Simple Slow Cooking
master the art of set and forget meals
Looking for fresh ideas for simple, hearty Winter meals?
Keen to save money by making the most of cheaper cuts of meat which are most delicious when cooked long and slow?
Thinking about investing in a Slow Cooker but not sure it’s worth it?
Want to have the flexibility to cook your favourite, succulent slow meals in the oven, on the stove or in your slow cooker?
Ever wished you had the magic powers to make dinner cook itself?
If you answered YES to any of these questions, then Simple Slow Cooking is for YOU, because you can easily master the art of set and forget cooking.
[click on the button above to be taken to the pricing page]
about the teacher
Hi! I’m Jules Clancy, a qualified food scientist and 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 and cooking each week. But as things got busier at work, I struggled to find the time and inspiration to explore new recipes and found myself getting into a rut of cooking the same old things.
But time and fresh ideas weren’t my only problems.
I used to feel uncertain about whether my meals were healthy enough. I used to be embarrassed by the amount of food I threw out because it had gone bad in the fridge.
Over the years, I’ve developed a way of being more organised in the kitchen.
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 on 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.
I’m super excited to have the opportunity to teach you how you can master the art of set and forget meals in our Simple Slow Cooking masterclass.
[click on the button above to be taken to the pricing page]
Please don’t hesitate to get in touch!
you will learn
you will learn:
- How to prepare healthy, slow cooked meals in 10 minutes or less and then forget about them while they cook themselves.
- How to save money by making the most of cheaper cuts of meat and vegetables
- How to adapt recipes to cook either in the oven OR in a slow cooker.
- How to customise recipes for your dietary requirements or allergies. .
- The basic elements for a great slow cooked meal so you can create your own favourites.
- Over 10 new, healthy & delicious 5 ingredient slow cooked 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.
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.
Q. Do I need to own a Slow Cooker to benefit from the class?
A. Absolutely Not! All recipes will contain instructions for both Oven cooking methods and electric Slow Cookers.
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 and pay by the month students are given the opportunity to purchase the video ebooks.
Q. What’s included in the price?
A. You get access to the current class, Solve Your Dinner Dilemma [Fresh Ideas] and past classes including Reclaim Your Waistline, Twenty Minute Curries, and Simple Breadmaking at Home. You also get access to the Virtual Cookery School recipe index and online recipe scrapbook. There’s also the online class discussion forum.
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.
Steve from Tasmania.
Look, the Stonesoup Virtual Cookery Shool 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.
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 set and forget slow cooked meals. 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 childrens story. You can read all about it over at my blog.
Q. How long is the class?
A. There is 1 module which is designed to be completed over a 2-3 week period, although you are free to take more or less time as you like.
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.
Nancy from Victoria
You are amazing. I cannot begin to tell you how much I have (and still am) learning from you.
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 in each module in the class. It’s the type of things you don’t learn in recipe books.
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.
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)
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.
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.
Great stored in the fridge for a week or two.