Mastering the Art of Cooking on a Budget
Content Overview

Mastering the Art of Cooking on a Budget 3D Cover
[click on the cover above to download your FREE eCookbook, $47 value]

Thanks for signing up for ‘Mastering the Art of Cooking on a Budget’ at the Stonesoup Virtual Cookery School! And a big THANK YOU for helping support Oz Harvest and Feeding America.

So far this class has raised $US 1,469.50 for Feeding America and $AU 636.75 for Oz Harvest.
Thankyou for making this possible!

class background

§ introduction & welcome video
§ story of the $25 challenge
§ my $25 shopping list + pantry items used
§ my $25 menus for 5 days

class lessons

§ the art of seasoning – making your food taste its best
§ Part 1. salt & pepper
§ Part 2. sweet & sour (acidity)
§ Part 3. flavourings
§ Bonus. seasoning problem solving guide
§ shopping for fresh ingredients
§ storing your fresh ingredients
§ an insiders guide to use by dates – when should you throw food out?
§ 25 tips for minimising your food costs

breakfasts

§ poached eggs with asparagus
§ fried eggs with lentils

lunches

§ double green salad
§ coronation cauliflower
§ ‘green is good’ salad
§ crunchy creamy salad
§ warm cauliflower salad

dinners

§ mushroom ‘steaks’
§ burgers with mashy peas
§ veggie ragu
§ carotti bolognese
§ bangers & mash

sides & staples

§ cheat’s hollondaise
§ lovely lentils
§ green split peas
§ caramelised onions
§ steamed broccoli
§ celery heart salad
§ minted pea salad
§ burnt carrot salad
§ roast almonds

friday night pizza

§ pizza dough
§ potato pizza
§ the salamino pizza

treats

§ delicious lemon birthday cake
§ clancy family pavlova

bonus recipes

§ 15 minute falafels
§ spaghetti with chilli & garlic
§ beef & broccoli stir fry

upgrade YOUR membership?

kindvall_stonesoup_school_01aHave you enjoyed this ‘taste’ of online cooking classes? Are you ready to access the whole Stonesoup Virtual Cookery School?

Well I’d love to offer YOU a special discount to upgrade your membership…
For more details go to:
www.thestonesoupshop.com/svcsrenew/

questions or comments?

Please feel free to ask away in the comments section on each page! Happy to answer any questions you may have. Even if not related to cooking on a budget.

With love,
Jules x

__________
back to: The SVCS Content Overview Page.
note: Sorry, if you’ve only signed up for the Budget class, you won’t be able to access this page.

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{ 26 comments… read them below or add one }

Andrea Ghensi November 20, 2014

Hi Jules,
I bought your course a long time ago, but I never had the chance to watch it until now (I’m a lazy guy!).
I cannot access the first two blocks of lessons since the platforms tells me I need to be a member to watch them… Is there any way to solve this?
Thanks for you attention!

Reply

jules November 26, 2014

Hi Andrea
Sorry you’ve had problems.
Caroline will be in touch to sort out your membership via email
J

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Marilen Abbago February 19, 2014

Thank you for offering this course on a sliding scale. Times are lean right now and it’s great to know I don’t have to resort to processed foods. I look forward to the course!

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jules February 20, 2014

You’re welcome Marilen!

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Rebekah LS October 31, 2013

Thank you so much for creating “Mastering the Art of Cooking on a Budget” and offering it at a “pay what you can afford” price. I am a student/starving artist and I would not have been able to afford this course at its full value. I discovered your blog while researching “how to eat healthily on a budget (or $5 per day)”. After living on various incarnations of Ramen for about 2 years, I really wanted to make a healthy change, but I had the common misconception that eating healthily was for people who don’t live pay check to pay check and actually possess cooking skills. I find your recipes very accessible for someone with non-existent cooking skills and I greatly appreciate your keeping things simple yet healthy. I am have already learned so much and I have enjoyed many of the tasty recipes in this cookbook.

Thanks again.

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jules November 4, 2013

You’re welcome Rebekah!
So glad you’re finding it useful
Jx

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Danielle Morrow August 8, 2013

Looking forward to taking all the classes. I love your enthusiasm and you are such an inspiration for fresh and healthy budget cooking.

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jules August 8, 2013

Welcome Danielle!

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Tina Parcher August 7, 2013

Just signed up. Want to make the best of it. I’m a very busy working mom of two…three, adding hubby. Anything you offer that is quick, healthy, vegetarian and delicious…bring it ON!

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jules August 7, 2013

Welcome Tina!

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Dawn Mogren July 18, 2013

Looking forward to the classes . I love the ideas variations , I am gluten free and sugar free to help decrease the inflamation in my joints . It is working well. I’m 83 year old and working keep well and independent. Much thanks for your great work. Love to you and family . Dawn

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jules July 19, 2013

Welcome Dawn!
Very glad to hear that keeping gluten and sugar-free has been helping you 🙂
Jx

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Kristi Wile July 16, 2013

So excited about this. It’s been about a year that we’ve cut out processed foods and faux foods and chemical additives. We feel so much better! But our food budget went UP instead of down, even when our youngest went off to college! Sometimes think “We just can’t afford to do this.” This class is raising my hopes again. Thank you!

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jules July 18, 2013

That’s great that you’ve already been making changes to your cooking Kristi!
Sounds like this class is just what you need!
J

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Donita Wilson September 18, 2012

I am so happy to finally be able to take one of your classes. Thank you for your generosity! I’ve been following your blog and youtube videos for over a year and have loved every bit of it. Again, Thank you!

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jules September 28, 2012

You’re welcome Donita!
Thanks for joining in
J

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jules February 28, 2012

Thanks for joining us Emily!
Just shout if you have any questions
J

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Emily Threlkeld February 28, 2012

I finally bought the class after it languished for months and months in my bookmarks folder. Thank you so much for offering it on a sliding scale! My husband and I are both about to be in grad school, so we’re scrimping and saving and every penny counts.

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Kimberly Clark November 30, 2011

I just wanted to say thanks for offering this class. Thus far I have made the lentils, the green split peas, the green is good salad, the cheat’s hollondaise, carmelized onions, and the burger and pea mash with carmelized onions. They have all been delicious and healthy and simple. The best part is, and somewhat unexpected, is that my kids have loved everything. They are pretty adventurous and healthy eaters, but I didn’t know if these recipes would appeal to them. To my surprise and delight, they have. My 11 year-old son who has never been much of a meat eater said, “Vegetarians are so lucky. They get to eat like this all the time.” I’m looking forward to trying more of the recipes.

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jules December 1, 2011

Hi Kimberly
So glad you’re enjoying the class.. and that’s awesome to know your 11 year-old is enjoying things.. cute
Thanks for taking the time to let me know
J

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jules November 28, 2011

Hey Robin!
Sorry my mistake.
They are available but I made a mistake in the ‘settings’. I’ve gone through and fixed it up so you should be able to access everything.
Thanks for picking this one up!
J

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Robin Jones November 27, 2011

Hey Jules! Are the seasoning classes not available yet? All the other links worked for me but the top 5 links under Class Lessons direct me to a page stating I have to be a Premium member to access. Thanks.

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Nick Rayner November 19, 2011

As a single male I need this. I can cook, but I need organisation and fresh ideas.
Thanks for this Jules.

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Catherine Chandler November 19, 2011

Yay! So excited for this. I really love what you’re doing with food. You are an inspiration!

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jules November 18, 2011

Awesome Eoin!
Thanks for being the first commenter for the class 🙂

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Eoin McCarthy November 16, 2011

Looking forward to the course!

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