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What did you have for lunch thread - NO BLOG LINKS & NO PIC QUOTING
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Grilled halloumi salad with roasted garlic, tomatoes & sweet potato with a salted yoghurt dressing. I'm nodding off over my laptop now.
Halloumi!
Fantastic! I had been thinking of making roasted vegetables and cousous for dinner, but couldn't think of what to have with that, but felt it needed something else. Halloumi's just the ticket!
Thanks!0 -
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Yummy... can you share how you did the sauce please?
It's so easy, but I have no measurements. It's a dollop here and a handful there depending on what you have in your fridge.
Boiled the pasta as per packet.
Put fresh spinach into a colander.
Drained the pasta over the spinach to wilt it.
Throw it all back into the pot (it'll be a bit wet, that's fine.) on a low heat.
Put in whatever cheese I had in the fridge. Yesterday we had a mix of cheddar, a dollop of cream cheese and parmasen type hard cheese.
Stir until all melted then add whatever seasoning you like. I used black pepper and nutmeg.
Dollop in some Greek yoghurt.
Stir.
Eat.
It's very very quick and one I know the baby will eat so we have a variation quite often. That's how the yoghurt ended up in there tbh but it works I think. It creates more of a sauce instead of a sticky cheesy ball of pasta. And ups the protein content of the meal.
Also nice with garlic and herbs and some Tomatoes chopped in. Avocado mashed and stirred in with the yoghurt with a bit of lemon zest is good too, but personally I'd avoid too much cheese if using the avocado.0 -
TeletextPear wrote: »I'd love the recipe for that dip please, looks amazing!
1x tin of kidney beans, drained & rinsed
1x tin of butterbeans, drained & rinsed
Half an onion, roughly chopped
1 red chilli, roughly chopped
Small bunch coriander
3 fat cloves garlic, cut in half
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
Few drops Tabasco
1 egg
100g cream cheese
Salt & pepper to taste
Bung the whole lot into a food processor and blitz until almost, but not quite smooth (I like a little texture still in it).
Preheat oven to 200C. Either serve it in individual bowls or one big one, but either way, fill each bowl halfway with the dip, then add a layer of grated cheddar cheese and a few drops of chipotle sauce (I use Cholula). Add another layer of the bean dip, then finish with more cheese & chipotle. Pop into the oven for about 20 minutes for small dishes or half an hour for one big one, til the cheese is lovely and golden and bubbling. Stir, then serve with tortilla chips.
You can totally use shop-bought but I prefer to make my own from soft tortillas cause they're just nicer, imo. Just cut a tortilla (one big one per person, I use the Aldi garlic & herb ones) into 8 slices like you would a pizza, then layer them on top of eachother and cut into triangles. Arrange in a single layer on a baking sheet and bung in the oven with the dip. Keep an eye on them, though, cause they burn incredibly quickly.0 -
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A rice bowl thingy with cold leftovers. Brown rice, spinach, roast squash, spicy roast chicken, scallions, chedder and some chipotle & tomato salsa that grew in deliciousness hugely between being made yesterday and eaten this morning.
Also I got to use my dressing pot for the first time to bring it in I went on a total tupperware bender before starting a new job and look like a sales rep for Sistema wherever I eat lunch
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1x tin of kidney beans, drained & rinsed
1x tin of butterbeans, drained & rinsed
Half an onion, roughly chopped
1 red chilli, roughly chopped
Small bunch coriander
3 fat cloves garlic, cut in half
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
Few drops Tabasco
1 egg
100g cream cheese
Salt & pepper to taste
Bung the whole lot into a food processor and blitz until almost, but not quite smooth (I like a little texture still in it).
Preheat oven to 200C. Either serve it in individual bowls or one big one, but either way, fill each bowl halfway with the dip, then add a layer of grated cheddar cheese and a few drops of chipotle sauce (I use Cholula). Add another layer of the bean dip, then finish with more cheese & chipotle. Pop into the oven for about 20 minutes for small dishes or half an hour for one big one, til the cheese is lovely and golden and bubbling. Stir, then serve with tortilla chips.
You can totally use shop-bought but I prefer to make my own from soft tortillas cause they're just nicer, imo. Just cut a tortilla (one big one per person, I use the Aldi garlic & herb ones) into 8 slices like you would a pizza, then layer them on top of eachother and cut into triangles. Arrange in a single layer on a baking sheet and bung in the oven with the dip. Keep an eye on them, though, cause they burn incredibly quickly.
Thanks for that recipe. I just made this for our dinner (we had a rather huge lunch), and that one definitely is a keeper. Very, very yummy. 0 -
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Leftover creamed spinach stirred through leftover brown rice. It sounds as grim as 2 slices of grim on grim toast with low-fat, low salt, spreadable grim but it an unexpected taste sensation. I stuck a big spoon of peanut butter into my spinach last night and it really works.
creamed spinach. 0 -
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We had an experimental lunch of 'hash brown cups'. A case of grated potato & onion is filled with a mixture of beaten eggs, creme fraiche and cooked bacon, then topped with a little parmesan and cheddar. They were savage and were nearly leaping out of the muffin tin.
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homemadecider wrote: »We had an experimental lunch of 'hash brown cups'. A case of grated potato & onion is filled with a mixture of beaten eggs, creme fraiche and cooked bacon, then topped with a little parmesan and cheddar. They were savage and were nearly leaping out of the muffin tin.
Wow - that's a brilliant idea. I might give that a try sometime soon 0 -
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My penance for roasting potatoes in goose fat and then waffling them up in butter over the weekend was buckwheat, carrots & kale. Feast thine eyes upon my box of grimslaw. Unfortunately, for penitence purposes, the kale was unbelieveably* tasty, steamed it and then tossed it in lime juice, peanut butter & chili oil. All the curly bits got clogged up with flavour.
*to me, I couldn't believe it would taste like anything more than green. I'm sold on kale. Going to kale chip the rest of the bag this evening.0 -
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