that yields fluffy homemade pancakes. I hope it’s a big hit with your loved ones.

I even made a print-friendly PDF that you can offer with the mix. Download it here.

whole wheat pancake mix ingredients

I’m actually exploring Costa Rica right now (!) with my grandma Virginia, so I’ll keep this short. You can follow along in our adventures on Instagram stories (we’re cookieandkate) if you’d like. Happy holidays!

Continue to the recipe…

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Whole Wheat Pancakes

Seriously delicious 100% wheat pancakes recipe! They're naturally sweetened with maple syrup, too.

Somehow over the years, I’ve neglected to share a basic whole wheat pancake recipe. I’m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes! If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way.

These made-from-scratch pancakes put Bisquick pancakes to shame (speaking of, I’m sharing a gift-worthy pancake mix recipe tomorrow). Plus, these pancakes don’t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.

pancakes ingredients

I know that whole wheat flour has a reputation for producing bitter baked goods, but here’s the deal—if that’s happening, your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.

Fresh whole wheat flour is mildly nutty in flavor and delicious. I’ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?

Continue to the recipe…

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Best Vegetable Lasagna

Seriously the best vegetable lasagna recipe! This vegetarian lasagna is packed with fresh veggies and spinach. #vegetarian #lasagna #veggies

Voilà! I set out to create the best vegetable lasagna recipe, and here it is. This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce. If you have any meatless-meal skeptics in your life, this lasagna will change their mind. I’m sure of it.

This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas. Yet, I wanted to offer a classic vegetable lasagna suitable for holidays and weeknights. Here it is.

vegetable lasagna ingredients

The tomato sauce is the same across all three recipes, but the vegetables vary. For this recipe, I chose to chop bell pepper, zucchini and carrot into very small pieces and sauté them until they’re nice and golden on the edges. That caramelization brings out so much more flavor. Then, I added spinach to the skillet and cooked it down for a few minutes.

The end result is a super flavorful, nutrient-dense, veggie-packed lasagna. It might not be the quickest weeknight option around, but it is a reasonably simple recipe that will absolutely satisfy your comfort food cravings. You can easily adjust the vegetables to suit the seasons or your pantry (see recipe notes). Enjoy!

Continue to the recipe…

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Gingerbread Cake with Cream Cheese Frosting

Incredible (and easy) gingerbread cake recipe with cream cheese frosting

This post is sponsored by Frontier Co-op.

This is my kind of cake. The inside is naturally sweetened with honey and molasses, and spiced with my favorite warming spices. No mixer required!

Then I slathered the top with pillowy clouds of cream cheese frosting, because why not? It’s the holiday season. Let’s deck the halls. Bring on the cream cheese frosting. Sprinkle cinnamon on top.

gingerbread spices

I’ve received several requests for gingerbread cake over the years, and this one delivers. It’s more of a wholesome, hearty cake than a delicate bakery cake, but the frosting balances it all out.

I used my partner Frontier Co-op’s spices, which always smell and taste so fresh. Their Vietnamese cinnamon is sweet like snickerdoodles, rather than fiery like Red Hots.

Continue to the recipe…

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The Art of 3-Step Dinners

Curry Stuffed Eggplant with Yoghurt Recipe

Curry Stuffed Eggplant with Yoghurt Recipe Here.


Exciting announcement! Stonesoup is becoming a teenager on the 27th December, so I thought it was time to make a few changes to celebrate…

I’ve updated the tag line of my little blog.

Rather than just ‘5-Ingredient Recipes’, Stonesoup is now focusing on ‘Simple Weeknight Dinners‘.

In many ways it’s still the same.

I’ve always been all about simplicity, I’ve just decided to expand how I define ‘simple’.

Instead of only limiting the number of ingredients, Stonesoup recipes must now meet one or more of the following criteria:

  • 5-Ingredients
  • One Pot
  • 3-Steps
  • 30-Minutes or less

While I’ve been keeping the ingredients numbers, equipment and time to a minimum for years, the ‘3-Steps’ idea is a new one.

It came from a great chat with Emma, one of my playgroup friends, who told me she always looks at how many steps there are before choosing to cook a particular recipe.

Another way to define simple. Brilliant!

So to kick off this new era for Stonesoup, here are my 7 favourite 3-Step Dinners…


smoky-roast-mushroom-bowls-recipe 3-step dinners

1. Smoky Roast Mushroom Bowls


Hummus with Chorizo & Hazelnuts Recipe 3-step dinners

2. Hummus w Chorizo & Almonds


Cheesey Tuna & Broccoli Bake -Recipe 3-step dinners

3. Cheesey Tuna & Broccoli Bake


Yummy Spiced Tomato Soup-3-step dinners

4. Yuuummy Spiced Tomato Soup


Lebanese Roast Ratatouille with Hummus-3-step dinners

5. Lebanese Roast Ratatouille with Hummus


chorizo & beans

6. Chorizo with White Beans


Stir-Through Mac & Chees 3-step dinners

7. ‘Stir-Through’ Mac & Cheese


For more 3-Step Dinner Recipes

See the 3-Step Archives.

What do you think?

Do you like the new focus for Stonesoup? Or am I heading in the wrong direction? Please let me know in the comments below.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

Soupstones Square Logo no border

Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.



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