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215 items found for "light lunches"

  • Pumpkin Tart

    As mentioned in Day 69 of The Challenge Pumpkin season is still in full swing, so what better for a light lunch than a savoury pumpkin tart?

  • Broccoli and Fennel Tart

    I was looking for something hot for lunch, that would be satisfying but not heavy or overly caloric. The whole thing took 20 minutes to prep and then a few more to finish baking, and we had a quick easy lunch

  • Creamy Lemon Pasta

    It came together quickly (the longest part was defrosting the spinach), it felt light but was flavourful

  • Pumpkin Ramen

    Not what you might term authentic, Japanese ramen in the least, but tasty!

  • Butternut Squash Sauce

    We didn't use all of the butternut purée that we had prepared for our Rainbow Lasagna the other day, so when in need of a quick easy dinner, I threw this together to have over pasta. It didn't come out entirely as planned because the Allspice spilled out a little faster than I had anticipated. With a couple of tweaks though, it worked out. Ingredients: 1 tbsp butter 1 tbsp flour 1 1/2c milk 1 1/2 - 2 c butternut squash purée (squash rings roasted until soft, then mashed) 1/2c white cooking wine 2 tsp allspice 1/2 tsp sumac 1/2 tsp thyme Salt and pepper 1) in a saucepan, melt butter. Stir in flour and cook for a few minutes until thick. Add milk in splashes, stirring until incorporated to create a roux. beware of it sticking and burning on the bottom of the pan. 2) Stir in butternut and wine, then spices. adjust consistency with extra milk if you want it a little thinner. We used the sauce in two different meals. The first was over spaghetti with veg on the side. It was tasty, but the acidity from the veg was a necessary component of the meal to balance out the flavours. With the leftover sauce, I mixed in tomato and peas and turned them into pasties for a picnic. These were arguably better than the original pasta the sauce was used for. I simply folded them in pie crust, brushed with olive oil and baked in the airfryer at 195°C for 8 minutes, they came out beautifully. These were perfect for a picnic, still warm in our hands on a chilly day. As a side note, I used peach syrup vinegar (from making pickled peaches this summer) in the pie crust instead of milk or water. The extra flavour layer worked very nicely and added a contrasting acidic note to the sweet flavour of the butternut,

  • Chicken Salad with a Rosehip Vinegar Mayo

    experiences were quite different, but many experiences resonated, from idiots in A&E, especially on a Friday night

  • Chestnut and Sausage Risotto

    I was working on a hunch and on the principle of the sniff and taste test as you go method.

  • Cranberry and White Chocolate Blondies

    Ingredients: 4 eggs 1 c light brown sugar 1/2c butter 200g white chocolate 1/2 c oats 1 1/2c flour 1/ (The right way to do this is probably over a Bain-Marie, but this works too, and I couldn't be bothered ). 2) Beat the eggs with the sugar until light. There are however a couple of tweaks we might try next time. Finally, I found these to be a little on the sweet side, so I might cut the sugar a bit next time, to

  • Asparagus Soup

    I wanted something light and asparagus is in season, so what better way to celebrate that than to have Served with a dollop of yogurt or quark and a drizzle of olive oil, it made a beautiful lunch! and olive oil added some richness and a nice touch of acidity, without impinging on the asparagus' right

  • Day 6: Miso soup and Bat-wing Ramen

    We have a whole packet of them dried and rehydrated a bowl full yesterday, so they went in lunch and bonus with an 8 month old and a crib to paint, and the ramen, courtesy of my husband was refreshingly light

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