Antonia Landi

Posts Tagged ‘broccoli’

Lunch x2 – Better than Toast

In Food, Student life on February 22, 2012 at 6:42 pm

Picture: Antonia Landi

Nothing is sadder and less appetizing than a few bits of bread, thinly covered with a bland filling, straight from the supermarket fridge. We all eat sandwiches like that far too often – I say, it’s time for a change!


Britain is a nation of sandwiches; there are no two ways about it. And while I love a good, decadently filled homemade sandwich that has fresh veg and fillings poking out at the side, I dislike nothing more than those awful, cold and soggy sandwiches you get with your ‘meal deal’. Who wants to look forward to that? No wonder people can’t find the joy in cooking and eating if all they live on tastes, well… horrible.

I haven’t made many videos that work well as lunch, because I often told myself that people wouldn’t have time for that in the morning. I’m one of the laziest people you’ll ever meet and no matter how much I enjoy cooking, I don’t want to wake up half an hour earlier every day just to spend it on the stove. But this term I find myself eating at university a lot, and since I prefer preparing my own food instead of paying over the odds for something substandard, I always take a packed lunch with me.

The great thing about these two recipes here is that they work wonderfully in single servings, taste delicious and they are so quick to prepare. I bet any of you that you could make either of these dishes in six minutes or less. I’m not even joking.

These are only two of many recipes that can be re-arranged, re-developed or invented from scratch that work great for lunch. If you have a day off, treat yourself to a warm lunch, or if your work has a microwave, even better. The tuna and broccoli noodles are quickly becoming a favourite dish of mine, and the couscous salad is easy to transport, superquick and supereasy to make. But whatever you want to take with you, do invest in a good lunch box. Don’t do it like me, you’ll have tuna leaking all over your bag and you’ll be smelling it for weeks! Although I must say, I do enjoy the company of the cats I’m attracting.


Both recipes feed 1


Couscous salad:

75g couscous

Enough boiling water to cover

50g feta cheese

2tbsp raisins

1tbsp pine nuts

Salt, pepper

Olive oil

Pinch of cloves and/or nutmeg (optional)


Tuna noodles:

1/2 can responsibly sourced tuna in brine

1 ‘nest’ of egg noodles

150g frozen broccoli

Salt, pepper

Soy sauce (optional)

Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!

And finally, have a look at these great links for inspiration and information.

Fed up with the usual sandwiches? Me too, and so is Hugh! Follow this link for a great guide on how to make lunch tasty, everyday.

If you’re unsure about where you can get responsibly sourced fish, here is a list of Supermarkets and their involvement in sustainable fishing.

If you have leftover couscous may I suggest making it into a tasty quiche? This recipe looks so fantastic, I might just have to try it myself!

Antonia Landi for the Useful Times.


Summer pasta dish – Better than Toast

In Food, Student life on June 8, 2011 at 2:10 pm

Picture: Useful Times

The days are slowly but surely getting brighter and warmer, and what better way to celebrate the arrival of summer than with a colourful and light meal. This is a dish you can really show off with – the vibrant colours and delicate flavours make this one perfect for a dinner party al fresco.

I have consciously decided not to use meat in my recipe today, which means the dish isn’t too heavy. Plus, it’s vegetarian as well, so if you have any veggie friends you can invite them over and have a great meal to wow them with! But be careful – in my recipe I use parmiggiano, which doesn’t actually classify as a vegetarian cheese. Non-vegetarian cheese is made with rennet, which is an animal product and helps the milk proteins to curdle and therefore allow the production of cheese. It’s a small detail, but make sure you get it right if you have vegetarians over for dinner. Ideally, you’d want a mature hard cheese that is ideal for grating (or is already grated!) – if you are struggling, ask your vegetarian friend to suggest any favourites!

The end result for this recipe delivers a dish that is delicate in flavours – if you want to add a bit more zing, try adding some lemon juice and zest to the finished dish. If you find your sauce to be a bit too thick for your liking, you can add some water to it – a ladleful of the cooking water would be ideal, but some ordinary water will do as well. And finally, don’t be afraid to try different flavours! My choice of vegetables came down to presentation and personal preference – but you can substitute any of the ingredients with other vegetables. Mange tout and asparagus are only two of the options you have! Always make sure you get vegetables that take about the same time to cook – or alternatively you can boil the ‘odd one’ separately and add it to the final dish.

Feeds 4:

350g – 400g pasta

400g assorted vegetables (I use broccoli, spinach, fine beans and peas)

150g soft cheese


basil to taste

salt and pepper

parmiggiano or vegetarian hard cheese to taste

lemon juice and zest is optional

Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!

Antonia Landi for the Useful Times.

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