I need a few good lunch recipes.?!
I need a few good lunch recipes.?
Help! Have guest over for a few days and I'm running out of good ideas for a lunch that doesn't take hours to prepare. No ideas with bread please:)
Answers:
A great lunch that can be made ahead is soup. This recipe is tasty and filling.
Broccoli and Dolcelatte Soup
------------------------------...
Ingredients
15ml/1tbsp olive oil
1 medium onion, chopped
1 clove garlic, crushed
350g/12oz broccoli, roughly chopped
?tsp cumin seeds
75g/3oz split red lentils, washed and picked over for stones
1tsp vegetarian pesto (optional)
900ml/1?pt vegetable stock
75g/3oz Dolcelatte
salt & freshly ground black pepper
Method
1. Heat the oil and gently fry the onion and garlic for 5 minutes until soft and transparent.
Add the broccoli and cumin seeds and cook for a further 2 minutes.
2. Stir in the lentils, pesto and vegetable stock, bring to the boil, then simmer for 20 minutes until the lentils are cooked.
Allow to cool slightly then purée in a food processor or blender.
3. Return to pan and gently reheat.
Crumble the Dolcelatte into the soup, season to taste and serve with crusty bread.
Cornish Pasties (Cornwall)
Makes four large pasties
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients
For the pastry
120g + 25g hard vegetarian margarine, straight from the fridge
(or, much nicer to use to use half margarine and half hard white vegetable fat
225g + 25g plain gluten free flour
1tsp salt
150ml very cold water
To glaze sweetened soya milk
For the filling
200g potatoes, peeled and chopped into chunks
? medium onion, peeled and cut into chunks
125g swede, peeled and cut into chunks
2 - 3 rounded tsps light vegetable stock powder
50g canned kidney beans, rinsed and drained
To taste pepper
Method
1. Preheat oven to 190C / 375F / Gas mark 5. Grease a baking sheet, or line with baking paper (not greaseproof)
2. To make the filling: put all ingredients except the kidney beans into a food processor and process until very finely chopped. Turn into a bowl and stir in the kidney beans. Add plenty of pepper to taste.
3. To make the pastry: Grate 120g margarine (or 60g margarine and 60g white fat) into 225g flour and the salt. Stir and cut through well with a large blunt knife to break up the fat and margarine a little.
4. Using the blunt knife to stir, gradually add enough water to make a soft dough. Do not make too sticky. Using a little of the remaining flour, gently roll out the pastry until about 1cm thick. Fold the pastry into thirds by bringing the bottom edge up to about two thirds, and the top edge down to cover. Then fold the sides in the same way. If not using straight away, wrap in foil and store in the fridge for up to 24 hours.
5. To form the pasties: Roll out the pastry to about 1cm thick and cut into 4 rounds about the size of a large tea plate. Pile filling into the centre of each circle and top with a piece of the remaining margarine. For each pasty, dampen the edge of the pastry with a little water, then fold pastry over the filling to form and half circle. Try to stuff as much filling in as you possibly can.
6. To make the traditional edging, beginning at the right side, use the forefinger and thumb of your right hand to pinch the pastry together while using the forefinger and thumb of your left hand to fold over the section of pastry next to it. Move along to the next section of pastry, and repeat. Continue in this way along the edge of the pastry, making a rope-like join.
7. Place the pasties onto the prepared baking sheet. Brush each one with sweetened soya milk, and prick with a fork to let the steam escape.
8. Bake in the preheated oven for about 45 minutes until golden brown. Serve piping hot. The pasties should not split open, but if they do, it’s not a problem, they are merely called ‘laughing pasties’!
Salmon and Dill Crustless Quiche
Serving size: Serves 4
Best made close to serving.
INGREDIENTS
4 eggs, lightly beaten
300g sour cream
415g can red salmon, drained, chopped
2 green onions (green shallots), chopped
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
baby rocket leaves to serve
METHOD
Grease 23cm flan dish. Whisk the eggs and 3/4 cup (180ml) of the sour cream in bowl until combined; stir in salmon, onions and dill. Pour mixture into prepared dish. Bake, uncovered, in moderate oven about 35 minutes or until firm. Serve quiche topped with remaining sour cream and rocket.
This savoury slice can be served hot or cold, as a side dish or with a salad as a main meal. You will need about 3 large bacon rashers for this recipe.
550g zucchini
1 medium onion, finely chopped
130g bacon (after fat and rind has been removed)
75g (1 cup, lightly packed) grated tasty (cheddar) cheese
112g (3/4 cup) gluten free flour
Salt & pepper
4 large eggs (we use eggs with a minimum weight of 59g)
83ml (1/3 cup) oil
Preheat oven to 180 degrees Celsius (160 degrees fan forced). Line an 18cm x 28cm baking dish or slice tin with baking paper.
Finely chop bacon. Place onion and bacon in a heavy-based pan over medium heat.
Fry for about six minutes, stirring occasionally, until onion has softened but not browned. Set aside to cool.
Wash zucchini, remove ends and finely grate. Squeeze handfuls of grated zucchini over sink to remove excess liquid (this prevents the slice from being too wet).
Combine grated zucchini, cooled onion and bacon mixture, cheese, flour, salt and pepper in a large bowl.
Use a fork to beat eggs and oil together in a small bowl. Add egg and oil mixture to other ingredients and stir to combine.
Pour mixture into baking dish and spread evenly.
Bake for about 45 minutes, or until slice is golden brown and firm to the touch.
Set aside for five to ten minutes before slicing.
Store slice in the refrigerator. Suitable to reheat.
Al these recipes can be made ahead and usd throughout the week. The recipes are light and quick for lunches with a friend.
