SUMMER LUNCH CHALLENGE DAY 3 - LEFTOVER BUFFET

This is the third day of my challenge to make low-cost lunches using only what using only what we have grown, been given or had left over (along with a few store cupboard essentials).

DAY 3
From the garden:
1 large tomato
mint

chives
Left over:

cream cheese

red onion
focaccia crusts from the meal for Marc Bolan

CHEESE AND CHIVE DIP

Warm some milk and mix it with leftover cream cheese until combined.

Stir in grated cheese and allow to cool.

Chop some fresh chives and stir through. 

Use the leftover top crust from the focaccia, cutting it into 12 slices.

Serve on a plate with the Cheese and Chive Dip, the Salsa from Day 1 and the Coronation Chickpeas from Day 2.

BALSAMIC TOMATOES

Cut 1 large ripe tomato into slices. Place on paper and cover with balsamic vinegar and black pepper.

Allow to soak in and then place in a small dish or ramekin.

CRISPY AIR FRIED ONION BITS

Peel and chop 1 large red onion.

Spray with oil and cook in the air fryer at 180C for about 15 minutes, shaking after every five minutes.

Allow to dry and fully crisp on kitchen paper.

Serve in a bowl to allow guests to add as much as they like.

I also made some Minted Rice

SUMMER LUNCH CHALLENGE DAY 2 - EGG MAYONNAISE SANDWICHES AND CORONATION CHICKPEA SANDWICHES

This is the second day of my challenge to make low-cost lunches using only what using only what we have grown, been given or had left over (along with a few store cupboard essentials).

DAY 2
From the garden:
cherry tomatoes
parsley
Donated:
2 eggs from a neighbour with chickens
Left over:
focaccia from yesterday's meal for Marc Bolan

tin of chickpeas

To make the sandwiches I used the left-over bread. 

Divide into four. Cut the tops off and keep them back.

Slice each piece in half to give 8 squares.

The fillings:

EGG MAYONNAISE

In a bowl, mix 2 tbsp mayonnaise with some salt and pepper.

Hard boil 2 eggs. Cool, peel and add to the bowl.

Using a spoon or a blunt knife, chop the eggs and mix with the mayonnaise.

Chop the parsley and stir in.

CORONATION CHICKPEAS

Mix 4tbsp mayonnaise with 2tsp curry powder, 1tbsp mango chutney and 1tbsp lime juice.
Drain and rinse 1 tin chickpeas.
Mix all together, stirring well to combine.

Will keep for a few days in the fridge.

Assemble the sandwiches. I used spread for the egg mayo and more mango chutney for the coronation chickpea ones. 

Ready for a picnic.

Serve with the cherry tomatoes on the side.

SUMMER LUNCH CHALLENGE DAY 1 - OMELETTES WITH CHILLI TOMATO SALSA AND CHEESY AIR FRIED POTATOES

I have challenged myself to make three days of low-cost lunches, using only what we have grown, been given or had left over (along with a few store cupboard essentials).

DAY 1
From the garden:
cherry tomatoes
basil
Donated:
6 eggs from a neighbour with chickens
Left over:
red pepper
old potatoes
red onion

First make the salsa.

CHILLI TOMATO SALSA

Place the following into a blender:
1 red onion, peeled and chopped
1 red pepper, deseeded and chopped
1 red chilli, deseeded and chopped
handful of fresh basil leaves
grinding of black pepper
8 – 10 fresh small tomatoes

Whizz until finely chopped.
Add 2tsp olive oil and blend again.
If it looks a little runny, place over a sieve and allow some of the moisture to drain off.

Place in a container and keep in the fridge.

Then, make the potatoes.

CHEESY AIR-FRIED POTATOES

Grate a large chunk of cheddar cheese.
Peel and cube 2-3 medium potatoes.
Spray with oil and sprinkle with a little salt.
Place in air fryer.

Cook at 180C for 10 minutes.
Shake and cook for about 5 minutes more until soft inside and crispy on the outside.

Add the cheese and cook for a further 5 minutes until the cheese is oozy.

Finish with the omelette as it will only take a few minutes.

SIMPLE PLAIN OMELETTE

Break eggs in a bowl (use 3 per person). Beat gently but not too much.
Heat a large knob of butter until it starts to froth.

Pour the eggs into the pan and swirl them around.
Tilt the pan slightly to ensure all the egg can cook.

When just set, fold in half.

Slide the omelette onto a plate. Add the potatoes and a spoonful of the salsa.