Cold Lunch Recipes
·Delicious cold lunch recipes recipes from www.nonnascooking.com
Last updated 4 years ago
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Pupusas | Pupusas are maize flour pancakes filled with various ingredients. The recipe is from El Salvador where the most popular are with refried beans, pork and cheese. Other versions may use a combination of prawns, zucchini, or spinach and cheese. Lilian Funes de Murga, owner and chef of Los Latinos restaurant in Melbourne, talks us through this recipe of her childhood, which she developed in Australia. "To me, this "eat with your hands" kind of dish screams out for something cold, crisp an
Fried rice with cuttlefish, pineapple and dill
Fried rice with cuttlefish, pineapple and dill | Fried rice is an excellent way to use up old rice. When steaming rice, I always add extra for the next day's breakfast or lunch. Store leftover rice, covered, in the refrigerator. For something a little different, try Luke Nguyen's pagoda rice steamed in lotus leaf recipe, or a fast-and-simple Thai-style fried rice recipe.
Berber tagine omelette
Berber tagine omelette | Now this was a great find. We were travelling across the High Atlas Mountains of Morocco, stopped for lunch and were told that it would be omelette with bread and salad. And this tagine dish is what we were served. It was so good we filmed it being made and I brought the recipe back to my restaurant and now it is a permanent fixture on the breakfast menu.
Fish taco salad
Fish taco salad | On vacation last year, we ate at a great seafood restaurant that had fish tacos on the menu. I’d never had fish tacos and they sounded great, but I wanted to avoid the tortilla, so I asked if they could convert it in to a salad. They did and I loved the result. Once we got home, I decided to re-create that salad and it's now a lunch favourite. There are endless variations to this recipe and you can customise it to fit your taste.
Slow-cooked lamb shoulder with boulangere potatoes
Slow-cooked lamb shoulder with boulangere potatoes | This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.
Cornish pasties | Designed so that the 18th century labourers of Cornwell could take their hearty meat and vegetable lunch with them to work in a clever edible parcel, Cornish pasties now have protected status under the European Commission. Only those made in the Cornwell area - or made to a traditional recipe - can be known by this name.
Chickpea and roasted eggplant salad
Chickpea and roasted eggplant salad | This salad is great for a barbecue and would work well with grilled fish such as barramundi or grilled lamb. The recipe is for quite a large amount so is great for when you have visitors or otherwise you could eat any remaining salad for lunch the next day.
Pork terrine baguette (banh mi cha lua)
Pork terrine baguette (banh mi cha lua) | Nothing beats a Vietnamese baguette for lunch. Here, Luke Nguyen shares a recipe that shows you how to make pork terrine from scratch, but you could buy it ready made, or use barbecued pork or chicken. Just add the freshest of herbs and vegies and tuck in.
Creamy pasta sauce with smoked chicken and broccoli
Creamy pasta sauce with smoked chicken and broccoli | It's pasta, it's quick and it's easy. A family-friendly recipe that's ready in under half an hour - perfect for a midweek dinner, and leftovers are delicious the next day for lunch. What more could you want?
Stewed green beans with tomato, chilli and cinnamon
Stewed green beans with tomato, chilli and cinnamon | When we go for a picnic, we like to keep it pretty simple. We bring a block of cheese, a cacciatore salami, fresh tomato, a loaf of crusty bread and some pickled or cooked vegetables. Plus, of course, a bottle of vino. It’s the Friulano version of a ploughman’s lunch; made for eating in the field. One thing I really love to take is my nonna’s recipe for fagiolini in umido, green beans and onions stewed in tomato, with chilli and a hint of cin
Sweet and sour bread salad (panzanella agli ortaggi in agrodolce)
Sweet and sour bread salad (panzanella agli ortaggi in agrodolce) | This is a twist on the traditional panzanella, a classic cucina povera dish which is usually made with tomatoes and bread. In this recipe I have used a variety of vegetables and cooked them with sugar and vinegar to give them an extra kick! If you can find fresella, the Pugliese hard double-baked bread, in your local deli, I suggest you use it, otherwise good country bread slowly cooked in the oven will do. This dish can be serv
Asparagus, polenta and feta pie (kourkouto)
Asparagus, polenta and feta pie (kourkouto) | Rich, cheesy and textured with polenta, this Greek-style quiche is gluten free and delicious served hot or cold, which makes it perfect for picnics or lunch boxes the next day. It's an easy recipe that is sure to become a favourite in your home.
Noodle salad (bun bo xao)
Noodle salad (bun bo xao) | Luke Nguyen grew up on this very authentic southern Vietnamese recipe for noodle salad, which makes a perfect light lunch. "Bun" is the vermicelli noodles, "bo" is the beef and "xao" means to stir-fry – the beef is quickly marinated and charred in a hot wok and served on top of cold noodles, cucumber, beansprouts and herbs. You simply add nuoc cham and garnish to taste.
County Kerry crab boil
County Kerry crab boil | Here is my basic recipe for a classic summer crab boil that is especially fun to host as a small dinner party – al fresco if weather permits. The crab boil is more a method than a recipe; the fun of it is in the preparation and the laidback eating ritual is what makes it especially delicious. We like to invite a few friends or neighbours over for Sunday lunch and serve up the boil under the horse chestnut trees with ice-cold craft cider, elderflower or apple blossom cord
Stir-fried green soy beans with snow vegetable (xue cai mao dou)
Stir-fried green soy beans with snow vegetable (xue cai mao dou) | Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but stil
Sticky clove bourbon ham
Sticky clove bourbon ham | Glazed ham studded with cloves is a traditional Christmas favourite. The addition of bourbon to this classic recipe adds another level of flavour. It's a great dish to cook at any time, so why wait for Christmas? It tastes just as good cold for lunch and is ideal for a picnic or a big party.
Bacon and egg pie
Bacon and egg pie | This is a delicious savoury pie that really makes the most of the winning partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you get one when you cut into it, it’s like winning a prize. Serve this hot for supper or cold for lunch.For this recipe you will need a 20cm/8in loose-based cake tin that is 4cm/1½in deep.