Like to Eat Better This Year?

Hearty Bacon & Cabbage Soup-2

My Irishman and I were talking about the secrets to happiness last night. We both agreed that gratitude and, as Massive Attack put it, ‘being thankful for what you’ve got‘ is super important.

Which is why I’m sitting at my computer now thinking about how lucky I am. All the reasons I have to be thankful.

One of those is my work. I love what I do.

And even better than the fact that ‘cooking’ and ‘eating’ are ‘key result areas’ in my job description, I actually get to help people enjoy all the goodness that comes from eating delicious, real, home made food.

So today I wanted to share a lovely email I got from Sherrill, who uses my ‘Soupstones’ meal planning service

Sherrill, Soupstones Meal Plans Member.

“Prior to joining Soupstones I had determined that …once again… something needed to be done about my weight. Other than chubby, I’m quite healthy with much thanks given to the genetics that have pretty much overridden my self-abuse. And, seeing as how I recently became a member of the 65-year old community, figured this is a last hurrah to really enjoy feeling, being and looking well.

Intrigued by Soupstones and Jules’s ever-growing, non-preachy beliefs about eating, I initially purchased one of her e-cookbooks, eventually becoming a member of the Weekly Meal Plan “club”. Jules’s recipes, philosophy, research, weekly e-mails and general chattiness continually feed and stoke the fires of my becoming more mindful, educated/questioning and cooking creatively.

In addition, shopping with the Meal Plan lists makes cooking sooooo much easier while at the same time helping cut food and money waste way back. As a single person, I am particularly happy to move from the 20-ingredient, calorie-laden, 4-to-6 servings meal to a 5-items-or less, healthy meal for two.

Having always considered myself to be a good food eater [while eating too much of that good thing!] even some of the small changes [Cauliflower Rice or Zucchini Pasta] are really satisfying substitutes.

Combining Soupstones Meal Plans and Recipes with a new, regular exercise program has had the extra added benefit of making me even healthier — and 25 pounds [1.78 stone] lighter!!!

Happy Birthday Soupstones!!!”
Sherrill, Soupstones Member.

Sound like something you’d like to try?

Then you’re in luck…

To celebrate the 3rd Birthday of Soupstones Meal Plans, I’m having a quick 50% OFF Sale.

The sale ends in less than 48-hours.

To make sure you don’t miss out, go to:
www.thestonesoupshop.com/ss/

“I’ve been using your meal plans and recipes and in just two months I feel like a new person. I’ve gained confidence in the kitchen I could’ve never imagined, saved tons of money, and as a surprise bonus, lost almost 15 pounds! I couldn’t possibly thank you enough for what you are doing.”
Shannon, Soupstones Member.

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Hearty Bacon & Cabbage Soup

Hearty Bacon & Cabbage Soup

Bacon and cabbage is one of my favourite food combos. Up there with tomatoes and basil or fish and lemon. I love it cooked as a meal on it’s own but this soup makes for an even more comforting treat.

enough for: 2
takes: 30 minutes
6 slices bacon, chopped
1 onion, peeled & diced
1/2 small cabbage
3 cups chicken stock
2-3 tablespoons sherry or wine vinegar
shaved parmesan cheese, to serve

1. Heat a large saucepan on a medium high heat. Add a little oil and your bacon and cook, uncovered, stirring every now and then for 5 minutes or until the bacon is crispy.

2. Remove bacon from the pan, leaving behind the oil.

3. Pop your onion in the pan (add more oil if you think it needs it). Cover and cook, stirring periodically until the onion is soft and golden. About 10 minutes.

4. While the onion is cooking finely slice your cabbage. Then add to the pot when your onion is soft.

5. Add stock and bring to a simmer. Cook, uncovered until the cabbage is no longer crunchy – around 15 minutes.

6. Remove from the heat. Add 2 tablespoons vinegar. Taste and season with extra vinegar, salt and pepper as needed. Remember you’re going to serve with salty bacon and cheese.

7. Divide soup between two bowls. Top with parmesan and bacon.

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Variations

5-ingredients – either skip the parmesan or use water instead of the stock.

short on time – use two pots and cook the bacon at the same time as the onion – will save you 10 minutes.

vegetarian – double the onion, use vegetable stock, skip the bacon and use lots of parmesan. Add some cooked lentils or beans to make it more substantial.

more substantial / high fat – serve with a big dollop of home made garlicky mayo or top with a poached egg.

more substantial / carb lovers – toss in cooked pasta or serve with hot buttered sourdough toast. Or better yet some Irish soda bread buttered with Kerrygold.

herby – add some rosemary, sage or thyme with the cabbage.

different veg – try with kale, collard greens, spinach, or chard.

different pork products – crumbled pork sausages, sliced chorizo or salami would all work.

With love,
Jules x

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ps. Not sure if a meal planning service will work for you?

The only way to find out is to try it! You can cancel your membership at any time with one quick email.

And the birthday sale ends in less than 48 hours!

To make sure you don’t miss out, go to:
www.thestonesoupshop.com/ss/

Still not sure?

Here’s what Donna said about her experience:

“I’m loving it! It makes week nights less stressful, frees up mental space as I’m not stressing over what to cook – and it’s keeping our meals healthy.”
Donna, Soupstones Member.

For more details use the link below:
www.thestonesoupshop.com/ss/

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Farmers’ Market Bowl with Green Goddess Sauce

These farmers' market bowls feature roasted veggies, warm whole grains, chickpeas and a creamy yogurt-based green goddess sauce - cookieandkate.com

I’m going to level with you today. I’ve hardly been able to get myself out of bed lately. It’s a real struggle, every morning, and I operate in a fog until mid-day when I finally snap out of it. Productivity has taken a definite hit, but I swear I’m not depressed—I’ve been there, and this is not that.

yogurt herb sauce

Maybe it’s just the winter slump? Can we chalk it up to short daylight hours? Vitamin D deficiency? Cookie and I haven’t been going on our daily walks when it’s so cold outside. Come to think of it, I ran out of multivitamins a few months ago. I’ll buy more today. Recent news events have left me deeply troubled and discouraged, which makes getting out of bed all the more daunting.

Perhaps you can relate. I’m trying to be patient with myself, trying to go to bed at a decent hour, trying to choose veggie-packed meals over nachos (although sometimes I compromise with veggie-covered nachos).

Continue to the recipe…

The post Farmers’ Market Bowl with Green Goddess Sauce appeared first on Cookie and Kate.

Cinnamon Toast Breakfast Quinoa

Epic breakfast quinoa featuring toasted pecans, coconut oil, cinnamon and dried cherries or cranberries - cookieandkate.com

This recipe’s photo shoot was going swimmingly until the very end. Ingredients, sunlight, dog not on table—check, check, check. Then I told myself to quit being lazy and pull out the tripod to be sure I got some crystal-clear photos of the final dish. I tripped over Cookie, the tripod arm bumped the foam board reflector, the reflector knocked over the mini milk pitcher and then both bowls. Like watching a stack of dominoes fall.

breakfast quinoa ingredients

It was Cookie’s lucky day. She helped clean up the spilled milk and I gladly called it a day. I’m excited to share this recipe today. I mean, if that recipe title didn’t do it for you, I don’t know what will. Cinnamon toast! This breakfast quinoa really tastes like cinnamon toast. Granted, it’s not as crunchy, but the pecans definitely help.

I haven’t even been terribly excited about quinoa for breakfast, but this recipe is a definite game changer. Cooking it with freshly toasted pecans (you’ll toast them in the saucepan before adding the rest), coconut oil, cinnamon, and a few dashes of salt makes it legitimately crave-worthy. Do try it and let me know if you agree.

Continue to the recipe…

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Tired of deciding what to cook every night?

Miso & Lemon Salmon-2

Three years ago I did something I wasn’t sure would work.

It all began when my friend Caroline was telling me about one of those weight loss programs that comes with an exercise schedule and detailed meal plans.

With her new, more slender figure Caroline was looking amazing. So I asked her how she had found the whole experience.

Her answer surprised me.

While the motivation and commitment to exercise had really helped, the thing she loved the most were the meal plans. Each week she’d just print out the shopping list and buy what was on it. Or better yet, get her husband to do the shopping.

Each night she’d walk into the kitchen, look at her notes and just start cooking.

No agonizing over what to make.

No having to ‘think’ at the end of a long day.

Then she said,
‘You know what would have made it even better? Some of the recipes were a little time consuming, and the shopping lists were really long. It would be brilliant to have meal plans using your simple Stonesoup recipes.’

Sound good?

If you’re like my friend Caroline and could do with some meal planning help, then you’re in luck…

To celebrate the 3rd Birthday of Soupstones Meal Plans, I’m having a quick 50% OFF Sale.

To make sure you don’t miss out, go to:
www.thestonesoupshop.com/ss/

“What I love most about it is that I don’t need to think of what’s for dinner. Thinking of a healthy meal for the family during the working week is tricky so I really appreciate the inspiration from your meal plans. The hard work is done”.
Emma, Soupstones Member.

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Miso & Lemon Salmon

Lemony Miso Salmon

I am completely addicted to this lemon and miso dressing at the moment. So much so that I’ve been making it by the bottle and keeping in the pantry ready to add a zesty freshness to salads, vegetables, fish – whatever I’m cooking really. It’s soo soo good!

If you haven’t used miso paste before, it’s really worth experimenting with. Like soy sauce it adds those super tasty complex savoury (umami) flavours that takes food from OK to absolutely delicious. See here for more ideas for using your miso.

enough for: 2
takes: 15 minutes
2 teaspoons white (shiro) miso paste
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
2 salmon or other fish fillets
1 bag salad leaves

1. Combine miso and lemon juice in a jar or small bowl until smoothish. Whisk in olive oil. Taste and season if needed – a little more miso or lemon.

2. Rub fish with a little oil and pan fry or BBQ for about 3 minutes each side on a medium high heat, or until you’re happy with how it’s cooked.

3. Divide salad and fish between two plates and drizzle over the lemony miso goodness.

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Variations

no miso – soy sauce is a good substitute.

big batch of dressing – mix 1/2 cup lemon juice with 2 generous tablespoons white miso paste until smooth. Gradually mix in 1 cup extra virgin olive oil. Taste and adjust if needed. Store in a bottle in the pantry for a month or so (if it lasts that long!).

vegetarian – toss the dressing onto grilled veggies – think eggplant (aubergine), zucchini (courgette) and peppers and serve with some goats cheese, feta, poached eggs or toasted almonds for extra protein. The dressing is also wonderful on cooked lentils.

extra lemon kick – add the finely grated zest of your lemon.

carb-lovers / more substantial – serve with steamed rice or cooked rice noodles.

different fish – great with most fish so don’t feel the need to stick to salmon.

extra layer of flavour – marinate the fish in half the dressing for an hour or so before cooking. Use the remaining half to dress the salad.

With love,
Jules x

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ps. Not sure if a meal planning service will work for you?

The only way to find out is to try it! You can cancel your membership at any time with one quick email.

And the birthday sale ends next week!

To make sure you don’t miss out, go to:
www.thestonesoupshop.com/ss/

Still not sure?

Here’s what Dyann said about her experience:

“I am so glad I signed up for this, but I think my husband is even happier! Every night I’m hearing comments like, “I have been eating so good lately,” “This tastes like it came from a [Thai, Indian, etc] restaurant!” “That looks like a picture in a magazine” and “The house smells soooo gooooood.”
Dyann, Soupstones Member.

For more details use the link below:
www.thestonesoupshop.com/ss/

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15 Healthy Vegetarian Soup Recipes

This healthy, Mediterranean-flavored lentil soup is made with (mostly) pantry ingredients! Vegan and gluten free. cookieandkate.com

This time of year is all about maximizing the cozy. Candles, throw blankets, lots of Cookie snuggles. And soup, especially after the holidays. They warm me up and fill me up, and will keep me going until the trees come alive again. How do you up the cozy factor at home? The short days and dreary weather are starting to wear on me.

I’ve been working on some fun new recipes, but don’t have photos to share just yet. So, I’m sharing a collection of my favorite soups today to help you warm up. I’ve been combing through your comments (which are always so appreciated) and adding notes to the recipes with your slow cooker experiment results and so on.

I’m always game to come up with new soup recipes, so please tell me—what would you like to see next? For more immediate soup inspiration, check out my full soup archives here and my soup Pinterest board over here.

1) Spiced Lentil Soup

Gluten free and vegan

“This soup is AMAZING! Holy cow the lemon in this just adds something that I never knew I was missing! I ate this for like a week straight & couldn’t get enough of it! PLUS it’s packed full of lentils my FAV! If you found this recipe and are thinking about making it, do yourself a favor and make it asap! Thanks so much for sharing, this will be one of my go-to’s now!” – Rachael

Continue to the recipe…

The post 15 Healthy Vegetarian Soup Recipes appeared first on Cookie and Kate.

Greek Kale Salad with Creamy Tahini Dressing

Get your greens with this healthy and satisfying Greek kale salad recipe - cookieandkate.com

Have you ever ordered a kale salad on a first date and tried to gracefully consume a meal of giant, wayward kale leaves? Awkward. Regretful. Ugh. I’m on a mission to change that. I won’t quit creating new kale salad recipes until we can all walk into a restaurant and consistently receive a great kale salad. Based on some recent experiences, I declare that my work here is far from done.

Here’s how to make a kale salad that’s better than those sad restaurant salads. First, remove those tough ribs from the kale, chop it into bite-sized pieces, and massage it to minimize the poky factor and improve the flavor. (Yes, massage it. I know it sounds ridiculous, but it’s worth it! See instructions below.) Drizzle in a bold salad dressing and toss until it’s completely coated (I always use more dressing on kale salads than other green salads). Add some fun flavors and textures and you will have yourself a great kale salad.

ingredients

I say all of this to defend kale salads against mentions that they’re “too trendy” or overdone. But kale salads, when made properly, can make truly delicious, crave-able meals. Those kinds of meals don’t go out of style. Right? Let’s make kale salad a classic like pizza and mac and cheese. We’ll all be better off for it.

This salad is the mac and cheese of kale salads, if you will. It’s creamy thanks to a bold tahini dressing, which makes this salad seem way more indulgent that it actually is. I packed in more flavor and texture with freshly toasted sunflower seeds and briny olives and pepper rings that I cannot resist. Chickpeas offer some protein and up the hearty factor. I’ve been craving heavy, cheesy comfort foods lately, but I legitimately can’t wait to get home and polish off this kale salad. I hope you feel the same!

Continue to the recipe…

The post Greek Kale Salad with Creamy Tahini Dressing appeared first on Cookie and Kate.

An Easy Way to Make Kimchi

Simple Kimchi

This sounds really silly but I used to be afraid of kimchi. I know, Even reading the words ‘kimchi’ and ‘afraid’ in the same sentence seems a bit of overkill.

But it’s true.

Hi my name is Jules and I used to be scared of fermented cabbage.

It started years ago when I was living / holidaying in New York City. A bottle of kimchi ‘followed’ me home from Whole Foods.

When I opened it there were bubbles. This thing was definitely alive. I reminded myself of my policy of ‘trying anything once’ (at least when it comes to food). And besides it had to be good for my gut microbes.

Right?

It wasn’t a love-at-first-bite story. And I guiltily left the unfinished jar in the fridge when I left town.

Fast forward 5 years and I’m in Sydney at a workshop with Sandor Katz, a champion of fermented foods. We’re learning about fermented vegetables and beverages. I’m excited about trying the sauerkraut and fermented veg.

But when he starts talking about making a paste of flour and water and korean chilli for the kimchi, I tune out.

Way too hard.

However, once I start my fermenting experiments, I realize I can control the level of ‘funky’ flavours. It doesn’t take long before I get an itch to give kimchi another try.

You know where this is headed.

So I’ll just get straight to the recipe…

But before I do… if you have any fear around fermenting at home, just remember fermented vegetables are the safest place to start. As Sandor assured us… No one has ever died from fermented vegetables. True story.

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Simple Crunchy Kimchi

This kimchi is by no means authentic in that you don’t get the gassy bubbles as you eat it. However it is spicy, tangy and adds a refreshing crunch to any meal you feel needs it – asian or non-asian.

The best part about home ferments is that you get to control the amount of ‘funk’. I tend to keep it on the cleaner side, but you’re in charge. If you want funk, just leave it out to ferment for longer.

makes 1 large jar (about 1L / 4 cups)
takes about 30 minutes active time + a few days fermenting
1/2 large white, savoy or napa cabbage
1 bunch bok choy (optional)
2-3 teaspoons chilli flakes
5cm (2in) piece turmeric, grated
5cm (2in) piece ginger, grated
2 tablespoons fish sauce
1.5 – 2tablespoons fine salt

1. Get yourself a clean, dry jar about 1L (4 cups) plus an extra little jar in case you need it.

2. Remove outer leaves from the cabbage. Finely slice either by hand or use the slicer blade on your food processor (which is what I normally do). Place sliced cabbage in a large bowl.

3. Finely slice bok choy (if using) and add to the cabbage.

4. Add chilli flakes, turmeric, ginger, fish sauce and salt to the cabbage. Toss and cover with a tea towel. Stand at room temp to allow the salt to soften the cabbage. I leave it at least an hour but you could leave overnight.

5. Pack cabbage mixture into your large jar. I use a combo of clean hands and a spoon. You want to really squash it down to release the cabbage juices. If it won’t all fit, put the extra in your backup jar. Leave a little room at the top of each because it will expand as the fermentation happens. Divide leftover juice from the bottom of the bowl between your jars. You want the cabbage to be covered by liquid. If there isn’t enough, top with a little filtered water. Top with lids.

6. Place your jar(s) on a plate to catch any juices that overflow (this happens frequently to me). Stand at room temperature out of direct sunlight for 2-3 days or longer.

7. Every day open the jar to release any gas. Once I can see evidence of bubbles I usually seal the lids and pop in the fridge. Typically this is on the 3rd day but in winter it might be longer and less in Summer. If you’re not sure, I’d err on the side of putting it in the fridge earlier. If you taste and decide it’s too bland you can always leave it out again to get more funk happening. But once it’s too funky there isn’t much you can do.

8. Keep in the fridge for a few months.

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Variations

no turmeric – if you can’t find fresh turmeric, use 1 tablespoon turmeric powder. You can skip it but it give the kimchi it’s beautiful yellow colour.

no chilli flakes – you can use any form of chilli you like, dried, powdered or fresh. Just err on the side of not enough spicy heat because you can always add more. And you could skip the chilli if you prefer a milder pickle.

vegan / vegetarian – skip the fish sauce.

different veg – grated carrot, grated daikon, chopped green onion (scallions / shallots) can all be added.

salt – salt keeps the texture crunchy. So I tend to err on the side of more but you could try less if you needed to. I use finely ground Himalayan rock salt but any salt apart from Iodized salt is great. I’ve read the iodine can hinder growth of the lactic acid bacteria.

With love,
Jules x

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ps. Are you into fermenting?

I’d love to hear about your triumphs (and tribulations) in the comments below.

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Vegetarian Pho

Hallelujah! I finished my cookbook. Photos are finalized and uploaded; every sentence has been double-checked for accuracy. We even made “Cookie + Kate” bigger on the cover, thanks to your feedback. I can’t wait for you to see it on May 16th!

The minute I sent off the final draft of my cookbook, I started plotting my next vacation. I’ve felt tied to the book project for the past year and a half, both mentally and physically. As rewarding as it’s been to produce a book that I’m 100 percent proud of, it’s been way too long since I got a break—a real, true, mind-clearing break.

ingredients

On my list for this year? A yoga retreat in Morocco (booked!), exploring Costa Rica with Grandma Virginia (she’s been dying to go), and who knows, maybe Southeast Asia or Iceland for good measure. Is that too much? The answer I’m looking for is, “No!” I’m suffering from a serious case of wanderlust and a palpable sense of urgency to go now—right now, post-cookbook, while I’m still young and fancy-free.

To appease my travel cravings for now, I’m cooking up some exotic recipes in my kitchen, like Vietnamese pho. It’s hot, comforting and fresh, and fills the house with warming aromas of cinnamon, anise, cloves and ginger. I used Frontier Co-op’s organic whole spices here. I always enjoy reading their labels as I cook, and knowing that they give back to the communities where they source their spices. The cinnamon sticks and cloves came from Sri Lanka, and the star anise from Vietnam.

Continue to the recipe…

The post Vegetarian Pho appeared first on Cookie and Kate.

Mexican(ish) Kale & Quinoa Salad

Healthy kale and quinoa salad recipe with Mexican flavors, including black beans, pepitas, and a cumin-lime dressing. Gluten free and easily vegan! cookieandkate.com

Finishing a cookbook, or any massive project, really, is terrifying. A few nights ago, after I stayed up too late looking for any remaining last-minute issues, I tossed and turned while Oxford commas and the names of various ground spices bounced around in my head.

I finally woke up from a dream that I skateboarded, belly down, all the way to my parent’s house. I arrived to find that my family had eaten all of the chocolate cake. Dad!

ingredients

Last night, I reviewed the book for the final time—truly, the last time—to make sure all of my requests had been implemented. I sent it back, fully apprehensive, with my mind full of second-guesses and self-doubt. Did I overdo it on the dog pictures? Are people going to take this book seriously? It’s very colorful. Are the recipes in the order that they should be?

That margarita photo that I was so proud of last year—I want to redo it because the ice cube is out of focus. It’s too late. And the little clock icon isn’t in quite the right place on page 197. Surely they can fix that part. (Update: they fixed it.) Send help, or wine. I’m losing it over here.

Continue to the recipe…

The post Mexican(ish) Kale & Quinoa Salad appeared first on Cookie and Kate.

2 Simple Ways to Overcome Food Boredom

Turkish Poached Eggs with Sumac & Yoghurt

It happens to the best of us. Yes even the food-obsessed like myself sometimes run into a rut with our cooking.

So how do I dig myself out of the boredom ditch?

Usually picking up a favourite (or new) cookbook is enough but sometimes I like to set a little challenge for myself.

Here are two of my current go-to anti-boredom ‘games’.

1. Add a Spice.

Using different spices is by far the quickest and easiest way to make a boring old dish taste new and exciting. They don’t take up much space and last for ages in your pantry.

Here are some of my favourites:

Dried Chilli (flakes or powder) – probably the most versatile but there are plenty of other options which I’m finding myself veering towards now I have sensitive little mouths to feed.

Sumac – a Middle eastern spice that is brightly coloured red. It adds beauty and a lemony fresh flavour. Use it anywhere you’d normally think to add a squeeze of lemon. You’ll probably need to order online or go to a specialist spice store – but it’s totally worth the effort of tracking down.

Smoked Paprika – from Spain does exactly what it says on the label – adds a complex smoky flavour. Brilliant with anything tomato based, red meat and pork.

Garam Masala – my ‘go-to’ Indian spice if I’m in the mood for a bit of curry. I tend to reach for garam masala over a generic curry powder. See here for substitutions.

Ras el Hanout – a Moroccan spice blend with an exotic flavour. Works really well with fish and chicken and vegetables like eggplant (aubergine). See here for substitutions.

Baharat – a Lebanese blend of 7 spices including paprika, pepper, cumin, cinnamon, cloves, cardamom and nutmeg. It’s a bit darker and more intense than Ras el Hanout but still works well with meat, poultry, seafood and vegetables. See here for substitutions.

Schimi Togarashi – a spicy Japanese spice blend usually used as a sprinkle to season food instead of salt and pepper. I love it on avocado or eggs or in these spiced cashews. For more ideas see here.

Fennel Seeds – great with fish or pork or to add a boost of fennel flavour to fennel dishes like this one.

2. Add a Herb.

One of the things I love most about our little house in the country is my herb garden just outside my kitchen door. Ever since reading ‘Under the Tuscan Sun’, I’ve dreamed of this little luxury. While I’ve always cooked with fresh herbs, I’ve been using them even more now I have a free supply.

Here are some favourite combinations:

Flat Leaf Parsley – on everything and anywhere you want some fresh greenness. Literally everywhere. In salads. If you’re not sure add parsley.

Rosemary – beef, lamb, potatoes.

Tarragon – with eggs (I stir it into mayo) or chicken. Works well with orange.

Dill – with fish.

Mint – in salads, with lamb, Middle Eastern dishes, Vietnamese.

Coriander (cilantro) – with chicken, Mexican dishes, Asian dishes.

Basil – tomatoes, eggplant, in salads, on pizza, Italian dishes, Thai dishes.

Sorrel – in salads (finely chopped if leaves are large), with fish.

Want a simple way to enjoy your time in the kitchen in 2017?

If you’re interested in learning how to simplify not just your cooking, but the whole of your life, then I recommend checking out A Simple Year.

It’s a 12 month program which focuses on simplifying a different area of your life each month. If you join us I’ll show you even more ways to simplify not only recipes but your kitchen and your approach to healthy eating.

For more details, go to:
www.simpleyear.co/

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NOTE: Registration for 2017 closes 15th January.

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Turkish Poached Eggs with Sumac & Yoghurt-2

Turkish Poached Eggs with Yoghurt & Sumac

OMG, I can’t tell you how much I’m in love with the Turkish idea of combining yoghurt and melted butter as a sauce. It’s soo soo good. You get all the tangy creaminess of the yoghurt and then the nutty richness of the caramelised butter. It’s brilliant here for your breakfast eggs but it’s also genius with vegetables. One of my faves is to add it to charred eggplant. Also great with grilled chicken or fish.

If you’re nervous about poaching eggs, I used to be as well. Just use lots of vinegar and the freshest eggs you can get.

takes: 10 minutes
enough for: 2
4 tablespoons white vinegar
4 eggs
8 tablespoons natural (Greek style) yoghurt
4-6 tablespoons chilli oil or melted butter*
pinch sumac (optional)
salad greens

1. Bring a medium pot of water to the boil. Add vinegar and bring back to a rapid simmer.

2. Crack eggs into the water. Simmer gently for 3 minutes (longer for well done). Remove eggs with a slotted spoon and pat dry on paper towel.

3. Meanwhile, divide yoghurt between two plates or shallow bowls.

4. When eggs are cooked, pop 2 eggs on each plate on top of the yoghurt. Drizzle with chilli oil or melted butter. Sprinkle with sumac (if using) and serve with salad leaves on the side.

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Variations

*melted butter – if using melted butter I like to slightly caramelize it to add extra nutty brown flavours (although straight melted butter is good too). Just melt butter in a small saucepan and let it sizzle on a medium high heat for a minute or until it looks brown and lovely but not burnt.

dairy-free – use chilli oil and replace yoghurt with hummus.

different eggs – I adore poached but fried, boiled and peeled or scrambled would also work.

carb-lovers / more substantial – serve with warm flat bread or hot buttered toast for dipping.

crunchy – add some toasted nuts like almonds or pine nuts.

different vinegar – you just want something to make the cooking water nice and acidic to help the whites solidify as soon as they hit the cooking water. I use cheap white vinegar for this but you could use any vinegar you have – although it’s a bit of a waste of your fancy vinegars.

With love,
Jules x

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ps. This is the 4th year we’ve run ‘A Simple Year’.

It’s something I’m really proud to be a part of not only sharing my expertise but also learning from the other contributors.

I love how there’s a different focus each month to keep me on track without feeling overwhelmed.

To find out more go to:
www.simpleyear.co/

NOTE: Registration for 2017 closes 15th January.

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