Posts Tagged With: lunch

Lentil and cardamom soup

This recipe was in good food magazine a couple of months ago. I tried it because I love cardamom, and it’s a bit of an unusual flavour in a soup. We absolutely loved this. It’s a bit high in fat/ calories compared to the normal soups I make, but worth it for how tasty it is. Serving 3, it’s 363 calories and 20g fat. But yummy and definitely worth a try, we’ve made it a few times already

Large onion, chopped
2 garlic cloves, crushed
Carrot, chopped
Ginger, thumb-sized, chopped
1/2 tsp turmeric
10 cardamom pods (you just need the seeds, which you get by prising them open with a knife on the seam and scraping the seeds out. I halved use extra cardamom)
1 tsp cumin (seeds or ground)
100g dried lentils
200ml coconut milk (half a can)
200ml milk (or make it a full can of light coconut milk, but really a bit of a waste of money!)
1 lemon, zest and juice (think I used just bottled juice)
Parsley/ coriander (dried if you have them or omit)
Chilli flakes

Fry onion, garlic, carrot and ginger in large pan
Add turmeric, cardamom and cumin, stir well and cook for a few more minutes
Stir in lentils
Add the coconut milk, milk and 400ml water
Simmer for 15 mins
Blend with a hand blender
Add the remaining ingredients in, or serve on top of the bowl of soup, and serve with bread/ naan

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Pumpkin soup

I normally make a Thai style pumpkin soup but last week we had a fair party with an autumn theme and I didn’t want something so strong, so tried a different recipe. This was yummy, very basic but I’d definitely make it again!

2 onions
1kg pumpkin
700ml chicken/ veg stock
142ml pot double cream

Heat the oil and cook onions down
Cube the pumpkin and add (or wait a bit longer if using baked pumpkin and then add it)
Add stock and simmer until cooked
Add double cream and blend with some seasoning
To serve croutons and pumpkin seeds would be nice

This amount serves 6, at 317 calories per portion, or you could just have a little cupful each and serve more

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GBBO: butternut squash and onion quiche

I made this for pie week. It was totally delicious and gave you less calories for a bigger portion than most quiche recipes. It comes from Lorraine pascal’s book, a lighter way to bake.

low fat spread wholemeal pastry
225g wholemeal flour (oddly, morrisons didn’t stock this)
100g light spread (mine was can’t believe)
2tbsp water

Blitz all ingredients in food processor until clumps start to form
Add a little more water if very dry
Take out of processor and squid he until it comes together in a ball
Knead a little then wrap and chill for 20 mins

2 large red onions
1/2 butternut squash
1 garlic clove
2 eggs
1 egg white
100g extra low fat creme fraiche
100g semi skimmed milk

Roll pastry out to thickness of £1 coin and drape over greased lined tart tin so it goes over the edges
Put baking parchment over it and put baking beads in
Chill for 20 mins before cooking
Bake for 20 mins
Remove beans and paper and cook for 5 more mins to dry out bottom
Make filling while pastry is cooking
Fry onions for 6-8 mins
Chop butternut squash (no need to peel) into 1cm cubes
Add and cook for 6-8 mins
Add garlic for 1 more minute
Leave to cool for a few minutes
Mix eggs, creme fraiche and milk in a jug and season
Add the cooled veg mixture and mix
Pour into pastry case
Bake for 30-35 mins until set

We served this for lunch with a big salad

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Cheese and mustard scones

I have so many recipes to blog so best just get on with it! I made this one because I’d run out of bread and needed something for a picnic. These are lovely cheesy scones. The recipe is by James Martin in good food magazine, but it was for cheese and sage scones. I thought I had sage to use up but couldn’t find it so substituted mustard. I think so long as you’ve got a flavour alongside the cheese they’d work well. Chris found the mustard a bit much so I might tone it down to one tablespoon next time. The final thing to say is the recipe calls for mustard powder which I haven’t got round to buying as it’s really expensive, so I just used wholegrain mustard, which I rubbed in just after the flour.
207 calories and 11g fat

225g sr flour
1/2 tsp salt
Grind of black pepper
1-2 tablespoons wholegrain mustard
50g butter
100g mature cheddar, grated
1 egg, beaten
100ml milk, soured with a few drops lemon juice for 5 minutes or more

Mix the flour, pepper and salt together
Rub in the butter until it resembles breadcrumbs
Rub in the mustard
Stir in half the cheese
Mix the egg and milk in a jug
Quickly stir the wet mixture into the dry until a dough forms
Line and grease a baking tray
Place the dough on it (it will be very sticky) and push it into a large round disc)
Use a knife to cut out the pieces, but just leave the marks rather than actually separating them
Ate the rest of the cheese on top and spread it around
Bake for 12-14 mins until risen and golden. They sound hollow when tapped apparently

These seemed to last a little longer than normal scones, 2 days not 1. Maybe because of the egg I think. You could freeze these.

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Barbecue bean wrap

Following on from Saturday’s success with the chicken pesto wrap I tried a barbecue bean wrap… We liked it even more! These ingredients were what we had in the house, but they worked pretty well so I’d do the recipe again just like this!

The full can of kidney beans makes 4 large sandwich wraps, so feeding 4.

1 can kidney beans
A few peas/ sweetcorn for variety
Barbecue sauce (from a bottle)
Grated cheese (quite a bit of this!)

4 large sandwich wraps

Mix the top 5 ingredients in a big tub (if you aren’t making all the wraps straight away, this will keep fine in the fridge for a couple of days)
Lay lettuce on a wrap, then a quarter of this mixture
Roll and wrap, then wrap with foil, as per the instructions for the chicken pesto wrap.
Cut in half and enjoy!

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Chicken pesto wrap

We had this for our picnic lunch today and loved it! It comes from a recent good food magazine, the same article as the pea houmous. It is suggested as a good lunch for a child. Panther doesn’t like white sauces that much so I made hers just with pesto, which Chris preferred too in the end, but it liked it as it was, with mayonnaise. I actually used 2 chicken breasts to serve 3, because that’s what we had, but a whole one of these was way too much for Panther, not least because I’d taken tons of other stuff that she ate first. In the magazine this if 356 calories and 15g fat. You need to use the larger sandwich wraps, sold in the bread aisle, rather than the little ones intended for fajitas.

Serves 2

1 cooked chicken breast, snipped into pieces with scissors
2 tbsp mayonnaise (sour cream or yoghurt are also options, but it think they’d be a bit too wet)
2 tsp pesto
2 thin slices mild cheese, eg Edam (I’d probably use grated next time, had to miss this out today as ran out of cheese)
2 flour tortillas
Handful chopped pepper, sweetcorn or cooked peas
Lettuce leaves

Mix the mayonnaise and pesto in a small bowl
Add the chicken and small veg (and cheese, if grated)
On a tortilla, lay half the lettuce leaves (and the sliced cheese if using)
Add the chicken mixture on top
Roll the tortilla. You need to leave quite a gap around the outside for this
Fold the edges under. It’s hard to make your wrap hold together so wrap it tightly in foil at this point
I left the wraps tightly wrapped in foil until the picnic. I took a sharp knife with us to cut through them ready to eat. You could cut them before taking them (although leave them in the foil) but might be a bit riskier for spillage.

We loved these, but we also love wraps in general, so will be trying a few more out!

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Pea houmous

This is the first recipe I’ve tried from the latest good food magazine. It’s suggested as an alternative lunchbox idea for kids, and as I’m trying to get panther to eat dips (and she did try a little houmous last week!) I thought I’d give it a go. Had to use hand blender as processor was being washed up, but will definitely use processor next time to get a smoother texture.

200g cooked peas (next time will just defrost them, don’t see why they have to be cooked!)
1 garlic clove, crushed
1 tbsp tahini
Squeeze lemon
1 tbsp cannellini beans from can (annoying ingredient! I used more than this but tricky to use up rest of can, not sure what they were thinking, might just use full can next time)
2 tbsp olive oil (measure carefully as has a big impact on calories/ fat)

Blitz all ingredients in a processor
Add a little water and blitz again (I didn’t see this bit)
Eat with pitta strips and veg sticks. I bought sandwich thins and really liked them

Serves 4, 133 calories and 9g fat so very healthy and easy! Hope she will start eating it!

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