Pea & Pesto Pizza

Pea & Pesto Pizza

Pea & Pesto Pizza

Friday night pizza was a staple in our house in my pre-diabetes days. IT took a rest for quite a while until I discovered my favourite Low Carb pizza bases using cauliflower and almond meal.

While my Irishman is a staunch pizza traditionalist, he’s happy eating my Cauliflower ‘Pizza’ creations. Even something like this which has a very un-traditional sauce of pesto.

He said to tell you this one should be called ‘Pea-zza’. Dad joke warning!

This pizza is still lovely with a regular pizza base so don’t feel like you need to go low carb to enjoy it! And a big shout out to the lovely Andrea Bemis from Dishing Up the Dirt for inspiring this tasty (not-so-authentic) topping combo.

enough for 2
takes 30 minutes
1 large pizza base or cauliflower pizza base
200g (1 cup) pesto
1-2 handfuls frozen peas
2 handfuls bocconcini or mozzarella, torn.
baby spinach leaves, to serve
squeeze lemon, to serve

1. Preheat your oven to 200C (400F).

2. If using a regular pizza base, roll out and cook for 5 minutes. If using a cauliflower / broccoli base no need to pre-cook.

3. Spread pesto over you base. If the pesto is very stiff, stir in a little olive oil to make it more spreadable. Scatter over frozen peas (don’t worry about defrosting) and cheese.

4. Bake for 10-15 minutes or until cheese is melted and the pizza is cooked through.

5. Slice into wedges and top with baby spinach and a squeeze lemon before serving.

WINE MATCH: A crisp dry white like a Sauvignon Blanc or Riesling.

Variations & Substitutions

carnivore – add chopped bacon or salami with the peas or serve draped with prosciutto.

crunchy – scatter over pine nuts before baking.

dairy-free – use a dairy-free pesto and top with pinenuts instead of the cheese on top.

regular pizza base – see my favourite recipe here.

cauliflower pizza baserecipe here. Good with broccoli subbed for the cauli (even Finbarello enjoyed it!).

gluten-free / paleo / low carb – use my cauli pizza base.

Video Recipe

Watch the video recipe on You Tube.

Prepare Ahead

Best when hot from the oven. However leftovers are super tasty hot or cold. And I did reheat it for dinner the other day after my photo shoot. Was surprised how good it tasted.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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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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My Top 10 Recipes of 2017

The most amazing chocolate chip cookies recipe (easy to make, no mixer required, and no butter or eggs, either!)

This year has been delicious, hasn’t it? Today, I’m sharing a few of my favorite recipes that didn’t make your top ten list. I genuinely love every single recipe that I share here, so it’s difficult to choose.

You’ll find a few of my personal go-to recipes in here, including my signature chocolate chip cookies and my family’s mashed potatoes. It’s about time! Tell me, what are you craving for 2018?

1) Amazing Chocolate Chip Cookies

Easily gluten free, and vegan

Finally! I have a signature chocolate chip cookie recipe. It just-so-happens to be vegan, too.

Continue to the recipe…

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Your Top 10 Recipes of 2017

The best quinoa salad recipe, made with chickpeas, red bell pepper, cucumber, red onion, parsley and lemon! This healthy quinoa salad is sure to be a hit. (gluten free, vegetarian, vegan)

Can you believe it? 2017 is coming to a close already. I hope this year has been good to you. I still feel like I’m catching my breath after publishing my cookbook, but it’s so nice to have more time to spend here with you.

Thank you tremendously for visiting this online home of mine. Your comments, emails and kind words mean so much. Please keep them coming, and I’ll keep the recipes flowing.

If you’re craving fresh meals again after the holiday, you are in the right place! Without further ado, here are the most popular recipes on the blog this year. I’ll be back in a couple of days to share my favorites that didn’t make this list.

1) Favorite Quinoa Salad

Gluten free and vegan

“I was surprised to read this recipe and realize that I happen to have all of the ingredients in my kitchen! I whipped it up today and it is so delicious. Definitely going to make this again!” – Jenna

Continue to the recipe…

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How to Make Mimosas (Plus Variations!)

best orange mimosa recipe

Who wants a mimosa?! My answer is yes, always. Mimosas are supremely simple bubbly cocktails made with sparkling wine and orange juice. They’re light, fizzy and easy to sip.

I love ordering mimosas at weekend brunch, and serving them to family and friends on holidays (Easter, Mother’s Day, the 4th of July, Christmas, you name it). Mimosas liven up wedding showers and baby showers. I bring mimosa supplies to football watch parties, and no one complains.

how to make mimosas

I’ve shared a few variations on mimosas over the years. Today, I’m going to share everything you’ve ever wanted to know about mimosas, plus a basic mimosa recipe and variations. Consider yourself a mimosa expert by the time you get to the end of this post!

This is the last cocktail in my holiday cocktail week. If you’re looking for more simple cocktails, check out my French 75 cocktail, hot toddy, Moscow mule and vegan white Russian.

Continue to the recipe…

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Classic French 75 Cocktail

best french 75 recipe

Are you acquainted with the French 75? The French 75 is a refreshing and citrusy, sparkling gin cocktail that packs a punch. It’s perfect for the holidays and other celebratory occasions. The French 75 is the answer any time a bubbly cocktail is in order!

French 75’s are made with a standard pour of gin and topped with Champagne, so it’s a strong drink in a sparkling dress. In fact, it’s named after the French 75-mm field gun, which was commonly used in World War I.

honey simple syrup

Here’s my only spin on this classic cocktail: I used honey instead of sugar in the simple syrup. The light honey flavor plays beautifully with fresh lemon and herbal gin. That said, you can absolutely keep the the original recipe and use sugar if you’d rather.

Either way, you’ll want to heat up your simple syrup on the stove, which will take less than 5 minutes (if you try using straight honey in a cold cocktail, it will seize up). You can make the simple syrup up to several days before your party (store it in the refrigerator, covered) or just let it cool for a few minutes before you shake up your drinks.

Continue to the recipe…

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How to Make Moscow Mules

best moscow mule cocktail recipe

It’s cocktail week! Today, I’m sharing everything you need to know about Moscow mules. Moscow mules are delightfully fizzy drinks made with fiery ginger beer, vodka and fresh lime. They’re refreshing on hot summer days, sure, but they’re also holiday-appropriate thanks to the strong ginger flavor. Moscow mules strike a balance between spicy, sweet and strong, and I’d sip one any day of the year.

Best ginger beer to buy for Moscow mule cocktails

Moscow mules are super easy to make, requiring just three basic ingredients (ginger beer, vodka and lime). The ginger beer component makes the biggest difference between a so-so and fantastic Moscow mule.

So, I grabbed all the ginger beers I could find at the store and tried them at home with Mara.

Continue to the recipe…

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Classic Hot Toddy

classic hot toddy with ingredients displayed

Cheers to round two of cocktail week! Today, we’re warming up with hot toddies, which could not be easier to make. For this classic cocktail, you’ll just need hot water, whiskey, honey, and lemon.

Hot toddies are lovely slow sippers (perfect for playing cards with your family, Mara says) or night caps. Unlike mulled wine, wassail or warm cider, which can be overwhelmingly sweet, hot toddies are light and hydrating.

how to make a hot toddy

If you order a hot toddy at a bar, you’ll probably receive a whiskey drink. Any good whiskey will do—I’ve enjoyed hot toddies made with Bulleit Rye, Jameson, and Wiser’s.

If you prefer, you can make your hot toddy with dark rum or brandy. You’ll find more ways to change up the drink in my recipe notes. Perhaps you can offer a hot toddy bar at your holiday party this year? I love that idea!

Continue to the recipe…

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The Best Stonesoup Recipe in 2017?

Quick-Raspberry-Yoghurt-Mousse-Recipe

Quick Raspberry Yoghurt Mousse recipe here.

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Back in 2005, this was a super exciting time of year for me.

After many months I’d finally settled on a name for my new food blog.

Over the Christmas break I planned to figure out this new-fangled blogging technology and start writing some recipes.

12 years(!) later I’m still:
(a) excited about Christmas and having some holidays.
(b) loving being able to create new recipes for you each week.

So I’d love to get some input from you…

Which Stonesoup recipes have you loved this year?
Let me know in the comments below.

And if you need a reminder, you can browse the archives at the bottom of my ‘Start Here‘ page.

And hope you have some Christmas fun in the kitchen!

With love,
Jules x

ps. As an added incentive to share your thoughts, I’m having a little competition

Everyone who leaves a comment below before 1st January 2018 will be in the running to win 12-Months Membership to their choice of:
1. My Online Cooking Programs OR
2. My Done-For-You Meal Planning Service.

Winners will be contacted via email and announced here on Stonesoup when I’m back from holidays mid-January.

Can’t wait to read what you think!

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Vegan White Russian

vegan white Russian recipe

Welcome to cocktail week! Since Christmas is just one week away, I thought it would be fun to share classic cocktail recipes for your holiday parties.

We’re kicking off with White Russians, which are usually made with cream or milk. I’m not a big milk drinker, so I replaced it with thick cashew milk. It’s creamy, dreamy and ultra delicious.

White Russian ingredients (cashews, Kahlua and vodka)

Cashew milk is relatively neutral in flavor, so it’s a great stand-in for dairy milk. I love that I don’t have to strain it like almond milk (no waste here). I first tried making vegan White Russians with light coconut milk, but when coconut milk hits ice cubes, it tends to form small lumps. Not a problem with cashew milk!

Keep in mind that I recommend soaking the cashews for a few hours in advance, unless you’re using very fresh cashews in a high-speed blender like a Vitamix. In addition to cashew milk, you’ll simply need vodka (Tito’s is my favorite brand), coffee liqueur (Kahlua) and ice.

I hope this drink makes an appearance at your next holiday get-together. Or, take a break from the holiday hubbub and sip one of these while watching The Big Lebowski. For more cocktail recipes, click here!

Continue to the recipe…

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Quick Raspberry Yoghurt Mousse

Quick-Raspberry-Yoghurt-Mousse-Recipe

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.

Variations

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.

______________________________

Share

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