Solve Your Dinner Dilemma

overview

Ever come home, tired and hungry and found the inspiration of what to cook for dinner a problem?

Do you struggle to find time to fit cooking into your busy schedule?

Wish you could be more organised with your pantry and shopping?

Feel like dinner is a source of stress rather than being a time for relaxation and pleasure?

Looking to expand your range of quick, healthy AND delicious meals?

If you answered YES to any of these questions, then Solve Your Dinner Dilemma is for YOU, because you can save time, get organised AND be inspired with quick, healthy, delicious 5 ingredients meals.

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story

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. I’ve figured out how to plan healthy meals and keep my fresh produce at its best. I’ve mastered the secret of seasoning properly and how to present my food so it looks its best.

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 save time, get organised AND be inspired with quick, healthy, delicious, 5 ingredients meals in our Solve Your Dinner Dilemma class.

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Questions?

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

you will learn

you will learn:

• How to prepare healthy, delicious meals in 10 minutes or less – faster than it takes to dial a pizza.

• A super simple weekly menu planning method that will reduce you reliance on take-out, saving you time and money.
• How to stock your pantry.
• 10 simple pantry-based recipes so that you’ll always know that dinner is only a few minutes away.
• How to organise your shopping and maximise the shelf life of fresh produce.
• How to adapt recipes based on what’s in your fridge.
• Presentation techniques guaranteed to make your cooking look more delicious.
• How to master the art of seasoning and get more compliments for your food.
• Knife skills & maintenance which will make you quicker and safer in the kitchen.
• How to customise recipes for your dietary requirements or allergies.
• Over 35 new quick, healthy & delicious 5 ingredient recipes that will inspire and motivate 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 and pay by the month students are given the opportunity to buy 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 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. How long is the class?

A. There are 8 modules which are designed to be completed over an 8 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.

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 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.

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 a week or two.

pricing