The lunch in today’s post is an example of how I often plan for lunches by organising an extra portion of food at supper time. On this occasion we had a fairly lazy dinner of sausages and salads from our local German deli. I divided the food into three portions (one for me, one for my boyfriend and one for my lunchbox) and packed my lunch at the same time as I dished up supper.
- Sliced debreziner sausage,
- German potato salad,
- a few quartered baby tomatoes and
- mixed bean salad.
Who doesn’t love a plate of sausage and mash? It’s the quintessential pub meal full of calories and comfort. In my lunch box it may not look so pretty, but it sure does taste good.
- Beef bangers,
- herby mashed potatoes,
- onion gravy,
- rainbow swiss chard with feta,
- baby tomatoes and
- some plain yoghurt with a swirl of apple butter.
Posted in Packed Lunches
Tagged apple butter, beef bangers, cheese, feta, gravy, mashed potato, onion, onion gravy, potato, sausage, swiss chard, tomatoes, yoghurt
I have plenty of leftovers from this month’s daring cooks challenge, so you know some inevitably land up in my lunch box. Both versions seemed more tasty after sitting over night letting all the flavours mingle.
- Mushroom risotto,
- sausage, pea and red pepper risotto and
- a salad with lettuce, cucumber, baby tomatoes, red pepper and spring onions.
Posted in Packed Lunches
Tagged cucumber, lettuce, mushroom, pea, red pepper, rice, risotto, salad, sausage, spring onion, tomato
I can’t believe it’s been more than a month since my last blog post. I’m quite upset with myself for allowing this to happen, but I won’t go into all my reasons and excuses for not posting. Instead I’d like to share with you my submission for this month’s Daring Cooks challenge.
The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
I have made risotto many times before so for me (and I hate to admit this) the real challenge was making the requisite stock from scratch. I used the chicken stock recipe supplied with our challenge and must say was really impressed with the end result. Once I had the risotto base completed I divided it into two and flavoured one half with a combination of sautéed portabellini and oyster mushrooms and a little Geo Watkins Mushroom Ketchup. The other half I flavoured with spicy sausage (debreziner), red pepper and peas. They both came our really well and there where lots of leftovers, some of which found it’s way into my lunch box the next day.
You can find all the recipes for this month’s challenge here.