Posts Tagged ‘tomato’
June 30th, 2011
While I was constructing this salad in it’s bowl I was gently reminded of performing similar activities years before. When I was young(er) and my parents would have guests over for a braai I was often entrusted to make the green salad that would accompany our meal. This was a job that I took most seriously. I remember spending ages chopping and slicing the ingredients laid out by my mom. Finally (and most importantly) I deliberated over how to arrange said ingredients into intricate patterns, trying not to repeat arrangements previously used. I guess some things haven’t changed.
Today’s Lunch:
- Salad with mixed leaves, smoked chicken, baby tomatoes, feta and spring onion.
cheese, chicken, feta, salad, smoked chicken, spring onion, tomato
Packed Lunches
February 2nd, 2011
As much as I try to keep my lunches healthy and lean sometimes it’s nice to break the rules a little. Who can resist a piece of yummy bacon anyway? I think I struck a nice balance between the sweet, smoky, crispy bacon and the lentils and other crunchy veggies in this salad.
Today’s Lunch:
- Lentil and bacon salad with mixed lettuce leaves, red onion, carrot, mange tout and baby tomato,
- some grapes and
- a plum.
bacon, carrot, grapes, lentil, lettuce, mange tout, onion, plum, salad, tomato
Packed Lunches
January 19th, 2011
Pasta salad is one of those dishes that is perfect for packed lunches. It’s meant to be eaten chilled so you can prepare it in the evening and stick it in the fridge. Then in the morning pop it into one of those lunch cooler bags with a little ice brick and it’ll stay perfectly cool until lunchtime. A great summertime lunch that is also a wonderful vehicle for a few of your daily fruit and veg servings.
Today’s Lunch:
- Pasta salad with mini pipe rigate, yellow peppers, cucumber, spring onions, baby tomatoes and feta cheese all tossed in a light tomato sauce.
cheese, cucumber, feta, pasta, pasta salad, salad, sping onion, tomato, yellow pepper
Packed Lunches
January 17th, 2011
So here we are, a couple of weeks into 2011 and probably just getting the hang of writing 1 and the end of the year instead of that mischievous 0. By now we are all trying to make the transition from holiday mode to work mode whether we had an end of year break or not. For me work mode also includes getting back into my routine of packing lunches for myself. For the first packed lunch of the year I chose a basic almost school lunch combo of tortilla wraps and fruit. Perhaps not very exciting but it fulfilled it’s destiny of filling my tummy and helping me stay awake during the late afternoon slump.
Today’s Lunch:
- Caprese wraps – tortillas filled with baby tomatoes, slices of mozzarella cheese and lettuce,
- a grape, apple & rooibos juice box,
- a doughnut peach and
- some grapes.
caprese, cheese, grapes, juice box, lettuce, mozzarella, peach, tomato, tortilla, wrap
Packed Lunches
September 6th, 2010
I was recently asked to write a guest post by the lovely Lady Raven for her blog Add to Taste and it was published this past Friday. My very first guest post! Be sure to check it out and then come back to see what is on the menu today.
Today’s Lunch:
broccoli, choppy choppy, minneola, pasta, tomato
Packed Lunches
July 27th, 2010
If you follow me on Twitter you probably read my tweets about my newly acquired bento from The Crazy Store. Fellow Tweeter and bento fan Amanda pointed it out to me and I’m so glad she did! It’s a great little set and I got to take it out on it’s maiden voyage today.
Today’s Lunch:
- Greek flavoured pasta salad: pasta tossed with garlicky braised tomatoes, feta cheese, cucumber and yoghurt dressing (recipe below) topped with wilted pea shoots,
- apple slices,
- almonds and
- wasabi peas.
I received a jar of Kara’s Original Greek Herb Dressing in my goodie bag at the SA Food Bloggers Conference earlier this year and since the conference I’ve used it to dress leafy salads and steamed vegetables with great results. Here is my simple recipe for a Greek flavoured yoghurt dressing using this herb mix.
Ingredients:
- 3 tsp Kara’s Original Greek Herb Dressing Mix
- 6 tsp warm water
- 1/2 tsp celery salt
- juice of half a lemon
- 150ml plain yoghurt
Method:
- Add warm water to herb mixture and leave to rehydrate for a few minutes
- Add celery salt and lemon juice
- Stir into plain yoghurt
This is enough to dress half a packet of pasta (250g dried). I think it would also make a great marinade or dip, although if you plan to use it as a dip you may want to use less salt.
almonds, apple, cucumber, feta, garlic, pasta, pea shoots, tomato, wasabi peas, yoghurt
Packed Lunches, Recipes
June 1st, 2010
You may have noticed the last few lunches I’ve posted have all had couscous in them, it’s quite the staple in my kitchen and often comes to the rescue when I’m too lazy to cook rice or other starch to round out a meal. Today’s lunch also contains couscous, surprise surprise, in one of my favourite lunch box additions. This salad (containing couscous, butternut, feta cheese, dukkah and rocket) is really easy to throw together and always pleases.
Today’s Lunch:
- Butternut and feta couscous salad,
- hummus topped with some harrief from Oded’s Kitchen,
- cucumber sticks and
- some baby tomatoes.
Harrief
butternut, couscous, cucumber, feta, harrief, hummus, tomato
Packed Lunches
May 19th, 2010
I made this braised red cabbage as part of Mothers’ Day lunch and it was a big success. It is equally delicious hot or cold, so it makes a great addition to a packed lunch or picnic.
Today’s Lunch:
- Sliced chorizo from Rudi’s Sausage Deli,
- sliced tomato,
- green beans,
- braised red cabbage and
- couscous.
Braised red cabbage – recipe from Best Food Fast Christmas Made Easy
Ingredients:
- 450g red cabbage, sliced
- 1 onion, chopped
- 1 Bramley apple, peeled, cored and chopped
- 4 Tbsp red wine vinegar
- 2 Tbsp muscovado sugar
- 1/2 tsp grated nutmeg
- 1 Tbsp redcurrant jelly
- 25g butter
Method:
- Put the cabbage, onion and apple in a flame-proof casserole.
- Stir in the red wine vinegar, the sugar, nutmeg and redcurrant jelly. Cut the butter into pieces and dot all over the top of the cabbage.
- Cover with a tight-fitting lid, bring to the boil, then simmer gently for about 1 hour, stirring now and again. The cabbage should be tender and most of the liquid evaporated.
I substituted a granny smith apple and balsamic style vinegar for the Bramley apple and red wine vinegar. I also omitted the red currant jelly and used about half the amount of butter listed.
Makes enough to serve 8 people as a side dish.
chorizo, couscous, green beans, red cabbage, tomato
Packed Lunches, Recipes
April 30th, 2010
I assimilated this pasta dish into my repertoire after reading the recipe in the Slow Food Cape Town CSA newsletter. It’s one of my favourite weekday meals to make, all you need is three ingredients and about fifteen minutes and supper is ready. Just perfect.
Today’s Lunch:
- Broccoli and blue cheese pasta,
- melon balls and
- cucumber, baby tomato and baby corn skewers.
Did you notice the little octopus food picks in my lunch box? Aren’t they cute? Here’s a close-up of the little smiling faces.
baby corn, blue cheese, broccoli, cucumber, melon, pasta, tomato
Packed Lunches
April 12th, 2010
I bought some porcini butter from the Funki Fungi stand at the Neighbourgoods Market awhile ago. I’ve been using it for all sorts of dishes, but my favourite way to use it is in a simple sandwich where it’s subtle flavour really gets to shine.
Today’s Lunch:
- Sliced silverside, watercress and porcini butter sandwich on rye bread,
- baby tomatoes,
- baby corn,
- orange, radish. mint and toasted almond salad and
- some grapes
almond, beef, corn, grapes, mint, orange, porcini butter, radish, rye bread, sandwich, tomato, watercress
Packed Lunches
