5 Minute Salads

overview

Looking for fresh ideas for healthy salads?

Do you struggle to find the time to get appealing food on the table day after day?

Keen to start eating healthier to look your best for the summer?

Ever wished you could expand your range of delicious 5 minute meals?
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If you answered YES to any of these questions, then the 5 Minutes Salads masterclass is for YOU!

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story

about the teacher

Hi! I’m Jules Clancy, a qualified food scientist, the creator of the food blog Stonesoup.

I love to cook, but I haven’t always been as confident in the kitchen as I am now.

When I was first getting into cooking, I spent a lot of time planning menus each week. I also spent a lot of money on food. Most weeks, my plans would change unexpectedly and a good proportion of my fresh produce would go to waste.

But time and money weren’t my only problems.

I used to feel disappointed when my creations didn’t look as pretty as the picture. I used to be embarrassed by my dull knives. I used to feel confused by the whole ‘season to taste’ part of the recipe.

Over the years, I’ve grown my kitchen confidence which has helped. But moving to a more simple way of cooking with my 5 ingredient recipes has been the biggest game changer for me.

It’s really made a difference to the amount of time I spend planning and cooking. It’s also reduced both the overall amount of money I spend of food AND the amount of food that goes to waste.

Cooking with 5 ingredients has also helped me relax in the kitchen so I enjoy it even more. Now I find when I am entertaining, I actually get to hang out with my guests rather than ending the evening feeling like I’ve missed all the fun. I’m also getting a lot more requests for my recipes too.

I’m super excited to have the opportunity to teach you how you can save time and money, learn to relax in the kitchen AND make your cooking the envy of your friends with the Stonesoup Virtual Cookery School!

[click on the button above to be taken to the pricing page]

Questions?

Please don’t hesitate to get in touch!
Contact: jules@thestonesoup.com

features

you will learn:

• How to prepare healthy salads in 5 minutes or less – faster than it takes to think about dialling a pizza.

• How to maximise the shelf life of your fresh salad ingredients.
• How to customise recipes for your dietary requirements or allergies.
• Presentation techniques guaranteed to make your salads look more delicious.
• The basic elements for a great salad so you can create your own favourites.
• Over 10 new quick, healthy & delicious 5 ingredient salad recipes.

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.
• All recipes include a short instructional video and detailed problem solving guide.
• Suggestions for substitutions / additions are included for each recipe
• Ask questions and share your learning experience with the online discussion group.
• There is also be a fun, no-pressure assignment for homework

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
You are amazing. I cannot begin to tell you how much I have (and still am) learning from you.

FAQ

Q. What’s the difference between the different payment options?

A. You can choose to either pay month to month, with the option to cancel at any time. OR you can pay a one time fee and get access to the school for either 12 months or 5 years. If you choose the upfront payment options you will get a FREE downloadable video ebook for each class. Pay by the month students are given the opportunity to buy the video ebooks at a discounted price.

Q. What’s included in the price?

A. You get access to ALL classes at the school including Reclaim Your Waistline, Solve Your Dinner Dilemma, Twenty Minute Curries, and Simple Breadmaking at Home. You also get access to the Virtual Cookery School recipe index and online recipe scrapbook. And there’s also the online class discussion group.

As I mentioned before, upfront payment students get a FREE downloadable video ebook for each class and pay by the month students are given the opportunity to purchase the video ebooks at a discount.

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, if you wish.

Q. How would it be different to the instructional videos on Stonesoup?

A. The main difference is that the topics in each class are covered in much more detail than a blog post. Also, the problem solving guide and recommendations for adaptations for dietary requirements to accompany each recipe go into way more detail than a standard recipe – setting you up for success. The discussion group where you can ask questions and interact with other students in a more collaborative environment goes well beyond a blog post.

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 in the online discussion group and will also be able to email questions any time you like. The discussion group is also a place to interact and get to know the other students.

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. The whole class is designed to be completed in YOUR time.

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 improving all the things you don’t learn in recipes – like planning menus, presentation, knife skills, how to season. From beginner cooks to those more confident in the kitchen. There’s always more we can learn to improve our mastery of the kitchen arts.

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 childrens story. You can read all about it over at my blog.

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 especially with my girlfriend.

More Questions?

Contact: jules@thestonesoup.com

sample recipe

here’s a sample recipe to give you an example of how the classes work

In addition to the recipes there is also in depth information which explores the ins and outs of the particular topic covered each week in the class.

video password: RYW [case sensitive]

quantities for different serving sizes

The limitation on this recipe is the broccoli. If cooking for more people, it’s best to cook the broccoli in batches. It’s fine to halve the recipe without having a major impact on cooking times.

prepare ahead?

I happily eat this broccoli cold so it’s fine to prepare ahead. The hummus can be made at any stage. If you haven’t ever made your own, I highly recommend trying it. It only takes a few minutes and is so much nicer than supermarket hummus.

variations for dietary requirements & fun

carnivore – For a more substantial meal. brown some ground beef until really well cooked. Season and sprinkle over the broccoli.

sesame free – Make a chickpea dip by omitting the tahini. Or replace the tahini with almond or other nut butter.

chickpea free – If you’re trying to minimise chickpeas in your diet because of their relatively high carb content, feel free to make a white bean hummus or even lentil hummus (I haven’t tried this because I thought of it only now but I think it’s going to be a winner)

troubleshooting guide

too bland – Season with salt & pepper and lemon juice.

too dry – Stir in a few tablespoons of extra virgin olive oil.

too thick – Make sure you remember to add the canning liquid from the chickpeas to the hummus.

too runny – sounds like too much canning liquid or not enough tahini.

can’t find tahini? – Tahini is ground up sesame seeds and is usually found in the ‘health food’ section of the supermarket. You might need to go to a dedicated health food store to get it. In Australia it’s readily available in supermarkets or middle eastern grocery stores.

still can’t find tahini? – just skip it for a simple chickpea dip OR replace with almond or other nut butter.

broccoli burning – Add a few tablespoons of water to the pan to prevent burning and increase the steam. Make sure you are covering the broccoli as best you can.

broccoli too crunchy – This method does tend to give more al dente broccoli. If you prefer it more tender, just cook for longer. A little extra water can help as well. Or use frozen broccoli which naturally less crunchy because of the freezing process.

serving suggestions

Great on its own. Or with some well browned ground (minced) beef.

Hummus can be used everywhere but be careful because it can be easy to over indulge.

leftover potential

Great stored in the fridge for aweek or two.

pricing