All posts filed under: Lunch

Roast Garlic & Potato Salad… A Hearty Winter Warmer…

This is a really warming, salty, hearty salad, the kind of salad that winter evenings call for…  We spent the morning hiking around Box Hill, about 6 miles in all up and down, a bit of a mash up of the stepping stones walk, box hill hike, juniper top trail and happy valley trail… It was windy, cold and beautiful.  The views are stunning, the countryside is pristine and we were absolutely (almost literally) swept away.  Daphne the dog, still slightly caked in mud, is asleep still… So this evening, although we both wanted something hearty to eat, we also wanted something healthy.  So here’s a warming tasty salad, full of earthy goodness, perfect for a winter’s evening… Ingredients (serves 2): 2 large handfuls spinach 1 pointed beetroot (or small beetroot) 2 carrots 1 thick end of bread (stale is good, cut in to 1″ cubes) 1 large potato (cut in to 1″ cubes) 4 large cloves or 6 medium cloves of garlic 1/2 red onion 1 large handful pumpkin seeds 1/2 thumb ginger 1 …

Broccoli, Stilton & Walnut Soup

Going back to the fairy garden visuals of yesterday’s brussels sprouts post, if the brussels sprouts are the cabbages, then the broccoli would be the trees.  But I’d give them little super hero capes because broccoli is super…Especially sprouting broccoli.  Perhaps this is a project for a rainy day…?!  Or perhaps I have too much time on my hands… Either way, this soup is a little bit delicious.  The only ingredients here are the broccoli, Stilton & walnuts, and that’s because I’ve used a bone broth to soup them up… and there’s so much flavour and seasoning already there that no more is needed.  If you’re without a bone broth though, I’ll list a vegetable base alternative. Ingredients: 1 head broccoli 100g stilton 2 handfuls chopped walnuts Covered with chicken bone broth (about 600ml) or topped up with vegetable stock. If you don’t have any chicken bone broth then you can make a vegetable stock base from the following ingredients: 2 tbsps olive oil 1 onion, chopped 1 carrot, chopped into small cubes 1 stick …

An Open Letter to Brussels Sprouts & Maple Roast Sprouts with Walnuts & Beetroot

Dear Brussels Sprouts, I think you should know how much I appreciate you.  Firstly you look like a cabbage, grown by a fairy, which makes me want to make a teeny tiny jar of Saurkraut out of you, or put you in the garden of my daughter’s doll’s house. I love that you chose to take all that wonderful brassica goodness and package it in really convenient, almost perfectly human bite sized portions.  I believe you really want us to eat you… I learned today that you contain isothiocyanates and that isothiocyanates promote the elimination of potential carcinogens from the body, and may also lower the risk of heart attack! Thank you so much for those wonderful health giving properties. Thank you too for being a vegetable who endures the cold to give us a winter crop.  You brave and selfless little brussels sprout.  It can’t be easy.  I’m sure sometimes you must envy peas and beans and those summer crops who get so much attention and summer warmth. But brussels sprouts, you provide such …

A Vegan Curry Feast (for hearty meal lovers)… Mushroom Pasanda, Bombay Potatoes & Masala Roast Chickpeas…

Curry is usually Tim’s domain, because he makes a good one!  But I think I might have trumped him (yes I am competitive!)  The Mushroom Pasanda is definitely inspired by our good friends over at Able & Cole but there are a few tweaks here, mainly based on what was in the cupboard or fridge and also because I had some beautiful black cherry tomatoes in my veg box, which I thought would make a good substitute for the tomato puree in the Able & Cole recipe.  They did go beautifully and my mouth is watering now I’m thinking about this dish.  It hits all the right spots and stands alone, without the extras.  We always get a bit indulgent on weekends though which is why I cooked up a storm last night, and why I wont need to eat for several days now!! (ahem…) Ingredients for the Mushroom Pasanda (serves 2): 1/2 large onion 4 cloves garlic 1/2 thumb ginger 1 red chilli (de-seeded) 1/2 tsp coriander seeds 1 tsp each of ground cinnamon, …

Chicken Schnitzel & Sauerkraut Salad

Chicken Schnitzel and Sauerkraut are definitely soulmates…  Each stands alone, but together they are a power couple of deliciousness.  There’s a reason that they’re a classic combination and even if you think you don’t like one, the chances are, that together you’ll love them… The Schnitzel-Sauerkrauts. Ingredients (Serves 2): 2 free-range organic chicken breasts 2 large handfuls of breadcrumbs 2 eggs Sprinkling of plain flour 2 large handfuls of watercress 1 avocado 2 handfuls toasted pinenuts 4 heaped tbsp sauerkraut 2 tbsp olive oil Method: 1. Heat the olive oil in a pan on the hob.  Beat the egg in to a wide bowl and have the breadcrumbs ready in another bowl close by. 2. Slice the chicken breast open length-ways (along the natural division of the meat). 2. Cover with cling film and bash until flat with a rolling pin.  The chicken breast will almost double in size… 3. Lightly sprinkle and rub in plain flour, coat in egg mixture and breadcrumbs. 4. Add to the pan and fry on both sides for around …

Is it a Salsa? Is it Ketchup? Yes! And it’s Magic Tomata Passata with Hidden Veg

This is a magic sauce, it goes in anything and everything, it keeps in the fridge for around 5 days, or freezes really well.  It’s also possible to hide masses of veg in it that the kids wouldn’t normally eat… Neither of mine are keen on red peppers or beetroot, but hiding it in this sauce… what they don’t know and all that! Ingredients: 1 red onion 2 cloves garlic 1 400g can plum or chopped tomatoes 1 small beetroot (grated) 1 red pepper 1 tsp mixed herbs 1 tsp maple syrup 1/2 tsp paprika salt & pepper Olive Oil (Optional Chilli) Method: 1. Heat 2tbsp Olive oil in a pan on the hob. 2. Finely chop the onions, crush the garlic and soften in the pan for around 10 minutes. 3. Chop the red pepper & grate the beetroot and add to the pan with the mixed herbs, paprika, salt & pepper. 4. Add the tinned tomatoes and a tsp of maple syrup to take the edge of the tomatoes. 5. The sauce is …

Fridge Raider Green Curry and Rice aka c.1999 on a Thai Beach

This was a fridge raiding meal the day before the shopping arrived, so strictly speaking it’s not a ‘green curry’ proper… but for me it has enough of the elements to make it as good as!  And if you close your eyes and put on Moby’s ‘Play’ album then you’re in Thailand c.1999! (Scroll down for a quick blast of ‘porcelain’ from that album) Ahhh, the memories… (Take a moment) OK, back to business!  It’s very quick to make, hearty as it is, but could be beefed up for the weekend if you add chicken, prawns or a side of spring rolls… Ingredients: 1 onion 4 cloves garlic 1 thumb ginger (grated) 1 green birdseye chilli 1 stick fresh lemongrass 2 tsp ground turmeric 1 tsp ground coriander 1 tin chickpeas (drained) 1 small butternut squash 1 can coconut milk 1 bunch fresh coriander salt & pepper 1 cup wholegrain basmati rice 2 tbsp coconut oil Method: 1. Heat the coconut oil in a large pan on the hob 2. Finely chop the onion, crush …

Cumin Roast Chickpeas & Brutus fighting Popeye Salad “Give him the Twister Punch Popeye”

I love chickpeas… my kids love chickpeas and I use a lot of them. It’s minor panic time if there aren’t chickpeas in the house!  Oooo they’re just little pods of hearty nourishment, and they’re so versatile!  Apart from houmous, which I keep a vat of in the fridge always, They make a great soup and really beef up a salad too… We had this salad with our Harissa Roast Chicken, but it stands alone as a quick, healthy lunch too…Iron rich, great for the blood and full of vitamins says BBC Good Food. Scroll down for a classic Popeye moment… Ingredients (serves 4 as a side or 1-2 for lunch): 1 can chickpeas (drained) 1/2 bag baby spinach Juice 1/2 lemon 1 tbsp extra virgin olive oil Salt & pepper Generous pinch of cumin Method: 1. Pre-heat the oven to 180C 2. Drain and rinse the chickpeas & add to a roasting tin. 3. Sprinkle the chickpeas with salt, pepper, a generous pinch of cumin and a drizzle of olive oil.  Shake them up …

Tomato & Basil Risotto meets Harissa Chicken Bone Broth…

The bone broth from the Harissa Roast Chicken is beautifully warming, without being hot!  It was sitting in my fridge in all its jellified wibbly wobbly gloriousness with a lovely warm red colour… I definitely prefer using broth for risotto than soup, although I’m sure this would have made a lovely tomato based soup… But, risotto it was and tomato and basil seemed like a great accompaniment!  So here it is, nutrient dense, gut repairing, skin nourishing, mineral rich and delicious! Ingredients: 1 red onion 2 celery stalks 2 tbsp olive oil 2 tbsp butter 200g risotto rice 1 small punnet (about 200g) vine cherry tomatoes 1 large handful fresh, chopped basil leaves salt & pepper About 1/2 litre bone broth 1 glass white wine A few shaves of parmesan to add before serving Method: 1.Gently warm the bone broth in a saucepan on the hob.  Have a ladle or cup ready to transfer the broth to the risotto. 2. Heat the oil and butter in a large pan until the butter melts. 3. Chop …

Harissa Roast Chicken & Warming Winter Bone Broth

Sundays throughout Autumn and Winter are for roast dinners in our house… It’s a really great time to come together as a family and the kids love the array of food on offer.  It means they eat well because they have control over their portions and food choices, albeit vegetables are compulsory!  But then aside from the meat it mainly is vegetables, in one form or another… We usually buy a chicken, it’s down to me, I just don’t enjoy very rich red meat, and it’s always free-range & organic.  We are so detached from the process of food production on the whole, but I have an underlying sense of responsibility for the quality of life the animal has lived.  Plus, I just don’t fancy eating the antibiotics & hormones pumped in to the non-organic farmed birds.  It’s seems cruel and it’s certainly has no health benefits for me, in fact probably quite the opposite.  So, with our organic chicken ready for the roast, this week I fancied something a little different, and went with …