lunch – 15th November 2012

I know I menu planned. Even whilst I plan it I know I’ll never stick to it, it’s like a rule telling me what to do and the second something becomes just a little bit bossy I lose interest. So lunch today was this…

French bread spread with Boursin, grapes, tomatoes drizzled in garlic infused oil and balsamic vinegar sprinkled with just a touch of seasalt. A few black olives, a dollop of caramelised onions, a dollop of leftover homemade hummus and some grapes.

Serving as a reminder that fast food never needs to be junk.


minestrone soup

It’s soup weather now… soup, bread, cheese, it’s just what’s required lunch wise.

what you need:

  • 2 cloves of garlic
  • 1 big red onion
  • 3 sticks celery
  • 3 big carrots
  • 2 courgettes
  • a bag of spinach (approx 150 – 200g)
  • tin of borlotti beans
  • 2 tins of chopped tomatoes
  • a big splash of red wine
  • 1 pint chicken or veg stock
  • handful of tiny soup pasta (or snapped up spaghetti)

what you do:

  • peel and finely chop the garlic, onion and carrots, finely slice the celery.
  • add a big splash of olive oil to a large pan and gently fry the garlic, onion, carrot and celery for around 15 minutes
  • dice the courgettes and chop the spinach
  • add a splash of wine to the pan (you can leave this out or add a glass it’s up to you)
  • add the tinned tomatoes
  • add the courgettes, spinach and beans
  • add the stock, bring to the boil and simmer for 45 minutes
  • add the pasta and cook for another 8-10 minutes
  • sprinkle on any chopped herbs and season to taste

to serve:

My preference is with parmesan cheese, chopped parsley and lots of black pepper, bread essential. This is also sent in thermos pots for packed lunches.

You may also like – spicy lentil soup or twister bread

tuna and cheese melt

This is a really cheap, really easy and quick tea to make. Ideal for a Saturday on the sofa staring at a TV.

what you need:

  • packet of potato wedges Mexican flavour  (laaaayzy i know)
  • tin of tuna
  • big squeeze of mayonnaise & ketchup
  • 3 large handfuls of grated cheese
  • 2 onions chunkily chopped
  • 2 red pepper chunkily chopped

what you do:

  • pre-heat oven to 200C
  • toss the onion & pepper in a little olive oil & roast in a large tray for 10 minutes
  • add the frozen wedges to the tray and return to the oven (cook wedges for time specified on packet)
  • mix the tuna with the ketchup & mayonnaise – sprinkle over the cooked wedges
  • sprinkle over the grated cheese
  • return to the oven for a couple of minutes until the cheese melts.

to serve:

you’re really going to need to produce a few veggies with this number – think homemade coleslaw, sweetcorn and perhaps that perpetual children’s favourite baked beans. That’s at least 3 of your 5 a day, which balances out the laziness perfectly.

This serves 2 adults and 2 children – if you need it to go further – add more baked beans!