Antonia Landi

Posts Tagged ‘salad’

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.

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Three starters – Better than Toast

In Food, Student life on August 28, 2011 at 4:35 pm

Think you can’t make three starters in three minutes? Think again!

Even though they don’t always seem it, starters are a very important part of the meal. Want to be a bit fancy? Simply add another course to your dinner! Invite some friends round to a three-course meal – starter, main, and dessert – and you’ll be amazed at how easily you can pull it off!

As I mentioned before, starters are an integral part of a meal. Think about it – they are the first thing your guests will taste and serve as a mood-setter for the things that will follow. I usually try to keep the starter as seasonal as possible – if you’re unsure of what is in season and when, a quick search will do the trick. The golden rule is to always keep it light – you don’t want to fill your guests up right away! Keep it fresh – starters are an ideal way to serve a cool course during the hot summer months. Alternatively, opt for a warm salad or a soup during colder periods.

There is nothing better than finding a recipe that works for you and then sticking with it. Why not make your starter into a main? I love to serve up my caprese salad as a light lunch during summer, or make bigger portions of the couscous and leek salad and serve it with some toasted pitta bread! The truth is, as long as you keep it light and fresh there is not much you can do wrong. I love to use herbs in starters – since most of them rely on delicate flavours, you can really work with different herbs and make them shine.

Just a quick note on olive oil: I strongly suggest you buy good olive oil for these recipes – try to go for extra virgin olive oil whenever you can. As these recipes work with mild flavours, you will really be able to appreciate a good quality olive oil.

Feeds 4 as a starter or 2 as a main:

Caprese salad:

4 medium tomatoes

2 mozzarelle

Some fresh basil

Salt, pepper and olive oil to taste

Orange salad:

4 oranges

Thyme

Salt, pepper and olive oil to taste

Warm couscous and leek salad:

150g couscous

1 leek

1 lime

Mint

Salt, pepper and olive oil to taste

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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