My 7 recipes for the lunchtime selection of recipes for my design practice work.
*HEALTHY HAMBURGERS*
Serves 2
Ingredients:
-125g lean minced beef
-1/2 carrot, grated
-1 courgette, grates
-1/2 green apple, cored and grated
-1 slice wholemeal bread, made into crumbs
-1 tsp mixed dried herbs
-1 egg,beaten
-1 tbsp olive oil
-1/2 onion, sliced
-2 hamburger buns
-1 tomato, sliced
-2 small lettuce leaves
1. Combine beef, carrot, courgette, apple, breadcrumbs, herbs and egg.
2. Divide the mixture equally and form into 6 patties onto a baking tray. Grill for around 10 minutes on each side on a medium to high heat.
3. Whilst the burgers are cooking, heat oil and cook onion in a frying pan.
4. Once everything has been cooked assemble bun from top-bottom: 1/2 burger bun, tomato, lettuce, burger, 1/2 burger bun, and serve.
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*SMOKED SALMON OMELETTE*
Serves 2
-6 eggs
-pinch of salt and black pepper
- 1 tsp olive oil
-60g smoked salmon, roughly chopped
1. In a mixing bowl, beat the eggs together with the salt and pepper.
2. Heat the oil in a non-stick frying pan and when hot, pout in the egg mixture and cook for a minute, allowing to set before pouring in uncooked omlette from the sides of the pan. Repeat until the omelette has been lightly cooked, but still slightly soft in the centre.
3. Flip to cook the other side until both are golden brown.
4. Serve onto plate, cutting in half for one serving. Sprinkle the chopped salmon in the centre of the half, and fold that section in half again, covering the salmon in a parcel-like way.
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*VEGETARIAN BURRITO*
Makes 4
Ingredients:
- 1/2 tbsp olive oil
-1/2 onion, chopped
-1/4 tsp ground cumin
-1/4 tsp paprika
-1/4 tsp ground coriander
-100g baked beans
-200g red kidney beans, drained
-2 tortilla wraps
-100g grated cheddar cheese
-2 tomatoes, sliced
-1/4 iceberg lettuce, finely sliced
1. Heat oil in a non-stick frying pan and cook onion and add herbs. Mix well.
2. Add baked beans, kidney beans and cook until mix has thickened.
3. Place a large spoonful of mixture onto each half of the tortilla wrap. Cover with tomato and lettuce. Roll up firmly and serve.
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*FALAFEL, HUMMUS AND JALEPENO PITA BREAD*
Serves 2
Ingredients:
-6 falafels
-4 tbsp hummus
-4 tbsp sliced jalepenos
-2 pita breads
1. Toast pita breads and slice along the top edge to open.
2. Spread both sides of the pitas with hummus.
3. Add 3 falafels to each of the pita pockets and top with sliced jalepenos.
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*CASHEW, AVOCADO AND CHICKEN SALAD*
Serves 2
-1 chicken breast, sliced
-40g cashew nuts
-bowl full mixed salad leaves
-1/2 avaocado, peeled, pitted, and diced into cubes.
-pinch black pepper.
-1 tbsp vegetable oil
1. Heat oil in a non-stick frying pan and cook the sliced chicken until all pink meat is cooked and is white throughout when cut open. Shred the cooked chicken.
2. In a large bowl, mix the chicken, cashews, avocado and salad leaves. Season with pepper. Serve.
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*CHICKEN PESTO PASTA*
Serves 2
Ingredients:
-175g pasta twists
-1 chicken breast fillet, chopped
-2 tbsp pesto sauce
-1 tbsp olive oil
1. In a non-stick pan, heat the olive oil and cook the chicken until all the pink meat is cooked and white throughout when cut open.
2. In another saucepan, cook the pasta for 8-10 minutes. Drain water when cooked.
3. Stir pesto sauce into the cooked chicken and return to a gentle heat. Cook for 1-2 minutes.
4. Serve pasta in a bowl and cover with the chicken pesto mixture.
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*SPANISH OMELETTE*
Serves 2
Ingredients:
-250g new potatoes
-1/2 onion
-75ml olive oil
-2 tbsp chopped parsley
-3 eggs
1. Peel potatoes and cut into thick slices. Chop the onion into rings.
2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently on a low heat, partially covered, for around 20 minutes until the potatoes are soft. Strain the potatoes and onions through a colander into a large bowl to save the strained oil.
3. Beat the eggs separately, and stir in potatoes and onion with the parsley. Heat the saved oil in a smaller frying pan and pour the mix into the hot pan on a moderate heat, shaping the omelette and ensuring all of the mixture is cooked throughout. Flip omelette to ensure both sides are cooked until golden brown. Serve.
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