How to make dinner in 15 minutes flat
overview
Do you struggle to find time to get a meal on the table each night?
Ever wished you found dinner time a chance to relax and unwind? And you enjoyed cooking for others?
Tired of recipes that only tell you part of the story?
Feel like your cooking is caught in a rut? Looking for fresh ideas for fast, healthy meals?
If you answered YES to any of these questions, then the 15 Minute Meals class is for YOU, because delicious, healthy food needn’t take forever…
Who should take this class?
§ Anyone who wants to learn how to get a complete meal, not just one dish, on the table in less time than it takes to order a pizza.
§ Beginner cooks, looking for recipes with a step-by-step approach to creating a whole meal, rather than just one dish.
§ Confident cooks looking for quick ideas that meet their high standards when it comes to taste and are fast enough to be prepared on the days they are short of time.
§ Food lovers who aren’t prepared to compromise deliciousness when they need to get food on the table quickly.
Who should NOT take this class?
§ Anyone with heaps of time to spend preparing elaborate meals every day.
§ Anyone who isn’t looking for new ideas for quick meals that everybody will love.
§ Anyone who enjoys being stressed at the thought of organizing dinner every day.
Ashley
I can’t even begin to tell you what a difference Stone Soup has made in my life. I’m 35 and have at long last become a confident, happy cook!! My husband loves everything I make from your site (which is a miracle all on its own).
[click on the button above to be taken to the pricing page]
We want you to be completely happy with your purchase. If at any time you don’t find something to LOVE about The Stonesoup Virtual Cookery School, we’ll promptly refund 100% of your money, no questions asked.
story
about the teacher
Hi! I’m Jules Clancy. I love food and I love wine and am the only person I know crazy enough to have degrees in both.
I recently got this question about making good meals fast:
“Jules, I’m always struggling with balancing work and family and getting dinner on the table night after night. I barely have enough time in the day as it is, but was wondering if you had any tips on how to avoid takeout or junk food and make delicious, healthy meals fast?”
As a matter of fact yes!
Even though I love to cook, this was a big problem for me, too.
That’s why I’ve spent the last two years cooking and experimenting with ways to make great meals — fast. And recently I wrote down my best quick meals for the book 5 Ingredients 10 Minutes. But the thing, is there were many awesome recipes that didn’t quite make the time limit. So I created this class to share all my best 15 minute meals.
Many of these meals look (and taste) like they’d take hours to make. But they only take 15 minutes and sometimes less.
And guess what?
My boyfriend loves them too.
And he has very high standards when it comes to food. Bit of a food snob really.
The thing is 15 Minutes works.
By focusing simple techniques and using short cuts I’ve found it is possible to keep the time short, without sacrificing quality. And I can show you how.
When I say 15 minutes, I mean 15 minutes.
From walking into the kitchen to sitting down at the table the recipes are designed so that pretty much everyone will be able to get them done within the time limit. Of course, there may be a few stragglers who will take a little longer on their first attempt. But I’ve set out the instructions step by step so you’ll be as quick and efficient as I am and be able to get a great meal on the table in 15 minutes.
Libby from California.
After sticking around [the Stonesoup Virtual Cookery School] awhile, I’ve found that there is so much here to be had that cannot be found in cookbooks. It really is a cooking school. I’m a good cook and have been for a while and I still find that I’m learning so much from you.
[click on the button above to be taken to the pricing page]
We want you to be completely happy with your purchase. If at any time you don’t find something to LOVE about The Stonesoup Virtual Cookery School, we’ll promptly refund 100% of your money, no questions asked.
Questions?
Please don’t hesitate to get in touch!
Contact: jules@thestonesoup.com
you will learn
you will learn:
- How to save time in the kitchen and prepare delicious, complete meals in 15 minutes or less, faster than it takes to dial a pizza.
- How to get more compliments for your food by mastering the art of seasoning.
- How to make shopping easy with shopping lists to take you from Monday to Thursday.
- How to stop wasting time and be as efficient as possible with step-by-step video and written instructions .
- 4 weeks worth of customizable 15 minute meal menu plans.
- How to avoid that nothing-in-the-house-to-eat-lets-dial-a-pizza trap by stocking your pantry and freezer.
- How to take the pressure off with a ‘safety net’ of fast, pantry based recipes.
- How to boost your confidence with presentation techniques guaranteed to make your cooking look more delicious.
- How to feel like an organized cook with equipment you need and no extra clutter.
- How to keep life simple and customize the meals for your dietary requirements or allergies.
- How to effortlessly entertain with style even when you’re in a hurry
module topics:
- Module 1. Getting organized. How to master the art of 15 minute meals.
- Module 2. Equipment basics. How to reclaim your kitchen.
- Module 3. Cooking from your pantry and freezer.
- Module 4. Mastering the arts of seasoning and presentation.
- Bonus Module 5. 15 Minute Entertaining.
how the class works
- The class is designed to be completed in your own time.
- All the material is pre-recorded and uploaded onto the Stonesoup Virtual Cookery School website over a 5 week period.
- Each installment has an explanation of the weekly topic and a video demonstration, if appropriate
- There will be recipes for 4 complete 15 minute meals each week to get you from Monday to Thursday.
- Each week’s meals will come with a shopping list for you to print and go.
- All recipes include a short instructional video and detailed problem solving guide.
- Suggestions for substitutions / additions are included for each meal so you can adjust for your dietary requirements and preferences
Carrie from Manitoba.
Your course has been awesome (both myself and my family thank you for the amazing dinners we’ve been having lately!) The depth and amount of info you provided was really amazing – between the videos, and extra tips and suggestions to modify each recipe to your own tastes, there’s no way you can fail! And it’s fun (I can’t believe that I – queen of dinner reservations – am saying that, but it is fun!)
benefits of learning online:
- You only pay a fraction of the price of a face to face class.
- Learn from the comfort of home with your own ingredients & equipment.
- Save on transport / parking / babysitting hassles.
- Learn in your own time and pace.
- Share your learning experience with your partner / family – One price for your whole household!
- Meet people from all around the world in our discussion group.
- Recipes are customised for your dietary requirements / preferences.
- No getting lumped in to cook with a group of strangers.
- Learn from anywhere – even if you need to travel.
Nancy from Victoria
I have said it before and I will say it again, you have been a lifesaver because you have taught me I can put glorious food on the table in no time! I really like the class format and just love that each recipe comes with a video. You are a true delight to look at and listen to!
We want you to be completely happy with your purchase. If at any time you don’t find something to LOVE about The Stonesoup Virtual Cookery School, we’ll promptly refund 100% of your money, no questions asked.
FAQ
Q. Will I really be able to make complete meals in 15 minutes?
A. Absolutely! Unless you wonder off and stop following the instructions, you will be able to get a whole meal on the table in 15 minutes. The thing that separates quick cooks from the slow pokes isn’t all lightening chopping skills. It’s about being organised and having a plan. Knowing a few shortcuts will help and that’s what this class is all about. Setting you up so you know exactly what to do to save yourself precious minutes and it won’t matter if it takes you a bit longer in the chopping department.
Q. What’s included in the price?
A. You get access to all the current class, 15 Minute Meals and past classes including Reclaim Your Waistline, Solve Your Dinner Dilemma, Quick Veggie Cooking, Twenty Minute Curries, Simple Breadmaking at Home and more. You also get a FREE downloadable video ebook for each class. Each class comes with videos for delicious fast recipes you watch in your own time and in depth problem solving guides with all the tricks & tips you don’t get from cookbooks or magazines.
You also get access to the Virtual Cookery School recipe index and online recipe scrapbook. And there’s also the online class discussion group where you can ask questions and get to know other students.
Steve from Tasmania.
Look, the Stonesoup Virtual Cookery School is good fun, I think it’s good value for money. Better than spending that money on a couple of magazines or whatever. You’ll learn something. As long as you are into learning some minimalist home cooking, this is the place!.
Q. How exactly does a virtual cookery class work?
A. The course material is uploaded to the password protected website. The material includes a detailed video and written transcript discussing the topic. It also includes written recipes each with a short instructional video. Each recipe also has a written, detailed problem solving guide and potential substitutions for different dietary requirements. There is also be a no-pressure homework assignment.
You can review the course material in your own time. It will be up to you how many and which of these recipes you choose to prepare. It will also be up to you whether you complete the homework assignment or not. There is a private discussion group where you can ask questions, interact with the other students and upload pictures of your own creations, if you wish.
Steve from Tasmania.
One of the very best features of the school – and I really find this to be of benefit, I can’t emphasise it enough. It’s the expanded versions of the recipes, with the tips, tricks, alternatives & solutions to problems. VERY useful.
Q. Will I be able to ask questions?
A. Absolutely! You can ask questions on the the discussion group, which is also a place to interact and get to know the other students.There is also the opportunity to email Jules directly at any time.
Q. Will I need to have a computer in my kitchen?
A. Definitely not, unless that’s what you’d like. It’s up to you whether you choose to print your recipes or download them onto your iphone or ipad or just find a safe space for your computer in the corner.
Q. Can I learn in my own time?
A. Of course. That’s one of the beautiful things about learning online.
Q. Do you cater for special dietary requirements?
A. Absolutely. Given the growing incidence of allergies, it’s important to be able to adapt recipes. My Dad is allergic to dairy, wheat and eggs so I have a bit of experience in the area. I also really respect the choices of vegetarians and vegans, and spent a month last year eating vegetarian.
Where possible, each recipe contains alternatives to suit different dietary requirements.
Mish from Victoria
The reclaim your waistline class was fascinating, and quite easy to follow. Lots of really simple recipe ideas, and a great range of alternative ingredients for non dairy, wheat free, gluten free, meat free, etc…
Q. Who is the course designed for?
A. Anyone interested in learning to master the art of getting delicious meals on the table in 15 minutes. From beginner cooks to those more confident in the kitchen.
Q. Why is the cooking school called Stonesoup?
A. It’s named after my blog called Stonesoup that has been going since 2005. The blog name was inspired by the wonderful children’s story.
Q. How long is the class?
A. The 15 Minute Meals class is designed to be completed over 5 weeks, although you can take more or less time, as you prefer. You’ll also have access to other classes at the school which range from 8 weeks to short masterclasses designed to be completed within 1 – 2 weeks.
Q. What do I need to bring?
A. The most important thing is a willingness to learn. Most people learn best by doing, so access to a basic kitchen would be a benefit.
Joshua from Victoria
Jules, thank you for the Virtual Cookery School. My girlfriend and I have been using recipes from your cookbooks for almost four weeks now, we love the basic ingredient lists, the simplistic method for cooking and the speed from preparation to eating. The other thing my girlfriend likes is the fact that there are quite a lot of vegetarian meals included. I must admit I was always a little intimidated to get into the kitchen and cook, especially if I was meant to be cooking for myself but now with your recipes I feel much more confident to give cooking a go.
We want you to be completely happy with your purchase. If at any time you don’t find something to LOVE about The Stonesoup Virtual Cookery School, we’ll promptly refund 100% of your money, no questions asked.
More Questions?
Contact: jules@thestonesoup.com
sample recipe
sausages & lentils with a shaved cabbage salad
sausages & lentils with a shaved cabbage salad
serves 2-3
I love lentils and adore sausages, so it’s no surprise that this combination is one of my favourites. I prefer plain pork sausages for this but feel free to play around with other bangers.
for the sausages:
3-4 thick pork sausages
200g (7oz) salami
1 can tomatoes (400g / 14oz)
1 can lentils (400g / 14oz)
2 knobs butter
for the salad:
2 tablespoons lemon juice
1/4 white cabbage
handful parmesan cheese
1. Sausages: Heat a large fry pan or skillet on a high heat. Add a little olive oil and the sausages.
2. While the sausages are browning, remove any plastic skin from the salami (not all salami will have it) and slice into coins about 1/2cm (1/4in) thick. Add to the pan.
3. Turn the sausages and cook for another minute to brown on both sides. Add the tomatoes and adjust the heat to a moderate simmer and leave to cook for 10 minutes.
4. Salad: Meanwhile, combine lemon juice with 4 tablespoons extra virgin olive oil in a large bow. Season.
5. Finely shave the cabbage using a sharp knife or a mandoline and add to the dressing.
6. Grate parmesan over the salad. Toss salad.
7. Sausages: Turn the sausages and continue to simmer the sausages until the 10 minutes is up and they feel firm.
8. Drain lentils well and add to the pan with the butter. Cook, stirring until the lentils are hot. If you’re unsure about the sausages, cut into one and make sure they’re cooked through.
prepare ahead?
You can cook the sausages and lentils in advance and keep in the fridge until you’re ready to reheat. The salad is OK after it’s been in the fridge overnight but nowhere near as nice as when it is fresh and crunchy, so I’d advise making it just before serving.
leftover potential
Sausages and lentils will keep in the fridge for up to a week but the salad is only going to last a couple of days.
variations for fun
vegan / vegetarian – replace the sausages with 3-4 large field mushrooms, thickly sliced and replace the salami with some chopped red pepper (capsicum). The mushrooms may take a little longer to cook than the sausages. Replace butter with olive oil. Leave out the cheese in the salad or replace with finely grated brazil nuts.
dairy-free – skip the butter and finish with a generous drizzle of extra virgin olive oil instead. And ditch the cheese from the salad.
chilli - a little fresh or dried chilli wouldn’t go astray here.
breakfasty – to turn this into a more brunch dish, serve with or without the lentils with a poached egg on top.
spinach – skip the cabbage salad and serve the sausages and lentils on a bed of washed baby spinach leaves.
gluten-free – make sure your sausages don’t contain gluten fillers.
problem solving guide
no canned lentils? – Replace with home cooked lentils – just boil about 150g green lentils in water, like pasta, until tender. Drain and use as per canned lentils.
no salami? - replace with bacon or skip it and use an extra sausage.
sausages not cooked – it’s important to simmer rapidly to get the sausages cooked in the 10 minute time limit. Add back to the pan and cook for a little longer.
too dry - if the sauce has simmered down to much, you might like to moisten it with a little water. If the salad is too dry, a little drizzle of olive oil will fix things.
too wet or soupy – if the lentils aren’t thoroughly drained, the dish will end up watery. Simmering for a few more minutes may help. Or just rename it sausage & lentil soup 
lentils mushy – canned lentils can be delicate and break up if cooked for too long. Next time wait until the very end before adding the lentils and only cook until heated through.
salad too wet - if your cabbage was on the small side there may be too much dressing. Transfer the salad to a clean bowl, leaving behind as much dressing as possible and toss in the clean bowl. An extra handful of parmesan may help.
serving suggestions
Serve lentils and sausages in individual pasta bowls or plates. And serve salad separately with a little extra cheese, if you like.
We want you to be completely happy with your purchase. If at any time you don’t find something to LOVE about The Stonesoup Virtual Cookery School, we’ll promptly refund 100% of your money, no questions asked.