cold packed lunches

Uniscots97

Lynda788 wrote: »

Hello, this is my first post, hope it comes out ok

I had a gorgeous cold Salmon & Cesar Salad at a London museum:

• Salmon fillet
• hard boiled egg
• cooked and cooled beans
• rocket/leaves
• cherry toms
• Ceasar dressing
• cooked and cooled new potatoes

It was soooo nice I started taking it to work for my lunch and it kept me going all day as it is much more substantial than other salads I would prepare. Sometimes I would microwave the spuds on a cold day (obviously avoiding the m/w is your reason for wanting a cold lunch... just thought I'd mention it though; hungry now )

Great site :T

This sounds lovely thank you.

Uniscots97

reverie wrote: »

We often have frittata/spanish omlette once a week and always make enough for left overs for lunch cold, it's really good.

Fry thinly sliced courgettes and onions, or potatoes and onions or anything you fancy, pour over beaten eggs with a bit of milk and s&p and top with cheese. Cook on hob and then pop under the grill until firm. Yummy.

Could I use mushrooms or something else instead of courgettes? They make my throat swell up, nasty reaction.

LizD_2

Asda also does the food flasks.

debtworrier

elljay20 wrote: »

what about a chicken and salad wrap? or a chicken and bacon salad? or if you have time in the morning toast some bread and layer up a club sandwich, they're nice hot or cold!

Doesn't the toast sogulate over time though?

debtworrier

unixgirluk wrote: »

Ok, stupid question. Can anyone recommend a good recipe for potato salad? I've tried a few different versions but haven't found one I liked yet.

I like: boiled spuds, cubed + salad cream (not mayo, I prefer the sharper taste) + chopped smoked sausage (the big fat cheap ones that look like pink indiarubber) The smokiness of the sausage mingles nicely with the rest of the salad and gets nicer if you keep it in the fridge for a couple of days. If you like you can add finely chopped onion on the day you're going to eat the salad, but don't add the onion for longer than that as the onion juice will thin the salad cream out too much.

debtworrier

unixgirluk wrote: »

Could I use mushrooms or something else instead of courgettes? They make my throat swell up, nasty reaction.

Sure. The *real* recipe for spanish omelette is "Okay, eggs whisked. Now what have I got in the fridge that needs using up?"

reverie

debtworrier wrote: »

Sure. The *real* recipe for spanish omelette is "Okay, eggs whisked. Now what have I got in the fridge that needs using up?"

Yup, Debtworrier is right, stick anything in it that needs using up, it's yum

lynsayjane

I pinched an M&S recipe once, basically pasta with green pesto and pinenuts, it's totally delish and quick n easy to make!
I ate it so often I got kinda sick of it lol

sammy_kaye18

could you not take a sort of small ploughmans lunch - if its a nice day adn you have access to a park/bench etc.

I use to pack a small lunch box (tupperware tub) with a few cheese cubes, a crusty roll, bag of crisps, a few salad leaves, cucumber, tomatoes, and a few odds and sods of meat that i have layign about. Then an apple or banana or even a little homemade fruit salad for pud

Mrsmilim

I make packed lunches for two kids and also for me - I have to have something quite filling as I work on a building site!! I often make a quick salad topped with smoked mackrel - really yummy and very filling when you have rice salad with it - easy done - simply boil rice, add sauteed onion, peas and sweet corn.
I also make mincemeat cake - its a version of fruit cake - but much easier and just as filling. The added advantage is that after christmas they sell off the mince meat cheap but it still has a long use by date!!

Cream 4oz butter or marge with 4oz dark brown sugar. Gradually beat in 3 eggs (add a little of the flour if it begins to curdle) Stir in 12oz jar mince meat and fold in 7oz wholemeal SR flour (or whats left after the eggs bit). If necessary add a little milk to make a moist texture. Pour into a pre-greased 7-8 inch tin (I use a loaf tin). Bake in a moderate oven (160deg or gas make 3) for 10 mins. lower heat to 150 deg or gas mark 2 and bake for about 1 1/4 hours until cake top is firm and shrinking away from sides of tin.
Allegedly stores well for several weeks but we've never had any left to try that out!! lol