Lunch should have its own thread
- Thread starter Maurice Picarda
- Start date
gentlegreen
I hummus, therefore I am ...
chilli bean slice
... with added baked beans.
I have the office to myself today.
... with added baked beans.
I have the office to myself today.
Hellsbells
World's best procrastinator
Smoked Salmon and baby spinnach sandwich (homemade 
)
Have a salad for later
And someone has brought in a box of Heroes.....
)Have a salad for later
And someone has brought in a box of Heroes.....
sheothebudworths
Up the bum - no babies!!!
Homemade, home grown beetroot soup, with wholemeal toast and blue cheese.
I don't know if I like that or not... the sarnies would be a really funny shape
Fear of (bread) change I feel?
Holy fuck
I've just eaten a very large amount of 3 bean chilli and rice...there was more in those tubs than I thought
Tenants keep asking me what's for my lunch today. I appear to be the only person in the building who doesn't live on junk food, and they're all fascinated by what I eat
I've just eaten a very large amount of 3 bean chilli and rice...there was more in those tubs than I thought
Tenants keep asking me what's for my lunch today. I appear to be the only person in the building who doesn't live on junk food, and they're all fascinated by what I eat
crustychick
doo-woop-de-doo
home-made? do you have a recipe?
*looks hopeful*
sounds loverly - I imagine one could leave out the pancetta?
today I'm being adventurous and in addition to my usual rice-cakes houmous and salad i'm also having cheese, potato salald and coleslaw....
home-made? do you have a recipe?
*looks hopeful*
sounds loverly - I imagine one could leave out the pancetta?
Aye, sure do. It's a Nigel Slater recipe, and has a lot of faffing in it that I didn't bother with. I used tinned beans (butter beans went brilliantly in it), and didn't bother with the parma ham bone, but I DID put some parmesan rind in it, and it totally fucking made it
A soup-stew of squash and cabbage
A knuckle end of Parma ham would be a sound addition here if your local deli will sell you one. Serves 4-6.
250g dried beans
2 bay leaves
olive oil
150g pancetta in the piece
2 tbsp olive oil
2 large onions
a thick slice of butter
2 carrots
2 large cloves garlic, peeled and chopped
400g roughly chopped tomatoes
1 litre water or vegetable stock
1 small butternut squash or small pumpkin
a short length of crust from a lump of Parmesan
a handful of flat-leafed parsley
2 large handfuls of cavolo nero or ½ a small cabbage, cut into wedges
Soak the beans overnight in deep, cold water. Drain, tip them into a large, deep saucepan and cover them with fresh water. Bring them to the boil then remove the froth that comes to the surface with a draining spoon. Drop in the bay leaves, a tablespoon or so of olive oil, then leave to boil merrily for 45-60 minutes or so, until the beans are tender. (Older beans take a bit longer.) Add salt about 20 minutes before the end of cooking. Drain and set aside. (I sometimes put a shot of olive oil over them at this point to prevent them from sticking together.)
To make the soup: cut the pancetta into short lengths or fat cubes and put them in a deep pan with a couple of spoonfuls of oil and set over a moderate heat. Peel the onions, halve them and slice them thinly. Once the butter melts and the pancetta has begun to sizzle, add the onions and stir them from time to time until they soften.
Scrub the carrots, cut them into large dice, then add them to the onion with the garlic. Let everything soften without colouring, lowering the heat as you need to. Add the tomatoes, then let them soften and melt a little into the other vegetables before pouring in the water. Peel and roughly chop the squash or pumpkin and stir in.
Now add the piece of Parma ham bone, if you have one, and the Parmesan rind. Bring the soup almost to the boil then turn down the heat so the soup gently simmers. Cover with a lid, but set it askew, so that some of the steam escapes. Leave to simmer, with only the occasional stir, for an hour and a half - the soup should be thick, rich and heavy.
Add the beans to the pot along with the parsley, roughly chopped, and the cabbage leaves. Continue cooking for 10 to 15 minutes. Serve with grated Parmesan.
Leftover chilli and reheated rice
My rice was reheated too
I did just have a funny turn but I think that's cos I've been staring at the screen too hard
ShiftyBagLady
Thinks she is a flower to be looked at
I'm having toast because I can't be bothered to cook anything as I'm not well. Could do with some soup really...
crustychick
doo-woop-de-doo
ooooooh thanks - sounds delish!
Badger Kitten
oof
Miso soup from work to which you can add things so I added shredded greens, beansprouts, sweetcorn, chilli plakes, soy sauce and it was great. As a bonus it didn't have minging tofu in either
Then a ham and tomato and cheese toastie.
Didn't eat breakfast so soup was not enough.
Then a ham and tomato and cheese toastie.
Didn't eat breakfast so soup was not enough.
moonsi til
worked it out now!
A pkt of malteasers. I'm def going to be very podgy due to being at home with a broken foot.
crustychick
doo-woop-de-doo
crustychick
doo-woop-de-doo
mmmmm, delish vegetable broth as made by the Boy
