Tag Archives: lunch

Tortilla French Toasts with Garlicky Mushrooms

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Topped with a delicious mix of mushrooms, garlic and cream, this makes a quick and tasty lunch or supper. If preferred serve it on toasted sourdough or Turkish bread, instead of the Tortilla French Toasts.

Tortilla French Toasts:
1 egg
2 Tbs cream
2 tortillas from a packet
1 Tbs olive oil
Mushrooms:
2 Tbs butter (or 1 Tbs butter and 1 Tbs olive oil)
250g mushrooms, quartered or sliced
1 clove garlic, crushed
1 Tbs dry sherry (optional)
1 Tbs Dijon mustard
½ cup cream or sour cream
Salt and freshly ground black pepper, to taste
2 Tbs finely chopped parsley

Beat egg and cream in a wide shallow dish. Submerge the tortillas in this mixture and turn to coat thoroughly. Heat a little oil in a frying pan and cook the tortillas, one at a time, on both sides until golden, then place on two serving plates.

Meanwhile in another frying pan, heat the butter (or butter and oil) and cook the mushrooms for 5-10 minutes or until cooked and starting to brown. Add garlic and cook, stirring, for a minute or so. Add sherry, mustard, cream and seasoning to taste. Cook, stirring, until sauce has thickened. Spoon onto the tortillas and garnish with the parsley. If liked, drizzle with a little extra cream as in the photo.

To make a more substantial meal, serve with a rocket, parmesan and pine nut salad, lightly dressed with olive oil and balsamic vinegar.

Serves 2

Quinoa Salad

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This healthy quinoa salad can be made in no time and adapted to include what you have on hand. I used some Tri-Colour Quinoa from Costco, but ordinary white quinoa will do. Serve this salad alone or with grilled chicken or fish.

2 cups cooked and drained quinoa (measure after cooking)
Finely grated rind and juice of 1 large lemon
¼ cup olive oil
1 Tbs honey
1 tsp mustard (Dijon or English)
¾ tsp salt and freshly ground black pepper, to taste
1 can chickpeas, rinsed and drained
1 Lebanese cucumber thickly sliced and quartered
½ cup lightly toasted nuts (pistachios, pine nuts, cashews)
½ cup crumbled feta cheese (or substitute a creamy goat cheese)
1/3 cup thinly sliced red onion
1/3 cup coarsely chopped parsley
½ cup coarsely chopped fresh mint

Mix all ingredients together in a salad bowl and serve.

Serves 4

Variations: add some halved cocktail tomatoes, small broccoli or cauliflower florets. Use sliced spring onions instead of red onion. If you like things a bit spicy, add one small red chilli, seeds removed and finely sliced. Add some sweetcorn kernels, fresh, frozen or canned. Add drained and rinsed canned beans instead of chickpeas.

Loaded Baked Sweet Potatoes

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After a hard class at the gym, my friend Allison gave me this recipe as we sipped our almond milk, extra-hot, cappuccinos. She said she had found it on Instagram and it was delicious, which it indeed was.

2 sweet potatoes (4 if small)
Extra virgin olive oil
½ tsp dried sage or 2 tsp fresh sage, finely chopped
Salt
Chickpeas:
1 can chickpeas, rinsed and drained
1 Tbs olive oil
1 tsp garlic salt
Topping:
1/3 cup pecan nuts
2 sprigs fresh rosemary, chopped
1 tsp olive oil
1 tsp maple syrup
good pinch of salt
1/3 cup cranberries or dried cherries
¼ cup goat’s cheese or creamy feta
1/3 cup rocket, baby spinach or shredded larger spinach leaves (in photo)
Dressing:
1 Tbs tahini
1½ Tbs American-style yellow mustard
1 tsp balsamic vinegar
¼ tsp garlic salt
Freshly ground black pepper
2 tsp water
Garnish:
Balsamic glaze and olive oil to drizzle around

Line two oven trays with baking paper and preheat the oven to 200°C. Wash and dry the sweet potatoes, brush them with oil and sprinkle them with salt. Place them on one of the trays and bake for 30 mins. Move the sweet potatoes over a bit and tip the rinsed and drained chickpeas onto the tray next to them. Return to the oven for 10 minutes, then drizzle the chickpeas with the oil and sprinkle with the garlic salt. Mix them a bit, then return to the oven for 10 more minutes.

In a bowl, miix the pecans with the rosemary, oil, maple syrup and salt. Bake on the other paper-lined tray for 6-7 minutes then cool.

Roughly chop the cranberries and place in a bowl with the crumbled goat cheese and the finely shredded rocket or spinach. When the pecan nuts are cool, roughly chop them and add to the bowl.

Place all ingredients for the dressing in a jar with a lid and shake vigorously. If the tahini is a bit stiff, mash it with a fork before adding it to the jar.

To serve, cut sweet potatoes in half lengthwise and place in serving dish. Press down on each half with a fork to mash the flesh a bit. Tip the chickpeas over the sweet potatoes, dividing equally. Drizzle with the dressing, then top with the topping mix. If liked, garnish with a drizzle of balsamic glaze and olive oil.

Serves 4

Lobster or Prawn Benedict

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This recipe makes a breakfast, light lunch or dinner fit for a king.

If you live somewhere you can buy lobster or crayfish for a reasonable price then use that. If not, prawns work well in this recipe. Instead of seafood try using ham or some steamed chopped spinach.

1 brioche bun, split in two or 2 thick slices brioche loaf
150g shelled lobster or prawn meat, roughly chopped
2 large eggs, poached
Snipped chives
Quick Hollandaise sauce:
60g butter
2 egg yolks
Lemon juice to taste (3-4 tsp)
Salt to taste
Pinch of cayenne pepper

While the brioche buns or slices are toasting and the eggs are poaching, make the sauce. Melt butter in a bowl or jug in the microwave. With a hand whisk, mix in the egg yolks, lemon juice, salt and cayenne. Zap in the microwave for  12-15 seconds, then whisk again vigorously. If it’s a bit too thick, whisk in a tablespoon of hot water. Don’t overcook it as you will end up with scrambled egg!

Place the toasted brioche on two warm serving plates. Spread some hollandaise sauce on each, then top with the lobster or prawn meat, divided in two. Arrange a poached egg on each serving, then spoon over more hollandaise and garnish with chives. If liked, arrange the other half of the toasted bun on the side of the plate.

Serve immediately.

Serves 2

Quick Olive Bread

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This recipe is an adaptation of Irish Soda Bread. Made in the time it takes the oven to heat up, you can whip this up between morning coffee and Sunday lunch.

Served with home-made Gravlax and pickled vegetables (see below) it was delicious. Spread the bread with butter or mayonnaise, before topping with the gravlax or smoked salmon.

2 cups plain flour, sifted
2 tsp baking powder
1 tsp baking soda
1 Tbs lemon juice or vinegar
1½ cups plain yoghurt
1 Tbs chopped fresh rosemary
1 cup sliced olives (black or green or a mix)
1-2 tsp salt, to taste
1 Tbs each sunflower seeds and pepitas

Preheat oven to 180°C and line a baking tray with baking paper.

Mix all the ingredients together, except the seeds, in a mixing bowl. Mix until all the dry bits have been incorporated. With floured hands, form into a ball and place on the baking tray. Use hands to shape into a low flattish round as shown in photo. Sprinkle with the seeds and pat them on.

Bake for 45 minutes or until evenly browned. Cool then serve immediately. Any leftovers can be served next day, toasted.

Makes 1 loaf

Variation: use chopped sun dried tomatoes instead of olives or some of each.

Japanese Pickled vegetables: cut vegetables into two-bite pieces and pack into a clean large jar or 2-3 smaller ones – cauliflower florets, red capsicum strips, cucumber sticks, carrot sticks, chunks of fennel etc. Heat 1 cup each of sugar, water and cider or white wine vinegar in a saucepan. Stir to dissolve the sugar, then bring to the boil and pour over the vegetables. If liked add one or two whole red chillies, then cover with the lid. If you don’t have enough liquid to cover the vegetables, make a bit more, using equal quantities of sugar, water and vinegar. Keep for a few days before using. Store in the fridge.

Baked Pears with Blue Cheese, Walnuts & Honey

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This year we have our first crop of pears. A delicious way to use pears when you can’t eat any more fresh is to bake them. This savoury baked dish makes a great starter or light meal, served with a rocket salad.

3 pears (some of mine were smaller so I used 4)
2-3 tsp olive oil
50g creamy blue cheese (e.g. Gorgonzola)
1/3 cup chopped walnuts or pecans
3-4 stalks fresh thyme, leaves removed and roughly chopped
1-2 Tbs honey
½ tsp Aleppo pepper (available from specialty shops)
Salt and freshly ground black pepper
Thyme sprigs to garnish

Preheat oven to 200°C. Cut pears in half lengthwise and remove core and seeds with a melon baller. Place in a baking dish in one layer, cut sides up. Drizzle with the olive oil, season with salt and pepper, then turn them over. Bake for 15 minutes.

Turn the pears over, so they are cut side up and stuff with the blue cheese, walnuts and thyme. Bake for 8-10 minutes. Drizzle with the honey and sprinkle with the Aleppo pepper. The Aleppo pepper is not essential, but it adds a bit of extra colour and flavour. Garnish with thyme sprigs and serve with a lightly dressed rocket salad.

Serves 3

Scotch Eggs in the Air Fryer

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A hard boiled egg, wrapped in sausage meat, coated in breadcrumbs and deep fried becomes a Scotch egg.

There are various explanations regarding the origin of the name of these traditional British snacks. They were first mentioned in Britain in publications from the early 1800s, so they have been around for quite some time.

The advent of the air fryer makes cooking them so much easier and healthier. Instead of deep frying, just give them a quick spray with a can of oil before they go into the air fryer.

Served at room temperature they make a perfect addition to lunch boxes, summer buffets and picnics.

Serve with Spicy Tomato Sauce (recipe below) for dipping.

6 large eggs, hardboiled and peeled
600g pork sausages
1 very small onion, grated (optional)
1 tsp mixed dried herbs
Salt and freshly ground black pepper, to taste
2 eggs, beaten
1 cup (or maybe a bit more) panko breadcrumbs (or ordinary breadcrumbs)
Fresh herbs or thinly sliced spring onion to garnish
Spicy Tomato Dipping Sauce:
½ cup tomato ketchup
1 Tbs Worcestershire Sauce
1 clove garlic, crushed
2 Tbs vinegar
1 small onion, grated
1½ Tbs honey
½ tsp hot English mustard
2 tsp grated fresh ginger

While the eggs are boiling, remove the casings from the sausages and discard them. Mix the sausage meat with the onion, herbs, salt and pepper. Divide the mixture into six and flatten each portion into a circle about four inches (10cm) in diameter. Place an egg on each, wrap the sausage meat around the egg and pinch to close any holes an make a nice oval ball. Roll each one in beaten egg then breadcrumbs, patting them in to cover evenly. Can be made ahead to this point and kept refrigerated for up to several hours. My eggs were not very big so I hardboiled 7 rather than 6.

Place the Scotch eggs in an air fryer in one layer and preferably not quite touching. Spray lightly with oil then cook at 200°C for about 20 minutes. After 10 minutes turn them over and spray again.

Remove from air fryer when cooked and leave to cool. Serve cut in half, garnished with herbs or spring onion and with the sauce for dipping.

Makes 12 egg halves

Sauce: heat ingredients together in a saucepan, then cool. Use as a dipping sauce for Scotch eggs, sausage rolls and empanadas.

Salmon with Shaved Beetroot & Avocado

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This colourful salmon dish will appeal to beetroot fans. Serve it as a light but satisfying main course for two or a starter for four. 

2 portions salmon (350-400g)
1 rounded Tbs each salt and sugar
1 medium beetroot
2 small avocados (or one large one)
Olive oil, Lemon juice
Salt and freshly ground black pepper
1 Tbs snipped chives
Balsamic glaze

Place salmon in a plastic container with a lid. Add the salt and sugar and turn to coat. Cover with the lid and refrigerate for a day or two, turning 2 or 3 times. Drain and pat dry with paper towels. Salmon can be wrapped in plastic wrap at this stage and frozen for up to a month. Thaw to use in this recipe. Remove and discard skin and cut salmon into 1cm dice. Add olive oil and lemon juice to taste.

Peel beetroot then shave thinly using a mandoline slicer, or the thin slicing attachment on a food processor. Season with olive oil, salt and pepper to taste, separating the slices so each one is well-coated. Arrange beetroot on 4 individual serving plates in an overlapping circle, leaving a space in the middle for the avocado.

Peel avocado and mash with a fork, adding salt, olive oil, lemon juice and pepper to taste. Divide between the four plates, piling into the middle. Top with the salmon, then garnish with the chives, balsamic glaze and freshly ground pepper.

Serves 4 as a starter or 2 as a light main dish

Salmon Poke Bowl

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According to Google, poke bowls (pronounced pokee) originated in Hawaii but are now deeply-rooted in Japanese cuisine. Poke means “cut into pieces” and refers to the slices or cubes of raw fish that are served in a bowl, along with rice, vegetables, dressing and seasoning.

A poke bowl is usually an individual serving, with the various ingredients arranged in groups. In this version, which I created as part of a buffet lunch where I had been asked to bring a plate, I made one large poke bowl, with the ingredients evenly layered in the serving dish.

I have always made my own salad dressings but this roasted sesame dressing is an exception. I buy it from Woolworths and we always have a bottle in the fridge. If you have never tried it I should warn you that it’s addictive. Guaranteed to perk up any salad!

1 cup sushi rice
2 Tbs rice wine vinegar
1 tsp sugar, or to taste
Salt and freshly ground pepper, to taste
300g fresh salmon
1 Tbs olive oil
2 tsp grated fresh ginger
1 finely chopped birds-eye chilli (optional)
1 Lebanese cucumber, half  the peel removed, sliced
1 carrot, peeled and shredded into fine julienne
1 avocado, sliced
3 eggs, hardboiled and quartered
½ red onion, thinly sliced (or spring onions)
Coriander leaves
Black sesame seeds
1 Tbs pink peppercorns (optional)
Kewpie Japanese roasted sesame dressing (see note below)

Cook the rice in boiling salted water then rinse, drain thoroughly and mix in the rice wine, sugar and seasoning to taste, while it’s still warm. Spread over the base of a large serving dish. Remove skin and trim any stringy bits from the salmon, then cut it into 1cm cubes. Mix it with the olive oil, grated ginger and chilli if using.

Arrange the ingredients evenly over the rice, in the order they are listed. Finish with a sprinkle of black sesame seeds and some pink peppercorns if you have them. Lastly drizzle with the dressing and serve immediately.

If preferred serve the ingredients in 3 or 4 individual bowls.

Serves 6-10 as a side dish

Note: Kewpie Japanese roasted sesame dressing is available in Australia in the Asian aisle of most supermarkets. Here is a photo of the bottle so you know what it looks like and a recipe to make your own if you can’t buy it where you live.

Variations: add baby tomatoes, halved. Use raw tuna instead of salmon.

Asparagus with Smoked Salmon, Poached Egg & Quick Hollandaise

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Asparagus goes very well with smoked fish and with eggs. This recipe uses both and ties all the ingredients together with a delicious herby hollandaise sauce, which takes no time at all to make.

It’s best to be cautious on timing the first time you make the sauce. Microwave ovens vary and it may only need 10 or 12 seconds on High in yours.

10-12 spears asparagus
4 slices smoked salmon
2 large eggs
Quick Hollandaise Sauce:
2 egg yolks
3-4 tsp lemon juice
pinch of salt and cayenne pepper
60g butter, melted
1 Tbs chopped fresh tarragon (optional)
To garnish:
Pink peppercorns (optional)
Extra virgin olive oil

Trim and wash asparagus and place in a frying pan. Add cold water to cover, then turn on the heat, bring to the boil and cook for 3 minutes or until al dente. Drain on paper towels then arrange on two heated serving plates. Meanwhile poach the eggs and make the sauce.

Arrange a poached egg and two slices of smoked salmon on each serving of asparagus. Garnish with the sauce, a few pink peppercorns, if using and a drizzle of olive oil.

Quick Hollandaise Sauce: place egg yolks, lemon juice, salt and pepper in a heatproof bowl and whisk with a balloon whisk to combine. Whisk in the hot melted butter, then zap in the microwave for 14-15 seconds on High (no more or the egg yolks will scramble). Whisk vigorously to combine, add the tarragon and serve.

Serves 2