After June Clancy died suddenly of cancer two years ago, her eldest daughter Jules – author of the food blog ‘stonesoup’ – decided to pull together a collection of her mum’s recipes. With the help of her sisters she prepared and photographed all the classic family dishes she had grown up with.
The results were just too good to keep to herself. So Jules decided to self publish the book to celebrate the beautiful life of her mum and share her family’s collection of simple, no-fuss Australian recipes. Recipes that anyone can learn to cook and that everyone will love to eat.
“This book is dedicated to mums everywhere.” Jules writes, “It is a chance to celebrate the mums in your life – always treasure the time you have together.”
‘And the love is free – mum a life with recipes’ is the perfect resource for beginner cooks. From simple roast chook to pavlova, each recipe is brought to life with individual stories and page licking photography. This collection of real Australian recipes makes a lovely gift for friends and family overseas
‘Stonesoup’ is a weekly digest of chatty stories and delicious recipes, seasoned with a little science to help you become a better home cook. Jules has degrees in both food science and winemaking and is a chocolate biscuit designer for Arnotts. She grew up on a sheep farm but now lives in Sydney. When she’s not cooking or writing about food she can be found indulging her passion for running, travel, long boozy lunches and red shoes. This is her first book and she really hopes it won’t be her last.
The book is available for $29.95 (free postage anywhere in Australia) though the author’s blog www.thestonesoup.com.
Easy roast veg
serves 4 – 6
Mum would always take the time to peel her veg but I prefer to just give everything a good scrub and cook skins and all. Less prep time with the added bonus of more nutrients.
4T olive oil
4 – 6 medium potatoes, such as desiree scrubbed and halved
1/2 jap or butternut pumpkin (squash), deseeded and cut into chunks
2 red onions, peeled and halved crosswise
3 sprigs thyme, leaves picked, optional
Preheat oven to 200C (400F). Place a roasting pan large enough to hold the veg in a single layer and pop it in the oven to heat up while you’re prepping your veg. Place half the oil in the hot tray then top with the veg and thyme, if using. Drizzle over remaining oil and season well with salt and pepper. Roast, stirring occasionally for about an hour, or until the veg are cooked through and golden.
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