Tag Archives: Lunch

RECIPE: Avocado-Egg Salad with Beetroot

IMG_4627Hallu! You know what? Doing coursework can be quite really dull. Big surprise here, huh? I don’t even mind the writing bit, but trying to find someone who’s said what you wanted them to say, because before graduating you’re officially not allowed your own opinion? Not cool, and very very boring. I’ll tell you what’s not boring though: Food. Especially lunch, because it’s in the middle of boring coursework, so it can really make a difference to your motivation levels (first because you can fantasize about it, and then because you’ve hopefully enjoyed it). Sooooooo I thought I’d share a little recipe number with you that I’ve been making quite often, because it’s super quick and really quite delicious. Enjoy.

RECIPE: Avocado-Egg Salad with Beetroot

IMG_4640♣ Hardboil an egg*
♣ Mash up the flesh of 1 avocado and 1-2 tablespoons of marinated feta cubes with 1 crushed clove of garlic and the juice of half a lemon
♣ Mash up the egg as well (I like to take the egg yolk out, but that’s personal preference, we’ll talk about my odd egg preferences another time) and mix into the avocado-feta mixture.
♣ Cut 1 (pickled/roasted) beetroot or a couple of baby beetroots into cubes and serve with the salad and some bread.

*In case you’re always unsure how long to cook an egg for (like me), here’s a cool app, where you can even measure your egg, and it’ll tell you the time for whatever consistency you want. It’s a german app, but it’s pretty self explanatory, so if you need help (not being able to get cooking eggs right is quite a serious issue), give it a go! Here’s the link

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RECIPE: Roasted Broccoli Salad with Cranberries

IMG_4888Today just a quick recipe (again one I used for the #VegBoxChallenge). This one is very strongly inspired by the wonderful Jennifer from milkandhoney. She made broccoli slaw with buttermilk dressing, which I thought looked absolutely sublime. But due to

♧ not wanting to get my food processor out
♧ Daniel having a nut allergy, so almonds are unfortunately a no-no
♧ Me not being the biggest fan of sour cherries

I made a couple of changes, so I thought I’d show you my version on here too, because I absolutely loved it! There are a lot of delicious recipes on milkandhoney, so I suggest you all go and have a look :).

RECIPE: Roasted Broccoli Salad with Cranberries
♧ Cut 1 head of broccoli into little florets
♧ Heat 1 tablespoon of olive oil in a frying pan. Once it’s hot, add the broccoli, a pinch of salt and dried oregano
♧ Keep it on heat for about 10 minutes or until the broccoli is crispy and cooked
♧ In the meantime, make the dressing. (You need buttermilkgreek yoghurtsugar and apple cider vinegar)
♧ Finely chop 1/2 red onion
♧ Mix the dressing, the red onion, the broccoli, a handful of dried cranberries and a handful of croutons and there you go.

I thought this was absolutely delicious, so thank you Jennifer :)

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RECIPE: Courgette salad with chargrilled Halloumi

Aloha! Before I crack on with revision, I just thought I’d quickly share this delicious and fairly healthy recipe with you, which I find ideal for lunch to keep me going throughout the day, you know something that makes the day a little more interesting than referencing.

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♣ Cut a couple of slices of Halloumi and put it on kitchen roll, so it looses some of its
moisture.
♣ With a vegetable peeler, peel 1 courgette into beautifully thin ribbons
♣ Chop 4 spring onions and cut 1 red pepper into 1cm-ish squares
♣ Add the spring onions, the red pepper and 1 handful of rocket to the courgette ribbons
♣ Turn this wonderful secret sauce from TheLondoner into a salad dressing:
- Make the sauce by combining 1 tsp of Harissa paste, 1/2 tsp of honey, the juice of
1 lime, 1 tablespoon of mayonaise
- Mix this with two generous spoonfuls of greek yogurt
Note: You don’t necessarily need to use all of this dressing, and you can play with
consistency
Chargrill your Halloumi slices in a griddle pan until they’re nice and golden
♣ Serve the salad with Halloumi in a wrap or in a pitta bread.

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RECIPE: Warm chargrilled Asparagus, Brokkoli and Sweet Potato Salad

Do you ever get these days where you actually just really crave vegetables? I know, doesn’t happen to me very often either, so when it does, I want to make sure it’s actually delightful, just to make sure I don’t want to leave the vegetable zone again right after I had some. I keep reading about how healthy an alkaline-y diet is, so I thought I’d put as many alkali ingredients in todays lunch as possible. And I can happily say it tasted really good too (and yes I was bad and had a slice of (seedy M&S, so not just coloured in) toast with butter with it. But still, this had about 12.000 of my five a day in it, so there we go! This is for one greedy person, but you could easily be made into a meal for two by adding a little more of everything or having it with some Halloumi.

RECIPE: Warm chargrilled Asparagus, Brokkoli and Sweet Potato Salad with Avocado-Lemon Dressing 

1. Peel 1 sweet potato and cut it into 0.5cm thick slices. Put these on a baking try and  mix with a little olive oilsalt and pepper.
2. Put the sweet potato slices into a very hot oven for about 20 minutes (or until they’ve taken on some colour and feel like they’re cooked (i.e. soft). Keep checking, how long it takes depends on how thick your slices are and how hot your oven is.
3. Bring a saucepan with water and some salt to the boil. Add a big generous handful of brokkoli florets until they are tender.
4. Heat a little olive oil in a chargrill pan and add a handful of green asparagus until slightly browned and tender (make sure you break off the dry ends first)
5. In a bowl, mash up the flesh of 1 avocado with 1 crushed glove of garlic, the juice of half a lemon, 1/2 a teaspoon of Harissa Paste and some salt and pepper.
6. Combine everything and enjoy.

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RECIPE: Super delicious healthy Quinoa Salad for super busy people

So in my last post I talked about how meal planning can be beneficial, especially when time and money are a bit scarce. I also mentioned making something like a Quinoa salad that can last you for a couple of lunches. I’m sure you know, Quinoa isn’t actually a grain, but a seed. But here’s a random interesting fact for you it’s closely related to spinach and beets, now it sounds healthy, right? It has a high protein content and is a good source of fibre and iron. Oh and it tastes delicious. Did I forget to mention that? I just assumed you knew.
Are you on board yet?
I love making quinoa salads for periods when I’m really busy at uni and know that I won’t be able to prepare a lunch. It keeps for about 3 days and one batch feeds something around the number of a whole football team. Or about 3 greedy people.

So here’s what kept me going through last week.

RECIPE: Quinoa Salad with Kale and Peppers


1) Prepare 1 cup of Quinoa according to package instructions (don’t forget to rinse it). Important: Instead of cooking it in plain water, cook it in the same quantity of vegetable stock mixed with 1 tablespoon of honey and 1 tablespoon of olive oil.

2) Cook 1/2 a cup of Bulgur Wheat according to package instructions. Same procedure as before, cook in vegetable stock with honey and olive oil.

3) Leave the quinoa and the bulgur wheat in a big salad bowl to cool.

4) Chop 1 shallot and caramelize it in a frying pan.

5) Cut 1 red pepper into little squares (obviously remove the stem) and cut two generous handfuls of kale into edible pieces.

6) Add the red pepper and the kale to the frying pan and fry until the kale has wilted a little.

7) Pour the contents of the frying pan into your bowl with quinoa and bulgur wheat and give it a good mix. If you want, you can have a little play with spices.

8) Eat :) It’s good by itself or combined with some humous, olives, feta cheese and pitta (if you’re feeling decadent).

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RECIPE: Delicious Caramelized Onion and Greek Yoghurt Dip

1. Chop 1 big /2 regular shallot(s) very finely.
2. Melt 1 teaspoon of Butter in a frying pan and add a little splash of olive oil.
3. Fry the onions at a low temperature until very soft and slightly golden.
4. Take off the heat and add about 3/4 of a teaspoon of dried Thyme, salt and sugar
5. Mix with 1 pot of greek yoghurt and some black pepper and adjust the flavour to your taste (bear in mind, that the flavour will become a little stronger after a while anyway).
6. Serve with Pitta Bread or sticks of Peppers/Carrots/Cucumbers.

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RECIPE: Homemade Shallot Flatbread with a fresh Cucumber and Coriander Joghurt Dip

Hello Hello Hello, long time no see! Or recipe or you know a lot of posts, which is actually odd, cause I’ve made some delightful things lately, and I can’t even really decide what to start with!
Uni is mental at the moment and I’m not sure anyone in France has ever really heard of organisation, but I’d definitely recommend for people to keep bringing it up, so they might adapt at some point? Maybe when my grandchildren come to France, it will be a more organized place and I can tell them about the good old, yet very unstructured days?

Ok enough with the complaining, it helped to make my mind up about which recipe to post first though. I’m opting for a fairly simple one, because it’s been a loooong uni day, and I’ve spent way too many hours with a Georgian lecturer.

Homemade Shallot Flatbread with a fresh Cucumber and Coriander Joghurt Dip 

1) Mix 1.5 cups of flour with some salt and mix in 0.5 cup of boiling water. I’d start with a spoon, and then when it’s starting to become one use my hands to knead it.
2) Mix in any spices that you fancy and dried shallots
3) Put this to one side (covered) and get on with the dip
4) Mix Joghurt with 1/2 a cucumber (washed, deseeded and chopped), lemon zest, lemon juice, chopped coriander, honey, salt, curry powder and anything else you might fancy in a dip
5) The flatbread “dough” should have rested for about 30mins (don’t ask me why, this is how the spring onion pancakes were made on delicious days)
6) After that you just divide them into 6-8 and then roll out each bit and rub with some more flour.
7) Heat some oil in a frying pan and simply fry the little flatbreads
Serve with the dip : )

P.S: obviously the flatbread would be nicer with yeast, but if you’re making this for lunch, chances are, you don’t have enough time!

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RECIPE: Rich Tomato-Basil Pasta Sauce with Creamy Peas

1) Cook some frozen peas in good quality vegetable stock

2) Cook spaghetti according to instructions on the package.

3) Caramelize 1 red onion (cut into tiny little cubes) with sugar

4) Add in half a jar of pizza sauce* (or another tomato-ey equivalent)

5) Spice with curry powder, salt, balsamic vinegar, possibly some more sugar and a lot of fresh basil (chopped up!)

6) Let it reduce for a little bit to get it nice and rich

7) When the peas are cooked, mix them with some lemon juice and something creamy (like Crème Fraiche or Ricotta). I once again used la vache qui rit, but only because it was in our fridge, not because I think it’s a particularly elegant solution! So if you go shopping, I’d definitely definitely go for either one of the above options!

8 ) Then it’s up to you really, you can mix the peas in or serve it seperately, you can see how I did it on the photo. Serve et voilà

* Or more, this was for one person!

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Packed Lunches

Yo! So we still don’t have internet in our apartment. Annoying. It’s been ordered, but you know the French, they’re a bit slow. But to be honest, internet isn’t the only thing that isn’t properly organised yet. I’m trying to plan my food again, because it’s way too easy to spend lots and lots (and lots and lots) of money on it.

Yesterday I realised that this appears to be a uni, where you actually have to do lots of work. Obviously I’m always a very hard working student, but here I have up to 9 hours of lectures a day, which makes the rest of the day a lot more un-flexible. Now I know that this is what every day is like for people with an actual job, but for me as a student it’s quite hard to imagine at the moment. How on earth can I concentrate for 9 hours? And at 7 in the evening?

Anyway, since I will be so incredibly busy (blablabla), I thought I should probably get organising some lunches. And I’m struggling. I’ve never really had to take lunch somewhere. When I lived at home, my lovely nan cooked every day, and when I went to uni in England, I had plenty of time to go back to our flat to prepare something. So far I could only really think of buttered bread with fresh vegetables. Not that thrilling right?
Out of the things on the blog, I think the Quinoa Salad, the Ratatouille Couscous Salad (but then I could literally only eat this salad for an entire week to make up for the effort!)  and Nigella’s Spanish Omelette would make as good things to take somewhere for lunch. That’s only three recipes though, not nearly enough for many many weeks of uni. So, what do you take to work/uni for lunch?

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