Tag Archives: lunch

Almond Bread

This bread takes just minutes to prepare, and is delicious either as it is with a poached egg, or toasted with hummus or avocado. It keeps for up to a week in an air tight container, or slice it and then freeze it for later (if you manage not to eat it all)

Ingredients

  • 200g almond meal or ground almonds
  • 60g tapioca flour or tapioca starch
  • 3 large free range eggs
  • 1 Tbsp maple syrup or honey
  • 80ml olive oil
  • 2 Tbsp coconut cream or coconut yoghurt
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 Tbsp apple cider vinegar
  • pinch of salt
  • 30g sunflower seeds, toasted

For the topping

  • 2 tsp sesame seeds
  • 2 tsp sunflower seed

Directions

  1. Preheat the oven to 160 degrees celsius (315 degrees fahrenheit)
  2. Line a 22cm x 12cm bread (loaf) tin with baking paper on the bottom, and grease the sides with olive oil
  3. Combine all the ingredients except the sunflower seeds in a bowl or mixer and stir to combine
  4. Toast the sunflower seeds in a dry pan until golden and then fold into the batter
  5. Spoon the batter into the bread tin.
  6. Top with 2 tsp of sesame seeds and 2 tsp of sunflower seeds (not toasted)
  7. Bake on the middle rack of your oven for 45 minutes or until a skewer or fork inserted into the middle of your loaf comes out clean
  8. Remove from the oven and tip out of the bread tin onto a rack to cool.
  9. Slice and serve as is or toasted.

Healthy Veggie Omelette

Healthy Veggie OmeletteI normally think of an Omelette as something for  breakfast, but with the addition of more vegetables it can also be a great light meal or lunch. While this variation uses zucchini and spinach, you can pretty much use any vegetables you like to use up what you have left over in your fridge.

Ingredients

  • 4 eggs, beaten
  • 100ml coconut milk
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • handful of mushrooms, chopped
  • handful of cherry tomatoes, chopped
  • 1 carrot, finely chopped
  • sea salt
  • freshly ground black pepper
  • 1/2 Tbsp dried Italian herbs (thyme, oregano, mix)
  • 1/2 tsp dried oregano
  • large pinch of ground paprika
  • 150gr baby spinach
  • handful of cashew nuts, roasted and chopped
  • large pinch of dried chilli flakes
  • coconut oil to cook
  • Pan that can be placed in the oven (no plastic handle)

Directions

  1. Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Beat the eggs and coconut milk together in a bowl and set aside.
  3. Add all of the chopped vegetables (mushrooms, tomatoes and carrot) to the pan, and fry on a medium heat for a couple of minutes until softened.
  4. Add salt and pepper, Italian herbs, oregano and paprika and stir well.
  5. Add the spinach and toss until slightly wilted.
  6. Sprinkle over the cashew nuts
  7. Add the egg mixture and sprinkle the chilli powder over the top. Fry until it starts to set.
  8. Transfer the pan to the oven and bake for 5-10 minutes until the egg is set through. You can check by inserting a fork into the Omelette, it should come out clean when it is cooked through.
  9. Serve with a simple lettuce salad.

Music to go with it…
Listen on Spotify: Hozier – Take me to Church

Rucola, Spinach, Asparagus Salad

Rucola, spinach, asparagus salad

The focus of our food philosophy is on prioritizing vegetables and fruit over other food groups, and making sure that we are feeding our bodies nutrient rich food. Living in the eternal heat that is Singapore has resulted in us eating a lot of salads, and having a salad for lunch is a great kick starter for the amount of vegetables that we are eating in a day.

This salad has become one of our favourites. Using both rucola and baby spinach leaves adds some interest to the lettuce base, while the beans or asparagus add a little more substance to the meal. The sesame seeds finish it off attractively, while also adding essential nutrients. You could also consider adding pumpkin seeds, sunflower seeds or pine nuts to the garnish, especially if you remove the parma ham to make it a vegetarian or vegan salad.

Ingredients

  • 150g rucola leaves
  • 150g baby spinach leaves
  • 1 red onion, thinly sliced
  • a few slices of parma ham (Prosciutto) (optional)
  • 75g green beans or small asparagus
  • coarse sea salt
  • freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds

Directions

  1. Heat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
  2. Lay the parma ham out on a sheet of baking paper on a baking tray. Cook in the oven for 8-10 minutes or until crispy
  3. Cook the beans or asparagus in a pot of boiling water that is lightly salted for 2-5 minutes until only just cooked. Remove from the pot and quickly wash under running water to cool them down and prevent further cooking.
  4. Wash the rucola and spinach leaves and place them in a salad bowl
  5. Spread the onion and beans or asparagus over the rucola and spinach
  6. Combine the sea salt, black pepper, olive oil and vinegar in a glass and stir well to combine. Pour the vinaigrette over the salad, and toss the leaves to coat them all.
  7. Stir the black and white sesame seeds together in a small glass or bowl to mix them up
  8. Spread the crispy parma ham over the salad, and top with a sprinkling of the sesame seeds to garnish.

Music to go with it…
Listen on Spotify: Roadkill Ghost Choir – In Tongues

Pumpkin Zucchini Omelette with Lamb and Spinach

Pumpkin Zucchini Omelette with Lamb and Spinach

Lunch does not have to be boring, but it also does not have to take an hour to cook. This pumpkin and zucchini omelette is sweet and delicious, but won’t take you all morning to prepare. We paired it with lamb tenderloins and a salad of spinach leaves to complete the meal.

Ingredients

  • 3 eggs
  • Salt and Freshly Ground Black Pepper
  • 1 tsp dried herbs like oregano, thyme, rosemary
  • 50 ml coconut milk
  • 1 onion, sliced
  • 3 Garlic cloves, sliced
  • 100 gr pumpkin, cut into small cubes
  • 1/2 large Zucchini (courgette), cut into small cubes
  • 3 mushrooms, sliced
  • Handful of fresh mint leaves
  • Large handful baby spinach
  • Splash of good quality red wine vinegar
  • Splash of olive oil
  • 1 x 250 gr lamb tenderloin

Directions

  1. Beat the eggs with salt, pepper, dried herbs and coconut milk. Set aside.
  2. Chop up the pumpkin, onion, garlic, mushrooms, zucchini.
  3. Heat a little coconut oil in a oven proof frying pan and fry the chopped vegetables for a few minutes until they are getting soft.
  4. Add the egg mixture and cook until it starts to set.
  5. Transfer the pan to a preheated oven and grill for around 5 minutes or until the top start to brown.
  6. Take the pan from the oven and let cool off a little.
  7. Garnish with a few mint leaves and sprinkle with olive oil
  8. Season the lamb and fry for 2 minutes on both side for medium – rare. Let the meat rest for 10 minutes, slice and serve with the omelette

Music to go with it…
Listen on Spotify: Gregory Isaacs – Night Nurse

Chicken Shawarma Lettuce Wraps

chicken shawarma lettuce wraps

This is a meal designed to be shared, and constructed at the table. It is messy, it is fun, and it is delicious and nutritious. Enjoy!

Ingredients

  • 1 large red onion, sliced
  • 1 tsp za’atar
  • juice of 1 lemon
  • 2 large chicken breasts, sliced into strips approximately 4cm by 1cm
  • 2 cloves garlic, chopped
  • 1 tsp Lebanese seven spices powder
  • 1 tsp sea salt
  • 1 Tbsp coconut oil
  • freshly ground black pepper
  • 1/4 tsp chilli flakes

Parsnip and Red Carrot Hummus

  • 1 large parsnip, boiled until soft
  • 5 purple carrots
  • 2 spring onions
  • 1 Tbsp tahini
  • 1 tsp sea salt
  • 1 tsp coriander powder
  • 2 tsp cumin powder
  • juice of 1 lemon
  • 2 cloves garlic
  • olive oil

To serve

  • large, firm lettuce leaves (such as romaine lettuce)
  • handful of pomegranate seeds
  • handful of pine nuts (dry toasted)

Directions

  1. For the chicken – Fry onions until soft in a little coconut oil over a moderate temperature. Add za’atar and fry for 1 minute more. Add chicken strips and cook until done. Remove from the oven and put aside. Place into a bowl to serve.
  2. For the hummus – put all of the ingredients into a blender including 2 Tbsp of olive oil. Blend until you have a smooth consistency. You may need to add some more olive oil to get to a thick, but spreadable consistency (about the same consistency as smooth peanut butter). Remove from the blender and place in a bowl to serve. Sprinkle with a little olive oil to serve if you like.
  3. For the pine nuts – heat a clean pan to a moderate / high temperature. Add the pine nuts to the pan (without any oil). Stir continuously for 3-5 minutes until the pine nuts are a golden brown colour. Remove from the pan and add to a bowl.
  4. This is designed as a meal that is assembled by everyone at the table.
  5. Start with romaine or other strong leafed lettuce leaves. Top with hummus, followed by the chicken mixture, and sprinkle with the pine nuts and pomegranate seeds to complete.

Music to go with it…
Listen on Spotify: The Woolshed Sessions – The Woolshed Sessions

Sweet Potato Rosti with Fried Egg and Avocado

Sweet potato hash with fried egg, avocado and parmaham

This sweet potato (kumara) rosti has become a firm favorite in our home as a light meal for either lunch or breakfast. It is substantial enough to be filling, but easy enough to make that it has become one of our “tried and true” fall back recipes when we don’t really feel like deciding what to cook. Let’s face it, we all have those moment sometimes.

Ingredients

  • 2 large sweet potatoes peeled and grated
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp pimenton / smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • ghee to cook
  • 4 eggs
  • slices of parma ham or bacon
  • fresh mint, chopped
  • 3 spring onions, chopped
  • few fresh thyme sprigs
  • olive oil or avocado oil to garnish
  • 1 fresh avocado, sliced, chopped in chunks
  • rocket leaves

Directions

  1. Place the grated sweet potato in a tea towel and wring strongly to remove the excess water.
  2. Combine the sweet potato, onions, garlic, paprika, dried herbs, salt and pepper in a bowl and stir to combine. Add two of the eggs and stir to combine.
  3. Add a little ghee in a pan and add enough of the sweet potato mixture to the pan to cover the bottom. Stir fry 1 minute and then cover and cook for 5-10 minutes until the bottom becomes crispy.
  4. Cook the parma ham in the oven at 200C for 10 minutes until crispy.
  5. In the meantime fry an egg
  6. When the sweet potato is ready transfer to a plate. Place an egg on top, sprinkle with fresh herbs, spring onion, avocado, and the parma ham. Sprinkle with a little olive or avocado oil.
  7. Serve with a sprinkle of extra salt and pepper and some rocket leaves.

About Sweet Potatoes:
The sweet potato is an edible tuberous root that is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. It is only distantly related to the potato and does not belong to the nightshade family. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.

The origin and domestication of sweet potato is thought to be in either Central America or South America. In Central America, sweet potatoes were domesticated at least 5,000 years ago. In South America, Peruvian sweet potato remnants dating as far back as 8000 BC have been found. In New Zealand the sweet potato is known by the Maori name of Kumara, while in parts of North America it is referred to as “yams” although Sweet potatoes are botanically quite distinct from yams.

Music to go with it…
Listen on Spotify: Marissa Nadler – July

Vietnamese Crepes with Prawns

Vietnamese prawn crepes

Vietnamese cooking is delicious, fresh and full of flavour. This recipe is great either for breakfast or for lunch.

Ingredients

  • 100g rice flour
  • 200ml coconut milk
  • 1 tsp ground turmeric
  • 200ml water
  • 2 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • pinch of himalayan rock salt
  • 3cm ginger, chopped
  • 3 garlic cloves, finely chopped
  • 1 onion or large shallot, finely chopped
  • 12 large prawns, shelled and deveined
  • 1 carrot, julienned (finely sliced into sticks)
  • 1 cucumber, julienned (finely sliced into sticks)
  • large handful fresh coriander, finely chopped
  • salt and pepper
  • few drops hot sesame oil
  • 2 eggs, beaten

Directions

  1. Mix flour, coconut milk, turmeric, water, spring onions, chilli, ginger, garlic, and salt in a bowl.
  2. Heat a little oil in a frying pan and fry the onion until golden brown.
  3. Add 3 prawns and a few tbsps of egg and stir to scramble the eggs and cook the shrimp.
  4. Pour a thin layer of batter into the pan and top with a handful of carrot. Cover and let cook for 2-3 minutes until cooked through.
  5. Remove the lid and cook for 1.5 minutes more.
  6. Top with pepper, salt, a handful of cucumber, a handful of coriander, and a few drops of hot sesame oil to garnish. When the crepe is crispy remove from the pan and fold in half.
  7. Cook the remaining crepes according to the above instructions one by one.
  8. Serve with a little salad leaves for breakfast or lunch.

Music to go with it…
Listen on Spotify: Future Islands – Singles

Grilled Salmon with Avocado Guacamole Salsa

Grilled Salmon with Avocado Tahini Dip

This recipe uses a slightly simpler version of a traditional guacamole. For this recipe we do not use a blender so it’s not completely smooth but a little more chunky. Use the chilli if you like it spicy, otherwise omit.

Ingredients

For the fish

  • 2 wild salmon fillets
  • Salt and pepper
  • Sumac powder
  • Coconut oil

For the guacamole:

  • 1 ripe avocado, chopped into cubes
  • 1 garlic glove, finely chopped
  • 1 small red onion, finely chopped
  • 2 spring onions, finely chopped
  • Fresh coriander, chopped
  • Juice of 1 lime
  • 1 tsp group cumin
  • Salt and pepper
  • Olive oil
  • 1 red chilli (optional)

Directions

  1. Start with the guacamole. Put all ingredients in a large bowl and mix and mash until you have a chunky consistency. Set aside.
  2. Season the fish with salt and pepper and a little sumac.
  3. Heat the oil in a frying pan and fry the salmon for a couple of minutes (skin side first) until it is half way cooked. Look at the side of the fish and you will see the line come up.
  4. When the fish is half way, turn and fry for another minute or two. If you like your fish well done, just cook it a little longer.
  5. Transfer to a plate, top with the guacamole and a splash of olive oil.

Music to go with it…
Listen on Spotify: Woods – With light and with love

 

 

 

 

 

Lebanese Seven Spice Powder

Lebanese 7 spice powder
A staple in any Lebanese kitchen, the aromatic blend is very versatile and works wonders as a dry rub on fish, chicken and especially meats such as lamb. All of the spices used in this mix are readily available in most supermarkets.
 

Ingredients

  • 5 tablespoons ground allspice
  • 3 1/2 tablespoons black pepper
  • 3 1/2 tablespoons ground cinnamon
  • 5 tablespoons ground cloves
  • 4 tablespoons ground nutmeg
  • 4 tablespoons ground fenugreek
  • 4 tablespoons ground ginger

Directions

  1. Mix spices well until completely blended
  2. Store in an air tight container, and use as a seasoning, as a rub for meat or poultry, and in the Lebanese lamb burgers

Music to go with it…
Listen on Spotify: Wild Beasts – Mecca