Tag Archives: Leftovers

Mushrooms on Toast

This is something Mr Brooker introduced to my lunchtime life, and it’s a much healthier version of Pizza Express’ delightful Bruschetta con Funghi (which is loaded with cream). This makes a fabulous lunch, served with salad or alone, a great starter, if served in a smaller portion, or a tasty canapĂ©, if vastly miniaturised. 

  
You will need:

Crusty whole grain bread, toasted 

Mushrooms, preferably chestnut

1 clove garlic

1 tsp parsley

1/2 tsp thyme

Generous knob of butter

1/2 teaspoon Dijon mustard

Grinding of black pepper 

  
1. Melt the butter in a frying pan over a low to medium heat. Slice the mushrooms, grate or crush the garlic and herbs (unless using dried). 

  
2. Put the toast on and chuck the garlic in the pan to let its flavour release into the butter, without burning it.

  
3. Add the mushrooms and herbs, making sure to spread the mushrooms out evenly. Try not to overheat or over stir. You want these brown and textured, not grey and mushy! 

  
4.When the mushrooms are nearly ready, add the mustard and stir in. Add more if you really like it!

5. Serve over the toast with a grinding of black pepper. You won’t need to butter the toast as the mushrooms will be moist enough. 

  
I know this involves fat and dairy but at least it’s real butter! The flavour simply can’t be replicated any other way!   Just make sure you enjoy it!

Chicken and Avocado Open Sandwiches

Ok, these still mean carbs. But we all need carbs sometimes. And they’re homemade carbs, so you have to let yourself off! They’re still almost raw and make a great light filling supper or weekend lunch, as well as ps king you full of vitamins, protein, good fats and omega 3!

  
You will need:

Half of a small baguette or a quarter of a big one

2 tbsp sour cream (optional)

1/2 medium avocado 

A large handful of roast chicken, or other chicken of your choice (this would be excellent with salmon)

Drizzle of sweet chilli sauce or sciracha 

Side salad of your choice 

1. Slice open your baguette.

 
2. Thinly spread with sour cream. Slice up your avocado and add this on top. Drizzle on some lemon juice and salt. 

  
 3. Place the chicken on top, drizzle with a spicy sauce, and serve with your salad. Speedy, healthy and a great way to use up leftovers!

  

Salad Drawer Soup

In winter, I like to make soup on Sundays to keep me in healthy lunches throughout the week. Soup is great because it’s hot and filling, but it can also get lots of vegetables into your day! Add a box of your favourite fruits and you’re well on your way to making your 5-a-day. I had a big old glut of soup in the freezer so I’ve been trying to whittle that down a bit over the last week or so, so although I wanted to make something new this week, I didn’t want my usual monster batch of blended tomato or squash. As I already had a bag of carrots, a couple of onions and fresh parsley in the vegetable drawer, I picked up a leek at the supermarket and threw together something that my nana usually makes (only, she adds turnip…not a fan!), but you could make this with any of your favourite veg. It would be great with some cubed new potatoes added if you fancied something a bit heartier.

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You may want:

1 litre of stock, I used half a litre of homage chicken stock I had in the freezer, plus 1 stock cube dissolved in hot water

3-4 carrots, chopped

1 white onion, sliced relatively finely

1 leek, sliced finely

a couple of handfuls of frozen peas to finish

a spelling of fresh chopped parsley

salt and pepper to taste

1. Chop the rootier veggies and sauté in a little oil or butter, until the onions and leek are translucent.

2. Add stock and seasoning and simmer for a good 40 mins or so.

3. Taste and season if necessary – this will probably need a bit more salt and pepper than usual.

4. Add frozen peas, not long before serving, to make sure they don’t overcook.