Lunch food

Green Torte

6 spring onions, thinly sliced

50g butter

500g frozen peas

150g ricotta chesse

2tbsp cream

2 tbsp each basil and mint leaves, finely chopped

2 large eggs

2 tbsp gluten free flour

100g parmesan, grated

1/2 tsp salt and pepper

virgin olive oil

Preheat oven to 190 C
Grease a 23cm springform cake tin and line with baking paper
Gently fry onions in butter until soft, add half the peas and gently cook for 5 minutes making sure they are no longer frozen
Tip half of the pea mixture in with ricotta and cream in food processor, blend briefly then add basil, mint, eggs and flour
Transfer to a bowl, add rest of the peas, half of the parmesan cheese and season with salt and pepper, mix well and pour into the tin
Drizzle olive oil on top, scatter remaining cheese on top
Bake for 30-45 mins or until crispy and brown
Rest for 10 minutes, cut into wedges and serve with salad

Chorizo Breakfast Toasties

INGREDIENTS

8 slices of sourdough

4 chorizo sausages, skins discarded

200 grams gruyere cheese

4 tablespoons fruit chutney

50 grams butter

8 tomatoes

4 eggs

salt

cracked pepper

fresh parsley, optional

METHOD

Preheat the oven to 170ºC.
Place tomatoes on a lined baking tray and roast until soft and juicy, this should take 20–25 minutes.
In a non-stick fry pan over a medium heat, fry chorizo mince until golden and crispy. Chorizo is very fatty so no oil is needed for frying.
Place 4 pieces of sourdough on a chopping board. Smear each piece with fruit chutney and top with a slice of gruyere cheese, a large spoonful of chorizo mince and another slice of cheese. Then, place another piece of sourdough on top.
Melt ½ the butter in a large non-stick fry pan. Place 2 toasties in the pan and fry on both sides until golden brown and cheese has melted. Add the other ½ of the butter and fry remaining toasties.
Fry eggs in a non-stick frypan. Season with salt and pepper and serve with extra fruit chutney and parsley.

Tomato, Pickled Onion and goats cheese

2 tbsp virgin olive oil

2 garlic cloves crushed

400g cherry tomatoes, halved

6 eggs

1/2 cup thin cream

1/4 cup finely grated parmesan

70g pickled onions sliced

75g goat's cheese or goat's curd

Basil leaves to serve

Preheat oven to 200 C
Heat oil in a 23cm ovenproof frypan over medium heat
Add garlic and cook for 1 min
Add half the tomatoes and season
Cook, stirring occasionally for 2-3 mins until tomato is slightly broken down
Place eggs, cream and parmesan in a bowl, whisk to combine and season
Pour into the frypan and remove pan from heat
Add the pickled onion, goat's cheese and remaining tomato
Bake for 20-25 mins until edges are golden and puffy and the centre has set
Scatter with basil leaves to serve

Balsamic glazed tomatoes and halloumi

1 lemon zested and cut in half

2-3 tsp honey

200g halloumi cut into 1cm slices

leaves from a few sprigs of thyme or 1 sprig of rosemary

1 punnet cherry tomatoes

1 tbsp balsamic vinegar

a few handfuls of greens

Heat a drizzle of oil in a non-stick frying pan set over a medium heat
Place a lemon cut side down, in the pan for a few minutes until charred on the bottom, set aside
Lightly wipe out pan and add another drizzle of oil
Add halloumi slices and cook for 1 to 2 minutes each side, until golden, set aside on a plate
Add cherry tomatoes to the pan and cook for a few mins, shaking around every now and again until they begin to char and blister
Add thyme/rosemary, lemon zest, honey and balsamic vinegar to the pan
Then squeeze in the juice of the remaining lemon half and let it bubble for a minute or so until slightly reduced
Divide leaves and halloumi between plates and spoon over cherry tomatoes and glaze just before serving
Season with fresh ground pepper

Pea and Spinach Frittata

8 eggs

1 cup cooked fresh or thawed frozen peas

1/2 cup cooked spinach, well drained

100g feta, crumbled

1/2 tsp salt

ground black pepper

8-10 mint leaves, very thinly sliced

1 tsp olive oil to cook

Whisk eggs lightly in a bowl
Stir in peas, spinach, feta, salt, pepper and mint
Heat oil in a medium frypan (22cm)
Add egg mixture and spread evenly
Cook over a low heat until starting to set around edges (15-20 mins)
Then cook about 15cm below a preheated grill until set and starting to puff (a further 5-8 mins)
Allow to cool in pan remove from pan, cut into wedges

Lamb Salad Greek Style

1 pack Silver Fern Lamb steaks

1 tbsp olive oil

salt and pepper

Greek Style Salad

6 handfuls spinach or rocket leaves

2 spring onions, finely chopped

300g cherry tomatoes, halved

2 lebanese cucumbers, sliced

400g green beans, lightly cooked, drained and refreshed

2 tbsp capers

finely grated zest and juice of 1 lemon

60g feta or goat cheese

4 tbsp pesto thinned with 2 tbsp extra virgin olive oil

Rub lamb with oil and season with salt and pepper
Heat a heavy frypan over medium high heat and sear lamb for 4 mins each side
For medium rare it should feel quite soft when you press the centre
Remove from pan, cover with tin foil and a clean tea towel and allow to rest
While lamb rests make salad by placing spinach or rocket, spring onions, tomatoes, cucumbers, beans and capers in a salad bowl
Slice lamb thinly across the grain and add to salad along with meat juices from the board and lemon zest and juice
Toss to combine then sprinkle with feta and drizzle with thinned pesto

Asparagus and Bok-Choy Frittata

2 tablespoons cooking oil
3 spring onions including green tops, sliced thin
1 teaspoon grated fresh ginger
1 clove garlic, minced
300g bok choy, cut into 1-inch pieces
300g asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
3/4 teaspoon salt
9 eggs, beaten to mix
1/4 teaspoon fresh-ground black pepper
1 teaspoon Asian sesame oil

Heat the oven to 325°.
In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat.
Add the spring onion, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes.
Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more.
Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt.
Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

Easy no flour muffins

1 tbsp oil

150g broccoli, finely chopped

1 red pepper, finely chopped

2 spring onions, sliced

6 large eggs

1 tbsp milk

large pinch of smoked paprika

50g cheddar or gruyère, grated

small handful of chives, chopped (optional)

Heat the oven to 200C/180C fan
Brush half the oil in an 8-hole muffin tin.
Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions.
Fry for 5 mins. Set aside to cool.
Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg.
Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.

Bacon and Egg Pie

INGREDIENTS

750 grams puff pastry

FILLING
1 tablespoon olive oil
2 large brown onions, thinly sliced
2 cloves garlic, crushed
350 grams middle bacon, thickly sliced
1 cup grated mozzarella
3 large eggs
¼ cup cream
1 tablespoon grain mustard
1½ cups frozen peas, thawed
8 large eggs
sea salt and ground pepper

EGGWASH
1 egg yolk whisked with 1 tablespoon cream

METHOD

Preheat the oven to 180°C regular bake.

Heat the oil in a large frying pan and cook the onions and garlic with a good pinch of salt for 10 minutes. Increase the heat, add the bacon and cook for 5 minutes. Set aside until fully cooled.

Roll out 500 grams of the pastry to fit the baking dish so it comes right up the sides. Scatter the mozzarella over the base then spoon in the cooled bacon and onions. Whisk the 3 eggs, cream and mustard together and season well. Pour over the top then scatter over the peas.

Make 8 indentations and break an egg into each one.

Brush the edges of the pie with the egg wash. Cut the remaining pastry into 10 long strips and place over the pie then brush these with egg wash.

Place in the bottom third of the oven and bake for about 50 minutes or until the filling is fully cooked. Cover the top loosely with foil to prevent overbrowning. Serve warm or at room temperature.

French toast ham and cheese toastie

¼ cup (75g/2½ oz) whole-egg mayonnaise
2 teaspoons dijon mustard
4 thick sourdough slices
150g (5¼ oz) thinly sliced ham
100g (3½ oz) soft brie, sliced
1 cup (100g/3½ oz) grated gruyère
4 eggs, lightly whisked
¼ cup (60ml/2 fl oz) milk
sea salt flakes
60g (2 oz) unsalted butter, melted
4 small sage leaves

Switch up the filling by replacing the ham with any sliced meat and adding any of your favourite types of cheese.

If you don’t have an air fryer, you can simply heat a non-stick frying pan over medium heat and cook for 2–3 minutes each side or until golden.

Combine the mayonnaise and mustard.
Spread the bread with the mustard mayonnaise. Top 2 of the slices with ham, brie and gruyère and sandwich with remaining bread.
Preheat air fryer to 180°C (350°F) for 4 minutes.
Whisk the egg, milk and salt to combine.
In batches, dip the sandwich in the egg mixture for 30 seconds–1 minute each side or until the bread has absorbed the egg mixture and is soft. Place the sandwich onto a small piece of non-stick baking paper and place in the hot basket. Drizzle with a little of the melted butter and cook for 8 minutes.
Flip the sandwich and top with 2 sage leaves that have been dipped in the egg mixture. Drizzle with a little of the melted butter and cook for a further 4 minutes or until golden and crisp.
Repeat with remaining ingredients to make the other sandwich. Serves 2

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