I work a ten minute walk away from Borough Market in London which means on a good day I am able to head over there during my lunch break. I tend to amble through the market seeing what is in season, chatting to the stall holders about their produce and what they recommend doing with it. Bliss!
On my last visit I ended up buying some goat’s curd (soft cheese) from Ellie’s Dairy with the idea of making spinach and goat’s curd tarts. The curd had a delicate flavour and unlike other goats cheese I can safely say then you couldn’t taste the goat. Instead it had subtle zesty notes that lingered on the palette. If you can’t find goat’s curd then substitute with ricotta or another soft cheese of your choosing.
One of my concerns when making the tart was whether the moisture in the spinach would cause it to have a ‘soggy’ bottom – however this was not the case. So long as you squeeze as much liquid as you can out of the spinach after wilting it you should end up with a crisp pastry.
The tart can be served hot or cold which means it is ideal if you need to prepare something in advance or are simply looking for lunchbox ideas. Enjoy!
Quiche is a very handy recipe to be able to fall back on if you have friends coming for lunch and don’t want to worry about timings, as it can be served hot or cold and is always delicious. They also are a good option for vegetarians as you can pack them with lots of yummy vegetables and cheeses.
I think a lot of people avoid making quiches as they don’t want to bother with the faff of making and rolling pastry. Well my solution to that is buy ready-made pastry to save you the hassle. My parents who live out in France always use pre-rolled puff pastry which works incredibly well and you don’t have to blind bake it – reducing the preparation time to 30 minutes.
Personally I find the process of making pastry relatively therapeutic especially when you do it by hand. But I also fully appreciate that it is not for everyone so just do what works for you whether it be making the pastry in a food processor, by hand or simply buying it pre-made.
This quiche recipe is perfect for this time of year with the asparagus being in season. It is a nice light option for lunch served with a big green salad – ideal for these warm summer days that we are starting to get. Enjoy!
I think it is fair to say that summer is on its way and about time too! I am pleased to report that I am writing this blog from the comfort of my garden table with my new puppy ‘Oscar’ dozing at my feet… Bliss!
Last weekend, with the weather being so glorious, there was a definite need for fresh and healthy food. I really enjoy Asian style salads as they are fragrant and crunchy. I often vary how I serve the salmon when I cook it in this way, for example if I am looking to eat something more substantial then I replace the salad with egg noodles and serve with pak choi or I add it to a stir fry using the juices of from the fish to form the sauce.
This recipe is good irrespective of whether you serve it hot or cold and takes very little time to prepare. If you are looking for a recipe that can be made in advance to be served at a summer lunch party then this is a great little option. Or if you are having a barbecue and are looking to cater for the non meat-eaters – again this recipe comes into its own as the salmon is cooked in tin foil and can be cooked alongside the meat (just remember that the cooking time will vary depending on the heat of your barbecue). Enjoy.
Last Easter my brothers and I met up in Yorkshire for a weekend of walking, eating and sampling one or two of the local drinks… Unbeknownst to my brothers I decided that we needed to balance out the gluttony of the weekend with a healthy meal. Now, for those of you that know my brothers you will appreciate that a mackerel salad would not be their first choice, so much so that when I first told them that mackerel salad was on the menu for Sunday lunch they quickly suggested a walk to the pub for a pre-lunch beer, which then led to another and another … it is safe to say that the mackerel salad did not happen that day.
However the following day there was no escaping the Mackerel salad as I prepared it before the boys were up. I suppose you are wondering why I persisted with the Mackerel salad, well first up despite the boys protests I was pretty sure they would like it. Secondly, I wanted to see if it was enough of a meal to stop them feeling hungry. The good news is that the boys were both pleasantly surprised and full, thanks to this protein rich salad. Win!
The recipe below, serves one person, but can easily be multiplied to cater for more. As with any salad you can chop and change the ingredients according to what you have available. If you are entertaining / hosting a dinner party then I would suggest serving as a starter and reducing the quantities by half. If however you are having friends over for lunch then adapt the recipe to cater of the right number of people and present on a large platter so that people may help themselves.
Alternatively if you are looking for a packed lunch ideas, this salad can be made up the night before and stored in a Tupperware. My only advice if you do this: (1) do not quarter the boiled egg until you are ready to eat; and (2) keep the vinaigrette separate in a little jar to prevent the salad going soggy overnight.
Preparation time: 10 mins
1 smoked mackerel fillet
1 handful of mixed salad leaves
¼ avocado (diced into cubes)
5-6 cherry tomatoes (halved)
1 small piece of carrot (peeled and cut into strips using a potato peeler)
1 small piece of cucumber (peeled and cut into strips using a potato peeler)
1 small piece of red pepper (thinly sliced)
5 black olives (stoned and halved)
2 slices of stale baguette
Juice of 1/2 a lemon
1tsp fresh dill (chopped)
salt and pepper
Note: the quantities for the vinaigrette will be enough for 4 people.
First prepare your croutons: slice the stale baguette into cubes, place in a baking tray and drizzle over a little olive oil (roughly 1 tablespoon) – make sure that each side of the bread has a little oil on it. Place in a preheated oven on at 190°C and bake for roughly 7- 10 minutes or until golden brown.
Next prepare the soft boiled egg: place an egg in a saucepan with a little salt and cover the egg with boiling water. Boil the egg on a medium heat for 6 minutes, then pour away the boiling water and fill the saucepan with cold, set to one side and leave to cool for a couple of minutes.
Whilst the egg and croutons are cooking prepare your salad: place the salad leaves on a plate to form a base, add the carrot, cucumber, red pepper, cherry tomatoes, avocado and olives.
Remove the skin from the smoked mackerel and place on top of the salad and scatter over the croutons.
Prepare your vinaigrette: pour the lemon juice into a jam-jar, add an equal amount of olive oil, the dill and salt and pepper. Shake well.
Finally peel your egg and carefully cut into quarters (the yolk will be runny) add it to the salad, before pouring over a little of the dressing. Serve immediately. Enjoy!