Tag Archives: Lunch Recipes

Chorizo, Pepper and Potato Tortilla (Spanish Omelette)

This chorizo, pepper and potato tortilla (Spanish omelette to the uninitiated) is the perfect dish for one of those nights (or lunchtimes) when you don’t have much of anything to make a meal out of.  Due to extensive flooding, we found ourselves delayed in being able to get to the supermarket this week, but thankfully we have the remains of a large sack of potatoes kicking about, and we always try to keep eggs, peppers and chorizo in the house (among other things like onions, sweet potatoes and garlic) so we came up with this creation.  Neither of us has had a Spanish Omelette/Tortilla before, but as far as we’re concerned, you can’t go far wrong with chorizo, peppers and potatoes so it was most definitely worth a shot.

I did a quick bit of Googling, and of course there are a number of schools of thought as to how one of these should be made, most of which involved cooking it entirely on the hob, flipping it over halfway through, and knowing how useless I am when flipping pancakes, the grill option seemed to make much more sense.  And we’re all about making things easy.

So here it goes: dig in and let us know what you think.

Chorizo, Pepper and Potato Tortilla (Spanish Omelette)

Chorizo, Pepper and Potato Tortilla (Spanish Omelette)

Ingredients

  • 6 medium potatoes
  • 1 cooking chorizo or about 1/3 of a cooking chorizo ring
  • 1 red onion
  • 1 red pepper
  • 6 eggs
  • salt and pepper
  • 1 tsp dried parsley
  • grated cheese, optional but delicious
  • 1 tbsp or so olive oil

Instructions

  1. Peel and slice the potatoes - not too finely, and chuck the slices into a large frying pan, covered with salted water. Let them simmer, topping up the water if it dries out before the potato slices are nice and tender.
  2. When cooked, remove from the pan and add the oil. Now fry the potato slices, half at a time, until lightly golden. Remove and set aside for now.
  3. Slice the onion and fry until soft, then set aside.
  4. slice the chorizo into pound coin sized pieces and half each piece, then fry those off until just turning crisp.
  5. Mop up some of the fat, and beat the eggs together in a jug along with parsley and seasoning.
  6. Layer the potato slices in the pan with the onion, chorizo and pepper slices (they'll cook enough in the pan) then gently pour over the egg, letting it fill in the gaps. Turn your grill or oven up high.
  7. Let the pan sit over a low to medium heat, letting the egg gently set, like you're making a regular omelette.
  8. Slide the pan under the grill while the egg on top is still raw. Leave it there for a couple of minutes then remove and sprinkle on the cheese. Put it back under the grill until the cheese is melted and turning golden then carefully remove and set the pan on a worktop saver. Try not to leave it under the grill for any longer than you have to, as the eggs will turn rubbery.
  9. Slice up and serve with peas or salad and enjoy!
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Broccoli Soup

This broccoli soup recipe marks the calendar with finally being the time of year when it’s getting cold enough to drag out the old soup pot, chop up some vegetables and enjoy a steamy bowl of warming soup.  With the sun still shining, we can’t be too depressed about the imminent winter, but can instead celebrate the best of the season’s produce and remember all the good things that come with the changing seasons, and even the seemingly never-ending British winter when it gets here.  You have to admit to looking forward to a full roast dinner, shepherd’s pie or casserole at some point this summer while forking your way through yet another crisp salad….

The nights are drawing in and there’s a morning chill in the air, so head to the supermarket or your local farmers’ market and pick up some cheap, seasonal broccoli and put together this deliciously quick and simple soup.  Trust me, it tastes much better than it sounds!  It may be green but remember you have all that leek, onion and chicken stock to give you flavour.  Don’t overcook the broccoli and add plenty of black pepper and the job’s a good’un. Charles ate his up topped with some finely grated Italian Hard Cheese (Parmesan that isn’t from Parmegiano, in other words), but it’s great on its own as well. I used mostly fresh herbs for this recipe because Charles is pretty good about making sure we have plenty of them in the garden but dried herbs will work too if that’s the most economical option for you.

Broccoli Soup

Broccoli Soup

Ingredients

  • 1 tbsp olive oil
  • 2 onions, sliced
  • 2 cloves grated garlic
  • 1 large leek
  • 4 heads of broccoli
  • 3 chicken stock cubes
  • sprig fresh mint
  • a few leaves of fresh parsley
  • 1/2 tsp dried thyme
  • plenty of salt and pepper
  • a soup pot and a stick blender are also pretty essential!

Instructions

  1. Drag your soup pot out onto the hob and add the olive oil. Turn the hob up to medium and add in the sliced onion and garlic.
  2. Cut off the woodiest ends of the leek, clean all the grit out and slice and add it to the pot. Cook until turning translucent, whilst chopping the broccoli into florets and chunks of stalk, removing any leaves.
  3. Prepare the stock by dissolving the stock cubes in boiling water and add to the soup pot. Add the broccoli and top up with water until covered.
  4. Add the herbs and seasoning and cover the pot with its lid.
  5. Simmer for around 10 to 15 minutes or until the broccoli is cooked through.
  6. Allow to cool a little and then blend until smooth with your stick blender. I prefer to decant it into a large bowl first to protect my non-stick soup pot. If you only have a jug blender, I would recommend leaving the soup until it's completely cool to avoid the risk of scalding yourself.
  7. Once the soup has been blended to an even consistency, taste for seasoning and season to taste, including lots of black pepper.
  8. Now serve it up for lunch. It should keep in the fridge for 4-5 days, stored in airtight containers, but will also freeze really well in ready-to-heat portions.
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If you enjoyed this recipe, why not try our Beef and Broccoli recipe?  Or even another of our soup recipes if broccoli isn’t your thing.

Carrot and Coriander Soup

Since the weather doesn’t seem to be improving any, we’re stuck in soupsville for however many weeks it’s going to take Spring to warm things up enough to let us enjoy salads at lunchtime. This is a swings and roundabouts problem, however, because the soup gets made on Sunday, and then portions will need to be reheated each day for lunch, whereas salads necessitate chopping and boxing every evening when supper’s being made, and there often needs to be a roast bird in the oven on Sunday to provide the protein element.  So either way, this is my hardest work part of eating well.

 
All that work pays off, however, as long as you can keep changing things up enough that you keep enjoying whatever it is you’re feeding yourself. And that’s why it’s time for a new soup! You don’t me need to tell you that carrots help to see I the dark but you may not know that they are packed with vitamin C. They can be a little sweet, however, so to me it makes sense to balance them out with a little heat and some acidic citrus to give you a tasty well/rounded soup. 

You will need:

2 onions

2 leeks 

3 cloves garlic

2 cm piece ginger 

1 tbsp olive oil 

1 kg carrots

3 chicken stock cubes (use vegetable if you would prefer, or fresh stock)

2 tsp dried parsely

1/2 tsp ground chilli

1/2 tsp ground cumin 

4 tsp ground coriander 

Splash orange juice

Dash Worcestershire sauce 

Salt and pepper 

A few leaves of fresh parsely or coriander (optional)

  
1. Chop the onions, garlic and ginger. Don’t worry about being too delicate or even – it’ll all blended once it’s cooked.how to make soup 
2. Add a tablespoon of oil to your soup pot and chuck in the onions, garlic and ginger and cook on a medium to high heat until it’s all starting to turn transparent.  recipes to use up leeks
3. Chop the leeks – make sure you rinse out any mud and trim off the toughest part of the leaves.

 carrot recipes 4. Peel and chop the carrots – you can leave the skins on if they’re not too gnarly – just give them a quick wash.easy soup recipes 

5. Add the leeks to the soup pot and cook out for a few minutes… carrot soup recipes 

6. …then add the carrots and stir it all together.  how to make carrot soup 
  7. Make the stock by dissolving the stock cubes in water, then add to the pot, topping up with more water if necessary. I used about a litre and a half. Put a lid on and leave to simmer on a low to medium heat for 40 minutes to an hour.  Carrot and Coriander Soup Recipe

8. Add the parsley and spices  to the pot and take it off the heat. Now it’s time to turn this hitch pitch into a smooth soup. You can do that by pouring it into a blender or by using a stick blender. I like to use a stick blender and decant the soup into a big bowl before blending to avoid getting my soup pot scratched.   

9. Add a little more water if it’s all looking too thick. I added some fresh parsely leaves at this point just to freshen things up, but you could use fresh coriander if you like it. I tasted it for seasoning and added some more ground coriander at this stage but I’ve accounted for it in the overall measurements above. Add seasoning, Worcestershire sauce and the orange juice and mix together. 

Carrot and coriander soup 10. Taste, and add anything you feel is missing. If it’s a little bland, add seasoning. If it’s not spicy enough for you, add more coriander or chilli, or if you think it needs more zest, add a splash of orange juice. Serve up and enjoy!  

Rapid But Delicious Avocado Toast

We don’t have a very positive relationship with food fads at the Mill, but we also live by a “don’t knock it ’til you try it” philosophy (within reason!) so I had to take advantage of a day at home to whip up this nutritious but delightful lunch. 

 avocado toast recipe 

You will need:

1/2 Hass avocado 

2 tsp lime juice

Good pinch salt

1/2 tsp chilli powder

2 slices of granary or other brown bread, toasted (I used homemade bread I had frozen in slices, popped straight in the toaster)

Optional: serve with a poached egg

 how to keep half an avocado 
1. Half your avocado, cutting around the seed and twisting it open. If you’re not making this for two, immediately cover the half with the seed remaining inside with lemon juice or lime juice, cling film and put in the fridge to help keep it as green as possible. 

 how to make avocado taste better 

2. Whilst avocado is delightful, I don’t like it to taste too creamy, so I generally add a good punch of lime juice) which has the added benefit of delaying the avocado turning brown), a bit of salt and a kick of chilli to wake it up and round it off. Scoop out the flesh of the half you’re using, and mash it up in a bowl or on a clean chopping board until sort of spreadable but not too mushy- I like to leave some unmashed pieces for texture.

  
3. Meanwhile, toast the bread. If you want a warm lunch, have the avocado ready to spread on by the time the toast is ready.

 how to make avocado toast 
5. Transfer the mashed avocado onto the toast, put on a plate and enjoy with a nice cup of Earl Grey!