A simple summer recipe for a boring jazz lunch

Business lunch can often get a bit repetitive.

Usually, the same type of problem tends to occur many times.

In fact, recent studies have shown that a third of Britons get bored after eating the same meal four days a week.

And the most boring lunches were salads (22%), sandwiches (21%) and soups (20%), but most people eat them every day.

So maybe you’re looking for a little jazz in your lunch routine?

Lunch can still be fun and relatively simple. So I asked the chef to show me a simple and delicious recipe.

Recipe for potato pancakes with fried egg and asparagus

This Tommy Banks recipe offers two.

material:

• 12 Aschiris Pier, cut edge
• 400 grams of mashed potatoes
• 40 grams of common flour
• a big egg
• 1 tablespoon of oil
• Hard-boiled egg
• A handful of finely chopped onions to decorate

Method:

1. Bring water to a boil in a medium saucepan. Add the asparagus and blanch for about 1 minute. Remove, drain and adjust. Preheat grill.

Put the puree, flour and eggs in a large bowl and season with salt and pepper. Make pancakes with a mix of potatoes. The size depends on your appetite and set.

3. Meanwhile, toss 1 tablespoon of asparagus with oil and add salt and pepper. Place it under the grill for about 5 minutes or until it boils and begins to foam.

4. Heat a large skillet over medium heat, add 1 tablespoon of oil and heat for about 2 minutes on each side until golden brown.

Serve, place two warm pancakes in the center of the plate, top with boiled eggs and fried asparagus, and finish with onions.

Sautéed pumpkin and mozzarella salad prescription

This salad recipe, courtesy of Munchy Seeds, offers two mains.

material:

• 1 medium-sized butternut squash, peeled and cut into half-moon shapes
• A large ball of buffalo mozzarella, used up
• A mix of fresh lettuce leaves, arugula and lettuce spinach
• 2 tablespoons seeds such as Munchy Seeds Sesame Sprinkles
• Pour olive oil and serve.
• Squeeze the lemon and serve.
• 1 tablespoon minced fresh mint to decorate

For marinades:

• 1 small red pepper finely chopped
• 2 pieces of garlic, crushed
• 1 tablespoon ground cinnamon
• 1 scoop protein powder
• 1 tablespoon of honey
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Მ Salt and pepper

Method:

1. Preheat the oven to 190°C. Put all the marinade ingredients in a bowl and add the chopped pumpkin. Transfer to a baking dish and bake for 25 minutes or until tender. Refrigerate for 15 minutes.

2. Arrange the lettuce leaves on a plate and put the pumpkin on top. Place the buffalo mozzarella cheese in the center.

3. Add the fried sesame seeds, minced mint, olive oil and lemon zest.

Fried food Cauliflower Salad prescription

This recipe is from Roman Brion of Cocoti.

material:

• 200g head of cauliflower
• 5 grams of ground cloves
• Sunflower oil 50ml
• Oyster Mushroom 35g
• rocket 3g
• Cashew nuts 8g, roasted
• The taste of salt and pepper.

For coconut and coriander sauce:

• Coconut yogurt 10g
• Cashews 5g
• A handful of fresh coriander
• slice of lime juice
• The taste of salt and pepper.

Method :

1. Push the onion mushrooms into the roasting pan. Lightly grease the mushrooms and add salt and pepper. Bake in the oven and bake at 180 degrees for 7 minutes.

2. Finished cooking, remove from the oven and the pan and place in a refractory container to cool. Preheat the oven to 200 degrees.

3. Cut the head of cauliflower into 4 pieces and mix well with the oil and crushed cumin.

4. Place on a tray and bake at 200 degrees for 15-20 minutes. After removing it from the oven, place it on a plate to cool and lower the oven temperature to 180 degrees.

5. Put coconut yogurt, cashews, fresh cilantro, lemon juice, and salt and pepper in a blender and blend until smooth.

6. Boil the cauliflower in the oven for 5 minutes and serve. After heating, add boiled oyster mushrooms and heat in the oven for another 1-2 minutes. Put cauliflower and mushrooms on separate trays.

7. Remove from oven as soon as both are hot. Place 2 tablespoons of sauce on a plate and spread behind a spoon. Sprinkle the cauliflower on top of the cauliflower and sprinkle the onion mushrooms over and around the cauliflower.

8. Crush the roasted cashew nuts, sprinkle with cauliflower and finish with arugula and a drop of oil.

Miso recipe grilled tofu, fried jiuqu, peas and mint

This recipe from Shuko to Takano is served by 6-8 people, so you can prepare it as a party and enjoy it throughout the week.

material:

• 3 pumpkin
• A handful of fresh peas
• 2 tablespoons extra virgin olive oil
• 2 pinches of salt

For the tofu miso:

• One and a half packets of tofu
• White Miso 40g
• 25 ml of extra virgin olive oil
• a pinch of salt

Დ Graduation:

• Mint 10-20g
• 1/2 lemon

Method :

1. Put water and salt in a saucepan and bring to a boil, add fresh peas, turn off the heat, pour in the peas, cool with water and strain.

2. For the whipped tofu miso, mix all ingredients in an electric hand mixer or food processor.

Cover the whole pumpkin with olive oil and add a little salt and gratin. Keep turning the gourd until the surface is charred. Press at an angle up to 0.5mm thick.

4. Put the miso tofu on a large plate, put the pumpkin and peas. Pour extra virgin olive oil, coarsely chopped mint and lemon slices.

Have a story to share?

Please contact us by email.