Lunch On The Go

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Butternut & Bean Soup


Back with another recipe this week, a butternut squash and butter bean soup. Great for these colder and windy days we are having. Deliciously healthy, earthy and even creamy with the flavour of the butter beans.

Serves 2

Ingredients:

  • 1/2 a medium sized butternut squash
  • 3 garlic cloves
  • 1 can (400g) butter beans, drained
  • 700ml vegetable stock
  • 1/2 tsp paprika
  • 1/4 tsp onion granules
  • 1 rosemary sprig
  • 1 tbsp olive oil
  • Salt
  • Black pepper

Method:

  1. Start by preheating your oven to 200 (fan) and bake the butternut squash for 45 minutes to an hour.
  2. Once you’ve removed the squash from the oven, scoop out its contents, disposing of the skin and place in a bowl. Using the back of a fork, thoroughly mush the squash until it’s mashed but not fully puréed, then leave to one side.
  3. Get yourself a saucepan and on medium heat, start by frying the garlic in the oil for a minute.
  4. Then add the squash, add all the seasonings and cook for 3 minutes.
  5. Add the butter beans and fry for another 2 minutes.
  6. Pour in the stock, mix and leave to cook for 10 minutes.
  7. Add a generous sprig of rosemary, cover and leave for an additional 5 minutes and then serve.

Enjoy ☺️

Blood Orange Sour

We are nearly half way through the month and let’s be honest, we are all preparing for the Christmas holidays. Preparation is well underway in our household and it’s kicking off with a banger. Starting with this glass of deliciousness; a blood orange sour. Blood oranges are just so so tasty, a beautiful dark red flesh with a sweet but ‘soury’ citrus flavour that is just too good! I’ve doubled the alcohol quantity on this one and believe me, you won’t be disappointed and nor will your guests be over the celebratory period.

Ingredients:

  • 100ml Blood Orange Gin ( I used Beefeater Gin)
  • 1 tbsp maple syrup (golden syrup will also work well)
  • 350 ml smooth blood orange juice
  • Rosemary
  • Ice … lots of it

Method:

  1. Using a jug mix the gin, syrup and blood orange juice together thoroughly.
  2. Take 2 tumbler glasses and a couple of rosemary leaves and rub around the rim of both glasses
  3. Place 3-4 rosemary leaves at the bottom of each glass and fill generously with ice cubes.
  4. Evenly distribute the gin mixture into both glasses. Garnish with a sprig of rosemary and serve.

Enjoy 😊

Persimmon & Burrata Salad

That’s right guys, we are back with a cheeky little autumnal recipe. Keeping it nice and simple with this first week back, plus, let’s be honest it’s not so cold out there for this time of the year so I think we can get away with a salad, albeit a ‘warmish’ salad.
As a kid I had known persimmon as ‘Kaki’ fruit as that’s the word my parents had taught it to me as. In Italian it’s referred to as Kaki and it wasn’t until much later in life that I discovered that here in the UK it is called a persimmon and I’ve also heard it referred to as Sharon fruit? I don’t know where the Sharon comes from but hey?! Now I’m just going off on fruit names, let’s get back to the good stuff. Go on have a lil’ read of this recipe, you know you want to give this a go…

Ingredients:

  • 2 Persimmon/ Kaki fruit, cut into rings
  • 1 Burrata, drained
  • 1 tsp wholegrain mustard
  • 1 tbsp golden syrup
  • 1 tbsp olive oil
  • Salt
  • Ground black pepper

Method:

  1. Preheat the oven to 180 fan. Evenly distribute the persimmon rings on the baking tray and place in the oven. Bake for 15-20 minutes, flip them over half way through.
  2. In the meantime, take a small bowl and add the mustard, golden syrup, olive oil, season with salt and pepper to taste and mix well.
  3. Dress your dish of choice by starting with the persimmon, then using your hands tear the burrata and delicately place on and around the fruit. Drizzle over the dressing and serve.

Enjoy 🙂

Courgette, Halloumi & Tahini Salad

Autumn is just beginning which means courgettes are at their best. They’re often overlooked but this recipe gives them a leading role. Perfect for a quick and easy lunch.

Ingredients:

  • 1 courgette, sliced into rings
  • 115g halloumi, sliced into batons
  • Handful flat leaf parsley, finely chopped
  • 1 tbsp tahini
  • 50g fine bulgur wheat
  • 1/2 tsp lemon juice
  • 1/4 tsp dried mint
  • 1 tbsp water
  • 1 tbsp olive oil

Method:

  1. Preheat the oven to 200°C (fan) or grill at medium-high heat. Either using the same or two baking trays place the courgettes and halloumi into the oven or grill and leave for 10 minutes. Check after this time and flip both the courgette and halloumi. Cook for a further 5 minutes or so or until the courgette and halloumi are lightly- golden brown.
  2. Prepare the bulgur wheat according to the packet and set aside.
  3. Take a small bowl and mix the tahini and the tablespoon of water together thoroughly. Initially, it may look like it has separated but keep stirring and until they combine and the liquid thickens a little. Then add the lemon and do the same until fully incorporated.
  4. Pour in the olive oil, parsley, and mint into the bulgur wheat and mix.
  5. Take your dish of choice and start assembling all the components. Start with the bulgur at the bottom and then the courgette and halloumi, distributing both evening around the plate. Finally, drizzle over the tahini dressing and serve.

Enjoy 🙂

Courgette Gazpacho

A twist on the Spanish classic; only no tomatoes and a considerably greener looking chilled soup. A real refresher, filled with natural and healthy ingredients. In this recipe I decided to remove any bits in the blending process, however you can leave it the way it is and enjoy the earthier flavours and added texture. Additionally, if you keep the sieved bits in a separate bowl you could either boil up some potatoes or some pasta and use that as your base, mixed with some extra virgin olive oil; this way nothing goes to waste and you get all the nutrients from the ingredients.

Ingredients:

  • 1 courgette
  • 1 garlic clove
  • 1 tsp lemon juice
  • 5-6 basil leaves
  • 1 tbsp olive oil
  • 400ml water
  • 1 spring onion
  • A handful of curly kale
  • Salt
  • Pepper
  • Extra Virgin olive oil

Method:

  1. Put all ingredients into a food processor and blitz until smooth.
  2. Strain the mixture through a sieve and into a deep bowl or jug.
  3. Leave in the fridge for at least an hour before serving.
    Optional: upon serving drizzle over some extra olive oil and serve.

Enjoy ☺️

San Marzano Orzo

Firstly, I just wanted to apologise to those who receive e-mail updates of my posts. This morning it certainly seemed like I was extra keen to post this recipe and share it with you all, unfortunately, there was a minor technical glitch and it was released a little earlier than expected.

This weeks recipe really showcases the beauty and importance of using good quality tomatoes. San Marzano tomatoes come from the same family as the plum tomato, I find that these particular tomatoes are slightly sweeter and have a a thicker skin adding extra texture to this dish. Additionally, I have used chicken stock as I personally find that it makes the dish taste more rich and adds a little deepness. However, if you are vegetarian or vegan or just fancy a ‘non meat’ meal do switch it up for an alternative vegetable stock; it will be just as delicious.

Serves 2

Ingredients:

  • 100g orzo
  • 300ml chicken stock
  • 7-8 San Marzano tomatoes, cut into eighths
  • 2 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • 1 tsp tomato puree
  • Pinch of salt
  • Ground black pepper

Method:

  1. Start by frying the garlic in the oil for 2-3 minutes on medium heat.
  2. Add the tomatoes, fry for a couple of minutes, add the tomato puree and fry for a further minute; season with salt and pepper.
  3. Put in the the orzo and fry with the other ingredients for 50-60 seconds.
  4. Pour in the stock, mix again and bring to a gentle boil. Finally, drop the heat to medium- low and leave to simmer for 10-12 minutes, the liquid will have reduced and the orzo is al dente.

Can be served both hot and cold.

Enjoy ☺️

Baked Peach Salad

Who said that fruit can only be eaten in a sweet setting? The baked peaches in this salad go amazingly well with the salty feta and peppery rocket. An easy lunch or something to bring along to a picnic if you’re in the mood for something different.

Serves 2

Ingredients:

  • 4 peaches, stone removed and quartered
  • 120g feta, crumbled
  • 1 handful rocket
  • 70g fennel, sliced
  • 1 tbsp olive oil
  • 1 tbsp golden syrup
  • Salt

Method:

  1. Preheat the oven to 160 °C (fan), gas mark 4.
  2. Place the peach pieces on a baking tray and place in the oven; bake for 10 to 12 minutes.
  3. Using a small bowl, mix the olive oil, golden syrup and season with a pinch of salt and leave to one side.
  4. Then build the salad starting with the rocket, spread the leaves making a green base.
  5. Distribute the fennel evenly along with the feta. Add the peach quarters and drizzle over the syrup dressing and serve.

Enjoy 🙂