Happy New Year everyone! Hope you all had a fabulous holiday & you’re feeling refreshed! The festive season has finally finished & so has over-indulgence of all varieties. January always brings everyone back to reality with a bit of a bump. As I write this, people everywhere are making rules for themselves under the guise of “New Year’s resolutions”, vowing never to drink anything alcoholic ever again, not to let anything sugary pass their lips, or to dance in fountains in a fairy costume (which is a bit dangerous in this weather & makes your wings soggy). December always seems to be used as an excuse for excess, leaving January to pick up the pieces (as long as they are small & fat-free apparently).
Now I’m not going to start admonishing people for being a bit generous with their portion sizing (that would be the pot calling the kettle), nor am I going to jump on the juicing wagon (think of your teeth people!). There are two things to remember if you want to look after yourself: (1) your body’s “In” door is a lot bigger than it’s “Out” door (I’m being polite here), & (2) that age old saying: everything in moderation. Personally, I don’t do diets & prefer to simply eat until I’ve had enough, leave what I can’t finish & never deny myself anything (within reason obviously). So, if you’re looking for fat-free dinky diet recipes, you’re going to be slightly disappointed here!
Food is the fuel to our body’s engine & some get it revving up more than others! Working lunches are usually a wilted, mystery sandwich from the local shop, accompanied by a packet of crisps, something posing as a sweet (that actually tastes like chocolate-coated cardboard with a bit of birdseed) & a diet Coke. You’re probably thinking about lunch right now – maybe your day started with a bowl of cereal & a bucket of coffee, so the dragon in your stomach is starting to growl. Rather than reaching for a rice cake or some other such food of the devil, a bit of prep the day before will sort you right out! Who bought bags of salad to go with the mountain of cheese over the festive season? Still in date & probably unopened? Thought so. And did you also have a roast dinner on New Year’s Day? Leftovers languishing in the fridge (with those veg you didn’t cook) are just waiting to be transformed into luscious lunches to keep your motor running. Right, get your hands washed & aprons on!
What you need:
Half a bag of dried Pasta, about 250g (all those leftover bits you’ve been saving will do!)
1 jar Green Pesto
1 ball of Mozzarella or a tub of Bocconcini, drained
200g Pine Nuts
A couple of large spoonfuls of Roasted Veg (recipe further down)
A couple of handfuls of Salad Leaves (Rocket, Baby Spinach, etc – whatever’s in your fridge)
A couple of handfuls of leftover Roast Chicken (optional)
Freshly ground Black Pepper
Sea Salt (for the pasta water)
Extra Virgin Olive Oil
For the Roasted Veg:
1 each Red, Green & Yellow Peppers, deseeded & chopped chunky
1 punnet Mushrooms, wiped clean with a damp cloth & halved
1 Courgette, topped & tailed, sliced chunky
1 Red Onion, topped & tailed, outer skin removed & chopped chunky
1 punnet Cherry Tomatoes
2-3 cloves Garlic, chopped finely or left whole (to be smudged onto a slice of warm, thick, fresh bread later maybe)
A few slices of leftover French bread, ripped into chunks
Dried Oregano
Extra Virgin Olive Oil
Freshly ground Black Pepper
What to do:
Firstly, pre-heat the oven to 220*C.
Prep your veg as above & chuck them in a lasagne dish or similar (a large pie dish will do). With the cherry tomatoes, halve them or at least poke a knife into them to make a vent (this is handy if you’re eating them hot – you don’t want exploding molten lava tomato in your mouth!).
Chuck in the chunks of bread (if it’s a day or two old, it’s brilliant for this). Drizzle a good glug of olive oil over the top, sprinkle on the garlic, pepper & Oregano, then get your hands in & make sure it’s all covered nicely. You don’t need salt for this, because it will just draw all the moisture out of the veg & leave it in a puddle.
Bake in the oven for about 20-25 minutes, giving everything a turn halfway through with a spoon.
Once cooked, leave to one side while you prep everything else. These can be also kept in an airtight container in the fridge or frozen (great with some fresh focaccia & a bit of Balsamic vinegar drizzled on top).
In a dry frying pan, toast your pine nuts. Be very careful here & don’t have the pan too high. Keep moving the nuts about until they change 
from a creamy colour to golden. Put them on a plate to cool.
Fill the kettle & put it on. Once boiled, pour it into a large saucepan, chuck in some sea salt (about a teaspoonful should be sufficient) & give it a quick stir with a wooden spoon. Add the pasta & bring to a rolling boil, cooking according to the instructions on the packet.
Once cooked, your pasta should be firm to the bite. Strain & put back into the pan with a glug of olive oil. Give it a shake & a stir (the oil will stop it going into a big pasta lump). Set aside to cool for a bit (especially if you’re making it the night before work, otherwise you’ll just have a pot of steam & soggy stuff for lunch).
Get your lunchboxes ready – you can buy packs of those resealable little plastic tubs from your local supermarket or Wilkinsons & they are perfect for this!
Now, here’s where you can make different pasta salads for some variety (because the same thing will be boring). Get four or five lunchboxes or bowls & divide the pasta equally into them all.
Tip the whole jar of pesto into the pasta (yes, all of it). Give it a good stir around, completely coating all the pasta.
Drain your Mozzarella & rip up into small, bite-sized pieces (sometimes I use Bocconcino, which are little Mozzarella balls). Chuck some into a couple of the pasta lunchboxes.
In two other lunchboxes, add a couple of spoonfuls of the roasted veg & mix in gently. 
If you’ve got roast chicken in the fridge that needs eating, rip some of that up & add some to the pasta without Mozzarella.
Grab a couple of handfuls of salad leaves & put in each pasta box you want them in. Rather than waste any of that leftover salad, chuck it in the blender to be whizzed up with a few untoasted pine nuts, a good grating of Parmesan cheese & a drizzle of olive oil, et voilà! – homemade pesto! Spoon into a jar, stick it in the fridge & save it for another day (try it on hot baby new potatoes, it’s delicious).
Sprinkle pine nuts over them all, adding more where you want & less where you don’t (it’s your lunch, so make it how you like it).
Dust them all with a few grinds of the black pepper, then cram the lids on top (I usually get my hands in & gently mix it up beforehand). Put in the fridge until you need it.
In the morning, just grab a box before you leave & that’s lunch done! Plus you might save a bit of money too (always a bonus).
There are lots of variations that you could try, so just raid the fridge & cupboards, use your favourite foods to give you a bit of inspiration & get creating!
So let’s start the New Year with a shot of colour & a luscious lunchbox of flavourful pasta! Stay hungry! Aimee 😉 x
This time of year gives us some stunning pink sunsets & amazing natural colours to brighten up our meals on those frosty days. The fruits are dark, rich & intense; the vegetables are vivid, flavoursome & versatile. It’s Nature’s way of getting those essential nutrients into us via such attractive packaging (most of which you can eat too!). Working or not, lunches can often be random sandwiches with questionable fillings, or pasties filled with even more questionable meat. Sometimes we need to set aside half an hour to whip up something a bit more substantial than a shop-bought sandwich from the local garage on your way to work (I’m not judging, we’ve all done it).
This savoury tart is crammed full of luscious cheese & finely chopped beetroot adorns the filling with beautiful deep amethyst & magenta colours. Everyone knows how much I love cheese, so I began my experiment with a positive attitude. I adapted the recipe, mainly because my experience with grating anything by hand usually ends up with me grating my knuckles or a fingernail. The original recipe had grated beetroot & just one cheese, so I’ve added a few more to give it a more rounded flavour & it’s good to use up various bits of leftover cheese (apparently leftover cheese is a thing in some homes!). Ready to bake it happen? Hands washed, aprons on & here we go!
Make the pastry: tip the flour into a large mixing bowl, add the butter & crack in the egg. Get your hands in & mix it all together to form a firm dough. On a lightly floured worktop, roll out the dough to about 5mm thickness & make sure it is larger than the tin you are using (a couple of inches extra all around should be enough).
Grab a sheet of greaseproof paper & screw it up, then unravel it & lay it over your pastry in the tin. In a previous blog, I’ve mentioned about baking blind, so if this is something you will do often then I suggest you get some ceramic baking beads. If not, use a couple of handfuls of dried pasta such as fusilli or penne. Tip them onto the greaseproof paper, then bake in the centre of the oven for about 10 minutes.
This beautiful beetroot tart is perfect for packed lunches & keeps for a couple of days wrapped up in the fridge or you can always freeze some. Serve in slices, either on it’s own or with a gorgeous green salad & well-buttered jacket potato. Even though I don’t like beetroot, I actually adore this & it adds a semi-sweetness to the soft, creamy cheese filling. Obviously, my Husband loves it too, so I make two & there’s plenty to go around.
Another version of this cheese-crammed tart is to use leftover vegetables from the fridge too, including any roasted veggies you cooked the night before (I’ve always got a jar of these, because I roast them up for pizzas). Got two or three rashers of smoked bacon in the fridge? Snip into bits, fry them in a drizzle of olive oil & chuck them in the bottom of the baked pastry case, add pieces of veggies – roasted peppers, courgettes, onion, they can all go in & no waste! 
Pour the eggs & cheese mixture over the top & bake as in the recipe above. Blissfully beautiful, the sweet peppers offset the tang of the cheese & the smokey bacon perfectly. Or, why not swap raw asparagus for the beetroot – it’s so crisp & delicious! Snap off the lower woody stalks, trim the tips to a couple of inches long & thinly slice the rest of the stems into tiny discs. Lay the tips in a sunray pattern around the tin, sprinkle in plenty of 
the chopped stems & add the cheese & egg mixture. Chop or rip some fresh mint leaves & scatter across the top, then bake as before. Slice & share warm, or save for lazy lunches, brunches or swift suppers.