We work at home, and usually have the same thing for lunch every day – crispbread or crackers, with some combination of cheese, cold meat, mushroom paté and chilli (in Pete’s case), etc. It’s ok, but can get a bit dull.
So yesterday, we had something different – I made a combination of the rest of the beansprouts, some cucumber, coriander, chilli chicken, a green onion, some coriander, mayonnaise and lime juice. We attempted to, er, wrap some wraps round it, but there was rather a lot of filling.
So we stuck a cocktail stick through the middle, and just went for it – very nice indeed, they were.
Using up: broad beans, cashews in salt and black pepper, salad leaves, roast chicken
Riverford brought us broad beans last week (I think these are fava beans in the US). They’re not something we get excited about, and so they languished in the bottom of the fridge. Last night I fetched them out and podded them; they took me instantly back to my childhood – the pods are filled with a sort of woolly stuff, and I spent hours podding broad beans with my grandmother, ready for her to salt down into kilner jars (no freezers in domestic houses in those days). She did the same with runner beans.
So today, we had them for lunch.
In a bowl went the beans (I should mention that I steamed them for about five minutes first), a finely chopped shallot, some chopped herbs from the garden (mint, lemon balm, chives and flat parsley), some shredded chicken, some cashews, diced cucumber.
Also in went a dessert spoon of mayo, a teaspoon of Dijon mustard, a good sloosh of lime juice, and a grating of black pepper. Mix ’em all up, and place into wheat tortila wraps, with some salad leaves on the top.
You can see the finished wraps here.
Made a very nice change from our usual cheese and crispbread!
A warm May day in Somerset, so we rummaged in the fridge and larder, and concocted a salad:
Red pepper, borlotti beans, spring onions, shredded cabbage, cucumber, feta cheese, walnut oil, tamari, lemon juice, packet of seeds.
Accompanied by pitta bread lightly toasted, then cut into strips. Just the job.
This is actually perlmonger‘s lunch: I loathe raw tomatoes, don’t care for strong cheddar (that’s unpasteurised organic there), and I’m not that fond of kabanos.
But I do always bite the end off his sossidge [fnaar].
We have had a trying morning, involving a web server running out of steam, and a Dishwasher Incident requiring me to hotfoot it shortly to B&Q to get some drain rods. Also, I failed to make any soup for this week’s lunches, as it was dead warm yesterday.
To console ourselves, we stuck a couple of part baked baguettes in the oven. For mine, I hacked off some Red Leicester cheese, and some home cooked gammon. It’s worth mentioning here that I Cannot Carve, or slice bread. And then I hewed some chunks off a cucumber, and realised that really, I’d need a ladder to eat the baguette if I put the cucumber in, so I had it on the side.
And then – oh the shame – I slathered the cheese and ham with Heinz Salad Cream. It’s wrong, but it tastes so good …
We had a bag of salad leaves from Riverford this week. Neither perlmonger nor I are especially fond of salad; it always seems too much effort for little reward. However, we also have three mozzarellae which need eating (bought a tub full at Costco the other week). And so, today’s lunch:
1 packet pancetta cubes, gently fried in olive oil with a couple of cloves of garlic
3 salad onions, chopped
1/4 cucumber, diced
1 mozzarella, chopped
1 bag salad leaves, torn and destalked
1 can chickpeas
juice of half a lemon
some soy sauce
Mix ’em all together. Eat. Delicious.
I baked a couple of those Sainsburys part-baked baguettes for lunch – they are a godsend when you work at home, and have forgotten to put bread in the machine.
Chopped up a shallot and some Red Leicester to make a cheese and onion-y sandwich, then added some cucumber.
And then, the final flourish – oh the shame – Heinz salad cream.
I know, I know – I shouldn’t do it. But sometimes it’s just … right.