Inspirations for a Long Lazy Lunch

Winter, spring or summer, there is always time for a GREAT lunch. I look on food as a treat EVERYDAY, I mean if you cannot eat well when the time comes to feed your body & soul, WHY bother?
I hope you are inspired by these tasty tantalisers…

• Lamb or Chicken Kebabs coated with Za’atar: in warm Pitta breads served with hummus or tzatziki. Or place on a bed of couscous.

• Lobster/ Seafood with Avocado Papaya Salad with Raspberry Vinegar Dressing.

• Marinated Thai Green Chicken wrapped in Silver Beet or Banana leaves served with a Fresh Coconut Salad.

• Baby Poussin’s wrapped in smoked bacon stuffed with potatoes, whole garlic cloves, sage, rosemary thyme.

• The 3 P’s (potatoes, parsnips pears) Tray Baked Pork Chops in a Thyme Lemon marinade served with a Mustard Mint Sauce.

• Macaroni cheese with a Twist: Add to sauce 50g parmigiano reggiano, 1 cup Gruyère, Dijon mustard, tabasco, grated nutmeg, diced smoked ham. Smear ovenproof dish with truffle oil, pop in pasta sauce, cover with breadcrumbs & extra Parmigiano.

• Cashew Nut Aubergine Curry.

• Tagine of Lamb with Raisins Almonds.

• Tagine of Chicken with Apricots Prunes.

• Seared Tuna Slices with a Black Pepper Mustard Seed Crust served with Scallops, Bean & Vegetable Timbales.

• Pork loin slices with: Garlic Sundried Tomato Stuffing or Cranberry Papaya Stuffing.

• Rolled Chicken Breasts Stuffed with Fresh Date Couscous.

• Mediterranean Lamb Cutlets with a Black Olive Tampanade, served with a Roasted Pepper Sauce.

• Walnut, Artichoke Mascarpone Pasta.

• Crayfish with a French Twist served on an Artichoke hearts filled with Sweet Potato surrounded by Asparagus Tips.

• Freshly made Pasta with Porcini Chanterelle Mushrooms in a Mascarpone Pecorino Sauce.

• Herb Roasted Pork Loins with Fig & Pear Sauce.

• Crayfish Tails with a French Twist.

• Hot Smoked Salmon Pasta with Tarragon Flavoured Barnaise Sauce.

• Scampi on Baby Leeks with Sauce Nantua

• Five Spiced Chicken on Hoi Sin Vegetables

• Italian Hapuka Fillets Salmon Steaks wrapped in Parma

• Ham served with Split Yellow Lentils with Lemon Juice Spinach with a side serving of Creme Fraishe

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Mouthwatering Inspirations for Breakfast or Brunch.

We ALL need a little inspirational kick start some days, usually, at a weekend, when time is on our side and our taste buds are crying out for something more that a soggy sandwich we make do with during the week.

Take a look and I do allow drooling..

• Corn Tortilla’s Stack,layered with spiced fried beans & crispy bacon and topped with a poached egg

• Warm Roasted Ratatouille with herb fried potatoes.

• Orange & Sherry fried toasts, layered with caramelised cinnamon apples & drizzled with warm honey pecan syrup.

• Lebanese Flatbreads with Za’atar topping filled with roasted peppers & cherry tomatoes served with a side dish of Dukkah.

• Spinach Crépes with blue cheese & mushrooms.

• Smoked Salmon Paté with garlic crostini or toasted French bread.

• Twice-Baked Goat’s Cheese Soufflés with tangy tomato sauce.

• Goat’s Cheese Béignets with crisp green salad.

• Cancun Chicken Kebabs.

• Warm Moroccan Harissa Lamb Pitta’s with Lemon Yoghurt & served with Hummus & Crisp Salad.

• Chargrilled Salmon strips with a Moroccan Chermoula Sauce served on a bed of Watercress, Spinach, Black Olives & Croutons.

• Tender Strips of Lamb saûted in lemon juice served in warm pitta pockets on a bed of Hummus scattered with roasted Pine Nuts.

• Artichoke Bottoms! stuffed with bacon, sage onions & bound in breadcrumbs.

• Goat’s Cheese Onion Quiche served with chunks of fresh bread & lashings of butter.

• Deep-fried Pork Slices on a bed of vegetable noodles drizzled in a savoury caramel sauce.

• Aubergines stuffed with chunky vegetables & whole black olives.

• Aubergines Stuffed with Pesto & Chicken.

• Aubergine Feta Flan.

• Grilled Aubergine Salad

• Beef Kebabs in warm pitta pockets filled with Rocket & Cherry Tomatoes.

• Aubergine Feta Pizza drizzled with Basil Oil.

• Aubergine & Mushroom Paté, served with thick sliced of toasted French Bread.

• Duck Orange Terriné, served with Wholegrain Bread Slices.

• Luscious Salmon Terriné with Crisp Green Salad Herb Butter New Potatoes.

• 3 Cheese Omelette with Diced Mushrooms, Tomatoes laced with fresh Oregano & Mint.

• Herb Crab Puffs on a bed of Green Salad served with Tartar Sauce.

• Ricotta Cheese & Zany Zeus Cheese with a Wholegrain Mustard,Basil & Field Mushrooms Sauce with Fresh Penné

• Glazed Pork Apple Meatloaf sliced with Chunky Bread & Butter

• Freshly Grilled Sardines with Lemon Caper Dressing

• Goat/Lamb Kebabs with Cumin Yogurt Dip

• Spanakopita (Cheese Spinach Filo Parcels)

• Hungarian Mushroom soup with Fresh Crusty Bread Humus.

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